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    Prevention of Foodborne Disease: The Five Keys To Safer Food

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    diana
    Three keys to preventing foodborne disease are keeping clean, separating raw and cooked foods, and cooking foods thoroughly. The World Health Organization actively promotes these "Five Keys to Safer Food" globally to reduce the large burden of foodborne illness worldwide. Proper food handling according to the Five Keys can prevent most cases of food poisoning and contributes to reducing diseases from animals like avian flu.

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    Prevention of Foodborne Disease: The Five Keys To Safer Food

    Uploaded by

    diana
    43 views2 pages
    Three keys to preventing foodborne disease are keeping clean, separating raw and cooked foods, and cooking foods thoroughly. The World Health Organization actively promotes these "Five Keys to Safer Food" globally to reduce the large burden of foodborne illness worldwide. Proper food handling according to the Five Keys can prevent most cases of food poisoning and contributes to reducing diseases from animals like avian flu.

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    Three keys to preventing foodborne disease are keeping clean, separating raw and cooked foods, and cooking foods thoroughly. The World Health Organization actively promotes these "Five Keys to Safer Food" globally to reduce the large burden of foodborne illness worldwide. Proper food handling according to the Five Keys can prevent most cases of food poisoning and contributes to reducing diseases from animals like avian flu.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    43 views2 pages

    Prevention of Foodborne Disease: The Five Keys To Safer Food

    Uploaded by

    diana
    Three keys to preventing foodborne disease are keeping clean, separating raw and cooked foods, and cooking foods thoroughly. The World Health Organization actively promotes these "Five Keys to Safer Food" globally to reduce the large burden of foodborne illness worldwide. Proper food handling according to the Five Keys can prevent most cases of food poisoning and contributes to reducing diseases from animals like avian flu.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 2

    Five keys to safer food Prevention of

    Keep clean
    • Wash your hands before handling food and often during
    Foodborne Disease:

    food preparation
    • Wash your hands after going to the toilet The Five Keys to
    Safer Food
    • Wash and sanitize all surfaces and equipment used for
    food preparation
    • Protect kitchen areas and food from insects, pests and
    other animals

    Separate raw and cooked


    • Separate raw meat, poultry and seafood from other foods
    • Use separate equipment and utensils such as knives and
    There is a growing demand for food safety
    cutting boards for handling raw foods
    • Store food in containers to avoid contact between raw
    information at the international, national and
    and prepared foods local level. Working with WHO’s network of
    regional and national offices and partner
    Cook thoroughly organizations, the Five Keys messages
    • Cook food thoroughly, especially meat, poultry, eggs can be successfully disseminated all
    and seafood
    over the world. WHO encourages
    • Bring foods like soups and stews to boiling to make sure
    that they have reached 70°C. For meat and poultry,
    governments, industry and consumer
    make sure that juices are clear, not pink. Ideally, use a organizations to disseminate this important
    thermometer food hygiene message.
    • Reheat cooked food thoroughly

    Keep food at safe temperatures


    • Do not leave cooked food at room temperature for
    To learn more about the Five Keys to Safer Food
    more than 2 hours
    and potential collaborations,
    • Refrigerate promptly all cooked and perishable food
    contact:
    (preferably below 5°C)
    Françoise Fontannaz
    • Keep cooked food piping hot (more than 60°C) prior to serving
    Department of Food Safety and Zoonoses
    • Do not store food too long even in the refrigerator
    E.mail: [email protected]
    • Do not thaw frozen food at room temperature

    Use safe water and raw materials


    • Use safe water or treat it to make it safe
    • Select fresh and wholesome foods
    • Choose foods processed for safety, such as pasteurized
    milk
    • Wash fruits and vegetables, especially if eaten raw
    • Do not use food beyond its expiry date Avenue Appia 20  -  1211 Geneva 27  -  Switzerland
    Each day thousands Knowledge is the Proper food handling
    of people die from key to health is key to foodborne
    preventable foodborne disease prevention
    WHO actively promotes the adaptation of global
    disease health messages to the local level. Educational
    projects are being implemented at the community
    Foodborne disease level and over 100 countries have reported using the WHO in action
    Five Keys to Safer Food to train food handlers and
    • Is a problem in both developing educate the consummers in various settings (small WHO has developed a global food
    and developed countries food businesses, restaurants, canteens, schools, hygiene message with five key steps
    • Is a strain on health care systems home). that promote health. The message
    • Severely affects infants, young explains safe food handling and
    children, elderly and the sick The Five Keys to Safer Food preparation practices.
    • Creates a vicious cycle of diarrhoea and poster has been translated into
    malnutrition 87 languages.
    • Hurts the national economy and
    development, and international trade

    Food can become contaminated with dangerous


    microorganisms at any point before consumption.

    Following simple food hygiene steps can prevent


    most foodborne diseases.

    Following the Five Keys not


    only prevents illness from eating
    contaminated food but also contributes
    to the prevention of diseases caused by
    handling infected animals, such as avian flu.

    The poster and training manual are


    available in electronic format at:
    http://www.who.int/foodsafety/consumer/en

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