Building national capacity in food safety
WHO
WHO/Europe gives priority to building national capacity to manage food safety challenges through targeted training courses in Member States. Courses address:
- development of mechanisms and tools for an intersectoral food safety system with a “whole food chain” approach;
- promoting intersectoral collaboration between various parties responsible for foodborne diseases management;
- strengthening monitoring of contamination of chemicals and microbiological hazards, including antibiotic resistance, in the food chain;
- strengthening surveillance of foodborne diseases;
- emphasizing hygiene throughout the food chain and supporting the implementation of hazard analysis and critical control points (HACCP) systems in the food industry;
- promoting timely and appropriate risk communication including consumer information (e.g. the WHO five keys to safer food);
- supporting the establishment of appropriate intersectoral mechanisms for outbreak response and preparedness regarding foodborne diseases.
