Food Safety News No 25
Food Safety NewsNo 25 - 12 Jun 2007
IN THIS ISSUE:
- Repeat Call for experts and information - Joint FAO/WHO expert meeting on the benefits and risks of the use of "active chlorine" in food production and food processing
- International Health Regulations (2005)
- New strategic Plan for WHO
- Promoting the health of women through the Five Keys to Safer Food
- New publications available on the web
Repeat Call for experts and information - Joint FAO/WHO expert meeting on the benefits and risks of the use of "active chlorine" in food production and food processing
In April FAO and WHO issued a call for experts and a call for information to facilitate new work on the assessment of benefits and risks of the use of “active chlorine” in food production and processing. The response to the call for experts and call for information has not been fully satisfactory, and the Organizations would therefore like to extend the deadline for applications to 30 June 2007. The main goals of the planned expert meeting are to consider the risk of disinfection by-products (excluding environmental impacts) versus the benefit of lowering the risk of microbial hazards following the use of active chlorine for disinfection purposes in food production and processing.
More information is available at: http://www.who.int/ipcs/food/active_chlorine/en
Contact: Angelika Tritscher (Tel: +41 22 791 3569 - E-mail: email@example.com)
International Health Regulations (2005)
On Friday this week (15 June 2007), the International Health Regulations (IHR) (2005) comes into force. The purpose and scope of the IHR(2005) is to prevent, protect against, control and provide a public health response to the international spread of disease in ways that are commensurate with, and restricted to, public health risks, and which avoid unnecessary interference with international traffic and trade. Because certain animal disease outbreaks with zoonotic potential and food safety events are included in the scope of IHR(2005), it is important that agencies responsible for these areas are aware of their obligations and work in close collaboration with their National IHR Focal Point.
An INFOSAN Information Note has been developed to explain the IHR(2005) in the context of food safety and is available in six languages at: http://www.who.int/foodsafety/fs_management/infosan_archives/en
Contact: Jenny Bishop (Tel: +41 22 791 1434 - E-mail: firstname.lastname@example.org)
New strategic Plan for WHO
The Fifty-ninth World Health Assembly (WHA) was held in Geneva, Switzerland, 22 to 27 May. The WHA approved the WHO medium-term strategic plan 2008 to 2013 and the Programme Budget 2008 to 2009. The work of the Organization will, in the future, be organized within 13 Strategic Objectives (SO) instead of the previous 36 areas of work. The major part of the work of the Department of Food Safety, Zoonoses and Foodborne Diseases will be more closely coordinated with Nutrition under SO9 (improving nutrition, food safety and food security), but other important parts of work will be under SO1 (reducing health, social and economic burden of communicable diseases), SO5 (reducing health consequences of emergencies) and SO8 (promoting a healthier environment). The strategic plan can be accessed at: http://www.who.int/gb/e/e_amtsp.html
Contact: Jørgen Schlundt (Tel: + 41 22 791 3445 - E-mail: email@example.com)
Promoting the health of women through the Five Keys to Safer Food
Women play an essential role in the prevention of foodborne disease and WHO is finalizing a Five Keys training programme (train the trainer) to teach women the elements of safe food handling and preparation. The course explains basic food hygiene behaviours developed for the Five Keys poster, provides communication strategies for promoting the behavioural changes needed to prevent foodborne disease, and empowers women to remove the barriers needed to adopt these behaviours. The training programme will shortly be tested in pilot countries and the final version of the programme will be available this autumn. The Fifty-ninth World Health Assembly offered a good opportunity to present the project to Member States which was positively received with 30 countries registering to organize training courses for women. NGOs are also invited to participate in this initiative.
Contact: Françoise Fontannaz (Tel: +41 22 791 36 97 - E-mail: firstname.lastname@example.org)
New publications available on the web
The Five Keys to Safer Food Manual is now available in the six WHO languages (English, French, Spanish, Russian, Chinese and Arabic) at: http://www.who.int/foodsafety/consumer/5keysmanual/en)