MANUALS OF METHODS OF ANALYSIS OF FOOD COMPILED BY THE DIRECTORATE GENERAL OF HEALTH SERVICES

The following eleven volumes of the manuals of method of analysis of food have been compiled by Directorate General of Health Service. The CCFS has now recommended to amend the PFA Rules, 1955 to make the use of these manuals mandatory by the Public Analyst and Director, Central Food Laboratories.

1. MILK AND MILK PRODUCTS

2. OILS AND FATS

3. CEREAL AND CEREAL PRODUCTS

4. BEVERAGES (COFFEE, TEA, COCOA, CHICORY) SUGAR AND SUGAR PRODUCTS AND CONFECTIONERY PRODUCTS

5. FRUIT AND VEGETABLE PRODUCTS

6. MEAT AND MEAT PRODUCTS AND FISH AND FISH PRODUCTS

7. MYCOTOXINS

8. FOOD ADDITIVES

9. METALS

10. PESTICIDE RESIDUES ANALYSIS OF FOOD COMMODITIES

11. ANALYSIS OF FOOD (SPICES AND CONDIMENTS)

Comments if any, on these manuals may be sent to Assistant Director General (PFA), Directorate General of Health Services, Nirman Bhawan, New Delhi