Under the slogan “From farm to plate, make food safe,” the World Health Organization will be reminding consumers and food handlers about the importance of practicing food safety for World Health Day, April 7.

Here are the five key tips on how to reduce your chances of food poisoning and foodborne illnesses.

Keep clean

Wash hands before handling food and often during food preparation. Wash hands after going to the toilet. Wash and sanitize surfaces and equipment used for food preparation. Protect kitchen areas and food from animals and insects.

Separate raw and cooked

Separate raw meat, poultry and seafood from other foods. Use separate equipment and utensils such as knives, cutting boards for handling raw foods. Store food in containers to avoid contact between raw and prepared foods.

Cook it thoroughly

Cook food thoroughly, especially meat, poultry, eggs, and seafood (pictured above, pork on the grill). Bring foods like soups and stews to boiling to make sure they have reached 70C. For meat and poultry make sure juices run clear, not pink. Ideally, use a thermometer. Reheat cooked food thoroughly.

Keep food at safe temperatures

Do not leave cooked food at room temperature for more than two hours. Refrigerate promptly all cooked and perishable food (preferably below 5C). Keep cooked food piping hot (more than 60C) prior to serving. Do not store food too long even in the refrigerator. Do not thaw frozen food at room temperature.

Use safe water and raw materials

Use safe water or treat it to make it safe. Select fresh and wholesome foods. Choose foods processed for safety, such as pasteurized milk. Wash fruits and vegetables, especially if eaten raw. Do not use food beyond its expiry date.