This is an extract from the MRATs that describes various issues related to food teaching, including specific safety considerations and regulations.

This edition (2016) is the sixth full version; it takes into account the reclassification of some substances and changes in nomenclature and values of exposure limits. These changes have not had much effect on the risk assessments because, in those cases where the revision was an increased hazard, the substance was already handled with maximum precautions.

Use of commercial blast chillers to reduce the temperature of food quickly.

Tests to identify the presence of sugars, starch, proteins, fats and vitamin C.