Development of national food safety indicators in the Philippines using a One Health approach
This report presents the proceedings of the two and a half day kick-off activity conducted by the Philippine College of Veterinary Public Health (PCVPH) as the FAO Service Provider for the pilot project “Development of national food safety indicators with a One Health Approach”. Fifty-eight participants representing various interests of the government and the private sector attended the consultation-workshop to learn about the concept of measuring food safety, using as indicative list the 40 food safety indicators (FSIs), otherwise called “priority areas”, identified in the Asia-Pacific Regional Consultation held in Singapore in 2017. After doing sequential workshop sessions, the participants selected five (5) priority areas which will henceforth be evaluated as to measurability and possibility to serve as the initial set of at least three (3) national FSIs. The concept of food safety culture was also introduced to the participants.
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| Format: | Document biblioteca |
| Language: | English |
| Published: |
FAO ;
2019
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| Online Access: | https://openknowledge.fao.org/handle/20.500.14283/CA5559EN http://www.fao.org/3/ca5559en/ca5559en.pdf |
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| Summary: | This report presents the proceedings of the two and a half day kick-off activity conducted by the Philippine College of Veterinary Public Health (PCVPH) as the FAO Service Provider for the pilot project “Development of national food safety indicators with a One Health Approach”. Fifty-eight participants representing various interests of the government and the private sector attended the consultation-workshop to learn about the concept of measuring food safety, using as indicative list the 40 food safety indicators (FSIs), otherwise called “priority areas”, identified in the Asia-Pacific Regional Consultation held in Singapore in 2017. After doing sequential workshop sessions, the participants selected five (5) priority areas which will henceforth be evaluated as to measurability and possibility to serve as the initial set of at least three (3) national FSIs. The concept of food safety culture was also introduced to the participants. |
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