October 2006
A detailed description of the Samoan food control system has been provided in a paper prepared for the 9th Session of the FAO/WHO Coordinating Committee For North America and the South West Pacific, 10-13 October 2006. See:
October 2006
Extract from the Report of the 9 th Session of the FAO/WHO Coordinating Committee For North America and the South West Pacific, 10-13 October 2006 (See: http://www.codexalimentarius.net/download/report/667/al30_32e.pdf )
Samoa is currently adopting the relevant provisions of the current draft Codex Code of Hygienic Practice for Egg Products into the draft Samoan egg standard; the fishery legislation was also developed from Codex texts and Samoa will continue using Codex standards and related texts as benchmarks to all its food standards.
Samoa has experienced difficulties in the use or application of Codex standards and related texts at the national and regional level. It still requires experts for drafting relevant provisions; there is a lack of laboratories to conduct analyses that could provide sound scientific advice; there are inadequate funds to hire experts from the region; and there is a need to train staff of relevant ministries.
The responsibility for food safety administration lies with the Director-General of Health through the Chief, Division of Public Health and Chief Health Inspector. There are 9 Health Inspectors and 17 Assistant Health Inspectors, who, in addition to other public health functions, conduct inspection of food premises. The Health Inspectors are holders of the Royal Society of Health Public Health Inspectors Diploma and the Assistant Health Inspectors are holders of a Certificate of Health Inspection. Both courses contain a large food safety component. Approximately 30% of a Health Inspector's time in the field is utilized on food safety activities.
Meat inspection at the point of slaughter is carried out by Department of Agriculture inspectors. The majority of these inspectors are trained on the job and under the supervision of a veterinarian.
Food handlers courses are run from time to time by the Health Department for food handlers in private industry. These courses are free and cover basic safe food handling procedures, cleanliness of premises and personal hygiene.
The food laws currently in force are the Food and Drugs Act (without regulations) and the Health Ordinance with supplementary regulations applying to food premises. Proposals have been made for updating of the food legislation.
Food premises are licensed by the Inland Revenue Department upon approval of the Health Department and any food premises constituting a danger to health may be closed by the Director-General of Health upon the receipt of an adverse report from a Health Inspector.
The legislation sets down labelling requirement as to statement of content and additives in food for sale. Advertising is also regulated under Section II of the Food and Drugs Act.
Specific regulations under the Health Ordinance relate to the running of restaurants and eating houses but contain. outdated technical requirements.
Both Government and private medical practitioners are required by law to notify the Director-General of Health of any cases of foodborne disease or food poisoning.