Food Safety

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Animals intended for human consumption must be slaughtered in approved locations, either at an abattoir provided by the local authority or at a place approved by the Medical Officer. Game meat is exempt from this requirement and is considered suitable under The Food Safety Act, 2019. Operating a slaughterhouse requires a permit and operating without one is a criminal offense. The law sets minimum standards for design, construction, and hygiene, and a certificate of compliance is granted after a health inspection. 
Meat inspectors have the power to enter premises, inspect livestock and carcasses, and prohibit slaughter if necessary. The Food Safety Act establishes the Food Safety Coordinating Committee to oversee food safety matters, including a scientific committee. The Wildlife Act allows the Minister responsible for wildlife to control, prohibit, or impose conditions on the trade and movement of game or protected animals, or the trade in their carcases, meat and skins, from a specified area for a period of time specified in an order. It is not explicitly stated that the restrictions can be taken for food safety reasons.
There are no specific provisions on basic hygiene practices for hunters, but the Food Safety Act prohibits handling food under unsanitary conditions
Food shall be stored and transported in a manner that preserves its composition, quality and purity, and that minimizes the dissipation of its nutritive properties from climate and other deteriorating conditions; however, storage, transportation, and post-mortem inspection of wild game meat lack specific regulations. 
Permits are required for the movement of animals, animal products, or prescribed products. The Fisheries Regulations set standards for industrial vessels, fish preparation and freezing areas, and fish factories to minimize contamination risks.
Animals awaiting slaughter must be fed, watered and treated with proper care and be kept by the owner in the pens provided for that purpose. Cleansing procedures and maintaining livestock free from tick infestation are compulsory before moving the livestock. Appropriate withdrawal of food prior to slaughter is not required.

Post-mortem inspections are conducted on animal carcasses intended for trade, and meat or fish unfit for human consumption is declared by inspectors. Food must be stored, transported, and labelled appropriately, and false or misleading labelling is prohibited. Health clearance certificates are required for handling, storing, selling, and disposing of food.  An appropriate enforcement authority shall monitor the production, distribution, marketing, advertisement, importation and exportation of food and food additives to ensure they meet the standards of food safety. 
In factories or premises used for processing fish or fish products, there shall be a register of the processing of fish and fish products carried out; they shall be preserved by salting, smoking or drying and the conditions of storage shall be indicated on the packaging 
Processing areas and equipment should not be used for animal feed or inedible products if contamination is possible. The Minister can issue regulations regarding records keeping by persons and businesses regulated under Food Safety Act, 2019. 
Criminal sanctions and recall procedures are established for offenses and unsafe products.
Health clearance and import permits are required for importing food ,export permits are required, and additional requirements can be set to prevent disease introduction. Meat shall be inspected upon arrival and prior to release to the importer. Inspectors can refuse importation, seize, destroy, detain or dispose of an article, imported or exported that does not comply with the food safety provisions or that is likely to cause harm or have adverse effects on human health or life. 
The Food Safety Coordinating Committee ensures food safety and includes representation from various groups. Local authorities have powers to control food-related activities, and the Competition and Consumer Protection Tribunal handles consumer product safety issues. 
The Food Safety Committee should consult and cooperate with any state institution in the implementation of the Food Safety Act and recognize the role of other agencies in implementing matters relating to food safety. Furthermore, it should coordinate activities and responses among enforcement agencies. An appropriate enforcement authority or regulatory services centre shall keep a register of regulatory health clearances and certificates.