The Prevention of Food Adulteration Act was enacted in 1954 to prevent adulteration of food items in India. It defines food, adulterated food, and misbranded food. It establishes various administrative bodies like the Central Committee for Food Standards, Central Food Laboratories, Public Analysts, and Food Inspectors. Food Inspectors are responsible for inspecting establishments, investigating complaints, collecting food samples, and enforcing the Act. The Act also specifies permitted colours, antioxidants, and preservatives in food and penalties for violations.

1. The Prevention of Food
Adulteration Act, 1954
and Rules, 1955

2. OBJECTIVE
• To make provision for the prevention of
adulteration of food.
• preventing import, manufacture, sale or
distribution of adulterated and
misbranded food
• To prevent all types of food adulterations

3. Definitions
Food: It means any article used as food or drink for
human consumption other than drugs and water
and includes:
(a) Any article which ordinarily enters into or is used
in composition or preparation of human food.
(b) Any flavouring matter or condiment used in
food reparation.
(c) Any other article which the Central Government
may having regard to its use, nature of the
substance or quality, declare by notification in
Official Gazzette as food for purpose of this Act.

4. Definitions
Adulterated Food means:
(a) The food that is not of nature, quality or substance demanded by the
purchaser.
(b) The food that contains a substance which effects injuriously the nature or
quality of the food.
(c) Inferior or cheaper substance in place of authentic food affecting the quality
of food.
(d) A food article which is wholly or in part abstracted affecting the quality of
food.
(e) The food article obtained from diseased animal.
(f) The food article prepared, packed or kept under insanitary conditions.
(g) The food article which consist wholly or in part filthy, putrid, rotten,
decomposed or diseased animal or vegetable substance or is insect infested
and unfit for human consumption.
(h) The food containing any colouring matter other than prescribed in the Act or if
the amount of this prescribed colouring matter is not within prescribing limits.
(i) A food article which contains prohibited preservative or permitted
preservative in excess.
G) A food article which falls below the prescribed standards.
(k) A food article which contains any poisonous or other ingredient rendering
injurious effects to human being.

5. Definitions
Misbranded Food means:
(a) An imitation or a substitute resembling authentic food.
(b) An article which is falsely stated to be the product of any
place or country.
(c) An article if sold by name which belongs to other article.
(d) An article wherein the damage is concealed by coating,
polishing or other operation.
(e) The article with false claims on label of the article.
(f) An article with false labeling in any manner i.e., in terms
of content, composition or even the owner.
(g) Any artificial flavouring, colouring or chemical
preservation of an article without declaration on the
label.

6. Administrative Bodies
1. Central Committee for food standards
2. Central Food Laboratory
3. Public Analyst
4. Food Inspector

7. Central Committee for food standards
• It is constituted by the Central Government
• Functions: to advice Central or State Governments
on all matters arising out of administration of this
Act
and also for carrying out other functions.
• Chairman: The Director General of Medical and
Health Services, Government of India
• The total number of members of the Committee is
not indicated.
• The Committee can frame by-laws, constitute
committees and meet as and when required.

8. Central Food Laboratories
• Central Government has established four well equipped laboratories
with experienced personnel in food analysis at Kolkatta, Gaziabad,
Mysore and Pune.
• Functions:
(i) analysis of samples sent by officers of Central Government
(ii) fixation of standards and quality control parameters for food articles;
and
(iii) collaboration work with State laboratories for analysis and
standardisation.
• Many of the State Governments have their own laboratories for food
analysis manned by public analysts who work in collaboration with the
Central Laboratories.
• The Central Government prescribes procedure, fees to be paid for
analysis, proforma to be used, etc.

9. Public Analyst
• Central Government or State Government
may appoint public analyst
• Different analysts for different articles can also
be appointed

10. Public Analyst
Qualifications:
• A person who holds degree in science with chemistry/
food technology/ food and drugs/biochemistry or
equivalent examination
• And not less than 5 years practical experience after
graduation in analysis of food articles or holds masters
degree in chemistry/food technology/biochemistry/food
and drugs/microbiology
• or Associateship of Institution of Chemists (analysis of
food) or any other equivalent qualification with a
minimum of 3 years practical experience after post
graduation in analysis of food.
• The person should have been declared qualified for
appointment by the Board appointed by Government.

11. Duties of Public Analysts
On receipt of sample public analyst confirms the
authenticity of the sample sent by comparing the seal on
it.
He keeps the sample in safe custody before,
during and after analysis and preserves it for
submission into court, as and when required.
He carries out the analysis using approved methods,
records the findings in specified manner and inform the
food Inspector about the analysis.
The public analyst should also be in touch with
the Central Food Laboratories for the purpose of
consultation and dissemination of knowledge.

12. Food Inspector
• appointed by the Central Government or State Government
for Local Areas identified
• Qualification:
(a) A medical officer incharge of Health Administration of Local
Area or
(b) A graduate in medicine with a minimum of one month
training in inspection offood sampling work in an institution
approved by Central Government or State Government or
(c) A graduate in science with chemistry/agriculture/pharmacy/
veterinary science/food technology/dairy technology/public
health/diploma holder in food or dairy technology or
equivalent qualification
and a minimum of 3 months satisfactory practical training in
inspection of food and training approved by Central
Government or State Government.

13. Duties of Food Inspectors
1. To inspect establishment for licence for
manufacture, storage or sale of food article and
satisfy that the conditions and provisions of the Act
are complied with
2. To make enquiries on receipt of complaints about
the quality of food and conduct inspection
accordingly
3. To procure the sample of food and send to public
analyst as and when required.
4. To investigate into matters of specific complaints
given in writing.
5. To maintain the records of inspection properly and
keep inform higher authorities about inspection.

14. Powers of Food Inspectors
• The food inspector can prohibit sale of food
article in public interest for a specific period,
• can also stop the vehicles carrying adulterated or
misbranded food,
• seize the samples of food articles prepared in
contravention with the provisions of the Act,
• enter the premises within the reasonable time of
business and seize the sample or
• break open any package containing adulterated
or misbranded food.

15. Seizing of Sample
• For seizing the sample, a notice in writing has
to be given to the owner.
• Three parts of the seized material are
prepared in presence of witnesses, sealed,
one part is sent to public analyst and two
parts to local authorities.

16. • Permitted Colours in Food
Chlorophyll, caramel, beta-carotene, annatto, coal-tar dyes, saffron
and curcumin.
The colour content should not be more than 0.2 mg per kg of food
material.
• Antioxidants Permitted in Food
• Tocopherol, ascorbic acid, lecithin
• Preservatives Permitted in Food
• Class I: Common salt, sugar, dextrose, glucose, syrup, vinegar, honey
and edible vegetable oil.
• Class II: Benzoic acid and salts, sulphurous acids and salts, nitrates
and nitrites of sodium and potasium. Sorbic acid and salts, methyl
diacetate, sodium, potassium and calcium salts of lactic acid.
• Not more than one class II preservative is permitted.
• No nitrate or nitrite preservative to be added to infant food.
• The Food Inspector functioning beyond the scope of this Act is
liabable to the penalty of Rs. Five hundred.