A viewpoint toward food safety, hygiene and security in Iran: Situations, problems and approaches (Local markets and foods in South Khorasan and Fars provinces)

Abstract

Diet plays an important role in the risk of non-communicable diseases (NCDs). In the Islamic Republic of Iran, national activities were started after the release of the World Health Organization’s (WHO) action plan on the prevention and control of non-communicable diseases. The WHO’s five keys to safer food manual is recognized as a global strategy to train food producers to reduce the burden of foodborne disease. The effect of educational intervention based on the WHO’s safer food manual on the knowledge, attitude, and behavior. An educational intervention based on the WHO’s five keys to a safer food manual can improve the knowledge, attitude, and behavior of women referring to comprehensive health service centers. Therefore, one of the main global challenges in designing strategies to control and manage NCDs in large countries such as the Islamic Republic of Iran is a modification of food traditions. In this article, the author discusses and states the most important aspects of food safety, hygiene, and security in Iran: situations, problems, and approaches with a viewpoint toward local markets and foods in south Khorasan and Fars provinces.