Food safety and quality

FAO sets forth strategic priorities for food safety for the next nine years


Taking into account the global context, the emerging drivers and trends with implications for food safety, FAO developed a set of strategic priorities with the vision to provide “Safe food for all people at all times”. The mission, also specified in the newly released FAO strategic priorities for food safety 2022-2031, is: “To support Members in continuing to improve food safety at all levels by providing scientific advice and strengthening their food safety capacities for efficient, inclusive, resilient and sustainable agrifood systems.”  

The FAO strategic priorities for food safety were developed through a consultative process with FAO Members, international partner organizations (IAEA, WOAH, WTO/STDF, UNIDO, WHO) and several FAO technical divisions and centres.  

FAO Strategic Priorities for Food Safety was developed at the request of the 27th Session of the FAO Committee on Agriculture (COAG) and approved by the 171st session of FAO Council to support the implementation of the FAO’s Strategic Framework 2022-2031 and the 2030 Agenda. Food safety is an essential precondition of food security, nutrition and healthy diets, and a requirement for market access and food trade. Food safety has a key role in the transformation to more efficient, inclusive, resilient and sustainable agrifood systems for better production, better nutrition, a better environment, and a better life, leaving no one behind. 

The FAO strategic priorities document is structured around four interconnected strategic outcomes focusing on governance, scientific advice, strengthening national food control systems and promoting public-private partnerships throughout the food chain. Together, these four outcomes encourage a more coherent integration of food safety into the development of sustainable and inclusive agrifood systems, food security and nutrition policies as well as agricultural development strategies. The actions described in FAO strategic priorities for food safety will contribute directly to SDG 1 (No poverty), SDG2 (Zero hunger), SDG 3 (Good health and well-being) and support SDGs 6 (Availability and sustainable management of water and sanitation for all), 8 (Employment and decent work for all), 12 (Sustainable consumption and production), 13 (Climate action) and 17 (Global partnership for sustainable development).  

FAO’s strategic priorities will guide the Organization’s work on food safety work, which is instrumental to three priority programme areas of the FAO Strategic Framework, namely Better Nutrition 3: “Safe food for everyone”, Better Nutrition 5: “Transparent markets and trade”, Better Production 3: “One Health” and have relevance to many others.  

“Our aspiration is that this document help spur investments and secure adequate human and financial resources for FAO to successfully implement its food safety programme,” said Corinna Hawkes, FAO Director of the Food Systems and Food Safety Division.  

FAO strategic priorities for food safety will also provide a guiding framework for collaborative efforts within the FAO technical divisions, with FAO Members and partners.   

Download the document in: Arabic, ChineseEnglish, FrenchRussianSpanish


Share this page