WHO calls for applications for its Trans Fat Elimination Technical Advisory Group

GLOBAL – The Trans Fat Elimination Technical Advisory Committee (TFATAG), the World Health Organization’s (WHO) main advisory group that offers recommendations on the issuance of the WHO Validation certificate, is looking for up to 12 experts to join its Committee.  The WHO announced the REPLACE action framework for TFA elimination as a roadmap for national action in 2018, setting the…

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WHO launches Global Strategy for Food Safety 2022–2030

GLOBAL – The World Health Organization (WHO) has released the WHO Global Strategy for Food Safety 2022–2030, which was approved by Member States during the 75th World Health Assembly Session through Resolution WHA75 (22). The launch represents a significant accomplishment in WHO’s efforts to advance health, ensure global security, and protect the vulnerable. Every year, one in ten people globally…

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FAO,WHO calls for drafting of seaweed guidelines to safeguard consumers

GLOBAL – The Food and Agriculture Organization (FAO) and the World Health Organization (WHO) have released a report that reviews the food safety information currently available about seaweed harvested from both wild stocks and aquaculture. The document reports that morbidities and mortalities linked to the consumption of seaweeds are rare, but cautions that the limited data raise concerns that certain…

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FAO/WHO expert committee finalizes discussions on mitigating microbial contamination in fruits, vegetables

GLOBAL – The Joint FAO/WHO Expert Meetings on Microbial Risk Assessment (JEMRA) has concluded that Good Agricultural Practices (GAP) coupled with Good Hygiene Practices (GHP) during cultivation and harvest, are the most effective means of mitigating the risk of microbial contamination. JEMRA had a session on the prevention and control of microbiological hazards in fresh fruits and vegetables throughout the…

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FAO/WHO report ranks low moisture foods in terms of microbial risk

U.S – The Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization’s (WHO)  report and systematic review on “Ranking of Low-Moisture Foods in Support of Microbiological Risk Management”, has cited Salmonella as the most common microbial hazard, in low moisture foods. Salmonella has been linked to several large foodborne illness outbreaks associated with dried herbs…

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Regional regulators call for improved food safety control systems in Africa

AFRICA – Experts have underscored the need to reinforce Africa’s food safety especially through food control systems, if any progress is to be seen in the continent. This was during a regional virtual event to mark World Food Safety Day, co-organized by the UN Food and Agriculture Organization (FAO) Regional Office for Africa, the World Health Organization (WHO) Regional Office…

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World Health Assembly adopts WHO Global Strategy for Food Safety

GLOBAL – The World Health Assembly, the decision-making body of WHO, has agreed to adopt the World Health Organization (WHO) Global Strategy for Food Safety that seeks to strengthen food safety systems. The WHO Global Strategy for Food Safety is a milestone in the work to promote health, keep the world safe and protect the vulnerable, by strengthening innovative public…

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World Health Organization organizes first Food Safety Community of Practice event

GLOBAL – The World Health Organization (WHO) has organized the first event for a group of food safety professionals focused on the role of science in the Codex Alimentarius Commission. The WHO’s Food Safety Community of Practice webinar which took place earlier this month gave examples of how Codex Alimentarius Commission standards are developed. The WHO and the Food and…

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Food safety specialists share experiences on implementing the One Health approach

SWITZERLAND – Food safety specialists from Honduras, Mongolia and the Caribbean have shared their experiences on implementing the One Health approach in a  webinar organized by the United Nation’s Food and Agriculture Organization (FAO) in Geneva. The session called “Enhancing Food Safety using the One Health Approach” had more than 200 participants. It was hosted by FAO, the World Organisation…

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Experts recommend precautionary allergen labelling only under inadvertent circumstances

GLOBAL – The Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO) experts committee has affirmed that precautionary allergen labelling (PAL) on pre-packaged foods should only be reserved for those situations where inadvertent allergen presence (UAP) cannot be avoided and should not make up for poor allergen management practices or production errors during food manufacturing.…

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