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1. Course code: NFE 335
Course Title: Food Laws and regulation
Credit: 3
Section: 211-A & 212-A
Zayed Shahnewaz
Lecturer
Department of Nutrition and Food Engineering
Faculty of Allied Health Sciences
Daffodil International University
zayedshahnewaz891@gmail.com
01521409072

2. FOOD LAWS IN BANGLADESH
(Introduction, History & Rules of
Government)

3. Food Law
In general, Food law is the collection of laws and regulations that govern safe
food production, distribution and consumption.
Accordingly, the laws, regulations and administrative provisions governing food in
general and food safety in particular, whether at Community or national level,
covers any stage of production, processing and distribution of food, and also of
feed produced for, or fed to, food producing animals.

4. Is there any
Necessity
of Food
Laws?
4

5. Basic Needs of Food Law
Food law is based on scientific studies.
Every nation needs an effective food law & legislation to promote:
● A safe & honestly presented food supply.
● To protect consumers from contaminated, adulterated & spoiled foods.
● To encourage the production of safe & wholesome foods.
● To prohibit the sale of foods that are unsafe.
● Ensure the safety of domestically produced, imported & exported food products.

6. Structure of Food Law
Generally the food law is divided into two
parts:
❑ A basic food act
❑ Regulations.
The Act itself sets out broad principles,
while regulations contain detailed

7. The basic food law is intended to assure consumers that foods
are pure and wholesome, safe to eat, and produced under
sanitary conditions.
A food regulation refers to the laws and administrative rules
that regulate all aspects of the food supply chain including
supply, production, and distribution of food products to
protect and maintain food safety.

8. Imagine the food law as a recipe book for keeping food safe and ensuring it's good for everyone to consume.
It's divided into two main parts:
Basic Food Act: This is like the main recipe in the book. It sets out the basic rules and principles that everyone
must follow to make sure the food is safe and healthy. Just like a recipe gives you the main idea of what to
cook, the Basic Food Act gives the main idea of how to handle and produce food in a safe way.
Regulations: Now, think of regulations as the detailed instructions in the recipe book. They provide specific
and clear steps for different situations. Regulations give all the necessary details, like cooking times,
ingredient quantities, and specific safety measures. In the food law, regulations contain all the specific rules
and guidelines that businesses and individuals need to follow to comply with the Basic Food Act. They
make sure that everyone understands exactly how to handle, prepare, and sell food safely.
So, the Basic Food Act gives us the main principles, and the regulations give us the specific and detailed
instructions to follow to ensure food safety and quality for everyone.
Top of Form

9. Major
Stakeholde
r to Control
Food Laws
7

10. Major Stakeholder & Ministries to Control Food
Laws
✔Ministry of Agriculture
✔Ministry of Food
✔Ministry of Fisheries & LS
✔Ministry of ICT
✔Ministry of Education
✔Ministry of Health
✔Ministry of LGRD
✔Ministry of Commerce
✔Ministry of Finance
✔Ministry of Planning
✔Ministry of Home
✔Ministry of Law &
Justices
LGRD stands for "Local Government and Rural
Development."

11. Bangladesh
Food
Safety
Laws and
Regulations
❑Pure Food Ordinance, 1959
❑Pure Food Rules, 1967;
❑The Animals Slaughter (Restriction) and
Meat Control (Amendment) Ordinance,
1983;
❑Bangladesh Standard and Testing Institution
Ordinance
1985 (amended as Bangladesh Standard and Testing
Institution amendment Act 2003);
❑Destructive Insects and Pests Rules (Plant Quarantine)
1966, amended up to 1989; Agricultural Produce Market Act
1964 (revised in 1985);
❑Fish Protection and Conservation Act, 1950 (latest
amendment in 1995);
❑Marine Fisheries Ordinance and Rules 1983;
❑Fish and Fish Products (Inspection and Quality Control
Ordinance, 1983)
❑Fish Products (Inspection and Quality Control) Rules' 1997;
❑The Essential Commodity Act 1957, 58, 64;

12. Bangladesh
Food
Safety
Laws and
Regulations
❑The Food or Special Courts Act 1956;
❑The Food Grain Supply
(Prevention of Activity) Ordinance
1956;
❑The Pesticides Ordinance 1971 and
The Rules-1985.
❑Bangladesh Food and Nutrition Policy 1997.
❑Bangladesh Food Policy 1998;
❑National Agriculture policy 1999;
❑Comprehensive Food Security Policy 2001
❑Bangladesh Health Policy 2002.
❑Bangladesh Pure Food Ordinance, 2005
❑New National Food Policy 2006;
❑The Consumer Rights Protection Act, 2009
Prejudicial
Pesticide
❑National Food Policy Plan of Action (2008-
2015)
❑Food Safety Act 2013.

13. The Pure Food
Ordinance,
1959
Appointment of public analysts.
Prohibition of manufacture or
sale of food not of
proper nature, substance or quality.
milk
or
Standard of purity of milk
or skimmed condensed
milk or sterilized milk.
Power of Courts to direct analysis.
Power of government to make rules.
Authorization of persons and
appointment of inspectors.
Power to seize food believed to be adulterated.
Institution of prosecution.
Award or costs.
Penalties.

14. The Pure Food Ordinance, 1959
▪ The Pure Food Ordinance of 1959 is a law that deals with the quality and purity of food products in a country. It
aims to protect consumers from consuming food that is not of proper nature, substance, or quality. Here's a
simple explanation of its key points:
▪ Appointment of Public Analysts: The government appoints public analysts who are responsible for testing
and analyzing food samples to ensure their quality.
▪ Prohibition of Sale of Adulterated Food: The law forbids the manufacture or sale of any food that is not of
proper nature, substance, or quality. This ensures that only safe and genuine food products are available to the
public.
▪ Standard of Purity for Milk: The law sets specific purity standards for milk, skimmed condensed milk, and
sterilized milk. This means that these dairy products must meet certain quality requirements to be considered
safe for consumption.
▪ Power of Courts to Direct Analysis: Courts have the authority to order the analysis of food samples if there
are suspicions of adulteration or poor quality.
▪ Power of Government to Make Rules: The government has the power to establish rules and regulations
related to food safety and quality control to ensure proper implementation of the law.

15. The Pure Food Ordinance, 1959
▪ Authorization of Inspectors: The law authorizes certain individuals as inspectors to monitor food-related
activities and enforce the regulations.
▪ Power to Seize Adulterated Food: Inspectors have the authority to seize any food they believe to be
adulterated or not meeting the required standards.
▪ Institution of Prosecution: If any food manufacturer or seller is found guilty of selling adulterated or poor-
quality food, legal action can be taken against them.
▪ Award of Costs: Courts may require the convicted party to pay the costs associated with analyzing the food
samples and conducting legal proceedings.
▪ Penalties: The law sets penalties for those who violate its provisions. These penalties can include fines or
even imprisonment, depending on the seriousness of the offense.
▪ Overall, the Pure Food Ordinance is designed to ensure the safety and quality of food products in the country
and to hold those who compromise the public's health accountable for their actions.

16. The Pure Food
Rules, 1967
• Qualifications, salary and
conditions of appointment of public
Analyst.
• Qualifications and conditions of appointment
of inspectors.
• Licence for keeping white oil.
• Manner of placing of samples
under safe custody.
• Non-nutritive constituents in food.
• Food poisoning.
• Coloring matter in food.
• Preservatives in food.
• Flavoring compounds in food.
• Container of food which cotains preservative
shall not be marked “Pure”.
• Antioxidants in food.

17. The
Cantonment
s Pure Food
Act,1966
• False warranty.
• License for manufacture,
storage and sale of good.
• Prohibition of mixing,
coloring,
staining or powdering of food.
• Register for manufacture
and
wholesale business.
• Certificate of public Analyst.
• Power of government to
seize
sample.
• Analysis by Chemical Examiner.

18. The
Cantonment
s Pure Food
Rules,1967
• Coloring matter in food.
• Preservatives in food.
• Flavoring compounds in food.
• Non-nutritive constituents in food.
• Antioxidants in food.
• Licensing of traders,
business and
premises.
• Restrictions the employmentof
person suffering from infectious
disease.
• Standards of nature
substance or
quality of food.
• Special requirements where presence of
vitamins or minerals claimed.
• Special provisions for milk
and dairy produce.

19. The Cantonments Pure Food Rules,1967
▪ Coloring Matter in Food: This refers to the use of artificial or natural coloring substances in food products.
Food authorities may regulate the types and quantities of coloring agents allowed in food to ensure consumer
safety and prevent misrepresentation.
▪ Preservatives in Food: Preservatives are chemicals added to food to prolong shelf life and prevent spoilage.
Regulations may set limits on preservative usage and approve only safe preservatives for use in food
products.
▪ Flavoring Compounds in Food: Flavoring compounds are substances added to food to enhance or modify
its taste. Regulations may control the use of flavoring substances and ensure they do not pose health risks.
▪ Non-Nutritive Constituents in Food: Non-nutritive constituents are substances that do not provide
significant nutritional value but may be added to food for various reasons. Examples include stabilizers,
emulsifiers, and thickeners.
▪ Antioxidants in Food: Antioxidants are substances that prevent or delay the oxidation of food. Regulations
may govern their use to maintain food quality and prevent rancidity.

20. The Cantonments Pure Food Rules,1967
▪ Licensing of Traders, Business, and Premises: Food traders, businesses, and premises involved in food
handling and sales may be required to obtain licenses to operate. Licensing ensures compliance with food
safety standards and other regulations.
▪ Restrictions on the Employment of Persons Suffering from Infectious Disease: To maintain food safety
and prevent the spread of infectious diseases, regulations may restrict the employment of individuals
suffering from certain illnesses in food-related businesses.
▪ Standards of Nature, Substance, or Quality of Food: Regulations set standards for the nature,
substance, and quality of food products to ensure they meet minimum requirements for safe
consumption.
▪ Special Requirements Where Presence of Vitamins or Minerals Claimed: If a food product claims to
contain specific vitamins or minerals, regulations may require evidence to support these claims and
ensure accurate labeling.
▪ Special Provisions for Milk and Dairy Produce: Dairy products, such as milk and dairy produce, may
have specific regulations to ensure their quality, safety, and proper handling throughout the supply
chain.
▪ These points collectively reflect the efforts made by food regulatory authorities to protect consumer
health, promote fair trade practices, and maintain the integrity of the food supply chain. By regulating
additives, preservatives, food quality, and business practices, authorities strive to provide consumers with
safe and accurately labeled food products. The specific details and scope of these regulations may vary
depending on the country or region where they are enforced.

21. The Animals
slaughter
(Restriction)
and Meat
Control
Act,1957
• No slaughter of animal or sale of flesh
or meat on prohibited day.
• Restriction on supply and sale in the
catering establishment.
• Restriction on slaughter of animal.
• Regions related to adulteration and sale
of medicines in food, beverages
Related sections of the Penal Code of
1860
• Adulteration of food or drink intended for
sale.
• Sale of noxious (toxic) food or drink.

22. Animal
Slaughter and
Meat Quality
Control
Act,2011
• Ban on
animal
slaughter outside
slaughterhouse
• The slaughter is done
before and after
slaughter, animals and curcas, etc.
• The environment of the slaughterhouse.
• Slaughter house, meat sale stalls and meat
cleansing rugs
• Slaughter house, meat sale stalls and meat
cleansing rugs, License for etc.
• Slaughter and meat
processing factory
workers and meat sellers health.
• Transportation of
animal, meat products.
and
meat
• Burglary management
• Capacity to seize and remove animal, meat
and meat products.

23. The Bangladesh Standard
& Testing Institution
Ordinance,1985
• ‘article’ means any substance ,artificial or natural ,or partly natural, whether raw
or partly or wholly processed or manufactured.
• ‘covering’ includes any stopper, cask bottle, vessel, box, crate, cover capsules,
case, frame wrapper or other container.
• ‘label’ means the display of written, printed or graphic matter on any product ,its
container, tag or literature of the product or other suitable material affixed thereto
for the purpose of giving information as to the identity, components ,ingredients
,attributes, direction for use ,specifications ,date of manufacturing or expiry.

24. The Bangladesh Standard
& Testing Institution
Ordinance,1985
• 'marks’ includes
a
device ,brand, heading,label ,ticket, pictorial
or any
representations,name ,signature, word, letter or
numeral combination thereof.
• ‘specification’ mean s a description of an article or proses as for as
practicable by reference to its nature quality, strength, purity, composition,
quantity, dimensions, weight, grade, durability, origin, age, material,
mode of manufacture or other characteristics to distinguish it from any
other article or process;

25. Thanks
Any Question?