WHO’s broader work on food hygiene highlights that food is necessary for life, and when it is unsafe, it can also threaten life. Each year, millions of people worldwide become sick from foodborne diseases, many of which are preventable with proper hygiene and food safety systems. These diseases create health complications, strain health systems, negatively impact the economy, and diminish confidence in food systems and trade. In these situations, the World Health Organisation (WHO) is involved. As a global health agency of the United Nations, the WHO performs vital global health functions for food hygiene and safety. The Organisation coordinates international risk assessments, disease tracking, and provides assistance to countries for strengthening food safety systems in an effort to create safe food access for all people. With food crossing countless borders and continents, food hygiene is a global safety concern. In one area of the world, foodborne illnesses can affect people thousands of miles away. Poor food safety laws in one region can impact global trade. The WHO helps countries create strong hygiene and safety laws to protect against these risks. Quick OverviewThe World Health Organisation (WHO) ensures global food safety through its broader work on food hygiene and by strengthening national food control systems. You’ll learn how WHO protects consumers, prevents outbreaks, and supports resilient food systems worldwide.This guide covers:✅ Assessing chemical and microbiological risks in food.✅ Building and strengthening national food control systems.✅ Supporting laboratories, inspectors, and governments to prevent and respond to foodborne diseases.✅ Promoting safe food practices and global food safety standards. This blog looks at the wider work on food hygiene carried out by the WHO: assessing chemical risks in food, assessing microbiological risks in food, evaluating chemical and microbiological risks, estimating the global burden of foodborne diseases, assessing and strengthening national surveillance systems, and advocating for safe food handling education and promotion. You will discover how these activities result in global milestones, such as World Food Safety Day, which continues to bring together governments, industries, and consumers to celebrate their shared commitment to health and safety. Why Food Hygiene is a Global and Not a Local Issue When thinking of food hygiene, one may picture the activities of washing hands, sanitising surfaces, or cooking food to the proper temperature – all of which are very important activities. The World Health Organisation (WHO), however, takes a much wider approach to food hygiene. WHO’s broader work on food hygiene shows that food hygiene intersects with public health, trade, agriculture, and environmental sustainability. Unsafe food endangers national development. Outbreaks can close borders and markets, and trust in entire industries can be eroded. Particularly in low- and middle-income countries, poor hygiene and weak surveillance systems result in foodborne illness outbreaks that go unreported, and thus their true impact is equally unassessable. WHO’s research estimates that 600 million people – almost one in ten – fall sick every year from eating unsafe food, resulting in 420,000 deaths annually. Most victims are young children. Children under five are most at risk of developing diseases that lead to severe dehydration and malnutrition. These illnesses are severe and affect entire families, impacting their economic potential and overall quality of life. WHO takes a global perspective on food hygiene and works to close the gap between policy and real life. It helps countries apply international standards of food safety, train food inspectors, and build systems to forecast and manage food supply disruption and outbreaks. Part of WHO’s broader work on food hygiene also includes assessing chemical risks in food, ensuring that harmful substances such as pesticides, heavy metals, and additives are properly monitored to protect consumer health. In the UK and the rest of Europe, we rarely experience outbreaks of foodborne illnesses. This is due to the consistent enforcement of food safety standards by the Food Standards Agency. Here, WHO contributes to the work of establishing global standards that shape, and ultimately improve, the laws and food safety inspection systems that protect our food on a daily basis. Who Set Up the Foundations for Global Food Safety? The WHO’s involvement with food hygiene began with the building of public health systems in the World War II era. WHO and the Food and Agriculture Organisation (FAO) established global systems to safeguard food from the farm to the plate. The two also created the Codex Alimentarius Commission, which sets the international standards for food hygiene, safety, and labelling practices. For food that is traded, they built systems to safeguard food quality and safety in the trading process. This is done to protect consumers from fraudulent and unsafe food products. However, standard-setting is not the extent of WHO’s involvement. WHO also conducts epidemiological studies, surveillance, and case studies that influence government actions at both the national and global levels. WHO’s food safety team collaborates with governments to develop legislation, enhance laboratory capabilities, train inspectors, and create self-sustaining systems. This demonstrates that the WHO not only responds to outbreaks but also works to prevent them from happening in the first place. WHO focuses on every layer in the system – from chemical contamination and microbiological hazards to consumer awareness – making food hygiene a truly global responsibility. Food Hygiene and Sustainable Development Goals Food hygiene pertains to health and is a part of the United Nations Sustainable Development Goals (SDGs). Safe and nutritious food underpins the goals of Zero Hunger (SDG 2), Good Health and Wellbeing (SDG 3), and Responsible Consumption and Production (SDG 12). Unsafe food causes illness, waste, and inequity. WHO’s broader work on food hygiene strengthens countries in building resilient food systems that support socio-economic development. Easy access to clean food and water, alongside good hygiene practices, strengthens healthcare systems and supports education and productivity — the fundamental elements of sustainable development. How Does the World Health Organisation (WHO) Assess the Safety of Our Food? Food hygiene involves much more than just the visible aspects of food cleanliness and safety. Each food product carries potential hidden risks that can make it unsafe for consumption. Weak points that allow food contamination can occur during the farming, packaging, storage, and selling phases of the food supply chain. The World Health Organisation (WHO) focuses on these food safety threats by developing scientific risk assessments that drive global and national policies. As part of WHO’s broader work on food hygiene, the Organisation also focuses on assessing microbiological risks in food — identifying and managing the presence of harmful bacteria, viruses, and other microorganisms that can cause foodborne illnesses. These assessments help shape international guidelines and ensure that food safety measures remain effective across diverse environments and production systems. WHO aims to make the world’s food supply safe for consumption, whether it comes from a grocery store in London or a rural marketplace in Kenya. It addresses and mitigates food risks through the scientific determination of cross-border food hygiene standards, as well as through global and regional cooperation. How Does the WHO Assess Chemical Food Safety? Food safety risk assessments do not garner as much attention as food safety compliance monitoring. While eating unsafe food may result in foodborne disease, chemical food safety risks are often more deadly. As part of WHO’s broader work on food hygiene, the World Health Organisation (WHO) focuses on assessing and managing food safety risks that arise from chemicals entering food during food production, food processing, and through environmental contamination. Pesticide residues may remain on harvested fruits and vegetables. Toxic heavy metals such as lead, mercury, and cadmium can bioaccumulate in fish and other aquatic organisms. Mycotoxins are toxins produced by certain types of fungi that infest improperly stored crops. Persistent organic pollutants (POPs) are industrial chemicals that can persist in the environment for many years. To manage these risks, the World Health Organisation (WHO) works with the Food and Agriculture Organisation (FAO). Together, they developed the Joint FAO/WHO Expert Committee on Food Additives (JECFA). This committee assesses toxicological information on food additives and contaminants, naturally occurring toxins, and veterinary drug residues to determine whether acceptable levels should be adjusted. JECFA’s findings form the basis on which WHO determines acceptable daily intakes (ADIs) and maximum residue limits (MRLs), helping governments implement and enforce the standards outlined in WHO’s food safety guidelines. For instance, if JECFA determines that an additive may be harmful to human health, the committee updates the acceptable levels and global recommendations. These evidence-based updates are guided by science, not lobbying or commercial influence. Monitoring Microbiological Risks in Food Foodborne illnesses are caused by the contamination of food with microbes. It is WHO’s responsibility to prevent and manage these illnesses, and it does so by integrating policy creation, laboratory investigation, and international data sharing. The Joint FAO/WHO Expert Meetings on Microbiological Risk Assessment (JEMRA) focus on foodborne pathogens such as Salmonella, Listeria monocytogenes, E. coli, Campylobacter, and Vibrio cholerae. These pathogens can contaminate food sources such as raw meat and seafood, leafy greens, and unpasteurised milk. The World Health Organisation (WHO) performs microbiological risk assessments to: Identify common dangerous pathogens in food. Understand how pathogens spread and survive in food. Determine safe food processing and cooking temperatures. Produce quantitative risk models for governments’ food safety assessments. These findings shape public health policy worldwide. For example, after assessing Listeria monocytogenes risks in ready-to-eat meals, WHO prompted the global food sector to revise and tighten its refrigeration and food handling policies. WHO also supports laboratory networks that monitor and control potential emerging pathogens globally. These activities prevent outbreaks from becoming international health threats, especially following major incidents such as E. coli and Salmonella outbreaks in the United States. Estimating the Global Burden of Foodborne Diseases To create effective policies, it is important to understand the scope of the problem. For several decades, many countries lacked reliable information on how many people became ill from unsafe food. WHO addressed this challenge by establishing the Foodborne Disease Burden Epidemiology Reference Group (FERG) in 2007 — a crucial part of WHO’s broader work on food hygiene and its commitment to estimating the burden of foodborne diseases. FERG aimed to estimate, for the first time, the global burden of foodborne diseases by integrating data from hospitals, laboratories, and national foodborne disease surveillance systems. The findings were alarming: 600 million people fall ill from unsafe food each year. Every year, there are approximately 420,000 deaths linked to unsafe food, with children under five being the most affected demographic. The highest burdens of foodborne diseases occur in Africa and Southeast Asia, where food control systems are weakest. This research changed the global perspective on food hygiene, showing that foodborne diseases are not just local problems but serious global challenges. WHO’s measurement of the economic and health impacts of foodborne diseases, expressed in Disability-Adjusted Life Years (DALYs), has helped governments understand the social and economic consequences of failing to act on poor food safety. According to WHO guidelines referenced in international literature, the Food Standards Agency applies evidence-based, risk-based methods to empirical data, using results from prioritisation assessments and monitoring progress towards global food safety targets. WHO’s Application of Assessments Worldwide risk assessments are the foundation of WHO’s and national governments’ food safety policies, guidelines, and educational tools. These assessments also enhance communication with intergovernmental and international organisations. For example: Nations develop national food safety policies and standards, implement inspection regimes, and refine laboratory tests based on WHO recommendations. WHO assessments inform the standards set by international bodies such as Codex Alimentarius, guiding regulations on food additives, contaminants, and hygiene. Food production, traceability, and quality assurance systems in the food industry improve in line with WHO recommendations. Through WHO’s broader work on food hygiene, these global efforts help implement risk assessments that directly impact the lives of billions of consumers — ensuring safer food and stronger health systems for all. Assessing and Ensuring Progress in Food Safety Food safety is an ongoing process that requires constant data collection, evaluation, and monitoring by the World Health Organisation (WHO), governments, and scientific practitioners. As part of WHO’s broader work on food hygiene, these efforts ensure that countries maintain and improve their ability to detect and manage food safety risks effectively. To analyse improvement on a global scale, the WHO has created global food safety indicators to help countries evaluate their progress along the continuum of improvement. These indicators form part of monitoring progress towards global food safety targets and align with the global health and development goals tracked by the WHO, including the United Nations Sustainable Development Goals (SDGs). Tracking Global Food Safety Targets WHO’s monitoring of food safety indicators focuses on the following objectives: Decreasing the prevalence of foodborne illnesses through improved food safety practices, prevention, and control. Strengthening national control and management of foodborne risks. Enhancing laboratory and surveillance systems and networks to allow early detection of outbreaks. Promoting public reporting, data sharing, and transparency. Through continuous data collection and analysis, the WHO determines the relative performance of its member countries against these commitments. For example, if a country experiences an increase in Salmonella cases and food recalls, the WHO may collaborate with national authorities to strengthen inspection processes, promote safe food handling, and raise awareness to identify and address the root causes. The Organisation also uses digital platforms to monitor and manage food safety information in real time. The WHO Global Foodborne Infections Network (GFN) and the International Food Safety Authorities Network (INFOSAN) are two vital systems that connect laboratories, ministries, and food safety regulators around the world, enabling a faster and more coordinated response to emerging food safety threats. Strengthening Foodborne Disease Surveillance Surveillance serves as the foundation of any food safety strategy. Without reliable data, outbreaks can go unnoticed, policies become reactive, and risks silently spread within communities. For this reason, the WHO places great emphasis on strengthening foodborne disease surveillance, particularly in countries where reporting systems are weak or fragmented. Building Early Warning Systems Within the Global Foodborne Infections Network, WHO trains laboratory specialists and epidemiologists to identify, trace, and report pathogens that cause foodborne illnesses. This network functions as a worldwide alert system. Once a nation identifies an outbreak, it can rapidly share information to prevent the spread to other regions. The WHO’s surveillance systems are built around three main pillars: Detection – Using standardised laboratory methods to quickly identify pathogens. Reporting – Gathering case information and linking it to the contaminated food source. Response – Coordinating international and national actions, including public health warnings and policy evaluations to contain the threat. For instance, when a region experiences a Listeria outbreak, WHO surveillance systems alert neighbouring countries so they can test for the same strain. This type of global collaboration saves lives and minimises trade disruptions. Supporting National Health Systems and Laboratories The absence of reliable testing facilities often creates gaps in foodborne disease surveillance, especially in developing countries. WHO helps to close these gaps by upgrading laboratories, providing training to professionals in outbreak investigation, data collection, and analysis, and supplying diagnostic kits. Integrated surveillance systems encourage countries to collaborate across sectors — including human health, animal health, and food safety data — under the One Health model. This approach enables more efficient detection and response to foodborne hazards, supported by WHO’s broader work on food hygiene and its global efforts in monitoring progress towards global food safety targets. In the UK, this model is exemplified by the collaboration between the Food Standards Agency (FSA), the UK Health Security Agency (UKHSA), and local environmental health officers, all working in the same spirit of One Health and promoting safe food handling, as advocated by the WHO. Strengthening National Food Control Systems National food control systems establish the legal and structural framework necessary to guarantee a steady flow of safe food. This involves competent authorities, clear responsibilities, and active enforcement of food safety policies. As part of WHO’s broader work on food hygiene, the World Health Organisation (WHO) helps member states by providing technical and policy development support, training, and guidance in the creation and strengthening of these systems. This global support also contributes to monitoring progress towards global food safety targets, ensuring that every country moves towards improved and sustainable food safety outcomes. What Is a National Food Control System? A national food control system encompasses the laws, institutions, and practices that a nation employs to guarantee the safety of food throughout its entire chain — from production to consumption. It includes: Food laws and regulations that are compliant with international treaties. Food safety and quality control systems for producers and traders. Laboratory and field tests for contaminants and compliance. Risk communication and education for the public, including promoting safe food handling to minimise contamination risks. A Food Control System Assessment Tool, jointly developed by the WHO and the Food and Agriculture Organisation (FAO), assists countries in assessing their food control systems and identifying weaknesses. This tool supports the development of modern, science-based, and integrated food safety systems that comply with the Codex Alimentarius standards. Through these efforts, and as part of WHO’s broader work on food hygiene, countries can better align their policies and monitoring with international standards, ultimately promoting safe food handling and monitoring progress towards global food safety targets to protect public health and strengthen global food security. Building Capacities and Development of Food Control Legislation To achieve these goals, and as part of WHO’s broader work on food hygiene, the World Health Organisation (WHO) provides support to national authorities to prepare, revise, and implement food regulations, food control systems, food inspector training programmes, and Integrated Food Safety systems to build legally mandated food control structures. WHO also provides direct assistance in post-conflict or disaster-affected countries, undertaking the installation and restoration of food control systems. These include measures for the control and safety of food aid, safety monitoring, and the development of national assessment systems. Such actions strengthen national capacity and contribute to strengthening foodborne disease surveillance, ensuring that outbreaks can be identified and managed more effectively. Regional Partner Collaboration The World Health Organisation’s regional offices in Europe, Africa, the Americas, South-East Asia, the Eastern Mediterranean, and the Western Pacific adapt global guidance to regional contexts. This approach allows interventions in practical food hygiene to be both flexible and culturally sensitive. In the European Region, WHO works closely with the European Food Safety Authority (EFSA) and other EU institutions to integrate international food safety approaches with European food legislation. These collaborative arrangements help reinforce cross-border consistency and provide EU consumers with confidence in the safety of intra-Union trade and cross-border food products. Across all regions, this cooperative approach reflects WHO’s broader work on food hygiene, linking policy guidance with hands-on technical assistance to ensure that food safety standards are implemented effectively and sustainably. Demonstrated Results Through these initiatives, the WHO has enabled countries to improve their inspection systems, respond to foodborne disease outbreaks, and establish responsive networks for the early detection and containment of threats. These outcomes are directly connected to WHO’s commitment to strengthening foodborne disease surveillance at national and international levels. In Asia, joint WHO–FAO programmes facilitated the establishment of national databases for monitoring pesticide residues. In Africa, WHO-supported laboratory training improved the detection of Salmonella and Shigella. In the Americas, the Pan American Health Organisation (PAHO), WHO’s regional arm, has unified food safety surveillance systems across borders. These achievements, under WHO’s broader work on food hygiene, bring the world closer to a future where foodborne diseases are the exception rather than the norm. Transforming Global Standards into Everyday Habits: Promoting Safe Food Handling Food hygiene policies, research, and surveillance of the World Health Organisation (WHO) extend into every kitchen, every market, and every restaurant. As part of WHO’s broader work on food hygiene, one of its most practical, people-centred missions is promoting safe food handling — ensuring that both professionals and consumers understand and apply safe practices that protect public health. Food safety is individual to each person. The choices of a five-star hotel chef, a school cafeteria worker, or a parent preparing lunch can all help to safeguard or threaten health. WHO strives to make guiding principles on food safety as clear, concise, and practical as possible, providing a foundation for not only food scientists and regulators but also everyday people to act on. The “Five Keys to Safer Food” WHO’s “Five Keys to Safer Food” campaign simplifies food hygiene science into everyday practices that anyone can follow. These principles are now used in over 100 countries to teach food safety to food handlers, students, and consumers. The Five Keys are: Keep Clean – Wash hands before handling food and keep surfaces and utensils clean. Separate Raw and Cooked Food – Prevent cross-contamination between raw and ready-to-eat foods. Cook Thoroughly – Ensure all parts of food reach safe internal temperatures. Keep Food at Safe Temperatures – Store perishable food properly to prevent bacterial growth. Use Safe Water and Raw Materials – Choose fresh ingredients and clean water sources. The WHO spreads these messages using posters, videos, and training kits in many languages. These materials are taught in schools, used in restaurants, and incorporated into national food safety campaigns. By simplifying food hygiene into five universal actions, WHO empowers people everywhere — regardless of literacy, background, or location — to take part in preventing illness and protecting their families’ health. These actions also complement WHO’s global efforts in strengthening foodborne disease surveillance, ensuring that local habits contribute to global safety. Empowering Workers and Communities Training and awareness must go hand in hand. WHO’s community-based projects aim to reach food sellers, small-scale enterprises, and informal market vendors — individuals who may operate outside formal regulations but are crucial to local economies and food systems. In many low-income countries, WHO works regionally with NGOs and governments to train food sellers in hygienic food handling and to promote safe food preparation practices. These programmes often include the provision of sanitary water facilities and improved infrastructure in markets, as well as the promotion of safe street food preparation through certification schemes. They also focus on empowering women in the food sector with training, tools, and support to enhance hygiene and business sustainability. Through these initiatives — key components of WHO’s broader work on food hygiene — the Organisation helps bridge the gap between global policy and local practice. By doing so, it ensures that food safety becomes part of daily life rather than simply a matter of law enforcement. These actions, combined with strengthening foodborne disease surveillance, create a holistic approach that safeguards public health and builds resilient food systems worldwide. World Food Safety Day: A Global Call to Action Among the many initiatives carried out as part of WHO’s broader work on food hygiene, World Food Safety Day is the most recognised and celebrated every year on 7 June. This global initiative is a collaborative effort between the World Health Organisation (WHO) and the Food and Agriculture Organisation (FAO) and serves as a reminder to the world that “food safety is everyone’s business.” Through this global food safety campaign and outreach work, a specific food safety theme is announced each year — whether it focuses on food chain traceability, reducing the burden of foodborne diseases, or strengthening national food control systems. The campaign aims to help all sectors of the food supply chain, WHO Member States, and the general public share knowledge and implement effective food hygiene measures to prevent contamination and promote safer food practices. In the United Kingdom, the global campaign inspires local initiatives led by the Food Standards Agency (FSA). These include public awareness activities on safe cooking, proper food storage, and allergen awareness. The day is also used by food businesses, schools, and public institutions to provide training on food safety, celebrate progress, and showcase improvements made across the sector. World Food Safety Day is not just symbolic. It serves as an annual call to action — promoting food safety and public health, advocating for safe food production and systems across the entire food supply chain, and encouraging self-assessment, accountability, and partnership at every level of the global food system. Linking Awareness to Policy World Food Safety Day also reflects WHO’s broader work on food hygiene — connecting public awareness to systemic change. The conversations and collaborations initiated each year contribute to tangible progress in food safety policy, funding priorities, and scientific research. For example: Data gathered from food safety campaigns helps the WHO identify countries that need additional training, technical support, or enhanced surveillance. Public awareness motivates food businesses to adopt higher standards for labelling, traceability, and quality control. Governments use the momentum of the campaign to strengthen hygiene laws, inspection programmes, and national food control systems. The message remains simple yet powerful: food safety is not a luxury, and it is not someone else’s job. Awareness, collaboration, and action at every level demonstrate that it is everyone’s responsibility. The Human Impact of WHO’s Work There are real people behind the global programmes of the WHO. Whenever a food handler learns to store meat properly, a child is protected from getting sick. Whenever a national laboratory timely identifies a contaminated shipment, an entire community is protected from an outbreak. These outcomes reflect both WHO’s broader work on food hygiene and the importance of strengthening national food control systems. While the World Health Organisation focuses on big-picture priorities, the outcomes are profoundly personal. From street vendors in Nairobi who receive training on effective handwashing techniques, to seafood processors in Vietnam who adopt improved methods for testing seafood, millions benefit every year from global initiatives on food hygiene. The impact of safe food goes beyond individual health. Trustworthy food supports economic stability, enables children to attend school, and strengthens the resilience of entire communities. People thrive when they have confidence in the safety of the food they eat. Conclusion: Building a Safer Food Future Together The World Health Organisation is concerned with far more than simply delivering hygiene and food safety guidelines. It is a humanitarian mission with a global reach that integrates science, education, and compassion to cover each plate, every marketplace, and all consumers. This reflects WHO’s broader work on food hygiene and the ongoing efforts in strengthening national food control systems. Through: Assessing chemical and microbiological hazards, Estimating foodborne disease burden, Strengthening surveillance and control, Promoting safe food practices and increasing public awareness, The WHO is ensuring safe food is a reality for every person on the planet, not just a select few. Our food systems are undergoing changes as a result of global trade, climate change, and urbanisation. This makes the implementation of food hygiene systems urgent and critical. Governments need to continue investing in the surveillance and control of their food systems. Industries must continue adhering to ethical practices, and individuals— all of us— need to exercise vigilance and care every day. Food safety is not a trend; it is a legacy shared by all of us. From the farms to the factories, and then to homes and hospitals, the work of the WHO reminds us that hygiene is the first and most important defence of humanity, and it is a promise we all need to keep. In unison, we can build a world in which every bite is safe, every meal is reliable, and every life is defended.
