Food Standards Agency
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Some teachers already attend training courses around food safety to support their teaching practices. Attendance on such training courses is considered best practice. There is, however, no legal requirement for teachers, staff, parents and volunteers who prepare and cook food in the classroom to attend a formal training course or to obtain a qualification in food safety.
Some schools and local authorities may prefer their staff to have attended a formal training course. The necessary skills can also be obtained in other ways, such as through on the job training, self study or relevant prior experience.
The activity of food preparation, handling and serving of food in the classroom is distinct from the provision of school lunch by caterers.
As with all activities in the classroom you should, however, be aware of the potential risks associated with the activity and undertake an appropriate risk assessment to ensure food can be prepared and provided safely in the classroom. On a practical level, understanding and ensuring the basic principles of food and personal hygiene are observed during any class activity, including food preparation, should avoid food poisoning occurring.
The basic principles of safe food preparation can be summarised as the ‘4Cs’:
For more information on the principles of food preparation, see the keeping food safe link below.
Anyone undertaking food handling and preparation in the classroom should also seek information about any children with food allergies or food intolerances.
Further information on the law relating to food hygiene can be found in the guidance on food hygiene document, linked below. Additional advice can also be gained from your local council's environmental health services.
Download pdf
(pdf 53KB) Food intolerance and coeliac disease factsheet Tips on how to avoid certain foods - Revised march 2008Download pdf
(pdf 61KB) Guidance on the new food hygiene legislation Read the UK guidance notes Safety First Kitchen safety and hygiene brochureDownload pdf
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