The theme for World Health Day 2015 is food safety

As our food supply becomes increasingly globalized, the need to strengthen food safety systems in and between all countries is becoming more and more evident. That is why the WHO is promoting efforts to improve food safety, from farm to plate (and everywhere in between) on World Health Day, 7 April 2015.

Unsafe food can lead to food borne and water borne diarrhoeal diseases. Also Chemical or toxin contamination can cause acute poisoning or chronic diseases like cancer.

WHO helps countries prevent, detect and respond to foodborne disease outbreaks. Together with the UN Food and Agriculture Organization (FAO), WHO alerts countries to food safety emergencies through an international information network.

Five keys to safer food

Food safety is a shared responsibility. It is important to work all along the food production chain – from farmers and manufacturers to vendors and consumers.

WHO’s Five keys to safer food offer practical guidance to vendors and consumers for handling and preparing food:

• Key 1: Keep clean raw fruits and veges and keep the working surfaces clean.
• Key 2: Separate raw and cooked food
• Key 3: Cook food thoroughly reheat leftovers thoroughly so that they are steaming
• Key 4: Keep food at safe temperatures. Refrigerate food promptly and properly.Refrigerate cooked food within 2 hours of preparation
• Key 5: Use safe water and raw materials.

World Health Day 2015 is an opportunity to alert people working in different government sectors, farmers, manufacturers, retailers, health practitioners – as well as consumers – about the importance of food safety, and the part each can play in ensuring that everyone can feel confident that the food on their plate is safe to eat.

Safe food = Healthy lives