F ive k ey s

safe r food
to Why?
icro o rganisms do not caus
e

Keep clean foo d prep aration

While most m erous microorganisms
ng
disease, da d in soil, water, animals
o d an d often during un
are widely fo ese microorganisms are
d s b e fo re handling fo Th
and people. ds, wiping cloths and
ur han the toilet
✔ Wash yo aration an
r g oin g to foo d p rep carried on h ially cutting boards and
ash yo ur hands afte eq uip m en t used for ec
utensils, esp ntact can transfer them
✔ W all su rfa ce s and an d ot her animals co
the slightest se foodborne diseases.
d sanitize cts, pests
✔ Wash an se
in au
fr om to food and c
chen ar ea s and food
kit
✔ Protect

Why?
n d c o o k e d y meat, poultry an
d

e raw a pe ciall
Raw food, ex heir juices, can contain

Separat ultry and seafood from other foodnsd cutting boards for
dt
seafood, an roorganisms which may
ic
dangerous m onto other foods during
d
knives a be transferre n and storage.
ra w meat, po ch as tio
✔ Sep a ra te
and uten sils s u food prepara
u ipm e nt
U se s e p arate e q
prepared foods
✔
lin g raw foods ct betw een raw and
han d avoid cont a
tainers to
od in con
✔ Store fo

Why?
ost all dangerous

rou g h ly g kills alm

Proper cookin . Studies have shown tha
t

Cook tho especially meat, poultry, eggs andsusereafothoadt they have

m s
microorganis o a temperature of 70°C
dt .
cooking foo it is safe for consumption
re
can help ensu uire special at tention
k fo o d th o roughly, o bo iling to make clear, not pink. req
Foods that meats, rolled roasts, large
70°C Co o w s t s are
✔
s lik e so ups and ste m ak e sure that juice ed
include minc nd whole poultry.
od ltry,
✔ Bring fo °C. For meat and pou joints of mea
ta
reached 70 ermometer
a th
Ideally, use oroughly
e d foo d th
cook
✔ Reheat

s Why?
m p e r a t u r e ultiply ver y

d a t s af e t e Microorgan
is m s c a n m
d at room
Danger
60°C
Keep foo rature for more th an 2 hours
o
.B
d is store
quickly if fo y holding at tempera-
temperature C or above 60°C, the
zone! at room tempe
ra bly below 5°C) 5°
tures below oorganisms is slowed
od ooked fo efe fo od (pr
ot lea ve c er ishab le icr
growth of m ed. Some dangerous
5°C ✔ Do n
all cooked and p to serving pp
p ro m ptly °C ) prior down or sto s still grow below 5°C.
✔ Refrigerate g h o t (m o re than 60 microorganis
m
p co o ke d food pipin he refrigerator
✔ Kee e n in t
fo od to o long ev
✔ Do not st o re
ro o m t e m perature
zen food a t
t th a w fro
✔ Do no

ls Why?
w materia ater and ice,

ter and ra ls, including w

Raw materia inated with dangerous
Design: Marilyn Langfeld. Illustration: Janet Petitpierre

e wa
Use saf
m
may be conta s and chemicals. Toxic
m
microorganis be formed in damaged
r tre a t it to make it safe ay
chemicals m ods. Care in selection
ter o fo
and mouldy and simple measures
✔ Use safe wa e foods
sh an d w h o le s o m
s pasteurized milk ials
of raw mater g and peeling may
Select fre fety, such a shin
✔ s s e d fo r s a such as wa
ds proce en raw reduce the ris
k.
Choose foo c ially if ea t
✔
a nd ve g e tables, espe
✔ Wash fruits n d its expiry date
food b e yo
✔ Do not use

Food Safety
World Health Organization Knowledge = Prevention WHO/SDE/PHE/FOS/01.1
Distribution: General
Original: English

5keys-ID-eng 1 3/22/01, 3:18 PM