Communicating risks for food safety

Proper food preparation can prevent many foodborne diseases. WHO assists countries in preventing foodborne diseases by building capacity in communicating risks for food safety and by making available educational tools such as the WHO publication “Five keys to safer food”.
Fîve keys to safer food

A series of WHO materials for consumer education at national level

Preventing botulism in Tajikistan

Materials to inform consumers on how to prevent food intoxications from botulism