Part – I Preliminary
Part II – The Central Food Laboratory
Part III - Definitions And Standards Of Qualilty
Part IV – Public Analysts And Food Inspectors
Part V - Sealing, Fastening And Despatch Of Samples
Part VI - Colouring Matter
Part VII - Packing And Labelling Of Food
Part VIII - Prohibition Regulations Of Sales
Part IX - Conditions For Sale And Licence
Part X - Preservative
Part XI - Poisonous Metals
Part XIA - Crop Contaminants and Naturally Occurring Toxic Substances
Part Xll - Anti-Oxidants, Emulsifying And Stabllising And Anticaking Agents
Part XIII - Flavouring Agents And Related Substances
Part XIII A- Carry Over Of Food Additives
Part XIV - Insecticides And Pesticides
Part XV -Solvent Extracted Oils And Edible Flour
Part XVI -Sequestering And Buffering Agents (Acids, Bases And Salts)
Part XVII - Irradiation Of Food