Evaluation of programmes to ensure food safety : Guiding principles

Illness resulting from consumption of contaminated food is perhaps the most widespread health problem in the contemporary world and an important cause of reduced economic productivity. Contamination and adulteration of foods cause serious food losses and adversely affect trade and consumer confidence. Many countries are becoming increasingly aware of this situation and have established or are in the process of establishing and strengthening national programmes in response to this challenge. Programme development requires continuous re-examination and evaluation of the activities that are being undertaken, and this publication stresses the need to consider evaluation as an integral part of programmes for food safety. Recognising that countries are at different stages of development and have different priorities for food safety and control, the book presents guiding principles rather than precise rules on how to monitor and evaluate programmes in this area.