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 printable version
Last reviewed/updated
30 September 2009
Prevention of foodborne disease: Five keys to safer food
Each day millions of people become ill and thousands die from a preventable foodborne disease. Proper food preparation can prevent many foodborne diseases.
As part of its global strategy to decrease the burden of foodborne diseases, WHO identified the need to communicate a simple global health message, rooted in scientific evidence, to educate all types of food handlers, including ordinary consumers. The Five Keys to Safer Food message, and associated training materials, were developed to provide countries with materials that are easy to use, reproduce and adapt to different target audiences.
The five keys to safer food
- Keep clean
- Separate raw and cooked
- Cook thoroughly
- Keep food at safe temperatures
- Use safe water and raw materials
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Briefing note on the Five Keys [pdf 180kb]
This note gives an overview of the Five Keys to Safer Food Programme, from the development of the message to implementations in countries.
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Five keys to safer food poster
Introduced in 2001, the poster, now available in more than 50 languages, is used as the basis for educational projects all over the world.
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Five keys to safer food manual
The manual elaborates the food safety information provided in the WHO Five keys to safety food poster and suggests ways to communicate the message.
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The five keys to safer food training course
Train the Trainer course on Five Keys to Safer Food - Module 1: Directed to women. This training course was pilot tested in South Africa, Tunisia and Belize.
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Building on the Five Keys to Safer Food concept: The 3 Fives
Introduced in 2007, The 3 Fives: Five Keys to Safer Food, Five Keys to a Healthy Diet, Five Keys to Appropriate Physical Activity, were used to promote healthy lifestyles during the Beijing Olympics.
Brochure on the five keys - English [pdf 286kb]
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French [pdf 273kb]
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Spanish [pdf 266kb]
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Chinese [pdf 639kb]
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Arabic [pdf 1.01Mb]
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Russian [pdf 369kb]
INFOSAN Information Note 05/2006: Five Keys to Safer Food - English [pdf 119kb]
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French [pdf 108kb]
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Spanish [pdf 115kb]
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Chinese [pdf 313kb]
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Russian [pdf 336kb]
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Arabic [pdf 90kb]
For more information about the WHO requirements to reproduce or translate the poster, to share your experiences, for potential collaborations or any additional information, please contact directly Françoise Fontannaz at fontannazf@who.int. For regional food safety contacts please go to our contact us page.
The Five Keys materials, including the Train the Trainer course, should not be used for any commercial or income-generating purpose. No element of the Five Keys materials may be used to promote any specific individual, entity or product, in any manner whatsoever.
Prevention of foodborne disease: Five keys to safer food:
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