Five Key Points for Food Safety: WHO Teaches You How to Stay Away from Foodborne Diseases

Every year, one in ten people worldwide falls ill after eating contaminated food. Foodborne diseases, often invisible and underestimated, can lead to serious health consequences—ranging from mild stomach discomfort to severe infections and even death. To help the public better protect themselves, the World Health Organization (WHO) has summarized Five Keys to Safer Food—a practical guide designed for individuals and families to prevent contamination and keep meals safe from kitchen to table.

1. Keep Clean

The first and most fundamental principle is cleanliness. Our hands, kitchen utensils, and cooking surfaces are often breeding grounds for invisible bacteria such as E. coli, Salmonella, and Listeria. Before handling food, wash your hands thoroughly with soap and clean running water—especially after using the bathroom, changing diapers, or touching animals. The WHO also emphasizes cleaning all food preparation areas, cutting boards, and tools before and after contact with raw ingredients.

A good habit is to use disposable towels or paper towels for cleaning, as sponges and dishcloths tend to retain moisture and become perfect environments for bacterial growth. Moreover, regularly sanitizing your refrigerator and kitchen counter helps minimize contamination risks that may not be visible to the naked eye.

2. Separate Raw and Cooked Foods

Cross-contamination is one of the most common causes of foodborne illness. Raw meat, poultry, seafood, and eggs can carry harmful microorganisms that easily spread to cooked food through hands, knives, or cutting boards. The WHO recommends using separate utensils and cutting surfaces for raw and cooked foods to avoid this transfer.

For example, never place grilled chicken back onto the same plate that held it raw. Similarly, store raw meat in sealed containers at the bottom of the refrigerator to prevent juices from dripping onto ready-to-eat foods. This simple separation principle can dramatically reduce the risk of contamination in home kitchens.

3. Cook Thoroughly

Cooking food to the right temperature is one of the most effective ways to kill dangerous bacteria. The WHO advises ensuring that all parts of food—especially meat, poultry, eggs, and seafood—reach at least 70°C (158°F). Visual checks, like seeing that meat juices run clear and there are no pink areas, are helpful, but using a food thermometer is even better for accuracy.

Leftovers should also be reheated thoroughly before consumption. Reheating at a high temperature ensures that any bacteria that may have grown during storage are destroyed. In many developing regions, undercooked street food remains a major source of infection—highlighting the universal importance of this guideline.

4. Keep Food at Safe Temperatures

Temperature control is critical in food safety. Bacteria multiply rapidly between 5°C and 60°C (41°F to 140°F)—often referred to as the “danger zone.” To minimize risk, the WHO recommends keeping hot food above 60°C and cold food below 5°C. Cooked food should not be left at room temperature for more than two hours.

If you are storing leftovers, refrigerate or freeze them promptly. When thawing frozen meat, do so in the refrigerator or microwave—not on the kitchen counter—since room temperature encourages rapid bacterial growth. Proper temperature management is essential not only in professional kitchens but also in everyday households.

5. Use Safe Water and Raw Materials

Finally, the safety of ingredients and water sources plays a major role in preventing disease. Always choose fresh and properly packaged foods. Check expiration dates and avoid damaged or swollen cans, as these can indicate bacterial contamination. Wash fruits and vegetables thoroughly, especially if they will be eaten raw.

In areas where water quality is uncertain, using boiled or bottled water is essential—not just for drinking but also for washing food and cooking utensils. Unsafe water is one of the leading causes of outbreaks in many regions worldwide.

While technology and regulation continue to improve food safety systems globally, small, consistent actions in our kitchens remain the most powerful defense. Clean hands, proper cooking, and careful storage—these simple habits can protect our families and help ensure that every meal nourishes rather than harms.