This guide explains the need for a policy for managing specialist facilities, such as kiln rooms, and provides a template for the policy.

Heating and reheating food with microwaves in a microwave only oven or one with conventional and steam heating elements as well.

The use of a hob, either as a separate unit or as part of a ‘cooker’ powered by gas or electricity. The use of a kettle or urn for heating water.

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