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 premises, equipment &
food 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 - every sanitary permit
food Establishment shall be posted in a
conspicuous place of
the establishments
Section 14. Sanitary
Permit
- 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
 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
b.)
a.)
SECTION 20.
VERMIN
Control
vermin - group of
insects or animals
 program shall be
C.) VERMIN-
maintained in the vermin control in public
ABATEMENT
establishment by their
owners, operators or
administrators.
• places shall be the responsibility of
the provincial, city or
municipality governments w\c
have jurisdiction over them.

• 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 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
surface of containers
and utensils w\c come in
contact with food and
drink shall not be handled
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