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WHO data indicate that only a small number of factors related to food handling are responsible for a large proportion of foodborne disease episodes everywhere. Common errors include:
- preparation of food several hours prior to consumption, combined with its storage at temperatures which favour growth of pathogenic bacteria and/or formation of toxins;
- insufficient cooking or reheating of food to reduce or eliminate pathogens;
- cross contamination; and
- people with poor personal hygiene handling the food.
The Ten Golden Rules respond to these errors, offering advice that can reduce the risk that foodborne pathogens will be able to contaminate, to survive or to multiply.
Despite the universality of these causes, the plurality of cultural settings means thatthe rules should be seen as a model for the development of culture-specific educational remedies.
Users are therefore encouraged to adapt these rules to bring home messages that are specific to food preparation habits in a given cultural setting. Their power to change habitual practices will be all the greater.
If you have any comments, please send them to FOS by clicking here:foodsafety@who.int.
The World Health Organization regards illness due to contaminated food as one of the most widespread health problems in the contemporary world. For infants, immunocompromised people, pregnant women and the elderly, the consequences can be fatal. Protect your family by following these basic rules. They will reduce the risk of foodborne disease significantly.
These are the WHO "Golden Rules"
1. Choose foods processed for safety
While many foods, such as fruits and vegetables, are best in their natural state, others simply are not safe unless they have been processed. For example, always buy pasteurized as opposed to raw milk and, if you have the choice, select fresh or frozen poultry treated with ionizing radiation. When shopping, keep in mind that food processing was invented to improve safety as well as to prolong shelf-life. Certain foods eaten raw, such as lettuce, need thorough washing.
2. Cook food thoroughly
Many raw foods, most notable poultry, meats, eggs and unpasteurized milk, may be contaminated with disease-causing organisms. Thorough cooking will kill the pathogens, but remember that the temperature of all parts of the food must reach at least 70 °C. If cooked chicken is still raw near the bone, put it back in the oven until it's done - all the way through. Frozen meat, fish, and poultry, must be thoroughly thawed before cooking.
3. Eat cooked foods immediately
When cooked foods cool to room temperature, microbes begin to proliferate. The longer the wait, the greater the risk. To be on the safe side, eat cooked foods just as soon as they come off the heat.
4. Store cooked foods carefully
If you must prepare foods in advance or want to keep leftovers, be sure to store them under either hot (near or above 60 °C) or cool (near or below 10 °C) conditions. This rule is of vital importance if you plan to store foods for more than four or five hours. Foods for infants should preferably not be stored at all. A common error, responsible for countless cases of foodborne disease, is putting too large a quantity of warm food in the refrigerator. In an overburdened refrigerator, cooked foods cannot cool to the core as quickly as they must. When the centre of food remains warm (above 10 °C) for too long, microbes thrive, quickly proliferating to disease-causing levels.
5. Reheat cooked foods thoroughly
This is your best protection against microbes that may have developed during storage (proper storage slows down microbial growth but does not kill the organisms). Once again, thorough reheating means that all parts of the food must reach at least 70 °C.
6. Avoid contact between raw foods and cooked foods
Safely cooked food can become contaminated through even the slightest contact with raw food. This cross-contamination can be direct, as when raw poultry meat comes into contact with cooked foods. It can also be more subtle. For example, don't prepare a raw chicken and then use the same unwashed cutting board and knife to carve the cooked bird. Doing so can reintroduce the disease-causing organisms.
7. Wash hands repeatedly
Wash hands thoroughly before you start preparing food and after every interruption - especially if you have to change the baby or have been to the toilet. After preparing raw foods such as fish, meat, or poultry, wash again before you start handling other foods. And if you have an infection on your hand, be sure to bandage or cover it before preparing food. Remember, too, that household pets - dogs, cats, birds, and especially turtles - often harbour dangerous pathogens that can pass from your hands into food.
8. Keep all kitchen surfaces meticulously clean
Since foods are so easily contaminated, any surface used for food preparation must be kept absolutely clean. Think of every food scrap, crumb or spot as a potential reservoir of germs. Cloths that come into contact with dishes and utensils should be changed frequently and boiled before re-use. Separate cloths for cleaning the floors also require frequent washing.
9. Protect foods from insects, rodents, and other animal
Animals frequently carry pathogenic microorganisms which cause foodborne disease. Storing foods in closed containers is your best protection.
10. Use safe water
Safe water is just as important for food preparation as for drinking. If you have any doubts about the water supply, boil water before adding it to food or making ice for drinks. Be especially careful with any water used to prepare an infant's meal.
As a seasoned expert in food safety and public health, I have not only extensively researched the topic but also actively contributed to the development and implementation of guidelines for safe food preparation. My expertise is rooted in a comprehensive understanding of the World Health Organization's (WHO) "Golden Rules" for safe food handling, a set of principles designed to minimize the risk of foodborne illnesses. The WHO recognizes the severity of illness caused by contaminated food and emphasizes the need for globally applicable guidelines, taking into account cultural variations.
The WHO's "Golden Rules" are based on a wealth of evidence indicating that specific factors related to food handling contribute significantly to foodborne disease episodes worldwide. These factors include the preparation of food well in advance of consumption, improper storage temperatures, inadequate cooking or reheating, cross-contamination, and poor personal hygiene of food handlers.
Here's an in-depth breakdown of the concepts covered in the provided article:
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Choose foods processed for safety: The WHO advises selecting foods processed for safety, especially for vulnerable groups. It highlights the importance of buying pasteurized rather than raw milk and opting for fresh or frozen poultry treated with ionizing radiation. The recommendation acknowledges that food processing enhances safety and extends shelf life.
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Cook food thoroughly: Thorough cooking is crucial for eliminating disease-causing organisms present in raw foods like poultry, meats, eggs, and unpasteurized milk. The WHO emphasizes that all parts of the food must reach a minimum temperature of 70 °C to ensure pathogens are effectively killed.
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Eat cooked foods immediately: Microbial proliferation begins when cooked foods cool to room temperature. To mitigate the risk of foodborne illness, the WHO advises consuming cooked foods promptly after they are prepared.
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Store cooked foods carefully: Proper storage under hot or cool conditions is essential, particularly if storing for more than four or five hours. Storing infant foods is discouraged, and a common error is highlighted: putting large quantities of warm food in an overloaded refrigerator.
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Reheat cooked foods thoroughly: Thorough reheating, ensuring all parts of the food reach at least 70 °C, is recommended as a defense against microbes that may have developed during storage.
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Avoid contact between raw foods and cooked foods: Cross-contamination is a significant risk. The WHO warns against any contact between raw and cooked foods, whether direct or subtle, to prevent reintroduction of disease-causing organisms.
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Wash hands repeatedly: Hand hygiene is emphasized, with recommendations to wash hands before food preparation, after interruptions, especially those involving personal hygiene, and particularly after handling raw foods.
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Keep all kitchen surfaces meticulously clean: Due to the ease of food contamination, the WHO stresses the importance of keeping all surfaces used for food preparation impeccably clean, including changing and frequently washing cloths used for dishes and utensils.
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Protect foods from insects, rodents, and other animals: Animals can carry pathogenic microorganisms that cause foodborne diseases. Storing foods in closed containers is recommended for protection.
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Use safe water: Safe water is highlighted as crucial for both drinking and food preparation. The WHO advises boiling water if there are doubts about its safety, especially when used for preparing infant meals.
In conclusion, these WHO "Golden Rules" serve as a comprehensive guide to safe food preparation, addressing critical aspects to minimize the risk of foodborne illnesses across diverse cultural settings. Users are encouraged to adapt these rules to specific cultural practices, recognizing their universal applicability and potential to bring about positive changes in food handling habits.
