pns.34.2011-milk pastillas

Overview

  • Legal document made available in the Philippines for public education and awareness regarding laws governing ethnic milk-based confectioneries.

  • PNS/FDA 34 (2011) outlines specifications for ethnic milk-based confectioneries, particularly Pastillas and Yema.

Page 1: Document Introduction

  • The document's purpose: To promote education, public safety, justice, and informed citizenry.

  • Ethnic milk-based confectioneries covered in this standard ensure safety and quality for consumers.

Page 3: Philippine National Standard

  • PNS/FDA 34:2011 establishes a framework for ethnic milk-based confectioneries.

  • Guidance issued by the Bureau of Product Standards, aligned with international standards.

Page 4: Content Structure

  • Foreword: Introduction to standard creation.

  • Scope (1): Defines the standard's application to ethnic milk-based confectioneries.

  • Definitions (3): Establishes terminology.

  • Product Description (4): Details product specifications.

  • Quality Factors (5): Ensures products meet essential quality guidelines.

  • Food Additives (6): Identifies permissible additives.

  • Hygiene (8): Outlines hygiene standards for production.

  • Packaging and Labeling (9): Standards for how products should be packaged and labeled.

  • Methods of Analysis (10): Procedures for testing quality and safety.

Page 5: Key Elements of the Standard

  • Scope: Applies to Pastillas and Yema in suitable packaging.

  • Definitions: Depicts terms such as confectionery, container, and food additives to ensure consistent understanding.

Pages 6-9: Definitions and Key Ingredients

  • Definition of terms related to food, including confectionery, containers, current Good Manufacturing Practices (cGMP), and food standards.

  • Basic ingredients for Pastillas and Yema include milk products, sugar, and eggs (for Yema).

  • Additional optional ingredients include butter, fruits, and flavorings, which must be food-grade and compliant with standards.

Pages 10-12: Quality Factors

  • Water Activity: Must not exceed 0.85, crucial for shelf-stability.

  • Microbiological Limits: Standards for yeast, molds, Salmonella, and coliforms.

  • Defects Classification: Odor, flavor, color, and foreign matter assessment established.

Pages 13-15: Packaging and Labeling Standards

  • Packaging must be clean, hygienic, and food-grade. Primary packaging types specified.

  • Labeling requirements include product names, ingredients, weight, manufacturer details, expiration date, and country of origin.

Pages 16-20: Methods of Analysis and Testing

  • Sampling Plans: Guidelines for sampling and the acceptance number for different lot sizes.

  • Analysis Methods: Detailed methodology for determining water activity, yeast, mold counts, and the presence of Salmonella.

  • Accurate methods as per USFDA standards highlighted.

Pages 21-26: Testing for E. coli and Standard Plate Count

  • Enumeration methods for coliforms and E. coli using specific media and protocols.

  • Importance of accurate sampling and cultured tests to ensure food safety.

Pages 27-30: References and Technical Information

  • Reference materials and methodologies acknowledged for developing standards.

  • Collaborative efforts among food safety and health institutions outlined.

Page 31: Contact Information

  • Bureau of Product Standards contact details provided for inquiries on product safety and compliance standards.