LAO PEOPLE’S DEMOCRATIC REPUBLIC 
PEACE INDEPENDENCE DEMOCRACY UNITY 
PROSPERITY 
________________ 
 
National Assembly                                            
 
No. /NA 
Vientiane Capital, Date: …/…2013 
 
  
“Draft” 
LAW ON FOOD 
(Amended) 
(April 30, 2013 draft sent to the Nati onal Assembly for consideration) 
 
Part I 
General Provisions 
 
Article 1 (amended). Objective  
This Law defines principles, regul ations and measures on the management, 
monitoring and inspection of food [and]  food business to ensure quality, 
effectiveness, safety and nutrition and to aim at protecting consumers’ health, 
promoting food business, andcontributing to  the protection and development of the 
nation.    
 
Article 2 (amended). Food  
Food means any article or substance, whether processed, semi-processed or 
primary food (fresh and raw food), that  is intended for human consumption, which 
includes drinks, chewing gum and other pro ducts and any substance that is used in 
the manufacture, preparation or  treatment of food, but d oes not include cosmetics, 
tobacco and substances used only as therapeutic substances. 
 
Article 3 (amended). Definitions 
 
Terms used in this Law have the following meanings: 
 
1. Food safety  means the assurance t hat food will not harm  consumers when it is 
manufactured, prepared, sold, distributed or consumed according to its intended 
use; 
2. Equivalence means the capability of different food inspection and 
certificationsystems to m eet the same objectives;  3. Additive  means any substance that is added to food for technical purposes, 
including shape, taste, smell, color and et c., and that is used in manufacturing , 
processing, treatment, pack aging, transportation and storing of such food [such 
that it] may directly or indirect ly affect the nature of food;  
4. Adulterate  means adding or removing any object into, out of, or as a substitute 
for another substance that causes  foodt o have no quality, be substandard and to 
provide a false impression or hide defec ts that may harm consumers’ health;  
5. Contaminant  means any substance t hat is present [in a f ood] as a result of 
manufacturing, preparation, tr eatment, storing, packing, packaging, transportation 
[of food] and from the environment;  
6. Contaminated food  means food that containsc ontamination, germs, toxic 
chemical substances, adulterated materials or  contains other substances in  a 
quantity or amount that ex ceeds the standards that are dangerous to the health 
of the consumers; 
7. Counterfeit food  means food where its [original] i ngredient is  replacedby other 
material, food that is produced to hide def ective quality or counterfeit food, food 
with labelling that deceives consumers with regard to th e quality and quantity or 
food that uses a trademark from another r egistered food; 
8. Food treatment means the change of the nature of a food, such as from 
techniques for the storage, pas teurization, change of shape, color, smell, taste of 
food and etc. 
9. Food business means any business activity involving manufacturing, 
processing,  packaging,  labeling, dist ributing and serving, storage, transport, 
export, import, transit, suppl y,  certification, analysis [and]   donation [for food], 
which excludes the selling of street f ood and the selling of [prepared] food in the 
market ;  
10. Food handler  means a person who directly handles  and contacts food or  
surfaces and other utensil  used with f ood  and other persons involved in the 
manufacturing, processing and serving of food;   
11. Food business operator means an individual, legal entity or organization  
authorized to operate a food business in a ccordance with laws and regulations of 
Lao PDR; 
12. Hazard Analysis and Crit ical Control Point  (HACCP)  means  a system which 
identifies, evaluates and controls hazards  [that can] significantly [impact] food 
safety; 
13. [Food] hygiene  means the observance of standards  of [hygienic] good practice 
aimed at  avoiding contamination in food; 
14. Label  means any mark, pictorial or descr iptive information attached to a food 
container  for the purpose of providin g information on food, and the use, storage, 
manufacturer, distri butor [of food];   
15. Package  means any material used to pl ace and package all types of food, 
whether opened or closed, where such package shall be consistent with its 
intended use and as defined by standards and regulations;   
16. Premises  refers to any building or other structure, whether permanent or 
otherwise, that includes tr ansport,  land on which such building or structuresare 
and any adjoining area, streetside that is used for manufacturing, processing, 
sale, packaging,  treatmen t, transport and storage of food;  
17. Street food  means ready-to-eat food and drink that  is sold along the sides of a 
street and other public places; 18. Traceability  means the ability to follow the hi story of the circulation of food 
through specified stage(s) of manufa cturing, processing and distribution; 
19. Recall means the action of removing sub-standar d [and] counterfeit food that is 
unsafe and [that can cause] harm to t he health of consumers where such food 
has already been supplied to and reaches consumers.    
20. Primary product  means raw materials obtained from  the soil, water or products 
from plantations, husbandry and fishery, in cluding non-timber forest products  
used as food ;   
21. Lot refers to a manufactured food product that  has  the same standard, using the 
same raw materials and components;    
22. Risk analysis means procedures of risk assessment, management and 
communication; 
23. Nutrition  means food that is nutritious, useful and safe to enable physical 
growth,balance and to enhanc e mental development;  
24. Vulnerable population refers to children under five years old , elderly, pregnant 
women, sick people and immune compromise.  
 
 
Article 4 (amended). Food Policy  
The State promotes domestic and fore ign individuals, legal entities and 
organizations to invest in food businesses, w hether traditional or in ternational, in the 
areas of manufacturing, processing, servi ng, storage, distribution and transport of 
food to meet domestic c onsumption and for export. 
 The State should provide information to citizens on the consumption of safe, 
quality and nutritious food; and provide faci lities, personnel, vehicles and financial 
support for food [safety] management  activities as appropriate. 
 
Article 5 (new). Food [Safety] Principles  
 
Food [safety] management shall comply with the following main principles: 
 
1. Ensure the protection of health, lives, rights and interests of consumers at the 
appropriate level;   
2. Carry out food business in a correc t, quality, safe, transparent, fair and 
accountable manner; 
3. Ensure food safety control measures; 4. Ensure consistency with internatio nal standards, treaties and agreements to 
which Lao PDR is a party.      
Article 6 (amended).Obligations of Ci tizens on Food [Safety] Management 
 
Lao citizens, permanent residents, aliens and foreign individuals residing in 
the Lao PDR are obliged to contribute to the management and inspection of  
manufacturing, preparation, st orage, serving, distributi on, donation and transport of 
food to ensure that the food is safe and of [good] quality and meets standards, [to 
ensure] public awareness of health educatio n with regard to food safety, nutrition, 
consumption of hygienic food and [to ensure]  limitat ion of exaggerated 
advertisement that causes negative impacts on health.   
 
 Article 7 (new). Sc ope of Application 
 
This Law applies to both domestic and fo reign individuals, legal entities or 
organizations operating food business as defined in Chapter 1, Part III of this Law, 
including street food and food supplied in t he markets of Lao PDR, except food that 
is processed for household consumption. 
 
 Article 8 (amended). In ternational Cooperation 
 
The State promotes foreign, regional  and international cooperationin the 
areas of food [safety] thr ough the exchange of experienc e, information, science and 
technology, human resource development, technical assistance and financial 
support, and in compliance with internati onal treaties and agreements to which Lao 
PDR is a party.    
 
 
 
PART II 
FOOD SAFETY STANDARDS AND CONTROL 
 
CHAPTER 1 
FOOD STANDARD 
 
Article 9 (amended). Food Standards  
Any food manufactured, exported, impor ted and distributed in Lao PDR shall 
comply with the food safety standards of the Food [Safety] Manage ment Authority.  
 The establishment and development of food standards shall consider local 
facts and conditions relating to plantati on, livestock, manufacturing, handling, 
processing, storage and transport of f ood and shall be based on risk analysis 
according to a scientific basis.  .  Wher e such standards do not exist in Lao PDR, 
Codex Alimentarius Commission standardsshall be applied.  
 
 
 Article 10 (amended). Groups of Food  
 
Food is categorized into three groups: 
 1. Carbohydrates; 2. Proteins; 3. Vitamins and minerals.  
 
Article 11. Carbohydrate 
 
Carbohydrate refers to the food group that gives the body power, enabling 
the body to be active, such as: rice, ani mal and plant oils, flour, sugar, and others 
that create energy. 
 
 
Article 12. Protein 
 
Protein refers to the food group that  helps to build up body growth and 
immunity to germs, such as: meat, fish, milk, eggs and various types of beans. 
 
Article 13. Vitamin and Minerals  
Vitamins and minerals refer to the f ood group that is necessary for physical 
and mental development and that helps to  increase physical immunity against 
germs, such as: vegetables, fruits, vi tamins, iodine, and other minerals. 
 Article 14 (new).   Additives 
 
Additives used in food manufacturing, processing, and treatment in the Lao 
PDR shall be based on additives approved by Codex and ASEAN. 
 Additives have no nutritious value, ar e not a main food i ngredient and cannot 
be directly consumed as food.  
 
Article 15 (new). Food Risk Level  
Food risk is categorized according to t he food characteristics, risk-causing 
factors and vulnerable populations, which c an be divided into three levels --high, 
medium and low levels.  
 Food that is risky for children,  s upplementary food and new food that has 
never been consumed shall be safe for c onsumers and consist ent with standards 
and defined laws and regulations.  
Article 16. HighRisk Food 
 
High risk food is food prepared for vul nerable populations, including children 
under five years old, elderly, patients, sick persons, low immunity persons or special 
food including smoked food,  food wrapped without air, c anned food, infant food and any process that extends the expiry date of food and ready-to-eat food, milk 
products, shrimp, shells, raw eggs in food,  food for sick persons, and all types of 
food that have high risks and with high pr oteins that need to have temperature 
control system. 
 
Article 17. Medium Risk Food 
 
Medium risk food is food that come s from processing premises and 
restaurants that serve variet ies of menus, handing with raw materials, complicated 
preparation, boiling, frozen, warming up wit h hazardous food such as ready-to-eat 
food or [instant food] that  needs heating and immediate serving such as raw meat 
and chicken that needs to be well cooked befor e consumption, frozen fish products, 
food products with low gas, fruit juices and others. 
 
Article 18. Low Risk Food 
 
Low risk food is food that is sold in retail shops, packaged food for 
consumption of non-vulnerable populations, fast food, [f ood served in] restaurants 
that have limited menus, fast prepared and served food, food that is frozen and 
heating in a short time, processed food,  raw materials keeping for processing, 
packaged food or instant food and others. 
  
CHAPTER 2 
FOOD SAFETY [CONTROL] 
 
Article 19 (new). Food Safety [Control]  
To make food safe, wholesome and appropr iate for consumption, all aspects 
and quality need to be controlled in all proces ses involved with the food chain from 
farm to table.   
 
Article 20 (new) Food Safety [Control] Measures  
 
Food safety [control] measures shall: 
- be applied to the extent that is necessa ry, on the level of risks and  consistent 
with the international standards, Codex and ASEAN on food safety; 
- be based on risk assessment that is carried out in an independent, objective 
and transparent manner based on the [a vailable] scientific evidence; 
- shall not create unnecessary barrier s to trade and not discriminate between 
domestic and foreign products or producers, nor among foreign countries 
where similar conditions prevail.   
 
Article 21 (new). Traini ng and Raising Awareness 
 
Training and awareness raising activiti es shall be carried out in a systematic, 
continuous and widespread basis through va rious means in order to make 
consumers aware of and to understand [the importance of] food safety and 
consumption of nutritious food. Food bus iness operators shall be educated and have understanding on principles of  good production practices according to processes of 
the food chain.   
 
Article 22 (new). Food-borne illnesses 
 
A food-borne illness is a sickness caused by  the consumption of food that is 
contaminated with germs, hazardous c hemical substancesand poisonous plants 
from nature. 
 Food-borne illnesses shall be reported to the Public Health Sector to take 
emergency response and immediate solution.   
 
Article 23 (new). Food Emergency Response  
 
When food-borne illnesses or outbreak of  diseases from food occur, the 
response measures shall be carried out as follows:  
 
 Develop a response plan immediately; 
 Establish  an emergency m anagement and response team;  
 Establish a well-structured communication point; 
 Set up mechanisms for early-warnings. 
 Article 24 (new). Food Safety System  
Food [that is] manufactured, process ed, distributedexported and imported 
shall be safe for consumers. Food that is safe shall comply with the principles of 
good manufacturing [and] hygienic practi ces, hazard analysis, dangerous-point 
control and other practices. 
 Food safety shall be certified and approved by the Ministry of Public Health. 
 
Article 25 (new). [Food] Laboratory 
 
Food laboratory is a laboratory that analyzes food quality in order to certify 
food quality and safety according to defined st andards as established by the Ministry 
of Public Health or any standard laborat ory in Lao PDR or foreign countries as 
recognized by the Ministry of Public Health.  
 
 
 
 
  
 
  PART III 
FOOD BUSINESSES 
 
CHAPTER 1 
FOOD BUSINESSES 
 
Article 26 (amended). Food Businesses  
Business activities that are food bus inesses consist of manufacturing, 
processing, treatment, packagi ng, labeling, distributing, serving and supply, storage, 
transportation, export, import, tr ansit, certification, analysis  [and] donation that shall 
be in line with Article 42 of this Law and other relevant laws and regulations. 
 
Article 27. Food Manufacturing  
Food manufacturing is a process of taki ng any article or substance to prepare 
process [and] manufacture it into food by production methods, including planting 
[crops] and raising [animals].  
 Food manufacturing shall be safe and co mply with hygienic principles and 
good food manufacturing practice. 
 
Article 28 (amended). Food Processing  
 
Food processing is the process of taking materials to cook into food, which 
shall be safe, hygienic and have quality as follows: 
- Raw materials used for food proc essing shall assure nutrition; 
- Meat, fish, shell, shrimp and other s shall be clean and cooked; vegetables 
[and] fruits shall be washed to  make sure they are clean; 
- Premises and utensils, including bowls, plates, spoons and other utensils that 
are used in processing  shall be clean; 
- Foods processors shall be free of co mmunicable diseases, personal hygiene 
and [have] clean dress and subject to health  examination at least once a year. 
 
Article 29 (new). Food Packaging 
 
Food packaging shall comply with good hygienic principles and use 
materials that are suitable with the charac teristics of each type of food, and [shall] 
secure food quality and safety. 
 
Article 30 (new). Food Labeling  
Food that is distributed, sold, se rved, exports, imported and donated in Lao 
PDR shall be labeled in Lao language and/ or a major inte rnational language 
indicating the correct details and information for the food.   
 
 
 Article 31 (amended) . Food Distribution  
 
Domestic food distribution comprises of wholesale, retail sale [and] donation, 
which shall comply with specified laws and regulations to ensure safety and quality 
of food for the consumer. 
 
Article 32 (amended). Food Service and Supply  
Food service and supply at places includ ing educational institutions, hotels, 
restaurants, hospitals, weddi ng parties, important offici al events and other events, 
shall ensure the safety, hygiene and quality of food according to the standards and 
[hygienic] principles on food as defined by laws and regulations.   
 
Article 33 (amended).Storage   
In order to ensure that the quality of food is not degraded, that food has not 
perished and are available under  conditions that are cons umable, it shall be stored 
according to the requirements defined for [ each] specific type of food and [shall] 
comply with good storage principles  to secure food safety.   
 
Article 34 (new). Food Transportation  
The transportation of food to its final destination shall ensure food quality 
[and] safety and shall comply with specific  requirements of each type of food and 
comply with good transportation pr inciples and shall be clean. 
 
Article 35 (amended). Food Export 
 
Food that is exported from  the Lao PDR shall meet the standards and safety 
[requirements] as specified in this Law and ce rtified by the Ministry of Public Health 
as well as comply with the requirem ents of the importi ng countries.   
 
Article 36 (amended). Food Import 
 
Individuals, legal entities or organizati ons wishing to import food shall submit 
complete documents, including analysis certific ate from the official laboratory of the 
country of origin, quality and safety cert ificates and other re levant documents, and 
ask for permission from the Mini stry of Public Health and or Provincial [and] Capital 
Department of Public Heal th depending on each case. 
 
Food imported for household consumpti on and for the society shall ensure 
safety, hygiene and quality. The import of food for society is subject to the standards, 
quality and safety certification of the Ministry of Public Health. 
Requirements and procedures  on the importation of food are defined in 
separate regulations. 
 
    Article 37 (new). Food Transit 
 
Individuals, legal entities or organiza tions wishing to transport food from one 
country in transit through Lao PDR to a third country, shall be permitted by the 
Ministry of Public Health or Provincial [and] Capital Department of Public Health 
depending on each case. The transit shall be  carried out by submitting prescribed 
information to a food and drug inspector at a designated entry checkpoint. 
 The transport of transit food shall be in  closed [and] sealed containers and 
shall comply with transit requi rements.  Where t here is a transshipment of goods to 
another truck or unloaded to a warehouse before it  is transited, it shall be certified by 
the food and drug inspector in terms of quantity and types of goods declared to be 
transited to a third country and [shall]  make a memo [with the appropriate 
information] and notify the exit checkpoi nt where such goods  will be transited. 
 
Article 38 (new). Food Advertisement 
 
Food advertisement is allo wed only if its content [and] format are approved by 
the Ministry of Public Health  and other relevant sectors.  
 The content and format of food advertisement: 
 
 shall be clear and consistent with the facts in terms of types, kinds, 
characteristics and quality of f ood, and with trademarks and services; 
 contain complete information on food; 
 shall not insult and slender the m anufacturing and services of others; 
 Exhibit food at various events. 
 
The advertisement can be carried in all fo rms, including advertisement in horizontal 
way and through mass media.  
 
Article 39 (new). Food Quality Certification 
 
Before a food product is distributed, impor ted, exported, served or donated, it 
is subject to inspection and certification of quality from the Ministry  of Public Health. 
Individuals, legal entities or organizati ons wishing to operate a business in 
[food] certification shall be authorized by the Ministry of Public Health.   
 
Article 40 (new). Food Analysis  
Individuals, legal entities or organizati ons wishing to operate a business in 
food analysis shall comply with good laborat ory practice principles and relevant 
international standards and shall be certified and authorized by the Mi nistry of Public 
Health. 
 
    Article 41 (amended). Food Donation 
 
Individuals, legal entities or organizati ons wishing to donate food or giving 
food aid from domestic or foreign countries  to Lao PDR shall ensure that such food 
[meets]  quality and safety [s tandard] by being certified by  the country of origin and 
authorized by the Ministry of Public Health. 
  
CHAPTER 2 
FOOD BUSINESS CONTROL 
 
Article 42 (amended). Food Business  
Individual, legal entities or organizations wishing to operate a food business 
shall file an application as defined in the Law on Investment  Promotion and Law on 
Enterprises to the Industry and Commerce Sect or for consideration after a technical 
approval is received from the Mi nistry of Public Health.   
 
Article 43 (new). Registration of a Food Product  
Individuals, legal entities or organizati ons that are granted a business license, 
before operating a business in  the manufacturing, distri bution, importandexport of 
their [food] products shall be registered with the competent  Public Health Sector. 
 
A list of products, procedures and require ments of registrati on are defined in 
specific regulations. 
 
 
Article 44 (new). Collection of Fees and Charges 
 
The collection of fees and technical service charges on food shall be applied 
according to the relevant legislation  in each period. 
 
Article 45 (new). Protection of  Intellectual Property on Food 
 
The State protects and maintains conf idential information of those who are 
registered for food [as a food business] acco rding to this Law and [shall] comply with 
the Law on Intellectual Property and inter national treaties and agreements to which 
Lao PDR is a party. 
 
Article 46 (new). Traceability  
Individuals, legal entities or organiza tions may participate in traceability 
[activities] to find out sources of ra w materials, suppliers, manufacturers and 
information on the supply of food products  that harm consum ers’ health.   
 Traceability is one of t he obligations of [food]  business operators. 
 
  Article 47 (new). Recall 
 
Where a food business operator is aware that their products are 
unwholesome and harm consumers’ health, t he food business operator shall recall 
their food and improve or dispose their food according to t he agreement of the 
Ministry of Public Health.    
 The food business operator shall be re sponsible for all costs occurred with 
respect to the recall and disposal of their food. 
 The disposal of food shall be done in the presence of food and drug officials 
and representatives from relevant sectors.   
 
Article 48 (new). Food Unfit for Consumption 
 
Where a food and drug inspector finds that food is unfit for [human] 
consumption, the inspector shall: 
 
1. seize and confiscate such food, [and r equire that such food is not allowed 
to be sold or moved to other places];     
2. remove such food to a specified place;   3. order the immediate destruction of the food. 
 
Where any action mentioned above is taken, the food inspector shall 
immediately notify higher levels in his/ her organization and notify other relevant 
authorities so that all necessary measures are taken to ensure public safety and the 
protection of consumers, includi ng giving public warnings.   
 
Article 49 (new). Food for Vulnerable Populations 
 
The processing, sale and serving of f ood, and  donation [of food] to schools, 
hospitals and other places, to vulnerable po pulations shall ensure that the food is 
hygienic, safe, wholesome and nutritious.  
 
 Article 50 (new). Selling of Street Food  
Sellers of street  food shall comply with good hygienic practice for the 
processing, selling and serving of food as defined in the laws and regulations.   
 
Article 51 (new). Suspen sion and Withdrawal  
 
The suspension and withdrawal of food regi stration is carried out in case of 
the outbreak of diseases or an emer gency caused by poisoned food depending on 
each case by coordinating wit h relevant sectors.   
 
The food and drug inspector shall assess the implementation of measures on 
suspension. Where such problems are re solved, the food and drug inspector shall 
allow [the food business operator] to resume operat ions.     
  
PART IV 
RIGHTS AND OBLIGATIONS OF FOOD BUSINESS 
OPERATORS AND CONSUMERS 
 
Article 52 (amended). Rights and Oblig ations of Food Business Operators 
 
Food business operators have the right to: 
- accompanyfood and drug inspectors while on [inspection] duties; 
- be informed about the objectives and results of inspection;  
- appeal on the violations of  their rights on food busine ss or treatment made by 
food  and drug inspectors; 
- implement other rights as defi ned in the laws and regulations. 
 
Food business operators have the following obligations: 
- Strictly comply with the laws and regulations related to food; 
- Ensure that the manufacturing, di stribution, serving, import, export and 
donation of food shall have quality and safety; 
- Pay for damages caused by their faults on food business operations; 
- Facilitate officials during their inspection duties; 
- Carry out traceability and recall of unfit and unsafe food for consumption; 
- Implement other obligat ions as defined in the laws and regulations. 
 
Article 53. Rights and Oblig ations of Food Consumers 
 
Food consumers have the following rights: 
 
1. Being served with safe food that  is appropriate for consumption; 
2. Receive correct information on food, nutri tious ingredients, safety and quality, 
storage and know how [in order] to select food for consumption; 
3. Being protected from deceptive practices and wrong information with regard 
to the package, label, advertisement and sale of food; 
4. Return food or receive compensat ion for damages made by a food business 
operator that is unfit fo r consumption or unsafe; 
5. Implement other rights as defined in other relevant laws and regulations.   
 
Food consumers have the following obligations: 
- Strictly comply with the laws and regulations related to food [safety]; 
- Inform to the Public Health Sector immediatel y with regard to a business 
operator who manufactures unsafe, non-quality, degraded [ and] counterfeit 
food and food-borne illnesses; 
- Implement other obligations  as defined in other relevant laws and regulations.  
  
 PART V 
PROHIBITIONS 
 
Article 54 (amended). Prohibition s for Food Business Operators 
 
Food business operators are prohib ited to perform the following: 
 
1. operate a food business without authorization from the Public Health and 
relevant sectors;  
2. manufacture, process, export, im port, distribute, serve and donate unsafe 
food to consumers and cause damage to th e environment, in violation of laws 
and regulations, fine-tradition, causing danger to human lives and health and 
assets of other people and society;   
3. use additives that are not spec ified in  laws or regulations;  
4. use raw materials that have residues fr om insecticides, pesticides, herbicides, 
antibiotics, hormones, heavy metal and othe r substances that exceed defined 
limits;  
5. use toxic chemicals, narcotics, subst ances that damage nerves, colorants that 
endanger health and food additives ov er the defined limits in the 
manufacturing and processing of food;  
6. use prohibited chemical subst ances in food business operations;  
7. manufacture, sell, package or store food in unsafe containers to consumers;  
8. use toxic, dirty or inappropriate mate rials for packaging, such as newspapers, 
printed papers and bags for fertilizers,  animal feed, cement and other 
materials;  
9. advertise food that exaggerate the fact s, overstates the wholesomeness for 
treatment which lead to misunderstanding to consumers, violating the laws 
and regulations on food advertisement;  
10. selling unpacked food along the street side; 
11.distributing and  advertisi ng food that has  fat, salt and sugar higher [than the 
defined  limits], such as , added artificial  color, smell [and] taste aiming at 
pursuing consumers, particularly children;  
12. Other behaviors that viol ate the laws and regulations.  
 
Article 55 (new). Prohibitions for Authorities and Food and Drug Inspectors 
 
Food and drug personnel and inspectors ar e prohibited to act as follows: 
 
1. Perform duties in an unfair or biased manner [and] inconsis tent with the laws 
and regulations; 
2. Demand and ask for and receive a bribe,  [or]abuse [their] position, power and 
duties for personal benefit; 
3. Falsify documents or use false doc uments, disclose se crets and provide 
information without authorization, delay or destroy documents related to the 
food business; 
4. Have other behaviors that vi olate the laws and regulations. 
 
  Article 56 (new). Prohibitions for Consumers 
 
Food consumers are prohibit ed to act as follows: 
 
1. Say [unsubstantiated]  bad things about food products and services or any 
action thatcauses damages to  food business operators; 
2. Use food products and services that  damages theenvironment, or [is against] 
against laws and regulations, fine traditions, or that causes damage to the life, 
health and property of others and society; 
3. Have other actions that violate laws and regulations. 
 
 
PART VI 
DISPUTE RESOLUTION 
 
Article 57 (new). Forms of Dispute Resolution 
 
Food disputes shall be carried out acco rding to any of the following forms: 
 
1. Resolution by conciliation or mediation; 2. Administrative dispute resolution; 3. Resolution by the Economic Dispute Resolution Authority; 
4. Suing to court; 5. International [dispute] settlement. 
 
Article 58 – Resolution by Conciliation or Mediation  
When a dispute involving food activities occurs, the parties may resolve such 
dispute by discussion, negotiation, compromise or mediation.   
 
Article 59 – Administrati ve Dispute Resolution   
 
  When a dispute involving food activities  occurs, the parties may propose to 
competent relevant sectors to resolve such dispute according to the laws and 
regulations.   
 
Article 60 – Resolution by the Econom ic Dispute Resolution Authority  
 
  When a dispute involving food activiti es occurs, the parties may propose to 
the economic dispute resolution authority to  resolve it according to the laws and 
regulations.   
 
Article 61 – Suing to Court 
 
When a dispute involving food activiti es occurs, any party may sue such 
dispute to the People’s Court to resolve it according to the laws and regulations.  
 
  Article 62 – International Dispute Settlement 
 
When an international dis pute involving food occurs, the parties may propose 
the dispute to domestic, foreign or inte rnational dispute resolution authority as 
agreed upon or shall comply with internat ional treaties and agreements to which 
Lao PDR is a party.  
 
 
PART VII 
FOOD AND DRUG MANAGEMENT COMMITTEE 
 
Article 63 (new). Establishment of Food and Drug Management Committee  
The Food and Drug Management Committe e is a non-permanent body that 
has duties to consider and approve policy,  strategy and coordi nate with relevant 
sectors in the management of food and the inspection of  the quality of domestic 
produced and imported food pr oducts aiming at the protection of the rights and 
interests of consumers, the reduction or limitation of food hazards, and to ensurethe 
health and lives of consumers.    
 The Food and Drug Management Committee consists of the: 
- Committee for Food and Drug Management ; 
- Provincial [and] Capital Food and Drug Management Committee; 
- District [and] Municipal F ood and Drug Management Committee. 
 
Article 64 (new). National Committ ee for Food and Drug Management  
 
The Committee for Food and Drug Management consists of:  
1. Minister of Public Health                                        Chair 
2. Vice-Minister of Agriculture and Forestry                   Vice-Chair 
3. Vice-Minister of Industry and Comme rce           Vice-Chair 
4. Vice-Minister of Science and Technol ogy             member 
5. Vice-Minister of Finance                                      member 
6. Vice-Minister of Planning and Investm ent             member 
7. Vice-Minister of Informati on, Culture and Tourism member 
8. Vice-Minister of Public Secu rity                           member 
9. Representatives from the relev ant             members 
Committee/s of the National  Assembly 
10. Chiefs of Cabinets or Director Generals  
of Departments of relevant  ministries  members 
 The Committee for Food and Drug Manage ment is appointed by the Prime 
Minister and the Food and Drug Depar tment  of the Ministry of  Public Health is the  
secretariat.  
The organization (structure) of Provin cial and District Committees for Food 
and DrugManagement  is defined in a specific regulation.   
 
Article 65 (new). Rights and Duti es of the Food and Drug Management 
Committee at Each Level 
 
Food and Drug Management Committees [a t each level] have the following 
rights and duties according to t heir scope of responsibilities: 
 
- Be the chief of staff for the governmen t, province, Capital City, district, and 
municipalityfor activities involving research, development of policies and 
strategic and management plans regardi ng food quality and safety in each 
period; 
- Mobilize, manage and use funds rais ed from both domestic and foreign 
donors to effectively implem ent food safety management; 
- Provide technical advice to relevant  sectors with regard to food safety 
management activities; 
- Cooperate and coordinat e with relevant sectors in the implementation of food 
safety management activities; 
- Summarize and report outcomes of the impl ementation of their activities to the 
Government, Provincial [and] Capital gov ernor, district [and] municipal chief 
and Public Health Sector; 
- Implement other rights and duties as defined in the laws and regulations. 
 
Article 66 (new). Lao [Nati onal] Codex Committee (LNCC) 
 
The Lao National Codex Committee (LNCC) is a technical assistant body 
under the National Committee for Food and Dr ug Management that serves as a chief 
of staff in the research, establishment of standards and technical coordination on 
food quality control with relevant organizati ons in Lao PDR and with the International 
Codex Alimentarius.  
The Lao National Codex Committee’s abbreviation  is “LNCC”. 
  
 
Article 67 (new). Rights and Duties of the Lao National Codex Committee 
 
The Lao National Codex Committee has the following rights and duties: 
 
1. Create, amend and deve lop food standards for Lao PDR and propose to the 
Ministry of Public Health fo r consideration and approval;; 
2. Contribute in the development of regi onal and internatio nal food standards, 
research and compile comments on behalf of Lao PDR to propose to the Ministry of Public Health in order to  submit to the  International Codex 
Alimentarius; 
3. Propose comments and provide info rmation to the National Committee for 
Food and Drug Management on the diffi culties and limitations on the 
development of food st andards, quality and safety; 4. Research and analyze information re ceived from the International Codex 
Alimentarius on food standar ds relating to the interests of Lao PDR; 
5. Coordinate with cooperation projects  on food standards of international 
organizations to ask for te chnical and financial support; 
6. Summarize and report to the Lao Nati onal Codex Committee the outcomes of 
the implementation of its ac tivities on a regular basis 
7. Implement other rights and duties as defined in the laws and regulations. 
 
 
 
PART VIII 
FOOD MANAGEMENT AND INSPECTION 
 
CHAPTER 1 
FOOD MANAGEMENT 
 
Article 68.  Food [Safety]  Management Authority 
 
The State carries out food management  in a centralized and uniform manner 
nationwide by the designation of the Ministry of Public Health to be directly 
responsible for [food management] and to cooper ate with the Ministry of Agriculture 
and Forestry, Ministry of Industry and Commerce, Ministry of Science and 
Technology, other relevant se ctors and local administrations. 
 The Food [Safety] Management Authority consists of: 
 
1. Ministry of Public Health; 2. Provincial [and] Capita l Public Health Department; 
3. District [and] Municipa l Public Health Offices; 
4. Village Health Committee. 
 
Article 69.  Rights and Duties of the Ministry of Health 
 
In the management of food activities, t he Ministry of Public Health has the 
following rights and duties: 
 
1. Research the policies, strategic pl ans, laws and regulations related to food 
management activities in order to  propose to the Government for 
consideration; 
2. Incorporatesuch policies and strategic plans into detailed plans, programs and 
detailed projects, and supervi se their implementation; 
3. Disseminate and [provide] educat ion on laws and regulations on food 
nationwide; 
4. Build, strengthen, upgr ade and provide technical training on food  to food 
personnel, inspectors  and food business operators; 
5. Authorize the establishment, suspensio n or withdrawal of a food business in 
cooperation with the Ministry  of Industry and Commerce; 6. Register, list and certify good manuf acturing standards, quality analysis,and 
authorize advertisement and the ex port and import of food products; 
7. Suspend or revoke decisions, or ders and instructions of the food  
management authority at lower level that are not consistent with the laws and 
regulations; 
8. Consider and process appeals/complaints  of individuals, legal entities or 
organizations on food standar ds, quality and safety; 
9. Promote and support safe food manufacturing from farm  to table nationwide; 
10. Coordinate with relevant stakeholder s in the management of food activities, 
including natural resources that are food; 
11. Cooperate with foreign countries and inte rnational organizations to facilitate 
food activities management; 
12. Summarize and report outcomes of the im plementation of its activities to the 
government on a regular basis; 
13. Implement other right s and duties as defined in the laws and regulations. 
 
Article 70. Rights and Duti esof the Provincial and Capital Public Health 
Departments  
In the management of food activities, t he Provincial and Capi tal Public Health 
Departments have the follo wing rights and duties: 
 
1. Elaborate  the policies, strategic plans , laws and regulations on food activities 
for implementation; 
2. Disseminate and [provide] educati on on laws and regulations on food under 
their scope of responsibilities; 
3. Inspect food businesses in order to pr opose to the Ministry of Public Health 
regarding  the establishment, suspensio n or withdrawal of a food business 
under their jurisdiction; 
4. Propose capacity building and training on food  to personnel, food inspectors 
and food business operators at its level; 
5. Propose the registration [and] certif ication of good manufacturing standards, 
quality analysis, and authorize the advertisement, export and import of food 
products under its jurisdiction; 
6. Suspend or revoke decisions, orders and instructions of the District [and] 
Municipal Public Health Office  that  are not consistent with the laws and 
regulations; 
7. Consider and process appeals/complaints  of individuals, legal entities or 
organizations on food standards, quality and safety under its jurisdiction; 
8. Promote and support safe food manufacturing from fa rm to table within its 
province [and] Capital; 
9. Coordinate with relevant stakeholder s in the management of food activities, 
including natural resources that are food under its responsibilities; 
10. Cooperate with foreign countries and inte rnational organizations to facilitate 
food management activities management  as assigned by higher level; 
11. Summarize and report outcomes of the im plementation of its activities to the 
Ministry of Public Health and Provinci al [and] Capital administrations for on 
regular basis; 
12. Implement other rights and duties as defined in the laws and regulations. 
  
Article 71. Rights and Duties of District and Municipa lity Public Health Offices 
 
In the management of food management ac tivities, the District and Municipal 
Public Health Offices have the following rights and duties: 
 
1. Implement the policies, strategic plans, laws and regulations for food activities 
effectively;    
2. Disseminate and [provide] educati on on laws and regulations on food under 
its jurisdiction; 
3. Make proposals on the establishment, suspension or withdrawal of a food 
business to the Provincial [and] C apital Public Health Department for 
consideration in order to propose to  the Ministry of Public Health; 
4. Consider and process appeals/complaints  of individuals, legal entities or 
organizations on food standards, quality and safety under its responsibilities; 
5. Promote and support safe food manufacturing from fa rm to table within its 
district [and] municipality; 
6. Coordinate with relevant stakeholder s in the management of  food , including 
natural resources that are f ood under its res ponsibilities; 
7. Summarize and report outcomes of the im plementation of its activities to the 
Provincial [and] Capital Public Health Department and District [and] Municipal 
Administration on regular basis; 
8. Implement other rights and duties as defined in the laws and regulations. 
 
Article 72 (new). Rights and Duti es of Village Health Committees 
 
In the management of food activities , Village Health Committees have the 
following rights and duties: 
 
1. Implement food activities under its jurisdiction;  
2. Disseminate and [provide] educati on on laws and regulations on food and 
health of consumers within the village; 
3. Consider and aprocess proposals of c onsumers on food [problems] according 
to its jurisdiction; 
4. Raise awareness of villagers to stay healthy by consuming safe and nutritious 
food;  
5. Promote the production of  safe traditional food acco rding to the capacity of 
the village; 
6. Provide information on unsafe and poisoned food to warn villages to be 
cautious; 
7. Summarize and report outcomes of the implementation of its duties to the 
District and Municipal Public Health Office and village administration on 
regular basis; 
8. Implement other right s and duties as defined in the laws and regulations. 
 
Article 73 (new). Rights and Du ties of Other Relevant Sectors 
 
All sectors at the central and local le vels have the rights and duties in the 
cooperation with Public Health Sector in or der to make effective management of food 
activities under their responsibilities. CHAPTER 2 
FOOD INSPECTION 
 
Article 74 (new). Food Inspection Authority  
The Food Inspection Authority consists of: 
 1. Internal inspection authority that  is the same authority as the food 
management authority as defined in  Article 70 of this Law; 
2. External inspection authority cons ists of the Nationa l Assembly, State 
Audit Authority and Government Ins pection and Ant-Corruption Authority. 
 
Article 75. Inspection Contents  
 The content of food inspection includes: 
 1. Registration and issuance of permi ts for the operation of food business; 
2. Implementation of laws  and regulations related to  food by State authorities 
and other organizations; 
3. Monitoring and inspection of activities  on manufacturing, processing, storage, 
distribution, export, import, consumpti on and donation of f ood by the public 
and private sectors.  
  Inspection aims to ensure that food ac tivities are carried out in accordance 
with the laws and regulations, and [that] fo od business operations  are carried out in 
an ethical and fair manner in order for food to [meet] standards , quality and be safe.  
 
Article 76. Forms of Inspection 
 
  Inspection shall be carried out in the following forms: 
 
 Regular inspection; 
 Inspection with prior notice; 
 Sudden inspection. 
   
  Regular inspection is an inspection that is carried out in accordance with a 
plan and on a regular and certain period of time.      Inspection with prior notice is an inspec tion that is not included in the plan but 
is carried out by informing the audited person in advance.      Sudden inspection is an urgent ins pection without informing the inspected 
person in advance. 
   
  An inspection of food activities s hall strictly comply with the laws and 
regulations.  
 
  Article 77 (amended). Food and Drug Inspector 
 
A food and drug inspector is a public health official who is qualified and 
competent in food science, pharmaceutical , chemistry, biology and has passed a 
selectionexamination, and [has been] appointed by the Minister of Public Health. 
 
Article 78 (new). Right and Duties of the Food and Drug Inspector 
 
A food and drug inspector has the following rights and duties: 
 
1. Enter all premises used for food business operations; 
2. Carry out food inspection at the designated border checkpoints; 
3. Implement inspection procedures as defined in laws and regulations; 
4. Seize or confiscate unfit food fo r consumption (sub-st andard, no quality and 
unsafe) and report to relevant  sectors for consideratio n according to the laws 
and regulations; 
5. Summarize and report results of the in spection to the Public Health Sector 
and relevant sectors for resolution; 
6. Implement other right s and duties as defined in the laws and regulations. 
 
 
PART IX 
POLICIES TOWARDS PERSONS WITH OUTSTANDING 
ACHIEVEMENT 
AND MEASURES AGAINST VIOLATORS  
 
Article 79. Policies toward Pers ons with Outstanding Achievement 
 
Individuals, legal entities or organizati ons and civil servants who are in charge 
of food management activities with outst anding achievement in the implementation 
of this Law, including food business operat ions that have carried out [operations 
with] standards, quality and safety, will be re warded and receive incentives as 
defined in the laws an d regulations.    
 
Article 80 (amended). Measu res against Violators 
 
Individuals, legal entities or organizations  violating any provision of this Law 
shall be re-educated, face disciplinary ac tions, be fined or face criminal actions 
depending on the severity of each case , including pay for damages that have 
caused.     
Article 81. Re-Education Measures 
 
Individuals, legal entities or organizati ons that violate this Law, including 
providing food to the society, produced, prepared, served, stored, 
distributed,exported, import ed or donated food of [unacc eptable] quality or unsafe 
but that is not dangerous to  the health of consumer s, will be re-educated and 
warned.   Article 82 (new). Di sciplinary Measures 
 
Public Health personnel and food and drug inspectors violating this 
Law,particularly prohibitions wit h light degree that are not a criminal offense and that 
cause low damages or are unwilling to report on the offense to avoid their offense, 
shall face disciplinary actions according to the regulations, such as a warning of the 
offense, suspension of pr omotion or dismissal fr om being a civil servant. 
 
Article 83 (amended) Fines 
 
Individuals, legal entities or organizations  violating this Law as a non-criminal 
offense, including selling unsafe, no quality and degraded  [f ood], [and including 
selling food] with additives, contaminants or expired food  to consumers, shall be 
fined as defined in the specific regulations.  
Article 84 (amended) Civil Measures 
 
Individuals, legal entities or organizati ons violating this Law that causes 
damage to others shall compensate [them] fo r damages that they  have made.   
 
Article 85. Criminal Measures 
 
Any person violating this Law that [c ommits a] criminal offense shall be 
prosecuted according to the Penal Law depending on the severity of each case.   
 
 
 
PART IX 
FINAL PROVISIONS 
 
Article 86 (amended). Implementation  
The Government of Lao People’s Demo cratic Republic shall implement this 
Law.    
 
Article 87. Effectiveness  
This Law shall enter into force after one hundred and eighty days after the 
President of the Lao People’s Democratic Republic issues a Promulgation Decree. 
 This Law replaces the Law on Food No.04/NA, dated 15 May 2004.  Any regulations and provisions contradict ing with this Law shall be cancelled. 
 
President of the National Assembly