AN ACT TO STRENGTHEN THE FOOD SAFETY REGULATORY SYSTEM IN THE COUNTRY TO PROTECT CONSUMER HEALTH AND FACILITATE MARKET ACCESS OF LOCAL FOODS AND FOOD PRODUCTS

Case Overview and Summary

Summary of the Food Safety Act of 2013

Declaration of Policy and Objectives (Sections 1-3)
- Aims to protect consumer health, promote fair trade practices, and ensure a high level of food safety.
- Objectives include preventing food-borne illnesses, enhancing industry and consumer confidence, and achieving economic growth.

Definition of Terms (Section 4)
- Defines key terms such as adulteration, contaminant, food, food business, food safety, hazard, and traceability.

Basic Principles of Food Safety (Sections 5-12)
- Establishes guidelines for determining food safety and injurious effects.
- Mandates the use of science-based risk analysis and precautionary measures.
- Promotes transparency and public consultation in food legislation.
- Requires compliance with international agreements for imported and exported foods.

Responsibilities on Food Safety (Sections 13-19)
- Food business operators must ensure food safety and comply with regulations. (Section 13)
- Specific responsibilities of food business operators, including product withdrawal and recall. (Section 14)
- Delineates responsibilities of the Department of Agriculture (DA), Department of Health (DOH), Department of the Interior and Local Government (DILG), and local government units (LGUs). (Sections 15-19)

Food Safety Regulation Coordinating Board (FSRCB) (Sections 20-22)
- Establishes the FSRCB to coordinate and monitor food safety regulation implementation. (Section 20)
- Outlines the organization and composition of the FSRCB. (Section 21)
- Assigns accountability for food safety regulation to the DA, DOH, and LGUs. (Section 22)

Crisis Management (Sections 23-25)
- Establishes a rapid alert system for food safety risks. (Section 23)
- Allows for emergency measures, such as suspending distribution or imports. (Section 24)
- Requires a plan for managing food safety crisis situations. (Section 25)

Implementation of Food Safety Regulations (Sections 26-30)
- Establishes policies for official controls, including frequency, competence, and delegation. (Section 26)
- Requires traceability systems for food and production inputs. (Section 27)
- Mandates licensing and registration of food establishments. (Section 28)
- Outlines inspection requirements for food business operators. (Section 29)
- Specifies guidelines for food testing laboratories. (Section 30)

Training and Consumer Education (Sections 31-33)
- Requires regular training for food business operators, food handlers, and government personnel. (Section 31)
- Mandates a consumer education program on food safety. (Section 32)
- Provides for funding of training and consumer education programs. (Section 33)

Food-borne Illness Monitoring, Surveillance, and Research (Sections 34-35)
- Implements an integrated food-borne disease monitoring system. (Section 34)
- Identifies hazards in the food supply chain and assesses exposure levels. (Section 34)
- Develops research on cost-effective technologies and practices for compliance. (Section 35)

Policy on Fees (Section 36)
- Allows the DA, DOH, and LGUs to collect fees for inspections, certifications, and testing.

Prohibitions, Penalties, and Sanctions (Sections 37-38)
- Lists prohibited acts, such as producing non-compliant food, refusing inspections, and adulterating food. (Section 37)
- Outlines penalties, including fines ranging from Php 50,000 to Php 500,000, suspension of authorization, imprisonment, and deportation for aliens. (Section 38)

Final Provisions (Sections 39-42)
- Requires the DA and DOH to issue implementing rules and regulations within 90 days. (Section 39)
- Includes a separability clause and repealing clause. (Sections 40-41)
- Specifies the effectivity date of the Act. (Section 42)