Basic Principles for the Preparation of Safe Food for Infants and Young Children (WHO, 1996, 10 p.): STORE NON-PERISHABLE FOODSTUFFS IN A SAFE PLACE

Basic Principles for the Preparation of Safe Food for Infants and Young Children (WHO, 1996, 10 p.)

		(introduction...)
		COOK FOOD THOROUGHLY
		AVOID STORING COOKED FOOD
		AVOID CONTACT BETWEEN RAW FOODSTUFFS AND COOKED FOODS
		WASH FRUITS AND VEGETABLES
		USE SAFE WATER
		WASH HANDS REPEATEDLY
		AVOID FEEDING INFANTS WITH A BOTTLE
		PROTECT FOODS FROM INSECTS, RODENTS AND OTHER ANIMALS
		STORE NON-PERISHABLE FOODSTUFFS IN A SAFE PLACE
		KEEP ALL FOOD PREPARATION PREMISES METICULOUSLY CLEAN
		BACK COVER

STORE NON-PERISHABLE FOODSTUFFS IN A SAFE PLACE

KEEP pesticides, disinfecting agents or other toxic chemicals in labelled containers and separate from foodstuffs. To protect against rodents and insects, non-perishable foodstuffs should be stored in closed containers. Containers which have previously held toxic chemicals should not be used for storing foodstuffs.