World Food Safety Day

World Food Safety Day is observed every year on 7 June to draw global attention to the importance of safe food for protecting health, supporting nutrition and sustaining livelihoods. The day encourages everyone involved in the food chain—from farmers and transporters to market vendors, restaurant owners and households—to take practical steps that make food safe to eat.

History

The United Nations General Assembly officially proclaimed 7 June as World Food Safety Day in 2018, following a proposal led by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO). The first World Food Safety Day was celebrated in 2019. Since then, WHO and FAO have jointly coordinated the global campaign, each year selecting a theme that highlights a key aspect of food safety, such as shared responsibility, safer food for better health or reducing the burden of foodborne disease.

The creation of this day reflects growing recognition that food safety is not a luxury but a basic requirement for public health and food security. Contaminated food can transmit bacteria, viruses, parasites and chemical substances that cause more than 200 diseases—from mild diarrhoea to long-term health problems like kidney failure and cancer. By dedicating a UN day to food safety, countries are encouraged to strengthen their laws, laboratories, inspection systems and public education so that safe food becomes a norm rather than an exception.

Why it matters

According to global estimates, about 1 in every 10 people in the world fall ill each year after eating contaminated food. Children under 5 years of age carry a disproportionate share of this burden, often suffering serious complications from diarrhoeal disease and malnutrition. Foodborne illness leads not only to pain and suffering but also to missed school and work days, medical expenses and economic losses for families, food businesses and entire countries.

Food can become unsafe at many points: if crops are irrigated with polluted water, if pesticides or chemicals are misused, if meat is not cooked thoroughly, if cooked food is left at room temperature for too long, or if it is handled with unwashed hands or dirty utensils. Harmful germs like Salmonella, E. coli or cholera bacteria may multiply quickly in warm, moist foods such as rice, meat, fish, milk and street snacks.

World Food Safety Day promotes the idea that everyone has a role in keeping food safe. Governments must set and enforce clear standards and support inspections and laboratory testing. Food industries need to implement good manufacturing practices and maintain the cold chain. Restaurants and street vendors should follow hygiene rules for cooking, storing and serving food. At home, families can protect themselves by washing hands with soap, separating raw and cooked foods, cooking thoroughly, keeping food at safe temperatures and using safe water and raw materials.

Key facts

In Bangladesh

In Bangladesh, World Food Safety Day has particular relevance because foodborne illnesses and diarrhoeal diseases remain common public health problems. Many people frequently eat food from street vendors or small roadside restaurants, where overcrowding, limited access to clean water and inadequate waste disposal can make it difficult to maintain proper hygiene. During hot and humid weather, food can spoil quickly if it is not stored or refrigerated correctly.

Concerns about food adulteration—such as the use of unsafe colors, chemicals or excessive preservatives—and the misuse of substances like formalin in fish and fruits have also drawn public attention. Media reports and research have highlighted cases of contaminated milk, oil, spices and packaged snacks. These practices not only increase the risk of acute illness but may also contribute to long-term health problems.

To address these issues, the Government of Bangladesh has established the Bangladesh Food Safety Authority (BFSA) to coordinate food safety policies, inspections and public education. On World Food Safety Day, BFSA, health authorities, city corporations, universities and NGOs often organise awareness programmes, seminars, mobile court drives, school sessions and media campaigns. These activities focus on safe street food, hygienic handling in restaurants and canteens, proper labelling and storage in shops and markets, and safe practices in home kitchens.

For families, the day is a reminder to follow a few key rules: wash hands with soap before cooking and eating; wash fruits and vegetables with clean water; keep raw meat, fish and eggs separate from ready-to-eat foods; cook fish, meat and eggs thoroughly; avoid food that smells, tastes or looks spoiled; use clean, covered containers; and be cautious about ice, street drinks and raw salads in places where water quality is uncertain. These simple steps can significantly reduce the risk of diarrhoea, especially among children and the elderly.

World Food Safety Day also supports broader goals of nutrition and economic development in Bangladesh. Safe food means fewer days lost to illness and better growth for children. It builds trust in local markets and food exports and helps farmers and food businesses access new opportunities. By improving food safety from farm to table, Bangladesh can protect its people’s health while supporting long-term development.