Food Safety Act 2010 (Chapter 19).

This Act lays down rules for the registration and licensing of food businesses; food safety obligations; training of food handlers by the health authorities; prohibition of obtaining food from closed areas; declaration of any food as a prohibited product; food safety and hygiene requirements with a farm to fork approach; appointment, certification, powers and duties of food inspectors; sampling and analysis of food; seizure, destruction and forfeiture of any article which contravenes this Act or its regulations or standards; and food safety offences and related penalties. All food businesses’ premises, other than those food businesses engaged in primary production only, shall be registered with the Ministry of Health before initiating operations and those food business’ premises shall be inspected by a food inspector prior to the license being provided. Moreover, the operators of food businesses shall take all precautions necessary to ensure the safety of food imported, exported, processed, handled, stored, displayed or sold by the business.