Be sure you have all ingredients, equipment, and utensils available before you begin. Plan the activity in advance so you can either request food supplies from the food service staff or do your own shopping. Teachers should shop for perishable items. You must know with certainty that the food has been handled safely in its transit from store to classroom to protect children from food-borne illness. Check expiration dates on all food, chill and use perishable foods promptly, and cook meats thoroughly.
Recipes using raw meat require even more care in food handling and cooking.
Before committing to using a certain food or recipe, check each child's health record and ask parents about possible food allergies. If a child does have allergies, discuss possible recipes and ingredients with the parents or a health consultant. Some foods are similar and may cause reactions. Also, many ingredients have a variety of names. A child allergic to corn might have a serious allergic reaction to baked goods if served with corn oil margarine.