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Designation reaffirms NSF’s collaboration in Food and Water Safety and Indoor Environment
NSF Intl. has announced that the World Health Organization (WHO) has renewed NSF’s status as a WHO Collaborating Centre for Food and Water Safety and Indoor Environment.
As a WHO Collaborating Centre, NSF provides assistance to WHO and Member States on matters related to food safety, water quality, indoor environments and related public health issues. NSF’s extensive work within the food, water and environmental sectors led to its role as a WHO Collaborating Centre.
A WHO Collaborating Centre is designated by WHO to form part of an international network supporting WHO’s mandate for international health. NSF provides WHO expertise on food safety, drinking water safety and treatment technology, and indoor environment guidance. This includes offering developing countries training and support to strengthen their food, water and indoor air resources and helping WHO respond to national public health agencies, industry and consumers.
Originally designated in 1996, this is the second renewal of the NSF/WHO Collaborating Centre that has helped WHO deliver on its public health mission. NSF Intl has been a WHO Collaborating Centre for Drinking Water since 1996, with recognition for Food Safety added in 1997 and Indoor Environment in 2003. NSF received the designation as a WHO Collaborating Centre because of NSF's independent, not-for-profit status; global presence; and its support for WHO in the past.
“Serving as a WHO Collaborating Centre complements our public health and safety mission, and having WHO recognize our expertise in food, water and indoor environment is essential, especially as we continue to expand our presence globally,” said Kevan P. Lawlor, NSF president and chief executive officer.
According to Stan Hazan, senior director of NSF’s Regulatory Affairs and Association Programs, “Future initiatives with WHO will include development of the 4th edition of WHO Drinking Water Guidelines, completion of the airline water sanitation guidelines, promotion of WHO’s 5 Keys to Food Safety Systems, the development of a certification program for water treatment technologies and cooperation on the 2009 NSF/USDA Food Safety Education Conference to be held in Atlanta in 2010.”