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Humanitarian Charter and Minimum Standards in Humanitarian Response

Non-food items standard 3: Cooking and eating utensils

The disaster-affected population has access to culturally appropriate items for preparing and storing food, and for cooking, eating and drinking.

Key actions (to be read in conjunction with the guidance notes)

Key indicators (to be read in conjunction with the guidance notes)

Guidance notes

  1. Appropriateness: The choice of cooking items and eating utensils should be culturally appropriate and should enable safe practices to be followed. Women or those typically overseeing the preparation of food should be consulted when specifying items. The quantities of cooking items should be informed by cultural practices such as those requiring separate cooking arrangements for different family groups within a household or the separation of particular foods during preparation. The type and size of cooking and eating utensils should be suitable for older people, persons with disabilities and children.
  2. Materials: All plastic items (buckets, bowls, jerrycans, water storage containers, etc.) should be made of food-grade plastic. All metallic goods (cutlery, bowls, plates and mugs, etc.), should be stainless steel or enamelled.