Food Safety Day is intended to raise awareness about the importance of food security throughout the world and to promote actions that can help prevent, discover, and manage risks transmitted through food. It also promotes food security, public health, economic prosperity, agriculture, access to markets, tourism, and sustainable development.
Based on the data published by the United Nations, almost one in every ten people suffers from a disease associated with eating unsafe food and is vulnerable to infection or other pathogens. The implications are numerous, encompassing adverse effects from the individual level to the national level.
Ensuring the safety of food is a shared responsibility among governments, producers, and consumers. Everyone has a role in the supply chain, from the farm to the dining table, to ensure that the food we consume is safe and will not harm our health. Through the national Food Safety Day, the World Health Organization (WHO) continues its endeavors to combine the issue of food security with the public agenda and minimize the burden caused by diseases transmitted through food around the world.
This year marks the fifth celebration of World Food Safety Day on June 7, 2023.
Saving Lives
This year’s chosen topic is: “Food Standards Save Lives”. In actuality, international standards and food safety regulations are a source of confidence and peace of mind for us all. By using a certain food item and examining its packaging label and preparation instructions, we demonstrate our trust in the entire production and supply chain, from the farm to our plate. Food standards provide guidance on hygienic food practices. They define the maximum levels of additives, contaminants, residues of pesticides and veterinary drugs, etc. Furthermore, food safety standards encompass the packaging and transportation of food, aiming to ensure the safety of food within the marketing sphere as well.
Finally, food standards relating to food labelling provide information to consumers who may have intolerances or allergies to one of the food components. This helps maintain their safety and prevent potentially life-threatening reactions resulting from severe allergies. Most governments embrace and enforce food safety standards due to their foundation in scientific risk assessments. One such international food safety and quality standard-setting body is the Codex Alimentarius Commission, or Codex for short. The Codex consists of representatives from 188 member states and one member organization, the European Union. Their collaborative efforts are dedicated to making sure our food is safe. The international food standards, guidelines, and performance directives established by the Codex Alimentarius serve to promote the safety, quality, and integrity of international trade. While the standards formed by the Codex Alimentarius are considered recommendations, they usually serve as a basis for government legislation.
As part of the activities conducted on this day, the Ministry of Health extends an invitation to the public to familiarize themselves with the daily operations of the ministry in relation to food safety measures. This serves as an opportunity to enhance consumer awareness of the topic.
Food safety: why is it important?
A sufficient quantity of safe food supply is the key for sustainable living and for promoting health
Consuming unsafe food, contaminated with bacteria, viruses, parasites, or chemical substances, can lead to the development of over 200 mild to severe diseases
According to World Health Organization (WHO) data, diseases caused by consumption of contaminated food or water account for the mortality of 2 million individuals around the world, including numerous children
Safe, nutritious, and sustainable food is closely associated with health. The consumption of unsafe food may create a vicious circle of morbidity and inadequate nutrition, particularly impacting vulnerable and fragile populations such as infants, older adults, and individuals with medical conditions
The food supply chain crosses borders. Therefore, collaborations between governments, producers, and consumers, will help maintain food safety
To ensure food safety, preventive actions should be taken along the entire production chain: from the farm to the dining table
An effective combination of preventive actions, proper practices, and monitoring, as well as public education on informed consumption and food handling, will ensure safer food and prevent morbidity
What actions does the Ministry of Health take to ensure food safety and promote proper nutrition?
As part of the public health services of the Ministry of Health, several departments are dedicated to different aspects of ensuring the safety of food provided to the public.
National Food Services supervise the safety of food distributed, produced, and imported to Israel. Alongside the National Food Services’ supervision, various additional units are engaged in enhancing food quality and safety: The Environmental Health Department, and the Nutrition Division.
The activities of the National Food Services to promote food safety
Embracing and implementing advanced approaches to food supervision for preventing or minimizing existing or expected risks, prevention of food poisoning and diseases caused by or transmitted from food and its components
Adapting the legislative system and its implementation to align with regulations, standards, tools, and methods conforming with contemporary supervision requirements
Establishing and maintaining regular collaborative partnerships and connections with diverse organizations both within and outside the Ministry of Health, both domestically and internationally
The food reform program, which came into force on January 1, 2023, incorporates, in principle, three of the European Union regulations in three areas:
Chemical contaminants
- Regulation number 1881/2006 of the European Commission dated 19 December 2006: setting maximum levels for certain contaminants in foodstuffs
- Regulation number 2018/73 of the European Commission dated 16 January 2018: setting maximum residue levels for mercury compounds in or on certain products
Biological contaminants
- Regulation number 2073/2005 of the European Commission dated 15 November 2005: the microbiological criteria for certain micro-organisms in food
Residue levels of pesticides
- Regulation No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum residue levels of pesticides in or on food and feed of plant and animal origin.
- The adoption is subject to specific terms and exclusions, including the exclusion of certain types of food from the application of these adopted provisions (hereinafter: the adopted instructions)
Knowledge = prevention: practical guidance for consumers on ensuring food safety
In the food production process, the producer addresses these risks and implements measures to prevent and minimize them, while ensuring compliance with quality and safety regulations. If a mishap occurs, the food producer initiates a product recall from the market and provides public notification to refrain from consuming the affected food item. Therefore, we, as consumers, are requested to follow such notifications and refrain from consuming the food according to the publication.
Safety hazards can affect food both during its distribution on marketing channels and during its consumption at home. Wise consumption habits during food purchases and using it responsibly at home can contribute to minimizing safety hazards.
The World Health Organization has developed five key principles for safer food
- Keep clean (hygiene)
- Separate raw and cooked food (ready-to-eat)
- Cook thoroughly
- Keep food at safe temperatures
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Use safe water and raw materials