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.

1. ASTHA K. PATEL

2. • Food standards are formulated & enforced to
regulate quality of food.
• It is important to ensure that the food we
consume is of good quality, hygienic & free from
contamination.
• It should not cause any disease.
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3. Types of regulation
Compulsory
regulation Voluntary
regulation
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4. Compulsory regulation
1. Prevention of food adulteration act, 1954
2. Essential commodities act, 1954
3. Fruit product act, 1955
4. Milk & milk product act, 1992
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5. PREVENTION OF FOOD ADULTERATION ACT, 1954
• This act is regulated to prevent the supply of adulterated food
products.
• This act tries to ensure that No person shall manufacture, sell,
store & distribute and adulterated or misbranded food
product.
• The central committee & Directorate general of food services
are responsible for enforcement of the act.
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6. Essential commodities act, 1954
• Objective - To regulate manufacture or
production, marketing & distribution of the
essential commodities including food products.
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7. Fruit product act, 1955
• Every manufacture must obtain license for
vegetable oil products.
• Fruits & vegetables should conform to standards
prescribed under the act.
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8. Milk & milk product act, 1992
• This act lay down the standards for
sanitation & hygienic standards for dairy
plants, for the production, distribution &
sale of milk & milk product.
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9. Voluntary regulation
• AGMARK
• ISI ( Indian standards institution)
• FSSAI ( Food safety & standards authority of
India)
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10. AGMARK – Agriculture marketing -
1937
• The act defines the standards for assessment of quality of
cereals, spices, oilseeds, oil, butter, Ghee, pulses & eggs.
• The various Grades are as follows:
 Grade 1 – Special
 Grade 2 – Good
 Grade 3 – Fair
 Grade 4 – Average
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11. • It covers the grading of the various Raw & finished
Agricultural produce.
• The certification is voluntary & it helps the manufacture to
market his product better.
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12. ISI
• It is prescribed by Bureau of Indian standards (BIS) & covers
various processed foods & their Raw materials.
• The certification is voluntary & the standards cover raw materials
permitted, hygienic conditions of manufacturing & product
safety with respect to microbial contamination.
• Mandatory BIS Certification is enforced for food colours, food
additives, preservatives, milk products & infants food.
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13. FSSAI
• It has be established under “the Food safety & standard
Act”2006.
• This replace the various acts such as –
 PFA act 1954
 Fruit product act
 Meat food product order
 Vegetable oil product order
 Milk & milk product order
 Edible oil product order ASTHA K. PATEL

14. Aim of FSSAI
• Regulation, manufacture, storage,
distribution, sale & import of various food
products by laying down science based
standards to ensure availability of safe &
wholesome food for human consumption.
• Headquarters – Delhi.
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