Basic Principles for the Preparation of Safe Food for Infants and Young Children (WHO, 1996, 10 p.): AVOID CONTACT BETWEEN RAW FOODSTUFFS AND COOKED FOODS

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 CONTACT BETWEEN RAW FOODSTUFFS AND COOKED FOODS

COOKED food can become contaminated through even the slightest contact with raw food. This cross-contamination can be direct, as, for example, when raw food comes into contact with cooked food. It can also be indirect and subtle: for example, through hands, flies, utensils or unclean surfaces. Thus, hands should be washed after handling high-risk foods, e.g. poultry. Similarly, utensils used for raw foods should be carefully washed before they are used again for cooked food. The addition of any new ingredient to cooked food may again introduce pathogenic organisms. In this case, food needs to be thoroughly cooked again.