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		Basic Principles for the Preparation of Safe Food for Infants and Young Children (WHO, 1996, 10 p.)
			(introduction...)
			COOK FOOD THOROUGHLY
			AVOID STORING COOKED FOOD
			AVOID CONTACT BETWEEN RAW FOODSTUFFS AND COOKED FOODS
			WASH FRUITS AND VEGETABLES
			USE SAFE WATER
			WASH HANDS REPEATEDLY
			AVOID FEEDING INFANTS WITH A BOTTLE
			PROTECT FOODS FROM INSECTS, RODENTS AND OTHER ANIMALS
			STORE NON-PERISHABLE FOODSTUFFS IN A SAFE PLACE
			KEEP ALL FOOD PREPARATION PREMISES METICULOUSLY CLEAN
			BACK COVER

BACK COVER

The World Health Organization estimates that every year some 1500 million episodes of diarrhoea occur worldwide occur worldwide in children under the age of five, and over 3 million die as a result. Diarrhoeal diseases are also a major underlying factor in malnutrition.

Up to 70% of diarrhoeal diseases episodes may be foodborne and transimitted through food contaminated during operation.

The recommandations outlined in this leaflet provide basic principles for the preparation of safe food infants and young children. The observation of these principles by mothers or other caregivers will contribute to the prevention of diarrhoea and associated malnutrition.

Food Safety Unit
Division of Food and Nutrition
WORLD HEALTH ORGANIZATION
1211 Geneva 27 Switzerland
WHO/FNU/FOS/96.6