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Food control systems are being established or revamped in many countries because of problems occurring along the food chain and the obligations of governments towards the World Trade Organization. The main components of an ideal food control system are food legislation, administration, enforcement and supporting bodies like analytical services and consumer organizations. Mauritius introduced modern legal instruments in 1998 in an attempt to reinvigorate food control. This article describes the components of the Mauritian Food Control System (MFCS). An appraisal of these components is then made. The methodology comprised a literature review and in-depth interviews with key informants and stakeholders of the local food control system. Although much progress was made with the introduction of new food legislation in 1998, other components of the local system like enforcement and various supporting bodies did not receive appropriate support. Other countries could use the lessons drawn from the Mauritian experience while setting up or upgrading their food control systems.

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Purpose – The aim of this paper is to explore consumer knowledge, attitudes and practices relating to food additives and to investigate manufacturers' attitudes and practices pertaining to food additives and their control. Design/methodology/approach – Questionnaire administered face-to-face interviews were conducted with 180 consumers from the population working at the University of Mauritius while an interview guide was used for in-depth interviews with 12 manufacturers. Findings – The results showed that 65 per cent of all respondents never checked food labels for additives. Overall, the respondents had poor knowledge on food additives. A significant relationship was established between level of education and knowledge rating based on percentage correct answers to food additive questions (p<0.05). The mean percentage correct answers for consumers with different educational levels increased in the following order: primary education; secondary education; tertiary education (p<0.05). The responses relating to attitudinal statements reflected indecision and certain misconceptions. In-depth interviews with local food manufacturers revealed positive attitudes and practices towards food additives. Several problems relating to additive control were mentioned, such as outdated regulations and weak enforcement. Research limitations/implications – Given the sample sizes, the consumer research should not be extrapolated to the Mauritian population while the exploratory manufacturer study should not be generalised to the whole food industry. Originality/value – These findings provide a factual basis for further investigations, review of current food legislation and development of education strategies for consumers, all aiming towards enhancing the effectiveness of the national food control system in Mauritius.