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Food Safety

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Elle Quizon
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22 views8 pages

Food Safety

Uploaded by

Elle Quizon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
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REPUBLIC ACT NO.

10611

 This act shall be known as the “food safety


act of 2013”.
 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.
SEC. 3. Objectives. – To strengthen the food safety
regulatory system in the country, the State shall adopt
the following specific 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
ARTICLE V
RESPONSIBILITIES ON FOOD SAFETY
SEC. 15. Principal Responsibilities of Government Agencies. – The DA, the
DOH, the DILG and the LGUs shall have the following responsibilities:

 the LGUs shall have the following responsibilities:


 (a) The DA shall be responsible for food safety in the primary production and post harvest
stages of food supply chain and foods locally produced or imported in this category;
 (b) The DOH shall be responsible for the safety of processed and prepackaged foods, foods
locally produced or imported under this category and the conduct of monitoring and
epidemiological studies on food-borne illnesses;
 (c) The LGUs shall be responsible for food safety in food businesses such as, but not limited
to, activities in slaughterhouses, dressing plants, fish ports, wet markets, supermarkets,
school canteens, restaurants, catering establishments and water refilling stations. The LGU
shall also be responsible for street food sale, including ambulant vending;
 (d) The DILG, in collaboration with the DA, the DOH and other government agencies
shall supervise the enforcement of food safety and sanitary rules and regulations as well
as the inspection and compliance of business establishments and facilities within its
territorial jurisdiction;

 (e) The LGUs may be called upon by the DOH and the DA to assist in the implementation
of food laws, other relevant regulations and those that will hereafter be issued;

 (f) The DA and the DOH shall capacitate the LGUs and provide necessary technical
assistance in the implementation of their food safety functions under their jurisdiction. In
compliance with tins responsibility, they shall provide training to the DILG and the LGUs
and shall periodically assess the effectiveness of these training programs in coordination
with the DILG; and

 (g) The DA and the DOH, in cooperation with the LGUs, shall monitor the presence of
biological, chemical and physical contaminants in food to determine the nature and
sources of food safety hazards in the food supply chain.
 SEC. 18. Specific Responsibilities of the DOH. – The
DOH shall bear the following specific responsibilities:
 (a) The DOH shall ensure the safety of all food
processing and product packaging activities.

 (b) The FDA Center for Food Regulation and Research


shall be responsible for implementing a performance-
based food safety control management system
SEC. 19. Specific Responsibilities of the DILG and the LGUs. – The DILG
and the LGUs shall bear the following responsibilities:

 (a) The LGUs shall be responsible for the enforcement of the “Code on Sanitation
of the Philippines” (Presidential Decree No. 856, December 23, 1975), food
safety standards and food safety regulations where food is produced, processed,
prepared and/or sold in their territorial jurisdiction. This shall include, but shall not
be limited to, the following:
 (1) Sanitation particularly in public markets, slaughterhouses, micro and small food
processing establishments and public eating places;
 (2) Codes of Practice for production, post harvest handling, processing and hygiene;
 (3) Safe use of food additives, processing aids and sanitation chemicals; and
 (4) Proper labelling of prepackaged foods.
ARTICLE VI
FOOD SAFETY REGULATION COORDINATING
BOARD (FSRCB)

 SEC. 21. Organization. – Within thirty (30) days from the effectivity of this Act, the
Secretaries of the DA, the DOH and the DILG shall organize the Board in accordance with
the following rules:
 (a) The Board shall be chaired by the DOH Secretary and co-chaired by the DA Secretary.
The alternate chair for the DOH shall be the FDA Director General and the alternate co-
chair for the DA Secretary shall be the Undersecretary for Policy and Planning, R&D and
Regulations. The members of the Board shall be the heads of the food safety regulatory
agencies of the DA, the Director of the FDA Center for Food Regulation and Research, a
representative field operator of the DILG with the rank of a Director, the heads of Leagues
of Barangays, Municipalities, Cities and Provinces and a representative each from the DTI
and the DOST with the rank of a Director. Directors of other DOH agencies with food
safety concerns shall join the meeting as it may be deemed necessary by the DOH;
Thank you…

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