In order to prevent the occurrence of alimentary toxinfections or alimentary intoxications, popularly known as food poisoning, in addition to collective prevention measures, each of us needs to take individual measures to protect his or her health and the health of his family.

Each of us can prevent the multiplication of microorganisms in food by following the recommendations of the Five Keys for safer food:

  1. Maintenance of hygiene;

2.Separate the raw from the prepared foods;

  1. Prepare (heat treatment) the food enough;
  2. Keep the food at safe temperatures; and
  3. Use safe water and fresh products.






Wash your hands before handling food and wash them frequently while preparing it

Wash and clean all surfaces and utensils that you use for preparing food

Protect food and kitchen surfaces from insects, pests and other animals


Be sure to clean as you prepare food so that microorganisms will not be able to grow and multiply. Pay particular attention to the cleanliness of the eating, drinking and cooking equipment at places where there was contact with raw food or mouth. Do not forget to clear and dry out the equipment, microorganisms grow very quickly on a wet ground.




Separate fresh meat, poultry and seafood from other foods, especially from already prepared food

Use special equipment and accessories such as knives or cutting discs when processing raw foods

Keep food in the refrigerator to avoid contact between raw and prepared foods

When buying, store raw meat, poultry, and seafood separately from other foods.

In the refrigerator, keep raw meat, poultry and seafood under foods that are already ready for eating or arranging food in a way that will prevent cross contamination.

Place food in appropriate covered pots to avoid contact between raw and cooked foods.



Well cook the food, especially meat, poultry, eggs and seafood, ie sufficient heat treatment in order to destroy living microorganisms

In the heat treatment of the meat, make sure that they are well cooked, that is, they reached a minimum of 70 0C

When preparing soups or other varieties, make sure they are boiled and have reached a minimum of 70 0C

When you heat your already prepared food, do it well



Do not leave ready-made food at room temperature for more than 1 hour

Prepare food in the refrigerator immediately after use (preferably at a temperature below 5C

Before using chilled cooked food, preheat the prepared food at a temperature above 70 ° C

Do not store food too long, even in the refrigerator

Do not defrost frozen food at room temperature, but in a refrigerator

The rest of cooked meals should not be stored in the refrigerator for more than 3 days and should not be submerged more than once.



Secure water is needed for:

 In addition to food and drinking water

 Washing fruits and vegetables

 For making beverages

 For making ice

 For safe cooking and maintenance of the hygiene of the cutlery

 Hand washing



When buying or using food:

 Select fresh and healthy foods

 Avoid damaged and spoiled foods




Choose safe-produced foods that are sold in buildings that meet the conditions for hygienic storage of food. For example:


  • pasteurized milk stored in the retail store in a refrigerated device or sterilized milk
  • dairy products that are placed in a refrigerated food in the retail store, after the purchase immediately store in a refrigerator.
  • Meat and meat products stored in retail refrigerators or retailers. After purchasing these products, they should be placed in the refrigerator as soon as possible and processed thermally (cooking, roasting, frying) before consumption.
  • eggs, without damaged shell, which are still in use, stored in the refrigerator and well-heat-treated. Avoid foods that contain fresh eggs or insufficiently heat-treated eggs
  • Choose prepared or partly prepared food that is properly stored-stored and there is no chemical contamination in the area.


  • Vegetables and fruit must be washed with clean safe water before use

Fresh fruits and vegetables are considered as significant sources of pathogenic microorganisms and chemical contaminants. It is therefore important that fruits and vegetables are washed with safe water before consuming them. Remove the damaged parts of the fruit or vegetables because the bacteria can penetrate those places.

  • Use safe water from the plumbing or treat or disinfect it to make it safe.
  • Do not use food with expired shelf life
  • Do not use food that has already changed its color, smell, taste and appearance
  • Do not use damaged, inflated and oxidized cans and cans, because bacteria can also develop in cans that are not properly conserved.
  • When purchasing frozen food, be careful that it is well frozen, then hell has not begun the process of survival. This applies in particular to ice-cream sold in an original packaging, which should be at temperatures below 180 ° C
  • Avoid the consumption of sweets because they represent a favorable environment for the growth and reproduction of various microorganisms