 | 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 |
WASH FRUITS AND VEGETABLES
FRUITS and vegetables, particularly if they are given to infants in raw form, must be washed carefully with safe water. If possible, vegetables and fruits should be peeled. In situations when these foods are likely to be heavily contaminated, for example when untreated waste water is used for irrigation or untreated nightsoil is used for soil fertilization, fruits and vegetables which cannot be peeled should be thoroughly cooked before they are given to infants.
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