 | 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 |
|