The Emerging Significance of Food Safety in Restaurants following the Covid-19 Pandemic: A Comparative Legal Analysis of International Standards and Domestic Practice

Abstract

The COVID-19 pandemic has exposed critical vulnerabilities in global food safety governance, necessitating urgent reassessment of legislative and operational frameworks. Although SARS-CoV-2 is not a foodborne pathogen, its disruption of food production, supply chains, and service industries has significantly heightened concerns regarding contact transmission and hygiene compliance within food environments. The article examines the adequacy of Bangladesh’s existing food safety architecture—principally the food safety act 2013 and directives issued by the Bangladeshi Food Safety Authority (BFSA)– in addressing pandemic-era challenges. Employing a qualitative and policy-review methodology, the study analyses national regulatory instruments alongside international guidelines advanced by the food and Agricultural Organization (FAO) and the World Health Organization (WHO). Findings indicate that integrating enhanced sanitation protocols, worker safety standards, and operational requirements into national legislation can modernize Bangladesh’s food safety regime and align it with global best practices. The study further identifies deficiencies in regulatory oversight, particularly within the informal and low-cost food service sector, and underscores the importance of awareness-raising among food business operators, workers, and consumers in improving compliance. Strengthening enforcement mechanisms — including mobile court operations — and fostering inter-institutional coordination are identified as essential priorities for building a safe and resilient food environment in both the COVID and post-COVID contexts.

Rajshahi Uni. Law Rev.Vol. XIII, 2024; p107-142