PREVENTION OF FOOD ADULTERATION ACT 1954 PREVENTION OF

PREVENTION OF FOOD ADULTERATION ACT, 1954

PREVENTION OF FOOD ADULTERATION ACT, 1954 Food is one of the basic necessities for sustenance of life. Pure, fresh and healthy diet is most essential for the health of the people. Adulteration of food-stuffs was so rampant, widespread and persistent that nothing short of a somewhat drastic remedy in the form of a comprehensive legislation became the need of the hour. To check this kind of anti-social evil a concerted and determined onslaught was launched by the Government by introduction of the Prevention of Food Adulteration Bill in the Parliament to herald an era of much needed hope and relief for the consumers at large. MAIN OBJECTIVE OF THIS ACT: To make provision for the prevention of adulteration of food. preventing import, manufacture, sale or distribution of adulterated and misbranded food To prevent all types of food adulterations.

Food It means any article used as food or drink for human consumption other than drugs and water and includes: (a) Any article which ordinarily enters into or is used in composition or preparation of human food. (b) Any flavoring matter or condiment used in food reparation. (c) Any other article which the Central Government may having regard to its use, nature of the substance or quality, declare by notification in Official Gazzette as food for purpose of this Act. Misbranded Food means: (a) An imitation or a substitute resembling authentic food. (b) An article which is falsely stated to be the product of any place or country. (c) An article if sold by name which belongs to other article. (d) An article wherein the damage is concealed by coating, polishing or other operation. (e) The article with false claims on label of the article. (f) An article with false labeling in any manner i. e. , in terms of content, composition or even the owner. (g) Any artificial flavouring, colouring or chemical preservation of an article without declaration on the label.

Adulterated Food means: (a) The food that is not of nature, quality or substance demanded by the purchaser. (b) The food that contains a substance which effects injuriously the nature or quality of the food. (c) Inferior or cheaper substance in place of authentic food affecting the quality of food. (d) A food article which is wholly or in part abstracted affecting the quality of food. (e) The food article obtained from diseased animal. (f) The food article prepared, packed or kept under insanitary conditions. (g) The food article which consist wholly or in part filthy, putrid, rotten, decomposed or diseased animal or vegetable substance or is insect infested and unfit for human consumption. (h) The food containing any colouring matter other than prescribed in the Act or if the amount of this prescribed colouring matter is not within prescribing limits. (i) A food article which contains prohibited preservative or permitted preservative in excess. (j) A food article which falls below the prescribed standards. (k) A food article which contains any poisonous or other ingredient rendering injurious effects to human being.

ADMINISTRATIVE BODIES CENTRAL COMMITTEE FOR FOOD STANDARD CENTRAL FOOD LABORATORY PUBLIC ANALYST FOOD INSPECTOR

CENTRAL COMMITTEE FOR FOOD STANDARD • It is constituted by the Central Government. • Functions: to advice Central or State Governments on all matters arising out of administration of this Act and also for carrying out other functions. • Chairman: The Director General of Medical and Health Services, Government of India • The total number of members of the Committee is not indicated. • The Committee can frame by-laws, constitute committees and meet as and when required. CENTRAL FOOD LABORATORIES • Central Government has established four well equipped laboratories with experienced personnel in food analysis at Kolkatta, Gaziabad, Mysore and Pune. • Functions: (i) analysis of samples sent by officers of Central Government (ii) fixation of standards and quality control parameters for food articles; and (iii) collaboration work with State laboratories for analysis and standardisation. • Many of the State Governments have their own laboratories for food analysis manned by public analysts who work in collaboration with the Central Laboratories. • The Central Government prescribes procedure, fees to be paid for analysis, proforma to be used, etc.

Public Analyst • Central Government or State Government may appoint public analyst • Different analysts for different articles can also be appointed QUALIFICATION: • A person who holds degree in science with chemistry/ food technology/ food and drugs/biochemistry or equivalent examination • And not less than 5 years practical experience after graduation in analysis of food articles or holds masters degree in chemistry/food technology/biochemistry/food and drugs/microbiology • or Associateship of Institution of Chemists (analysis of food) or any other equivalent qualification with a minimum of 3 years practical experience after post graduation in analysis of food. • The person should have been declared qualified for appointment by the Board appointed by Government.

DUTIES OF PUBLIC ANALYSTS On receipt of sample public analyst confirms the authenticity of the sample sent by comparing the seal on it. He keeps the sample in safe custody before, during and after analysis and preserves it for submission into court, as and when required. He carries out the analysis using approved methods, records the findings in specified manner and inform the food Inspector about the analysis. The public analyst should also be in touch with the Central Food Laboratories for the purpose of consultation and dissemination of knowledge.

FOOD INSPECTOR • appointed by the Central Government or State Government for Local Areas identified • Qualification: (a)A medical officer incharge of Health Administration of Local Area or ( (b)A graduate in medicine with a minimum of one month training in inspection offood sampling work in an institution approved by Central Government or State Government or (c) A graduate in science with chemistry/agriculture/pharmacy/ veterinary science/food technology/dairy technology/public health/diploma holder in food or dairy technology or equivalent qualification and a minimum of 3 months satisfactory practical training in inspection of food and training approved by Central Government or State Government.

DUTIES OF FOOD INSPECTORS 1. To inspect establishment for license for manufacture, storage or sale of food article and satisfy that the conditions and provisions of the Act are complied with 2. To make enquiries on receipt of complaints about the quality of food and conduct inspection accordingly 3. To procure the sample of food and send to public analyst as and when required. 4. To investigate into matters of specific complaints given in writing. 5. To maintain the records of inspection properly and keep inform higher authorities about inspection. POWERS OF FOOD INSPECTORS • The food inspector can prohibit sale of food article in public interest for a specific period, • can also stop the vehicles carrying adulterated or misbranded food, • seize the samples of food articles prepared in contravention with the provisions of the Act, • enter the premises within the reasonable time of business and seize the sample or • break open any package containing adulterated or misbranded food.