Food-borne diseases are a global public health concern and an important cause of morbidity and mortality, accounting for 600 million cases and 420,000 deaths each year. Sierra Leone set up the National Food Safety Control Program from the 1960 Public Health Ordinance. This system has undergone several changes, but there is no evidence of its effectiveness in meeting its objectives. Therefore, this study evaluated the operations and attributes of the Sierra Leone National Food Safety Control program to determine its effectiveness and usefulness. 
