PREVENTION OF FOOD ADULTERATIONDR .SHEELA. SGUIDE Dr. INDU. P.S

CONTENTS Food

PART 1-BACKGROUNDDefinitions Food adulteration

Common adulterants Simple Methods to detect adulterants PART 2-FOOD LAWS HISTORY & EVOLUTION

CONTENTS CONTD..

PART 3-PFA Act 1954 & other state actsOrganizational Set up Food Establishments Food Poisoning Madras Public Health Act (Food control) Travancore Public Health Act (Food control)

CONTENTS CONTD..

PART 4-IMPLEMENTATION OF THE ACT PART 5-CRITICAL REVIEW PFA ACT Lacunae in PFA Act Corrective measures Emergence of FSSA CONCLUSION REFERENCES

PART 1-BACKGROUND DEFINITIONSFOOD

FOOD ADULTERATION COMMON ADULTERANTS SIMPLE METHODS TO DETECT ADULTERANTS

Food adulteration is subtle murder practiced in the community and is gravest of socio-economic crime.It has direct impact on economy, health, character and progress of a Country.

It is very unbecoming of a civilized Society

FOOD NOURISHES

DEFINITIONS

Food:

Any article used as food or drink for human consumption other than drugs and water . Includes Any article which ordinarily enters into or is used in the composition or preparation of human food Any flavouring matter or condiments Any flavouring matter or condiments Alcoholic and non alcoholic beverages and packaged drinking water.

FOOD..Any other article which the Central Government may having regard to its use, nature, substance or quality, declare, by notification in the official gazette as food for the purpose of this Act.

ADULTERATION KILLS

ADULTERANT: ANY MATERIAL WHICH IS ORCOULD BE EMPLOYED FOR THE PURPOSES OF ADULTERATION

An article of food shall be deemed to be adulterated: If the article sold by vendor is not of the nature, substance or quality demanded by the purchaser If the article contains any other substance which affects the substance or quality thereof.

CONTD.. If any colouring matter other than that prescribed is present in the article or if the amounts of the prescribed colouring matter which is present in the article are not within the prescribed limitsIf the article contains any prohibited preservative or permitted preservative in excess of the prescribed limits

ADULTERANT..If the quality or purity of the article falls below the prescribed limits of variability which renders it injurious to health

If any inferior or cheaper substance has been substituted wholly or in part so as to affect the nature, substance or quality of the product

CONTD.. If any constituent of the article has been wholly or in part extracted to affect the quality thereof If the article has been prepared, packed or kept under unsanitary conditions where by it has become contaminated or injurious to health.

CONTD..If the article consists wholly or in part ,of any filthy, putrefied, rotten ,decomposed or diseased animal or vegetable substance, or is insect-infested or is otherwise unfit for human consumption If the container of the article is composed, whether, wholly or in part of any poisonous or deleterious substance which renders its contents injurious to health

Food is deemed to be misbranded If it is an imitation of, or is a substitute for, or resembles in a manner likely to deceive, and is not plainly and conspicuously labelled so as to indicate its true character; If it contains any artificial flavouring, colouring or chemical preservative, without a declaratory label stating that fact.

COMMON ADULTERANTSWater/Starch in Milk Stone chips in Rice Cheap edible oil in Vanaspathi Kesari dhal in Tur dhal Chicory in Coffee Insecticides in Pepsi ,Fanta Coca cola Metanil yellow in Turmeric

Sudan red in Chilli powderArtificial dye to Tea leaf

Argemone seed in MustardPappaya seeds in Black pepper Foreign resins or gum in Asafoetida

FOOD ADULTERANTS CHEMICALPHYSICAL CONTAMINANTS

CONTAMINANTS

Bone Rock Grit Metal

Pesticides ,Insecticides Herbicides Other chemical contaminants PBB , PCB, Arsenic,Tin

TOXINS IN ADULTERANTSMYCOTOXINS

NATURAL TOXINS

IN FOODToxic proteins in mushrooms Alkaloids in Argemone mexicana Beta oxalyl amino alanine in Kesari dal

Aflatoxins Clavine ergot alkaloids Deoxynivalenol

FOOD ADULTERANTSNON PERMITTED SWEETENERS NON-PERMITTED COLOURS

Rhodamine B, Rhodamine G Auramine Orange1/Orange11 Orange G Bismark Brown

CYCLAMATE,DULCINArtificial Sweeteners -Acesulfame K (300 ppm) -Saccharin (100 ppm) - Aspertame (700 ppm)- Sucralose - Neotame (300 ppm) (33 ppm)

PERMITTED COLOURSBeta-carotene Beta-apo-8-carotenal Chlorophyll Riboflavin Caramel Annatto Saffron Turmeric

NATURAL

SYNTHETIC

Red

Ponceau 4R Carmoisine Erythrosine Yellow Tartrazine -Sunset Yellow FCF Blue -Indigo Carmine -Brilliant Blue FCF Green -Fast Green FCF

CLASS 1

PRESERVATIVESBenzoic acid,salts Sulphurous acid,salts Nitrates/nitrites of sodium/potassium Propionic acid,esters,salts Sodium diacetate Lactic acid,saltssodium/potassium/calciumCLASS 2

Common Salt Sugar Dextrose Glucose syrup Spices Vinegar Honey Edible vegetable oils

PRESERVATIVESAddition of Class 1 Preservative not restricted unless other wise provided in rules. Use of Class 2 Preservatives restricted, should not exceed the proportions specified. Use of more than one Class 2 Preservative in a food item is prohibited. No nitrate or nitrite shall be added to any infant food.

SIMPLE METHODS TO DETECT FOOD ADULTERATION

FOOD ARTICLES

ADULTERANT

METHOD

MILK

STARCH

Add a drop of Iodine to a small quantity of milk. It turns blue Place rice grains in palm of hand and gradually immerse the hand in water, stone chips sinks

RICE

STONE CHIPS

FOOD ARTICLE VANASPATHI

ADULTERANT CHEAP EDIBLE OIL

METHOD

Add a soln of washing powder to the sample in a test tube and shake. Froth appears on the top. Add 50 ml of normal Hcl soln to a small quantity of dhal in a glass. Keep the glass submerged in water for 15 min. Development of pink color indicates the presence of kesari dhal

TUR DHAL

KESARI DHAL

FOOD ARTICLE

ADULTERANT

METHOD

COFFEE

CHICORY

Gently sprinkle the coffee powder on surface of water in a glass. The coffee floats over the water, but chicory begins to sink down within few seconds. Take 5g of suspected sample with water . Add a few drops of Hcl, a pink color develops

TURMERIC

METANIL YELLOW

FOOD ARTICLE

ADULTERANT

METHOD

TEA LEAF

ARTIFICIAL DYE

Deposit the tea leaf on a moistened blotting paper, artificially dyed tea leaf imparts color to the moistened paper. Pure asofetida dissolves in water to give a milky white solution

ASOFETIDA

RESIN/GUM

ADULTERANT

ADVERSE EFFECTS

ARGEMONE OIL Epidemic dropsy MINERAL OIL Hepatic damage/carcinoma

KESARI DHAL PBB,PCBMETANIL YELLOW

Lathyrism Endocrinological dysfunction, neurotoxicityAnemia, Blindness, Convulsions

Recently, infant formula (milk-based products) and dog food ingredients (wheat gluten binders) supplied from China were chemically modified with melamine, a nitrogen-based compound, to falsely boost the reported protein levels.Maximum Residue Limit (MRL) for Melamine: 1 mg/kg 2.5 mg/kg in baby formula and milk products

REAL LIFE INCIDENT

As a result of melamine adulteration, thousands of pets became sick and many died; a couple of hundred thousand children became sick with kidney ailments, and a handful of deaths resulted. The toxicity of melamine results from the formation of insoluble crystals of melamine and cyanuric acid (a by-product of melamine)

PART 2 FOOD LAWS HISTORY & EVOLUTION

FOOD LAWS CAN BE TRACED BACK TO ANCIENT SOCIETIES.

Ancient Food regulations are referred to in Egyptian, Chinese ,Hindu, Greek and Roman Literature. In India laws regarding prevention of adulteration of food can be traced back to the Kautilya -ArthashastraIn the Middle ages the Trade guilds exerted a powerful influence on the regulation of food trade and the prevention of falsification of food products.

Most of the National standards organizations were established . in Europe in the 1920s.After World War II, activity in International standardization started intensively in the framework of ISO.

Newer Food laws came into place in Industrialized Nations due to rapid growth of Urban population and industrialization.

A Joint FAO/WHO Food Standards Program was established in 1962, and a joint subsidiary body was created, the Codex Alimentarius Commission (CAC). The CAC aims to promote harmonization of standards and facilitate International trade.

LAWS IN INDIA-REGARDINGIn India, as early as 1860, the adulteration of foodstuffs was prohibited under the Penal Code.(Sec 272,273) In 1919, when the portfolio of health was transferred to the provincial governments, most of the provincial authorities made special provisions in municipal acts for the prevention of food adulterations.

CONTD..Prevention of Food Adulteration Act-Cochin 1933

Madras Public Health Act 1939 (Food Control)Prevention of Food Adulteration Act-Travancore1948 Travancore Cochin Public Health Act 1955 (Food Control)

Later the initiatives in food control was taken on by State, Municipal or other local authorities. There was, however, little uniformity either in the field of standards or in the mode of enforcement.

The need for Central legislation for the whole country in this matter has been felt since 1937 when a Committee appointed by the Central Advisory Board of Health recommended this step. Adulteration of food-stuffs and other goods was later included in the Concurrent List (III) of the Constitution of India. It then, became possible for the Central Government to enact an All India legislation on this subject.

PREVAILING FOOD STANDARDS IN INDIAMostly based on International Codex Alimentarius, with relevant modifications and additions where ever necessary. 1. The PFA standards / The FPO. 2. The AGMARK/The ISI (BIS) The ISI and AGMARK are not mandatory, but are purely voluntary and useful for meeting the requirements of export quality goods

MANDATORY BIS CERTIFICATIONIs necessary for

Food Additives Food Colours Infant Milk Products Packaged Drinking Water Mineral Water

EXISTING ACTS, RULES AND ORDERS Health & Food ProcessingThe Prevention of Food Adulteration Act, 1954 Fruits and Vegetable Products (Control) OrderFPO 1955 Meat Food Products Order (MFPO)1973

CONSUMER AFFAIRS, FOOD AND PUBLIC DISTRIBUTION ACTS

Essential Commodities Act, 1955

Bureau of Indian Standards Act, 1986Standards of Weights and Measures Act, 1976 The Consumer Protection Act, 1986

CONTD..

Standards of Weights and Measures (Enforcement) Act, 1985 Vegetable Products Control Order, 1976Solvent Extracted Oil, De-oiled Meal and Edible Flour Control Order, 1967 Edible Oils Packaging (Regulation) Order 1988 FSSA 2006

PART 3-PFA ACT 1954 & OTHER STATE ACTS ORGANIZATIONAL SET UP FOOD ESTABLISHMENTS FOOD POISONING MADRAS PUBLIC HEALTH ACT (FOOD CONTROL) TRAVANCORE PUBLIC HEALTH ACT (FOOD

CONTROL)

PFA ACT 1954

This is a welfare legislation consisting of the Preliminary part, comprising of short title, extent and commencement, definitions and the rules of construction there of ,Central Committee for Food Standards and Central Food Laboratory, General Provisions as to Food , Analysis of Food and Miscellaneous parts.

PFA-ACT SECTIONS

Sec 2(1) a-m defines What Food Adulteration is?Sec 2 (x) Misbranded food

Sec 7 Prohibition of manufacture, sale etc of certain articles of food Sec 11 Sampling procedureSec 14 Manufacturers, distributors and dealers to give warranty.

CONTD..

Sec 14A Vendor to disclose the name of the person from whom the article was purchased Sec 15 Notification of Food poisoning

Sec 16 Penalties Subject to provisions of sub-sections 1-A Sec 19 Defenses which may or may not be allowed in prosecutions under the Act.

ORGANISATIONAL SET UP-INDIA

The Ministry of Health and Family Welfare is designated as the National Codex Contact Point in India to examine and formulate India's views on the agenda for the various meeting of Codex Alimentarius Commission, a joint venture of FAO/WHO dealing with International Food Standards and its subsidiary committees.

CONTD..

The Ministry of Health and Family Welfare has constituted a National Codex Committee (NCC) An Assistant Director General (PFA) has been working as Liaison Officer for NCC. The NCC has further constituted 24 Shadow Committees corresponding to various Codex commodities- committees for preparation and finalization of India's stand.

CCFS ENFORCEMENT WING

The Central Committee for Food Standards and Central Food Laboratory, are constituted by the Central Government through notification in the official gazette to carry on the activities assigned to it. The Central Committee for Food Standards (CCFS) set up under Rule 3 of PFA Act is a broad based body under the chairmanship of Director General of Health Services.

CCFS includes Directors of CFLs ,experts nominated by Central Govt and representatives of Ministries, Food and Agriculture, Commerce, Defence , Industry and Railways , representatives of State Govts, Consumer organizations ,Medical profession(ICMR) and BIS. The Central Food Committee advises the Central and State Governments on matters of administration of this act.

CCFS CONTD..

CENTRAL FOOD LABORATORIES -ANALYTIC WING Pune ,Ghaziabad ,Calcutta ,Mysore The Area coming under the jurisdiction of each of these Labs is reshuffled every 5yrs. CFL for Kerala as of now is Mysore. There are 81 State Food Laboratories under administrative control of States /UT.

ACCREDITATION TO PUBLIC ANALYST LABS ARE GIVEN BY NABL ON DIRECTIVES OF QUALITY POLICY AND ENVIRONMENT , HEALTH AND SAFETY POLICY.

NABL The National Accreditation Board for Laboratories gives accreditation to Analysts labs on satisfying the Quality policy and Environment ,Health and Safety policy.

CONTD..

For analysis of quality of food, the Central Government or the State Government by notification in the official gazette appoints Public Analysts or the Food Inspectors possessing prescribed qualifications. Different Public Analysts may be appointed for different articles of the food.

Enforcement wingAuthority

ORGANISATIONAL SET UP-KERALA

DIRECTOR OF HEALTH SERVICES- State Food Health DEPUTY DIRECTOR-PFA (State Program Officer)

District Food Inspector (1 for each District) Food Inspectors 1) Rural-60 Circle Food Inspectors 2)Urban-32 Municipal Food Inspectors

ENFORCEMENT WING-CONTD..

The District Food Inspector is the Local Health Authority. Qualification-BSc Degree with Chemistry as one of the subjects . TRIVANDRUM Dist. No: Food Inspectors Corporation-2 ,Municipality-4, Panchayat-6 In Municipalities the Medical Officer may function as LHA

Municipalities Panchayat Area-6 circle food inspectors 1 each at -Nedumangad-1 -Neyyattinkara-1 -Trivandrum -Varkala-1 -Nedumangad -Attingal-1 -Neyyattinkara For Kerala State as a whole there -Parasala are 60 Circle Food Inspectors and -Attingal 32 Municipal Food Inspectors. -Kilimanoor 3 Mobile Vigilance Squads TVM, Ernakulum, Kozhikode.

ANALYTICAL WING-Govt. Analyst Lab at Trivandrum is the State HQ

Regional labs 1.Trivandrum(4)2.Ernakulam(4) 3.Pathanamthitta(1)

4.Calicut(6)

STAFF PATTERNANALYTIC WING Chief Government Analyst Government Analyst Deputy Government Analyst Research Officer Jr Research Officer Grade 1 Technical Assistant Grade 2 Technical Assistant

QUALIFICATIONSEntry cadre Technical assistant Grade 2. Qualification-MSc Chemistry/BiochemistryPublic Analyst - PG in Chemistry/Biochemistry & 3yrs experience in food analysis.(A Public Analyst is notified by the Govt.)

FOOD ESTABLISHMENTS

FOOD ESTABLISHMENTS

Markets a. Produce Markets b. Meat, Poultry and fish markets Whole sale/Retail Stores Food Service Establishments(Restaurants, cafe, cafeterias Catering establishments Street Food

FOOD ESTABLISHMENTS CONTD..

Conditions for License No person shall manufacture, sell, stock, distribute or exhibit for sale any article of food ,including prepared food or ready to serve food or irradiated food except under a license. (R 50 PFA )

The Local Health Authority or any other person nominated by them (LSG Secretaries) is the licensing authority for the local area concerned.

The licensee shall display in a conspicuous part of the premises the license, even if the establishment is a mobile food unit/delivery van.

FACTORS CONTRIBUTING TO FOOD BORNE DISEASE OUTBREAKS

Lack of hygienic practices; Holding food at ambient temperatures for long durations; Preparing food ahead of planned schedule; Poor handling or storage of cooked food; Failure to cook food thoroughly;

CONTD..

Inadequate re-heating Inadequate washing & cleaning of utensils & equipment; Use of left over Contaminated raw materials Use of chemical additives Toxic chemicals from packaging materials

ACTS RELEVANT TO FOOD CONTROL

Madras Public Health Act 1939 (Food Control)

Travancore Public Health Act 1955 (Food Control)PFA Act-Sec 15 These acts deals with food control and notification regarding food poisoning.

FOOD POISONINGPFA-Sec 15Notification of food poisoning.The Central Government or, the State Government may require medical practitioners carrying on their profession in any local area specified in the notification to report all occurrences of food poisoning.

CAUSES OF FOOD BORNE INFECTIONS Campylobacter- jejuni C.Botulinum Listeria Staphylococcusaureus Salmonella Bacillus cereus Hepatitis A virus Vibrio E coli 0157:H7 parahemolyticus

ORGANISM CAMPYLOBACTER JEJUNI SALMONELLA

SOURCE OF FOOD RAW POULTRY, UNPASTEURISED MILK RAW/UNDER COOKED POULTRY,EGGS RAW MILK,RAW SEA FOOD SOFT CHEESE RAW/UNDER COOKED SHELL FISH UNPASTEURISED MILK PRODUCTS

DISEASE GASTROENTERITIS

ENTERIC FEVER

LISTERIA

ABORTION, MENINGITIS HEPATITIS

HEPATITIS A VIRUS

E Coli 0157:H7

BLOODY DIARRHOEA, RENAL FAILURE

C .BOTULINUM

IMPROPERLY CANNED FOOD

BOTULISM

HOW TO CURB THIS MENACE?

PART 4 IMPLEMENTATION OF THE ACT

INSPECTION OF FOOD ITEMSRandom checkingChecking on complaints

200 inspections/month to be done by a food inspector. Samples to be taken in case of any doubts.

SAMPLE TYPES

Government samples Statutory samples Private samples Trade effluents Drinking water

SAMPLE COLLECTION

Any food Inspector can enter and inspect any place where any article of food is manufactured or stored for sale or stored for the manufacture of any other article of food for sale or exposed or exhibited for sale or where any adulterant is manufactured or kept and take samples of such article of food or adulterant for analysis.

SAMPLE COLLECTION-CONTD..Food Inspector should introduce himself. Price of sample should be paid. Notice will be issued by the Inspector in writing in Form VI then and there to the seller indicating his intention .Three samples are taken and the signature of the seller is affixed to them

One sample is sent for analysis to Public Analyst under intimation to the Local Health Authority on that day itself or on the next working day. The other two samples are sent to the local health authority for further reference. Each containing 500g each generally. -if oil 400g (ml)/ -if milk 500ml Packaged water-3L

SAMPLE COLLECTION-CONTD..

PACKING THE SAMPLEIst Wrap covers the sample, folding the edges of the wrapper inwards, which is then encircled by the paper slip dictating the details, serial number, code number, signature and official stamp of the District food inspector. (Rule 16- c PFA 1955 ) eg: code of TVM-36, code of Alappuzha-47 The shop keeper should put his sign over the paper slip extending to the wrapper with date. 2nd wrap covers the first, and tied with twine and sealed with the official stamp of DFI.

PROCEDURES TO BE FOLLOWED IN DESPATCHING THE SAMPLE Thus securely packed sample is placed in a cardboard box and sent to Govt Analyst by hand or courier.

Along with the packed sample a memorandum is sent in Form 7 to the Public Analyst. This Memo states the Code Number , Serial number of LHA, Name of the Vendor, Date and place of collection, Nature of article submitted for analysis and Nature and quantity of preservative if any.

CONTD..

A duplicate copy of this memo and Specimen impression seal , used to seal the wrap (packet)of the sample is further sent separately.

The Specimen is opened at the Analyst lab only after cross-matching with the duplicate memo and seal. If the seal is tampered it is not fit for analysis.The Govt Analyst should ask for the second portion of the sample within 7 days.

The DFI should sent the sample within 9 days of the request, to the analyst. The Public Analyst on his completion of the said analysis, submits a report in prescribed form 3 to the Local Health AuthorityWithin 40 days of receipt of the sample, report should be given to the LHA.

CONTD..

If the report comes as adulterated or injurious to health , case should be filed at Judicial 1st Class Magistrate court by FI and the shop keeper informed in prescribed manner.

The shop keeper can give an application to the court under Section-13(2) within 10 days of receipt of such report for a second analysis at the Central Food Laboratory which is final and binding The Analysis report from CFL is got within 30 days.

CONTD..

PENALTY TO ACCUSED

If sales without licence, or sales of sub-standard items or misbranding are identified or the duty of a Food Inspector is hindered with , penalty is imprisonment of 6 months to 3yrs and fine of not less than thousand rupees. For Grievous hurt the penalty is imprisonment for a period of 3yrs to life and fine of not less than five thousand rupees.

Guilt will be punished with imprisonment for a term which shall not be less than six months up to a period of 6 years and with fine ranging from five hundred to ten thousand rupees.(for export items)

PART 5-CRITICAL REVIEW PFA ACT Lacunae in PFA Act Corrective measures Emergence of FSSA

THE MARKET IS A SELLERS PARADISE, WHERE ANY MALPRACTICE HOWEVER SERIOUS IS IGNORED

Why does this happen?

Lack of adequate rules?Lack of implementation of rules ? Lack of awareness among consumers ? Complacency among enforcing officials ? Economic constraints?

Khoya sweets vanished within hours of being consficated by Govt officials this Diwali at Uttarkhand

DIWALI SWEETS (INDIA TODAY-ISSUE NOV 15,2010)

Around 8,000 kg of adulterated khoya was confiscated from Uttarakhand's Udham Singh Nagar. Another 4,000 kg meant for Delhi and Noida was seized by the police in Ghaziabad. Approximately 1,000 kg of contaminated khoya was recovered from Jabalpur and 7,000 kg from Indore..

Oil and khoya used in preparing these sweets is highly adulterated. Poisonous argemone mexicana and deadly butter yellow dye is added to the oil.

Refined palm stearin, a non-edible by-product of crude palm oil, is used as an adulterant in Vanaspati. Stearin is largely used to manufacture soaps

ADULTERATED KHOYA SWEETSKhoya is prepared by mashing tissue paper in milk. Synthetic khoya is prepared by adding urea.A kilogram of milkcake that one may buy for Rs 250 can be prepared for just Rs 55 using adulterated ingredients.

LACUNAE IN PFA ACTMultiplicity of Laws, enforcement and standard setting agencies. Lack of a Public health out look Lack of dedicated enforcement staff Innocent persons may be trapped (eg: vendors who may not keep warranty) Benefit of doubt given by Court, to accused allows easy acquittal of those persons.

PFA doesnt provide for compensation of the consumer.

CORRECTIVE MEASURES

Jurisdiction of Food Inspector should be limited. Training of Food Inspectors. Specific court may be fixed for PFA cases. Designated Legal Officers may be fixed for appearing in the court. Penalties to be fixed on gravity of offences. Compensation to consumers to be specified. Consolidation of Acts.

PREVENTION OF FOOD ADULTERATION ACT,1954FRUIT PRODUCTS ORDER,1955 MEAT FOOD PRODUCTS ORDER,1973 VEGETABLE OIL PRODUCTS (CONTROL)Order,1947 EDIBLE OILS PACKAGING (Regulation)Order,1988 Solvent Extracted Oil,De-oiled Meal and Edible Flour(Control)Order,1967

CONSOLIDATION OF ACTS

Milk and Milk Products Order,1992Any order under Essential Commodities Act,1955 relating to food

FOOD SAFETY AND STANDARDS ACT,2006FSSA is framed on International Standards .

Integrated line of control by different organizations and divisions transferred to FSSAI from different ministries. Training to enforcement officers mandatory.Prevents delay in Analysis report (Govt -Analyst to sent report within 14 days of receipt of sample.) Unique blend of penalty to accused and compensation to consumer.

Penalty corresponds to gravity of act.

CONCLUSION

Rules should be made simple for the common man to understand. Analyst Labs should be consumer friendly Even if awareness about food adulteration is disseminated, it takes an erudite public to respond to these matters.

So Societal security measures have to be in place to respond to such heinous crimes.

REFERENCES

PFA Act 1954 PFA Rules 1955 Kerala PFA Rules 1957 PFA Amended Rules 01/02/2007 FSSA 2006 www.bareactsonline.com www.bis.org.in www.standardsbis.in www.fssai.gov.in

THANKYOU

109