FOOD LAWS AND

REGULATIONS
Submitted to : Dr. Jyoti Rao Ma’am
Submitted by : Jyoti Meena, Jyoti Prakash,
Kanishka Tak, Nikita Gehlot
OBJECTIVES

■ PFA (1954) PREVENTION OF FOOD ADULTERATION

■ ESSENTIAL COMMODITY ACT(1955)
■ CODEX STANDARDS (1962)
■ FSSAI (2006)
■ CONSUMER PROTECTION ACT(1986)
■ AGMARK(1937)
■ BIS (BUREAU OF INDIAN STANDARDS)(1986)
■ FPO (FRUIT PRODUCTS ORDER)(1955)
 PFA (1954) PREVENTION OF
FOOD ADULTERATION ACT
• This act was established in 1954, and came into force in 1955.
• Central food lab is located in Kolkata.

• # Food is adultered if:

• If article is of inferior quality

• If article prepared in unhygienic conditions
• If any constituent of the item is either subtracted or substituted
• If article is obtained from diseased animal source
• If article sold is not of the nature substance demanded by consumer
• If article contains poisonous elements
• If the amounts of the prescribed colouring matter present is above the
limit.
• If the article contains any prohibited preservative or permitted
preservative in excess amount
• If the quality or purity of the article falls below the prescribed standard .
ESSENTIAL COMMODITY ACT
(1955)
• It gives power to control production , supply distribution of
essential commodity for maintaining supply and for
securing their equitable distribution at fair price.
• Implementation by state government.

# AIM:
• To check black marketing
• To prevent offences
• To punish offenders
• To check equitable distribution of essential commodity
■ List of Essential Commodities:

• Cattle fodder including oil cakes and other

concentrates
• Coal including coke
• Component parts and accessories of
automobiles
• Cotton and woollen textiles
• drugs
• Edible oilseeds and oils
• Iron and steel
• Paper including newsprint, paper board and
straw board
• Petroleum and petroleum products
• Raw cotton and cotton seed
• Raw jute
• Any other class of commodity which the
Central Government by notified order declares
to be essential commodity.
 CODEX STANDARDS (1962)
• Codex standards is a group of international food standard made by who and fao.
• It means food laws or food codes

# Aim :
• To protect consumer health
• To ensure fair trade practices in food
• Preparation of food standard
• It ensure that product compiling with codex standard can be sold on
international market without affecting consumer health

# Codex community :
1. Codex community on food labelling
2. Codex community on food additives
3. Codex community on food hygiene
4. Codex community on food and nutrition
5. Codex community on method of analysis
6. Codex community on import and export
# Food under codex standard:

• It covers all the basic food types such as raw,

processed and semi processed food items.
• It also includes drinks and beverages
• It doesn't includes drugs, cosmetics and
tobacco

# Food labelling requirements under codex

standard:

1. Name of the food.

2. List of the ingredients
3. Net content
4. Name and address of manufacturer
5. Country of origin
6. Dates
7. Instruction for use.

# Chairman of codex standard: Rajesh Bhushan.

 FSSAI (2006)
• It has been established under fss act 2006
• It is responsible for setting standard for food so that there
is no confusion in mind of consumer, manufacturer and
trader.
• It comes under ministry of family welfare
• It is located in New Delhi, Guwahati, Bombay, Kolkata,
Chennai and Cochin. Headquarter is in New Delhi

# Aim
1. To lay down size based standard article of food
2. To regulate manufacturing, storage, distribution, sell and
import of food
3. To facilitate food safety and to maintain quality of food.
4. Framing of regulations to lay down food safety standard
5. Contributing to the development of international
standard of food.
 # .Food under fssai:
• Dairy products, fats and oils,
fruits and vegetables, cereals
and cereal products, meat
and meat products, sweet
and confectionary products
and beverages.

# Fssai issue three types of

licence:
(i) Registration: turnover less
than 12 lakh
(ii) State: turnover between 12
lac to 20 crore.
(iii) Central: turnover more
than 20 crore.
 AGMARK (1937)

• AGMARK is simply a certification

mark utilized on different agricultural
products in India, guaranteeing that they
match up to a set of standards

• The AGMARK Head Office at Faridabad (Haryana) is legally enforced in India by

the Agricultural Produce (Grading and Marking) Act of 1937 (and amended in
1986).

# Aim :
1. The central objective is to provide purchasers or consumers with
quality, uncontaminated agricultural products, and items.
2. The grading can be utilized for both export and domestic purposes.
The present AGMARK norms cover quality standards and guidelines for 224
different products and items spreading over a variety of grains, Fruits and
Vegetables, essential oils, vegetable oils, pulses, and semi-processed
products.
CONSUMER PROTECTION
ACT (1986)
• Its objective is to provide necessary protection to consumers
and to provide for a comprehensive procedure for redressal of
consumer complaints and disputes.

•#Rights related to food marketing:

•Rights to be preserved against the marketing of

goods which are dangerous to life .
•Right to be well-informed in accordance to the
quality ,strength, clarity ,standard and quantity as
well as the price of the goods and services .
•rights to be guaranteed for variety of goods and
services at very compatible prices.
•Rights to be guaranteed about the customers
interest for deliberation at proper forums
•The rights against illegal trade practises
 FPO (1955)
■ Fruit Product Order (FPO), 1955.....
■ # .Objective
■ The main objective is to lay down quality standards to manufacture fruit & vegetable
products maintaining sanitary and hygienic conditions in the premises It is mandatory for
all manufacturers of fruit and vegetable products including some non fruit products like
non fruit vinegar, syrup and sweetened aerated water to obtain a license under this Order.
# Minimum requirements laid down in the Fruit Product Order for hygienic production and
quality standards:
• Location and surroundings of the factory• Sanitary and hygienic conditions of premises
• Personnel hygiene • Portability of water • Machinery & Equipment with installed capacity
• Quality control facility & Technical staff • Product Standards • Limits for preservatives &
other additives
.
• order is implemented by Ministry of Food Processing Industries through the Directorate
of Fruit & Vegetable Preservation at New Delhi.
The Directorate has four regional offices located at Delhi, Mumbai, Calcutta and
Chennai, as well as sub-offices at Lucknow and Guwahati.

# Fruit product means any of the following articles, namely

• Non fruit beverages, syrups and sherbets. • Vinegar, whether brewed or non-
fruit
• Pickles • Dehydrated fruits and vegetables. • Squashes, crushes cordials, barley
water, barreled juice, and ready to serve beverages, fruit nectars or any other
beverages containing fruit juices or fruit pulp
• Jams, jellies and marmalades. • Tomato products, ketchup and sauces
• Preserves, candied and crystallized fruit and peel. • Chutneys
• Canned and bottled fruits, juices and pulps. • Canned and bottled vegetables
•Frozen fruits and vegetables
• Sweetened aerated water and without fruit juice or fruit pulp
• Fruit cereal flakes
 BIS (1986)
Bureau of Indian Standards (BIS), the National Standards
Body of India, resolves to be the leader in all matters
concerning Standardization, Certification and Quality
The BIS certification permits the licensees to use the ISI (Indian Standards Institution) mark,
indicating standard and quality products in Indian and overseas markets for over 55 years

# Aim :

• providing safe and reliable and quality goods through its core activities of standardization
and conformance assessment
• protecting the environment
• reducing health hazards for consumers
• Control the spread of varieties
• promoting exports and imports etc.
 • The Bureau of Indian
BIS Checks : Standard can grant, renew,
suspend or cancel a FSSAI
license with the use of the
Standard Mark.

• The Bureau of Indian

Standards can make
inspections and take food
samples of any material or
substance at any time.
THANK YOU 💫