WHO Safety Keys
Cleaning, separation, cooking, safe temperatures, water and safe raw materials.
06Food hygiene
Food security at home: the right actions
At home, the food risk is reduced mainly by a chain of simple gestures: keeping clean, separating the raw from ready-to-eat, cooking enough, controlling temperatures and using safe water and raw materials.
AnswerThe essential first
In practice
The short answer
Wash your hands and useful surfaces, separate raw foods from cooked or ready-to-eat foods, use separate or cleaned utensils between uses, cook enough and place the preparations in the refrigerator without delay. Maintain the coldest area of the refrigerator at a maximum of 4°C and adhere to the dates and directions of the packaging.
in the coldest area
A benchmark of anses to curb the multiplication of many micro-organisms.
before refrigeration of preparations
Place cooked and perishable foods in the cold without leaving them at room temperature for a long time.
01Understanding the situation
Transitions in which contamination occurs
The danger rarely comes from one spectacular gesture. It often appears during the passage between shopping, storage, preparation, cooking, service and preservation of the remains.
On the return of races
Quickly store cold products, check packaging and place raw foods to avoid spillage.
Before cooking
Clean hands, work plan and useful utensils; remove objects unrelated to preparation.
Between raw and ready to eat
Change or wash board, knife, plate and hands before touching a food that will no longer be cooked.
During cooking
Follow the recipe and food-specific recommendations; a thermometer helps for thick pieces.
After lunch
Refrigerate leftovers in suitable containers, date them and do not store them beyond the applicable markers.
02Step by step
Organize safe preparation
First prepare foods that will not be cooked, then raw products at risk, or use clearly separated areas and utensils.
Control the cold
Check the refrigerator thermometer periodically and do not overload air circulation.
Prepare a clean area
Wash your hands and clean the worktop with a product suitable for the surface.
Separate the raw
Keep meat, poultry, fish and their juices away from ready-to-eat foods.
Cook and heat enough
Follow the cooking instructions and check the heart of thick or sensitive foods.
Serve without recontaminating
Do not use for cooking the plate or utensil that contained the raw product without washing.
Cool and date
Place the preparations in cold not later than two hours and indicate their date if necessary.
03Decision points
Adapt precautions
The context determines the right measure. Use these markers to choose the next action and when to ask for help.
Vulnerable
Pregnancy, immunosuppression, high age or young child may justify avoiding certain foods and applying reinforced guidelines.
Cold chain failure
Duration, temperature, type of food and condition of packaging determine the decision; in case of major doubt, do not taste to test.
Product recall
Check the official reference, do not use the product and follow the exact return or destruction instructions.
In practiceObserve and understand
Five checks when organising a meal
WHO’s five keys combine cleanliness, separation, cooking, storage and water quality. Check them at every meal stage; none automatically compensates for another being missed.
| Stage | Practical check | Pitfall to avoid |
|---|---|---|
| Before | Clean hands and safe water. | Assuming appearance proves food is safe. |
| Preparation | Separate utensils for raw and ready-to-eat food. | Reusing the raw-food dish for serving. |
| Cooking | Follow instructions suited to the food. | Using one temperature for every product. |
| Conservation | Observe temperature, time and label instructions. | Leaving a dish waiting too long before refrigeration. |
| Serving | Protect food and use clean utensils. | Assuming refrigeration cancels earlier exposure. |
Keep in mind
For meals prepared at home, ANSES recommends refrigeration within two hours of preparation at the latest. Foods for infants have specific requirements.
References for these explanations
04Not to be done
Frequent errors
- Wash raw poultry and disperse droplets around the sink.
- Re-use the same board or plate for the raw and then cooked without washing.
- Leave a perishable dish for several hours at room temperature.
- Relying solely on the smell or taste to judge the safety of a food.
- Prepare a meal for others during a gastroenteritis.
Important limitNeeds vary according to food and people. A pregnant woman, a very young child, an elderly or immunocompromised person may have to avoid certain products even if the general rules have been followed. If you have severe, persistent or multiple symptoms, contact a health care professional.
Frequently Asked Questions
Should we wash the raw poultry?
No. Washing can project microorganisms on the sink, hands and surfaces. Adapted cooking is the essential measure; then clean everything that has affected raw poultry.
What temperature to set the refrigerator?
The temperature of the coldest zone is 4 °C. Find this area with the package leaflet and check it with a thermometer.
How long can you leave a dish at room temperature?
As a general rule, place cooked and perishable foods in the refrigerator no later than two hours after preparation. Stricter guidelines may apply to certain foods or in high heat.
Can we taste a food to check if it's still good?
No. A food may be at risk without an abnormal smell, taste or appearance. Follow the product's specific dates, cold, reminders and instructions.
Check implementation
These points serve as a reminder to prepare the action. The boxes are not registered.
Follow the path of contamination
A board, plate or hand can transfer an agent to a ready-to-eat food. Examine transfers and order of tasks in kitchen →
Sources used
These institutional references provide a means of checking the guide and accessing the full recommendations.
PratiqueCheck before deciding
Votre liste de vérification
- Séparer aliments crus et prêts à consommer.
- Vérifier dates, température et durée de conservation.
- Employer une eau sûre et des ustensiles propres.
- Consulter les rappels si un produit ou un lot est suspecté.
Use alongside the guide’s steps, limitations and sources.