The National Food Safety Policy is composed of five Parts. The primary objective of this Policy is to protect and promote better health for the people of Lao PDR by ensuring safe, hygienic and nutritious food which would reduce morbidity and mortality due to food borne illness and promote safe food production and international and domestic trade in safe food. It serves as a reference for implementing the control and management of quality and safety of food in Lao PDR, throughout the food chain, including the growth cultivation, rearing, processing, service, industrial production, storage, purchase, transportation, importation-exportation, and distribution to the point of consumption, and international technical cooperation and scientific research. It is necessary to establish an integrated national food safety policy that is coherent with other aspects of government policy in a new period of socio-economic development. The National Food Safety Policy emphasizes a science- and risk-based approach to protect consumer health and ensure fair trade practices. It also promotes transparency and the participation of all stakeholders from farm to table in decision-making.
The Policy is divided as follows: Introduction (I); Terms of definitions, Scope and Objectives (II); Essential Elements of the National Food Safety Policy (III); Organizational Responsibilities and Coordination (IV); Implementation (V).