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| Conference Room Document 93 English only | |
SECOND FAO/WHO GLOBAL FORUM OF FOOD SAFETY REGULATORS
Bangkok, Thailand, 12-14 October 2004
(Prepared by WHO)
Good food hygiene can prevent the transmission of pathogens responsible for many food borne diseases. Governments, industry and consumers have a shared responsibility in ensuring the safety of food. New technologies for the safe processing of food are yielding promising results within the food industry. However, many cases of food borne disease occur because of basic errors in food preparation, either in restaurants or at home. Many food borne diseases could be avoided if those who prepare meals follow the simple steps needed to prepare food safely. It is vital, therefore, to educate all food handlers, including those that prepare food at home, to ensure that only safe food is consumed. Public education and community participation are recognized as important strategies to improve food safety and reduce the impact of food borne diseases.
The World Health Organization (WHO) has long been aware of the need to educate food handlers about their responsibilities for food safety. In the early 1990s, WHO developed the Ten golden rules for safe food document, which was widely translated and reproduced. However, it became obvious that something simpler and more generally applicable was needed. After nearly a year of consultation with food safety experts and risk communicators, WHO introduced the 5 keys to safer food poster in 2001. The 5 keys poster incorporates all the messages of the Golden rules under simple headings that are not only easier to remember, but also provide more details on the reasons behind the each action.
The 5 keys to safer food are: (1) keep clean; (2) separate raw and cooked food; (3) cook thoroughly; (4) keep food at safe temperatures; and (5) use safe water and raw materials (figure1.). The reasons why one needs to perform key action are given. To educate consumers, it is necessary to provide the information in a language that they understand. Even a simple message is not understood, if one does know the language. Therefore, the five keys poster has already been translated into 25 different languages.
To ensure every Member States can use and disseminate the information effectively, in October, 2004, WHO produced the first version of a basic training manual for food safety professionals, teachers and other interested organizations to use in training food handlers and consumers including school children. The 5 keys manual, entitled Bring Food Safety Home, has two objectives: 1) to provide generic food safety training material that can be used as a framework to produce food safety training materials for a variety of audiences at the national level; and 2) to provide recommendations on how this basic material can be adapted for different audiences based on the social, economic and cultural differences between countries.
Although the material in the manual may be used without changes for some audiences, its main purpose is to guide those creating a food safety training manual for use by a specific target audience within a specific country. WHO recognizes that the way food is prepared and the type of food which is eaten varies enormously across and within countries. Given that countries and their various populations differ socially, economically and culturally, one global food safety training manual applicable to all situations is not a viable option. Consequently, the 5 Keys manual does not set out prescriptions on how to implement each keys, rather the WHO Regions are encouraged to adapt the material to suit the needs of the target population while leaving the core message intact.
The manual proposes a basic adaptation template and based on the feedback from diverse countries and regions, this template can be improved, and experiences shared. Information in the basic adaptation template is divided into three columns. The first column is the body of the text for each section, i.e. the core food safety messages provided by the WHO 5 keys poster. This information may not be applicable to all target audiences, and should be adapted accordingly. The second column contains additional information to make the basic facts more interesting and easier to memorize. Those adapting the template should use discretion in selecting items suitable for the target audience. The third column suggests how the information should be adapted to better suit the target audience.
Although the information contained in the basic adaptation template will be adapted in different ways depending on the country and target audience, the core messages should remain the same, and reflect those shown in the WHO 5 keys to safer food poster. Once the material has been adapted and used in a variety of settings, it will be important to evaluate its impact in order to establish its suitability, by measuring the effect on the knowledge, attitudes and food safety related behaviour of the target audience.
In collaboration with the regions, the five keys poster has been translated into over 25 different languages. In addition to simply translating the information, regions and countries have developed geographically appropriate demonstration programs. For example, WHO's Regional Office for South-East Asia has produced a booklet entitled, First adapt, then act: a booklet to promote safer food in diverse settings. This booklet gives examples of how the “5 Keys” can be further communicated through locally-adapted awareness materials. This Office has also developed an evaluation program to determine which audiences (for example, school children, street vendors) require additional food safety training. Likewise the WHO Region for the Americas has developed an interactive PC-based application to illustrate the 5 keys messages specifically aimed at children.
Interaction among the regional advisors, headquarters and countries has provided a unique opportunity to share experiences and benefits. Working in this manner has greatly contributed to the success of the five keys program.