Food Safety - The Food Safety Act Of 2013
Republic Act No. 10611
An Act To Strengthen The Food Safety Regulatory System In The Country To Protect Consumer Health And Facilitate Marketing Access Of Local Food And Food Products, And For Other Purposes
Objectives
A. Protect the public from food-borne and water borne illness and unsanitary unwholesome, misbranded or adulterated food
Sec. 9
DA and DOH
- Enhance industry and consumer confidence in the food regulatory system.
Sec 11 . Transparency – implements public consultation and dissemination of relevant information
- Achieve economic growth and development by promoting fair trade practices and sound regulatory
foundation for domestic and international trade
Sec. 8
Protect consumer interest against:
- Adulteration
- Misbranding
- Fraudulent practices
- Misrepresentation in labeling
- False advertisement in in the presentation of food
Towards the attainment of these objectives:
1. Delineate and link the mandates and responsibilities of the government agencies involved.
Department of Agriculture
Responsible for the primary production and post harvest stages of food supply chain and foods locally produced or imported
Department of Health
- Responsible for the safety of processed and pre-packed foods, foods locally produced or imported - Responsible for monitoring and epidemiological studies on food-borne illnesses.
Local Government Unit
Responsible for food safety of in food business such as:
Slaughterhouses and dressing plants
Fish ports
Wet markets
Supermarkets
School canteens, restaurant, catering, and street food vending
Water refilling station
Department of Interior and Local Government
Shall supervise the enforcement of food safety and sanitation rules and regulation as well as the inspection and compliance of business establishment and facilities within its territorial jurisdiction
Towards the attainment of these objectives:
2. Provide mechanism for coordination and accountability in the implementation of regulatory functions
Article 6:
Food Safety Regulatory Coordinating Board
- Chair : DOH Secretary
- Co-Chair : DA Secretary
Members:
- Director FDA , Center for Regulation and Research
- DILG
- Heads of Leagues of Baranggay, Municipalities, Cities, and Province
- DTI
- DOST
- DOH Agencies with Food Safety concerns
Towards the attainment of these objectives:
3. Establish policies and programs for addressing food safety hazards and developing appropriate standards and control measure.
4. Strengthen the scientific basis of the regulatory system.
Sec. 7 Use of science base risk analysis
5. Upgrade the capability of farmer, fisher folks, industries, consumers and government personnel in ensuring food safety.
Sec. 30
Food Testing Laboratories
Sec 31
Skills training and other instruction /educational activities.
The food safety act is the framework for implementing farm to fork food safety regulatory system
LigtasnapagkainmulaKabukiran at KaragatanHanggangHapag- Kainan
An Act To Strengthen The Food Safety Regulatory System In The Country To Protect Consumer Health And Facilitate Marketing Access Of Local Food And Food Products, And For Other Purposes
Objectives
A. Protect the public from food-borne and water borne illness and unsanitary unwholesome, misbranded or adulterated food
Sec. 9
DA and DOH
- Setting of mandatory food safety standard
- Philippine National Standard
- CODEX alimentarius
- Enhance industry and consumer confidence in the food regulatory system.
Sec 11 . Transparency – implements public consultation and dissemination of relevant information
- Achieve economic growth and development by promoting fair trade practices and sound regulatory
foundation for domestic and international trade
Sec. 8
Protect consumer interest against:
- Adulteration
- Misbranding
- Fraudulent practices
- Misrepresentation in labeling
- False advertisement in in the presentation of food
Towards the attainment of these objectives:
1. Delineate and link the mandates and responsibilities of the government agencies involved.
Department of Agriculture
Responsible for the primary production and post harvest stages of food supply chain and foods locally produced or imported
Department of Health
- Responsible for the safety of processed and pre-packed foods, foods locally produced or imported - Responsible for monitoring and epidemiological studies on food-borne illnesses.
Local Government Unit
Responsible for food safety of in food business such as:
Slaughterhouses and dressing plants
Fish ports
Wet markets
Supermarkets
School canteens, restaurant, catering, and street food vending
Water refilling station
Department of Interior and Local Government
Shall supervise the enforcement of food safety and sanitation rules and regulation as well as the inspection and compliance of business establishment and facilities within its territorial jurisdiction
Towards the attainment of these objectives:
2. Provide mechanism for coordination and accountability in the implementation of regulatory functions
Article 6:
Food Safety Regulatory Coordinating Board
- Chair : DOH Secretary
- Co-Chair : DA Secretary
Members:
- Director FDA , Center for Regulation and Research
- DILG
- Heads of Leagues of Baranggay, Municipalities, Cities, and Province
- DTI
- DOST
- DOH Agencies with Food Safety concerns
Towards the attainment of these objectives:
3. Establish policies and programs for addressing food safety hazards and developing appropriate standards and control measure.
4. Strengthen the scientific basis of the regulatory system.
Sec. 7 Use of science base risk analysis
- Risk assessment
- Risk management
- Risk communication
5. Upgrade the capability of farmer, fisher folks, industries, consumers and government personnel in ensuring food safety.
Sec. 30
Food Testing Laboratories
Sec 31
Skills training and other instruction /educational activities.
The food safety act is the framework for implementing farm to fork food safety regulatory system
LigtasnapagkainmulaKabukiran at KaragatanHanggangHapag- Kainan
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