Table Of ContentREPUBLIC OF THE PHILIPPINES
EDICT OF GOVERNMENT
In order to promote public education and public safety, equal
justice for all, a better informed citizenry, the rule of law,
world trade and world peace, this legal document is hereby
made available on a noncommercial basis, as it is the right of
all humans to know and speak the laws that govern them.
PNS/FDA 33 (2011) (English): Recommended Code of
Pracitce of the Processing and Handling of
Ethninc Flour-Based Confectioneries (Polovon,
Piaya and Barquillos)
PHILIPPINE NATIONAL
STANDARD
PNS/FDA 33:2011
les
67.060
Recommended code of practice for the
processing and handling of ethnic flour. . based
confectioneries (Polvoron, piaya and barquillos)
dti BUREAU OF PRODUCT STANDARDS
TRADAERi INDUSTRY Member to the International Organization for Standardization (ISO)
i
Standards and Conformance Portal: www.bps.dti.gov.ph
PHI LIP PIN E S
PHILIPPINE NATIONAL STANDARD PNS/FDA 33:2011
Contents Page
Foreword
1 Scope 1
2 References 1
3 Definition of terms 1
4 Raw materials, ingredients and packaging material requirements 4
5 Hygiene 5
6 Preparation and processing 6
7 Food additives 11
8 Labeling 11
9 Quality assurance 13
10 Storage and transport of finished product 14
11 Laboratory control procedures 14
12 End product specifications 14
Table 1 Food Additives for Ethnic flour-based confectioneries (Polvoron, Piaya 12
and 8arquillos)
Annexes
A Standard parameters and values for drinking water 16
B Determination of water activity (AOAC 978. 18) 18
C Enumeration of yeast and mold count 21
D Enumeration of coliform and E. coli count
(Enumeration of Escherichia coli and the Coliform Bacteria (USFDA, 2001) 23
Foreword
The standards for the Philippine ethnic foods are being developed in response to the need
for high standards of the products, guidance for assurance of its quality and safety,
harmonization export requirements, therefore competitive in the world market.
The Standard for the Ethnic flour-based confectioneries (Polvoron, Piaya and Barquiilos) and
its Recommended code of practice is one of the food standards developed under the project
"Development of Standards for Selected Ethnic Food Products".
The Standard was reviewed, finalized and endorsed for adoption by the Food and Drug
Administration as the Philippine National Standard and Recommended Code of Practice.
-
Public consultation workshop was held in the region where the product is being
manufactured abundantly. Stakeholders from different agencies and offices contributed their
expertise for the finalization of the draft.
PHILIPPINE NATIONAL STANDARD PNS/FDA 33:2011
Recommended code of practice for the processing and handling of ethnic
flour-based confectioneries (Polvoron, Piaya, and Barquillos)
1 Scope
This Code of practice is concerned with the receipt of raw materials and ingredients,
preparation and processing of ethnic flour-based confectioneries (Polvoron, Piaya,
and 8arquillos) as defined in this Code, in order to conform with the required
standards stated in PNS/FDA 32:2011 Ethnic Flour-based Confectioneries
(Polvoron, Piaya, and Barquillos) - Specification. The product shall be prepared from
a basic mixture of flour and sugar. This Code is intended to provide guidelines to
achieve compliance with the standards for ethnic flour-based confectioneries
(polvoron, piaya, and barquillos) packed in any suitable packaging material and/or
container.
2 References
The titles of the standard publications referred to in this standard are listed on the
inside back cover.
3 Definition of terms
For the purpose of this Code, the following definitions apply:
3.1
confectionery
a group of food items primarily made of sugar and other sweeteners, and includes
candies, caramels, toffees, and chocolate bars. It is a generic term for sweetened
food products. Sugar confectionery refers to products such as sweets, candy and
chocolates. These products are shelf-stable and usually have water activity below
0.85. (Dictionary of Food Science and Technology, International Food Information
Service, Blackwell Publishing, UK, 2005)
3.2
container
any form of packaging material, which completely or partially encloses the food
(including wrappers). A container may enclose the food as a single item or several
units or types of prepackaged food when such is presented for sale to the consumer
3.3
current good manufacturing practices (cGMP)
a quality assurance system aimed at ensuring that products are consistently
manufactured, packed or repacked or held to a quality appropriate for the intended
use. It is thus concerned with both manufacturing and quality control procedures
PNS/FDA 33:2011
3.17
packaging
the process of packing that is part of the production cycle applied to a bulk product to
obtain the finished product. It also refers to any material, including painted material,
employed in the packaging of a product including any outer packaging used for
transportation of shipment. Packaging materials are referred to as primary or
secondary according to whether or not they are intended to be in direct contact with
the product
3.18
rancidity
formation of off-flavors in food due to lipid oxidation (oxidative rancidity) and/or
release of free fatty acids by lipolysis (hydrolytic rancidity)
3.19
water activity
the ratio of vapor pressure of wate~ in the food substrate to the vapor pressure of
pure water at the same temperature (Jay et. a/., 2005). It is also a measure of water
available for chemical reactions and microbial growth (Fennema, 1996)
4 Raw materials, ingredients and packaging material requirements
4.1 Raw materials and ingredients.
Raw materials for processing shall not contain parasites, microorganisms, toxins,
and decomposed or extraneous substances.
4.1.1 Basic ingredients
4.1.1.1 Flour - May come from cereal grains, root crops, or legumes, and must
conform to RA 8976 (Philippine Food Fortification Act of 2000) (for wheat flour), and
other applicable food standards.
4.1.1.2 Sugar and other sweeteners - May include table sugar, muscovado sugar,
corn syrup, and other similar food items, and must conform to RA 8976 (Philippine
Food Fortification Act of 2000) (for refined sugar), and other applicable food
standards. In some cases, sweetened condensed milk and similar milk products also
act as the source of sugar and/or sweetener.
4.1.1.3 Milk and milk products - Applicable as basic ingredient only for polvoron.
Must conform to requirements prescribed by PNS/8AFPS 36:2008 (Philippine
National Standard for Fresh Milk), FDA A.D. No. 132 s. 1970 (Regulation Prescribing
the Standard of Identity and Quality of Milk and Milk Products, 8-4.12-01), and other
applicable food standards.
Milk and milk products used in the production of ethnic flour-based confectioneries
(polvoron, piaya, and barquillos) should come from healthy animals. Milk and milk
products should have been produced under hygienic conditions as required by the
regulatory agency and/or authority for this type of food items.
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PNS/FDA 33:2011
4.1.1.4 Butter, margarine, lard, oil, and other similar food items - Applicable as
basic ingredient for po/voron and piaya. Must comply with RA 8976 (Philippine Food
Fortification Act of 2000) (for cooking oil), FDA A.C. No. 230 s. 1974 (Regulation: B-
4 Definition and Standards for Food; B-4.15 Fats and Oils, 8-4.15-01 Shortening),
FDA A.O. No. 243 s. 1975 (Regulation: 8-4 Definition and Standards of Food; 8-4.18
Margarine), and other applicable food standards.
4.1.2 Optional ingredients
4.1.2.1 Eggs - Must be fresh eggs, and must comply with the requirements
prescribed by PNS/BAFPS 35: 2005 (Philippine National Standard for Table Egg),
and other applicable food standards.
4.1.2.2 Fruit, vegetables, nuts, and root crops - May include fresh items or
preserves and must conform to all applicable food standards
4.1.2.3 Flavor and flavoring substances - All flavor/flavoring substances as
defined in 2.4 shall be food grade, and must comply with FDA's B.C. No. 016 5.2006
(Updated List of Food Additives).
4.1.2.4 Water - Must be water fit for human consumption and potability determined
by health authorities as cited in Philippine National Standards for drinking water
(Department of Health A.C. No. 2007-0012. Philippine National Standards for
Drinking Water 2007).
Only clean, potable water (Annex A) shall be used for the preparation and for all the
pretreatment and processing steps of confectionery production.
Non-potable water may be used only for operations not in direct contact with the food
materials provided that this does not pose a hazard to health as determined and
approved by the official agency having the jurisdiction over it.
4.1.2.5 Sesame seeds - Must conform to applicable food standards.
4.2 Packaging materials - The packaging materials used shall be made of
suitable, food-grade materials that would not adversely affect product quality and
safety. The packaging materials should be appropriate for the product to be packed
and for the expected conditions of handling during distribution and storage. These
should provide the products adequate protection from contamination and should be
sufficiently durable to withstand mechanical, chemical and thermal stresses
encountered during processing and normal distribution. All packaging materials must
be clean and free from defects that may affect the product or package integrity.
These shall be stored in a clean and sanitary manner.
5 Hygiene
it is recommended that the product covered by the provisions of this code of practice
be prepared and handled in accordance with the appropriate sections of the
Recommended International Code of Practice - General Principles of Food Hygiene
(CAC/RCP 1-1969, Rev 4 (2003», Code of Hygienic Practice for Milk and Milk
Products (CAC/RCP 57-2004), Recommended International Code of Hygienic
Practice for Egg Products CAC/RCP 15-1976 (amended 1978, 1985), and/or the
FDA A.O. No. 153 s. 2004 - Guidelines, Current Good Manufacturing Practices in
Manufacturing, Packing, Repacking or Holding Food, covering the plant facilities and
operations requirement including the construction and layout of processing plant,
hygienic facilities, equipment, utensils and working surfaces.
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PNS/FDA 33:2011
6 Preparation and processing
The preparation of ethnic flour-based confectioneries (polvoron, piaya, and
barquillos) is described from the receipt of raw materials until the packing operations.
The production process should be supervised by personnel with adequate technical
training and experience.
6.1 Preparation of raw materials and ingredients
6.1.1 Flour
6.1.1.1 Receipt
Flour shall only be accepted if it is sound and suitable for processing, according to
the requirements stipulated in 4.1.1. Those found with contamination should be
rejected. Special precautions must be taken to reject flour showing signs of
deterioration and contamination. Choose only those contained in clean, non-toxic,
and properly labeled packaging materials.
6.1.1.2 Storage/holding
Flour held for processing should be stored in any suitable type of closed container to
protect from domestic animals, parasites, chemical or microbiological contaminants,
debris, and dust. Flour should be stored at a cool, dry place.
6.1.2 Sugar and other sweeteners
6.1.2.1 Receipt and inspection
Sugar and sweeteners used for the production of ethnic flour-based confectioneries
(polvoron, piaya, and barquillos) shall only be accepted if it is sound and suitable for
processing, according to the requirements stipulated in 4.1.1. Those found with
contamination which could not be removed to acceptable levels by normal plant
sorting or preparation procedures should be rejected.
Sugars and other sweeteners must conform to applicable, existing standard
specifications for white sugar (PNS/BAFPS 82:2010), raw cane sugar (PNS/BAFPS
81 :201 0), coconut sap sugar (PNS/BAFPS 76:2010), and other types of sweeteners.
Choose only those contained in clean, non-toxic, and properly labeled packaging
materials.
6.1.2.2 Storage/holding
Sugars and sweeteners held for processing should be stored in any suitable type of
closed container to protect from domestic animals, parasites, chemical or
microbiological contaminants, debris, and dust. These ingredients should be stored
at temperature and relative humidity conditions that will minimize deterioration of
quality. The storage area should also be free from strong odors or aroma. Regular
inspection of the storage facility should be done to avoid infestation.
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PNS/FDA 33:2011
6.1.3 Milk and milk products
6.1.3.1 Receipt
Milk and milk products shall only be accepted if it is sound and suitable for
processing, according to the requirements stipulated in 4.1.1. Those found with
contamination should be rejected. Special precautions must be taken to reject milk
and milk products showing signs of spoilage, and deterioration.
If prepackaged processed milk products are to be used as raw material, choose only
those contained in clean, non-toxic, and properly labeled packaging materials.
6.1.3.2 Storage/holding
Milk and milk products held for processing should be stored in any suitable type of
closed container to protect from domestic animals, parasites, chemical or
microbiological contaminants, debris and dust.
J
The storage temperature for milk and milk products should be sufficient to maintain
product safety and suitability. Fresh milk and similar fluid milk products must be
stored at temperatures less than 7°C. Canned and dried milk products may be
stored at a cool, dry place.
6.1.4 Butter, margarine, lard, oil, and other similar food items
6.1.4.1 Receipt
Butter, margarine, lard, oil, and other similar food items shall only be accepted if it is
sound and suitable for processing, according to the requirements stipulated in 4.1.1.
Those found with contamination should be rejected. Special precautions must be
taken to reject items showing signs of rancidity, spoilage, and deterioration. Choose
only those contained in clean, non-toxic, and properly labeled packaging materials.
6.1.4.2 Storage/holding
Butter, margarine, lard, oil, and other similar food items held for processing should
be stored in any suitable type of closed container to protect from domestic animals,
parasites, chemical or microbiological contaminants, debris, and dust.
These ingredients should be stored at temperature and relative humidity conditions
that will minimize deterioration of quality. The storage area should also be free from
strong odors or aroma. Regular inspection of the storage facility should be done to
avoid infestation.
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PNS/FDA 33:2011
6.2 Optional ingredients
6.2.1 Eggs
6.2.1.1 Receipt
Egg used for the production of ethnic flour-based confectioneries (polvoron, piaya,
and barquillos) shall only be accepted if it is fresh, and suitable for processing,
according to the requirements stipulated in 4.1.2. Those found with contamination
which could not be removed to acceptable levels by normal plant sorting or
preparation procedures should be rejected. Special precautions must be taken to
reject eggs with broken shells, or those with signs of degradation, abnormal color or
odor
6.2.1.2 Inspection and sorting
Eggs shall be inspected and sorted according to quality and size specifications
before processing (PNS/BAFPS 3q:2005. Philippine National Standard for Table
Egg). Choose only those contained in clean, non-toxic, and properly labeled
packaging materials
6.2.1.3 Storage/holding
Eggs held for processing should be stored in any suitable type of closed container to
protect from domestic animals, parasites, chemical or microbiological contaminants,
debris, and dust.
Eggs should be stored at temperature and relative humidity conditions that will
minimize deterioration of egg quality. Eggs are kept at refrigerated temperatures
during storage particularly when these are not immediately used for processing. The
storage area should also be free from strong odors or aroma. Regular inspection of
the storage facility should be done to avoid infestation.
6.2.1.4 Washing and/or sanitizing
Eggs are washed to remove dirt, dust, soil, insect, and filth that might contaminate or
affect the color, aroma or flavor of the eggs. Water used for washing and rinsing
should be of potable quality. Only approved sanitizing agents may be used in the
wash or rinse water for eggs.
6.3 Other optional ingredients
6.3.1 Receipt
Optional ingredients to be used in the preparation of ethnic flour-based
confectioneries (polvoron, piaya, and barquillos) shall conform to the requirements
stipulated in 4.1.2. Whenever applicable, certificates of analyses (COA) from
ingredient suppliers shall be secured to confirm their suitability for processing.
Ingredients shall be rejected if they do not conform to the requirements and are
found to have signs of deterioration, decomposition, or contamination to an extent
which renders them unfit for human consumption.
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