Food safety and sanitation.

1. THE LAWS AND
AGENCIES RELATING TO
FOOD SAFETY AND
SANITATION

2. INTERNATIONAL LAWS
Acts & regulations applicable to the food industry
are concerned with:
• productionsale of injurious, unsafe, unfit or
substandard food;
• contamination of food;
• sanitaton of food premises, equipment &
personnel;
• food safety practices, including temp. control &
treatment;
• control of food poisoning & food-borne disease;
and
• composition & labelling of food

3. Occupational Safety and Health
Act (OSHA)
• health and safety of employees and
members of the public
• safe systems of work must be devised
and supervision and training given to all
staff
• employees must ensure that their acts
do not adversely affect other persons

4. EMPLOYEE'S RIGHT-TOKNOW ACT
• legal framework
• hazardous substances
• -Occupational Safety & Health
Administration
-DOH
-Department of Sanitation
-Department of Labor

5. SANITATION CODE OF THE
PHILIPPINES
Chapter III of P.D 856
food Establishment
Section 14. Sanitary
Permit
a.)
b.) every sanitary
permit shall be posted
in a conspicuous place
of the establishments
c.) fees payable on
application for
permits and upon
their issuances,
renewal and noting of
such certificates

6. d.) noting of permit
e.) record of permit certificates
f.) -name and address
-wash-hand basin and all hand-washing
facilities
-wash-hand basin

7. Section 18. Use of
Food-Service Spaces
a.)
b.)

8. c.)
d.) Persons not directly
connected with food
preparation & serving
shall not be allowed to
stay in food-serving
spaces
e.) foods in storage must not
be handled by anyone other
than the preparation &
serving staff

9. Section 19. Food
handlers
a.)
b.)

10. Section 20. Vermin
Control
vermin - group of
insects or animals
a.)
b.)

11. c.) vermin-abatement
program shall be
maintained in the
establishment by their
owners, operators or
administrators.
d.)
e.) vermin control in public
places shall be the
responsibility of the
provincial, city or
municipality
governments wc have
jurisdiction over them.
f.) LOCAL HEALTH
AUTHORITY

12. Section 21. Toilet and
Washing Facilities
a.)
b.) toilet rooms shall not open
directly into spaces where
food is prepared, stored and
served
c.)

13. d.)

14. Section 22. Disposal of Refuse

15. Section 23. Equipment and Utensils
a.) they shall be designed, fabricated and
installed so that cleaning is easy and they do
not pose health hazards
b.)

16. • c.) surfaces that come
into contact w
fooddrinks shall be
constructed of
materials that are
impervious, corrosionsresistant, non-toxic,
easily cleanable,
durable and resistant
to chipping
d.)

17. Section 24. Washing of Utensils
• scraped and pre-rinsed
• thoroughly cleansed in warm water at 120 F
• if running water is not used, the wash-water
shall be changed frequently

18. Section 25. Electricidal
Treatment
• immersion for at least half a minute
(hot water-170F)
• immersion for at least 1min (lukewarm
chlorine solution-30ppm)
• exposure in steam cabinet (170F15mins) (200F-5mins)
• exposure in an oven or hot air cabinet
(180F-20mins)

19. Section 26. Handling of Washed
Utensils

20. Section 27. Storage of Washed
Utensils
• stored in a clean and dry place
•
• racks, trays and shelves shall be made of materials that are impervious,
corrosion-resistant, non toxic, smooth, durable and resistant to chipping

21. • racks, trays and shelves shall be made of
materials that are impervious, corrosionresistant, non toxic, smooth, durable and
resistant to chipping
• drawers shall be made of the same materials
and kept clean

22. Section 28. Dry Storage of NonPerishable Foods
• the recomended temp. range for dry stores is
50-60 C except where dry foods for
immediate use are stored in the preparation
and servicing spaces

23. Section 29. Refrigerated Storage of
Perishable Foods
•
•
•
•
shall be kept at or below 45F
extended periods(40F)
fruits & vegetables
-frozen foods: not more than
10F
-meat and fish: 32-38F
-milk & milk products: 40-45F
-fruits & vegetables: 44-50F

24. Section 30. Food-Servicing
Operations
a.)

25. b.) surface of containers
d.)
and utensils wc come in
contact with food and
drink shall not be handled
c.)

26. e.) spoons, spatulas, dippers and scoops used
intermittently for dispensing frozen
desserts shall be kept in running water
maintained at 170F

27. REGULATORY AGENCY
• BFAD
• The ff. are the routine functions of BFAD
related to food:
-inspection & licensing
-evaluation & registration
-market monitoring
-lab. analysis
-evaluation & monitoring
-public assistance & information
-legal functions
-adminitrative functions
-special functions

28. Philippine Food Processing
Industry

29. • BFAD
• Four Strategies
-licensing and inspection of food
establishments
-product registration
-monitoring of trade outlets
-monitoring of product advertisementsand
process

30. Control Measures to Address Safety and
Quality in the Processed Food Industry
1. Hygienic Safety Manufacturing
Practices(GMP)
• basic requirement by BFAD
*bldg & grounds
*equipment & other facilities
*sanitary facilities & control
*sanitary operations
*processes & control
*personnel

31. 2. HACCP
• system of food safety control
• increasingly important for all food
businesses
• minimum system of quality control of
raw materials & manufacturing
technologies
• JMC

32. 3.) Safety and Quality Standards
• BFAD
• Codex and US CFR
*Codex Alimentarius Commission
*Sanitary and Phytosanitary