FIVE KEYS TO SAFER FOOD MANUAL

U
nsafe food has been a human health problem since history was first recorded, and many food safety
problems encountered today are not new. Although go
vernments all over the world are doing their best
to improve the safety of the food supply, the occurrence of foodborne disease remains a significant health
issue in both developed and developing countries.
It has been estimated that each year 1.8 million people die as a result of diarrhoeal diseases and most of these
cases can be attributed to contaminated food or water. Proper food preparation can prevent most foodborne
diseases.
More than 200 known diseases are transmitted through food.1
The World Health Organization (WHO) has long been aware of the need to educate food handlers about
their responsibilities for food safety. In the early 1990s, WHO developed the Ten Golden Rules for Safe Food
Preparation, which were widely translated and reproduced. However, it became obvious that something
simpler and more generally applicable was needed. After nearly a year of consultation with food safety
experts and risk communicators, WHO introduced the Five Keys to Safer Food poster in 2001. The Five Keys
to Safer Food poster incorporates all the messages of the Ten Golden Rules for Safe Food Preparation under
simpler headings that are more easily remembered and also provides more details on the reasoning behind the
suggested measures.
The Five Keys to Safer Food Poster
The core messages of the Five Keys to Safer Food are: (1) keep clean; (2) separate raw and cooked; (3) cook
thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials. The poster has been
translated into more than 40 languages and is being used to spread WHO’s food hygiene message throughout
the world.
The Five Keys to Safer Food Manual
The information in Section One: Background Material is not meant to be presented in its current format. The
trainer has flexibility on how and when to discuss the points provided in this section. The trainer should identify
points within this section that are applicable to the audience and integrate these points into the presentation
of the material in section two.
In both sections information is divided into two columns. The first column contains basic information that
should be presented to all audiences. The second column contains additional information which is not designed
to be presented to the audience, but is designed to aid the trainer in answering questions. For some sections,
the manual also presents “Considerations and suggestions for the trainer”, i.e. ways to adapt the material for
different audiences and different locations.
When adapting the manual to prepare a training session, the following points and questions should be
considered.
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Who is the audience (e.g. school children, young adults, home food handlers, food workers)?
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Will the audience understand the level of language used?
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Have enough visual cues been incorporated to accommodate those who might not understand
the language?
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Is the material of an appropriate length to capture and hold the audience’s attention?
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Are instructions clear, concise and easy to follow?
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Are local food practices discussed?
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Does the material reflect local facilities (i.e., running water, refrigerators, etc.)?
The Five Keys to Safer Food Manual is divided into two sections. Section One is Background Material and
Section Two is the Five Keys to Safer Food. Section Two elaborates the core food safety information provided in
the WHO Five Keys to Safer Food poster and suggests how to communicate these messages. When presenting
the material on the Five Keys to Safer Food it is important that this core information and rational (i.e. why)
remain the same as that presented in the poster.
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Is the material presented in an interesting way that is easy to remember and understand?
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Does the material reinforce the core information?
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Have examples of local foods been incorporated?
Although the information provided in the Five
Keys to Safer Food Manual will be adapted
for each audience, the concepts of the core
information should remain the same as that

in the WHO Five Keys to Safer Food poster.