Consumers have the right to expect that the food available on domestic markets is safe and of the expected quality. FAO works with governmental authorities, with local industry and other relevant stakeholders to ensure that this expectation is met.
Our overall goal
To improve systems of food safety and quality management, based on scientific principles, that lead to reduced foodbourne illness and support fair and transparent trade thereby contributing to economic development, improved livelihoods and food security.
What do we do?
Our food safety and quality programme:
- provides independent scientific advice on food safety and nutrition which serves as the basis for international food standards
- develops institutional and individual capacities for food control and food safety management in many countries, including the management of food safety emergencies
- supports processes for the development of food safety policy frameworks
- facilitates global access to information and encourages and supports the development of food safety/ quality networks.
AGN also houses the secretariat of the Joint FAO/WHO Codex Alimentarius Secretariat.
Our approach
The Food Safety and Quality Programme coordinates activities in collaboration with other concerned technical divisions and with colleagues in the Regional Offices.We also work with a wide range of national stakeholders, according to the particular problem being addressed, to ensure that holistic and feasible approaches are taken.
We also collaborate widely with a number of external partners.
Luciana Ambrosiano
Catherine Bessy
Sarah Cahill
Marisa Caipo
Renata Clarke
Leo Hagedoorn
Mary Kenny
Jean-Michel Poirson
Conception Quevedo
Masami Takeuchi
Emilie Vandecandelaere
Annika Wennberg