Write down what went wrong and what you did about it in your diary.

Safe method:Clear and clean as you goKeeping your kitchen clear and clean makes it safer.Safety pointTake off outer packagingand throw it away before youbring food into the kitchenor storeroom.Take extra care with how youthrow away packaging and foodwaste from raw meat/poultryand eggs.Clear away small kitchenequipment as soon as possibleand put it in the cleaning area.Wash or wipe away spills as soonas they happen. Disinfect worksurfaces after wiping up spillsfrom raw meat/poultry or eggs.Wash work surfaces thoroughlybetween tasks. Use a new cloth(or one that has been washedand disinfected) to clean worksurfaces before preparingready-to-eat food.Why?Outer packaging could have touched dirty floors etc. when it has beenstored or transported before.Packaging and food waste fromthese foods are more likely tospread harmful bacteria to foodand surfaces.Work surfaces are easier to keepclean when they are not cluttered.It is also important to clear awayused equipment to prevent bacteriaspreading from it to surfacesor food.This stops dirt building up and helpsprevent bacteria from spreading.This will help prevent dirt andbacteria spreading onto otherfoods from the surface. A dirtycloth could spread bacteria tothe surface.HandwashingSafety pointMake sure that all staff who work with foodwash their hands properly:• when entering the kitchen e.g. after a breakor going to the toilet• before touching ready-to-eat foods• after touching raw meat/poultry and eggs• after emptying bins• after cleaning• after touching a cut or changing a dressingWhy?Harmful bacteria can spread very easily frompeople’s hands to food, work surfaces, equipment etc.Effective handwashing helps to prevent this.