FOOD SAFETY COURSE During 1954 an Act was promulgated by the Ministry of Health in India. It emphasises the importance of the Food Safety which Prevents the Food Adulteration . This Act came into force by the year of 1955. The main objectives of the act are: 1) to make provision for the prevention of adulteration of food; 2) to protect the public from poisonous and harmful foods; 3) to prevent the sale of substandard foods; 4) to protect the interests of the consumers by eliminating fraudulent practices. Adulterants are the substance or poor quality products added to food items for economic and technical benefits.Addition of these adulterants reduces the value of nutrients in food and also contaminates the food, which is not fit for Health of the Human being.. When any manufacturer sales, distribute, imports or stores any food article which is adulterated, he will be liable under section 16 of the Prevent...