The Maldives Food and Drug Authority (MFDA) has implemented new regulations prohibiting home-based food manufacturers from using ingredients or hire employees outside of their own household.
The MFDA has published two key documents on its Dhirithi Portal and the Ministry of Health website. It is the “Standard of Practice in the Production and Sale of Food for Personal Consumption” and the “Regulations for Registration of Food Processors for Personal Consumption.” Under these regulations, home-based food manufacturers must meet specific standards to obtain a production permit. Manufacturers must submit details about their facilities and products through the online portal using eFaas login credentials to register. The regulations also allow for inspections to ensure compliance, and manufacturers are required to submit annual checklists and declarations to the authority.
The standards for food production include regularly cleaning food storage refrigerators, ensuring the work environment does not pose health risks from air pollution, garbage, or loud noise, and restricting the use of additional workers or employees to household members only. Unauthorised persons are not allowed in the kitchen during food preparation, and food sold must be labeled in accordance with the National Standard for Labeling of Sealed Foods.
Additionally, it prohibits the use of large-scale production equipment, and food handlers must complete a "Basic Food Safety Course" or equivalent training provided by MFDA. The food processing area must be protected from pests such as flies, cockroaches, and rodents, and products with a shelf life of less than 24 hours must be labeled with the manufacturer's name and registration number.
The regulations also set cleanliness standards for kitchens and food handling equipment. It includes maintaining clean food preparation areas and utensils, setting designated times for food preparation, ensuring access to handwashing facilities, and providing a sink with a reliable water supply. Other requirements include keeping chilled food below five degrees Celsius, maintaining hot food above 60 degrees Celsius, and ensuring that dishwashing sponges and cleaning utensils are in good condition.
The new regulations have been introduced following concerns over deteriorating hygiene standards in home-based food production. Recent actions, including those by Maldives Immigration to crack down on illegal businesses run by foreigners, have revealed that some food is being prepared and sold in unhygienic conditions.