1.    Prevent, control and conduct surveillance of communicable and non-communicable diseases through outbreak management, risk control and assessment. This includes Tobacco Control which is an important risk factor in non-communicable disease.

2.    Ensuring a safe and healthy environment in order to prevent and limit any diseases influenced by the general surroundings including homes, places of work or businesses and food premises.

3.    To protect consumers from any health risk in the usage, preparation and selling of foods through continuous control and surveillance with the aim of ensuring that foods are safe, free from contamination and that the amount of food additives used are not exceeding the limits that can be injurious to health.

4.    To ensure that the general public workers, foreign workers and food handlers are "fit for duty".

5.    To raise public awareness regarding the relationship between health and the environment.