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Food poisoning

Make sure to eat safe food during your stay in Vietnam.

All year you may find outbreaks of diarrhoea in Vietnam. This is due to contaminated food or improper water.

According to the Food Safety of the World Health Organization, the following Five Keys should be respected in order to avoid diarrhoea:

Keep clean
- Wash your hands before handling food and often during food preparation
- Wash your hands after going to the toilet
- Wash and sanitize all surfaces and equipment used for food preparation
- Protect kitchen areas and food from insects, pests and other animals
- Avoid handling food in the presence of infections.

Separate raw and cooked
- Separate raw meat, poultry and seafood from other foods
- Use separate equipment and utensils such as knives and cutting boards for handling raw foods
- Store food in containers to avoid contact between raw and prepared foods

Cook thoroughly
- Cook food thoroughly, especially meat, poultry, eggs and seafood
- Bring foods like soups and stews to boiling to make sure that they have reached 70 degrees C. For meat and poultry, make sure that juices are clear, not pink. Ideally, use a thermometer
- Reheat cooked food thoroughly

Keep food at safe temperatures
- Do not leave cooked food at room temperature for more than 2 hours
- Refrigerate promptly all cooked and perishable food (preferably below 5 degrees C)
- Keep cooked food piping hot (more thant 60 degrees C) prior to serving
- Do not store food too long even in the refrigerator
- Do not thaw frozen food at room temperature

Use safe water and raw materials
- Use safe water or treat it to make it safe
- Select fresh and wholesome foods and food of good quality
- Choose foods processed for safety, such as pasteurized milk
- Wash fruits and vegetables, especially if eaten raw
- Do not use food beyond its expiry date

 
For further information please download:

Information Update from WHO