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Food Safety Act of 2013
MARIA THERESA CORREA-‐CERBOLLES Food-‐Drug Regulation Officer III
Center for Food Regulation and Research FOOD AND DRUG ADMINISTRATION
Department of Health
WHAT IS FOOD SAFETY?
* 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
What are the Types of Hazards?
HAZARD – A property that may cause food to be unsafe
• Biological Hazard • Chemical Hazard • Physical Hazard
• Bacterial pathogens (Clostridium sp, Salmonella sp.) • Viral pathogens • Parasites (roundworms, liver flukes, tape worm)
BIOLOGICAL HAZARD
Personal Hygiene and Bacterial Contamination The following data is drawn from a study carried out on 11 healthy men and 11 healthy women. The data refers to bacteria per square centimeter The bottom line is we all carry bacteria. Your attention to personal hygiene can minimize potential problems
Location Male Female
Forehead 10,075 14,725
Centre back 67,950 7,655
Palm 131 240
Thigh upper front 364 175
Calf 175 25
Sole of Foot 22,750 679
How do Bacteria contaminate products?
* Healthy people have bacteria in their nose, mouth, intestines and on their skin
* Products can be contaminated directly by our hands or by sneezing or coughing
* Many insects introduce bacteria into products
* Flies feed on dog pooh and transfer bacteria whenever they land on something
* Cockroaches often live in drains & feed on rotting garbage. They come out at night & carry bacteria on their legs contaminating any products & equipment that they may crawl over
Where are they found?
* Bacteria are found: On our skin In soil On plants and vegetables In our nose, ears, mouth In water In our stomach In air
What do they need to grow? * Water (i.e. moisture) * Nutrients (carbohydrate, nitrogen etc) * Temperatures of 5 to 50° C * pH of 5 to 9 * Many do not require oxygen to grow Many may use dust as a nutrient source
How can we Control Microbial
Contamination? � Use of cold (refrigeration) � Disinfection / Sanitation Alcohol Chlorine Iodine Peroxide Quaternary amines or phenolics
� Filtration (membrane filtration) � Radiation Gamma Irradiation
Ultra Violet light
� Preservation (e.g. Benzyl Alcohol)
Remember
* Microorganisms LOVE water. A few bacteria in water Today will be a million tomorrow
CHEMICAL HAZARD
q Naturally occurring chemicals – aflatoxin in nuts (MOLDS!), cyanide compounds in raw cassava
q Incidentally added chemicals – e.g. pesticides, lubricants, cleaning agents, etc.
CHEMICAL HAZARD
q Intentionally added chemicals – e.g. permitted food additives that may be chemical hazard due to improper use like sodium nitrite, Vit. A can be toxic at high concentration
Note: Food addi+ves are permi1ed to use provided that they meet the standard levels specified in Codex General Standard for Food Addi+ves (GSFA)
q Allergens – components in food that cause allergies
PHYSICAL HAZARDS
Include any potentially harmful extraneous material not normally found in food
q Are easy to identify q Cause cuts, choking, broken teeth, etc. (glass, metals, plastic pieces, stones, bone splinters, fruit pits, seeds, personal effects)
* But how do we ensure safety and quality of food products from farm to consumers?
Food Chain Approach
Implementing Rules and Regulations Joint DA-‐DOH Administrative Order No. 2015-‐0007
“An Act To Strengthen The Food Safety Regulatory System In The Country To Protect
Consumer Health And Facilitate Market Access Of Local Foods And Food Products,
And For Other Purposes”
* “FOOD SAFETY ACT OF 2013”
Activities/ Events Date Adopted by the 15th Congress 05 June 2013 Enactment of RA 10611 or Food Safety Act 23 Aug 2013 Drafting of IRR by DA and DOH Sept 2013 –
March 2014
Conduct of Writeshop and meetings to consolidate draft IRR
April – August 2014
Conduct of Public consultations May 2014 Submission to DA and DOH Secretaries for review, finalization and approval
July 2014
Legal review and polishing Oct 2014 Signing of DA-‐DOH JAO 2015-‐007 – FSA IRR 20 Feb 2015
Chronology of events
a) Protect the public from food-‐borne and water-‐borne illnesses and unsanitary, unwholesome, misbranded or adulterated foods;
b) Enhance industry and consumer confidence in the food regulatory system; and
c) Achieve economic growth and development by promoting fair trade practices and sound regulatory foundation for domestic and international trade
For all foods, effective regulations are needed for: * Control of environmental contaminants, the use of food additives * Hygiene and sanitation * Prevention of mislabelling and misbranding and of fraud and adulteration
For fresh foods, effective regulations are needed to ensure the health of plants and animals from where food is derived
Government has to step in and protect the consumer through regulation
The Need for Food Safety Regulation
* Department of Agriculture ***
* Department of Health ***
* Department of Interior and Local Government * Local Government Units
*** Food Safety Regulatory Agencies (FSRAs)
* Under Local Government Units: * Public/ Private Markets (Wet & Dry) * Restaurants/ Fast food chains/Food terminals * Water refilling stations * Catering establishments * Hotels * Canteens * Supermarkets * Street food stalls
DA, DOH, DILG, LGU
* The DILG, in collaboration with DA, DOH *enforcement of food safety and sanitary rules and regulations within its territorial jurisdiction
* The LGUs (as needed by the DOH and DA) *to assist in the implementation of food laws, other relevant regulations
* The DA and the DOH *shall capacitate the DILG and LGUs
through provision of the necessary technical assistance in the implementation of their food safety functions under their jurisdiction *shall periodically assess the effectiveness of these training programs in coordination with the DILG
* The DA and the DOH (in cooperation with the LGUs)
*monitor the presence of contaminants in food to determine food safety hazards in the food supply chain.
Article V, Section 13
* FBOs shall ensure that food satisfies the requirements of food law relevant to their activities in the food supply chain and that control systems are in place to prevent, eliminate, or reduce risks to consumers
* FBOs are the prime entity responsible to produce safe and quality food
* ensure safety of their food products and compliance to the requirements of the Act.
* ensure the prevention or minimization of food safety hazards or reduction of hazards to acceptable levels.
RESPONSIBILITIES OF CONSUMERS
ü Check the Labels!!!
1. Specific Name of Product 2. Brand name / Trade Name 3. List of Ingredients 4. Net Weight / Volume 5. Name and Address of manufacturer / Importer / Distributor 6. Lot Identification Code
7. Nutrition Labeling 8. Storage Conditions (if any) 9. Expiry/ Expiration Date/ Best Before 10. Allergen Declaration (if any) 11. Direction/ Instruction for Use (if
any)
ü Check expiry dates, ex.:
• Milk products • Bakery products • Enriched juices with Vit C • Infant formula • Bottled water
ü Check for condition of canned goods
Observe Proper Food Handling from storage to preparation until food is served:
ü Protect food from RE-‐CONTAMINATION
ü Wash fresh produce thoroughly to remove dirt, pesticide residues
ü Wash hands properly before preparing food
ü Use clean utensils
ü Proper hygiene and food handling practices
Storage Conditions ü Keep “cold food” COLD at 0 to 5oC ü Keep “hot food” HOT at above 60oC
Food Grade Products
Spice
Ingredients
Packaging Materials
Non-food grade products
Chemicals
Detergents
Sanitizers
Segregation of products
ü Provide SEPARATE AREAS for :
ü Maintain environmental sanitation:
q Proper fencing (public dogs, etc.)
q Pest control (rodents, insects, birds, animals)
q Liquid and solid waste disposal
Website of FDA:
www.fda.gov.ph
Center for Food Regulation & Research DLs:
857-1991 to 93
Email:
[email protected] (Subject: CFRR-_____)
Contact us:
QUESTIONS???
