This is a description of the main causes, sources and symptoms of food poisoning. This should be read with the MRATs.

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.

This guide explains what coeliac disease is, and how to manage it in food rooms and non practical areas.

Tasting during preparation (for flavour adjustment) and consuming food after preparation and cooking as the end point of the activity.Sensory analysis activities.