FoodSHAP® | Food Safety Laws and Regulations of the Philippines

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

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IRR of Food Safety Act of 2013

Republic Act No. 10611, February 20, 2015

The Implementing Rules and Regulations of Republic Act No. 10611 otherwise known
as the “FOOD SAFETY ACT OF 2013.”

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IRR of Chapter 3 "FOOD ESTABLISHMENTS"
of the Sanitation Code

Presidential Decree No. 856

These Implementing Rules and Regulations shall apply to all food establishments and facilities including those located in vessels, food containers and vehicles, and food sold in the streets.

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IRR of Chapter 4 "MARKETS AND ABATTOIRS"
of the Sanitation Code

Presidential Decree No. 856

These implementing rules and regulations shall apply to all markets including food terminals, satellite markets/talipapa, wet markets, dry markets, supermarkets, and other similar establishments operated by government agencies or instrumentalities including government owned or controlled corporations, private organizations or firms, individuals or entities.

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Philippine National Standards for Drinking Water of 2017

Administrative Order No. 2017-0010, June 23, 2017

The PNSDW of 2017 shall apply to all drinking-water service providers including government and private developers and operators, bulk water suppliers, water refilling station operators, and water vending machine operators; ice manufacturers; all food establishments, residential, commercial, industrial and institutional buildings that use/supply/serve drinking water; water testing laboratories; health and sanitation authorities; the general public and all others who are involved in determining the safety of public's drinking-water.

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FDA Annex J - Summary of Current Food Standards

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FDA AO153s2004 Revised Guidelines on Current Good Manufacturing Practice in Manufacturing

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FDA Circular 2013-010 Revised Guidelines for the Assessment of Microbiological Quality of Processed Foods

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FDA Draft Updated Guidelines for the Assessment of Microbiological Quality of Processed Food Products Repealing

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NMIS MC 09-2008-05 Guiedlines on the Assessment of Microbiological Quality of Fresh, Chilled and Frozen Meat

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PNS_BAFPS_93_2010_Pechay

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PNS-BAFPS 13-2004 Mangoes

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PNS-BAFPS 34-2006 Pilinuts

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PNS-BAFS 101 2016 Halal Agriculture and Fisheries Products

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PNS-BAFS102-2016 Halal Slaughtering Practice for Ruminants

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PNS-BAFS103-2016 Halal Slaughtering Practice for Poultry

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PNS-BAFS-139-2015 for Halal Feeds

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Charts: Food Safety at a Glance

How long can you store leftovers in the refrigerator? How can you tell when chicken breasts are done? How long does it take to cook a turkey? Check out these charts for fast answers.

Storing Food

Whether putting food in the refrigerator, the freezer, or the cupboard, you have plenty of opportunities to prevent foodborne illnesses.

Preparing and Cooking Food

One of the basics of food safety is cooking food to its proper temperature. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness.

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The FoodKeeper helps you understand food and beverages storage. It will help you maximize the freshness and quality of items. By doing so you will be able to keep items fresh longer than if they were not stored properly. It was developed by the USDA's Food Safety and Inspection Service, with Cornell University and the Food Marketing Institute. It is also available as a mobile application for Android and Apple devices.

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What is the Codex Alimentarius?
The Codex Alimentarius or "Food Code" was established by FAO and the World Health Organization in 1963 to develop harmonised international food standards, which protect consumer health and promote fair practices in food trade.