Foodborne diseases take a major toll on health. Millions of people fall ill and many die as a result of eating unsafe food. Deeply concerned by this, WHO Member States adopted a resolution in 2000 to recognize food safety as an essential public health function.
Food safety encompasses actions aimed at ensuring that all food is as safe as possible. Food safety policies and actions need to cover the entire food chain, from production to consumption.
WHO programmes and activities
Food safety in WHO regions
- Prevention of foodborne disease: five keys to safer food
- Five keys to growing safer fruits and vegetables: promoting health by decreasing microbial contamination