Register
eWellness: WHO Five Keys to Safer Food |
Lighter Reads
eMediNexus Coverage from: 
eWellness: WHO Five Keys to Safer Food
Dr KK Aggarwal,  03 November 2019
remove_red_eye 549 Views
#Multispeciality

0 Read Comments                

Key 1: Keep clean

  • Wash your hands before handling food and often during food preparation.
  • Wash your 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.

Key 2: Separate raw and cooked food

  • 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.

Key 3: Cook thoroughly

  • Cook food thoroughly, especially meat, poultry, eggs and seafood.
  • Bring foods like soups and stews to boiling to make sure that they have reached 70°C. For meat and poultry, make sure that juices are clear, not pink. Ideally, use a thermometer.
  • Reheat cooked food thoroughly.

Key 4: 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 temperature.

Key 5: 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.

(Source: The Five Keys to Safer Food Manual World Health Organization, 2006)

To comment on this article,
create a free account.
Sign Up to instantly read 30000+ free Articles & 1000+ Case Studies
Create Account

Already registered?

Login Now