RA 10611: Food Safety Act of 2013
Food safety, according to the FDA, refers to the assurance that food will not cause harm to the consumer when it is prepared or eaten according to its intended use. Its hazards to safety are
biological, chemical, and physical in nature. Biological hazards are mainly caused by bacteria. Chemical hazards include insect or pest repellants and cleaning agents. Physical hazards are objects that can cut and choke like glass and stone which get into food. The agency uses the food chain approach in guarding food safety – from production to transport and processing to retail and storage, to preparation, then consumption.
The Food Safety Act of 2013 has been promulgated to strengthen the food safety regulatory system in the country to protect consumer health and facilitate market access of local foods and food products. Its main objectives are: a) to protect the public from food- borne and water-borne illnesses, and unsanitary, misbranded or adulterated foods; b) to enhance industry and consumer confidence in the food regulatory system; and c) to achieve economic growth by promoting fair trade practices and a sound foundation for domestic and international trade.
Four national government departments are in charge of the implementation of the RA, namely Agriculture, Health, Local Government and the Local Government Units. Meanwhile, Food Business Operators (FBOs) are the prime entity responsible for the production of safe and quality food. Consumers on the other hand, have the responsibilities of checking label information, expiry dates, canned goods condition, and observing sanitary preparation.
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