- Pakistan has a set of food safety laws that are poorly enforced. There are four key laws related to food safety - the Pure Food Ordinance 1960, the Cantonment Pure Food Act 1966, the Pakistan Hotels and Restaurant Act 1976, and the Pakistan Standards and Quality Control Authority Act. - These laws regulate food adulteration, hygiene in hotels and restaurants, and establish food quality and safety standards. However, they do not adequately address consumer complaints. - The laws permit certain natural colors, preservatives, flavors and sweeteners but restrict or prohibit synthetic versions without proper labeling. Maximum limits are also specified. Overall, the laws provide a framework for food safety but lack strong enforcement.

1. Status of Food Laws / Regulations
in Pakistan
• Pakistan does not have an integrated legal framework
but has a set of laws, which deals with various aspects of
food safety.
• These laws, despite the fact that they were enacted long
time ago, have tremendous capacity to achieve at least
minimum level of food safety.
• These laws remain very poorly enforced.
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8. Food Laws
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• There are four laws that specifically deal with food safety.
• Three of these laws directly focus issues related to food
safety.
• While the fourth, the Pakistan Standards and Quality
Control Authority Act, is indirectly relevant to food safety.

10. The Pure Food Ordinance 1960
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• The Pure Food Ordinance 1960 consolidates and
amends the law in relation to the preparation and the
sale of foods.
• All provinces and some northern areas have adopted
this law with certain amendments.
• Its aim is to ensure purity of food being supplied to
people in the market and, therefore, provides for
preventing adulteration.

11. Page 11 of 49
The Cantonment Pure Food Act, 1966
• The Pure Food Ordinance
cantonment areas.
1960 does not apply to
• There is a separate law for cantonments called "The
Cantonment Pure Food Act, 1966".
• There is no substantial difference between the Pure
Food Ordinance 1960 and The Cantonment Pure Food
Act.
• Even the rules of operation are very much similar.

12. Pakistan Hotels and RestaurantAct,
1976
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• Pakistan Hotels and Restaurant Act, 1976 applies to all
hotels and restaurants in Pakistan and seeks to control
and regulate the rates and standard of service(s) by
hotels and restaurants.
• In addition to other provisions, under section 22(2), the
sale of food or beverages that are contaminated, not
prepared hygienically or served in utensils that are not
hygienic or clean is an offense.

13. Pakistan Hotels and RestaurantAct,
1976, continued…
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• There are no express provisions for consumer
complaints in the Pakistan Restaurants Act, 1976,
Pakistan Penal Code, 1860 and Pakistan Standards and
Quality Control Authority Act, 1996.
• The laws do not prevent citizens from lodging complaints
with the concerned government officials; however, the
consideration and handling of complaints is a matter of
discretion of the officials.

17. Food Safety StandardsWere First
Established and Published
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• In the Pakistan Pure Food Laws (PFL) of 1963 and revised in
2007. Pakistan Pure Food Laws ,2011
• The PFL is the basis for the existing trade-related food quality
and safety legislative framework.
• It covers 104 food items falling under nine broad categories:
– Milk and milk products
– Edible oils and fat products
– Beverages
– Food grains and cereals
– Starchy food
– Spices and condiments
– Sweetening agents
– Fruits and vegetables
– Miscellaneous food products.

18. Page 10 of 49
Food Safety Standards
• These regulations address purity issues in raw food and
deal with
•
•
•
•
•
additives
food preservatives
food and synthetic colors
antioxidants
heavy metals.

19. Punjab Pure food Rules, Legal Terms and
definition from the food Industry

24. Preservatives
• Any substance which is capable of inhibiting , retarding or
arresting the process fermentation, acidification and other
• decomposition process
• Benzoic acid
• Sulphurous acid
• Nitrates and nitrites of sodium and potassium, etc
• Use of more than one preservatives prohibited
• Container of food which contain preservatives not to be
• marked pure

25. Labeling Of Preservatives
• Label carries the common name(It helps consumers easily identify
the ingredient.
• Chemical name(This is particularly important for individuals with
specific allergies or sensitivities
• Net weight(This information is crucial for consumers to understand
the quantity they are purchasing
• Adequate instruction for use in accordance with limits
• prescribed for such for such preservatives
• The name and address of manufacturer(It helps consumers contact
the manufacturer if they have questions, concerns, or need more
information about the product
• The material safety data sheet(MSDS)(The MSDS is important for
ensuring workplace safety and handling the product responsibly

26. Flavoring Compounds
• Flavoring compounds refer to any substance that, when added to
food, has the capability of imparting a distinct flavor to the food
product.
• No food shall contain any flavoring agent which are by themselves
toxic or contain contaminant materials which are toxic .
• Flavoring compounds may be of following types
• 1.Natural flavor or natural flavoring substance
• 2. ARTIFICIAL FLAVOR

27. Natural flavor or natural flavoring substance
• Natural flavor or natural flavoring substance refers to a type of
flavoring compound derived from plant or animal sources.These
substances are obtained through physical processes such as
extraction, distillation, or fermentation.
• Source: Natural flavors are sourced from herbs, spices, fruits,
vegetables, meats, dairy, and other edible substances found in
nature.The extraction process involves isolating the aromatic and
flavorful components from these sources.
• Examples;Natural vanilla extract, citrus oils, and essential oils
extracted from herbs are examples of natural flavors commonly used
in the food and beverage industry.

28. Artificial Flavor
• Food which contain artificial flavor should label as “ARTIFICIAL
FLAVOR” or “IMITATION FLAOVR”
• Artificial flavor refers to a type of flavoring compound that is
chemically synthesized to replicate specific tastes and aromas.
• Artificial flavors are composed of various synthetic compounds
designed to mimic the taste and aroma of natural flavors. These
compounds are carefully formulated to achieve the desired sensory
perception in food products.

29. 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

30. Conti..
a)Labelling of Colors(This pertains to the requirement for clear and accurate
labeling of colors used in food products. It ensures that consumers are
informed about the presence and types of colors present in the product.
b)Use of permitted synthetic colors restricted(This instruction limits the use
of synthetic colors in food, potentially specifying types, quantities, or
conditions for their permissible usage
c) Maximum limit of Color(This guideline sets the highest allowable
concentration of coloring agents in a food product. It serves to prevent
excessive use, potential health risks, and to maintain a balance in the overall
composition of the product).
d)Color mixture(This refers to regulations governing the blending or
combination of different coloring agents in food. There may be specific rules
on permissible combinations to achieve desired colors, ensuring safety,
quality, and preventing unintended effect.)
e) Color preparation(This procedures and standards for the preparation and
application of coloring agents in food manufacturing. It ensures consistency,
safety, and compliance with regulatory standards during the preparation and
incorporation of colors into food products.

31. a)Synthetic Colors
• No synthetic color or mixture thereof except the
following shall be used in the preparation of any food
• Where an extraneous coloring matter has been added to
• any article of food that shall be written on the label
• attached to any package of food so coloured statement in
• capital letters as (contains permitted food
• colours*______________________) Blank is to be filled
• with colour index name of colour used

32. 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(derived from seeds of annatto tree,It imparts a range of yellow to
orange hues to food products., used in cheese, butter, margarine, and
various processed foods
• Chlorophyll(green pigment found in plants, provides a green color to foods,
Chlorophyll is used to enhance the green color in certain beverages, sauces,
and confectionery.
• Curcumin or turmeric(It imparts a vibrant yellow color to foods, used in
curry powders, mustards, sauces, and other yellow-colored food item
• Caramel(produced by heating sugar, often with other food acids or alkalis.
• It ranges from light brown to deep brown, providing a variety of shades
• Used products, including colas, baked goods, and sauces.

33. c)Inorganic Colors And Pigments
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

34. e)Labeling of colors
• 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.

35. f)Use Of Permitted Synthetic Colours Restricted
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

36. 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

37. g)Maximum limit Of Colour
g)Maximum limit Of Colour
• The maximum limit of any permitted synthetic food colour
• which may be added to any food article enumerated in rule
• 5(f) shall not exceed 100 parts per million of final food or
• beverage for consumption except
• In case of food articles mentioned in clause (v) of rule 5(f)
• where the maximum limit of permitted synthetic food
• colour shall not exceed 200 parts per million of the final
• food or beverage for consumption

38. h)Color Mixture
• h)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.
• It may contain permitted preservatives and stabilizers.
• I)Color preparation
• 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

39. 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”

40. Non-nutritive constituents and artificial
sweetening agent in food.-
• Non-nutritive constituents and artificial sweetening agent in food”
means any
• substance that, when added to food, is capable of imparting a sweet
taste to that
• food but does not include any sugar, other carbohydrate, polyhydric
alcohols, honey
• and moreover does not have nutritive properties.
• No artificial sweetening agent/non-nutritive sweetener except the
• following shall be used in the preparation of any food:
• (a) Saccharine and its sodium salt (E.954);
• (b) Aspartame (E.951); and
• (c) Acesulfame K (E.950)
• (4) No artificial sweetener shall be added to any article of food

41. • Provided that artificial sweetener may be used in food articles in the
Table below in quantities not exceeding the limits shown against
them