 | 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 |
USE SAFE WATER
SAFE water is just as important in preparing food for infants and young children as it is for drinking. Water used in preparing food should be boiled, unless the food to which the water is added has subsequently to be cooked (e.g., rice, potatoes). Remember that ice made with unsafe water will also be unsafe.
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