Sécurité sanitaire et qualité des aliments

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Responding to a request from the Codex Committee on Food Hygiene (CCFH), the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) implemented a series of activities aimed at collating and analysing the available information on microbiological hazards related to LMF and ranking the foods of greatest concern from a microbiological food safety perspective. Seven categories of low-moisture foods which were ultimately included in the ranking process, and the output of the risk ranking, in descending order was as follows: cereals and grains; dried protein products; spices and dried herbs; nuts and nut products; confections and snacks; dried fruits and vegetables; and seeds for consumption.
2022
A virtual meeting of the Joint Food and Agriculture Organization (FAO)/World Health Organization (WHO) Expert Committee on Food Additives (JECFA) was held on an online platform on 6–17 and 22 June 2022. The purpose of the meeting was to evaluate the safety of certain food additives and flavourings. The present meeting was the Ninety-fifth in a series of similar meetings. The tasks before the Committee were to (a) further elaborate principles governing the evaluation of food additives; (b) undertake safety evaluations of certain food additives; (c) review and prepare specifications for certain food additives; and (d) establish specifications for certain flavouring agents.
2022
Agrifood systems are undergoing a transformation with the aim to provide safer, more affordable, and healthier diets for all, produced in a sustainable manner while delivering just and equitable livelihoods: a key to achieving the UN’s 2030 Agenda for Sustainable Development. However, this transformation needs to be executed in the global context of major challenges facing the food and agriculture sectors, with drivers such as climate change, population growth, urbanization, and natural resources depletion compounding these challenges. Food safety is a keystone to agrifood systems and all food safety actors need to keep pace with the ongoing transformation while preparing to navigate the potential threats, disruptions, and challenges that may arise. Foresight in food safety facilitates the proactive identification of drivers...
2022
The present meeting was the ninety-fourth in a series of similar meetings and the twenty-fourth JECFA meeting specifically convened to consider residues of veterinary drugs in food. The tasks before the Committee were to further elaborate principles for evaluating the safety of residues of veterinary drugs in food, establishing acceptable daily intakes (ADIs) and acute reference doses (ARfDs), and recommending maximum residue limits (MRLs) for such residues when the drugs under consideration are administered to foodproducing animals in accordance with good practice in the use of veterinary drugs (GVP); to evaluate the safety of residues of certain veterinary drugs; and to respond to specific requests from the Codex Committee on Residues of Veterinary Drugs in Foods (CCRVDF). 
2022
This infographic provides key facts about food safety and debunks some popular myths.
2022
This short document outlines the importance of food safety, the benefits and how food safety can be improved at home. It is part of a set of leaflets produced by FAO and WHO to promote food safety, in particular around World Food Safety Day.  Available in: Arabic, Chinese, English, French, Russian, Spanish
2022
This short document outlines the importance of food safety, the benefits and how food safety can be improved in workplaces. It is part of a set of leaflets produced by FAO and WHO to promote food safety, in particular around World Food Safety Day.  Available in: Arabic, Chinese, English, French, Russian, Spanish
2022
This short document outlines the importance of food safety, the benefits and how food safety can be improved in street food vending. It is part of a set of leaflets produced by FAO and WHO to promote food safety, in particular around World Food Safety Day. Available in: Arabic, Chinese, English, French, Russian, Spanish
2022
This short document outlines the importance of food safety, the benefits and how food safety can be improved in traditional food markets. It is part of a set of leaflets produced by FAO and WHO to promote food safety, in particular around World Food Safety Day.  Available in: Arabic, Chinese, English, French, Russian, Spanish
2022
This short document outlines the importance of food safety, the benefits and how food safety can be improved in schools and daycare centres. It is part of a set of leaflets produced by FAO and WHO to promote food safety, in particular around World Food Safety Day.  Available in: Arabic, Chinese, English, French, Russian, Spanish
2022
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