From farm to plate, we’re all in

What is Food Safety?

Food safety is the absence – or safe, acceptable levels – of hazards in food that may harm the health of consumers. Food-borne hazards can be microbiological, chemical or physical in nature and are often invisible to the plain eye: bacteria, viruses or pesticide residues are some examples.

Food safety has a critical role in ensuring that food stays safe at every stage of the food chain – from production to harvest, processing, storage, distribution, all the way to preparation and consumption.

With an estimated 600 million cases of food-borne illnesses annually, unsafe food is a threat to human health and economies, disproportionately affecting vulnerable and marginalized people, especially women and children, populations affected by conflict, and migrants. An estimated 420,000 die after eating food contaminated by bacteria, viruses, parasites or chemical substances.

Food is the starting point for our energy, our health and our well-being. We often take for granted that it is safe, but in an increasingly complex and interconnected world where food value chains are growing longer, standards and regulations are that much more important in keeping us safe.

The theme of this year’s inaugural World Food Safety Day, Food Safety, Everyone’s Business, invites us to recognize that food safety is everyone’s business. The way in which food is produced, stored, handled and consumed affects the safety of our food. Complying with global food standards, establishing effective regulatory food control systems including emergency preparedness and response, providing access to clean water, applying good agricultural practices (terrestrial, aquatic, livestock, horticulture), strengthening the use of food safety management systems by food business operators, and building capacities of consumers to make healthy food choices are some ways in which governments, international organizations, scientists, the private sector and civil society work to ensure food safety.

Food Safety and Sustainable Development Goals

Food safety is key to achieving several of the Sustainable Development Goals and World Food Safety Day brings it into the spotlight, to help prevent, detect and manage food-borne risks. Safe food contributes to economic prosperity, boosting agriculture, market access, tourism and sustainable development.

Goal 2 — There is no food security without food safety. Ending hunger is about all people having access to safe, nutritious and sufficient food all year round.

Goal 3 — Food safety has a direct impact on people’s health and nutritional intake. Food-borne diseases are preventable.

Goal 12 — When countries strengthen their regulatory, scientific and technological capacities to ensure that food is safe and of the expected quality throughout the food chain, they move towards more sustainable patterns of food production and consumption.

Goal 17 — A globalized world with annual food exports currently in excess of US$1.6 trillion and complex food systems demands international cooperation across sectors to ensure food is safe. Food safety is a shared responsibility among governments, food industries, producers and consumers.

#WorldFoodSafetyDay #ZeroHunger Source: WHO