1. Keep clean: Wash your hands frequently before handling food, during food preparation, and after going to the toilet. Clean and sanitize all areas and equipment used to prepare food. Keep vermin, rats and other animals out of the kitchen and from food.

2. Separate raw and cooked foods: Raw meat, poultry and seafood should be separated from other foods. Handling raw food requires special equipment and utensils, such as knives and cutting boards. Store food in containers to prevent raw and cooked food from touching each other.

3. Cooking: Food should be fully cooked, especially meat, poultry and seafood. Stewed food should reach 70°C. Juices from meat and poultry should be clear, not reddish. Cooked food should be reheated completely. 

4. Keep food at a safe temperature: Cooked food should not be stored at room temperature for more than 2 hours. All cooked food and perishable food should be refrigerated in time (preferably below 5°C). Cooked food should be kept boiling hot (above 60°C) before eating. Food should not be stored for too long even in the refrigerator.

5. Use safe water and raw materials: Use safe water to process food to ensure safety. Choose fresh and wholesome foods. Choose foods that have been safely processed. Wash fruits and vegetables. Do not eat food beyond the expiration date.

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