Analysis of Food

Analysis of Food

Public Analyst

The person recruited for this post should not have interest in manufacturing, import, sale or distribution of food. Central Government or State Government may appoint public analyst for Local Area.

Different analysts for different articles can also be appointed.

The person with following qualification is eligible for the post of public analyst.

(a) A person who holds degree in science with chemistry/food technology/food and drugs/biochemistry or equivalent examination and not less than 5 years practical experience after graduation in analysis of food articles or holds masters degree in chemistry/food technology/biochemistry/food and drugs/ microbiology or Associateship ofInstitution ofChemists (analysis of food) or any other equivalent qualification with a minimum of 3 years practical experience after postgraduation in analysis of food.

(b) The person should have been declared qualified for appointment by the Board appointed by Government.

Food Inspector

Food Inspectors can be appointed by the Central Government or State Government for Local Areas identified. A person to be appointed as food inspector should have no interest in manufacturing, sale or distribution of food articles.

The person with following qualification is eligible for the post offood inspector.

(a) A medical officer incharge of Health Administration of Local Area or

(b) A graduate in medicine with a minimum of one month training in inspection offood sampling work in an institution approved by Central Government or State Government or

(c) A graduate in science with chemistry/agriculture/pharmacy/ veterinary science/food technology/dairy technology/public health/diploma holder in food or dairy technology or equivalent qualification and a minimum of3 months satisfactory practical training in inspection of food and training approved by Central Government or State Government.

Duties of Public Analysts

On receipt of sample from food inspector, the public analyst confirms the authenticity of the sample sent by him comparing the seal on it. He keeps the sample in safe custody before, during and after analysis and preserves it for submission into court, as and when required. He carries out the analysis of food samples sent by inspectors using approved methods, records the findings of analysis in specified manner and inform the food Inspector about the analysis. The public analyst should also be in touch with the Central Food Laboratories for the purpose of consultation and dissemination of knowledge.

Duties and Powers of Food Inspectors

·           To inspect establishment for licence for manufacture, storage or sale offood article and satisfy that the conditions and provisions of the Act are complied with

·           To make enquiries on receipt of complaints about the quality of food and conduct inspection accordingly

·           To procure the sample of food and send to public analyst as and when required.

·           To investigate into matters of specific complaints given in writing.

·           To maintain the records of inspection properly and keep inform higher authorities about inspection.

The food inspector can prohibit sale of food article in public interest for a specific period, can also stop the vehicles carrying adulterated or misbranded food, seize the samples of food articles prepared in contravention with the provisions of the Act, enter the premises within the reasonable time of business and seize the sample or break open any package containing adulterated or misbranded food. For seizing the sample, a notice in writing has to be given to the owner. Three parts of the seized material are prepared in presence of witnesses, sealed, one part is sent to public analyst and two parts to local authorities.

Permitted Colours in Food

Chlorophyll, caramel, beta-carotene, annatto, coal-tar dyes, saffron and curcumin. The colour content should not be more than 0.2 mg per kg of food material.

Antioxidants Permitted in Food

Tocopherol, ascorbic acid, lecithin

Preservatives Permitted in Food

Class I: Common salt, sugar, dextrose, glucose, syrup, vinegar, honey and edible vegetable oil.

Class II: Benzoic acid and salts, sulphurous acids and salts, nitrates and nitrites of sodium and potasium. Sorbic acid and salts, methyl diacetate, sodium, potassium and calcium salts of lactic acid. Not more than one class II preservative is permitted.

No nitrate or nitrite preservative to be added to infant food.

The Food Inspector functioning beyond the scope ofthis Act is liabable to the penalty ofRs. Five hundred.