{"id":2115,"date":"2024-03-29T22:23:10","date_gmt":"2024-03-29T22:23:10","guid":{"rendered":"https:\/\/circulareconomyforfood.eu\/adopt-the-5-key-points-for-safer-foods\/"},"modified":"2024-06-19T10:54:35","modified_gmt":"2024-06-19T10:54:35","slug":"adopt-the-5-key-points-for-safer-foods","status":"publish","type":"post","link":"https:\/\/circulareconomyforfood.eu\/en\/adopt-the-5-key-points-for-safer-foods\/","title":{"rendered":"Adopt the 5 key points for safer foods"},"content":{"rendered":"\n
\n

by <\/em>Sustainability and Circular Economy Workshop<\/em>Pollenzo University of Gastronomic Sciences<\/em><\/p>\n<\/div><\/section>\n\n

More than half of food poisoning incidents in Piedmont occur in the home (Piedmont Region, 2021). To avoid these unseemly situations and other food-related illnesses, the World Health Organization (WHO) proposes “5 Key Points for Safer Food<\/em>” which we quote below (WHO, 2006), along with advice derived from the U.S. institutional food safety website (FoodSafety.gov):<\/p>\n\n

    \n
  1. Get used to cleaning food and all tools used for preparation and consumption before, during and after preparation; <\/li>\n\n\n\n
  2. Separate raw and cooked foods to avoid cross-contamination; <\/li>\n\n\n\n
  3. Cook food properly, making sure the internal temperature is high enough to kill germs; <\/li>\n\n\n\n
  4. keep foods at the right temperature, remembering to refrigerate perishable foods quickly; <\/li>\n\n\n\n
  5. Try to purchase safe and fresh foods.<\/li>\n<\/ol>\n\n
    \n

    Bibliography<\/h2>\n\n\n\n

    Piedmont Region <\/em>(2021). “Buy well, store better!<\/strong>“<\/em> from https:\/\/www.regione.piemonte.it\/web\/temi\/sanita\/veterinaria-salute-alimentare\/acquista-bene-conserva-meglio.<\/a><\/p>\n\n\n\n

    World Health Organization (2006). “Five keys to safer food<\/strong><\/em>. Available at the link: https:\/\/www.who.int\/topics\/food_safety\/flyer_keys_en.pdf<\/a><\/p>\n<\/div><\/section>\n","protected":false},"excerpt":{"rendered":"

    by Sustainability and Circular Economy WorkshopPollenzo University of Gastronomic Sciences More than half of food poisoning incidents in Piedmont occur in the home (Piedmont Region,<\/p>\n","protected":false},"author":3,"featured_media":1419,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[170],"tags":[],"tipologia":[206],"sdg":[],"tenr":[],"scrittore":[238],"class_list":["post-2115","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anti-waste","tipologia-good-tips","scrittore-unisg-di-pollenzo-en"],"yoast_head":"\nAdopt the 5 key points for safer foods - Circular Economy For Food<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/circulareconomyforfood.eu\/en\/adopt-the-5-key-points-for-safer-foods\/\" 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