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Institutions Involved in Food Safety: World Health Organization (WHO)
The World Health Organization (WHO) has been a leading intergovernmental organization in the effort to prevent diseases related to food and improve global food safety and security. These efforts have been focused on the provision of independent scientific advice on foodborne risks, the development o...
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Formato: | Online Artículo Texto |
Lenguaje: | English |
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2014
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Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7150135/ http://dx.doi.org/10.1016/B978-0-12-378612-8.00008-1 |
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author | Schlundt, J. |
author_facet | Schlundt, J. |
author_sort | Schlundt, J. |
collection | PubMed |
description | The World Health Organization (WHO) has been a leading intergovernmental organization in the effort to prevent diseases related to food and improve global food safety and security. These efforts have been focused on the provision of independent scientific advice on foodborne risks, the development of international food standards, through the work of the Food and Agricultural Organization of the United Nations/WHO Codex Alimentarius Commission, and the support of Member States through direct policy advice as well as through the creation of laboratory and authority networks sharing experience and building capacity. WHO has also promoted the development and spread of new policy thinking in the food safety area, including especially the introduction of the new risk analysis paradigm, the holistic, farm-to-fork thinking in relation to food production, now often referred to as ‘One Health,’ and finally the focus on simple and efficient messaging toward preventing food risks through a better understanding of good food preparation practices in all sectors. |
format | Online Article Text |
id | pubmed-7150135 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
record_format | MEDLINE/PubMed |
spelling | pubmed-71501352020-04-13 Institutions Involved in Food Safety: World Health Organization (WHO) Schlundt, J. Encyclopedia of Food Safety Article The World Health Organization (WHO) has been a leading intergovernmental organization in the effort to prevent diseases related to food and improve global food safety and security. These efforts have been focused on the provision of independent scientific advice on foodborne risks, the development of international food standards, through the work of the Food and Agricultural Organization of the United Nations/WHO Codex Alimentarius Commission, and the support of Member States through direct policy advice as well as through the creation of laboratory and authority networks sharing experience and building capacity. WHO has also promoted the development and spread of new policy thinking in the food safety area, including especially the introduction of the new risk analysis paradigm, the holistic, farm-to-fork thinking in relation to food production, now often referred to as ‘One Health,’ and finally the focus on simple and efficient messaging toward preventing food risks through a better understanding of good food preparation practices in all sectors. 2014 2014-01-13 /pmc/articles/PMC7150135/ http://dx.doi.org/10.1016/B978-0-12-378612-8.00008-1 Text en Copyright © 2014 Elsevier Inc. All rights reserved. Since January 2020 Elsevier has created a COVID-19 resource centre with free information in English and Mandarin on the novel coronavirus COVID-19. The COVID-19 resource centre is hosted on Elsevier Connect, the company's public news and information website. Elsevier hereby grants permission to make all its COVID-19-related research that is available on the COVID-19 resource centre - including this research content - immediately available in PubMed Central and other publicly funded repositories, such as the WHO COVID database with rights for unrestricted research re-use and analyses in any form or by any means with acknowledgement of the original source. These permissions are granted for free by Elsevier for as long as the COVID-19 resource centre remains active. |
spellingShingle | Article Schlundt, J. Institutions Involved in Food Safety: World Health Organization (WHO) |
title | Institutions Involved in Food Safety: World Health Organization (WHO) |
title_full | Institutions Involved in Food Safety: World Health Organization (WHO) |
title_fullStr | Institutions Involved in Food Safety: World Health Organization (WHO) |
title_full_unstemmed | Institutions Involved in Food Safety: World Health Organization (WHO) |
title_short | Institutions Involved in Food Safety: World Health Organization (WHO) |
title_sort | institutions involved in food safety: world health organization (who) |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7150135/ http://dx.doi.org/10.1016/B978-0-12-378612-8.00008-1 |
work_keys_str_mv | AT schlundtj institutionsinvolvedinfoodsafetyworldhealthorganizationwho |