Food Safety Law, Roles and Responsibilities in Sri Lanka
What the exam tests
This domain tests the Sri Lankan legal framework, the roles of the Director General of Health Services, MOH and Public Health Inspectors, and the duties of food businesses and food handlers.
Core rules
- The main law is the Food Act No. 26 of 1980, supported by the Food Regulations 2011.
- The Director General of Health Services administers the Act; authorised officers, commonly Public Health Inspectors under the MOH, inspect premises and enforce the law.
- Local authorities license food premises and support sanitation and waste control.
- Food business operators must provide safe premises, potable water, trained and medically fit handlers, safe equipment and pest control, and must not sell unsafe or unfit food.
- Food handlers must follow hygiene rules, report illness, attend medical examinations and cooperate with inspections.
- Non-compliance can lead to notices, closure, fines or prosecution.
Worked example
A PHI finds uncovered cooked food, no handwash soap and a handler without a valid medical certificate. The officer can require correction and may take enforcement action. The operator cannot blame the handler alone: the business must provide facilities, supervision and training, while the handler must follow the rules and report illness.
Traps that cost marks
- Thinking food law applies only to restaurants; it covers food businesses across the chain.
- Believing food safety is solely the PHI's job; operators and handlers have legal duties.
- Treating a medical certificate as lifelong.
- Ignoring inspection notices; they can escalate.
- Assuming training is optional; handlers must know their legal and hygiene responsibilities.