你喜歡吃什麼？你是否想過，這些食物的食材是哪來的、安全嗎？

你最喜歡吃的食物是什麼？餃子？牛肉拉麵？披薩或者義大利面？你是否想過，製作這些食物的食材都是哪裡來的？麵粉出自河北，芝士源自法國，番茄出自義大利，豬肉來自四川？這些食材都安全嗎？

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我們現在的食品鏈較以前比更長且更複雜。我們能更方便地獲取更多食物，能夠生產反季節食物，跨洲運輸食物，製作加工食品，外出就餐也越來越普遍。貿易全球化，消費行為的不斷改變，新技術和極端天氣事件——都在增加食源性的健康風險。食品鏈中任何一環，如環境、初級生產、加工、運輸、貿易、餐飲行業或家庭製作等環節，一旦出現問題都會造成重大的健康和經濟後果。

不安全食品會造成重大的健康威脅，因為這些不安全食品中含有有害的細菌、病毒、寄生蟲或者化學物質，可以導致200多種疾病——小到腹瀉，大到癌症。這些健康威脅中的絕大部分都是可預防的。

確保中國每一份食物都安全和營養是一項艱巨的任務，在這方面中國政府也已經取得了巨大進展。但是進步的同時也出現了一些倒退現象，例如不能安全地使用殺蟲劑，以及缺少食物生產環節的監督檢查員。近年來，中國及世界各地的食品危機頻頻登上頭條，吸引大量關注。要確保每個公民的食物安全，中國還有漫漫長路要走。

中國龐大的食品行業表明，食品安全無法一蹴而就。中國負擔著世界22%人口的溫飽，但中國的土地僅佔世界總量的11%，水資源僅佔9%。食品行業由成千上萬家企業構築而成——佔中國近19%的GDP，是中國經濟的重要組成部分。確保中國種植、生產和消費的所有食物都安全絕非易事。

2001年以來，中國開展了一系列改革加強食品安全的管理。2009年，中國通過了一部現代而完善的《食品安全法》，以及2010年國務院食品安全委員會的成立，使食品安全工作達到巔峰。

2013年3月，國家食品藥品監督管理總局（食葯監總局）成立，當屬又一進步。食葯監總局是一個現代的監管部門，是負責中國食品藥品安全的中央機構。其職責包括監督和管理食品藥品在生產、流通和消費過程中的安全性，以及檢查和檢測。在食葯監總局成立之前，食品安全由不同的國家政府部門分管——缺口和工作重疊時有發生。

中國已經踏上了正確的軌道。中國已經採取革新和迅速的舉措，減少食源性疾病和與食物有關的事故。但這並不足夠，仍有許多挑戰需要克服。

6月13-27日是2016年中國食品安全周，旨在讓更多人關注到食品安全問題。今年的主題為「尚德守法，共治共享食品安全」。世衛組織歡迎和支持這樣的舉措，可以使更多人注意到可預防的健康威脅。

食品安全不僅是政府的工作，我們每一個人也可以在其中發揮重要的作用，確保我們家人和朋友吃上安全、健康和營養的食品。

世衛組織制定了「食品安全五大要點」規劃，闡述了為預防食源性疾病，人人都應了解的基本原則，既包括食品生產者，也包括食品消費者。

食品安全五大要素

還要懂得行使自己的權利！下次在餐館點餐時，問問服務員是否有遵循了這五大要點！

What』s your favouritefood? Jiaozi? Niu rou la mian? Or maybe pizza or pasta? Do you ever wonder where all the ingredients come from? Flour from Hubei, cheese from France, tomatoes from Italy, pork from Sichuan? Is it all safe to eat?

Today our food chain is longer and more complex than ever before. We now have greater access to a wider variety of foods, produced out of season, transported across continents, processed for our convenience and increasingly eaten outside the home. Globalized trade, changing consumer habits,newtechnologies and extreme weather events – are all increasingfoodbornehealth risks. A failure in food safety at any link in this chain, from the environment, through primaryproduction, processing, transport, trade, catering or in the home, can have significant health and economic consequences.

Unsafe food poses major health threats, as it contains harmful bacteria, viruses, parasites or chemical substances. These cause more than 200 diseases ranging from diarrhea to cancer. Most of these health threats are preventable.

Having safe, nutritious food on every plate in China is a momentous task and one that China』s government has made great strides in achieving. Yet for every gain there are setbacks, from unsafe use of pesticides to insufficient inspectors in food production facilities. The high profile food crises in the past years have gained headlines in China and around the world. To ensure food safety for every citizen, China has a long, steep road ahead.

The enormous scale of the food industry in China shows there are no quick fixes. China has to feed 22% of the world』s population, with just 11% of the world』s land and 9% of its water. The food industry is made up of millions of businesses – and at nearly 19% of China』s GDP, it is an important sector in China』s economy. Ensuring the safety of all food grown, produced and consumed in China is no small task.

Since 2001, a series of reforms have been conducted to strengthen food safety management in China. This work culminated with the adoption of a modern and comprehensive national Food Safety Law in 2009, and the establishment of the State Council Food Safety Commission in 2010.

Another crucial step was taken in March 2013 when the China Food and Drug Administration (CFDA) was created. This modern-era regulator is the central body responsible for the safety of the nation』s food and drug supply. Its responsibilities include the supervision and administration on the safety ofproduction, circulation and consumption processes of food and drugs as well as inspection and testing. Before the creation of the CFDA, responsibilities for food safety within the national government were scattered among a number of different government departments – often with gaps and overlaps.

China is on the right track. Progressive and immediate actions are helping to reduce foodborne diseases and the food-related incidents. But it is not enough. There are still many challenges to address.

From 3 to 27 June, 2016 China is drawing attention to this issue, through China』s Food Safety Publicity Week. The theme this year is to 『promote the ethics and comply with the law, co-govern and co-enjoy the food safety』 (「尚德守法，共治共享食品安全」). WHO welcomes and supports these efforts to raise greater attention to these preventable health threats.

Food safety is not just an issue for the Government; each of us can play a key role in ensuring the food our family and friends eat are safe, healthy and nutritious.

WHO has developed the Five Keys to Food Safety, which explain the basic principles that each individual can follow to preventfoodbornediseases, whether you are a food producer or consumer.

·Wash your hands often and always before handling and consuming food;

·Make sure your food has been thoroughly cooked and remains steaming hot when serving;

·Ensure that cooked food is not in contact with raw food that could contaminate it. Avoid any uncooked food, apart from fruits and vegetables that can be peeled or shelled;

·Foodshould be kept at safe temperatures;

·Choose safe water and raw materials when cooking.

Know your rights too! Next time you are ordering, check with your server that they have also followed the five keys!

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