世界卫生组织食品安全工作背景

世界卫生组织食品安全工作背景
- 1948年，世界卫生组织成立，负责人类健康。

WHO宪章中与食品安全有关的特别职责：
In 1948, WHO was founded, with responsibilities covering human health and, in particular, a mandate to establish food standards
-协助政府部门加强与食品安全有关的卫生服务
-促进改善营养、卫生设备和环境卫生
-制订食品国际标准
-协助在大众中宣传食品安全
- 1950年，联合国粮食和农业组织/世界卫生组织联合召开营养、食品添加剂和相关方面的专家会议
In 1950, Joint FAO/WHO expert meetings begin on nutrition, food additives and related areas - 1953年，世界卫生组织最高权力机构，世界卫生大会，声明食品工业广泛使用化学品带来了新的公共卫生问题，需要予以关注
In 1953, WHO’s highest governing body, the World Health Assembly, states that the widening use of chemicals in the food industry presents a new public health problem that needs attention
- 1963年，世界卫生大会批准成立联合国粮食和农业组织/世界卫生组织联合食品标准项目并通过食品法典委员会章程
In 1963 the World Health Assembly approves establishment of the joint FAO/WHO Food
standards Programme and adopts the Statutes of the Codex Alimentarious Commission
- 1978年，世界卫生大会要求总干事开展食品安全项目，解决食源性疾病和食品卫生的控制问题。

In 1978, the Health Assembly requested the Director-General to develop a food
safety programme and address the control of foodborne diseases and food hygiene.
- 2000年5月的第53届世界卫生大会一致通过WHA53.15决议。

该决议将食品安全确定为公共卫生的优先重点之一，责成WHO及其成员国开展多部门多学科的合作，促进地方、国家和国际的食品安全水平的提高。

决议还特别决定扩展WHO在食品安全方面的责任，作为一项基本的公共卫生职能以有效利用有限资源，并提出干预措施的建议，改善全球食品安全。

The Fifty-third World Health Assembly in May 2000 gave unanimous support for
resolution WHA53.15 on food safety. This resolution confirmed food safety as an
essential public health priority and committed WHO and its Member States to a
range of multisectoral and multidisciplinary actions to promote the safety of food
at local, national and international levels. Specifically, it resolved to expand
WHO's responsibilities in food safety, and to use limited resources efficiently to
promote food safety as an essential public health function, and suggested
appropriate interventions to improve global food safety.
- 食品安全，营养与食物保障是世界卫生组织2008年- 2013年13个战略目的
之一
Food safety – together with nutrition and food security –is one of WHO’s 13 strategic objectives for 2008-2013。