Safe food practice involves three main precautions: (1) clean all surfaces in contact with food: wash hands before food preparation and eating, wash cooking and eating utensils, (2) use safe ingredients: use safe water and foodstuffs, wash fresh foods to be eaten raw, (3) store food safely: protect from flies, separate raw and uncooked foods, avoid storing leftovers or cooking a long time before eating.
Nb of household where all three precautions are met
Total number of households in the sample
Indicator used for response monitoring ?
Threshold / Standard
Follow-up of trends. Target: 100%
Ascertain where food and water for the kitchen are obtained from. Observe conditions in the cooking area and check whether sufficient utensils and cooking facilities are available to enable safe food practice. Cross-check with other indicators for data on handwashing and use of safe water. Questions to be asked: The last time you prepared food, what steps did you go through? Is there any food left from the last time you cooked? How long ago did you prepare the food? Can you show me where you keep this food? Observe if the containers are covered.
Guidance for pre-crisis/baseline