DISINFECTION OF TOOLS AND SURFACES

For thorough cleaning and disinfection, always use warm water and detergent or wash in the washing machine at a minimum temperature of 60°C. Also wash the work surfaces with detergent, and the boards you use for raw meat should preferably be washed in the washing machine.

HAND WASHING

We all know how to wash our hands, but thorough disinfection before and after handling raw meat is a little different from classic hand washing:

• the water you use to wash your hands should be as hot as you can handle
• rub the soap on every part of your hand and wrist
• rub your hands in soap for at least 20 seconds
• dry your hands with a disposable paper towel.