The aim of the Expert Consultation was to advance the global debate on the roles of science and ethics in food safety decision-making, thus guiding deliberations within FAO and WHO on their food safety programmes and informing the wider community concerned with food safety management. Specifically the Expert Consultation was asked to:
make explicit the value judgements reflected in the risk analysis process and make recommendations as appropriate;
make recommendations on food safety policy in relation to the right to food;
make recommendations on food safety policy and procedures as applied to food aid situations; and
provide practical guidance for improving risk communication at the national and international levels.
In light of these objectives, and in the course of the deliberations held in Rome during the three-day Expert Consultation, the report and recommendations below were developed. We see them as the first step in explicitly incorporating ethical concerns into food safety decision-making.
The report of the Expert Consultation targets professionals in international and national organizations involved in food safety policy-making and food safety management activities.
We recognize that some important aspects of food policy not addressed in these deliberations, such as the nutritional value of food or food quality, may need separate consideration.
