Food safety

Risk communication applied to food safety


The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) have recognized a global need to develop guidance for countries in food safety risk communication. They have therefore jointly developed a new training programme to support national food safety authorities, managers and policy-makers in establishing or enhancing risk communication practice and capacity in the food safety sector.

The FAO/WHO "Risk Communication Applied to Food Safety Handbook", just published in English, will soon be available in French, Spanish and Chinese. Countries interested in organizing trainings are encouraged to contact FAO and WHO.


WHO-Chris Black

The Joint FAO/WHO Expert Committee on Food Additives (JECFA) celebrates this year its 60th anniversary. JECFA has been meeting since 1956, initially to evaluate the safety of food additives. JECFA’s work now includes the evaluation of contaminants, naturally occurring toxicants and residues of veterinary drugs in food.

JECFA is an international scientific expert committee administered jointly by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization.

All people need food, each and every day

Unsafe food causes many diseases, ranging from diarrhoeal diseases to various forms of cancer. A safe food supply supports economy, trade and tourism, contributes to food and nutrition security, and stimulates sustainable development.

WHO works to make food safe and nutritious all over the world.