- English
- Français
- Deutsch
- Pусский
Food safety
Five keys to safer food
Knowledge equals prevention
These are five basic measures that help consumers learn safe food-handling habits. They explain how food hygiene can prevent the transmission of pathogens responsible for many foodborne diseases. Because the ways food is prepared and the types of food eaten vary enormously between and within countries, the five keys concept is an educational tool, not a formula.
The concept has been developed into materials that Member States can use for effective dissemination of the concept, such as a poster, brochure and manual.
The manual addresses food safety professionals, teachers and interested organizations, and is for training food handlers and consumers, including schoolchildren. It emphasizes the five main messages that Member States are encouraged to apply to local conditions.
More information
From other WHO sites
- Prevention of foodborne disease: the five keys to safer food
International Food Safety Authorities Network Information Note No. 05/2006. Available in English, French, Russian and Spanish - Five keys to safer food: poster, manual, brochure