The World Health Organization (WHO) has published guidance to help national authorities design and implement risk-based food inspection systems.

Risk-based inspection aims to use resources more efficiently and modernize systems through a scientific and risk-based approach focused on food products and businesses that pose the highest risk to consumer health. It provides opportunities to build systems to prevent food safety incidents by identifying risk factors and assessing the effectiveness of control measures.

Inspections ensure that food businesses implement appropriate processes, collect evidence, and verify compliance with standards to ensure what they produce is safe. Many countries face a lack of

Continue Reading WHO helps countries understand risk-based inspections

There is a varied and often limited ability to test food and manage foodborne hazards in the Pacific, according to WHO.

The World Health Organization (WHO) looked at the food analysis capacity of Pacific Island countries. These nations are often vulnerable to food safety incidents and emergencies because of their geography and dependence on food imports.

The costs of establishing and operating food laboratories are relatively high. Considering the limited number of food samples tested in most Pacific Island countries, it is not practical for them to have sophisticated labs. Food is rarely tested to protect domestic consumers. It is

Continue Reading WHO guides support limited food testing in the Pacific

The World Health Organization (WHO) has put forward five actions to mitigate the risks to public health in traditional food markets.

The steps are to keep clean; avoid contamination; keep food products safe; reduce contact with animals; and stay safe and protect yourself. They are based on the five keys for safer food which are to keep clean; separate raw and cooked food; cook thoroughly; keep food at safe temperatures; and use safe water and raw materials.

WHO is calling on authorities in member states to strengthen their regulatory basis to improve hygiene and sanitation standards in traditional markets. Such

Continue Reading WHO seeks to adopt safe food messages for traditional markets

Most countries in the Western Pacific do not have regulations to control food safety in novel foods, according to a survey.

Many pointed to the absence of national regulatory frameworks that could be applied to alternative proteins and the need for discussions on the rules and risk assessment for novel foods. They also said inspectors need to be trained on novel technologies to produce alternative food proteins.

The World Health Organization (WHO) in the Western Pacific held a workshop as the first step toward supporting member states to regulate the production, marketing and consumption of local and imported plant-based and

Continue Reading Western Pacific nations lack novel food safety rules

Regional World Health Organization (WHO) leaders used World Food Safety Day to highlight topics important in their countries.

Takeshi Kasai, WHO regional director for the Western Pacific, said traditional markets are a key part of the food system.

“They play an important economic, cultural and social role in the Asia Pacific region and are a source of livelihood for millions of people in both urban and rural areas. Healthy and safe traditional food markets can be achieved by implementing measures based on risks identified in the market. When managed properly they provide access to safe, healthy, nutritious and culturally appropriate food

Continue Reading WHO chiefs discuss local food safety issues

Different levels of national progress on a food safety strategy in the Western Pacific have been identified during a meeting to monitor adoption.

The Regional Framework for Action on Food Safety in the Western Pacific covers 2018 to 2025. It was endorsed by the World Health Organization (WHO) Regional Committee in 2017. Common food safety issues in the area include aflatoxins.

A virtual meeting in March this year was organized into five sessions, one for each point of the plan, and had presentations by international and national experts. The five areas cover food safety policy and legal frameworks, risk based
Continue Reading Mixed progress on Western Pacific food safety; communication, education needed