LAWS AND ENACTMENTS FOR HOTEL INDUSTRY IN INDIA

1. Food Safety (general food hygiene) Regulation of 1990, 1995 and 2002
2. Food Safety (temperature control) Regulations, 1995
3. Health and Safety Act of 1974
4. Public Health Act of 1936
5. Food and Drugs Act
6. The Prevention of Food Adulteration Act, 1954
7. The Fruit Products Order, 1955
8. The Meat Food Products Order, 1973
9. The Vegetable Oil Products (Control) Order, 1947
10. The Edible Oils Packaging (Regulation) Order, 1998
11. The Solvent Extracted Oil, De oiled Meal, and Edible Flour (Control) Order, 1967
12. The Milk and Milk Products Order, 1992
13. Essential Commodities Act, 1955 (in relation to food)
14. Food Safety Act (1990)

Q. How it is followed by Hotels?

 Chefs and F&B managers are accountable for the quality of cuisine and dining experience
as well as maintaining a high cleanliness ethic.

 Cleanliness SOP: Sanitisation of work counters and tables, produce, kitchen equipment
such as chopping boards, knives, etc., are basic checks. Additionally, the staff ensures the
floors and tables are cleaned every couple of hour.