Foods Adultration in Bangladesh Laws and Practice

TABLE OF CONTENTS

CHAPTER-01

INTRODUCTION

1.1 Introduction:

1.2. Research Question

1.3 Scope of the study

1.4 Methodology of the study

1.5 Problems of the study

1.6 Limitations of the Study

1.7 The goals of the study

CHAPTER-02

LITERATURE REVIEW

2.1 Defining Adulterated Food

2.2 Food adulteration: It’s Objectives –

2.3  Nature of Food adulteration in Bangladesh:

CAHPTER-03

ADULTERATED FOODS AND BANGLADESH

3.1   International Commitments of Bangladesh

3.2 Constitutional Stand

3.3 Present Scenario of Adulterated Foods in Bangladesh

3.4 Effects of Adulterated Food on Public Health

3.5 Existing Legal Mechanism to Combat Adulterated Food

3.6 Enforcement Mechanism

3.7 Coordinating Mechanism

3.8 Conformity Assessment Mechanism

3.9 Government Efforts towards Establishing Food Safety

3.10 NGOs Working in Bangladesh towards Establishing Food Safety

3.11 The Dilemma on the Issue of Approaching ‘Right to Food’ by Developing Countries such as Bangladesh

CHAPTER-04

CHALLENGES TO COMBAT ADULTERATED FOODS IN BANGLADESH

4.1 Food Adulteration: How & When Caused?

4.2 Effects of Food Adulteration

4.3 Constitutional Mandate:

4.4 Salient Features of the Safe Food Act, 2013

4.5 Major Food Groups commonly associated with adulterants:

4.6   Over lapping of Laws:

4.7 Rest of the country is more Vulnerable than the capital:

4.8 Facts of Formaldehyde(Formalin) Myth:

4.9   BSTI versus Pure Food Laws : A Dichotomy of Standard?

4.10                      Pure Food Court: So Far a Success Story:

4.11                      How to control or minimize Food adulteration:

CHAPTER-05

PROPOSED MECHANISM OF TRANSFORMATION OF ‘RIGHT TO FOOD’ AS AN ENFORCEABLE RIGHT IN BANGLADESH

Recommendations

Conclusion

References