The World Health Day theme for 2015 is Food Safety. In line with the theme, the World Health Organization (WHO) has released a poster on ‘Five Keys to Safer Food’:

http://who.int/foodsafety/publications/consumer/en/5keys_en.pdf?ua=1

The poster summarizes the key messages on how to keep food safe from ‘Farm to Plate’.

Key Messages:

1. Keep Clean

•      Wash your hands before handling food and frequently during food preparation
•      Wash your hands after going to the toilet
•      Wash and sanitize all surfaces and equipment used for food preparation
•      Protect kitchen areas and food from insects, pests and other animals

2. Separate Raw and Cooked

•      Separate raw meat, poultry and seafood from other foods
•      Use separate utensils and equipment such as knives and cutting boards for handling raw foods
•      Store food in containers to avoid contact between raw and cooked food

3. Cook thoroughly

•     Cook food thoroughly, especially meat, poultry, eggs and seafood
•     Bring soups and stews to a boil to ensure they have reached 70 degrees Centigrade
•     For meat and poultry, ensure that the juices are clear, not pink. Ideally, use a thermometer.
•     Reheat cooked food thoroughly

4. Keep food at safe temperatures

•     Do not leave cooked food at room temperature for more than 2 hours
•     Promptly refrigerate all cooked and perishable food (at <5 degrees centigrade)
•     Keep food piping hot (> 60 degrees centigrade) before serving
•     Do not store food too long even in the refrigerator
•     Do not thaw frozen foods at room temperature 

5. Use safe water and raw materials

•       Use safe water or treat water to make it safe
•       Select fresh and wholesome foods
•       Choose foods processed for its safety, such as pasteurized milk 
•       Wash fruits and vegetables, especially if eaten raw
•       Do not use food beyond its expiry date

Important Links:

Link to ‘Five Keys to Safer Food’ Poster (English):

http://who.int/foodsafety/publications/consumer/en/5keys_en.pdf?ua=1

Please note that the above mentioned poster is available in 87 languages from the following URL:

http://who.int/foodsafety/areas_work/food-hygiene/5keys-poster/en/