The Prevention of Food Adulteration Act, 1954
Linked as:
Extract
The Prevention of Food Adulteration Act, 1954
THE PREVENTION OF FOOD ADULTERATION ACT, 1954 ACT NO. 37 OF 1954 1*
[29th September, 1954.]An Act to make provision for the prevention of adulteration of food.Be it enacted by Parliament in the Fifth Year of the Republic of India as follows:-1.Short title, extent and commencement.1. (1)Short title, extent and commencement. This Act may be called the Prevention of Food Adulteration Act, 1954.(2) It extends to the whole of India 2* * *(3) It shall come into force on such date3* as the Central Government may, by notification in the Official Gazette, appoint.2.Definition.2.Definition. In this Act unless the context otherwise requires, 4*[(i) "adulterant" means any material which is or could be employed for the purposes of adulteration;]5*[(ia)] "adulterated"-- an article of food shall be deemed to be adulterated-(a) if a article sold by vendor is not of the nature, substance or quality demanded by the purchaser and is to his prejudice, or is not of the nature, substance or quality which it purports or is represented to be;[See footnote 1 for this section](b) if the article contains any other substance which affects, or if the article is so processed as to affect, injuriously the nature, substance or quality thereof;(c)if any inferior or cheaper substance has been substituted wholly or in part for the article so as to affect injuriously the nature, substance or quality thereof;(d)if any constituant of the article has been wholly or in part abstracted so as to affect injuriously the nature, substance or quality thereof;(e) if the article has been prepared, packed or kept under insanitary conditions whereby it has become conta-minated or injurious to health;(f) if the article consists wholly or, in part of any filthy putrid, 1* * * * rotten, decomposed or diseased animal or vegetable substance or is insect-infested or is otherwise unfit for human consumption;(g) if the article is obtained from a diseased animal;(h) if the article contains any poisonous or other ingredient which renders it injurious to health;(i) if the container of the article is composed, whether wholly or in part, of any poisonous or deleterious substance which renders its contents injurious to health;2*[(j) if any colouring matter other than that pres-cribed in respect thereof is present in the article, or if the amounts of the prescribed colouring matter which is present in the article are not within the prescribed limits of variability;](k) if the article contains any prohibited preservative or permitted preservative in excess of the prescribed limits;8*[(l) if the quality or purity of the article falls below the prescribed standard or its constituents are present in quantities not within the prescribed limits of variability which renders it injurious to health;(m) if the quality or purity of the article fall.below the prescribed standard or its constituents are present in[See footnote 2 for this section]quantities not within the prescribed limits of variability but which does not render it injurious to health :Provided that, where the quality or purity of the article, being primary food, has fallen below the prescribed standards or its constituents are present in quantities not within the prescribed limits of variability, in either case, solely due to natural causes and beyond the control of human agency, then, such article shall not be deemed to be adulterated within the meaning of this sub-clause.Explanation.-Where two or more articles of primary food are together and the resultant...See the full content of this document
Sponsored links
