Question & AnswerQ&A (DOH ADMINISTRATIVE ORDER NO. 2005-0018)
The primary purpose is to establish Philippine National Standards on ethnic food products to ensure their quality and safety, harmonize with international food control laws, and improve their acceptance in domestic and export markets.
The authority comes from Section 3 (a) and (b) and 26 (a) of Republic Act 3720 (Food, Drug and Cosmetic Act) as amended by Executive Order 175, and Republic Act 7394 (Consumer Act of the Philippines).
'Ethnic food products' are food products using indigenous raw materials, ingredients, condiments, spices or blends thereof, prepared using traditional methods producing distinct sensory properties associated with a region or place of origin, including adaptations from foreign culinary styles modified to suit local tastes.
The standard specifically covers 1) Dry Base Mixes for Soups and Sauces, and 2) Sweet Preserves.
All products must be packed in suitable packaging materials and each container must be labeled and marked according to BFAD labeling regulations.
Ingredients must be clean, of optimum quality, fit for human consumption, free from objectionable matter and microbiological hazards, parasites, and harmful substances originating from microorganisms.
GMP ensures consistent manufacturing quality appropriate for use while HACCP identifies, evaluates, and controls food safety hazards specific to the product to prevent risks.
Food additives are substances not normally consumed alone or as a food ingredient but are intentionally added for technological purposes in manufacture, processing, packaging, or holding of food that may affect the characteristics of the food.
The order takes effect fifteen (15) days following its publication in two newspapers of general circulation.
All other administrative issuances or parts inconsistent with the provisions of this order are amended, repealed, or modified accordingly.
Processed food refers to food subjected to some degree of processing like milling, drying, concentration, or canning, which changes the physical, chemical, or sensory characteristics of the raw material.
Because ethnic foods are often evaluated against standards for common foods unfamiliar internationally, leading to inconsistencies and trade barriers; establishing specific standards improves product competitiveness and acceptance locally and internationally.