This Model Risk Assessment is related to pots and pans used in heating food ingredients.

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.

The removal of scale from hard water from sinks, taps, toilet bowls, washbasins, baths, kettles and steam irons. All use some form of acid as the active ingredient.

This MRAT explains the points to be considered when providing information for food labels, to help protect potential consumers.