The IFC food safety team organizes regular learning sessions via webinar with professionals and industry experts to share practical solutions that have been applied in emerging markets.
Check out the schedule of upcoming webinars and register today!
Watch video recordings of the past webinars.
During the webinar, we explored hot topics around Training, Chapter 5 of the Food Safety Handbook. We heard from a panel of experts on adult learning, development, and delivery of trainings, and methods for converting classroom-based trainings to a virtual training environment. We saw samples of the newly developed food safety training courses, which have been tailored to the ‘new normal.’ We also learned about IFC’s Grow Learn Connect platform, which offers support to training professionals, including courses on adapting trainings for online delivery.
During this webinar, we took a deep dive into the Handook's Chapter 6, which provides an overview of the responsibilities of the executive management teams of food business operators (FBOs) on decisions, actions, and follow-ups required to maintain and enhance an effective food safety management system (FSMS). We reviewed the toolkit and, measured the Cost of Non-Quality, which helps FBOs determine their strengths, weaknesses, the cost of non-conforming products and other quality issues that affect a food management system.
During this webinar, the IFC team took a deep dive into Chapters 3-4, the most practical chapters of the Handbook that show how to orient your own food safety journey milestone by milestone, turn by turn. The Handbook is packed with practical tools that you can download and make your own.
During the webinar, we took a deep dive into Chapter 1 of the IFC Food Safety Handbook. We were joined by leading experts from GFSI and leading companies as they helped us debunk the myths and clarify some hard truths about certification programs, while sharing practical tips along the way.
The second World Food Safety Day (WFSD) was celebrated on 7 June 2020 to draw attention and inspire action to help prevent, detect and manage foodborne risks, contributing to food security, human health, economic prosperity, agriculture, market access, tourism and sustainable development. This year’s theme “Food safety, everyone’s business” calls attention to the fact that food safety is a shared responsibility among policy makers, farmers, food businesses and consumers.
Through SDG 2, the world’s countries committed to “end hunger, achieve food security and improved nutrition and promote sustainable agriculture.” How can the World Bank help countries achieve this goal? Food safety is an essential part of the puzzle. Food can become contaminated at any point during production, distribution and preparation, compromising health and nutrition. Foodborne illness results in over 420,000 deaths each year, over one third of these are children, and result in $110 billion in lost productivity and medical expenses in low and middle-income countries alone.
“Food Safety in Healthy Food Systems: everyone’s business from farm to fork” recognizes that we all have a part to play in ensuring food is safe. In 2018, the World Bank produced a report called ‘The Safe Food Imperative’ which noted that food safety in developing countries receives very little policy attention and investment, and only in times of foodborne disease outbreaks and crises is national attention turned to food safety. With supply chain disruptions, market closures and meatpacking health issues related to COVID-19 grabbing news headlines, food safety is rising to the fore again as a pressing concern.
The webinar provided rich information on what the World Bank Group and partners do to help countries improve food safety outcomes. Participants refreshed their knowledge of food safety, learned from client experiences, and heard how COVID-19 lockdowns and concerns present both opportunities and challenges to the production and delivery of safe and nutritious food from farm to fork.
The COVID-19 pandemic is substantially and negatively impacting economies around the world.
The 2020 edition of IFC Food Safety Handbook: A Practical Guide for Building a Robust Food Safety Management System is designed to help food companies establish, professionally maintain, and enhance food safety—steps that are essential to improving global health outcomes and improving business. This new edition, which updates and revises the 2016 Handbook, provides an up-to-date listing of primary food safety legislation, training guidelines, mandates, and best practices. The Handbook is indispensable for food business operators at any stage of the food production and processing value chain. The benefits of implementing a rigorous food safety system as outlined in this handbook include better access to markets, improved brand recognition, strengthened customer loyalty, and making a real contribution to public health.
During the webinar, senior representatives from IFC, PRAN Group in Bangladesh, PPA – AMK in Myanmar, and Kelmac Group in Ireland highlighted the importance of food safety during the time of COVID-19 for policymakers, investors, companies, and – most importantly – consumers. Speakers shared their experiences responding to the COVID-19 crisis and how better food safety helped them prepare. They also shared tips and recommendation on how companies can use the new IFC Handbook to make food companies more resilient in general.