The use of a frying pan for shallow frying and a powered deep-fat fryer with or without a lid. The use of a gas- or electrically-heated grill.

Cleaning the insides of ovens using powders, liquids, gels, sprays and pads.

This guide gives an overview of the types of things that should be considered when planning an activity that uses food based materials. 

The disposal of food waste including cooked and uncooked material.Disposal of unwanted / irreparable equipment.