Pure Food Act (Chapter 233)

The primary purpose of the Pure Food Act (Chapter No. 233) is to establish a legal framework for securing wholesome and pure food for human consumption in Papua New Guinea. The Act aims to prevent the sale of adulterated, unwholesome, or falsely described food products. It defines essential terms such as "food," "adulteration," "analyst," and "inspector," while excluding water—except when specifically included by regulation—from the definition of food. The instrument provides the statutory basis for food quality control and the protection of consumers from fraudulent practices related to food purity.
The document delineates the administrative and operational procedures for food safety management. It authorizes the appointment of food inspectors and analysts, placing the general administration under the responsibility of the Minister for Health. Inspectors are granted broad powers to enter and search premises where food is manufactured, stored, or sold. They are authorized to examine persons handling food, take samples for analysis, and seize food that appears to be unwholesome or deleterious. Specific protocols are established for the handling of samples and the issuance of analyst certificates, which serve as evidence in legal proceedings.
The Act contains detailed provisions regarding offences and food standards. It prohibits the sale of food mixed with injurious substances, the mixing of food to increase bulk or conceal inferior quality, and the sale of adulterated food. Regarding hygiene, the text mandates that persons suffering from infectious or contagious diseases are prohibited from handling food intended for sale. It also sets requirements for the cleanliness of clothes and bodies of those engaged in food preparation. Furthermore, Part VI establishes mandatory labeling requirements for packaged foods to prevent deception regarding the character, quality, or quantity of the articles.
The Act grants the Head of State the power to make regulations to carry out the provisions of the instrument. This includes prescribing specific food standards, qualifications for analysts, and penalties for offences. The regulatory scope extends to securing the cleanliness and sanitation of receptacles, places, and vehicles used for the manufacture, storage, and delivery of food. The Act also addresses the examination of imported food and specifies the liability of agents or servants in cases of violations.