Dear all,
Yesterday I was searching the GEM archives to find an answer to this
question too. If anybody has a clear and practical answer, please could you
share it? I do a demonstration of Tudor "salat" making, no cooking
involved. The children are desperate to taste it, and although it is
essentially oranges, lemons, capers, olives etc with a dressing I have erred
on the side of caution and do not allow them to. (Probably just as well - it
may taste revolting!) I would be interested to know what the difference
would be if the children made the dish themselves - with pre-sliced fruit
for safety's sake.
Thanks.
Elizabeth Pimblett.
----- Original Message -----
From: "Christine Thompson" <[log in to unmask]>
To: <[log in to unmask]>
Sent: Tuesday, February 22, 2005 2:04 PM
Subject: Food-tasting
Dear GEM people
We want to run a chemistry show that involves sugar samples being
offered to members of the public to taste. I seem to remember a long
GEM e-mail discussion of something similar that concluded that food and
drink cannot be offered as part of an educational activity, for health
and safety reasons, unless it is done by a caterer. However I have had
another opinion to the effect that as long as a risk assessment is
carried out that ensures good hygiene, it can be done.
Does anyone have any experience or advice on this matter?
With thanks and best wishes
Christine
Christine Thompson
Learning & Programmes Officer
National Museums of Scotland
Chambers Street
Edinburgh EH1 1JF
tel 0131 247 4435
Typetalk 18001 0131 247 4435
fax 0131 220 4819
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