What is the Prevention of Food Adulteration Act 1954?
THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (Amended in 1964, 1976, 1986) The Act provides the protection from adulteration / contamination of food that may lead to the health risk of consumers. The Act deals with the frauds also that can be perpetrated by the dealers by supplying cheaper or adulterated foods.
How did Prevention of Food Adulteration Act evolved?
The Prevention of Food Adulteration Bill was passed by both the house of Parliament and received the assent of the President on 29th September, 1954. It came into force on Ist June, 1955 as THE PREVENTION OF FOOD ADULTERATION ACT, 1954 (37 of 1954).
What is the objective of food adulteration?
To prevent the sale of substandard foods. To protect the interests of the consumer by eliminating fraudulent practices. To prevent import, manufacture, sale or distribution of adulterated and misbranded food.
What is minimum fine incase of proven adulteration as per the PFA Act?
(1C) If any person contravenes the provisions of section 14 or section 14A, he shall be punishable with imprisonment for a term which may extend to six months and with fine which shall not be less than five hundred rupees.
What are the two types of adulteration under Indian law?
Types of adulterants
| Type | Substances Added |
|---|---|
| Intentional Adulterants | Sand, marble chips, stones, mud, other filth, talc, chalk powder, water, mineral oil and harmful colour. |
| Incidental adulterants | Pesticide residues, droppings of rodents, larvae in foods. |
What are the different methods used for food adulteration?
Adding certain chemicals for faster ripening of fruits. Mixing of decomposed fruits and vegetables with the good ones. Adding certain natural and chemical dyes to attract consumers. Mixing of clay, pebbles, stones, sand, and marble chips, to the grains, pulses and other crops.
What are the objectives of preventing food adulteration act?
The main objectives of the PFA Act and Rules are to protect the consumer against ill-health caused by adulteration; to restrict and control the use of food additives and to confirm the nutritional standards of the food. These laws are applicable for both kinds of foods whether manufactured indigenously or imported.
Which of the Cannot be a condition of adulteration?
Explanation: We cannot be sure whether it is pure unadulterated milk because the specific gravity of the adulterated milk(with water) can be easily increased using other unseen adulterants such as urea, sugar etc.
Who is responsible for food adulteration?
It is done to prevent foodborne diseases. Therefore, it is the responsibility of those who handle and prepare food commercially and at the same time of consumers to ensure the food is safe for consumption. Contaminated foods can carry harmful contaminants,chemicals, parasites and toxins.