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2. Consumer education and information

In this section Introduction 1. Preventive food safety measures in the aftermath of natural disasters 2. Consumer education and information 3. Inspecting and salvaging food 4. Provision of food after a natural disaster 5. Response to an outbreak of foodborne disease Annex: "5 Keys for Safer Food - in regions hit by disasters"

• In many cases, consumers will be preparing food under conditions that are more primitive than normal, due to lack of water supply and electricity. This is especially the case for homeless people who have no facilities or equipment for food preparation. In all cases however, consumers should be warned to take special care regarding food safety from the procurement of raw materials and water, through handling and preparation to final consumption. In this regard, WHO's Five Keys to Safer Food have been adapted to be more relevant to the current tsunami disaster conditions in South East Asia. This version is presented in the Annex. This version could provide guidance for the preparation of local versions aimed at specific target populations. It is also recognized that this version may need other adaptations to meet the needs of the local situation. For example, when food is likely to be contaminated by chemicals from warehouses, chemical plants, and other sources, people should be advised to avoid those types of food.

General information and advice should also be provided to the population on the risks of foodborne diseases to remind the population that:

• dangerous communicable disease outbreaks in disaster regions has the potential to claim as many lives as the disaster itself, and that safe water and food are the two main factors to prevent such outbreaks.
• key behaviours of safe food handling and preparation are the most important measures they can take to protect their families and themselves
• key behaviours of hygiene and sanitation are the most important measures they can take to protect the society from disease outbreaks.

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