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.

Enzymes may be used in making cheese and junket, to tenderise meat, in extracting juice from fruit purées and for a variety of other tasks.

Handling all food substances and products.

Tasting during preparation (for flavour adjustment) and consuming food after preparation and cooking as the end point of the activity.Sensory analysis activities.