A Proposed Framework for Ranking and Prioritizing Food Safety Risks in Low Resource Settings Using Foodborne Disease...

Area of Science:

• Food safety science
• Public health policy
• Risk assessment and management

Background:

• Effective food safety management relies on risk-based systems.
• Governments often face challenges in implementing these systems, especially in low-resource settings.
• A systematic approach is needed to assess, rank, and prioritize foodborne hazards.

Purpose of the Study:

• To adapt and implement a risk-based decision-making framework in a low-resource setting (Ethiopia).
• To engage stakeholders in identifying food safety priorities and informing risk mitigation strategies.
• To provide a systematic, evidence-based method for resource allocation in food safety.

Main Methods:

• A multiphase process involving Ethiopian stakeholders.
• Identification of foodborne hazards and selection of risk metrics.
• Risk metric calculation using WHO data and expert elicitation.
• Hazard ranking and attribution to food groups.
• Risk prioritization and identification of control points in food supply chains.

Main Results:

• Stakeholders identified key food safety priorities and hazards relevant to Ethiopia.
• Mortality was the preferred risk metric for decision-making.
• Attribution estimates linked hazards to specific food groups.
• Key control points in four food supply chains were identified for risk mitigation.

Conclusions:

• The developed framework offers a systematic, evidence-based, and adaptable method for prioritizing public sector resources in food safety.
• The process generates evidence to strengthen regulatory systems and support national food safety strategies.
• Implementation can lead to more efficient resource allocation from farm to fork, improving public health outcomes.