Annex J

SUMMARY OF CURRENT FOOD STANDARDS

as of 04 APRIL 2013

MINIMUM REQUIREMENT FOR ANALYSIS OF FINISHED PRODUCT

PROCESSED FOOD
1. Beverages
a) Alcoholic

ANALYSIS REQUIRED

STANDARDS

Alcoholic Content (%)

Spirit/Liquor
% alcohol = 40% min.
Fruit Wines(not under Tropical Fruit wines)
% alcohol = label claim

Presence of methanol

Methanol may be present in

alcoholic beverages provided that
it shall be derived from the natural
alcohol fermentation process and
not added.

b) Non-alcoholic
Fruit Flavored
Juice Drink
Concentrate
Tonic Drink

Color (CoA from supplier)

Preservative:
Sodium Benzoate
Vit. C (if enriched)

GMP

c) Wines

Alcohol Content (%), as ethyl

alcohol:
Dry or semi-dry or sweet wine
Fortified wine

(MC No. 13 s. 1989)

(PLEASE SEE ALSO
SPECIFIC STANDARDS
FOR TROPICAL FRUIT
WINES (PNS/FDA
30:2010); COCONUT
LAMBANOG
(PNS/BAFPS 47:2011;
and Standard
Administrative Orders for
DISTILLED SPIRITS,
#51, page 24)

(Standards
Administrative Order
No. 357 s. 1978)

Total Acidity, as tartaric acid,

g/100ml
Volatile Acids, as acetic acid,
g/100ml
Reducing Sugar, % by weight
2. Bagoong
(AO No. 128 s. 1970)
(Fish & Shrimp)

3. Patis
(AO No. 325 s. 1977)

0.1%, maximum
12mg/100 ml, minimum

7 to 16
18 to 22
0.4 to 1.5
0.08 to 0.12
0.1 to 9.6

Fish Bagoong:
Total Solids
Protein
NaCl

40%, minimum
12.5%, minimum
20 to 25%

Shrimp Bagoong:
Total Solids
Protein
NaCl

35%, minimum
10%, minimum
20 to 25%

Total Solids
NaCl
Protein

32%, minimum
20 to 25%
8% (min. for special-domestic, export)
4.5% (min. for regular-domestic)
Page 1 of 21

6% (min. regular for export)

PROCESSED FOOD
4. Banana Sauce

ANALYSIS REQUIRED
Total Solids
pH
Titratable Acidity as acetic acid
Color (CoA from supplier)
Na Benzoate (if added)

STANDARDS
25%, minimum
4, maximum
0.7 1.2%
GMP
0.1%, maximum

Total soluble solids

Titratable Acidity as acetic acid
Color (CoA from supplier)

25%, minimum
1.2%, minimum
GMP

Aflatoxin
Fat content

20 ppb, maximum
55%, maximum

Fat
Moisture
Sodium benzoate (if added)

80%, minimum
16.5%, maximum
0.1% (by weight of product)

Fat

65%, minimum

Color (CoA from supplier)

Nitrate
Nitrite

GMP
500 ppm, maximum
200 ppm, maximum

10. Noodles, Sago

Borax

Negative

11. Snack Foods

Color (CoA from supplier)

Aflatoxin (corn based)

GMP
20 ppb, maximum

12. Vinegar
(AO No. 134 s. 1970)

Acidity
Permanganate Oxidation No.
(Glacial acetic acid)

4%, minimum
2, minimum
(prohibited use in/as vinegar)

(AO No. 123-A s. 1985)

5. Tomato Catsup
(AO No. 233 s. 1974)

6. Peanut Butter
(AO No. 228 s. 1974)

and other
peanut products
7. Margarine
(AO No. 232 s. 1974)

8. Mayonnaise
(AO No. 235 s. 1975)

9. Meat & Meat

Products
(AO No. 154 s. 1971)

(MO No. 1 1985)

13. Coffee
(AO No. 136-A & 136-B s.
1985)

Caffeine
Instant
Soluble with added carbohydrates

Decaffeinated
Moisture
Ash
Instant and Decaffeinated
Soluble
Water-insoluble solids
Instant and Decaffeinated
Soluble
pH
Arsenic
Lead

2 to 6%
1.3%, minimum
0.3%, maximum
6%, maximum
6 to 15%
4 to 15 %
0.5%, maximum
1.5%, maximum
4.7 to 5.5
0.1 ppm, maximum
0.3 ppm, maximum
Page 2 of 21

PROCESSED FOOD
14. Honey
(BAFPS PNS)

15. Soy Sauce

ANALYSIS REQUIRED
Glucose
Sucrose
Micro: E. coli; Y&M

STANDARDS
60%, minimum
10%, maximum

Total Nitrogen (BAFPS PNS)

3 MCPD (3-monochloropropane1,2-diol) (MC 4 s. 2002)

0.4%, minimum
1 ppm, maximum

PNS 274:1993 (DTI-BPS)

pH
%Salt, as NaCl
%Total Solids (excluding NaCl), min
%Total Nitrogen, minimum
%Amino Nitrogen, minimum
Total Halophilic Yeast Count,
cfu/mL, maximum
16. Fats & Oils
Lard
(AO No. 231 s. 1974)

Edible oil

17. Jams and

Jellies
(AO No. 239 s. 1975)

18. Taho, Tofu,

Tokwa

Fermented

0.6
0.20

Hydrolyzed

4.3 to 5.0
15 to 25
5
0.4
0.14
20

Blend

0.6
0.20

Saponification number
Iodine number

192 198
52 - 65

Safonification number
Iodine Number
Free Fatty Acids

constant value for specific oil

Soluble Solids
Sodium Benzoate

65%, minimum
0.1%, maximum

(if utilized, the limit is as indicated)

CaSO4 (raw material)

Food grade

a) Milk Powder,
Whole Milk Powder
Full Cream Milk

pH
Protein
Fat
Milk Solids
Milk Fat
Moisture

6.0, minimum
26 to 28%
28%
95%, minimum
26%, minimum
5%, maximum

b) Non-fat Milk
Powder, Skim Milk
Powder

pH
Protein
Fat
Solids
Moisture

6.0, minimum
35%, minimum
4.5%, maximum
95%, minimum
5%, maximum

19. Milk & Dairy Products

(AO No. 132 s. 1970)

Page 3 of 21

PROCESSED FOOD

ANALYSIS REQUIRED

STANDARDS

c) Skim Milk or
Skimmed Milk

Milk Fat
Milk Solids-not-fat

0.5%
8.5%, minimum

d) Party Skimmed
Milk Powder

Milk Solids
Milk Fat
Moisture

95%, minimum
1.5% to 26%
5%, maximum

e) Buttermilk

Milk Solids-not-fat

8.5%, minimum

f) Buttermilk Powder

Butterfat
Total Milk Solids
Moisture

4.5%, minimum
95%, minimum
5%, minimum

g) Butter

Milk Fat
Milk Solids-not-fat
Moisture

80%, minimum
2%, maximum
16%, minimum

h) Low-fat Milk

Milk Fat

0.5% to 2%

i) Sweetened
Condensed Milk
(Whole, Full
Cream)

Total Milk Solids

Milk Fat

28%, minimum
8.5%, minimum

j) Evaporated
Skimmed Milk,
Unsweetened
Condensed
Skimmed Milk

Milk Solids

20%, minimum

k) Sweetened
Condensed
Skimmed Milk

Milk Solids

24%, minimum

l) Flavored Milk
Drink

pH
Color (CoA from supplier)

6.0, minimum
GMP

Butterfat

18%, minimum

b) Light Cream

pH
Butterfat

6.0, minimum
18 to 30%

c) Whipping Cream

Milk Fat

30%, minimum

d) Light Whipping

pH
Butterfat

6.0, minimum
30 to 36%

e) Heavy Cream

pH
Butterfat

6.0, minimum
36%. minimum

FOR CREAMS:
a) Cream

Page 4 of 21

PROCESSED FOOD
FOR FILLED MILK:
a) Filled Milk

ANALYSIS REQUIRED

STANDARDS

Total Oil
Non-fat Milk Solids (means the
product resulting from fluid
skimmed milk from which a
considerable portion of water has
been removed)

3%, minimum
8.5%, minimum

b) Evaporated Filled
Milk, Unsweetened
Condensed Milk

Total Oil
Non-fat Milk Solids

6%, minimum
20%, minimum

c) Sweetened
Condensed Filled
Milk
20. Dried Fruits and
Vegetables
21. Herbal Food Products
Food Supplements
Ready-to-drink

Total Oil
Non-fat Milk Dolids

7%, minimum
22%, minimum

Sodium metabisulfite

200 ppm, maximum

(if utilized, the limit is as indicated)

Sodium Benzoate

0.1%, maximum

(if utilized, the limit is as indicated)

Color (CoA from supplier)

GMP

Pesticide residue**

shall conform to the limits as defined

in FAO/WHO Codex Alimentarius

(if applicable or when plant source is

exposed to pesticides)

Total Aflatoxin**
Aflatoxin B1**

20 ppb
10 ppb by ELISA or Liq Chrom

Heavy metals:**
Lead (Pb)
Cadmium
Arsenic
Mercury

10 ppm, maximum
0.3 ppm, maximum
0.3 ppm, maximum
0.5 ppm, maximum

For untreated plant

materials harvested
under acceptable
hygienic conditions
intended for further
processing

Microbiological Limits:**
Escherichia coli, cfu/g
Mould propagules, cfu/g
Staphylococcus, cfu/g

Negative
105, maximum
Negative

Plant materials that

will undergo pretreatment (e.g. with
boiling water as
used for herbal teas
and infusions)

Microbiological Limits:**
Aerobic bacteria, cfu/g or mL
Yeasts & molds, cfu/g or mL
Escherichia coli, cfu/g or mL
Salmonella spp. / 25g
Staphylococcus aureus, cfu/g
Other Enterobacteriaceae, cfu/g

For Dried plants

(limits for adults)

107, maximum
104, maximum
Negative
Negative
Negative
104, maximum

* For Food Supplement s with chemical components such as vitamins and minerals, heavy metals
analyses are not required.
Page 5 of 21

** Reference: AO 184 s. 2004 Guidelines on Registration of Traditionally-Used Herbal Products

PROCESSED FOOD
22. Cheese

ANALYSIS REQUIRED

(AO No. 200-A s. 1973)

a) Cheddar
b) Pasteurized Process (PP) Cheese
c) PP Cheese Food
d) PP Cheese Spread
e) Cream Cheese
f) Cottage Cheese
g) Low Fat Cottage Cheese
23. Squid ball
Fishball

Borax

STANDARDS
Fat (min.)
Dry basis
50%
47%
23%
20%
33%
4%
0.5 to 2%

Moisture (max.)
39%
43%
44%
55%
55%
80%
82.5%

Negative

24. Bottled Water

(AO 18-A s. 1993)

Source Water

Microbiological Parameters:
Coliform Count

Heterotrophic Plate Count

Source Water OR
Finished Product

MPN<2.2/100 ml
Provided that no sample shall
contain MPN of 9.2/100 ml
300 cfu/ml, maximum

Toxic Contaminants:
Arsenic (As)
Cadmium (Cd)
Cyanide
Chromium (Cr)
Lead (Pb)
Mercury (Hg)
Selenium
Phenolic substances

Max. Accept. Level (MAL)

0.05 ppm
0.01 ppm
0.01 ppm
0.05 ppm
0.05 ppm
0.001 ppm
0.01 ppm
0.001 ppm

Volatile Organic Compound:

Carbon Tetrachloride
Benzene
Trihalomethane

Max. Accept. Level (MAL)

0.005 ppm
0.005 ppm
0.01 ppm

Pesticides & related subs.:

Carbamates, organo-chlorine,
& oranophos-phates
Herbicides, fungicides, PCP
Radionuclides (every 4 yrs):
Gross Alpha Activity
Gross Beta Activity

0.1 ppb
0.5 ppb
0.1 Bq/L
1.0 Bq/L

Page 6 of 21

PROCESSED FOOD
Finished Product
a) Purified/Distilled

b) Mineral

c) Distilled / Purified /
Mineral

ANALYSIS REQUIRED
Physico-chemical Properties:
pH
TDS
Conductivity
Turbidity

STANDARDS
Guide Level
MAL
57
9
<10
500
<5 uS/cm
1 NTU

pH
TDS
Conductivity
TDS for Spring water

6.5 8.5
>200
>200 uS/cm
>100

Mineral (as labeled)

Calcium
Magnesium
Sodium
Potassium
Chloride
Sulfate

100 ppm
30 ppm
20 ppm
10 ppm
25 ppm
25 ppm

Contaminants:
Nitrates
Nitrites
Iron
Manganese
Copper
Zinc
Aluminum
Fluoride
Organic Material (mgO2/L)
Surfactants

9
1000
500

50 ppm
175 ppm
12 ppm
200 ppm
250 ppm

Guide Level
25 ppm
Not detected
0.3 ppm
0.05 ppm
0.1 ppm
0.5 ppm
0.05 ppm
0.8 ppm
(Flouridated water)
2.0 ppm
Not detected

MAL
45 ppm
0.1 ppm
1.0 ppm
0.1 ppm
1.0 ppm
5.0 ppm
0.2 ppm
2.0 ppm
5.0 ppm
2.0 ppm
(as lauryl sulfate)

Microbiological parameters:
(5 samples)
Coliforms, MPN/100m
Fecal Streptococci, cfu/100mL
Pseudomonas aeruginosa,
cfu/100mL
Heterotrophic Plate Count,
cfu/mL
Distilled/Purified
Mineral

5
5
5

1
1
0

0
0
0

1*
1**

5
5

1
1

103
104

105
106

* shall not be E.coli

** more samples should be
analyzed, considered defective
lot is another set of 5 samples
yield at least one positive sample
n number of samples tested
c maximum number of samples
>m but not more than M
Page 7 of 21

m guide level
M maximum acceptable level

PROCESSED FOOD
25. Ice
(DOH-AO No. 2007-0012)
Per Annex A Minimum
requirement

ANALYSIS REQUIRED
Microbiological Parameters:
Total Coliform
Multiple Tube Fermentation
Technique (MTFT)
Chromogenic substrate test
(Presence-Absence)
Membrane Filter (MF)
Technique
Fecal Coliform
Multiple Tube Fermentation
Technique (MTFT)
Membrane Filter (MF)
Technique
Chromogenic substrate test
(Presence-Absence)
Heterotrophic Plate Count
Pour Plate
Spread Plate
Membrane Filter Technique

STANDARDS
<1.1 MPN/100ml
Absent
<1.1 MPN/100ml
<1 Total coliform colonies/100ml

<1.1 MPN/100ml
<1 Fecal coliform colonies/100ml
<1.1 MPN/100ml
<500 CFU/ml

Chemical Constituents:
Arsenic
Cadmium
Lead
Nitrate
Benzene

Max. Accept. Level (MAL)

0.05 mg/L
0.003 mg/L
0.01 mg/L
50 mg/L
0.01 mg/L

Physical-Chemical Properties:
Color

Max. Accept. Level (MAL)

Apparent: 10 color units
True: 5 color units
5 NTU
1.0 mg/L
0.4 mg/L
6.5 to 8.5 mg/L
5 to 7 mg/L (for product water that

(Visual Comparison Colorimetric)

Turbidity
Iron
Manganese
pH

undergone reverse osmosis or distillation

process)

Sulfate
Total Dissolved Solids (TDS)

250 mg/L
500 mg/L
<10 mg/L (for product water that
undergone reverse osmosis or distillation
process)

Radiological Constituents:
Gross Alpha Activity
Gross Beta
Radon

0.1 (excluding radon) Bq/L

1.0 Bq/L
11 (MCL) Bq/L

Page 8 of 21

PROCESSED FOOD
26. Fortified Foods
Products
Voluntary Fortification
27. Shelf-stable, Chilled
and Frozen Corned
Beef
(PNS 891:1993 UDC)

28. Dry Base Mixes for

Soups and Sauces
(AO 2005-0018 PNS for
Ethnic Food Products)

ANALYSIS REQUIRED
STANDARDS
AO No. 4-A s. 1995 Guidelines
on Micronutrient Fortification of
Processed Food
Check label claim
Check label claim
Coliform
Escherichia coli
Salmonella
Molds and Yeasts Count
Aerobic Plate Count
Nitrite
Water Activity (aw)
Microbiological requirements:
Standard Plate Count, cfu/g
Coliform count , cfu/g
Yeasts & Molds Count, cfu/g
Salmonella, in 25g sample, &
tested only for products
containing meat, poultry
and seafood product
ingredients
Contaminants:
Lead
Aflatoxin, for products containing
peanuts

29. Sweet Preserves

(Sugar palm,
Jackfruit, Banana,
Legumes, Coconut
& Halo-halo)
(AO No. 2005-0018)

30. Nata de Coco in

Syrup
(PNS 1219:1994)

0 cfu/g
Negative
Negative
0
1,000,000 cfu/g
Shelf-stable: 50 ppm, maximum
Chilled/Frozen: 125 ppm, max.
0.6, maximum
n
5
5
5
5

c
2
3
3
0

m
10,000
10
100
0

M
1,000,000
1,000
10,000

n = no. of samples to be analyzed

c = no. of tolerable samples exceeding m
but not M
m = minimum count
M = maximum count

0.1 mg/kg
10 mcg/kg

Contaminants:
Lead
Tin, for products in cans

0.1 ppm, maximum Pb

250 ppm, maximum Sn

Sodium / Potassium metabisulfite

350 ppm

(if utilized, the limit is as indicated)

Commercial Sterility

Commercially Sterile

Sulfites

28 ppm, maximum

Acidified Nata de Coco:

Aerobic Plate Count
Yeasts and Molds Count
Sorbates (if utilized, the limit is as indicated)
Benzoate (if utilized, the limit is as indicated)

100 cfu/g, maximum

10 cfu/g, maximum
1000 ppm, maximum
200 ppm, maximum

Low Acid Nata de Coco:

Commercial Sterility Test

Pass

Page 9 of 21

PROCESSED FOOD
31. Thermally Processed
Fish Products
(PNS/BFAD 06:2006
ICS 67.120.30)

32. Dried, Salted Fish

(PNS/BFAD 04:2006)

ANALYSIS REQUIRED
Histamine

STANDARDS
20 mg/100g, maximum

Heavy Metal Contaminants:

Lead
Tin
Mercury

0.5 ppm, maximum Pb

250 ppm, maximum Sn
0.1 ppm, maximum Hg

Commercial Sterility (BC 01-A)

Physico-Chemical Requirements:
Water Activity (aw)
Salt Content, NaCl

Pass
0.78
12%, minimum
(may vary provided that the prescribed aw
is not exceeded)

Histamine Content
Microbiological requirements:
Standard Plate Count, cfu/g
Yeasts & Molds Count, cfu/g
Total Coliforms, MPN/g
Escherichia coli
Staphylococcus aureus, MPN/g

200 ppm edible portion, maximum

n
5
5
5
5
5

c
2
2
2
2
2

m
100,000
1,000
10
---

M
500,000
10,000
100
11
1,000

n = no. of samples to be analyzed per

volume product
c = no. of samples that may exceed m
but not M
m = maximum count achievable under
GMP
M = maximum count beyond which
product safety/quality may be
affected

33. Mango Beverage

(PNS/BFAD 09:2007)

Minimum content for fruit

ingredient:
Puree
Nectar
Juice
Juice Drink
Flavored Juice Drink

100%
25%, minimum
10%, minimum
5%, minimum
1%, minimum

Soluble Solids
Ethanol Content

20%
3 g/kg

Microbiological Limits:
Standard Plate Count
Yeasts and Molds Count
Coliform Count
Escherichia coli

1,000 cfu/g. maximum

50 cfu/g, maximum
10 cfu/g, maximum
Negative

pH
Titratable Acidity, as %citric acid
Soluble Solids, at 20oC

Calamansi
2.0, min.
4.5%, min.
6.0%, min.

34. Citrus Beverage

(PNS/BFAD 11:2007)

Dalandan
2.5, min.
0.7%, min.
7.0%, min.
Page 10 of 21

PROCESSED FOOD
35. Banana Chips
(PNS/BFAD 13:2007)

Ethanol Content

3 g/kg, maximum

ANALYSIS REQUIRED

STANDARDS

Water activity (aW)

Moisture Content
Fat Content
Free Fatty Acid, as oleic acid
Peroxide Value , meq/kg

0.40 at 25oC, maximum

4.0%, maximum
35.0%, maximum
0.25%, maximum
5.0%, maximum

Water activity (aW)

Moisture Content
Sulphites

0.70 at 25oC, maximum

15%, maximum
3,000 ppm, maximum

Water activity (aW)

Moisture Content
Sulphites

0.70 at 25oC, maximum

15%, maximum
3,000 ppm, maximum

Moisture Content
Free Fatty Acid

8%, maximum
0.50% (as oleic acid), maximum

Moisture Content
Fine and Extra Fine
Medium and Coarse
Other Cuts (special)

3%, maximum
3.8%, maximum
4.5%, maximum

Oil Content

62% (mass/mass)

Microbiological Analyses:
Salmonella
Total plate count
Coliform
Yeast
Molds
Escherichia coli

Negative in 25 grams
5,000 cfu/g, maximum
50 cfu/g, maximum
100 cfug, maximum
100 cfu/g, maximum
< 3 MPN/g (Not detected 0)

Sulfur dioxide

200 mg/kg

Alcohol Content
Methanol content (per BFAD MC
13 s. 1989)
pH
Titratable Acidity (as %Lactic acid)
Soluble solids
Volatile Acidity (as %Acetic acid)
Total Phenol (as mg gallic acid/mL)

12%, minimum
a) Negative if added
b) Present if derived from the
natural alcohol fermentation
process (for fruit wines)
3.2, minimum
0.67% (w/v), maximum
8.0Bx, minimum
0.034% (w/v), maximum
1.48 mg/mL, minimum

Food Additives:
Benzoates (as benzoic acid)
Sulphites (as residual SO2)

1000 ppm, maximum

200 ppm, maximum

36. Dried Mango

(PNS/BFAD 15:2007)

37. Dried Tropical Fruits

(PNS/BFAD 16:2007)

38. Pancit Canton

(PNS/BFAD 18:2008)

39. Desiccated Coconut

(PNS/BAFPS 25:2007)

40. Basi
(PNS/BFAD 20:2009)

Page 11 of 21

PROCESSED FOOD
41. Chichacorn
(PNS/BFAD 22:2010)

42. Purple Yam

(Ube) Jam (Halaya)
(PNS/FDA 24:2010)

ANALYSIS REQUIRED
Water activity (aW) at 25oC
Moisture content
Fat content
Free fatty acid as oleic acid
Peroxide value
Aflatoxin

STANDARDS
0.60, maximum
3.0%, maximum
23%, maximum
0.5%, maximum
5.0%, maximum
20 ppb

Physico-Chemical Requirements:
pH
Low-acid purple yam jam
Acidified purple yam jam
aw controlled purple yam jam
aw controlled low-acid purple
yam jam
aw

> 4.6
< 4.6
None required
> 4.6

> 0.90
> 0.85
< 0.85
0.86 0.90

Low-acid purple yam jam

Acidified purple yam jam
aw controlled purple yam jam
aw controlled low-acid purple
yam jam

Microbiological requirements:
Commercial Sterility (BC 01-A)

Pass

43. Smoked Fish

(PNS/FDA 26:2010)

Physico-Chemical Requirements:
Histamine Content

200 ppm, maximum

Microbiological requirements:
SPC/APC, cfu/g
Salmonella/25g
Escherichia coli, MPN/g
Staph aureus (coagulase+),

n
5
5
5
5

c
2
0
3
2

m
100,000
0
11
100

M
500,000
-<500
10,000

cfu/g

44. Processed Pili Nut

Products
(PNS/FDA 28:2010)

Aflatoxin
Moisture content
Water activity (aW), at 25oC
Fat content
Free fatty acid
Peroxide value, as oleic acid

n = no. of samples to be analyzed per

volume product
c = no. of samples that may exceed m
but not M
m = maximum count achievable under
GMP
M = maximum count beyond which
product safety/quality may be
affected
10 ppb (parts per billion = microgram per
kilogram)

4.0%, maximum
0.70
70%, maximum
1.0%, maximum
10 meq/kg, maximum
Page 12 of 21

PROCESSED FOOD
45. Tropical Fruit Wines
(PNS/FDA 30:2010)

46. Distilled fermented

coconut sap
(Coconut lambanog)

ANALYSIS REQUIRED
% Alcohol
pH
Total acidity
% Soluble Solids at 20oC
Volatile acidity as acetic acid

STANDARDS
7.0 to 24.0% (v/v)
3.0 to 4.0
0.6 to 0.9%
8.0%, minimum (m/m)
0.14 g/100mL, maximum

% Alcohol, as ethyl alcohol

30%, minimum

Methanol

The methanol content shall be in

accordance with the provisions of
BFAD M.C. No.13 s.1989: Methanol
may be present in alcoholic
beverages provided that it shall be
derived from the natural alcohol
fermentation process and not added.

Titratable acidity, as acetic acid

0.3%, maximum

Water activity (aW) at 25oC

0.60, maximum

Microbiological requirements:
Yeasts and Molds Count, cfu/g
Coliforms, MPN/g

n
5
5

(PNS/BAFPS 47:2011)

47. Ethnic Flour-based

Confectioneries
(Pulvoron, Piaya,
Barquillos) (PNS/FDA
32:2011)

48. Ethnic Milk-based

Confectioneries
(Yema, Pastillas)
(PNS/FDA 34:2011)

Water activity (aW) at 25oC

Microbiological requirements:
Yeasts and Molds Count, cfu/g
Salmonella per 25g
Coliforms, MPN/g
SPC/ APC, cfu/g

c
2
2

m
10
10

M
1,000
100

n = no. of samples to be analyzed per

volume product
c = no. of samples that may exceed m
but not M
m = guide level
M = maximum level

0.85, maximum
n
5
5
5
5

c
2
0
2
2

m
100
0
<1.8
10,000

M
10,000
100
1,000,000

n = no. of samples to be analyzed per

volume product
c = no. of samples that may exceed m
but not M
m = guide level
M = maximum level

Page 13 of 21

49. VIRGIN COCONUT OIL STANDARD

(PNS/BAFPS 22:2004 ICS 67.200.10)
1. Fatty Acid Profile
Common Name
Caproic acid
Caprylic acid
Capric acid
Lauric acid
Myristic acid
Palmitic acid
Palmitoleic acid
Stearic acid
Oleic acid
Linoleic acid
Linolenic acid

Composition
C 6:0
C 8:0
C 10:0
C 12:0
C 14:0
C 16:0
C 16:1
C 18:0
C 18:1
C 18:2
C 18:3
C 24:1

(%)
ND 0.7
4.6 10.0
5.0 8.0
45.1 53.2
16.8 21
7.5 10.2
ND
2.0 4.0
5.0 10.0
1.0 2.5
ND 0.2
ND

2.
3.
4.
5.
6.
7.

Moisture
- 0.20 %
Free Fatty Acid (FFA) as lauric acid, max - 0.20 %
Peroxide Value, max
- 3.0 meq/kg oil
Food Additives
- none permitted
Contaminants (Matter volatile at 105C)
- 0.20 %
Heavy Metals, mg/kg, max
Iron (Fe)
5.0
Copper (Cu)
0.40
Lead (Pb)
0.10
Arsenic (As)
0.10
8. Quality Requirements
Color (colorless)
Sediment Free
With natural fresh coconut scent
Free from rancid odors or tastes
9. Required Micro Analysis for VCO (Reference: Philippine Pharmacopoeia)
Total Aerobic Plate Count - 100 cfu/mL max
Molds and Yeast
- 10 cfu/mL max
Salmonella
- negative
E. coli
- negative
Staphylococcus aureus
- negative

Page 14 of 21

50. STANDARD FOR FERMENTED MILKS

(PNS/BAFD 08.2007 ICS 67.100.10)
Composition

Fermented
Milk

Milk Proteina , % (w/w),

minimum
Milk Fat (% m/m)
Titratable Acidity, %
expressed as % lactic
acid (% m/m),
minimum
Ethanol, % (vol/w),
minimum
Sum of microorganisms
constituting the starter
culture (cfu/g, total),
minimum
Labeled
microorganismsb
(cfu/g, total), minimum
Yeast (cfu/g, total),
minimum
a
b

Kefir

Kumys

2.7

Yogurt/Alternate
Culture Yogurt/
Acidophilus Milk
2.7

2.7

<10
0.3

<15
0.6

<10
0.6

<10
0.7

0.5

10,000,000

1,000,000

1,000,000

10,000

10,000

Protein content is 6.387 multiplied by total Kyeldahl nitrogen determined

Applies where a constant claim is made in the labeling that refers to the
presence of a specific microorganism (other than those specified in
definition for the product concerned) that has been added as a supplement
to the specific starter culture

Page 15 of 21

51. STANDARD ADMINISTRATIVE ORDERS (SAOs) FOR DISTILLED SPIRITS

CHEMICAL
COMPOSITION
% Ethyl alcohol
content

Total Solids, %
(w/v)
Total Ash, %
(w/v)

BRANDY
SAO # 358
s. 1978
32.5%, minimum
(free from added
coloring except
caramel prepared
from sugar)
1.0%, maximum

SAO # 257
s. 1976

50 grams per 100

L of absolute
alcohol, maximum

Esters as ethyl
acetate

Brandy 20
grams
Blended/ Fruit/
Compounded
Brandy 8 grams
per 100L of
absolute alcohol,
minimum
30 350 grams
per 100L of
absolute alcohol

Furfural (per
100L of
absolute
alcohol)

5 grams per 100L

of absolute
alcohol, maximum

Aldehydes as
acetaldehyde
(per 100L of
absolute
alcohol)
Copper (as Cu)

---

VODKA
SAO # 258
s. 1976
25o proof 42.85
30o proof 40.01
35o proof 37.15
0.005%, maximum

0.02%, maximum

Volatile acids
as acetic acid

Higher alcohols
as amyl alcohol

RUM

Heavy: 25-60
Medium: 11-24
Light: 5-10
mg per 100 mL
of 100 proof
Heavy: 56-565
Medium: 13-55
Light: 0.6-12
mg per 100 mL
of 100 proof

Heavy: 114-238
Medium: 36-136
Light: 0-35
per 100 L of
absolute alcohol
Heavy: 1-5.4
Medium: 0.6
0.9
Light: 0-0.5
Per 100 L of
absolute alcohol
Heavy: 17-19
Medium: 8-16
Light: 0-7
mg per 100 mg
proof
Heavy: 11-14
Medium: 7-10
Light: 3-6
ppm Tannins

WHISKEY
SAO # 259
s. 1976
32.5% , minimum
(free from added
coloring except
caramel prepared
from sugar)
0.2%, maximum

(free from
sediment or
suspended matter)
2 grams per mg
100 mL of 100
proof, maximum

0.02%, maximum

10 grams mg per
100 mL of 100
proof, maximum

Malt Whiskey
20 grams
Straight/ Blended/
Compounded
Whiskey 8 grams
Per 100 L of
absolute alcohol,
minimum
30 350 grams,
per 100L of
absolute alcohol

0.03 (v/v),
maximum

40 grams,
maximum
100 L absolute
alcohol

Nil

5 grams per 100 L

of absolute alcohol,
maximum

2 grams as
acetaldehyde, mg
per 100 ml of 100
proof, maximum

60 grams per 100 L

of absolute alcohol,
maximum
10 gram ppm,
maximum

Page 16 of 21

52. WHITE SUGAR (PNS 1098:1993, from DTI-BPS)

Table 1. Physico-chemical requirements
Characteristic
Sucrose, % mass at
27C, minimum
Moisture, % mass,
maximum
Ash, Conductometric %
mass, maximum
Color in ICUMSA* Units,
maximum
Reducing Sugar, %
mass, maximum
Sediment: mg/kg,
maximum
SO2 mg/kg, maximum

Taste and Odor

Bottlers
Grade
99.9

Refined
Premium
Grade
99.8

Standard
Grade
99.7

0.04

0.04

0.08

0.1

0.015

0.03

0.09

0.1

35

50

150

150

0.04

0.04

0.08

0.1

10

30

30

20

Shall not produce

floc when 500mL
of 10.5 Brix
solution at a pH
of 2.5 and 3.5
gas volume is
allowed to stand
10 days at room
temperature

Shall not produce

floc when one
gallon 54 Brix
solution at a pH
of 1.5 is allowed
to stand 10 days
at room
temperature

20
Not required

Mill/ Factory
White
99.5

20
Not required

No obvious objectionable taste or odor in dry form or in 10%

sugar solution odorless water

*ICUMSA International Commission for Uniform Methods of Sugar Analysis

Table 2. Microbiological requirements for Bottlers and Premium Grade Refined

White Sugars
Microorganism
Mesophilic Bacteria
Yeast and Mold
Thermophilic spores

Maximum Level cfu/10g

200
10
150

Table 3. Contaminants Limits for White Sugar

Contaminant
Lead
Arsenic
Copper
Total Heavy Metals (expressed as
lead)

Maximum Level mg/kg

Bottlers Grade Refined/ Mill/ Factory White Sugar
0.5
0.5
0.5
0.5
1.5
2.0
5.0
Not required

Page 17 of 21

53. COCONUT FLOUR (PNS/BAFPS 75:2010)

Table 1 Physical Characteristics
Parameters
Color
-Premium Class (Superior quality)
-Class I (Good quality)
-Class II (Fair quality)
Odor
Particle size
-Premium Class (Superior quality)
-Class I (Good quality)
-Class II (Fair quality)

Characteristics
White to creamy white
Very light brown
Very light brown to brown
Typical nutty odor
Fine 0.15 to 0.20 mm sieve
Medium 0.21 to 0.25 mm sieve
Medium 0.21 to 0.25 mm sieve

Table 2 Chemical Composition

Chemical Composition
Moisture
Ash
Protein
Fat
Total dietary fiber
Carbohydrates
Free fatty acid as lauric acid
as oleic acid
Peroxide value, meq

Value (%) (dry weight basis)

5.0
4.0 to 6.0
10.0 to 19.0
10.0 to 12.0
40.0 to 60.0
50.0 to 70.0
< 0.20
0.01 to 0.02
< 3.0

Table 3 Microbiological Characteristics

Parameters
Aerobic Plate Count, cfu/g
Coliform, cfu/g
Escherichia coli, MPN/100g or cfu/g
Staphylococcus aureus, cfu/g
Salmonella, per 25g
Yeasts and Molds Count, cfu/g

Level or Limit
10,000
50
Negative
Negative
Negative
100

Page 18 of 21

54. COCONUT SAP SUGAR (PNS/BAFPS 76:2010)

Table 1 Physical Characteristics
Parameters
Color
-Premium class (Superior quality)
-Class I (Good quality)
-Class II *
Odor
Taste
Others

Quality Characteristics
Light yellow to Cream
Light brown to brown
(see note below)
Sweet scent; pleasant nutty
aroma
Sweet
Free from filth and extraneous
matters

Table 2 Chemical Properties

Parameters
Water activity, aW
-Premium class (Superior quality)
-Class I (Good quality)
-Class II *
Glucose
Fructose
Sucrose
Ash

Value (%)
< 0.5
0.5 to 0.7
(see note below)
2.0 to 3.0
1.0 to 4.0
78.0 to 89.0
2.4

Table 3 Microbiological Characteristics

Parameters
Aerobic Plate Count, cfu/g
Coliform, cfu/g
Escherichia coli, MPN/100g or cfu/g
Salmonella, per 25g
Yeasts and Molds Count, cfu/g

Level or Limit
<10
<10
Negative
Negative
<10

*Note: Class II This class includes coconut sap sugar that does not qualify under Premium
class or Class I in terms of Color and Water Activity (aW) but still meets the other
Physical, Chemical and Microbiological requirements indicated above.

Page 19 of 21

55. OTHERS (For the updated levels on specific food products, supplemental to FDA
Circular No. 2010 008 entitled Adoption of the Codex Standards on Food
Contaminants in Processed Food will be issued soon)
CONTAMINANTS

RESTRICTION/MAXIMUM
LEVEL OF USE

Tin (Sn)

250 ppm

Mercury (Hg)

0.4 ppm (fish)

0.5 ppm (herbal)

Lead (Pb)
Milk
Vegetable/Fruit
Fruit Juice
Meat
Composite/Filled Chocolate
Shellfish
Herbal

0.5 ppm
1.0 ppm
0.3 ppm
0.5 ppm
1.0 ppm
10 ppm
10 ppm

NATURALLY OCCURRING TOXICANTS

Histamine
Aflatoxin
Paralytic Shellfish

100 ppm
20 ppb (max)
80 ug/100g

FOOD ADDITIVES
(Please see BC 2006- 0016 Updated list of Food Additives @ www.fda.gov.ph
or latest Codex Alimentarius General Standards for Food Additives [GSFA] @
www.codexalimentarius.net)
Benzoic acid & its K and Na Salts
Nitrate of K & Na (meat)
Nitrite of NA (meat)
Sorbic acid & its K, Ca & Na salts
Caffeine in cola type beverages

0.1%
500 ppm
200 ppm
0.3%
200 ppm

SO2 & other sulfite in Dried fruits

and vegetables
Apricots/Peaches/Nectarines
Pears
Apples
Cabbage
Potatoes
Carrots

2000 ppm
1000 ppm
800 ppm
750-1000 ppm
200-250 ppm
200-250 ppm

NON-PERMISSIBLE FOOD ADDITIVES

Borax
Formalin
Rhodamine (coloring)
Cyclamate (still banned in the Philippines)
Coumarin (in vanilla)
Bromate
Stevia (as of 14 October 2010, this is still under review by Codex)
Page 20 of 21

56. FOOD FORTIFICATION

IODINE LEVELS - SALT
Sampling Point

Type of Container/Package
Bulk (>2 kg)
Retail (< 2 kg)
Production Site
-------------------20 to 70 mg/kg-------------------
Port of Entry*
-------------------20 to 70 mg/kg-------------------
Retail Site
-------------------20 to 70 mg/kg-------------------
*For imported iodized salt; also at importers/distributors warehouse.
MANDATORY FOOD FORTIFICATION (Staple products)
As per RA 8976 - Rule VI (IRR)
1. All rice, except brown rice and locally produced glutinous rice, to be fortified with iron.
Fortificant
Iron
Ferrous Sulfate

Minimum Acceptable Level

Maximum Tolerable Level

60 mg Fe/kg raw rice

90 mg Fe/kg raw rice

2. Refined sugar for human consumption to be fortified with Vitamin A.

Fortificant
Vitamin A
Retinol palmitate

Minimum Acceptable Level

Maximum Tolerable Level

5.0 mg/kg

30.0 mg/kg

3. Wheat flour to be fortified with Vitamin A and Iron.

Fortificant
Vitamin A
Retinol Palmitate/
acetate
Iron
Elemental Iron
(electrolytic, H
reduced, particle size
should be < 50
microns)

Minimum Acceptable Level

Maximum Tolerable Level

3.0 mg/kg as retinol

6.5 mg/kg as retinol

70.0 mg Fe/kg

105 mg Fe/kg

Ferrous Sulfate or
Ferrous Fumarate

50.0 mg/kg

75.0 mg Fe/kg

4. Cooking Oil for human consumption to be fortified with Vitamin A except for export.
Forificant
Vitamin A
Retinol Palmitate

Minimum Acceptable Level

Maximum Tolerable Level

12.0 mg RE/L

23 mg RE/L

Page 21 of 21