HEALTH AND SAFETY TRAINING STANDARDS IN DESIGN AND TECHNOLOGY

1. HEALTH AND SAFETY TRAINING STANDARDS IN DESIGN AND TECHNOLOGY Section 7 –Personal Hygiene 30 minutes

2. Personal hygiene

3. Good personal hygiene is important to prevent the risk of food poisoning. Before you start preparing or cooking food, there are a number of steps that you need to take to ensure that you are hygienic and safe. 1. Tie back long hair, as it: * stops hair dangling in food; * prevents hair from landing in food; * and prevents hair from being caught in equipment. If you’ve got a cooking hat, wear it!

4. 2. Roll up long sleeves Rolling up long sleeves stops: * sleeves and cuffs becoming dirty; * and prevents dirt from sleeves touching food.

5. 3. Wear an apron • Wearing an apron is important, as it: • * stops your clothes from getting dirty; • * and prevents dirt from your clothes touching food.

6. 4. Remove jewellery, as it: * stops your jewellery from getting dirty; * prevents dirt from your jewellery touching food; * and stops your jewellery being mixed into food and being lost!

7. 5. Cover cuts If you have a cut, then it should be covered with a waterproof dressing. At school you might use blue plasters – similar to what is used in catering. A glove is then used to cover the plaster if the cut is on the hand.

8. 6. Cough and sneeze away from food It is important do no cough or sneeze over food. This spreads microbes onto the food.

9. 7. Wash your hands Before you start preparing or cooking food, you must always wash your hands, with hot soapy water. Washing helps to remove dirt and microbes. We all need to wash hands before, during and after cooking - keep your hands clean at all times. Hands must be washed after going to the toilet, blowing your nose or handling waste. If in doubt, give your hands a wash!

10. Summary • Tie long hair back • 2. Roll up your sleeves • 3. Wear an apron • 4. Remove jewellery • 5. Cover cuts • 6. Cough and sneeze away from food • 7. Wash your hands