The Food Safety and Standards Act, 2006 — back to Table of Contents
Section 16. Duties and functions of Food Authority
The Food Authority’s duty is to regulate and monitor the manufacture, processing, distribution, sale and import of food to ensure it is safe and wholesome. It may, by regulations, specify standards and guidelines for articles of food and their enforcement; limits for additives, contaminants, pesticide and veterinary-drug residues, heavy metals, processing aids, myco-toxins, antibiotics and irradiation; accreditation mechanisms for food-safety-management certification bodies; import quality-control procedures; laboratory accreditation procedures; sampling, analysis and information-exchange methods; enforcement surveys; food labelling standards including health and nutrition claims; and risk-analysis procedures.
It also provides scientific and technical advice and support to governments on food-safety policy and crisis management; collects and analyses scientific data on consumption, risk, contaminants and emerging risks; promotes risk-assessment methodologies and rapid-alert systems; builds networks and international cooperation; ensures the public receives reliable and comprehensive food-safety information; provides training programmes; contributes to international standard-setting and equivalence agreements; and promotes general food-safety awareness.
The Food Authority must make public, without undue delay, Scientific Committee/Panel opinions, members’ annual interest declarations, results of scientific studies, and its annual report. It may direct the Commissioner of Food Safety on food-safety matters, who must comply, and must keep confidential information confidential except where public health requires disclosure.
