On 7 June 2020, WHO will mark the second global World Food Safety Day. Foodborne diseases can cause illness, disability and deaths and are a significant public health concern in the WHO European Region. It is estimated that every year, 23 million people fall ill and approximately 4700 people die from consuming contaminated food. In addition to being a threat to human health, unsafe food also plays a fundamental role in the socioeconomic development of countries as it affects international trade and market opportunities.
“Food safety is a complex health issue and is everyone’s business,” highlights Dr Hans Henri P. Kluge, WHO Regional Director for Europe. “Food safety risks cannot be entirely eliminated but must be managed along the entire food chain, from farm to table. Reducing food safety risks requires collaboration across sectors, stakeholders and national borders.”
This year’s World Food Safety Day falls in the middle of the COVID-19 crisis. While the crisis rightfully requires high-level attention by governments, businesses and the public, the European Region cannot afford to lose its focus on other health threats and must continue to improve food safety. This must include:
- leadership and high-level commitment by policy-makers
- coordination and partnerships across sectors, stakeholders and countries
- allocation of adequate resources
- responsibility by all concerned to do what it takes to make food safe.
The basic principles that each individual should know to prevent foodborne diseases remain relevant, and some also offer protection from COVID-19, such as handwashing. On the occasion of World Food Safety Day 2020, WHO/Europe is taking the opportunity to remind everyone about the Five Keys to Safer Food:
- Keep clean
- Separate raw and cooked
- Cook thoroughly
- Keep food at safe temperatures
- Use safe water and raw materials
Globalization and technology affecting food safety
In recent years, food safety in the European Region has been affected by developments that have changed the conditions under which food is produced, processed, traded, distributed and consumed. Globalization of the food chain has accelerated, and international trade in food and agricultural products is higher than ever before. At the same time, agriculture and food industry mergers and acquisitions have changed the structure of the food sector and power relationships within it.
Ageing populations, urbanization and increased consumer concern about the quality and safety of the food supply are changing food habits and demand. Technological and scientific advances have provided new opportunities for managing food safety risks, as well as for investigating and responding to food safety incidents and emergencies. Social media has revolutionized the way consumers obtain food safety information and provided new opportunities for consumers to share their views on food safety issues. However, social media has also contributed to the spread of unverified information that affects perceptions of food safety risks. The evolving context of food safety requires continued efforts and focus on strengthening national food safety systems.
WHO support in a changing environment
In the changing context of food safety, WHO supports Member States in the European Region to strengthen national food safety systems to better manage food safety risks and respond to food safety emergencies, including those stemming from the animal–human interface.
WHO/Europe is working together with health and food safety authorities in the Region to implement the Strategic Plan for Food Safety including Foodborne Zoonoses 2013–2022. Building on World Health Assembly resolution WHA63.3, this Strategic Plan sets out 3 global strategic directions that cover all aspects of food safety:
- Provide the science base for measures along the entire food-chain to decrease foodborne health risks.
- Improve international and national cross-sectoral collaboration, enhance communication and advocacy.
- Provide leadership and assist in the development and strengthening of risk-based, integrated national systems for food safety.