n Keep cleanre handling food and often during food preparatio hands befo Wash your the toilet

ilet aration r food prep ter going to ent used fo ur hands af ipm Wash yo animals es and equ ts and other itize all surfac insects, pes ash and san W d food from hen areas an Protect kitc

e keys Fiv fer food to sa

Why?

e s do not caus icroorganism While most m ous microorganisms are er disease, dang in soil, water, animals idely found e microorganisms are w Thes cloths and and people. nds, wiping carried on ha ally cutting boards and ci utensils, espe ntact can transfer them e slightest co foodborne diseases. th use to food and ca

and poultry ch as knives e raw meat, Separat d utensils su ment an s arate equip pared food Use sep w foods raw and pre ct between ling ra hand avoid conta containers to Store food in

ked w and coo foods a Separate r and seafood from other cutting boards for

Why?

d t, poultry an pecially mea Raw food, es eir juices, can contain d th seafood, an roorganisms which may ic dangerous m onto other foods during d be transferre n and storage. io food preparat

Why?

70C

hly, ake sure th Ideally, od thoroug boiling to m r, not pink. Cook fo and stews to re that juices are clea ps e su ods like sou Bring fo poultry, mak r meat and 70C. Fo ometer use a therm oroughly ked food th Reheat coo

oughly afo Cook thor especially meat, poultry, eggs andatsetheyohdave reached

s all dangerou g kills almost Proper cookin Studies have shown that s. microorganism a temperature of 70C can to cooking food is safe for consumption. it tention help ensure ire special at s that requ , rolled roasts, large Food ts d mea include mince d whole poultry. t an joints of mea

Danger zone!

60C 5C

es emperaturrs safe t o ep food at room temperature for more thanly2bheluw 5C) Ke o b at

od (prefera e cooked fo ishable food Do not leav ked and per l coo serving C) prior to promptly al ore than 60 Refrigerate g hot (m d food pipin refrigerator Keep cooke even in the od too long fo temperature Do not store od at room aw frozen fo Do not th

Why?

tiply very sms can mul at room Microorgani is stored od quickly if fo holding at tempera. By temperature C or above 60C, the 5 tures below s is slowed icroorganism growth of m d. Some dangerous pe down or stop s still grow below 5C. sm microorgani

Food Safety World Health Organization

er or treat Use safe wat me foods ilk and wholeso asteurized m Select fresh ty, such as p ssed for safe ds proce if eaten raw Choose foo s, especially d vegetable an Wash fruits iry date ond its exp use food bey Do not

Knowledge = Prevention

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

Design: Marilyn Langfeld. Illustration: Janet Petitpierre

ials raw mater r and e safe wateake it safe Us it to m

Why?

ater and ice, ls, including w Raw materia inated with dangerous may be contam s and chemicals. Toxic sm microorgani be formed in damaged ay chemicals m selection of foods. Care in and mouldy and simple measures ls raw materia ng and peeling may ch as washi su k. reduce the ris