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Safety in the Food Laboratories 

Safety Rules Follow Up Action By Resource/

Document

1. Safety in the Kitchen
a) To equip all teachers and support personnel with safety procedures and safety rules.
  • To have a safety briefing at the first departmental meeting and termly reviews of safety procedures.

 

  • New NFS staff should also be orientated with the  NFS Department Safety Handbook
All teachers and support staff in NFS Dept

 

NFS Department Safety Handbook

Location: S:\(06) Departments\NFS\(10) Safety\NFS

Documentation File in Food Preparatory Room

b) To emphasize on safety   precautions in the kitchen and  appropriates responses to take in case of fire or accident.

 

  • All cohorts to be given the student lab manual which includes safety rules and fire safety responses:

 

  • The teacher will go through the lab manual with the students on first practical session

 

  • Students to complete safety quiz after watching the safety video

 

  • Students to read and sign the contract and file in NFS file
All teachers

All students

1. What to do in case of fire                     –Annex 1

 

2. What to do in case of accidents, injuries                           –Annex  2

 

3. Student Lab Manual                           –Annex 3

 

Location: S:\(06) Departments\NFS\(10) Safety\NFS

 

c) Students should report all accidents such as cuts and burns to the teacher.
  • Teachers should NOT administer any medication/ointment.   Only water is allowed.
Teacher-in-charge What to do in case of accidents, injuries                            –Annex  2

 

Safety Rules Follow Up Action By Resource/

Document

 

 

 

  • Teacher to make an incident report at General Office

 

  • Clear signal to indicate First Aid box. Check availability and expiry date of First Aid resources on a termly basis.
 

 

 

 

d) No practical work is to be carried out without the presence of a teacher.

 

  • Non- NFS teachers have to fill in the ‘Permission to Use Food Lab’ form and submit form to food lab support staff for record purposes.

 

  • The Non-NFS teacher will be given a copy of the ‘NFS Department Safety Handbook’ (this document) to read through and must be present  during the duration of the cooking session at all times.
Teachers-in-charge of activity Support Staff

 

Permission to Use Food Lab Form             –Annex 4

 

Location:

S:\(06) Departments\NFS\(06) Forms

Documentation File in Food Preparatory Room

e) To create an awareness of safety at all times.

 

  • To put up posters and charts on safety rules in all the rooms.

 

  • NFS teachers to conduct weekly random spot checks of the food labs and document findings on Food Lab Spot Check Document pasted on the refrigerator.
All teachers and support staff in NFS Dept

 

 

Food Lab Spot Check Document          –Annex 5

 

 

Safety Rules Follow Up Action By Resource/

Document

f) To have a safe food lab environment.
  • All windows are to be open during lessons for ventilation.
  • All chairs are kept away during practical lessons to prevent obstruction and tripping.
  • All doors to be open for easy evacuation.
All teachers and support staff
g) To have sufficient manpower to monitor students.
  • The student-teacher ratio of 20:1 has to be adhered to.
All teachers
2. Pupil Behaviour
Safety Rules Follow Up Action By Resource/Document
a) To emphasize on working thoughtfully and purposefully
  • Monitoring by teachers.
All teachers
b) To emphasize that there should not be any practical jokes and acts of carelessness during lessons
  • Monitoring by teachers.
All teachers and support staff in NFS Dept

 

c) Safety precautions are not to be flouted by students.
  • Teachers to be observant and alert at all times. Intervene immediately when any safety precaution is flouted by the students.
All teachers and support staff in NFS Dept

 

3. Personal Hygiene
Safety Rules Follow Up Action By Resource/Document
a) Students to wash hands before cooking and whenever necessary.
  • Students have been provided with hand washing liquid and kitchen towels.

 

  • Kitchen towels to be washed after every practical session
All students

Support staff

b) Students to wear aprons during cooking sessions

 

(Teacher to also role model by wearing apron)

  • Students to be given option to wear their own aprons which they can purchase from the bookshop.
  • In the event that they do not bring their apron, they will be provided with one and they will wash the aprons at the end of the lesson.
  • Loaned Aprons to be washed daily.
All students

 

Teacher-in-charge

 

Support staff

c) Nails should be kept short and clean
  • Monitoring by teachers.
All teachers
d) Girls with long hair should have their hair plaited or tied. This is to maintain personal hygiene and to keep hair from becoming a hazard during practical lessons.
  • Monitoring by teachers.
All teachers
4. Accidents and Injuries
Safety Rules Follow Up Action By Resource/Document
a) Students are not to run or rush about in the work room or kitchen so as to avoid accidents.
  • To remind students at the start of each practical session.
All teachers
b) All injuries Refer to:

  • What to do in case of accidents, injuries

– Annex  2

in-charge accidents, injuries

– Annex  2

5. Food Safety
Safety Rules Follow Up Action By Resource/Document
a) Support staff should practice date marking upon collection of ingredients and store appropriately before and after practical lessons.
  • Support staff to be briefed by NFS teachers every semester.
Support staff

All teachers

Safety Posters to be put up in Food Preparatory Room.

Duty Roster for Support Staff

– Annex  7

Process Flow chart for collecting and storing food

– Annex  8

b) Expired food should be discarded.
  • Support staff to discard expired food as when necessary.
  • Teachers should look out for expiry dates and bad quality ingredients during practical lessons.
  • To label opened food packages.
  • To discard perishable food weekly.
Support staff

All teachers

Duty Roster for Support Staff

– Annex  7

6. Equipment
Safety Rules Follow Up Action By Resource/Document
a) Damaged or badly worn out equipment should not be used.

 

  • Damaged equipment would be stored temporarily in the food preparatory room and the OM would be informed.
  • Support staff to inform OM.
Teacher-in-charge Support staff

 

b) All equipment should be well maintained and regularly serviced.
  • To service equipment and document servicing of equipment in “Equipment Servicing” Document.
Teachers Support staff

 

Document

– Annex 9

Location: Documentation File in Food Preparatory Room

c) Areas around electrical equipment should be kept dry and where appropriate, kept away from water.
  • Support staff to mop the floor area. This is included in the Duty Roster for support staff.
All teachers  Support staff

 

Duty Roster for Support Staff

– Annex  6

d) Students should not use any appliance unless they have been instructed on the correct use and safety  precautions. d) Every new group of students should be instructed on the lighting of the gas burners, grille and oven. This is to be included in the Schemes of Work. All teachers Support staff
e) All cookers, ovens and main gas outlet should be properly switched off after every lesson.
  • This instruction is to be included in the Lab Manual and the Duty Roster for support staff.
  • Support staff to do a check after each practical session.
All teachers

All students

Support staff

f) Sharp equipment like knives should be accounted for after each lesson.
  • The knives are to be locked up in the preparation room.
  • Knives should be labeled with numbers and issued to students according to their station numbers.
  • Support staff are to issue knives to Teacher-in-charge as when necessary.
All teachers

Support staff

‘Flow chart in case of missing knives or other sharp objects’

– Annex 10

‘Tally of Knives’ document.

– Annex 11

Location: Documentation File in Food Preparatory Room

  • Knives are collected and accounted for before students leave the kitchen. Teacher –in-charge to pass knives to support staff at end of lesson.
  • In case of missing knives students to be held back and a search done.
  • Support staff is to tally the number of knives at the beginning and end of each day and document findings in the ‘Tally of Knives’ document.
  • This instruction is to be included in the Duty Roster for support staff.
  • Dispose broken sharp equipment safely into the bin by teachers.
Bin for sharp objects  at laundry area in Food Preparatory Room
g) Fire extinguishers should be maintained on a semester-ly basis.
  • This instruction is to be included in the Duty Roster for support staff.
  • Support staff to inform OM when the time for maintenance of fire extinguisher comes.
Support Staff
h) Sewage drainage in sinks and drain holes should be free from blockage.
  • Support staff and teachers to inform OM if any drainage problem occurs.
  • Support staff and teachers to also inform OM for any pest control issues.
All teachers

Support staff

Annex 1  -Flow chart in case of fire

In case of fire in the NFS Kitchens

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Evacuate students in a calm and orderly manner

 

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Kitchen assistant to immediately switch off all gas and power mains

 

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Send a reliable personnel to alert HOD, P/VP

 

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Launch SOP for school emergency exercise

 

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Record  in Incident Report form

 

Annex 2 –    Flow chart for accidents and injuries

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In case of minor injury In case of severe injury
      Teacher to perform some measures to                         alleviate pai                                         *No medication/ointment should be prescribed.                                     Inform SGS office
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Student to re-join class Office will call ambulance and inform parents
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Teacher to fill in Incident Report form at General Office Office will plan how to get ambulance crew to students the most efficient way
Images Images
Teacher to file in Incident Report copy in the food lab preparatory room Upon ambulance crew arrival, teacher to update  the medics about the circumstances leading up to the incident
Images Images
Teacher to follow up with parents to enquire on condition of student Staff to follow ambulance to hospital and keep contact with office
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Office to keep in contact with parents
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Teacher to fill Incident Report form and file in copy
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Inform form teacher to follow-up on collection and delivery of school work if child is on MC for more than 2 days

Annex 3 –  Student Lab Manual

Nutrition and Food Science Lab Manual

Welcome to the Food Lab of Serangoon Garden Secondary School. You will embark on a wonderful journey, but before you begin, here are some important pointers you have to take note to ensure a safe and pleasant experience.

Theory Lessons

Before the start of the lesson, you have to:

  • arrive in class punctually
  • line up in twos outside the Food Lab
  • wait for teacher’s instructions before entering the classroom

At the start of the lesson, always remember to;

  • place your bags at the back of the lab, but do not block the door
  • bring along your Textbook, Workbook and stationery
  • sit at your allocated seating
  • greet teacher

During Lesson, you are

  • work purposefully and not misbehave
  • not allowed to leave the classroom without permission
  • obtain a pass from the teacher if you need to leave the classroom
  • not allowed to take or use any materials form Food lab without teacher’s permission
  • not allowed to use vulgarities at all times (School values: Respect)

At the end of each lesson, always ensure that

  • all chairs are in an orderly manner
  • litter have been cleared
  • all materials used have been returned to its proper place
  • thank teacher and leave the lab in an orderly manner

Practical Sessions

For all practical sessions, you are expected to obey the 5 laws:

  1. Rights to Hygiene
  • Put on apron at all times, remove only when you leave the lab.
  • Nails are to be kept short and clean. Hair must be tidy. Girls to tie long hair back.
  1. Rights to Listen
  • Listen to teacher’s instructions at all times.
  1. Rights to Cleanliness
  • Wash your hand before and after handling food.
  • Do not sneeze or cough into food.
  • Use separate chopping board when cutting raw and cooked food.
  • Throw rubbish in the bin provided.
  • Clear used towels into pails provided.
  1. Rights to a Clean Environment
  • Use only what is required (ingredients/utensils). Do not remove excess ingredients from the lab.
  • No eating is allowed unless for food tasting and sensory evaluation purposes.
  1. Rights to Safety
  • No running in the lab at all times.
  • Do not leave stove unattended during cooking.
  • Switch of gas and electrical switches after each practical.

Report any accidents to the teacher, even if it is a minor one. If all of you play your part, everyone will have a wonderful & exciting time in the lab.

I, _____________________________________ of Class:________________ have read and understood the lab manual. I will adhere to the rules and safety guidelines to ensure my safety as well as my classmates’ safety.

Signature: ____________________________________            Date: ____________________

Annex 4 –  Permission to Use Food Lab Form                      Permission to Use Food Lab Form

Requested by:
Contact number of requestor:
Date requested to use the food lab:
Time requested to use the food lab:
Purpose of food lab usage:
Acknowledgement by requestor (please tick accordingly):
  • I have received, read and fully understood the safety precautions of using the Food Lab through the NFS Department Safety Handbook.
  • I will be present in the Food Lab during the entire duration of Food Lab usage.
  • I will be held responsible for any damage/loss incurred during the usage of the Food Lab.
Signature of requestor:
Approved by (name of a NFS teacher):
Signature of NFS teacher:

Note: NFS teacher to pass this form to Food Lab Support Staff for filing purposes.

Annex 5 – Food Lab Spot Check Document 

Date              Safety Issue               (specify which food lab) Follow up

(specify date)

Acknowledged by Follow up action Remarks

(by monitor)

Signature of monitor

 

Annex 7 –  Duty Roster for Support Staff

The following tasks are to be conducted by NFS support staff on a daily basis:

  1. Collect, date-mark and store ingredients appropriately upon collection of ingredients, before and after practical lessons.
  2. Wipe table tops and mop the floor.
  3. Prepare ingredients and equipment needed for practical sessions.
  4. Support staff is to issue knives to Teacher-in-charge as when necessary and collect it back after the practical session. Support staff is to tally the number of knives at the beginning and end of each day and document findings in the ‘Tally of Knives’ document.
  5. Support staff to check after each practical session that all cookers, ovens and main gas outlet should be properly switched off after every lesson
  6. Wash dirty aprons and kitchen towels
  7. Store equipment and utensils in their right places

8. Empty bin from food labs

Annex  8-  Process Flowchart for collecting and storing food

Fs

 

Annex 9 –  Food Lab Equipment Servicing

Food Lab Equipment Servicing

Equipment

Last Service Date

Description of servicing done

HOD name/signature

Next Servicing Date

*This document is to be filled up by support staff and filed.

 

Annex 10 –  Flow chart in case of missing knives or other sharp objects

Kitchen Assistant to alert teacher
Images
Students to be held back
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Kitchen assistant to assist teacher in doing a search.                                                                             To enlist the help of DM if necessary.
Images
Upon retrieval of object, students to be released and the culprit to be held back.
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Culprit to be referred to Discipline Committee for appropriate action
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Parents to be informed, if necessary.
Images
Teacher to fill  in Incident Report form

 

Annex 11 – Tally of Knives

Date No. of Knives @ start of day Name/Signature of note taker No. of Knives @ end of day Name/Signature of note taker
*This document is to filled up by support staff and filed.

Annex 12- Contact List for Emergency

Key Personnel:

Designation

Name

Contact Number

Principal

Mdm Valerie Goh

9616 8672

Vice Principal 1

Ms Lee Hwee Ping

9817 6484

Vice Principal 2 Mr Benjamin Quek 9754 7996
Vice Principal 3 Mr Zainal Abidin Mahmood 9630 9377
HOD Mr Ko Tong Hai 9793 5517
Discipline Master Mr Shahul Hameed

9734 7837

Operation Manager

Mr Nick  Liao

9383 4738

NFS Staff:

Designation Name Contact Number
SH Ms Angela Ho Jiawen 9877 5195
Teacher Ms Amirah 9831 5459
Teacher Ms Ita 9247 3194
Teacher Ms Cheong Xi Ling 9118 6091
Relief Teacher Ms Jumana 8569 0595
Kitchen Assistant Mdm Saro 8162 4332