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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 STORING COOKED FOOD

PREPARE food for infants and young children freshly, and give it to them immediately after preparation when it is cool enough to eat. Foods prepared for infants and young children should preferably not be stored at all. If this is impossible, food could be stored only for the next meal, but kept cool (at temperatures below 10°C) or hot (at temperatures near or above 60°C). Before consuming stored food, it should be reheated thoroughly. Again, this means that all parts of the food must reach at least 70°C.