Food Safety

In response to increased concerns over incidents reports of persons getting sick from ingesting contaminated food, most Governments in Asia have started to pay more attention to  food safety issues. Food safety is defined as “the absence of adverse health effects due to food contamination”. Contamination can come from various sources including chemicals like pesticide residues that exceed allowed maximum levels, pathogens such as bacteria, or physical hazards in food products such as broken pieces of glass. Responsibility for food safety involves producers, traders, consumers and policy makers. Involvement of these stakeholders has become more important not only to address domestic consumers’ concerns but also because of increased global trade that require compliance to specific quality standards to gain market access. Recently, FAO Regional Programmes in Asia, Near East and West Africa have started to include food safety modules in Farmer Field School.

Visit the section on Documents/Training Materials/Field Guide Exercises for more information on Food Safety and guidance on how to include it into FFS curricula.

See also 

FAO Food Hygiene: Basic Texts Basic text of the Codex Alimentarius.

Improving the quality and safety of fresh fruits and vegetables: A Manual for Trainers Provides guidelines and training materials to conduct practical and participative workshops, with  an integrated and multidisciplinary approach to quality and safety of fresh fruits and vegetables.

Reduce Microbial Contamination with Good Agricultural Practices Contains detailed suggestions on how you can reduce risks of microbiological contamination on the farm.

Food Safety Begins on the Farm A Grower's Guide on Good Agricultural Practices for fresh fruits and vegetables.

On Farm Practices for the Safe Use of Wastewater in Urban and Peri-urban Horticulture A training handbook for Farmer Field Schools to raise awareness on the health-risks associated with using wastewater for irrigating crops and how to use wastewater safely at farm level to reduce those health risks.