It has facilitated the rapid distribution of contaminated food across borders.

It has led to increased awareness and understanding of food safety risks.

It has promoted the adoption of stricter food safety regulations worldwide.

It has resulted in a decrease in the incidence of foodborne illnesses.

World Health Organization (WHO)

Food and Agriculture Organization (FAO)

World Trade Organization (WTO)

Codex Alimentarius Commission (CAC)

To identify and control potential hazards in food production and processing.

To ensure the quality and freshness of food products.

To reduce food waste and spoilage.

To promote sustainable agricultural practices.

It has increased the variety and diversity of food options available.

It has led to a decline in the consumption of traditional local foods.

It has resulted in a decrease in the overall cost of food.

It has promoted the adoption of healthier dietary habits.

Differences in food safety regulations and standards among countries.

Lack of coordination and cooperation between food safety authorities.

Increased risk of food fraud and counterfeiting.

All of the above.

By being aware of food safety risks and taking precautions when handling and preparing food.

By supporting local food producers and farmers' markets.

By advocating for stricter food safety regulations and standards.

By educating themselves about food safety practices and sharing that knowledge with others.

Increased access to information and technology for food safety.

Enhanced collaboration and cooperation among food safety authorities.

Harmonization of food safety standards and regulations.

All of the above.

It has increased the need for international cooperation and coordination.

It has led to the development of more stringent food safety regulations.

It has facilitated the sharing of information and best practices among food safety agencies.

All of the above.

To develop and implement food safety standards for the food industry.

To promote the adoption of food safety management systems worldwide.

To provide training and education on food safety practices.

To conduct research on food safety risks and hazards.

It has made the food supply chain more complex and interconnected.

It has led to increased transparency and traceability in the food supply chain.

It has resulted in a decrease in food waste and spoilage.

All of the above.

Differences in food safety regulations and standards among countries.

Lack of harmonization in food safety systems and practices.

Increased risk of food fraud and counterfeiting.

All of the above.

By reading food labels and understanding food safety information.

By researching the reputation and safety record of food producers and retailers.

By supporting local and sustainable food systems.

All of the above.

They develop and implement international food safety standards and guidelines.

They facilitate cooperation and collaboration among food safety authorities worldwide.

They provide technical assistance and capacity building to developing countries.

All of the above.

It has made it easier for consumers to access information about food safety risks.

It has led to increased transparency and accountability in the food industry.

It has facilitated the rapid dissemination of food safety alerts and recalls.

All of the above.

The rise of antimicrobial resistance in foodborne pathogens.

The potential for food fraud and counterfeiting in global food trade.

The impact of climate change on food safety.

All of the above.