June 10, 2020
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Accreditation improves food safety by ensuring reliable testing and coordinated surveillance across regulators and industry stakeholders.
Accreditation is advanced as the primary mechanism to improve food safety by ensuring credible testing and certification; priorities include virtual assessments, state laboratory accreditation, Proficiency Testing, more accredited Reference Materials Producers, development and accreditation of Rapid Test Kits, an accreditation scheme for certification, and an Integrated System for information exchange. Strategic actions include scaling conformity assessment nationally, using Public-Private Partnerships, formalising informal markets, initiating a crowd-sourced quality monitoring programme, and building a unified Market Surveillance and Rapid Alert e-platform to coordinate regulators and industry.