Prevention of food adulteration act, 1954 (PFA)
Prevention of food adulteration act seeks to prevent the adulteration of any article used as food, of drink for human consumption..
PFA act aim at making provisions for the prevention of adulteration of food.
Food is one of the basic necessities for source of strength, nourishment, energy and nourishment of life.
Pure healthy and fresh diet is most essential for health.
Adulterant
A substance used to purpose of adulteration.
For an example; mix stone in rice and dals.
Mix bricks power in turmeric power
Papaya seeds in black pepper
Adulterated
Something poorer in quality by adding another substance
Adulteration
The action of making something poorer in quality by the addition of another substance.
A food is called adulterated when;
Mixing the food with other substance
Essential contituent of food partially or wholly extracted
Kept unpacked and unhygienic condition
Food article contains rotten, decomposed or diseased animal or rotten vegetable or insect
Container made hazardous substance
Use any contaminated material
Food product fail to meet legal standards
Unfair practices in food chemical composition
Add non-nutritious substance to improve food appearance
Mix with any poisonous ingredients
Food unsafe for consumption
Loss actual quality of food
Quality of food product poorer
Mix with colouring agent, preservation which is not allow
Making food inferior or cheaper quality
Food unsafe for health
Mixing the food with other substance
Objective/ aim/ purpose/ Importance of PFA, act 1954
To make provision for prevention of adulteration of food
Protect the public from poisonous and harmful food
To prevent sale of below the required standand foods
Maintaining and inspecting
Prevent all types of food adulteration
Public awareness
Ensure that food sold is safe
Prevent, import, manufacture, sale or distribution of adulterated food
To protect consumer fraudulent practices
Function of PFA act
(Steps taken by central government)
Inspect establishment
Make provision for prevention of adulteration of food.
Keep maintaining food safety
Regulation of laws for quality of food
Prepare checklist and legal documenting
Appoint public analyst for local area; seizing for sample
Coordination with administrative board
Food analysis; analysis of sample
Maintain records of inspection
Maintain trade practices
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