According to the World Health Organization (WHO), 1 in 10 people worldwide suffer from foodborne illnesses each year due to poor food hygiene. Food safety is a shared responsibility, and both as food handlers and consumers, we have the power to prevent foodborne illnesses.
To promote safe food practices, WHO has outlined five key principles that we can apply in our kitchens to minimize health risks and maintain proper hygiene.
1. Keep Your Food and Kitchen Clean
While most microorganisms are harmless, some can be harmful to humans and are commonly found in soil, water, animals, and people. These bacteria and viruses can spread easily through hands, kitchen towels, cutting boards, and utensils — leading to food contamination and illness.
- Wash your hands before cooking and frequently during food preparation.
- Always wash your hands after using the restroom.
- Clean and disinfect all kitchen surfaces and utensils used for cooking.
- Keep your kitchen and food protected from insects, pests, and animals.
2. Separate Raw and Cooked Foods
Raw food — especially meat, seafood, and their juices — may contain harmful microorganisms that can spread to other foods during handling and storage.
- Keep raw meat and seafood separate from other foods.
- Use separate cutting boards and utensils for raw food preparation.
- Store food in sealed containers to prevent cross-contamination between raw and cooked meals.
3. Cook Food Thoroughly
Proper cooking kills most harmful microorganisms. Studies show that food is safe to eat when it reaches a minimum internal temperature of 70°C (158°F).
- Thoroughly cook meat, poultry, eggs, and seafood.
- Ensure soups and stews reach a boiling point before serving.
- Use a food thermometer to check the internal temperature of meat.
- Always reheat food properly before consumption.
4. Store Food at Safe Temperatures
Bacteria multiply rapidly in food left at room temperature, increasing the risk of food poisoning.
- Do not leave cooked food at room temperature for more than 2 hours.
- Store food in the refrigerator (below 5°C / 41°F) as soon as possible.
- Keep hot food at above 60°C (140°F) before serving.
- Avoid keeping leftovers for too long in the fridge.
- Never thaw frozen food at room temperature — instead, use the fridge or cold water method.
5. Use Safe Water and Raw Ingredients
Raw ingredients — including water and ice — may contain harmful microorganisms and chemicals. Moldy or spoiled food can also produce toxic substances that pose health risks.
- Use safe and clean water sources for cooking and drinking.
- Choose fresh and high-quality ingredients.
- Opt for properly preserved foods (e.g., pasteurized milk).
- Wash fruits and vegetables thoroughly, especially if eating them raw.
- Do not consume food past its expiration date.
Conclusion
Foodborne illnesses are largely preventable with simple, everyday hygiene practices. By following these five WHO food safety principles, we can significantly reduce health risks and create a safer eating environment for ourselves and our families.
