THE LAWS AND

AGENCIES RELATING TO
FOOD SAFETY AND
SANITATION
INTERNATIONAL LAWS
Acts & regulations applicable to the food industry
are concerned with:
• production\sale of injurious, unsafe, unfit or
substandard food;
• contamination of food;
• sanitaton of food premises, equipment &
personnel;
• food safety practices, including temp. control &
treatment;
• control of food poisoning & food-borne disease;
and
• composition & labelling of food
Occupational Safety and Health
Act (OSHA)

• health and safety of employees and

members of the public
• safe systems of work must be devised
and supervision and training given to all
staff
• employees must ensure that their acts
do not adversely affect other persons
EMPLOYEE'S RIGHT-TO-
KNOW ACT

• legal framework
• hazardous substances
• -Occupational Safety & Health
Administration
-DOH
-Department of Sanitation
-Department of Labor
SANITATION CODE OF THE
PHILIPPINES
Chapter III of P.D 856 b.) every sanitary
food Establishment permit shall be posted
in a conspicuous place
Section 14. Sanitary
of the establishments
Permit
a.) c.) fees payable on
application for
permits and upon
their issuances,
renewal and noting of
such certificates
d.) noting of permit
e.) record of permit certificates
f.) -name and address
-wash-hand basin and all hand-washing
facilities
-wash-hand basin
Section 18. Use of
Food-Service Spaces
a.)
b.)
c.) d.) Persons not directly
connected with food
preparation & serving
shall not be allowed
to stay in food-
serving spaces

e.) foods in storage must not

be handled by anyone other
than the preparation &
serving staff
Section 19. Food
handlers
a.) b.)
Section 20. Vermin b.)
Control
vermin - group of
insects or animals

a.)
c.) vermin-abatement e.) vermin control in
program shall be public places shall be
maintained in the the responsibility of
establishment by their the provincial, city or
owners, operators or municipality
administrators. governments w\c
have jurisdiction over
d.) them.

f.) LOCAL HEALTH

AUTHORITY
Section 21. Toilet and
Washing Facilities c.)
a.)

b.) toilet rooms shall not

open directly into spaces
where food is prepared,
stored and served
d.)
Section 22. Disposal of Refuse
Section 23. Equipment and Utensils

a.) they shall be designed, fabricated and

installed so that cleaning is easy and they do
not pose health hazards
b.)
• c.) surfaces that come d.)
into contact w\
food\drinks shall be
constructed of
materials that are
impervious, corrosions-
resistant, non-toxic,
easily cleanable,
durable and resistant
to chipping
Section 24. Washing of Utensils
• scraped and pre-rinsed
• thoroughly cleansed in warm water at 120 F
• if running water is not used, the wash-water
shall be changed frequently
Section 25. Electricidal
Treatment

• immersion for at least half a minute

(hot water-170F)
• immersion for at least 1min (lukewarm
chlorine solution-30ppm)
• exposure in steam cabinet (170F-
15mins) (200F-5mins)
• exposure in an oven or hot air cabinet
(180F-20mins)
Section 26. Handling of Washed
Utensils
Section 27. Storage of Washed
Utensils
• stored in a clean and dry place
•

• racks, trays and shelves shall be made of materials

that are impervious, corrosion-resistant, non toxic,
smooth, durable and resistant to chipping
• racks, trays and shelves shall be made of
materials that are impervious, corrosion-
resistant, non toxic, smooth, durable and
resistant to chipping
• drawers shall be made of the same materials
and kept clean
Section 28. Dry Storage of Non-
Perishable Foods
• the recomended temp. range for dry stores is
50-60 C except where dry foods for
immediate use are stored in the preparation
and servicing spaces
Section 29. Refrigerated Storage of
Perishable Foods

• shall be kept at or below 45F

• extended periods(40F)
• fruits & vegetables
• -frozen foods: not more than
10F
-meat and fish: 32-38F
-milk & milk products: 40-45F
-fruits & vegetables: 44-50F
Section 30. Food-Servicing
Operations
a.)
b.) surface of containers
d.)
and utensils w\c come in
contact with food and
drink shall not be handled
c.)
e.) spoons, spatulas, dippers and scoops used
intermittently for dispensing frozen
desserts shall be kept in running water
maintained at 170F
 REGULATORY AGENCY
• BFAD
• The ff. are the routine functions of BFAD
related to food:
-inspection & licensing
-evaluation & registration
-market monitoring
-lab. analysis
-evaluation & monitoring
-public assistance & information
-legal functions
-adminitrative functions
-special functions
Philippine Food Processing
Industry
• BFAD
• Four Strategies
-licensing and inspection of food
establishments
-product registration
-monitoring of trade outlets
-monitoring of product advertisementsand
process
Control Measures to Address Safety and
Quality in the Processed Food Industry

1. Hygienic Safety Manufacturing

Practices(GMP)
• basic requirement by BFAD
*bldg & grounds
*equipment & other facilities
*sanitary facilities & control
*sanitary operations
*processes & control
*personnel
2. HACCP
• system of food safety control
• increasingly important for all food
businesses
• minimum system of quality control of
raw materials & manufacturing
technologies
• JMC
3.) Safety and Quality Standards
• BFAD
• Codex and US CFR
*Codex Alimentarius Commission
*Sanitary and Phytosanitary