Selling expired food with tampered labels is not a minor oversight; it is a crime that endangers consumers. In recent months, several outlets across Qatar have been penalised for altering expiry dates, repackaging spoiled food, or selling products of unknown origin.
Following inspections, the Ministry of Commerce and Industry (MOCI) ordered the one-month closure of a retailer after inspectors discovered that it was packaging spoiled fish of unknown origin and selling it in shops. According to the ministry, the case violated Articles (6) and (7) of Law No. 8 of 2008 on consumer protection.
In another case, a bakery was shut down for using untraceable ingredients, while a food auction company was closed and referred to security authorities after inspectors found it altering expiry dates and even changing countries of origin.
Officials say such practices are not isolated but part of a wider pattern. “Changing or erasing expiry dates or country of origin, concealing or altering ingredients such as allergens, using misleading claims like ‘healthy,’ ‘halal,’ or ‘free-from’ without proof, and even providing incorrect or incomplete translations on imported products, these are the forms of label tampering we see most often,” explained Dr. Amr Mohamed, a food safety specialist at the Ministry of Municipality.
“This is not just a minor mistake,” said Dr. Amr Mohamed. “When food handlers change expiry dates, they put people at risk. Some products may look fine, but inside, they are loaded with dangerous microbes and toxins. Consumers cannot see it, they cannot smell it – but if they eat it, it can cause health issues.”
Strict laws, heavy penalties
Qatar’s consumer protection law is explicit. Article (6) of Law No. 8 of 2008 prohibits the sale, display, or advertising of expired or defective food, while Article (7) requires clear, accurate labels and bans deceptive descriptions.
Food safety is also regulated by Law No. 8 of 1990 on the Regulation of Human Food Control, which sets criminal penalties of up to one year in prison or fines ranging from QAR 7,000 to QAR 15,000.
If violations endanger health or cause injury, penalties escalate, with repeat offenders facing doubled sentences. In extreme cases where disability or death occurs, prison terms can reach four years.
Beyond fines and prison, authorities can confiscate and destroy the food, close businesses for months, publish convictions in local newspapers, and deport foreign offenders after they serve their sentences.
“These measures underline the seriousness with which the law treats food tampering and protects consumers from unsafe products,” Dr. Mohamed said.
Preventing expired food from reaching shelves
Food safety experts stress that expired goods can be managed responsibly with the right systems.
“For local deliveries, suppliers are responsible for withdrawing products before their expiry. For imported goods, items are tracked in defined timeframes, near-expiry stock is isolated and discounted in clearly labelled areas, and anything due to expire is removed and destroyed with official approval,” Sanal C.S., a senior food safety and hygiene officer at an international retailer in Doha, explained.
Technology plays a major role. “Our warehouses and stores are equipped with a Warehouse Management System that automatically blocks near-expiry products from being issued,” Sanal said.
“At outlet level, portable devices update expiration dates in real time, while dedicated QA teams cross-check inventory to make sure nothing slips through.”
Certain items require even stricter controls, including ready-to-eat meals, salads, juices, cut fruits, meat cuts, and pastries. These are produced or ordered only after daily stock and sales analysis to ensure freshness and minimise waste. Staff are trained in FIFO (First In, First Out) and FEFO (First Expiry, First Out) practices.
“With continuous monitoring, trained staff, and proper systems, expired products can be identified and removed before reaching the customer,” Sanal stressed.
Profit over safety
Despite clear regulations and established procedures, violations persist. The motive, experts say, is profit. “The main reason is revenue,” said Dr. Mohamed. “Businesses want to extend shelf life and reduce losses, even if it means endangering consumers.”
Some outlets gamble on not being caught, hoping short-term gains outweigh the long-term risks. But the consequences for consumers are severe. False labels can trigger allergic reactions, cause food poisoning, and erode trust in the food market.
“Tampering with food labels is not a minor issue; it has serious consequences for consumers,” Dr. Mohamed warned.
Consumers themselves also play a role. “The customer should deal only with reputable food establishments and check labels carefully. If they notice anything suspicious – altered labels, odd packaging, or changes in the product – they must report it to the Ministry of Municipality or the Ministry of Public Health,” he said.
For consumers, the message is clear: expired means expired. No sticker, no label, and no act of deception can change that.
