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Key facts. Food safety, nutrition and food security are inextricably linked. An estimated 600 million – almost 1 in 10 people in the world – fall ill after eating contaminated food and 420 000 die every year. US$ 110 billion is lost each year in productivity and medical expenses resulting from unsafe food in low- and middle-income countries.
Food safety. Access to enough safe and nutritious food is key to sustaining life and promoting good health. Unsafe food containing harmful bacteria, viruses, parasites or chemical substances can cause more than 200 different diseases, ranging from diarrhoea to cancers. Around the world, an estimated 600 million – almost 1 in 10 people ...
WHO built the Five Keys to Safer Food Programme to assist Member States in promoting safe food handling behaviours and educate all food handlers, including consumers, with tools easy to adopt and adapt. The Five Keys to Safer Food explain the basic principles that each individual should know all over the world to prevent foodborne diseases. Over 130 countries have reported using the Five Keys ...
The Regional Framework for Action on Food Safety in the Western Pacific approved in 2017 has a timeframe for implementation of 2018-2025. It is intended to guide Member States on strategic actions and a stepwise approach to strengthen food safety systems to better manage food safety risks and respond to food safety incidents and emergencies ...
The vision of the WHO Global Strategy for Food Safety 2022-2030 is to ensure that all people, everywhere, consume safe and healthy food so as to reduce the burden of foodborne diseases. The strategy was adopted by the 75th World Health Assembly. With five interlinked and mutually supportive strategic priorities, the strategy aims to build forward-looking, evidence-based, people-centred, and ...
Food safety is a major determinant of health. It affects the survival, well-being, livelihood and productivity of individuals and eventually societies. Throughout the world, food borne diseases represent a considerable public health burden and challenge. In the South-East Asia Region, nearly 150 million people fell ill with food borne diseases ...
Food safety is a shared responsibility between governments, industry, producers, academia, and consumers. Everyone has a role to play. Achieving food safety is a multi-sectoral effort requiring expertise from a range of different disciplines – toxicology, microbiology, parasitology, nutrition, health economics, and human and veterinary medicine.
Food safety is everybody’s responsibility. 5 June 2019. Everyone has the right to safe, nutritious and sufficient food. Still today, almost one in 10 people in the world fall ill, and 420,000 die after eating contaminated food. When food is not safe, children cannot learn, adults cannot work. Human development cannot take place.
The first ever celebration of the United Nations World Food Safety Day, to be marked globally on 7 June, aims to strengthen efforts to ensure that the food we eat is safe.Every year, nearly one in ten people in the world (an estimated 600 million people) fall ill and 420,000 die after eating food contaminated by bacteria, viruses, parasites or chemical substances. Unsafe food also hinders ...
Food safety, nutrition, and food security are closely linked. Unsafe food creates a vicious cycle of disease and malnutrition, particularly affecting infants, young children, elderly, and the sick. In addition to contributing to food and nutrition security, a safe food supply also supports national economies, trade, and tourism, stimulating ...