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
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