World Food Safety Day: ‘Foodborne diseases entirely preventable’
By Zeus Legaspi
The United Nations' World Health Organization (WHO) and the Food and Agriculture Organization (FAO) have drawn attention to global food safety concerns ahead of World Food Safety Day, observed annually on June 7.
This year, the international day aims to emphasize the vital role of established food safety practices and standards. In a , Dr. Maria Neria, WHO Assistant Director-General, highlighted that more than 200 diseases, ranging from mild to severe, can be caused by consuming contaminated food.
Dr. Neria stressed the importance of not only considering food safety when illness occurs but also proactively prioritizing it as foodborne diseases are entirely preventable.
“We tend to think about food safety only when we get sick, and we should think (about it) more often because foodborne diseases are entirely preventable,” she said.
“Safe food allows the uptake of nutrients and promotes human development. Nobody should die from eating food. These are preventable deaths,” Dr. Neria added.
Road to safer food
The WHO Assistant Director-General emphasized the importance of various sectors, including legislators, in establishing robust national food safety systems that align with established standards. Dr. Neria stated, "Food safety standards protect everyone's lives and are crucial for ensuring safety and quality."
In addition, food businesses are encouraged to foster a "food safety culture" among their employees, suppliers, and stakeholders, while educational institutions and workplaces should actively promote safe food handling practices.
Meanwhile, the FAO has launched a website aimed at assisting workers in the food sector in adhering to international food hygiene standards.
Described as a "toolbox," the website provides guidance on personal hygiene, such as educating external visitors about entering a food production site, appropriate handwashing procedures and frequency, and recommendations for suitable clothing.
The FAO emphasized that with 600 million people affected by foodborne illnesses each year, ensuring safe food for everyone is a priority for the agency.
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