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The Prevention of Food Adulteration Act, 1954 and Rules, 1955
The Prevention of Food Adulteration Act, 1954 and Rules, 1955
• 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
Public Analyst
Qualifications:
• 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.