Part – I Preliminary
Rule 1 : Short title, extent and commencement
Rule 2 : Definition
Part II – The Central Food Laboratory
Rule 3 : Functions
Rule 4 : Analysis of food samples
Part III - Definitions And Standards Of Qualilty
Rule 5 : Definitions and Standards of Quality
Part IV – Public Analysts And Food Inspectors
Rule 6 : Qualifications of Public Analyst
Rule 7 : Duties of Public Analyst
Rule 8 : Qualification for Food Inspector
Rule 9 : Duties of Inspectors
Rule 9-A : Sending of Sample by Local (Health) Authority :
Rule 9-B : Local (Health) Authority to send report to person concerned
Rule 10 : Forms of order not to dispose of stock and of bond
Rule 11 : Form of receipt for food seized by a food inspector
Rule 12 : Notice of intention to take sample for analysis
Rule 12-A : Warranty
Rule 12-B : Form of nomination of Director or Manager and consent, under Section 17
Rule 12-C : Vendor to disclose name and address of Director/Manager in certain circumstances
Rule 13 : Power of food inspector to deal with carrier of disease handling food
Part V - Sealing, Fastening And Despatch Of Samples
Rule 14 : Manner of sending sample for analysis
Rule 15 : Bottles or containers to be labelled and addressed
Rule 16 : Manner of packing and sealing the samples
Rule 17 : Manner of dispatching containers of samples
Rule 18 : Memorandum and impression of seal to be sent separately
Rule 19 : Addition of preservatives to samples
Rule 20 : Preservative in respect of milk, cream, dahi, khoa, khoa based and paneer based sweets such as Kalakund and barfi, chutn
Rule 21 : Nature and quantity of the preservative to be noted on the label
Rule 22 : Quantity of sample to be sent to the public analyst
Rule 22-A : Contents of one or more similar sealed containers having identical labels to constitute the quantity of food sample
Rule 22-B : Quantity of sample to be sent considered as sufficient
Rule 22-C : Quantity of samples of food packaging material to be sent to the public analyst
Part VI - Colouring Matter
Rule 23 : Unauthorised addition of colouring matter prohibited
Rule 24 : Extraneous addition of colouring matter to be mentioned on the label
Rule 25 : Use of caramel permitted
Rule 26 : Natural colouring matters which may be used
Rule 27 : Addition of inorganic matters and pigments prohibited
Rule 28 : Synthetic food colours which may be used
Rule 29 : Use of permitted synthetic food colours prohibited
Rule 30 : Maximum limit of permitted synthetic food colours
Rule 31 : Colours to be pure
Part VII - Packing And Labelling Of Food
Rule 32 : Package of food to carry a label
Rule 32-A : Nutritional Food
Rule 33 : Languages of the particulars or declaration of the label
Rule 34 : Declaration to be surrounded by line
Rule 35 : Distance of surrounding line
Rule 36 : Principal display panel, its area, size and letter, etc
Rule 37 : Labels not to contain false or misleading statements
Rule 37-A : Manufacture of proprietary foods and infant foods
Rule 37-B : Labelling of infant milk substitute and infant food
Rule 37-C : Labelling of Irradiated Food
Rule 37-D : Labelling of edible oils and fats
Rule 38 : Labels not to contain reference to Act or Rules contradictory to required particulars
Rule 39 : Labels not to use words implying recommendations by medical profession
Rule 40 : Unauthorised use of works showing imitation prohibited
Rule 41 : Imitations not be marked pure
Rule 42 : Forms of labels
Rule 43 : Notice of addition, admixture or deficiency in food
Rule 43-A : Restriction on Advertisement
Part VIII - Prohibition Regulations Of Sales
Rule 44 : Sale of certain admixtures prohibited
Rule 44-A : Sale of Kesari gram prohibited
Rule 44 -AA : Prohibition of use of carbide gas in ripening of fruits
Rule 44-AAA : Prohibition of use of mineral oil
Rule 44-B : Restriction on sale of ghee having less Reichert value than that specified for the area where such ghee is sold
Rule 44-C : Restriction on sale of Til Oil produced in Tripura, Assam and West Bengal
Rule 44-D : Restriction on sale of Carbia Callosa and Honey dew
Rule 44-E : Restriction on sale of Kangra tea
Rule 44-F : Restriction on Sale of irradiated Food
Rule 44-G : Condition for sale of flavoured Tea
Rule 45 : Food resembling but not pure honey not to be marked honey
Rule 46 : Sale or use for sale of admixtures of ghee or butter prohibited
Rule 47 : Restriction on use and sale of artificial Sweeteners
Rule 48 : Use of flesh of naturally dead animals or fowls prohibited
Rule 48-A : Sale of permitted food colours
Rule 48-B : Sale of insect damaged dry fruits and nuts
Rule 48-C : Sale of food additives
Rule 48-D : Storage and sale of irradiated food
Part IX - Conditions For Sale And Licence
Rule 49 : Conditions for sale
Rule 50 : Conditions for Licence
Rule 51 : Duration of licences
Rule 51-A : Procedure for issue of licence in certain local areas
Part X - Preservative
Rule 52 : Definition of Preservative
Rule 53 : Classification of Preservative
Rule 54 : Use of more than one Class II preservative prohibited
Rule 55 : Use of Class II preservatives restricted
Rule 55-A : Use of Class II preservatives in mixed foods
Rule 55-B : Restriction on use of nitrate and nitrite
Rule 55-C : Use of Natamycin for surface treatment of cheese hard
Rule 55-D : Use of Nisin as a preservative in Coconut Water Drink
Rule 56 : Omitted
Part XI - Poisonous Metals
Rule 57 : Poisonous metals
Part XIA - Crop Contaminants and Naturally Occurring Toxic Substances
Rule 57-A : Crop contaminants
Rule 57-B : Naturally Occurring Toxic Substances
Part Xll - Anti-Oxidants, Emulsifying And Stabllising And Anticaking Agents
Rule 58 : Definition of anti-oxidants
Rule 59 : Restriction on use of anti-oxidants
Rule 59-A : Use of anti-oxidants in Vitamin D Preparation
Rule 60 : Definition of emulsifying and stabilising agents
Rule 61 : Restriction on use of emulsifying and stabilising agent
Rule 61-A : Use of starch phosphate
Rule 61-AA : Use of modified starches
Rule 61-B : Use of emulsifying and stabilising agents in flavouring agents
Rule 61-C : Use of emulsifying and stabilising agents in fruit products
Rule 61-D : Use of emulsifying and stabilising agents in Frozen desserts
Rule 61-E : Use of Xanthan gum
Rule 62 : Restriction on use of anticaking agents
Rule 62-A : Antifoaming agents in edible oils and fats
Rule 62-B : Use of release agents in confectionery
Part XIII - Flavouring Agents And Related Substances
Rule 63 : Flavouring agents
Rule 63-A : Restriction on use of flavouring agents
Rule 64 : Solvent in flavouring agents
Rule 64-A : Use of anti-oxidants, emulsifying and stabilising agents and food preservatives in flavour
Rule 64-B : Use of monosodium glutamate
Rule 64-BB : Extraneous addition of flavouring agents to be mentioned on the label
Rule 64-BBB : Use of menthol (Omitted)
Part XIII A- Carry Over Of Food Additives
Rule 64-C : Carryover of food Additives
Part XIV - Insecticides And Pesticides
Rule 65 : Restriction on the use of insecticides
Part XV -Solvent Extracted Oils And Edible Flour
Rule 66 : Definition of solvent-extracted oils
Rule 67 : Conditions of manufacture, stock and sale of solvent extracted oil
Rule 68 : Definition of solvent-extracted edible flour
Rule 69 : Conditions of manufacture, stock and sale of solvent-extracted edible flour
Rule 69-A : Restriction on the use of solvent
Part XVI -Sequestering And Buffering Agents (Acids, Bases And Salts)
Rule 70 : Definition of sequestering agents
Rule 71 : Definition of buffering agents
Rule 72 : Restrictions on the use of sequestering and buffering agents
Rule 72-A : Restriction on use of certain substances
Rule 72-B : Use of Glycerol Esters of Wood Rosins (Ester Gum)
Rule 72-C : Use of Sucrose Acetate Isobutyrate
Part XVII - Irradiation Of Food
Rule 73 : Irradiation of Food
Rule 74 : Dose of Irradiation
Rule 75 : Requirement for the process of Irradiation
Rule 76 : Restrictions on Irradiation of Food
Rule 77 : Record of Irradiation of Food
Rule 78 : Standards of Irradiated Food