The document discusses the implementation of the Bangladesh Pure Food Ordinance of 2005. It notes that foods like bananas are artificially ripened using calcium carbide, which contains toxic substances. Fish are also stored in formaldehyde to appear fresh. Studies have found harmful bacteria and reuse of toxic cooking oils in restaurant foods. Proper implementation of food safety laws is important to protect consumers from health hazards of adulterated foods in Bangladesh.
This document is a report on the Bangladesh Pure Food Ordinance of 2005. It was prepared by two students, Shahanaj Islam and Juthy Roy, for their course instructor at United International University. The report provides an executive summary of food adulteration issues in Bangladesh and outlines the key provisions of the Pure Food Ordinance of 2005, which aims to ensure public protection from health hazards and fraud related to the preparation, sale, and use of foods. The report includes sections on the advantages and disadvantages of the ordinance, as well as recommendations for overcoming issues.
To meet a country’s sanitary and phytosanitary requirements, food must comply with the local laws and regulations to gain market access. These laws ensure the safety and suitability of food for consumers, in some countries; also govern food quality and composition standards.
Indian standards regulations of food safetyashok koori
The document discusses several Indian regulations and standards related to food safety. It describes the objectives and functions of the Food Safety and Standards Authority of India (FSSAI), which regulates and sets standards for food in India. It also discusses standards set by the Bureau of Indian Standards (BIS) for microbiological limits in foods like milk and meat. Other acts mentioned include the Agricultural Produce Grading and Marketing Act, Meat Food Products Order, Milk and Milk Products Order, and the Prevention of Food Adulteration Act.
The document summarizes India's food safety laws and standards system. It outlines key acts that were consolidated into the Food Safety and Standards Act of 2006, which established the Food Safety and Standards Authority of India (FSSAI). The FSSAI is responsible for setting food standards and regulating food manufacturing, storage, distribution, sale and import to ensure food safety. It describes the FSSAI's functions and India's system for licensing and registering food businesses, enforcing food standards, and penalizing violations.
FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA REGULATIONS,2011-IMPACT ON...Pallavi Moudgil
1) The Food Safety and Standards Act of 2006 consolidated various food laws in India into a single authority called FSSAI to establish science-based standards for food safety and regulate the food industry.
2) Implementation of the Act is expected to benefit the food industry by bringing uniformity to standards, reducing compliance costs, and enabling growth through new product development.
3) However, effective implementation will require strengthening India's food testing infrastructure and building a robust surveillance system to monitor contaminants and support FSSAI in setting science-based standards.
The document outlines the objectives, definitions, concepts, and roles related to food regulation in India. Specifically, it aims to [1] protect public health from poisonous foods, [2] prevent sale of substandard foods, and [3] protect consumer interests by eliminating fraudulent practices. It defines key terms, describes what constitutes adulterated food, and establishes the Central Committee for Food Standards, Central Food Laboratories, roles of public analysts and food inspectors, and their qualifications.
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
The document discusses various Indian food laws and regulations, including the Food Safety and Standards Authority of India (FSSAI), which regulates food manufacturing, storage, distribution, and imports. It also mentions other regulatory bodies like the Bureau of Indian Standards and AGMARK that set quality standards. Several orders are summarized, such as the Fruit Products Order, Meat Food Products Order, and Milk and Milk Products Order, which require licensing and set hygiene standards for specific food types. The Prevention of Food Adulteration Act is also briefly outlined.
This document is a report on the Bangladesh Pure Food Ordinance of 2005. It was prepared by two students, Shahanaj Islam and Juthy Roy, for their course instructor at United International University. The report provides an executive summary of food adulteration issues in Bangladesh and outlines the key provisions of the Pure Food Ordinance of 2005, which aims to ensure public protection from health hazards and fraud related to the preparation, sale, and use of foods. The report includes sections on the advantages and disadvantages of the ordinance, as well as recommendations for overcoming issues.
To meet a country’s sanitary and phytosanitary requirements, food must comply with the local laws and regulations to gain market access. These laws ensure the safety and suitability of food for consumers, in some countries; also govern food quality and composition standards.
Indian standards regulations of food safetyashok koori
The document discusses several Indian regulations and standards related to food safety. It describes the objectives and functions of the Food Safety and Standards Authority of India (FSSAI), which regulates and sets standards for food in India. It also discusses standards set by the Bureau of Indian Standards (BIS) for microbiological limits in foods like milk and meat. Other acts mentioned include the Agricultural Produce Grading and Marketing Act, Meat Food Products Order, Milk and Milk Products Order, and the Prevention of Food Adulteration Act.
The document summarizes India's food safety laws and standards system. It outlines key acts that were consolidated into the Food Safety and Standards Act of 2006, which established the Food Safety and Standards Authority of India (FSSAI). The FSSAI is responsible for setting food standards and regulating food manufacturing, storage, distribution, sale and import to ensure food safety. It describes the FSSAI's functions and India's system for licensing and registering food businesses, enforcing food standards, and penalizing violations.
FOOD SAFETY AND STANDARDS AUTHORITY OF INDIA REGULATIONS,2011-IMPACT ON...Pallavi Moudgil
1) The Food Safety and Standards Act of 2006 consolidated various food laws in India into a single authority called FSSAI to establish science-based standards for food safety and regulate the food industry.
2) Implementation of the Act is expected to benefit the food industry by bringing uniformity to standards, reducing compliance costs, and enabling growth through new product development.
3) However, effective implementation will require strengthening India's food testing infrastructure and building a robust surveillance system to monitor contaminants and support FSSAI in setting science-based standards.
The document outlines the objectives, definitions, concepts, and roles related to food regulation in India. Specifically, it aims to [1] protect public health from poisonous foods, [2] prevent sale of substandard foods, and [3] protect consumer interests by eliminating fraudulent practices. It defines key terms, describes what constitutes adulterated food, and establishes the Central Committee for Food Standards, Central Food Laboratories, roles of public analysts and food inspectors, and their qualifications.
Gives information, importance and objectives of various food laws and standards of India. helps to understand indian food standards better. Functions of various food laws helps to learn to purchase food products as a consumer.
The document discusses various Indian food laws and regulations, including the Food Safety and Standards Authority of India (FSSAI), which regulates food manufacturing, storage, distribution, and imports. It also mentions other regulatory bodies like the Bureau of Indian Standards and AGMARK that set quality standards. Several orders are summarized, such as the Fruit Products Order, Meat Food Products Order, and Milk and Milk Products Order, which require licensing and set hygiene standards for specific food types. The Prevention of Food Adulteration Act is also briefly outlined.
Laws and regulations related to food industries Sachin Kapoor
This document discusses India's food laws and regulations. It provides context on factors that influence a country's food laws, such as adopting international standards. It then summarizes several key Indian food laws that have been passed, including the Food Safety and Standards Act, 2006, which consolidated many previous food laws. The objectives and requirements of some of these prior laws are outlined, such as maintaining hygienic production standards for fruit and vegetable products. The roles of regulatory bodies like FSSAI and BIS in establishing food standards and certification in India are also mentioned.
Presented by A.K. Singla to the ILRI workshop on safety of animal source foods with an emphasis on the informal sectors, New Delhi, India, 8 February 2011
The document discusses issues with India's existing food safety regulatory regime and the need for new legislation. It outlines key aspects of the Food Safety and Standards Act of 2006, including consolidating various food laws, establishing the Food Safety and Standards Authority of India to set science-based standards, and regulating the food supply chain from manufacturing to retail. The new Act aims to ensure safe and wholesome food is available for consumers and allows for stringent enforcement including penalties for violations.
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
The document provides an overview of the changes to India's food regulatory regime with the introduction of the Food Safety and Standards Act (FSSA) 2006. It discusses the history and need for a unified food law, as previously there were many different laws administered by various ministries. The FSSA 2006 consolidated these into a single law administered by the newly created Food Safety and Standards Authority of India (FSSAI). Key changes included mandatory Good Manufacturing Practices, stricter penalties for non-compliance, and an emphasis on self-regulation over direct prosecution. The document also summarizes some of the main provisions of the Act, Rules, and Regulations developed under the new regulatory framework.
The document outlines the Prevention of Food Adulteration Act of 1954 in India. The key objectives are to protect public health from contaminated food, prevent sale of substandard food, and protect consumer interests by eliminating fraudulent practices. It defines food adulteration and prohibits certain admixtures from being sold. It describes procedures for food inspectors to sample and analyze food. Persons found guilty of adulteration can face imprisonment of at least 6 months and up to 3 years along with fines. The act also details various other miscellaneous provisions to regulate food quality and safety.
FSSAI has launched many schemes to promote Food Safety across the country. The purpose is to make everyone aware of the need for Food Safety and its management. few of the FSSAI schemes have been listed in the epresentation.
Food safety and standard act, 2006 fssaiRavish Yadav
complete learning on the topic of food safety and standard act, used in day to day life, fssai hallmark everyone can see in food items , so here is the detail study on fssai
The document discusses the labeling requirements for packaged foods in India according to the Food Safety and Standards (Packaging and Labeling) Regulations 2011. It outlines 12 key pieces of information that must be included on food labels: 1) name of the food, 2) ingredients list, 3) nutritional information, 4) vegetarian/non-vegetarian declaration, 5) food additives, 6) manufacturer details, 7) net quantity, 8) batch/lot/code number, 9) dates, 10) instructions for use, 11) specific labeling for infant formula, and 12) specific labeling for edible oils. Failure to include all required information can result in penalties.
This document discusses food regulation standards in India. It outlines both compulsory and voluntary regulations. Compulsory regulations include the Prevention of Food Adulteration Act 1954, Essential Commodities Act 1954, Fruit Products Act 1955, and Milk and Milk Products Act 1992. Voluntary regulations include AGMARK, ISI (Indian Standards Institution), and FSSAI (Food Safety and Standards Authority of India). The purpose of these regulations is to ensure food safety, quality, and to prevent contamination.
This document discusses food laws and regulations in India and internationally. It provides an overview of various laws and organizations that govern factors such as food safety, quality, labeling, and hygienic food production. These laws are implemented to protect consumers from unsafe or substandard food. The key laws and standards discussed include the Food Safety and Standards Act 2006 (India), Prevention of Food Adulteration Act 1954 (India), Fruit Products Order 1955 (India), and Codex Alimentarius and standards set by the World Health Organization.
this project is a study about
adulterants in food stuff. You can use this as reference but don't
use the same as it kills ur creativity and i hav to thank my friends also !
Free download .
No copyright .
The document defines key terms related to food safety standards and regulations in India. It provides definitions for terms like "food" according to the Food Safety and Standards Act. It outlines the objectives and importance of having food safety standards to protect consumers and ensure confidence in the food system. It introduces the Food Safety and Standards Authority of India (FSSAI), which was established in 2006 to regulate food safety and set science-based standards in India. FSSAI's duties include framing rules, enforcing quality control, providing scientific advice and capacity building on food safety issues.
The food safety and standards act, 2006 FSSAI Exam 2019 - Session - 1MUTHUGANESAN N
The document provides an overview of the Food Safety and Standards Act of 2006 in India. It discusses how the Act consolidated various existing food laws in India and established the Food Safety and Standards Authority of India (FSSAI) to develop science-based food standards. The Act has 12 chapters covering topics like preliminary definitions, the roles and responsibilities of FSSAI, food safety provisions, enforcement, offenses and penalties, and miscellaneous items. Key points include repealing 8 prior laws, mandatory licensing for food businesses, recall procedures, and graded penalties for offenses.
The Prevention of Food Adulteration Act was enacted in 1954 to prevent adulteration of food and medicines, which poses serious health risks. The Act aims to ensure pure food for consumers and protect them from fraudulent practices. It prescribes punishments like imprisonment and fines for adulterating food. The Drugs and Cosmetics Act of 1945 regulates medicines and cosmetics to standardize quality. It established the Central Drugs Standard Control Organization to implement drug laws and policies. Community health nurses can play a role in educating the public about these Acts and the dangers of food adulteration.
The document discusses the implementation of the Food Safety and Standards Act (FSSA) of 2006 on the food industry in India, specifically regarding milk and meat. It provides background on the history of food laws in India, the objectives of FSSA 2006 in consolidating food laws and establishing uniform standards, and the effects the new regulations have had in strengthening food safety and enforcement. Key points covered include the licensing and registration requirements for food businesses, roles and responsibilities of the Food Safety and Standards Authority of India, and improvements to regulation and oversight compared to previous laws.
These days consumers are showing keen interest in the way food is produced, processed, and marketed. The increasing globalization of the food supply chain has resulted in unprecedented interest in the development of food standards and regulations. International food trade is disrupted by frequent disputes over food safety. Food law has emerged in pieces over decades in response to food safety challenges. This paper provides a brief introduction to food law s . Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Law" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21355.pdf
Paper URL: https://www.ijtsrd.com/engineering/food-engineering/21355/food-law/matthew-n-o-sadiku
The document discusses food packaging regulation. It provides an overview of key stakeholders in food packaging including consumers, government regulators, and packaging manufacturers. It outlines the primary functions of food packaging which are to protect food from contamination and preserve quality. The document also discusses trends driving innovation in food packaging and how packaging changes have driven the introduction of new food categories. It provides an overview of global regulatory scenarios for food packaging in countries like the US, EU, Canada, and India. The Indian regulatory framework and key proposed changes to regulations are also summarized.
AGMARK is a certification mark employed on agricultural products in India, assuring that they conform to a set of standards approved by the Directorate of Marketing and Inspection, an agency of the Government of India.
By Halim Nababan, National Agency for Drug & Food Control, Republic of Indonesia, presented at the International Life Sciences Institute Regional Seminar on Understanding Consumer Behaviour, Jakarta, 11 May 2015
Food Laws
Till now FSSAI has standardized only 380 articles of food, that’s very poor since International Food Standard has listed over 10,000 food articles. But after huge manace with noodles in 2016 FSSAI playing more very strong and confident and collaborating with many private labs, research scientist etc. for delivering quality food to citizen of India. As on april 12, 2017 FSSAI has entered into an agreement with US-based Decernis Ltd which will enable it to access various international regulations. With this tie up, FSSAI would get access to database of over 70,000 standards for food additives, food standards, food contact and contaminants from over 170 countries.
Chapter 8 food safety and standards act 2006 and rules 2011AishwaryaKatkar6
This document provides an overview of the Food Safety and Standards Act of 2006 and Rules of 2011 in India. It defines key terms like food, adulterated food, and food additive. It outlines the various authorities and bodies responsible for food safety. It also summarizes the different food safety and standards regulations as well as the packaging and labeling requirements specified in the Food Safety and Standards (Packaging and Labeling) Regulation of 2011. The document introduces the objectives of preventing food adulteration and outlines definitions, authorities, regulations, and packaging/labeling rules related to ensuring food safety in India.
Laws and regulations related to food industries Sachin Kapoor
This document discusses India's food laws and regulations. It provides context on factors that influence a country's food laws, such as adopting international standards. It then summarizes several key Indian food laws that have been passed, including the Food Safety and Standards Act, 2006, which consolidated many previous food laws. The objectives and requirements of some of these prior laws are outlined, such as maintaining hygienic production standards for fruit and vegetable products. The roles of regulatory bodies like FSSAI and BIS in establishing food standards and certification in India are also mentioned.
Presented by A.K. Singla to the ILRI workshop on safety of animal source foods with an emphasis on the informal sectors, New Delhi, India, 8 February 2011
The document discusses issues with India's existing food safety regulatory regime and the need for new legislation. It outlines key aspects of the Food Safety and Standards Act of 2006, including consolidating various food laws, establishing the Food Safety and Standards Authority of India to set science-based standards, and regulating the food supply chain from manufacturing to retail. The new Act aims to ensure safe and wholesome food is available for consumers and allows for stringent enforcement including penalties for violations.
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
The document provides an overview of the changes to India's food regulatory regime with the introduction of the Food Safety and Standards Act (FSSA) 2006. It discusses the history and need for a unified food law, as previously there were many different laws administered by various ministries. The FSSA 2006 consolidated these into a single law administered by the newly created Food Safety and Standards Authority of India (FSSAI). Key changes included mandatory Good Manufacturing Practices, stricter penalties for non-compliance, and an emphasis on self-regulation over direct prosecution. The document also summarizes some of the main provisions of the Act, Rules, and Regulations developed under the new regulatory framework.
The document outlines the Prevention of Food Adulteration Act of 1954 in India. The key objectives are to protect public health from contaminated food, prevent sale of substandard food, and protect consumer interests by eliminating fraudulent practices. It defines food adulteration and prohibits certain admixtures from being sold. It describes procedures for food inspectors to sample and analyze food. Persons found guilty of adulteration can face imprisonment of at least 6 months and up to 3 years along with fines. The act also details various other miscellaneous provisions to regulate food quality and safety.
FSSAI has launched many schemes to promote Food Safety across the country. The purpose is to make everyone aware of the need for Food Safety and its management. few of the FSSAI schemes have been listed in the epresentation.
Food safety and standard act, 2006 fssaiRavish Yadav
complete learning on the topic of food safety and standard act, used in day to day life, fssai hallmark everyone can see in food items , so here is the detail study on fssai
The document discusses the labeling requirements for packaged foods in India according to the Food Safety and Standards (Packaging and Labeling) Regulations 2011. It outlines 12 key pieces of information that must be included on food labels: 1) name of the food, 2) ingredients list, 3) nutritional information, 4) vegetarian/non-vegetarian declaration, 5) food additives, 6) manufacturer details, 7) net quantity, 8) batch/lot/code number, 9) dates, 10) instructions for use, 11) specific labeling for infant formula, and 12) specific labeling for edible oils. Failure to include all required information can result in penalties.
This document discusses food regulation standards in India. It outlines both compulsory and voluntary regulations. Compulsory regulations include the Prevention of Food Adulteration Act 1954, Essential Commodities Act 1954, Fruit Products Act 1955, and Milk and Milk Products Act 1992. Voluntary regulations include AGMARK, ISI (Indian Standards Institution), and FSSAI (Food Safety and Standards Authority of India). The purpose of these regulations is to ensure food safety, quality, and to prevent contamination.
This document discusses food laws and regulations in India and internationally. It provides an overview of various laws and organizations that govern factors such as food safety, quality, labeling, and hygienic food production. These laws are implemented to protect consumers from unsafe or substandard food. The key laws and standards discussed include the Food Safety and Standards Act 2006 (India), Prevention of Food Adulteration Act 1954 (India), Fruit Products Order 1955 (India), and Codex Alimentarius and standards set by the World Health Organization.
this project is a study about
adulterants in food stuff. You can use this as reference but don't
use the same as it kills ur creativity and i hav to thank my friends also !
Free download .
No copyright .
The document defines key terms related to food safety standards and regulations in India. It provides definitions for terms like "food" according to the Food Safety and Standards Act. It outlines the objectives and importance of having food safety standards to protect consumers and ensure confidence in the food system. It introduces the Food Safety and Standards Authority of India (FSSAI), which was established in 2006 to regulate food safety and set science-based standards in India. FSSAI's duties include framing rules, enforcing quality control, providing scientific advice and capacity building on food safety issues.
The food safety and standards act, 2006 FSSAI Exam 2019 - Session - 1MUTHUGANESAN N
The document provides an overview of the Food Safety and Standards Act of 2006 in India. It discusses how the Act consolidated various existing food laws in India and established the Food Safety and Standards Authority of India (FSSAI) to develop science-based food standards. The Act has 12 chapters covering topics like preliminary definitions, the roles and responsibilities of FSSAI, food safety provisions, enforcement, offenses and penalties, and miscellaneous items. Key points include repealing 8 prior laws, mandatory licensing for food businesses, recall procedures, and graded penalties for offenses.
The Prevention of Food Adulteration Act was enacted in 1954 to prevent adulteration of food and medicines, which poses serious health risks. The Act aims to ensure pure food for consumers and protect them from fraudulent practices. It prescribes punishments like imprisonment and fines for adulterating food. The Drugs and Cosmetics Act of 1945 regulates medicines and cosmetics to standardize quality. It established the Central Drugs Standard Control Organization to implement drug laws and policies. Community health nurses can play a role in educating the public about these Acts and the dangers of food adulteration.
The document discusses the implementation of the Food Safety and Standards Act (FSSA) of 2006 on the food industry in India, specifically regarding milk and meat. It provides background on the history of food laws in India, the objectives of FSSA 2006 in consolidating food laws and establishing uniform standards, and the effects the new regulations have had in strengthening food safety and enforcement. Key points covered include the licensing and registration requirements for food businesses, roles and responsibilities of the Food Safety and Standards Authority of India, and improvements to regulation and oversight compared to previous laws.
These days consumers are showing keen interest in the way food is produced, processed, and marketed. The increasing globalization of the food supply chain has resulted in unprecedented interest in the development of food standards and regulations. International food trade is disrupted by frequent disputes over food safety. Food law has emerged in pieces over decades in response to food safety challenges. This paper provides a brief introduction to food law s . Matthew N. O. Sadiku | Tolulope J. Ashaolu | Sarhan M. Musa "Food Law" Published in International Journal of Trend in Scientific Research and Development (ijtsrd), ISSN: 2456-6470, Volume-3 | Issue-2 , February 2019, URL: https://www.ijtsrd.com/papers/ijtsrd21355.pdf
Paper URL: https://www.ijtsrd.com/engineering/food-engineering/21355/food-law/matthew-n-o-sadiku
The document discusses food packaging regulation. It provides an overview of key stakeholders in food packaging including consumers, government regulators, and packaging manufacturers. It outlines the primary functions of food packaging which are to protect food from contamination and preserve quality. The document also discusses trends driving innovation in food packaging and how packaging changes have driven the introduction of new food categories. It provides an overview of global regulatory scenarios for food packaging in countries like the US, EU, Canada, and India. The Indian regulatory framework and key proposed changes to regulations are also summarized.
AGMARK is a certification mark employed on agricultural products in India, assuring that they conform to a set of standards approved by the Directorate of Marketing and Inspection, an agency of the Government of India.
By Halim Nababan, National Agency for Drug & Food Control, Republic of Indonesia, presented at the International Life Sciences Institute Regional Seminar on Understanding Consumer Behaviour, Jakarta, 11 May 2015
Food Laws
Till now FSSAI has standardized only 380 articles of food, that’s very poor since International Food Standard has listed over 10,000 food articles. But after huge manace with noodles in 2016 FSSAI playing more very strong and confident and collaborating with many private labs, research scientist etc. for delivering quality food to citizen of India. As on april 12, 2017 FSSAI has entered into an agreement with US-based Decernis Ltd which will enable it to access various international regulations. With this tie up, FSSAI would get access to database of over 70,000 standards for food additives, food standards, food contact and contaminants from over 170 countries.
Chapter 8 food safety and standards act 2006 and rules 2011AishwaryaKatkar6
This document provides an overview of the Food Safety and Standards Act of 2006 and Rules of 2011 in India. It defines key terms like food, adulterated food, and food additive. It outlines the various authorities and bodies responsible for food safety. It also summarizes the different food safety and standards regulations as well as the packaging and labeling requirements specified in the Food Safety and Standards (Packaging and Labeling) Regulation of 2011. The document introduces the objectives of preventing food adulteration and outlines definitions, authorities, regulations, and packaging/labeling rules related to ensuring food safety in India.
The document discusses food adulteration and food laws in India. It provides definitions and examples of different types of food adulteration like natural adulteration caused by toxic natural substances and incidental adulteration caused by contaminants introduced unintentionally. It also summarizes some key tests that can detect common food adulterants like saw dust in chilli powder, starch in milk, dried papaya seeds in black pepper, and chalk powder in salt. The document then discusses India's key food laws like the Food Safety and Standards Act, 2006 and the roles of different bodies like the Food Safety and Standards Authority of India. It summarizes some important court judgments related to food adulteration cases and the challenges to the role
The document summarizes key Indian laws and standards related to food regulation and consumer protection. It discusses the objectives of food laws in India including maintaining quality, preventing exploitation of consumers, and safeguarding health. It then outlines some of the major acts and standards that govern food including the Prevention of Food Adulteration Act, Essential Commodities Act, Agmark standards, and Codex Alimentarius. It also discusses consumer rights under the Consumer Protection Act and process for filing complaints to consumer redressal forums.
The document defines key terms related to food safety regulation in India such as the definition of food according to the Food Safety and Standards Act (FSSA). It discusses several acts that were consolidated under the FSSA, including the Prevention of Food Adulteration Act, Fruit Products Order, Meat Food Products Order, and others. It also describes the role of the Food Safety and Standards Authority of India (FSSAI) in establishing standards, licensing food businesses, and promoting food safety awareness.
This document provides definitions and information related to food safety regulations in India. It defines what constitutes food according to the Food Safety and Standards Act and why food safety is needed. It discusses the role and aims of the Food Safety and Standards Authority of India (FSSAI) in establishing food standards and regulating the food industry. It also summarizes some of the key acts that were consolidated under the Food Safety and Standards Act, such as the Prevention of Food Adulteration Act, and orders that set standards for various food products.
The document defines key terms related to food safety regulation in India such as the definition of food according to the Food Safety and Standards Act (FSSA). It discusses several acts that were consolidated under the FSSA, including the Prevention of Food Adulteration Act, Fruit Products Order, Meat Food Products Order, and others. It also describes the role of the Food Safety and Standards Authority of India (FSSAI) in establishing standards, licensing food businesses, and promoting food safety awareness.
This document provides definitions and information related to food safety regulations in India. It defines what constitutes food according to the Food Safety and Standards Act and why food safety is needed. It discusses the role and aims of the Food Safety and Standards Authority of India (FSSAI) in establishing food standards and regulating the food industry. It also summarizes some of the key acts that were consolidated under the Food Safety and Standards Act, such as the Prevention of Food Adulteration Act, and orders that set standards for various food products.
Food is a basic human need and comes in many forms. It provides nutrients and energy for our bodies and minds. A balanced diet incorporating a variety of foods helps ensure we receive all essential vitamins, minerals, proteins and calories for good health and well-being.
The document outlines offenses and powers under the Prevention of Food Adulteration (PFA) Act in India.
1. Offenses include importing, manufacturing, storing, selling, or distributing adulterated, misbranded, prohibited, or improperly licensed foods.
2. Food inspectors have powers to take samples and request information from vendors, and vendors must provide warranties about food quality.
3. Purchasers and consumer organizations can have foods analyzed by paying a fee, and obtain refunds if samples are found adulterated. The document specifies sample sizes for different food types.
The document outlines key concepts and policies regarding consumer protection in the Philippines. It defines key terms like consumer, consumer protection, and consumer rights. It also discusses objectives like protecting consumers from hazards, deceptive practices, and ensuring access to information, choice, and redress. The roles of government agencies and laws regulating various consumer goods to ensure they are safe, unadulterated and accurately labeled are summarized.
Halal Ingredient- Processe Food refers to basic introduction of what is Halal Ingredients and related process which is possible in producing the ingredients. Also highlight the possible hazards related to Halal during processing.
The document summarizes Punjab Pure Food Rules regarding foodstuffs in Pakistan. It defines key terms like adulterated food and outlines various food safety standards and categories regulated by the rules. These include standards for follow-up formula, dietetic foods for special medical purposes, contaminant limits for pesticides and other substances, and packaging and labeling requirements to ensure food safety and purity. The rules are aimed at regulating food manufacturing, storage, distribution and imports to protect public health.
AnyConv.com__FSS Advance Retail & Distribution - 15.06.17.pptPriyankaSharma89719
This document discusses hygienic and sanitary practices for food retailers. It introduces food safety and food safety management systems. The key aspects covered are:
- Food safety means ensuring food is acceptable for consumption according to its intended use. A food safety management system involves good practices like HACCP.
- Schedule IV of the Food Safety and Standards Act lists basic hygiene and safety requirements that food businesses must comply with to obtain a license. Non-compliance can lead to penalties.
- Allergen management responsibilities of food businesses include proper labeling, formulation control, and preventing cross-contamination during processing and handling. Food handlers must be trained on allergen controls.
Lecture # 36 food industry fssai explainedHarveer Singh
The document provides information about food safety legislation in India. It discusses the need for new consolidated food safety laws to replace existing fragmented laws governed by multiple ministries. The Food Safety and Standards Authority of India (FSSAI) was established in 2006 under the Food Safety and Standards Act to harmonize and consolidate food safety laws. The Act introduced science-based standards for food articles and established a single regulatory body for food safety. Key functions of FSSAI include setting food standards, accreditation, quality control of imports, and providing scientific advice to governments. Enforcement occurs at the state level through commissioners, officers, and other designated authorities.
Food adulteration consists of mixing, substituting, concealing quality issues, selling decomposed food, misbranding, or adding toxins to food. It occurs through economic adulteration like dilution, removal of ingredients, or substitutes. Adulteration can also happen through adding foreign materials like stones or using packaging that misleads consumers. Several notable food adulteration incidents have occurred globally, including adding melamine to milk in China in 2008 which killed children. Indian studies have also found high levels of adulteration in milk. Food laws and standards authorities regulate food safety and quality.
This document outlines consumer protection laws and policies. It defines key terms like consumer and consumer protection. It establishes the basic policy to protect consumer interests and promote welfare. It discusses objectives like protecting against hazards, deceptive practices, and ensuring proper redress. It also outlines consumer rights and declares the duties of government agencies to enact and enforce consumer protection laws.
The document discusses organic feed production guidelines in India. It provides an introduction to organic agriculture principles and the National Programme for Organic Production (NPOP) in India, which oversees organic certification. The NPOP requires that livestock and poultry diets consist of at least 85-80% feedstuffs from organic sources. The document also outlines specific NPOP regulations for organic feed production, including allowed feed ingredients and additives, and processing and handling standards for organic animal feed.
1) Between 2005-2014, there were 586 food recalls in Australia, averaging 59 recalls per year. In 2014, the top 3 reasons for recalls were undeclared allergens, microbial contamination, and foreign matter.
2) Undeclared allergens made up 21% of recalls, with peanuts, dairy, and wheat being the top undeclared allergens. Processed foods and confectionary were the most common culprit product categories.
3) Proper food labeling is important to inform consumers about allergens, ingredients, storage, and other details. Legislation in Australia and other countries mandate clear labeling of certain allergens and substances.
This document outlines the objectives and strategies of Bangladesh's National Seed Policy. The policy aims to increase availability of high-quality seeds to farmers by supporting development of improved varieties, strengthening public and private seed production, and establishing regulations around seed certification, import, and quality control. Key organizations like the National Agricultural Research System, Bangladesh Agricultural Development Corporation, and Department of Agricultural Extension are assigned roles to achieve the goals of the policy.
Defending Weapons Offence Charges: Role of Mississauga Criminal Defence LawyersHarpreetSaini48
Discover how Mississauga criminal defence lawyers defend clients facing weapon offence charges with expert legal guidance and courtroom representation.
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Bangladesh Pure Food Act 2005
1. 1
Course Title: Business Law
Course Code:
Submitted to
United International University
Submitted By
Afsana Ferdousi
ID: 111131468
Section:
Date of submission
August 23, 2016
3. 3
Executive Summary:
Food adulteration in the country has assumed alarming proportions. Experts in medical
biology point out that consumption of adulterated food affects people with kidney
dysfunction, diabetes and cardiac problems. They further point out that one of the
important reasons for infertility is the presence of residues of pesticides, growth hormones,
heavy metals and mycotoxins in our food.
The main reason for this is that our farmers are not properly trained in the use of chemical
fertilizers. Absence of effluent treatment plants on one hand and lack of training of the farmers,
the factory wastes, and fertilizer and pesticide residues are drained out at will into the farmlands,
ultimately contaminating the farm at large.
Food safety legislation should be developed and updated taking into consideration specific needs
of consumers and food producers, development in technology, emerging hazards, changing
consumer demands and new requirements for trade, harmonization with international and
regional standards, obligations under the World Trade Organization (WTO) agreements, as well
as social, religious and cultural habits. The implementation of food safety legislation throughout
the food chain is essential in establishing an effective food safety system.
Effective national food control systems are essential to protect the health and safety of domestic
consumers. They are also critical in enabling countries to assure the safety and quality of their
foods entering international trade and to ensure that imported foods conform to national
requirements. The new global environment for food trade places considerable obligations on
both importing and exporting countries to strengthen their food control systems and to
implement and enforce risk-based food control strategies.
The pure Food Act 2005 is the Bangladeshi food legislations that form the backbone of the food
safety program. The objective of the pure Food Act 2005 is to ensure that the public is protected
from health hazards and fraud in the preparation, sale and use of foods and for matters connected
therewith.
4. 4
Table of Content
SL Topic
Page
No
1 Introduction 5
2 Main Features 5-11
3
Implementation
12
4 Disadvantages 13
5 Ways to Overcome 13-14
6 Conclusion 15
7 Reference 16
5. 5
Bangladesh Pure Food Ordinance: 2005
Introduction
Food safety legislation should be developed and updated taking into consideration specific
needsof consumers and food producers, development in technology, emerging hazards,
changingconsumer demands and new requirements for trade, harmonization with international
andregional standards, obligations under the World Trade Organization (WTO) agreements, as
wellas social, religious and cultural habits. The implementation of food safety legislation
throughoutthe food chain is essential in establishing an effective food safety system.
Effective national food control systems are essential to protect the health and safety of
domesticconsumers. They are also critical in enabling countries to assure the safety and quality
of theirfoods entering international trade and to ensure that imported foods conform to
nationalrequirements. The new global environment for food trade places considerable obligations
onboth importing and exporting countries to strengthen their food control systems and
toimplement and enforce risk-based food control strategies
The pure Food Act 2005 is the Bangladeshi food legislations that form the backbone of the
foodsafety programme. The objective of the pure Food Act 2005 is to ensure that the public
isprotected from health hazards and fraud in the preparation, sale and use of foods and for
mattersconnected therewith.
Main Features
Provisions regarding manufacture and sale of Food
1. Prohibition of manufacture or sale of food not of proper nature, substance
or quality.
(1) No person shall directly or indirectly
(a) Manufacture or sell any article of food which is adulterated, or
(b) Sell to the prejudice of the purchaser any article of food which is not of the nature, substance
or quality demanded by the purchaser.
6. 6
(2) An offence shall not be deemed to have been committed if the article of food contains the
normal constituents and if any innocuous substance or ingredient has been added thereto,
if such substance or ingredient
(i) is required for the production or preparation of such article as an article of commerce in a
condition fit for carriage or consumption, and
(ii) is not so added fraudulently to increase the bulk weight or measure, or to conceal the inferior
quality, of such article: Provided that the admixture of such substance or ingredient does not
render such article to be injurious to health;
2. Prohibition of sale or use of poisonous or dangerous chemicals, intoxicated
food color, etc.
No person shall directly or indirectly sale any food in which poisonous or dangerous chemicals
or ingredients or additives or substances like calcium carbide, formalin, pesticides [DDT
(dichloro-diphenyl-trichloroethane), PCBs (polychlorinated biphenyl oil) etc. or intoxicated food
color or flavoring matter has been used in any food which may cause injury to human body.
3. Prohibition of manufacture or sale of food not of proper standard of
purity.
No person shall, directly or indirectly manufacture or sell any milk, butter, ghee, wheat flour
(that is to say, maida, atta or suji) or mustard or any other rape seed oil, or any other article of
food which are not of proper standard of purity.
Standard of purity of milk or skimmed milk or condensed milk or
sterilized milk or desiccated milk
1. In the case of milk other than skimmed, condensed, sterilized or desiccated
milk
(a) The species of animal from which the milk is derived shall be specified by the seller in such
manner as the local authority may direct by general or special order in this behalf;
(b) The article sold shall be the normal, clean and fresh secretion obtained by the complete
milking of the udder of a healthy animal of the species specified, not earlier than seven days after
the calving and freeing of the colostrum of such animal; and
(c) The article sold shall, whether such secretion has been processed or not, be an article from
which no ingredient has been extracted and to which no water or other substance (including any
7. 7
preservative) has been added and which contains the normal constituents prescribed under clause
(a) or sub-section (1) of section 5.
2. In the case of skimmed milk
(a) The container shall be labeled and marked in such manner as may be prescribed;
(b) The article sold shall contain such proportion of the constituents of milk as maybe prescribed;
and
(c) The place at which such article is sold shall be specified by the seller in such manner as the
local authority may direct by general or special order in this behalf.
3. In the case of condensed, sterilized or desiccated milk
(a) The container shall be hermetically closed, labeled and marked in such manner as may be
prescribed; and
(b) The article manufactured or sold, as the case may be, shall contain such proportion of the
constituents of milk as may be prescribed.
Standard of purity of butter
In the case of butter, the article manufactured or sold, as the case may be, shall be exclusively
derived from the milk or cream (other than skimmed, condensed, sterilized or desiccated milk or
cream) of a cow or buffalo or both, and may be with or without salt and with or without the
addition of any innocuous coloring matter, and shall not contain a greater proportion of water
than may be prescribed.
1. Standard of purity of ghee
In the case of ghee (that is to say, clarified milk fat), the article manufactured or sold, as the case
may be, shall contain only substances (other than curds) which are prepared exclusively from the
milk of cows or buffaloes or both, and shall fulfill such other conditions as may be prescribed.
2. Standard of purity of wheat flour
8. 8
In the case of wheat flour (that is to say, maida, atta or suji), the article manufactured or sold, as
the case may be, shall contain only substances which are derived exclusively from wheat, and
shall fulfill such other conditions as may be prescribed.
3. Standard of purity of mustard or any other rape seed oil
In the case of mustard or any other rape seed oil, the article manufactured or sold, as the case
may be, shall be derived exclusively from mustard or any other rapeseed, as the case may be, and
shall fulfill such other conditions as may be prescribed.
4. Prohibition of manufacture or sale of anything similar to or resembling an
article of food
No person shall, directly or indirectly and whether by himself or by any other person acting on
his behalf, manufacture or sell anything similar to or resembling an article of food notified or
under any name which so resembles the ordinary name of such article of food as to be likely to
deceive the public or which is in any way calculated to mislead the public as to the nature,
substance or quality of that thing.
5. Prohibition of keeping adulterants in places where food is manufactured or
sold
A person cannot keep or sell adulterants near the premises of manufacturing process of food. If
any kind of adulterants is found near a food premise or shop then the owner will be accused for
breaking the law if the contrary cannot be proven. No person shall keep Guzi (niger seed) in any
manufactory or shop. No person shall keep any quantity of white oil except under a license
granted by a local authority.
6. Prohibition of sale of diseased animals and unwholesome food intended for
human consumption
No person shall sell for human consumption any living thing which is diseased or unsound or sell
or manufacture any other article of food intended for human consumption which is unwholesome
or unfit for human consumption.
9. 9
7. Prohibition of use of false labels
No person shall, directly or indirectly use labels which falsely describes that the article is to
mislead as to its nature, substance or quality.
8. Registration of certain premises
The premises used for manufacturing, storing or selling food must be registered from authorized
body.
10. Special provisions for seller of Ice cream and some other food
The manufacturer and seller of certain dry food such as ice cream, ice, pickles, sweets, cake,
biscuits, bread, flour, pulses etc must clearly write their address on the signboard and the
transport the use to delivery. Prohibition of the keeping of bread-stuffs, etc, otherwise than in
covered receptacles. No milk, bread-stuffs, cake, pastry, sweetmeats, confectionery or other
article of food intended or commonly used for human consumption without further preparation
by cooking shall be sold, exposed or kept or hawked about or stored for sale unless they be kept
properly covered or otherwise guarded to the satisfaction of the local authority, so that they shall
be protected from dust, dirt and flies.
11. Certain diseased person not to manufacture, sell or touch food
No person, who is suffering from leprosy, tuberculosis or any other disease which may be
notified by the Government in this behalf, shall manufacture or sell any article of food, or will
fully touch any such article which is for sale by any other person.
Provisions regarding analysis of food
1. Right of purchaser to have article of food analyzed or otherwise examined
10. 10
A person who has purchased any article of food shall, on payment of such fee as may be
prescribed, be entitled to have a sample of such article analyzed or otherwise examined by the
public analyst appointed for the area in which the purchase was made, and to receive from such
public analyst a certificate in the form provided in the Schedule, specifying the result of the
analysis or examination.
2. Providing samples for examination is obligatory
Any Gov’t nominated person can order the buyer to sell certain products to him for the purpose
of examination. He can also ask for the sample of the products to be kept for sale or transport or
store.
3. Procedure for obtaining analysis or examination
A person who intends to have analyzed or otherwise examined a sample shall-(1) forthwith
notify in writing his intention to the person who sold or surrendered the sample;(2) divide the
sample into three parts, and mark, seal or fasten each part
• One part to the person who sold the sample, or
• One part to the consignor, whose name and address appear on the container of the article,
• One part for purposes of future comparison; and (3) thereafter submit within seven days one
part to the public analyst appointed for the area in which the sample was sold or surrendered.
4. Duty of public analyst to supply certificate of analysis
Every public analyst to whom a sample has been submitted for analysis or bacteriological or
other examination shall-
(a) Analyze or examine such sample or cause such sample to be analyzed or examined;
(b) not later than 14 days[ seven days in normal case and two days in case of emergency after the
date on which he receives the sample, deliver to the person submitting it a certificate specifying
the result of the analysis or examination,
(c) Send a copy of the certificate to the local authority concerned.
Provisions regarding inspection and seizure of food
11. 11
1. Appointment of Inspector
A person can be appointed as an inspector by the Gov’t or Gov’t monitor local authority.
2. Right to enter premises
A person authorized, or an Inspector appointed, have the right to enter any premises at any hour
of the day or night excluding the hours between midnight and day break.
3. Production of books, vouchers and accounts
A person authorized, or an Inspector appointed, may by written notice require any person
carrying on the trade or business in, or manufacturing or selling, any article of food, to produce
before him for inspection all books, vouchers, accounts and other documents relating to such
trade, business, manufacture or sale and every person on whom such notice is served shall
comply with such requisition.
4. Power to seize food believed to be adulterated
The nominated person can inspect and examine the food any time (except midnight to dawn) and
seize food believed to be adulterated.
5. Destruction of seized living things and food
The nominated person in front of two witnesses and with the written acknowledgement of the
owner will destruct the seized food products.
12. 12
Implementationof Food Act in Bangladesh
Using chemicals and industrial dyes to look food fresh and tasty
The bananas arrive at Sadarghat before first light. One by one the trucks roar into the
crammedAhsanullah Road that charts the banks of the Buriganga river on Dhaka’s southern
edge. Thebananas, piled high in the hold, are offloaded into the numerous warehouses that line
the streets.As the sky lightens up, the cargo is more visible. They are a deep green in colour and
bitter to thetaste. But by that same afternoon, miraculously, these same bananas will be bright
yellow andsweet. As the trucks pull away an army of workers, spray-cans on their shoulders
enter thewarehouses and start spraying the fruits stacked on the floor. ‘It is a medicine that
helpsthe banana ripen better and get a nice yellow colour,’ says one local wholesaler.
2. Arsenic phosphorous and the carbide produces acetylene gas
The chemical, it turns out, is Calcium Carbide, and is extremely hazardous to the human
bodybecause it contains traces of arsenic and phosphorous. Once dissolved in water, the
carbideproduces acetylene gas. Acetylene gas is an analogue of the natural ripening agents
produced byfruits known as ethylene. Acetylene imitates the ethylene and quickens the ripening
process. Insome cases it is only the skin that changes colour, while the fruit itself remains green
and raw.When the carbide is used on very raw fruit, the amount of the chemical needed to ripen
the fruithas to be increased. This results in the fruit becoming even more tasteless, and possibly
toxic.
Fish in kitchen markets are stored in formaldehyde (used topreserve dead-bodies)
The chemical fertiliser urea is used in our rice to make it whiter, fish in kitchen markets arestored
in formaldehyde (used to preserve dead-bodies) to keep them fresh-looking, colours
andsweeteners are injected into fruits, and Recent studies by the Food and Nutrition
Institute,University of Dhaka, have also found Escherichia coli (E-coli), Salmonella, and
Shigella bacteriain restaurant food and street food in the city.Eating contaminated food may
cause diarrhoea, dysentery and other diseases. ‘Finding bacteria isvery common in the restaurant
foods. But the more alarming thing is that the restaurant owners do not throw out the leftover oil
from everyday cooking, using the same oil the next day. As a result the peroxide value of the oil
increases and it becomes toxic ultimately.
CAB members. Honey is also frequently adulterated, as lab tests have found sugar syrup is often
mixed with honey to enhance the sweetness. Nowadays, pure butter oil and ghee are also very
rare in the market. Dishonest traders use a host of ingredients such as animal fat, palm oil, potato
mash, and vegetable oil to produce fake butter oil. They even mix soap ingredients like steirian
oil with ghee, to increase the proportions.
13. 13
Drawbacks:
1. Food control activities are implemented unorganized form, including scanty information
on food contamination.
2. Food laws and regulations do not embody recent international developments. It is not up
to date with recommendation by CAC (Codex Alimentarius Commission Act 1961), SPS
(Sanitary and Phytosanitary) Agreement, TBT (Technical Barriers to Trade) Agreement
and HACCP (Hazard Analysis Critical Control Point) System.
3. There are insufficient cooperation and coordination in the activities of law regulating
bodies like BSTI, DGF, Bangladesh Police, and Law Commission etc.
4. There is a lack of consumer/public awareness program.
5. There is a constraint of financial resources.
6. Multifarious factors are influencing food safety policies.
7. Proper enforcement of laws, regulations and standards are absent.
8. Both producers and consumers are lacking in knowledge regarding food safety laws,
regulations and standards.
9. Safe limits of arsenic in food have not been determined. Therefore, we have a long a way
to go to ensure safe and wholesome food.
Ways to Overcome:
A comprehensive and unified food safety policy should be formulated, unified
administrative system should be established and a unified food safety law should been
acted.
14. 14
Food ordinances, food regulations and other relevant Acts should be updated from time to
time in view of the changing requirements arising out of scientific and technical
developments.
There should be harmonization among among the functions of law regulating bodies like
BSTI, DGF, Bangladesh Police, and Law Commission etc.
Problem of manpower and equipment shortage of food safety regulating bodies should be
solved immediately.
Corruption should be reduced in food safety regulating bodies like BSTI, DGF,
Bangladesh Police, and Law Commission etc.
Mobile court invigilation should be more frequent all over the country.
Media should provide more coverage on mobile court invigilation and punishment of
dishonest food businessmen.
Measures should be taken to modernize food inspection, manufacturing procedures and
research on foodborne disease outbreaks like diarrhea, cholera, dysentery, bird flu, swine
flu etc.
More organizations should be established for accreditation, regulation and certification.
Frequent training program should be arranged for food inspectors, food scientists, food
analysts, food policy makers microbiologists, v) public health physicians, vi) food
technologists, vii) serial librarians and documentation officials, viii) food law experts etc.
Guidelines should be formulated on good agricultural practices and good manufacturing
practices for all food items including fruits and vegetables.
Food laws and regulations should accommodate international standards by adopting the
guidelines and practices of CAC (Codex Alimentarius Commission Act1961), SPS
(Sanitary and Phytosanitary) Agreement, TBT (Technical Barriers to Trade) Agreement
and HACCP (Hazard Analysis Critical Control Point) System.
Cleaning, grading, testing, standardization, packing, storage, labeling and marketing
based on well documented principles of good practice, HACCP, scientific storage should
be encouraged at farmers’ level so as to promote direct integration of food processing
units with producers.
A national food control agency should be established.
15. 15
We should ensure pure and wholesome food for all our citizens. Food production should be
monitored along its every step. Food safety practices should be inspected from the farm to
the dining table.
Conclusion:
Access to pure food is a necessary corollary of right to life. Every human being has a right to get
pure food for his consumption. Every state should provide comprehensive law for the safety and
purity of food. Pure and unadulterated food should be made available to every person,
irrespective of his caste, creed, religion, race and nationality. But unfortunately, food safety
situation in our country is very much precarious. Manufacturers and sellers frequently mix
poisonous and dangerous chemicals like calcium carbide, formalin, pesticides, intoxicated
colorants and flavorings which are injurious to our body. Legal regulations and manufacturers
monitoring practices are not enough to prevent contamination of the country's food supply and to
protect consumers from serious harm.
16. 16
References:
1. http://www.wikipedia.org
(last accessed on : 19 Aug,2016)
2. http://www.who.int/foodsafety/publications/fs_management/guidelines_foodcontrol/en
(last accessed on : 19 Aug,2016)
3. http://www.fao.org/docrep/meeting/008/ae335e.htm
(last accessed on : 19 Aug,2016)
4. http://www.scribd.com
(last accessed on : 21 Aug,2016)
5. https://groups.google.com/forum/#!topic/bsafe/gXxrzjvR8Rs
(last accessed on : 19 Aug,2016)