 |  | 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 | |
