Institutions Involved in Food Safety: Food and Agriculture Organization of the United Nations (FAO)

The Food and Agriculture Organization of the United Nations (FAO) has been leading the international community's effort to improve global food safety and quality through several major programs that include: (1) the provision of scientific advice on chemical and microbiological contaminants/residues in food through the work of expert groups facilitated by FAO and World Health Organization (WHO) Secretaries; (2) the development of international food standards, guidelines, and recommendations through the work of the FAO/WHO Codex Alimentarius Commission; (3) the provision of policy and operational advice to governments on food safety and quality; (4) direct technical assistance to member countries in establishing or strengthening their national food control systems; (5) the emergency prevention system for food safety (EMPRES Food Safety); and (6) voluntary food quality standards and schemes. FAO's role in food safety and quality was further enhanced during the past decade through the emergence of the ‘food chain’ approach to food safety as the most effective way of ensuring the safety of the food supply nationally and internationally.