Importance of Hygiene, Safety Measures, and Tools in Butchery.

Hygiene is crucial in butchery to prevent contamination and ensure the meat remains safe for consumption. This includes thoroughly cleaning all tools, surfaces, and hands before and after each use, and storing meat at proper temperatures to prevent bacterial growth.

Safety measures are vital to protect yourself from injuries. Always wear appropriate protective gear such as cut-resistant gloves, aprons, and safety glasses. Use sharp knives carefully—cut away from your body, and keep your knives well-maintained to prevent slips. Handle equipment like saws and cleavers with caution, and ensure your work area is tidy to avoid accidents.

Tools used in butchery should be sharp, clean, and well-maintained. Common tools include:
Knives: for slicing and trimming meat.
Boning knives: for separating meat from bones.
Saws and cleavers: for cutting through larger bones or primal sections.
Sharpeners and honing steels: to keep blades sharp.
Cleaning brushes and disinfectants: to maintain hygiene.

Maintaining high standards of hygiene and safety ensures not only the quality of the meat but also your personal safety and the health of your customers