MODULE 8- Providing Safe Food and the Philippine Food Safety Framework PDF

UNIT III Risk Assessment as applied to Food Sanitation and Safety Providing Safe Food and the Philippine Food Safety Framework  ICE BREAKER  Introduction In 2019, the World Health Organization (WHO) highlighted the importance of safe food supplies in su...

UNIT III Risk Assessment as applied to Food Sanitation and Safety Providing Safe Food and the Philippine Food Safety Framework  ICE BREAKER  Introduction In 2019, the World Health Organization (WHO) highlighted the importance of safe food supplies in supporting economies, trade, tourism, food security, and sustainable development. Population growth, urbanization, and changing consumer habits have increased the demand for food, presenting both opportunities and challenges for food safety. WHO established key facts of food safety such as; unsafe food, contaminated by harmful bacteria, viruses, parasites, or chemicals, can cause over 200 diseases, from diarrhea to cancer. 600 million people fall ill from contaminated food, leading to 420,000 deaths, with children under five particularly affected. Children under five y.o. carry 40% of foodborne disease burden with 125,000 deaths every year. Unsafe food also hinders socioeconomic development and requires strong collaboration between governments, producers, and consumers to ensure safety across global food supply chains. A HIERARCHICAL FOOD SAFETY MANAGEMENT SYSTEM Food Safety Management System (FSMS) Hazard Analysis Critical Control Point (HACCP) Sanitation and Hygiene Practices ( Prerequisites Food Safety Programs--- PRPs such as cleaning and sanitation, integrated pest management) Relevant laws, Codes and standards ( such Codez Alimentarius, Philippine Food safety Act of 2013, and Sanitation Code of the Philippines)  Words to Remember: Food - Any substance, whether processed, semi-processed or raw, which is intended for human consumption (does not include cosmetics, tobacco or substances used only as drugs) Food Hygiene and Sanitation - Conditions and measures necessary for the production, processing, storage and distribution of food designed to ensure a safe, sound, and wholesome product fit for human consumption Foodborne Disease Outbreak (FBDO) - Occurrence in which at least two persons experience a similar illness resulting from the ingestion of a common food Foodborne or Waterborne - Illness or disease that is a result of ingestion of foodstuffs contaminated with microorganisms or chemicals (may occur from the process of food production to consumption, environmental contamination and/or cross-contamina tion). A. Overview of Foodborne Disease Outbreak (FBDO) in 2005-2018 209 reported foodborne disease outbreaks in the Philippines. Common causative foods: meat-containing dishes. Higher occurrence in food service facilities and households. Major pathogens: Salmonella spp., Henipavirus, Entamoeba histolytica, Vibrio parahaemolyticus. Intoxications: staphylococcal enterotoxins, carbamate toxin, paralytic shellfish poisoning  Importance of Food Safety and Sanitation The importance of food safety and sanitation implementation in any food enterprise cannot be denied as it encompasses the following dimensions: Ethics - as the primary goal of food safety and sanitation is to protect human lives and public health. Legal - as required by law, food enterprise needs to comply with applicable laws and regulations. Economic - aside from avoiding possible loss of lives, food enterprise also avoids customer loss and insurance premiums among others. Causes of Foodborne Illness Poor personal hygiene Time-temperature abuse Cross contamination Symptoms of Foodborne Illness Nausea Vomiting Stomach cramps Diarrhea Dizziness (Severity varies; can be life-threatening)  At-Risk Groups Pregnant women Young children Older adults Immunocompromised individuals Foodborne Disease Outbreak Cost to Food Enterprises Loss of clients and ultimately profits; Loss of brand reputation; Legal suits; Increased insurance premiums; and Embarrassment B. Philippine Food Safety Framework The Philippine Food Safety Framework, as established by Republic Act No. 10611 or the "Food Safety Act of 2013", aims to ensure that food in the Philippines is safe from production to consumption. Signed into law by President Benigno S. Aquino III on August 23, 2013, this law aligns with the Philippine Constitution's goals to protect public health and prevent harmful practices in the food trade. The framework supports a farm-to-fork approach, covering every stage of the food supply chain to guarantee safety, promote fair trade, and enhance the competitiveness of Filipino food products. It strengthens the food safety regulatory system by establishing a combination of regulations, inspections, testing, data collection, and other activities. These tasks are carried out by food safety regulatory agencies (FSRAs) and local government units (LGUs) to control risks throughout the food supply chain. Key objectives of RA 10611 include: Protecting the public from foodborne and waterborne illnesses, as well as from unsanitary, mislabeled, or adulterated food. Building trust among consumers and industries in the regulatory system. Promoting economic growth through fair trade practices. The framework is designed to protect human health, ensure fair practices in food trade, and safeguard consumers from misleading labeling, fraudulent practices, and false advertising. It also outlines 4 components of the food safety system: 1. Farm and Aquaculture: Involves animals, fish, plants, and their by-products. 2. Food Industry: Includes food manufacturers, distributors, and food outlets. 3. Food Service: Covers restaurants, caterers, and street food vendors. 4. Household Food Consumption: Focuses on consumers' practices and awareness.  Definitions of Acronyms Used: BAI - Bureau of Animal Industry BEE - Bureau of Elementary Education (DepEd) BFAD - Bureau of Food and Drugs (now renamed as the Food and Drug Administration/FDA) BAFPS - Bureau of Agriculture and Fisheries Product Standards BFAR - Bureau of Fisheries and Aquatic Resources BPI - Bureau of Plant Industry BQIHS - Bureau of Quarantine and International Health Surveillance BSE - Bureau of Secondary Education (DepEd) CHD - Center for Health Development DA - Department of Agriculture DepEd - Department of Education DOH - Department of Health DOST - Department of Science and Technology DPCB - Dangerous Products Control Bureau (under DOH) FPA - Fertilizer and Pesticide Authority FNRI - Food and Nutrition Research Institute (under DOST) HFDB - Health Facilities Development Bureau (DOH) LGU - Local Government Unit NCHP - National Center for Health Promotion (DOH) NEC - National Epidemiology Center (DOH) NFA - National Food Authority NMIC - National Meat Inspection Commission NPAL - National Program Against Lung Diseases PCA - Philippine Coconut Authority PIA - Philippine Information Agency RITM - Research Institute for Tropical Medicine SRA - Sugar Regulatory Administration TESDA - Technical Education and Skills Development Authority  Farm and Aquaculture as Components of the Philippine Food Safety Framework RESPONSIBLE OFFICE(S) AREAS OF CONCERN SUB COMPONENTS AND REGULATORY TOOL Animal and animal products Meat Inspection National Meat Inspection Board created Animal and Animal Health SPS, CODEX, GAP, HACCP by RA 9296 Meat and Meat Product Lab. Testing Accreditation and Technical Assistance chaired by DA Secretary with DOH Issuance of Import/ Export Permit of Fish and Fishery Products Fish and fish products Surveillance of imported fish Fish and Fishery Products Lab. Testing for Vibrio cholerae Joint FDA-DOH, BFAR-DA, FDC-NFA Formulation, Enforcement, and Research on Product Standards on Management Committee (MOA) Fish and Agricultural Products National Meat Inspection Board created by RA 9296 chaired by DA Secretary with DOH JECFA, CODEX, HACCP, GAP Executive Order no. 430 dated Oct. 15, Plants and plant products Pesticide Residue 1990 National Committee on Biosafety Plant and Plant Health Establish MRL of the Phil.; chair DOST, Member-DOH, Grains Establish GAP DA, DENR, practicing scientists, Milk Laboratory Testing biological, environmental, physical, and Coconut Products Research social scientists + two community Sugar and Sugar Products Pest Management representatives appointed by the Training office of the President. Food Industry (Processing and Distribution) as Component of the Philippine Food Safety Framework RESPONSIBLE OFFICE(S) AREAS OF CONCERN SUB COMPONENTS AND REGULATORY TOOL Food Manufacturers Packer Repacker GMP, HACCP, JECFA, CODEX Distributors Quality Control and Laboratory Testing FDA/CHD-DOH Importers Licensing and Inspection LGU Exporters Product Registration Wholesalers Post Marketing surveillance Advertisements and Promotion Control Outlets Enforcement of/and Compliance Groceries Stakeholder Information Dissemination Supermarkets other commercial outlets  Food Service as Component of the Philippine Food Safety Framework RESPONSIBLE OFFICE(S) AREAS OF CONCERN SUB COMPONENTS AND REGULATORY TOOL Restaurants NCPDC/CHD Caterers including: Regulation Caterers including: Sea and Air Vessels/Seaport and Airports Implementing Rules and Regulations on Food Sanitation BQIHS-DOH Caterers (Presidential Degree 856) LGU Street foods Household Food Consumption as Component of the Philippine Food Safety Framework RESPONSIBLE OFFICE(S) AREAS OF CONCERN SUB COMPONENTS AND REGULATORY TOOL Advocacy and Education Environment Health NCHP-DOH Consumer Disease Prevention NCPDC-DOh Disease Surveillance and Investigation DepdEd-SHNC,BEE,BSE,TESDA,CHED Diseases Management C. Internationally - Recognized Food Safety Guidelines and Standards 1. Codex Alimentarius International food standards, guidelines and codes of practice contribute to the safety, quality, and fairness of this international food trade. Consumer and importers can trust the safety and quality of the products they ordered will be in accordance with their specifications (FAO/WHO, 2019) 2. The international commission on microbiological Specifications for foods (ICMSF) The commission was formed in 1962 through the action of the International Committee on Food Microbiology and Hygiene, a committee of the International Union of Microbiological Societies ( IUMS). Through the IUMS, the ICMSF is linked to the International Union of Biological Societies (IUBS) and to the World Health Organization (WHO) of the United Nations. 3. The United States of America Food and Drug administration Food Code(US FDA Food Code) The US Food and Drug Administration (FDA) publishes the Food Code, a model that assist food control jurisdiction at all levels of government by providing them with scientifically sound technical and legal basis for regulating the retail and food service segment of the industry. Local, state, tribal, and federal regulators use the FDA food code as a model to develop or update their own food safety rules and to be consistent with national food regulatory policy. Between 1993 amd 2001, the Food Code was issued in its current format every two years. With the support of Conference for Food Protection (CFP). The 2005 Food Code was the first full edition published on the new four year interval, and it was followed by Supplement to the 2005 Food Code, which was published in 2007, The 2017 Food Code is the most recent full edition published by FDA ( US FDA, 2019). Thank You!