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World Food Safety Day 2021: WHO emphasises importance of food security amid COVID-19 pandemic

New Delhi: According to the World Health Organization (WHO), ‘World Food Safety Day’ is observed annually on June 7 to raise awareness about foodborne risks and to aid in the prevention, detection, and management of disease outbreaks.

In the aftermath of the COVID-19 pandemic, global food safety watchdogs are emphasising the importance of proper food security and the risks associated with harmful eating practises this year.

The United Nations General Assembly (UNGA) has been debating the need for a global food safety day. On December 20, 2018, the assembly passed a resolution designating June 7 as the day to “celebrate the myriad benefits of safe food.”

WHO works to mainstream food safety in the public agenda and reduce the global burden of foodborne diseases through World Food Safety Day. According to the public health agency, “food safety is everyone’s business.”

On August 3, 2020, the World Health Assembly (WHA) passed a resolution designating June 7 as World Food Safety Day, with the goal of raising awareness about the importance of food safety at all levels.

This year’s theme is “Safe food today for a healthy tomorrow.”

The World Health Organization intends to emphasise the fact that the production and consumption of safe food has immediate and long-term benefits for people, the environment, and the economy.

“Governments, producers, and consumers all share responsibility for food safety. From farm to table, everyone has a role to play in ensuring that the food we eat is safe and healthy “On the WHO website, you can read an event update.

While there is currently no evidence linking COVID-19 transmission to food, the Centers for Disease Control and Prevention (CDC) recommends that proper food safety etiquette be followed in general.

This includes adhering to the COVID-19 guidelines, such as washing your hands with soap and water for 20 seconds before preparing or eating food, and keeping strict tabs on the possibility of food product contamination during storage or packaging.

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