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Evaluation of the project "Institutionalisation of food safety in Bangladesh for safer food

Project code: GCP/BGD/054/USA











Annex 1. Evaluation of training activities

Management response


FAO. 2022. Evaluation of the project "Institutionalization of food safety in Bangladesh for safer food". Project Evaluation Series, 05/2022. Rome.



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    This guide is a companion document to the FAO Guidelines to assess capacity needs in the core components of a food control system1, and builds on and complement the FAO/WHO Guidelines for strengthening national food control systems2, which focus on the development of an integrated regulatory system for food control founded on a transparent, risk-based approach and the involvement of all the concerned stakeholders from farm to table. By providing a systematic approach to identify a nd prioritize needs and produce an action plan to strengthen the capacity of the food control system, this guide will improve the ability of food safety regulatory authorities to plan, implement and monitor their activities. It will also help to make the use of available resources more efficient and to raise additional resources for unmet needs.
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    Healthy food provides us the nutrients and energy to develop and grow, be active and healthy, to move, play, work, think and learn. But food, if not treated with care and respect, can also make us ill. Bacteria, viruses and parasites found in food can cause food poisoning. This is why food safety and hygiene are important. Each year, many Bangladeshis fall ill because of food poisoning. Fresh markets are very popular in Bangladesh, providing a range of essential produce at affordable prices, including fruit and vegetables, seafood, and meat. But poor hygiene practices can cause problems. What can be done to improve this? Fresh markets are an important place to start. A survey by FAO in 2018 shows that over 85 percent of households in Dhaka buy their food from fresh markets, and while the pandemic has impacted their popularity due to safety fears, they retain their appeal. This report shares ten priority measures that will make fresh markets safer places to go shopping and purchase food. They focus on practical and easy-to-implement practices, such as wearing masks, hand washing, and performing regular cleaning and safety checks. The below report shares the key actions to take place, as well as the problems that such actions helps to overcome. Implementing such food safety and hygiene practices makes fresh markets attractive; they transform them from sources of contamination and infection to pleasant public spaces and sources of food security and nutrition. In addition safe and clean markets increase incomes for vendors and brings better health to consumers. 1. Separate vegetable, fish, meat, and grocery stalls to prevent cross contamination 2. Prevent COVID spread by reducing over-crowding and implementing proper mask use 3. Provide filtered, clean water so vegetables, fish, poultry and meat can be well cleaned 4. Require hand washing at the entry of the fresh market and in the meat and fish areas 5. Improve waste management and pest control to ensure market hygiene 6. Ensure that areas where slaughter takes place are completely separated from sales areas 7. Raise awareness for the need for pre-slaughter health examination, post-slaughter inspection, and basic food safety practice in meat shops 8. Make sure drains are clean, covered, sloped, and well maintained 9. Require cold storage for perishable items 10. Develop regular monitoring systems
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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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