Section 2(f) in The Prevention of Food Adulteration Rules, 1955
(f)[ "good manufacturing practices for use of food additives" means the food additives used under the following conditions, namely:- [Inserted by G.S.R. 388(E), dated 25-6-2004(w.e.f. 25-6-2004).](i)the quantity of the additive added to food shall be limited to the lowest possible level necessary to accomplish its desired effect;(ii)the quantity of the additive becomes a component of food as a result of its use in the manufacturing, processing or packaging of a food and which is not intended to accomplish any physical; or other technical effect in the food itself; is reduced to the extent reasonably possible; and(iii)the additive is prepared and handled in the same way as a food ingredient;]
