Front Page|About Us|Our Mission|Regulations|Publications|Latest News|FAQs|Contact Us

The Need of A Food Control System
An effective food control system in any country should ensure that the food reaching the consumers should be safe in every respect on the “Farm to the Table” basis.
Safety Aspects :
  • Microbiologically Safe
  • Chemically Safe
  • Physically Safe
  • Honestly Presented
    Microbiological Safety
    Food should not be contaminated with pathogenic organisms. This involves Good Hygienic Practices (GHP) throughou the food chain from primary production right up to the point of consumption. Good Agricultural Practices (GAP) and Good Manufacturing Practices (GMP) are also important to achieve this.
    Chemical Safety
  • Food could be contaminated with harmful chemicals. It could happen at any time during primary production, storage,     transport, processing and packaging.
  • Pesticide Residues in food is one of the main concerns in food safety.
  • Unpermitted harmful food additives also cause problems.
    Physical Safety
    Physical contamination of food are due to presence of extraneous matters in the food – glass pieces, metals, sand, dirt etc. Presence of such contamination would cause different safety problems.
    Honest Presentation of Food
  • Food could be adulterated.
  • Inferior ingredients could be added.
  • Food could be described on the label and in advertisements in a manner that is misleading the consumer.
  • Untruthful health claims could be made.
    What can Food Control Systems do to control this?
  • Microbiological hazards could be controlled by enforcing GHP,GAP, GMP (HACCP)
  • Should ensure that a proper Food Control Infrastructure is established.
  • Effective Regulatory System in place
  • Effective Food Legislation in place
  • Well trained dedicated staff in place

  • The need of a proper food control system was identified by Ministry of Health, Sri Lanka after concentrating on current global trends as listed below.

    • Population growth
    • Urbanization, Industrialization, Privatization, Globalization..etc.
      Free flow of international trade in food and increased risk of cross-border transmission
      hazardous agents.
    • Changes in consumption patterns and consumer demands.
    • New methods, technologies in food production at farming and processing
      Eg. irradiation, biotechnology, organic farming
    • Emergence and re-emergence of food-born pathogens.
    • Increasd awareness of, and emphasis on, food safety.
    • Implications for international food trade.
      • CODEX
      • WTO-SPS Agreement which applies internationally recognized standards or
        develop own standards on sound, science and risk assessment.
    Our objectives ...
    1. Ensuring human safety & Health
      • Ensure supply of safe & wholesome food.
      • Ensure availability of food standards, regulations.
      • Deal with issues related to irradiation, genetic engineering.
    2. Ensuring Proper & good hygienic practices
      • Prevent microbiological/chemical contamination
      • Prevent adulteration & fraudulant practices in sale of food
      • Rational use of chemical additives such as antioxidants, preservatives,
        emulsifiers, stabilizers, colours and flavours
      • Eliminate wrong practices, using colours, flavours, preservatives to
        make stale / decayed food appear fresh or of good quality
    3. Ensuring adequate public health controls
      • Food is grown and harvested from safe unpolluted areas
      • Food is protected from insects, rodents and contaminants
      • To control zoonoses-meat inspection and dairy services,
        sanitary slaughter houses
      • Rational use of pesticides (Use of insecticides, fungicides and herbicides
        was increased at the rate of 11.2 per year)
    4. Implementation of food control programme
      • To protect export trade (Earn foreign exchange)
        - In Peru(1991) a cholera epidemic linked to the fisheries sector
          and it caused to lose export orders worth US $ 700 million
          in fish and fish products.
        - African countries yearly lose US $ 250 million because ground nut
          products fail to meet international guidelines for the contaminant aflatoxin.
          (Source - FAO)
      • To protect from imports of inferior / substandard or unfit food.
    Our food control programme consists of ...
    • Basic food law - to protect consumers aginest health hazards.
    • Regulations to ensure that
      - Sound hygienic practices are followed in the production, preparation,
        processing, transportation, storage and distribution of foods.
      - Estabilish food standards.
      - Prescribe safe conditions of use of food additives, pesticides and
        irradiation of food.
      - Require informative labelling which will not mislead consumers.
    • Strong organizational structure to administer these laws and regulations,
      to ensure public and other stake holder participation.