1. © Livestock & Meat Commission for Northern Ireland 2015 Personal hygiene and safety

2. Learning objectives To explain the importance of good personal hygiene and safety. To identify the main personal hygiene hazards. To recognise the steps necessary to avoid cross-contamination and food poisoning. © Livestock & Meat Commission for Northern Ireland 2015

3. Why is personal hygiene important? Bacteria live in and on your own body and can enter into food in the home if you do not have high standards of personal hygiene. Your hands, hair, face, skin, clothing and jewellery can all be a source of bacteria which can be transferred onto food. This is known as cross-contamination. © Livestock & Meat Commission for Northern Ireland 2015

4. Hands Your hands may look clean but you ca not see the bacteria that cause food poisoning. Therefore, it is important to wash hands thoroughly at these times: Before starting to prepare food; After touching raw meat, fish or poultry; After touching raw egg; After going to the toilet; After touching the bin; After touching pets. © Livestock & Meat Commission for Northern Ireland 2015

5. Six steps to effective hand washing 1.Wet hands thoroughly and squirt liquid soap (preferably anti-bacterial) onto the palm of one hand. 2.Rub your hands together to make a lather. 3.Rub the palm of one hand along the back of the other and along the fingers. Then repeat with the other hand. 4.Rub in between each of your fingers on both hands and round your thumbs. 5.Rinse off the soap with clean hot water. 6.Dry hands thoroughly using clean paper towels. © Livestock & Meat Commission for Northern Ireland 2015

6. Hair Bacteria can also live on your hair and scalp. Bacteria can easily transfer from your hair into the food. To prevent this: Long hair should be tied back; Avoid touching your hair whilst cooking; Wash hands if you have touched your hair or scratched your scalp. © Livestock & Meat Commission for Northern Ireland 2015

7. Skin Cuts and wounds can be infected with bacteria. In order to prevent harmful bacteria contaminating your food, cuts and wounds should be covered with a waterproof dressing such as a plaster. © Livestock & Meat Commission for Northern Ireland 2015

8. Face Hands can pick up harmful bacteria from your face or mouth. To prevent bacteria transferring onto your food: Do not taste food with fingers, or ‘double dip’ using the same spoon; Avoid coughing or sneezing over food; Do not bite your nails or lick your fingers whilst cooking. © Livestock & Meat Commission for Northern Ireland 2015

9. Clothing and jewellery Bacteria and dirt can be on your clothes, jewellery and watches. To prevent food being contaminated: Roll up long sleeves and wear a clean apron; Remove any jewellery that may dangle into food along with rings with stones in and watches if you are making dishes such as bread or pastry. © Livestock & Meat Commission for Northern Ireland 2015

10. Safety Kitchens can be dangerous places. In order to keep yourself safe: Be aware of sharp equipment such as knives, peelers and graters – store them carefully and use the bridge hold and claw grip when chopping; Take care with hot equipment and food/liquid – turn pan handles in, always use oven gloves and avoid splashes when stirring or draining foods; Wipe up spills quickly so you do not slip over; Be aware of the others in the kitchen. © Livestock & Meat Commission for Northern Ireland 2015

11. Acknowledgement For further information, go to: www.food4life.org.uk © LMC 2015