The Collaborating Centre supports the WHO with the Global Environment Monitoring System and the Food Contamination Monitoring and Assessment Programme.
In the GEMS/Food programme, chemical concentrations in food and food consumption data is collected. This data is subsequently used to inform governments, organisations and Codex Committees about levels and trends of chemicals in food, their contribution to the total human exposure, and their relevance for public health and trade. Furthermore, RIVM supports the WHO by developing new methodologies for risk assessment and by improving those that are currently used.
WHO Collaborating Centre on Chemical Food Safety was re-designated to RIVM in June 2017 for a period of 4 years.
The coordinators of the WHO Collaborating Centre on Chemical Food Safety are Anton Rietveld and Polly Boon. Anton Rietveld is head of the department Food Safety and Polly Boon is a senior scientist of this department. RIVM staff involved in the WHO Collaborating Centre work in this department, which is part of the Centre for Nutrition, Prevention and Health Services.
WHO Collaborating Centres hosted by RIVM
- WHO CC Antimicrobial Resistance Epidemiology and Surveillance
- WHO CC Chemical Food Safety
- WHO CC Family of International Classifications
- WHO CC Infectious Disease Preparedness and IHR monitoring and evaluation
- WHO CC Laboratory Preparedness and Response for High Threat Pathogens and Biorisk
- WHO CC Life Course and Health
- WHO CC Nutrition
- WHO CC Risk Assessment of Pathogens in Food and Water
- WHO CC Smallpox Vaccine
- WHO CC Tobacco Product Regulation and Control