Top 10 Challenges in Implementing Food Safety Standards in Sri Lanka

Food safety is a non-negotiable aspect of food production that directly affects public health, brand reputation, and market access. In Sri Lanka, while awareness of food safety has improved in recent years, many food businesses—especially small and medium enterprises (SMEs)—continue to struggle with effective implementation.

This article explores the top 10 challenges faced by Sri Lankan food companies when trying to implement food safety standards like GMP, HACCP, ISO 22000, FSSC 22000, and BRCGS Food Safety.

1. Limited Knowledge and Competency

One of the most critical barriers is the lack of trained and knowledgeable staff. Most food businesses do not have internal personnel with the expertise to design, implement, and maintain a food safety management system. This leads to:

• Misunderstanding of requirements
• Poor documentation practices
• Weak risk assessments

As a result, the company fails to build a truly safe food production environment.

2. Focus on Certification, Not Implementation

Many companies pursue certifications just to meet buyer or export requirements, rather than to strengthen their food safety practices. This leads to a “tick-the-box” approach where:

• Implementation is shallow
• Corrective actions are reactive
• Real risks remain unaddressed

Without genuine commitment, certification becomes a symbol, not a system.

3. Lack of Skilled Consultants and Trainers

There is a shortage of experienced food safety consultants in Sri Lanka who offer practical, customized support. Many consultants provide only documentation templates or audit preparation. What companies truly need is:

• Hands-on training
• Practical system design
• Internal capacity building

Without this, businesses remain dependent on external help and never build internal ownership.

4. Weak Management Commitment

Food safety requires top-down leadership, but many senior managers view it as an expense rather than an investment. Common issues include:

• Inadequate budget for improvements
• Minimal involvement in audits or reviews
• Poor leadership in fostering food safety culture

Without strong leadership, food safety systems are rarely sustainable.

5. Poor Awareness at the Operational Level

Frontline workers play a vital role in food safety, but many are not trained or engaged. This leads to:

• Poor hygiene practices
• Lack of attention to cross-contamination risks
• Minimal ownership of food safety procedures

Training and empowerment of shop-floor staff is critical for success.

6. Infrastructure Limitations

Many food factories—especially older or informal units—suffer from poor infrastructure, such as:

• Inadequate handwashing stations
• Lack of separation between raw and finished areas
• Non-food grade equipment

Upgrading facilities is essential for meeting even the most basic food safety requirements.

7. Weak Regulatory Enforcement

Although Sri Lanka has food safety regulations in place, sometimes enforcement remains inconsistent. Problems include:

• Limited number of trained inspectors
• Irregular inspections
• Inadequate laboratory support

This lack of enforcement discourages companies from voluntarily improving their systems.

8. Uncontrolled Supply Chains

Some food businesses rely on unverified suppliers without proper quality controls or traceability systems. This increases the risk of:

• Contamination
• Adulteration
• Allergen cross-contact

A robust supplier management system is essential for effective food safety.

9. Resistance to Change and Cost Perception

Food safety improvements are often seen as costly and unnecessary, especially by SMEs. Many business owners are hesitant to:

• Upgrade facilities
• Train staff
• Change traditional methods

This short-term thinking limits long-term gains like better market access, reduced recalls, and consumer trust.

10. Low Consumer Pressure

In many countries, food companies are driven by consumer demand for safety and transparency. In Sri Lanka, consumer awareness is still growing, so:

• Few customers demand certifications
• Price and taste dominate purchase decisions
• There’s little pressure to improve internal systems

Educating the public is crucial for raising industry standards.

 The Way Forward

To overcome these challenges, Sri Lanka’s food industry must:

• Invest in training and capacity building at all levels
• Engage leadership in food safety culture and accountability
• Support SMEs with practical guidance and financial assistance
• Promote stronger partnerships between regulators, consultants, and industry
• Raise consumer awareness about food safety, labeling, and traceability

Conclusion

Sri Lanka has great potential to become a trusted global food supplier—but that requires moving beyond just certificates and focusing on real, risk-based food safety implementation. The solution lies in education, leadership, and practical execution of food safety standards.

Looking to implement a food safety system for your business?

At Food Fix, we specialize in helping food manufacturers build real, sustainable food safety systems—not just pass audits.

Contact us today for a free consultation (Phone: +94771697009).