Every year, World Health Organization selects a priority area of global public health concern as the theme for World Health Day, which falls on 7 April, the birthday of the Organization. World Health Day 2015 on Food Safety is an opportunity to alert governments, manufacturers, retailers and the public to the importance of food safety - and the part each can play in ensuring that the food on people' plates is safe to eat.
Unsafe food causes many diseases, ranging from diarrhoeal diseases to various forms of cancer. A safe food supply supports economy, trade and tourism, contributes to food and nutrition security, and stimulates sustainable development.
WHO works to make food safe and nutritious all over the world.
Experts debate the way forward on a pragmatic risk assessment tool
Scientific experts from around the world met in Brussels to review the science underlying the Threshold of Toxicological Concern (TTC) concept. The three-day workshop, co-hosted by EFSA and the World Health Organization (WHO), is part of a broader EFSA/WHO project which aims to develop a globally harmonised tiered approach to TTC.
The TTC is a pragmatic tool that provides conservative, screening-level exposure limits in the absence of sufficient chemical-specific toxicological data. The conclusions and recommendations from the expert workshop will be made available for public consultation in January 2015.
Food safety must accompany food and nutrition security
Dr Margaret Chan, Director-General of WHO, announced at the Second International Conference on Nutrition (Rome, 19-21 November 2014) that the World Health Day 2015 (7 April) will be dedicated to food safety.
She hopes to catalyse collective government and public action to put measures in place that will improve safety of food throughout the food chain from production to consumption, and to find a sustainable response to core problems, such as fragmentation of food safety authorities and unstable budgets. Read the following to learn more.