The Food Act No. 26 of 1980 is Sri Lanka’s main legal framework for food safety, managed by the Ministry of Health. The Director General of Health Services acts as the Chief Food Authority, supported by other officials through the Food Control Administration Unit (FCAU)
The FCAU handles the regulation of imported and local food, and issues export certificates. Over 30 specific regulations fall under the Act, regularly updated to address current food safety needs and ensure public protection.
To ensure all food is safe and wholesome for human consumption.
To prevent the sale of adulterated or contaminated food.
To provide truthful and accurate food labelling.
To protect public health and consumer rights.
To ensure fair trade practices in the food industry.