PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Siganid (Rabbitfish ) 
2nd Working Draft  
July 24, 2017  
 
Page 1 of 10 
 1 Scope  1 
 2 
This standard applies to cultured or wild -caught  Siganid (Rabbitfish ) species  of the  3 
Sigan idae family prepared and marketed chilled or frozen, intended for human 4 
consumption .  5 
 6 
Siganid could  be obtained  from,  but not limited to the species listed in Annex A.  7 
 8 
2 Reference   9 
 10 
The titles of the standards publications referred to in this standard are listed on the inside 11 
back cover.  12 
 13 
3 Definition of terms  14 
 15 
For the purpose of the standard, the following terms shall mean:  16 
 17 
3.1 Chilling  refers to the process of cooling fish to a temperature approaching that of 18 
melting ice  19 
  20 
3.2 Contaminant  refers to any biological or chemical agent, foreign matter, or other 21 
substances not  intentionally added to the food, which may compromise food safety or its 22 
suitability  23 
 24 
3.3 Eviscerated  refers to having at least the gut and all the internal organs removed  25 
 26 
3.4 Food additive  refers to any substances other than the basic food stuff present in 27 
the food as a result of any aspect of production, processing, storage or packaging but not 28 
include chance contaminants  29 
 30 
3.5 Freezer burn  refers to the loss of moisture from frozen products through 31 
evaporation. This may occur if the products are not properly glazed, packaged or stored.  32 
 33 
3.6 Freezing refers to a process that is carried out in appropriate equipment in which 34 
the initial tempe rature of the product is reduced to -180C (00F) or lower with most of the 35 
tissue water turning into ice. The process shall not be regarded complete unless and until 36 
the product temperature has reached -180C or lower at the thermal center after thermal 37 
stab ilization  38 
 39 
3.7 Fresh -chilled fish  refers to fish or fishery products that have received no 40 
preserving treatment other  than chilling  41 
 42 
3.8 Fresh -frozen fish  refers to fish that have been subjected to a freezing process 43 
sufficient to reduce the temperature of the whole product to a level low enough to 44 
preserve  the inherent  quality of the fish, and that have been maintained at a temperature 45 
of -180C or lower .  46 
 47 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Siganid (Rabbitfish ) 
2nd Working Draft  
July 24, 2017  
 
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 3.9 Glazing  refers to the application of a protective layer of ice formed at the surface 48 
of a frozen  product by spraying it with, or dipping it into potable water  49 
 50 
3.10 Potable water  refers to water suitable (both for health and acceptability 51 
considerations) for drinking  and cooking purposes  52 
 53 
4 Description  54 
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4.1 Product description  56 
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4.1.1  Fresh -chilled Siganid  58 
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Fresh whole or gutted siganid , which are hygienically handled and chilled at temperature 60 
of 0-40C to keep the product fresh.  61 
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4.1.2  Fresh -frozen Siganid  63 
 64 
Fresh whole or gutted siganid , which are hyg ienically handled and frozen at  -180C or 65 
lower to preserve and maintain its quality.  66 
 67 
4.2 Process description  68 
 69 
4.2.1  Chilling   70 
 71 
Fresh siganid  whole or  gutted , cleaned and washed with potable water, handled in 72 
accordance with hygienic practices and subjected to immediate chilling at 0-40C. 73 
 74 
4.2.2  Freezing  75 
 76 
Fresh siganid  whole or gutted , cleaned and washed with potable water and subjected to 77 
immediate freezing to a core temperature of -180C or lower, packed and stored at -180C 78 
or lower.  79 
 80 
Immediate pre -chilling must be done after harvest with proper icing prior to freezing or 81 
further processing.  82 
5 Essential composition and quality factors  83 
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5.1 Basic ingredient  85 
 86 
5.1.1  Raw material  87 
 88 
The products shall be properly handled during harvest and transport to ensure  best 89 
quality siganid , which are fit to be sold fresh for human consumption.  90 
 91 
 92 
 93 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Siganid (Rabbitfish ) 
2nd Working Draft  
July 24, 2017  
 
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 5.1.2  Water  94 
 95 
Water for washing, cleaning, glazing and cooling shall be po table as defined in Section 96 
3.10 . 97 
 98 
5.2 Final product  99 
 100 
5.2.1  The final product shall meet the requirements of this standard when lots 101 
examined in accordance with Section 12 -Lot Acceptance and comply with the provisions 102 
set out in Section 11 -Definition of Defectives. Products shall be examined by the methods 103 
given in Section 10 -Method of Sampling.  104 
 105 
5.2.2 The final product shall conform to the following microbiological  safety 106 
requirements in Table 1.  107 
Tab le 1 – Microbiolo gical safety  requir ements 108 
 109 
Test/Microorgan ism n c m M 
E. coli, MPN/g  5 3 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 
 110 
Legend: 111 
n   -number of sample un its selected  from a lot of food to be examined 112 
c   -maximum allowable nu mber of defective or marginally acceptab le un its 113 
m -acceptab le level of microorganism determined by a specified metho d; the values are  114 
generally based on levels that are ach ievable und er GMP 115 
M -level which when exceeded in one or more samples would cause the lot to be rejected 116 
as this indicates  potential health ha zard or imminent sp oilage 117 
cfu- colony forming unit  118 
MPN -most probable number  119 
 120 
Source:  a)    PNS for Fresh -chilled, Fresh -frozen and Treated Tuna (BAFS/PNS 138:2014)  121 
 b) DOH -FDA Circular No. 2013 -010, Revised Guidelines for the Assessment of 122 
Microbiological Quality of Processed Foods, Table 11. Fish and Fish Products: Fresh 123 
Frozen Fish.  124 
 125 
 126 
 127 
 128 
 129 
 130 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Siganid (Rabbitfish ) 
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July 24, 2017  
 
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  131 
6 Food additives  132 
 133 
Food additives shall not be allowed in this product.  134 
 135 
7 Contaminants  136 
 137 
7.1 The products shall comply with the maximum tolerable level of heavy metals  as 138 
specified in Table 2.  139 
 140 
Tab le 2 – Acceptable levels of he avy metals  in fish 141 
 142 
Heavy metal Maximum level (mg/kg)  
Cadmium                           0.5 1 
Lead       0.3  2, 3 
Total Mercury  0.51 
 143 
Sources: 144 
1 BAFS/PNS 176 -2016 -Philippine National Standard for Dried Anchovies  145 
2 DA-BFAR FAO No. 210, s. 2001 (Rules and Regulations on the Exportation of Fresh, Ch illed a nd Frozen Fish  and 146 
Fishery/Aquatic Products) 147 
3 DA-BFAR Fisheries Office Order No. 3 13, s. 2006 (Amendments to the Supplemental Req uirements on Quality 148 
Standards for the Exporta tion of Fresh, Chilled and Frozen Fish and Fishery/Aquatic Products 149 
4 CODEX STAN 193-1995 (Codex General Standard for Contaminants and Toxins in Food and Fe ed) 150 
 151 
7.2 The product shall not contain 200ug/kg of oxytetracycline based on the average 152 
of the sample unit tested.  153 
 154 
8 Hygiene and handli ng  155 
 156 
The products shall be prepared and processed under hygienic cond itions in accordance 157 
with the Revised  Guidelines on Current Good Manufacturing Practice  in Manufacturing, 158 
Packing, Repackin g, or Holdi ng Food (DOH AO No. 153 s. 2004 ) and its future 159 
amendments, and the following recommended codes of practice:  160 
 161 
a)    General Principles of Food Hygiene (CAC/R CP 1-1969); and 162 
 163 
b)    Code of Practice for Fish and Fish ery Products (CAC/R CP 52-2003). 164 
 165 
9 Packaging and labeling  166 
 167 
9.1 Packaging  168 
 169 
The product shall be packaged in appropriate food grade materials and design , which 170 
are clean and free from any foreign matter or contaminant.  No instance should mixed 171 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Siganid (Rabbitfish ) 
2nd Working Draft  
July 24, 2017  
 
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 species be packed in bulk. 172 
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9.2 Lab eling  174 
 175 
The produ ct shall be labeled according  to the provisions of the Codex General Standard 176 
for the Labeling of Prepackaged Foods (CODEX STAN 1-1985), the Revised  Rules and 177 
Regulations Governing  the Labeling of Prepackaged Food Produ cts D istributed in the 178 
Philippines (DOH Administrative Order No. 30 series of 2014 ) and its future 179 
amendments. 180 
 181 
9.2.1  Retail  package/container 182 
 183 
Each retail product package shall be labeled and marked with the following in formation: 184 
 185 
a) The name of the product shall be “Fresh-chilled” or “F resh-frozen” and the 186 
corresponding English or common/local name with its scientific name in parenthesis, e.g. 187 
Fresh-chilled Orange Spotted S pinefoot  (Siganus guttatus ) or Fresh-frozen “Samaral ” 188 
(Siganus guttatus ). The products may be called by other common/local names provided 189 
that such names are accepted in the country of distribution; 190 
 191 
b) The net content by wei ght in the metric system and/or number of pieces. The net 192 
weight based on other systems of measureme nt required by impo rting  coun tries  shall 193 
appear in parenthesis after the metric net weight. Where the product has been glazed, 194 
the declarati on of net contents of the product shall be exclus ive of the glaze;  195 
 196 
c)        The label shall state that the product must be stored under conditions to maintain 197 
the best quality during transport, storage and distribution (e.g. keep 198 
refrigerated/chilled/frozen ).  199 
 200 
d) The name and address of either of the following: man ufacturer, packer, 201 
distributor, importer,  exporter or vendor; 202 
 203 
e) The lot identification code/number; 204 
 205 
f) The words “Pro duct of the Philippines” or the country of origin if imported;  206 
 207 
g)       The pictorial presentation (optional). Pictorial presentation of the product on 208 
the label should not mislead the consumer with respect to the product so illustra ted; and  209 
 210 
h)         The Expiry Date (DD/MM/YYYY).  211 
 212 
9.2.2  Non-retail container 213 
 214 
Information on the above provisions shall be given either on the container or in 215 
accompanying documents, except that the name of the product, lot identification, and 216 
the name and address  of the manufacturer or packer as well as storage instructi ons, shall 217 
appear on the container. 218 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Siganid (Rabbitfish ) 
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July 24, 2017  
 
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  219 
However, the lot identification and the name and address of the manufacturer or packer 220 
may be replaced by an identification mark, provided that such mark is clearly identifiable 221 
with the accompanying documents. 222 
 223 
10 Methods of sampl ing, examination and analysis  224 
 225 
10.1  Method of  sampl ing 226 
 227 
Sampling of lots for examination of the final product shall be in accordance with the 228 
Codex General Guidelines on Sampling (CAC/GL  50-2004 ). A samp le unit is the 229 
individually packed product or a 1 kg portion  from  bulk containers. 230 
 231 
10.2  Determ ination of he avy metals  232 
 233 
According  to the Codex Rec ommended Methods of Analysis and Samp ling (CODEX STAN 234 
234-1999) or an equivalent analysis method. 235 
 236 
10.3  Method of analysis  237 
 238 
10.3 .1 Determination of microorgani sms 239 
 240 
According  to the procedure described by FDA  Bacteriological Analytical Manua l 241 
(BAM ), pub lished by AOAC (20th edition) or an equivalent analysis method. 242 
 243 
10.3. 2 Determ ination of net  weight  244 
 245 
10.3. 2.1 Determ ination of net  weight of  products  not covered by glaze 246 
 247 
The net weight (exclusive of packaging material) of each sample unit representing a lot  248 
shall be determined in the frozen state. 249 
 250 
10.3. 2.2 Determ ination of net  weight of  products covered by glaze  251 
 252 
As s oon as the package is re moved from low temperature storage, open immediately and 253 
place  the contents under a gentle spray of cold water. Agitate carefully so that the 254 
product is not broken.  Spray  until  all  ic e-glaze  that  can  be  seen  or  felt  is re moved. 255 
Remove adhering water by the use of paper towel and weigh the product in a tared  256 
pan. 257 
 258 
10.3. 3 Procedure  for t he detection of  parasites  259 
 260 
The entire sample unit is examined non-destructively by placing appropriate portions 261 
of the thawed samp le unit on a 5 mm thick acrylic sheet with 45% transluc ency and 262 
candled with a light source giving 150 0 lux 30 cm above the sheet. 263 
 264 
 265 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Siganid (Rabbitfish ) 
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July 24, 2017  
 
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  266 
11 Definition of defe ctives  267 
 268 
The sample unit shall be considered as defective when it exhibits  any of the properties  269 
defined below. 270 
 271 
11.1  Foreign m atter  272 
 273 
The presence in the samp le unit of any matter which has not been derived from siganid  274 
(excluding packing material), and is readily rec ognized  without magnification or is 275 
present at a level determined by any method including magnification that indicates non- 276 
compliance with good manufacturing and sanitation practices.  277 
 278 
11.2  Freezer burn  279 
 280 
More than 10% of the declared weight of the frozen finfishes is affected by dehydration 281 
evident in more than 10% of the surface area.  282 
 283 
11.3  Odor  284 
 285 
Presence of persistent and distinct objectionable odor indicative of decomposition.  286 
 287 
11.4  Discoloration   288 
 289 
Any alteration in flesh/meat in the sample unit of fresh -chilled or fresh -frozen siganid  290 
such as fading in color and having dark spots, an indication of spoilage or dehydration.  291 
 292 
11.5  Texture 293 
 294 
Textural breakdown of the flesh, characterized by soft and mushy muscle  struc ture. 295 
 296 
11.6  Parasites  297 
 298 
Pres ence of visible parasites or parasitic i nfestation. 299 
 300 
11.8  Belly burst  301 
 302 
The presence of ruptured bellies in  an uneviscerated fish indicative of decomposition.  303 
 304 
12 Lot acce ptance 305 
 306 
A lot shall be considered as meeting the requireme nts of this standard when: 307 
 308 
a) the total number of defective samp le units as classi fied according  to Section 11 309 
does not exceed the acceptance number (c) of the appropriate samp ling plan 310 
(AQL-6.5); 311 
 312 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Siganid (Rabbitfish ) 
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 b) the average net weight of all sample units is not less than the declared weight, 313 
provided there is  no unreasonable shortage in any individual container; and 314 
 315 
c) the essential  compo sition  and  quality factors,  food  additives,  contaminants, 316 
hygiene and handling, and labeling re quireme nts of Sections  5, 6,7,8 and 9, 317 
respectively, are met.  318 
 319 
 320 
 321 
 322 
 323 
 324 
 325 
 326 
 327 
 328 
 329 
 330 
 331 
 332 
 333 
 334 
 335 
 336 
 337 
 338 
 339 
 340 
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 359 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Siganid (Rabbitfish ) 
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 _________________________________________  360 
References  361 
 362 
BAFS/PNS 138:2014. Philippine National Standard for Fresh -chilled, Fresh -frozen and 363 
Treated Tuna. Bureau of Agriculture and Fisheries Standards. Department of 364 
Agriculture. Quezon City, Philippines   365 
 366 
BAFS/PNS 176:2016. Philippine National Standard for Dried Anchovies. Bureau of 367 
Agriculture and Fisheries Stan dards. Department of Agriculture. Quezon City, 368 
Philippines  369 
 370 
CAC/GL 50 -2004. General Guidelines on Sampling. Co dex Alimen tarius Commission. Food 371 
and Agriculture Or ganization/World Health Organization. Rome, Italy. 372 
(www.codexalimentarius.org) 373 
 374 
CAC/R CP 52-2003, Re v. 6-2011 , Amend.3-2016. Code of Practice  for Fish  and Fish ery 375 
Products. Codex Alimen tarius Commission. Food and Agriculture 376 
Organization/World Health Organization. Rome, Italy. 377 
(www.codexalimentarius.org) 378 
 379 
CODEX STAN 1 -1985, Amend. 7 -2010. General Standard for the Labeling of Prepackaged 380 
Foods. Codex Alimentarius Commission. Food and Agriculture Organization/World 381 
Health Organization (FAO/WHO) Joint Programme. Rome, Italy. 382 
(www.codexalimentarius.org ) 383 
 384 
CODEX  STAN 193-1995, Rev.4-2009, Amend.6-2016. Codex General Standard for 385 
Contaminants and Toxins in Food and Feed. Codex Alimen tarius Com mission. Food 386 
and Agriculture Organization/World Health Organization. Ro me, Italy. 387 
(www.codexalimen tarius.org) 388 
 389 
CODEX S TAN 234-1999, Rev.2-200 7, Amend.5-2016. Codex Recommended Methods of 390 
Analysis and Sampling. Codex Alimen tarius Comm issio n. Food and Agriculture 391 
Organization/World Health Organization. Rome, Italy. (www.codexalimen tarius.org) 392 
 393 
DA-BFAR   Fish eries   Office Ord er No. 313,   s.   2006 (Amendments to the Supp lemental 394 
Requireme nts on Quality St anda rds f or the Exportation of Fresh, Chil led and Frozen 395 
Fish  and Fish ery/Aquatic Products. Bureau of Fish eries and Aquatic Resources.  396 
Department of Agriculture. Diliman, Quezon City, Philippines. (www.bfar.da.gov.ph) 397 
 398 
DA-BFAR Fish eries Administrati ve Order No.  210 , s 2001. Rules and Re gulations on the 399 
Exportation of Fresh, Chil led and Frozen Fish  and Fishery Pro ducts. Bureau of 400 
Fish eries and Aquatic Res ources. Department of Agriculture. D iliman , Quezon City, 401 
Philippines. (www.bfar.da.gov.ph) 402 
 403 
DA-BFAR Fish eries Administrati ve Order No.  117 , s. 1975. Rules and Re gulations Governing  404 
the Operation of Proc essing  Plants for Fish  and Fish ery/Aquatic Products and 405 
Prescr ibing/Requiring Standa rds, Quality Co ntrol and Inspection for Processed Fish  406 
and Fish ery/Aquatic Products. Bureau of Fisheries and Aquatic R esources. 407 
Department of Agriculture. Quezon City, Philippines.  408 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Siganid (Rabbitfish ) 
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  409 
DOH  Administ rative Order No. 12 s. 2007 . Philippine National Standard for Drinking Water 410 
of 2007. Department of Health. Manila, Philippines. 411 
 412 
DOH Administrative Order No. 30 s.  2014 . Revised Rules and Regulations Governing the 413 
Labe ling of Prepackaged Food Products Further Amending Certain Provisions of 414 
Administrative Order No. 88 -B s. 1984 or the “Rules and Regulations Governing the 415 
Labeling of Pre -packaged Food Products Distributed in  the Philippines. Department 416 
of Health. Manila, Philippines. 417 
 418 
DOH -BFAD Administrative Order No. 153, s. 2004. Revised Guidelines on Current Good 419 
Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding Food. Office 420 
of the Secretary. Department of Health. Muntinlupa City, Philippines.  421 
 422 
DOH -FDA Administrative Circular No.10 s. 2013, Revised Guidelines for the Assessment of 423 
Microbiological Quality of Processed Foods, Table 11. Fish and Fish Products: Fresh 424 
Frozen Fish. Food and Drug Administration. Department of Health. Muntinlupa City, 425 
Philippines.  426 
 427 
PNS/BAFPS 71 -2008. Philippine National Standard for Quick Frozen Finfish, Uneviscerated 428 
and Eviscerated. Bureau of Agriculture and Fisheries Standards. Department of 429 
Agriculture. Quezon City, Philippine.  430 
 431 
PNS/BAFPS 138 -2014. Philippine Nationa l Standard for Fresh -chilled, Fresh -frozen and 432 
Treated Tuna. Bureau of Agriculture and Fisheries Standards. Department of 433 
Agriculture. Quezon City, Philippine.  434 
 435 
ICMSF, 1986, 2nd Edition. Sampling for Microbiological Analysis: Principles and Specific 436 
Appli cations. International Commission on Microbiological Specifications for Food  437 
 438 
Official Methods of Analysis, 2016, 20th Edition. AOAC International, Rockville, United 439 
States of America  440 
 441 
   442 
 443 
 444