Food

• To provide safe, hygienic, unadulterated and good quality food items.
  
• Development and enforcement of GMP, GLP, GHP and SOPs in manufacture, storage and distribution processes.
  
• Formulation, evaluation and monitoring of policies on safe and unadulterated food products there of.
  
• Consumer awareness regarding identification of adulteration in food items.
  
• Preparation of, minimum safety standards - standard operating procedures. Good manufacturing practice. Hazard analysis of critical control points Developing guidelines for effective enforcement.
  

• The Prevention of Food and Adulteration Act, 1954 and Rules, 1955
  
• Maharashtra Prevention of Food Adulteration rules 1962
  
• The Maharashtra Country Liquor Rules, 1973.
  
• The Infant Milk Substitute, Feeding Bottles & Infant Food (Regulation of the Production Supply and Distribution) Act, 1992 and Rules, 1993.
  
• The Cigarette Act 1975
  
• The Cigarettes and Other Tobacco Products (Prohibition of Advertisement and Regulation of Trade and Commerce, Production, Supply and Distribution) Act, 2003 and Rules, 2004.
  

• The Fruit Products Order 1955
  
• The Edible oils packaging (Regulations) order 1988
  
• Meat and Poultry products Order 1973
  
• Vanaspati Oil Products Order 1998
  
• Solvent Extracted Oil¸ De oiled meal and Edible Flour Order 1967
  
• B.I.S. [ ISI ]
  

  History of Food side

  Staffing Pattern 

  What do you understand by Food Law