NSF Named WHO Collaborating Centre for Food Safety
In August 1997, the World Health Organization (WHO) designated NSF International a Collaborating Centre for Food Safety. This designation means that NSF will support WHO as an information clearinghouse, drawing on its own food safety expertise as well as on the expertise of other WHO-recognized experts. NSF will also assist WHO in developing specific WHO food safety guidelines.
As a WHO Collaborating Centre, NSF undertakes several initiatives and coordinates a number of services supporting the WHO objectives in food safety. Currently underway at NSF are the following:
* the drafting of guidelines for the decontamination of fruits and vegetables eaten raw; and
* the drafting of guidelines for safe cleaning and sanitization of food equipment.
In addition to its newly earned designation in food safety, NSF International was last year designated a WHO Collaborating Centre for Drinking Water Safety and Treatment.
Forthcoming NSF contributions to food safety and in support of the Collaborating Centre include a major international food safety conference to be held in November of 1998 in Albuquerque, New Mexico.
The Terms of Reference for NSF as a WHO Collaborating Centre for Food Safety are as follows:
1. assistance to WHO and its Member States in matters related to food safety and in the control of related health impacts;