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Section Two is the Five Keys to Safer Food. Section Two elaborates the core food safety information provided in the WHO Five Keys to Safer Food poster and suggests how to communicate these messages. When presenting the material on the Five Keys to Safer Food it is important that this core information and rational (i.e. why)
This latest edition, the first since 2016, includes revised food safety standards and legislation, updated tools and techniques for implementing food safety systems, and new information on management’s role and responsibilities regarding food safety. This update also features the latest Global Food Safety Initiative (GFSI)
- 10.1 Food safety and the environment
- Keep clean
- Separate raw and cooked
- Practise good personal hygiene
- Protect fields from animal faecal contamination
- Use treated faecal waste
- Evaluate and manage risks from irrigation water
- Keep harvest and storage equipment clean and dry
A safe food supply contributes to food and nutrition security and supports national economies, trade and tourism, stimulating sustainable development (1). This includes proper food preparation, which can prevent a large share of foodborne diseases. Diferent governmental departments and agencies, encompassing public health, agriculture, education an...
Wash hands before handling food and often during food preparation. Wash hands after going to the toilet. Wash and sanitize all surfaces and equipment used for food preparation. Protect kitchen areas and food from insects, pests and other animals.
Separate raw meat, poultry and seafood from other foods. Use separate equipment and utensils, such as knives and cutting-boards, for handling raw foods. Store food in containers to avoid contact between raw and prepared foods.
Wash and dry hands with a clean, dry towel after toilet use, diapering a child and contact with animals. Change clothes and bathe regularly. Cover cuts, lesions and wounds. Use a toilet or latrine to urinate or defecate.
Keep animals from roaming in a growing field. House livestock downhill from growing fields in a fenced area. Remove trash from in and around growing fields.
Use faecal waste (manure and human excreta) that is properly treated. Apply treated faecal waste to fields prior to planting. Maximize the time between the application of treated faecal waste and harvest.
Identify all water sources relevant to the growing field. Be aware of the risk of microbial contamination of water. Protect water from faecal contamination. Apply control measures when using contaminated water or water of unknown quality.
Wash harvest and storage equipment with clean water and dry before use. Keep containers of the ground before, during and after harvesting. Remove visible dirt and debris from fruits and vegetables in the field. Cool fruits and vegetables quickly after harvest or when intended for storage. Limit access of animals, children and other non-workers to t...
food safety On 20 December 2018 the United Nations General Assembly adopted resolution 73/250 proclaiming a World Food Safety Day. Starting in 2019, every 7 June is a time to celebrate the myriad benefits of safe food. A draft resolution on strengthening food safety efforts is scheduled for adoption by the World Health Assembly in May 2020.
1. Food Safety Regulations 4 2. An Approach to Food Safety 5 3. Causes of Foodborne Illnesses 8 4. Preventing Foodborne Illness 11 5. Receiving Practices 24 6. Storage Temperatures and Procedures 27 7. Food Rotation 32 8. Developing a Food Safety Plan 33 9. Workplace Sanitation 43 10. Key Takeaways and Activities 49 . Key Terms 50 References 53
Keep food at safe temperatures • Do not leave cooked food at room temperature for more than 2 hours • Refrigerate promptly all cooked and perishable food (preferably below 5°C) • Keep cooked food piping hot (more than 60°C) prior to serving • Do not store food too long even in the refrigerator • Do not thaw frozen food at room ...
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Contaminated milk and cheeses Salty foods, e.g., ham Sliced meat Food made by hand that require no reheating; e.g., puddings, sandwiches Foodworkers who carry the bacteria and contaminate food • Nausea, vomiting, stomach cramps, and diarrhea usually occur within 30 minutes to 6 hours after eating contaminated food. •
