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Bare acts > Prevention of Food Adulteration Rules, 1955
 
 
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RULES Prevention of Food Adulteration Rules, 1955
   
  PART I: PRELIMINARY
1. Short title, extent and commencement
2. Definitions
   
  PART II: THE CENTRAL FOOD LABORATORY
3. Functions
4. Analysis of food samples
   
  PART III: DEFINITIONS AND STANDARDS OF QUALITY
5. Standard of' quality of the various articles of food specified in Appendix B to these rule are as defined in that Appendix.....
   
  PART IV: PUBLIC ANALYST AND FOOD INSPECTORS
6. Qualifications of Public Analyst
7. Duties of a Public Analyst
8. Qualifications for Food Inspector
9. Duties of a Food Inspector
9-A. Sending of sample by Local (Health) Authority
9-B. Local (Health) Authority to send report to person concerned
10. Forms of order not to dispose of stock and of bond
11. Forms of receipt for food seized by a Food Inspector
12. Notice of intention to take sample for analysis
12-A. Warranty
12-B. Form of nomination of Director or Manager and his consent under Sec. 17
12-C. Vendor to disclose name and address of Director, or Manager in certain circumstances
13. Power of Food Inspector to deal with carriers of disease handling food
   
  PART V: SEALING, FASTENING AND DISPATCH OF SAMPLES
14. Manner of sending samples for analysis
15. Bottles or containers to be labelled and addressed
16. Manner of packing and sealing the samples
17. Manner of dispatching containers of samples
18. Memorandum and impression of sea] to be sent separately
19. Addition of preservatives to samples
20. Preservative in respect of milk, cream dahi, Khoa or khoa based and Paneer based sweets. such as, Kalakand and Burfi, Chutney and prepared foods and gur prepared coffee and prepared teal
21. Nature of quantity of the preservative to be noted on the label
22. Quantity of sample to be sent to the Public Analyst
22-A. Contents of one or more similar sealed containers having identical labels to constitute the quantity of a food sample
22-B. quantity of sample sent to be considered as sufficient
22-C. quantity of samples of food packaging material to be sent to the Public analyst
   
  PART VI: COLOURING MATTER
23. Unauthorized addition of colouring matter prohibited
24. Extraneous addition of colouring matter to be mentioned on the label
25. Use of caramel permitted
26. Natural colouring matters which may be used
27. Addition of inorganic colouring matters and pigments prohibited
28. Synthetic, food colours] which may be used
29. Use of permitted synthetic food colours prohibited
30. Maximum limit of permitted synthetic food colours
31. Colours to be pure
  PART VII: PACKING AND LABELLING OF FOODS
32. Package of food to carry a label
32-A. Nutritional food
33. Language of the particulars or declaration of the label
34. Declaration to be surrounded by line
35. Distance of surrounding line
36. Size of types used for declaration
37. Labels not to contain false or misleading statements
37-A. Manufacture of proprietary foods and infant foods
37-B. Labeling of infant milk substitute and infant food
37-C. Labelling of Irradiated Food
38. Labels not to contain reference to Act or rules contradictory to required particulars
39. Labels not to use words implying recommendations by medical profession
40. Unauthorized use of words showing imitation prohibited
41. Imitations not to be marked "pure"
42. Form of labels
43. Notice of addition, admixture or deficiency in food
43-A. Restriction on Advertisement
   
  PART VIII: PROHIBITION AND REGULATION OF SALES
44. Sale of certain admixtures prohibited
44-A. No person in any State shall, with effect from such date as the State Government concerned may, by notification in the...
44-AA. Prohibition of use of carbide gas in ripening of fruits
44-AAA. No person shall sell or offer or expose for sale or have in his premises for the purpose of' sale Under any direction, food......
44-B. Restriction on sale of ghee having less Reichert value than that specified for the are a where such ghee is sold
44-C. Restriction on the sale of til oil produced in Tripura, Assam and West Bengal
44-D. Restriction on sale of Carbia collosa and Honey dew
44-E. Restriction on sale of Kangra tea
44-F. Restriction on sale of irradiated food
44-G. Conditions for sale of flavoured tea
45. Food resembling but not pure honey not to be marked honey
46. Sale or use for ode of admixture of ghee or butter prohibited
47. Restriction on use and sale of artificial sweeteners
48. Use of flesh of naturally dead animals or fowls prohibited
48-A. Sale of permitted food colours
48-B. Sale of insect damaged dry fruits and nuts
48-C. Sale of Food Additives
48-D. Storage and sale of irradiated food
   
  PART IX: CONDITIONS FOR SALE AND LICENCE
49. Conditions for sale
50. Conditions of licence
51. Duration of licences
51-A. Procedure for issue of licence in certain local areas
   
  PART X: PRESERVATIVES
52. Definition of preservative
53. Classification of preservatives
54. Use of more than one Class II preservative prohibited
55. Use of more than one Class II preservative prohibited
55-A. Use of Class II preservatives in mixed foods
55-B. Restriction on use of nitrate and nitrite
55-C. Use of Natamycin for surface treatment of cheese (hard)
56. * * * * *
   
  PART XI: POISONOUS METALS
57. Poisonous metals
   
  PART XI –A: CROP CONTAMINANTS AND NATURALLY OCCURRING TOXIC SUBSTANCES
57-A. Crop contaminants
57-B. Naturally occurring toxic substances
   
  PART XII: ANTI-OXIDANTS, EMULSIFYING AND STABILIZING AND ANTI-CAKING AGENTS
58. Definition of anti-oxidant
59. Restriction on use of anti-oxidants
59-A. Use of anti-oxidants in vitamin D preparation
60. Definition of emulsifying and stabilizing agents
61. Restriction on use of emulsifying and stabilizing agents
61-A. Use of starch phosphates
61-B. Use of emulsifying and stabilizing agents in flavouring agents
61-C. Use of emulsifying and stabilizing agents in fruit products
61-D. Use of emulsifying and stabilizing agents in Frozen Desserts
62. Restriction on use of anti-caking agents
62-A. Anti-foaming agents in edible oils and fats
62-B. Use of release agents in confectionery
   
  PART XIII: FLAVOURING AGENTS AND RELATED SUBSTANCES
63. Flavouring agents
63-A. A restriction on use of flavouring agents
64. Solvent in flavour
64-A. Use of anti-oxidants, emulsifying and stabilizing agents and food preservatives in flavour
64-B. Use of Monosodium glutamate
64-BB. Extraneous addition of flavouring agent to be mentioned on the label
64-BBB. * * * *
   
  PART XIII-A : CARRY OVER OF FOOD ADDITIVES
64-C. Carry over of Food Additives
   
  PART XIV: INSECTICIDES AND PESTICIDES
65. Restriction on the use of insecticides
   
  PART XV: SOLVENT EXTRACTED OILS AND EDIBLE FLOUR
66. Definition of solvent-extracted oil
67. Conditions of manufacture, stock and sale of solvent extracted oil
68. Definition of solvent-extracted edible flour
69. Conditions of manufacture, stock and sale of the solvent extracted edible flour
69-A. Restriction on the use of solvent
   
  PART XVI: SEQUESTERING AND BUFFERING AGENTS (ACID, BASES AND SALTS)
70. Definition of sequestering agents
71. Definition of buffering agents
72. Restrictions on the use of sequestering buffering agents
72-A. Restriction on use of certain substance
72-B. Use of glycerol esters of wood resin (ester gum)
73. For the purpose of this chapter, unless the context otherwise requires
74. Dose of Irradiation
75. Requirement for the process of irradiation
76. Restrictions on Irradiation of Food
77. Record of Irradiation of Food
78. Standards of Irradiated Food
   
  APPENDIX 'A'
  APPENDEX-B
 
 

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