Mandatory or regulatory acts

Lesson 15 : Food Adulteration

Mandatory or regulatory acts

  1. Prevention of food adulteration Act(1954)

    The objective of this act was to ensure that food article sold to the customers are pure and whole some. The act prohibits the manufacture, sale and distribution of not only adulterated foods but also foods contaminated with micro-organisms and toxicents and misbranded foods. PFA specifies microbial standards for pasteurized milk, milk powder, skimmed milk powder, infant milk food, tomato sauce, jam, malted milk food and aflotoxin for groundnut.
  1. Essential commodities Act (1955)

    The main objective of this Act is to maintain supply of essential commodities to the public by proper regulation, prevention of black market and making it available to the public at reasonable price. Number of central orders have been formulated under this act.

    1. Fruit product order, 1955
    2. Vegetable oils product(regulation) order, 1998
    3. Solvent extracted oil, de-oiled meal and edible flour(control) order , 1967
    4. Meat product control order, 1973.
    5. Edible oil packaging (development and regulations)order 1998
    6. Milk and milk product order,1992

Mis branding:

A food may be considered as misbranded, if it has a label which gives false or misleading information about the product. Failure to specify weight, measure, names of additives (colour, flavoring, presevitives), limitations in use of the product , name of the manufacturer as well as misleading the consumer in terms of size are all considered as misbranding of food.
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