Cover Image
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

(introduction...)



World Health Organization
Geneva

© World Health Organization 1996

Adapted from Golden Rules for Safe Food Preparation in Health surveillance and management procedures for food-handling personnel: report of a WHO consultation. Geneva, World Health Organization, 1989
(WHO Technical Report Series, No. 785).

Designed by WHO GRAPHICS