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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

COOK FOOD THOROUGHLY

MANY raw foods, notably poultry, raw milk and vegetables, are very often contaminated with disease-causing organisms. Thorough cooking will kill these organisms. For this purpose, all parts of the food must become steaming hot, which means they must reach a minimum temperature of 70°C.