Food safety act

1. FOOD SAFETY ACT OF 2013

2. • “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”

3. 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. 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

5. 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

6. 4) Strengthen the scientific basis of the
regulatory system; and
4) Upgrade the capability of farmers, fisherfolk,
industries, consumers and government
personnel in ensuring food safety.

7. • 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

8. • 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

9. • 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

10. DA, DOH, DILG, LGU

11. • Regulate safety of all
fresh and raw
agriculture & fishery
resources
• Ensure animal & plant
health
• Ensure safety of farm
inputs (agrochemicals)
DA jurisdiction:
Primary &
Postharvest stages
• Regulate safety of all
processed and
prepackaged food of
manufacturers and
distributors exporters,
wholesalers,importers)
DOH
FDA jurisdiction:
Processing &
Distribution stages
• Regulate safety of
restaurants, wet
markets,
supermarkets,
catering
establishments,
school canteens,
water refilling
stations
LGU jurisdiction:
Food Services
stages
Domestic/international
Ports and Airports of entry,
In-flight catering,
Food service
Establishments (within
BOQ perimeter)
Sea vessels and Aircraft
BOQ jurisdiction

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

13. FOOD SAFETY PROGRAMS
1. Good Manufacturing Practice (GMP)
2. Sanitation Standard Operating
Procedure (SSOP)
3. Hazard Analysis Critical Control
Points (HACCP)

14. • 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
Good Manufacturing Practices (GMP)

15. 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

16. 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

17. 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

18. GMP AND SSOP ARE PRE-
REQUISITE OF HACCP

19. 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

20. • 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

21. 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

22. 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 )

23. Hazard CCP CL Monitoring
What How Frequency Who
-procedures and frequency to monitor each of CCP

24. 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

25. 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
Actions
Verifi
cation
What How Frequency Who

26. 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

27. 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
Actions
Verifica
tion
Record
What How Frequency Who

28. 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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29. Food Safety
 Food safety refers toall those hazards, whether
chronic or acute, that may make food injurious to
the health of the consumer.
Presence of food-borne hazards
consumption
in food at the point of

Food safety is not negotiable.

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30. 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 thatcan
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 serioussymptoms and a higherdeath
rate.
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31. Foodborne illness results in monetary penaltiesand
lost revenue.
Foodborne illnesscould bring about negativepublicity,
which could
operation
ultimately result in the closing of your
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32. Potential Sources of Contamination

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Water
Products
Animals (Pestsand Rodents)
Vendor Hygiene
Consumer/Buyer
Product Displays
Transportation
Airborne
Contamination
Anomalous Events
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33.  Otherconcerns
Bathroom Facilities
Traceability
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34. Safety of Water


Water is a very basic ingredient of life
However, watercan also bea sourceof
bacteria thatcan contaminatefoods and
causeserious illnessand death.
Thus, waterqualityand its intended useare
very important in assessing food safety risk.

7/10/2013 Rose Toledo-Mueda/UP Visayas 12

35.  Waterat the farmers/wet markets may be used for
hand-washing or to rinse fresh produce/fish prior to
consumption.
All waterused at farmers markets needs to be potable.
If not from a municipal source, all watersources

should have microbiological
each market season opening
warranted.
testing conducted prior
and as often as may be
to
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36. Products
 A widevariety 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 practicesshould have been
developed asa means to minimize microbial
contaminationand reduce thechancesof foodborne
illnessescoming from the farm, sea, fish ponds, etc.

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37. Animals (Pests and Rodents)
 Dander, saliva, urine and feces of pets (dogs, cats),
pests and rodents (cockroach, rats, etc) can easily
contaminate foods, eitherdirectly 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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38. Vendor hygiene
• Fishermen/Farmers must take care to
present a positive image to theirconsumers.
• Good hygiene isas 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.
• Wheneveravendor 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-borne pathogens.
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39. 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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40. 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,
well as soil and ground debris.
as
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41.  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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42. Transportation
 Transportation can representa 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 maintenanceshould be considered.
 Truck beds, vans orother transportation vehicles
should be clean and the load covered during travel to
eliminate possible contamination while on the road.
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43. Airborne
 Most farmers or wet markets are open-air
markets, occurring on a street or in a city
area.
Winds and aircurrents can blow contaminants
over foods being offered forsale in the market.
Bird droppings are anotherconsideration. A
canopy or tent provides protection against
contamination from leaves, bird droppings,
etc.
In addition, food products can be covered to
further reduce exposure risks.
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44. 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 flood waters,
theyare irretrievably contaminated and need to be
discarded.
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45. 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 customersand
vendors, but should be keptat
enough distanceso that any spill
will not come into contactwith
food being sold.
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46. Hygiene and
Marketplace
Sanitation in the
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47. 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 peopleeat foods thatcontainone
typeof germs, itcan cause illness/diseases.

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48. 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
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 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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49. How are GERMS transferred from
to another in the plant?
one place
 By people with dirty hands, clothing
 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
etc.
Note: “Dirt” may not always be visible.
Any surface that hasn’t just been sanitized
should be considered “dirty”
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50.  People can carry germs on their hands,
gloves, aprons, clothing, and shoes or
boots.
 Germs can also get onto equipment,
racks
waste
or carts and theirwheels, totes,
containers, product bins, etc.
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51. YOU Can Prevent Spread of GERMS by:
Keepyour hands clean
Making sure thatchopping boards, knives,
cleaned before you use it
etc are
Keeping yourwork area clean
Not bringing personal items to work
Never mixing fresh fish back onto the other batch if it
dropped onto the floor or touched something dirty
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52. 34
 Cleaning & sanitizing utensils or
containers before you move them
from one area to another.
 Cleaning up puddles & standing
water that could splash onto
equipment,
products
containers and

53. Good Personal Hygiene
Employees
Practices For ALL
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Good Personal Habits
Proper Clothing
Good Health
Hand Washing
Handling Products Properly
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54. Keep Yourself Clean


Batheor showerdaily
Keep fingernailsclean and
trimmed at all times
Keepyour hands away from your
mouth, nose, arms orother body
parts when working.
Do not eat, drink, orsmoke in the
food handling areas.
Never touch dirty objects and then
touch fresh fish and shellfish unless
you properlywash your hands
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36

55. Safe Food Depends on
You
If We All Work Together We Can
Provide
Saf
e
Foo
d
for
Our Customer
s
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56. Recommendations
 Permit
Permitscan be issued to both thevendorand the farmers’ marketas
a type of regulatorytool tocontrol which vendors have met the
requirementsof the food code.

Vendors should not consider food permits as something they
automaticallyreceive upon paying the fee.

Whilesome local health departmentsoperate thisway, technically,
the permitshould not beapproved until theoperation has been
inspected.

Permits may also be suspended or revoked for failure tocomply with
the food code.
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57.  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 awaste
container.

Vendors must wash their hands frequentlyevery 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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58.  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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59.  Screen Food Handlers (No infected food handlers)
All vendors who handle food should be in good medical and
health status
 A person notexperiencing 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 impermeablecover
with a single-useglove worn over the area

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60.  Keepyour fresh fish and shellfish iced/cooled
time
all the
 Never expose fish and shellfish at ambient temperature!
 Proper cleaning (washing and rinsing) and sanitizing
of



the marketplace before and after
The display areaof the products
The floor
All othersurfaces
operation
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61. 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