pure food rules

1. Pure Food Rules (part-I)
FST-601 Food Laws & Regulations
Dr. Faiza Ashfaq
Assistant Professor (visiting)
Dept. of Food Science & Technology
GCWUF

2. Contents
The pure food ordinance 1960
Punjab pure food rules, 2007
Food additives
Preservatives
Flavoring compounds
Coloring matter in food
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3. The Pure Food Ordinance 1960
 The pure food ordinance 1960 consolidates and amendes
the law in relation to the preparation and sale of the food
 All provinces and some northern areas have adopted these
laws with certain amendments
 Its aim to ensure purity of food being supplied to people in
the market and prevent food adultration
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4. Pure Food Rules, 2007
Food safety standards were first established and published in
the Pakistan Pure Food Law (PFL) of 1960 and revised in
2007.
The Pure Food Rules is the basis for the existing trade-
related food quality and safety legislative framework
It covers over 104 food items falling under nine broad
categories:
1. Milk and milk products
2. Edible oils and fat products
3. Beverages
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5. ....cont
4. Food grains and cereals
5. Starchy foods
6. Spices and condiments
7. Sweetening agents
8. Fruits and vegetables
9. Miscellaneous food products
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6. Food Safety Standards
These regulations address purity issues in raw food and deal with
 Additives
 Food preservatives
 Flavoring Compounds
 Food colors
 Antioxidants
 Heavy metals
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7. 1. Food Additives
 Any safe substance that is intentionally introduced into on
a food in small quantities in order to effect the food’s
keeping quality, texture, consistency, appearance, odour,
taste, alkalinity, or acidity, or to serve any other
technological function
 Include
Coloring substances
Preservatives
Flavor and flavor enhancer
Anti-oxidants and pre-conditioner
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8. Conti….
 Not include
Vitamins
Herbs and spices
Yeast and yeast extract
Malt and malt extract
Air and water
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9. Rules about Food Additives
No person shall import, manufacture, advertise for sale or introduce in to or
on any food---
 any food additive other than a permitted food additive; or
 any permitted food additive which does not comply with the standard
prescribed in these rules, where such standard is so specified
 No food shall contain any food additive other than those specified in this
rule unless it is approved by the notification of the Government
 Additives used as ingredients in pre-packed foods to perform certain
functions shall be declared in the labelling
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10. Labelling of Food Additives
 Common name and appropriate designation of chemical
name
 The European community number (E.C. No)
 Total number of additives
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11. 2.Preservatives
 It means any substance which is capable of inhibiting, retarding or arresting the
process of fermentation, acidification or other decomposition of food or of masking
any of the evidences of putrefaction but it does not include
 common salt,
 sugars,
 lactic acid,
 acetic acid,
 glycerine,
 alcohol,
 herbs,
 hop extract,
 spices and
 essential oils used for flavouring purposes
 any substance added to food by the process of curing known as smoking
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13. Permitted Preservatives
No preservative other than those shown below shall be used in or upon any food;
 Benzoic acid including salts
 Sulphurous acid including salt
 Nitrates,Nitrites of Sodium or Potassium
 Sorbic acid (E200) including its sodium (E201), potassium (E202)and calcium (E203)
salts.
 Nicin
 Sodium, potassium and calcium salts of lactic acid
 Methyl, Ethyl or propyl para-hydroxy Benzoate (Parabenzs)
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14. Labelling of Preservatives
 Label carries the common name
 Chemical name
 Net weight
 Adequate instruction for use in accordance with limits
prescribed for such preservatives
 The name and address of manufacturer
 The material safety data sheet (MSDS)
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15. 3. Flavoring Compounds
 It mean any substance that when added to food is capable of
imparting flavour to that food and includes flavouring
substances, flavour extracts or flavour preparations
 No food shall contain any flavoring agent which are by
themselves toxic or contain contaminant materials which are
toxic
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16. Types of Flavoring Compounds
Natural flavours and natural flavourig substances:
These are flavour preparations and single substance
respectively, acceptable for human consumption, obtained
exclusively by physical processes from vegetable, fruit, in
their natural state
Natural-Identical flavouring substances:-
These are substances chemically isolated from aromatic raw
materials or obtained synthetically; they are chemically
identical to substances present in natural products intended
for human consumption, either processed or not.
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18. Conti……
Artificial flavouring substances: -
Artificial flavouring substances are those substances, which have
not been identified in natural products intended for human
consumption either processed or not.
Rules
Food which contain natural flavoring agent should be label as
“NATURAL FLAVOR” or “CONTAINS NATURAL
FLAVORING”
Food which contain artificial flavor should label as
“ARTIFICIAL FLAVOR” or “IMITATION FLAOVR”
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19. 4. Coloring Matter In Food
The addition to any article of food of any coloring matter in contravention of
the following instructions shall be deemed to be contravention within the
meaning of section 4
a) Synthetic colors
b) Natural Coloring Matters permitted
c) Inorganic Colors and pigments prohibited
d) Artificial and Synthetic coloring matter prohibited in raw food
e) Labelling of Colors
f) Use of permitted synthetic colors restricted
g) Color mixture
h) Color preparation
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21. a)Synthetic Colors
 No synthetic colour or mixture thereof except the
following shall be used in the preparation of any food
 Where an extraneous colouring matter has been added to
any article of food that shall be written on the label
attached to any package of food
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23. b)Natural Coloring Matters Permitted
 Natural color used in food shall be
Pure
 Free from extraneous matter
 Free from adulterants
 The following natural coloring matters may be used in or
upon any article of food
 Annatto
 Chlorophyll
 Curcumin or turmeric
 Caramel
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24. Cont...
 Beta Carotenes
 Beta-apo-8, carotenal
 Methylester of Beta apo-8, carotenic acid
 Ethylester of Beta-apo-8, carotenic acid
 Saffaron
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26. c)Inorganic Colors And Pigments
 Inorganic colouring matters or pigments shall not be added to
any article of food
d)Artificial and Synthetic colouring matter prohibited in raw
food
 The use of artificial or synthetic colouring matters in raw food
stuffs which are consumed after cooking in the usual way is
prohibited
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27. e)Labeling of colors
No person shall sell a synthetic colour or a mixture of
synthetic colour unless the label on the package carries;
The common and the colour index name(s) of the synthetic
colour
 The lot number of synthetic colour.
The words “ Food Colour”.
 E.E.C.NO.
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29. f)Use Of Permitted Synthetic Colours Restricted
 Use of permitted synthetic dyes in or upon any food other than
those shown below is prohibited:
 Ice Cream
 Dairy products except milk, dahi, butter, ghee, cheese, yogurt,
condensed milk, cream, skimmed milk, toned milk, recombined/
reconstituted milk
 Smoked fish
Biscuit, pastry, confectionery, savouries, wafer and similar products
and sweets
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30. Conti…
 Peas, strawberries and cherries in hermetically sealed containers, preserved or
processed papaya, canned tomato juice, fruit syrup, fruit squash, fruit cordial,
jellies, jam, marmalade, candied crystallized or glazed fruits, fruit drink, flavored
drinks
 Non-alcoholic beverages (carbonated water) except tea, cocoa, coffee, malted foods
 Sweetened ice, thread candies and similar products
 Custard powder
 Jelly crystals
 Soup powder
 Flavouring agents
 Ice candy
 Sweetened ice, thread candies and similar products
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31. g)Color Mixture
 A mixture of two or more permitted synthetic food color conforming to
the prescribed standard without diluents and filler material and meant to
be used for imparting color to food
a) The word “food color mixture” in capital words in a prominent position.
b) The common name, the colour index name, and chemical name of the
synthetic colors used in the mixture.
c) The ingredients shall be specified in descending order of the
proportions by weight.
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32. h)Color preparation
A preparation containing one or more of the permitted synthetic food colours
conforming to the prescribed standards along with diluents and or filler
material and meant to be used for imparting colours to food.
The colour preparation would be either in the form of liquid or powder
Powder preparation shall be reasonably free from
 lumps
 visible extraneous / foreign matter.
 Liquid preparation shall be free from
 Sediment
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33. Only the following diluents or filler material shall be permitted to
be used in colour preparation conforming to the prescribed standards: -
a) potable water
b) Edible common salt
c) Sugar
d) Dextrose monohydrate
e) Liquid Glucose
f) Sodium Sulphate
g) Tartaric acid
h) Glycerine.
i) Propylene Glycol
j) Acetic acid, dilute
k) Sorbitol food grade
l) Citric acid
m) Lactose
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n) Lactic acid
o) Ethanol
p) Starches

34. Conti….
 No person shall sell a preparation of permitted colors for use in or upon
food unless its container carries a label stating the following particulars
 The word “ Food colours preparation” in capital words in a prominent
position, two times larger in size than other words (sentence) used on the
container
 Various ingredients used in the preparation
 Name of the filler shall be in a prominent position equal in size to the
words “Food colours preparation”
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35. References
 Waris Arsalan ,2013.The Pure Food Rules 2007.
 http://punjablaws.gov.pk/laws/739.html
 http://theconsumersforum.com/ppfr.pdf
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Thank you