Areas of work

WHO/Christian Gapp

Risks to food safety come from microbiological and chemical contamination of food. In this new millennium, food safety requires enhanced levels of international cooperation in setting standards and regulations. WHO/Europe contributes to standards and guidance that support Member States to ensure food safety.

Extreme weather events can impact food safety through increasing temperatures and pathogen emergence, changes in water availability and quality, and human behavior. WHO/Europe helps countries to adapt to reduce risks to food safety from climate-related events.

The contamination of food by chemical hazards is a worldwide public health concern and is a leading cause of trade problems internationally.

The Agreement on the Application of Sanitary and Phytosanitary Measures requires World Trade Organization members to conduct scientific risk assessments to set limits for health risks associated with food. WHO/Europe works with its partners to provide data and agreed methodologies for risk assessment to disseminate accurate and timely information so that Member States can set appropriate limits.

Building national capacity in food safety

Main training areas include surveillance, Codex activities, antimicrobial resistance from a food safety perspective, HACCP, consumer information and food safety emergency preparedness
Antimicrobial resistance from a food safety perspective

This increasingly recognized global public health issue could hamper the control of many infectious diseases

Food standards (Codex Alimentarius)

The Codex Alimentarius Commission develops food standards, guidelines and related texts such as codes of practice
Monitoring for chemicals in foods

Public health advice on food safety emergencies and outbreaks of foodborne disease

This includes collaboration on international information sharing on foodborne diseases and food contamination via the International Food Safety Authorities Network (INFOSAN) and International Health Regulations (IHR) networks