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Oct 4, 2024 · Key facts. Food safety, nutrition and food security are inextricably linked. An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year. US$ 110 billion is lost each year in productivity and medical expenses resulting from unsafe food in low- and middle-income countries.
WHO built the Five Keys to Safer Food Programme to assist Member States in promoting safe food handling behaviours and educate all food handlers, including consumers, with tools easy to adopt and adapt. The Five Keys to Safer Food explain the basic principles that each individual should know all over the world to prevent foodborne diseases. Over 130 countries have reported using the Five Keys ...
- Overview. Good food hygiene means knowing how to avoid the spread of bacteria when cooking, preparing, and storing food. Foods that aren’t cooked, stored and handled correctly can cause food poisoning and other conditions.
- 4 steps to food safety. There are 4 basic steps to food safety at home, these are known as the four C’s: cleaning – making sure your hands, surfaces and equipment are clean before, during and after cooking.
- Cleaning. The bacteria that cause food poisoning can be found in many places around your kitchen. Unless you take care to clean your hands, surfaces and utensils properly, this bacteria could end up in your food.
- Wash your hands. You should always wash your hands thoroughly with soap and warm water: before you prepare, cook or eat food. after handling raw food such as raw meat, uncooked eggs and unwashed fruit and vegetables.
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 To learn more about the Five Keys to Safer Food and potential collaborations ...
le food (preferably below 5°C).Keep cooked food piping hot (. re than 60°C) prior to serving.Do not store food. o long even in the refrigerator.Do not tha. Use safe water and raw materialsUse safe. ter or treat it to make it safe. elect fresh and wholesome foods.Choose foods processed for.
a negative impact on human health over the longer term. Furthermore, outbreaks of foodborne illness can damage trade and tourism. Food spoilage is wasteful, costly, threatens food security and can adversely affect trade and consumer confidence. International food trade and the flow of travellers are increasing, bringing important
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Frozen meat, fish, and poultry, must be thoroughly thawed before cooking. 3. Eat cooked foods immediately. When cooked foods cool to room temperature, microbes begin to proliferate. The longer the wait, the greater the risk. To be on the safe side, eat cooked foods just as soon as they come off the heat. 4.
