PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
1 
 Foreword  
The Philippine National Standard on the  Code of Practice  for Radiation Processing of Food was 
deve loped to provide guidance for the relevant stakeholders on the sanitary and phytosanitary  
aspects of radiation processing . The Codex Alimentari us Commission developed two (2) standards 
that deal with the regulatory control of food irradiation, these are: General Standard for Irradiated 
Foods (CODEX STAN 106 -1983 , Rev.  1-2003) and Code of Practice for Radiation Processing of Food  
(CAC/RCP 19 -1979 ). In 2003, the Codex  Alimentarius Commission revised the Code of Practice for 
Radiation Processing of Food  (CAC/RCP 19 -1979, Rev. 1-2003) . This Code of Practice is an adoption 
of th e revised  Codex  Code of Practice  with  additional inputs from the Good Food Irradiation Practice  
developed by the International Atomic Energy Agency (IAEA) in 2013 . 
A Technical Working Group (TWG) wa s created through Speci al Order No. 220  Series of 2014  to 
develop the draft Code of Practice  for Radiation Processing of Food . The TWG represented the 
relevant agencies of the Department of Agriculture (DA),  Department of Science and Technology 
(DOST ), Department of Trade and Industry (DTI) and the University of the Philippines  (UP) . Public 
consultations were conducted in  Regions 7, 11 and the National Capital Region (NCR), which 
represented  the major and possible users of irradiation facilities . Comments and recommendations 
were solicited from the relevant government agencies, academe, private sector and non -government 
organizations.  Therefore, this Code of Practice is the final output of the public -private sector 
collaboration between , and among  the TWG and the relevant stakeholders who participated in the 
public consultations.     
 
 
 
 
 
 
 
 
 
 
 
 
 
  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
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 Contents  
                  
       Page No.  
FOREWORD            1 
I.  INTRODUCTION          3 
II. OBJECTIVE           4 
III. SCOPE, USE and DEFINITION         4 
  3.1. Scope          4 
  3.2. Use          4 
  3.3. Definition          5 
 
PART 1  
PRE - IRRADIATION TREATMENT         6 
I. Primary Production          6 
II. Packaging           7 
III.  Handling, Storage and Transport        8 
 
PART 2  
IRRADIATION PROCESS          8 
I. Irradiation Facility Requirements        8 
  1.1. Regulatory Requirements        8 
  1.2. Design and Layout         8 
II. Radiation Sources          9 
III. Irradiation and Dosimetry         10 
  3.1. Process Determination        10 
  3.2. Dosimetry          10 
IV. Process Control          12 
  4.1. Requirements for Process Control       12 
  4.2. Product Inventory Controls       13 
V. Post -Irradiation Storage and Handling        13 
VI. Labeling           13 
VII. Documentation and Recordkeeping        14 
VIII.  Requ irements for Personnel         14 
 
Figures             15 
 
 1. Typical Layout of an Irradiation Facility       15 
 2. Elements of a Gamma Irradiator        16 
 3. Elements of an Electron Beam Irradiator       17 
 4. Sources of Ionizing Radiation Use d in Food Ir radiation     18 
 5. Production of Ionizing Radiation        19 
 6. Radura International Logo         20 
Table 1: Application of Irradiation to Foods (IAEA,2013)      3 
Table 2: Recommended Technological Dose Range for the Irradiation of Foods (DOH,2004)  11 
References            21  
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Code of Practice for Radiation Processing of Food  
 
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 I.        INTRODUCTION  
1. Food irradiation is the processing of food products by ionizing radiation  (gamma rays, X-rays 
or accelerated electrons) in order to, among other things, control foodborne pathogens, reduce  
microbial load and insect infestation, inhibit the germination of ro ot crops, and extend the 
shelf life of perishable foods . During irradiation, energy is transferred fr om a source of ionizing 
radiation into the product.  In relation to trade, it helps  the government respond to the 
increasing sanitary and phytosanitary requirements for trading  food products.   
2. Foods  may be irradiated for sanitary o r for phytosanitary purposes as shown in Table 1 .  
 
Table 1.  Application of Irradiation to Foods (IAEA, 2013).   
 
Dose (kGy)  
 Technological P urpose   Example of P roduct  
 
 0.1 Prevent sprouting  Garlic, onion, potatoes, yams   
 
 Kill worms (Trichinella spiralis)  Pork carcasses   
 
 Kill insects  
 Phytosanitary measure  Fresh fruit and vegetables  
 Prevent infestation  Dried fish, dried fruit, pulses   
 1  
 Delay ripening  Some fresh fruit   
  
 Inactivate pathogens                                       Meat, poultry, fish, seafood, fresh or frozen  
                         (Salmonella, Campylobacter…)   
 
 Inactivate microorganisms  Meat, poultry, fish   
 Extend shelf -life Dried food ingredients, spices   
 Improve hygiene  
 10  
 Sterilize  Food for patients  on special diet, astronauts   
 
 
3. Currently,  the two (2) Philippine national regulations governing food irradiation are: 
a. Prescribing  Regulations of Irradiated Food : Department of Health (DOH) Administrative 
Order (AO) No. 152 Series of 2004; and  
b. Rules and Regulations for the Importation, Exportation and Domestic Movement of 
Irradiated Plant and Plant Products and the Use of Irradiation as a Phytosanitary 
Treatment:  Bureau of Plant Industry (BPI) Quarantine AO No. 02 Series of 2008.  
4. The purpose s of the regulatory control s of irradiated food products  are: 
  a. to ensure that radiation processing of food products is implemented safely and correctly, 
in accordance with all relevant Philipp ine N ational Standards and codes of hygienic 
practice;  
  b. to establish a system of documentation to accompany irradiated food product s, so that   
PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
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 irradiation  as a processing method  can be taken into account during subsequent 
handling, storage , distribution  and marketing; and  
  c. to ensure that exported and imported irradiated food products conform to acceptable 
standards of radiation pro cessing and are correctly label ed.  
5. Part 1 of this Code is to provide princ iples for the processing of food products with ionizing 
radiation that are consistent with relevant Philippi ne National Standards and codes of h ygienic 
practice , and with Codex  standards . Food irradiation shall  be incorporated as part o f a Hazard 
Analysis and Critical Control Point ( HACCP ) plan , where applicable , however,  a HACCP plan is 
not required for the use of radiation processing of food processed for technological purposes 
other than  for food safety  as specified in Table 1 . Part 2 of this Code will  provide guidance to 
the irradiator operator to apply the Code of Practice for  Radiation Processing of Food  (CAC/RCP 
19-0979, Rev. 1 -2003) , and the Codex  Recommended International Code of Practice - General 
Principles of Food Hygiene (CAC/RCP 1 -1969 , Rev. 4-2003 ), where applicable for food safety 
purposes, to foods processed by ionizing radiation.  
 
II. OBJECTIVE  
6. This Code of Practice for Radiation Processing of Food  identifies th e essential practices to be 
implemented to achieve effective radiation processing of food in a manner that maintains 
safety and quality  in food products suitable for human consumption.  
 
III. SCOPE, USE AND DEFINITION  
3.1 Scope  
7. This Code covers all food  processed by gamma rays, X -rays or accelerated electrons for the 
purpose of, among other things, control of foodborne pathogens, reduction of microbial load , 
control of quarantine pest , inhibition of the germination of root crops, and extension of  shelf 
life. 
 
8. This Code  also  covers the requirements of the ir radiation process in a facility.  I t also considers 
other aspects of the process as primary production,  post -harvest treatment, storage and 
shipment , packaging, irradiation, label ing, post -irradiation storage and handling, and training.  
3.2 Use  
9. The Revised  Guidelines on current Good Manufacturing Prac tice in Manufacturing, Packing, 
Repacking, or Holding Fo od (DOH  AO No. 153 S eries of  2004), as wel l as other relevant 
Philippine National S tandards and codes of hygienic practice should be used in conjunction 
with this document.  The national regulations of particula r relevance are: (1) DOH  AO No. 152 
Series of 2004 ; and (2) BPI Quar antine AO No. 02 Series of 2008 . 
 
 
 
  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
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 3.3 Definition  
10. For purposes of this Code, the following are operationally defined :  
Dose  - the absorbed dose , sometimes referred to simply as 'dose', is the amount of energy absorbed 
per unit mass of irradiated food product . Gray (Gy) is the unit of absorbed dose which is equivalent 
to 1 j oule/kg . 
Dose (maximum)  – the highest dose from which structural integrity, functional property and 
sensory attributes are not adversely affected.  
Dose (minimum)  – the lowest dose from which a defined technological purpose is reached.  
Dose Distribution  - the spatial variation in  absorbed dose throughout the pro cess load  with 
extreme values  being the maximum absorbed dose and the minimum absorbed dose.  
Dose Limit  - the minimum or maximum radiation dose absorbed by a food product prescribed in 
regulations as required for technologi cal reasons. Such dose limits are expressed as ranges or as 
single lower or upper values ( i.e. no part of the food product shall absorb less than or more than a 
specified amount).  
Dose Uniformity Ratio  - the ratio of maximum to minimum absorbed dose in the  process load . 
Dosimeters – a device having a reproducible, measurable response to irradiation which can be used 
to measure the absorbed dose in a given system.  
Dosimetry - the measurement of the absorbed dose of radiation at a particular point in a given 
absorbing medium.  
Dosimetry System  – includes the dosimeters, the instruments that measure them, the procedures 
and the standards.  
Food - refers to any substance or product whether processed, partially processed or unprocessed 
that is intended for human con sumption. It includes drinks, chewing gum, water and other 
substances which are intentionally incorporated into the food during its manufacture, preparation 
and treatment.  
Food Irradiation  - processing of food products by ionizing radiation  for a technological objective or 
to serve a hygienic purpose . 
Ionizing Radiation  – charged particles and electromagnetic waves that as a result of physical 
interaction create ions by either primary or secondary process.  
Irradiation Facility  - establishmen t where the irradiation process is performed. There are different 
types of irradiation facilities depending on the irradiator type, the radiation source, the conveyor 
system and the operating mode. It consists of an irradiator, shipping and receiving docks , storage 
zones for irradiated and non - irradiated products, conveyor system, safety systems , and the 
infrastructure for personnel and facility services , including record control.   
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Code of Practice for Radiation Processing of Food  
 
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 Irradiator  - the assembly of equipment and its housing where product is  exposed to ionizing 
radiation . The irradiator provides for safe and reliable radiation processing and includes the source 
of radiation and associated mechanisms together with the conveyor, safety devices and biological 
shield . 
Irradiator Operator  – organi zation or body responsible for irradiating the product.  
Irradiated Food  - any food product, which has been subjected to treatment by ionizing radi ation 
with an appropriate absorbed dose. This does not apply to foods exposed to radiation imparted by 
measuring instrum ents for inspection purposes.  
Phytosanitary Treatment  - include s preventing the introduction or spread of regulated pests. This 
may be realized by achieving certain response in the targeted pests such as mortality, preventing 
successful de velopment (no emergence of adults), inability to reproduce (e.g. sterility) or 
inactivation. The treatment may be performed prior to export or in the importing country.  
 
Primary Production  - refers to the production, rearing or growing of primary products including 
harvesting, milking and farmed animal production up to slaughter, and the  rearing and growing of 
fish and other seafood in aquaculture ponds. It also includes fishing and the hunting and catching of 
wild products.  
Process Load  - a volume of a material  with specified loading configuration irradiated as a single 
entity . 
Sanitary Treatment  – includes applications based on the lethal effects of irradiation on: 
microorganisms, such as those causing foodborne  disease, reducing storag e time  or shelf life, or 
contaminating products to an unacceptable level for the intended use; parasites, such as the 
helminthes that can infest carcasses;  and insects that cause post -harvest losses. Sanitary measures 
also include applications based on the  physiological effects of irradiation on plants such as: 
inhibition of sprouting; delayed senescence; and delayed ripening.  
 
Stakeholders  – refer  to the food manufacturers/processors intending to use irradiation for their 
products, operators of irradiation facilities, importers, exporters , regulators of irradiated foods , and 
researchers  from private and public institutions . 
 
PART 1  
PRE -IRRADIATION TREATMENT  
I Primary Production  
11. Food intended for radiation processing should be guided by  the relevant  existing Codex 
guidelines and/ or Philippine  National  Standards  (PNS)  and codes of practice ( i.e. Good 
Agricultural Practices, Good Aquaculture Practices, Good Animal Husbandry Practices, current 
Good Manufacturing Practices and Code  of Hygienic Practices).  
 
 
  
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Code of Practice for Radiation Processing of Food  
 
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 12. The irradiation of food is justified when it fulfills a technological requirement and/or is 
beneficial for the protection of the consumer health. Irradiation cannot be used to correct 
quality deficiencies. Undue contamination with microorganisms and pests prior to irradiation 
should  be avoided, and where contam ination appears unavoidable, all possible measures 
should be taken to make it minimum.  
 
13. The IAEA Good Food Irradiation Practices  (IAEA ,2013) provides recommendations for the 
sanitary and phytosanitary applications of f ood Irradiation for various product cl asses. It also 
identifies recommended food safety and quality specifications for each product class prior to 
treatment.   
  
14. The requirements to ensure that the product or commodity is suitable for an effective 
irradiation treatment are  also contained in the International Standards for Phytosanitary 
Measures  (ISPM)  (ISPM 18: Guidelines for the Use of Irradiation as Phytosanitary Measures).  
II Packaging  
15. In general  for sanitary treatment s, in order to avoid contamination or infestation aft er 
irrad iation, food should  be packaged in materials that provide an effective barrier to re -
contamination an d re-infestation. Packaging should  meet the requirements of the  buyer , the 
irradiation facility , and concerned regulators.  
 
16. For phytosanitary  treatments, the articles should be contained in insect -proof packaging (e.g. 
insect proof cartons) which has no openings that will allow the entry of regulated pests. If 
openings are necessary for ventilation, they should be covered with mesh of a size th at will not 
allow entry of pests . The cartons may be constructed of an y material that prevents the entry of 
pests and prevents oviposition into the articles in the carton.  At present, fresh produce in 
modified atmosphere packaging (MAP) is generally not recommended  for irradiation . 
 
17. If phytosanitary treatments are not conducted in insect proof packaging, treated lots should be 
wrapped before leaving the irradiation facility in one of the following ways:  
 With shrink wrap;  
 With net wrapping; or  
 With strapping , so that each carton on an outside row of the pallet load is constrained 
by a metal or plastic strap.  
 
18. The size, shape  and type  of containers that may be used for irradiation are determined, in part, 
by the operating characteristics of the irradiation facility. These characteristics inclu de the 
product transport system  and the irradiation source, as they affect the dose distribution within 
the container.  
 
 
 
 
 
  
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Code of Practice for Radiation Processing of Food  
 
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 III Handling, Storage and Transport  
19. Food intended for radiation processing should conform to handling, storage and transport 
requirements of the DOH  AO No. 153 Series of  2004, CAC/RCP 1 -1969, Rev. 4 -2003, as well as 
relevant  PNS , other Codex standards and codes of practice for specific food products. All stages 
of the processing, i.e, pre-irradiation, irradiation and post -irradiation, should be in accordance 
with  Good Agricultural Practices  (GAP)  and current Good Manufacturing P ractices  (cGMP)  to 
maximize quality, to minimize contamination, and, if packaged, to maintain package integrity.  
 
 
PART 2  
IRRADIATION  PROCESS  
I Irradiation Facility Requirements  
1.1  Regulatory Requirement s  
 
20. Food irradiation facilities should seek license or  official accreditation  from the  relevant 
competent authorities  for radiation processing to irradiate food products . License or official 
accreditation are  issued for specific classes or groups of food products.  
 
21. For gamma irradiation facilities ( using Cobalt-60 or Cesium -137  radionuclides ), a license for 
the use of radioactive sources  should  be acquired from  the Philippine Nuclear Research 
Institute (P NRI), Department of Science and Technology (D OST ). For electron beam  and X -ray 
irradiation facilities , a license should  be acquired from the  Food and Drug Administration -
Center for Device Regulation, Radiation Health, and Research ( FDA -CDRRHR) , DOH . 
1.2 Design and L ayout  
22. Radiation facilities should  be designed to provide an absorbed dose in the food product within 
minimum and maximum limits in accordance with process specifications and government 
regulatory requirements. For economic and technical reasons (e.g. maintaining product 
quality), various techniques are used to minimize the dose uniformity ratio.  
The following factors largely govern the selection of irradiator design:  
a) Means of transporting food products: The mechanical design of the irradiation and 
transport systems, including the source -to-product geometry in a given process, as required by 
the form of the product, e.g. bulk or packaged, and its properties.  
b) Rang e of doses: The range of doses needed to process a wide variety of products for various 
applications.  
c) Throughput: The amount of product to be processed within a defined period of time.  
d) Reliability: The property of providing correct performance as n eeded.  
e) Safety -systems: The systems intended to protect operating personnel from hazards posed 
by radiation.  
f) Compliance: The adherence to cGMP  and relevant government regulations.   
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 g) Capital and operational costs: The basic economic considerations necessary for 
sustainable operation . 
23. An irradiation facility is essentially a warehouse that contains an irradiator  as shown in Figure  
1. An irradiator (Figure s 2 or 3)  is composed of a bunker in which products are exposed to a 
source of ionizing radiation. In electron beam and X -ray irradiators, switching off the power 
supply stops the emission of the beam. In gamma irradiators, emission of gamma rays cannot 
be stopped so the source needs to be placed into a pit (dry storage) or at the bottom of a  pool 
(wet storage) to stop product irradiation.  The thickness of the bunker walls should be  such 
that it is safe to be in immediate proximity outside the irradiator where irradiation is taking 
place. In continuous irradiators, there should  be a maze (or l abyrinth), a passage linking two 
areas that is designed to follow a tortuous path such that no radiation originating in one area 
can reach the other area without undergoing at least one reflection or scattering off the 
passage wall. Products can thus enter  and leave the irradiator without having to interrupt 
irradiation. In batch irradiators, a maze is not needed since irradiation is interrupted while 
products are take n in and out of the irradiation chamber. In some batch models , packaged 
products to be irr adiated are lowered in a “bell” to the bottom of a pool where a radiation field 
is created by fixed radioactive sources.  
 
24. Irradiation facilities should be  laid out to provide separate storage for irradiated and non -
irradiated food products (under ambient, refrigerated and/or freezing temperature 
conditions), an irradiator, and the normal accommodation and infrastructure for staff and 
plant services , including record maintenance. Where the power supply is not stable, a backup 
generator should be av ailable.  
 
25. Where products are treated for phy tosanitary purpose, there should  be holding rooms secured 
at all times to prevent re -infestation of treated products . Extra fixture s such as double doors, 
air curtains, screens on windows and other openings, and loading do ck seals  are required to 
prevent  the possibilities of  insects entering the warehouse.  
II Radiation Sources  
26. As described in the DOH  AO No. 152 Series of  2004 , the following sources of ionizing radiation 
may be used in food irradiation  (see Figure  4): 
a.       Gamma rays from radionuclides Co balt-60 or C esium -137 ;  
b. X-rays generated from machine sources operated at or below an energy level of 7.5 MeV ; 
and  
c. Electrons generated from machine sources operated at or below an energy level of 10 
MeV.  
 
 
 
  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
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 The ways in which ionizing radiation are produced differ as shown in Figure  5. The dose rates, 
or quan tity of energy absorbed  per unit  of time , which determine the processing times, also 
differ.  Usually, the orders of magnitude are:  
 kGy per hour for gamma radiation  
 kGy per minute for X -rays 
 kGy per second for electron beams  
III Irradiation and Dosimetry  
3.1      Process Determination  
27. All steps in the determination of process procedures should be documented to:  
a. ensure that the application of the process complies with relevant regulatory 
requirements;  
b. establish a clear statement for the technolog ical objectives of the process;  
c. estimate the dose range to be applied to achieve the technological objective based on 
appropriate knowledge of the food product  (see Table   2); 
d. demonstrate that irradiation of test samples has been carried out to confirm the 
estimated dose range under practical production conditions;  
e. ensure that technological requirements (e.g . dose range and effectiveness of treatment) 
are met under practical production conditions; and  
f.  establish the process parameters under practical production conditions.  
3.2 Dosimetry  
28.     Select appropriate dosimetry system for radiation processing of food , depending on the dose 
range needed to achieve a particular technological objective, cost, availability, and ease of use.  
29. Relevant ISO/American Society for Testing and Material (ASTM) standard practices and guides 
for dosimetry in food irradiation faciliti es should be consulted. The calibration of the 
dosimetry system used in radiation processing should be traceable ( i.e., calibrated) to national 
and international standards.  
30. The overall influence of various parameters (e.g. radiation source type, activity and geometry; 
conveyor speed and irradiation time; food product density and loading configuration; and 
carrier size and shape) on dose distribution should be taken into accou nt. This is to ensure that 
the intended technological objective is achieved throughout the irradiation lot since absorbed 
dose is the key element that governs the process.  
 
 
 
 
 
 
  
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 Table 2. Recommended Technological Dose Range for the Irradiation of Foods (D OH, 2004 ). 
Classes of Food  Purpose of Treatment  Technological Dose  
Range (kGy)  
Minimum                          Maximum  
Dose                                      Dose  
Class 1: Bulbs, roots and tubers  inhibition of sprouting            0.05                                               0.2 
Class 2: Fresh fruits and   vegetables (other 
than class 1)  a) delay of ripening  
b) shelf -life extension  
c) quarantine control*            0.20                                               1.0 
          1.0                                                  2.5 
          0.15                                               1.0 
Class 3: Cereals and their milled products, 
nuts, oil seeds, pulses, dried fruits  a) insect disinfestation*  
b) reduction of mic robial load  
c) inhibit ion sprouting            0.25                                               1.0 
          1.5                                                  5.0 
          0.15                                               1.0 
Class 4: Fish, seafood  and their products, 
frog legs, freshwater and terrestrial 
invertebrates (fresh or frozen)  a) reduction of pathogenic microorganisms 
** 
b) shelf -life extension  
c) control of infection by parasites **            1.0                                                  7.0 
    
          1.0                                                  3.0 
    
          0.1                                                  2.0 
Class 5: Raw poultry and meat and their 
products (fres h and frozen)  a) reduction of pathogenic microorganisms 
** 
b) shelf -life extension  
c) control of infection by parasites **            1.0                                                  7.0 
 
 
          1.0                                                  3.0 
          0.3                                                  2.0 
Class 6: Dry vegetables, spices, condiments, 
dried  herbs and herbal tea  a) reduction of pathogenic microorganisms 
** 
b) insect disinfestation*            2.0                                               30.0  
 
 
          0.3                                                  1.0 
Class 7: Dried food of animal origin  a) insect disinfestation*  
b) control  of molds  
c) reduction of pathogenic  
microorganisms **            0.3                                                  1.0 
          1.0                                                  3.0 
          2.0                                                  7.0 
Class  8: Ethnic food  and miscellaneous 
foods, includi ng but not limited 
to:health foods, ethnic 
preparations of hospital foods, gum 
arabic and other thickeners , 
military rations, honey, space 
foods, special spices, eggs.  a) reduction of pathogenic  
    microorganisms **  
b) sterilization  
c) quarantine control*                                                                    *** 
 
 
                                                                  *** 
 
                                                                  *** 
 
 
  *          Minimum dose may be specified for  a particular pest  
 **          Minimum dose may be specified keeping in mind the objective of the treatment to ensure hygienic quality of  food  
***         Maximum dose to be specified for particular purpose and foodstuff  
 
 
  
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 IV Process Control  
4.1 Requirements for Process Control  
31.   Requirements for process control are indicated in the DOH  AO No. 152 Series of  2004. 
Measuring the dose and monitoring of the physical parameters of the process  (e.g. conveyor 
speed, irradiation time ) are essential for process control. The need for adequate record 
keeping, including records of quantitative dosimetry , is emphasized in  CAC/RCP 19 - 1979 , 
Rev. 1-2003 . 
32. Irradiation of products should take place only if the f acility is in good working condit ion. 
 
33. The irradiator operator should record incoming products and give them a unique code related 
to the customer lot identification in order to identify products at each step in their path 
through the irradiation facility. This unique code should appear on all related records for easy 
reconciliatio n. The organization sending products to the irradiator operator should ensure 
compliance to Part  1 of this Code.  
 
34. There should be procedures to handle products and maintain their integrity before, during, 
and after irradiation. Systems for quantifying product and maintaining product inventory 
should be implemented throughout product receiving, loading, unloading, handling and 
release. Any discrepancy in the inventory or damage to product should be resolved before 
processing and/o r release.  
 
35. Dose distribution measurements should be carried out to characterize the process for each 
food product. Dosimeters should be used routinely to monitor correct execution of the process 
in accordance with internationally accepted procedures.  Dos imeters should be placed in the 
process load, at the predetermined maximum and minimum dose positions or at a qualified 
reference dose location with the required frequency.  
36. In continuous gamma irradiators, the frequency of dosimeters should be such that t here 
should always be at least one dosimeter inside the irradiation chamber. In addition, a 
dosimeter should be placed on the first and last irradiation container of a production run. In an 
electron beam facility, there should always be one dosimeter at th e start of a production run. 
For long runs, dosimeters should also be placed at minimum near the middle of the run and at 
the end of the run, and at other intervals as appropriate.  
37. Products should be loaded in the product loading configuration according to  the process 
specification. Only authorized personnel should set the process parameters.  
 
38. Products should be placed in the specified zone of the treated products area. The processing 
records, the quantity , and the integrity of the products should be checke d and any issue 
resolved before release.  
 
39. Dosimeter s should be retrieved, counted and stored properly before reading. Validation of 
dosimeter  readings should be undertaken at regular frequency. Dosimeter records  should  be 
available to provide traceability .  
  
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 40. There should be a procedure in place to handle out -of-specification results. This may involve 
informing competent authorities or communication with the customer. All out -of-specification 
results should be recorded as a non -conformance and an investigati on should be performed to 
include root cause analysis , and the implementation of correction, corrective action and/or 
preventive action.  
 
4.2  Product and Inventory Control s 
 
41. An adequate system should be in place so that specific consignments of food products can be 
traced back both to the irradiation facility and the source from which they were received for 
processing.  
 
42. Plant design and administrative procedures should ensure that it is impossible to mix 
irradiated and non - irradiated food product s. Incoming products should be recorded  and given 
a code number to identify the packages at each step in its path through the irradiation plant. 
All relevant parameters suc h as date, time , minimum and maximum dose, etc. should be 
recorded against the code numb er of the product s. 
 
43.  Appropriate means, such as physical barriers,  should  be employed to keep  the irradiated and 
non- irradiated product s separate. Color change indicator label on each package  may also be 
used to distinguish  irradiated and non -irradiated product s. 
 
 
V Post - Irradiation Storage and Handling  
44. Stakeholders should refer to the CAC/RCP 1 -1969 , Rev. 4 -2003 and DOH  AO No. 153 Series of  
2004 for general storage and handling guid elines . For phytosanitary  treatment, BPI AO No.02 
Series of 2008 should be  used as reference . 
 
 
VI Labeling  
45. The DOH  AO No. 152 Series of 2004 and the BPI Quarantine AO No. 02 Series of 2008 contain 
provisions for labeling of irradiated foods. This include the following, aside fro m the 
mandatory labeling information required for pre -packaged food  in the Revised Rules and 
Regulations Governing the Labeling of Prepackaged Food Products  (DOH  AO No. 2014 -0030) ; 
the internationally recognized radura symbol  (Figure 6) and/or  the statement “treated by 
irradiation” or “treated with radiation,”  and treatment facility identification name and/or 
number and location. All food labe ling should  meet any additional requireme nts established by 
the relevant  authorities.  
 
 
 
 
 
  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
14 
 VII Documentation and  Recordkeeping  
46. Irradiator operator  should maintain adequate records showing the food processed, identifyin g 
marks if packaged or if not , the bulk density of the food, the dosimetry results, including the 
type of dosimeters used and detail s of their calibration, the date of irradiation and the type of 
radiation source . Other documents to be maintained are also specified in the DOH  AO No. 152 
Series of  2004 . All documentation should be available to authorized personnel and accessible 
for a p eriod of time established by food control authorities.  
 
VIII  Requirements for Personnel  
47. In order to implement these irradiation practices, facilities should be adequately staffed by 
competent personnel trained in dosimetry and its application in radiation processing. The 
personnel of an irradiation facility should comply  with relevant section s of the DOH  AO No. 
153 Series of  2004  for personal hygiene guidelines and the CODEX STAN 106 -1983, REV. 1 -
2003  for adequate, trained and competent personnel. The management should ensure that the 
employees are aware of the relevance and importance of thei r activities. In each employee’s 
file there should be an updated job description and list of critical tasks for which the employee 
is authorized.  
 
48. There should be a plan to train employees in order to provide new or updated knowledge or 
skills . 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
15 
   
 
 
 
 
 
WAREHOUSE  
 
  IRRADIATOR  
                   SHIPMENT  STORAGE  
                        BAYS                                        IRRADIATED PRODUCTS  
 
 CONVEYOR  
 FENCE LOADING  
   
 CONVEYOR  
  LOADING  
STORAGE   
                RECEPTION  NON IRRADIATED PRODUCTS  
 BAYS  
 
 
 
 
 
 
 
Figure 1. Typical Layout of an Irradiation F acility  (IAEA, 2013) . 
 
 
 
 
 
 
 
 
 
 
 
 
 
  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
16 
 
 
 
 
 
 
Figure 2. Elements of a Gamma Irradiator (IAEA, 2013) . 
 
 
 
 
 
 
  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
17 
 
 
 
 
 
 
Figure 3. Elements of an Electron Beam Irradiator (IAEA, 2013) . 
 
 
 
 
 
 
 
 
  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
18 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Figure  4.  Sources of Ionizing Radiation Used in Food Irradiation  (IAEA, 2013) . 
 
 
 
 
 
 
 
 
 
 
 Gamma Radiation  X-rays 
Photons  
No static mass  
No electric charge  
Good penetration  
Whole pallets can be treated  Electrons  
Mass Electric 
Charge  
Limited penetration  
Treatment by cartons  Accelerated Electrons   
PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
19 
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Figure  5. Production of Ionizing Radiation  (IAEA, 2013) . 
 
 
 
 
 
 
 
 
 
 
 
  Gamma Radiation  Accelerated Electrons  X-rays 
Man -made radioisotope  
(Cobalt -60 or Cesium -137)  
Emission cannot be stopped  
Continuous operation (24/7)  Machines using electricity  
Emission can be switched 
on/off  
Non continuous operation   
PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
20 
  
 
 
                                  
  
 
 
Figure 6. Radura International Logo . 
 
 
 
 
 
 
 
 
 
 
 
 
                                 
PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
21 
 REFERENCES:  
Bureau of Plant Industry (BPI) Quarantine AO No. 02 Series of 2008. Rules and Regulations for the 
Importation, Exportation and Domestic Movement of Irradiated Plant and Plant Products and the 
Use of Irradiation as a Phytosanitary Treatment.  
Code of P hilippine Nuclear Research Institute  Regulation s (CPR) Part 15:  Licenses for Large 
Irradiators . 
Codex Alimentarius Commission . Code of Practice for Radiation Processing of Food (CAC/RCP 19 -
1979 , Rev.  1-2003).  
Codex Alimentarius Commission. General Standard for Irradiated Foods (CODEX STAN 106 -1983, 
Rev.  1-2003) . 
Codex  Alimentarius Commission .Recommended International Code of Practice – General Principles 
of Food Hygiene (CAC/RCP 1 -1969, Rev 4 2003).  
Department of Health (DOH)  AO No. 152 Series of 2004:  Prescribing Regulations of Irradiated Food.  
Department of Health (DOH) AO No. 153 Series of 2004: Revised Guidelines on Current Good 
Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding Food.  
Department of Health (DOH) AO No. 2014 - 0030: Revised Rules and  Regulations Governing the 
Labe ling of Prepackaged Food Products F urther Amending Certain Provisions of Administrative 
Order No. 88 - B s. 1984 or the “Rules and Regulations Governing the Labelling of Pre -packaged Food 
Products  Distributed in the Philippines, ” And For Other Purposes.  
Interna tional Atomic Energy Agency  (IAEA) . 2013. Good Food Irradiation Practices .  
International Standards for Phytosanitary Measures (ISPM 18): Guidelines for the Use of Irradiation 
as Phytosanitary Measures . 
PNRI : Irradiation for Food Safety and Quality. 2007.  
Philippine National Standard: Good Agricultural Practice for Banana (PNS/BAFPS 129:2013).  
Philippine National Standard: Good Agricultural Practice for Fresh Fruits and Vegetables (GAP -FV) 
Farming (PNS/BAFPS 49:2007 /2011 / ICS 65.020.20 ). 
Philippine National  Standard: Good Agricultural Practice for Mangoes (PNS/BAFPS 45:2009).  
Philippine National Standard: Good Agricultural Practice f or Onions (PNS/BAFPS 108:2013/ 
ICS.065.020 ). 
Philippine National Standard: Good Animal Husbandry Practices (PNS/BAFPS 60: 2008 / ICS. 
65.020.30 ). 
Philippine National Standard: Good Aquaculture Practices (PNS/BAFS 135 : 2014 / ICS.65.150 ). 
Standard Guide for Irradiation of Fresh Fruits as a Phytosanitary Treatment (  ASTM F1355 -99). 
  
PHILIPPINE NATIONAL STANDARD  PNS/BAFS 151 :2015  
Code of Practice for Radiation Processing of Food  
 
22 
 Department of Agriculture  (DA)  
Bureau of Agriculture  and Fisheries Standards  (BAFS)  
Technical Working Group  
 
Chair  
Zenaida M. de Guzman/ Luvimina  G. Lanuza  
Philippine Nuclear Research Institute (PNRI)  
 Department of Science and Technology (DOST)  
 
 
       Members  
 
Merle B. Palacpac/Loreta C. Dulce  
Plant Quarantine Service (PQS)  
Bureau of Plant Industry (BPI)  
DA 
 
Angelo A. de la Fuente/ Miriam  A. Acda  
Philippine Center for Postharvest 
Development and Mechanization (Phil Mech), 
DA 
 
Ma. Leonora Francisco, PhD / 
Rowena Grace O. Rumbaoa  
Food S cience and Nutrition Department  
University of the Philippines, Diliman (UP 
Diliman)  
 
January Magcalas -Nones, PhD/  
Christine Mae A. Arcebal  
National Meat Inspection Service (NMIS)  
DA 
 
 
  
 
 
Zoraida L. Manalastas/ Judith A. Manahan   
Food Development Center (FDC)  
DA 
 
Renato G. Remanes/ Edmar L. Fagutagana  
Agribusiness and Marketing Assistance 
Service (AMAS), DA  
 
 Rose Marie G. Castillo/ Lorena P. 
Lobarbio  
 Bureau of Export Trade Promotion (BETP)  
 Department of Trade and Industry (DTI)  
 
 Lucerna A . Icapin  / Cherry E. Romero  
 Bureau of Fisheries and Aquatic Resources  
 (BFAR), DA  
 
 Edralina P. S errano  
 Postharvest and Seed Science Division , 
 Crop Science Center  
 University of the Philippines Los Baños 
(UPLB)  
 
Jallyne E. Remoquillo/ Mariam Camaso  
         High Value Crops Development Program  
         (HVCDP) , DA  
 
Secretariat  
 
Lara Vivas -Navarro  
Engr. Mark Anthony C. Manabat  
Ms. Maria Charissa B. Grepo  
BAFS, DA  
 
 
Adviser  
 
Karen Kristine A. Roscom  
OIC-Executive Director  
BAFS, DA