PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Live, Fresh -chilled and Fresh -frozen  Tilapia  
3nd Working Draft  
July 4 , 2017  
 
Page 1 of 11 
 1 Scope  1 
  2 
This standard applies to Tilapia  species  of the Cichlidae  family prepared and marketed 3 
live, chilled or frozen, intended  for human consumption . The product can be presented 4 
in the following forms:  5 
 6 
(i) live 7 
(ii) whole  8 
(iii) whole, gutted  9 
(iv) fillet 10 
 11 
2 References  12 
 13 
The titles of the standards pub lications referred to in this standard are listed on the 14 
inside back cover. 15 
 16 
3 Definition of Terms   17 
 18 
For the purpose of the standard, the following terms shall mean: 19 
 20 
3.1 Chilling refers to  the process of cooling fish and shellfish to a temperature of 21 
00C-40C (BAFS/PNS 138:2014 – Philippine National Standard for Fresh -chilled, Fresh - 22 
frozen and Treated Tuna)  23 
 24 
3.3 Contaminant refers to  any biological or chemical agent, foreign matter, or other 25 
substances not intentionally added to food which may compromise food safety or 26 
suitability (BAFS/PNS 138:2014 ) 27 
 28 
3.4 Eviscerated  refers to having at least the gut and all the internal organs removed  29 
3.5 Food a dditive  refers to any substances other than the basic food stuff present in 30 
the food as a result of any aspect of production, processing, storage or packaging but not 31 
include chance contaminants  32 
3.6 Freezer b urn  refers to the loss of moisture from frozen products  though 33 
evaporation. This may occur if the products are not properly glazed, packaged or stored  34 
(BAFS/PNS 138:2014 ) 35 
 36 
3.7 Freezing  refers to a process that is carried out in appropriate equipment in which 37 
the initial temperature of the product is reduced to  -180C or lower. The process shall not 38 
be regarded comp lete unless and until the product temperature has reached -180C or 39 
lower at the thermal center after thermal stabilization  (BAFS/PNS 138:2014 ) 40 
 41 
3.8 Glazing refers to  the application of a protective layer of ice formed at the surface 42 
of a frozen product, done by spraying with or dipping it into clean seawater, potable 43 
water, or potable water with approved additives, as appropriate (BAFS/PNS 138:2014 ) 44 
 45 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Live, Chilled and Frozen  Tilapia  
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June 4 , 2017  
 
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 3.9 Potable water  refers to water suitable (both health and acceptability 46 
considerations) for drinking  and cooking purposes (BAFS/PNS 138:2014 ) 47 
 48 
3.10 Veterinary Drugs  refers to chemical substances used to alter the state or 49 
condition of the fish and/or the culture medium  (FAO 214)  50 
 51 
4 Description  52 
 53 
4.1 Product Definition   54 
 55 
4.1.1  Live Tilapia  56 
 57 
Live tilapia is prope rly handled to keep the product  fresh and free from any 58 
defects and harmful substances.  59 
 60 
4.1.2 Whole Tilapia  61 
Fresh whole tilapia with all internal organs are intact , and subjected to either 62 
chilling or freezing process . 63 
 64 
4.1. 3 Whole gutted tilapia  65 
 66 
Fresh whole  tilapia with the viscera and other organs completely removed, and 67 
subjected to either chilling or freezing process  68 
 69 
4.1. 4 Tilapia Fillet  70 
 71 
Fresh tilapia fillet prepared with or without skin, subjected to either chilling or 72 
freezing process  73 
 74 
4.2 Process definition  75 
 76 
4.2.1 Live Tila pia 77 
 78 
Live  tilapia  kept in appropriate  holding containers with aerated cool and clean 79 
freshwater in accordance  to Section 8  - Hygiene and handling . 80 
 81 
4.2.2  Whole Tilapia  82 
 83 
Fresh tilapia, uneviscerated, cleaned and washed with potable water and subjected to 84 
immediate chilling at 0 -40C; or immediate freezing to a core temperature of -180C or 85 
lower, packed and stored at -180C or lower.  86 
 87 
4.2.3  Whole gutted tilapia  88 
 89 
Fresh tilapia eviscerated, cleaned and washed with potable water, handled in accordance 90 
with hygienic practices and subjected to either immediate chilling at 0 -40C or immediate 91 
freezing to a core t emperature of  -180C or lower.  92 
 93 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Live, Chilled and Frozen  Tilapia  
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June 4 , 2017  
 
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 4.2.4 Tilapia Fillet  94 
 95 
 Fresh tilapia fillet, with or without skin, cleaned and washed with potable water and 96 
subjected to immediate chilling at 0 -40C; or immediate freezing to a core temperature of 97 
-180C or lower, packed and stored at -180C or lower.  98 
 99 
Immediate pre -chilling mus t be done after harvest with proper icing prior to freezing or 100 
further processing.  101 
 102 
5 Esse ntial comp osition and quality factors 103 
 104 
5.1 Basic Ingredient  105 
 106 
5.1.1  Raw Material  107 
 108 
Live, chilled and frozen tilapia  shall be prepared from fresh and wholesome fish 109 
fit for human consumption.  110 
 111 
5.1.2 Water 112 
 113 
Water for  holding live tilapia,  washing, cleaning, glazing , and cooling shall be potable as 114 
defined in section 3.10 . 115 
 116 
5.2     Final produ ct 117 
 118 
5.2.1 The final product shall meet the requirements of this standard when lots 119 
examined in accordance with Section 12 -Lot Acceptance and comply with the provisions 120 
set out in Section 11 -Definition of Defectives. Products shall be examined by the methods 121 
given in Section 10 -Method of Sampling , examination and analysis . 122 
 123 
5.2.2 The products shall not contain more than 200 mg/kg of histamine based on the 124 
average of the sample unit tested.  125 
5.2. 3 The final product shall possess the following size characteristics:   126 
 127 
                          Table 1 -Size classification of fresh whole tilapia  128 
Size  Weight  
Small   200 -400  
Medium  401 -600  
Large  >600  
 129 
5.2.4 The final product shall conform to the following microbiological safety 130 
requirements in Table 2: 131 
 132 
 133 
 134 
 135 
 136 
 137 
 138 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Live, Chilled and Frozen  Tilapia  
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 Tab le 2 – Microbiolo gical safety  requir ements 139 
 140 
Test/Microorgan ism n c m M 
E. coli, MPN/g  5 2 11 500  
Staphyloc occus aureus (coagulase  +), cfu/g 5 2 103 104 
Vibr io parahaemolyticus, cfu/g  5 2 102 103 
Salmonella/25 g 5 0 0 - 
Aerobic Plate Count (APC)/Standard Plate 
Count (SPC), cfu/g 5 3 5x105 107 
 
Legend:   n   -number of sample un its selected  from a lot of food to be examined 
                    c   -maximum allowable nu mber of defective or marginally acceptab le un its 
                   m   -acceptab le level of microorganism determined by a specified metho d; the values are  
                            generally based on levels that are ach ievable und er GMP 
                   M   -level which when exceeded in one or more samples would cause the lot to be rejected as   
      this indicates  potential health ha zard or imminent sp oilage 
                 cfu   - colony forming unit  
               MPN  -most probable number  
  141 
Source:  a.   PNS for Fresh -chilled, Fresh -frozen and Treated Tuna (BAFS/PNS 138:2014)  142 
b. DOH -FDA Circular No. 2013 -010, Revised Guidelines for th e Assessment of Microbiological 143 
Quality of Processed Foods, Table 11. Fish and Fish Products: Fresh Frozen Fish.  144 
 145 
5.2. 5 The final product shall meet the qu ality characteristics in Table 3. 146 
 147 
Table 3 – Quality characteristics of Tilapia   148 
 149 
Product Form  Quality characteristics  
Appearance/Texture  Odor  
Live  - no visible lesions  
- complete fins  
- scales intact  
- -no deformity  
- no sign of disease or illness  
-  characteristic color of the 
species  
- firm texture  
-  - fresh seaweedy odor  
- absence of muddy or 
algae -like odor  and flavor  
 
Whole  - no visible lesions  
- complete fins  
- scales intact  
- no deformity  
- characteristic color of the 
species  - fresh seaweedy odor  
- absence of muddy or 
algae -like odor  and flavor  
-  PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
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- Firm texture  
- Red gills  
- No blood spot on gill cover  
Whole, gutted  - characteristic color of the 
species  
- scales and fins intact  
- flesh intact  
- firm texture  
- Slime -free  
- eyes clear not sunken  
 - fresh seaweedy flavor  
- absence of muddy or 
algae -like odor  and flavor  
 
Fillet  - characteristic color of the 
species  
- ;white to off -white meat  
- muscle block intact  
- absence of blood spots  - fresh seaweedy flavor  
- absence of muddy or 
algae -like odor  and flavor  
 
 150 
6 Food  additives 151 
 152 
Food additives shall not be allowed in this product.  153 
 154 
7 Contaminants  155 
 156 
The products shall comply with the acceptable  level of contaminants as specified in Table 157 
4.  158 
Tab le 4 – Acceptable levels of he avy metals  in fish 159 
 160 
Heavy metal MRPL (mg/kg)  
Cadmium 0.5 1 
Lead 0.3 2, 3 
Total Mercury  0.51,3 
Veterinary Drug  MRPL (ppb)  
Oxytetracycline  200 µg/mg  
 161 
Legend: ppm= parts per million   162 
     ppb= parts per billion  163 
     MRL= Maximum Residue Limit  164 
     MRPL= Maximum Reportable Performance Limit  165 
 166 
Sources: 167 
1 DA-BFAR Fisheries Office Order No.  313, s.  2006 (Amendments to the Supplemental Req uirements on 168 
Quality Standards for the Exporta tion of Fresh, Chilled and Frozen Fish and Fishery/Aquatic Products 169 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Live, Chilled and Frozen  Tilapia  
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June 4 , 2017  
 
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 2 DA-BFAR Fisheries Administrative Order No. 210 s. 2001. Rules and Regulation on the exportations of fresh, chilled 170 
and frozen fish and fishery/aquatic products  171 
3 CODEX STAN 193-1995 (Codex General Standard for Contaminants and Toxins in Food and Fe ed) 172 
 173 
8        Hygiene and handling  174 
 175 
The products shall be prepared and processed under hygienic cond itions in accordance 176 
with the Revised  Guidelines on Current Good Manufacturing Practice  in Manufacturing, 177 
Packing, Repackin g, or Holdi ng Food (DOH AO No. 153 s. 2004 ) and its future 178 
amendments, and the following recommended codes of practic e: 179 
 180 
a)    General Principles of Food Hygiene (CAC/R CP 1-1969); and 181 
 182 
b)    Code of Practice for Fish and Fish ery Products (CAC/R CP 52-2003). 183 
 184 
9        Presentation, p ackaging and labeling 185 
 186 
9.1 Presentation  187 
 188 
9.1.1  The product shall be presented as live , and chilled or frozen whole, whole -gutted 189 
tilapia and chilled or frozen tilapia fillet with or without skin.  190 
 191 
9.1.2  Individual retail or bulk container shall contain only one species of tilapia, which 192 
are relatively uniform in size.  193 
 194 
9.2 Packaging 195 
 196 
The product shall be packed in food grade packaging materials which are clean and 197 
free from any foreign matter or contaminant. Live tilapia shall be kept in appropriate 198 
holding containers . 199 
 200 
9.3     Labeling 201 
 202 
The product shall be labeled according to the provisions of the Codex General Standard 203 
for the Labeling of Prepackaged Foods  (CODEX STAN 1-1985) and its future amendments.  204 
 205 
9.3.1 Retail package/container 206 
 207 
Each retail produ ct package shall be labeled and marked with the following information :  208 
 209 
a. The name of the p roduct shall be “ Live”, “ Fresh -Chilled ” or “ Fresh -Frozen ” 210 
followed by corresponding English or common/local name  with its scientific name 211 
in parenthesis, e.g. “ Chilled Tilapia ” (Oreochromis  spp.). The products may be 212 
called by other common/local names provided that such names are accepted in 213 
the place/ country of distribution;  214 
 215 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
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 b. The net content by weight in metric system and/or number of pieces per pack. The 216 
net weight based on other systems of measurement required by importing 217 
countries shall appear in parenthesis after the metric net weight;  218 
 219 
c. The label shall state that the product must be stored under conditions to maintain 220 
the best quality during transport, storage and distri bution (e.g. keep 221 
refrigerated /chilled/frozen . For live tilapia , the term “perishable” shou ld be 222 
indicated. 223 
 224 
d. The name and address of either of the following: manufacturer, packer, 225 
distributor, importer, exporter or vendor;  226 
 227 
e. The lot identification code/number;  228 
 229 
f. The words “Product of the Philippines” or the co untry of origin if imported;  230 
 231 
g. The pictorial presentation (optional). Pictorial presentation of the product on 232 
the label should not mislead the consumer with respect to the product so 233 
illustra ted; 234 
 235 
h. [The expiry date (DD/MM/YYY Y) for Chilled and F rozen tilapia  only. ; and  236 
 237 
i. Other information that may be required by the importing country  238 
 239 
9.3.2 Non-retail container 240 
 241 
Information on the above provisions ( Section 9.3.1) shall be given  either on the container 242 
or in accompanying documents, except that the name of the product, lot identification, 243 
and the name and address of the manufacturer or packer as well as storage instructions, 244 
shall appear on the container.  245 
 246 
However, the lot identification and the name and address of the manufacturer or packer 247 
may be replaced by an identification mark, provided that such mark is clearly identifiable 248 
with the accompanying documents.  249 
 250 
10 Methods of Sampling, examination and analyses  251 
 252 
10.1     Methods  of sampling  253 
 254 
Sampling of lots for examination of the final product shall be in accordance with the 255 
Codex G eneral Guidelines on Sampling (CAC/GL  50-2004 ). A samp le unit is the 256 
individually packed product or a 1 kg portion  from  bulk containers. 257 
 258 
10.2  Methods of Analyses  259 
 260 
 261 
 262 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
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  263 
10.2.1 Determination of Heavy Metals  264 
 265 
According to the procedure published by AOAC, 2016, 20th edition or an equivalent 266 
analysis method.  267 
 268 
10.2.2  Determination of Veterinary Drugs  269 
 270 
According to the procedure published by AOAC, 2016, 20th edition or an equivalent 271 
analysis method.  272 
 273 
10.2.3 Determination of histamine  274 
 275 
According to the AOAC 977.13 or an equivalent method of analysis.  276 
 277 
10.2.4 Determinati on of microorganisms  278 
 279 
According to the procedure described by FDA Bacteriological Analytical M anual (BAM), 280 
published by AOAC, 2016,  20th edition ) or an equivalent analysis method.  281 
 282 
10.2.5 Determination of net weight  283 
 284 
10.2.5.1 Determ ination of net  weight of  products  not covered by glaze 285 
 286 
The net weight (exclusive of packaging material) of each sample unit representing a lot  287 
shall be determined in the frozen state. 288 
 289 
10.2.5.2 Determ ination of net  weight of  products covered by glaze 290 
 291 
As soon as the package is re moved from low temperature storage, open immediately and 292 
place  the contents under a gentle spray of cold water. Agitate carefully so that the 293 
product is not broken.  Spray  until  all  ic e-glaze  that  can  be  seen  or  felt  is re moved. 294 
Remove adhering water by the use of paper towel and weigh the product in  a tare d 295 
pan. 296 
 297 
10.2.6 Procedure  for t he detection of  parasites  298 
 299 
The entire sample unit is examined non-destructively by placing appropriate portions of 300 
the thawed samp le unit on a 5 mm thick acryl sheet with 45% transluc ency and candled 301 
with a light source giving 150 0 lux 30 cm above the sheet. 302 
 303 
11      Definition of defectives 304 
 305 
The  sample  unit  shall  be  considered  as  defective  when  it  exhibits  any  of  the 306 
properties defined below. 307 
 308 
 309 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
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 11.1 Freezer burn  310 
 311 
More than 10% of the declared weight of the frozen tilapia  is affected by dehydration evident 312 
in more than 10% of the surface area.  313 
 314 
11.2   Foreign matter 315 
 316 
The presence in the samp le unit of any matter which has not been derived from tilapia 317 
(excluding packing material), and is readily rec ognized  without magnification or is 318 
present at a level determined by any method including magnification that indicates non- 319 
compliance with good manufacturing and sanitation practices.  320 
 321 
11.3   Odor and flavor  322 
 323 
Presence of persistent and distinct objectionable odor  and flavor . 324 
 325 
11. 4  Flesh abnormalities  326 
 327 
Flesh exhibiting freezer burn (white chalky appearance) and pasty consistency upon 328 
thawing and characterized by loosening of scales, bruises of fish skin and extreme 329 
mutilation  and p resence of undesirable parts or incidence of vi scera . 330 
 331 
11.5  Discoloration 332 
 333 
Any alteration in flesh/meat in the sample unit of chilled or tilapia such as fading in 334 
color. 335 
 336 
12     Lot acceptance 337 
 338 
A lot shall be considered as meeting the requir ements of this standard when: 339 
 340 
(i)    the total number of defective samp le units as classi fied according  to Section 11 341 
does not exceed the acceptance number (c) of the appropriate samp ling plan 342 
(AQ L-6.5); 343 
 344 
b) the average net weight of all sample units is not less than the declared weight, 345 
provided there is  no unreasonable shortage in any individual container; and 346 
 347 
the essential  compo sition  and  quality factors,  food  additives,  contaminants, hygiene 348 
and handling, and labeling re quireme nts of Sections  5, 6,7,8 and 9, res pectively, 349 
are met. 350 
 351 
 352 
 353 
 354 
 355 
 356 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
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 _________________________________________  357 
References                                                                                   358 
 359 
The following referenced documents are indispensable for the application of this document. 360 
For dated references, only the edition cited applies. For undated references,   the   latest   361 
edition   of   the   referenced   document (including   any amendments) applies. 362 
 363 
BAFS/PNS 138:2014. Philippine National Standard for Fresh -chilled, Fresh -frozen and 364 
Treated Tuna. Bureau of Agriculture and Fisheries Standards. Department of 365 
Agricu lture. Quezon City, Philippines  366 
 367 
BAFS/PNS 176:2016. Philippine National Standard for Dried Anchovies. Bureau of 368 
Agriculture and Fisheries Standards. Department of Agricu lture. Quezon City, 369 
Philippine s 370 
 371 
CAC/GL 50 -2004. General Guidelines on Sampling. Co dex Alimen tarius Commission. Food 372 
and Agriculture Or ganization/World Health Organization. Rome, Italy. 373 
(www.codexalimentarius.org) 374 
 375 
CAC/R CP 52-2003, Re v. 6-2011 , Amend.3-2016. Code of Practice  for Fish  and Fish ery 376 
Products. Codex Alimen tarius Commission. Food and Agriculture 377 
Organization/World Health Organization. Rome, Italy. 378 
(www.codexalimentarius.org) 379 
 380 
CODEX STAN 1 -1985, Amend. 7 -2010. General Standard for the Labeling of Prepackaged 381 
Foods. Codex Alimentarius Commission. Food and Agriculture Organization/World 382 
Health Organization (FAO/WHO) Joint Programme. Rome, Italy. 383 
(www.codexalimentarius.org ) 384 
 385 
CODEX  STAN 192 -1995, Rev. 1 7-201 6. General Standard for Food Additives  Foods. Codex 386 
Alimentarius Commission. Food and Agriculture Organization/World Health 387 
Organization (FAO/WHO) Joint Programme. Rome, Italy. 388 
(www.codexalimentarius.org ) 389 
 390 
CODEX  STAN 193-1995, Rev.4-2009, Amend.6-2016. Codex General Standard for 391 
Contaminants and Toxins in Food and Feed. Codex Alimen tarius Com mission. Food 392 
and Agriculture Organization/World Health Organization. Ro me, Italy. 393 
(www.codexalimen tarius.org) 394 
 395 
CODEX S TAN 234-1999, Rev.2-200 7, Amend.5-2016. Codex Recommended Methods of 396 
Analysis and Sampling. Codex Alimen tarius Comm issio n. Food and Agriculture 397 
Organization/World Health Organization. Rome, Italy. (www.codexalimen tarius.org) 398 
 399 
DA BFAR - Fisheries Administrative Order No. 210 s. 2001 . Rules and Regulations on the 400 
Exportation of Fresh, Chilled and Frozen Fish and Fishery/Aquatic Products. Diliman, 401 
Quezon City. Department of Agriculture, Bureau of Fisheries and Aquatic Resou rces. 402 
 403 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
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 DOH-BFAD  Administrative Order No. 153  s. 2004 . Revised Guidelines on Current Good 404 
Manufacturing Practice in Manufacturing, Packing, Repac king, or Holding Food.  405 
Department of Health.  Manila, Philippines. 406 
 407 
DOH -BFAD Administrative Order No. 153, s. 2004. Revised Guidelines on Current Good 408 
Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding Food. 409 
Department of Health. Muntinlupa City, Philippines.  410 
 411 
Draft Philippine National Standard for Live, Chilled and Frozen Pompano.  Bureau of 412 
Agriculture and Fisheries Standards. Department of Agriculture. Quezon City, 413 
Philippines.  414 
 415 
ICMSF, 1986, 2nd Edition. Sampling for Microbiological Analysis: Principles and Specific 416 
Applications. International Commission on Microbiological Specifications for Food  417 
 418 
Official Methods of Analysis, 2016, 20th Edition. AOAC International, Rockville, United 419 
States of Am erica  420 
 421