The Food Safety and Standards Act, 2006 — back to Table of Contents
Section 26. Responsibilities of the food business operator
Every food business operator must ensure food satisfies this Act’s requirements at every stage — production, processing, import, distribution and sale — within businesses under their control, and must not manufacture, store, sell or distribute food that is unsafe, misbranded, sub-standard, contains extraneous matter, lacks a required licence, is prohibited in the public interest, or otherwise contravenes the Act.
No operator may employ a person suffering from an infectious, contagious or loathsome disease. Every operator selling food to a vendor must give a written guarantee as to its nature and quality (a bill, cash memo or invoice is deemed sufficient), and where unsafe food forms part of a batch, the whole batch is presumed unsafe unless a detailed assessment shows otherwise, without prejudice to authorities’ power to restrict or withdraw conforming food they suspect is nonetheless unsafe.
