PHILIPPINE NA TIONAL STANDARD  PNS/BAFS 142:20 XX 
Code of Hygienic P ractice for Proc essing and Handling of Corn G rits 
 Working draft  
For Public Consultative Meeting  
ii 
 Foreword  1 
 2 
The Philippine National Standard (PNS)  Code of Hygienic Practice for Processing and 3 
Handling of Corn Grits (PNS/BAFS 142: 2015)  was developed to provide guidance for 4 
the processing and handling of quality corn grits . The code aims to prevent 5 
contamination and infestation of the said product with hazards like aflatoxin, heavy 6 
metals and pesticide residues. It includes sections on the overall proc ess of making the 7 
corn grits: pre -processing, processing and post processing with consideration of the 8 
management and supervision, documentation and records, traceability, and its product 9 
recall procedure . 10 
 11 
In 2017, the Bureau of Agriculture and Fisheries Standards (BAFS) took the initiative to 12 
review and revise the Standard to account for results of recent studies and advances on 13 
the processing and handling  of corn grits. This revision is in accordance with the 14 
protocol of the Bureau’s Standards Developmen t Division (SDD) to review and, if 15 
applicable, revise standards every two years, especially those that pose risk to 16 
consumer safety and health. A Technical Working Group (TWG) for the revision of the 17 
Standard was created and authorized under Special Order Nos. 301 and 814 Series of 18 
2017. The TWG was composed of the following agencies and institutions: National Food 19 
Authority, National Food Authority – Food Development Center, Department of 20 
Agriculture Corn Program, Philippine Center for Postharvest Developm ent and 21 
Mechanization, University of the Philippines Los Baños, National Corn Competitiveness 22 
Group, Inc., and Philippine Maize Federation Inc.   23 
 24 
This document was drafted in accordance with the editorial rules of the BPS Directives, 25 
Part 3.  26 
 27 
This Standard cancels and repeals PNS/BAFS 142:2015 . 28 PHILIPPINE NATIONAL STANDARD  PNS/BAFS 142:20 XX 
Code of Hygienic Practice for Processing and Handling of Corn Grits  
 Working draft  
For Public Consultative Meeting  
iii 
 Introduction  29 
 30 
Corn or maize is one of the most popular cereals in the world and forms the staple food in 31 
many countries including the Philippines. According to the analysis made by Department of 32 
Agricult ure, white corn is preferred by about 14 million Filipinos to be their main staple 33 
while yellow corn is accounted for the 50  % of livestock mixed feeds. Aside from being a 34 
source for human and animal consumption, corn contributes to the country’s economy, 35 
livelihood , and industry.  36 
 37 
White corn is a low -fat complex carbohydrate that deserves a regular place on our healthy 38 
table. Health benefits of corn have been undeniable and deserve attention. According to the 39 
study made by World Food Program (2012), white corn is the staple food of 20% of the 40 
Filipino population primarily in the Visayas and Mindanao area. White corn is processed 41 
into grits and then mixed with rice called “rice composite” which is more nutritious and 42 
filling. White corn has low glycemic inde x which is good for people with diabetes . 43 
 44 
The creation of the code of hygienic practice for the processing and handling of corn grits is 45 
important to ensure the safety and quality of the produced corn grits. It will help promote 46 
white corn grits as grain staple and provide awareness and in depth understanding to corn 47 
stakeho lders the potential health benefits of eating white corn as alternative or 48 
complementary staple to rice. 49 PHILIPPINE NATIONAL STANDARD  PNS/BAFS 142:20 XX 
Code of Hygienic Practice for Processing and Handling of Corn Grits  
 Working draft  
For Public Consultative Meeting  
1 
 1 Objectives  50 
 51 
With the Philippine National Standard (PNS) Corn (maize) grits – Grading and c lassification 52 
(PNS/BAFS 15: 20XX ) already concerned with the  classification of corn grits based on their 53 
physical characteristics and current practices in existing sectors, this Code aims to provide 54 
guidance for the processing , handling  and storage  of quality corn gr its in order to prevent  55 
the risk of  contamination  and infestation of the said product with hazards like aflatoxin, 56 
heavy metals and pesticide residues.  57 
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2 Scope  and use of document  59 
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2.1  Scope  61 
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This Code of Hygienic Practice applies to the overall production of corn grits derived from 63 
corn grains throug h proper harvesting, drying, shelling , milling , packaging , and storage .  64 
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2.2  Use of document  66 
 67 
The provisions of this document are supplemental to and should be used in conjunction 68 
with PNS/BAFS 15: 20XX. 69 
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3 Normative references  71 
 72 
The following documents are referred to in the text in such a way that some or all of their 73 
content constitutes requirements of this document. For dated references, only the edition 74 
cited applies. For undated references, the latest edition of the referenced document 75 
(including an y amendments) applies.  76 
 77 
PNS/BAFS 15: 20XX, Corn (maize) grits – Grading and classification  78 
PNS/BAFS 20:2018, Good Agricultural Practices (GAP) for corn  79 
PNS/BAFS 193:2017, Code of Good Warehousing Practices for bagged grains  80 
 81 
4 Terms and d efinitions  82 
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For the  purpose s of this document , the following terms and definitions apply . 84 
 85 
4.1 86 
corn grits  87 
milled corn grain s where the outer covering  (pericarp)  and germ  (embryo)  have been 88 
removed  leaving only the endosperm that passed through different sieve sizes   89 
 90 
 91 
 92 
 93 PHILIPPINE NATIONAL STANDARD  PNS/BAFS 142:20 XX 
Code of Hygienic Practice for Processing and Handling of Corn Grits  
 Working draft  
For Public Consultative Meeting  
2 
 4.2 94 
Good Manufacturing Practices (GMP)  95 
quality assurance system aimed at ensuring that products are consistently manufactured, 96 
packed, repacked or held to quality standards appropriate for the intended use. It is thus 97 
concerned with both manufacturin g and qual ity control procedure  98 
 99 
5 Primary production  100  
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5.1  Raw materials  102  
  103  
The principles and guidelines supplement those contained in PNS  Grains – Grading and 104  
classification - Corn (PNS /BAFS 10:2017 ). 105  
 106  
5.2  Environmental hygiene  107  
 108  
The farm environment, farm structure and facility maintenance for corn should conform 109  
with PNS Good Agricultural Practices (GAP) for corn (PNS/BAFPS 20: 2018 ). 110  
 111  
5.3  Hygienic production of corn grits  112  
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5.3.1  Pre-processing   114  
 115  
It is recommended that the raw materials covered in this section be prepared and handled 116  
in accordance with the appropriate sections of the PNS Code of practice for the prevention 117  
and reduction of aflatoxin contamination in corn (PNS/BAFS 27:2018)  and PNS/ BAFS 118  
20:2018 . 119  
 120  
5.3.1.1  Harvesting  121  
 122  
Harvesting practices of should conform with PNS/BAFS 20:2018  and PNS/BAFS 27:2018  in 123  
order to prevent damage and contamination of corn ears to be processed to corn grits.  124  
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5.3.1.2  Dehusking  126  
 127  
The husk should be properly  removed after harvest prior to drying or shelling depending 128  
on the moisture content of the corn grains.  129  
 130  
Sorting should be done prior to drying to remove poor quality corn ears.  131  
 132  
5.3.1.3  Drying  133  
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5.3.1.3.1 First stage drying:  135  
 136  PHILIPPINE NATIONAL STANDARD  PNS/BAFS 142:20 XX 
Code of Hygienic Practice for Processing and Handling of Corn Grits  
 Working draft  
For Public Consultative Meeting  
3 
 Matured corn ears should be pre-dried within 24 hours after harvest to reduce the  137  
moisture content (MC) to at most  20 % to enhance shelling recovery using mechanical 138  
and/or sun drying.  139  
 140  
If immediate drying is not possible, corn ears should be temporarily stored in cribs or any 141  
approp riate structure with proper aeration to minimize heat build -up and microbial 142  
growth.  143  
 144  
5.3.1.3.2  Second stage drying:  145  
 146  
Shelled corn grains should be dried to 13-14 % MC to avoid or minimize grain 147  
deterioration from mold and insect infestation using the appr opriate methods of drying.  148  
  149  
5.3.1.4 Shelling  150  
 151  
Corn ears should be shelled  at most  20 % MC using clean, dry , and appropriate sheller.  152  
Shelled corn grains should be dried to 13 -14 % MC (second stage drying).  153  
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5.3.2 Storage and transport of corn grains  155  
 156  
Storage and transport of corn grains should be in accordance with the PNS Code of Good 157  
Warehousing Practices  (GWP)  for Bagged Grains  (PNS/BAFS 193:2017).  158  
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5.3.3  Processing  160  
 161  
The corn mill   to  be  used  for  the  milling  should  conform  with   the  PNS  Agricultural 162  
Machinery  - Corn Mill  for Food Purposes - Specifications ( PNS/BAFS/PAES XXX :2018 ). 163  
 164  
5.4  General hygienic practice  165  
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5.4.1 Contaminants control  167  
 168  
The level of aflatoxin, heavy metals , live insects,  and pesticide residues should conform 169  
with the appropriate guidelines specified in the PNS/BAFS 15: 20XX. 170  
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5.4.2  Packaging  172  
 173  
The packaging materials to be used should be suitable and compliant with PNS/BAFS 174  
15:20XX . 175  
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5.4.3 Storage  177  
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5.4.3.1  The storage area for corn grits  should be designed and constructed to:  179  
 180  PHILIPPINE NATIONAL STANDARD  PNS/BAFS 142:20 XX 
Code of Hygienic Practice for Processing and Handling of Corn Grits  
 Working draft  
For Public Consultative Meeting  
4 
 - prevent wetting of corn grits and maintain the recommended moisture content to a 181  
maximum of 14 % MC during storage to ensure product quality;  182  
 183  
- minimize the entry of insects, birds, rod ents and other animals using appropriate 184  
measures;  and 185  
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- provide proper ventilation for the stored corn grits.  187  
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5.4.3.2  The processors should conduct regular monitoring of corn grits quality 189  
during storage and prior to distribution. No corn grits should be released to the market 190  
containing more than 20 µg/kg aflatoxin level.  191  
 192  
5.4.4  Equipment and utensils  193  
 194  
Other items of equipment, containers and utensils coming into contact with the product 195  
should be designed and constructed using materials that are easily c leaned, disinfected and 196  
regularly maintained to avoid contamination of corn grits . 197  
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5.5  Documentation and record keeping  199  
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Corn mill operators should have updated records of corn grits production to include 201  
procurement, processing, storage and distribution  as integral part of the food safety control 202  
system. All records should be archived for at least 12 months . 203  
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6 Establishment : Design and facilities  205  
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6.1  Plant construction and layout  207  
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6.1.1  Site and premises of the corn mill  209  
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6.1.1.1  The site including its facilities should follow environmental , zoning  and other 211  
relevant  requirements or regulations set by the competent authority . 212  
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6.1.1. 2 Potential sources of contamination have to be considered in the location of 214  
the corn mill. In part icular, corn mills should not be in:  215  
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- areas with industrial and other activities which pose a serious threat of 217  
contaminating corn grits ; 218  
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- flood prone/vulnerable areas;  220  
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- areas prone to storage pest infestation;  222  
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- areas where wastes (either solid or liquid) cannot be removed effectively.  224  PHILIPPINE NATIONAL STANDARD  PNS/BAFS 142:20 XX 
Code of Hygienic Practice for Processing and Handling of Corn Grits  
 Working draft  
For Public Consultative Meeting  
5 
  225  
6.1.1. 3 Mill owners/operators should secure immediate perimeter with adequate 226  
fences or gate to prevent any unwanted intrusion whether by human s and/or animal s. 227  
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6.1.2  Building and plant facilities  229  
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It is recommended that t he provision of this section be referred to the appropriate section 231  
of the Department of Health Administrative Order No. 153 s. 2004 Revised Guidelines on 232  
Current Good Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding 233  
Food or the late st issuance  and National Food Authority Revised Rules and Regulations on 234  
Grains Business . 235  
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7  End product specification  237  
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Corn grits should conform with the quality grade requirements as stated in PNS/BAFS 239  
15:20XX). 240  
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8 Product information  242  
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8.1  Labeling  244  
 245  
Labeling of corn grits should be in accordance with the provisions of PNS/BAFS 15:20XX) . 246  
 247  
8.2  Traceability  248  
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Each product package should be traceable to the source  (miller/processor) .  250  PHILIPPINE NATIONAL STANDARD  PNS/BAFS 142:20 XX 
Code of Hygienic Practice for Processing and Handling of Corn Grits  
 Working draft  
For Public Consultative Meeting  
6 
 Bibliography  251  
 252  
AgriPhil.2010.  White  Corn  Will  No Longer  Be A Poor  Man’s 253  
Rice. Retrieved  from http://ati.da.gov.ph/ati2/forum/2010/white -corn -will-no- 254  
longer -be-poor -man%E2%80%99s -rice last January 20, 2014.  255  
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AMTEC.  2000.  Philippine Agricultural Engineering Standard .  Agricultural Machinery -Corn  257  
Mill-Specifications.210:2000.  258  
 259  
DA-BAFPS. 2004. Philippine National Standard of Grains – Corn ( Zea mays indentata Linn , 260  
Zea mays  indurate  Linn . And  Zea mays  ceritina  K.Sturt.Syn.  261  
Praecox )-Grading and classification.10:2004.  262  
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DA-BAFPS. 2004. Philippine National Standard of Corn (maize) grits ( Zea mays Linn. )- 264  
Grading and Classification. 15:2004.  265  
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DA-BAFPS. 2008. Good Agricultural Practice for Corn – (GAP corn).20:2008.  267  
 268  
DA-BAFPS. 2008. Code of Practice for the prevention and reduction of aflatoxin 269  
contamination in corn. 27:2008  270  
 271  
DA Press Release. 2009. DA, UPLB to release IPB Var 6, a nutrient -rich corn variety. 272  
Retrieved  from http://www.bar.gov.ph/chronicle -home/archives -list/184 -january -2009 - 273  
issue/1140 -da-uplb -to-release -ipb-var-6-a-nutrient -rich -corn -variety  last January 20, 274  
2014.  275  
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Deming, W. E. 1986. Out of the Crisis . Cambridge, Massachusetts : Massachusetts Institute of 277  
Technology . 278  
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Department of Health -Bureau of Food and Drugs. 2001. Guidelines to be observed on the 280  
implementation of product recall system. Bureau Circular No. 8 Series of 2001.  281  
 282  
Department of Health. 2004. Revised Guidelines on Current Good Manufacturing Pra ctice in 283  
Manufacturing, Packing, Repacking, or Holding Food  284  
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Department of Health. 2014. Revised Rules and Regulations Governing the Labeling of 286  
Prepackaged Food Products Further Amending Certain Provisions of Administrative Order 287  
No. 88 -B s. 1984 or the “ Rules and Regulations Governing the Labeling of Prepackaged 288  
Food Products Distributed in the Philippines,” and For Other Purposes.  289  
 290  
Department of Health. 2007. Philippine National Standards for Drinking Water 2007. 291  
Administrative Order No. 2007 -0012. (Sect ion 4.3.4.1)  292  
 293  PHILIPPINE NATIONAL STANDARD  PNS/BAFS 142:20 XX 
Code of Hygienic Practice for Processing and Handling of Corn Grits  
 Working draft  
For Public Consultative Meeting  
7 
 Department of Trade and Industry. Purchasing Guide: Consumers look for info to guide 294  
them during purchases. Retrieved from  http://www.dti.gov.ph/dti/index.php?p=651  last 295  
April 7, 2014.  296  
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National American Miller’s Association. Corn Milling pro cess. Retrieved from 298  
http://www.namamillers.org/education/corn -milling -process/  last January 20, 2014.  299  
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National Food Authority. 2006. Revised Rules and Regulations on Grains Business.  301  
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Parrocha, A.N. 2013.Corn for Diabetics, great alternative to rice -rese arch prof. Retrieved 303  
from http://balita.ph/2013/07/29/corn -for-diabetics -great -alternative -to-rice-research - 304  
prof/  last January 20, 2014.  305  
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Republic Act No. 10611. An act to strengthen the food safety regulatory system in the 307  
country to protect consumer heal th and facilitate market access of local foods and food 308  
products, and for other purposes.  (For definitions 3.2, 3.3, and 3.4)  309