Food Safety Is Everyone's Business

6/13/24, 5:19 PM Food safety is everyone’s business
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Food safety is everyone’s business

When it comes to keeping food safe, everyone has a role to play. Together, we
can prevent foodborne illnesses and promote well-being for all.
S C R O L L D OWN
https://www.fao.org/interactive/food-safety/en/ 1/24
Take our food safety quiz and empower yourself to make informed choices
that ensure the safety of your meals and those of others. Let's make safe
food a shared priority!
S C R O L L D OWN
What is food safety?

Food safety is more than just a buzzword; it's a crucial aspect of keeping ourselves
and our loved ones healthy. But what exactly does it entail?
In simple terms, food safety is all about making sure the food we eat won't harm
us. It involves preventing food from containing substances (hazards) that could
make us sick.
Essentially, if it's not safe to eat, it's not food.
Food safety quiz
How do you think food can become

unsafe?
It can be contaminated during production and processing
It can be caused by unhygienic handling and transport
The consumer may not cook it thoroughly
All of the above
Submit
6/13/24, 5:19 PM answer Food safety is everyone’s business
Let’s take a closer look at the causes

of unsafe food
Food becomes unsafe due to contamination with bacteria, chemicals, parasites,
physical contaminants, or viruses. These hazards can contaminate food at any
stage of production, transport, or consumption, leading to foodborne diseases.
Unsafe food is linked to over 200 diseases, ranging from diarrhoea to cancers. Let’s
take a look at the types of contaminants out there.
Contamination with naturally occurring

hazards
Some naturally occurring substances, if they are present in too high amounts in
food, can make us sick. Some examples of naturally occurring contaminants
include:
Heavy metals like lead, cadmium, arsenic and mercury.
Mycotoxins, which are toxins produced by certain moulds and can arise in
the food chain at any point that allows the moulds to grow, for example, in
the field, factory, during transportation, or storage.
It is impossible to eradicate these contaminants from the environment, although

measures can be taken to prevent or reduce their presence in food, particularly
mycotoxins. Small amounts of contaminants are not harmful to human health.
Science-based international standards, like those of the Codex Alimentarius,
provide vital information on what levels are and are not safe in our food.
Pesticide residues and veterinary drug

residues
Pesticides and veterinary drugs used when growing crops or rearing animals can
leave behind residues in food products, such as meat, milk, eggs, fruits and
vegetable, and even in honey.
Those residues may pose a concern when they are present in food at unsafe levels.
Strict regulations are in place to monitor and reduce the presence of these residues
in food products, ensuring the protection of consumers.
Poor food hygiene
Food can become contaminated if good hygiene practices are not followed by all
individuals involved in the food supply chain.
The Codex General Principles of Food Hygiene outline guidance to food businesses
and the regulatory role of national authorities when it comes to the proper
handling of food. Consumer adherence to these practices is also crucial for
ensuring food safety.
Find out more

The Codex General Principles of Food Hygiene
Good Hygiene Practices (GHP) and HACCP Toolbox for Food Safety
Unsafe water
Water plays a crucial role in producing safe food.
Water safety needs to be considered from production to consumption, for example,

all the way from irrigation to consumer handling in the case of fresh produce.
However, water can be a source of a range of contaminants. It can carry

microbiological pathogens like Salmonella, Vibrio cholerae, norovirus and more.
To prevent fresh water and reused water from causing microbiological

contamination, control measures, such as water treatment, must be implemented.
Find out more
The
6/13/24, Codex
5:19 PM Guidelines on the Safe Use and
Food Reuse of Water
safety is everyone’s in Food Production and
business
Processing
There are other ways food can

become unsafe or lead to illness
Foodborne AMR
Antimicrobial Resistant microorganisms (AMR) pose a significant threat to food
safety. These microorganisms can spread among different hosts and the
environment, contaminating food and potentially leading to severe infections that
are difficult to treat.
Food fraud
Food fraud occurs when customers are deceived about the quality or content of the
food they purchase. Often motivated by financial gain, food fraud poses risks by
misleading people about the products they consume, and can occasionally (but by
no means always) pose a hazard.
Allergens
Food allergies can pose serious health risks to individuals. Accurate food labelling
is essential for individuals with food allergies to enable them to select safe
products and avoid allergic reactions.
Playing our part to ensure safe food

As you’ve just seen, food can become contaminated at any point in the food chain.
That includes the points at which food is grown, harvested, transported,
processed, sold, prepared, cooked and consumed. The good news is that foodborne
diseases are preventable, but only when everyone plays their part in keeping food
safe.
The role of governments

Almost all governments worldwide establish food control systems to safeguard

human health by preventing, detecting, and managing risks from unsafe food.
National regulations will usually stipulate what are safe practices on farms, in
processing plants, packing factories, transportation, food storage and retail.
These regulatory systems, though varying by country, usually include a range of

regulations that help authorities and businesses understand how to prevent, detect
and manage foodborne hazards. This includes the establishment of ‘safe’ levels of
contaminants, residues of pesticides or veterinary drugs, or other undesirable
compounds.
If a food supply chain becomes contaminated, a food safety incident or emergency

can be declared and products can be withdrawn from the food supply chain.
International networks like the FAO/WHO International Food Safety Authorities
Network (INFOSAN) can facilitate information exchange when a food safety
incident affects more than one country.
The role of food businesses
Whether a food business operator is a stall holder in a food market or the manager
of a food processing company, they will be expected to abide by national
regulations.
They will also be led by consumer demand! As a consumer you have great power to
influence food industry practices. Demand safe food from food businesses!
Food businesses are also required to respond to product recalls. So, by the time
food gets to you, whether the food supply chain is local, or whether your food has
travelled across multiple borders, authorities and food businesses should have
done a pretty good job at protecting you.
The role of the consumer
The next step in the food safety process is up to you! Your food, once you have
acquired it, must be stored, prepared and cooked safely.
As a consumer, here are a few simple things to consider:
Make sure to wash your hands before handling food and keep your food
preparation areas, work surfaces and utensils clean to reduce the risk of
contamination.
Look out for guidance on labels for cooking, freezing and re-heating.
Use separate utensils and surfaces for raw and ready to eat or cooked
foods.
Don’t wash chicken if you have bought it in the supermarket or at the

butchers.
Once a “use-by” date has passed, the label is telling you the food product
may not be safe to eat.
Follow storage instructions carefully to prolong the life of the product. Also, learn
about your national food safety authority and know what you should do if you hear
about a food safety incident or product recall.
To find out more, the WHO Five keys to safer food is a great reference to keep on
hand.
How to prepare for the unexpected

Even when everyone has played their part, the unexpected can happen and food
safety can be compromised. However, there are still things we can do to ensure our
food remains safe.
As consumers, the key thing we can do to ensure our food remains safe is to inform
ourselves.
Price hikes
Food often travels across multiple borders to get to you. Many things around the
world, like war, crop failure, logistical issues (like those caused by the COVID-19
pandemic) and energy price hikes can affect the supply of food and, consequently,
food prices.
When food prices go up all along the chain, producers and processors can be
tempted to cut corners on food safety and food fraud becomes a greater problem.
Plus, price hikes may well encourage people to make their food last longer.
Here’s what you can do to keep food safe during price hikes.
Don’t ignore use-by dates. Where a use-by date is available on a food

label, it should be respected. Food becomes unsafe or potentially unsafe
once its use-by date has expired.
Remember, you cannot tell if your food is safe just by smelling it. The use-
by date is a more effective way of avoiding illness.
Storing food according to instructions on labels ensures it does not spoil

and waste.
When in doubt, consumers should refer to their national food safety

authority for advice.
Power outages
For many, refrigerators and freezers are indispensable tools for keeping food fresh
and safe. However, when faced with a power outage, the risk of food spoilage
increases significantly.
Here are some key considerations about freezing and defrosting food:
Freezing slows bacterial growth, but many bacteria survive.
Defrost food slowly in the fridge to prevent bacterial growth.
Treat defrosted food like fresh food; consume within 24 hours.
Refreezing defrosted food raises food poisoning risk; cooking before

refreezing kills pathogens.
In essence, during a power outage, the loss of refrigeration can accelerate food
spoilage and compromise safety. Understanding the key considerations about
freezing and defrosting food helps us make informed decisions and protect
ourselves and those around us against foodborne illnesses.
As a general rule, frozen food should be used or cooked immediately if left above
two degrees Celsius for more than two hours.
Extreme weather
Extreme weather need not be unexpected. Thanks to weather forecasts, we are

often aware if floods or unusual heat are on their way. Here’s what you can do to
keep your food safe when extreme weather hits:
Make sure your fridge and freezer work well and ensure that the seals are
not degraded.
Take measures to keep insects and pests out of food storage areas and
kitchens as they can proliferate in hot weather. Cover utensils and
cookware. Cover food you don’t refrigerate.
If you live somewhere that is prone to flooding, move food stores up high
so they are less likely to make contact with flood water.
Try and ensure a supply of safe drinking water: flood waters can become
contaminated with sewage, general refuse and more.
6/13/24, 5:19 PM You brought your food safety Food safety is everyone’s business
knowledge to the table!

You got 0 out of 7 quiz questions right! Nice job!
Now, challenge your friends and see how well they do! Share your knowledge about
food safety and empower others to keep their food safe during power outages and
beyond. Together, we can ensure safer food practices for everyone.
ENJOY INTERACTIVES? GET IN TOUCH AT WEB@FAO.ORG

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6/13/24, 5:19 PM Food safety is everyone’s business

Food safety is everyone’s business

What is food safety?

Essentially, if it's not safe to eat, it's not food.

Food safety quiz

How do you think food can become

It can be contaminated during production and processing

It can be caused by unhygienic handling and transport

The consumer may not cook it thoroughly

All of the above

Let’s take a closer look at the causes

Contamination with naturally occurring

Heavy metals like lead, cadmium, arsenic and mercury.

It is impossible to eradicate these contaminants from the environment, although

Pesticide residues and veterinary drug

Poor food hygiene

Find out more

Water plays a crucial role in producing safe food.

Water safety needs to be considered from production to consumption, for example,

However, water can be a source of a range of contaminants. It can carry

To prevent fresh water and reused water from causing microbiological

Find out more

There are other ways food can

Playing our part to ensure safe food

The role of governments

Almost all governments worldwide establish food control systems to safeguard

These regulatory systems, though varying by country, usually include a range of

If a food supply chain becomes contaminated, a food safety incident or emergency

The role of food businesses

The role of the consumer

As a consumer, here are a few simple things to consider:

Don’t wash chicken if you have bought it in the supermarket or at the

How to prepare for the unexpected

Don’t ignore use-by dates. Where a use-by date is available on a food

Storing food according to instructions on labels ensures it does not spoil

When in doubt, consumers should refer to their national food safety

Freezing slows bacterial growth, but many bacteria survive.

Defrost food slowly in the fridge to prevent bacterial growth.

Treat defrosted food like fresh food; consume within 24 hours.

Refreezing defrosted food raises food poisoning risk; cooking before

Extreme weather need not be unexpected. Thanks to weather forecasts, we are

knowledge to the table!

ENJOY INTERACTIVES? GET IN TOUCH AT WEB@FAO.ORG

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