When experiments with food are carried out, it is worth arranging for the class to be transferred to the Home Economics/Food Technology Department for the session, especially if the food is to be tasted. This minimises risks and also reinforces the special nature of laboratories in students’ minds. If a laboratory has to be used for tasting activities it should be made very clear to students that tasting activities are exceptional, and that normally, eating and drinking in the laboratory are not permitted.

Particular attention must be paid to hygiene for tasting investigations. For example all bench surfaces should be cleaned and preferably disinfected so that students do not inadvertently pick up spilled chemicals on their hands. The use of plastic sheets as for microbiology experiments may be considered. All equipment must be scrupulously clean and where a student tastes food with, for example, a teaspoon, this must be adequately sterilised before reuse by another student. The use of disposable plates, cups and spoons is preferable. If normal laboratory glassware is to be used, it is a good idea to have separate stocks that are reserved solely for tasting investigations. Even in investigations where food is not intended to be tasted, there may be a temptation for students to try to taste it. They should be warned against this.