PFA - 1954

Prevention Of FOOD ADULTERATION ACT of 1954

One of the early act to be promulgated in this connection was the Prevention Of FOOD ADULTERATION ACT of 1954, which has been in force since June 1, 1955.he objective of the act was to ensure the food article sold to the customers are pure and wholesome. It also intend to prevent fraud or encourages fair trade practices. The act was amended in 1964 and again in 1976 in the light of experience gained, to plug loopholes to escape and to insure stringent punishment for those indulging in this practices. The act prohibits the manufacture, sales and distribution of not only adulterated foods but also food contaminated with microorganism and toxicants and misbrand foods.

objectives

o To protect the public from poisonous and harmful foods

o To prevent the sale of substandard foods

o To protect the interests of the consumers by eliminating fraudulent practices

Penalties under PFA Act

Guilt will be punished with imprisonment for a term which shall not be less than six months and upto 3 years and with fine upto one thousand rupees

IMPORTANT MISCELLANEOUS PROVISIONS

— If any extraneous additions of colouring matter is added, the same should be indicated on the labels

— From the labels the blending composition of ingredients should be clear to the customer

— Sale of kesari gram individually or as an admixture is prohibited

— Prohibition of use of carbide (acetylene) gas in ripening is prohibited

— Sale of ghee with Reichert value less than the permitted level

— Sale of admixture of ghee or butter is prohibited

— Addition of artificial sweetener should be mentioned on the label

— Sale of food colours without license prohibited

— Sale of insect damaged dry fruits and nuts prohibited

— Food prepared in rusted containers, chipped enamel containers and untinned copper/brass utensils are treated as unfit for human consumption

— Containers not made of plastic material which is not according to the standards are not to be used

— Selling salseed fat or any other purpose except for bakery and confectionery is prohibited

— Store of insecticides in the same premises where food articles are stored is prohibited

— Milk powder or condensed milk can be sold only with ISI mark

— Use of more than one type of preservative is prohibited

— Crop contaminants beyond certain specified level is treated as adulterant

— Naturally occurring toxic substances in the food material beyond certain level is considered as unfit for human consumption

— No anti-oxidant, emulsifiers and stabilising agent is permitted beyond the prescribed level

— No insecticides should be sprayed on the food items

— Oils can be manufactured only in factories licensed for such purpose.

conclusion

— P. F. A. specifies microbial standards for pasteurized milk, milk powder, skimmed milk powder, infant milk food, tomato sauce, jam, malted milk food and aflatoxin or ground nut.

— A central food laboratory established under the act is located at Calcutta for the purpose of reporting on suspected food products. The central food technological research institute (C. F. T. R. I. ) Mysore has also been recognized as another laboratory for testing of adulterated foods.

— “ A central committee for food standards” has been constituted under the act and has been charged the function for advising the central governmental matters related to food standards.

— Effective means of food quality have been achieved by legislative measures, certification schemes and public participation are involved in this program. The government of India is fully aware of food being adulterated. it has therefore empowered several agencies and promulgated a number of acts and order to contract this menace. Agencies and institutions have also been created to lay down standards for the quality of foods.

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