The 2nd Speaker, Tessa Cerbolles, of the Breakout Session C Health and Food of the 1st Philippine Environment Summit discussed the regulation/government policy on maintaining the safety of food in the country

1. 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

3. 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

4. What are the Types of
Hazards?
HAZARD – A property that
may cause food to be unsafe
• Biological Hazard
• Chemical Hazard
• Physical Hazard

5. • Bacterial
pathogens
(Clostridium
sp,
Salmonella
sp.)
• Viral
pathogens
• Parasites
(roundworms,
liver
flukes,
tape
worm)
BIOLOGICAL
HAZARD

6. 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
The
bottom
line
is
we
all
carry
bacteria.
Your
attention
to
personal
hygiene
can
minimize
potential
problems
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

7. 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

8. 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

9. 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

10.
How
can
we
Control
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)

12. Remember
* Microorganisms
LOVE
water.
A
few
bacteria
in
water
Today
will
be
a
million
tomorrow

13. 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.

14. 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

15. 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)

16. * But how do we ensure safety and quality of
food products from farm to consumers?

17. Food
Chain
Approach

18. Implementing
Rules
and
Regulations
Joint
DA-­‐DOH
Administrative
Order
No.
2015-­‐0007

19. “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”

20. 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
consolidate
draft
IRR
April
–
August
2014
Conduct
of
Public
consultations
May
2014
Submission
to
DA
and
DOH
Secretaries
for
review,
finalization
and
approval
July
2014
Legal
review
and
polishing
Oct
2014
Signing
of
DA-­‐DOH
JAO
2015-­‐007
–
FSA
IRR
20
Feb
2015
Chronology
of
events

21. 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

22. 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
The
Need
for
Food
Safety
Regulation

23. * Department
of
Agriculture
***
* Department
of
Health
***
* Department
of
Interior
and
Local
Government
*
Local
Government
Units
***
Food
Safety
Regulatory
Agencies
(FSRAs)

24. * 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

25. DA,
DOH,
DILG,
LGU

26. * 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

27. * 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

28. * 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.

29. Article
V,
Section
13

30. * 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

31. * 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.

32. RESPONSIBILITIES
OF
CONSUMERS

33. 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

34.
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)

35. 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

36. Observe
Proper
Food
Handling
from
storage
to
preparation
until
food
is
served:
ü
Protect
food
from
RE-­‐CONTAMINATION

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

38.
ü
Use
clean
utensils
ü Proper
hygiene
and
food
handling
practices

39. Storage Conditions
ü Keep “cold food”
COLD at 0 to 5oC
ü Keep “hot food”
HOT at above 60oC

40. Food Grade Products
Spice
Ingredients
Packaging Materials
Non-food grade products
Chemicals
Detergents
Sanitizers
Segregation of products
ü Provide SEPARATE AREAS for :

41. ü Maintain environmental sanitation:
q Proper fencing (public dogs, etc.)
q Pest control (rodents, insects, birds, animals)
q Liquid and solid waste disposal

42. 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
Contact
us:

44. QUESTIONS???