Food safety

Food production to consumption

Leeks
WHO/F. Fontannaz


In many countries, responsibility for food safety is divided among several agencies with overlapping authority. This situation has led to a disjointed strategy for the protection of human health from foodborne disease. Following the lead of a number of developed countries, the Department of Food Safety and Zoonoses (FOS) is working to transfer the technology for an integrated production-to-consumption approach to food safety to Member States. This approach will offer significant increases in efficiency, while providing a coordinated strategy for the mitigation of foodborne disease. Such an approach relies mainly on the Hazard Analysis Critical Control Point System (HACCP), which has been advocated by WHO for nearly 20 years.

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