[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-0-en-105":3,"doc-seo-627200-105":59,"doc-detail-627200-en":130},{"code":4,"msg":5,"data":6},0,"success",[7,13,18,23,28,33,38,43,48,51,55],{"id":8,"doc_module":4,"doc_module_name":9,"category_name":10,"show_sort_weight":11,"slug":12},1,"Document","Story & Novel",90,"story-novel",{"id":14,"doc_module":4,"doc_module_name":9,"category_name":15,"show_sort_weight":16,"slug":17},2,"Literature",80,"literature",{"id":19,"doc_module":4,"doc_module_name":9,"category_name":20,"show_sort_weight":21,"slug":22},4,"Exam",70,"exam",{"id":24,"doc_module":4,"doc_module_name":9,"category_name":25,"show_sort_weight":26,"slug":27},5,"Comic",60,"comic",{"id":29,"doc_module":4,"doc_module_name":9,"category_name":30,"show_sort_weight":31,"slug":32},6,"Technology",50,"technology",{"id":34,"doc_module":4,"doc_module_name":9,"category_name":35,"show_sort_weight":36,"slug":37},7,"Healthcare",40,"healthcare",{"id":39,"doc_module":4,"doc_module_name":9,"category_name":40,"show_sort_weight":41,"slug":42},8,"Research & Report",30,"research-report",{"id":44,"doc_module":4,"doc_module_name":9,"category_name":45,"show_sort_weight":46,"slug":47},9,"Religion & Spirituality",20,"religion-spirituality",{"id":46,"doc_module":4,"doc_module_name":9,"category_name":49,"show_sort_weight":46,"slug":50},"World Cup","world-cup",{"id":52,"doc_module":4,"doc_module_name":9,"category_name":53,"show_sort_weight":52,"slug":54},10,"Lifestyle","lifestyle",{"id":56,"doc_module":4,"doc_module_name":9,"category_name":57,"show_sort_weight":24,"slug":58},19,"General","general",{"code":4,"msg":60,"data":61},"ok",{"site_id":62,"language":63,"slug":64,"title":65,"keywords":66,"description":67,"schema_data":68,"social_meta":123,"head_meta":125,"extra_data":127,"updated_unix":129},105,"en","using-our-cooking-and-nutrition-resources-in-the-primary-classroom-a-checklist","Using our cooking and nutrition resources in the primary classroom - a checklist","","A practical safety checklist for planning and running cooking and nutrition sessions in the primary classroom. It covers consideration before food work, including checking allergies, intolerances, and cultural or religious restrictions, and preparing an uncluttered, sanitised cooking area with handwashing facilities and appropriate waste disposal. It also specifies ingredient checks, safe storage and preparation, equipment readiness and allergy separation, clear demonstration guidance, and child hygiene and expectations during lessons.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/using-our-cooking-and-nutrition-resources-in-the-primary-classroom-a-checklist/627200/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/using-our-cooking-and-nutrition-resources-in-the-primary-classroom-a-checklist/627200.png","ImageObject",300,407,{"name":92,"@type":93},"Alex Sinclair","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/vnd.openxmlformats-officedocument.wordprocessingml.document","2026-11-09","2026-10-21",true,{"@type":102,"interactionType":103,"userInteractionCount":24},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What should teachers check before pupils handle or eat any food?","Question",{"text":112,"@type":113},"Check for any food allergy, intolerance, or religious/cultural reasons that affect pupils’ handling or eating of specific foods.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How should the cooking area and surfaces be prepared?",{"text":117,"@type":113},"Choose a clear, uncluttered space. Clean surfaces to remove dirt, then wipe them with anti-bacterial spray, including covered tables in a classroom or hall.",{"name":119,"@type":110,"acceptedAnswer":120},"What hygiene and safety expectations should be reinforced with children?",{"text":121,"@type":113},"Ensure children understand they must wash and dry hands after nose blowing, coughing, sneezing, touching hair, or dealing with cuts/spots, and must change aprons and wash hands after using the toilet before returning to cooking.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},627200,1792667158,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":24,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":14,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":24,"preview_page_count":4},1099523882182,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","Using our cooking and nutrition resources in the primary classroom: a checklist\nThorough planning and preparation are essential to ensuring that all food sessions are safe and enjoyable. The following checklist is designed to help you organise safe food preparation and cooking sessions.\nConsideration\nCheck\nBefore food work\nCheck for any food allergy, intolerance or religious/cultural reasons for pupils not handling or eating certain foods.\nCooking area\nSelect a space for food work that is clear and uncluttered.\nIf working in a designated food area, clean the surfaces to remove any dirt and then wipe them with anti-bacterial spray.\nIf preparing food in a classroom or school hall, cover the tables with clean, plastic table cloths and then wipe them with anti-bacterial spray.\nMake sure there is a sink where you and the children can wash your hands.\nEnsure that a waste bin and/or compost bin is available so children can dispose of waste and keep their work areas orderly.\nIngredients\nCheck the recipe for what ingredients are needed.\nWho will buy the ingredients?\nWhere can they be stored safely?\nCheck the ‘use by’ and ‘best before’ date marks to make sure the food will be safe to use in the session.\nWash fresh fruit and vegetables before the session, unless this is a teaching point and you want the children to do this.\nIf you are pre-cooking any food before a session, plan to do this on the same day the food will be prepared and eaten. Ensure pre-cooked food is stored correctly.\nIf you have any children with intolerances or allergies to a particular food, remember to check all food packaging to ensure that any food to be used does not contain these ingredients. For further information on ensuring lessons are allergy safe, see \u0013 HYPERLINK \"https://www.benedictblythe.com/allergy-safe-food-lessons-checklist-for-schools/\" \\h \u0014this blog\u0015.\nSome food may need to be partly prepared or measured out before the session.  This might be because time is tight, it is not appropriate for the ability/age of the children, or not part of the planned learning, e.g. cutting up a whole melon, weighing flour. Plan how and when this ingredient preparation will be done, and where this food will be stored.\nJust before the session, ensure all the ingredients needed for demonstrating are prepared and place them on a tray.\nEquipment\nMake sure all the equipment to be used is clean and in good working order.\nChildren’s hands are smaller than adults – so check that equipment is an appropriate size.\nUse transparent containers when demonstrating so children can see what is happening.\nAvoid giving children glass bowls and measuring jugs to use just in case they are broken.\nEnsure that you have separate equipment for children with allergies. These should be thoroughly cleaned before and after use and stored separately.\nDemonstrating\nEnsure that children understand why you are demonstrating. Recap the learning, e.g. how to use a grater safely.\nIf you are showing a knife technique, ensure that all the children can see what you are doing – it might mean that you need to move your hands out of the way.\nAsk children questions about what is happening, e.g. Can you name the ingredients or equipment? What do I need to do to get ready to cook?\nInvolve children in the demonstration, for example they could help weigh or prepare ingredients, e.g. weigh 100g flour or quarter tomatoes.\nChildren\nBefore the children undertake any food work, ensure they are ready to cook.\nCheck the children know that:\nthey must wash and dry their hands again if they blow their nose, cough or sneeze into their hands, touch hair, cuts or spots;\nthey must remove their apron if they go to the toilet and wash their hands afterwards in the toilet sink, and also re-wash their hands in the classroom sink before they go back to their cooking;\nhow to use the equipment safely.\nEnsure children are clear about the expectations for the lesson, e.g. how they get their ingredients and equipment, behave when cooking, ","cbCaifd1RNngdLd8","https://ap.wps.com/l/cbCaifd1RNngdLd8","docx",748395,"English","# Consideration\n# Before food work\n## Cooking area\n## Ingredients\n## Equipment\n## Demonstrating\n## Children","[{\"question\":\"What should teachers check before pupils handle or eat any food?\",\"answer\":\"Check for any food allergy, intolerance, or religious/cultural reasons that affect pupils’ handling or eating of specific foods.\"},{\"question\":\"How should the cooking area and surfaces be prepared?\",\"answer\":\"Choose a clear, uncluttered space. Clean surfaces to remove dirt, then wipe them with anti-bacterial spray, including covered tables in a classroom or hall.\"},{\"question\":\"What hygiene and safety expectations should be reinforced with children?\",\"answer\":\"Ensure children understand they must wash and dry hands after nose blowing, coughing, sneezing, touching hair, or dealing with cuts/spots, and must change aprons and wash hands after using the toilet before returning to cooking.\"}]","Using our cooking and nutrition resources in the primary classroom - a checklist | DOCX",1792548953]