The five keys
WHO's five keys to safer food: keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; use safe water and raw materials. These were developed and validated by an international body of scientists to give consumers and food handlers a simple, practical checklist.
- Wash hands before handling food and often while cooking
- Wash and sanitise surfaces and utensils used for raw food before reusing them for cooked food
- Keep raw meat, poultry, seafood separate from other food, including in the fridge
- Cook food thoroughly, especially meat, poultry, eggs and seafood
- Keep cooked food hot, and chill leftovers promptly
- Use safe water and wash fruits and vegetables