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Reduction of foodborne hazards, including microbiological and others, with emphasis on emerging hazards

Conference Room Document proposed by Tanzania

Year of publication 2002

Author Nutrition Division

Product type Meeting

Edition 1

Synopsis (short abstract) Tanzania has had two cases of foodborne hazards which had great consequences of the economy of the country and which we will wish to share with the other countries participating in this important world food safety forum. All the cases involved European Union (EU) ban on imports of fish, the Nileperch, harvested from Lake Victoria, which is jointly shared between Kenya, Tanzania and Uganda. In this presentation, we shall point out how the precautionary approach applied by EU was resolved through the assistance of WHO and implementation of the food safety and quality interventions at all levels of the food chain in a very sustainable and ethical way.

Meeting symbol GF CRD Tanzania-2

Language English

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    Reduction of food-borne hazards, including microbiological and other with emphasis on emerging hazards
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    As Designated National Authority on Food Safety of Liberia, our aim is to increase public awareness of the risks of food poisoning and the preventive measures that can be taking throughout the food chain And also to protect the health of people consuming Liberian food at home or abroad whilst helping to maintain and enhance the reputation of its food related industries. Our constraint is the lack of Food Analytical Laboratory in Liberia for food quality control due to the war. Food saf ety and the protection of the health of consumers have become international issues, forcing most developed countries to exam how they ensure the safety of their food supply. As we gathered in this workshop we would like to state here that our role to integrated approaches to the management of food safety throughout the food chain is to: Educate consumers and communicate risks, Convince industry that it owes the responsibility to produce and provide safe food. Develop an effective inspection service from farm to fork. Get every food business to recognize the importance of food safety and to make it our integral part of their business.
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    Reducing of Food-borne hazards, including microbiological and others, with emphasis on emerging hazards 2002
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    The ultimate risk management goal of food safety regulators is the control or reduction of food-borne hazards and in turn, reduction in the incidence of food-borne illness. Risk management involves weighing policy alternatives in light of available data and selecting and implementing appropriate control options for protecting the public health. To be effective, risk management strategies must be developed with a continual exchange of information by all interested parties, thus ensuring that the process and the strategies are considered transparent and are trusted. In addition, risk management strategies must continually change as new hazards emerge and as scientific and technological advances occur.
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