FAO’s Work on Food Safety

With some 600 million cases of foodborne illnesses annually, and around 420,000 deaths, unsafe food represents a threat to human health, as well as to economies. Consumers have the right to expect that food available on domestic markets is safe.

On 20 December 2018, the United Nations General Assembly adopted a resolution proclaiming the observance of World Food Safety Day.  Starting in 2019, every 7 June will be a time to celebrate the countless benefits of safe food. On this occasion, take a look below for publications on FAO’s work on food safety, aimed at reducing foodborne illness, supporting economic development and trade, and strengthening livelihoods and food security.


FAO/WHO Framework for the Provision of Scientific Advice on Food Safety and Nutrition
This document has been prepared to enhance the transparency of the practices and procedures applied by FAO and WHO to deliver scientific advice. It illustrates that the same basic principles and rules apply to the different expert groups.

Food Safety Risk Analysis
FAO and WHO have developed this guide to assist food safety regulators' understanding and use of risk analysis in national food safety frameworks. The primary audience is food safety officials at the national government level. The publication provides essential background information, guidance and practical examples of ways to apply food safety risk analysis.

Trade and Food Standards
Focuses on the relationship between food standards and trade to raise awareness of international food standards. The publication opens with a presentation of the FAO/WHO Codex Alimentarius and the WTO agreements that regulate the application of food standards for trade. It highlights the need to invest in domestic capacities, and the importance of coordinating agriculture, health and trade authorities.

The Science of Food Standards
Showcases the steps the Codex Alimentarius has taken from July 2016 (CAC39) to July 2017 (CAC40) on the road to safe and quality food for everyone. Over the course of the year, the twelve technical and six regional committees met to discuss updates to the international food standards, guidelines and codes of practice.

Shiga Toxin-Producing Escherichia Coli (STEC) and Food
Proposes a set of criteria for categorising the potential risk of severity of illness associated with Shiga toxin-producing Escherichia coli in food. Targeting interventions appropriately relies on identifying those strains of greatest risk to human health and determining the types of foods that cause such infections.

Understanding Codex
The Codex Alimentarius is a collection of international food standards adopted by the Codex Alimentarius Commission, established in the 1960s by the FAO and WHO, that cover all the main foods as well as material used in the further processing of food. Now in its fifth edition, this is a useful tool to introduce the Codex and its collection of international food standards to the public.


You can see the full list of available FAO titles on the Eurospan Bookstore now.