FAO supports member countries in developing their capacities to effectively manage food safety and quality as a key step to safeguarding the health and well-being of people as well as to accessing domestic, regional and international markets. Capacity Development in Food Safety and Quality is the process through which relevant stakeholders from farm to table (including government agencies, food enterprises, academia and consumers) are able to better perform their functions and to assume their responsibilities in ensuring safety and quality of food for domestic consumption and export.
Ensuring sustainability in capacity development
Effective and sustainable capacity development in food safety and quality must be driven by national policies and programmes. Design of activities must be guided by careful and participative needs assessment that takes full consideration of countries’ priorities and needs as well as of existing national and local capacities and institutions.