Food Safety Fundamentals Flashcards

A comprehensive vocabulary flashcard set covering key definitions, definitions of food safety, sectors involved, government agencies, and laws from the Food Safety Fundamentals lecture notes.

Food (Britannica, 2020)

Any material consisting essentially of protein, carbohydrate, and fat used in the body of an organism to sustain growth, repair vital processes, and furnish energy.

Food (JFSP, 2001)

Any substance or product, whether processed, partially processed, or unprocessed, intended for human consumption.

Codex Alimentarius Commission (CAC)

An intergovernmental body established by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO).

Food Safety (CAC definition)

The assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use.

Food Suitability

The concept defined by the CAC regarding aspects that make food unfit for human consumption without necessarily presenting a danger to health, separating safety from other quality aspects.

Food Hygiene

The conditions and measures necessary for ensuring both safety and suitability of food across its production and preparation, rather than relying on end-product testing.

Republic Act 10611

Otherwise known as the Food Safety Act (FSA) of 2013, passed on June 5, 2013, and signed by former President Benigno Aquino III on August 23, 2013, to strengthen the food safety regulatory system in the Philippines.

Department of Agriculture (DA)

The department tasked with developing and enforcing food safety standards and regulations for food items in the supply chain's primary production and post-harvest stages.

Bureau of Animal Industry

An agency under the DA that handles food safety regulatory functions for food derived from animals, including eggs and honey.

National Dairy Authority

An agency under the DA responsible for food safety regulatory functions concerning milk production and post-harvest handling.

National Meat Inspection Service

An agency under the DA responsible for food safety regulatory functions concerning meats.

Department of Health (DOH)

The department primarily responsible for the safety of processed and pre-packaged food items and for conducting monitoring and epidemiological studies on foodborne diseases.

Food and Drug Administration Center for Food Regulation and Research

An agency under the DOH that implements a performance-based food safety control system.

Bureau of Quarantine

An agency under the DOH that ensures food safety in domestic and international ports and airports of entry.

National Epidemiology Center

An agency under the DOH that conducts and documents epidemiological monitoring studies on foodborne illnesses for use in policy formulation.

Department of Interior and Local Government (DILG)

The department that supervises the enforcement of food safety and sanitary rules and regulations and the inspection and compliance of business establishments within its territorial jurisdiction.

Local Government Units (LGUs)

Government units responsible for enforcing the Code on Sanitation of the Philippines, food safety standards, and regulations in public markets, slaughterhouses, micro and small food processing establishments, and public eating places.

Food Safety Regulation Coordinating Board (FSRCB)

A board established under RA 10611 to monitor and coordinate the performance and implementation of the mandates of the DOH, DA, DILG, and LGUs in food safety regulation.

Presidential Decree No. 856

Also known as the Code on Sanitation of the Philippines, promulgated on December 23, 1975, by former President Ferdinand E. Marcos Sr., directing public health services toward protecting and promoting people's health.