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World Food Safety Organisation
Food & Agriculture Organisation for the UN
World Health Organisation

“Nowhere in the world is it just about raising awareness. It is about good practices at the farm level, monitoring the production chain through tests and inspections and ensuring that those who prepare the food understand the simple rules for good hygiene.”
Jorgen Schlundt, WHO

Jim Begg
President, International Dairy Federation

Georgina Cairns
Executive Director, Asian Food Information Centre

Charles Chyi
President, China Region, Heinz

Nick Redfearn
Asia Pacific Director, Rouse & Co International

Peter Cordingley
WHO

Professor Adrian Sleigh
ANU-NECEPH

John Gordon
Rentokil Initial plc

Jim Mann
Handwashing for Life Institute

Craig Henry
Food Products Association

Bernard Vallat
Director General, OIE

Richard Courter
Phibr Animal Health

Fred Schwenke
DSM Nutritional Products

Luc Maene
Director General, IFIA

Maria Nelson
Technicla Consultant, AOAC Research

Deborah McKenzie
Technicla Consultant, AOAC Research

PAST ISSUES

Issue 2Issue 1   

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Focus Areas

Cover Features

The big picture
In an exclusive interview with FS, Jorgen Schlundt, Executive Director of the WHO?s Food Safety Department, explains that there are a multitude of factors involved in reducing the risks, to which food handlers can play a significant role.

Working well together
He Changchui, Assistant Director-General and FAO Regional Representative for Asia Pacific, gives us his insight into collaborative efforts towards improved food safety and security in our region.
COVER: Food Safety Asia 2

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