The following information has been provided by the World Health Organisation (WHO) as a contribution to this project. It is authorised information provided to the WHO by the relevant government. The project would welcome additional material in the usual FLIP2000 format.
The Director of Health is responsible for the safety of food on the three atolls. There are no specific food safety staff in Tokelau and the practical administration of food safety procedures is under the direct supervision of the Medical Officer on each atoll. Each atoll has a hospital staffed with a Medical Officer and several nurses. Owing to the size of the atolls and the population (total country population is 1600), the resident health workers have many roles that they undertake and food inspection is one of them.
Food hygiene education is part of the Primary Health Care service on the atolls and is totally integrated into the health service. There is no analytical service available and it is only with difficulty that samples can be sent to New Zealand in an emergency situation. Shipping to the atolls is the only means of transport and on an average of at least six weeks pass between each boat's arrival.
There is no specific food legislation but controls may be exercised under the Health Regulations.
Currently there are no premises that sell prepared food. Canned and pre-packed food is sold in limited supplies through three Government owned stores. With shipped goods arriving only every six weeks or so, most food items are purchased from the stores within days of arrival.
Foodborne diseases are reportable to the Medical Officer and annual disease statistics are available from the office of the Director of Health.