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p REPUBLIC OF THE PHILIPPINES .• \
ROVINCE OF ORIENTAL MINDORO
MUNICIPAUTY OF GLORIA •
N- Rizal~~~!~~ .°F THE SANGGUNIANG BAy ,AN 71396167,: 917879006
8 y ' Glorta Oriental Mindoro 5209/ sanggunlangloria@gmall.c.£!]1 09l
2

NUTES OF THE 105t1i RE .ANGGUNJANG

BAYAN OF GLORIA HELD;~ SESSION OF mE 14th S ESSION ffALL
ON MONDAY DATED SEPTE THE SANGGUNIANG BAY.AN s..... oRNJNG
MBER 27, 2021 AT 9:00 IN THE 1n
PRESENT:
HON. VIC RUSKIN M. ONG
Presiding Officer
HON. ROMEO EDWARD P. ALVARE
HON. TEOTIMO F. FAMPULM z SB Member
HON. CRISPIN J. BAWASANTi' JR. SB Member
HON. RODOLFO S. DAPITO SB Member
HON. LAURO L. DE BELEN SB Member
HON. RIMANDO M. RECALDE SB Member
HON. WILFREDO S. CONDESA SB Member
HON. SEVERO A. MESTIOLA SB Member
Liga President
ON OFFICIAL BUSINESS

HON. NORMAR PAZ

SB Member
HON. ROSEANNE MAY D. BALBASTRO sKMF President
JI\.-------- -------------------------------------------------------X
MUNI CirAL ORDINANCE NO. 62
, Series of 2021
Sponsored by: Hon. Norma R. Paz
AN' ORDINANCE PROVIDING FOOD SAFETY REGULATIONS,
GUIDELINES AND PROVµ>ING PENALTIES THEREOF
WHEREAS, Section l?, Article II ?fthr !J!.~7.l~JJ.i.lippine Cons~jtution dec_lar~s that the
State shall protect and promote the right to health of the people and mstill health
consciousness among them. F!1ftbermore, Sectiqn 9, Articl~XVI provides that the State
shall protect consumers from trade malpractites iiAd from substandard or hazardous
products. Toward these ends, the State- shall maintain a farm to fork food safety
regulatory system that ~ures a high level of food safety, promotes fair trade and
dvances the global competitiveness of Philippine foods and food products;
HEREAS, Fast food has become a staple diet for busy people especially when time
1s not enough for food preparation. What could be worse than sinking your teeth into
0 your favorite food, unperturbed to the fact that it is crawling with germs? You have
:i::
already consumed and digested your meal before discovering that there is an additional
"ingredient", which is, without a doubt, a recipe for disaster. A person will more likely
choose to starve to death than eat contaminated food. There have been several
complaints about food poisoning and unsafe food handling practices. While some
complainants are already well-awar~ of the steps to take, others still need guidance so
their complaints will not end up fallmg on deaf ears;
WHEREAS, the food safety regulatory system combines various processes to ensure
that food safety standards are met. Food safety standards refer to the formal documents
which contain the food requirements that ood processors need to comply with s~
h~realth is safe. arded;

RN EZ HON. HON. G
Secretal')l to the sangguniang Bayan Vice Ma
 JJ I ordinance No. 62
021

ruEREFOR, be it ordained as . . . .
11
Gloria in session assembled that: is hereby ordamed by the Sanggumang Bayan of

SECTION 1. Short Title. _ . .

Ordinance of the Municipal'tylbis
1
Ordinance shall be known as the "Food Safety
of Gloria 2021 ".
SECTION 2. Objectives._ T
country, the State shall ado t stren~en the food safety regulatory system in the
P e following specific objectives: :z:
(a) Protect the public fr 0
;,:
unwholesome, misbrand ~m food-bome and water-borne illnesses and unsanitary,
e or adulterated foods·
(b) Enhance industry and '
consumer confidence in the food regulatory system; and
(c) Achieve economic
sound regulatory founJ:?Wth and deve!opment by promoting fair trade practices and
tion for domestic and international trade.
Towards the att ·
implemented: amment of these objectives, the following measures shall be

( 1) Delineate and link th

involved·, e mandates and responsibilities of the government agencies
J
2
(regulatory
} Providefunctions;
a m~chanism for coordination and accountability in the implementation of

(3) Esta?lish policies and programs for addressing food safety hazards and developing
\
appropnate standards and control measures·
' :z:
0
(4) Strengthen the scientific basis of the regulatory system; and ?a:
C/J

(5) Upgrade the capability of farmers, fisherfolk, industries, consumers and government
t:~ l
ersonnel in ensuring food safety.

S CTION 3. Definition o/Terms. -For the purposes of this Ordinance, the following
s shall be defined as follows:
t;
"'t,l
,.,.::l
:, C/J

0
f;
t
(a) Advertising refers to the business of conceptualizing, presenting or making available :i:
0
to the public, through any form o~ m~_s media, fact, da~a or information about the ?a:
attributes features, quality or ava1labil1ty of food and its related products for the

J,.
0 purpose ~f promoting its sale or distribution and enhancing economic activity.

(b) Adulteraffon refers to an act which leads to the production of food which: . . .

(1) Bears or contains an~ poisonous or deletenous substance that may render 1t tnJunous
to the health of the pubhc;
~gj

~f!l~
/Jo~
Secreta
E S gguru·angBayan
to the an
HON.
Vice
HON.
 page 3 .
f,{unicipal Ordinance No. 62
series of2021
"'
( ) (2) Bears or contain
;1: .8 exceeding established~an~ added poisonous or deleterious substance in amounts
e aximum limits or standards for good manufacturing practice·
(3) Contains in wh 1 '
fJ!l human consumption·o e or in Part titlthy, putrid or decomposed substance that 1s
. unfit for
'
(4) Has been prepar
ed, packed or held under unsanitary conditions;
(S) In whole or in . . . .
through ways oth Part, •s the product of a diseased animal or an arumal which has died
er than slaughter;
(6) Is in a contain . . .
er havmg m whole or in part any poisonous or deletenous substance;
(7) Has b ·
conforn..;tyeen_ mtentionally subjected to radiation unless the use of radiation is in
•uu With an exi t·
s mg regulation or exemption;
(8) Becomes in. · .
constituent- .~unous to health because of the omission or a?stractton _of a valuable
ade inferio~r if ~y substance has been substituted wholly o~ m part; or if damaged or
added th whic~ has been concealed in any manner; or if any substance h~ been
. ereto or mixed or packed therewith so as to increase its bulk or weight, or
reduce its strength or to make 1t. appear better or greater than 1t• 1s;
·

(9) Has not been prepared in accordance with current acceptable manufacturing practice
as promulgated by way of regulation; and

(10) Uses expired ingredients.

(c) Authorization refers to the pennission embodied in a document granted by a

regulatory agency to a natural or juridical person who has submitted an application for
a food business operation from primary production, post harvest handling, distribution,
processing, manufacture, importation, exportation, sale, and offer for sale, distribution,
transfer and preparation for human consumption. The authorization can take the form
of a permit, license, certificate of registration and certificate of compliance or
xemption or any similar document.
Contaminant refers to any substance not intentionally added to food which is present
in such food as a result of the production (including operations carried out in crop
industry, animal husbandry and veterinary medicine) post harvest handling,
manufacturing, processing, preparation, treatment, packing, packaging, transport or
holding of such food as a result of environmental contamination.

(e) Control measure refers to any action and activity that can be used to prevent or
eliminate food safety hazard or to reduce it to an acceptable level.

(t) Crisis management refers to a proactive approach of addressing a situation, where a

risk to consumers, animal or plant health cannot he controlled by normal existing
mechanisms, through a plan which can be activated when such emergency arises.

NOE EZ HO M. ONG HON. G GERIO

Secret ·ang Bayan Vi iding Officer r
 .r1e 4 d'
/ J,,;cipal Or mance No. 62
eries of2021

(g) Food refers to any s b

d U Stan
unprocesse that is intended fi ce or product whether processed, partially processed or
water and other substances w ~r hum~ consumption. It includes drinks, chewing_~'
manufacture, preparation dh1ch are mtentionally incorporated into the food dunng its
an treatment
(h) Feed refers to ·
oral feedi any substan
ng to animals. ce or product, including additives, intended to be used for
(i) Food-borne ·11
caused bYagents' th nesses
t refier to diseases
. . ID
usually either infectious or toxic . nature,
a enter the body through' the ingestion of foo d•
(j)
Food business refers . .
any of the activit. to any undertaking whether public or pnvate, that cames o t
ies related to, or any of th; stages of the food supply chain.
(k) Food bus ·
one's agents mess
and isoperat
r or_re1ers to a person engaged in the foo d bus":1ess
· · luding
IDC
by the food b . espons1ble for ensuring that the requirements of this Act are met
usmess under one's control.
(1) Food hygien (h . d
conditions e eremafter referred to as hygiene) refers to the . measures an
ens fi necessary to control hazards that could lead to food-borne illnesses and to
ure ~tn~ss for human consumption of a food of plant or animal origin taking into
account its mtended use.

(m) F_ood law refers to the laws, regulations and administrative provisions governing
f~od_ m ~eneral, donated food and food safety at any stage of production, processing,
distribution and preparation for human consumption.

(n) Food safety refers to the assurance that food will not cause harm to the consumer
when it is prepared or eaten according to its intended use.

(o) Food safety regulatory agencies (FSRA.s) refer to the national government food
safety regulatory agencies.

(p) Food safety officer refers to a professionally qualified and properly trained officer
ointed by a food safety regulatory agency or by local government units (LGUs) in
accordance with the appropriate civil service rules and regulations.

(q) Food safety regulatory_system refers to_ the com~in~tion of regulations, food safety
standards, inspection, testIDg, data _collection, morutoflllg and other activities carried
out by food safety regulatory agencies and by ~e ~GUs in the implementation of their
responsibilities for the control of food safety nsks ID the food supply chain.

(r) Food supply chain refers t~ all _s~es _in the pro~uction of food from primary
production, post harve~t h'.1°-thdlIDg, dikin~tnbutiothn, processmg and pr~aration for human
consumption. Prepar~t1on 1s e coo g or o er treatments to which food is subjected
prior to its consumption.

/l(J RN DEZ HON.

HEth sangguniang Bayan Vice ~p~-l~~r
HON. C~.-;,,EGER!O
Secret to e
 .f. ordinance No. 62
1
,,.. ,~,,,;ci!J!-2.,.,,0~2;:.1______
;eS {!/_-::- ------------------
','ii ' '

. oood agricult":a/ practices (G . that address environmental,

e~~nornic and social sustainabili AP) refer to the pracuces d which result in safe and
uality food and nonfood a . ty for on-farm processes, an
q grJcultural products.
(t) Good manufacturing pra . aimed at ensuring
that products are_ consiste:::ces refer to a quality assurance sy!~r held to quality
standar~ appropnate for th . Y manufactured, packed, repack 'th both manufacturing
and quality control pr d e mtended use. It is thus concerned WI
oce ure.
(u) Good hygienic practice . ditions and measures
necessary to ensure the s / refer to all practices regarding the con f the food chain.
a ety and suitability of food at all stages 0
{v) Hazard Analyses d t science-based
system which identifi an Critical Control Points (HACCP_) refer ? ~ficant for food
safety at critical oin es, e~aluates and controls hazards which are_ signi
p ts dunng a given stage in the food supply cham.
(w) Hazard refers to b10 • . . c. d ith a potential to
cause adverse ffi a 1og1cal, chemical or physical agent Ill 100 w
e ect on health.
(x) bi~pection refers to the examin f f ti00 d, food production facilities
estabhshments
· I din ' an
d th a ton °
e management and production systems o 100
f c. d businesses
~c; ~e examination of documents finished product testing and registi:ation, ~d
t
ongm and destination of productio~ inputs and outputs to verify compliance witb
ega requirements by an agency mandated to perform food safety regulatory and/or
enforcement functions.

(y) L~bel refers to the display of written, printed or graphic matter upon the immediate
container, tag, literature or other suitable material affixed thereto for the purpose of
giving information as to identify components, ingredients, attributes, directions for use,
specifications and such other information as may be required by law or regulations.

(z) Micro, small and medium enterprise (MSME) refers to food businesses as defined
'thin the classification of industries by the Department of Trade and Industry (DTI).

( ) Misbranding refers to deliberate labelling or advertising of food that is misleading,

e the labelling and/or advertising claims certain food properties that cannot be
supported by a reliable source, a certifying body or by scientific evidence.

(bb) Official control refers to all types of controls and control activities made by
regulatory agencies to verify con:ipliance wi~ standards, operating procedures,
0 practices and other regul~tory ~eqmremen~s. It ~cl~des ro~tine monitoring of food
establishments and more mtens1ve checks mvolvmg mspecttons, verifications, audits,
sampling and testing of samples and recall of defective products.
Q)

0
s (cc) Person refers to_ any perso~, natural or juridical ~eluding, but not limited to, the
0 following persons: (1) food busmess operators; and (11) food safety officers and other
ffl regulatory personnel of the DA, the DOH and the Department of the Interior and Local
:I: G~~ent (DILG).

J:t:fil~
NO
•RN EZ
t 0 the sangguru·ang Bayan
HON. R SKINM.ONG
Vice Ma or/Presiding Officer
HON. G ,
Secreta
 'l~ :...nl Ordinance No. 62
.flf11l ,y-

J
se,:_ie5 of2021

;; ;;P<nt harvest stages refer to the stages in the food supply chain involving the
} .H mIDllDalal trfanfisfilodrmatton of plant and animal foods after primary production such as
0 remov
fr h o 1e heat . fo r frui ts, slaughter of aruma
· Is, sort'mg, grad'mg and cutting of
0 es P ant and arumal foods, icing and freezing, and the milling and storage of grain.
1

(ee)dPrimary
. prod
. uct'ion refers to the production,
. .
rearmg . of primary
or growmg
::rmc~uding harves~g, milking and farmed anim~ production up to slaughter;
. d eanng and growmg of fish and other seafood m aquaculture ponds. It also
me1u es fishing, and the hunting and catching of wild products.

(fl):roces~ing refers to any action that substantially alters the initial raw materials or
pro. uct or ~gr~dients including, but not limited to, heating, smoking, curing, maturing,
drying, marmattng, extraction, extrusion and a combination of those processes intended
to produce food.

(gg) Risk refers to the likelihood of an adverse health effect and the severity of this
effect following exposure to a hazard.
(~) Risk analysis refers to a process consisting of three (3) interrelated components:
nsk assessment, risk management and risk communication.
(ii) Risk assessment refers to the scientific evaluation of known or potential adverse
health effects resulting from human exposure to biological, chemical and physical
hazards.
(ii) Risk management refers to the process of weighing policy alternatives to accept,
minimize or reduce assessed risks and if necessary, to select and implement appropriate
prevention and control measures.
(kk) Risk communication refers to the interactive exchange of information and opinions
during the course of risk analysis on the hazards and risks among risk assessors, risk
managers, consumers, food and feed business operators, academia and other
stakeholders.
Food safety standards refer to the formal documents containing the requirements
at foods or food processors have to comply with to safeguard human health. They are
11Dplemented by authorities and enforced by law; and are usually developed and
published under the auspices of a national standards body.
(mm) Traceability refers to the ability to follow the movement of a food through
specified stages of production, processing and distribution.
(nn) Monitoring refers to the systematic gathering of data through the sampling of
commodities as well as monitoring of food-borne diseases, collation and interpretation
of collected data.

z
SECTION 4. Food Safety Requirements. - To ensure food safety, the following

Secret
gu~d•::•11 be obs:ON.d: C USKIN M. ONG
to the sangguniang Bayan Vice M or/Presiding Officer
HON. G
 page?
Municipal Ordinan N,
Series of2 021 ce o. 62

(a)lndetenn· · ---------------
(I) Th mmg whether food i . the following shall be considered.
s unsare, . .
e nonnal co nd'•lions
. of th .
(2) Th e use of food by the consumer;
h di· e nonnal co nd'•lions
. m· · · processing,
.
an mg, storage d . . ai_ntamed al each stage of primary production,
an dtstribullon·
(3) The health of P!ants and animals
. ' from where the food is denved;
.
(4) The effect f ti · 1·oputs on
otherwise heal; eeds, crop protection chemicals and other production
YP1ants and animals; and
(5) The infonnaf . . ti nnation provided
on the label o ton provide~ to the consumer._ This includes the IO o This should aid
cons . r anr ~fonnatton generally available to the consumer. 0 of
ti dsumers m avoiding specific health effects from a particular food or categ ry
00 .

(b) In_ determining whether food is injurious to health, regard shall be giveD to !he
followmg:
( ) The probable immediate, short-term or Jong-term effects on subsequent generation
1
of that food on health·
'
(2) The probable cumulative effects·' and
(3) The particular health sensitivities of a specific category of consumers where the
food is intended for that category.
(c) In determining whether food is unfit for human consumption, regard shall be given
to the unacceptability of the food according to its intended use due to contamination by
extraneous matter or through putrefaction, deterioration or decay;
(d) Where unsafe food, is part of a batch, lot or consignment of food of the same class
or description, it shall be presumed that all food in that batch, lot or consignment is also
safe;
(e) Food that complies with specific national law or regulations governing food safety
shall be deemed safe insofar as the aspects covered by national law and regulations are
concerned. However, imported food that is declared unsafe, by the competent authority
of the exporting country after entry into the country shall be withdrawn from the market
and distribution channels; and
(f) Compliance of a food product with specific standards applicable to a specific food
shall_n~t prohibit th~ competent authorities to take appropriate measures or to impose
restnct1ons on entry mto the market or to require its withdrawal from the market where
there is reason to suspect that such food product .shows food safety related risks'.

NO
Secre · HO M. ONG
ang Bayan Vic ·ng Officer
 ,,, ..,I (/,ordinance No. 62

t di:tef3!3!- ----- ------------------- a

~Setting of Food Safety Standards. - The Municipal Agr·
·10N
M ~- hall set the mandatory food safety standard
1cu1ture Office
' j'i sECI
[Ill d the un icipal Health Office s s.

PJ SECTION 6, Pre"'!ution. - In specific circumstances when the available relevant

. finnation for use m nsk assessment 1s msuffic1ent to show that a certain type of food
~; rood product does not pose a risk ID consumer health, precautionary measures shall
be adopted. When such precautionary measures are issued, the following rules shall
govern:
a:Z
(a) The adopted measure shall remain enforced pending the submission of additional
z .cl scientific information based on the nature of the risk and type of information needed to
~en clarify the scientific uncertainty; and
:i:

(b) The measure shall be no more restrictive to trade than required and should be
proportionate to the level of protection required for consumers.

SECTION 7. Principal Responsibility of Food Business Operators. -Food business

operators shall ensure that food satisfies the requirements of food law and that control
,ystems are in place to prevent, eliminate or reduce risks to consumers.

SECTION 8. Specific Responsibilities of Food Business Operators. - Food business __

operators shall have the following responsibilities under the Ordinance:

(a) Food business operators shall be knowledgeable of the specific requirements of food
law relevant to their activities in the food supply chain and the procedures adopted by
relevant government agencies that implement the law. They shall adopt, apply and be
well informed of codes and principles for good practices. Micro and small industries :i:
shall be assisted to facilitate their adoption of such practices;
tTl
C
(b) If a food business operator considers or has reason to believe that a food which it °o'l
produced, processed, distributed or imported is not safe or not in compliance with food "'
~>
safety requirements, it shall immediately initiate procedures to withdraw the food in 5: a:
!Hl
uestion from the market and inform the regulatory authority; ... ::l
s:
0

(c) Food business operators shall allow inspection of their businesses and collaborate
with the regulatory authorities on action taken to avoid risks posed by the food product/s
s:z
0
:i:
which they have supplied; and

(d) Where the unsafe or noncompliant food product may have reached the consumer
.\ the operator shall effectively and accurately inform the consumers of the reason for th;
withdrawal, and if necessary, recall the same from the market.

SECTION 9. Principal Responsibilities of each Office. -

(a) The Municipal Agriculture Office shall be responsi?le for food safety in the primary
: en production and post-harvest stages offoo~pply cham and foods locally produced or
imJ~d iQ this category;

EERNANDEZ HON. ~ R~ ~ID:1 !:1· O~(! HON. 'l"'Y"V\l~

Secret;;./to the Sangguniang Bayan Vice
 ~-- ~
- -- .-- ... ---
---.----..-.:-~__,;,,.;a~.,._._-
- ---------~

Page9
Municipal Ordinance No. 62
Series <Jj2021

(b) The Municipal Health Office shall be responsible for the safety essed and
this category
of proc an d the
Pftpackaged fOOds, foods locally produced or imported un:er e illnesses;
conduct of monitoring and epidemiological studies on food- om in food

(c). The Municipal Inspection Team shall be respons,'ble for ses food plan~ents
~afety
dresSIDg ts fish
busmesses such as but not limited to activities in slaughterhou at'enn·g estabhs d ale
d Wet markets,' Sll[lenruukets school
pons, ' canteens, restaurantsc :ble for street f,os, ::r:
Water refillmg
. stations.
. The' LGU shall also be respons1 0

i
mcluding ambulant vending; and .culturis~

.
(d) The Samtaiy . with
Inspection Office, in collaborat10n . ersonnel
the Municipal
shall Agn
supervl·se the
ection
z(/_)
0 Department of Science and Technology Municipal based P ns as well as the msp.to,ial
::i:: enforcement
d of food safety and sanitmy rules and regulatio_ . within ,ts tern
an comphance
jurisdiction;. of business establishments and facihties

SECTION .
10• Piowers and Fi . -~
.egu1ation Coordinatin B uneti_ons. - There is hereby created a Food ScU~ty
owers and functions: g oard, heremafter referred to as the Board, with the followmg

st
1. ~ ablish ~e pol~cies and procedures for decision m~g 8!1d . it5c --.
2 lillplementation. This shall be carried out as soon as the FSRCB 1s orgamzed,
· When necessary, may seek the assistance and advice of technical persons and :; -

other: agencies on matters needed in food safety decision making;

3
- Momtor and coordinate the performance and implementation of the mandates of
1\1
the Municipal Agriculture Office, Municipal Health Office, the Municipal
Inspection Team in food safety regulation;
4. Monitor and evaluate Municipal Agriculture Office- Municipal Health Office
coordination including but not limited to the following areas:

• Policy and regulatory issues that arise from the implementation of measures and
official controls; -:-,-,

• Exchange of information on standards and regulatory issuances and scientific

data on hazards, epidemiological studies, monitoring and surveillance activities
and others; \
• The management of risk, the control of fraud, and the identification and
evaluation of emerging risks; and
• Evaluation of the impact of testing, training and research programs.

5. Identify the agency responsible for enforcement based on their legal mandates
when jurisdiction over specific areas overlap;

6. Coordinate crisis management and planning during food safety emergencies;

~NN---...-rr EZ HO~. R KINM. ONG HON.~'\D.

NOEL to EthRNS
Secreta e anggum·ang Bayan Vice Ma r/Presiding Officer M ·cipal
 ...-;;;1 f, ~ -- ~

Page10
unieipal Ordinance No. 62
eries of2021

SECTION 11. Organization. - Within thirty (30) days from the effectivity ::
Ordinance, the Municipal Mayor shall organize the Board in accordance wi
folloWing rules:

(a) The Board shall be composed by the following:

Municipal Mayor Chairman
Municipal Health Officer Vice Chairman
Sanitary Inspector Member
MENRo Member
BPLO Member
Municipal Tourism Officer Member
~i:Q
Z<1l
SB Chairperson Com. On Health Member
0
:z: SB Chairperson Com. On Trade and Industry Member
SB Chairperson on Agriculture Member
Representative from DOST Member

(b) Wi~ twelve (12) months from the effectivity ofthis Ordinance, the Board ~hall
subffilt ~anual of procedures containing the rules for the conduct of meetmgs
and dec1s1on-making, among others· '
(c) The board shall create a TWG to pr~pare a manual of procedures within twelve
(12) ~onths from the approval of this IRR. The manual of procedur~ ~~all~
contam the rules and procedures for the conduct of the FSRCB's actlVJtJes,
meetings, and decision-making.
(d) The ~?ard shall be assisted by administrative and technical secretariat ~t. the
Muruc1pal Health Office and Municipal Agriculture Office. Both the Muruc1pal
Health Office and Municipal Agriculture Office shall establish functional
divisions and shall organize the administrative and technical personnel for the :i:
0
operation of the Board. The personnel needed under this section shall be taken ;z:
C'/l
from the existing manpower of each department; and c~
(e) Funds shall be allocated by the respective offices concerned with food safety to
pay for the organization of meetings, participation of Board members, ;;:f!l. :::
> -...
•
secretariat, experts and the expenses of a working group to be created by the got'! C'/l
Board to prepare its manual of procedures. .... ,-i
....
0
!:
\\
TION 12. Accountability for Food Safety Regulation. - The Municipal Health
ce and Municipal Agriculture Office, in coordination with the barangays and
:i:
institutions, shall be responsible in ensuring food safety at various stages of the food 0
supply chain within their specified mandates. :Z

0
SECTION 13. Traceability. - Traceability shall be established for foods at relevant
stages of production, post harvest handlin~, processing or distribution, when needed to

1l
ensure compliance with food safety reqmrements. The rule on traceability shall also
cover production inputs such as feeds, food additives, ingredients, packaging materials
and other substances expected to be incorpor~ted.into a food or food product. To ensure
0
"° traceability, food business operators are requrred to:
i:,:<I.)

£~/
:i:

SeJ~:e Sangguniang Bayan

HON\aO=- •
Vice Ma
HON. Ui:.ft!JJ.N~
 Page11
Municipal Ordinance No. 62
Series 0[2021

(a) Be able to identify any person or company, from whom they have been supplied
with:

(1) Food;

(2) A food-producing animal;

(3) Production chemicals as pesticides and drugs; and

(4) Production, post-harvest handling and processing inputs such as feeds, fo~d
~dditives, food ingredients, packaging materials, or any substance expected to e
z~ mcorporated into food or food product.

(b) Estab!ish and implement systems and procedures which allow the above information
to be available to the regulatory authorities on demand; and

(c) Establish systems and procedures to identify the other businesses, to which tbeir
Products have been supplied. This information shall be made available to the regulatory
authorities upon demand..

SECT~O~ 14. Licensing, Registration of Establishments. .- ~ppropriat, )

authonzatlons shall be developed and issued in the form of a permtt, beens~ -~d
certificate of registration or compliance that would cover establishments, f~cilities ;\ p
engaged in production, post-harvest handling, processing, packing, holdmg or
producing food for consumption in accordance with the mandated issuan~ of
regulatory agencies issuing such authorizations. Special derogations shall be proVIded
due to geographical location and after an assessment ofrisks, especially for micro, small
and medium-sized food business operators and health products.

1. Authorizations shall be issued when products or establishments have been

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verified by examination or objective evidence, to meet specified requirements of "-:--·
the Act for the product or the establishment. In issuing appropriate
authorizations, the FSRAs may consider modifying or updating existing
authorization or establish new ones as necessary.
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2. As part of their regular mandates, the Business and Licensing Offices shall issue
business permits indicating compliance with the sanitation code and such other
food safety requirements that may be prescribed. Such permit authorizes Food s
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Business Establishments to market their products within their territorial
jurisdiction. Cl>~

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SECTION 15. Inspection of Food Business Operators. - Regular inspection of food
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business operators shall be performed by the Municipal Inspection Team or the control

,L bodies delegated to conduct the activity. In addition, the following rules shall be
followed in the conduct of inspections:
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NOELL~,HERNANDEZ HO
Secretar/to the Sangguniang Bayan Vi
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JP 1ordinance No. 62

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~o n shall take into account compliance with mandatory food safety dards,
anufactunng practices and oth
,pl · • stan
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g1;4 m er reqmrements of regulations;

(1') The frequency of inspections shall be based on the assessment of risks.

establishments producing high risk foods or carrying out high risk activities shall be
iJ1Spected more frequently;

(c) Inspectors shall h~ve defined skills on risk-based inspection and shall be regularly
evaluated based on swtable procedures to verify their continuing competence
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. procedures shall be in place to ensure that the results of lllSP
(d) Appropnate · ection are
interpreted in a uniform manner.
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SECTION 16. Training. - Skills training and other instructionaVeducation activities
shall be regularly provided to food business operators, food handlers and to go
personnel as follows:
::r:
. sc;le enterprises
(a) Food business operators particularly micro, small_and medium shall
tan ding of these
be trained on the requirements of food safety regulations and the un ers
requirements.

(b) Mandatory training on safe food handling and similar courses shall be implemented
for food handlers of food businesses; and

(c) Government personnel shall be trained on the scientific basis for the provisions of
the law and on the conduct of official controls.
§
SECTION 17. Consumer Education. - A consumer education program shall be :Z
developed by the Municipal Agriculture Office, Municipal Health Office and Gl?ria u,

Institute of Science and Technology in partnership with the Department of Education, t"'~

the implementation of which shall be carried out by the latter.

SECTION 18. Funding. - Funds shall be provided for the development and
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.plementation of training and consumer education programs. 0
!;:'.
CTION 19. Collection of Fees. - The Municipal Agriculture Office, and the
Municipal Health Office, where applicable, shall be allowed to collect fees for the
inspection of food products, production and processing facilities, issuance of import or §
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export certificates, laboratory testing of food samples and other fees as may be deemed
necessary.

,, g Fees shall be based on an officially-approved procedure for estimating the cost of the
activity undertaken and shall be subject to government accounting and auditing rules
and regulations.

SECTION 20. Prollibited Acts. - It shall be unlawful for any person to:
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~P~·~;G
HON.G[~~am
NOEL L)'lERNANDEZ HON. Vle\l_lUSKIN M. ONG
Secretari/to the Sangguniang Bayan Vice Ma~r/Presiding Officer
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 ::...

?.:kit Ordinance No. 62

'1!"1012021
~ uce, handle or manufacture for al ffi .
;.i) rt
;,1;;_Formity with an applicable fi o~1a i
into the Municipality of GI . s e, 0 er for sale, distribute in commerce, or
food or food product which is not in
ccordance with this ordinance. oo qu ity or safety standard promulgated in
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(b) Produce, handle or manufacture for sale, offer for sale, distribute in commerce, or l
declaredmto
import the Murucipal1ty
as banned of Gloria any food or food product which has been
food product;

(c) Refuse access to pertinent records or entry of inspection officers;

"' (d) Fail to comply with an order relating to notifications to recall unsafe products;
(e) Adulterate, misbrand, mislabel, falsely advertise any food product which misleads
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the consumers and carry out any other acts contrary to good manufacturing practices;
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(f) Operate a food business without the appropriate authorization;

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(g) Connive with food business operators or food inspectors, which will result in food l!
safety risks to the consumers; and

(h) Violate the implementing rules and regulations of this ordinance.

SECTION 21. Penalty. -Any person who shall violate any provision of this ordinan~ 1'l
shall suffer the penalties provided hereunder:
1st
nd Offense-A fine of One Thousand Pesos (P 1,000.00) plus warning
2rd Offense - A fine of One Thousand Pesos (P 2,000.00)
3 Offense - A fme of One Thousand Pesos (P 2,500.00)
Fourth Offense - Cancellation of the Special Business Permit
SECTION 22. Implementing Rules and Regulations. - These implement~g rules and
regulations are jointly issued by Municipal Agriculture Office and Muruc1pal Health ::i::
Office

SECTION 23. Effectivity. - This Ordinance shall take effect thirty (30) days after
posting in three (3) conspicuous places in the Municipality. c!\
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, )fiERNANDEZ s:
Secretary to the Sangguniang Bayan
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AITY. RUSKIN M. ONG
Vice Mavor Presiding Officer

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