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FOOD SAFETY AND STANDARDSACT,2006

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Prevention of Food Adulteration Act

1954

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Agmark Act, 1937

Bureau of Indian Standards Act, 1986

Essential Commodities Act, 1955

Fruit Products Order, 1955

Food Related Laws. (Quality)

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Control Orders Milk & Milk Products Order, 1992.

Sugar Control Order, 1966.

Meat & Meat Products Order, 1973.

VOP order, 1998.

Edible Oil Packaging Order, 1998.

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Human nutrition is influencedvery much not only by the quantityof food but also by the quality of

food.

The quality of food consumed bythe individual is sub-standard byadulteration.

Quality of food

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Food Safety - Physical

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Food Safety - Chemical

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Food Safety - Biological

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Food Safety - Biological

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Adulteration

Two Types:

1. Intentional

2. Unintentional

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Intentional

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Kesari Dhall

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Different stages of Lathyrism

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Argemone Seeds

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Cashew Husk

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Food Adulterant Health hazard

Bengal Gram / Kesari Dhal LathyrismRed Gram Dhal (Crippling Spastic

Paraplegia)Mustard Seed Argemone Epidemic Dropsy

seeds

Edible Oil Mineral Oil Cancer(White Oil,PetroleumFractions )

Common Adulterants & Health Hazards

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Food Adulterant Health hazard

Chilly Powder Sudan III dye Cancer

Turmeric Lead Chromate Anaemia, AbortionParalysis,Brain damage.

Groundnut Aflatoxins Liver Damage &

(improper storage) Cancer

Milk Impure water Diarrhoea

Common Adulterants & Health Hazards

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Food Adulterant Health hazard

Tea Cashew husk Carcinogen,powder & Stomach

Synthetic Dye irritation

Pepper Papaya seed Stomach problems

Beverages / Non-permitted CancerSweets Dye

Common Adulterants & Health Hazards

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Unintentional Adulteration

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The presence of Argemone Seeds in Mustard seeds.The use of same measuring vessels for different Oils.

Unhygienic practice in milkingmicrobiological

contamination.

The leafy vegetables with heavy metals and

pesticides.

The flowers and leaves contaminated with pesticides.

Even the drinking water so called Packed DrinkingWater contaminates with pesticides residues.

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The food article if sold in a bottle or in

a package, the name, the quantity

of ingredients, date of manufacturing

/ packing, BEST BEFORE DATE

declaration, etc. should be legiblyprinted on the label.

The contents of the ingredients should not

differ from the specification shown on the label.

Any deviations from the above, arecalled Misbranding which is also

considered as food adulteration.

Misbranding ..

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Food Safety Tips

Follow Personal Hygiene.

Follow Rules of Sanitation.

Follow strict cleanliness.

Follow GMP, GHP, HACCP in Food

Preparation.

Follow Right Temperature Holding time.

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Food Safety Tips....

Preserve food in suitable container.

Avoid cross contaminations.

Keep Utensils Clean.

Keep Environment clean.

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Food Safety Tips....

Use Safe packing Materials.

Buy Packed Food Items.

Read label particulars.

Complaint Food Adulteration to Officials.

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