Food

 Safety    
Act  of  2013  
 
 
MARIA  THERESA  CORREA-­‐CERBOLLES  
Food-­‐Drug  Regulation  Officer  III  
Center  for  Food  Regulation  and  Research  
FOOD  AND  DRUG  ADMINISTRATION  
Department  of  Health  
 
 WHAT  IS  FOOD  SAFETY?    

*   FOOD  SAFETY  refers  to  the  

assurance  that  food  will  not  cause  
harm  to  the  consumer  when  it  is  
prepared  or  eaten  according  to  its  
intended  use  
What are the Types of
Hazards?

HAZARD – A property that

may cause food to be unsafe
• Biological Hazard
• Chemical Hazard
• Physical Hazard
 BIOLOGICAL  HAZARD  

•  Bacterial  pathogens    
       (Clostridium  sp,  Salmonella  sp.)  
•  Viral  pathogens  
•  Parasites  (roundworms,    
       liver  flukes,  tape  worm)  
 
 
Personal  Hygiene  and  Bacterial  Contamination  
The  following  data  is  drawn  from  a  study  carried  out  
on  11  healthy  men  and  11  healthy  women.  The  data  
refers  to  bacteria  per  square  centimeter  
 
Location   Male   Female  
  Forehead   10,075   14,725  
  Centre  back   67,950   7,655  
  Palm   131   240  
Thigh  upper  front   364   175  
 
Calf   175   25  
 
Sole  of  Foot   22,750   679  
 
The  bottom  line  is  we  all  carry  bacteria.  
Your  attention  to  personal  hygiene  can  minimize  potential  problems  
 
 How  do  Bacteria  contaminate  
products?  
*  Healthy  people  have  bacteria  in  their  nose,  mouth,  intestines  
and  on  their  skin  
*  Products  can  be  contaminated  directly  by  our  hands  or  by  
sneezing  or  coughing  
*  Many  insects  introduce  bacteria  into  products  
*  Flies  feed  on  dog  pooh  and  transfer  bacteria  whenever  they  
land  on  something  
*  Cockroaches  often  live  in  drains  &  feed  on  rotting  garbage.  
They  come  out  at  night  &  carry  bacteria  on  their  legs  
contaminating  any  products  &  equipment  that  they  may  crawl  over  
 Where  are  they  found?  

* Bacteria  are  found:  

                   On  our  skin  
                   In  soil  
                   On  plants  and  vegetables  
                   In  our  nose,  ears,  mouth  
                   In  water  
                   In  our  stomach  
                   In  air      
 What  do  they  need  to  grow?  
*  Water  (i.e.  moisture)  
*  Nutrients  (carbohydrate,  nitrogen  etc)  
*  Temperatures  of  5  to  50°  C  
*  pH  of  5  to  9  
*  Many  do  not  require  oxygen  to  grow  
           Many  may  use  dust  as  a  nutrient  source  
                     
 How  
                     
can  w e  C ontrol  Microbial  
Contamination?  
ž  Use  of  cold  (refrigeration)  
ž  Disinfection  /  Sanitation  
                     Alcohol  
                                 Chlorine  
                                 Iodine  
                                 Peroxide  
                                 Quaternary  amines  or  phenolics  

ž  Filtration  (membrane  filtration)  

ž  Radiation  
                 Gamma  Irradiation  
                               Ultra  Violet  light  

ž  Preservation  (e.g.  Benzyl  Alcohol)  

 Remember  

* Microorganisms  
       LOVE  water.  
 
A  few  bacteria  in  water  
Today  will  be  a  million  
tomorrow  
 CHEMICAL  HAZARD  

q Naturally  occurring  chemicals  –  aflatoxin    

 in  nuts  (MOLDS!),  cyanide  compounds  
 in  raw  cassava    

q Incidentally  added  chemicals  –  e.g.  

 pesticides,  lubricants,  cleaning  agents,  
 etc.  
 CHEMICAL  HAZARD  
 

q Intentionally  added  chemicals  –  e.g.  permitted  food  

additives  that  may  be  chemical  hazard  due  to  improper  
use  like  sodium  nitrite,  Vit.  A  can  be  toxic  at  high  
concentration  
 

Note:  Food  addi+ves  are  permi1ed  to  use  provided  

that  they  meet  the  standard  levels  specified  in  
Codex  General  Standard  for  Food  Addi+ves  (GSFA)  
 

q Allergens  –  components  in  food  that  cause  allergies  

 PHYSICAL  HAZARDS  

Include  any  potentially  harmful  extraneous  

material  not  normally  found  in  food  
 

q   Are  easy  to  identify  

q   Cause  cuts,  choking,  broken  teeth,  etc.      
     (glass,  metals,  plastic  pieces,  stones,    
       bone  splinters,  fruit  pits,  seeds,    
       personal  effects)  
       
*  But how do we ensure safety and quality of
food products from farm to consumers?
Food  Chain  Approach  
 Implementing  Rules  and  Regulations  
Joint  DA-­‐DOH  Administrative  Order  No.  2015-­‐0007  
 “An  Act  To  Strengthen  The  Food  Safety  
Regulatory  System  In  The  Country  To  Protect  
Consumer  Health  And  Facilitate  Market  
Access  Of  Local  Foods  And  Food  Products,  
And  For  Other  Purposes”  

*                           “FOOD  SAFETY  ACT  OF  2013”  

Chronology  of  events  
Activities/  Events   Date    
Adopted  by  the  15th  Congress     05  June  2013  
Enactment  of  RA  10611  or  Food  Safety  Act   23  Aug  2013  
Drafting  of  IRR  by  DA  and  DOH       Sept  2013  –  
March  2014  
Conduct  of  Writeshop  and  meetings  to   April  –  August  
consolidate  draft  IRR   2014  
Conduct  of  Public  consultations   May  2014  
Submission  to  DA  and  DOH  Secretaries  for   July  2014  
review,  finalization  and  approval  
Legal  review  and  polishing   Oct  2014  
Signing  of  DA-­‐DOH  JAO  2015-­‐007  –  FSA  IRR   20  Feb  2015  
a)  Protect   the   public   from   food-­‐borne   and   water-­‐borne  
illnesses  and  unsanitary,  unwholesome,  misbranded  or  
adulterated  foods;  
b)  Enhance  industry  and  consumer  confidence  in  the  food  
regulatory  system;  and    
c)  Achieve   economic   growth   and   development   by  
promoting   fair   trade   practices   and   sound   regulatory  
foundation  for  domestic  and  international  trade      
 The  Need  for  Food  Safety  
Regulation  
For  all  foods,  effective  regulations  are  needed  for:  
*  Control  of  environmental  contaminants,  the  use  of  food  
additives  
*  Hygiene  and  sanitation  
*  Prevention  of  mislabelling  and  misbranding  and  of  fraud  
and  adulteration  
For  fresh  foods,  effective  regulations  are  needed  to  ensure  
the  health  of  plants  and  animals  from  where  food  is  
derived  
Government  has  to  step  in  and  protect  the  consumer  through  
regulation  
* Department  of  Agriculture    ***  
 
* Department  of  Health  ***  

* Department  of  Interior  and  Local  

Government  
                       *  Local  Government  Units  
 
***  Food  Safety  Regulatory  Agencies  (FSRAs)  
* Under  Local  Government  Units:  
* Public/  Private  Markets  (Wet  &  Dry)  
* Restaurants/  Fast  food  chains/Food  
terminals  
* Water  refilling  stations  
* Catering  establishments  
* Hotels  
* Canteens  
* Supermarkets  
* Street  food  stalls  
DA,  DOH,  DILG,  LGU  
* The  DILG,  in  collaboration  with  DA,  DOH    
 *enforcement  of  food  safety  and  sanitary  rules  
and  regulations  within  its  territorial    
jurisdiction  

* The  LGUs  (as  needed  by  the  DOH  and  DA)  

 *to  assist  in    the  implementation  of  food  laws,  
other  relevant  regulations  
 * The  DA  and  the  DOH    
 *shall  capacitate  the  DILG  and  LGUs  
through  provision  of  the  necessary  technical  
assistance  in  the  implementation  of  their  food  
safety  functions  under  their  jurisdiction  
   *shall  periodically  assess  the  effectiveness  
of  these  training  programs  in  coordination  with  
the  DILG    
* The  DA  and  the  DOH  
 (in  cooperation  with  the  LGUs)  
 *monitor  the  presence  of  
contaminants  in  food  to  determine  
food  safety  hazards  in  the  food  supply  
chain.  
Article  V,  Section  13  
*  FBOs   shall   ensure   that   food   satisfies   the  
requirements   of   food   law   relevant   to   their  
activities  in  the  food  supply  chain  and  that  control  
systems   are   in   place   to   prevent,   eliminate,   or  
reduce  risks  to  consumers  

*  FBOs    are  the  prime  entity  responsible  to  produce  

safe  and  quality  food  
*  ensure   safety   of   their   food   products   and  
compliance  to  the  requirements  of  the  Act.    

*  ensure  the  prevention  or  minimization  of  food  

safety   hazards   or   reduction   of   hazards   to  
acceptable  levels.  
 
RESPONSIBILITIES  OF  
CONSUMERS  
ü Check  the  Labels!!!  
 

1.  Specific  Name  of  Product  

2.  Brand  name  /  Trade  Name  
3.  List  of  Ingredients    
4.  Net  Weight  /  Volume  
5.  Name  and  Address  of    
             manufacturer  /  Importer  /  
               Distributor  
6.      Lot  Identification  Code  
  
 

7.  Nutrition  Labeling    

8.  Storage  Conditions  (if  any)  
9.  Expiry/  Expiration  Date/  Best  Before    
10.   Allergen  Declaration  (if  any)  
11.  Direction/  Instruction  for  Use  (if  
any)  
ü Check  expiry  dates,  ex.:  
 

• Milk  products  
• Bakery  products  
• Enriched  juices  with  Vit  C    
• Infant  formula  
• Bottled  water  
ü Check  for  condition  of  canned    
     goods      
Observe  Proper  Food  Handling  from  storage  
to  preparation  until  food  is  served:      
 

ü   Protect  food  from  RE-­‐CONTAMINATION  

 
ü Wash  fresh  produce  thoroughly  to  remove  dirt,  
pesticide  residues  
 
ü Wash  hands  properly    
       before  preparing  food  
 
  

ü   Use  clean  utensils    

 

ü Proper  hygiene  and    

         food  handling  practices    
 Storage Conditions

ü  Keep “cold food”

COLD at 0 to 5oC
ü  Keep “hot food”
HOT at above 60oC
 ü  Provide SEPARATE AREAS for :

Food Grade Products Non-food grade products

Spice Chemicals
Ingredients Detergents
Packaging Materials Sanitizers

Segregation of products
ü  Maintain environmental sanitation:

q  Proper fencing (public dogs, etc.)

q  Pest control (rodents, insects, birds, animals)

q  Liquid and solid waste disposal

Contact  us:  
Website of FDA:
www.fda.gov.ph
Center for Food Regulation & Research DLs:
857-1991 to 93
Email:
info@fda.gov.ph (Subject: CFRR-_____)
report@fda.gov.ph
QUESTIONS???