{"subTitle":"This guidance covers topics including allergens and intolerances, food hygiene, and cooking safety tips.","backgroundImage":{"url":null,"caption":null,"type":null,"size":0,"width":0,"height":0,"altText":null},"backgroundColour":null,"content":{"layouts":[{"type":"singleColumn","areas":[{"items":[{"gridType":"RichTextBlock","content":"\u003Ch4\u003EPublished April 2026, Replacing May 2020\u003C/h4\u003E\n\u003Cp\u003EThis guidance supports the safe provision of food and drink during all Scouting activities, in line with the Scouts\u0027 Policy, Organisation and Rules (POR) and UK Legislation.\u003C/p\u003E\n\u003Cp\u003EMost Scout groups are not considered food businesses, so do not need to register with the local authority. If you\u0027re unsure whether you should be registered as a food business, ask your \u003Ca href=\u0022https://www.food.gov.uk/contact/consumers/find-details/contact-a-local-food-safety-team\u0022\u003Elocal food safety team\u003C/a\u003E.\u003C/p\u003E\n\u003Cp\u003EYou can find more detailed information in the \u003Ca href=\u0022https://www.food.gov.uk/business-guidance/safer-food-better-business-sfbb\u0022\u003EFood Standards Agency\u0027s\u0026nbsp;Safer food, better business (SFBB)\u003C/a\u003E guidance.\u003C/p\u003E","gtmId":"","gtmClass":""}]}],"config":null}]},"sections":[{"content":{"layouts":[{"type":"singleColumn","areas":[{"items":[{"gridType":"RichTextBlock","content":"\u003Ch4\u003ECore Principles\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003Cstrong\u003EKeep food covered\u003C/strong\u003E wherever possible.\u003C/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ESeparate raw from \u0027ready to eat\u0027 foods\u003C/strong\u003E at all stages of storage, preparation and serving.\u003C/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EMaintain good hygiene. \u003C/strong\u003EWash hands after sneezing, coughing, using the toilet, handling rubbish or smoking, and before and after handling food. Clean equipment and surfaces with hot soapy water and anti-bacterial spray. Wear clean clothing.\u003C/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EMinimise handling of food.\u003C/strong\u003E Use tongs or utensils wherever possible.\u003C/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ECook food thoroughly.\u003C/strong\u003E Make sure that food is cooked thoroughly, especially meat and poultry. Eat promptly after cooking.\u003C/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EStore food safely. \u003C/strong\u003EUse sealed containers, maintain cool storage, and dispose of waste regularly. Keep all packet foods in lidded containers.\u003C/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EFollow manufacturers\u0027 instructions.\u003C/strong\u003E Always read packet labels for the safe storage and preparation of food. Always adhere to use-by dates.\u003C/li\u003E\n\u003C/ul\u003E","gtmId":"","gtmClass":""},{"gridType":"RichTextBlock","content":"\u003Ch4\u003E1. Cooking\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003ECook high-risk food (for example poultry, burgers, and sausages) until piping hot. To check this, cut the food at the deepest point and make sure that the juices run clear, with no pink spots. \u0026nbsp;Use a thermometer to check the temperature of thickest part (75 \u00B0C should be maintained for 30 seconds.)\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EStir soups and stews regularly to make sure heat is distributed evenly so that it is cooked all the way through.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EFollow the manufacturer\u2019s instructions for cooking food.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EIf food needs defrosting, follow the manufacturer\u2019s instructions or defrost thoroughly in a fridge before cooking.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EMake sure that food is only cooked, cooled and reheated once.\u003C/li\u003E\n\u003C/ul\u003E\n\u003Ch4\u003E2. Cooling\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EKeep food requiring refrigeration below 8\u00B0C.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EMake sure there are enough ice blocks available if using cool boxes.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EDo not overstock fridges, allow enough space for air to circulate.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003ECheck fridges are working correctly by using a thermometer.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003ECool cooked foods rapidly (below 20\u00B0 C in two hours). To aid cooling, split the portion sizes, spread the food on trays, or run it under cold water.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EServe cooked food as soon as possible. Cold food should be kept cold, and hot food should be kept hot. Food must not be left on display for more than 2 hours for hot food and 4 hours for cold food.\u003C/li\u003E\n\u003C/ul\u003E\n\u003Ch4\u003E3. Cleaning\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EUse water and detergent to clean dirty equipment.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EClean surfaces before food preparation, as pests may have entered the camp kitchen overnight. Use a disinfectant spray and a clean cloth or paper towel.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EDisinfect water carriers before use.\u003C/li\u003E\n\u003C/ul\u003E\n\u003Ch4\u003E4. Cross Contamination\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EFollow good hand hygiene. Wash hands between handling raw and ready-to-eat food, after cleaning tasks, using the toilet, handling waste, touching your face and smoking.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EMake sure hands are thoroughly cleaned. Alcohol hand gels can be used to are not a replacement for soap and water and do not remove allergens.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EUse separate utensils for handling raw and ready-to-eat food (for example cooking burgers on a barbecue).\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EStore raw and ready-to-eat food separately.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EMake sure there is sufficient space to prepare food. If space is limited, prepare raw and ready-to-eat foods at different times and clean the area thoroughly between uses.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EWear clean clothes and aprons when handling food to protect food.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EMake sure food is protected from contamination (for example using lidded containers when storing and covers when serving).\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003ERemove rubbish from food preparation areas and dispose of safely. Do not allow waste to accumulate.\u003C/li\u003E\n\u003C/ul\u003E","gtmId":"","gtmClass":""}]}],"config":null}]},"prev":null,"next":{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/allergy-management/","title":"Allergy management"},"allParts":[{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/food-hygiene/","title":"Food hygiene"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/allergy-management/","title":"Allergy management"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/cooking-safety-to-prevent-cuts-burns-and-slips/","title":"Cooking safety (to prevent cuts, burns and slips)"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/early-years-food-safety/","title":"Early years food safety"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/using-an-external-caterer/","title":"Using an external caterer"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/selling-food-at-fundraising-events-or-public-stalls/","title":"Selling food at fundraising events or public stalls"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/further-learning/","title":"Further learning"}],"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/food-hygiene/","id":47420,"nodeName":"Food hygiene","title":"Food hygiene","type":"codexPart","image":null,"assets":null,"headerOptions":{"headerTitle":"Food hygiene","headerSubTitle":null,"headerCta":null,"headerCtaText":null,"headerCtaLink":null,"headerBackgroundColour":null,"showSEOImage":false,"headerBackgroundImage":null,"quickLinks":null},"searchDescription":"","subHeader":"","browserTitle":null,"silktide":"eyJjbXMiOiJVbWJyYWNvIiwiZWRpdG9yVXJsIjoiaHR0cHM6Ly9wcm9kLWNtcy5zY291dHMub3JnLnVrLy91bWJyYWNvIy9jb250ZW50L2NvbnRlbnQvZWRpdC80NzQyMCJ9","canonicalUrl":"https://www.scouts.org.uk/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/food-hygiene/"},{"content":{"layouts":[{"type":"singleColumn","areas":[{"items":[{"gridType":"RichTextBlock","content":"\u003Cp\u003EThere are \u003Ca rel=\u0022noopener\u0022 href=\u0022https://www.gov.uk/government/publications/allergen-guidance-for-food-businesses/allergen-guidance-for-food-businesses\u0022 target=\u0022_blank\u0022 title=\u002214 Allergens\u0022\u003E14\u0026nbsp;allergens \u003C/a\u003Ethat are commonly communicated in the UK.\u00A0This includes nuts, milk, eggs and more. However, people can be allergic to a whole range of foods, including apples, kiwi and tomatoes.\u003C/p\u003E\n\u003Cp class=\u0022MsoNormal\u0022\u003EThe smallest amount of an allergen can cause a reaction (for example, cross-contact when toasting bread.)\u003C/p\u003E\n\u003Cp class=\u0022MsoNormal\u0022\u003ESymptoms can range from mild discomfort to anaphylaxis and death.\u003C/p\u003E\n\u003Cp class=\u0022MsoNormal\u0022\u003EUnlike bacteria, allergens are not destroyed by heat. This means that there can be cross-contact contamination on cooking equipment, such as on grills, or from the use of the same frying oil. Only effective cleaning removes allergens from surfaces, equipment and hands.\u003C/p\u003E\n\u003Cp class=\u0022MsoNormal\u0022\u003E\u003Ca style=\u0022mso-comment-reference: DB_1; mso-comment-date: 20260417T0916;\u0022\u003E\u003C/a\u003E\u003Ca href=\u0022https://theallergyteam.com/bullying-and-food-allergies/\u0022\u003EChildren can be bullied due to food allergy\u003C/a\u003E\u003Cspan style=\u0022mso-comment-continuation: 1;\u0022\u003E. \u003C/span\u003EPlan ahead to make sure food and drink options are inclusive, so everyone has access to safe and suitable choices.\u003C/p\u003E","gtmId":"","gtmClass":""},{"gridType":"RichTextBlock","content":"\u003Ch4\u003ECore Principles\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003EAsk about allergies \u003C/strong\u003Efor any activity where food is being prepared and served. Use the \u003Ca href=\u0022https://www.scouts.org.uk/volunteers/running-your-section/programme-guidance/information-for-volunteers/general-activity-guidance/activity-information-form/\u0022\u003EActivity Information Form\u003C/a\u003E to collect allergen information. Make sure this information is up to date before each activity.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003EDesign menus\u003C/strong\u003E that consider allergens (for example only having breakfast cereals which are nut-free, controlling access to milk and providing dairy alternatives)\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003EBuy food from reputable suppliers \u003C/strong\u003Eand keep a list of ingredients for each food item.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003EUse good hygiene practices \u003C/strong\u003Eto reduce the risk of cross-contamination.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003EKnow the ingredients \u003C/strong\u003Efor all dishes, including any \u2018may contain\u2019 statements.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003EMake an \u003Ca href=\u0022https://www.food.gov.uk/sites/default/files/media/document/allergen-chart.pdf\u0022\u003Eallergy matrix\u003C/a\u003E \u003C/strong\u003Efor large-scale operations. Update this if there are any changes to the ingredients being used.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003EShare processes \u003C/strong\u003Ewith anyone handling food. Knowledge can save lives.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003ECreate an\u0026nbsp;\u003Ca href=\u0022https://www.scouts.org.uk/volunteers/equity-diversity-and-inclusion/including-disabled-and-neurodivergent-people/planning-individual-support/\u0022\u003Eindividual support plan\u003C/a\u003E\u00A0\u003C/strong\u003Efor anyone with severe allergies. Get experienced support where needed.\u003C/li\u003E\n\u003C/ul\u003E","gtmId":"","gtmClass":""},{"gridType":"RichTextBlock","content":"\u003Ch4 class=\u0022MsoNormal\u0022\u003E1. Planning Before the Event\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003C!-- [if !supportLists]--\u003EIf someone has a severe food allergy, communicate beforehand that certain foods must not be brought to an activity (for example, a packed lunch for a hike).\u003C/li\u003E\n\u003Cli\u003EMake and document an Allergen Management Plan:\u003C/li\u003E\n\u003C/ul\u003E\n\u003Cp style=\u0022margin-left: 54.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l1 level1 lfo3;\u0022 class=\u0022MsoListParagraphCxSpFirst\u0022\u003E\u003C!-- [if !supportLists]--\u003E\u003Cspan style=\u0022mso-ascii-font-family: Aptos; mso-fareast-font-family: Aptos; mso-hansi-font-family: Aptos; mso-bidi-font-family: Aptos;\u0022\u003E\u003Cspan style=\u0022mso-list: Ignore;\u0022\u003E-\u003Cspan style=\u0022font: 7.0pt \u0027Times New Roman\u0027;\u0022\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C/span\u003E\u003C/span\u003E\u003C/span\u003E\u003C!--[endif]--\u003EIdentify safe menu options.\u003C/p\u003E\n\u003Cp style=\u0022margin-left: 54.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo2;\u0022 class=\u0022MsoListParagraphCxSpMiddle\u0022\u003E\u003C!-- [if !supportLists]--\u003E\u003Cspan style=\u0022mso-ascii-font-family: Aptos; mso-fareast-font-family: Aptos; mso-hansi-font-family: Aptos; mso-bidi-font-family: Aptos;\u0022\u003E\u003Cspan style=\u0022mso-list: Ignore;\u0022\u003E-\u003Cspan style=\u0022font: 7.0pt \u0027Times New Roman\u0027;\u0022\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C/span\u003E\u003C/span\u003E\u003C/span\u003E\u003C!--[endif]--\u003EPlan separate areas to prepare allergen-free meals.\u003C/p\u003E\n\u003Cp style=\u0022margin-left: 54.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l2 level1 lfo1;\u0022 class=\u0022MsoListParagraphCxSpMiddle\u0022\u003E\u003C!-- [if !supportLists]--\u003E\u003Cspan style=\u0022mso-ascii-font-family: Aptos; mso-fareast-font-family: Aptos; mso-hansi-font-family: Aptos; mso-bidi-font-family: Aptos;\u0022\u003E\u003Cspan style=\u0022mso-list: Ignore;\u0022\u003E-\u003Cspan style=\u0022font: 7.0pt \u0027Times New Roman\u0027;\u0022\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C/span\u003E\u003C/span\u003E\u003C/span\u003E\u003C!--[endif]--\u003EHave emergency medication (e.g auto-injectors) available, and a trained adult use them.\u003C/p\u003E\n\u003Cp style=\u0022margin-left: 54.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l2 level1 lfo1;\u0022 class=\u0022MsoListParagraphCxSpLast\u0022\u003E\u003C!-- [if !supportLists]--\u003E\u003Cspan style=\u0022mso-ascii-font-family: Aptos; mso-fareast-font-family: Aptos; mso-hansi-font-family: Aptos; mso-bidi-font-family: Aptos;\u0022\u003E\u003Cspan style=\u0022mso-list: Ignore;\u0022\u003E-\u003Cspan style=\u0022font: 7.0pt \u0027Times New Roman\u0027;\u0022\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C/span\u003E\u003C/span\u003E\u003C/span\u003E\u003C!--[endif]--\u003EAgree and communicate how you will identify participants with allergies. (for example, if on a large camp with central catering, how will the servers know which participants have allergies?)\u003C/p\u003E\n\u003Ch4 class=\u0022MsoNormal\u0022\u003E2. Food Storage \u0026amp; Preparation\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli\u003E\u003C!-- [if !supportLists]--\u003EPrevent cross-contamination:\u003C/li\u003E\n\u003C/ul\u003E\n\u003Cp style=\u0022margin-left: 54.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1;\u0022 class=\u0022MsoListParagraphCxSpFirst\u0022\u003E\u003C!-- [if !supportLists]--\u003E\u003Cspan style=\u0022mso-ascii-font-family: Aptos; mso-fareast-font-family: Aptos; mso-hansi-font-family: Aptos; mso-bidi-font-family: Aptos;\u0022\u003E\u003Cspan style=\u0022mso-list: Ignore;\u0022\u003E-\u003Cspan style=\u0022font: 7.0pt \u0027Times New Roman\u0027;\u0022\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C/span\u003E\u003C/span\u003E\u003C/span\u003E\u003C!--[endif]--\u003EUse separate utensils, chopping boards, and cooking areas for allergen-free food.\u003C/p\u003E\n\u003Cp style=\u0022margin-left: 54.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1;\u0022 class=\u0022MsoListParagraphCxSpMiddle\u0022\u003E\u003C!-- [if !supportLists]--\u003E\u003Cspan style=\u0022mso-ascii-font-family: Aptos; mso-fareast-font-family: Aptos; mso-hansi-font-family: Aptos; mso-bidi-font-family: Aptos;\u0022\u003E\u003Cspan style=\u0022mso-list: Ignore;\u0022\u003E-\u003Cspan style=\u0022font: 7.0pt \u0027Times New Roman\u0027;\u0022\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C/span\u003E\u003C/span\u003E\u003C/span\u003E\u003C!--[endif]--\u003EClean surfaces thoroughly between tasks.\u003C/p\u003E\n\u003Cp style=\u0022margin-left: 54.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l0 level1 lfo1;\u0022 class=\u0022MsoListParagraphCxSpLast\u0022\u003E\u003C!-- [if !supportLists]--\u003E\u003Cspan style=\u0022mso-ascii-font-family: Aptos; mso-fareast-font-family: Aptos; mso-hansi-font-family: Aptos; mso-bidi-font-family: Aptos;\u0022\u003E\u003Cspan style=\u0022mso-list: Ignore;\u0022\u003E-\u003Cspan style=\u0022font: 7.0pt \u0027Times New Roman\u0027;\u0022\u003E\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp;\u0026nbsp; \u003C/span\u003E\u003C/span\u003E\u003C/span\u003E\u003C!--[endif]--\u003EStore allergen-free food in sealed, labelled containers away from other foods.\u003C/p\u003E\n\u003Cp style=\u0022margin-left: 54.0pt; mso-add-space: auto; text-indent: -18.0pt; mso-list: l3 level1 lfo3;\u0022 class=\u0022MsoListParagraphCxSpLast\u0022\u003EWash hands before preparing allergen-free food. Antibacterial gels do not remove allergens.\u003C/p\u003E\n\u003Cul\u003E\n\u003Cli class=\u0022MsoNormal\u0022\u003EKeep packaging for all ingredients so that everyone can easily check the allergen information.\u003C/li\u003E\n\u003C/ul\u003E\n\u003Ch4 class=\u0022MsoNormal\u0022\u003E3. Serving \u0026amp; Supervision\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli class=\u0022MsoNormal\u0022\u003E\u003C!-- [if !supportLists]--\u003ELabel all food clearly at serving points. Use separate serving utensils for each dish.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022\u003EBrief anyone serving food to never guess ingredients. They must check labels or ask the person who has cooked or prepared the food.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022\u003ELet people check the packaging themselves before eating.\u003C/li\u003E\n\u003C/ul\u003E\n\u003Ch4 class=\u0022MsoNormal\u0022\u003E4. Emergency Preparedness\u003C/h4\u003E\n\u003Cul\u003E\n\u003Cli class=\u0022MsoNormal\u0022\u003E\u003C!-- [if !supportLists]--\u003ETrain volunteers to recognise anaphylaxis and use auto-injectors. Provide refresher training, even where volunteers hold current First Response learning. You can ask Scout First Response trainer to support this.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022\u003EKeep emergency contact details accessible.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022\u003EHave a clear escalation plan. Call 999 immediately for any signs of anaphylactic reaction including swollen tongue, difficulty swallowing or breathing, feeling faint or confused, and loss of consciousness.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022\u003ERecord any incidents and near misses, and\u0026nbsp;\u003Ca style=\u0022text-indent: -18pt;\u0022 href=\u0022https://www.scouts.org.uk/volunteers/staying-safe-and-safeguarding/incidents-and-illness/emergencies-and-incident-reporting/\u0022\u003Ereport to UK Headquarters\u0026nbsp;\u003C/a\u003E\u003Cspan style=\u0022text-indent: -18pt;\u0022\u003Ewhen needed. Review each incident to identify any learning that could prevent a similar incident.\u003C/span\u003E\u003C/li\u003E\n\u003C/ul\u003E","gtmId":"","gtmClass":""},{"gridType":"RichTextBlock","content":"\u003Cp class=\u0022MsoNormal\u0022\u003E\u003Ca href=\u0022https://www.narf.org.uk/what-is-natashas-law\u0022\u003ENatasha\u0027s Law\u003C/a\u003E requires food businesses to provide a full ingredients list on any food which is sealed. You should follow the principles of this law even if your group is not considered a food business.\u003C/p\u003E","gtmId":"","gtmClass":""}]}],"config":null}]},"prev":{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/food-hygiene/","title":"Food hygiene"},"next":{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/cooking-safety-to-prevent-cuts-burns-and-slips/","title":"Cooking safety (to prevent cuts, burns and slips)"},"allParts":[{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/food-hygiene/","title":"Food hygiene"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/allergy-management/","title":"Allergy management"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/cooking-safety-to-prevent-cuts-burns-and-slips/","title":"Cooking safety (to prevent cuts, burns and slips)"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/early-years-food-safety/","title":"Early years food safety"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/using-an-external-caterer/","title":"Using an external caterer"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/selling-food-at-fundraising-events-or-public-stalls/","title":"Selling food at fundraising events or public stalls"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/further-learning/","title":"Further learning"}],"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/allergy-management/","id":47421,"nodeName":"Allergy management","title":"Allergy management","type":"codexPart","image":null,"assets":null,"headerOptions":{"headerTitle":"Allergy management","headerSubTitle":null,"headerCta":null,"headerCtaText":null,"headerCtaLink":null,"headerBackgroundColour":null,"showSEOImage":false,"headerBackgroundImage":null,"quickLinks":null},"searchDescription":"","subHeader":"","browserTitle":null,"silktide":"eyJjbXMiOiJVbWJyYWNvIiwiZWRpdG9yVXJsIjoiaHR0cHM6Ly9wcm9kLWNtcy5zY291dHMub3JnLnVrLy91bWJyYWNvIy9jb250ZW50L2NvbnRlbnQvZWRpdC80NzQyMSJ9","canonicalUrl":"https://www.scouts.org.uk/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/allergy-management/"},{"content":{"layouts":[{"type":"singleColumn","areas":[{"items":[{"gridType":"RichTextBlock","content":"\u003Cp class=\u0022MsoNormal\u0022\u003E\u003Cspan style=\u0022mso-ascii-font-family: Aptos; mso-fareast-font-family: Aptos; mso-hansi-font-family: Aptos; mso-bidi-font-family: Aptos; color: black; mso-themecolor: text1;\u0022\u003ECooking safety reduces harm from burns, cuts, slips, or other kitchen accidents.\u003C/span\u003E This applies to cooking in a Scout hut, camp kitchen, or around a campfire.\u003C/p\u003E\n\u003Cul style=\u0022margin-top: 0cm;\u0022\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003EUse hot pans with care. \u003C/strong\u003ETurn pan handles away from flames and edges so they don\u2019t get knocked or overheated. Do not keep utensils in boiling liquids as they get very hot.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003EFollow \u003Ca href=\u0022https://www.scouts.org.uk/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/scout-knife-safety-guidance/\u0022\u003Eknife safety rules\u003C/a\u003E and good practice. \u003C/strong\u003ECarry knives with the point down and never try to catch a falling knife. 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Clean spills of grease or fat immediately using hot soapy water to prevent slips.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003EWear closed shoes \u003C/strong\u003E(no sandals/open toes) to protect your feet.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003EIf fat catches fire, smother it with a fire blanket or damp cloth.\u003C/strong\u003E Never use water.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003ETurn off gas and electrical appliances \u003C/strong\u003Ewhen not in use, including gas cylinders.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003EKeep a stocked first aid kit accessible\u003C/strong\u003E, with waterproof and burn dressings.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cspan style=\u0022mso-ascii-font-family: Aptos; mso-fareast-font-family: Aptos; mso-hansi-font-family: Aptos; mso-bidi-font-family: Aptos;\u0022\u003E\u003Cstrong\u003EFollow good manual handling practice\u003C/strong\u003E. \u003C/span\u003EAsk for help when moving heavy containers of hot food, never carry them alone.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Cstrong\u003EKeep walkways clear \u003C/strong\u003Eand free from hazards.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003E\u003Ca href=\u0022https://www.scouts.org.uk/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/scout-knife-safety-guidance/\u0022\u003E\u003C/a\u003E\u003Cspan style=\u0022mso-ascii-font-family: Aptos; mso-fareast-font-family: Aptos; mso-hansi-font-family: Aptos; mso-bidi-font-family: Aptos;\u0022\u003E\u003Cstrong\u003EHave good lighting. \u003C/strong\u003EM\u003C/span\u003E\u003Cspan style=\u0022mso-ascii-font-family: Aptos; mso-fareast-font-family: Aptos; mso-hansi-font-family: Aptos; mso-bidi-font-family: Aptos;\u0022\u003Eake sure that the area is well lit so that everyone can see clearly across the cooking area.\u003C/span\u003E\u003C/li\u003E\n\u003C/ul\u003E","gtmId":"","gtmClass":""}]}],"config":null}]},"prev":{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/allergy-management/","title":"Allergy management"},"next":{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/early-years-food-safety/","title":"Early years food safety"},"allParts":[{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/food-hygiene/","title":"Food hygiene"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/allergy-management/","title":"Allergy management"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/cooking-safety-to-prevent-cuts-burns-and-slips/","title":"Cooking safety (to prevent cuts, burns and slips)"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/early-years-food-safety/","title":"Early years food safety"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/using-an-external-caterer/","title":"Using an external caterer"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/selling-food-at-fundraising-events-or-public-stalls/","title":"Selling food at fundraising events or public stalls"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/further-learning/","title":"Further learning"}],"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/cooking-safety-to-prevent-cuts-burns-and-slips/","id":47422,"nodeName":"Cooking safety (to prevent cuts, burns and slips)","title":"Cooking safety (to prevent cuts, burns and slips)","type":"codexPart","image":null,"assets":null,"headerOptions":{"headerTitle":"Cooking safety (to prevent cuts, burns and slips)","headerSubTitle":null,"headerCta":null,"headerCtaText":null,"headerCtaLink":null,"headerBackgroundColour":null,"showSEOImage":false,"headerBackgroundImage":null,"quickLinks":null},"searchDescription":"","subHeader":"","browserTitle":null,"silktide":"eyJjbXMiOiJVbWJyYWNvIiwiZWRpdG9yVXJsIjoiaHR0cHM6Ly9wcm9kLWNtcy5zY291dHMub3JnLnVrLy91bWJyYWNvIy9jb250ZW50L2NvbnRlbnQvZWRpdC80NzQyMiJ9","canonicalUrl":"https://www.scouts.org.uk/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/cooking-safety-to-prevent-cuts-burns-and-slips/"},{"content":{"layouts":[{"type":"singleColumn","areas":[{"items":[{"gridType":"RichTextBlock","content":"\u003Cp class=\u0022MsoNormal\u0022\u003EFor Squirrels, see \u003Ca href=\u0022https://help-for-early-years-providers.education.gov.uk/health-and-wellbeing/food-safety\u0022\u003EFood safety advice for children age 5 and under\u003C/a\u003E to prevent choking.\u003C/p\u003E","gtmId":"","gtmClass":""}]}],"config":null}]},"prev":{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/cooking-safety-to-prevent-cuts-burns-and-slips/","title":"Cooking safety (to prevent cuts, burns and slips)"},"next":{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/using-an-external-caterer/","title":"Using an external caterer"},"allParts":[{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/food-hygiene/","title":"Food 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caterer"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/selling-food-at-fundraising-events-or-public-stalls/","title":"Selling food at fundraising events or public stalls"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/further-learning/","title":"Further learning"}],"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/early-years-food-safety/","id":89400,"nodeName":"Early years food safety","title":"Early years food safety","type":"codexPart","image":null,"assets":null,"headerOptions":{"headerTitle":"Early years food 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Here are some additional points to think about.\u003C/p\u003E\n\u003Ch4 class=\u0022MsoNormal\u0022\u003EThe impacts of scaling up\u003C/h4\u003E\n\u003Cp class=\u0022MsoNormal\u0022\u003EPreparing food in larger quantities than you\u0027re used to can come with additional challenges.When scaling up, consider:\u003C/p\u003E\n\u003Cul style=\u0022margin-top: 0cm;\u0022\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l3 level1 lfo2; tab-stops: list 36.0pt;\u0022\u003EExtra equipment.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l3 level1 lfo2; tab-stops: list 36.0pt;\u0022\u003EMore volunteers.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l3 level1 lfo2; tab-stops: list 36.0pt;\u0022\u003EAdditional time to make sure everything is prepared safely.\u003C/li\u003E\n\u003C/ul\u003E\n\u003Cp class=\u0022MsoNormal\u0022\u003EServing food at public events may last longer than catering for meals at camp. This increases the risk to food safety. Make sure that:\u003C/p\u003E\n\u003Cul style=\u0022margin-top: 0cm;\u0022\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l1 level1 lfo3; tab-stops: list 36.0pt;\u0022\u003EFood is kept hot or cold as needed.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l1 level1 lfo3; tab-stops: list 36.0pt;\u0022\u003EFood is protected from contamination.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l1 level1 lfo3; tab-stops: list 36.0pt;\u0022\u003EServing utensils are regularly replaced.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l1 level1 lfo3; tab-stops: list 36.0pt;\u0022\u003EFood is served on a first-in, first-out principle and\u0026nbsp;new food is not mixed with food already on display.\u0026nbsp;\u003C/li\u003E\n\u003C/ul\u003E\n\u003Ch4 class=\u0022MsoNormal\u0022\u003EHave a clear Food Hygiene plan that everyone follows\u003C/h4\u003E\n\u003Cul style=\u0022margin-top: 0cm;\u0022\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo4; tab-stops: list 36.0pt;\u0022\u003ETry to go cashless and\u0026nbsp;\u003Cspan style=\u0022mso-ascii-font-family: Aptos; mso-fareast-font-family: Aptos; mso-hansi-font-family: Aptos; mso-bidi-font-family: Aptos;\u0022\u003Euse card payments like chip and pin or contactless. It\u0027s quicker and more hygienic\u003C/span\u003E\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo4; tab-stops: list 36.0pt;\u0022\u003EWhere using cash, have separate people handling money and food if possible.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo4; tab-stops: list 36.0pt;\u0022\u003EEveryone must wash their hands before handling open food.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l0 level1 lfo4; tab-stops: list 36.0pt;\u0022\u003EMinimise the need to touch food.Consider pre-packing food where possible, or use tongs to handle open food.\u003C/li\u003E\n\u003C/ul\u003E\n\u003Ch4 class=\u0022MsoNormal\u0022\u003EHave a clear Allergen Management plan that everyone follows\u003C/h4\u003E\n\u003Cp class=\u0022MsoNormal\u0022\u003EWhen serving members of the public,\u0026nbsp;it is unlikely that you will be aware whether someone has any allergies.In these cases, it is especially important to provide written ingredient information.\u003C/p\u003E\n\u003Cul style=\u0022margin-top: 0cm;\u0022\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EWhen food is donated by others, it must include allergen information.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EAll food items, including home-made, must have details of the\u0026nbsp;\u003Ca rel=\u0022noopener\u0022 href=\u0022https://www.gov.uk/government/publications/allergen-guidance-for-food-businesses/allergen-guidance-for-food-businesses\u0022 target=\u0022_blank\u0022 title=\u002214 Allergens\u0022\u003E14 key allergens\u003C/a\u003E\u0026nbsp;that they contain or may contain.\u003C/li\u003E\n\u003Cli class=\u0022MsoNormal\u0022 style=\u0022mso-list: l2 level1 lfo1; tab-stops: list 36.0pt;\u0022\u003EKeeping allergen-free food and serving equipment 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caterer"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/selling-food-at-fundraising-events-or-public-stalls/","title":"Selling food at fundraising events or public stalls"},{"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/further-learning/","title":"Further learning"}],"link":"/volunteers/staying-safe-and-safeguarding/safety/safe-camping-residentials-and-outdoor-skills/guidance-for-food-safety/selling-food-at-fundraising-events-or-public-stalls/","id":47424,"nodeName":"Selling food at fundraising events or public stalls","title":"Selling food at fundraising events or public stalls","type":"codexPart","image":null,"assets":null,"headerOptions":{"headerTitle":"Selling food at fundraising events or public 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