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Safety evaluation of certain food contaminants: prepared by the ninety-third meeting of the Joint FAO/WHO Expert Committee on Food Additives (‎JECFA)‎

World Health Organisation (WHO) (2024) CC
The monograph contained in this volume was prepared following the ninety-third meeting of the Joint Food and Agriculture Organization of the United Nations (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA), which met virtually online from 24 March–1 April 2022. This ... more
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Magnet 5 keys to food safety

World Health Organisation (WHO) (2023) C_WHO
Magnet 5 keys to food safety
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Safety evaluation of certain contaminants in food: prepared by the ninety-first meeting of the Joint FAO/WHO Expert Committee on Food Additives (‎JECFA)‎

World Health Organisation (WHO) (2023) C_WHO
This volume contains monographs prepared at the ninety-first meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which met virtually online from 1 to 12 February 2021. The detailed monographs in this volume summarize data on specific contaminants in food. Individual monographs ... more
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Food safety and antimicrobial resistance research: A One Health perspective

Hung Nguyen-Viet International Livestock Research Institute ILRI (2019) C2
Food safety and antimicrobial resistance research: A One Health perspective. Presented at the Emerging Pathogens Institute Seminar Series, Gainesville, Florida, 26 July 2019
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Food Safety Health Advice to Prevent the Spread of the Virus (Arabic)

Food and Agriculture Organization of the United Nations FAO (2021) C1
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Food Safety in the time of COVID-19

Food and Agriculture Organization of the United Nations (2020) CC
Presently, there is no evidence that the virus responsible for the current COVID-19 pandemic is carried by domestic food-producing animals, such as chickens, ducks, other poultry, pigs, cattle, camels, horses, sheep, goats, rabbits, guinea pigs or fish. While live animals can be a source of pathogen... more
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COVID-19 and Food Safety: Guidance for Food Businesses

World Health Organization WHO (2020) C_WHO
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Food safety andthe Sustainable Development Goals

Delia Grace ILRI (2017) CC
The objective of this briefis to set outlinkages between food safety and the Sustainable Development Goals(SDGs), to identify priority issues,and to suggest how investments in food safety can help attain SDGs.
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Food Safety In Natural Disasters

PAHOWorld Health Organization (2005)
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Q&A: Food Safety and Nutrition related to COVID-19

World Health Organization WHO (2020) C_WHO
14 August 2020
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A Guide to World Food Safety Day 2023

World Health Organisation (WHO) (2023) C_WHO
The fifth World Food Safety Day (WFSD) will be celebrated on 7 June 2023 to draw attention and inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human health, economic prosperity, agricultural production, market access, tourism and sustainable developm... more
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What is food safety? (Poster)

Department of Health, Province of Kwazulu-Natal (2015)
Accessed 14 July 2015
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Ensuring Food Safety In The Aftermath Of Natural Disasters

World Health Organization (2004)
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How to prepare food safely

U.S. Department of Health and Human Services (2012)
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Five Keys to Food Safety

World Food Programme (WPF) World Food Programme (WPF) (2022) CC
School Nutrition Education Material for Teachers, Parents, and School-Aged Children is a set of nutrition education materials developed by the World Food Programme with the Ministry of Education, Culture, Research, and Technology and UNICEF
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Power outages: four tips to reduce food safety risks: for households

World Health Organization WHO (2024) C_WHO
Natural disasters and emergencies frequently cause power outages that can compromise the quality and safety of food. These flyers include tips to reduce food safety risks during a power outage for households, food suppliers, vendors, food industry inspectors and workers.
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Fires: four tips to reduce food safety risks

World Health Organization WHO (2024) C_WHO
Fires, explosions and volcanic eruptions can damage and contaminate food and water due to heat, smoke, fumes and chemicals. These flyers include tips to reduce food safety risks during a fire incident for households, food suppliers, vendors, food industry inspectors and workers.
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COVID-19 and Food Safety: Guidance for competent authorities responsible for national food safety control systems

World Health Organization WHO (2020) C_WHO
The ongoing COVID-19 pandemic presents an exceptional and unprecedented challenge for competent authoritiesa with responsibilities for national food safety control systemsb to continue conducting routine functions and activities in accordance with national regulations... more
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National Policy on Food Safety and its Implementation Strategy

Federal Ministry of Health, Abuja, Nigeria (2014) C1
Large File 27 MB
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Floods: four tips to reduce food safety risks

World Health Organization WHO (2024) C_WHO
After a flood, food that has been in contact with flood-water may have become unsafe for human consumption. These flyers include tips to reduce food safety risks in the event of a flood for households,