REPUBLICOFTHEPHI LI PPI NES EDI CTOFGOVERNMENT I no r d e rt op r o mo t ep u b l i ce d u c a t i o na n dp u b l i cs a f e t y ,e q u a l j u s t i c ef o ra l l ,ab e t t e ri n f o r me dc i t i z e n r y ,t h er u l eo fl a w, wo r l dt r a d ea n dwo r l dp e a c e ,t h i sl e g a ld o c u me n ti sh e r e b y ma d ea v a i l a b l eo nan o n c o mme r c i a lb a s i s ,a si ti st h er i g h to f a l lh u ma n st ok n o wa n ds p e a kt h el a wst h a tg o v e r nt h e m. PNS/BFAD 03 (2006) (English): Recommended Code of Practice for the Processing and Handling of Sweet Preserves '-: .. PHILIPPINE NATIONAL STANDARD PNS/BFAD 03:2006 ICS 67.020 Recommended code of practice for the processing and handling of sweet preserves BUREAU OF PRODUCT STANDARDS DEPARTMENT OF TRADE &INDUSTRY PHILIPPINES EffIcacy and Quality Of Drugs And Devices Being Made Available To the Public. the "Food.\ PHILIPPINE NATIONAL STANDARDS PNSIBFAD 03:2006 Foreword Pursuant to the following provisions of: 1) Section 3 (a) and (b) and 26 (a) of Republic Act 3720. Safety." (1992) nlandating the Departnlent of Health to "adopt nleasures to ensure pure and safe supply of foods and establish standards and quality ll1easures for food. ~ . Drug and Coslnetic Act" as atnended by Section 4 atld 19 Executive Order 175 (An Act To Ensure The Safety and Purity of Foods and Coslnetics and the Purity... retortable pouches and other appropriate packaging containers. nletal cans. 2) Republic Act 7394. and." Sweet Preserves. --. and for other purposes). This Code is hereby pronlulgated governing the Philippine National Standards for Food herein defined as the Reconlnlended Code of Practice for the Processing and Handling of Sweet Preserves. "The Conswller Act of the Philippines. This Code is intended to prescribe guidelines to achieve conlpliance with the standards for specific sweet preserves packed in glass jars. vesting the Bureau of Food and Drugs with authority to adnlinister and enforce the laws pertaining thereto. The products nlay be prepared frol11 fruits. preparation. storage and distribution of sweet preserves as defined hereot~ in order to confonn with the required standards stated in Adlninistrative Order (AO) No.1 acid food any food that has a natural pH of 4.2 acidified low-acid food any food that has been treated so as to attain an equilibriunl pH of 4.6 or below 2. which elapses between the introduction of heating lnediwn into the closed retort and/or the titne when the tenlperature in the retort reaches processing tenlperature .6 come-up time the tinle.4 brix the concentration of sugar in syrup corresponding approxinlately to percentage as nleasured with a refractOlneter or hydronleter and expressed in °Brix units 2. the following definitions shall apply: 2.5 cold storage holding at tenlperature not exceeding 5°C 2. labeling.6 or lower after processing 2. including venting tinle.3 ambient temperature refers to the ilnl11ediate slm'oll11ding area for a specified time such as a hot l110nth or cold month 2. legunles. 18 series 2005 (Philippine National Standard on Ethnic Food Products) and PNS/BF AD 02:2005 ICS 67.080. and gel-like rnass (nata). heat processing.PNS/BFAD 03:2006 PHILIPPINE NATIONAL STANDARDS Recommended code of practice for the processing and handling of sweet preserves 1 Scope This Code prescribes guidelines concerning the receipt of raw nlaterials and ingredients. 2 Definition of terms For the purpose of this Code. packaging. 9 food any substance. whether processed or senli-processed or raw which is intended for hunlan consU111ption and including beverages. which identifies. the intentional addition of which to food for a technological (including organoleptic) purpose in the nlanufacturing. when necessary.14 heads pace refers to the volUllle in a container not occupied by the food and the packing nlediull1 2 . packaging. It is thus C0l1Cel11ed with both nlanufacturing and quality control procedures 2. preparation or treatnlent of "food" 2.e. the required fill of container.12 good manufacturing practices (GMP) a quality assurance systenl ainled at ensuring that products are consistently Inanufactured. alone or in conlbination with other appropriate treatInent. evaluates and controls the hazards significant to food safety specific to a product 2. chewing gunl and any substance. whether or not it has nutritive value.10 food additive any substance not nornlally conslll11ed as a food by itself and not nornlally used as a typical ingredient of the food. which has been used as an ingredient on the 111anufacture.PNS/BF AD 03:2006 2. its nat11e and the ingredients used for its preparation) and specifies the 111ini111u111 quality tactors and. packed.13 hazard analysis and critical control points (HACCP) a preventive food quality l11anagen1ent systenl. preparation. treatnlent.8 equilibrium pH the pH of the blended or h01110genized heat processed food product 2.7 commercial sterility of thermally processed food the condition achieved by application of heat. sufficient to render the food free frol11 nlicroorganisnls capable of growing in the food at at11bient conditions at which the food is likely to be held during distribution and storage 2.11 food standard a regulatory guideline that defines the identity of a given food product (i. It nlay also include specific labeling requirenlents other than or in addition to the labeling requirel11ents generally applicable to all prepackaged foods 2. repacked or held to a quality appropriate for the intended use. processing. transport or holding of such food results or nlaybe reasonably expected to result (directly or indirectly) in its or its by-product becOll1ing a cOlnponent of (or otherwise affecting the characteristic at) such food 2. with pH above 4.85 2.18 label includes any tag~ brand. other than alcoholic beverages. 2.16 hermetically sealed containers containers. translucent and gel-like 111ass produced by the bacteria. or other descriptive 11latter.20 legumes all the recognized dried legunles suitable in 111aking preserves~ like chickpeas (garbanzos).21 lot food produced during a period of tilne and under 1110re or less the sa111e Inanufacturing condition indicated by a specific code 2. or attached to a container of food 2. is safe and will not spoil under nonnally expected teillperature of non-refrigerated storage and transportation 2. ll1ark. subsp. printed or graphic Inatter (1) upon any article or any of its container or wrappers or (2) acconlpanying the packaged food 2.19 labeling any written. n1m'ked.15 heat processed food any food processed by heat to an extent~ which results in a product that... Aeetobaeter aeeti. which are sealed to protect the contents against the entry of l11icroorganisnls during and after heat processing 2.23 mixed preserves the cOll1bination of at least five fruits and/or legul11es processed into sweet preserves 2. enlbossed or inlpressed on.17 ingredien t any substance including food additive used as a c0111ponent in the Inanufacture or preparation of a food and present in the final product in its original or l1lodified tonll 2. red beans and white kidney beans 2. xylinum.24 nata refers to the thick. written printed. pictorial. PNS/BFAD 03:2006 ".6 and a water activity (aw) greater than 0.22 low-acid food any food. during fernlentation of suitable substrate 3 . in concentration of sugars expressed in tenl1S of nunlber of grains of sucrose per lOO g of liquid 2. including painted l11aterial.27 pH is the intensity or degree of acidity of a food nlaterial 2.28 processing the part of production cycle starting fronl weighing of raw nlaterials to the obtaining of a bulk product 2.29 refracto meter the instrU111ent used to nleasure the percent soluble solids.32 scheduled process the thennal process chosen by the processor for a given product and container size to achieve at least c0111111ercial sterility 2.30°C. Packaging material s are referred to as prinlary or secondary according to whether or not they are intended to be in direct contact with the product 2.30 retort a pressure vessel.25 pPackaging the process of packing that is part of the production cycle applied to a bulk product to obtain the finished product. referred to as degree Brix. equipped with pressure gauge and in-glass 111ercury ther1110111eter.31 room temperature refers to the tenlperature range of 28° .26 pasteurization a heating of food at lOOoe or below at a specified tiIl1e 2. Philippine condition (Zone IV) 2. designed for thennal processing of food packed in hennetically sealed containers 2.33 sterilization temperature the te111perature 111aintained throughout the thernlal process as specified in the scheduled process 2. Any Inaterial.PNSIBFAD 03:2006 2. ell1ployed in the packaging of a product including any outer packaging used for transportation of shiplnent.34 sterilization time the tilne between the nlonlent the sterilization telnperature is achieved and the 1110111ent the cooling started 4 . ingredients and packaging requirements 4 Raw materials and ingredients Raw Inaterials for processing should be within acceptable liInits of food safety and quality taking into consideration the physicat chetnical and biological hazards associated with it.1. Slabs of nata should be cleaned." singly or in cOlnbinatiol1 thereof. 3. or "nata. these should be properly stored at 1'00111 telnperature or in suitable ripening r00111S. These should be stored in potable water at rOOln telnperature. integr(folia) . A. clean and l11atured dried legulnes COnf0l111ing to the varieties required for the product should be used for processing. and those that are cubed or diced should be unifornl in size and free honl any objectionable odor.1.1 Fruits Fruits like Banana (Alusa sp.39 water activity (aw) the ratio of water vapor pressure of the substance to the vapor pressure of pure water at the sanle ten1 perature 3 Raw materials. foreign n1atters and excessive physical daInage~ and should be stored at roon1 telnperature. 3.38 venting thorough renl0val of the air frotn retorts by steanl prior to scheduled process 2.36 thermal process the heat treatlnent to achieve cOlnlnercial sterility and is quantified in tenns of tilne and ten1perature 2. Coconut (Cocos nucifera). 5 . When necessary.3 Nata Only those prepared and cultured under sanitary conditions should be used for processing. and sugar paln1 fi-uit (kaong) (Arenga pinnata) should confonn to the specifications required for the product. coconut.35 sweet preserves food products prepared fronl fl'uits~ legunles.37 vacuum a state of pressure reduction below atn10spheric 2.2 Legumes Only sound. These should be free fron1 infestation.1. Saba or cardaba). packed in syrup and heat processed in henlletically sealed containers to achieve cOlnlnercial sterility 2.PNS/BF AD 03:2006 2. Jackfl'uit (Artocarpus heterophyllus Lan Syn. 3. 3.1. It nlust also be provided with a self-sealing cOlnpound that will effect a hernletic seal after thernlal processing.PNS/BFAD 03:2006 3.4 Selni-processed ingredients for mixed preserves Pre-cooked ingredients for nlixed preserves should be prepared and/or accepted to confonll to the specifications required for the product. These should provide the products appropriate protection and should be sutliciently durable to withstand the Inechanical.1.6 Water Only potable water should be used for the preparation of packing and cooking syrup. chips and other defects. J LIst before filling.2.1. l 6 . subject to the conditions of handling by the processors or suppliers. when used to prevent taIllpering protect bottleneck contaIllination and other physical daIllages. Shrinkable plastic cap seals. rigid containers shall be cleaned to prevent incorporation of foreign Inatter into the finished product. These should be properly packaged and stored.5 Sugars Sugar (sucrose) and/or other ccu'bohydrates like inve11 sugar. coloring and flavoring agents shall confon11 to the standards required by the Bureau of Food and Drugs (BF AD). The individual ingredients should be properly packed and stored prior to use. and properly washed and sanitized. 3. Closures. Glass jars l11ay be reused provided these are sound. bleaching agents. sen1i-rigid containers. glucose and tl'uctose should be of suitable quality and should confon11 to the standard specifications for refined sugar and other carbohydrate sweeteners. All packaging n1aterials should be stored in clean and sanitary 111anner. should fit the size of the closures and glass jars.1. chenlical and thennal stresses encountered during heat processing. including acidulants~ hmnectants. The glass jars should be properly inspected for cracks. The standard for potable water is presented in Annex A. 3. All lnetal closures shall never be reused. and for all the pretreatnlent and/or processing steps. Metal closures should be provided with heat resistant liners and should be free fron1 scratches. These should be washed with clean water to elin1inate dirt and foreign n1atter. 3. dents and other defects.2 Packaging nlaterials The packaging Inaterials should be appropriate for the product to be packed and for the expected conditions of storage.7 Food additives All additives.1 Glass jars and metal closures (caps or lids) Only heat resistant glass jars and lnetal closures should be used. softening agents. 3. pretorn1ed flexible pouches and flexible pouch roll stock contained in original wrappings n1ay not be cleaned before use. blisters and other defects. to confonl1 to specific requirenlents for acidified products.2. 18°Brix 18°Brix to below 22°Brix 22°Brix and above Annex C presents the weight per liter of sugar (sucrose) solutions. Annexes D and E present the reconlnlended aciditlcation ll1ethods and the critical control points in the production of acidified foods. and free fronl pinholes.2 Metal containers Two or three piece tin or alunlinunl cans should be inspected for integrity of side seanl and double seanlS. If necessary. general cleanliness and presence of defects. It should be heated to dissolve all the sugar crystals and filtered to renl0ve any foreign Inatter present. 4. 7 .2. 4 Preparation and processing of sweet preserves 4. scratches. citric acid. suitable inside linings 1llay be used as required by the product. The pouch seal area nlust be free 1'1'0111 contanlination and wrinkles.1 Preparation of cooking and packing syrup Syrup of required strength should be prepared by dissolving refined sugar in water..g. Syrups are classified on the basis of total soluble solids (OBrix) of the finished product after equilibrilllll: Extra light syrup Light syrup Heavy syrup Extra heavy syrup not less than 1QOBrix to below 14°Brix 14°Brix to below.3 Semi-rigid and flexible containers Prefornled heat resistant and retortable containers Inay be used provided they are suitable for the products. A pH nleter should be used to detenlline the pH of the syrup. funlaric acid) is added and unifornlly nlixed to each batch of syrup prepared. if necessary.6 or less is reached. pH of syrup should be adjusted. It is illlportant that perishable ingredients lllUSt not be conta1ninated before acidification and until an equilibriunl pH of 4. 3.2 Acidification process To produce products with a pH of 4. Syrup stn::ngth should be checked with a refract01lleter and adjustlnents Illade either with addition of nlore sugar or water.PNS/BFAD 03:2006 3. Annex B presents the description of containers conlnlonly used for sweet preserves. acidification nlust be properly calTied out.6 or less. Care should be taken that the suitable quality and COlTect anl0unt of appropriate acidifying agents (e. 2 Inspection and sorting Prior to processing~ the fruits should be inspected and sorted. b) Jackfruit should be fully Inature and firnl. Fruits nlust be fully nlatured/properly ripened. like rancidity. Jackfruit should also be properly trinln1ed and any attached fibers should be carefully renloved. jackfruit (langka). 8 . It should also be free f1'on1 any off-odor or off-flavor. slicing and separation of edible portion . which are as follows: 4. Dehusked nuts should be free froln dirt and any surface defects like cracks and t1101d growth. disease or physical dan1age. Kaong seeds should be repeatedly washed in water until free 1'ronl acidic odor. Banana should be washed/rinsed with chlorinated water before peeling.3.1. with f11'n1 texture and yellow to golden yellow in color. Uttnost care shall be observed to avoid parings froln being nlixed with the edible portions. with no evident insect. a) Banana (saba variety) should be rare ripe (80% yellow and 20% green peel color).3 The preparation of fruits.3.1.1.3 Washing and/or cleaning Raw Inaterials should be washed ill1111ediately after receipt and stored under conditions that will protect thenl frOnl contanlination and deterioration. It should be free fronl intenlal and external defects. legunles and ll1ixed preserves are described separately fro111 receipt of raw 111aterials until the pre-filling operatio11s. The 111eat should be fInn. Jackfruit bulbs recovered f1'0111 the fl:uit should be collected fresh and chilled. and sugar palIn (kaong) should be accepted as sound and suitable in the processing of sweet preserves. e) Kaong should be ll1ature and soaked in potable water. Macapuno and buko nlay be collected using stainless steel scoops.1. 4. finn and free fronl fernlented or spoiled odor. fungal. white to creal11Y white in color and free froll1 off-flavor.1 Receiving of raw materials Fresh fruits like banana. 4.3.1 l~ruits 4. enlbryo and peels. d) Buko should be fronl seven. 4. or at the malakanin stage. The l1leat should be fln11 and white to creatllY white in color. and should be free fr0111 excessive bruises and insect infestation.4 Cutting. shredders or any suitable utensils.3.to eight-nl0nth old fronl pollination. It should have a finll texture and free fronl discoloration and foreign ll1atter. c) A1acapul1o should be nlatured.PNS/BF AD 03:2006 Preparation of raw materials for thermal processing 4. coconut sport (macapuno) and young coconut (buko). It should also be free fronl dark enlbedded fibers. opaque or translucent. Those that have shown any signs of deterioration should not be used. Buko strings recovered f1'0111 the nut by the suppliers ll1USt be collected fresh and chilled.These steps should be done as soon as possible to prevent contan1ination. It should be white in color.3. otherwise. 9 . sulfite should be declared on its label (USFDA).3. red n1ll11g beans and chickpeas. Raw n1aterials showing signs of infestation.3. To prevent the fruits fron1 f10ating on top of the soaking n1e di lUll . like sodiun1 bicarbonate and sodiulll citrate n1ay be added to water. The fruits should be occasionally stilTed during boiling to allow even cooking. 4. fragn1ents.first out" (FIFO) practice. weights like stainless steel screens and perforated plastic trays are recon1n1ended.The rehydrated and/or peeled legull1es should be boiled in water until soft.1.PNS/BF AD 03:2006 4. and other defects should be rej ected.2. boiling is done first until tender. Softening agents. Weights 111ade fron1 wood shall never be used to prevent contmnination.3. like chickpeas.4 Rehydration .6 Boiling in water .3 Washing .The n1aterials should be con1pletely in1n1ersed in the soaking n1ediun1 or water. and then drained.2. 7 Cooking in syrup .3. 4.5 Peeling .3. 4. boiling is practiced to leach out undesirable fen11ented or acidic t1avor. then cooled and peeled. excessive blen1ishes.1. 4.Dried legunles should be stored at the sholiest possible ti111e to prevent infestation. For kaong and nata. 4.5 Soaking in water or any suitable soaking medium . floating beans and other extraneous n1aterials. the mnount of which should be sufficient to cover the fruits during boiling. Sulfite n1ay be added.The legU111es should be washed by soaking and rinsing with sufficient potable water.1 Receiving and inspection of raw materials . After washing. good quality dried legll111eS. The fruits should be cooked unti I the required degree of sugar penetration is achieved.2. provided the an10unt used is within the level recon1n1cnded by the BFAD. with or without softening agents.3. 4.This should be done in such a way that the fruit is c0111pletely ilnn1ersed in the soaking 11lediun1 for the required soaking period. it should be held in cold storage to lninill1ize Inicrobial activity.This n1ay be done by boiling the raw n1aterial in water to soften it in order to attain the required textlu'e. If the finished product has a residual concentration of sulfite that exceeds 10ppn1.2.6 Pre-cooking .Legulnes in syrup should be prepared tt'On1 sound. Peeling 111ay be done by boiling in lye (2-30/0 sodiu1l1 hydroxide solution) or in sodiun1 bicarbonate solution followed by thorough washing in water.2. Cooked fruits should not be allowed to ren1ain at roonl ten1perature longer than 8 hours.The prepared fruits n1ay be cooked or boiled in syrup of required strength.3.Legun1es.2 Storage of legumes prior to processing . Con1plete records of all incon1ing and outgoing n1aterials should be n1aintained to ensure "first in . For bananas. should be peeled before processing. 4.2. such as kidney beans.3.3.2 Legumes 4.3. the n1aterials should be drained well.1. to ren10ve dirt. 4. at least. Cold storage is required when holding in syrup exceeds 8 hours.3. # 1 for fruit preserves such as kaong.3. The above ingredients ll1ay be prepared using the procedures provided in Sections VI C. #2 for legu111es such as kidney beans. Occasional to frequent stirring should be done during cooking until the desired texture and sugar penetration is achieved.Pre-cooked nata should be kept in syrup at roonl ten1perature not longer than 8 hours to allow n10re sugar penetration. 4.4 Mixed preserves (halo-halo) 4. red nlung beans and chickpeas. sugar paln1 fruit. banana.6 Holding the pre-cooked nata prior to filling . and #3 for nata. 4.5.3 Nata 4. 4.2 Packaging and storage of semi-processed sweet preserves . the amount of which should be sufficient to cover the n1aterials dudng cooking.3 Holding/Storage .3.3. red ll1ung beans.3. 4. and chickpeas. Free Howing water or nlechanical washers Inay also be used to acconlplish this.PNS/BFAD 03:2006 4.Nata pieces for storage and holding should be con1pletely inlnlersed in acidified water with a ll1axinlull1 pH of 3.3. and rell10ving those with embedded filth or extraneous nlaterials.3. and purple yanl.The legluues luay be cooked in syrup of required strength. 10 .The prepared nata should be cooked or boiled in sufficient amount of syrup of required strength. macapuno.The raw nlaterials in the processing of 111ixed preserves should include. 4. The legunles should be occasionally stirred to allow even cooking.3. banana and jacktillit. white kidney beans.3.4 De-acidification .1 Receiving and inspection of raw materials . all packed in syrup.2. 4.1 Receipt and/or processing of semi-processed ingredients .4.5 Cooking in syrup . Cold storage is required when holding in syrup exceeds 8 hours to nlinimize n1icrobial activity. The procedure in the processing of yan1 or ube j mn is presented in Annex F.3. 4.The pre~cooked ingredients should be properly packed and stored in suitable containers to protect the:m fron1 contanlination. coconut.4.3.3. five of the following pre-cooked products such as nata.Cut nata should be washed in several changes of water to retll0Ve the acidic taste and odor. All holding/storage containers should be properly covered. and free fron1 visible filth and other extraneous n1atters.Slabs of nata should be cut unifornl1y using shall) stainless steel knives or any appropriate cutters to prevent excessive warping of the raw nlaterials. Boiling in several changes of water should be done to conlpletely leach out undesirable acidic flavor.2 Cutting and sorting . Rejected pieces should be discarded.3.7 Cooking in syrup .Nata should be grown under sanitary conditions. 4. jacktlllit. Coloring and flavoring substances nlay be added during cooking.3.3. Cut nata should be sorted for the presence of filth by laying n1aterials on luounted setuitransparent plastic sheet illUlninated undelneath Huorescent lrunps.3.3. 4 Filling of containers The filling of containers either nlechanically or nlanually. After closing. During heat exhausting. hot filling. which can atTect container integrity. During filling. flavor and vitanlins.PNSfBFAD 03:2006 4. The pouch seal area ll1USt be free of food nlaterial and wrinkles in order to f01111 adequate heat seals. It also prevents/nlininlizes con-osion of closures and renloves air that would cause loss of color. 11 . Sealing tenlperature~ pressure and dwell tinle should confornl to the packaging 111ateriai specifications. Properly filled containers should result in cut-out net weight equivalent to at least 900/0 of the water capacity of the container. the tenlperature of the contents should reach at least 65°C. contanlination of sealing areas with product should be avoided.6 inch Hg or 18. the packing syrup is added to cover the product until the correct headspace is achieved.6 Closing or sealing of containers Seanls and other closures should be air tight and secure to nleet the requirenlents of the processors.2 kPa) in the finished product. Self-sealing nletal caps or lids should be tightened and secured to each filled jar before thenllal processing. This nlay be done by heat exhausting. the caps should be essentially level. Subsequently. No further tightening during and after processing should be done. This will prevent danlage caused by bU111Ping adjacent containers as they nlove along conveyors. After filling. 4. Jars for hot filling lllay be dipped in hot water before filling to prevent thernlal shock or breakage. The food lllaterial lllay be packed hot or cold into glass jm's. cans or pouches. They should be kept clean and dry to obtain a satisfactory closure. Overfilling can lead to contml1ination of seals. and seated well down the finish. the sealing surface should be free of defects and dmnage. The dimlleter across the tinish of the jar should be less than that of the dianleter across the container.6-46.5-13. not cocked or tilted. To prevent leakage and contmuination. 4. the filled jars l11ay be caretlllly tapped at the bottonl of the bottle to settle the contents and obtain a full pack. This would be sufficient to produce vacuunl readings of 8-12 psi (5. to avoid breaking the seal that could result to leakage. Hot syrup should be added to shorten exhausting period and help displace trapped air.5 Exhausting of filled containers Exhausting of tilled containers should be controlled to create the necessary vacuunl upon cooling. should be controlled to llleet the filling and headspace requireillents specified in the scheduled process. stearn injection or Inechanicall VaCUU111 exhausting. 90 Low-acid foods with pH of 4. the label should be legibly perforated or otherwise 111m'ked. the production line in which product is packed and other infonnation necessary for product traceability. product C0111position or fornlulation. batch code.6°121°C (240°-250°F). Processing schedules for specific fornlulations of sweet preserves should be calculated by C0111petent personnel/laboratories. and the likely storage conditions. which is equivalent to a pressure of 10-15 psi (50.1 Low acid 'with a\v>0. The tenlperature at the slowest heating point in the container contents should be nl0nitored during the tests.3-60. cans and pouches should be used.10.8 Washing of sealed containers V\7ashing of filled and sealed glass jars and nletal cans should be done using hot water to rel110Ve grease. The second step is to detennine the scheduled process by canying out heat penetration tests on the basis of sterilizing facilities available and the desired product quality. 4. First.6 or higher and aw above 0. levels and types of preservatives. product code. the required heat process to achieve cOlnmercial sterility is established on the basis of factors such as Inicrobial Hora. An adequate nurnber of heat penetration tests should be done to detelTIline the variations that should be taken into account in the scheduled process. a food poisoning. Appropriate sterilization equipnlent for low-acid foods packed in glass jars. the Inanufacturing plant. including Clostridium botulinum and spoilage 111icroorganisms.9 Thermal processing of sealed containers Thennal processing should start as soon as possible after closing or sealing the containers to prevent unnecessary decreases in product telnperature. Where the container does not pennit the code to be enlbossed or inked. pH of the product. dirt and product adhering finnly on the outside surface of the container. 12 .7 Coding of sealed containers Codes of sealed containers should be indelible with details of production date. 4.90 should be sterilized at 115. The procedure in establishing the required heat treatnlent for a product can be divided into two steps. The scheduled processes should be adequate to destroy the spores of Clostridium botulinum. aw. heat resistant bacteriunl that survives in in1properly processed low-acid foods.10 Low-acid foods 4. and secUl'ely affixed to the product container. container size and type. with the necessary approval by recognized authority. 4. The use of low tenlperature water for washing glass containers Inay lead to breakage.4 inch Hg or 170-205 kPa) at processing tinles specified in the scheduled processes.PNSIBF AD 03:2006 4. 90 Sweet preserves with aw of 0. Exatnples of these hlunectants are sugar.10. are processed 011 the c0111bined effect of low aw and pasteurization tenlperature at 100°C (212°F) to prevent the growth of Clostridium botulinum. To avoid thern10philic spoilage and/or organoleptic deterioration of the product. 4. This is sufficient to destroy rnold. cars or crates containing un-retorted food products shall be conspicuously n1arked with heat sensitive indicators or other effective identifying 111arkers.10. provided that the slowest heating point of the product reaches pasteurization tenlperature. the containers should be cooled as rapidly as possible to an internal ten1perature of 40°. Low-acid products processed in water retOlis with air overpressure are cooled in the sa111e heating equipn1ent.PNS/BF AD 03:2006 4. propylene glycol. 4. which can be achieved by adequate chlorination. The low pH of these products is generally adequate to prevent the growth of Clostridium botulinum and other spore forn1ing bacteria. 13 . The n1inin1un1 level of residual free chlorine fbI' cooling water is O. trucks.5ppn1. Air cooling is reC0111n1ended for products packed in glass jars. When properly acidified and the required pH n1aintained. The residual chlorine in cooling water should be tnaintained and recorded.2 Low acid with aw::::0. Chlorine: levels in excess of this ll1ay accelerate corrosion of certain l11etallic containers. invert sugar and high fructose syrup.90 and lower. and to inactivate enzyn1es.11 Thermal processing room operations Scheduled processes and retort venting procedures for each product and container size being packed shall be posted in a conspicuous place neat' the processing equipn1ent. sorbitol. Precaution should be taken not to abruptly reduce pressure during cooling of glass jars and pouches. An accurate wall clock n1ust be pqsted where it is clearly visible fron1 the retort operator's station. Such 1nfo1111ation should be readily available to the retOli or processing systen1 operator and auditors/ inspectors of the Bureau of Food and Drugs. or lower. yeasts and vegetative cells of bacteria.12 Cooling of processed products Cooling of finished products is dependent on the thennal processing systen1s used. n1ay receive a heat treatn1ent less than that necessary for low-acid foods.3 Acid/acidified foods Acid and acidified foods with equilibriun1 pH of 4. Cooling water 111ust be of low 111icrobial content. 4. glycerol.6 and below. All retoli baskets. Water activity is controlled by the addition of hun1ectants that bind or reduce free Inoisture in foods.50°C (104°-122°F). regardless of aw. salt. water bath processors and stean1ers capable of processing up to 100°C (212°F). Heat processing systen1s include stean1 retorts at atn10spheric pressure. these products can attain con1n1ercial sterility through pasteurization at 100°C (212°F). 13 Washing and drying The finished products nlay be washed in wanll water to rel110ve adhering product particulates~ and in1n1ediately dried. 4. processed containers should be dried as soon as possible after processing so that exposure to post-wet retorting. and defective products should be withdrawn or rejected. packaging and labeling operations. conveying and handling equiplnent is n1inin1ized. All containers should be properly labeled. Repacking or Holding Food). water should be drained fron1 container surfaces by tilting the crates as far as possible and allowing sufficient tin1e for the water to drain. This occurs by knocking against each other during conveying. Packaging. Such records are essential as a check on processing operations. Pouches n1ay be dried pron1ptly using appropriate dryers. To control post-process leakage contanlination or leaker infection in glass jars and cans.1 Inspection of finished products All processed products should be inspected before labeling and casing. Before unloading crates.1 Record keeping Per111anent and legible dated records of tin1e.2 Labeling Labeling should be done after the prescribed incubation period when the product has passed quality evaluation. The label should confornl to the rules and regulation of BFAD. and care should be exercised so as to prevent datnage by roughened contact surfaces. ten1perature. 14 . The cOlnpany should have an approved policy or procedure in handling defective or rejected products based on AO 153 series of 2004 (Revised Guidelines on the CutTent Good Manufacturing Practices in Manufacturing. Processed containers should not be manually handled while wet. 5.14 Post process container handling Mechanical shocks leading to leaker infection and breakage of glass containers due to container abuse should be avoided and Ininimized.3 Tanlper-evident seals Tan1per-evident seals are highly recon11nended.PNSIBFAD 03:2006 4. 5 Inspection and labeling 5. code n1ark and other pertinent details should be kept concerning each load. Pouches should be handled singly rather than in bunches. an10ng others. 5. 6 Quality assurance 6. 3 Hazard analysis critical control points (HACCP) HACCP should be developed for each sweet preserve. Otherwise. Guidelines for the Application (~f the J/azard Ana~ysis Control Point (HACCP) System (Source: CAC/GL 18-1993) presents the reconlnlended sequence and docunlent fonnats for application of the HACCP systeills. Such evaluation shall be 111ade by cOlnpetent processing authority and shall be in accordance vvith recognized procedures.2 Deviations in processing Whenever in-process 1110nitorillg records disclose that a product has received a thernlal or sterilization treatlnent less than that stipulated in the scheduled process. Complete reprocessing records should be retained. All process deviations involving failure to satisfy the nlininlunl requirelnents of the scheduled process shall be recorded detailing those deviations and the actions taken. _. titne sterilization tenlperature reached and tinle steanl otl should be kept concerning each load... the date and tilne of container closure inspections. isolate and then reprocess that portion of the production involved. Prior to the developnlent of HACCP plans.. or 6. venting tilne and tenlperature. PNS/BFAD 03:2006 Record of tinle stealn on.1 Identify. 6.2.2 Set aside that pOliion of the product involved for fUliher evaluation as to any potential public health significance.. Extrenle fluctuation in tenlperature during storage and transport of the product should be avoided.2. establishnlents should have developed. the processor should: 6. After the detemlination that no significant potential for health hazard exists. 6. that portion of the product involved l11ay be distributed. and quality of the product are not adversely atlected. A record shall be Inade of the evaluations nlade and the results. docunlented and ilnplenlented prerequisite progranls based on Good Manufacturing Practice (GMP) and Hygiene Control. and all the corrective actions taken. Records should be nlaintained identifying initial distribution of the finished product to facilitate. 7 Storage and transport of finished products Storage and transport conditions of the finished product should be such that the integrity of the product container~ and the safety. An effective GMP and Hygiene Control progranls will decrease the nunlber of critical control points that a nlanufacturer nlust face during the hazard analysis of the product/process..~ . the segregation of specific food lots that l11ay have been contalllinated or otherwise unfit for intended use. 15 . Written records of all container closure eXalninations should specify the code lot. that portion of the product shall be destroyed. if necessary. the Ineasurel11ents obtained. Laboratory procedures for quality control of the processes and product should follow recognized or standard ll1ethods for easy interpretation of results.· and the Codex Alimentarius Commission on Pesticide Residues and Food Additives.3 The product should be free fronl chenlical pollutants in anl0unts. 9 End product specifications Appropriate lnethods should be used for sa111pling analysis and dete1111inations to nleet the following specifications: 9. 9. the products should be free fronl any objectionable characteristics. which nlay represent hazard to health.PNS/BF AD 03:2006 8 Laboratory control procedures Each food-processing establislullent should have access to laboratory control of both the processes used and the finished products. and no pathogenic organisills should be handled within the preillises of the ll1CU1ufacturing plant.2 The product should not contain any pathogenic organisills or any toxic substances originating fronl nlicroorganisnls. unless growth of surviving spores would be pennanently prevented by product characteristics other than pH.4 The product should conlply with the requirenlents set forth by the Bureau afFood and Drug. Representative smllples for each lot or batch should be taken to assess the safety and quality of the product. 9. 9.5 Products with an equilibriUlll pH above 4. Microbiological laboratory for pathogenic organisms should be separated fronl the processing area.1 To the extent possible in good nlanufacturing practice.5 should have received a processing treatlnent sufficient to destroy all spores of Clostridiunl botulinunl. 16 . All ingredients and food product declared unfit for hUlnan consUlllption by the laboratory should be rejected.. 9.. 5 pH 200 Sodiunl 250 Sulfate 500 Total dissolved solids 5 Zinc of Health.2 . Manila.5 Manganese 6. In any case of large quantities where sufficie nt samples are examin ed.2 Alunlinu111 250 Chloride 1 Copper 300 (as Cae0 3) Hardness 0. coli or thermo toleran t (fecal) colifor m bacteri a coli or thermo toleran t (fecal) coliform bacteri a _(no.5 .ll00 mL) o o must not be detectable in any 100 mL sample. it must not be present in 950/0 of sample s taken throughout any 12-month period.8. Total colifon ns tic quality Table A. Depatinlent Philippines.Stand ards values for physical and chemi cal qualit y: aesthe Level (mgL) Const ituent maxim um or charac teristi cs Unobjectionable Taste Unobjectionable Odor 5 TCU Color 5NTlT Turbidity 0. Treated water enterin g the distribution system E. coli or thermo toleran t (fecal) coliform bacteri a b. All drinkin g water supplie s under all circum stances (Level I. II. 2. Treated water 111 distribu tion system the E.PNS/BFAD 03:2006 Annex A Stand ard param eters and values for drinki ng water qualit y Table A.05 Hydrogen sulfide 1 Iron 0. III bottled water and emerge ncy water supplie s) E. Philippine National Standards for Drinki Water.l . c. ng Sec. 1993 17 .Stand ards values for bacteriological qualit y Source and mode of supply Bacter ia Standa rd value o a. 3 74.3 13 211 x 400 101.2 3.5 78.7138.0 68.6 123.6 x 63.285.46 4.05 2.80 2.81 3.2 1/16 4- .53 Fancy wide Inouth oval 12.7 370 8 9 Lourange 8.2 157. Glass jars 1 Lourange 2 Lourange 4.75 5.1 98 108.5 964.9 5.0 10.0 33.5 355 13 369.0 370 13 370 111.87 6 6.4115 3.6 34 13 247.07 2.61 4.2 2.2 6.4 6.83 2.2 118 177 4.0 49116 411116 7.7 97. width and thickness mm inch 52.6 4.37 66.8 250 86.6 724.4 12.4 137 113.8 3 4 5 6 7 Lourange Lourange Lourange Lourange Lourange 8.0 57.7 13 25.7 71.7 184.9 15 16 401 x 411 603 x 700 119.3 237 355 710 946 350 8.39 3.8 152.4 89.4 171.8 18 211/16 211116 387.PNS/BFAD 03:2006 Annex B Comnlonly used containers for sweet preserves Container Description no.51 2.942. Tin can 12 211x300 76.3 14 307 x 409 115.53 3.39 4.86 4.7 369.3 7/16 103.2 2.1 I---~ 10 11 Largest body diameter.5 25.25 63.6 136.39 Packer's jar Squat jar 13.4 12.0 68.464.0 2.5 125.4 71.50 3.1 177. Net capacity Overflow capacity Height oz u e oz G mm inch 1. Charles.104 0.829 0.159 0. Cuip Meade.51814 Wt.06104 1. 1995.01965 1.339 0.34956 1.866 0.48259 1.462 0.28873 1. E.749 0.616 0.405 0..41421 1.693 0.403 0.25976 1.17853 1.44794 1.217 0.08287 1.936 0.471 0. "Cane Sugar Handbook" Degrees Brix = Percentage by weight of sucrose 3 AOAC.440 wt.961 0.000 0.217 0.567 0. C440.z 0 5 10 15 20 25 30 35 40 45 50 55 60 65 70 75 80 85 90 95 Specific gravity at 20°C 3 1.542 0.773 0.857 0.076 NBS Circular 44.231 1. of water per liter of syrup (kgJ 1.707 0.000 0.15331 1.20467 1. I 2 19 l . sugar per liter of syrup (kg.12898 1.PNS/BFAD 03:2006 Annex C Weights per liter of dugar (Sucrose) dolutions Degrees Brix:.131 1.38141 1.148 0.036 1.051 0.31866 1.616 0.663 0.03998 1.516 0.10551 1. D.276 0.920 0.I.23174 1.) 0.283 0.790 0.345 0.945 1.00000 1.F.335 1. Here are some 111ethods to obtain properly acidified foods: D.Ingredients are 111ixed in a kettle.The product is blanched in the steanl or water blancher. D. relnoved fron1 the acid solution. 20 . The proportion of acid food to lowacid food is in1p0l1ant to obtain unifonl1 and accurate control of Ph of the finished product. concentration of the acid. (An elevated tenlperature nlay il11prove the rate of acid penetration into solid particles. D. Acidification and Container Closure Evaluation.l Blanch the food ingredients in an acidified aqueous solution . than dipped into an acid solution.5 Directly add a predetermined amount of acid to individual containers during production .) The Ph of the batch is checked before the lnaterial is filled in containers.Food particulates could be blanched in a hot acid bath.6 or less.C. D. The proper acidification depends upon how well the product is blanched. DA Add acid foods to low-acid foods in controlled portions . acidification lnust be properly carried out. The ability to obtain a properly acidified product is dependent upon blanch tinle and tenlperature. Source: The Food Processors Institute. and acid is added directly to the batch. known volunles of fluid acid. and contact tin1e. or some other ll1eans of direct acidification of each container. and placed into containers. D. 1988.2 Immerse the blanched foods in an acid solution .3 Direct batch acidification .Canned Foods: Principles of The1111al Process Control. Washington.The acid food is 111ixed with the low-acid food to get an acidified food product. wherein a known concentration of acidulant is added to packing syrup.This involves addition of acid pellets. as well as the concentration of acid.PNS/BF AD 03:2006 Annex D Acidification procedures To produce products which have a pH of 4. This is the 1110st conunon acidification process for sweet preserves packed in syrup. E.6. The end result will be a product that is not in control.2 Know the butTering capacity of the food. and if the lye carry-over is not controlled. Source: The Food Processors Institute. Washington. or destroyed. and which has a higher pH value than required. The objective of the thel1nal process is to destroy vegetative cells of n1icroorganislns of public health significance and those of nonhealth significance capable of reproducing in the food under norn1al conditions of storage and distri buti on.l Every container of food lnust be aciditied in the sanle proportions. exhausting. For exmnple. blanching. E.3 Monitor the scheduled themlal process. Catuled Foods: Principles of The1111al process Control.PNS/BF AD 03:2006 Annex E Critical control points in the production of acidified foods For proper production of an acidified shelf-stable product. 1988. the product will have a higher initial pH than accounted for in the fOl1nulation. brining and closure. E. The key is that the finished product Ph nlust be 4.C. E. will affect the pH of the finished product nlust be controlled and recorded.l. This pern1its the addition of the appropriate an10unt of acid to obtain a pH less than 4.2 Monitor acidification by Ph nleasurelnent before and after equilibriull1. sonle products are lye peeled. E. 21 .l. Processed containers should be handled in such a Inanner as to nlininlize danlage to the seals and/or product recontamination. E.l V\7hen producing a solid-liquid Inixture which will be acidified in the container by direct acidification. it is necessary to know and control the atnount of solid Inaterial in each container.6 shall be reprocessed as low-acid food to render it safe.6 or less. The operations that. D. The Ph Ineasurelnents nlust be recorded atld the records reviewed at the appropriate tilne intervals" E. these are sonle critical control points that should be checked to ensure that the acidification procedure is under control. Acidification and Container Closure Evaluation.S Products found to have an equilibriunl pH greater than 4.l. according to the scheduled process.not the raw product Ph. Finished product Ph nleans the Ph of the product (conlponents included) in the final container after thennal processing . EA Container handling.3 It is necessary to control the unit operations of peeling. F. or hold in cold storage if not used after processing.PNS/BFAD 03:2006 Annex F General procedure in the processing of yam or ube jam for mixed preserves F. if necessary. F.4 Cool to roon1 ten1perature and peel cOlnpletely. F.S Cut into cubes and pass thru food cutter or grinder. F. F.2 Wash thoroughly in water relnoving all dirt and other foreign n1atters. 22 .7 Cool to roon1 ten1perature and pack in suitable bulk containers with or without plastic linings. F.8Use as ingredients for nlixed preserves (halo-halo). F.6 Add sugar and/or other ingredients.3 Cook in water until the required texture is attained. and cook in a kettle or cauldron with constant stirring until the required consistency is attained.l Select only yam tubers of suitable variety and Inaturity. YS Conu11ercial Enterproses Karexx International Fil-Choice Inc. Escaba Foods Mofels . Reysons Food Processing ERMA Industries Lorenzana Foods Corp. Dalisay Sweets International Golden Hands Corp. SAFI-UFC Foodsphere Inc. Inc. Pacific Isles International Trading Corp.Man ufacturers: Delicious Foods Corporation Florence Foods Corporation Festi ve Foods International Corporation Jonas Inten1ational Phil. . Washington. 1995. D. FAa. General Requirenlents (Food Hygiene). UN-WHO. USFDA BUREAU OF PRODUCT STANDARDS your partner in quality CERTIFIED Product Quality The use of the PS Certification Mark is governed by the provisions of Department Administrative Order No. CERTIFIED Product Safety . Details of conditions under which a license to use the PS Certification Mark may be granted can be obtained from the Bureau of Product Standards. 1988. This mark on a producUcontainer is an assurance by the manufacturer/producer that the product conforms with the requirements of a Philippine standard. 01 series of 1997 .-- PNS/BF AD 03:2006 Referenc:es The following referenced docunlents are indispensable for the application of this docunlent. only the edition cited applies. Puyat Avenue. Department of Trade and Industry. the latest edition of the references doclunent (including any an1endments) applies. Codex Alin1entarius Vohllne IB The Food Processors Institute. For dated references. 361 Sen. For undated references. Makati City. Canned Foods: Principles of Thern1al Process ControL Acidification and Container Closure Evaluation. Gil J.C.Revised Rules and Regulations Concerning the Philippine Standard (PS) Ouality and / or Safety Certification Mark Scheme by the Bureau of Product Standards. Escueta President Philippine Chamber of Food Manufacturer's Inc. Teresita S.Palo111ares Ms. Ms. Estrella Ms. Ms. Villaruz . David. Deputy Director/or Food Nutritionist . Papa Mrya F.Parce Lydia M. Dolor L. Ms. Villasenor Ms. Parawan Ms. Julieta C. Liberty V. Elias E. 2. Ofelia M. Bautista III Chief Industrial Technology Developtnent Institute Government Agencies: 1. Zara Angelita F. Ms.Dietitian IV Food-Drug Regulation Officer III Food-Drug Regulation Officer IV Food-Drug Regulation Officer II Food-Drug Regulation Offleer I Retired Deputy Director/or Food 1. 7.Charito M. 6. Claro M. Jose G. Chadna May T. Ms. Ms.Philippine National Standards Committee OIC. Ms. Cannencita S. Goven1l11ent sector Engr. Tandas. Adelisa C. Bureau of Food and Drugs 2. Vitug Corazon 1. Maria Theresa C. 5. Cerbolles. Alba. Cannina J. -I. Ligaya C. Magabilin Professional Association: Philippine Society for Microbiologists Dr. Bureau of Plant Industries 3. Acevedo ITDl Working Group: Ms. Punzalan Ms. Ms. Alejo Ms. Al111ueda C. Bureau of Product Standards Ms. Ms. Ran10S. Teresita P. Masangkay. Technical COlnmittee on Food Standards Chainnan Co-Chairman Private sector Dr. Ms. Castro Ledilla G. Ma.Department of Health Bureau of Food and Drugs Technical Committee on Recommended Code of Practice for Processing and Handling of Sweet Preserves Bureau of Food and Drugs . hnporta. Ms. Erlinda J. Santiago Academe: College of HOll1e Econon1ics University of Philippines-Dilitnan Prof. Ms. Detivita C. 3.