This guide explains what coeliac disease is, and how to manage it in food rooms and non practical areas.

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

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.

This is a supplement to G077 Science for Secondary-aged pupils with Special Educational Needs and Disability.

It describes some of the strategies and allowances that can be used to support pupils in D&T.