- Author(s): Bare Act
- Edition: Current Year
- Approx. Pages 358 + Contents
- Format Paperback
- Delivery Time Normally 7-9 working days
The Prevention of Food Adulteration Rules, 1955
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Contents
Preliminary
1. Short title, extent and commencement
2. Definitions
2A. Rule of construction
CENTRAL COMMITTEE FOR FOOD STANDARDS AND CENTRAL FOOD LABORATORY
3. The Central Committee for Food Standards
3A. Appointment of Secretary and other staff
4. Central Food Laboratory
GENERAL PROVISIONS AS TO FOOD
5. Prohibition of import of certain articles of food
6. Application of law relating to sea customs and powers of Customs Officers
7. Prohibitions of manufacture, sale, etc., of certain articles of food
ANALYSIS OF FOOD
8. Public Analysts
9. Food Inspectors
10. Powers of food inspectors
11. Procedure to be followed by food inspectors
12. Purchaser may have food analysed
13. Report of public analyst
MISCELLANEOUS
14. Manufacturer, distributors and dealers to give warranty
14A. Vendor to disclose the name etc., of the person from whom the article of food was purchased
15. Notification of food poisoning
16. Penalties
16A. Power of court to try cases summarily
17. Offences by companies
18. Forfeiture of property
19. Defences which may or may not be allowed in prosecutions under this Act
20. Cognizance and trial of offences
20A. Power of court to impleade manufacturer, etc.
20AA. Application of the Probation of Offenders Act, 1958 and section 360 of the
Code of Criminal Procedure, 1973
21. Magistrate's power to impose enhanced penalties
22. Protection of action taken in good faith
22A. Power of Central Government to give directions
23. Power of the Central Government to make rules
24. Power of the State Government to make rules
25. Repeal and Saving
THE PREVENTION OF FOOD ADULTERATION RULES, 1955
Part I Preliminary
Part II The Central Food Laboratory
Part III Definitions and Standards of Quality
Part IV Public Analysts and Food Inspectors
Part V Sealing, Fastening and Despatch of Samples
Part VI Colouring Matter
Part VII Packing and Labelling of Foods
Part VIII Prohibition and Regulations of Sales
Part IX Conditions for Sale and Licennce
Part X Preservatives
Part XI Metal Contaminants
Part XIA Crop Contaminants and Naturally Occurring Toxic Substances
Part XII Anti-Oxidants, Emulsifying and Stabilising and Anticaking Agents
Part XIII Flavouring Agents and Related Substances
Part XIIIA Carry Over Food Additive
Part XIV Insecticides and Pesticides
Part XV Solvent Extracted Oils and Edible Flour
Part XVI Sequestering and Buffering Agents (Acids, Bases and Salts)
Part XVII Irradiation of Food
Part XVII Antibiotic and other Pharmacologically Active Substances
Part XIX Use of Food Additives in Food Products
Appendix A
Form I to Form IX
Appendix B
Appendix C
Table 1 to 15
Appendix D
Table 1 to 3
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