Five Keys to Food Safety
| Super: | Five Keys to Food Safety |
| MVO: | Antimicrobial-resistant bugs can be transmitted through food |
| Super: | 1 Choose wisely |
| MVO: | To prevent bugs, choose fresh and hygienic raw food |
| Super: | 2 Keep clean |
| MVO: | Wash hands and utensils before and after handling food |
| Super: | 3 Separate raw and cooked food |
| MVO: |
Use separate knives and chopping boards for raw and cooked food and store foods separately |
| Super: |
Cooked Raw |
| Super: | 4 Cook thoroughly |
| MVO: |
Cook food thoroughly until its core temperature reaches 75 degrees Celsius |
| Super: | 75oC |
| Super: |
5 Keep food at safe temperature 4oC or below Above 60oC |
| MVO: |
Keep food at a safe temperature of 4 degrees C or below or above 60 degrees C Follow the 5 Keys to Food Safety to prevent bugs |
| Super: |
Follow the 5 Keys to Food Safety to Prevent Bugs Food and Environmental Hygiene Department Centre for Food Safety |
