Law No.2018/020 of 11 December 2018 - Framework Law on Food Safety

REPUBLIC OF CAMEROON
201 B' 02 0
PEACE - WORK - FATHERLAND
1 1 DEC 20 18
FRAMEWORK LAW ON FOOD SAFETY
PR.ES 1DEt ~ CE DE LA REPUBLIQUE ....,
PRE S I D E N C Y Of THE R F P U B LIC
SECfl: ETAR I I\ T G EN ERA L J
)E RIfICE OU fICHIH llE/jIStATI~ U ~EGl E ~ E N T AI R
LEG ISLATIVE " r ~ o :H"TlJ~ O j; ' Mf'o"~ c..ec ,!.o~ 'J U SERVI
CO PIE ;:E, l ,fifE CONF c . r,lE
l= C ER T IF ~~_ ~:?~ ~~~ _
------------ -- ---
The Partiament detiberated and adopted,
the President of the Republic hereby
enacts the law set out be/ow:

ER T IF ~~_ ~:?~ ~~~ _
------------ -- ---
The Partiament detiberated and adopted,
the President of the Republic hereby
enacts the law set out be/ow:

· '
CHAPTER 1
GENERAL PROVISIONS
1· PURPOSE AND SCOPE OF APPLICATION
SECTION 1: This law lays down the principles and bases for regulating food
products , feed for animais intended for human consumption and food additives and
supplements , in order to ensure a high level of consumers life and health protection
and environmental soundness. SECTION 2: The provisions of this law shall apply to the production,
manufacturing, preparation, handling, parcelling, storage, transportation,
packaging , preservation , irnport, export , distribution and sale of food products or
any other related activity.

arcelling, storage, transportation,
packaging , preservation , irnport, export , distribution and sale of food products or
any other related activity.

SECTION 3: This law seeks to:
- ensure consumer food safety;
- prevent and control food-borne diseases;
- make the declaration of food poisoning mandatory;
- promote national and international food trade by establish ing an effective
safety system based on scientific principles;
- contribute to establishing specifie standards for food products consumed and
marketed in the country, and ensure their application in control and
monitoring plans;
- improve the quality of food produced domestically by implementing good
production , manufacturing and hygiene practices, and a sanitary and
phytosanitary risk control system;
- facilitate the integrated management of food safety at the various stages of
the food chain;
- promote mechanisms for coordination between the various relevant food
sector authorities and gradually prepare them to incorporate their activities
into regional or international organizations, notably Codex Alimentarius
(CODEX) , the World Organization for Animal Health (OIE) .

e their activities
into regional or international organizations, notably Codex Alimentarius
(CODEX) , the World Organization for Animal Health (OIE) .

the International
Plant Protection Convention (IPPC), the International Food Safety Authorities
Network (INFOSAN);
- develop an efficient official inspection and control system based on
standards, technical regulations and, as appropriate , scientific data;
- support and stimulate the development of the food industry and encourage
compet itiveness on the domestic and international market;
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- promote the participation of consumers and various stakeholders in the food
chain with respect to the consumption, processing and marketing of food
products, as weil as in the application and conduct of the national food safety
policy;
- establish a framework to facilitate the implementation of national and
international food requirements ;
- strengthen the responsibility of any producer, processor or distributor in the
protection of consumers' health by setting up self-checking systems and
release for consumption authorizations ;
- ensure communication on risks, in conjunction with epidemiological
surveillance networks and early warning or health surveillance systems;
- set up a national system of authorizations for the consumption of foodstuft,
animal feed, food additives and supplements.

alth surveillance systems;
- set up a national system of authorizations for the consumption of foodstuft,
animal feed, food additives and supplements.

Il - DEFINITIONS
SECTION 4: For the purposes of this law, the following definitions shall apply:
Food additive : any substance not normally consumed as a food by itself and not
normally used as a typical ingredient of the food, whether or not it has nutritive
value, the intentional addition of which to food for a technological (including
organoleptic) purpose in the manufacture, processing, preparation , treatment,
packing, packaging, transport or holding of such food results, or may be reasonably
expected to result, (directly or indirectly) in it or its by-products becoming a
component of or otherwise affecting the characteristics of such foods.

xpected to result, (directly or indirectly) in it or its by-products becoming a
component of or otherwise affecting the characteristics of such foods.

The term
does not include "contaminants" or substances added to food for maintaining or
improving nutritional qualities;
Food or foodstuff : any substance, whether processed, semi-processed or raw,
which is intended for human consumption, and includes drink, chewing gum and
any substance which has been used in the manufacture, preparation or treatment
of "food" but does not include cosmetics or tobacco or substances used only as
drugs;
Adulterated food: any food to which any substance is added, removed or
substituted to change its composition, weight or volume for fraudulent purposes or
to conceal or correct any defect in its quality or properties;
Food unfit for human consumption: any primary product or food which, without
being spoiled or intoxicated, does not have ail the necessary hygienic guarantees,
taking into account certain undesirable elements that it contains , either by
contamination or by degradation of its microbiological and/or chemical quality;
Animal feed : any substance or product, including food additives, whether
processed or unprocessed, intended to be used for oral feeding of animais;
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d : any substance or product, including food additives, whether
processed or unprocessed, intended to be used for oral feeding of animais;
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Processed food: any food coloured , dyed, pulverized, polished, coated, mixed,
canned, f1avoured , diluted or thickened with any substance;
Allergen: any substance capable of sensitizing the body of certain individuals and
determining, during its reintroduction, pathological manifestations;
Risk analysis : a process consisting of three components : risk assessment, risk
management and risk communication ;
Risk assessment: a scientifically based process consisting of the following steps:
(i) hazard identification , (ii) hazard characterization, (iii) exposure assessment, and
(iv) risk characterization ;
Risk management: the process, distinct from risk assessment, of weighing policy
alternatives, in consultation with ail interested parties, considering risk assessment
and other factors relevant for the health protection of consumers and for the
promotion of fair trade practices, and, if needed, selecting appropriate prevention
and control options;
Risk communication : the interactive exchange of information and opinions
throughout the risk analysis process concerning hazards and risks, risk-related
factors and risk perceptions, among risk assessors, risk managers, consumers,
industry, the academic community and other interested parties, including the
explanation of risk assessment findings and the basis of risk management
decisions;
Pest risk analysis : the process of evaluating biological or other scientific or
economic evidence to determine whether an organism is a pest, whether it should
be regulated, and the strength of any phytosanitary measures to be taken against
it;
Self-control: ail measures taken by farmers, whether carried out by themselves or
by a third party, to ensure that the products they manage at ail stages of
production, processing and distribution meet the legal requirements for food safety,
product quality and traceability, as weil as the monitoring of actual compliance with
these requirements ;
Processing aid: any substance or material, not including apparatus or utensils,
and not consumed as a food ingredient by itself, intentionally used in the
processing of raw materials, foods or their ingredients, to fulfil a certain
technological purpose during treatment or processing and which may result in the
non-intentional but unavoidable presence of residues or derivatives in the final
product;
Food chain : ail stages from primary production of food to consumption through
handling, transport, processing, packaging, distribut ion and storage;
Food supplement: foodstuff that is a concentrated source of nutrients, substances
with a nutritional or physiological effect, plants or plant extracts that are intended to
overcome the deficiencies of a person's regular diet.

tances
with a nutritional or physiological effect, plants or plant extracts that are intended to
overcome the deficiencies of a person's regular diet.

These supplements can be in
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various forms including: capsules, lozenges, tablets, pills, powder sachets, fluid-
filled ampoules, flasks with a dropper, solution;
Contaminant: any substance not intentionally added to food, which is present in
such food as a result of the production (including operations carried out in crop
husbandry, animal husbandry and veterinary medicine), manufacture, processing,
preparation , treatment, packing, packag ing, transport or storage of such food or as
a result of environmental contam ination.

nufacture, processing,
preparation , treatment, packing, packag ing, transport or storage of such food or as
a result of environmental contam ination.

The term does not include insect
fragments, rodent hairs and other extraneous matter;
Official control : any form of control that the competent authority conducts to check
compliance with regulations;
Parcelling: an object which , regardless of the nature of materials that constitutes it,
is intended to contain and protect the foodstuff, to allow their handling and their
transportation , as weil as to ensure their presentation;
Label : any indication, mark, sign or design or any other written description, printed
painted marked , etched or stamped on the food packaging or any other feature
related to packaging;
HACCP (hazard analysis and critical control pointsL: a system which identifies,
evaluates and controls hazards which are significant for food safety;
Food hygiene : ail conditions and measures necessary to ensure food security and
safety at ail stages of the food chain;
Ingredient: any substance , including food additives, used in the manufacture or
preparation of a food and present in the final product although in a modified form;
Food safety : assurance that food will not cause damage to the consumer when
prepared and/or eaten according to its intended use;
Inspection: official examination of institutions, foods and their treatment,
companies of the food sector, their production and management system, including
documents, tests on finished products and food practices, the origin and
destination of incoming and outgoing products , to verity their compliance with legal
standards;
Official laboratory : Accredited laboratory per se in conformity with this law;
Phytosanitary measures : any legislation , regulation or official procedure having
the purpose to prevent the introduction of and/or the spread of quarantine pests, or
to limit the economie impact of regulated non-quarantine pests;.

the purpose to prevent the introduction of and/or the spread of quarantine pests, or
to limit the economie impact of regulated non-quarantine pests;.

Sanitary measures: any measure applied to protect human Iife or health within the
territory of the country from risks arising from additives , contaminants, toxins or
disease-causing organisms in food or feedstuffs , or from risks arising from
diseases carried by foods which are animais, plants or products thereof or from
risks arising from any other hazards in foods;
Food standard : document approved by a recognized body, which provides a
common and regular use, of rules, guidelines or characteristics for products or
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compulsory. Prescriptions in terms of terminology, symbol, packaging , mark,
marking and labelling relating to a product, the process and production methods
may equally treat only these services;
Nutrients: fatty acids, amine acids, proteins, simple sugars, probiotics , vitamins
and minerais;
Economie operator : any natural or legal person in the field of production,
manufacturing, preparation, manipulation , treatment, packaging , transportation,
packing , conservation , import, export, distribution, food sales, or any other related
activity;
Entry and exit points : airports, ports and inland ports, parcel post centres or
officially designated land border points;
Pre.packaging: packing a product in a package without the knowledge of the
buyer, such that the quantity of the product in the package has a given value
beforehand and which cannot be modified without notice;
Production: farming, harvesting, capturing, treatment or food processing including
the acquisition, the treatment, the rearing of farm animais before slaughter until
their release for consumption.

eatment or food processing including
the acquisition, the treatment, the rearing of farm animais before slaughter until
their release for consumption.

Qualitv : ail properties and characteristics of a product which makes it fit to satisfy
the hidden or expressed needs of the users. Food quality comprises the following
four components : hygienic, nutritional , organoleptic and use. Risk: a function of the probability of an adverse health effect and the severity of
that effect, consequential to a hazard(s) in food;
Surveillance: scheduled observation or evaluation of a parameter, with respect to
a particular point or time, which is later compared to a reference,
Traceabilitv : the ability to trace and follow a food, feed and food-producing animal
or substance intended to be, or expected to be incorporated into a food or feed,
through ail stages of production, processing and distribution. Utensil: the whole or part of a tool , instrument, machine, appliances and other
instruments used or that could be used for the production, the manufacturing , the
preparation, the manipulation , the packaging, the transportation, the packing, the
conservation , the import, the export, the distribution, the sales, the serving or
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CHAPTER Il
GENERAL PRINCIPLES OF FOOD SAFETY
SECTION 5: ln accordance with the food safety principle, food products and
objects that come in contact with food products, including ingredients, packaging,
and utensils used for their production, manufacturing and preparation should not
constitute a risk factor to human health. SECTION 6: (1) The applicable legislation and the intervention of competent
authorities and economic operators with regards to food shall be based on the
principle of risk analysis. (2) Risk assessment shall comply with scientific criteria and be
carried out independently and transparentiy. (3) Risk management and communication on risks shall be based on
risk assessment. SECTION 7: (1) Hygienic measures taken shall be based on available scientific
evidence. (2) They shall not be applied in a manner as to constitute arbitrary or
unjustified discrimination, or a disguised restriction to commerce, in accordance
with the principles of free exchange. SECTION 8: The food legislation shall seek to protect the interest of consumers
and provide them with essential conditions for making a well-informed choice of
food products to consume.

ll seek to protect the interest of consumers
and provide them with essential conditions for making a well-informed choice of
food products to consume.

ln this regard, it shall be responsible for preventing:
- fraudulent and misleading practices;
- the marketing of defective and for adulterated food products;
- any practice that may mislead the consumer. SECTION 9: (1) The implementation of the principle of precaution shall enable
decision-makers to take action where scientific data is insufficient, inconclusive or
uncertain, but where, according to information gathered from an objective and
preliminary scientific assessment, there are reasonable grounds to be worried
about potentially dangerous health hazards resulting trom a phenomenon, a
product or a process. PRESIDENCE D
7
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asonable grounds to be worried
about potentially dangerous health hazards resulting trom a phenomenon, a
product or a process. PRESIDENCE D
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(2) Its implementation may be required to maintain the lever of health
protection chosen. SECTION 10: Ali food-related activities shall be carried out in accordance with the
provisions , standards, guidelines and other national and international
recommendations contained in regularly ratified international treaties governing
food safety, notably those of Codex Alimentarius, the World Trade Organization
(WTO) , the International Plant Protection Convention (IPPC), the World
Organization for Animal Health (OIE), the Worldwide Organization of Consumers
(OIC) as weil as those established by the Cartagena Protocol on Biotechnological
Risk Protection . SECTION 11: (1) Economie operators of the food sector shall ensure that their
activities comply with the provisions of the food legislation. (2) They shall be responsible for protecting consumer health in
relation to the products they release for consumption . seCTION 12: As part of health inspection procedures, economic operators shall
enjoy the guarantees of transparency, impartiality, and proportionality granted to
persons subject to an inspection measure.

economic operators shall
enjoy the guarantees of transparency, impartiality, and proportionality granted to
persons subject to an inspection measure.

SECTION 13: On the proposai of health security entities, the competent authority
shall:
- take appropriate measures to ensure that the actors concerned participate in
food safety decision-making process;
- depending on the nature, the seriousness and scope of food safety rlsks,
take appropriate measures to inform the actors concerned of the nature of
these risks and the measures takento prevent, reduce or eliminate them. To
this end, economie operators as weil as the relevant government services,
each in his own sphere of competence as laid down for the implementation of
this law, shall be bound to provide monthly data required for monitoring;
- provide access to information in its possession relating to food safety,
including information on hazardous substances and activities. 8

monitoring;
- provide access to information in its possession relating to food safety,
including information on hazardous substances and activities. 8

9
CHAPTER III
ORGANIZATION AND FUNCTIONING OF THE FOOD SAFETY SYSTEM
1- ORGANIZATION
SECTION 14: A food safety policy and strategy paper shall define the
Government's vision of food safety and outline each stakeholder's responsibilities
and activities . SECTION 15: Special instruments shall lay down the conditions for organizing the
food safety system. 11 - FUNCTIONING
SECTION 16: The food control procedure shaH take the foHow ing elements into
account:
- visual and documentary inspection ;
- food chain inspection;
- inspection of the production environment;
- collection of samples;
- physico-chemical and microbiological analysis;
- interpretation of the results of the analyses of samples collected. SECTION 17: Control operations shall be carried out in compliance with the
following principles:
- transparency between the econom ic operator and the government service(s);
- impartiality, honesty and confidentiality on the part of authorized officers ;
- complementarity and effectiveness of the action of each competent authority ;
- use of nationally and internationally recognized standards.

ficers ;
- complementarity and effectiveness of the action of each competent authority ;
- use of nationally and internationally recognized standards.

SECTION 18: (1) Laboratories accred ited and/or approved by the competent
authority shall be responsible for support ing food safety entities. (2) A separate instrument shaH lay down the conditions for accrediting and/or
approving laboratories. SECTION 19: (1) Any substance added to a food product must be subject to prior
authorization by the compete authority, or authorized by a national or
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(2) Special instruments shall establish the list of authorized food
substances and lay down conditions for their use. SECTION 20: ln case of emergency or force majeure, the competent authority
may, through a duly reasoned act:
- impose a total ban on the production , manufacturing, preparation and sale of
any food product;
- impose conditions for producing, manufacturing, preparing and selling food
products ;
- request the analysis and examination of any food product;
- require that any food should be kept or isolated in a location and restricted
from use for a period deemed necessary;
- request the destruction or disposai of any foodstuff;
- order any necessary measure;
- request the treatment of any foodstuff;
- recall the foodstuff, as appropriate. SECTION 21: (1) Any economic operator in Cameroon involved in the production,
preservation, processing, transportation , packing, packaging, import, export,
distribution and sale of foodstuff must be registered with the competent authority. (2) The competent authority shall proceed with registration , where
the economic operator complies with the national and international legislation in
force in his area of activity.

all proceed with registration , where
the economic operator complies with the national and international legislation in
force in his area of activity.

SECTION 22: The self-control of a production or distribution establishment must be
based on a guide duly validated by the competent authority, to ensure product
compliance before its supply for consumption . SECTION 23: The principle of traceability shall be applied to ail activities relating to
human food and feed for animais intended for human consumption . SECTION 24: (1) Economic operators , as weil as food-producing companies and
their staff must comply with ail the rules of hygiene provided for the implementation
of this law, in line with the standards of Codex Alimentarius or the guidelines of any
other international organization involved in food safety. (2) The competent authority and, on its behalf, its official food
control and monitoring services, shall ensure compliance with hygiene rules and
practices. - - - ---- ---- ---- -=
10

on its behalf, its official food
control and monitoring services, shall ensure compliance with hygiene rules and
practices. - - - ---- ---- ---- -=
10

SECTION 25: Any economie operator who manufactures . processes or distributes
food products must develop and implement a hazard analysis critical control point
(HACCP) system or another recognized system, in compliance with the terms
defined by international standards. SECTION 26: Any pre-packaged foodstuff must be labelled in accordance with the
legislation in force. SECTION 27: Public sensitization and food safety promotion activities shall be
organized by the entities responsible for food safety. 11I- APPLICATION FOR AUTHORIZATION TO RELEASE FOODSTUFF. ANIMAL
FEED, FOOD ADDITIVES AND SUPPLEMENTS FOR CONSUMPTION
SECTION 28: (1) The authorization to release for consumption (ARC) shall be
issued by the competent authority. (2) It shall comprise the following elements:
- the report on the sanitary control of the production site, using the BPF/BPH,
HACCP or other quality system;
- the self-control system;
- the results of the analyses carried out by accredited or approved laboratories;
- expert opinion on the products concerned ;
- the status of knowledge and current control of the risks associated with these
foodstuffs ;
- general interest.

opinion on the products concerned ;
- the status of knowledge and current control of the risks associated with these
foodstuffs ;
- general interest.

SECTION 29: The following shall be subject to ARC:
- foodstufts produced at national leve l;
- imported foodstuff;
- dietetic foodstuff;
- feed for animais intended for human consumption ;
- food additives and processing aids ;
- food supplements. SECTION 30: The validity of the authorization for release for consumption of
foodstuff and animal feed shall be three (3) years renewable. PRESIDENCE DE'Lî"RfPüe 'lï'Qü'E ""7
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CHAPTER IV
FOOD INSPECTION
SECTION 31: Inspections carried out pursuant to this law shall concern :
- irnported, exported, and locally marketed foodstuffs;
- food processing companies and their environment, as weil as transportation
means , the equipment and materials used or involved at the different stages
of the food chain;
- food processing company staff;
- the various processes and methods used. SECTION 32: The general organization of food inspection in Cameroon shall be
laid down by a separate instrument. CHAPTERV
FINANCING FOOD SAFETY ACTIVITIES
SECTION 33: Food safety activities may be financed through:
State subsidies ;
any support from development partners;
any other form of financing in compliance with the legislation in force. SECTION 34: The conditions for collect ing, mobilizing and using funds intended to
finance food safety activities shall be laid down in a separate instrument. CHAPTER VI
ADMINISTRATIVE AND CRIMINAL PENALTIES
SECTION 35: Without prejudice to criminal proceedings.

s shall be laid down in a separate instrument. CHAPTER VI
ADMINISTRATIVE AND CRIMINAL PENALTIES
SECTION 35: Without prejudice to criminal proceedings.

the competent authority
may, in the event of failure by companies to fulfil their obligations under this law, or
where a serious or immediate danger is established , impose one of the following
penalties:
- suspension or cancellation of the registration of the company;
- seizure or destruction of any food , utensil, material, substance or other object
in connection with an offence committed or used in the commission of an
offence;
- suspension of the approval of any laboratory, equipment or professional
authorized by this law;
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LE GU t ATlVE " NOSTAfUT :") ry AH " l RS i,: 1-1 0 0 SEP. .c t ,
COP iE ~ ERTl r IH co)t RM E
CE. RTlFI ~ D T ~ COpy
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•
- temporary closure of the company;
- temporary or permanent banning of the use of company equipment
or some company premises;
- temporary or permanent banning of the official of the defaulting food
processing company from participating in any other food processing
company.
CHAPTER VII
MISCELLANEOUS AND FINAL PROVISIONS
SECTION 37: Implementing instruments shall, as appropriate , supplement
the provisions of this law.
SECTION 38: Ali previous provisions repugnant to this law are repealed.
SECTION 39: This law shall be registered, published according to the
procedure of urgency, and inserted in the Official Gazette in English and
French.l-
YAOUNDE, 1 1DEe 20 18
PRESIDEN CE DE LA REPUBLI Q UE 1PR E SI O EN C Y OF T HE Rf PU BLI C
SE C RETARIAT G E N E RAL
SERVICE ou fi C H IE R lEG l')LA T l f a t RE GU_~ NTAIRE
L(GI ~lATlvt AND Sl " TUTOIlY AF~A1RS CARDHj."ll SHI,VIC
COPI ECERTIfiE! CON FO
CERTIFIE D T R U E y
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