Fresh chilled and fresh frozen cephalopods - Product standard

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Fresh Chilled and Fresh Frozen Cephalopods – Product Standard

PNS/BAFS 136: 2023 ICS 67.120.30

PHILIPPINE NATIONAL STANDARD

BUREAU OF AGRICULTURE AND FISHERIES STANDARDS

BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines Trunkline: (632) 928-8741 to 64 loc. 3301-3319

E-mail: info.dabafs@gmail.com Website: www.bafs.da.gov.ph

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Fresh Chilled and Frozen Cephalopods — Product Standard PNS/BAFS 136:2023

ICS 67.120.30

All rights reserved. The mention of specific organizations or products, does not mean endorsement or recommendation from the Bureau of Agriculture and Fisheries Standards (BAFS) in preference to other of similar nature that are not included. The BAFS encourages the reproduction and dissemination of the materials upon request. Applications for permissions to reproduce or disseminate these materials and all other queries should be addressed to the publisher.

Published by:

Bureau of Agriculture and Fisheries Standards

BAFS Building, BPI Compound, Visayas Avenue, Diliman, Quezon City info.dabafs@gmail.com | bafs@da.gov.ph

(+632) 8928 8756 to 65 local 3301 – 3325

ISBN 978-621-455-493-5 (PDF)

www.bafs.da.gov.ph

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PHILIPPINE NATIONAL STANDARD PNS/BAFS 136:2023 Fresh Chilled and Fresh Frozen Cephalopods –

Product Standard

ICS 67.120.30

ii Foreword

In 2008, the Department of Agriculture (DA)-Bureau of Agriculture and Fisheries Standards (BAFS) developed the PNS/BAFS 69:2008 (Quick frozen raw squid). The PNS applies to quick frozen raw squid and parts of raw squid offered for direct consumption without further processing.

In 2023, the DA-BAFS conducted a Table Review of various aged PNS related to Fisheries. This aims to re-evaluate and validate if the provisions of the aged PNS are still relevant and effective to the current regulatory and market requirements. This enables the Bureau to review and, if applicable, revise or amend the PNS every five years which pose risk to consumer safety. The review also intends to align product specifications with market needs. The DA-BAFS identified standards for review including PNS/BAFS 69:2008. During the review, the Technical Working Group (TWG) deemed it necessary to review both the PNS/BAFS 69:2008 and PNS/BAFS 136:2014 (Fresh and frozen cephalopods). They agreed to merge the PNS since squid is also covered in the scope of PNS/BAFS 136.

The TWG which revised the PNS was created through Special Order (SO) No.146, series of 2023 (Creation of the TWG for the Development of PNS for Agricultural and Fishery Products, Machinery, and Infrastructures). The TWG was composed of representatives from the relevant government agencies, academe/research institution, private sector organizations, and Civil Society Organization (CSO). The draft PNS underwent a series of TWG meetings, writeshops and stakeholder consultations conducted physically and via online platforms before its endorsement to the DA Secretary for approval.

This Standard includes the following significant changes compared to the previous version:

a) Merging of PNS/BAFS 69:2008 and PNS/BAFS 136:2014;

b) Inclusion of fresh chilled and fresh frozen product forms in the scope;

c) Updating of Normative References and Terms and Definitions;

d) Updating of Microbiological Safety Requirements (i.e., inclusion of Shigella and Vibrio cholerae) and Maximum Levels of heavy metals;

e) Inclusion of size classification for cephalopods;

f) Updating of labeling requirements; and

g) Updating of the list of cephalopod species in the Philippines.

This document cancels and replaces PNS/BAFS 69:2008 (Quick frozen raw squid).

and PNS/BAFS 136:2014 (Fresh and frozen cephalopods) which have been technically revised. This document was drafted in accordance with the editorial rules of the BAFS Standards Development Division Standardization Guide No.1: Writing the Philippine National Standards.

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ICS 67.120.30

iii Table of Contents

Foreword ... ii

1 Scope... 1

2 Normative References ... 1

3 Terms and Definitions ... 3

4 Description ... 4

5 Essential Composition and Quality Factors ... 6

6 Processing Aid ... 8

7 Hygiene and Handling... 8

8 Presentation, Packaging and Labeling ... 8

9 Methods of Sampling, Examination and Analysis ... 10

10 Definition of Defectives ... 11

11 Lot Acceptance ... 12

Annex A ... 13

Annex B ... 14

Annex C ... 15

Annex D ... 16

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ICS 67.120.30

1 1 Scope

This Standard applies to fresh chilled and fresh frozen cephalopods of the Loliginidae, Sepiidae and Octopodidae families for direct consumption or further processing. This includes but not limited to the species listed in Annex A (Cephalopods species in the Philippines).

2 Normative References

The following documents are referred to in the text in such a way that some or all their contents constitute the requirements of this document. The latest edition of the referenced documents (including any amendments) applies.

Bureau of Agriculture and Fisheries Standards (BAFS)-Department of Agriculture (DA). (2014). Philippine National Standard (PNS) on the Code of Good Aquaculture Practices (GAqP) (PNS/BAFS 135:2014).

http://bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNSBAFS135_

2014CodeofGAqP%20(1).pdf

BAFS-DA. (2020a). Code of Practice (COP) for the processing of cephalopods (PNS/BAFS 299:2020).

https://bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNSBAFS%2 0299.200%20(1).pdf

BAFS-DA. (2020b). Establishment and application of microbiological criteria related to food) (PNS/BAFS 307:2020).

https://bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNSBAFS%2 0307-

2020%20Establisment%20and%20Application%20of%20Microbiologic al%20Criteria%20related%20to%20Food.pdf

BAFS-DA. (2022) General methods of analysis for contaminants in food and feed - Guidelines (PNS/BAFS 351:2022).

https://bafs.da.gov.ph/bafs_admin/admin_page/pns_file/2023-01-05- PNS.BAFS%20351.2022_PNS%20General%20Methods%20of%20An alysis%20for%20Contaminants%20in%20Food%20and%20Feed%20

—%20Guidelines%20(1).pdf

Codex Alimentarius Commission (CAC). (1999a). Guidelines for the sensory evaluation of fish and shellfish in laboratories (CAC/GL 31-1999).

https://www.fao.org/fao-who-codexalimentarius/sh-

proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%2 52Fsites%252Fcodex%252FStandards%252FCXG%2B31-

1999%252FCXG_031e.pdf

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ICS 67.120.30

2

CAC. (2004). General guidelines on sampling (CAC/GL 50-2004).

https://www.fao.org/uploads/media/Codex_2004_sampling_CAC_GL_

50.pdf

CAC. (2008). COP for the processing and handling of quick-frozen foods (CAC/RCP 8-1976 rev. 2008). https://www.fao.org/fao-who-

codexalimentarius/sh-

proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%2 52Fsites%252Fcodex%252FStandards%252FCXC%2B8-

1976%252FCXP_008e.pdf

CAC. (2018). General standard for the labelling of prepackaged foods (CXS 1-1985, rev. 2018). http://www.fao.org/fao-who-codexalimentarius/sh- proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%2 52Fsites%252Fcodex%252FStandards%252FCXS%2B1-

1985%252FCXS_001e.pdf

CAC. (2020a). COP for fish and fishery products (CAC/RCP 52-2003 Rev.

12). https://www.fao.org/3/a1553e/a1553e00.pdf

CAC. (2020b). General principles of food hygiene (CAC/RCP 1-1969, rev.

2020). https://www.fao.org/fao-who-codexalimentarius/sh-

proxy/pt/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%25 2 Fsites%252Fcodex%252FStandards%252FCXC%2B1-

1969%252FCXC_001e.pdf

CAC. (2021a). General standard for the labelling of non-retail containers of foods (CXS 346-2021). https://www.fao.org/fao-who-

proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%2 52Fsites%252Fcodex%252FStandards%252FCXS%2B346-

2021%252FCXS_346e.pdf

CAC. (2021b). Recommended methods of analysis and sampling (CXS 234- 1999 rev. 2021). https://www.fao.org/fao-who-codexalimentarius/sh- proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%2 52Fsites%252Fcodex%252FStandards%252FCXS%2B234-

1999%252FCXS_234e.pdf

Food and Drug Administration (FDA)-Department of Health (DOH). (2014).

Revised rules and regulations governing the labeling of prepackaged food products further amending certain provisions of Administrative Order No. 88-B s. 1984 or the “Rules and regulations governing the labeling of prepackaged food products distributed in the Philippines,”

and for other purposes (Administrative Order [AO] No. 2014-0030).

https://www.fda.gov.ph/wp-content/uploads/2021/03/Administrative- Order-No.-2014-0030.pdf

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ICS 67.120.30

3

United States (US) FDA. (2001). Bacteriological Analytical Manual (BAM) (12^th ed.). https://www.fda.gov/food/laboratory-methods-

food/bacteriological-analytical-manual-bam

3 Terms and Definitions

For the purpose of this standard, the following terms and definitions apply:

3.1 chilling

process by which the temperature is lowered to a point near the freezing point of water (0 °C) but not below it (BAFS-DA, 2021)

3.2

clean seawater

seawater that does not contain pathogens or other harmful contaminants in quantities capable of affecting food safety, is non potable, but is permitted for use in processing operations such as washing whole fishery products and shellfish (European Commission, 2004)

3.3

dehydration

loss of moisture from the frozen product through evaporation (CAC, 2020) 3.4

freezing

process that is carried out in appropriate equipment in which the internal temperature of the product is reduced to -18°C or below with most of the tissue water turning into ice. The process shall not be regarded complete until the product temperature has reached -18°C or below at the thermal center after thermal stabilization (BAFS-DA, 2021)

3.5

fresh chilled

freshly caught cephalopods, which have not undergone any treatment, processing or alteration that may change the chemical characteristics of the product subjected to temperature range of 0-4°C (CAC, 2020, modified) 3.6

fresh frozen

freshly caught cephalopods, which have not undergone any treatment, processing or alteration that may change the chemical characteristics of the product, subjected to low temperature (-35 to -40 °C) (CAC, 2020, modified)

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ICS 67.120.30

4 3.7

glazing

application of protective layer(s) of ice formed at the surface of a frozen product by spraying it with, or dipping it into potable water (BAFS-DA, 2021)

3.8 label

any tag, brand, mark, pictorial, or other descriptive matter, written, printed, stenciled, marked, embossed or impressed on, or attached to, a container of food (Food Safety Act [FSA], 2013)

3.9

potable water

freshwater fit for human consumption. Standards of potability shall not be less than those contained in the latest edition of the WHO "International Guidelines for Drinking Water Quality" (CAC, 2020)

3.10

processing aid

substance or material, not including apparatus or utensils, and not consumed as a food ingredient by itself, intentionally used in the processing of raw materials, foods or its ingredients, to fulfil a certain technological purpose during treatment or processing and which may result in the non-intentional but unavoidable presence of residues or derivatives in the final product (CAC, 2018)

3.11

quick freezing

process which is carried out in such a way that the range of temperature of maximum ice crystallization is passed as quickly as possible (CAC, 2008)

4 Description

4.1 Product description

The products are fresh chilled or fresh frozen cephalopods consisting of, but not limited to, the species listed in Annex A (Cephalopods species in the Philippines). The products for each species are prepared with the following types and forms:

4.1.1 Squid and cuttlefish

a) Whole round - squid/cuttlefish with complete organs

b) Whole cleaned (with or without skin) - squid/cuttlefish whether with attached or detached heads, fins (flaps) and skins; without eyes, beak and internal organs

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ICS 67.120.30

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c) Tube - squid/cuttlefish without skin, internal organs, head and gladius/cuttlebone; with or without fins (flaps)

d) Fillet - squid/cuttlefish with a vertical cut along the body

e) Head - squid/cuttlefish heads with or without skin, tentacles and arms;

eyes, beak and ink sac removed.

f) Tentacles and arms - squid/cuttlefish ten circumoral appendages only.

g) Fins (flaps) - squid/cuttlefish pair of muscular flaps that arise along the dorsolateral surface of the mantle; with or without skin.

h) Rings - cut along the muscular grain from the tube to produce rings 4.1.2 Octopus

a) Whole round - octopus with complete organs

b) Octopus ink removed - octopus with only the ink sac removed; with or without eyes and beak.

c) Octopus gutted - octopus with skin; without internal organs; with or without eyes and beak.

4.2 Process description

4.2.1 Fresh chilled cephalopods

4.2.1.1 Fresh cephalopods, cleaned and washed with clean seawater/potable water, handled in accordance with hygienic practices and subjected to immediate chilling at 0-4°C.

4.2.1.2 The guideline for pre-cooling/chilling as provided in Annex B (Guidelines on pre-cooling/chilling of cephalopods) is applicable for all product forms.

4.2.2 Fresh frozen cephalopods

The product, after any suitable preparation, shall be subjected to a freezing process and shall comply with the conditions laid down hereafter. The freezing process shall be carried out in an appropriate equipment in such a way that the range of temperature of maximum crystallization is passed quickly. The quick freezing process shall not be regarded as complete unless and until the product temperature has reached -18°C or lower at the thermal center after thermal stabilization. The product shall be kept frozen at -23 to - 18°C so as to maintain the quality during transportation, storage and distribution. Industrial repacking of quick frozen products shall be conducted under controlled conditions to maintain the quality. Glazing may be applied for products intended for prolonged storage to minimize dehydration and oxidation.

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ICS 67.120.30

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5 Essential Composition and Quality Factors 5.1 Cephalopods

The product shall be prepared from the freshly caught and best quality cephalopods as described in Annex C (Quality attributes of cephalopods), which is fit for human consumption. Only mature cephalopods with appropriate size shall be marketed in consideration of sustainability initiatives.

Traders may refer to Annex D (Size classification of cephalopods).

5.2 Glazing

If glazed, the water used for glazing or preparing glazing solutions shall be of potable quality.

5.3 Final product

5.3.1 The final product shall meet the requirements based on Sections 9 (Method of sampling, examination, and analysis), 10 (Definition of defectives), and 11 (Lot acceptance).

5.3.2 The final product shall conform to the following microbiological quality requirements in Table 1.

Table 1. Microbiological safety requirements

Microbiological parameter n c m M

Aerobic Plate Count (APC)/

Standard Plate Count (SPC) Colony Forming Unit (CFU)/g¹

5 3 10⁶ 10⁷

Escherichia coli, Most Probable Number (MPN)/g¹

5 3 11 460

Salmonella /25g¹ 5 0 Absent

Staphylococcus aureus, CFU/g¹ 5 2 10³ 10⁴ Vibrio parahaemolyticus, MPN/g¹ 5 1 10² 10³

Vibrio cholerae/25g² Absent

Shigella/25g³ Absent

Legend:

n – Number of sample units selected from a lot of food to be examined c – Maximum allowable number of marginally accepted samples

m – Acceptable level of microorganisms determined by specific method, the values are generally based on levels that are achievable under GMP

M – Level which when exceeded in one or more samples would cause the lot to be rejected as this indicate potential health hazard or imminent spoilage

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ICS 67.120.30

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Microbiological parameter n c m M

1Food and Drug Administration (FDA)-Department of Health (DOH).

(2022). Guidelines on the microbiological requirements and assessment of certain prepackaged processed food products

repealing FDA Circular No. 2013-010 entitled “Revised Guidelines for the Assessment of Microbiological Quality of Processed Foods”

(FDA-DOH Circular 2022-012). https://www.fda.gov.ph/wp- content/uploads/2022/12/FDA-Circular-No.2022-12-2.pdf

2Bureau of Fisheries and Aquatic Resources (BFAR)-Department of Agriculture (DA). (2001). Requirements for pre-processing and processing plants, the SSOP thereof and the processing and quality requirements for shellfish. (Fisheries Administrative Order [FAO] 211, series of 2001). https://www.bfar.da.gov.ph/wp-

content/uploads/2021/04/FAO-No.-211-s.-2001.pdf

3Bureau of Fisheries and Aquatic Resources (BFAR)-Department of Agriculture (DA). (2001). Rules and regulations on the exportation of fresh, chilled and frozen fish and fishery/aquatic products. (FAO 210, series of 2001). https://www.bfar.da.gov.ph/wp-

content/uploads/2021/04/FAO-No.-210-s.-2001.pdf

Food and Drug Administration. (2023). Bacteriological analytical manual online. Accesses May 9,

2023.https://www.fda.gov/food/laboratory-methods- food/bacteriological-analytical-manual-bam

5.3.3 The heavy metals should not exceed the maximum levels (ML) as specified in Table 2.

Table 2. Maximum levels (ML) of heavy metals

Heavy metals ML (mg/kg)

Lead (Pb) 0.3¹

Mercury (Hg) 0.5²

Cadmium (Cd) 2.0¹

1Bureau of Agriculture and Fisheries Standards (BAFS)-Department of Agriculture (DA). (2022). General standards for contaminants and toxins in food and feed (PNS/BAFS 194:2022).

https://bafs.da.gov.ph/bafs_admin/admin_page/pns_file/2023-01-05- PNS.BAFS%20194.2022_PNS%20General%20Standard%20for%20 Contaminants%20and%20Toxins%20in%20Food%20and%20Feed

%20(GSCTFF)%20—%20Product%20Standard%20(1).pdf

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ICS 67.120.30

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2Bureau of Fisheries and Aquatic Resources (BFAR)-Department of Agriculture (DA). (2001). Rules and regulation on the exportation of fresh, chilled and frozen fish and fishery/aquatic products. (Fisheries Administrative Order [FAO] 210, series of 2001).

https://www.bfar.da.gov.ph/wp-content/uploads/2021/04/FAO-No.- 210-s.-2001.pdf

6 Processing Aid

No processing aid shall be permitted in these products.

7 Hygiene and Handling

7.1 The final product shall be free from any foreign material that poses a threat to human health.

7.2 When tested by appropriate methods of sampling and examination prescribed by the CAC, the product shall be free from microorganisms or substances originating from these microorganisms, and other contaminants in amounts which may pose a hazard to health in accordance with standards established by the CAC.

7.3 It is recommended that the product covered by the provisions of this Standard be prepared and handled in accordance with the appropriate sections of the ASEAN Good Aquaculture Practices (GAqP), ASEAN General Principle for Food Hygiene, CXS 1-1969 (Recommended international code of practice – General principles of food hygiene), PNS/BAFS 135:2014 (GAqP), CAC/RCP 8-1976 (COP for the Processing and Handling of Quick Frozen Foods), CAC/RCP 52-2003 (COP for Fish and Fishery Products), PNS/BAFS 299:2020 (COP for Cephalopods) and other relevant codes of practice.

7.4 The product should comply with microbiological criteria established in accordance with the PNS/BAFS 307:2020 (Establishment and application of microbiological criteria related to food).

8 Presentation, Packaging and Labeling 8.1 Product presentation

Any presentation of the product shall be permitted provided that it meets all the requirements of this Standard and is adequately described on the label to avoid confusing or misleading the consumer.

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ICS 67.120.30

9 8.2 Packaging

The product shall be packed in food grade packaging materials either vacuum or non-vacuum bags made of suitable film or laminates, which are clean and free from any foreign matters or contaminants.

8.3 Labeling

8.3.1 The product shall conform to the CXS 1-1985, rev. 2018 (General Standard for labelling of prepackaged foods), CXS 346-2021 (General standard for the labelling of non-retail containers of foods), and DOH-FDA AO 2014-0030 (Revised rules and regulations governing the labeling of prepackaged food products further amending certain provisions of Administrative Order No. 88- B s. 1984 or the “Rules and regulations governing the labeling of prepackaged food products distributed in the Philippines,” and for other purposes) and their future amendments.

8.3.2 More specifically, the products shall be labeled with the following information:

For prepackaged products:

a) Product name/Name of the food;

b) Brand name and/or trademark;

c) Net contents and drained weight;

d) Name and address of manufacturer, repacker, distributor, importer, exporter or vendor of the product;

e) Lot identification;

f) Storage condition;

g) Expiry or expiration date/ use-by-date/ consume before date;

h) Food allergen information;

i) List of ingredients;

j) Direction for use; and k) Nutrition facts.

8.3.3 For non-retail containers:

a) Name of the food;

b) Lot identification;

c) Date marking and storage instructions;

d) Identification of non-retail container; and

e) Name and address of manufacturer, packer, distributor, importer, exporter or vendor of the product

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ICS 67.120.30

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9 Methods of Sampling, Examination and Analysis 9.1 Sampling

9.1.1 Sampling of lots for examination of the product shall be in accordance with the CAC/GL 50-2004 (General guidelines on sampling). The sample unit is the primary container or for quick frozen block products is at least 1 kg portion of the sample unit.

9.1.2 Sampling of lots for examination of net weight shall be carried out in accordance with an appropriate sampling plan meeting the criteria established by the CAC.

9.2 Sensory and physical examinations

Samples taken for sensory and physical examination shall be assessed by persons trained in such examination using the CAC/GL 31-1999 (Guidelines for the sensory evaluation of fish and shellfish in laboratories).

9.2.1 Thawing

The sample unit is thawed by enclosing it in a film-type bag and immersing in water at room temperature (not higher than 35 °C). The complete thawing of the product is determined by gently squeezing the bag occasionally so as not to damage the texture of the shrimps and prawns until no hard core of ice crystals are left.

9.2.2 Cooking

The following procedures are based on heating the product to an internal temperature of 65-70 °C. Cooking time varies according to the size of the product and the temperature used. The exact time and conditions of cooking for the product should be determined by prior experimentation.

a) Baking – The product should be wrapped in a food-grade material and placed evenly on a flat cookie sheet or shallow flat pan.

b) Steaming – The product should be wrapped in a food-grade material and placed on a wire rack suspended over boiling water in a covered container.

c) Boil-In-Bag – The product should be placed in a boilable film-type pouch and sealed. The pouch should be immersed into boiling water and cooked.

d) Microwave – The product should be enclosed in a container suitable for microwave cooking. If plastic bags are used, the product should be checked to ensure that no odor is imparted from the plastic bags. Cooking should be based on the equipment instructions.

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ICS 67.120.30

11 9.3 Method of analysis

9.3.1 Determination of microorganisms

The method of determining microbiological quality requirements in Table 1 (Microbiological safety requirements) should be in accordance with US FDA BAM, published by Association of Official Analytical Collaboration (AOAC) International (the latest edition) or an equivalent analysis method.

9.3.2 Determination of heavy metals

The method of determining heavy metals indicated in Table 2 (ML of heavy metals) should be in accordance with CXS 234-1999 (Recommended methods of analysis and sampling) and PNS/BAFS 351:2022 (General Methods of Analysis for Contaminants in Food and Feed — Guidelines) and their future amendments.

9.4 Determination of net weight

9.4.1 Determination of net weight of product not covered by glaze

The net weight (exclusive of packaging material) of each sample unit representing a lot shall be determined in the frozen state.

9.4.2 Determination of net weight of product covered by glaze

The product should be removed from packaging immediately after taking out from low temperature storage and placed under a gentle spray of potable water to remove ice glaze, with careful agitation to avoid breakage. Adhering water should be removed by the use of paper towel before weighing the product in a tared pan.

10 Definition of Defectives

The sample unit shall be considered as defective when it exhibits any of the properties defined below:

10.1 Dehydration

Greater than 10 % of the surface area of the sample unit exhibits excessive loss of moisture clearly shown as white or yellow abnormality on the surface which masks the color of the flesh and penetrates below the surface, and cannot be easily removed by scraping with a knife or other sharp instrument without unduly affecting the appearance of the cephalopods.

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ICS 67.120.30

12 10.2 Foreign matter

The presence in the sample unit of any matter which has not been derived from cephalopods (excluding packaging material), does not pose a threat to human health, and is readily recognized without magnification or is present at a level determined by any method including magnification that indicates non-compliance with good manufacturing and sanitation practices.

10.3 Odor, flavor, and color

A sample unit affected by persistent and distinct objectionable odors or flavors indicative of decomposition and may exhibit pale brown color.

10.4 Texture

Textural breakdown of the flesh, indicative of decomposition, characterized by muscle structure which is mushy or paste-like.

10.5 Freezer burn

More than 10% of the declared weight of the frozen cephalopods is affected by dehydration evident in more than 10% of the surface area.

11 Lot Acceptance

A lot shall be considered as meeting the requirements of this Standard when:

a) the total number of defectives as classified according to clause 10 (Definition of defectives) does not exceed the acceptance number (c) of the appropriate sampling plan in the sampling plans (AQL-6.5) (CAC/RM 42-1977);

b) the average net weight of all sample units is not less than the declared weight, provided there is no unreasonable shortage in any container; and c) the requirements of clauses 5 (Essential composition and quality factors),

6 (Processing aid), 7 (Hygiene and handling), and 8 (Presentation, packaging and labeling) are met.

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ICS 67.120.30

13 Annex A (Informative)

Cephalopods species in the Philippines

English name Common name Scientific name Squid Tagalog: Pusit, bankutan

choko, chokun glumot

Visaya: Nocos, Locos Ilocano: Bomagto

Loliolus (Nipponololigo) sumatrensis

Sepiotheutis lessoniana Urotheuthis bartschi Urotheuthis edulis Urotheuthischinensis Urotheuthis duvaucelli Urotheuthis singhalensis Urotheuthisvossi

Urotheuthis reesi

Architeuthis dux (giant squid) Hapalochlaena maculosa Cuttlefish Tagalog: Kulambutan,

bankuta

Visaya: Bagolan

Sepia pharaonic Sepia aculeata Sepia andreana

Octopus Tagalog: Pugita Visaya: Kugita Ilocano: Curita

Octopus membraneceous Octopus aegina

Octopus cyaneus Octopus vulgaris

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ICS 67.120.30

14 Annex B (Informative)

Guidelines on pre-cooling/chilling of cephalopods

Lower the temperature of the raw material as quickly as possible close to 0°C, to reduce the rate of spoilage.

Reason:

Pre-cooling the cephalopods after capture is necessary wherever possible on the vessel to prevent spoilage. The best method to pre-cool the catch is to use a chilled seawater (CSW) container. The cephalopods maybe held in the CSW at 0°C for up to 5-8 hours, this will help the cephalopods to retain its glossiness and firmness.

Occasionally stirring of the ice slurry is necessary to maintain uniformity of the water temperature in the CSW tank. The minimum mixture of ice to water to cephalopods is one part of ice, one part of water and one part of cephalopods.

Pre-cooling is the first important step to maintain its quality. Pre-cooling at 0°C on chilled seawater (CSW) is necessary to attain the glossiness and desired color.

Direct icing for squid and cuttlefish cannot be considered a suitable method of preservation and maintaining high quality. Although spoilage is retarded, the textural attributes and appearance is adversely affected such as tearing of the skin and bursting of ink sac, which causes extreme discoloration of the mantle and are the manifestations of poor quality.

Octopus (O. algina), in direct icing is excellent for 2 days. This is manifested by firm texture, glossiness and sheen of the skin and the color is characteristic of the fresh species e.g. orange-brown to grayish white and still acceptable until three days.

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ICS 67.120.30

15 Annex C (Normative)

Quality attributes of cephalopods

Squid Cuttlefish Octopus

1. Eyes a) firm

b) full c) bright d) not sunken

a) sheen characteristic present

b) light gray brown c) deep purple brown

d) yellowish orange

a) sheen bright b) translucent to slightly dull c) off-white

d) brick red to light gray

2. Exterior surface (Skin color)

a) sheen characteristic present b) orange to purple

a) yellow/orange (uppermost layer), red, and brown, black (deepest layer)

a) skin intact b) no bruises

3. Texture (Mantle)

a) firm b) rubbery c) smooth d) silky

a) firm b) smooth c) silky d) elastic

a) firm b) rubbery c) smooth 4. Odor (Mantle) a) characteristic of

the species

a) characteristic of the species

5. Inside (Mantle) a) sheen characteristic present b) no stain or discoloration

a) glossy b) off-white opaque with no stain of

discoloration c) mucus clear

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ICS 67.120.30

16 Annex D (Informative)

Size classification of cephalopods D.1 Size classification of giant squid (kilograms/pc)

a) 1-3 b) 4-5 c) 6-up

D.2 Size classification of whole round soft squid (grams/pc) a) 100-200

b) >200-300 c) >300-500 d) >500-600 e) >600-800 f) >800-1000 g) >1000-1200 h) >1200-1500 i) >1500 – up

D.3 Size classification of whole cleaned octopus (grams/pc) a) 453.6-907.1g

b) >907.1-1,814.4g c) >1,814.4-2,721.6g d) >2,721.6-3,638.7g e) >3,628.7g

D.4 Size classification of skinless fillets and heads of cuttlefish (pcs/kg) a) Less than 1

b) 1-2 c) 3-5 d) 6-7

D.5 Size classification of whole cleaned cuttlefish (grams/pc) a) 300-500

b) >500-800 c) >800-1000 d) >1000-2000 e) >2000-3000 f) >3000-up

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ICS 67.120.30

17 Bibliography

Bureau of Agriculture and Fisheries Standards (BAFS)-Department of Agriculture (DA). (2012). General standards for contaminants and toxins in food and feed (PNS/BAFS 194:2012).

https://bafs.da.gov.ph/bafs_admin/admin_page/pns_file/2023-01-05-

PNS.BAFS%20194.2022_PNS%20General%20Standard%20for%20Contamin ants%20and%20Toxins%20in%20Food%20and%20Feed%20(GSCTFF)%20

—%20Product%20Standard%20(1).pdf

Bureau of Agriculture and Fisheries Standards (BAFS)-Department of Agriculture (DA). (2020). Code of Practice (COP) for the processing of cephalopods (PNS/BAFS 299:2020).

https://bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNSBAFS%20299.20 0%20(1).pdf

Bureau of Agriculture and Fisheries Standards (BAFS)-Department of Agriculture (DA). (2020). Establishment and application of microbiological criteria related to food) (PNS/BAFS 307:2020).

https://bafs.da.gov.ph/bafs_admin/admin_page/pns_file/PNSBAFS%20307- 2020%20Establisment%20and%20Application%20of%20Microbiological%20C riteria%20related%20to%20Food.pdf

Bureau of Agriculture and Fisheries Standards (BAFS)-Department of Agriculture (DA). (2022) General methods of analysis for contaminants in food and feed - Guidelines (PNS/BAFS 351:2022).

https://bafs.da.gov.ph/bafs_admin/admin_page/pns_file/2023-01-05-

PNS.BAFS%20351.2022_PNS%20General%20Methods%20of%20Analysis%

20for%20Contaminants%20in%20Food%20and%20Feed%20—

%20Guidelines%20(1).pdf

Bureau of Fisheries and Aquatic Resources (BFAR)-Department of Agriculture (DA).

(2001). Requirements for pre-processing and processing plants, the SSOP thereof and the processing and quality requirements for shellfish. (Fisheries Administrative Order [FAO] 211, series of 2001).

https://www.bfar.da.gov.ph/wp-content/uploads/2021/04/FAO-No.-211-s.- 2001.pdf

Bureau of Fisheries and Aquatic Resources (BFAR)-Department of Agriculture (DA).

(2001). Rules and regulation on the exportation of fresh, chilled and frozen fish and fishery/aquatic products. (Fisheries Administrative Order [FAO] 210, series of 2001). https://www.bfar.da.gov.ph/wp-content/uploads/2021/04/FAO- No.-210-s.-2001.pdf

(22)

ICS 67.120.30

18

Codex Alimentarius Commission (CAC). (1999a). Guidelines for the sensory evaluation of fish and shellfish in laboratories (CAC/GL 31-1999).

proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites

%252Fcodex%252FStandards%252FCXG%2B31-1999%252FCXG_031e.pdf

Codex Alimentarius Commission (CAC). (2004). General guidelines on sampling (CAC/GL 50-2004).

https://www.fao.org/uploads/media/Codex_2004_sampling_CAC_GL_50.pdf

Codex Alimentarius Commission (CAC). (2008). COP for the processing and handling of quick-frozen foods (CAC/RCP 8-1976 rev. 2008).

proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsite s%252Fcodex%252FStandards%252FCXC%2B8-1976%252FCXP_008e.pdf

Codex Alimentarius Commission (CAC). (2018). General standard for the labelling of prepackaged foods (CXS 1-1985, rev. 2018). http://www.fao.org/fao-who- codexalimentarius/sh-

proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsite s%252Fcodex%252FStandards%252FCXS%2B1-1985%252FCXS_001e.pdf

Codex Alimentarius Commission (CAC). (2020a). COP for fish and fishery products (CAC/RCP 52-2003 Rev. 12). https://www.fao.org/3/a1553e/a1553e00.pdf

Codex Alimentarius Commission (CAC). (2020b). General principles of food hygiene (CAC/RCP 1-1969, rev. 2020). https://www.fao.org/fao-who-

proxy/pt/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252 Fsites%252Fcodex%252FStandards%252FCXC%2B1-

1969%252FCXC_001e.pdf

Codex Alimentarius Commission (CAC). (2021a). General standard for the labelling of non-retail containers of foods (CXS 346-2021). https://www.fao.org/fao- who-codexalimentarius/sh-

proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsite s%252Fcodex%252FStandards%252FCXS%2B346-

2021%252FCXS_346e.pdf

Codex Alimentarius Commission (CAC). (2021b). Recommended methods of analysis and sampling (CXS 234-1999 rev. 2021). https://www.fao.org/fao- who-codexalimentarius/sh-

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s%252Fcodex%252FStandards%252FCXS%2B234- 1999%252FCXS_234e.pdf

Food and Drug Administration (FDA)-Department of Health (DOH). (2013). Revised guidelines for the assessment of microbiological quality of processed food.

Table 11. Fish and fishery products (FDA-DOH Circular 2013-010).

https://www.fda.gov.ph/wp-content/uploads/2021/05/FDA-Circular-No.-2013- 010.pdf

Food and Drug Administration (FDA)-Department of Health (DOH). (2014). Revised rules and regulations governing the labeling of prepackaged food products further amending certain provisions of Administrative Order No. 88-B s. 1984 or the “Rules and regulations governing the labeling of prepackaged food products distributed in the Philippines,” and for other purposes (Administrative Order [AO]) 2014-0030). https://www.fda.gov.ph/wp-

content/uploads/2021/03/Administrative-Order-No.-2014-0030.pdf

Food and Drug Administration. (2023). Bacteriological analytical manual online.

Accesses May 9, 2023.https://www.fda.gov/food/laboratory-methods- food/bacteriological-analytical-manual-bam

United States Food and Drug Administration (US FDA). (2001). Bacteriological Analytical Manual (BAM) (12^th ed.). https://www.fda.gov/food/laboratory- methods-food/bacteriological-analytical-manual-bam

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Department of Agriculture (DA)

Bureau of Agriculture and Fisheries Standards (BAFS)

Technical Working Group (TWG) for the Philippine National Standard (PNS) on Fresh Chilled and Fresh Frozen Cephalopods – Product Standard

Chairperson Isnit, Niño Carlo

DA - Bureau of Fisheries and Aquatic Resources (BFAR)

Vice Chairperson Endoma Jr., Leonilo Nuñal, Sharon, PhD

Tejano, Lhumen

Yap, Encarnacion Emilia, PhD

University of the Philippines-Visayas (UPV) Members

1 2 3 4

Aya, Frolan, PhD Dela Cruz, Marwin Espino, Marinelle

Ursua, Shelah Mae, PhD Southeast Asian Fisheries

Development Center (SEAFDEC) 8 9

Quinitio, Emilia, PhD Estepa, Fe Dolores, PhD Integrated Services for the

Development of Aquaculture and Fisheries (ISDA), Inc.

5 6

Dollete, Una Grace Manabat, Maria Clarissa Industrial Technology

Development Institute (ITDI)- Department of Science and Technology (DOST)

10 11

Lim, Elizabeth Madarang, Imelda

Philippine Chamber of Food Manufacturers, Inc. (PCFMI)

7 Calpe, Adelaida, PhD

Philippine Council for Agriculture, Aquatic and Natural Resources Research and Development (PCAARRD)-DOST

12 Francisco, Maria Leonora, PhD Philippine Society of Food Technologists (PAFT), Inc.

BAFS Management Team

Advisers Aquino, John Gregory

Hernandez, Gari Pellinor, DVM Baraquiel, Camille

David, Mikaella Marie

Roscom, Karen Kristine, PhD DA-BAFS

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BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines T/ (632) 928-8741 to 64 loc. 3301-3319

E-mail: bafs@da.gov.ph Website: www.bafs.da.gov.ph

BUREAU OF AGRICULTURE AND FISHERIES STANDARDS