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

BACK COVER

The World Health Organization estimates that every year some 1500 million episodes of diarrhoea occur worldwide occur worldwide in children under the age of five, and over 3 million die as a result. Diarrhoeal diseases are also a major underlying factor in malnutrition.

Up to 70% of diarrhoeal diseases episodes may be foodborne and transimitted through food contaminated during operation.

The recommandations outlined in this leaflet provide basic principles for the preparation of safe food infants and young children. The observation of these principles by mothers or other caregivers will contribute to the prevention of diarrhoea and associated malnutrition.



Food Safety Unit
Division of Food and Nutrition
WORLD HEALTH ORGANIZATION
1211 Geneva 27 Switzerland
WHO/FNU/FOS/96.6