I.

INTRODUCTION

Food safety has been gaining increased attention lately due to the following:

• Increasing number of food-borne illnesses worldwide

• Factors such as globalization, production efficiency techniques and the high level
of uncertainty surrounding existing and emerging food-borne risks
• Public interest in microbial food safety and dietary concerns
It is important to note that the food safety affects one country’s security, economy and
political stability. Food quality on the other hand is also importance issue. Quality makes a
product what it is.

II. The Philippine Food Processing Industry

The food processing industry is an important sector of the Philippine economy. As an

agricultural country, it is composed of establishments engaged in manufacturing and
distribution of food products.
The major processed food sectors include the following:
• Fruits and vegetables
• Marine products
• Livestock and poultry products
• Dairy products
• Beverages
• Food condiments and seasonings
• Bottled water
• Snack foods
• Food supplements
• Fats and oils

III. Food Regulation in The Philippines

The Bureau of Food and Drugs (BFAD) was created by Republic Act 3720 mandated to
enforce and administer the law, “It is the policy of the state to ensure safe and good quality
food, drug and cosmetics and regulate the production, sale and traffic of the same to protect
the health of the consumer.”
BFAD is carrying out its regulatory functions and has been in coordination with the food
processors. Among the activities that BFAD undertake to assist the food processors are as
follows:

 Establish partnership with other government agencies to help food processor

meet international market requirements and develop/update standard in line with
Codex
 Provide information relevant to regulatory requirements both local and
international

One of the activities under BFAD's FCS strengthening is the Joint BFAD-Industry Committee
on Food. This was organized by BFAD in October, 2000 to address mutual concerns of BFAD
and the food industry in the enforcement of regulations relative to food safety and quality. The
joint committee also considers projects that will promote the enhancement of the consumer
protection and fair trade practice. Through this partnership the following specific objectives
were set:

1. Review existing and/or proposed policies and procedures relative to food safety and
quality assurance by the food processing industry;
2. Develop strategies for ensuring industry's adherence to the pertinent rules and
regulations;
3. Provide inputs to address relevant issues affecting consumers and producers of
processed foods including those concerning international trade; and
4. Implement and enforce policies and procedures agreed upon by the Joint Committee

IV. Techniques for Effective Food Plant Inspections

With the implementation of the Food Safety Modernization Act (FSMA) ensuring a facility is
maintained in a condition that allows safe production of food has become a major issue on the
minds of food manufacturers. Condition may vary every day in a food manufacturing
environment.
To verify that these changes are not negatively affecting food safety, a thorough food
inspection program is needed. This program will help ensure that the processes you put in
place are working as designed to control issue that could ensure product safety. Verification is
on-the-floor physical review of conditions in the facility when the site is in production.
Preparation

Appropriate preparation is key to ensuring a successful inspection program. This means

setting aside uninterrupted time to accomplish the physical inspection; determining the
needed tools and access and dressing appropriately. The inspection should include time
while the plant is down to gain access to equipment and provide a thorough evaluation of
the conditions.
Data that is gathered through other programs such as tailings logs, environmental
monitoring, or IPM trend reports and sighting logs also may be used to help identify areas
of risk that require a more in-depth evaluation. 

Receiving

Typically, there are two types of receiving activities that you will see at a food
manufacturing plant: bulk receiving and receipt of ingredients via tractor trailer. Additionally,
bulk receiving can be broken down into two types: liquid and dry. When evaluating
receiving practices, consider FDA’s new sanitary transport guidelines as they pertain to
your program.
Foreign material control devices also are associated with the receiving process. When
observing receiving, evaluate in-line magnets, strainers or sifters, and tailings, if possible,
to determine if the devices are clean and in good condition. While strainers, magnets, and
tailings should be readily accessible for review, inspection of the sifter may need to be
scheduled during down time to allow disassembly and inspection.

Storage

The integrity of the warehouse includes, but is not limited to, doors, floors, walls, ceilings,
racks, shelves, trash receptacles, light fixtures, and refrigeration units that must be
evaluated as part of the inspection. Doors should be sealed to prevent pest entry into the
facility.

The standard rule for pest proofing to prevent rodent entry is to eliminate any gaps greater
than one-fourth inch. However, you also need to consider other pests such as insects that
can enter the facility and do not need the same clearance. While gaps are typically
observed at doors, do not forget that these also can be noted in areas where utilities come
into the building, in addition to holes or other barrier breaches created by damage to
structures.
Other activities to be challenged as part of the warehouse inspection include cleaning of
the storage racks and shelving. Rack leg footings are often overlooked in spill cleanup and
can provide an excellent area for product to accumulate. If left, this can provide an area for
insect development or infestation.

Production

Depending on the type of facility and the products produced, inspection techniques will vary
to aid in identification of the unique risks of each. Production facilities vary from flour mills
processing raw agricultural commodities into products used as a raw material of another
product, to sites that take raw materials and turn them into ready-to-eat finished products.
Depending on the type of product produced, risk of microbial contamination or allergen
cross-contact may be significant, but there are universal elements that should be
considered as part of any good self-inspection process.

Finished Product/Shipping

Evaluation of finished-product or shipping areas would include many of the same elements
as in the inspection of a raw-material warehouse. Inspection and evaluation of finished-
product stock rotation, suitability and maintenance of outbound trailers or transports, and
storage area integrity should be evaluated using the same principles as for raw-material
storage areas. Many sites will use the same or similar procedures to verify the cleanliness,
condition, and temperatures of outbound transports as they do for receipt of materials.