Shc 32 1.1

1.1
There are many different factors to take into account when planning healthy and safe indoor and outdoor environments and services. The factors to take into account when planning indoor healthy and safe environments and services include:
Floor area: The floors should be even and easily cleaned and free of clutter and debris that could cause a trip or fall. All mats etc should have gripper underneath so as not to cause a fall.
Lighting and air condition: There should be there should be sufficient lighting and air circulation, for eg: on a hot day windows should be opened.
Secure hazards around the area in question: Making sure all hazards in the environment are correctly taken care of for eg: depending on child age plug sockets
Firstly a check would be made to ensure that the individual is able to participate in the activity. Once this was established checks would be made to ensure that there are no food allergies. Basic Hygienic rules of the kitchen would be used such as, hand washing, preparing the area to be used. Whilst cooking especially whilst using Sharpe instruments such as knives care and attention would be practiced and correct chopping boards used for different foods. All pans being used on the hob would be placed with the handle to the rear of the oven to ensure that they could not be knocked over, and safety measures such as making sure oven gloves were used to handle any hot items such as pan handles and oven trays. To ensure that the food was correctly cooked, recipe cards or books etc would be strictly adhered to. Food would be checked to ensure correctly cooked for eg: using a food thermometer. If the food was not to be eaten straight away correct measures would be used to store it, especially in the refrigerator. The kitchen would be cleaned and inspected after the