Defrosting foods that are precooked and defrosting food that is to be cooked.

Storage of dry food items such as flour, sugar, pulses, rice and canned foods.

The food poisoning hazards associated with use of any type of oven for initial cooking and reheating of precooked food.

This MRAT summarises our guidance on allergens in food teaching, in a format that teachers can use when putting their H&S guidance together for teaching food.