Risk Class of Food Products

CFRR Electronic Registration User Manual
Risk Classification of Food Products
2017 | 15

LOW RISK FOOD PRODUCTS
CATEGORY FOOD STUFF DESCRIPTORS/DEFINITION EXAMPLES
A. FATS, OILS 1. Butter oil, The milk fat products anhydrous milk fat,
AND FAT Anhydrous Milk anhydrous butter oil and butter oil ar e
EMULSIONS Fat, Ghee products derived exclusively from milk and/
or products obtained from milk by a process
Definition: that almost completely removes water and
Includes all fat- non-fat solids.
based products
that are derived Ghee is a pr oduct obtained exclusively
from vegetable, from milk, cream or butter by a process that
animal or marine almost completely removes water and non-
sources, or their fat solids; it has a specially developed
mixtures. flavour and physical structure.
2. Vegetable oils Edible fats and oils obtained fr om edible Virgin olive oil,
and Fats plant sources. Products may be from a single cottonseed oil,
plant source or marketed and used as blended peanut oil, and
Fats & Oils oils that are generally designated as edible, vanaspati
Coconut, Palm, cooking, frying, table or salad oils. Virgin
Soybean and Corn oils ar e obtained by mechanical means
Oil—covered by: (e.g. pressing or expelling), with application
of heat only so as not to alter the natural
Republic Act 8976 composition of the oil. Virgin oils are
on Food suitable for consumption in the natural state.
Fortification Cold pressed oils are obtained by mechanical
means without application of heat.
3. Animal fats All animal fats and oils should be derived Tallow and partially
(lard, tallow, fish from animals in good health at the time of defatted beef or
oil and other slaughter and intended for human pork fatty tissue
animal fats) consumption.
Lard is fat r ender ed fr om the fatty tissue

of swine. Edible beef fat is obtained from
Lard fresh bovine fatty tissue covering the
AO No. 231 s. abdominal cavity and surrounding the kidney
1974 and heart, and from other compact,
undamaged fat tissues. Such fresh fat
obtained at the time of slaughter is the
“killing fat.” Prime beef fat (premiere jus or
oleo stock) is obtained by low-heat rendering
(50-55oC) of killing fat and selected fat
trimmings (cutting fat). Secunda beef fat is a
product with typical beef fat odour and taste
obtained by rendering (60-65oC) and
purifying beef fat. Rendered pork fat is fat
obtained from the tissue and bones of swine.
Edible tallow (dr ipping) is pr oduced by

the rendering of fatty tissue (excluding
trimmings and cutting fat), attached muscles
and bones of bovine animals or sheep.
Fish oils ar e der ived fr om suitable sour ces

such as herring, sardines, sprat, and
anchovies.
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A. FATS, OILS 4. Fat emulsions Includes fat-based counterparts of dairy- Imitation milk (a fat
AND FAT mainly of type oil- based foods excluding dessert products. The -substituted milk
EMULSIONS in-water, fat portions of these products are derived produced from non-
(continued) including mixed from sources other than milkfat (e.g. fat milk solids by
Definition: and/or flavored vegetable fats and oils). addition of
Includes all fat- products based on vegetable fats
based products fat emulsion (coconut, safflower
that are derived or corn oil)); non-
from vegetable, dairy whipped
animal or marine cream; non-dairy
sources, or their toppings; and
mixtures. vegetable cream
5. Fat emulsions
Include all emulsified products excluding fat Margarine (a
mainly of type-based counterparts of dairy products and spreadable or fluid
water-in-oil dairy desserts. water-in-oil
(butter, fat emulsion produced
spreads, Butter is a fatty pr oduct consisting of a mainly from edible
margarine dairy
primarily water-in-oil emulsion derived fats and oils)
fat spreads and
exclusively from milk and/or products
blended spreads)
obtained from milk. Products derived
from butter:
Includes fat spreads (emulsions principally “butterine,” a
of the type water and edible fats and oils), spreadable butter
Margarine
dairy fat spreads (emulsions pr incipally of blend with
AO No. 232 s. the type water-in-milkfat), and blended vegetable oils
1974 spreads (fat spr eads blended with higher
amounts of milkfat) Examples include Blends of butter and
margarine (a spreadable or fluid water-in-oil margarine; and
emulsion produced mainly from edible fats minarine (a
and oils); products derived from butter (e.g. spreadable water-in-
“butterine,” a spreadable butter blend oil emulsion
with vegetable oils) blends of butter and produced principally
margarine; and minarine (a spreadable water- from water and
in-oil emulsion produced principally from edible fats and oils
water and edible fats and oils that are not that are not solely
solely derived from milk). Also includes derived from milk).
reduced fat-based products derived from
milkfat or from animal or vegetable fats, Three-quarter fat
including reduced-fat counterparts of butter, butter, three-quarter
margarine, and their mixtures (e.g. three- fat margarine, or
quarter fat butter, three-quarter fat three-quarter fat
margarine, or three-quarter fat butter- butter-margarine
margarine blends). blends.
6. Fat-based Includes fat-based counterparts of dairy- Ice cream-like

desserts excluding based desserts. Includes ready-to-eat product made with
dairy-based products and their mixes. Also includes non- vegetable fats
desserts dairy fillings for desserts. An example is an
ice cream-like product made with vegetable
fats.
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B. PROCESSED 1. Dehydrated Candied fruits includes glazed fr uits (fr uit Cocktail
FRUITS, fruits or treated with a sugar solution and dried), (maraschino)
VEGETABLE vegetables, candied fruit (dried glazed fruit immersed in cherries, candied
AND EDIBLE including candied a sugar solution and dried so that the fruit is citrus peel, candied
FUNGI fruits covered by a candy-like sugar shell), and citrons (e.g. used in
(including (mechanically crystallized fruit is prepared (dried glazed holiday fruitcakes),
mushrooms and dried) fruit rolled in icing or granulated sugar and and mostarda di
fungi, roots an Dried Tropical dried). frutta
tubers, pulses and Fruits
legumes, and aloe PNS/BFAD
vera) 16:2007
SEAWEEDS,
AND NUTS AND Dried Mango
SEEDS PNS/BFAD
15:2007
2. Jams, jellies, Jams, pr eser ves and conser ves ar e thick, Orange marmalade,
marmalades spreadable products prepared by boiling grape jelly, and
(pastry, topping, whole fruit or pieces of fruit, fruit pulp or strawberry jam
filling, coconut puree, with or without fruit juice or
spreads) concentrated fruit juice, and sugar to thicken,
and to which pectin and fruit pieces may be
Jams and Jellies added.
AO No. 239 s.
1975 Jelly is a clear spr eadable pr oduct
prepared similarly to jam, except that it is has
a smoother consistency and does not contain
Sweet Preserves fruit pieces.
(Sugar palm,
Jackfruit, Banana, Marmalade is a thick spr eadable fr uit
Legumes, Coconut slurry prepared from whole fruit, fruit pulp or
puree (usually citrus), and boiled with sugar
& Halo-halo)
to
PNS/BFAD thicken, to which pectin and fruit pieces and
02:2005 fruit peel pieces may be added.
Purple Yam (Ube) Includes dietetic counterparts made with non

Jam (Halaya) -nutritive high-intensity sweeteners.
PNS/FDA 24:2010
3. Dehydrated
Vegetable Protein
products
4. Fruits or Includes pickled products such as pickled Includes pickled
vegetables in plums, mango pickles, lime pickles, pickled plums, mango
vinegar, oil or gooseberries, and pickled watermelon rind. pickles, lime
brine pickles, pickled
gooseberries, and
pickled watermelon
rind
5. Fruit-based Includes all other fruit-based spreads, such Includes apple
spreads (e.g. as apple butter and lemon curd. Also includes butter, lemon curd,
chutney) condiment-type fruit products such as mango mango chutney and
excluding jams, chutney and raisin chutney. raisin chutney
jellies and
marmalades
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B. PROCESSED 6. Fruit Fruit pulp is not usually intended for
FRUITS, preparations, direct consumption. It is a slurry of lightly
VEGETABLE including pulp, steamed and strained fresh fruit, with or
AND EDIBLE purees, fruit without added preservatives.
FUNGI toppings and
(including coconut milk Fruit puree (e.g. mango puree, prune puree) Mango puree, prune
mushrooms and is produced in the same way, but has a puree
fungi, roots an smoother, finer texture, and may be used as
tubers, pulses and fillings for pastries, but is not limited to this
legumes, and aloe use.
vera)
SEAWEEDS, Fruit sauce (e.g. pineapple sauce or Pineapple sauce or
AND NUTS AND strawberry sauce) is made from boiled fruit strawberry sauce
SEEDS pulp with or without added sweeteners and
may contain fruit pieces. Fruit sauce may be
used as toppings for fine bakery wares and
ice cream sundaes.
Fruit syrup (e.g. blueberry syrup) is a more Blueberry syrup
liquid form of fruit sauce that may be used as
a topping e.g. for pancakes.
Coconut milk and coconut cr eam ar e
products prepared using a significant amount
of separated, whole, disintegrated macerated
or comminuted fresh endosperm (kernel) of
coconut palm and expelled, where most
filterable fibers and residues are excluded,
with or without coconut water, and/or with
additional water. Coconut milk and coconut
cream are treated by heat pasteurization,
sterilization or ultrahigh temperature (UHT)
processes. Coconut milk and coconut cream
may also be produced in concentrated or
skim (or “light”) forms. Examples of
traditional foods in this sub-category are:
tamarind concentrate (clean extract of
tamarind fruit with not less than 65% total
soluble solids), tamarind powder (tamarind
paste mixed with tapioca starch), tamarind
toffee (mixture of tamarind pulp, sugar, milk
solids, antioxidants, flavours, stabilizers and
preservatives), and fruit bars (a mixture of
fruit (mango, pineapple, or guava) pulp
mixed with sugar, flavours and
preservatives, dried into a sheet).
7. Cooked fruits Fruit that is steamed, boiled, baked, or fried, Baked apples, fried
Banana Chips with apple rings, and peach
or without a coating, for presentation to the dumplings (baked
PNS/BFAD peaches with a sweet
13:2007 consumer. dough covering)
8. Frozen vegetables Fresh vegetables ar e gener ally fr ee of Quick-frozen corn,
(including mushrooms quick-frozen French-
and fungi, roots and additives. However, fresh vegetables that are
tubers, pulses and coated or cut or peeled for presentation to fried potatoes, quick
legumes, and aloe vera) the consumer may contain additives frozen peas, and quick
seaweeds, and nuts and frozen whole
seeds processed tomatoes
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B. PROCESSED 9. Vegetable Includes all fresh vegetables (Fresh
FRUITS, (including vegetables ar e gener ally fr ee of additives.
VEGETABLE mushrooms and However, fresh vegetables that are coated or
AND EDIBLE fungi, roots and cut or peeled
FUNGI tubers, pulses and for presentation to the consumer may contain
(including legumes, and aloe additives) and processed vegetables
mushrooms and vera), (Includes all forms of processing other than
fungi, roots an seaweed, and nut peeling, cutting and surface treating fresh
tubers, pulses and and seedin pulps vegetables).
legumes, and aloe and preparations
vera) SEAWEEDS, (e.g. vegetable
AND NUTS AND desserts and
SEEDS sauces, candied
vegetables) other
than food in HR
Letter B.8
(Vegetable purees,
spreads – peanut
butter)
10. Cooked or Vegetables that are steamed, boiled, baked, Simmered beans,
fried vegetables or fried, with or without a coating, for pre-fried potatoes,
(including presentation to the consumer. fried okra, and
mushrooms and vegetables boiled
fungi, roots and down in
tubers, pulses and soy sauce
legumes, and aloe (tsukudani)
vera), and
seaweeds
C. 1. Confectionery Includes all types of products that primarily Rolled, shaped and
CONFECTIONER including hard contain sugar and their dietetic counterparts and filled sweetened
Y and soft candy, may or may not contain cocoa. Includes hard candy).
nougats, candy (Products made fr om water and sugar
(simple syrup), colour and flavour that may or Caramels (containing
marzipans, may not have a filling, their dietetic counterparts, sugar syrup, fats,
etc. other than in and products that may or may not contain cocoa), colour and flavour)
MR (cocoa soft candy (Pr oducts include soft, chewy
products and products such as caramels (containing sugar syrup, Toffees and
chocolate fats, colour and flavour) and their dietetic chocolate-flavoured
products) counterparts; products that may or may not contain caramels
cocoa and milk (e.g. toffees and chocolate-
flavoured caramels); jelly-based candies (e.g. jelly Jelly-based candies
Ethnic Flour- beans, jellied fruit paste covered in sugar, (e.g. jelly beans,
based made from gelatin, pectin, colour and flavour); jellied fruit paste
Confectioneries and licorice. Also included are halwa teheniaa and covered in sugar,
(Pulvoron, Piaya, oriental specialties, such as sweet bean jelly made from gelatin,
Barquillos) (yokan) and agar jelly for mitsumame), and pectin, colour and
nougats and marzipans (Nougats consist of roasted flavour)
PNS/FDA 32:2011 ground nuts, sugar and cocoa and their dietetic
counterparts, that may be consumed as is, or may Licorice
be used as a filling for chocolate products within
the scope of food categories and Marzipan consists Sweet bean jelly and
of almond paste and sugar and their dietetic agar jelly for
counterparts, that may be shaped and coloured for mitsumame
direct consumption. Ube Bars
2. Chewing gum Product made from natural or synthetic gum Bubble gum and
base containing flavours, sweeteners other gum
(nutritive or non-nutritive), aroma products.
compounds, and other additives. Includes
bubble gum and other gum products.
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C. 3. Decorations Includes ready-to-eat icings and frostings for

CONFECTIONERY (e.g. for fine cakes, cookies, pies and bread and flour
bakery wares, confectionery, as well as mixes for these
sugar flowers), products.
toppings (non-
fruit), and sweet
Also includes sugar- and chocolate-based
sauces
coatings for baked goods.
Sweet sauces and toppings include

butterscotch sauce for use, e.g. on ice cream.
D. CEREAL- 1. Flours, starches The basic milled products of cereal grains,

BASED (including soybean roots, tubers, pulses, pith or softy core of
PRODUCTS, powder) and flour palm tree or legumes sold as such or used as
derived from mixes ingredients (e.g. in baked goods).
cereal grains,
from roots and durum wheat flour,
Wheat Flour b.1. Flour is produced from the milling of
tubers, pulses, self-rising flour,
grain, cereals and tubers (e.g. cassava) and
Republic Act 8976 enriched flour,
legumes and pith pith or soft core of palm tree. Includes flour
or soft core of instantized flour,
pastes for bread and flour confectionery, corn flour, corn
palm tree,
PNS-BAFPS flour for bread, pastries, noodles and pasta,
excluding bakery 75:2010 Coconut and flour mixes meal, bran, farina,
wares in Letter F Flour roasted soybean
below. Examples include: durum wheat flour, self- flour (kinako),
rising konjac flour (devil’s
flour, enriched flour, instantized flour, corn tongue jelly powder,
Definition: flour, corn meal, bran, farina, roasted konnayaku-ko), and
Includes soybean flour (kinako), konjac flour (devil’s maida (refined
unprocessed and tongue jelly powder, konnayaku-ko), and wheat flour) and
various processed maida (refined wheat flour) and sago flour. sago flour.
forms of cereal
and cereal-based Coconut Flour
products. b.2. Starch is a glucose polymer occurring in
granular form in certain plant species,
notably seeds (e.g. cereals, pulses, corn,
wheat, rice, beans, peas) and tubers (e.g.
tapioca, potato). The polymer consists of
linked anhydro-alpha-D-glucose units.
Native starch is separated by processes that
are specific for each raw material.
2. Breakfast Includes all ready-to-eat, instant, and regular Includes granola-

cereals including hot breakfast cereal products. Examples type breakfast
rolled oats include: granola-type breakfast cereals, cereals, instant
instant oatmeal, farina, corn flakes, puffed oatmeal, farina, corn
wheat or rice, multi-grain (e.g. rice, wheat flakes, puffed wheat
and corn) breakfast cereals, breakfast cereals or rice, multi-grain
made from soy or bran, and extruded-type (e.g. rice, wheat and
breakfast cereals made from grain flour or corn) breakfast
powder. cereals, breakfast
cereals made from
soy or bran, and
extruded-type
breakfast cereals
made from grain
flour or powder.
2017 | 21

D. CEREAL- 3. Pasta and This food category was revised, with the
BASED noodles and like understanding that there would be few, if any
PRODUCTS, products (e.g. rice additives needed in dried pastas and noodles.
derived from paper, rice Includes all pasta, noodle and similar
cereal grains, from vermicelli, products. Includes unboiled
roots and tubers, soybean pastas noodles, and “skins”
pulses, legumes and noodles)
Fresh pastas and noodles and like or crusts for spring
and pith or soft products rolls, wontons, and
core of palm tree, Pancit Canton
excluding bakery - Products that are untreated (i.e. not shuo mai.
PNS/BFAD heated, boiled, steamed, cooked, pre-
wares in Letter F
18:2008 gelatinized or frozen) and are not
below.
dehydrated. These products are intended
to be consumed soon after preparation.
Definition:
Includes Dried pastas and noodles and like Includes dried forms
unprocessed and products of: spaghetti, bean
vermicelli, rice
various processed Products that are untreated (i.e. not heated, vermicelli, macaroni,
forms of cereal boiled, steamed, cooked, pre-gelatinized or and rice noodles.
and cereal-based frozen) and are dehydrated.
products.
Pre-cooked pastas and noodles and like Pre-cooked, chilled
products gnocchi to be heated
prior to consumption
Products that are treated (i.e. heated,
boiled, steamed, cooked, pre-gelatinized or Heat-and-serve frozen
dinner entrees
frozen). These products may be sold containing spaghetti,
directly to the consumer (e.g. pre-cooked, macaroni or noodles;
chilled gnocchi to be heated prior to canned spaghetti and
consumption), or may be the starch meatballs entrée
component of prepared meals (e.g. heat- Includes instant
and-serve frozen dinner entrees containing noodles (sokuseki-
spaghetti, macaroni or noodles; canned men; e.g. pre-cooked
spaghetti and meatballs entrée). Also ramen, udon, rice
includes instant noodles (sokuseki-men; noodles), that are pre-
e.g. pre-cooked ramen, udon, rice noodles), gelatinized, heated and
dried prior to sale to
that are pre-gelatinized, heated and dried the consumer.
prior to sale to the consumer.
4. Cereal and Dessert products containing cereal, starch or Includes rice pudding,
semolina pudding, tapioca
starch based grain as the main ingredient. Also includes pudding, rice flour
desserts (e.g. rice cereal- or starch based fillings for desserts. dumplings (dango), a
pudding, tapioca steamed yeast-fermented
pudding, native wheat flour dough dessert
(musipan), and a starchy
delicacies) pudding based dessert
PNS-FDA 32-2011 (namagashi).
Flour –based Cassava Cake, polvoron,
Confectioneries barquillos, piaya
5. Batters (e.g. for Products containing flaked or ground cereal Includes breading
breading or or grain that when combined with other for tempura batter.
batters for fish or ingredients (e.g. egg, water, milk) are used as
poultry) a coating for fish or poultry. Products are
usually sold as dry mix of the cereal or grain
component.
6. Pre-cooked or Products prepared from rice that is soaked, drained, Japanese mochi,
processed rice steamed, kneaded and shaped into cake forms. Korean teuck
products, including Would also include processed rice and enriched
rice cakes (Oriental rice products, such as pre-cooked products that are
type only) sold canned, chilled or frozen; and processed rice
products sold in retort pouches.
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D. CEREAL- 7. Soybean Includes dried, cooked, fried or fermented soybean Dried, cooked, fried
BASED products products, and soybean curd products. or fermented
PRODUCTS, (excluding soybean products,
derived from soybean-based Soybean-based beverages - Products and soybean curd
cereal grains, from seasonings and prepared from dried soybeans that are soaked products
roots and tubers, condiments under in water, pureed, boiled and strained, or
pulses, legumes LR Letter I prepared from soybean flour, soybean
(seasonings, concentrate, or soybean isolate. In a number of Soybean-based
and pith or soft countries this category includes products beverage powder
core of palm tree, condiments and referred to as soybean milk. Soybean-based
excluding bakery sauces) beverages may be consumed as is, or used to
wares in Letter F prepare other soybean products. Also includes
below. soybean products, such as soybean-based
beverage powder, which is sold as is, for
reconstitution, or as a mix containing a
Definition: coagulant that can be reconstituted by the
Includes consumer for preparation of home-made soft
unprocessed and tofu.
various processed
forms of cereal Soybean-based film - Film formed on the
and cereal-based surface of boiling soybean-based beverage that
products. is dried. It may be deep-fried or softened in
water prior to use in soups or poached food.
Also known as fuzhu or yuba.
Soybean curd (tofu) - Soybean curd is prepared

from dried soybeans that are soaked in water,
pureed, and strained to produce soybean-based
beverage, which is then made into a curd with
a coagulant, and placed in a mould. Soybean
curds may be of a variety of textures (e.g. soft,
semi-firm, firm).
Semi-dehydrated soybean curd - Soybean curd

that has been pressed while being moulded into
blocks so that some moisture has been
removed, but so that it is not completely dried.
Semi-dehydrated soybean curd typically
contains 62% water, and has a chewy texture.
Thick gravy-stewed semi- dehydrated

soybean curd – Partially dehydrated soybean
curd that is cooked (stewed) with a thick sauce
(e.g. miso sauce). The partially dehydrated
soybean curd typically absorbs the sauce, and
so regains its original texture.
Deep fried semi-dehydrated soybean curd -

Partially dehydrated soybean curd that is deep-
fried. It may be consumed as such, or cooked
(e.g. stewed in sauce) after frying
2017 | 23

D. CEREAL- 7. Soybean Semi-dehydrated soybean curd, other Miso sauce

BASED products than in LRD.7.d.1) and 7.d.2) -
PRODUCTS, (excluding Partially dehydrated soybean curd
derived from soybean-based prepared other than by stewing in thick
cereal grains, from seasonings and (e.g. miso) sauce or by deep frying.
roots and tubers, condiments under Includes grilled products and mashed
pulses, legumes LR Letter I products that may be combined with
and pith or soft (seasonings, other ingredients (e.g. to make a patty or
core of palm tree, condiments and a loaf).
excluding bakery sauces)
wares in Letter F Dehydrated soybean curd (kori tofu) -
below. Soybean curd from which all moisture
has been removed through the process of
Definition: freezing, aging, and dehydrating. It may
Includes be reconstituted with water or sauce for
unprocessed and consumption, or is used directly in
various processed prepared dishes. It may also be deep-fried
forms of cereal or simmered in sauce.
and cereal-based
products. Other soybean protein products - Other
products from soybeans composed mainly of
soybean protein such as extruded, textured,
concentrated, and isolated soybean protein.
E. PROCESSED 1. Edible casings Casings or tubing prepared from collagen, Sausage casings
MEAT AND (e.g. sausage cellulose, or food-grade synthetic material or
MEAT casings) from natural sources (e.g. hog or sheep
PRODUCTS, intestines) that contain the sausage mix.
INCLUDING
POULTRY AND
GAME
F. BAKERY 1. Bread and Includes categories for bread and ordinary
WARES AND ordinary bakery bakery wares and for sweet, salty and
BAKERY wares and mixes savoury fine bakery wares.
RELATED
PRODUCTS
Breads and rolls – yeast - leavened breads
and specialty breads, soda breads.
Crackers, excluding sweet crackers – The Includes soda

term “cracker” refers to a thin, crisp wafer, crackers, rye crisps,
usually of unsweetened dough. and matzohs.
Other ordinary bakery products - Includes Bagels, pita, English

all other ordinary bakery wares, such as muffins, cornbread
cornbread and biscuits. The term “biscuit” and biscuits
in this category refers to a small cake of
shortened bread, leavened with baking
powder or baking soda. It does not refer to
the British “biscuit,” which is a “cookie”
or “sweet cracker”.
Bread-type products, including bread e.g. for biscuits
stuffing and bread crumbs - Includes
bread-based products such as croutons,
bread stuffing and stuffing mixes, and
prepared doughs.
2017 | 24

F. BAKERY 1. Bread and Steamed bread and buns - Oriental-style Includes filled
WARES AND ordinary bakery leavened wheat or rice products that are dumplings and
BAKERY wares and mixes cooked in a steamer. Products may be steamed bun with
RELATED made with or without filling. In China, meat, jam or other
PRODUCTS products without filling are called steamed filling (manjyu).
bread (mantou), and those with filling are
called steamed buns (baozi or bao).
Twisted rolls of various shapes (huajuan)
may also be prepared.
Mixes for bread and ordinary bakery Includes French

wares - Includes all the mixes containing bread mix, tin bread
the dry ingredients to which wet mix, panettone mix,
ingredients (e.g. water, milk, oil, butter, ciabatta mix, among
eggs) are added to prepare a dough for others.
baked goods.
2. Fine bakery Includes sub-categories for ready-to-eat

wares (sweet, products as well as mixes for preparing fine
salty or savory) baked goods.
and mixes
Includes cake mix,
a. Mixes for fine bakery wares (e.g. cakes, flour confectionery
pancakes) - Mixes containing the dr y mix, pancake mix,
ingredients to which wet ingredients (e.g. pie mix, and waffle
water, milk, oil, butter, eggs) are added to mix.
prepare a dough for fine baked goods.
G. 1. Refined and Nutritive sweeteners, such as fully or (e.g. hard or soft

SWEETENERS, raw sugars partially purified sucrose (derived from sugar candies).
INCLUDING beet and sugar cane), glucose (derived from
HONEY Refined Sugars starch), or fructose.
Republic Act 8976
Definition: White sugar, dextrose anhydrous,
Includes all dextrose monohydrate, fructose - White
standardized sugar is purified and crystallized sucrose
sugars, non- with a polarisation of not less than 99.7oZ.
standardized Dextrose anhydrous is purified and
products and crystallized D-glucose without water of
natural crystallization. Dextrose monohydrate is
sweeteners. purified and crystallized D-glucose with
one molecule of water of crystallization.
Fructose is purified and crystallized D-
fructose.
Powdered sugar, powdered dextrose -

Powdered sugar (icing sugar) is finely
pulverized white sugar with or without
added anticaking agents. Powdered
dextrose (icing dextrose) is finely
pulverized dextrose anhydrous or dextrose
monohydrate, or a mixture of the two, with
or without added anticaking agents.
2017 | 25

G. 1. Refined and Soft white sugar, soft brown sugar,
SWEETENERS, raw sugars glucose syrup, dried glucose syrup, raw
INCLUDING cane sugar – Soft white sugar is fine grain
HONEY Refined Sugars purified, moist sugar, that is white in
colour. Soft brown sugar is fine grain
Republic Act 8976 moist sugar that is light to dark brown in
Definition:
Includes all colour. Glucose syrup is a purified
standardized concentrated aqueous solution of nutritive
sugars, non- saccharides derived from starch and/or
standardized inulin. Dried glucose syrup is glucose
products and syrup from which water has been partially
removed. Raw cane sugar is partially
natural purified sucrose crystallized from partially
sweeteners. purified cane juice without further
purification.
Dried glucose syrup used to

manufacture sugar confectionery -
Dried glucose syrup used to
manufacture candy products.
Glucose syrup used to manufacture
sugar confectionery – glucose syrup
used to manufacture candy products.
Lactose – A natural constituent of milk
normally obtained from whey. It may be
anhydrous, or contain one molecule of
water of crystallization, or be a mixture
of both forms.
Plantation or mill white sugar - Pur ified

and crystallized sucrose with a polarisation
of not less than 99.5 oz.
2. Brown sugar Includes large-grain, brown or yellow lump Demerara sugar

excluding sugars, such as Demerara sugar.
products under
LRG.1.c (soft
white sugar, etc.)
3. Sugar solutions Includes co-products of the sugar refining Includes treacle and
and syrups, also process, invert sugar (equimolar mixture of molasses high
(partially) inverted, glucose and fructose produced from the fructose corn syrup,
including treacle and
molasses, excluding hydrolysis of sucrose), and other sweeteners, high fructose inulin
products under G.1.c such as high fructose corn syrup, high syrup and corn sugar
(soft white sugar, fructose inulin syrup and corn sugar.
etc.)
4. Other sugars and Includes all types of table syrups, syrups for Includes xylose,
syrups (e.g. xylose, fine bakery wares and ices, and decorative maple syrup, sugar
maple syrup, sugar sugar toppings. toppings
toppings), including
coconut sugar
Caramel syrup,
Coconut Sap Sugar flavoured syrups
PNS/BAFPS 76:2010
Coloured sugar
crystals for cookies
2017 | 26

G. 5. Honey Honey is the natur al sweet substance Includes wildflower

SWEETENERS, produced by honeybees from the nectar of
INCLUDING Honey and clover
blossoms or secretions of plants. The honey.
HONEY
honeybees collect the nectar or secretions,
transform it by combination with specific
Definition:
Includes all substances of the bees’ own, and store it in a
standardized honeycomb to ripen and mature.
sugars, non-
standardized 6. Table-top Includes products that are preparations of Acesulfame
products and sweeteners, high-intensity sweeteners and/or of polyols potassium, sorbitol
natural including those which may contain other additives and/or
sweeteners. containing high-
intensity nutritive ingredients, such as carbohydrates.
sweeteners
These products, which are sold to the final
consumer, may be in powder, solid (e.g.
tablets or cubes), or liquid form.
I. SALT, 1. Salt and salt Includes salt and salt substitutes used as
SPICES, SOUPS, substitutes seasoning for food.
SAUCES,
SALADS AND Iodized Salt Salt - Primarily food-grade sodium
PROTEIN chloride. Includes table salt, iodized and
Republic Act 8172
PRODUCTS fluoride iodized salt, and dendritic salt.
Salt substitute - Salt substitutes are

seasonings with reduced sodium content
intended to be used on food in place of
salt.
2. Herbs, spices, This category describes items whose use is

seasonings and intended to enhance the aroma and taste of
condiments (e.g. food.
seasoning for
instant noodles) Herbs and spices ar e usually der ived fr om Includes basil,
botanical sources, and may be dehydrated, oregano and thyme.
and either ground or whole.
Spices may also be found as blends in Includes cumin and
powder or paste form. Examples of spice caraway seeds.
blends include chilli seasoning, chilli paste,
curry paste, curry roux, and dry cures or rubs
that are applied to external surfaces of meat
or fish.
Condiments include seasonings such as Includes seasonings

meat tenderizers, onion salt, garlic salt, such as meat
Oriental seasoning mix (dashi), topping to tenderizers, onion
sprinkle on rice (furikake, containing, e.g. salt, garlic salt,
dried seaweed flakes, sesame seeds and Oriental seasoning
seasoning), and seasoning for noodles. The mix (dashi), topping
term “condiments” as used in the Food to sprinkle on rice,
Category System does not include condiment seasoning for
sauces (e.g. ketchup, mayonnaise, mustard) noodles
or relishes.
2017 | 27

I. SALT, 3. Vinegars Liquid produced from fermentation of Includes cider

SPICES, SOUPS, ethanol from a suitable source (e.g. wine, vinegar, wine
SAUCES, AO No. 134 s. cider). vinegar, malt
SALADS AND 1970 vinegar, spirit
PROTEIN vinegar, grain
PRODUCTS vinegar, raisin
vinegar, and fruit
(wine) vinegar
4. Mustards Condiment sauce prepared from ground, Includes Dijon

often defatted mustard seed that is mixed into mustard, and “hot”
a slurry with water, vinegar, salt, oil and mustard (prepared
other spices and refined. from seeds with
hulls)
5. Soups and Includes ready-to-eat soups and mixes. The Ready-to-eat soups
broths finished products may be water- (e.g. and mixes,
consommé) or milk-based (e.g. chowder). consommé and
Ethnic Food chowder
Products – Dry Mixes for soups and broths - Concentrated
base mixes for soup to be reconstituted with water and/or Includes bouillon
soups and sauces. milk, with or without addition of other powders and cubes;
PNS/BFAD optional ingredients (e.g. vegetables, meat, powdered and
01:2005 noodles). condensed soups
(e.g. mentsuyu); and
stock cubes and
powders
6. Sauces and like Includes ready-to-eat sauces, gravies and
products dressings, and mixes to be reconstituted
before consumption. The ready-to eat
products are divided into sub-categories for
emulsified and non-emulsified products,
Patis whereas the sub-category for the mixes
(AO No. 325 s. encompasses both emulsified and non-
1977) emulsified sauce mixes.
a. Mixes for sauces and gravies - Includes mixes for
Concentrated product, usually in powdered cheese sauce,
form, to be mixed with water, milk, oil or hollandaise sauce,
other liquid to prepare a and salad dressing
finished sauce or gravy. (e.g. Italian or ranch
dressing)
b. Clear sauces (fish sauce) - Includes thin, Includes oyster

non-emulsified clear sauces that may be sauce, and Thai fish
water-based. These sauces may be used as sauce (nam pla).
condiments or ingredients rather than as
finished gravy (for use e.g. on roast beef).
7. Yeast and like Includes baker’s yeast and leaven used in the Includes the Oriental
products manufacture of baked goods. products koji (rice
or wheat malted
with A. oryzae) used
in the production of
alcoholic beverages
2017 | 28

I. SALT, 8. Soybean-based Includes products that are derived from Fermented soybean
SPICES, SOUPS, seasonings and soybeans and other ingredients intended for paste and soybean
SAUCES, condiments use as seasonings and condiments. sauces
SALADS AND
PROTEIN Soy Sauce a. Fermented soybean paste (e.g. miso) - includes dou jiang
PRODUCTS
FDA Memorandum The product is made of soybeans, salt, water (China), doenjang
No. 2011-028 and other ingredients, using the process of (Republic of Korea),
fermentation. The product includes dou jiang or miso (Japan)
(China), doenjang (Republic of Korea), or
miso (Japan), which maybe used in the
preparation of soups or dressings, or as a
seasoning.
b. Soybean sauce - A liquid seasoning

obtained by fermentation of soybeans, non-
fermentation (e.g. hydrolysis) of soybeans, or
by hydrolysis of vegetable protein.
Fermented soybean sauce - A clear, non-

emulsified sauce made of soybeans, cereal,
salt and water by the fermentation process.
Non-fermented soybean sauce - which is

also known as non-brewed soybean sauce,
may be produced from vegetable proteins,
such as defatted soybeans that are acid-
hydrolyzed (e.g. with hydrochloric acid),
neutralized (e.g. with sodium carbonate),
and filtered.
Other soybean sauce - Non-emulsified

sauce made from fermented soybean sauce
and/or non-fermented soybean sauce, with
or without sugar, with or without
caramelization process.
9. Protein Includes, for example, milk protein, cereal Includes vegetable

products other protein and vegetable protein analogues or protein analogues,
than from substitutes for fu (a mixture of
soybeans, standard products, such as meat, fish or milk. gluten (vegetable
marinades protein) and flour
that is sold dried
(baked) or raw, and
is used as an
ingredient, e.g. in
miso soup) and
proteinaceous meat
and fish substitutes.
2017 | 29

J. BEVERAGES, 1. Non-alcoholic This major category is divided into the broad Includes ready-to-
excluding dairy (“soft”) beverages: categories of non-alcoholic and alcoholic drink products (e.g.
products Coffee, coffee beverages: Coffee, coffee substitutes, tea, canned), and their
substitutes, tea, herbal infusions, and other hot cereal and mixes and concentrates
herbal infusions, grain beverages
and other hot Chicory-based hot
cereal and grain beverages (postum),
beverages rice tea, mate tea, and
mixes for hot coffee
and tea beverages (e.g.
Coffee instant coffee, powder
AO No. 136-A & for hot cappuccino
beverages)
136-B s. 1985
Treated coffee beans
for the manufacture of
coffee products are
also included
2. Alcoholic The alcohol-free and low-alcoholic

beverages, counterparts are included in the same
including alcohol- category as the alcoholic beverage.
free and low-
alcoholic a. Beer and malt beverages – Alcoholic Ale, brown beer, weiss
counterparts beverages brewed from germinated barley beer, pilsner, lager
(malt), hops, yeast, and water. beer, oud bruin beer,
Obergariges
Alcoholic Einfachbier, light beer,
MC No. 13 s. 1989 table beer, malt liquor,
porter, stout, and
barleywine
Standard
Administrative
Orders (SAOs) for b. Cider and perry - Fr uit wines made Cider bouche
DISTILLED from apples (cider) and pears (perry).
SPIRITS
c. Grape wines - Alcoholic bever age Spumante, and
obtained exclusively from the partial or “cold duck” wine
Brandy complete alcoholic fermentation of fresh
SAO # 358 s. 1978 grapes, whether crushed or not, or of grape
must (juice).
Rum
SAO # 257 s. 1976 Still grape wine - Gr ape wine (white,
red, rosé, or blush, dry or sweet) that may
contain up to a maximum 0.4g/100 ml
Vodka (4000 mg/kg) carbon dioxide at 20oC.
SAO # 258 s. 1976
Sparkling and semi-sparkling grape
Whiskey wines - Gr ape wines in which
SAO # 259 s. 1976 carbonation is produced during the
fermentation process, either by bottle
Wines fermentation or closed tank fermentation.
Also includes carbonated wine whose
Standards carbon dioxide is partially or totally of
Administrative exogenous origin.
Order No. 357 s.
1978
2017 | 30

J. BEVERAGES, 2. Alcoholic Fortified grape wine, grape liquor Includes grape dessert
excluding dairy beverages, wine, and sweet grape wine - Gr ape wine
products including alcohol- wines produced either by: (i) the
free and low- fermentation of grape must (juice) of
alcoholic high sugar concentration; or (ii) by
counterparts the blending of concentrated grape
juice with wine; or (iii) the mixture of
Basi fermented must with alcohol.
PNS/BFAD d. Wines (other than grape) - Rice wine (sake), and
20:2009 Includes wines made from fruit other sparkling and still fruit
than grapes, apples and pears and from wines
Tropical Fruit other agricultural products, including
Wines grain (e.g. rice). These wines may be
PNS/FDA 30:2010 still or sparkling.
e. Mead - Alcoholic liquor made from Honey wine
Coconut fermented honey, malt and spices, or
Lambanog PNS/ just of honey.
BAFPS 47:2011
f. Distilled spirituous beverages Includes aperitifs, brandy
containing more than 15% alcohol - (distilled wine), cordials,
Includes all distilled spirituous liqueurs (including
beverages derived from grain (e.g. corn, emulsified liqueurs),
bagaceira belha (grappa from
barley, rye, wheat), tubers (e.g. potato), Portugal; bagaceira is a drink
fruit (e.g. grapes, berries) or sugar cane distilled from bagaço
that contain greater than 15% alcohol. (pressed skins, seeds and
stalks of the grapes)), eau de
vie (a brandy), gin, grappa
(Italian brandy distilled from
the residues of pressed wine),
marc (brandy distilled from
grape or apple residue), korn
(grain spirit (schnapps) of
Germany, usually derived
from rye (Roggen),
sometimes from wheat
(Weizen) or both (Getreide);
also labelled as Kornbrantt or
Kornbranttwein), mistela
(also mistelle (France) and
jeropico (South Africa);
unfermented grape juice
fortified with grape alcohol),
ouzo (Greek spirit drink
flavoured with aniseed), rum,
tsikoudia (grape marc spirit
from Crete), tsipouro (grape
marc spirit from certain
regions in Greece),
wienbrand (style of grape
brandy devised by Hugo
Asbach, Rudesheim,
Germany; literally, “burnt
wine”), cachaça (Brazilian
liquor made from fermented
distilled sugar cane juice),
tequila, whiskey, and vodka
2017 | 31

J. BEVERAGES, 2. Alcoholic bever- g. Aromatized alcoholic beverages (e.g. Aromatized wine, cider
excluding dairy ages, including beer, wine and spirituous cooler-type and perry; aperitif wines;
products alcohol-free and beverages, low-alcoholic refreshers) - americano; batidas (drinks
low-alcoholic Includes all non-standardized alcoholic made from cachaça, fruit
counterparts beverage products. Although most of juice or coconut milk and,
these products contain less than 15% optionally, sweetened
alcohol, some traditional non- condensed milk); bitter
standardized aromatized products may soda and bitter vino;
contain up to 24% alcohol. clarea (also claré or clary;
a mixture of honey, white
wine and spices; it is
closely related to hippo-
cras, which is made with
red wine); jurubeba alco-
holic drinks (beverage
alcohol product made
from the Solanum panicu-
latum plant indigenous to
the north of Brazil and
other parts of South
America); negus (sangria;
a hot drink made with port
wine, sugar, lemon and
spice); sod, saft, and
sodet; vermouth; zurra (in
Southern Spain, a sangria
made with peaches or
nectarines; also the Span-
ish term for a spiced wine
made of cold or warm
wine, sugar, lemon, or-
anges or spices); amazake
(a sweet low-alcoholic
beverages (<1% alcohol)
made from rice by koji;
mirin (a sweet alcoholic
beverage (<10% alcohol)
made from a mixture of
shoochuu (a spirituous
beverage), rice and koji);
“malternatives,” and pre-
pared cocktails (mixtures
of liquors, liqueurs, wines,
essences, fruit and plant
extracts, etc. marketed as
ready-to-drink products or
mixes). Cooler-type bev-
erages are composed of
beer, malt beverage, wine
or spirituous beverage,
fruit juice(s), and soda
water (if carbonated)
2017 | 32

K. READY-TO- 1. Snacks – potato- Includes all savoury snacks, with or without Potato chips, pop-
EAT SAVOUR- , cereal- or starch- added flavourings, but excludes unsweetened corn, pretzels, rice
IES based (from roots crackers. crackers (senbei),
and tubers, pulses flavoured crackers
and legumes), (e.g. cheese-
including chips flavoured crackers),
and crunchies bhujia (namkeen;
snack made of a
Fried Corn Snacks mixture of flours,
maize, potatoes, salt,
(Chichacorn)
dried fruit, peanuts,
PNS/BFAD spices, colours, fla-
22:2010 vours, and antioxi-
dants), and papads
(prepared from
soaked rice flour or
from black gram or
cow pea flour,
mixed with salt and
spices, and formed
into balls or flat
cakes).
2. Chicharon
3. Snacks – fish- This describes savoury crackers with fish,
based fish products or fish flavouring.
2017 | 33

MEDIUM RISK FOOD PRODUCTS
A. DAIRY 1. Condensed milk Includes all types of dairy products that are Includes products
PRODUCTS and and analogues derived from the milk of any milking animal based on skim, part-
ANALOGUES, (plain) (e.g. cow, sheep, goat, buffalo). In this skim, low-fat and
excluding (evaporated/ category, a “plain” product is one that is not whole milk, blends
products under reconstituted flavoured, nor contains fruit, vegetables or of
Fats, Oils and Fat milk) other non-dairy ingredients, nor is mixed evaporated skimmed
Emulsions with other non-dairy ingredients, unless milk and vegetable
Milk and Milk permitted by relevant standards. Analogues fat, and blends of
Definition: Products are products in which milk fat has been sweetened
Includes all types partially or wholly replaced by vegetable fats condensed skimmed
of dairy products AO No. 132 s.
or oils. milk and
that are derived 1970 vegetable fat.
from the milk of
any milking
animal (e.g. cow, 1.a. Condensed Condensed milk is obtained by partial Includes partially
sheep, milk (plain) removal of water from milk to which sugar dehydrated milk,
goat, buffalo). In may have been added. For evaporated milk, evaporated milk,
this category, a the water removal may be accomplished by sweetened
“plain” product is Milk and Milk heating. condensed milk, and
one that is not Products
khoa (cow or
flavoured, nor AO No. 132 s. 1970 buffalo milk
contains fruit, concentrated by
vegetables or boiling)
other non-dairy
ingredients, nor is
mixed with other 1.b. Beverage Milk or cream substitute consisting of a Includes condensed
non-dairy whiteners vegetable fat-water emulsion in water with milk analogues,
ingredients, unless milk protein and lactose or blends of evaporated
permitted by vegetable proteins for use in beverages such skimmed milk and
relevant as coffee and tea. Also includes the same vegetable fat and
standards. type of products in blends of sweetened
Analogues are powdered form. condensed skimmed
products in which milk and vegetable
milk fat has been fat.
partially or wholly
replaced by
vegetable fats
or oils.
2. Milk powder Milk powder and cream powder (plain): Milk Includes casein and
and cream powder products obtained by partial removal of water caseinates.
and powder from milk or cream and produced in a
analogues (plain) powdered form.
Milk and Milk

Products
AO No. 132 s. 1970
Milk and cream powder analogues: Products Includes imitation

based on a fat-water emulsion and dried for dry cream mix and
use other than as a beverage whitener (LR blends of skimmed
Letter A.1.b) milk and vegetable
fat in powdered
form.
2017 | 34

B. FROZEN 1. Non-Dairy Includes water-

DESSERTS based (e.g. based frozen
sherbet, sorbet) desserts, confections
and novelties, such
2. Edible ices – as fruit sorbet,
popsicles “Italian”-style ice,
and flavoured ice.
C. PROCESSED 1. Tomato Includes tomato

FRUITS, products catsup, tomato
VEGETABLE puree, tomato sauce,
AND EDIBLE Tomato Catsup tomato paste,
FUNGI AO No. 233 s. 1974 canned tomatoes
(including and spaghetti sauce.
mushrooms and Spaghetti Sauce
fungi, roots and and Spaghetti
tubers, pulses Sauce variants
and legumes, and PNS 247:1993
aloe vera)
SEAWEEDS,
AND NUTS AND
SEEDS 2. Frozen fruits Fruit that may or may not be blanched prior Includes frozen fruit
to freezing. The product may be frozen in a salad and frozen
Definition: juice or sugar syrup. strawberries
Includes all forms
of processing
other than peeling, 3. Canned or Fully preserved product in which fresh fruit Includes canned
cutting and bottled is cleaned and placed in cans or jars with fruit salad, and
surface treating (pasteurized) or natural juice or sugar syrup (including applesauce in jars
fresh fruits and retort pouch fruit artificially sweetened syrup) and heat-
vegetables. and vegetable sterilized or pasteurized.
preserve in juice,
syrup, brine
4. Fruit-based Includes the ready-to-eat products and mixes. Includes fruit-

desserts, gelatin This category does not include fine bakery flavoured gelatine,
(including water- wares containing fruit (MR Letter J.a), fruit- rote gruze, frutgrod,
based fruit flavoured fruit compote, nata
flavored desserts, edible ices (MR Letter B.2), or fruit- de coco, and
i.e. gels) containing frozen dairy desserts (HR Letter mitsumame
A.5). (gelatine-like dessert
of agar jelly, fruit
pieces and syrup).
5. Fermented fruit Type of pickled product produced by Includes fermented

products preservation in salt by lactic acid plums
fermentation.
6. Fruit fillings Includes the ready-to-eat products and mixes. Includes cherry pie
for pastry Includes all type of fillings excluding purees filling and raisin
(LR Letter B.6). These fillings usually filling for oatmeal
include whole fruit or fruit pieces. cookies.
2017 | 35

C. PROCESSED 7. Fermented Fermented vegetables are a type of Includes red pepper

FRUITS, vegetable products pickled product, formed by the action of paste, fermented
VEGETABLE (including lactic acid bacteria, usually in vegetable products
AND EDIBLE mushrooms and the presence of salt. (some tsukemono other
FUNGI fungi, roots and than category LR Letter
(including tubers, pulses and B.4), kimchi (fermented
mushrooms and legumes, and aloe Chinese cabbage and
fungi, roots and vera) and seaweed vegetable preparation),
tubers, pulses roducts, excluding and sauerkraut
and legumes, and fermented (fermented cabbage).
aloe vera) soybean products Excludes fermented
SEAWEEDS, MR Letter E.1 soybean products that
AND NUTS AND and E.2 are found in food
SEEDS (fermented categories MR Letter
soybeans and E.1 (fermented
Definition: fermented soybeans (e.g. natto and
Includes all forms soybean curd) and tempe)), MR Letter E.2
of processing LR Letters I.8.b. (fermented soybean
other than peeling, 1) to 3) (soybean curd), LR Letter I.8.a
cutting and sauces) (fermented soybean
surface treating paste e.g. miso), I.8b.1
fresh fruits and (fermented soybean
vegetables. sauce), and I.8b.3 (other
soybean sauce).
8. Vegetable
protein products
(canned and
frozen)
D. Cocoa products and Chocolate products including imitations and chocolate
CONFECTIONERY substitutes
Definition: a. Cocoa mixes Includes a variety of products that are Includes drinking
Includes all cocoa (powders) and used in the manufacture of other chocolate powder;
and chocolate cocoa mass/ cake chocolate products or in the preparation breakfast cocoa; cocoa
products of cocoa-based beverages. dust (fines), nibs, mass,
press cake;
chocolate liquor; cocoa
mixes (powders for
preparing the hot
beverage); cocoa-sugar
mixture; and dry mixes
for sugar-cocoa
confectionery.
b. Cocoa mixes Products that may be produced by adding Includes chocolate
(syrups) a bacterial amylase to cocoa liquor. syrup used to prepare
chocolate milk or hot
chocolate.
c. Cocoa-based Products in which cocoa is mixed with Includes cocoa butter,
spreads, including other ingredients (usually fat-based) to fillings for bonbons and
fillings prepare a spreadable paste that is used as chocolates, chocolate
a spread for bread or as a filling for fine pie filling, and nut-
bakery wares. chocolate based spreads
for bread (Nutella-type
product).
2017 | 36

D. d. Cocoa and Chocolate is produced from cocoa nibs, Includes bonbons, cocoa
CONFECTIONERY chocolate mass, press cake, powder, or liquor with or butter confectionery
products, without addition of sugar, cocoa butter, (composed of cocoa
Definition: including aroma or flavouring substances, and butter, milk solids and
Includes all cocoa “tablea”; sugar), white chocolate,
and optional ingredients (e.g. nuts). chocolate chips (e.g. for
and chocolate imitation
baking), milk chocolate,
products chocolate, cream chocolate, sweet
chocolate chocolate, bitter
substitute chocolate, enrobing
products chocolate, chocolate
covered in a sugar-based
“shell” or with coloured
Ethnic Milk- decorations, filled
Based chocolate (chocolate
Confectioneries with a texturally distinct
PNS/FDA 34:2011 center and external
coating, excluding flour
confectionery and pastry
products of category
MR Letter J.a and
chocolate with added
edible ingredients,
yema, pastillas
E. CEREAL- 1. Fermented The product is prepared from soybeans that Includes products such
BASED soybeans (e.g. have been steamed and fermented with as dou chi
PRODUCTS, natto, tempe) certain fungi or bacteria (starter). (China), natto (Japan),
derived from cereal and tempe (Indonesia).
grains, from roots
and tubers, pulses,
legumes and pith
2. Fermented The product is prepared by forming
or soft core of palm Soybean curd soybean curd into a loaf during the
tree – Soybean fermentation process.
F. PROCESSED 1. Processed meat, poultry and game products in whole or cuts

MEAT AND
MEAT 1.a. Non-heat This category describes several treatment
PRODUCTS, treated processed methods (e.g. curing, salting, drying,
INCLUDING meat, poultry and pickling) that preserve and extend the shelf
POULTRY AND game products life of meats.
GAME (cured, fermented,
chilled)
1.a.1. Cured Salted products are treated with sodium Includes bacon (cured,
(including salted) chloride. Dry cured (dry pickled) products dry-cured, immersion-
non-heat treated are prepared by rubbing salt directly on the cured, pump-cured);
processed meat, meat surface. Wet pickle cured products are side bacon; corned beef;
marinated beef; and
poultry and game prepared by submerging the meat in a brine different types of
products solution. Pump cured products are prepared Oriental pickled
by injecting brine into the meat. Curing products: miso-pickled
may also be achieved by meat (miso-zuke), koji-
addition of additives. Smoked products are pickled meat (koji-
also included here. zuke), and soy sauce-
pickled meat (shoyu-
zuke).
2017 | 37

F. PROCESSED 1. Processed meat, poultry and game products in whole or cuts

MEAT AND
MEAT 1.a. Non-heat treated processed meat, poultry and game products (cured,
PRODUCTS, fermented, chilled)
INCLUDING
POULTRY AND 1.a.2) Cured The meat cuts may be cured or salted as Includes dried salt pork,
GAME (including salted) described for category MR Letter F.1a.1, dehydrated meat,
and dried non- and then dried, or they may only stuffed loin, Iberian
heat treated be dried. Drying is achieved either in hot ham, and prosciutto-
processed meat, air or in vacuum. type ham.
poultry and game
products
1.a.3) Fermented products are a type of pickled Includes potted beef and
Fermented non- product produced by the action of lactic pickled (fermented)
heat treated acid bacteria in the presence of salt. pig’s feet.
processed meat,
poultry and game
products
2. Processed comminuted meat, poultry and game products
2.a. Non-heat This category describes several treatment

treated processed methods (e.g. curing, salting, drying,
meat, poultry and pickling) that preserve and
game products extend the shelf life of comminuted and
(cured, fermented, mechanically deboned meat products.
chilled)
2.a.1) Cured Salted products are treated with sodium Includes chorizos (spicy
(including salted) chloride. Dry cured (dry pickled) pork sausages),
non-heat treated products are prepared by rubbing salt salami-type products,
processed meat, directly on the meat surface. Wet pickle salchichon, tocino
poultry and game cured products are prepared by (fresh, cured sausage),
products submerging the meat in a brine pepperoni, and smoked
solution. Pump cured products are sausage.
prepared by injecting brine into the meat.
Curing may also be achieved by addition
of additives. Also includes smoked
products.
2.a.2) Cured The comminuted or mechanically Includes pasturmas,
(including salted) deboned products may be cured or salted dried sausages, cured
and dried non- as described for category MR Letter and dried sausages, beef
heat treated F.2.a.1, and then dried, or they may only jerky, Chinese sausages
processed meat, be dried. Drying is achieved either in hot (including traditional
poultry and game air or in vacuum. cured or smoked pork
products (jerky, sausage), and
shredded beef/ sobrasada.
pork)
2.a.3) Fermented products are a type of pickled Includes certain types of
Fermented non- product produced by the action of lactic sausages that may be
heat treated acid bacteria in the presence of salt. fermented.
processed meat,
poultry and game
products
2017 | 38

G. PROCESSED 1. Processed fish and fish products, including molluscs, crustaceans and
FISH AND FISH echinoderms
PRODUCTS,
INCLUDING 1.a. Smoked, Smoked fish are usually prepared from fresh Includes salted
dried, fermented, deep frozen or frozen fish that are dried anchovies, shrimp, and
MOLLUSCS, shad; smoked chub,
CRUSTACEANS and/or salted fish directly or after boiling, with or without
and fish products, salting, by exposing the fish to freshly- cuttlefish and octopus;
AND fish ham; dried and
ECHINODERM including generated sawdust smoke. Dried fish are salted species of the
S molluscs, prepared by exposing the fish to sunlight or Gadidae species;
crustaceans and drying directly or after boiling in a special smoked or salted fish
echinoderms installation; the fish may be salted paste and fish roe;
prior to drying. Salted fish are either rubbed cured and smoked
Dried, Salted Fish with salt or placed in a salt solution. This sablefish, shad, and
manufacturing process is different from that salmon; dried shellfish,
PNS/BFAD dried bonito
04:2006 described in food category MR Letter G.2.d (katsuobushi), and
for marinated and pickled fish. Cured fish is boiled, dried fish
prepared by salting and then smoking fish. (niboshi); bagoong,
Smoked Fish squid ball, fish ball
PNS/FDA 26:2010
2. Semi-preserved Includes products treated by methods such as
fish and fish marinating, pickling and partial cooking that
products, have a limited shelf life.
including
molluscs,
crustaceans and
echinoderms
2.a. Fish and Marinated products are manufactured by Includes
fish products, soaking the fish in vinegar or wine with or rollmops” (a type of
including without added salt and spices. They are marinated herring),
molluscs, packaged in jars or cans and have a limited sea eel
crustaceans and shelf life. Products in jelly may be (dogfish) in jelly
echinoderms – manufactured by tenderizing fish products by and fish aspic.
marinated and/or cooking or steaming, adding vinegar or wine,
in jelly salt and preservatives, and solidifying in a
jelly.
2.b. Fish and Pickled products are sometimes considered a Includes different
fish products, type of marinated product. Pickling results types of Oriental
including from the treatment of the fish with a salt and pickled products: koji-
molluscs, vinegar or alcohol (e.g. wine) solution. pickled fish (koji-
zuke), lees-pickled fish
crustaceans and (kasu-zuke), miso-
echinoderms – pickled fish
pickled and/or in (misozuke), soy sauce-
brine pickled fish (shoyu-
zuke), and vinegar-
pickled fish (su-zuke);
pickled whale meat;
and pickled herring
and sprat.
2.c. Salmon Roe is usually produced by washing, salting and Includes salted
substitutes, caviar allowing to ripen until transparent. The roe is then salmon roe (sujiko),
and other fish roe packaged in glass or other suitable containers. The processed, salted
products term “caviar” refers only to the roe of the sturgeon salmon roe (ikura),
species (e.g. beluga). Caviar substitutes are made
of roe of various sea and freshwater fish (e.g. cod cod roe, salted cod
and herring) that are roe (tarako) and
salted, spiced, dyed and may be treated with a lumpfish caviar.
preservative.
2017 | 39

G. PROCESSED 2.d. Semi- Includes fish or

FISH AND FISH preserved fish and crustacean pates and
PRODUCTS, fish products, traditional Oriental
INCLUDING including fish paste.
MOLLUSCS, molluscs,
CRUSTACEAN crustaceans and
S AND echinoderms (e.g.
ECHINODERM fish paste),
S excluding
products under
MR Letter H.2.a
to c above
H. EGG AND 1. Preserved eggs, Includes traditional

EGG including alkaline, Oriental preserved
PRODUCTS salted and canned products, such as
eggs (salted eggs, salt-cured duck eggs
century eggs) (Hueidan), and
alkaline treated
“thousand-year-old-
eggs” (pidan).
2. Egg-based Includes ready-to-eat products and products Includes custard

desserts (e.g. to be prepared from a dry mix. fillings for fine
custard) bakery wares (e.g.
pies).
I. BAKERY 1. Fine bakery wares (sweet, salty or savory) and mixes
WARES AND
BAKERY 1.a. Cakes, Cakes, cookies and pies (e.g. fruit-filled or Includes butter cake,
RELATED cookies, pies, custard types): The term “sweet cracker” or cheesecake, fruit-
PRODUCTS pastries, “sweet biscuit” used in this category refers to filled cereal bars,
doughnuts, sweet a cookie-like product that may be pound cake
rolls, scones, eaten as a dessert. (including
muffins, waffles – kasutera), moist
plain/without cake (type of
filling starchy dessert
(namagashi)),
western cakes,
moon cakes, sponge
cake, fruitfilled
pies (e.g. apple pie),
oatmeal cookies,
sugar cookies and
British
“biscuits” (cookies
or sweet crackers).
Other fine bakery products (e.g. doughnuts, Includes pancakes,

sweet rolls, scones, and muffins): Includes waffles,
products that may be eaten as a dessert or as filled sweet buns
breakfast. (anpan), Danish pastry,
wafers or cones for ice
cream, flour
confectionery, and
trifles.
1.b. Frozen
dough
2017 | 40

J. SALT, 1. Soups and Includes ready-to-eat soups and mixes. The

SPICES, SOUPS, broths finished products may be water- (e.g.
SAUCES, consommé) or milk-based (e.g. chowder).
SALADS AND
PROTEIN Ready-to-eat Water- or milk-based products consisting of Includes Water- or
PRODUCTS soups and broths, vegetable, meat or fish broth with or without milk-based products
including canned, other ingredients (e.g. vegetables, meat, consisting of
bottled and frozen noodles). vegetable, meat or
fish broth with or
without other
ingredients (e.g.
vegetables, meat,
noodles).
2. Sauces and like Includes ready-to-eat sauces, gravies and
products dressings, and mixes to be reconstituted
before consumption.
2.a. Emulsified Sauces, gravies, dressings based and dips, at Includes salad dressing
sauces and dips least in part, on a fat- or oil-in water (e.g. French, Italian,
(e.g. mayonnaise, emulsion. Greek, ranch style), fat
salad dressing, -based sandwich
spreads (e.g.
onion dips) mayonnaise with
mustard), salad cream,
Mayonnaise and fatty sauces and
snack dips (e.g. bacon
AO No. 235 s. and cheddar dip, onion
1975 dip).
2.b. Non- Include water-, coconut milk-, and milk- Includes barbecue
emulsified sauces based sauces, gravies and dressings. sauce, tomato ketchup,
(ketchup, cheese cheese sauce,
sauce, cream Worcestershire sauce,
Oriental thick
sauce, brown Worcestershire sauce
gravy) (tonkatsu sauce), chilli
sauce, sweet and sour
Banana Sauce dipping sauce, and
white (cream-based)
AO No. 123-A s. sauce (sauce consisting
1985 primarily of milk or
cream, with little
added fat (e.g. butter)
Tomato Catsup and flour, with or
AO No. 233 s. without seasoning or
1974 spices), banana sauce,
tomato catsup.
3. Salads (e.g. Includes prepared

macaroni salad, salads, milk-based
potato salad) and sandwich spreads,
sandwich spreads non-standardized
excluding cocoa- mayonnaise-like
and nut-based, sandwich spreads,
spreads under HR and dressing for
Letter B.8 (peanut coleslaw (cabbage
butter) and MR salad).
D.1.c (cocoa-based
spreads)
2017 | 41

K. BEVERAGES, 1. Non-alcoholic (“soft”) beverages

excluding dairy
products 1.a. Fruit and Fruit juice: Fruit juice is the unfermented but Includes orange
vegetable juices - fermentable liquid obtained from the edible juice, apple juice,
(fruit juice, part of sound, appropriately mature and fresh black currant juice,
vegetable juice, fruit or of fruit maintained in sound lemon juice, orange-
concentrates for condition by suitable means. mango juice and
fruit juice, coconut water.
concentrates for
vegetable juice) Vegetable juice is the liquid unfermented but Includes products
fermentable product intended for direct that may be based
Mango Beverage consumption obtained by mechanical on a single
PNS/BFAD expression, crushing, grinding, and/or vegetable (e.g.
09:2007 sieving of one or more sound fresh carrot) or blends of
vegetables or vegetables preserved vegetables (e.g.
exclusively by physical means. carrots, celery)
Citrus Beverage
PNS/BFAD Concentrates for vegetable juice: Prepared Includes carrot juice
11:2007 by the physical removal of water from concentrate.
vegetable juice. Sold in liquid, syrup and
frozen forms for the
preparation of a ready-to-drink juice by
addition of water.
1.b. Fruit and Fruit and vegetable nectars are beverages
vegetable nectars produced from purees, juices, or
(fruit nectar, concentrates of either, blended with water
vegetable nectar, and sugar, honey, syrups, and/or sweeteners.
concentrates for
fruit nectar, Fruit nectar is the unfermented but Includes pear nectar
concentrates for fermentable product obtained by adding and peach nectar.
vegetable nectar) water with or without the addition of sugar,
honey, syrups, and/or sweeteners to fruit
Mango Beverage juice, concentrated fruit juice, fruit purees or
PNS/BFAD concentrated fruit purees, or a mixture of
09:2007 those products.
Vegetable nectar: Product obtained by

adding water with or without the addition of
sugar, honey, syrups, and/or sweeteners to
vegetable juice or concentrated vegetable
juice, or a mixture of those products.
Concentrates for fruit nectar: Prepared by the Includes pear nectar

physical removal of water from fruit nectar concentrate and
or its starting materials. Sold in liquid, syrup peach nectar
and concentrate.
frozen forms for the preparation of a ready-
to-drink nectar by addition of water.
Concentrates for vegetable nectar: Prepared

by the physical removal of water from
vegetable nectar. Sold in liquid, syrup and
frozen forms for
the preparation of ready-to-drink nectars by
addition of water.
2017 | 42

K. 1.c. Water- Includes all
BEVERAGES, based flavored carbonated and non-
excluding dairy drinks, including carbonated varieties
products “sport,” “energy,” and concentrates;
or “electrolyte” products based on
drinks and fruit and vegetable
particulated juices; and coffee-,
drinks tea- and herbal-based
drinks.
1.c.1. Includes water-based flavoured drinks with Includes gaseosa
Carbonated water added carbon dioxide with nutritive, non- (water-based drinks
-based flavored nutritive and/or intense with added carbon
drinks sweeteners and other permitted food dioxide, sweetener,
additives. and flavour), and
Citrus Beverage sodas such as colas,
pepper-types, root
PNS/BFAD beer, lemon-lime, and
11:2007 citrus types, both diet/
light and regular
types. Also, includes
so-called “energy”
drinks that are
carbonated and
contain high levels of
nutrients and other
ingredients (e.g.
caffeine, taurine,
carnitine).
1.c.2. Non- Include water-based

carbonated water- flavoured drinks without
based flavored added carbon dioxide,
drinks, including fruit and vegetable juice
-based drinks (e.g.
punches and ades almond, aniseed,
coconut-based drinks,
and ginseng drink), fruit
flavoured ades (e.g.
lemonade, orangeade),
squashes (citrus-based
soft drinks), capile
groselha, lactic acid
beverage, ready-to-drink
coffee and tea drinks
with or without milk or
milk solids, and herbal-
based drinks (e.g. iced
tea, fruit-flavoured iced
tea, chilled canned
cappuccino drinks) and
“sports” drinks
containing electrolytes.
Also, includes so-called
“energy” drinks that are
non-carbonated and
contain high levels of
nutrients and other
ingredients (e.g.
caffeine, taurine,
carnitine).
2017 | 43

K. 1.c.3) Include powder, syrup, liquid and frozen Includes fountain

BEVERAGES, Concentrates concentrates for the preparation of syrups (e.g. cola
excluding dairy (liquid or solid) carbonated or non-carbonated water-based syrup), fruit syrups
products for water-based non-alcoholic beverages by addition of water for soft drinks,
flavored drinks or carbonated water. frozen or powdered
concentrate for
Mango Beverage lemonade and iced
tea mixes.
PNS/BFAD
09:2007
Citrus Beverage
PNS/BFAD
11:2007
1.d. Powdered
cocoa drink mixes
(cocoa)
L. FOOD 1. Vitamins and Includes vitamin and mineral supplements in

SUPPLEMENT/ minerals unit dose forms such as capsules, tablets,
HERBAL powders, solutions,
FOOD/ Guidelines for the etc.
HERBAL Classification of
DIETARY Vitamins and
SUPPLEMENTS Minerals as Drug
or as Food
Office Order No.
22 s. 91
2. Amino acids
M. READY-TO- Processed nuts, Includes processed

EAT including coated pili nuts
SAVOURIES nuts and nut
mixtures (with e.g.
Definition: dried fruits)
Includes all types
of savoury snack Processed Pili
foods. Nuts
(PNS/FDA
28:2010)
N. ICE PNS on Drinking Tube ice, cube,
Water AO 2017- block
0010
2017 | 44

HIGH RISK FOOD PRODUCTS
A. DAIRY 1. Milk and dairy-based drinks

PRODUCTS and
ANALOGUES, 1.a. Milk (plain) Includes plain fluid products only. Includes
excluding and buttermilk reconstituted plain milk that contains only
products under (plain) dairy ingredients.
Fats, Oils and (A.O. No. 132 s.
Fat Emulsions 1970) Milk (plain): Fluid milk obtained from
milking animals (e.g. cows, sheep, goats,
Definition: buffalo).
Includes all types
of dairy products Buttermilk (plain): Buttermilk is the nearly
that are derived milkfat-free fluid remaining from the butter-
from the milk of making process (i.e. the churning fermented
any milking or non-fermented milk and cream).
animal (e.g. cow, 1.b. Dairy-based Includes all ready-to-drink flavoured and Includes hot chocolate,
sheep, goat, drinks, acteale and/ aromatized milk-based fluid beverages and chocolate malt drinks,
buffalo). In this or fermented (e.g. their mixes, excluding mixes for cocoa strawberry-flavoured
category, a “plain” chocolate milk, (cocoa-sugar mixtures, MR Letter D.a.) yoghurt drink, lactic
product is one that acid bacteria drinks,
cocoa, eggnog, and lassi (liquid
is not flavoured, drinking yoghurt,
nor contains fruit, obtained by whipping
whey-based drinks) curd from the lactic
vegetables or acid fermentation of
other non-dairy milk, and mixing with
ingredients, nor is PNS/BFAD sugar or synthetic
mixed with other 08:2007 sweetener).
non-dairy (Fermented
ingredients, unless Milks)
permitted by
relevant standards. 2. Fermented and Includes all plain products based on skim,
Analogues are renneted milk part-skim, low-fat and whole milk.
products in which products (plain),
milk fat has been excluding dairy-
partially or wholly based drinks in
replaced by HR Letter A.1.b
vegetable fats or Codex Stan 243-
oils. 2003 (Codex
Standards for
Fermented Milks)
2.a. Fermented Includes all plain products, including fluid
milks (plain) fermented milk, acidified milk and cultured
milk.
PNS/BFAD
08:2007
(Fermented Milks)
2.a.1) Fermented Includes fluid and non-fluid plain products Includes yoghurt.
milk (plain), not
heat-treated after
fermentation
PNS/BFAD
08:2007
(Fermented
Milks)
2017 | 45

A. DAIRY 2.a.2) Fermented Products similar to that in HR Letter

PRODUCTS and milks (plain), heat- A.2.a.2), except that they have been heat-
ANALOGUES, treated after treated (e.g. sterilized or pasteurized) after
excluding fermentation fermentation.
products under PNS/BFAD
Fats, Oils and 08:2007
Fat Emulsions (Fermented
Milks)
Definition:
2.b. Renneted milk Plain, coagulated milk produced by the Includes curdled
Includes all types
(plain) action of milk coagulating enzymes. milk.
of dairy products
that are derived
3. Cream (plain) Cream is a fluid dairy product, relatively high Includes all plain
from the milk of
and the likes in fat content in comparison to milk. fluid, semi-fluid and
any milking (cream analogs) semi-solid cream
animal (e.g. cow,
(A.O. No. 132 s. and cream analogue
sheep, goat,
1970) products.
buffalo). In this
category, a “plain” 3.a. Pasteurized Cream subjected to pasteurization by Includes milk
product is one that cream (plain) appropriate heat treatment or made from cream and “half-
is not flavoured, pasteurized milk. and-half.”
nor contains fruit,
vegetables or 3.b. Sterilized and Includes every cream, regardless of fat Includes whipping
other non-dairy UHT creams, content, which has undergone a higher heat- cream, heavy cream,
ingredients, nor is whipping and treatment than pasteurization. Also includes whipped pasteurized
mixed with other whipped creams, pasteurized creams with a reduced fat cream, and whipped
non-dairy and reduced fat content, as well as every cream intended for cream-type dairy
ingredients, unless creams (plain) whipping or being whipped. toppings and
permitted by (A.O. No. 132 s. fillings.
relevant standards. 1970)
Analogues are
products in which 3.c. Clotted cream Thickened, viscous cream formed from the Includes sour cream
milk fat has been (plain) action of milk coagulating enzymes. (cream subjected to
partially or wholly lactic acid
replaced by fermentation
vegetable fats or achieved as
oils. described for
buttermilk (HR
Letter A.1.a).
3.d. Cream Cream substitute consisting of a vegetable fat Includes instant
analogues -water emulsion in liquid or powdered form whipped cream
for use other than as a beverage whitener toppings and sour
(MR Letter A.1.b) cream substitutes.
4. Cheese and Cheese and cheese analogues are products
analogs that have water and fat included within a
coagulated milk protein structure.
(A.O. No. 200-A s.
1973)
4.a. Unripened Unripened cheese, including fresh cheese, is Includes cottage
cheese ready for consumption soon after cheese (a soft,
manufacture. unripened, coagulated
curd cheese), creamed
cottage cheese (cottage
cheese covered with a
creaming mixture),
2017 | 46

A. DAIRY 4.a. Unripened Unripened cheese, including fresh cheese, is cream cheese
PRODUCTS and cheese ready for consumption soon after (rahmfrischkase, an
ANALOGUES, manufacture. uncured, soft
excluding spreadable cheese)
mozzarella and
products under scamorza cheeses and
Fats, Oils and paneer (milk protein
Fat Emulsions coagulated by the
addition of citric acid
Definition: from lemon or lime
juice or of lactic acid
Includes all types from whey, that is
of dairy products strained into a solid
that are derived mass, and is used in
from the milk of vegetarian versions of,
any milking e.g. hamburgers).
animal (e.g. cow, Includes the whole
unripened cheese and
sheep, goat, unripened cheese rind
buffalo). In this (for those unripened
category, a cheeses with a “skin”
“plain” product is such as mozzarella).
one that is not Most products are
flavoured, nor plain, however, some,
contains fruit, such as cottage cheese
vegetables or and cream cheese, may
be flavoured or
other non-dairy contain ingredients
ingredients, nor is such as fruit,
mixed with other vegetables or meat.
non-dairy
ingredients,
unless permitted 4.b. Ripened cheese Ripened cheese is not ready for consumption Includes ripened
by relevant soon after manufacture, but is held under cheese that may be
standards. such time and temperature conditions so as soft (e.g.
Analogues are to allow the necessary biochemical and camembert), firm
products in which physical changes that characterize the (e.g. edam, gouda),
milk fat has been specific cheese. Includes cheese in brine, hard (e.g. cheddar),
partially or which is a ripened semi-hard to soft cheese, or extra-hard.
wholly replaced white to yellowish in colour with a compact
by vegetable fats texture, and without actual rind that has been
or oils. preserved in brine until presented to the
consumer.
4.b.1) Ripened Refers to ripened (including mould-ripened) Includes blue
cheese, includes cheese, including rind, or any part thereof, cheese, brie, gouda,
rind such as cut, shredded, grated or sliced acteal, hard grating
cheese. cheese, and Swiss
cheese.
4.b.2) Rind of The rind of the cheese is the exterior portion
ripened cheese of the cheese mass that initially has the same
composition as the interior portion of the
cheese, but which may dry after brining and
ripening.
4.b.3) Cheese Dehydrated product prepared from a variety Includes spray-dried
powder (for or processed cheese. cheese.
reconstitution; e.g.
for cheese sauces)
2017 | 47

A. DAIRY 4.c. Whey cheese A solid or semi-solid product obtained by Includes the whole
PRODUCTS and concentration of whey with or without the cheese and the rind
ANALOGUES, addition of milk, cream or other materials of of the cheese.
excluding milk origin, and moulding of the
products under concentrated product.
Fats, Oils and
Fat Emulsions 4.d. Processed Product with a very long shelf life obtained
cheese by melting and emulsifying cheese. Includes
products manufactured by heating and
Definition: emulsifying mixtures of cheese, milkfat, milk
Includes all types protein, milk powder, and water in different
of dairy products amounts. Products may contain other added
that are derived ingredients, such as aromas, seasonings and
from the milk of fruit, vegetables and/or meat. Product may be
any milking spreadable or cut into slices and pieces. The
animal (e.g. cow, term “processed” does not mean cutting,
sheep, goat, grating, shredding, etc. of cheese.
buffalo). In this
category, a “plain”
product is one that 4.d.1) Plain Processed cheese product that does not Includes American
is not flavoured, processed cheese contain added flavours, seasonings, fruit, cheese, requeson.
nor contains fruit, vegetables and/or meat.
vegetables or
other non-dairy 4.d.2) Flavored Processed cheese product that contains added Includes actealed
ingredients, nor is processed cheese, flavours, seasonings, fruit, vegetables and/or cheese spread with
mixed with other including those meat. vegetables, pepper
non-dairy containing fruits, jack cheese, cheddar
ingredients, unless vegetables, meat, cheese spread with
permitted by etc wine, and cheese
relevant standards. balls (formed
Analogues are processed cheese
products in which coated in nuts, herbs
milk fat has been or spices).
partially or wholly
replaced by 4.e. Cheese Products that look like cheese, but in which Includes imitation
vegetable fats or analogues milkfat has been partly or completely cheese, imitation
oils. replaced by other fats. cheese mixes, and
imitation cheese
powders.
4.f. Whey protein Product containing the protein extracted from Includes ricotta
cheese the whey component of milk. These products cheese.
are principally made by coagulation of whey
proteins.
5. Dairy-based Includes ready-to-eat flavoured dairy dessert Includes flavoured

desserts (e.g. products and dessert mixes. Includes frozen yoghurt (a milk
pudding, fruit or dairy confections and novelties, and dairy- product obtained by
acteale yoghurt) based fillings. fermentation of milk
and milk products to
which flavours and
ingredients (e.g.
fruit, cocoa, coffee)
have been added)
that may or may not
be heat-treated after
fermentation.
2017 | 48

A. DAIRY 5. Dairy-based Also includes ice cream
PRODUCTS and desserts (e.g. (frozen dessert that may
ANALOGUES, pudding, fruit or contain whole milk, skim
excluding acteale yoghurt) milk products, cream or
butter, sugar, vegetable oil,
products under egg products, and fruit,
Fats, Oils and cocoa, or coffee), ice milk
Fat Emulsions (product similar to ice
cream with reduced whole
Definition: or skim milk content, or
made with nonfat milk),
Includes all types jellied milk, frozen
of dairy products flavoured yoghurt, junket
that are derived (sweet custard-like dessert
from the milk of made from flavoured milk
any milking set with rennet), dulce de
animal (e.g. cow, leche (cooked milk with
sugar and added ingredients
sheep, goat, such as coconut or
buffalo). In this chocolate),butterscotch
category, a “plain” pudding and chocolate
product is one that mousse. Includes traditional
is not flavoured, milk-based sweets prepared
nor contains fruit, from milk concentrated
vegetables or partially, from khoa (cow or
other non-dairy buffalo milk concentrated
by boiling), or chhena (cow
ingredients, nor is or buffalo milk, heat
mixed with other coagulated aided by acids
non-dairy like citric acid, lactic acid,
ingredients, unless malic acid, etc), sugar or
permitted by synthetic sweetener, and
relevant standards. other ingredients (e.g.
Analogues are maida (refined wheat flour),
products in which flavours and colours (e.g.
peda, burfee, milk cake,
milk fat has been gulab jamun, rasgulla,
partially or wholly rasmalai, basundi).
replaced by
vegetable fats or
oils.
6. Whey and whey Includes a variety of whey-based

products, products in liquid and powdered forms.
excluding whey
cheeses
6.a. Liquid whey Whey is the fluid separated from the
and whey product curd after coagulation of milk, cream,
skimmed milk or buttermilk with milk
coagulating enzymes during the
manufacture of cheese, casein or similar
products. Acid whey is obtained after the
coagulation of milk, cream, skimmed
milk or buttermilk, mainly with acids of
the type used for the manufacture of
fresh cheese.
6.b. Dried whey Whey powders are prepared by spray- or
and whey roller-drying whey or acid whey from
products which the major portion of the milkfat
has been removed.
2017 | 49

A. DAIRY 7. Milk for

PRODUCTS and manufacture
ANALOGUES,
excluding 8. Dairy-based
products under frozen desserts
Fats, Oils and (e.g. ice cream)
B. PROCESSED 1. Dried Fruits Products in which the natural water content Includes dried
FRUITS, and vegetable – has been reduced below that critical for potato flakes and
VEGETABLES plain/ sun-dried growth for microorganisms without affecting dried lentil.
and EDIBLE (including the important nutrients. The product may or Examples of
FUNGI mushrooms and may not be intended for rehydration prior to Oriental dried
(including fungi, roots and consumption. Includes vegetable powders products include:
mushrooms and tubers, pulses and that are obtained from drying the juice, such dried sea tangle
fungi, roots and legumes, and aloe as tomato powder and beet powder. (kelp; kombu), dried
tubers, pulses vera) seaweeds, sea tangle with
and legumes, and and nuts and seeds seasoning
aloe vera) (shiokombu), dried
seaweeds, and seaweed (tororo-
nuts and seeds kombu), dried gourd
strips (kampyo),
PNS/FDA dried laver (nori),
28:2010 and dried
(Processed Pili laminariales
Nut Products) (wakame).
PNS/BFAD 2. Vegetable Products prepared by treating raw vegetables Includes pickled

cabbage, pickled
15:2007 (Dried (including with salt solution excluding fermented
cucumber, olives,
mushrooms and soybean products.
Mango) pickled onions,
fungi, roots and
mushrooms in oil,
tubers, pulses and marinated artichoke
PNS/BFAD legumes, and aloe hearts, achar, and
16:2007 (Dried vera), seaweed, piccalilli.
Tropical Fruits) and nut and seed – Examples of Oriental-
purees, spreads style pickled
(e.g. peanut vegetables include:
butter) tsukemono such as rice
bran pickled
vegetables (nuka-
zuke), koji-pickled
vegetables (koji-zuke),
sake lees-pickled
vegetables (kasu-
zuke), miso-pickled
vegetables (miso-
zuke), soybean sauce-
pickled vegetables
(shoyu-zuke), vinegar-
pickled vegetables
(suzuke) and brine-
pickled vegetables
(shio-zuke). Other
examples include:
pickled ginger, pickled
garlic, and chilli
pickles.
2017 | 50

C. CONFEC- Chocolate with Masareal (Sugar,
TIONERY nuts nuts, milk)
D. BAKERY 1. Fine bakery
WARES AND products with
BAKERY RE- fillings: meat,
LATED PROD- milk, poultry,
UCTS cream, other
perishable foods;
icings; and coat-
ings
2. Cookies with
nuts
E. PROCESSED 1. Processed meat, poultry and game products in whole or cuts
MEAT AND
MEAT PROD- 1.a. Heat-treated Includes cooked (including cured and Includes cured,
UCTS, INCLUD- processed meat, cooked, and dried and cooked), heat-treated cooked ham; cured,
ING POULTRY poultry and game (including sterilized) and canned meat cuts. cooked pork shoul-
AND GAME products (canned) der; canned chicken
meat; and meat piec-
es boiled in soy
sauce (tsukudani).
A.O. No. 154 s.
1971 (Meat and 1.b. Frozen pro- Includes raw and cooked meat cuts that have Includes whole
Meat Products) cessed meat, poul- been frozen. chickens, frozen
try and game chicken parts, and
PNS 891:1993 products frozen beef steaks.
UDC (Shelf- (marinated pork/
stable, Chilled beef/ chicken
cuts)
and Frozen
Corned 2. Processed comminuted meat, poultry and game products
Beef)
2.a. Heat-treated Includes cooked (including cured and Includes pre-grilled
processed meat, cooked, and dried and cooked), heat-treated beef patties; foie gras
poultry and game (including sterilized) and canned comminut- and pates; brawn and
products (canned) ed products. head cheese; cooked,
cured chopped meat;
chopped meat boiled in
soy sauce (tsukudani);
canned corned beef;
luncheon meats; meat
pastes; cooked meat
patties; cooked salami-
type products; cooked
meatballs; saucises de
actealed; breakfast
sausages; brown-and-
serve sausages; and
terrines (a cooked
chopped meat mix-
ture).
2.b. Frozen pro- Includes raw, partially cooked and fully Includes frozen
cessed meat, poul- cooked comminuted or mechanically hamburger patties;
try and game deboned meat products that have been fro- frozen breaded or
products (nuggets, zen. battered chicken
patties, dump- fingers.
lings, salami,
meat loaf, hotdog)
2017 | 51

F. PROCESSED 1. Processed fish and fish products, including molluscs, crustaceans and
FISH AND FISH echinoderms
PRODUCTS,
INCLUDING 1.a. Frozen fish, Fresh, including partially cooked, fish Includes frozen or
MOLLUSCS, fish fillets and fish subjected to freezing or quick-freezing at sea deep frozen clams,
CRUSTACEANS products, including and on land for further processing. cod fillets, crab,
AND molluscs, finfish, haddock,
ECHINODERM crustaceans and hake, lobster,
S echinoderms minced fish, prawns
and shrimp; frozen
fish roe; frozen
surimi; and frozen
whale meat.
1.b. Frozen battered Uncooked product prepared from fish or fish Includes frozen raw
fish, fish fillets and portions, with dressing in eggs and bread breaded or batter-
fish products, crumbs or batter. coated shrimp; and
including molluscs, frozen or quick-
crustaceans and frozen breaded or
echinoderms; battercoated fish
including value fillets, fish portions
added products and fish sticks (fish
(battered, fingers).
marinated, smoked,
spiced, fish and
squid balls
preparations)
1.c. Frozen minced Uncooked product prepared from minced fish

and creamed fish pieces in cream-type sauce.
products, including
molluscs,
crustaceans and
echinoderms
1.d. Cooked and/or Includes all ready-to-eat cooked products as
fried fish and fish described in the sub-categories.
products, including
molluscs,
crustaceans and
echinoderms
1.d.1) Cooked fish Cooked products include steamed, boiled or Includes fish
and fish products any other cooking method except frying (see sausage; cooked fish
HR Letter F.1.d.3). The fish may be whole, products boiled
Smoked Fish – in portions or comminuted. down in soy sauce
PNS/FDA 26:2010 (tsukudani); cooked
surimi product
(kamaboko); crab-
flavoured cooked
kamaboko product
(kanikama); cooked
fish roe; cooked
surimi; cooked, tube
-shaped surimi
product (chikuwa);
and cooked fish and
lobster paste (surimi
-like products.
2017 | 52

F. PROCESSED 1. Processed fish and fish products, including molluscs, crustaceans and echino-
FISH AND FISH derms
PRODUCTS,
INCLUDING 1.d.2) Cooked mol- Cooked products include steamed, boiled or Includes cooked
MOLLUSCS, luscs, crustaceans any other cooking method except frying see crangon crangon
CRUSTACEANS and echinoderms HR Letter F.1.d.3). and crangon vulgar-
AND ECHINO- is (brown shrimp;
DERMS cooked shrimp,
clams and crabs.
1.d.3) Fried fish Ready-to-eat products prepared from fish or Includes ready-to-
and fish products, fish portions, with or without further dressing eat fried surimi,
including mol- in eggs and bread crumbs or batter, that are fried calamari, and
luscs, crustaceans fried, baked, roasted or barbecued, and then fried soft-shell
and echinoderms packaged or canned with or without sauce or crabs.
oil.
2. Fully preserved, Products with extended shelf life, manufac- Includes canned
including canned tured by pasteurizing or steam retorting and tuna, clams, crab,
or fermented fish packaging in vacuum-sealed air-tight con- fish roe and sar-
and fish products, tainers to ensure sterility. Products may be dines; gefilte fish
including mol- packed in their own juice or in added oil or balls; and surimi
luscs, crustaceans sauce. (heat-pasteurized).
and echinoderms
PNS/BFAD
06:2006 ICS
67.120.30
(Thermally Pro-
cessed Fish Prod-
ucts)
PNS/FDA 36:2014
(Salt Fermented
Fish and Shrimps
[Bagoong])
G. EGG AND a. Liquid egg The purified whole egg, egg yolk or egg
EGG PRODUCTS products white is pasteurized and chemically pre-
served (e.g. by addition of salt).
b. Frozen egg The purified whole egg, egg yolk or egg Includes frozen
products white is pasteurized and frozen. eggs, frozen egg
whites, frozen egg
yolks
c. Dried and/or Sugars are removed from the purified whole Includes dried eggs,
heat coagulated egg, egg yolk or egg white, which is then dried egg whites,
egg products pasteurized and dried. dried egg yolks
2017 | 53

H. 1. Infant formula, Infant formulae: A human milk substitute for
FOODSTUFFS follow-on formula infants (aged no more than 12 months) that is
INTENDED and formula for specifically formulated to provide the sole
FOR special medical source of nutrition during the first months of
PARTICULAR purposes for life up to the introduction of appropriate
NUTRITIONAL infants complementary feeding. Product is in a liquid
USES CAC/GL 10-1979 form, either as a ready-to-eat product, or is
(Advisory List of reconstituted from a powder.
Nutrient Products, other than those under formulae for
Compounds for Use special medical purposes intended for infants,
in Foods for Special may be, actealed protein and/or amino acid-
Dietary Uses based,or milk-based.
Intended for Infants
and Young
Children)
E.O 51 (Milk Code)
D.C. 2008-0006
(Amendments to
Department
Circular No. 2007-
0276 dated 07
December 2007,
Re: Guidelines for
the Labeling of
Breastmilk
substitutes, infant
formula, other
related products,
foods and
beverages, and
other related
products within the
scope of E.O. 51,
otherwise known as
the “Milk Code”,
and to Department
Circular No. 2007-
272 dated
December 2007,
Re: Containers and
Labels of Milk
Products within the
Scope of EO 51
otherwise Known
Codex Stan 156- Follow-up formulae:

1987 (Codex Food intended for use as a liquid part of the
Standard for Follow complementary feeding of infants (aged at least 6
-Up Formula) months) and for young children (aged 1-3 years).
They may be ready-to-eat or in a powdered form to
be reconstituted with water. Products, other than
those under formulae for special medical purposes
intended for infants, may be soy based hydrolysed
protein and/or amino acid-based, or milk-based.
2017 | 54

H. Codex Stan 72- Formulae for special medical purposes

FOODSTUFFS 1981 (Standard intended for infants:
INTENDED for Infant Foods for special dietary use that are
FOR Formulas for specially processed or formulated and
PARTICULAR Special Medical presented for the dietary management of
NUTRITIONAL Purposes Intended infants and may be used only under medical
USES for Infants) supervision. They are intended for the
exclusive or partial feeding of infants with
limited or impaired capacity to take, digest,
absorb or metabolize ordinary infant
formulae or certain nutrients contained
therein, or who have other special medically
determined nutrient requirement, whose
dietary management cannot be achieved only
by modification of the normal diet, by other
foods for special dietary uses, or by a
combination of the two.
2. Complementary Foods that are intended for infants 6 months Includes cereal-,
foods for infants and of age and older, and for progressive fruit, vegetable-, and
young children adaptation of infants and children to ordinary meatbased “baby
food. Products may be ready-to-eat or in foods” for infants,
Codex Stan 73-1981 powder form to be reconstituted with water, “toddler foods,” and
(Codex Standard for milk, or other suitable liquid. “junior foods”;
Canned Baby Foods) acteal flour, biscuits
and rusks for
Codex Stan 074-1981, children.
Rev. 1-2006 (Codex
Standard for
Processed Cereal-
Based Foods for
Infants and Young
Children)
CAC/GL 8-1991
(Guidelines on
Formulated
Complementary
Foods for Older
Infants and Young
Children)
3.Dietetic foods Foods for special dietary use that are

intended for specially processed or formulated and
special medical presented for the dietary management of
purposes patients and may be used only under medical
(excluding supervision. They are intended for the
products under exclusive or partial feeding of patients with
HR Letter H.1) limited or impaired capacity to take, digest,
absorb or metabolize ordinary foods or
Codex Stan 180- certain nutrients contained therein, or who
1991 (Codex have other special medically-determined
Standard for nutrient requirement, whose dietary
Labelling of and management cannot be achieved only by
Claims for Foods modification of the normal diet, by other
Special Medical foods for special dietary uses, or by a
Purposes) combination of the two.
2017 | 55

H. 4.Dietetic formula Formula foods that when presented as “ready Includes products
FOODSTUFFS for slimming -to-eat” or when prepared in conformity with with reduced caloric
INTENDED purposes and the directions for use are specifically content such as
FOR weight reduction presented as replacements for all or part of those that are low in
PARTICULAR the total daily diet. sugar and/or fat,
NUTRITIONAL Codex Stan 203- sugar- or fat-free, or
USES 1995 (Codex contain sugar and/
Standard for or fat-substitutes.
Formula Foods for
Use in Very Low
Energy Diets for
Weight Reduction)
Codex Stan 181-

1991 (Standard for
Formula Foods for
Use in Weight
Control Diets
5.Dietetic foods Products of high nutritional content, in liquid

(e.g. or solid form (e.g. protein bars), to be used
supplementary by individuals as part of a balanced diet to
foods for dietary provide supplemental nutrition. Products are
use) excluding not intended to be used for purposes of
products under weight loss or as part of a medical regimen.
HR Letter H.1 to 4
and Letter I, Food
supplements)
Codex Stan 203-

1995 (Codex
Standard for
Formula Foods for
Use in Very Low
Energy Diets for
Weight Reduction)
Codex Stan 181-

1991
6.Weaning foods for
infants and growing
children
Codex Stan 074-1981,

Rev. 1-2006 (Codex
Standard for
Processed Cereal-
Based Foods for
Infants and Young
Children)
CAC/GL 8-1991
(Guidelines on
Formulated
Complementary
Foods for Older
Infants and Young
Children)
2017 | 56

H. 7.Dietetic foods Foods for special dietary use that are

FOODSTUFFS for special medical specially processed or formulated and
INTENDED purpose presented for the dietary management of
FOR patients and may be used only under medical
PARTICULAR Codex Stan 180- supervision. They are intended for the
NUTRITIONAL 1991 (Codex exclusive or partial feeding of patients with
USES Standard for limited or impaired capacity to take, digest,
Labelling of and absorb or metabolize ordinary foods or
Claims for Foods certain nutrients contained therein, or who
Special Medical have other special medically-determined
Purposes) nutrient requirement, whose dietary
management cannot be achieved only by
Codex Stan 146- modification of the normal diet, by other
1995 (General foods for special dietary uses, or by a
Standard for the combination of the two.
Labelling of and
Claims for
Prepackaged Foods
for Special Dietary
Uses)
8.Dietetic formulas
for weight control
Codex Stan 203-1995

(Codex Standard for
Formula Foods for
Use in Very Low
Energy Diets for
Weight Reduction)
Codex Stan 181-1991

(Standard for Formula
Foods for Use in
Weight Control Diets)
I. BOTTLED Bottled Water means water that is placed in a Includes drinking

WATER sealed container or package and is offered for water, natural water,
sale for human consumption as drinking artesian water, well
A.O. 18-A s. 1993 water, spring water,
water. mineral water, purified
water, carbonated or
sparkling water, and
fluorinated water.
J. FOOD 1. Herbs and

SUPPLEMENT/ botanicals
HERBAL
FOOD/
HERBAL 2. Products with
DIETARY other nutritional
SUPPLEMENTS substances
Regulations:
The Adopted
Negative List of
Active Ingredients
(Animal or Plant)
for Health
2017 | 57

J. FOOD
SUPPLEMENT/
HERBAL FOOD/
HERBAL
DIETARY
SUPPLEMENTS
The Adopted
Negative List of
Active Ingredients
(Animal or Plant)
for Traditional
Medicines
ASEAN GL
Minimising Risk of
Transmission TSE
TMHS V1.0
(1Oct14)
ASEAN GP for the

Use of Additives &
Excipients in
TMHS V2.0
(1Oct14)
ANNEX III
ASEAN GL on
Limits of
Contaminations
TMHS V1.0
(13Nov14) (1)
B.C. No. 02 s. 1999

(Additional
Labelling
Requirement for
Food Supplements)
B.C. No. 16 s. 2004

(Guidelines on
Probiotics)
B.C. No. 17 s. 2004

(Taheebo/Pau
d’arco/Lapacho)
Pharm'l Excipient
6th
PNS/BAFPS
22:2004 (Virgin
Coconut Oil
2015 Philippine
Dietary Reference
Intake
2017 | 58

J. FOOD
SUPPLEMENT/
HERBAL
FOOD/
HERBAL
DIETARY
SUPPLEMENTS
PDR For Herbal

Medicines 4th Ed
Office Order
No.22 s.1991
(Guidelines for
the Classification
of Vitamins and
Minerals as Drug
or as Food)
K. NOVEL / New in the

NEW international or
INNOVATIONS local market
in FOOD
2017 | 59

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CFRR Electronic Registration User Manual

Risk Classification of Food Products

Risk Classification of Food Products

Lard is fat r ender ed fr om the fatty tissue

Edible tallow (dr ipping) is pr oduced by

Fish oils ar e der ived fr om suitable sour ces

Risk Classification of Food Products

6. Fat-based Includes fat-based counterparts of dairy- Ice cream-like

Risk Classification of Food Products

Purple Yam (Ube) Includes dietetic counterparts made with non

Risk Classification of Food Products

Risk Classification of Food Products

Risk Classification of Food Products

C. 3. Decorations Includes ready-to-eat icings and frostings for

Sweet sauces and toppings include

D. CEREAL- 1. Flours, starches The basic milled products of cereal grains,

2. Breakfast Includes all ready-to-eat, instant, and regular Includes granola-

Risk Classification of Food Products

Risk Classification of Food Products

Soybean curd (tofu) - Soybean curd is prepared

Semi-dehydrated soybean curd - Soybean curd

Thick gravy-stewed semi- dehydrated

Deep fried semi-dehydrated soybean curd -

Risk Classification of Food Products

D. CEREAL- 7. Soybean Semi-dehydrated soybean curd, other Miso sauce

Crackers, excluding sweet crackers – The Includes soda

Other ordinary bakery products - Includes Bagels, pita, English

Risk Classification of Food Products

Mixes for bread and ordinary bakery Includes French

2. Fine bakery Includes sub-categories for ready-to-eat

G. 1. Refined and Nutritive sweeteners, such as fully or (e.g. hard or soft

Powdered sugar, powdered dextrose -

Risk Classification of Food Products

Dried glucose syrup used to

Plantation or mill white sugar - Pur ified

2. Brown sugar Includes large-grain, brown or yellow lump Demerara sugar

Risk Classification of Food Products

G. 5. Honey Honey is the natur al sweet substance Includes wildflower

Salt substitute - Salt substitutes are

2. Herbs, spices, This category describes items whose use is

Condiments include seasonings such as Includes seasonings

Risk Classification of Food Products

I. SALT, 3. Vinegars Liquid produced from fermentation of Includes cider

4. Mustards Condiment sauce prepared from ground, Includes Dijon

b. Clear sauces (fish sauce) - Includes thin, Includes oyster

Risk Classification of Food Products

b. Soybean sauce - A liquid seasoning

Fermented soybean sauce - A clear, non-

Non-fermented soybean sauce - which is

Other soybean sauce - Non-emulsified

9. Protein Includes, for example, milk protein, cereal Includes vegetable

Risk Classification of Food Products

2. Alcoholic The alcohol-free and low-alcoholic

Risk Classification of Food Products

Risk Classification of Food Products

Risk Classification of Food Products

Risk Classification of Food Products

Milk and Milk