The use of disinfectants to attempt to destroy microorganisms which may be present on surfaces etc in food technology areas.

Cleaning the insides of ovens using powders, liquids, gels, sprays and pads.

Controlling the gases arising from the use of oxygen and acetylene, consisting mainly of carbon dioxide with the addition of oxides of nitrogen where an oxidising flame is used, and carbon monoxide.

Using alginate for making moulds for casting or for use in food activities.