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		Basic Principles for the Preparation of Safe Food for Infants and Young Children (WHO, 1996, 10 p.)
			(introduction...)
			COOK FOOD THOROUGHLY
			AVOID STORING COOKED FOOD
			AVOID CONTACT BETWEEN RAW FOODSTUFFS AND COOKED FOODS
			WASH FRUITS AND VEGETABLES
			USE SAFE WATER
			WASH HANDS REPEATEDLY
			AVOID FEEDING INFANTS WITH A BOTTLE
			PROTECT FOODS FROM INSECTS, RODENTS AND OTHER ANIMALS
			STORE NON-PERISHABLE FOODSTUFFS IN A SAFE PLACE
			KEEP ALL FOOD PREPARATION PREMISES METICULOUSLY CLEAN
			BACK COVER

STORE NON-PERISHABLE FOODSTUFFS IN A SAFE PLACE

KEEP pesticides, disinfecting agents or other toxic chemicals in labelled containers and separate from foodstuffs. To protect against rodents and insects, non-perishable foodstuffs should be stored in closed containers. Containers which have previously held toxic chemicals should not be used for storing foodstuffs.