The Maldives Food and Drug Authority has completed a specialized training programme in Malé focused on food safety and hygiene protocols, certifying 34 professionals from the food service and hospitality industries.
The capacity-building initiative was organized to reinforce institutional readiness and compliance among commercial food business operators ahead of stricter regulatory oversight planned across the country.
Training curriculum and standards
According to the MFDA, the programme covered critical principles of food preparation safety, cross-contamination prevention, temperature control management, and chemical hygiene standards. Participants included kitchen supervisors, food safety officers, and restaurant managers operating across the Greater Malé area.
The authority emphasized that the modules were designed to align local commercial practices with international Hazard Analysis and Critical Control Points (HACCP) standards:
"Ensuring that food handlers understand preventive sanitation and safe processing practices is paramount to safeguarding public health and preventing foodborne illness outbreaks," an MFDA training coordinator noted.
Regulatory transition under Food Security legislation
The training comes as public health regulators prepare for enhanced enforcement under the national Food Security Act framework. The law establishes comprehensive legal requirements governing the handling, packaging, labelling, and storage of consumable products, whether locally prepared or imported.
Under the forthcoming statutory regime, authorities including the MFDA and the Health Protection Agency will possess broadened inspection powers covering commercial food manufacturing premises, storage warehouses, and dining establishments. Officials indicated that further training workshops will be rolled out across regional atolls over the coming months to assist businesses in meeting updated licensing criteria.
