This control order was designed in order to ensure availability of safe and quality edible oils in packed form at pre-determined prices to the consumers.
The Agricultural Produce (Grading and Marking) Act of 1937 established quality control standards for agricultural commodities in India called AGMARK standards. 205 commodities have quality grades defined covering parameters like purity, cleanliness, and components. Grading provides quality descriptions that facilitate fair pricing and transactions. The standards are set scientifically and benefit farmers, traders, and consumers. Central and regional laboratories test commodities and enforce compliance with standards.
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.
The document sets limits for chemicals and preservatives in various food products. It lists the name of poisonous metals and their limits in parts per million in different canned and packaged foods. It then provides tables specifying limits of sulphur dioxide, benzoic acid and other preservatives allowed in products like fruit jam, juice, dried fruits, squashes, pickles and more. It concludes by listing references used.
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.
Nutritional labeling of food products provides important information to consumers and aims to improve public health. Key points covered in the document include:
- Nutritional labels allow producers and consumers to communicate and help consumers make informed choices.
- Indian regulations made nutritional labeling mandatory in 2007 and were expanded in 2014.
- Labels must include information like ingredients, nutrition facts, expiration dates, and allergens.
- Nutritional labeling regulations vary globally but aim to standardize labeling practices.
- Studies show consumers in India sometimes check labels for nutrition information when purchasing foods.
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 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.
This document discusses food regulations, safety standards, and the Food Safety and Standards Authority of India (FSSAI). It outlines the concepts of food safety and safe food. It then discusses reasons for increased focus on food safety like changes in food habits and globalization of trade. It provides information on the establishment of FSSAI and its mandate to regulate food safety in India. It also summarizes the roles and responsibilities of various authorities involved in food safety regulation under the new FSSAI framework.
The Agricultural Produce (Grading and Marking) Act of 1937 established quality control standards for agricultural commodities in India called AGMARK standards. 205 commodities have quality grades defined covering parameters like purity, cleanliness, and components. Grading provides quality descriptions that facilitate fair pricing and transactions. The standards are set scientifically and benefit farmers, traders, and consumers. Central and regional laboratories test commodities and enforce compliance with standards.
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.
The document sets limits for chemicals and preservatives in various food products. It lists the name of poisonous metals and their limits in parts per million in different canned and packaged foods. It then provides tables specifying limits of sulphur dioxide, benzoic acid and other preservatives allowed in products like fruit jam, juice, dried fruits, squashes, pickles and more. It concludes by listing references used.
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.
Nutritional labeling of food products provides important information to consumers and aims to improve public health. Key points covered in the document include:
- Nutritional labels allow producers and consumers to communicate and help consumers make informed choices.
- Indian regulations made nutritional labeling mandatory in 2007 and were expanded in 2014.
- Labels must include information like ingredients, nutrition facts, expiration dates, and allergens.
- Nutritional labeling regulations vary globally but aim to standardize labeling practices.
- Studies show consumers in India sometimes check labels for nutrition information when purchasing foods.
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 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.
This document discusses food regulations, safety standards, and the Food Safety and Standards Authority of India (FSSAI). It outlines the concepts of food safety and safe food. It then discusses reasons for increased focus on food safety like changes in food habits and globalization of trade. It provides information on the establishment of FSSAI and its mandate to regulate food safety in India. It also summarizes the roles and responsibilities of various authorities involved in food safety regulation under the new FSSAI framework.
Presentation is told about the labelling of food products and what is the minimum criteria followed by FSSAI.
How the labelling is tell about all over products infromation.
This PPT is full guide your about food labelling with labelling parameters.
I Hope this is helpful.
Please leave comments !
This document outlines food packaging and labeling regulations in India. It defines key terms and sets requirements for packaging materials, containers, and labels.
Chapter 1 provides general definitions for terms like date of manufacture, lot number, and vegetarian and non-vegetarian foods. Chapter 2 establishes packaging requirements, such as materials that can contact food and guidelines for canned products and drinking water.
Labeling regulations require pre-packaged foods to display information like the name, ingredients, nutrition facts, date marks, and country of origin (if imported). Special provisions address labeling of edible oils, restricting exaggerated claims. Advertising cannot mislead consumers or contradict food safety laws.
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.
This document discusses the processing and nutritional composition of various cereal grains. It begins by defining cereals as members of the grass family cultivated for their seeds. It then provides details on the primary types (wheat, rice, corn, rye, oats, barley, sorghum, millet), describing their nutritional compositions, uses, varieties, and structures. The document outlines the various processing steps cereals undergo from harvesting to consumption, including cleaning, milling, fermentation and baking to produce edible products from grains.
Brief introduction to Agmark, BIS and FSSAI
Introduction (AGMARK)
Objectives of Agmark Scheme
Requirement of Agmark Application Proceedings
Advantages of agmark
Bureau of Indian Standards (B.I.S)
Structure of BIS/ Members of BIS
OBJECTIVES and FUNCTIOS OF BIS
Food Safety and Standards Authority of India (FSSAI)
NEED OF FSSAI
Functions of fssai
FSSAI Structure
Landmark cases with FSSAI
Differences between agmark and fssai
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with gas mixtures to extend shelf life. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen for some products' appearance. Novel gases like argon and nitrous oxide may also effectively inhibit spoilage. High oxygen MAP can prevent browning but also microbial growth. Testing shows these alternative gases may effectively extend shelf life while maintaining quality for many fresh and prepared foods. MAP requires specialized equipment to control and monitor precise gas mixtures tailored to different products.
This presentation gives the knowledge about Agmark, laws, grading, standardization of agricultural commodities, the infrastructure for the certification program, Role of RALs, and Central Agmark laboratories, labeling requirements and documents to be given along with the application
FOOD SAFETY STANDARDS AUTHORITY OF INDIA (FSSAI)JwalaJayadeep
The Food Safety and Standards Authority of India (FSSAI) was established under the Food Safety and Standards Act of 2006. FSSAI is responsible for protecting public health by regulating food manufacturing, distribution, and safety in India. It enforces various standards and licensing requirements. FSSAI's mission is to ensure access to safe, nutritious, and quality food for all citizens of India through a science-based risk analysis approach.
FSSAI - Food Safety and Standards Authority of India - by Akshay AnandAkshay Anand
A presentation on Food Safety and Standards Authority of India. This was presented as a part of curriculum by Akshay Anand in JSS College of Pharmacy, Mysuru during March 2015
This document defines medical foods as specially formulated foods that meet the nutritional requirements of a specific disease or condition. It discusses FDA regulations for medical foods, including labeling requirements. The history of medical foods developing in the 1950s to manage genetic diseases is provided. Examples of current medical foods for conditions like Alzheimer's, osteoarthritis, and depression are given. The largest companies in the medical foods market are also listed.
The document discusses food additives, which are substances added to food during processing, preservation, packaging, transportation or storage. Food additives can be natural or synthetic derivatives and are regulated to ensure safety. They have several functions like preserving food or improving taste and appearance. While approved additives are considered safe in limited amounts, consuming excess amounts can cause health issues like allergies or gastrointestinal problems. Stringent regulations evaluate additives for safety and require labeling with E-numbers in the EU. Both the EU and US have positive and negative lists to regulate approved and prohibited additives.
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.
This document discusses advances in spice processing technologies in India. It provides an overview of India's dominance in spice production and trade globally. It then discusses various processing techniques for spices including sterilization methods like fumigation with ethylene oxide, irradiation, steam treatments and high hydrostatic pressure to reduce microbial loads. It also discusses grinding and milling of spices, production of spice oleoresins and essential oils, and applications of processed spices in culinary products and seasonings. Both advantages and disadvantages of different processing methods are highlighted.
Spices are added to food in small amounts but contribute significantly to sensory qualities through volatile and fixed oils. Quality testing of spices includes determining moisture content, total ash, acid insoluble ash, volatile oils, non-volatile ether extract, crude fiber, and extraneous matter. Standard methods such as Dean-Stark distillation and Karl Fischer titration are used to precisely measure components in a repeatable and reproducible manner for quality assessment, detection of adulteration, and facilitation of spice trade.
Establish Food Safety and Standards Authority of India for laying down science based standards for articles of food and regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption.
This document outlines the Prevention of Food Adulteration Act of 1954 in India. The key points are:
- The objectives are to protect public health from harmful food, prevent sale of substandard food, and protect consumer interests by eliminating fraudulent practices.
- It defines food and adulterants, and what constitutes food adulteration. Food is considered adulterated if it contains harmful or inferior substances, among other criteria.
- It describes procedures for food inspectors to sample and analyze foods suspected of adulteration. Penalties include imprisonment and fines for those found guilty of adulteration.
- It lists various miscellaneous provisions regarding food labeling, storage, and quality standards. It also
This document discusses packaging, defining it as materials used to contain, protect, handle, deliver, and preserve goods. It notes that food packaging requires protection from contamination and tampering. The main purposes of food packaging are to preserve quality and freshness, appeal to consumers, and facilitate storage and distribution. Packaging must meet various requirements depending on the product, such as cans being sealed for canned goods and bottles for milk. Packaging is important for protection during transport, prevention of spilling, product identification, and marketing. Various environments like physical impacts, ambient surroundings, and human interaction must also be considered for packaging. Waste can be reduced through recycling, altering materials, making products more concentrated, and reducing unnecessary packaging.
The document outlines procedures for seed sampling and analysis in India. It specifies minimum sampling intensities for seeds stored in bulk or bags. For bulk seeds, a minimum of 5 samples are required up to 500 kg, increasing to 10 samples for lots over 20,000 kg. For bagged seeds, every container must be sampled for lots up to 5 bags, every 3 containers for 6-30 bags, and every 5 containers for lots over 30 bags. Samples must be properly sealed, labeled with details, and sent to notified seed testing laboratories within 60 days.
The document provides details on the proposed regulations for licensing and registration of food businesses in India. Some key points:
1. The regulations integrate licensing provisions from several previous food acts and orders to create unified procedures implemented by the Food Safety and Standards Authority of India.
2. Businesses are classified as either "petty food businesses" requiring registration or larger businesses requiring licensing. Cut-off limits for each category are proposed.
3. The regulations establish procedures for application, inspection, issuance, renewal and cancellation of registration certificates and licenses. Safety, sanitation and hygiene standards that must be met are also outlined.
Presentation is told about the labelling of food products and what is the minimum criteria followed by FSSAI.
How the labelling is tell about all over products infromation.
This PPT is full guide your about food labelling with labelling parameters.
I Hope this is helpful.
Please leave comments !
This document outlines food packaging and labeling regulations in India. It defines key terms and sets requirements for packaging materials, containers, and labels.
Chapter 1 provides general definitions for terms like date of manufacture, lot number, and vegetarian and non-vegetarian foods. Chapter 2 establishes packaging requirements, such as materials that can contact food and guidelines for canned products and drinking water.
Labeling regulations require pre-packaged foods to display information like the name, ingredients, nutrition facts, date marks, and country of origin (if imported). Special provisions address labeling of edible oils, restricting exaggerated claims. Advertising cannot mislead consumers or contradict food safety laws.
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.
This document discusses the processing and nutritional composition of various cereal grains. It begins by defining cereals as members of the grass family cultivated for their seeds. It then provides details on the primary types (wheat, rice, corn, rye, oats, barley, sorghum, millet), describing their nutritional compositions, uses, varieties, and structures. The document outlines the various processing steps cereals undergo from harvesting to consumption, including cleaning, milling, fermentation and baking to produce edible products from grains.
Brief introduction to Agmark, BIS and FSSAI
Introduction (AGMARK)
Objectives of Agmark Scheme
Requirement of Agmark Application Proceedings
Advantages of agmark
Bureau of Indian Standards (B.I.S)
Structure of BIS/ Members of BIS
OBJECTIVES and FUNCTIOS OF BIS
Food Safety and Standards Authority of India (FSSAI)
NEED OF FSSAI
Functions of fssai
FSSAI Structure
Landmark cases with FSSAI
Differences between agmark and fssai
Modified atmosphere packaging (MAP) involves flushing air out of food packaging and replacing it with gas mixtures to extend shelf life. Common gases used are carbon dioxide to inhibit bacteria, nitrogen to displace oxygen, and low levels of oxygen for some products' appearance. Novel gases like argon and nitrous oxide may also effectively inhibit spoilage. High oxygen MAP can prevent browning but also microbial growth. Testing shows these alternative gases may effectively extend shelf life while maintaining quality for many fresh and prepared foods. MAP requires specialized equipment to control and monitor precise gas mixtures tailored to different products.
This presentation gives the knowledge about Agmark, laws, grading, standardization of agricultural commodities, the infrastructure for the certification program, Role of RALs, and Central Agmark laboratories, labeling requirements and documents to be given along with the application
FOOD SAFETY STANDARDS AUTHORITY OF INDIA (FSSAI)JwalaJayadeep
The Food Safety and Standards Authority of India (FSSAI) was established under the Food Safety and Standards Act of 2006. FSSAI is responsible for protecting public health by regulating food manufacturing, distribution, and safety in India. It enforces various standards and licensing requirements. FSSAI's mission is to ensure access to safe, nutritious, and quality food for all citizens of India through a science-based risk analysis approach.
FSSAI - Food Safety and Standards Authority of India - by Akshay AnandAkshay Anand
A presentation on Food Safety and Standards Authority of India. This was presented as a part of curriculum by Akshay Anand in JSS College of Pharmacy, Mysuru during March 2015
This document defines medical foods as specially formulated foods that meet the nutritional requirements of a specific disease or condition. It discusses FDA regulations for medical foods, including labeling requirements. The history of medical foods developing in the 1950s to manage genetic diseases is provided. Examples of current medical foods for conditions like Alzheimer's, osteoarthritis, and depression are given. The largest companies in the medical foods market are also listed.
The document discusses food additives, which are substances added to food during processing, preservation, packaging, transportation or storage. Food additives can be natural or synthetic derivatives and are regulated to ensure safety. They have several functions like preserving food or improving taste and appearance. While approved additives are considered safe in limited amounts, consuming excess amounts can cause health issues like allergies or gastrointestinal problems. Stringent regulations evaluate additives for safety and require labeling with E-numbers in the EU. Both the EU and US have positive and negative lists to regulate approved and prohibited additives.
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.
This document discusses advances in spice processing technologies in India. It provides an overview of India's dominance in spice production and trade globally. It then discusses various processing techniques for spices including sterilization methods like fumigation with ethylene oxide, irradiation, steam treatments and high hydrostatic pressure to reduce microbial loads. It also discusses grinding and milling of spices, production of spice oleoresins and essential oils, and applications of processed spices in culinary products and seasonings. Both advantages and disadvantages of different processing methods are highlighted.
Spices are added to food in small amounts but contribute significantly to sensory qualities through volatile and fixed oils. Quality testing of spices includes determining moisture content, total ash, acid insoluble ash, volatile oils, non-volatile ether extract, crude fiber, and extraneous matter. Standard methods such as Dean-Stark distillation and Karl Fischer titration are used to precisely measure components in a repeatable and reproducible manner for quality assessment, detection of adulteration, and facilitation of spice trade.
Establish Food Safety and Standards Authority of India for laying down science based standards for articles of food and regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption.
This document outlines the Prevention of Food Adulteration Act of 1954 in India. The key points are:
- The objectives are to protect public health from harmful food, prevent sale of substandard food, and protect consumer interests by eliminating fraudulent practices.
- It defines food and adulterants, and what constitutes food adulteration. Food is considered adulterated if it contains harmful or inferior substances, among other criteria.
- It describes procedures for food inspectors to sample and analyze foods suspected of adulteration. Penalties include imprisonment and fines for those found guilty of adulteration.
- It lists various miscellaneous provisions regarding food labeling, storage, and quality standards. It also
This document discusses packaging, defining it as materials used to contain, protect, handle, deliver, and preserve goods. It notes that food packaging requires protection from contamination and tampering. The main purposes of food packaging are to preserve quality and freshness, appeal to consumers, and facilitate storage and distribution. Packaging must meet various requirements depending on the product, such as cans being sealed for canned goods and bottles for milk. Packaging is important for protection during transport, prevention of spilling, product identification, and marketing. Various environments like physical impacts, ambient surroundings, and human interaction must also be considered for packaging. Waste can be reduced through recycling, altering materials, making products more concentrated, and reducing unnecessary packaging.
The document outlines procedures for seed sampling and analysis in India. It specifies minimum sampling intensities for seeds stored in bulk or bags. For bulk seeds, a minimum of 5 samples are required up to 500 kg, increasing to 10 samples for lots over 20,000 kg. For bagged seeds, every container must be sampled for lots up to 5 bags, every 3 containers for 6-30 bags, and every 5 containers for lots over 30 bags. Samples must be properly sealed, labeled with details, and sent to notified seed testing laboratories within 60 days.
The document provides details on the proposed regulations for licensing and registration of food businesses in India. Some key points:
1. The regulations integrate licensing provisions from several previous food acts and orders to create unified procedures implemented by the Food Safety and Standards Authority of India.
2. Businesses are classified as either "petty food businesses" requiring registration or larger businesses requiring licensing. Cut-off limits for each category are proposed.
3. The regulations establish procedures for application, inspection, issuance, renewal and cancellation of registration certificates and licenses. Safety, sanitation and hygiene standards that must be met are also outlined.
Food safety and standards (licensing and registration of food businesses) reg...foodssai
This document summarizes new regulations in India related to licensing and registration of food businesses. Key points:
1. All food businesses must be registered or licensed according to the new procedures. Petty food businesses must register with the registering authority by submitting an application and paying a fee.
2. Licensing is required for any food business not considered petty. Applications for a license must be made to the appropriate licensing authority along with documents and fees.
3. The licensing authority has 60 days to process applications, which may include inspections. Licenses are valid for 1-5 years, as chosen by the business, and must be renewed prior to expiration.
4. Licenses can be suspended or cancelled if
The document outlines the various agencies involved in ensuring food quality and safety in India. The Prevention of Food Adulteration Act 1954 is legislated by the Ministry of Health and Family Welfare and implemented by state governments. The Central Committee on Food Standards advises the central and state governments on food standards. Food inspectors play a key role by collecting food samples for testing and enforcing licensing requirements. Other agencies involved include the Bureau of Indian Standards, Agricultural Produce Marketing Committees, and various ministries that oversee other food-related legislation.
The Presentation is prepared by the N.S Institution of science, Markapur.
It consists of a basic introduction related to Seed Act and main features of seed act.
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.
Stat Con: Expressio Unius Est Exclusio Alterius(Express Mention and Implied E...polchan
A short presentation about points in Stat Con: Expressio Unius Est Exclusio Alterius(Express Mention and Implied Exclusion) and Noscitur Asociis (Associated Words)
Laws & regulations related to food industriesBrahmjotKaur11
The document discusses various laws and regulations related to food production and safety in India. It outlines several key acts that were passed to standardize food production and ensure safety, including the Prevention of Food Adulteration Act, Fruit Products Order, Meat Food Products Order, Milk and Milk Products Order, Essential Commodities Act, and Food Safety and Standards Authority of India Act. The acts lay out regulations regarding hygienic production, product quality standards, licensing requirements, and penalties for noncompliance. The overall aim is to protect public health and consumers by enforcing sanitary standards and eliminating fraudulent practices across the food industry.
The Seeds Act of 1966 was enacted by the Government of India to regulate the quality of seeds during production and marketing. Some key aspects of the Act include:
- Establishing committees and agencies at central and state levels to oversee certification of seed varieties and testing.
- Granting powers to notify specific seed varieties and set minimum standards for germination and purity.
- Requiring labeling of certified seed packages and allowing for inspection and testing of seeds.
- Providing for appeals process and penalties for non-compliance with the Act.
The Act aims to promote quality control of seeds and provides the framework for regulation of the seed industry in India.
The Seeds Act of 1966 was enacted by the Government of India to regulate the quality of seeds during production and marketing. Some key aspects of the Act include establishing a Central Seed Committee, allowing for certain seed varieties to be notified for regulation, setting minimum standards for seed certification, and making seed labeling compulsory. The Act provides for various authorities like seed inspectors, seed analysts, certification agencies, and appellate bodies to facilitate its implementation and ensure compliance. It also outlines penalties for offenses committed under the Act.
Medicinal and toilet preparation (excise duties)Keerthana Ramesh
The Medicinal and Toilet Preparation Act was passed in 1955 to regulate the production and sale of medicinal and toilet preparations containing alcohol, narcotic drugs, or narcotics. Prior to this act, different states had varying rules for spirituous medicinal preparations, leading to inter-state smuggling. The act established uniform rules across states regarding excise duties and licensing requirements for the manufacture of such preparations. It aimed to control the availability and affordability of alcohol for medicinal and non-medicinal uses.
The document summarizes the key aspects of the Pharmacy Act of 1948 in India. It established the Pharmacy Council of India to regulate the profession of pharmacy, including prescribing minimum education standards and maintaining a central register of pharmacists. The Act also provides for state pharmacy councils to register pharmacists, inspect premises, and hear cases regarding removal from the register. The overall objective was to regulate and raise the standards of pharmacy practice in India through uniform education, training and control over entry into the profession.
The Indian Seed Act of 1966 established a legal framework for seed certification and quality standards in India. It created a Central Seed Committee and state-level seed certification agencies to regulate the seed industry. The act was amended in 2004 with the Seed Bill to update regulations for new technologies and industry changes. Key issues with the 2004 bill included potential difficulties enforcing seed quality standards for farmers and lack of clear mechanisms for liability and quality assurance. The bill remains stalled but could boost agriculture if passed with suitable protections for farmers' rights and seed quality.
CHAPTER I PRELIMINARY
1. Short title and commencement
a) 1 . These rules may be called the Insecticides Rules, 1971/
b) 2 . They shall come into force on the 30th day of October, 1971.
The Registration Committee (RC) RC comprises a Chairman and members:
1. Deputy Director General( Crop Sciences)
2. ICAR-Chairman
3. Drugs Controller, India
4. Plant Protection Adviser to the Government of India
Objectives
• To register insecticide after scrutinizing their formulae and verifying claims made by the importer or the manufacturer, as the case may be, as regards their efficacy and safety to human being and animals Functions
• Specify the precautions to be taken against poisoning through the use or handling of insecticides
• Carry out such other incidental or consequential matters necessary for carrying out the functions assigned to it under the Act or these rules.
Central Insecticides Board (Established Under Section 4 of the Insecticides Act, 1968)
Objectives:
1. The Central Insecticides Board advises the Central Government and State Governments on technical matters arising out of the administration of this Act and to carry out the other functions assigned to the Board by or under this Act.
2. The matters on which the Board may advise includes :
CHAPTER II
FUNCTIONS OF THE BOARD, REGISTRATION COMMITTEE AND LABORATORY
CHAPTER III
REGISTRATION OF INSECTICIDES
6. Manner of registration
CHAPTER IV
GRANT OF LICENCES
CHAPTER V
PACKING AND LABELLING
16. Prohibition of sale or distribution unless packed and labelled
CHAPTER VI
INSECTICIDE ANALYSTS AND INSECTICIDE INSPECTORS
21. Qualifications of Insecticide Analyst
CHAPTER VII
TRANSPORT AND STORAGE OF INSECTICIDES IN TRANSIT BY RAIL, ROAD OR WATER
35. Manner of packing, storage while in transit by rail
CHAPTER VIII
PROVISIONS REGARDING PROTECTIVE CLOTHING, EQUIPMENT, AND OTHER FACILITIES FOR WORDERS DURING MANUFACTURE, ETC. OF INSECTICIDES
37. Medical Examination
CHAPTER VIII
PROVISIONS REGARDING PROTECTIVE CLOTHING, EQUIPMENT, AND OTHER FACILITIES FOR WORDERS DURING MANUFACTURE, ETC. OF INSECTICIDES
37. Medical Examination
CHAPTER VIII
PROVISIONS REGARDING PROTECTIVE CLOTHING, EQUIPMENT, AND OTHER FACILITIES FOR WORDERS DURING MANUFACTURE, ETC. OF INSECTICIDES
37. Medical Examination
1. The document discusses loan licenses and repackaging licenses for cosmetics under the Drugs and Cosmetics Act. A loan license allows a person without manufacturing facilities to have a licensed manufacturer produce cosmetics for them.
2. Requirements for obtaining loan licenses and repackaging licenses are outlined, including the application process and forms required. License holders must comply with Good Manufacturing Practices and testing standards and maintain records.
3. Offenses and penalties under the Act are provided for various violations relating to manufacturing, importing, and selling substandard or misbranded cosmetics. These include imprisonment, fines, or both.
Role of pngrb in downstream regulatory affairs and123arunav
The Petroleum and Natural Gas Regulatory Board Act establishes the Petroleum and Natural Gas Regulatory Board (PNGRB) to regulate activities related to petroleum, petroleum products and natural gas, excluding production. This includes regulating refining, processing, storage, transportation, distribution, marketing and sale. The key objectives are to protect consumer interests, ensure adequate supply, and promote competitive markets. PNGRB will register and authorize entities conducting specified activities and determine transportation tariffs to balance consumer and business interests. It now faces the challenge of effectively carrying out its regulatory functions.
Legislation in respect of Homeopathic PharmacyRamJyothis
The document summarizes key legislation related to homeopathic pharmacy in India. It discusses the origin of pharmaceutical legislation beginning in 1927 and the recommendations of committees that helped form acts like the Drugs and Cosmetics Act of 1940. The act established standards for importing, manufacturing, and selling drugs and set up licensing for pharmacists. It also covers laws specific to homeopathic medicines regarding licensing of sellers and manufacturers, conditions of licenses, labeling, and restrictions on packaging and alcohol content. The document traces the evolution of drug policy and regulation in India.
The document discusses the Essential Commodities Act of 1955 in India. It defines essential commodities as those declared by the central government. Currently there are 7 categories of essential commodities including drugs, fertilizers, foodstuffs like edible oils, cotton, petroleum products, raw jute, and certain seeds. The act aims to ensure availability and fair pricing of essential goods. It gives powers to regulate production, distribution, and set stock limits of essential commodities to control prices. Violating orders under the act can result in penalties like imprisonment and fines.
The document outlines the Andhra Pradesh Animal Feed Act of 2020. It establishes a regulatory framework for the manufacture, quality control, distribution, and sale of animal feed in Andhra Pradesh. Key aspects include:
1. Establishing a controlling authority, licensing authority, and quality control committee to oversee implementation and enforcement of the act.
2. Requiring registration and licenses for animal feed businesses and outlining application processes.
3. Empowering authorities to inspect premises, collect samples, and seize non-compliant products.
4. Setting standards and specifications for animal feed manufacturing and composition.
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2. CONTENTS
THE EDIBLE OILS
PACKAGING
(REGULATION) ORDER 1998
• REGISTRATION
• REQUIREMENTS
• PERIOD OF VALIDITY
• RENEWAL OF CERTIFICATE
• APPOINTMENT OF INSPECTING
OFFICERS
• POWER TO CARRY OUT INSPECTION
• LABORATORY FOR ANALYSIS
• SUSPENSION OF CERTIFICATE
• APPEAL
• POWERS
• REFERENCE
3. THE EDIBLE OILS PACKAGING
(REGULATION) ORDER 1998
In order to ensure availability of safe and quality edible oils in
packed form at pre-determined prices to the consumers, the Central
Govt. promulgated on 17th September, 1998,An Edible Oils
Packaging (Regulation) Order, 1998 ,Under the Essential
Commodities Act, 1955 to make packaging of edible oils, sold in
retail, compulsory unless specifically exempted by the concerned
State Govt.
Republished in G.O.Ms.267, Co.op, Food and Consumer
Protection Department, dated 14.12.98
(As amended in G.O.Ms.No.146.Co.op,Food and Consumer
Protection Department, dt.10.7.2000)
4. THE EDIBLE OILS PACKAGING
(REGULATION) ORDER 1998
This control order was designed in order to ensure availability of
safe and quality edible oils in packed form at pre-determined prices
to the consumers.
Salient features of this orders are:
1. Edible oils including edible mustard oil will be allowed to be
sold only in packed form from 15th December 1998.
2. Packers will have to register themselves with a registering
authority.
3. The packers will have to have his own analytical facilities
adequate arrangements for testing the samples of edible oils to
the satisfaction of the Government.
5. REGISTRATION
1. No person shall carry on business as a packer except under a
certificate of registration granted to him.
2. Every person who intends to carry on the business of a packer
shall make an application to registering authority with the fee to
be paid to the State Government, in such manner as may be
specified by the State Government.
3. No person shall be eligible for grant of certificate of registration
under this order unless he has his own laboratory facilities and
has appointed in that laboratory at least one chemist having
Bachelor of Science Degree with Chemistry as one of the
subjects or has made any other arrangement of a common
laboratory for such purpose to the satisfaction of the registering
authority for testing of samples of edible oils.
6. CONTD..
4. After making necessary enquiries, the registering authority may,
as he deems fit, issue certificate of registration containing terms
and conditions to the applicant or reject the application for
reasons to be recorded in writing, within ninety days from the
date of receipt of application. Provided that where the registering
authority issues certificate of registration under this sub-clause,
it shall forward a copy of the certificate of registration to the
Edible oils Commissioner within fifteen days from the date of
such registration.
5. Where a certificate of registration is not granted to a person
under this clause, the fee paid by him shall be refunded to him in
the manner as specified by the State Government.
7. REQUIREMENTS TO BE COMPLIED
WITH BY THE REGISTERED PACKER
1. No registered packer shall pack any edible oil except under and
in accordance with the provisions of this Order.
2. Every registered packer shall pack edible oils in conformity
with the sanitary and other requirements specified in the
Schedules.
3. Every registered packer shall, in regard to packing, marking and
labelling the containers of edible oils, comply with the
requirements specified in the Schedules.
8. PERIOD OF VALIDITY OF
CERTIFICATE OF REGISTRATION
A certificate of registration, unless sooner suspended or cancelled,
shall be valid for a period of three years from the date of
registration.
9. RENEWAL OF CERTIFICATE OF
REGISTRATION
1. Every registered packer shall make an application for renewal
of the registration within the period of sixty days before the
date of expiry of the certificate of registration to the registerin
g authority in the form specified in the Schedule together with
the fee specified by the State Government to be paid to the
registering authority in the manner as may be specified by the
State Government for such renewal.
2. On receipt of an application, the registering authority may
renew the certificate of registration for a further period of three
years at a time.
10. APPOINTMENT OF INSPECTING OFFICERS
The Central Government or the State Government may, by
notification in the Official Gazette, appoint such persons as it
thinks fit, having the qualifications determined by the Government
for this purpose to be Inspecting Officers for such local areas as
may be assigned to them by the Central Government or the State
Government, as the case may be; Provided that no person who has
any financial interest in the packing of edible oils shall be
appointed to be an Inspecting Officer under this Order.
11. POWER TO CARRY OUT INSPECTION,
ENTRY AND SAMPLING
(1) The Edible Oils Commissioner and Inspecting Officers of the
Central Government as well as of the State Government may
enter and inspect any premises or vehicle and seize stocks of
edible oils, in respect of which he has reason to believe that a
contravention of any of the provisions of this Order has been or
is being or is likely to be committed.
(2) The Edible Oils Commissioner or Inspecting Officer may enter
and inspect any place where may edible oil is packed, stored
and sold and take sample of such oil for examination in the
manner as specified by the Central Government in the case of
Edible Oils Commissioner and Inspecting Officer appointed by
the Central Government or the State Government in the case of
Inspecting Officer appointed by the State Government
12. LABORATORY FOR ANALYSIS
(1) An Edible Oil sample, drawn by the Edible Oil Commissioner
or an Inspecting Officer of the Central or State Government,
authorised under this order, shall be analysed by a laboratory of
the Central or State Government or a laboratory authorised for
this purpose by the Edible Oils Commissioner.
(2) The Laboratory shall make a report to the Edible Oils
Commissioner or any officer or authority of the Central
Government or State Government authorised in this behalf by
that Government as the case may be, of the results of analysis
of the sample sent to it for examination.
13. SUSPENSION OF CERTIFICATE OF
REGISTRATION
The registering authority may, after giving the registered packer an
opportunity in writing to show cause and after giving him one
month’s notice, suspend a certificate of registration issued to him
under this order for any breach of terms and conditions of the
certificate of registration or for contravention of the provisions of
this Order or for any failure to comply with any order, direction or
requisition made under this Order.
Provided that where the edible oil being found to contain
harmful substance such as, argemone oil, mineral oil, or any other
substance injurious to human health, the certificate of registration
of the registered packer shall be suspended immediately by the
registering authority without issuing a show-cause notice
14. APPEAL
A registered packer aggrieved by any order passed by the
registering authority under this Order may appeal against such
order to the State Government within a period of thirty days from
the date on which such order has been communicated to him and
the State Government shall give opportunity of being heard to the
registered packer and the registering authority before making any
decision in such appeal.
15. POWER TO REVIEW
A review petition may be filed to the Edible
Oils Commissioner against the decision of
the State Government under clause 13 by
any party aggrieved by such decision within
thirty days from the date of such decision
and the Edible Oils Commissioner shall
decide the review petition after giving the
parties in such petition the opportunity of
being heard.
POWER TO ISSUE DIRECTIONS
The Edible Oils Commissioner may, if he
deems fit for the purpose of giving effect
to the provisions of this order, issue such
directions which are not inconsistent with
the provisions of this Order.