26.3 Philippine Food Laws, Regulatory Agencies, and Food Labeling

The food microbiology competency area includes identifying and applying government regulations on food. Fortification laws, the Milk Code, and sanitation standards are covered in their own sections; this section gives the overall legal framework and labeling rules.

Key Food Laws

The Food Safety Act (RA 10611)

Approved in August 2013, the Act aims to protect consumers' health and facilitate fair trade.

• Food business operators have the primary responsibility to ensure the food they handle is safe.
• Department of Agriculture agencies regulate fresh and primary foods (for example, the National Meat Inspection Service for meat, BFAR for fish, and the Bureau of Plant Industry for plant foods).
• DOH through the FDA regulates processed and prepackaged foods.
• Local government units regulate food businesses in their areas, such as markets, slaughterhouses, eateries, and street food, and issue sanitary permits.
• A Food Safety Regulation Coordinating Board coordinates the agencies.
• The law promotes science-based controls, traceability, and recall of unsafe food.

FDA Licensing and Registration

• License to Operate (LTO): required for food manufacturers, importers, exporters, distributors, and other covered establishments.
• Certificate of Product Registration (CPR): required for processed food products before sale, after the FDA evaluates the product and label.
• Food supplements also need registration and may not claim to cure or treat disease.
• Local sanitary permits (from the city or municipal health office) and health certificates for food handlers are required under the Code on Sanitation.

Labeling of Prepackaged Foods

DOH labeling rules for prepackaged foods, based on Codex principles, require:

1. Name of the food that shows its true nature.
2. List of ingredients in descending order by weight, including additives.
3. Net contents in metric units.
4. Name and address of the manufacturer, packer, or distributor; country of origin for imports.
5. Lot identification (batch code) for traceability and recall.
6. Date marking and storage instructions.
7. Allergen declaration for common allergens.
8. Directions for use when needed.
9. Nutrition facts where required.

Date marking terms:

Nutrition Labeling (FDA Circular 2023-009)

• Nutrition facts declare energy and nutrients per serving.
• Percentages are shown as %REI or %RNI, replacing the older %RENI, and are based on PDRI 2015.
• The general reference is males aged 19-29 years; foods for children use a child reference group.
• The dietary fiber reference value is 25 g.
• Sodium is referenced against the WHO limit because PDRI has no RNI for sodium.

Example. A snack provides 6 mg of iron per serving. Against the reference RNI of 12 mg for males aged 19-29, the label shows 6 ÷ 12 × 100 = 50% RNI.

Nutrition and Health Claims

• Nutrient content claims describe the level of a nutrient ("low fat", "high in fiber", "source of calcium") and must meet set criteria.
• Comparative claims ("reduced sodium") compare with a reference food.
• Health claims link a food or nutrient to health and must be supported by evidence and allowed by the regulator.
• Claims must not mislead or suggest that a food can cure disease.

The Philippine Nutrient Profile Model (2026)

In June 2026, the NNC Governing Board approved with finality the Philippine Nutrient Profile Model (PNPM). It is a technical reference that classifies packaged foods and beverages by category according to their levels of nutrients of concern, such as sugar, sodium, and saturated and total fat. It is meant to serve as the basis for future policies such as front-of-pack labeling and restrictions on marketing unhealthy foods, especially to children. Infant and follow-on formula, complementary foods for young children, foods for special medical purposes, and single-ingredient culinary products are exempt.

Role of the Nutritionist-Dietitian

• Read and interpret labels for clients, such as sodium for hypertension and carbohydrate for diabetes.
• Check that purchased products in food services are registered and properly labeled.
• Apply labeling rules when developing products for sale.
• Report unsafe or mislabeled products to the FDA.