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

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 document outlines some of the most common questions raised by schools about class sizes in D&T, food and Art and Design.

In this document, readers will find a summary of various national guidelines or guidance, and CLEAPSS' advice.

We have extensively reviewed all relevant Regulations and accompanying advice on the teaching of Design and Technology. Scotland, and Northern Ireland do have regulations restricting class sizes for practical subjects to a maximum of 20, but this does not have any bearing on England and Wales.