THE LAWS AND AGENCIES RELATING TO

FOOD SAFETY AND SANITATION

INTERNATIONAL LAWSActs & regulations applicable to the food

industry are concerned with:• production\sale of injurious, unsafe, unfit or

substandard food;• contamination of food;• sanitaton of food premises, equipment &

personnel;• food safety practices, including temp. control

& treatment;• control of food poisoning & food-borne

disease; and• composition & labelling of food

Occupational Safety and Health Act (OSHA)

• health and safety of employees and members of the public

• safe systems of work must be devised and supervision and training given to all staff

• employees must ensure that their acts do not adversely affect other persons

EMPLOYEE'S RIGHT-TO-KNOW ACT

• legal framework• hazardous substances• -Occupational Safety & Health

Administration -DOH -Department of Sanitation -Department of Labor

SANITATION CODE OF THE PHILIPPINES

Chapter III of P.D 856food Establishment

Section 14. Sanitary Permit

a.)

b.) every sanitary permit shall be posted in a conspicuous place of the establishments

c.) fees payable on application for permits and upon their issuances, renewal and noting of such certificates

d.) noting of permite.) record of permit certificatesf.) -name and address -wash-hand basin and all hand-washing

facilities -wash-hand basin

Section 18. Use of Food-Service Spaces

a.) b.)

c.) d.) Persons not directly connected with food preparation & serving shall not be allowed to stay in food-serving spaces

e.) foods in storage must not be handled by anyone other than the preparation & serving staff

Section 19. Food handlers

a.) b.)

Section 20. Vermin Control

vermin - group of insects or animals

a.)

b.)

c.) vermin-abatement program shall be maintained in the establishment by their owners, operators or administrators.

d.)

e.) vermin control in public places shall be the responsibility of the provincial, city or municipality governments w\c have jurisdiction over them.

f.) LOCAL HEALTH AUTHORITY

Section 21. Toilet and Washing Facilities

a.)

b.) toilet rooms shall not open directly into spaces where food is prepared, stored and served

c.)

d.)

Section 22. Disposal of Refuse

Section 23. Equipment and Utensils

a.) they shall be designed, fabricated and installed so that cleaning is easy and they do not pose health hazards

b.)

• c.) surfaces that come into contact w\ food\drinks shall be

constructed of materials that are

impervious, corrosions-resistant,

non-toxic, easily cleanable, durable

and resistant to chipping

d.)

Section 24. Washing of Utensils

• scraped and pre-rinsed • thoroughly cleansed in warm water at

120 F• if running water is not used, the wash-

water shall be changed frequently

Section 25. Electricidal Treatment

• immersion for at least half a minute (hot water-170F)

• immersion for at least 1min (lukewarm chlorine solution-30ppm)

• exposure in steam cabinet (170F-15mins) (200F-5mins)

• exposure in an oven or hot air cabinet (180F-20mins)

Section 26. Handling of Washed Utensils

Section 27. Storage of Washed Utensils• stored in a clean and dry place•

• racks, trays and shelves shall be made of materials that are impervious, corrosion-resistant, non toxic, smooth, durable and resistant to chipping

• racks, trays and shelves shall be made of materials that are impervious, corrosion-resistant, non toxic, smooth, durable and resistant to chipping

• drawers shall be made of the same materials and kept clean

Section 28. Dry Storage of Non-Perishable Foods

• the recomended temp. range for dry stores is 50-60 C except where dry foods for immediate use are stored in the preparation and servicing spaces

Section 29. Refrigerated Storage of Perishable Foods

• shall be kept at or below 45F• extended periods(40F)• fruits & vegetables • -frozen foods: not more than

10F -meat and fish: 32-38F -milk & milk products: 40-45F -fruits & vegetables: 44-50F

Section 30. Food-Servicing Operationsa.)

b.) surface of containers and utensils w\c come in contact with food and drink shall not be handled

c.)

d.)

e.) spoons, spatulas, dippers and scoops used intermittently for dispensing frozen desserts shall be kept in running water maintained at 170F

REGULATORY AGENCY• BFAD• The ff. are the routine functions of BFAD

related to food:-inspection & licensing-evaluation & registration-market monitoring-lab. analysis-evaluation & monitoring-public assistance & information-legal functions-adminitrative functions-special functions

Philippine Food Processing Industry

• BFAD• Four Strategies-licensing and inspection of food

establishments-product registration-monitoring of trade outlets-monitoring of product

advertisementsand process

Control Measures to Address Safety and Quality in the Processed Food Industry

1. Hygienic Safety Manufacturing Practices(GMP)

• basic requirement by BFAD *bldg & grounds *equipment & other facilities *sanitary facilities & control *sanitary operations *processes & control *personnel

2. HACCP• system of food safety control• increasingly important for all food

businesses• minimum system of quality control of

raw materials & manufacturing technologies

• JMC

3.) Safety and Quality Standards• BFAD• Codex and US CFR *Codex Alimentarius Commission *Sanitary and Phytosanitary