When carrying out practical activities, teachers must consider materials, tools and equipment being used.

Parental permission should be sought before tasting sessions in order to identify any dietary or cultural requirements for consideration. Ensure that you cater for the needs of children with special requirements or medical conditions (eg. coeliac, gluten-free diet, nut or other allergy).

Strict hygiene practices should be observed when letting children do practical activities relating to food technology: e.g. surfaces cleaned down and wiped with antibacterial cleaner, plastic table cover for food activities, aprons provided for food preparation, access to hand-washing and washing-up facilities, appropriate storage facilities for food.

• Teach children about safe practices in relation to equipment eg. ovens and knives.
• Teach children about personal hygiene, particularly as it relates to food preparation.
• Washing after using the toilet.
• Covering cuts with waterproof dressings.
• Don't eat while preparing food, or 'taste' by dipping in a finger! Don't wear rings, tie back long hair.
• Wear an apron.

The Food Standards Agency has developed some useful activities.