Water and food

Five Keys to Safer Food Checklist

Tick each of the WHO Five Keys to Safer Food. The checklist does not say whether any particular food is safe.

Published 6 November 2026 · Last reviewed 7 November 2026 · Next review 7 May 2027

Five Keys to Safer Food Checklist — flat illustration. — Illustration: Public Health (original)

Tick the five keys

Keep clean. Wash hands before handling food and often during preparation; wash and sanitise surfaces and equipment used for food.Separate raw and cooked food. Keep raw meat, poultry and seafood apart from other foods; use separate equipment and containers for raw and cooked food.Cook thoroughly. Cook food thoroughly, especially meat, poultry, eggs and seafood, so it reaches a safe temperature throughout.Keep food at safe temperatures. Do not leave cooked food at room temperature for long; refrigerate promptly and do not store food too long.Use safe water and raw materials. Use safe water and choose fresh, wholesome raw materials; wash fruit and vegetables, and do not use food beyond its expiry date.

0 of 5 keys ticked.

Source: WHO, Five Keys to Safer Food. This checklist lets you review the five keys. It does not say whether any particular food is safe.

What each key means

Keep clean. Wash hands before handling food and often during preparation; wash and sanitise surfaces and equipment used for food.

Separate raw and cooked food. Keep raw meat, poultry and seafood apart from other foods, and use separate equipment and containers.

Cook thoroughly. Cook food thoroughly, especially meat, poultry, eggs and seafood, so it reaches a safe temperature throughout.

Keep food at safe temperatures. Do not leave cooked food at room temperature for long; refrigerate promptly and do not store food too long.

Use safe water and raw materials. Use safe water and choose fresh, wholesome raw materials; wash fruit and vegetables, and do not use food beyond its expiry date.