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Food Safety and the Role of Government and Regulatory Agencies
On August 23, 2013, His Excellency, President Benigno S. Aquino III has approved and signed "AN ACT TO STRENGTHEN THE FOOD SAFETY REGULATORY SYSTEM IN THE COUNTRY TO PROTECT CONSUMER HEALTH AND FACILITATE MARKET ACCESS OF LOCAL FOODS AND FOOD PRODUCTS, AND FOR OTHER PURPOSES". The resource speaker will discuss further the key elements of the said newly enacted Republic Act 10611, otherwise known as the "Food Safety Act of 2013".
On August 23, 2013, His Excellency, President Benigno S. Aquino III has approved and signed "AN ACT TO STRENGTHEN THE FOOD SAFETY REGULATORY SYSTEM IN THE COUNTRY TO PROTECT CONSUMER HEALTH AND FACILITATE MARKET ACCESS OF LOCAL FOODS AND FOOD PRODUCTS, AND FOR OTHER PURPOSES". The resource speaker will discuss further the key elements of the said newly enacted Republic Act 10611, otherwise known as the "Food Safety Act of 2013".
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- Food Safety Awareness
Ms. Catherine P. Cruz, Philippine Food & Drug Administration
This webinar discusses food safety in general. It covers the common food hazards, the existing food laws in the Philippines, and the services being offered by the Philippine FDA. - Basic Food Safety Program of National Meat Inspection Services (NMIS)
Ms. Theresa DS. Magno, NMIS 4A
This webinar discusses the local meat safety issues such as meat stalls, hot meat, etc. It also includes topic on the National Meat Inspection Services (NMIS)’s strategy on strengthening the meat control system in the Philippines. - Chemical Contaminants and Its Detection in Foods
Prof. Josefina L. Solivas, University of the Philippines Los Baños
According to the World Health Organization (WHO), the contamination of food by chemical hazards is a worldwide public health concern and is a leading cause of trade problems internationally. Toxic metals, polychlorinated biphenyls (PCBs), and dioxins, as well as the intentionally added chemicals such as pesticides, veterinary drugs, and agrochemicals, may cause contamination through environmental pollution of the air, water and soil. In effect, the exposure of human to these chemicals are known or suspected to be carcinogenic, causing cardiovascular disease, kidney and liver dysfunction, etc.
Thus, the Food & Drug Administration (FDA) and other regulatory agencies implement laws that set the chemical limits in foods to assure that human exposure does not exceed the acceptable level. In addition to this, the FSIAP had organized this on-line seminar that discussed further chemical contamination in foods. - Microbiological Contaminants and Its Detection in Foods
Prof. Arlene L. Llamado, University of the Philippines Los Baños
A wide variety of microorganisms are associated with foods. Majority of these are spoilage organisms such as fungi and bacteria. In addition, many of these microbiological contaminants are also capable of causing diseases to consumers. Detection of different microorganisms is therefore considered an indispensable analysis in the food manufacturing sector. This topic would cover some of the most common microbial contaminants in food, their characteristics and an overview of methods used for routine detection. - Adapating to the (Adapating) Microbial World: Precision Food Processing for Safety and Quality
Dr. Alonzo A. Gabriel, University of the Philippines Diliman
The topic is an offshoot to the resource speaker’s Southeast Asian Regional Center for Graduate Study and Research in Agriculture (SEARCA) Regional Professorial Chair that he received in the academic year 2011-2012. The objective of the Regional SEARCA Professorial Chair is to give due recognition to outstanding Southeast Asian experts in the academe in specific fields of study relevant to the broad themes of Agricultural Competitiveness and Natural Resource Management. The webinar topic focuses on the establishment of food process schedules for the optimization safety and quality. - Philippine Good Agricultural Practices (GAP) Certification
Dr. Josephine T. Garcia, Bureau of Plant Industry, Department of Agriculture
In the area of food safety, “farm-to-table” refers to the stages of food production from the way it is grown or raised, to how it is harvested, manufactured, packed, delivered and consumed. Everyone has a responsibility to minimize foodborne illnesses, even long before food reaches the table. At each stage of the food chain, from the farmers/producers to the consumers, we aim for a high level of food safety.
According to the Department of Agriculture, Good Agricultural Practices (GAP) is a set of consolidated safety and quality standards for on-farm fruit and vegetable production. On this webinar, GAP will be discussed, as well as the requirements in the certification for fruit and vegetable farms. The resource speaker will also present the GAP standards and checklist. - Genetically Modified Organisms (GMOs) in Food Production: Is It Safe?
Dr. Antonio C. Laurena, University of the Philippines Los Baños
The term genetically modified food (also known as biotech or genetically engineered food) refers to crop plants that have been modified in the laboratory to enhance desired traits, such as resistance to herbicides or improved nutritional content. Experts say this science, like any other, has no guarantees. - Food Safety and Trade Issues
Ms. Rose Marie G. Castillo, Bureau of Export and Trade Promotion, Department of Trade & Industry
The topic will discuss the present status of the Philippine exports and imports of food products, as well as the current trends in international food trade. The webinar’s topic will also include the major world food safety issues and the Philippine’s food safety related concerns. - Overview of Food Safety Management Systems and Risk Analysis (What Matters in Food Safety)
Dr. Ma. Concepcion C. Lizada, University of the Philippines Diliman
An overview of risk analysis as a science-based (and, therefore, rational) approach to food safety and associated risk perception. The course will cover health risks and associated business consequences arising from the presence of health hazards in food. The course is essentially an introduction to a rational approach to food safety management systems, avoiding unnecessary costs, paranoia and panic. It provides a simplified introduction to risk assessment, and how its outputs can be utilized in food safety management (e.g. HACCP) by food business operators, inspectors, service providers and consumers.
A key feature of the course is the delineation of roles between regulators and food business operators in terms of risk analysis, with the former covering public health risks and the latter, risk of product contamination with food-borne hazards that affect consumer health. - Strengthening the Philippine Meat Control System – LGUs in Particular
Dr. Marvin B. Vicente, National Meat Inspection Services
This webinar will discuss the proactive role of both national and local governments in the adoption of the 10-year Strategic Action Plan and Program (SAPP) in assuring the safety and quality of meat. It will also discuss how the goals of SAPP were specifically established towards the vision of the development of respective local meat control system. - Food Safety and the Role of Government and Regulatory Agencies
Ms. Maria Theresa C. Cerbolles, Philippine Food & Drug Administration
On August 23, 2013, His Excellency, President Benigno S. Aquino III has approved and signed "An Act to Strengthen the Food Safety Regulatory System in the Country to Protect Consumer Health and Facilitate Market Access of Local Foods and Food Products and for Other Purposes”. The resource speaker will discuss further the key elements of the said newly enacted Republic Act 10611, otherwise known as the "Food Safety Act of 2013". - Chemical Migration in Food Packaging Materials
Ms. Josefina L. Diaz, DOST Industrial Technology Development Institute
Chemicals associated with potential migration from food contact packaging materials may pose health or safety risk among consumers. The type of chemical, level of concentration, and monitoring of migration has now become an integral part of ensuring food safety. Thus, various case studies, researches and risk assessments are constantly being done for a deeper understanding of such phenomenon. The presentation reviews the current knowledge on food safety hazards in relation to possible migration of chemicals to food from packaging materials. - Food Safety Regulations on Fishery Products
Ms. Consuelo C. Baltazar, Bureau of Fisheries and Aquatic Resources (BFAR)
This webinar will give an overview on the existing rules and regulations affecting the safety of fish and fishery products. - Challenges in the Philippine Food Product Export
Ms. Rosemarie T. Kwan, Center for International Trade Expositions and Missions (CITEM) – DTI
The resource speaker discussed the existing and current food safety regulations of major importing countries. She also cited several examples of exported Philippine food products that were detained due to food safety-related issues. - Understanding the P-Traceability
Ms. Amor F. Lahoz, Department of Trade and Industry
Food safety is consistently the first or second most important concern in the fresh produce industry. There are incidents where contaminated products that were distributed had to be recalled. In several cases, it took days or weeks to identify and locate the contaminated products. Based on concern for the public safety, governments have passed a series of laws to mandate food companies (fresh or processed) to maintain the records necessary to track material from the farm to the consumer. With more consumers all over the world demanding to know not only the origin of their food, its ingredients, where it was produced, ways of production, use of pesticides but also reassurance that the food they buy is really what it claims to be, the need for traceability becomes imperative.
The Philippine Traceability (PTRACE) project is a wide-ranging Project that will significantly contribute to efforts of the Philippine Government to alleviate poverty and provide employment and livelihood opportunities for the country’s poor. It aims to organize a structure for the complete documentation of all the stages of production, processing and distribution that food commodities go through to reach the end consumers – “from farm to fork”. - Improving the Meat Quality through NMIS Animal Welfare Program in Slaughterhouses
Dr. Orlando Ongsotto, National Meat Inspection Services - Bureau of Plant Industry’s Role on Food Safety
Mr. Samuel Fontanilla, Bureau of Plant Industries
The webinar will discuss the BPI’s role on Food Safety. The Bureau of Plant Industry, through the recently approved ‘Food Safety Act of 2013 is mandated to enforce food safety standards and regulations for plant foods.
- Food Safety Assurance - Monitoring and Surveillance Tools
Ms. Angela Kristel A. Dalao, Glenwood Technologies International, Inc.