tion clean od prepara uring fo Keep and often d food re handling befo your hands tion e toilet Wash

Wash od prepara going to th s after ed for fo h your hand uipment us Was nimals s and eq and other a e all surface anitiz s, pests Wash and s from insect nd food hen areas a Protect kitc

eys ve k Fi ood fer f o sa t

Why?

o not cause oorganisms d isms are icr While most m ous microorgan ger disease, dan in soil, water, animals d widely foun ese microorganisms are Th and people. ds, wiping cloths and an carried on h lly cutting boards and ecia utensils, esp ntact can transfer them co the slightest se foodborne diseases. au to food and c

rds for cutting boa ya es and t, poultr te raw mea such as kniv utensils Separa ment and ods te equip prepared fo Use separa s aw and t between r ng raw food handli contac ers to avoid contain Store food in

cooked raw and other foods eparate S from nd seafood

Why?

ltry and lly meat, pou ntain pecia Raw food, es heir juices, can co dt seafood, an roorganisms which may ic dangerous m onto other foods during d be transferre n and storage. tio food prepara

Why?

70C

ghly, sure th lly, food thorou ing to make e clear, not pink. Idea boil Cook stews to ar e soups and make sure that juices ds lik o oultry, Bring fo meat and p 70C. For meter se a thermo u ghly food thorou cooked Reheat

roughly y, eggs and seafood ook tho ecially meat, poultr C reached t they have sp a e

ngerous almost all da that g kills Proper cookin . Studies have shown ms microorganis a temperature of 70C can to . cooking food is safe for consumption it help ensure uire special attention req Foods that meats, rolled roasts, large ed include minc nd whole poultry. ta joints of mea

Danger zone!

60C 5C

ratures fe tempe n 2 hours od at sa rature for more tha Keep fo od at room tempe 5C) ably below efer
(pr d fo leave cooke ishable food nd per Do not serving all cooked a promptly 0C) prior to than 6 Refrigerate g hot (more od pipin erator p cooked fo in the refrig Kee ng even food too lo e ture Do not stor m tempera od at roo w frozen fo Do not tha

Why?

ly ver y s can multip room ism Microorgan d is stored at oo quickly if f y holding at tempera.B temperature C or above 60C, the 5 tures below oorganisms is slowed icr growth of m ed. Some dangerous pp down or sto s still grow below 5C. m microorganis

Food Safety World Health Organization

treat fe water or Use sa e foods milk d wholesom pasteurized h an such as Select fres d for safety, rocesse en raw ose foods p Cho ecially if eat bles, esp and vegeta Wash fruits iry date ond its exp od bey o not use fo D

Knowledge = Prevention

WHO/SDE/PHE/FOS/01.1 Distribution: General Original: English

Design: Marilyn Langfeld. Illustration: Janet Petitpierre

aterials d raw m ater an se safe w make it safe U it to

Why?

nd ice, ding water a us ls, inclu Raw materia inated with dangero m may be conta s and chemicals. Toxic m microorganis be formed in damaged ay chemicals m ds. Care in selection of foo and mouldy and simple measures ls raw materia g and peeling may shin suc h as wa k. reduce the ris