Food Sanitation Act
(Act No. 233 of December 24, 1947)
Table of Contents
Chapter I General Provisions
Chapter II Food and Additives
Chapter III Apparatus and Containers and Packaging
Chapter IV Labeling and Advertising
Chapter V Japanese Standards of Food Additives
Chapter VI Guidelines and Plans for Monitoring and Guidance
Chapter VII Inspections
Chapter VIII Registered Conformity Assessment Bodies
Chapter IX Business
Chapter X Miscellaneous Provisions
Chapter XI Penal Provisions
Supplementary Provisions
Chapter I General Provisions
Article 1 The purpose of this Act is to prevent the sanitation hazards resulting from eating and drinking by enforcing the regulations and other measures necessary, from the viewpoint of public health, to ensure food safety and thereby to protect citizens' good health.
Article 2 (1) The State, prefectures, cities specified by a Cabinet Order based on the provisions of Article 5, paragraph (1) of the Community Health Act (Act No. 101 of 1947) (hereinafter referred to as "cities establishing health centers") and special wards shall take the necessary measures to disseminate the correct knowledge concerning food sanitation through educational activities and PR activities, conduct the collection, compilation, analysis, and provision of information on food sanitation, promote research on food sanitation, enhance inspection capabilities concerning food sanitation, and foster the human resources to be engaged in the improvement of food sanitation and enhance their capabilities.
