HAND HYGIENE — WHO 5 MOMENTS:
  1. Before touching a patient / food preparation
  2. Before a clean / aseptic procedure
  3. After body fluid exposure risk
  4. After touching a patient / food
  5. After touching patient surroundings
  
  CORRECT HANDWASHING TECHNIQUE (20+ seconds):
  1. Wet hands with clean running water
  2. Apply soap — any type (bar, liquid, foam)
  3. Lather: palms, back of hands, between fingers, under nails, thumbs
  4. Scrub for at least 20 seconds (hum "Happy Birthday" twice)
  5. Rinse thoroughly under running water
  6. Dry with clean towel or air dry
  
  Hand sanitiser (60–95% alcohol): effective when hands are not visibly dirty
  NOT effective against: norovirus, C. difficile spores (soap and water required)

FOOD SAFETY AND TEMPERATURE:
  Danger Zone: 5°C–60°C (bacteria multiply rapidly)
  Safe cooking temperatures:
    Chicken/poultry: 75°C internal
    Ground meat: 70°C
    Whole cuts: 63°C
    Eggs: yolk and white firm
  
  Safe storage:
    Refrigerator: <5°C | Freezer: <-18°C
    Raw meat: bottom shelf (prevent drip contamination)
    Cooked food: covered, above raw food
    2-hour rule: cooked food left at room temperature >2 hours → discard
  
  FOOD CONTAMINATION TYPES:
    Biological: bacteria (Salmonella, E. coli, Listeria), viruses, parasites
    Chemical: pesticides, cleaning products, heavy metals
    Physical: hair, glass, metal fragments, bones
    Allergen: cross-contamination with nuts, milk, gluten

PERSONAL HYGIENE:
  Daily: shower/bathe, clean clothes, oral hygiene
  Oral: brush twice daily (2 min), floss daily, replace brush every 3 months
  Hand washing: before eating, after toilet, after handling waste
  Respiratory: cover mouth and nose when coughing/sneezing (CATCH IT–BIN IT–KILL IT)
  
ENVIRONMENTAL HYGIENE:
  Cleaning vs Disinfecting vs Sterilising:
    Cleaning: remove dirt and organic matter (soap + water)
    Disinfecting: kill most pathogens (disinfectant — 70% alcohol, bleach 0.1%)
    Sterilising: kill ALL microorganisms including spores (autoclave, UV)
  
  Effective disinfection requires CLEANING FIRST
  Contact time: disinfectant must remain wet on surface for specified time

HANDWASHING: 20+ seconds | all surfaces | rinse well | dry | WHO 5 moments
HAND SANITISER: 60-95% alcohol | NOT for norovirus or C. diff spores
FOOD DANGER ZONE: 5°C–60°C (bacteria multiply rapidly — avoid this range)
COOKING TEMPS: chicken 75°C | ground meat 70°C | whole cuts 63°C
2-HOUR RULE: cooked food at room temp >2hr → discard
CLEAN→DISINFECT: cleaning removes dirt FIRST, then disinfectant works properly