The World Health Organization (WHO) recently published a guidance for national authorities about how to design, implement, and communicate a risk-based food inspection system.

The guidance includes step-by-step instructions, specific examples and case studies, explanations of risk prioritization tools for categorizing the risk of foods and establishments, advice on estimating inspection frequency based on risk, and directions for reviewing and adjusting inspection plans. Additionally, the Annex describes the main considerations that inspectors must take into account when preparing a food inspection.