Make no mistake: the 10 'golden rules' for proper cooking, according to the WHO

The World Health Organization (WHO) has established kitchen hygiene rules to address a critical global health issue , as foodborne illnesses represent one of the world's greatest health threats . These are the renowned organization's 10 golden rules for proper cooking.

▪️Choose hygienically treated foods . Choose pasteurized, cooked, or safely processed foods. Avoid raw milk or products without proper heat treatment.

▪️Cook food well

Reach a temperature of at least 70°C throughout the food, especially meat, poultry, and fish. Defrost thoroughly before cooking.

▪️Consume cooked food immediately

Avoid leaving them at room temperature, as microorganisms proliferate rapidly.

▪️Store cooked foods carefully

Keep them above 60°C (hot) or below 10°C (chilled). Do not overload the refrigerator to allow for rapid cooling.

▪️Reheat stored foods thoroughly

Ensure that they reach at least 70°C throughout to eliminate potential pathogens.

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▪️Avoid contact between raw and cooked foods. Use separate utensils and surfaces to prevent cross-contamination.

▪️Wash your hands frequently

Before handling food, after touching raw food, or performing activities such as going to the bathroom.

▪️Keep all kitchen surfaces clean

Disinfect cutting boards, knives, and countertops after each use.

▪️Protect food from pests

Store them in closed containers and away from insects, rodents or other animals.

▪️Use drinking water

For washing food, preparing meals, and cleaning utensils. Boil it if you have any doubts about its purity.

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What are the most common mistakes when cooking?

“WHO data indicates that only a small number of factors related to food handling are responsible for a large proportion of foodborne illness episodes worldwide.” These errors include: ▪️Preparing food several hours before consumption, along with storing it at temperatures that favor the growth of pathogenic bacteria and/or toxin formation. ▪️Undercooking or reheating food to reduce or eliminate pathogens. ▪️Cross-contamination. ▪️People with poor personal hygiene handling food.

"These rules address these errors and offer guidance that can reduce the risk of foodborne pathogens being able to contaminate, survive, or multiply."