Improving Food Safety in APAC
Building the capacity to detect, control and prevent foodborne pathogens has been at the core of APEC’s initiatives to improve food safety in the region. By Steve McCutcheon.
December 15, 2014
“Companies source food ingredients from markets across the world and export globally as well. This means that one incident can spread quickly across multiple markets worldwide,” said Renee Hancher, Lead for Standards Policy and Negotiations with the International Trade Administration at the U.S. Department of Commerce, who currently oversees a multi-year APEC project aimed at strengthening food safety regulatory systems and members’ use of international food safety standards and best practices. The economic costs from food safety incidents can be severe, particularly for small and medium-sized enterprises and farmers who are disproportionately affected by post-harvest losses.