Section 50(16) in The Prevention of Food Adulteration Rules, 1955
(16)[ (a) The manufacturing or packing or processing of food in any establishment, and;(b)serving food in hotel or restaurants, where twenty or more person are working on any day of preceding twelve months, shall be supervised by a person having any one of the following qualifications:-(i)a degree in Science with Chemistry or Home Science or Microbiology or Food Technology, or;(ii)diploma in Food Technology from a recognized University/Board, or;(iii)diploma in Hotel Management and Catering Technology Course of three years, or;(iv)Food Craft Course of one year run by National Council for Hotel Management and Catering Technology, or;(v)Certificate Course on food safety conducted by University/Institutions based on the course curriculum developed by Department of Health:Provided that the name of such person with his consent, signature and complete address as required under the provisions of the Prevention of Food Adulteration Act, 1954, shall be notified to the Food (Health) Authority.] [Added by G.S.R. 646(E), dated 20th October, 2005 (w.e.f. 22-10-2007).]
