Five keys to safer food at home

Contaminated food can cause diarrhoea and other illness. The World Health Organization’s "Five keys to safer food" are easy to follow in a home kitchen.

1. Keep clean

Wash your hands with soap before handling food and often while cooking, and always after using the toilet. Keep cooking surfaces and utensils clean, and cover food to protect it from flies, insects and rodents.

2. Separate raw and cooked food

Keep raw fish, meat and poultry away from other food. Use a separate knife and cutting board for raw food, or wash them well each time.

3. Cook thoroughly

Cook meat, poultry, eggs and seafood thoroughly. Bring soups and curries to the boil, and reheat cooked food until it is hot all the way through.

4. Keep food at safe temperatures

Do not leave cooked food at room temperature for more than 2 hours. Refrigerate it promptly (below 5 °C if possible), keep food hot until it is served, and do not store food for too long, even in the refrigerator. Do not thaw frozen food at room temperature.

5. Use safe water and raw materials

Use safe water, choose fresh and wholesome ingredients, wash fruit and vegetables well, especially anything eaten raw, and do not use food after its expiry date.

Seek medical care quickly for repeated vomiting or diarrhoea, blood in the stool, or signs of dehydration, especially in young children, older adults and pregnant women.

This article is general information, not personal advice. If you have a medical condition, are pregnant, or take regular medicine, ask your doctor or a dietitian before making major changes to your diet.

Sources

• World Health Organization. Five keys to safer food manual. 2006.