A Guide to Food Safety Compliance for Fiji Businesses

By Jernese Macanawai

Fiji’s leading consumer watchdog, working with municipal health inspectors, recently uncovered “shocking” and “hazardous” conditions in restaurant kitchens in Lami, Nasinu and Nausori, with 93 establishments flagged for food safety and hygiene violations.

These infractions were first identified during inspections in December 2025 but were not “adequately addressed”, says the Consumer Council of Fiji.

“The recurrence of similar issues indicates that some establishments had not fully rectified the non-compliance highlighted during the earlier inspection. Recurring non-compliance with food safety and hygiene standards remains an ongoing concern within the food service sector.”

The findings prompted the Council’s chief executive officer, Seema Shandil, to call for sweeping changes, including more severe penalties for breaches, a ‘name and shame’ policy from local authorities, and for consumers to boycott “unhygienic restaurants”.

So, how do these inspections work, and how can businesses stay compliant? 

Here’s what you need to know about how you can meet basic public health and safety requirements and avoid costly penalties. 

Market surveillance

The Council conducts regular market surveillance across food-related and other businesses, including supermarkets, restaurants, bakeries, cafés, canteens, service stations, retail stores, and pharmacies, in most major towns and cities. Municipal health inspectors are usually engaged to strengthen surveillance in cases of repeated public health risks.

These activities assess compliance with the Food Safety Act 2003 and the Food Safety Regulations 2009, the main pieces of legislation ensuring food is handled, prepared, stored and sold safely to consumers.

During inspections, Consumer Council officers and sometimes municipal health inspectors check for compliance in the following areas:

• Valid licencing – Health Licence, Business Registration, National Fire Authority Certificate, Tobacco Licence, and Liquor Licence, where applicable;
• Proper personal protective equipment (PPE) worn by food handlers;
• Pests or animals within the premises;
• Expired or poor-quality food products;
• Overall hygiene and sanitation of the establishment;
• The condition and temperature of food warmers and freezers; and
• The issuance of proper receipts to consumers.

Penalties for Violations

Any establishment found in breach of the law and public health and safety requirements, such as operating without a valid licence or selling food under unsanitary conditions, may face fines imposed by the courts. Businesses may even be ordered to temporarily shut down and hand over unsafe food products to authorities if serious issues are identified. 

Those at the centre of last month’s inspections were issued violation or abatement notices by health inspectors. These notices outline the problems that must be corrected by the establishments within a certain timeframe, and failure to comply could lead to further legal action, closure orders, cancellation of licences and fines.

Basic Tips to Ensure Compliance

Any business involved in the preparation and sale of food for human consumption must maintain proper cleanliness and sanitation, store food at suitable temperatures, avoid cross-contamination between raw and cooked food, ensure proper personal hygiene practices among those handling food directly, and prevent expired, damaged, or contaminated food products from being sold to consumers. 

Businesses are also required to clearly display prices and provide proper food labels on the products they sell while holding valid operating and health licences. 

The Council says compliance with these standards is “essential” to safeguard public health and protect consumers from unsafe and unhygienic food products and services.