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This food technology hygiene, knives and burns toolbox talk template from Health & Safety Zone provides school staff with essential guidance on hand washing, safe knife use, burn prevention and allergen control in food technology classrooms. It is designed for teachers, teaching assistants, laboratory technicians and catering staff working in primary and secondary education settings.
The template addresses key hazards including cross‑contamination of allergens, lacerations from knives and mandolines, thermal burns from ovens, hobs and hot liquids, and slip risks from wet surfaces. It references the Food Safety and Hygiene (England) Regulations 2013 (Regulations 4, 3 and 8), the Health and Safety at Work Act 1974 and the Workplace (Health, Safety and Welfare) Regulations 1992, ensuring statutory compliance.
Use this toolbox talk for:
Each section offers clear, step‑by‑step actions that can be immediately implemented in the classroom. The format is fully editable, allowing you to insert school‑specific procedures, risk assessments or additional control measures. By adopting this talk, schools demonstrate a proactive approach to protecting pupils and staff, reducing the likelihood of costly accidents and meeting legal duties under UK food safety and health legislation.
For full legal details see Food Safety and Hygiene (England) Regulations 2013 – Regulation 4, Regulation 3, Regulation 8 (allergen control) and Workplace (Health, Safety and Welfare) Regulations 1992 – Regulation 12.
Compliant with: Food Safety and Hygiene (England) Regulations 2013, Health and Safety at Work Act 1974, Workplace (Health, Safety and Welfare) Regulations 1992.
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