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

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

AVOID STORING COOKED FOOD

PREPARE food for infants and young children freshly, and give it to them immediately after preparation when it is cool enough to eat. Foods prepared for infants and young children should preferably not be stored at all. If this is impossible, food could be stored only for the next meal, but kept cool (at temperatures below 10°C) or hot (at temperatures near or above 60°C). Before consuming stored food, it should be reheated thoroughly. Again, this means that all parts of the food must reach at least 70°C.