Food Safety Fundamentals: Lecture 1

Vocabulary flashcards covering key terms, agencies, laws, and concepts introduced in the Food Safety Fundamentals lecture.

Food (scientific definition)

Any material largely composed of proteins, carbohydrates, and fats that sustains growth, repairs tissues, and supplies energy.

Food (Codex scope)

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

Codex Alimentarius Commission (CAC)

The FAO/WHO intergovernmental body that sets international food standards and defines food-safety concepts.

Food Safety (CAC definition)

Assurance that food will not cause harm when prepared and/or eaten according to its intended use.

Food Suitability

Quality aspects that make food unfit for consumption even when it poses no health danger.

Food Hygiene (CAC)

The conditions and measures needed to ensure both the safety and suitability of food at all stages of the chain.

Notion of Harm

Element of food safety that distinguishes safety hazards from other non-hazard quality defects.

Concept of Assurance

Idea that food safety relies on preventive controls during production, not solely on end-product testing.

Intended Use (in product design)

Manufacturer-specified preparation or consumption conditions that determine whether a food is considered safe.

Consumer Expectations (3)

Trust in the business, confidence in product safety, and transparency/actions in case of mishaps.

Government Sector Role

Provides infrastructure, enacts laws/regulations, and educates the public to oversee food-safety management.

Industry Sector Role

Ensures food placed on the market is safe, compliant, and supported by an integrated safety assurance system.

Consumer Sector Role

Practices good hygiene, reads labels, reports unsafe products, and chooses reputable brands/establishments.

Academia Sector Role

Supplies scientific data, methods, and risk assessments that underpin food-safety decisions and crisis communication.

Food Safety Act of 2013 (RA 10611)

Philippine law that strengthens the national food-safety regulatory system to protect health and facilitate trade.

Objectives of RA 10611

Protect public from unsafe food, boost confidence in regulation, and promote fair trade & economic growth.

Department of Agriculture (DA)

Leads food-safety standards and enforcement for primary production and post-harvest stages.

Bureau of Animal Industry (BAI)

DA agency overseeing safety of foods derived from animals, including eggs and honey.

National Dairy Authority (NDA)

DA agency regulating milk production and post-harvest milk handling.

National Meat Inspection Service (NMIS)

DA agency responsible for meat inspection and safety compliance.

Department of Health (DOH)

Regulates safety of processed and pre-packaged foods and monitors foodborne diseases.

FDA Center for Food Regulation and Research (CFRR)

DOH unit implementing a performance-based food-safety control system for processed foods.

Bureau of Quarantine (BOQ)

DOH agency ensuring food-safety compliance at domestic and international ports and airports.

National Epidemiology Center (NEC)

DOH body conducting epidemiological monitoring of foodborne illnesses for policy formulation.

Department of Interior and Local Government (DILG)

Supervises enforcement of food-safety and sanitary regulations within local jurisdictions.

Local Government Units (LGUs)

Implement PD 856, local food-safety standards, and sanitation in markets, slaughterhouses, eateries, and small processors.

Food Safety Regulation Coordinating Board (FSRCB)

Body created by RA 10611 to coordinate DOH, DA, DILG, and LGU performance in food-safety regulation.

Science-Based Risk Analysis

Mandated RA 10611 approach that bases regulation on hazard identification, assessment, management, and communication.

Code on Sanitation of the Philippines (PD 856)

1975 decree setting nationwide sanitation standards; enforced by DOH.

Sanitary Permit

Authorization from the local health office required before a food establishment can operate.

Health Certification (Employees)

Mandatory medical clearance for staff to work in food establishments under PD 856.

Structural Requirements

Building and facility specifications mandated to maintain safe, sanitary food-service environments.

Sanitizing Control Measures

Procedures for cleaning tools, equipment, and work areas to prevent contamination.

Refuse Disposal Procedures

PD 856 guidelines for proper waste management in food establishments.