Health and safety information
Before starting any egg handling or tasting activities you will need to ensure there aren't any pupils in your class with an allergy to eggs. A sample letter that can be sent to parents to obtain this information is included with Lesson 2.
Some people may be concerned about cooking with eggs due to salmonella, a common cause of food poisoning that can be found in raw eggs. However, a programme of vaccination of hens has greatly reduced the occurrence of salmonella food poisoning in the UK. Eggs stamped with the 'Lion Quality' mark, comply with this vaccination programme, so when choosing eggs, always check for this.
- Some general tips for good practice with cooking are:
- Always wash hands thoroughly before starting to cook.
- Store eggs in their carton and keep them in a fridge until you need them.
- Store cooked and raw food separately and always wash your hands after handling raw meat, fish or eggs.
- Wash all fruit and vegetables.
- Use separate chopping boards for fruit and vegetables.
- Wipe down all surfaces thoroughly before and after cooking. (Remember to change cleaning cloths regularly.)
- Always check the best-before dates on ingredients.
It is important that these tips are shared with the pupils.
When working with food in the classroom, teachers will need to be aware of the need for sensitivity towards pupils and their families in terms of diet and health, economic and cultural circumstances.