The CCASIA Region - Regional Coordinator China
The Coordinating Committee for Asia was established at the 11th Meeting of the Codex Alimentarius Commission held in Rome, Italy, in July 1976. Its first meeting was held in New Delhi (India) in January 1977.
The regional coordinator operates from within the China National Center for Food Safety Risk Assessment.
China’s main priorities as coordinator include enhancing participation in Codex meetings, supporting the prioritization of Codex work in the region, improving harmonization of food safety standards and accelerating the revitalization of the coordinating committee by sharing information and providing regular updates on food safety issues within the region.
China also wishes to promote collaboration with observer organizations and improve efficient and effective communication between regional members FAO, WHO, and the Codex Secretariat.
CCASIA Coordinator
All information on Codex is public and free.
For regional enquiries contact:
CCASIA Secretariat
No.37,Guangqu Road, Chaoyang District, Beijing 100022
Tel:
Tel: +86-10-52165402
Email: [email protected]
WHO Maldives conducted a Virtual Run
WHO Maldives supported the Maldives Food and Drug Authority to conduct a Virtual Run to raise awareness on Food Safety and Physical Activity on the occasion of World Food Safety Day 2022. The run started off on the 7th of June 2022 on the Food Safety Day, continued on for 2 weeks with a total of 1000 registered runners from across the country. The closing of the run was attended by state ministers, DGHS, WHO team and the public which was an indication of the deep interest and unwavering commitment of Maldivians towards food safety, nutrition, food security and physical activity; all which are inextricably linked. Through close collaboration with member states such as Maldives, WHO aims to strengthen national food control systems to facilitate global prevention, detection and response to public health threats associated with unsafe food. We hope that such campaigns continue to improve people’s approach and increases awareness and knowledge of Food Safety and healthier practices – enabling them to experience a healthier, more productive life with decreased risk factors for nutrition-related health problems and chronic diseases that are affected by diet and physical activity.