The General Directorate of Consumer Protection, Competition and Fraud (CCF) continues to implement measures to ensure food safety and the protection of customer rights.

In the month of August, CCF officials undertook comprehensive inspections of several markets, resulting in the seizure and destruction of adulterated or expired goods. The CCF laboratory detected non-compliance in 15 out of 132 samples tested against technical regulations.

A CCF report, reviewed by The Post on August 31, highlighted the extent of these actions. During August, examinations spanned 56 markets, leading to the confiscation of 474 litres and 807kg of substandard products, which were subsequently destroyed.

Working in collaboration with the General Department of Customs and Excise of Cambodia (GDCE), CCF officials also intercepted over 11 tonnes of imported seafood and frozen meat across 58 locations. These goods were in violation of exclusive distribution laws and intellectual property laws, or failed to meet information standards.

Legal action was pursued against the owners, while over 2.6 tonnes of products are being held as evidence.

Phan Oun, CCF director-general, told The Post that they received six complaints in August. One has been resolved outside of court, while the five others remain under investigation.

Efforts to raise awareness about food security and the rights of consumers were also part of the CCF’s agenda. He explained that information regarding these issues had been shared with over 3,200 individuals, including teachers and students.

“Our mission is to safeguard consumer interests and foster fair trade competition, in alignment with the government’s seventh legislature objectives,” he added.

Hou Kroeun, deputy country director of Helen Keller International in Cambodia, expressed support for the CCF’s actions. Recognising global concerns about food-related issues, he stressed the importance of proactive measures to detect and eliminate harmful products.

He urged the CCF to intensify their audits and arrange for the installation of equipment that will identify hazardous substances in food items.