THE WHO FIVE KEYS TO SAFER FOOD: A TOOL FOR FOOD SAFETY HEALTH PROMOTION

Foodborne diseases continue to be significant causes of morbidity and mortality within the African Region. Many cases of foodborne disease occur due to basic errors in food preparation or handling either in food service establishments or at home. Educating food handlers, including consumers, therefore, can significantly reduce the chances of contracting food-borne illnesses and the effects of outbreaks, as well as improve public health. Food safety education programmes need to particularly target certain segments of the population who, either directly have a role in food preparation and/or have increased vulnerability to foodborne diseases. In response to the increasing need to educate food handlers, including consumers about their responsibilities for assuring the safety of food, the World Health Organization (WHO) initiated a health promotion campaign around five simple rules, "the five keys to safer food " to help ensure food safety during food handling and preparation. The core messages of the WHO five keys to safer food are: keep clean; separate raw and cooked; cook thoroughly; keep food at safe temperatures; and use safe water and ra