Food Laws and Standards

Let us reason out the need for food laws and standards. We know that food is susceptible to adulteration and spoilage due to various reasons. The adulterated/ spoiled food can affect a large number of population and at times hazards may occur. Secondly, the consumer must get the product for which he has paid. It should neither be of inferior quality nor adulterated. The processor may add any prohibited preservative or add a permitted additive in excess of the prescribed limits to extend its shelf life. It is essential to set the minimum quantities of desirable characterstics required and the maximum quantities of undesirable components that the food should contain. The standards also help to prevent confusion among consumers. These are a few reasons to set and formulate common standards for commodities.

Regulations and products standards are used as the yardsticks that define specific requirements manufacturers must follow to assure product safety and to provide accurate information to health professionals and consumers. The standards ensure quality products.

The laws regulating the safety and quality of food in India date back to the year 1899. Until 1954, several states formulated their own food laws that led to a considerable variance in the rules and specifications of food items and consequently created conflicts in inter-provincial trade. The Central Advisory Board appointed in 1943, while reviewing the subject of food adulteration, recommended for a central legislation that brings in uniformity across the country. With the constitution of India providing powers to the Central Government for making such legislation as the subject of foods and drugs adulteration in the Concurrent list, the Government of India enacted a Central legislation called the ‘Prevention of Food Adulteration Act’ (PFA) 1954, in the year 1954, which came into effect from 1st June 1955.The Act repealed all laws existing at that time concerning food.

The objective envisaged in this salient legislation was to ensure pure and wholesome food to the consumers and to prevent fraud or deception. All the food products manufactured in India or imported and sold in India have to meet the requirements prescribed under PFA Act, 1954 and the Prevention of Food Adulteration Rules made there under.

However, there are some more legislations, which are equally applicable to different food products. These legislations are being implemented by different departments of the Government of India. These legislations are divided in two groups, namely:

•  Mandatory viz. all orders under Essential Commodities Act, 1955
•  Quality standards viz. ‘ISI’ mark of BIS and ‘Agmark’

 The thrust on value addition and export seeks to harmonize the quality standards and practices in the country with international norms. The BIS is implementing the Management Certification Schemes, and recently has adopted and launched Food Safety Management Systems (FSMS) Certification according to IS/ISO 22000. It entails the food manufacturers in priority areas to adopt ‘Hazard Analysis and Critical Control Point’ (HACCP) approach to enhance food safety.

The Government has empowered several agencies and institutions to lay down standards and promulgate a number of acts and orders to ensure availability of quality product to the consumers. The manner in which food is weighed and packed is also covered by a number of regulations. We shall learn about these legislations and quality standards in detail. We shall also learn about important associated institutions.