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All →Safety evaluation of certain food additives: prepared by the one-hundredth meeting of the Joint FAO/WHO...
The One-hundredth meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on...
Microbiological risk assessment of viruses in foods: part 2: prevention and intervention measures: meeting...
In response to a request from the 53rd Session of the Codex Committee on Food Hygiene (CCFH), the Joint FAO/WHO Expert Meeting on Microbiological Risk...
Policies and interventions to create healthy school food environments: WHO guideline
Children spend a large share of their day in school, making it a critical setting for shaping lifelong dietary habits and reducing health and nutrition...
Strengthening surveillance of and response to foodborne diseases: introductory manual
This publication updates the document published in 2017 entitled “Strengthening surveillance of and response to foodborne diseases: introductory...
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With our diet, we ingest many substances every day, which can either be beneficial or potentially harmful. The chronic exposure to some of these substances...
This communication toolkit was developed by WHO and FAO to present information about World Food Safety Day 2026 and this year’s theme, and to...
This summary report contains key extracts of the results of the 2025 Joint FAO/WHO Meeting on Pesticide Residues (JMPR), which are provided to make them...
Technical Advisory Group on Trans Fat Elimination and Validation Meeting report July – December 2024
The WHO Validation Programme for Trans Fat Elimination recognize countries that have established a normative framework to eliminate industrially-produced...