To protect consumers from foodborne illnesses and ensure that the food they eat is safe, wholesome, and nutritious.
Objectives
1. Prevention of Foodborne Illnesses: To prevent illnesses caused by consuming contaminated or unsafe food.
2. Protection of Public Health: To safeguard public health by ensuring that food is produced, processed, stored, and distributed in a safe and sanitary manner.
3. Promotion of Food Quality: To promote the quality of food by ensuring that it is free from contaminants, adulterants, and other hazards.
4. Enhancement of Consumer Confidence: To enhance consumer confidence in the safety and quality of food.
5. Support for Economic Development: To support economic development by ensuring that food is produced and traded in a safe and efficient manner.
6. Compliance with Regulations: To ensure compliance with national and international food safety regulations and standards.
7. Continuous Improvement: To continuously improve food safety practices and procedures throughout the food supply chain.