Food Regulations and Standards 2014.

The purposes of these Regulations are: (i) to protect the health of the public from unsafe food; and (ii) to protect consumers from deception and food of unacceptable and poor quality. These Regulations addresses the primary responsibility of the food businesses in terms of food safety; the need to ensure food safety throughout the food chain, including all stages of production, processing, distribution, and export and import of food; and compliance with equivalent requirements of all foods whether imported or produced domestically.
Part 2 deals with food safety and hygiene obligations, and lays down the obligations of operators of food businesses at all stages of production, processing, storage and distribution of food; general requirements for premises, facilities and infrastructure of food businesses; facilities for cleaning food, utensils and equipment and storage; cleaning and disinfection requirements; pest control; microbiological cross-contamination; inspection of incoming raw materials, ingredients and food; hygiene requirements for food workers, training of food handlers, and recall procedures. This Part also underlines the obligation of making ice from potable water and using water meets the minimum standard of water quality for cleaning fish, marine animals and whole fishery products.
Part 3 lays down the procedures of the application, issuance, duration, conditions, suspension or cancellation of health certificate for food businesses. Part 4 determines the conditions of permitting processing, preparing, handling, storing or displaying food for sale or selling food in, on or from an unlicensed premise. Part 5 sets out general food standards, including the application of Codex Standards. Part 6 sets out rules as regards general requirements on labelling and packaging; requirements of nutrient content labelling; food specific labelling requirements; and the requirements of labelling of pre-packaged foods. Regulation 50 determines the prohibited claims. Regulation 51 addresses the use of nutrient content claims, nutrient comparative claims, nutrition claims and health claims.
Part 7 sets out standards on meat and meat products, poultry, poultry products and eggs, fish and fisheries products, cereal or cereal product and salt which are produced, processed, handled, kept, distributed, displayed for sale or sold in or imported into or exported from the Republic of Kiribati. Part 8 determines general import requirements in compliance with the Food Safety Act; establishment of a list of high risk food or food of regulatory interest; inspection of product identity; health or sanitary certification for imported food; food analysis certificate; inspection of re-labelling; and the powers of the food inspector to reject import and destruct.
Part 9 addresses marketing food or non-alcoholic beverage to children and restrictions and prohibitions on food or non-alcoholic beverages which are detrimental to the health of children as part of a healthy diet. Furthermore, it lays down rules on the control over advertisement of food products; and labelling and packaging restrictions. Part 10 sets out miscellaneous provisions on the inspection report, including microbiological assessment; control over breastfeeding or any other aspect of infant and young child nutrition; promotion of breast-milk substitutes and baby feeding accessories; record keeping obligation for food businesses; and food quality and safety offences and penalties.