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The 3 Fives
Five Keys to Safer Food, Five Keys to a Healthy Diet, Five Keys to Appropriate Physical activity From the 2008 Beijing Olympics to the 2010 FIFA World Cup

FIFA World Cup

The WHO 3 Fives concept is a unique product, initially tailor-made for major sporting events. The particular combination of food safety, nutrition and physical activity has a special resonance in combination with athletes, but also has a general appeal because it works for all people all over the world. Launched in China on the occasion of the 2008 Beijing Olympics, the 3 Fives have now been adopted by the Department of Health of South Africa as part of a health promotion campaign to enhance public awareness about the key contribution of safe and nutritious food and physical activity to healthy lifestyles. The 3 Fives were jointly developed by the WHO Departments of Food Safety and Zoonoses, Nutrition for Health and Development and Chronic Diseases and Health Promotion.

Food Safety

WHO/F. Fontannaz

Unsafe food causes many acute and life-long diseases, ranging from diarrhoeal diseases to various forms of cancer. WHO estimates that foodborne and waterborne diarrhoeal diseases taken together kill about 2.2 million people annually, 1.9 million of them children. Foodborne diseases and threats to food safety constitute a growing public health problem and WHO's mission is to assist Member States to strengthen their programmes for improving the safety of food all the way from production to final consumption. In May 2010 the World Health Assembly approved a new resolution on food safety: Advancing food safety initiatives (WHA63.3). This resolution will be used to update the current WHO Global Strategy for Food Safety.

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"Sometimes very simple messages and measures can have a big impact on health protection. These Five Keys to Safer Food have already contributed to the prevention of foodborne illness and deserve to be communicated more widely." Margaret Chan Director-General Each day millions of people become ill and thousands die from a preventable foodborne disease. Proper food preparation can prevent many foodborne diseases. As part of its global strategy to decrease the burden of foodborne diseases, WHO identified the need to communicate a simple global health message, rooted in scientific evidence, to educate all types of food handlers, including ordinary consumers. The Five Keys to Safer Food message, and associated training materials, were developed to provide countries with materials that are easy to use, reproduce and adapt to different target audiences.

The five keys to safer food

Keep clean Separate raw and cooked Cook thoroughly Keep food at safe temperatures Use safe water and raw materials

Prevention of foodborne disease: Five keys to safer food

Dissemination of the five keys to safer food
Launched in 2001, The Five Keys to Safer Food have been adopted and adapted by over 90 countries and serves as the basis for educational programmes for health educators, food handlers, school-children, women and others target audiences involved in food preparation and handling. The Five Keys to Safer Food were also intensively used in emergency situations to prevent outbreaks of cholera and outbreaks following the tsunami in South East Asia. The Five Keys to Safer Food messages were incorporated into the FAO/UNICEF/WHO social mobilization campaign to combat Avian Influenza.

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Key No 2: Cook food thoroughly, especially meat, poultry, eggs and seafood

WHO promotes the adaptation of the Five Keys food hygiene message to the local level. WHO already collaborates with a wide range of partners in different fields of activities (national and international organizations, NGOs, public health institutions, the tourism sector, consumers associations, local communities, industries and academia). However, lowering the burden of foodborne disease requires a renewed effort on the part of governments, scientists, food industry and consumers. WHO offers materials, expertise, technical support and the credibility of an internally recognized public health organization.

Prevention of foodborne disease: Five keys to safer food

Implementation in countries of the five keys to safer food
WHO aims to improve the exchange and reapplication of practical food safety knowledge in and between Member States. Countries can highly benefit by exchanging experiences and tested solutions with each other. This section will enable countries and partners to have access to the different tools produced in different parts of the world to deliver the Five Keys messages.