Food production to consumption In many countries, responsibility
for food safety is divided among several agencies with
overlapping authority. This situation has led to a disjointed
strategy for the protection of human health from foodborne
disease. Following the lead of a number of developed countries,
the Department of Food Safety and Zoonoses (FOS) is working to
transfer the technology for an integrated production-to-
consumption approach to food safety to Member States. This
approach will offer significant increases in efficiency, while
providing a coordinated strategy for the mitigation of foodborne
disease. Such an approach relies mainly on the Hazard Analysis
Critical Control Point System (HACCP), which has been advocated
by WHO for nearly 20 years.