World Food Safety Day 2020
On 20 December 2018 the United Nations General Assembly adopted resolution 73/250 proclaiming a World Food Safety Day. Starting in 2019, every 7 June is celebrated as a World Food Safety Day. This year, on the second observance of World Food Safety Day (7 June 2020).
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This year World Food Safety Day is promoting awareness and urging action by highlighting what everyone can do to ensure food safety. Whether you grow, process, transport, store, distribute, sell, prepare, serve or consume food, you have a role to play in keeping it safe.
The second World Food Safety Day (WFSD) aims to draw attention and inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human health, economic prosperity, agriculture, market access, tourism and sustainable development.
Calls to action
- Ensure it’s safe – Governments must ensure safe and nutritious food for all: National governments are critical in guaranteeing that we all can eat safe and nutritious food. Policy makers can promote sustainable agriculture and food systems, fostering multi-sectoral collaboration among public health, animal health, agriculture and other sectors. Food safety authorities can manage food safety risks along the entire food chain, including during emergencies. Countries can comply with international standards established by the Codex Alimentarius Commission.
- Grow it safe – Agriculture and food producers need to adopt good practices: Farming practices must ensure a sufficient supply of safe food at a global level today while at the same time mitigating climate change and minimizing future environmental impacts. As food production systems transform to adapt to changing conditions, farmers must carefully consider optimal ways to address potential risks to ensure that food is safe.
- Keep it safe – Business operators must make sure food is safe: Preventive controls can address most food safety problems. Everyone involved in food operations – from processing to retail – must ensure compliance with programmes like HACCP, a system that identifies, evaluates and controls hazards which are significant for food safety from primary production to final consumption. Additionally, good processing, storage and preservation help retain nutritional value and food safety as well as reduce post-harvest losses.
- Eat it safe – All consumers have a right to safe, healthy and nutritious food: Consumers have the power to drive change. They need to be empowered to make healthy food choices for themselves and support sustainable food systems for the planet. Given the complexity of food safety, consumers need access to timely, clear and reliable information about the nutritional and disease risks associated with their food choices. Unsafe food and unhealthy dietary choices swell the global burden of disease.
- Team up for safety – Food safety is a shared responsibility: The diverse group that share responsibility for food safety – governments, regional economic bodies, UN organizations, development agencies, trade organizations, consumer and producer groups, academic and research institutions and private sector entities – must work together on issues that affect us all, globally, regionally and locally. Collaboration is needed at many levels – across sectors within a government and across borders.
SOURCE OF INFO: FAO
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