Working with food in the classroom
Thursday 3 July 2008
The Agency has published a statement on the handling, preparation and serving of food in school classrooms.
The activity of food preparation, handling and serving of food in the classroom is distinct from the provision of school lunch by caterers. Staff should undertake appropriate risk assessments to ensure food can be prepared and provided safely.
In addition, the basic principles of food preparation and personal hygiene should always be observed. These are summarised by the '4Cs' below.
- Cleaning: wash your hands, surfaces and utensils properly and keep them clean
- Cooking: cook food properly
- Chilling: chill food properly
- Cross contamination: avoid spreading food poisoning bacteria between foods by cross contamination
Local authorities' environmental health services can also provide advice.