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Brochure, flyer, fact-sheetWorld Food Safety Day, 7 June 2024
Communication toolkit
2024This toolkit was developed by FAO and WHO to present information about the sixth World Food Safety Day, and to share ideas on how to take part in the celebrations on (or around) 7 June 2024. -
Brochure, flyer, fact-sheetJournée internationale de la sécurité sanitaire des aliments, 7 juin 2024
Outils de communication
2024Cet outil de communication a été élaboré par la FAO et l’OMS dans le but de présenter des informations sur la sixième Journée internationale de la sécurité sanitaire des aliments et de proposerdes idées sur la manière de participer aux manifestations qui se dérouleront le 7 juin 2024 (ou autour de cette date). -
BookletCell-based food: its safety and its future role
Stakeholder roundtable meeting report, Tel Aviv, Israel, 7 September 2022
2023Also available in:
No results found.Cell-based food production involves culturing cells isolated from animals to develop products such as meat, poultry, aquatic products, dairy and eggs. Currently, many companies around the world are developing a wide range of cell-based foods using a variety of different production methods. In collaboration with the Ministry of Health, Israel, the Food and Agriculture Organization of the United Nations (FAO) held a stakeholder meeting to come up with a technical reference document on the food safety aspects of cell-based food. Developers and producers of cell-based foods were invited to present the different cell-based production processes used for chicken nuggets, hamburgers, beef steak and sushi salmon, and to present their input materials, such as scaffolds, cell lines and growth media, that in certain cases are consumed along with the cell-based food product. All the participants stated that food safety is of foremost importance, and many presenters explained their cell-based food production processes with relevant food safety considerations in flowcharts, which have been included in this report. The meeting provided an opportunity for stakeholders from different parts of the world to learn from one another, and to share their experiences and challenges. As a result, the presentations delivered in the meeting provided an overview of the 2022 status of the topic of cell-based food development and presented the potential complexities of conducting food safety hazard identifications for cell-based food. -
Brochure, flyer, fact-sheetWorld Food Safety Day, 7 June 2024
Communication toolkit
2024This toolkit was developed by FAO and WHO to present information about the sixth World Food Safety Day, and to share ideas on how to take part in the celebrations on (or around) 7 June 2024. -
Brochure, flyer, fact-sheetJournée internationale de la sécurité sanitaire des aliments, 7 juin 2024
Outils de communication
2024Cet outil de communication a été élaboré par la FAO et l’OMS dans le but de présenter des informations sur la sixième Journée internationale de la sécurité sanitaire des aliments et de proposerdes idées sur la manière de participer aux manifestations qui se dérouleront le 7 juin 2024 (ou autour de cette date). -
BookletCell-based food: its safety and its future role
Stakeholder roundtable meeting report, Tel Aviv, Israel, 7 September 2022
2023Also available in:
No results found.Cell-based food production involves culturing cells isolated from animals to develop products such as meat, poultry, aquatic products, dairy and eggs. Currently, many companies around the world are developing a wide range of cell-based foods using a variety of different production methods. In collaboration with the Ministry of Health, Israel, the Food and Agriculture Organization of the United Nations (FAO) held a stakeholder meeting to come up with a technical reference document on the food safety aspects of cell-based food. Developers and producers of cell-based foods were invited to present the different cell-based production processes used for chicken nuggets, hamburgers, beef steak and sushi salmon, and to present their input materials, such as scaffolds, cell lines and growth media, that in certain cases are consumed along with the cell-based food product. All the participants stated that food safety is of foremost importance, and many presenters explained their cell-based food production processes with relevant food safety considerations in flowcharts, which have been included in this report. The meeting provided an opportunity for stakeholders from different parts of the world to learn from one another, and to share their experiences and challenges. As a result, the presentations delivered in the meeting provided an overview of the 2022 status of the topic of cell-based food development and presented the potential complexities of conducting food safety hazard identifications for cell-based food. -
Brochure, flyer, fact-sheetWorld Food Safety Day, 7 June 2024
Communication toolkit
2024This toolkit was developed by FAO and WHO to present information about the sixth World Food Safety Day, and to share ideas on how to take part in the celebrations on (or around) 7 June 2024. -
Brochure, flyer, fact-sheetJournée internationale de la sécurité sanitaire des aliments, 7 juin 2024
Outils de communication
2024Cet outil de communication a été élaboré par la FAO et l’OMS dans le but de présenter des informations sur la sixième Journée internationale de la sécurité sanitaire des aliments et de proposerdes idées sur la manière de participer aux manifestations qui se dérouleront le 7 juin 2024 (ou autour de cette date). -
BookletCell-based food: its safety and its future role
Stakeholder roundtable meeting report, Tel Aviv, Israel, 7 September 2022
2023Also available in:
No results found.Cell-based food production involves culturing cells isolated from animals to develop products such as meat, poultry, aquatic products, dairy and eggs. Currently, many companies around the world are developing a wide range of cell-based foods using a variety of different production methods. In collaboration with the Ministry of Health, Israel, the Food and Agriculture Organization of the United Nations (FAO) held a stakeholder meeting to come up with a technical reference document on the food safety aspects of cell-based food. Developers and producers of cell-based foods were invited to present the different cell-based production processes used for chicken nuggets, hamburgers, beef steak and sushi salmon, and to present their input materials, such as scaffolds, cell lines and growth media, that in certain cases are consumed along with the cell-based food product. All the participants stated that food safety is of foremost importance, and many presenters explained their cell-based food production processes with relevant food safety considerations in flowcharts, which have been included in this report. The meeting provided an opportunity for stakeholders from different parts of the world to learn from one another, and to share their experiences and challenges. As a result, the presentations delivered in the meeting provided an overview of the 2022 status of the topic of cell-based food development and presented the potential complexities of conducting food safety hazard identifications for cell-based food.
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