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.
ASTHA K. PATEL

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.
ASTHA K. PATEL

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.
ASTHA K. PATEL