World Food Safety Day

The World Food Safety Day 2026 campaign has launched with details of this year’s theme: “ From burden to solutions – safe food everywhere ”. Led by the World Health Organization (WHO), this year’s campaign is dedicated to highlighting the burden of foodborne diseases and the science-based solutions that can prevent them. Central to the 2026 theme is the upcoming release of updated WHO estimates of the foodborne disease burden , which will be published in June in a key findings report accompanied by an interactive dashboard and updated Global Health Observatory pages with national estimates by hazard, providing global, regional, and first-ever national estimates of foodborne illness, death, and public health burden expressed as disability-adjusted life years (DALYs) from 2000 to 2021. The report is based on data collected globally and in relation to a range of foodborne hazards and outcomes by hazard, which will help countries identify where policy priorities might best be placed. ...

Food can become contaminated with an array of hazards: bacteria, chemicals, fungi or parasites, which can cause at least 200 different diseases. These illnesses impact health, livelihoods, education and economies. However, they can be prevented - when we are informed and take action. Each year on June 7th, the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) work together to facilitate the observance of this Day all around the world. On World Food Safety Day , we remember that food safety is a collective right and responsibility – everyone needs to play their part. Join us this year to celebrate World Food Safety Day – whether as a policymaker, a food business owner or employee, as an educator or as a consumer! Because food safetyis everyone’s business.

  Science provides the basis for food safety guidance, but preventing foodborne illness depends on all of us taking the right actions. Food businesses can: •Implement evidence-based programmes to identify potential contamination risks and ensure safe handling, processing, distribution and storage of food. • Reinforce food safety practices by continuously educating and retraining employees on the latest food safety practices and emerging risks. This ensures consistent high standards throughout the supply chain. • Support data collection efforts to facilitate regular review of the scientific basis on which practices and risk management measures are established and monitor and oversee their implementation

 Academics can: • Conduct and share research on food safety including known and emerging risks, and disseminate findings to inform policy and the public. • Provide education and training to governments and the food industry on the latest food safety practices, emerging risks and the importance of sound scientific research and data to prevent foodborne illnesses

  Grow it safe!  Agricultural and food producers need to adopt good practices.  

Food safety problems arise from various sources, including contaminated food, poor hygiene, improper storage, and inadequate cooking practices, leading to foodborne illnesses. These issues can result in a range of symptoms, from mild discomfort to severe illness, and even death. Here's a more detailed look at common food safety problems: 1. Contamination: Pathogens : Bacteria (like Salmonella, Campylobacter, and E. coli), viruses, and parasites can contaminate food, leading to illness. Foreign Objects : Metal, glass, or other foreign objects can enter the food supply. Pesticides and Chemicals : The use of excessive or incorrect pesticides and chemicals can contaminate food. 2. Poor Handling and Storage: Cross-Contamination : Raw food, especially meat, poultry, and seafood, can contaminate other foods if not handled properly. Improper Temperature Control : Foods held in the "danger zone" (40°F to 140°F) allow bacteria to multiply quickly. Inadequate Storage : Raw foods sh...

The  World Food Safety Day  aims to raise awareness and promote concrete actions to prevent, detect, and manage foodborne risks, thereby supporting human health, safe trade, responsible agriculture, and sustainable development. It is an opportunity to: Raise public awareness about issues related to food safety Show how foodborne illnesses can be prevented through safe food practices Explore collaborative approaches to improve food safety across all sectors Promote solutions and ways to enhance food safety Multiple actors are involved in food supply chains : producers, processors, transporters, distributors, retailers, cooks—and consumers. At every point in the chain, hazards can lead to contamination. Everyone involved has a role and responsibility to uphold food safety. Illness caused by food contaminated with bacteria, viruses, parasites, or toxins. Infectious organisms or their toxins are the most common causes of food poisoning. Food poisoning symptoms may include crampin...