General Contents;
Preface;
Publishers note;
General contents;
Comparative Tables;
Detailed contents;
Commodities index;
Part 1.
Chapter 1. preliminary;
Chapter 2. food Safety and standards Authority of India;
Chapter 3. General Principles of Food safety;
Chapter 4. general Provisions as to Articles of Food;
Chapter 5. Provisions relating to import;
Chapter 6. Special Responsibilities as to Food safety;
Chapter 7. Enforcement of the Act;
Chapter 8. Analysis of food;
Chapter 9. Offences and Penalties;
Chapter 10. Adjudication and Food Safety Appellatetribunal;
Chapter 11. Finance, Accounts, Audit and Reports;
Chapter 12. Miscellaneous;
Part II. Prevention of Food Adulteration Act, 1954;
General;
Rules of Construction;
Preliminary;
General Committee for food standards and Central Food Laboratory;
General Provisions as to Food;
Analysis of Food;
Miscellaneous;
Prevention of Food Adulteration Rules, 1955;
Part 1. Preliminary;
Part 2. The Central Food Laboratory;
Part 3. Definitions and Standards of Quality;
Part 4. Public Analysts and Food Inspectors;
Part 5. Sealing, Fastening and Despatch of Samples;
Part 6. Colouring Matter;
Part 7. Packing and labelling of foods;
Part 8. Prohibition and Regulations of Sales;
Part 9. Conditions for Sale and Licence;
Part 10. Preservatives;
Part 11. Metal Contaminants;
Part 11A. Crop Contaminants and ANaturally Occurring to XIC Substances;
Part 12. Anti-Oxidants, emulsifying and Stabilising and Anticaking Agents;
Part 13. Flavouring Agents and Related Substances;
Part 13A. Carry over Food Additive;
Part 14. Insecticides and Pesticides;
Part 15. Solvent Extracted Oils and Edible Flour;
Part 16. Sequestering and Buffering Agents (ACIDS, BASES AND SALTS);
Part 17. Irradiation of Food;
Part 18. Antibiotic and other Pharmacologically Active Substances;
Part 19. Use of Food Additivies in Food Products;
Appendix A B C.
Edible Oils Packaging (Regulation) Order, 1998;
Part:III; Food Safety and Standards Regulations, 2010;
Chapter 1. General;
Chapter 2. Food Authority and Transaction of Business;
Chapter 3. Licensing and Registration of Food Businesses;
Chapter 4. Packaging and Labelling Regulations;
Chapter 5. food Product Standards;
Chapter 6. Substances Added to Food;
Chapter 7. Prohibition and Restrictions on Sales;
Chapter 8. contaminants, Toxins and Residues;
Chapter 9. Laboratory and Sample Analysis;
Chapter 10. Others;
Part IV: Subject Index.