This is a student safety sheet, designed to support the testing of food with various chemicals.

This document is designed to support teachers in assessing the risks when testing food ingredients with various chemicals.

The forming of shapes, possibly incorporating irregular and variable cross-section, by the application of localised heat which allows relatively easy transformation by mechanically- or physically-applied effort.

This is an index of the MRAT titles.

It is updated when changes are made, or MRATs added.

Changes are marked on the index.

This MRAT covers the use of an abrasive blasting cabinet. The abrasive is propelled by compressed air into an enclosed cabinet.

Using heat, either from a pyrography tool or heat gun to distress the surface of fabrics to create an aesthetic effect.

General use of domestic-type pressure cookers.

The production of a one-piece component from molten metal poured into the cavity of a mould which may be of sand, steel, plaster or cuttlefish ‘bone’ and the use of low-melting point metals.

This MRAT provides advice for using general utensils, such as graters, peelers, boards, rolling pins and cutlery.

This is an additional document for those working in the area of Food, and should be read alongside the MRATs.