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.

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

Controlling dust in the variety of operations likely in a construction activity.