To ensure that those who come directly or indirectly into contact with food are not likely to contaminate it with EHEC, food handlers should follow the Recommended International Code of Practice, General Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 3-1997, Amd. (1999); Section VII - Establishment: personal hygiene), contained in: Joint FAO/WHO Food Standards Programme, Codex Alimentarius Commission. General requirements (food hygiene). FAO/WHO, Rome, 2001 (Second edition) .
Basic good food hygiene practice, as described in the WHO Five keys to safer food , can prevent the transmission of pathogens responsible for many foodborne diseases, and also protect against foodborne diseases caused by EHEC. Such recommendations should in all cases be implemented, especially "Cook thoroughly" so that at least the centre of the food reaches 70°C.
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