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.

Using food processors that are not held in the hand during use.

Use of commercial blast chillers to reduce the temperature of food quickly.

Thermoplastic materials are joined using a jet of hot air to melt and fuse the plastics material. A filler rod of the same material may be used to reinforce the joint.