Punjab Pure Food Rules 2011

Punjab Pure Food Rules, 2011: Overview

• The document outlines the Punjab Pure Food Rules established in 2011.
• It addresses various aspects of food safety, standards, and regulations in Punjab.

Part 1: General Provisions

• Includes the short title, commencement date, and definitions of key terms.
• Also covers warranties related to food products.

Part 2: Food Composition and Ingredients

• Focuses on regulation of food additives, coloring matter, and preservatives.
• Addresses flavoring compounds, antioxidants, and food conditioners.
• Establishes rules for non-nutritive constituents and artificial sweeteners.
• Deals with unsound food and substances injurious to health.
• Sets standards for the nature, substance, and quality of various foods.

Part 3: Food Labeling

• Specifies the mode of labeling for pre-packed foods.
• Outlines requirements for the retail sale of pre-packed foods.
• Includes special labeling rules for vitamins, minerals, amino acids, and fatty acids.
• Addresses exemptions from food labeling requirements and defacing of labels.
• Specifies labeling requirements for milk and milk products.

Part 4: Manufacturing, Sale, and Storage Conditions

• Deals with the manner of food manufacture, sale, and custody for sale.
• Includes provisions for milk and dairy products.
• Includes restriction on employment of people suffering from diseases.
• Details conditions for manufacturing pasteurized, sterilized, or UHT milk.
• Sets conditions for the approval of pasteurization/sterilization/UHT plants.
• Addresses package markings for banaspati, refined oils, margarine, fat spreads, and animal fat.
• Prohibits the sale of specific food articles and regulates storage and sale of irradiated food.
• Covers offenses by companies.

Part 5: Licensing and Premises

• Covers licensing for food trade businesses and premises.
• Details special conditions for:
• Butter, desi ghee, cream or khoa factories
• Banaspati, vegetable oil, margarine, charbi, and animal fat (Halal)
• All licensed premises
• Specifies the form of register for the purposes of section 12.

Part 6: Food Poisoning and Disease Control

• Focuses on the prevention of food poisoning.
• Grants power to deal with individuals in the food business who have communicable diseases.

Part 7: Public Analysts and Food Authorities

• Details the appointment of Public Analysts.
• Specifies the duties of Public Analysts and the Food Authority.
• Includes appointment and duties of Food Inspectors.
• Specifies the powers of Food Inspectors.
• Sets fees for food analysis.

Part 8: Seizure and Sampling

• Outlines the procedure for the seizure of unsound food.
• Specifies the form of order for disposing of stock.
• Provides the form of receipt for food seized by a Food Inspector.
• Sets specific sampling methods, and specifies the hours during which a Food Inspector can inspect premises.
• Outlines the packing of samples for analysis and specifies quantity of sample

Appendices

• Includes analytical methods like the Turbidity Test.
• Covers standards for:
  • Milk and Milk Products
  • Edible Oils, Fats (halal) and Allied products
  • Beverages
  • Sweetening Agents
  • Food Grains, Cereals, and Cereal Products
  • Spices
  • Fruits and Fruit able Products
  • Vegetable and Vegetable Products
  • Meat and Meat Product
  • Water
  • Miscellaneous Articles
  • Forms

Further Definitions and Regulations (Part 1, Rule 2 Onwards)

• "Advertisement" includes various forms of public announcements and documents.
• "Appliance" refers to tools and equipment used in food handling.
• "Bakery" defines a place for producing/selling specific baked goods.
• "Bottling factory" defines any place bottling drinks or other food articles for trade or sale.
• "Claim" refers to any representation suggesting specific qualities of a food.
• "Commercial operation" includes selling, offering, exposing, or advertising food for sale.
• "Contact material" refers to substances intended to contact food
• "Container” refers to food packaging and includes wrappers.
• "Contravention" refers to any failure to comply with provisions.
• Specifies that “‘covering’ includes any stopper, glass bottle, vessel, box, capsule, case, frame or wrapper”.
• Specifies that “‘dairy’ includes any farm, shed, milking-house, milk store, milk-shop, creamery or other premises from which milk is supplied on or for sale".
• "Food business" means the commercial operations related to food or food sources.
• "Food premises” refers to premise used for food businesses.
• "Food source" means the origin of food, including growing crops or live animals.
• "Food Testing Laboratory" defines the location for food standard verification, following the Government's standards.
• "Fresh" means foods are unprocessed and in their raw state, without freezing, thermal processing, or any other preservation.
• "Government" means the Government of the Punjab.
• "Homogenized milk" involved treatment for fat globules to prevent cream separation
• “‘human consumption’ includes use in the preparation of food for human consumption."
• "‘importer’ means any person who has imported any food from outside the jurisdiction of a local authority, or Pakistan by land, sea or air".
• "Infant" means a person who is not more than twelve months age.
• “ingredient’ means any substance, including a food additive, used in the manufacture or preparation of a food".
• “‘label’ means a display of written, printed or graphic matter upon the immediate container of any article".
• “‘labelling’ means all labels and other written, printed or graphic matter upon an article or any of its containers".
• "Lot’ means the define Quanity commodity produced essentially under the same conditions.
• "‘milk seller’ means any person who offers for sale or sells to another any milk or milk products for human consumption".
• "'Ordinance’ means the Punjab Pure Food Ordinance, 1960 (VII of 1960)".
• "'owner’ includes consignor, consignee, indentor, importer, agent, broker, commission agent, manufacturers or sellers's agent and any other person in possession of the food".
• "‘person’ means any individual, partnership, corporation, company, firm, trustee, or association by whatever name called".
• "‘premises’ includes any place, vehicle, stall or movable structure used for such purposes as may be specified in an order made by the Government."
• "Preparation in" relation to food includes manufacture and any form of processiong or treatment.
• "presentation” the the shape , appearance and packaging of a food.
• "processed relates to any food" means having undergone any treatment in the original state of the food.
• "processing aid’ defined any substance not consumed as a food in it self.
• “‘proprietor’ includes the owner, the occupier and any other person having the management or control of any eating house, hotel or restaurant".
• "‘refrigerating factory’ means an establishment employing refrigerating machinery or ice for purposes of refrigeration".
• " ‘section means a section of the Ordinance.
• “‘substance’ includes any natural or artificial substance or other matter, whether it is in solid or liquid form or in the form of a gas or vapour". -‘“treatment’, in relation to any food, includes subjecting it to heat or cold".
• “young children’ means children aged between one and three year." -The degree on the celcius scale can now be represented by the symbo C.

Food Additives (Part 2, Rule 4)

• Addresses the definition and regulation of food additives,
• Additives are safe substances intentionally added in small amounts to affect food characteristics.
• Purpose of food additives:
  • Affecting quality, texture, consistency, appearance, odor, and taste
  • Serving technological functions during manufacture, processing, preparation, treatment, packaging, transport, or storage
• Food additives do not include certain substances used solely for specific purposes:
  • Vitamins, minerals, or nutrients for fortifying or enriching food or restoring food constituents
  • Herbs or spices used as seasonings
  • Salt
  • Yeast or yeast extracts
  • Total products of food protein hydrolysis or autolysis
  • Starter cultures
  • Malt or malt extract
  • Substances present in food due to addition to animal feed or crop treatment/husbandry or veterinary medicine
  • Air or water that are present in the food
• Restrictions and contraventions: Contravention when importing, manufacturing advertising or adding an additive not permitted, or any additive present that does not comply with the rules
• Additives declaration needs to perform certain functions that need certain declarations in the labelling appropriate categor function and chemical names or European Community codes.
• Additive serves more than category that represents must be used and to declare on additive in the food.
• Packages of additives carry the designation, chemical name, EEC Numbers, CODEX Ins N0.
• “Carrying Over’ principle applies to food additives, colors, favoring agents, anticaking agents , emulsifying and stabilizing agents.

Specific Food Colors (Supplementing Part 2, Rule 5)

• Restrictions: No synthetic colors/mixtures are allowed except EU-approved and Codex-compatible colors.
• Labelling: Any food manufactured in Pakistan that has coloring must bear the statement “Contains permitted coloring matter”.
• List of Allowed Synthetic Colors is provided, with common names, color index names, and EEC numbers for each: - Food Blue 1 (Indigo Carmine): Indigoid, E132 - Food Blue 2 (Brilliant Blue F.C.F): Triarylmethane, E133 - Food Green 3 (A. F. Green No. 3): Triarylmethane, E143 - Food Yellow 3 (Sunset Yellow F.C.F): Monoazo, E110 - Food Yellow 4 (Tartrazine): Monoazo, E102 - Food Red 3 (Carmoisine): Monoazo, E122 - Food Red 7 (Ponceau 4R): Mono Azo, E124 - Food Red 14 (Erythrosine B.S): Xanthene, E127
• Impurity Requirements for Some Colorants: Detailed impurity specifications, content, drying loss, and metal limits.
• Some Specifications for:
  • Indigo Carmine
  • Brilliant Blue F.C.F
  • A. F. Green No. 3
  • Sunset Yellow F.C.F
  • Tartrazine
  • Carmoisine
  • Ponceau 4R
  • Erythrosine B.S
    • For natural, permitted coloring- annatto ,Chlorophyll,Curcumin or turmeric , Caramel, Beta Carotenes Ethylester of Beta-apo-8, carotenic acid, Cantchaxanthin, Saffaron ,Riboflavin is allowed .

Restrictions on Color Use

• No artificial colors are allowed in raw food stuffs. - Restrictions and labels are sold with packages

     -No person will sell  
  

  • Ice cream • Dairy Products except milk , dahi, butter. • Smoked fish. • Biscuit , Pastry, Confectionery • Peas , Strawberries.

Maximum Content of Permitted Colors

• should be according to Codex Standard food additives

Color Mixtures

• should conform to the prescribed standard with fillers without diluting the materials. Label Required:
  • Should be in capital.
  • Common name, the color index.
  • weight of each.

Color Preparation

• Preparations that contain one or more than the permitted synthetic food colors that conforms to the prescribed standard with diluents , and meant to used as per to the food additives
• These items may contain preservatives, stabilizers that are suitable with its use - Only the diluents or filler are permitted such as potable water & Other items

Preservation in Foods (Supplementing Part 2, Rule 6)

• Preservatives are substances that inhibit or retard food decomposition, excluding common ingredients
  • salt, sugar, alcohol, herbs, and smoking.
• Contravention of instructions is prohibited o Except for any preservatives specified shall be other preservative shall be used. o More than one preservative combined Regulations
  • Articles and names that are restricted can be seen in the list in sub rules.

Flavoring Compounds and Agents in Food (Supplementing Part 2, Rule 7)

• Substances are capable of imported flavor
  -The substance shall not be toxic or contain contaminated materials Flavoring can be through -Natural Flavors -Artificial Flavors. -All food shall follow the natural flavor

Flavor Enhancement

    - Any substance that enhances  or improves the flavors of  food, that doesn't include gravy, soy, spice or condiment can be import by
    - Sodium or Calcium Salts
       - Yeast extract or dried inactive yeast.

   - The material must container 99% less of monosodium salt calculate don’t water basis.

Antioxidants

• means any substance which, when added to food, retards or prevents oxidative deterioration of food But does include sugar, cereal, herbs and spices

Food Conditioners & Stabilisers (Supplementing Part 2, Rule 9)

• It states about added on a food to improve the food. Emulsifiers Anti-foaming agents Acidity regulators Enzymes Solvents and Anti caking agents
• Substances are specified and shall be permitted.

Non-Nutritive Constituents and Artificial Sweetening Agents in Food (Supplementing Part 2, Rule 10)

• Definitions
  • any substances that capable of imparting a sweet taste to food but not includes any sugar, other carbohydrates, polyhydric sugar , honey with nutritive properties.
  • Food with purports or is persented for any Reason or any constituent must bear label, for percent of Weight.
  • Artificial will be stated

Artfully sweet agents will

• No person will sell synthetic color. With the common color or mixing unless the product is carries. - Maximum limit of artificial is set.

Human (unsound) Conductions

• Means food to health for incidental conditions what so ever does. - It has evidence from Rodents.
• No import to prepare items for sale .