Food Safety

5 Keys to Safer Food
$ Wash your hands be
fore handling food
and often during
food preparation.

$ Cook food thoroughly,
especially meat,
poultry, eggs and
seafood.

$ Wash your hands
after going to the
toilet.

$ Bring foods like soups
and stews to boiling
to make sure that
they have reached
70°C. For meat and
poultry, make sure

that juices are clear
not pink. Ideally, use a
thermometer.

$ Wash and sanitize
all surfaces and
equipment used for
food preparation.
$ Protect kitchen
areas and food from
insects, pests and
other animals.

Keep clean

$ Use safe water or treat
it to make it safe.
$ Select fresh and
wholesome foods.
$ Choose foods

processed for safety,
such as pasteurized
milk.

$ Do not use food
beyond its expiry date.

$ Separate raw meat,
poultry and seafood
from other foods.

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

$ Use separate
equipments and
utensils such as
knives and cutting
boards for handling

raw foods.

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

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

Cook thoroughly

$ Keep cooked food piping
hot (more than 60°C)
prior to serving.
$ Do not store food too
long even in the

refrigerator.

Use safe water and
raw materials

$ Do not thaw frozen food
at room temerature.

Danger
zone!

How to prevent them?

60°C
5°C

Separate raw and
cooked food

dborne

Illnesses

$ Wash fruits and
vegetables, especially
if eaten raw.

$ Reheat cooked food
thoroughly.

70°C

F

Keep food at
safe temperature

World Health House
Indraprastha Estate,
Mahatma Gandhi Marg,
New Delhi-110002, India

Website: www.searo.who.int

Causes of foodborne illnesses

Diagnosis of foodborne illnesses

 Bacteria

 Observing the symptoms

 Viruses

 Investigating recently eaten foods

 Parasites

 Considering results of laboratory
diagnostic tests such as
examination of the faeces and blood
culture

 Chemicals
 Allergic reactions

By eating contaminated food or water
someone may get ill. The food may
get contaminated during production,
processing, storage, transportation, or
preparation before consumption.

 Testing of the suspected food for
possible contamination or source of
pathogens.

Symptoms of foodborne illnesses
 Gastrointestinal symptoms like

diarrhoea, vomiting, dizziness, or
fatigue
 Fever

 Blood in stools
 Neurological symptoms

In most cases of foodborne illnesses,
diarrhoea and vomiting are the usual
symptoms.

Suggested treatment for
foodborne illnesses
 In serious foodborne illnesses,

hospitalization may be needed
to receive special care and
supportive therapy
Most patients recover after
several bouts of vomiting and
diarrhoea.