BRIEFER ON THE FOOD SAFETY ACT OF 2013
I. Food Safety Regulatory Agencies (FSRAs)
Refers to those accountable for the
implementation of the Food Safety Act.
These are: (1) The Department of Agriculture
(DA) ; and the (2) Department of Health (DOH)
A. Stages in the Food Supply Chain which requires
intervention by FSRAs:
1. Primary Production - the production, rearing or
growing of primary products; and the rearing and
growing of fish and other seafood in aquaculture
ponds, including fishing, hunting and catching of
wild products.
2. Post Harvest - involves the minimal
transformation of plant and animal foods after
primary production e.g. slaughter of animals,
sorting, grading and cutting of fresh plant and
animal foods, icing and freezing, and the milling and
storage of grain.
3. Processing - any action that substantially alters the
initial raw materials or product or ingredients, e.g.
heating, smoking, curing, maturing, drying,
marinating, extraction, extrusion, or a combination
thereof intended to produce food.
Delineation of Responsibilities and Jurisdiction of
the DA and DOH:
1. The DA is responsible for the development and
enforcement of food safety standards and regulations
of food, in connection with two stages of the food
supply chain:
(a) Primary Production Stage; and
(b) Post Harvest Stage
2. The DOH is responsible ensuring the safety of
activities pertaining to:
(a) Processing Stage (Processed food)
(b) Product Packaging Stage
Other Responsible Government Agencies:
1. Local Government Units (LGUs) enforcement
of the Code on Sanitation of the Philippines, as well
as Food Safety Standards and Food Safety
Regulations, within their territorial jurisdiction.
LGUs may be called upon by the DOH and the DA
to assist in the implementation of their respective
mandates.
2. Dept of Interior and Local Government
supervise the enforcement of food safety and
regulations, in collaboration with the DA and DOH.
*The Food Safety Regulation Board (FSRCB),
shall identify which agency is responsible, in cases
of overlap
II. General Principles
1. Precaution The FSRAs may establish such
Precautionary Measures when the available relevant
information for use in risk assessmentis insufficient
to show that a certain type of food or food product
does not pose a risk to consumer health.
Provided: (1) the measure shall not be more
restrictive to trade, than required; and
(2)Proportionate to the level of protection required.
2. Transparency Implementing Agencies are
mandated to conduct public consultations:
(a) during preparation and revision of food
legislation, except where there is urgency of the
problem.
(b) in case of insufficiency of risk assessment,
FSRAs shall take steps to inform the general public
of the nature of the risks and possible measures to
prevent or reduce the risk.
III. Crisis Management; covers:
A. Rapid Alert System;
(a) RAS for food and feed shall be established to
identify and subsequently notify of the existence of a
direct or indirect risk to human health from food.
(b) The protocols and procedures for the National
RAS for food and feed shall consider existing
international systems.
(c) The FSRCB shall designate a national contact
point for the national rapid alert system for food and
feed.
B. Emergency Measures - evident that food
originating from within the country or imported
from another, is likely to constitute serious risk to
human health, the FSRCB may adopt any of the
following emergency measures:
(a) Suspension of Distribution
(b) Lay down special conditions for food
(c) Any other Appropriate Interim Measures
IV. Implementation of Food Safety Regulations
1. Food Business operators are required to have
knowledge of food Safety Laws and Practices
2. Traceability Food business operators shall
ensure that they are: able to identify their suppliers
of food, food producing animal, production of
chemicals as pesticides and drugs, production, and
processing inputs such as feeds, food additives, food
ingredients, packaging.
3. Inspection of Food Business Operators by
FSRAs, within their respective mandate.