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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

COOK FOOD THOROUGHLY

MANY raw foods, notably poultry, raw milk and vegetables, are very often contaminated with disease-causing organisms. Thorough cooking will kill these organisms. For this purpose, all parts of the food must become steaming hot, which means they must reach a minimum temperature of 70°C.