PHILIPPINE NATIONAL

STANDARD PNS/FDA 34:2011

ICS 67.100.10

Ethnic milk-based confectioneries (Pastillas

and Yema) – Specification

BUREAU OF PRODUCT STANDARDS

Member to the International Organization for Standardization (ISO)

Standards and Conformance Portal: www.bps.dti.gov.ph
PHILIPPINE NATIONAL STANDARD PNS/FDA 34:2011

Contents Page

Foreword
1 Scope 1
2 Reference 1
3 Definition of terms 1
4 Description of products 4
5 Essential composition and quality factors 4
6 Food Additives 6
7 Contaminants 8
8 Hygiene 8
9 Packaging and labeling 8
10 Methods of analysis and sampling 9

Tables
1 Microbiological limits of ethnic milk-based confectioneries 5
2 Food additives for ethnic milk-based confectioneries (Pastillas and yema) 7

Annexes
1 FAO/WHO Alimentarius sampling plan for prepackaged foods 11
2 Determination of water acidity (AOAC 978.18) 13
3 Enumeration of yeast and mold count 16
4 Isolation of Salmonella (USFDA, 2001) 18
5 Enumeration of E. coli and coliform count 21
6 Enumeration of standard plate count 23

Foreword

The standards for the Philippine ethnic foods are being developed in response to the
need for high standards of the products, guidance for assurance of its quality and
safety, harmonization export requirements, therefore competitive in the world market.

The Standard for the Ethnic milk-based confectioneries (Pastillas and Yema) and its
Recommended code of practice is one of the food standards developed under the
project “Development of Standards for Selected Ethnic Food Products”.

The standard was reviewed, finalized and endorsed for adoption by the Food and
Drug Administration as the Philippine National Standard and Recommended Code of
Practice.

Public consultation workshop was held in the region where the product is being
manufactured abundantly. Stakeholders from different agencies and offices
contributed their expertise for the finalization of the draft.
PHILIPPINE NATIONAL STANDARD PNS/FDA 34:2011
Ethnic milk-based confectioneries (Pastillas and Yema) – Specification

1 Scope

This standard shall apply to ethnic milk-based confectioneries, specifically pastillas

(milk candy) and yema (custard candy), in suitable packaging materials or
containers.

2 References

The titles of the standards publications referred to in this standard are listed on the
inside back cover.

3 Definition of terms

For the purpose of this standard, the following terms shall mean:

3.1
confectionery
a group of food items primarily made of sugar and other sweeteners, and includes
candies, caramels, toffees, and chocolate bars. It is a generic term for sweetened
food products. Sugar confectionery refers to products such as sweets, candy and
chocolates. These products are shelf-stable and usually have water activity below
0.85. (Dictionary of Food Science and Technology, International Food Information
Service, Blackwell Publishing, UK, 2005)

3.2
container
any form of packaging material, which completely or partially encloses the food
(including wrappers). A container may enclose the food as a single item or several
units or types of prepackaged food when such is presented for sale to the consumer

3.3
current Good Manufacturing Practices (cGMP)
a quality assurance system aimed at ensuring that products are consistently
manufactured, packed or repacked or held to a quality appropriate for the intended
use. It is thus concerned with both manufacturing and quality control procedures

3.4
flavor and flavoring substances
substances which are added to impart flavor which are either natural, nature identical
or artificial flavoring substances (A.O. No. 88-B s. 1984; Rules and Regulations
governing the Labeling of Prepackaged Food Products distributed in the Philippines)

3.4.1
natural flavor
flavoring substances derived through appropriate physical processes from spices,
herbs, fruit or fruit juices, vegetable or vegetable juices, edible yeast, bark, bud, root,
leaf or plant materials, meat, fish, poultry, eggs, dairy products or fermentation
products thereof
 PNS/FDA 34:2011

3.4.2
nature-identical flavoring substances
substances chemically derived from aromatic materials or obtained synthetically,
which are chemically identical to substances present in' natural products intended for
human consumption

3.4.3
artificial flavoring substances
substances that impart flavor but which have not been identified in natural products
or natural sources of flavorings

3.5
food
any processed substance which is intended for human consumption and includes
drink for man, beverages, chewing gum and any substances which have been used
as an ingredient in the manufacture, preparation or treatment of food. (RA 9711
Food and Drug Administration (FDA) Act of 2009)

3.6
food additives
any substance the intended use of which results or may reasonably be expected to
result, directly or indirectly, in its becoming a component or otherwise affecting the
characteristics of any food (including any substance intended for use in producing,
manufacturing, packing, processing, preparing, treating, packaging, transporting, or
holding food; and including any source of radiation intended for any such use), if
such substance is not generally recognized, among experts qualified by scientific
training and experience to evaluate its safety, as having been adequately shown
through scientific procedures to be safe under the conditions of the intended use
(R.A. 3720. Food, Drug and Cosmetic Act)

3.7
Food and Drug Administration or FDA
formerly known as Bureau of Food and Drug (BFAD) of the Department of Health
(DOH); which was renamed in accordance to RA 9711 (Food and Drug
Administration Act of 2009)

3.8
food standard
a regulatory guideline that defines the identity of a given food product (i.e. its name
and the ingredients used for its preparation) and specifies the minimum quality
factors and, when necessary, the required fill of the container. It may also include
specific labeling requirements other than or in addition to the labeling requirements
generally applicable to all prepackaged foods

3.9
ingredient
any substance including food additive, used as a component in the manufacture or
preparation of a food and present in the final product in its original or modified form.

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3.10
label
includes any tag, brand, mark, pictorial, or other descriptive script, written, printed,
marked, embossed or impressed on, or attached to the container

3.11
labeling
any written, printed or graphic matter (1) upon any article or any of its container or
wrappers and/or (2) accompanying the packaged food

3.12
lot
food produced during a period of time and under more or less the same
manufacturing condition indicated by a specific code

3.13
milk
the normal mammary secretion of milking animals obtained from one or more
milkings without either addition to it or extraction from it, intended for consumption as
liquid milk or for further processing (CODEX STAN 206-1999)

3.14
milk product
a product obtained by any processing of milk, which may contain food additives, and
other ingredients functionally necessary for the processing (CODEX STAN 206-
1999)

3.15
packaging
the process of packing that is part of the production cycle applied to a bulk product to
obtain the finished product. Any material, including painted material, employed in the
packaging of a product including any outer packaging used for transportation of
shipment. Packaging materials are referred to as primary or secondary according to
whether or not they are intended to be in direct contact with the product

3.16
rancidity
formation of off-flavors in food due to lipid oxidation (oxidative rancidity) and/or
release of free fatty acids by lipolysis (hydrolytic rancidity)

3.17
water activity
the ratio of vapor pressure of water in the food substrate to the vapor pressure of
pure water at the same temperature (Jay et. al., 2005). It is also a measure of water
available for chemical reactions and microbial growth (Fennema, 1996)

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4 Description of products

4.1 Product definition

Ethnic milk-based confectioneries are confectionery products with milk or milk
products and sugar as basic ingredients. The ethnic milk-based confectioneries
specifically covered by this standard are the following:

4.1.1 Pastillas – This is also known as milk candy, or milk fudge. The product is
made from milk or milk products, and sugar. In place of fresh milk and sugar, a
combination of powdered milk and condensed milk could also be used. Other
ingredients such as fruits and nuts could be added. The product mixture is formed
into thin cylinders, sticks, or balls, and may be rolled in sugar.

4.1.2 Yema – The product may also be called custard candy. Yema is traditionally
made from egg yolks cooked with sugar and milk. It is now commonly made from
condensed milk, and eggs. Since condensed milk is already sweetened, the
formulation usually does not require additional sugar. Other ingredients such as root
crops, fruits, and nuts could also be added. The product mixture could be formed into
pyramid-like shapes/forms. It could also be formed into balls and dipped in caramel
glaze.

4.2 Process description

The product is prepared by mixing the ingredients together and cooking over low
heat to form a thick paste. In the case of pastillas, milk products and sugar could be
mixed together without cooking. The product shall have undergone a process
sufficient to ensure quality and shelf life stability at ambient conditions and shall be
packed in any suitable container.

5 Essential composition and quality factors

5.1 Raw materials

5.1.1 Basic ingredients

5.1.1.1 Milk and milk products – Must conform to requirements prescribed by

PNS/BAFPS 36:2008 (Philippine National Standard for Fresh Milk), FDA A.O. No.
132 s. 1970 (Regulation Prescribing the Standard of Identity and Quality of Milk and
Milk Products, B-4.12-01), and other applicable food standards.

The preparation of pastillas and yema may utilize two forms of milk or milk product,
namely:

(1) Liquid milk – This may be as fresh, evaporated, condensed milk, and other
suitable types of liquid milk.

(2) Powdered milk – This may be as full cream, skimmed powdered milk, and other
suitable types of powdered milk.

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5.1.1.2 Sugar and other sweeteners – May include table sugar, corn syrup, and
other similar food items, and must conform to all applicable standards. In some
cases, condensed milk also acts as the source of sugar and/or sweetener since it is
already sweetened.

5.1.1.3 Eggs – Applicable for yema only. Must come from fresh eggs, and must
comply with the requirements prescribed by PNS/BAFPS 35: 2005 (Philippine
National Standards for Table Egg), and other applicable food standards.

5.1.2 Optional ingredients

5.1.2.1 Butter, margarine, and other similar food items – Must comply with FDA
A.O. No. 243 s. 1975 (Regulation: B-4 Definition and Standards of Food; B-4.18
Margarine), and other applicable food standards.

5.1.2.2 Fruit, vegetables, nuts, and root crops – May include fresh items or
preserves and must conform to all applicable food standards.
5.1.2.3 Potable water – Water fit for human consumption.

5.1.2.4 Flavor and flavoring substances – All flavor/flavoring substances as

defined in 2.4 shall be certified as food grade by the FDA.

5.1.2.5 Other ingredients – May include starch, cocoa powder, and other
ingredients. All other ingredients to be used shall be of food grade quality and
conform to all applicable food standards.

5.2 Quality criteria

5.2.1 General requirements

5.2.1.1 Water activity

The water activity (aW) shall not be greater than 0.85 at 25 °C.

5.2.1.2 Microbiological limits

The microbiological limits of ethnic milk-based confectioneries (pastillas and yema)
shall conform to the standards set for Processed Foods, under the food description
Chocolate products (Bureau Circular No. 01-A, s. 2004; Guidelines for the
Assessment of Microbiological Quality of Processed Foods,). The microbiological
limits of ethnic milk-based confectioneries (pastillas and yema) shall be as follows*.

Table 1 – Microbiological limits of ethnic milk-based confectioneries

(pastillas and yema)*

Test microorganism n c M M
2
Yeast and Molds, cfu/g 5 2 10 104
Salmonella/ 25g 10 0 0
Coliforms, MPN/g 5 2 <1.8 102
4
SPC/APC, cfu/g 5 2 10 106
* Based on Bureau Circular No. 1-A, 2004; Guidelines for the
Assessment of Microbiological Quality of Processed Foods; under
the Food Description, Chocolate Products

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Legend:

n – the number of sample units selected from a lot of food to be examined.

m – the acceptable level of microorganism determined by a specified method;
the values are generally based on levels that are achievable under GMP.
M – the level which when exceeded in one or more samples would cause the
lot to be rejected as this indicates potential health hazard or imminent
spoilage.
c – the maximum allowable number of defective or marginally acceptable
units.

5.2.2 Types of defects

5.2.2.1 Odor/flavor/color

A sample unit affected by objectionable odors, flavors and colors which are indicative
of rancidity and yeast and mold growth.

5.2.2.2 Presence of yeasts and molds

The presence of yeasts and molds may signify spoilage and may be due to improper
handling of raw materials and finished products during processing, storage, and
distribution.

5.2.2.3 Foreign matter

The presence in the sample unit of any matter, which has not been derived from
ingredients or processing aids used, does not pose a threat to human health and is
readily recognized without magnification or is present at a level determined by
magnification method or any equivalent methods that indicates non-compliance with
good manufacturing practices and sanitation practices.

5.2.3 Classification of “defectives”

A container that has any of the type of defects set in 5.2.2 shall be considered as
“defective”.

5.2.4 Lot acceptance

A lot shall be considered as meeting the applicable quality requirements when the
number of “defectives”, as defined in 5.2.3, does not exceed the acceptance number
of the appropriate sampling plan.

6 Food additives

6.1 Food additives when used shall be in accordance with the regulations
established by the Food and Drug Administration (FDA) (Bureau Circular No. 016
s.2006. Updated List of Food Additives) and/or the Codex Alimentarius Commission.

The following food additives listed in, but not limited to, Table 2, may be used for the
manufacture of ethnic milk-based confectioneries (pastillas and yema).

6.2 All others that have not been included in the above list shall be allowed as
carry-over provided they are approved by FDA regulation (B.C. No. 016 s. 2006;
Updated List of Food Additives) and shall be in accordance to the Section 4 of the
Preamble of the General Standard for Food Additives (GFSA) (Codex Stan 192-
1995, Rev. 5 (2004)). These additives include those that are used for the raw
materials and other ingredients.
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Table 2 – Food Additives for Ethnic Milk-based Confectioneries (Pastillas

and Yema)* (B.C. No.016 s. 2006. Updated List of Food Additives)
Function Food additive Maximum level of usage
Anti-caking Polydimethylsiloxane 10 mg/kg**
agent 50 mg/kg***
Antioxidant BHA 100 mg/kg (Fat or oil basis)**
200 mg/kg (Fat or oil basis)**
2 mg/kg ***
BHT 200 mg/kg (Fat or oil basis)**
90 mg/kg (On dry ingredient, dry weight, dry
mix or concentrate basis) ***
Gallate, propyl 200 mg/kg (Fat or oil basis) **
90 mg/kg (On dry ingredient, dry weight, dry
mix or concentrate basis) ***
Tertiary 200 mg/kg (Fat or oil basis)**
butylhyroquinone
Tocopherols 500 mg/kg (Fat or oil basis)**
150 mg/kg***
Color Allura red AC 348 mg/kg**
300 mg/kg ***
Amaranth 100 mg/kg **
300 mg/kg ***
Annatto extracts 25 mg/kg (As total bixin or norbixin) **
10 mg/kg ***
Brilliant blue FCF 300 mg/kg**
150 mg/kg***
Caramel colour, GMP**
Class III GMP***
Caramel colour, GMP**
Class IV GMP***
Fast green FCF 100 mg/kg**
100 mg/kg***
Sunset yellow FCF 400 mg/kg**
300 mg/kg***
Preservative Benzoates 1500 mg/kg (As benzoic acid) **
1000 mg/kg (As benzoic acid)***
Hydroxybenzoates, 2000 mg/kg (As p-hydroxybenzoic acid) **
p-
Stabilizer Polysorbates 10000 mg/kg**
5000 mg/kg***
Sorbates 2000 mg/kg (As sorbic acid) **
1000 mg/kg (As sorbic acid) ***
Sorbitan esters of 20000 mg/kg *
fatty acids 5000 mg/kg ***
Sweetener Alitame 300 mg/kg*
Acesulfame 3500 mg/kg **
Potassium 350 mg/kg***
Aspartame 10000 mg/kg **
1000 mg/kg ***
Saccharin 3000 mg/kg**
100 mg/kg ***
Sucralose 1500 mg/kg**
250 mg/kg***
* Based on the Food Category System: 5.0 Confectionery;
** Based on the Food Category System:5.2 Sugar-based confectionery including
hard and soft candy, nougats, etc. other than food categories 05.1, 05.3, and
05.4;
*** Based on the Food Category System:10.4 Egg-based desserts (e.g. custards)

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7 Contaminants

The products covered by this standard shall comply with the maximum limits for
contaminants and the maximum residue limits for pesticides and veterinary drugs
established by the Codex Alimentarius Commission.

8 Hygiene

8.1 It is recommended that the product covered by the provisions of this standard
be prepared and handled in accordance with the appropriate sections of the
Recommended International Code of Practice – General Principles of Food Hygiene
(CAC/RCP 1 – 1969, Rev. 4-2003), Code of Hygienic Practice for Milk and Milk
Products (CAC/RCP 57-2004), Recommended International Code Of Hygienic
Practice for Egg Products CAC/RCP 15-1976 (amended 1978, 1985), and/or the
BFAD A.O. No. 153 s. 2004 - Guidelines, Current Good Manufacturing Practices in
Manufacturing, Packing, Repacking or Holding Food

8.2 When tested by appropriate methods of sampling and examination, the

product:

- shall be free from filth that may pose a hazard to health;

- shall be free from parasites which may represent a hazard to health;
- shall not contain any substance originating from microorganisms in amounts
which may represent a hazard to health;
- shall be free from microorganisms capable of development under normal
conditions of storage; and
- shall be free from container integrity defects which may compromise the
hermetic seal.

9 Packaging and labeling

9.1 Packaging

The packaging used for ethnic milk-based confectioneries (pastillas and yema)
should be made of suitable food-grade materials, and should be clean, and hygienic.
The packaging materials used should not adversely affect product quality and safety.
Primary packaging used for pastillas and yema may include uncolored cellophane
paper, and wax paper.

The product must also be packed and sealed in suitable containers that will provide
additional protection against contamination. The packaging material used should be
able to withstand mechanical, chemical and thermal stresses encountered during
normal product handling and distribution.

9.2 Labeling

Each container shall be labeled and marked with the following information in
accordance with FDA’s Labeling Regulation (A.O. 88-B s. 1984; Rules and
Regulations governing the Labeling of Prepackaged Food Products Distributed in the
Philippines):

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9.2.1 The name of the product shall be “Pastillas” (Milk Candy) or “Yema” (Custard
Candy). Additional descriptors pertaining to the ingredients used or the product form
may also be included (e.g. “Pastillas de Leche”, “Ube Pastillas”, “Yema balls”). Other
local or regional names referring to products similar to those defined in 3.1 may also
be included, provided that these names are acceptable in the area of distribution.

9.2.2 The complete list of ingredients and food additives used in the preparation of
the product in descending order of proportion.

9.2.3 The net quantity of content by weight in the metric system. Other systems of
measurement required by importing countries shall appear in parenthesis after the
metric system unit.

9.2.4 The name and address of the manufacturer, packer and/or distributor of the
food.

9.2.5 Open date marking

The words “Consume Before” or ”Expiry Date” indicating end of period at which the
product shall retain its optimum quality attributes at defined storage conditions.

9.2.6 Lot or code number identifying product lot.

9.2.7 The words “Product of the Philippines”, or the country of origin if imported.

9.2.8 Additional requirements

A pictorial representation of raw material or end-product on the label should not

mislead the consumer with respect to the raw material or end-product so illustrated.

9.2.9 Optional information

Storage instructions may also be indicated on the label.

9.3 Nutrition labeling

Nutrition labeling shall conform to the established regulations of FDA.

10 Methods of analysis and sampling

10.1 Method of sampling

Sampling shall be in accordance with the FAO/WHO Codex Alimentarius Sampling

Plans for Prepackaged Foods - CAC/RM 42-1969, Codex Alimentarius Volume 13,
1994.

10.2 Determination of water activity

According to the AOAC Official Methods of Analysis, 16th ed., 1995. Method No.
978.18.

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10.3 Enumeration of yeast and mold count

According to the USFDA Bacteriological Analytical Manual (2001).

10.4 Isolation of salmonella

According to the USFDA Bacteriological Analytical Manual (2001).

10.5 Enumeration of coliform and E.coli

According to the USFDA Bacteriological Analytical Manual (2001).

10.6 Enumeration of Standard Plate Count

According to the USFDA Bacteriological Analytical Manual (2001)

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Annex 1
FAO/WHO Alimentarius sampling plan for prepackaged foods
(AQL=6.5) CAC/RM 42-1969

1. Sampling plan 1 (Inspection level I, AQL = 6.5)

1.1 Net weight is equal to or less than 1 kg (2.2 lb)

Lot size (N) Sample size (n) Acceptance number (c)

4,800 or less 6 1
4,801 –24,000 13 2
24,001 – 48,000 21 3
48,001 – 84,000 29 4
84,001 – 144,000 48 6
144,001 – 240,000 84 9
More than 240,000 126 13

1.2 Net weight is greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)

Lot size (N) Sample size (n) Acceptance number (c)

2,400 or less 6 1
2,841 –15,000 13 2
15,001 – 24,000 21 3
24,001 – 42,000 29 4
44,001 – 72,000 48 6
72,001 – 120,000 84 9
More than 120,000 126 13

1.3 Net weight is greater than 4.5 kg (10 lb)

Lot size (N) Sample size (n) Acceptance number (c)

600 or less 6 1
601 –2,000 13 2
2,001 – 7,200 21 3
7,201 – 15,000 29 4
15,001 – 24,000 48 6
24,001 – 42,000 84 9
More than 42,000 126 13

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2. Sampling plan 2 (Inspection level II, AQL = 6.5)

2.1 Net weight is equal to or less than 1 kg (2.2 lb)

Lot size (N) Sample size (n) Acceptance number (c)

4,800 or less 13 2
4,801 –24,000 21 3
24,001 – 48,000 29 4
48,001 – 84,000 48 6
84,001 – 144,000 84 9
144,001 – 240,000 126 13
More than 240,000 200 19

2.2 Net weight is greater than 1 kg (2.2 lb) but not more than 4.5 kg (10 lb)

Lot size (N) Sample size (n) Acceptance Number (c)

2,400 or less 13 2
2,841 –15,000 21 3
15,001 – 24,000 29 4
24,001 – 42,000 48 6
44,001 – 72,000 84 9
72,001 – 120,000 126 13
More than 120,000 200 19

2.3 Net weight is greater than 4.5 kg (10 lb)

Lot size (N) Sample size (n) Acceptance number (c)

600 or less 13 2
601 –2,000 21 3
2,001 – 7,200 29 4
7,201 – 15,000 48 6
15,001 – 24,000 84 9
24,001 – 42,000 126 13
More than 42,000 200 19

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Annex 2
Determination of water activity (AOAC 978.18)

A. Principle

Water activity, aw, is ratio of vapor pressure of H2O in product to vapor pressure of
pure H2O at same temperature. It is numerically equal to 1/100 of relative humidity
(RH) generated by product in closed system. RH can be calculated from direct
measurement of partial vapor pressure or dew point or measured indirectly by
sensors whose physical or electric characteristics are altered by RH to which they
are exposed. Instruments are checked or calibrated on basis of RH generated by
standard salt slushes.

B. Instruments and systems

(Select 1 of following instruments or systems to perform test. Each has different

application limitations because of interferences from other volatile components of
products being measured. check with instrument manufacturer for more specific
limitations.)

(a) Change in electrical conductivity of immobilized salt solution. – Instrument

available from Beckman Industrial, Rosemount Analytical Div., 89 Commerce
Rd, Cedar Grove, NJ 07009; Nova Sina AG, Andreastrasse 7-11, CH 8050,
Zurich,Switzerland; Rotronic Instrument Corp., 160 E. Main St, Huntington, NY
11743. Immobilized salt sensors are affected by polyols such as glycerol and
glycol and by volatile amines
(b) Change in electrical capacitance of polymer thin films. – Instrument available
from General Eastern Instruments, 50 Hunt St, Watertown, MA 02172. Polymer
thin film sensors are affected by CH3COOH.
(c) Dew point by chilled mirror technique. – Instrument available from EG&G,
Environmental Equipment Division, 217 Middlesex Turnpike, Burlington, MA
01803 or General Eastern Instruments. Dew point measurements can be
affected by condensables with lower critical temperature than H2O.
(d) Longitudinal change in dimensions of water-sorbing fiber. – Instrument available
from G Lufft Metallbarometerfabrik, D-7, Postfach 692, Neue Weinsteige 22,
Stuttgart, Germany.
(e) Partial water vapor pressure by manometric system. – Partial H2O vapor
pressure measurements can be made useless by living products that respire,
such as grains or nuts; by active fermentation; or by products that expand
excessively when subjected to high vacuum.
(f) Relative weight of moisture sorbed by anhydrous hydrophilic solid, e.g.,
microcrystalline cellulose.-see J. Agr. Food chem. 22, 326(1974).

C. Apparatus and reagents

(As needed for instrument or system selected.)

(a) Dew point instrument. – Equipped to measure temperature to ±0.1°. See

978.18B(c).

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(b) Forced-draft cabinet. – Constant temperature, set to maintain 25 ± 1°; capacity

≥0.06 m3 (2 cu ft); with access port to accommodate instrument sensor leads.
Use in conjunction with (c).
(c) Insulated box with cover. – Large enough to hold test container, (e), and small
enough to fit in forced-draft cabinet, (b); with access port to accommodate
instrument sensor leads. Protect test container from short-term temperature
fluctuations.
(d) Manometric system. – Sensitive to pressure differential of ± 0.01 mm Hg (1.33
Pa). See 978.18B(e).
(e) Test containers. – 120 or 240 mL (4 or 8 oz) wide-mouth or Mason glass jars
with Al- or Teflon-lined screw caps and gaskets. Check integrity of cap seals
and sensor leads by any means available, e.g., ability of system to hold
vacuum, using Tesla coil.
(f) Water bath. – Capable of maintaining temperature constant within 0.1° at
25±1°; capacity sufficient to hold measuring chamber of selected apparatus.
(g) Hydrophilic solid. – Microcrystalline cellulose, Type PH-101 (FMC
Corp.,Pharmaceutical and Bioscience Division, 1735 Market St, Philadelphia,
PA 19103, or equivalent).
(h) Reference salts. – ACS reagent grade, fine crystal. see Table 978.18.

D. Preparation of reference salt slushes

Place selected reference salt in test container to depth of ca 4 cm for more soluble
salts (lower aw), to depth of ca 1.5 cm for less soluble salts (higher aw), and to
intermediate depth for intermediate salts. Add H2O in ca 2 mL increments, stirring
well with spatula after each addition, until salt can absorb no more H2O as evidenced
by free liquid. Keep free liquid to minimum needed to establish saturation of salt with
H2O. Slushes are ready for use upon completion of mixing, and are usable
indefinitely (except for some high aw salts susceptible to bacterial attack), if
contained in manner to prevent substantial evaporation losses. Some slushes, e.g.,
NaBr, may solidify gradually by crystal coalescence, with no effect on aw.

E. Calibration

Select ≥ 5 salts to cover aw range of interest or range of sensor being used. Measure
humidity generated by each salt slush in terms of instrument readout, as in 978.18F.
Plot readout against aw values given in Table 978.18 for selected salts, using cross-
section paper scaled for reading to 0.001 aw unit. Draw best average smooth line
through plotted points. Use this calibration line to translate sensor instrument readout
of samples to aw or to check vapor pressure or dew point instruments for proper
functioning.

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F. Determination

Place calibration slush or sample in forced-draft cabinet, (b), or H2O bath, (f), until
temperature is stabilized at 25±1°. Transfer salt slush or sample to test container,
(e), seal container with sensing device attached, and place in temperature control
device. Use volume of sample or slush >1/20 total volume sample container plus any
associated void volume of sensing system, but not so much as to interfere with
operation of system. Record instrument response at 15, 30, 60, and 120 min after
test container is placed in temperature control device, or record response on strip
chart. Two consecutive readings, at indicated intervals, which vary by <0.01 aw unit
are evidence of adequately close approach to equilibrium. Continue readings at 60-
min intervals, if necessary. Convert last reading to aw by calculation from physical
measurements or by reference to calibration line. Make all measurements within
range of calibration points; do not extrapolate calibration line. Make all
measurements in same direction of change, and, if required by properties of sensor,
expose sensor to controlled RH below ambient before starting each measurement.

15
 PNS/FDA 34:2011

Annex 3
Enumeration of yeast and mold count

Enumeration of yeasts and molds in food--dilution plating technique (USFDA,

2001)

A. Equipment and materials

1. Basic equipment (and appropriate techniques) for preparation of sample

homogenate
2. Equipment for plating samples
3. Incubator, 25 °C
4. Arnold steam chest
5. pH meter
6. Water bath, 45 ± 1 ° C

B. Media and reagents

1. Dichloran rose bengal chloramphenicol (DRBC) agar

2. Dichloran 18 % glycerol (DG18) agar
3. Plate count agar (PCA), standard methods; add 100 mg chloramphenicol/liter
when this medium is used for yeast and mold enumeration. This medium is
not efficient when "spreader" molds are present.
4. Malt agar (MA)
5. Malt extract agar (Yeasts and Molds) (MEAYM)
6. Potato dextrose agar (PDA), dehydrated; commercially available

C. Procedures

Sample preparation

Analyze 25-50 g from each subsample; generally, larger sample sizes increase
reproducibility and lower variance compared with small samples. Test individual
subsamples or composite according to respective Compliance Program for the food
under analysis. Add appropriate amount of 0.1 % peptone water to the weighed
sample to achieve 10-1 dilution, then homogenize in a stomacher for 2 min.
Alternatively, blending for 30-60 sec can be used but is less effective. Make
appropriate 1:10 (1+9) dilutions in 0.1 % peptone water. Dilutions of 10-6 should
suffice.

Plating and incubation of sample

Spread-plate method – Aseptically pipet 0.1 ml of each dilution on pre- poured,

solidified DRBC agar plates and spread inoculum with a sterile, bent glass rod.
DG18 is preferred when the water activity of the analyzed sample is less than 0.95.
Plate each dilution in triplicate.

Pour-plate method – Use sterile cotton-plugged pipet to place 1.0 ml portions of

sample dilution into prelabeled 15 x 100 mm Petri plates (plastic or glass), and
immediately add 20-25 ml tempered DG18 agar. Mix contents by gently swirling
plates clockwise, then counterclockwise, taking care to avoid spillage on dish lid.
After adding sample dilution, add agar within 1-2 min; otherwise, dilution may begin
to adhere to dish bottom (especially if sample is high in starch content and dishes
are plastic) and may not mix uniformly. Plate each dilution in triplicate.

16
 PNS/FDA 34:2011

From preparation of first sample dilution to pouring or surface-plating of final

plate, no more than 20 min (preferably 10 min) should elapse.

NOTE Spread plating of diluted sample is considered better than the pour plate
method. When the pour plate technique is used, fungal colonies on the surface
grow faster and often obscure those underneath the surface, resulting in less
accurate enumeration. Surface plating gives a more uniform growth and makes
colony isolation easier. DRBC agar should be used for spread plates only.

Incubate plates in the dark at 25 °C. Do not stack plates higher than 3 and do not
invert.

NOTE Let plates remain undisturbed until counting.

Counting of plates

Count plates after 5 days of incubation. If there is no growth at 5 days, re-

incubate for another 48 h. Do not count colonies before the end of the incubation
period because handling of plates could result in secondary growth from
dislodged spores, making final counts invalid. Count plates containing 10-150
colonies. If mainly yeasts are present, plates with 150 colonies are usually
countable. However, if substantial amounts of mold are present, depending on
the type of mold, the upper countable limit may have to be lowered at the
discretion of the analyst. Report results in colony forming units (CFU)/g or
CFU/ml based on average count of triplicate set. Round off counts to two
significant figures. If third digit is 6 or above, round off to digit above (e.g., 456 =
460); if 4 or below, round off to digit below (e.g., 454 = 450). If third digit is 5,
round off to digit below if first 2 digits are an even number (e.g., 445 = 440);
round off to digit above if first 2 digits are an odd number (e.g., 455 = 460). When
plates from all dilutions have no colonies, report mold and yeast counts (MYC) as
less than 1 times the lowest dilution used.

Isolate individual colonies on PDA or MA, if further analysis and species

identification is necessary.

17
 PNS/FDA 34:2011

Annex 4
Isolation of Salmonella (USFDA, 2001)

A. Sample preparation

For candy and candy coating (including chocolate) – Aseptically weigh 25 g

sample into sterile blending container. Add 225 ml sterile, reconstituted nonfat dry
milk and blend 2 min. Aseptically transfer homogenized mixture to sterile, wide-
mouth, screw-cap jar (500 ml) or other appropriate container and let stand 60 ± 5
min at room temperature with jar securely capped. Mix well by swirling and
determine pH with test paper. Adjust pH, if necessary, to 6.8 ± 0.2. Add 0.45 ml 1 %
aqueous brilliant green dye solution and mix well. Loosen jar caps 1/4 turn and
incubate 24 ± 2 h at 35 °C. Continue as in B., below.

For egg-containing products (noodles, egg rolls, macaroni, spaghetti), cheese,

dough, prepared salads (ham, egg, chicken, tuna, turkey), fresh, frozen, or
dried fruits and vegetables, nut meats, crustaceans (shrimp, crab, crayfish,
langostinos, lobster), and fish – Preferably, do not thaw frozen samples before
analysis. If frozen sample must be tempered to obtain analytical portion, thaw below
45 °C for <15 min with continuous agitation in thermostatically controlled water bath
or thaw within 18 h at 2 °C - 5 °C.

Aseptically weigh 25 g sample into sterile blending container. Add 225 ml sterile
lactose broth and blend 2 min. Aseptically transfer homogenized mixture to sterile,
wide-mouth, screw-cap jar (500 ml) or other appropriate container and let stand 60 ±
5 min at room temperature with jar securely capped. Mix well by swirling and
determine pH with test paper. Adjust pH, if necessary, to 6.8 ± 0.2. Mix well and
loosen jar cap about 1/4 turn. Incubate 24 ± 2 h at 35 °C. Continue as in B., below.

B. Isolation of Salmonella

1. Tighten lid and gently shake incubated sample.

Guar gum and foods suspected to be contaminated with S. Typhi ‒ Transfer

1 ml mixture to 10 ml selenite cystine (SC) broth and another 1 ml mixture to 10 ml
TT broth . Vortex.

All other foods ‒ Transfer 0.1 ml mixture to 10 ml Rappaport-Vassiliadis (RV)

medium and another 1 ml mixture to 10 ml tetrathionate (TT) broth. Vortex.

2. Incubate selective enrichment media as follows:

Foods with a high microbial load ‒ Incubate RV medium 24 ± 2 h at 42 ± 0.2 °C

(circulating, thermostatically-controlled, water bath). Incubate TT broth 24 ± 2 h at 43
± 0.2 °C (circulating, thermostatically-controlled, water bath).

18
 PNS/FDA 34:2011

Foods with a low microbial load (except guar gum and foods suspected to be
contaminated with S. Typhi) ‒ Incubate RV medium 24 ± 2 h at 42 ± 0.2°C
(circulating, thermostatically controlled, water bath). Incubate TT broth 24 ± 2 h at 35
± 2.0°C.

Guar gum and foods suspected to be contaminated with S. Typhi ‒ Incubate SC

and TT broths 24 ± 2 h at 35°C.

3. Mix (vortex, if tube) and streak 3 mm loopful (10 µl) incubated TT broth on
bismuth sulfite (BS) agar, xylose lysine desoxycholate (XLD) agar, and Hektoen
enteric (HE) agar. Prepare BS plates the day before streaking and store in
dark at room temperature until streaked.

4. Repeat with 3 mm loopful (10 µl) of RV medium (for samples of high and low
microbial load foods) and of SC broth (for guar gum).

5. Refer to 994.04 in Official Methods of Analysis (1) for option of refrigerating

incubated sample preenrichments and incubated sample selective enrichments
(SC and TT broths only) of low moisture foods. This option allows sample
analyses to be initiated as late as Thursday while still avoiding weekend work.
6. Incubate plates 24 ± 2 h at 35°C.

7. Examine plates for presence of colonies that may be Salmonella.

8. Lightly touch the very center of the colony to be picked with sterile inoculating
needle and inoculate TSI slant by streaking slant and stabbing butt. Without
flaming, inoculate LIA slant by stabbing butt twice and then streaking slant.
Since lysine decarboxylation reaction is strictly anaerobic, the LIA slants must
have deep butt (4 cm). Store picked selective agar plates at 5 °C - 8 °C.

9. Incubate TSI and LIA slants at 35°C for 24 ± 2 h. Cap tubes loosely to maintain
aerobic conditions while incubating slants to prevent excessive H2S production.
Salmonella in culture typically produces alkaline (red) slant and acid (yellow)
butt, with or without production of H2S (blackening of agar) in TSI. In LIA,
Salmonella typically produces alkaline (purple) reaction in butt of tube. Consider
only distinct yellow in butt of tube as acidic (negative) reaction. Do not eliminate
cultures that produce discoloration in butt of tube solely on this basis. Most
Salmonella cultures produce H2S in LIA. Some non- Salmonella cultures
produce a brick-red reaction in LIA slants.

10. All cultures that give an alkaline butt in LIA, regardless of TSI reaction, should
be retained as potential Salmonella isolates and submitted for biochemical and
serological tests. Cultures that give an acid butt in LIA and an alkaline slant and
acid butt in TSI should also be considered potential Salmonella isolates and
should be submitted for biochemical and serological tests. Cultures that give an
acid butt in LIA and an acid slant and acid butt in TSI may be discarded as not
being Salmonella . Test retained, presumed-positive TSI cultures as directed in
D-11, below, to determine if they are Salmonella species, including S. arizonae.
If TSI cultures fail to give typical reactions for Salmonella (alkaline slant and acid

19
 PNS/FDA 34:2011

butt) pick additional suspicious colonies from selective medium plate not giving
presumed-positive culture and inoculate TSI and LIA slants as described, above.

11. Apply biochemical and serological identification tests to:

a. Three presumptive TSI cultures recovered from set of plates streaked from RV
medium (or SC broth for guar gum), if present, and 3 presumptive TSI agar
cultures recovered from plates streaked from TT broth, if present.
b. If 3 presumptive-positive TSI cultures are not isolated from one set of agar
plates, test other presumptive-positive TSI agar cultures, if isolated, by bioche
mical and serological tests. Examine a minimum of 6 TSI cultures for each 25 g
analytical unit or each 375 g composite.

20
 PNS/FDA 34:2011

Annex 5

Enumeration of E.coli and coliform count

(Enumeration of Escherichia coli and the coliform bacteria (USFDA, 2001))

Conventional Method for coliforms, fecal coliforms and E. coli

A. Equipment and materials

1. Covered water bath, with circulating system to maintain temperature of 45.5 ±
0.2 °C. Water level should be above the medium in immersed tubes.
2. Immersion-type thermometer, 1-55 °C, about 55 cm long, with 0.1 °C sub-
divisions, certified by National Institute of Standards and Technology (NIST), or
equivalent
3. Incubator, 35 ± 1.0 °C
4. Balance with capacity of >2 kg and sensitivity of 0.1 g
5. Blender and blender jar
6. Sterile graduated pipets, 1.0 and 10.0 ml
7. Sterile utensils for sample handling
8. Dilution bottles made of borosilicate glass, with polyethylene screw caps
equipped with teflon liners. Commercially prepared dilution bottles containing
sterile Butterfield's phosphate buffer can also be used.
9. Quebec colony counter, or equivalent, with magnifying lens
10. Longwave UV light [~365 nm], not to exceed 6 W.
11. pH meter

B. Media and reagents

Brilliant green lactose bile (BGLB) broth, 2 % (M25)

Lauryl tryptose (LST) broth (M76)
EC broth (M49)
Levine's eosin-methylene blue (L-EMB) agar (M80)
Butterfield's phosphate-buffered water (R11) or equivalent diluent (except for
shellfish)
Lauryl tryptose MUG (LST-MUG) broth (M77)
Peptone Diluent, 0.1 % (R56)

MPN - Presumptive test for coliforms, fecal coliforms and E. coli

Weigh 50 g food into sterile high-speed blender jar. (see Chapter 1 and current FDA
compliance programs for instructions on sample size and compositing) Frozen
samples can be softened by storing it for <18 h at 2-5 °C, but do not thaw. Add
450 ml of Butterfield's phosphate-buffered water and blend for 2 min. If <50 g of
sample are available, weigh portion that is equivalent to half of the sample and add
sufficient volume of sterile diluent to make a 1:10 dilution. The total volume in the
blender jar should completely cover the blades.

Prepare decimal dilutions with sterile Butterfield's phosphate diluent. Number of

dilutions to be prepared depends on anticipated coliform density. Shake all
suspensions 25 times in 30 cm arc or vortex mix for 7 s. Do not use pipets to deliver

21
 PNS/FDA 34:2011

< 10 % of their total volume. Transfer 1 ml portions to 3 LST tubes for each dilution
for at least 3 consecutive dilutions. Hold pipet at angle so that its lower edge rests
against the tube. Let pipet drain 2-3 s. Not more than 15 min should elapse from
time the sample is blended until all dilutions are inoculated in appropriate media.

NOTE Use 5-tube MPN for analysis of shellfish and shellfish harvest waters.

Incubate LST tubes at 35 °C. Examine tubes and record reactions at 24 ± 2 h for
gas, i.e., displacement of medium in fermentation vial or effervescence when tubes
are gently agitated. Re-incubate gas-negative tubes for an additional 24 h and
examine and record reactions again at 48 ± 2 h. Perform confirmed test on all
presumptive positive (gas) tubes.

MPN - Confirmed test for coliforms

From each gassing LST tube, transfer a loopful of suspension to a tube of BGLB
broth, avoiding pellicle if present. Incubate BGLB tubes at 35 °C and examine for gas
production at 48 ± 2 h. Calculate most probable number (MPN) of coliforms based
on proportion of confirmed gassing LST tubes for 3 consecutive dilutions.

MPN - Confirmed test for fecal coliforms and E. coli

From each gassing LST tube from the Presumptive test, transfer a loopful of each
suspension to a tube of EC broth (a sterile wooden applicator stick may also be used
for these transfers). Incubate EC tubes 24 ± 2 h at 45.5 °C and examine for gas
production. If negative, reincubate and examine again at 48 ± 2 h. Use results of this
test to calculate fecal coliform MPN. To continue with E. coli analysis, proceed to
Section F under Enumeration of Escheria coli and the Coliform Bacteria of the
USFDA Bacteriological Analytical Manual (2001). The EC broth MPN method may
be used for seawater and shellfish since it conforms to recommended procedures
(1). (Caution: see Note below).

NOTE Fecal coliform analyses are done at 45.5± 0.2 °C for all foods, except for
water testing and in shellfish and shellfish harvest water analysis, which uses an
incubation temperature of 44.5± 0.2 °C.

22
 PNS/FDA 34:2011

Annex 6

Enumeration of standard plate count

Conventional plate count method (USFDA, 2001)

A. Equipment and materials

1. Work area, level table with ample surface in room that is clean, well-lighted (100
foot-candles at working surface) and well-ventilated, and reasonably free of dust
and drafts. The microbial density of air in working area, measured in fallout pour
plates taken during plating, should not exceed 15 colonies/plate during 15 min
exposure.
2. Storage space, free of dust and insects and adequate for protection of
equipment and supplies
3. Petri dishes, glass or plastic (at least 15 x 90 mm)
4. Pipets with pipet aids (no mouth pipetting) or pipettors, 1, 5, and 10 ml,
graduated in 0.1 ml units
5. Dilution bottles, 160 ml (6 oz), borosilicate-resistant glass, with rubber stoppers
or plastic screw caps
6. Pipet and petri dish containers, adequate for protection
7. Circulating water bath, for tempering agar, thermostatically controlled to 45 ±
1°C
8. Incubator, 35 ± 1 °C; milk, 32 ± 1 °C
9. Colony counter, dark-field, Quebec, or equivalent, with suitable light source and
grid plate
10. Tally register
11. Dilution blanks, 90 ± 1 ml Butterfield's phosphate-buffered dilution water (R11);
milk, 99 ± 2 ml
12. Plate count agar (standard methods) (M124)
13. Refrigerator, to cool and maintain samples at 0-5 °C; milk, 0-4.4 °C
14. Freezer, to maintain frozen samples from -15 to -20 °C
15. Thermometers (mercury) appropriate range; accuracy checked with a
thermometer certified by the National Institute of Standards and Technology
(NIST)

B. Procedure for analysis of frozen, chilled, precooked, or prepared foods

Using separate sterile pipets, prepare decimal dilutions of 10-2, 10-3, 10-4, and others
as appropriate, of food homogenate (see Chapter 1 for sample preparation) by
transferring 10 ml of previous dilution to 90 ml of diluent. Avoid sampling foam.
Shake all dilutions 25 times in 30 cm (1 ft) arc within 7 s. Pipet 1 ml of each dilution
into separate, duplicate, appropriately marked petri dishes. Reshake dilution bottle
25 times in 30 cm arc within 7 s if it stands more than 3 min before it is pipetted into
petri dish. Add 12-15 ml plate count agar (cooled to 45 ± 1 °C) to each plate within
15 min of original dilutionPour agar and dilution water control plates for each series
of samples. Immediately mix sample dilutions and agar medium thoroughly and
uniformly by alternate rotation and back-and-forth motion of plates on flat level
surface. Let agar solidify. Invert solidified petri dishes, and incubate promptly for 48 ±
2 h at 35 °C. Do not stack plates when pouring agar or when agar is solidifying.

23
References PNS/FDA 34:2011

The following referenced documents are indispensable for the application of this
document. For undated references, the latest edition of the referenced document
(including any amendments) applies.

Abiva, C. C. 2001. A Quick Guide to Filipino Food and Cooking. Anvil Publishing,
Inc. Pasig City, Philippines.

A.O. No. 88-A s. 1984. Regulatory Guidelines Concerning Food Additives.

Bureau of Food and Drugs. Department of Health. Alabang, Muntinlupa City,
Philippines.

A.O. No. 88-B s. 1984. Rules and Regulations governing the Labeling of
Prepackaged Food Products distributed in the Philippines. Bureau of Food and
Drugs. Department of Health. Alabang, Muntinlupa City, Philippines.

A.O. No. 132 s. 1970. Regulation Prescribing the Standard of Identity and
Quality of Milk and Milk Products (B-4.12-01). Bureau of Food and Drugs.
Department of Health. Alabang, Muntinlupa City, Philippines.

A.O. No. 243 s. 1975. B-4 Definition and Standards of Food; B-4.18 Margarine.
Bureau of Food and Drugs. Department of Health. Alabang, Muntinlupa City,
Philippines.

A.O. No. 153 s. 2004. Guidelines, Current Good Manufacturing Practice in

Manufacturing, Packing, Repacking or Holding Food. Bureau of Food and Drugs,
Department of Health. Alabang, Muntinlupa City, Philippines.

Association of Analytical Chemists. Official Methods of Analysis Manual. 16th ed.,

1995. AOAC International. 481 North Frederick Ave., Suite 500, Gaithersburg, MD
20877-2417. U.S.A.

B.C. No. 01-A s. 2004. Guidelines for the Assessment of Microbiological Quality
of Processed Foods. Bureau of Food and Drugs. Department of Health. Alabang,
Muntinlupa City, Philippines.

B.C. No.016 s. 2006. Updated List of Food Additives. Bureau of Food and Drugs,
Department of Health. Alabang, Muntinlupa City, Philippines.

Belitz, H.-D., W. Grosch, and P. Schieberle. 2009. Food Chemistry. 4th revised and
extended ed. Springer-Verlag, Heidelberg, Germany.
 PNS/FDA 34:2011

Codex Alimentarius Commission. 1995. FAO/WHO Codex Alimentarius

Commission Manual. Food and Agriculture Organization. Viale delle Terme di
Caracalla, 00100 Rome, Italy.

Dictionary of Food Science and Technology, International Food Information

Service, Blackwell Publishing, UK, 2005

FNRI. 1997. The Philippine Food Composition Tables. Food and Nutrition
Research Institute, Department of Science and Technology, Bicutan, Taguig,
Philippines.

Food, definition. ALINORM 04/27/41, para. 88 and Appendix VI. 2005. Codex
Alimentarius Commission. Food and Agriculture Organization. Viale delle Terme di
Caracalla, 00100 Rome, Italy.

Konkel, P. J. 2001. Confectionery Products. Chapter 56. In Compendium of

Methods for the Microbiological Examination of Foods. 4th ed. edited by F.P.
Downes and K. Ito. American Public Health Association, Washington, DC, USA.

PNS/BAFPS 35:2005. Philippine National Standard: Table Egg. Bureau of

Product Standards, Department of Trade and Industry, Makati City, Philippines.

PNS/BAFPS 36:2008. Philippine National Standard: Fresh Milk. Bureau of

Product Standards, Department of Trade and Industry, Makati City, Philippines

PNS/BAFPS 76:2010. Philippine National Standard: Coconut Sap Sugar. Bureau

of Product Standards, Department of Trade and Industry, Makati City, Philippines

PNS/BAFPS 81:2010. Philippine National Standard: Raw Cane Sugar. Bureau of

Product Standards, Department of Trade and Industry, Makati City, Philippines

PNS/BAFPS 82:2010. Philippine National Standard: White Sugar. Bureau of

Product Standards, Department of Trade and Industry, Makati City, Philippines

R.A. 3720. Food, Drug and Cosmetic Act. Bureau of Food and Drugs. Department
of Health. Alabang, Muntinlupa City, Philippines.

R.A. 9711. Food and Drug Administration (FDA) Act of 2009. Bureau of Food and
Drugs. Department of Health. Alabang, Muntinlupa City, Philippines.

Vaclavik, V. and E. Christian. 2008. Essentials of Food Science. 3rd edition.

Springer Science+Business Media, LLC., New York, USA.
 FORMULATING BODY
Development of Standards for Ethnic Milk-Based Confectioneries
(Pastillas and yema)
Food and Drug Administration Technical Working Group

Virginia Francia C. Laboy - Policy, Planning and Advocacy

Elane V. Malalay Division
Christine M. de Guzman - Legal Information and Compliance
Division
Maria Theresa Cerbolles - Regulation Division II
Division
Elvira Nano - Laboratory Service Division

Implementing Agency

Department Food Science & Nutrition

College of Home Economics, University of the Philippines, Diliman

Funding Agency

Philippine Council for Industry and Energy Research and Development

Department of Science and Technology

Members of the Technical Working Group

Department of Science and Technology

Teresita S. Palomares - Industrial Technology Development
Institute (ITDI)
Ma. Dolor L. Viillasenor
Grace Estillore - Philippine Council for Industry and
Mark Christian Manio Energy Research and Development
Mary Grace Gonzales
University of the Philippines
Teresita P..Acevedo - Department of Food Science & Nutrition
(as Project Proponent/ College of Home Economics
TWG Chairman)

Department of Health
Charina May Tandas - Food and Drug Administration
Carol Duller
Department of Agriculture
Gilberto F. Layese - Bureau of Agricultural and Fisheries
Mark Matubang Products Standards

Department of Trade and Industry

Rose Marie G.Castillo - Bureau of Export Trade and Promotion
Myrna Almarines
Myra F. Magabilin - Bureau of Product Standards
Food Industry/Professional Organization
Fernando Esguerra - Philippine Food Processors and
Exporters Organization, Inc. (PHILFOODEX)
 your partner in product quality and safety

BUREAU OF PRODUCT STANDARDS

3F Trade and Industry Building

361 Sen. Gil J. Puyat Avenue, Makati City 1200, Metro Manila, Philippines
T/ (632) 751.3125 / 751.3123 / 751.4735
F/ (632) 751.4706 / 751.4731
E-mail : bps@dti.gov.ph
www.dti.gov.ph