FOOD SAFETY AND STANDARDS ACT,2006

Prevention of Food Adulteration Act 1954

Food Related Laws. (Quality)

Agmark Act, 1937 Bureau of Indian Standards Act, 1986 Essential Commodities Act, 1955 Fruit Products Order, 1955

Control Orders
Milk & Milk Products Order, 1992. Sugar Control Order, 1966. Meat & Meat Products Order, 1973. VOP order, 1998. Edible Oil Packaging Order, 1998.

Quality of food
Human nutrition is influenced

very much not only by the quantity of food but also by the quality of food.
The quality of food consumed by the individual is sub-standard by adulteration.

Food Safety - Physical

Food Safety - Chemical

Food Safety - Biological

Food Safety - Biological

Adulteration
Two Types: 1. Intentional 2. Unintentional

Intentional

Kesari Dhall

Different stages of Lathyrism

Argemone Seeds

Cashew Husk

Common Adulterants & Health Hazards

Food Adulterant Health hazard

Bengal Gram / Kesari Dhal Red Gram Dhal Mustard Seed

Edible Oil

Lathyrism (Crippling Spastic Paraplegia) Epidemic Dropsy

Cancer

Argemone seeds
Mineral Oil (White Oil, Petroleum Fractions )

Common Adulterants & Health Hazards

Food Adulterant Health hazard

Chilly Powder
Turmeric

Sudan III dye

Cancer

Lead Chromate Anaemia, Abortion Paralysis, Brain damage. Aflatoxins Liver Damage & (improper storage) Cancer Impure water Diarrhoea

Groundnut

Milk

Common Adulterants & Health Hazards

Food Tea Adulterant Cashew husk powder & Synthetic Dye Papaya seed Non-permitted Dye Health hazard Carcinogen, Stomach irritation Stomach problems Cancer

Pepper Beverages / Sweets

Unintentional Adulteration

 The presence of Argemone Seeds in Mustard seeds. The use of same measuring vessels for different Oils. Unhygienic practice in milking microbiological contamination. The leafy vegetables with heavy metals and pesticides. The flowers and leaves contaminated with pesticides. Even the drinking water so called Packed Drinking Water contaminates with pesticides residues.

Misbranding ..
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 legibly printed on the label. The contents of the ingredients should not differ from the specification shown on the label. Any deviations from the above, are called Misbranding which is also considered as food adulteration.

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.

Food Safety Tips....

Preserve food in suitable container. Avoid cross contaminations. Keep Utensils Clean. Keep Environment clean.

Food Safety Tips....

Use Safe packing Materials. Buy Packed Food Items. Read label particulars. Complaint Food Adulteration to Officials.