CLEAPSS DT - Supporting practical work in science, technology and art


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Food Poisoning
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This is a description of the main causes, sources and symptoms of food poisoning. This should be read with the MRATs.
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MRAT - 123 - Eating and Tasting
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Tasting during preparation (for flavour adjustment) and consuming food after preparation and cooking as the end point of the activity.Sensory analysis activities.
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MRAT - 127 - Storing Cooked Food
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Keeping cooked food warm until it is to be consumed.
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MRAT - 135 - Microorganisms Used In Food Preperation
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Using culinary microbes such as yeast in baking, and bacteria in making yoghurt.
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