In the previous month, FAO and WHO jointly released COVID-19 and Food Safety: Guidance for competent authorities responsible for national food safety control systems (English Version, hereinafter referred to as the Guidance). 

At present, COVID-19 epidemic brings unprecedented challenges for food safety authorities in each country to carry out routine work and activities according to national regulations and international suggestions. The labor resources of food safety authorities are insufficient because some staff are allocated to COVID-19 emergency response group temporarily or due to stay-at-home work and quarantine; some food testing laboratories are used for clinical testing for COVID-19, leading to food testing power reduction; food supply safety risks are increased due to food fraud. Based on aforesaid reasons, the Guidance aims to guarantee efficiency of food safety supervision with relatively weak executive force and reduce relevant risks; guide the confirmation of available temporary measures to avoid large-scale food safety risk accidents, and avoid serious interruption of national food safety management.