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FAO/WHO guide for application of risk analysis principles and procedures duringfood safety emergencies










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    Book (stand-alone)
    FAO/WHO framework for developing national food safety emergency response plans 2010
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    Many member states have requested that FAO and WHO provide technical assistance in the development of food safety emergency response plans. Reinforcing preparedness, and recognizing and responding rapidly to food safety emergencies are key elements of the food safety emergencyrelated programmes of FAO and WHO, namely the Emergency Prevention System for Food Safety (EMPRES Food Safety) and the International Food Safety Authorities Network (INFOSAN).
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    Book (series)
    Technical guidance principles of risk-based meat inspection and their application 2019
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    Food safety regulatory authorities are responsible for safeguarding health and fair trade of food by ensuring that food distributed meets relevant food standards. To achieve this, sound food safety policies and risk management activities are required to ensure that food safety issues of highest importance are identified and appropriate control measures are implemented. The Principles of Risk-Based Meat Inspection and their Application presents key general principles and highlights the minimum requirements for a properly functioning Risk-Based Meat Inspection system. It is primarily designed for senior management, heads of meat inspection services and competent authorities responsible for decision-making on the establishment of policies and standards, the design and management of inspection programmes, and equivalence agreements with trading partners. It also targets private sector operators, such as meat processors and traders, who are ultimately responsible for the production and marketing of safe and suitable food. It is expected that the publication of this guidance document will bring on board all contributors to the meat value chain and advocate for a shift of attitudes towards acceptance of an evidence-based approach to meat inspection.
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    FAO Guide to Ranking Food Safety Risks at the National Level 2020
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    The objective of this guidance is to provide direction to decision-makers on how to start ranking the public health risk posed by foodborne hazards and/or foods in their countries. The primary focus is microbial and chemical hazards in foods, but the overall approach could be used for any hazard. This guidance was developed with a wide audience in mind, including but not limited to microbiologists, toxicologists, chemists, environmental health scientists, public health epidemiologists, risk analysts, risk managers, and policy makers. Political will and a strong commitment to modernize food safety are key to the successful development and implementation of any risk ranking effort at the country level.

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