Food safety is a significant public health issue. Unsafe food has been a human health problem since history was first recorded, and many food safety problems encountered today are not new. Although governments all over the world are doing their best to improve the safety of the food supply, the occurrence of the 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 was 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.