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2 Philippine Food Safety Act of 2013

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

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2 Philippine Food Safety Act of 2013

  1. 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    
  2. 2. 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  
  3. 3. What are the Types of Hazards? HAZARD – A property that may cause food to be unsafe • Biological Hazard • Chemical Hazard • Physical Hazard
  4. 4. •  Bacterial  pathogens            (Clostridium  sp,  Salmonella  sp.)   •  Viral  pathogens   •  Parasites  (roundworms,            liver  flukes,  tape  worm)       BIOLOGICAL  HAZARD  
  5. 5. 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  
  6. 6. 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  
  7. 7. 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      
  8. 8. 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                        
  9. 9.                       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)  
  10. 10. Remember   * Microorganisms          LOVE  water.     A  few  bacteria  in  water   Today  will  be  a  million   tomorrow  
  11. 11. 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.  
  12. 12. 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  
  13. 13. 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)          
  14. 14. *  But how do we ensure safety and quality of food products from farm to consumers?
  15. 15. Food  Chain  Approach  
  16. 16. Implementing  Rules  and  Regulations   Joint  DA-­‐DOH  Administrative  Order  No.  2015-­‐0007  
  17. 17. “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”  
  18. 18. 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  
  19. 19. 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      
  20. 20. 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  
  21. 21. * Department  of  Agriculture    ***     * Department  of  Health  ***   * Department  of  Interior  and  Local   Government                          *  Local  Government  Units     ***  Food  Safety  Regulatory  Agencies  (FSRAs)  
  22. 22. * 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  
  23. 23. DA,  DOH,  DILG,  LGU  
  24. 24. * 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  
  25. 25. * 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    
  26. 26. * 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.  
  27. 27. Article  V,  Section  13  
  28. 28. *  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  
  29. 29. *  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.    
  30. 30. RESPONSIBILITIES  OF   CONSUMERS  
  31. 31. 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  
  32. 32.     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)  
  33. 33. 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      
  34. 34. Observe  Proper  Food  Handling  from  storage   to  preparation  until  food  is  served:         ü   Protect  food  from  RE-­‐CONTAMINATION    
  35. 35. ü Wash  fresh  produce  thoroughly  to  remove  dirt,   pesticide  residues     ü Wash  hands  properly            before  preparing  food    
  36. 36.   ü   Use  clean  utensils       ü Proper  hygiene  and              food  handling  practices    
  37. 37. Storage Conditions ü Keep “cold food” COLD at 0 to 5oC ü Keep “hot food” HOT at above 60oC
  38. 38. Food Grade Products Spice Ingredients Packaging Materials Non-food grade products Chemicals Detergents Sanitizers Segregation of products ü Provide SEPARATE AREAS for :
  39. 39. ü  Maintain environmental sanitation: q  Proper fencing (public dogs, etc.) q  Pest control (rodents, insects, birds, animals) q  Liquid and solid waste disposal
  40. 40. 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:  
  41. 41. QUESTIONS???  

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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

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