 | 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 |
STORE NON-PERISHABLE FOODSTUFFS IN A SAFE PLACE
KEEP pesticides, disinfecting agents or other toxic chemicals in labelled containers and separate from foodstuffs. To protect against rodents and insects, non-perishable foodstuffs should be stored in closed containers. Containers which have previously held toxic chemicals should not be used for storing foodstuffs.
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