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

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

(introduction...)

World Health Organization
Geneva

Adapted from Golden Rules for Safe Food Preparation in Health surveillance and management procedures for food-handling personnel: report of a WHO consultation. Geneva, World Health Organization, 1989
(WHO Technical Report Series, No. 785).

Designed by WHO GRAPHICS