Avoid food poisoning, foodborne diseases with these 5 WHO-approved tips

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Checkout the key tips for practicing food safety, according to World Health Organization that celebrates World Health Day on April 7. (AFP) Cook it thoroughly: Cook food thoroughly, especially meat, poultry, eggs, and seafood (pictured above, pork on the grill). Bring foods like soups and stews to boiling to make sure they have reached 70C. For meat and poultry make sure juices run clear, not pink. Ideally, use a thermometer. Reheat cooked food thoroughly.

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Separate raw and cooked: Separate raw meat, poultry and seafood from other foods. Use separate equipment and utensils such as knives, cutting boards for handling raw foods. Store food in containers to avoid contact between raw and prepared foods.

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Use safe water and raw materials: Use safe water or treat it to make it safe. Select fresh and wholesome foods. Choose foods processed for safety, such as pasteurized milk. Wash fruits and vegetables, especially if eaten raw. Do not use food beyond its expiry date.

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Keep food at safe temperatures: Do not leave cooked food at room temperature for more than two hours. Refrigerate promptly all cooked and perishable food (preferably below 5C). Keep cooked food piping hot (more than 60C) prior to serving. Do not store food too long even in the refrigerator. Do not thaw frozen food at room temperature.

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Keep clean: Wash hands before handling food and often during food preparation. Wash hands after going to the toilet. Wash and sanitize surfaces and equipment used for food preparation. Protect kitchen areas and food from animals and insects.