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s y e k e v Fi d o o f r e f a s o t

n ation r a a p e e r l p d c o during fo n e Keep t f o d n a food re handling ✔ ✔ ✔ ✔

s befo d n a h r u o y ation r Wash he toilet t a p o t e r g p in d o o g ds after sed for fo n u a t h n r e u m o y ip h u Was animals es and eq r c e a f h r t u o s d ll n a a e anitiz cts, pests e s in m Wash and s o r f and food s a e r a n e h Protect kitc

d e k o o c d n a w a r e t a r a p r foods e e h t S o m o r f nd seafood

ards for o b g in t t u a c y ives and at, poultr n e k m s a w a h r c e u t s utensils ✔ Separa d n a t n e m foods d arate equip e p r a e s p e e r s p U ✔ raw and ds n o e o f e w w t a r e b g t n handli id contac o v a o t s r e in od in conta o f e r o t S ✔

Why?

do not cause s m is n a g r o o icr While most m ous microorganisms are 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

Why?

oultry and p , t a e m y ll pecia Raw food, es heir juices, can contain dt seafood, an roorganisms which may ic dangerous m onto other foods during d be transferre n and storage. tio food prepara

Why?

e sure th oughly, r k a o Ideally, h m t . o k d t o in g o p f in t il k o o o n b o r, C ✔ d stews to s are clea n e a ic s ju p t u a o s h t e ods lik ake sure m , y r lt u o ✔ Bring fo p eat and 70°C. For m eter om use a therm oughly r o h t d o o f cooked ✔ Reheat

70°C

Danger zone!

60°C 5°C

s e r u t a r e p m e t e f a s t a d o 2 hours o n f a h t p e r o e m Ke rature for e p 5°C) m e w t lo e m b o o ly r t b a a od efer ✔ ✔ ✔ ✔ ✔

ed fo d (pr k o o o f o c le e b v a a h le is Do not and per d e k o o c ll a o serving t ly r t io p r p m ) o r C ° p 0 re than 6 o Refrigerate m ( t o h g food pipin d e igerator k r f o e o r c e p h t in Kee long even o o t d o o f e ature r e p m e t Do not stor m od at roo o f n e z o r f w Do not tha

s l a i r e t a m w a r d n a r e t a w e f a s e s U safe it to make it ✔ ✔ ✔ ✔ ✔ Food Safety World Health Organization

r treat o r e t a w e f Use sa me foods o s le d milk o e h iz r w u d e t n s a a p h y, such as Select fres t e f a s r o f d processe s d o ten raw o a f e e s if o y ll ia Cho c e ables, esp t e g e v d n a Wash fruits iry date p x e s it d n o food bey e s u t o n o D

Knowledge = Prevention

Why?

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

Why?

and ice, r e t a w g in d ls, inclu Raw materia inated with dangerous 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

Design: Marilyn Langfeld. Illustration: Janet Petitpierre

y l h g u o r o h t afood e s k d n o a s g o g C oultry, e p , t a reached e e v m a y h ll y ia e c h e t p t s a e

angerous d ll a t s o lm a g kills t Proper cookin . Studies have shown tha ms microorganis a temperature of 70°C 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

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


Five Keys To Safer Food