Strategic priority I

To advance the legal environment for promoting the production, importation, marketing and service of lower salt foods and meals:

• Review and amend standards for salt levels in foods and meals in line with international standards

• Establish a legal coordination mechanism to limit the marketing and advertising of high salt foods and meals

• Improve national capacity and establish a program of surveillance and research related to salt intake

Strategic priority II

To improve partnerships between government and the private sector to reduce the salt content of foods and meals and by increasing controls on the production, service, marketing, importation and consumption of food:

• Establish a partnership between government and private sector to increase the production, marketing, and service of lower salt foods and meals and the production of iodized salt

• Implement and enforce governmental controls on the importation, production, service and marketing of high salt meals and food products

• Implement internal monitoring by food producing entities relating to the salt content of processed foods and meals

• Conduct regular surveys on population salt intake, consumer knowledge, attitudes and behaviour relating to salt and salt levels in foods and meals

Strategic priority III

To reduce population salt intake by creating an enabling environment which supports people to develop habits of adequate use of salt and make the right choices of meals and food products:

• Organize and support information, communication and education activities to improve health education of the population regarding salt intake

• Organize and promote campaigns and competitions to improve public awareness

• Promote good habits in kindergarten and school aged children regarding reducing consumption of salt

• Improve knowledge of doctors, health workers and health volunteers regarding salt intake and upgrade their counselling skills

• Organize regular training for food producers and food service personnel regarding adequate salt intake and increasing the production and service of lower salt food

Outcomes

Expected outcomes of the strategy:

• Population salt intake will be decreased by 30% by 2025 (from the 2011-2012 level)

• A monitoring system of government and private sector for the importation, production, service and marketing of high salt meals and food products will be established

• The salt content of commercially processed food products and public catering service meals will be reduced by 40%

• Knowledge, attitude and practices of food producers and food service providers, health workers, volunteers, staff of all level educational organizations, children, youth and general population regarding adequate salt intake will be improved

• Inter-sectoral collaboration, partnership and information sharing regarding an increase in the production, marketing, service and consumption of lower salt food and participation and support of government, private sector, entities and citizens will be increased