World Health Organization Five Keys to Safer Food

PANALIMENTOS

PAHO

WHO

Keys to Safer Food

Keys to Safer Food

How and when to wash your hands?

Always wash your hands with hot water and soap,rubbing them vigorously.
Before
Eating Touching food Cooking

After
Going to the bathroom Handling raw food (meat, fish, chicken and eggs) Playing at the park or playing with pets Coughing, sneezing or blowing your nose

How and when to wash your hands?

How and when to wash your hands?

How and when to wash your hands?

How and when to wash your hands?

Separate raw and cooked

Raw

Processed food Canned Foods Fruits and vegetables Ready to eat

Raw beef, chicken or seafood Juices of meats Eggs

Cooked

or ready to eat

Avoid cross contamination!!!

Raw food can be contaminated with bacteria which may be transferred to cooked or ready-to-eat food.

Separate raw and cooked

Avoid cross contamination!!!

Raw food can be contaminated with bacteria which may be transferred to cooked or ready-to-eat food.

Separate raw meat, poultry and fish from ready-to-eat or cooked food

Separate raw and cooked

Avoid cross contamination!!!

Raw food can be contaminated with bacteria which may be transferred to cooked or ready-to-eat food.

Separate raw meat, poultry and fish from ready-to-eat or cooked food

Store food in containers to avoid contact between raw and prepared foods.

Separate raw and cooked

Avoid cross contamination!!!

Raw food can be contaminated with bacteria which may be transferred to cooked or ready-to-eat food.

Separate raw meat, poultry and fish from ready-to-eat or cooked food

Store food in containers to avoid contact between raw and prepared foods.

Use separate equipment and utensils such as knives and cutting boards for handling raw foods.

Separate raw and cooked

Cook food

thoroughly

63C

For rare beef, lamb, steaks and veal

Cook food thoroughly

71C
63C

For ground beef, hamburger meat, meat balls, burger patties, medium beef, veal, lamb, egg dishes

For rare beef, lamb, steaks and veal

Cook food thoroughly

74C 71C

Leaftovers. stuffing and casseroles For ground beef, hamburger meat, meat balls, burger patties, medium beef, veal, lamb, egg dishes

63C

For rare beef, lamb, steaks and veal

Cook food thoroughly

77C 74C 71C

63C

Chicken and turkey breast, roasted beef, veal, lamb. Leaftovers. stuffing and casseroles For ground beef, hamburger meat, meat balls, burger patties, medium beef, veal, lamb, egg dishes

For rare beef, lamb, steaks and veal

Cook food thoroughly

82C

Whole chicken and turkey legs, thighs and wings

77C 74C 71C

63C

Chicken and turkey breast, roasted beef, veal, lamb. Leaftovers. stuffing and casseroles For ground beef, hamburger meat, meat balls, burger patties, medium beef, veal, lamb, egg dishes

For rare beef, lamb, steaks and veal

Cook food thoroughly

Cook food thoroughly, especially meat,

poultry and fish

Cook food thoroughly

Cook food thoroughly, especially meat,

poultry and fish

Bring food like soup and stew to boiling point to make sure they have reached 70C

Cook food thoroughly

Cook food thoroughly, especially meat,

poultry and fish

Bring food like soup and stew to boiling point to make sure they have reached 70C For meat and poultry, make sure that juices are clear, not pink

Cook food thoroughly

Cook food thoroughly, especially meat,

poultry and fish

Bring food like soup and stew to boiling point to make sure they have reached 70C For meat and poultry, make sure that juices are clear, not pink

Its advisable to use a food thermometer

Cook food thoroughly

Cook food thoroughly, especially meat,

poultry and fish

Bring food like soup and stew to boiling point to make sure they have reached 70C For meat and poultry, make sure that juices are clear, not pink

Its advisable to use a food thermometer Reheat cooked food thoroughly. Make sure its interior reaches 70C

Cook food thoroughly

Keep food at safe temperatures

60C
Danger Zone Food at risk of contamination

5C

Keep food at safe temperatures

70C

60C

Correct cooking ( more than 70C) ensures safe and healthy food

Danger Zone Food at risk of contamination

5C

Keep food at safe temperatures

70C

60C

Correct cooking ( more than 70C) ensures safe and healthy food

Danger Zone Food at risk of contamination

5C
Correct refrigeration (below 5C) delays the growth and reproduction of bacteria.

Keep food at safe temperatures

Keep food at safe temperatures

Do not thaw frozen food at room temperature

Keep food at safe temperatures

Do not thaw frozen food at room temperature

Keep cooked food piping hot (more than 60C)

Keep food at safe temperatures

Do not thaw frozen food at room temperature

Keep cooked food piping hot (more than 60C)

Refrigerate promptly all cooked and perishable food (preferably below 5 C)

Keep food at safe temperatures

Do not thaw frozen food at room temperature

Keep cooked food piping hot (more than 60C)

Refrigerate promptly all cooked and perishable food (preferably below 5 C)

Do not leave cooked food at room temperature for more than 2 hours

Keep food at safe temperatures

Use safe water and raw materials

Boil for 5 minutes

When does it expire?

2 drops of bleach

Potable Water

Potable water

Use safe water and raw materials

Boil for 5 minutes

When does it expire?

2 drops of bleach

2 drops of bleach

Potable water

Use safe water and raw materials

Boil for 5 minutes

When does it expire?

2 drops of bleach

Boil for 5 minutes

Potable water

Use safe water and raw materials

Boil for 5 minutes

When does it expire?

2 drops of bleach

When does it expire?

Potable water

Use safe water and raw materials

Food must come from reliable sources

Use safe water and raw materials

Food must come from reliable sources

Use safe water or treat it to make it safe

Use safe water and raw materials

Food must come from reliable sources

Use safe water or treat it to make it safe Choose food processed for safety

Use safe water and raw materials

Food must come from reliable sources

Use safe water or treat it to make it safe Choose food processed for safety Wash fruits and vegetables

Use safe water and raw materials

Food must come from reliable sources

Use safe water or treat it to make it safe Choose food processed for safety Wash fruits and vegetables Always check the expiration date, and do not eat food beyond its expiry date

Use safe water and raw materials

If you want to have fun and learn, you can visit www.panalimentos.org/comunidad

Food Safety Education Campaign

Safeguarding your food, is safeguarding your health

PANALIMENTOS

PAHO

WHO

www.panalimentos.org