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close this bookBasic Principles for the Preparation of Safe Food for Infants and Young Children (WHO - OMS, 1996, 10 p.)
View the document(introduction...)
View the documentCOOK FOOD THOROUGHLY
View the documentAVOID STORING COOKED FOOD
View the documentAVOID CONTACT BETWEEN RAW FOODSTUFFS AND COOKED FOODS
View the documentWASH FRUITS AND VEGETABLES
View the documentUSE SAFE WATER
View the documentWASH HANDS REPEATEDLY
View the documentAVOID FEEDING INFANTS WITH A BOTTLE
View the documentPROTECT FOODS FROM INSECTS, RODENTS AND OTHER ANIMALS
View the documentSTORE NON-PERISHABLE FOODSTUFFS IN A SAFE PLACE
View the documentKEEP ALL FOOD PREPARATION PREMISES METICULOUSLY CLEAN
View the documentBACK COVER

AVOID CONTACT BETWEEN RAW FOODSTUFFS AND COOKED FOODS

COOKED food can become contaminated through even the slightest contact with raw food. This cross-contamination can be direct, as, for example, when raw food comes into contact with cooked food. It can also be indirect and subtle: for example, through hands, flies, utensils or unclean surfaces. Thus, hands should be washed after handling high-risk foods, e.g. poultry. Similarly, utensils used for raw foods should be carefully washed before they are used again for cooked food. The addition of any new ingredient to cooked food may again introduce pathogenic organisms. In this case, food needs to be thoroughly cooked again.