Food Sanitation Act (Act No. 233 of 1947).

The purpose of this Act is to prevent sanitation hazards resulting from eating and drinking by enforcing regulations and other measures necessary from the viewpoint of public health, to ensure food safety and thereby to protect citizens' health.
Articles 5 to 14 deal with matters related to the prohibition of sale or importation of food and food additives which may injure human health. The Minister of Health, Labour and Welfare may establish standards for methods of manufacturing, processing, preparing or preserving food and food additives intended for sale. Prohibition of sale, etc. of toxic or injurious apparatus or containers/packages and their standards, established by the Minister of Health, Labour and Welfare, are provided for in Chapter III. Chapter IV establishes measures for the labelling and advertising of food and food additives. The Minister of Health, Labour and Welfare shall establish every fiscal year a plan of practice of inspection and guidance on food sanitation, food additives, imported food (Chapter VI). Chapter VII deals with matters related to product examination and the prohibition of the sale of food not labeled with certificates. Provisions for obtaining a licence of registered laboratory are specified in Chapter VIII. For a business that produces or processes dairy products, additives or other food or additives requiring special consideration, an exclusive food sanitation supervisor shall be appointed to each facility (Chapter IX). The remaining part of the law contains penal provisions and provisions of miscellaneous nature.