| 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 |
