The Five Keys to Safer Food Programme

 

Overview

The core messages of the Five Keys to Safer Food are:

• keep clean;
• separate raw and cooked;
• cook thoroughly;
• keep food at safe temperatures; and
• use safe water and raw materials.

 

As part of its global strategy to decrease the burden of foodborne diseases, WHO identified the need to communicate simple global health messages based on scientific evidence to train all types of food handlers, including consumers.


The Five Keys to Safer Food explain the basic principles that each individual should know all over the world to prevent foodborne diseases. Over 100 countries have reported using the Five Keys to Safer Food. As a result, millions of food handlers, including consumers, are empowered to prevent foodborne diseases, make safe and informed choices and have a voice to push for a safer food supply.
To ensure the same understanding in practice along the full chain - from farm to table – WHO has developed additional Five Keys materials directed to rural people who grow fruits, vegetables and fish for their own use or for sale on local markets. WHO’s objective is to target those who usually do not have access to food safety education despite the important role they have in producing safe food for their community.

Chemicals can end up in food either intentionally added for a technological purpose (e.g. food additives), or through environmental pollution of the air, water and soil. Chemicals in food are a worldwide health concern and are a leading cause of trade obstacles.

WHO develops scientific risk assessments to define safe exposure levels which form the basis for the development of national and international food safety standards to protect the health of the consumers and ensure fair trade practices.