Materials and European activities | ||
 | Using the 'Five keys' to prevent foodborne diseases in the European Region | |
| WHO initiatives in European Member States | ||
| Five keys to safer food poster [WHO headquarters] | |
| This educational poster is available in over twenty languages of the European Region and in many others | ||
| Five keys to safer food brochure [WHO headquarters] | |
| The brochure explains how proper food handling is crucial to prevent foodborne diseases through the use of the 5 keys poster and manual. It is available in English, French, Russian and Spanish | ||
| Five keys to safer food manual (2007) [WHO headquarters] | |
| A WHO training manual to educate food handlers and consumers, including schoolchildren Available in English, French, Russian and Spanish | ||
| Prevention of foodborne disease: the five keys to safer food [pdf 119kb] [WHO headquarters] | |
| Each day millions of people become ill and thousands die from a preventable foodborne disease. Proper food preparation can prevent many foodborne diseases INFOSAN Information Note No. 5/2006 Also available in French and Russian | ||
WHO produces and disseminates materials for educating consumers about the risks present in food and the safe food handling behaviours that can help minimize those risks.
The "Five keys to safer food" are five basic measures helping consumers learn safe food handling habits. They explain how food hygiene can prevent the transmission of pathogens responsible for many foodborne diseases. Because the way food is prepared and the type of food which is eaten varies enormously across and within countries, the five keys concept does not set out prescriptions.
The "Five keys" concept has been developed into several materials that Member States can use for effective dissemination of the concept, such as a poster, a brochure and a manual. The manual addresses food safety professionals, teachers and other interested organizations for use in training food handlers and consumers, including school children. It emphasizes the five main messages which Member States are encouraged to apply to local conditions.
WHO organizes country initiatives to prevent foodborne diseases through promotion of the "Five keys" to different target audiences, such as schools, food handlers, communities, street-vendors, public catering services, and small enterprises.
