Food Safety Fundamentals (Video)

Food Safety Fundamentals – Summary Notes

  • What is food? Definition variants and purpose

    • Food is any material consisting essentially of protein, carbohydrate, and fat used by an organism to sustain growth, repair vital processes, and furnish energy. This is a basic definition from Britannica (2020).
    • It also refers to any substance or product, whether processed, partially processed, or unprocessed, intended for human consumption (Joint FAO/WHO Food Standards Programme [JFSP], 2001).
    • Codex Alimentarius Commission (CAC) defines food safety as: “the assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use” (Mortarjemi & Lelieveld, 2014).

  • Three essential notions embedded in CAC definition

    • Harm: Differentiates safety aspects from other quality aspects that may render food unfit for consumption without necessarily posing health danger. Food that is safe but not suitable is termed “food suitability” by CAC.
    • Assurance: Food safety management should be based on preventive measures and conditions of production/preparation, not merely on end-product testing (which may be unreliable for many contaminants). These conditions for safety and suitability are referred to as food hygiene by CAC.
    • Preparation/Use in product design: A product is safe if prepared and/or used according to its intended use. The intended use and consumer information should be considered in product design, and consumers must follow on-pack instructions.

  • Consumer trust and expectations (foundational for sustainable food businesses)

    • Motarjemi & Lelieveld (2014) identify three fundamental consumer expectations:
    1. To be able to trust the food businesses from which they buy products;
    2. To be able to rely on the business’ ability to ensure the safety of their products;
    3. To have confidence that, in the event of a mishap, the business will take necessary measures to protect them and will act truthfully and transparently.
    • Therefore, customer trust is a critical asset and food safety is the foundation of that trust.

  • Sectors involved in modern food safety management (Motarjemi & Lelieveld, 2014)

    • A cooperative, multi-sector approach with defined responsibilities across sectors.

  • Government sector responsibilities

    • Public health and food control authorities lead in managing food safety from primary production to consumption.
    • Duties include:
    • Foresee infrastructures and public health services needed for good food safety management (e.g., public health laboratories, water supply, sanitation);
    • Promulgate laws and regulations prioritizing public health while aligning with societal and environmental factors;
    • Provide education to caregivers, consumers, travelers, health professionals, and the public.

  • Industry sector responsibilities

    • The food industry must ensure that products in the marketplace or served in establishments are safe, fit for human consumption, and meet regulatory requirements.
    • Must have an integrated food safety assurance system to fulfill these responsibilities.

  • Consumer sector responsibilities

    • Domestic and professional food handlers have an equally important role:
    • Observe good hygienic practices in food preparation;
    • Read labels and follow preparation/storage instructions;
    • Report defective/unsafe products to public health authorities or manufacturers;
    • Be selective (discriminatory) in choosing products, brands, and establishments to avoid risks or unethical practices.

  • Academia sector responsibilities

    • Scientists contribute to food safety management and crisis communication by providing:
    • Toxicological information and mechanisms of contamination;
    • Ecology of microorganisms and epidemiology of foodborne diseases;
    • Validated analytical methods;
    • Process technologies to control hazards;
    • Insights into consumer perception, beliefs, and practices.

  • Food Safety Laws (Philippines context)

    • Food Safety Act of 2013 (Republic Act No. 10611, RA No. 10611)
    • Passed by the Senate and House on June 5, 2013; signed by President Benigno Aquino III on August 23, 2013.
    • Implementing Rules and Regulations (IRR) released by the Department of Agriculture (DA) and Department of Health (DOH) on February 20, 2015.
    • Purpose: strengthen the food safety regulatory system to protect consumer health, facilitate market access for local food products, and other purposes.

  • Objectives of RA No. 10611

    • (a) Protect the public from foodborne and waterborne illnesses and unsanitary, unwholesome, misbranded, or adulterated food;
    • (b) Enhance industry and consumer confidence in the food regulatory system; and
    • (c) Promote economic growth and development by supporting fair trade practices and a sound regulatory foundation for domestic and international trade.

  • Implementing and regulatory agencies (policy context by DOST-PCAARRD, 2019)

    • Primary implementing departments: Department of Health (DOH), Department of Agriculture (DA), Department of Interior and Local Government (DILG), and Local Government Units (LGUs).

  • DA responsibilities and agencies

    • Developing and enforcing food safety standards and regulations for primary production and post-harvest stages.
    • Agencies under DA and their focus:
    • Bureau of Animal Industry – foods derived from animals (including eggs and honey);
    • National Dairy Authority – milk production and post-harvest handling;
    • National Meat Inspection Service – meats.

  • DOH responsibilities and agencies

    • Focus on safety of processed and pre-packaged foods; conduct monitoring and epidemiological studies on foodborne diseases.
    • Agencies include:
    • Food and Drug Administration (FDA) Center for Food Regulation and Research – implements a performance-based food safety control system;
    • Bureau of Quarantine – ensures food safety at domestic and international ports and airports of entry;
    • National Epidemiology Center – conducts epidemiological monitoring studies on foodborne illnesses for policy use.

  • DILG and LGUs

    • DILG supervises enforcement of food safety and sanitary rules/regulations and inspection/compliance of establishments within jurisdiction, in collaboration with DA and DOH and other agencies.
    • LGUs enforce the Code on Sanitation and food safety standards/regulations in their jurisdiction, including sanitation in public markets, slaughterhouses, micro/small processing establishments, and public eating places.

  • Highlights of the RA 10611

    • Science-based risk analysis in food safety regulation;
    • Standards set based on Philippine National Standards (PNS), Codex Alimentarius (CAC), and other international standards;
    • Clearly identified responsibilities of Food Business Operators and government agencies;
    • Skills training on safe food handling for operators and handlers;
    • Establishment of the Food Safety Regulation Coordinating Board (FSRCB) to monitor and coordinate performance/mandates of DOH, DA, DILG, and LGUs in food safety regulation.

  • Code on Sanitation of the Philippines (PD No. 856, 1975)

    • Promulgated on December 23, 1975 by President Ferdinand E. Marcos Sr.
    • Aims to improve public health by directing public health services toward protecting and promoting people’s health; DOH is responsible for proper implementation and enforcement.

  • Sanitation standards in hospitality and tourism-related sectors (Code on Sanitation)

    • Scope includes:
    • Food establishments;
    • Rest areas, bus terminals, bus stops, and service stations;
    • Camps and picnic grounds;
    • Hotels, motels, apartments, boarding houses, tenement houses, and condominiums;
    • Port, airport, vessel, and aircraft sanitation.
    • Sanitation standards include:
    • Requiring sanitary permits from local health offices;
    • Requiring health certification for employees;
    • Specifying structural requirements;
    • Setting control measures for sanitizing tools, equipment, and work areas;
    • Procedures for disposing of refuse.

  • Practical and ethical implications

    • Emphasizes prevention and process-based safety rather than relying solely on end-product testing.
    • Underlines the importance of consumer trust as a strategic asset for businesses.
    • Promotes cross-sector collaboration (government, industry, consumers, academia) for comprehensive safety management.
    • Aligns national standards with international frameworks (Codex) to facilitate domestic and international trade while protecting public health.

  • Real-world relevance and connections

    • The framework supports safe food supply chains from primary production to consumption.
    • Enables better crisis communication and rapid response to outbreaks through academia-provided data and DOH surveillance.
    • Provides a regulatory backbone for food business operators to implement risk-based controls and staff training.

  • References cited in the material

    • Britannica, T. Editors of Encyclopaedia (2020). Food. Encyclopedia Britannica. https://www.britannica.com/topic/food
    • Joint FAO/WHO Food Standards Programme (2001). Codex Alimentarius Commission – Procedural Manual (12th ed.). FAO/WHO
    • Motarjemi, Y., & Lelieveld, H. (Eds.) (2014). Food safety management: A practical guide for the food industry. Academic Press
    • Public Advocacy Group of DOST-PCAARRD (April 2019) Policy brief: Readiness of commodity stakeholders and regulatory agencies in implementing the food safety law. DOST-PCAARRD
    • Food Safety Act of 2013, R.A. No. 10611 (official gazette)
    • Code on Sanitation of the Philippines (Presidential Decree No. 856, 1975). DOH

  • Quick reference: key terms and definitions

    • CAC definition: food safety = assurance that food will not cause harm when prepared/eaten according to intended use.
    • Food safety vs. food quality: safety-focused vs quality-focused concerns in determining fitness for consumption.
    • Food hygiene: conditions and practices that ensure safety and suitability of a food product.
    • Intended use: design and labeling should communicate how the product is to be used; consumer must follow instructions.
    • Food Business Operators (FBOs): entities responsible for implementing safety controls across the supply chain.

  • How the sections connect for exam preparedness

    • Know the three CAC notions and how they translate into practice (harm, assurance, and product design).
    • Be able to describe the roles of each sector (Government, Industry, Consumers, Academia) and provide examples.
    • Memorize RA No. 10611 objectives and the major agencies involved (DOH, DA, DILG, LGUs) and their sub-agencies.
    • Understand the Code on Sanitation’s scope and the specific sanitation requirements in hospitality-related sectors.
    • Recognize the importance of science-based risk analysis, international standard alignment, and FSRCB coordination in regulatory practice.

  • Equations, numbers, and formal references (LaTeX formatting)

    • RA No. 10611 (Food Safety Act of 2013)
    • IRR release date: 2015
    • PD No. 856 (Code on Sanitation of the Philippines, 1975)
    • Key dates: June 5, 2013 (legislation passage), August 23, 2013 (presidential signing), February 20, 2015 (IRR release)
    • Codex and national standard alignment concepts: based on Codex Alimentarius Commission, Philippine National Standards (

    ext{PNS}) and other international standards.

  • Notes for exam prompts

    • Be ready to explain how prevention-based approaches contrast with end-product testing as a sole safety measure.
    • Be ready to discuss how consumer trust is built and maintained through transparency and effective mishap response.
    • Be prepared to name and explain the roles of specific agencies and the kinds of foods they oversee (e.g., DA agencies for animal-derived foods, DOH agencies for processed foods).

  • References cited in this note (as listed in the transcript)

    • Britannica, T. Editors of Encyclopaedia. (2020). Food. Encyclopedia Britannica. https://www.britannica.com/topic/food
    • Joint FAO/WHO Food Standards Programme. (2001). Codex Alimentarius Commission – Procedural Manual (12th ed.).
    • Motarjemi, Y., & Lelieveld, H. (Eds.). (2014). Food safety management: A practical guide for the food industry. Academic Press
    • Public Advocacy Group of DOST-PCAARRD. (April 2019). Policy brief: Readiness of commodity stakeholders and regulatory agencies in implementing the food safety law. Department of Science and Technology – Philippine Council for Agriculture, Aquatic, and Natural Resources Research and Development
    • Food Safety Act of 2013. R. A. No. 10611. https://www.officialgazette.gov.ph/2013/08/23/republic-act-no-10611/
    • Code on Sanitation of the Philippines. P. D. no. 856 (1975). https://doh.gov.ph/node/5731