FOOD SAFETY ACT OF 2013

TITLE
• “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”

• RA 10611: “FOOD SAFETY ACT OF 2013”

Refers to the
assurance that food
will not cause harm
to the consumer
when it is prepared
or eaten according
to its intended use
MAIN OBJECTIVES
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
OBJECTIVES
1) Delineate and link the mandates and responsibilities
of the government agencies involved;

2) Provide a mechanism for coordination and

accountability in the implementation of regulatory
functions;

3) Establish policies and programs for addressing food

safety hazards and developing appropriate standards
and control measures
 OBJECTIVES
4) Strengthen the scientific basis of the
regulatory system; and

5) Upgrade the capability of farmers, fisherfolk,

industries, consumers and government
personnel in ensuring food safety.
 SIGNIFICANCE OF RA 10611
• Legal framework for the development and
implementation of food safety regulations important to
achieving a high level of consumer health protection in
the consumption of food sold in markets and in ensuring
fair trade.

• Use of science and/or risk analysis when developing and

implementing food safety regulations
 SIGNIFICANCE OF RA 10611

• Adopts a farm to fork preventive approach for the control

of hazards in the food chain.

• In the absence of adequate scientific data for analyzing

risks, provides for the adoption of precautionary measures
until data can be established
 SIGNIFICANCE OF RA 10611
• Adoption of International standards (Codex Alimentarius
Commission, Other international organizations and other
countries)

• Emphasis to primary responsibility of food safety to the

private sector (food business operators) as for safe food
SHARED RESPONSIBILITIES OF
GOVERNMENT AGENCIES

DA, DOH, DILG, LGU

 Flowchart on Work Process of DA, DOH and LGUs

DOH
FDA jurisdiction:
Processing & LGU jurisdiction:
Distribution Food Services
stages stages
• Regulate safety of all
fresh and raw • Regulate safety of all • Regulate safety of
agriculture & fishery processed and restaurants, wet
resources prepackaged food of markets,
• Ensure animal & plant manufacturers and supermarkets,
health distributors exporters, catering
• Ensure safety of farm wholesalers,importers) establishments,
inputs (agrochemicals) school canteens,
water refilling
BOQ jurisdiction stations

Domestic/international
DA jurisdiction: Ports and Airports of entry,
Primary & In-flight catering,
Postharvest stages Food service
Establishments (within
BOQ perimeter)
Sea vessels and Aircraft
Log Frame on Delineation of Jurisdiction of DA, DOH, DILG, LGU:
Food Safety from Farm to Plate Chain

Manufacturer/
Processor FDA-DOH
Distributor Jurisdictio
Importer n Retailers Consumer
Exporter
FARM wholesaler (fast food
establishment
(Primary supermarket, LGU/DILG
production) wet market, water Jurisdictio
DA refilling station,
n
Jurisdictio restaurant, street
food, ambulant
Post n vending, school
canteen etc.)
Harvest Domestic/international
Ports and Airports of
entry BOQ-
In-flight catering
DOH
Food service
Establishments Jurisdictio
NEC & RITM: Sea vessels and n
Conduct epidemiological NCDPC Strategize
monitoring studies on
Aircraft actions on FS to reduce
FBD for use in risk- the risk of food
based policy formulation NCHP: contamination and FBD,
address micronutrient
Advocate FS
deficiencies and NCD
awareness, IEC
campaign
FOOD SAFETY PROGRAMS

1. Good Manufacturing Practice (GMP)

2. Sanitation Standard Operating
Procedure (SSOP)
3. Hazard Analysis Critical Control
Points (HACCP)
Good Manufacturing Practices (GMP)
• GMP is defined as a systematic methods, practices
and principles which ensure that products are
consistently produced and controlled to the
quality standards appropriate to their intended
use
• set of rules implemented in a processing plant
which adheres to the existing rules and
regulations regarding plant construction,
personnel hygiene and sanitation that supports
the company’s policy and standards
Sanitation Standard Operating
Procedures (SSOP)

 a set of rules and guidelines on hygiene and

sanitation established by a processing plant
to achieve the goal of food safety
 the processes used to perform food plant
sanitation
GMP: Seven (7) assessment criteria
(Where Hygiene must be observed at all stages of the post harvest)

1. Plant premises
2. Equipment
3. Personnel training and hygiene
4. Sanitation and pest control
5. Cleaning procedures
6. Traceability
7. Records
 8 Sanitation conditions
addressed in SSOP
1. Safety of water and ice
2. Conditions & cleanliness of surfaces in contact with
food (e.g. tables, gloves, working clothes)
3. Prevention of cross contamination (e.g. employees’
activities, building and design)
4. Hand washing, sanitizing & toilet facilities
5. Prevention of adulteration of food
6. Proper storage of toxic compounds
7. Employees’ health
8. Control of pests
• Source: HCITB, 1983
GMP AND SSOP ARE PRE-
REQUISITE OF HACCP
 Definition of HACCP
(HACCP Pronounced as “hassip”)
• Science-based system, effective and rational
approach to assuring food safety
• Preventive, and not reactive
• A management tool used to protect the food
supply against biological, chemical and
physical hazards
• Designed to minimize the risk of food safety
hazards
• HACCP plans are very product, process and plant
specific
e.g. HACCP plan of one company may not be
suitable for firms actually processing the same
product.

Responsibility areas
• Food/Fish industry develops and implements
HACCP Plans
• Regulatory agencies facilitate the process: Pre-
requisite Programs (GMP and SSOP) are in place
and HACCP Plans are implemented
 7 Basic Principles of HACCP
I. Conduct hazard analysis
Hazards-conditions or contaminations in food
that cause illness or injury

II. Identify the Critical Control Points

(CCPs) in the process
CCP – points, steps, and procedures at which
control can be applied and a food safety
hazards can be prevented, eliminated or
reduced to acceptable levels
III. Establish the critical limits
(CLs)
Critical Limit – criterion that must be met
for preventive measures associated with
each CCP
(CL meets government regulations, company standards,
other scientific data )
 IV. Establish a Monitoring System
for each CCP

-procedures and frequency to monitor each of CCP

Hazard CCP CL Monitoring

What How Frequency Who
V. Define Corrective Actions

- Corrective action must be taken when

deviation from critical limits occur
Hazard CCP CL Monitoring Corrective
Actions
What How Frequency Who
VI. Establish Verification Procedures

 Verification procedures and the frequency of

performing those procedures
 On-going verification activities: calibration of
process-monitoring instruments, etc

Hazard CCP CL Monitoring Corrective Verifi

Actions cation
What How Frequency Who
 Ensure that HACCP system works correctly,
efficiently and effectively
 Validate and determine compliance with the
HACCP Plan
 Provide confidence that HACCP Plan is based
on solid scientific principles, controlled
hazards and being followed
 Conducted by the HACCP Team (trained
individuals)
 Verification done annually
VII. Establish Documentation and Record-
Keeping Procedures

• 4 Kinds of Records kept as part of HACCP System

 HACCP Plan and support documentations in developing

the Plan
 Records of CCP monitoring
 Records of Corrective Actions
 Records of Verification Procedures

Hazard CCP CL Monitoring Corrective Verifica Record

Actions tion
What How Frequency Who
Food Safety: farm to market

Implement food safety practices in all “links” of the food supply chain
(from farm to the point of sale (market) to reduce the likelihood of
contaminating foods

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Food Safety
 Food safety refers to all those hazards,
chronic or acute, that may make food injurious to
whether
the health of the consumer.

 Presence of food-borne hazards in food at the point of

consumption
 Food safety is not negotiable.

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Importance of Food Safety
 Foodborne illness may cause mild to serious
disease
in consumers, depending on the individual.
 Common symptoms: include upset
stomach, vomiting, cramps,
diarrhea, or more serious symptoms
that can result in death.
 Babies, children under five, the elderly,
pregnant women, and people who have
medical problems are more likely to
contract foodborne illness, and to have
more serious symptoms and a higher
death rate.
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Foodborne illness results in monetary penalties and
lost revenue.
Foodborne illness could bring about negative
which could ultimately result in the closing of your
publicity,
operation

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Potential Sources of Contamination

 Water
 Products
 Animals (Pests and
 Rodents) Vendor Hygiene
 Consumer/Buyer Contamination
 Product Displays
 Transportation
 Airborne
 Anomalous Events
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 Other concerns
 Bathroom Facilities
 Traceability

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 Safety of Water

 Water is a very basic ingredient of life

 However, water can also be a source of
bacteria that can contaminate foods
and cause serious illness and death.
 Thus, water quality and its intended
use are
very important in assessing food safety risk.

7/10/2013 Rose Toledo-Mueda/UP Visayas 12

 Water at the farmers/wet markets may be used for
hand-washing or to rinse fresh produce/fish prior to
consumption.
 All water used at farmers markets needs to be
potable. If not from a municipal source, all water
sourceshave microbiological
should testing conducted prior to
each market season opening and as often as may be
warranted.

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Products
 A wide variety of products are sold in farmers markets,
from fresh fruits and vegetables, meats, fish, prepared
foods, processed foods, as well as plants, fresh cut
f lowers and crafts.
 Harvesting and handling practices should have
been developed as a means to minimize microbial
contamination and reduce the chances of
foodborne illnesses coming from the farm, sea, fish
ponds, etc.

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Animals (Pests and Rodents)
 Dander, saliva, urine and feces of pets (dogs, cats),
pests and rodents (cockroach, rats, etc) can easily
contaminate foods, either directly from the animals,
or transferred from people touching the animals and
then touching food.

 Some animals in the market may be a danger, for

example, pets may become agitated and bite people
or customers might trip over leashes.

 The issue of animals in the marketplace is a serious

consideration

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 Vendor hygiene
• Fishermen/Farmers must take care to present a

positive image to their consumers.

• Good hygiene is as much a marketing tool
as it is a food safety precaution.
• Clean clothes, hair and body minimize the
risk of spreading germs and contaminants
from person to product.
• Whenever a vendor has an open wound, it
should be cleaned and covered with a
bandage.
• Gloves should be worn as a secondary
barrier to protect food from being
contaminated with blood and blood- 16
Consumer contamination
Consumers can be the cause of food contamination.
Dirty hands, sneezes, coughs can contaminate foods.
Market vendors should provide supervision over their displays to guard
against such possibilities and remove any products that have potentially
been contaminated.

To reduce risks, consumers should be encouraged to follow proper

hygiene and food handling practices.

Signs can be posted encouraging consumers to wash their hands before

 handling fresh produce and rinsing all fresh produce in cool water before it is
consumed.

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Product displays
 Product displays should be designed to
limit consumer handling of products

 It needs supervision to recognize when

cross contamination has happened and
allow for all contaminated foods to be
removed.

 Food displayed off the ground protects

consumers by eliminating potential
contamination from animals and pests, as
well as soil and ground debris.

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 Vendors should segregate the foods handled
at market to ensure there is no cross
contamination; particularly raw meat,
poultry, or seafood, and eggs.

 Storage and display containers should be
free from food and plant residue and other
debris. They should be cleaned and
sanitized (if possible) before each use.

 Display surfaces should be cleaned and

sanitized before each use.

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Transportation
 Transportation can represent a risk to foods due to
exposure to dirt, dust, or other things that could lead
to contamination of the food.

 Foods are also at risk if they fall outside the optimum

temperature range for safety during transportation.

 To reduce risks, proper food handling, sanitation and

temperature maintenance should be considered.

 Truck beds, vans or other transportation vehicles

should be clean and the load covered during travel to
eliminate possible contamination while on the road.

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Airborne
 Most farmers or wet markets are open-air
markets, occurring on a street or in a city
area.
 Win
ds
 and
air
curr
ents
 can
blow
cont
amin 21
Anomalous events
 Unusual events may occur that require a special look at
food safety issues.
 For example, f looding can contaminate products. When
f looding occurs in a market located on a street,
f loodwater may contain road residues including oil, gas,
antifreeze, tire rubber, etc.
 If the food products are immersed in these f lood
waters, they are irretrievably contaminated and need to
be discarded.

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Bathroom/Toilet Facilities
 Every market should provide
bathroom and toilet facilities for
the vendors and its costumers

 It should be close enough to be

convenient for both customers and
vendors, but should be kept at
enough distance so that any spill
will not come into contact with
food being sold.

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Hygiene and Sanitation in the
Marketplace

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Why we need to comply?
 Because of germs and these make us sick
and ill
 There are invisible illness-causing bacteria
(germs) all over the place.
 When people eat foods that contain one
type of germs, it can cause
illness/diseases.
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Where can we find germs?
 Germs or microbes are EVERYWHERE !!!!

 They can enter the plant on:

 Employee’s shoes and clothing
 Carts, boxes, styropores
 Fish, shellfish, meat, vegetables, fruits, etc

 In the market, germs can live on:

 Floors, tables and drains
 Scrap or trash barrels
 Equipment like chopping boards or knives
 Any surface that is not properly cleaned and sanitized

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How are GERMS transferred from one place
to another in the plant?
 By people with dirty hands, clothing etc.
 By dirty utensils such as knives
 By dirty totes or other containers
 By dirty processing equipment
 By dirty carts or racks used to move
products around the plant
 By splashing or dripping water

Note: “Dirt” may not always be visible.

Any surface that hasn’t just been sanitized
should be considered “dirty”

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  People can carry germs on their hands,
gloves, aprons, clothing, and shoes or
boots.

 Germs can also get onto equipment,

racks or carts and their wheels, totes,
waste containers, product bins, etc.

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YOU Can Prevent Spread of GERMS by:

 Keep your hands clean

 Making sure that chopping boards, knives, etc are

cleaned before you use it

 Keeping your work area clean

 Not bringing personal items to work

 Never mixing fresh fish back onto the other batch if it

dropped onto the f loor or touched something dirty

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 Cleaning & sanitizing utensils or
containers before you move them
from one area to another.

 Cleaning up puddles & standing

water that could splash onto
equipment, containers and
products

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Good Personal Hygiene Practices For ALL
Employees
 Good Personal Habits
 Proper Clothing
 Good Health
 Hand Washing
 Handling Products Properly

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Keep Yourself Clean
 Bathe or shower daily
 Keep fingernails clean and
trimmed at all times
 Keep your hands away from your
mouth, nose, arms or other body
parts when working.
 Do not eat, drink, or smoke in the
food handling areas.
 Never touch dirty objects and then
touch fresh fish and shellfish
unless you properly wash your
hands
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 Safe Food Depends on You

If We All Work Together We Can Provide Safe Food for

Our Customers

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Recommendations
 Permit

 Permits can be issued to both the vendor and the farmers’ market
as
a type of regulatory tool to control which vendors have met the
 requirements
Vendors should of
notthe food code.
consider food permits as something they
automatically receive upon paying the fee.

 While some local health departments operate this way,

technically,
the permit should not be approved until the operation has been
 inspected.
Permits may also be suspended or revoked for failure to comply with
the food code.

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 Hand Washing Facilities
 is the best way to prevent the spread of disease.

 Hand washing stations require potable running water,

some
form of hand cleaner (soap), disposable towels, and a waste
 container.
Vendors must wash their hands frequently every after touch
of their produce and money (contaminants)

 The facility must be accessible to all vendors at all times.

 The facilities are within 25 feet, unobstructed, and convenient

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 Proper Washing of Utensils
 If utensils are used to chop, cut, trim, or otherwise
process food in any way, they must be properly washed,
rinsed, sanitized, and air dried upon completion or at
least every four hours throughout the day.

 Bring extra sets of utensils, in order to avoid cleaning the

soiled utensils on-site. The soiled utensils can then be
brought back to the base of operations for the correct
cleaning and sanitization

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 Screen Food Handlers (No infected food handlers)
 All vendors who handle food should be in good medical and
health status
 A person not experiencing symptoms of nausea, vomiting,
diarrhea,
fever, sore throat, or jaundice
 It is equally important that any person diagnosed with
salmonellosis, shigellosis, E. Coli infection, hepatitis A, or
norovirus infection be excluded.

 Lesions containing pus, such as a boil or infected wound,

must be covered and protected with an impermeable cover
with a single-use glove worn over the area

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 Keep your fresh fish and shellfish iced/cooled all the
time
 Never expose fish and shellfish at ambient temperature!

 Proper cleaning (washing and rinsing) and sanitizing

of the marketplace before and after operation
 The display area of the products
 The f loor
 All other surfaces

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SOURCES OF DOCUMENTS

FOOD SAFETY ACT : FOOD AND DRUG ADMINISTRATION PHILLIPINES (FDA)

GMP : BFAR REGION 6, ILOILO CITY
SSOP : BFAR REGION 6, ILOILO CITY
HACCP : BFAR REGION 6, ILOILO CITY