Food safety

The Five Keys to Safer Food Programme

The five keys to safer food

Five keys
  • Keep clean
  • Separate raw and cooked
  • Cook thoroughly
  • Keep food at safe temperatures
  • Use safe water and raw materials

The Five Keys to Safer Food explain the basic principles that each individual should know all over the world to prevent foodborne diseases. Over 100 countries have reported using the Five Keys to Safer Food to build educational programmes. As a result, thousands of food handlers, including consumers, are empowered to prevent foodborne diseases, make safe and informed choice to protect the health of their family and the community, and will have a voice to push for a safer food supply.

Based on the success of the Five Keys to Safer Food concept, WHO develops additional messages and materials to promote hygienic practices along the farm to table continuum.

To reproduce or adapt the poster, and other materials, contact directly Françoise Fontannaz at

Dr Margaret Chan

"Sometimes very simple messages and measures can have a big impact on health protection. These Five Keys to Safer Food have already contributed to the prevention of foodborne illness and deserve to be communicated more widely."

Margaret Chan, Director-General