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

Storage of dry food items such as flour, sugar, pulses, rice and canned foods.

The food poisoning hazards associated with use of any type of oven for initial cooking and reheating of precooked food.

This resource is made up of three documents:

G79 helps D&T or Art and Design departments to ensure rooms comply with relevant regulations and guidance.

G79A are checklists for auditing rooms and equipment.

G79B illustrates the required space required around machines and furniture in practical spaces.