The Prevention of Food Adulteration Act 1954

The Prevention of Food Adulteration Act, 1954 is a landmark legislation aimed at ensuring the purity, safety, and quality of food supplied to consumers in India. This book offers a comprehensive and practice-oriented analysis of the Act, explaining its objectives, scope, and statutory framework governing food safety regulation.

It covers essential definitions of adulteration, misbranding, and prohibited substances, along with the powers and duties of food inspectors and enforcement authorities. The book also details offences, penalties, and prosecution procedures, providing clarity on criminal liability for manufacturers, distributors, and sellers of adulterated food.

Written in clear and accessible legal language, this text serves as a valuable reference for legal professionals, students, and regulators dealing with food safety and consumer protection. By emphasizing public health, accountability, and compliance, the book underscores the importance of strict enforcement in maintaining food standards and consumer trust.