G/TBT/N/PHL/179  
 
7 May 2014  
(14-2794)  Page: 1/2  
Committee on Technical Barriers to Trade  Original: English  
 
NOTIFICATION 
The following notification is being circulated in accordance with Article 10.6 
 
1. Notifying Member:  PHILIPPINES  
If applicable, name of local government involved (Article 3.2 and 7.2):     
2. Agency responsible:  Center for Devices Regulation, Radiation Health and Research, 
Food and Drug Administrati on, Department of Health 
Name and address (including telephon e and fax numbers, email and website 
addresses, if available) of agency or authority designated to handle comments 
regarding the notification shall be indicated if different from above :   
Center for Devices Regulation, Radiation Health and Research 
Food and Drug Administration, Department of Health San Lazaro Compound, Rizal Avenue Sta. Cruz, Manila 
Tel.:  (632) 651-7800 loc. 3409; Fax:  711-6016 
3. Notified under Article 2.9.2 [X], 2.10.1 [ ], 5.6.2 [   ], 5.7.1 [   ], other:   
4. Products covered (HS or CCCN where applicable, otherwise national tariff 
heading. ICS numbers may be provided in addition, where applicable):  Fish Sauce 
(Patis) and Fish Flavored Sauce 
5. Title, number of pages and langua ge(s) of the notified document:  Draft 
Recommended Code of Practice (RCP) for the Processing and Handling of Fish Sauce 
(Patis) and Fish Flavored Sauce. 
6. Description of content:  This Code of Practice is a set of recommended procedures that 
shall be adopted by processors of fish sauc e (patis) and fish flavoured sause to conform 
to the Standards for Fish Sauce (Patis) and Fish Flavored Sauce (PNS/FDA___). 
This code provides a guide in the production , storage and handling of fish sauce (patis) 
and fish flavoured sauce necessary to maintain their safety and quality from the receipt 
of raw materials and ingredients up to distribution.  
7. Objective and rationale, including the nature of urgent problems where 
applicable:  For the protection of human health and safety.  
8. Relevant documents:   BFAD. 1984.  Rules and Regulation Governing the Labeling of 
Prepackaged of Food Products Distributed in the Philippines. A.O. No. 88-B s. 1984.Bureau of Food and Drugs. Department  of Health. Alabang, Muntinlupa City, 
Philippines. 
BFAD. 2004  Guidelines, Current Good Manufactu ring Practice in Manufacturing, Packing, 
Repacking or Holding Food (A.O. No. 153 s. 2004).  Bureau of Food and Drugs. Department of Health. Alabang, Muntinlupa City, Philippines. 
BFAD. 2006. Updated List of Food Additives. B.C. No.016 s 2006. Bureau of Food and 
Drugs. Department of Health. Alabang, Muntinlupa City, Philippines. 
BFAD 2007. Updated Standards for Iodine Level of Salts. B. C. No. 2007-009. Bureau of G/TBT/N/PHL/179 
 
- 2 - 
 
  Food and Drugs. Department of Health. Alabang, Muntinlupa City, Philippines 
Codex Alimentarius Commission. 1979. Recommended International Code of Practice for 
Smoked Fish. Codex Alimentarius Commission (CAC/RCP 26-1979).Codex Alimentarius 
Commission. Food and Agriculture Organization. VialedelleTerme di Caracalla, 
00100Rome, Italy. 
Codex Alimentarius Commission. 1981. Codex Standard for Quick Frozen Finfish, 
Undedicated and Eviscerated (CODEX STAN 36-1981) Codex Alimentarius Commission. 
Food and Agriculture Organization. Vialede lleTerme di Caracalla, 00100Rome, Italy. 
Codex Alimentarius Commission. 1995. Codex General Standard for Food Additives 
(Codex Stan 192-1995, revised 2011). Codex Alimentarius Commission. Food and 
Agriculture Organization. VialedelleTerme di Caracalla, 00100Rome, Italy. 
Codex Alimentarius Commission. 1994. Codex Alimentarius Sampling Plans for 
Prepackaged Foods (CAC/RM 42-1969) In Joint FAO/WHO Food Standards Program: 
Codex Alimentarius Commission Volume 13: Methods of Analysis and Sampling, Part II: 
2nd ed. Codex Alimentarius Commission.  Food and Agriculture Organization. 
VialedelleTerme di Caracalla, 00100Rome, Italy. 
Codex Alimentarius Commission. 2003. Code of Practice for Fish and Fishery Products 
(CAC/RCP 52-2003, Rev 6 2011). Codex Alimentarius Commission. Food and Agriculture Organization. VialedelleTerme di Caracalla, 00100Rome, Italy. 
Codex Alimentarius Commission. 2004. Recommended International Code of Practice – 
General Principles of Food Hygiene (CAC/RCP 1–1969, Rev 4 2003). Codex Alimentarius Commission. Food and Agriculture Organization. VialedelleTerme di Caracalla, 00100Rome, Italy. 
Codex Alimentarius Commission. 2011. Codex Standard for Fish Sauce (Codex Stan 302-
2011). Codex Alimentarius Commission. Food and Agriculture Organization. VialedelleTerme di Caracalla, 00100Rome, Italy. 
DOH. 2007.  Philippine National Standards for Drinking Water 2007 (AO 2007-
0012).Department of Health, San Lazaro Compound, Sta. Cruz, Manila. 
Espejo – Hermes, J. 1998. Fish Processing Technology in the Tropics. Tawid Publications, 
Quezon City. 
IFIS. 2005. Dictionary of Food Science and Technology. Compiled and Edited by 
International Food Information Service (IFIS) production Team. IFIS Publishing and Blackwell  Publishing). 423 pp. 
Whittle, K. J. and P. Howgate. 2002. Glo ssary of Fish Technology Terms. Fisheries 
Industries Division, of the Food and Agriculture Organization of the United Nations, VialedelleTerme di Caracalla, 00100Rome, Italy. 
9. Proposed date of adoption:   
 
Proposed date of entry into force:    This order shall take effect 15 days after its 
publication in an official gazette of general 
circulation 
This order shall take effect 15 days after its publication in an official gazette of general circulation      
10. Final date for comments:  30 June 2014 
11. Text available from:  National enquiry point [X], or address, telephone and fax 
numbers, e-mail and web-site addresse s, if available of the other body:    
WTO/TBT Notification Authority and Enquiry Point 
E-mail:  bps@dti.gov.ph