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 FOREWORD  1 
 2 
Given the food safety issues surrounding coconut water /drink , its trade and their 3 
impact to the small and micro -producers, this standard is therefore developed to ensure 4 
that chilled young coconut water /drink  produced in the Philippines are 5 
microbiologically safe and comply with regulatory requirements.   6 
 7 
This Code addresses the essential principles of food safety applicable to primary 8 
production, postharvest, transport operations and primary processing of ch illed young 9 
coconut water /drink . The Bureau of Agriculture and Fisheries Product Standards 10 
(BAFPS) developed the Philippine National Standard (PNS): Chilled young coconut 11 
water/drink - Specification (PNS/BAFPS 28:2006) in 2006. This Code, therefore, 12 
supple ments the PNS/BAFPS 28:2006 or its latest revision and should be read in 13 
conjunction with it.  14 
 15 
A Technical Working Group (TWG) for the development of the Code of Hygienic Practice 16 
for Chilled Young Coconut Water/Drink was organized and represented by Phili ppine 17 
Coconut Authority (PCA), Industrial Technology Development Institute (ITDI), Food and 18 
Drug Administration (FDA), United Coconut Associations of the Philippines (UCAP) and 19 
the Philippine Coconut Research and Development Foundation , Inc. (PCRDF).  20 
 21 
The Bureau of Agriculture and Fisheries Standards in collaboration with the members of 22 
the TWG conducted a series of technical reviews for the drafting of the standard and 23 
public consultations participated by stakeholders from the National Capital Region 24 
(NCR) and Region IVA. Comments gathered from the consultations with the 25 
stakeholders were considered and deliberated prior to the finalization of the standard.  26 
27  
 
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  28 
INTRODUCTION  29 
 30 
Coconut is an agricultural and livelihood crop for many people in Southeast Asia, the 31 
Pacific region, Africa and some countries in Latin America. In fact, it is considered as the 32 
“tree of life” in developing countries as they depend on it as a source of food, medicine, 33 
shelter, fuel and furniture among others ( Magat, 2006). Based on 2013  Philippine 34 
Statistics Authority (PSA ) data, Quezon  has the largest area planted to coconut  followed 35 
by Zamboanga del Norte, Leyte, Davao Oriental, and Zamboanga del Sur.  36 
 37 
According to Philippine Coconut Authority (PCA), the coconut tree provides fr uit 38 
throughout the year which is edible at any stage of maturity. The fruit also serves as the 39 
source of raw material in many food products such as coconut milk and cream, 40 
desiccated coconut, coconut chip, coconut water, nata de coco, coconut oil, etc. Asi de 41 
from the use of coconut water as tropical beverage, it is also used as a microbiological 42 
growth medium (Prades, et al 2012).  43 
 44 
Coconuts continue to respire after harvest. High temperature at  harvest increases its 45 
respiration rate that leads to rapid phys iological changes and eventual  deterioration. 46 
Other factors that may negatively affect the quality of coconut water are pesticide 47 
residues, heavy metals and undesirable microorganisms. During production, these 48 
chemical contaminations can be absorbed throug h soil or water. And undesirable 49 
microorganisms enter the fruit during postharvest operations through improper 50 
handling and processing leading to rapid fermentation (Agriculture and Consumer 51 
Protection Department – FAO, 2007). Within the nut, coconut water  is sterile and is free 52 
from microorganisms but when exposed to air or to the environment, the product is 53 
prone to microbial contamination and deterioration. On the other hand, proper 54 
handling and management throughout the postharvest and processing method  are 55 
important to make sure that coconut water will retain its inherent qualities prior to 56 
processing (FAO, 2007).   57 
 58 
Today, consumers demand for products that are of high quality, safe for consumption 59 
and nutritious. Coconut water, even in the domestic ma rket is gaining popularity as a 60 
‘healthy drink’.  It is considered as an alternative beverage for rehydration after 61 
exercise -induced dehydration. With these market opportunities, extending the shelf life 62 
and ensuring the safety of the product are among the  known challenges of the industry.  63 
Packaging is s een as the next frontier in ensuring consumer availability for coconut 64 
water.  65 
 66  
 
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 Special Order No.600 series 2014 established the TWG tasked to conduct field 67 
validation studies; sample products for the purpos es of various analyses; and draft and 68 
finalize the COHP.  The members of the TWG include identified experts from the various 69 
government agencies such as Philippine Coconut Authority (PCA), Industrial 70 
Technology Development Institute (ITDI), Food and Drug A dministration (FDA); and 71 
industry association such as  United Coconut Association of the Philippines (UCAP)  and 72 
Philippine Coconut Research and Development Foundation Inc. (PCRDF) . 73 
  74 
This Code of Hygienic Practice (COHP ) addresses the essential principles of food safety 75 
applicable to primary production through processing, packing, and distribution of 76 
coconut water/drink.  It encompasses Good Agricultural Practices (GAP), Good Hygienic 77 
Practices (GHP) and Good Manufacturin g Practices (GMP) that will help minimize 78 
microbiological hazards associated with all stages of production to processing.  79 
 80 
This Code provides general recommendations to allow flexible and uniform adoption 81 
even when production practices and environmental co nditions are diverse. Therefore, 82 
this Code is also applicable to micro and small -scale producers.  83 
 84 
SECTION 1 - OBJECTIVES  85 
 86 
The objective of this Code is to provide specific guidance to chilled young coconut 87 
water/drink or “buko  juice” producers by applying relevant recommendations of the 88 
Codex Recommended International Code of Practice -General Principles of Food Hygiene 89 
(CAC/RCP 1 -1969, Rev 4:2003) and the Revised Guidelines on Current Good 90 
Manufacturing Practice in Manufacturin g, Packing, Repacking, or Holding Food 91 
(Department of Health Administrative Order No. 153 S. 2004) or its latest issuance. 92 
Specific guidance is provided to minimize microbiological hazards from primary 93 
production through processing, packing and distributio n of coconut water/drink.  94 
 95 
The Philippine National Standard (PNS) Code of Good Agricultural Practices for Fresh 96 
Fruits and Vegetables (GAP) and Codex Code of Hygienic Practice for Fresh Fruits and 97 
Vegetables (CAC/RCP 53 -2003) already provide the relevant g eneral hygienic 98 
recommendations for the primary production of fresh agricultural commodities.  99 
 100 
SECTION 2 – SCOPE, USE OF DOCUMENT AND DEFINITIONS  101 
 102 
2.1 Scope  103 
 104 
This Code covers food safety principles for the primary production, postharvest 105 
operations, trans port, and minimal processing of chilled young coconut water/drink as 106  
 
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 defined in this Code, derived from young coconut, with or without the addition of tender 107 
young coconut solid endosperm, potable water, and permitted sweeteners. Emphasis is 108 
made on how to  minimize contamination from microbiological hazards as they relate to 109 
Good Agricultural Practice (GAP), Good Hygienic Practice (GHP) and Good 110 
Manufacturing Practice (GMP).  111 
 112 
2.2 Use of the document  113 
 114 
The provisions of this document are supplemental to and m ust be used in conjunction 115 
with, the Codex Recommended International Code of Practice -General Principles of 116 
Food Hygiene (CAC/RCP 1 -1969, Rev 4:2003), Revised Guidelines on Current Good 117 
Manufacturing Practice in Manufacturing, Packing, Repacking, or Holdin g Food 118 
(Department of Health Administrative Order No. 153 S. 2004) or its latest issuance and 119 
Chilled young coconut water/drink – specifications (PNS/BAFPS 28:2006).  120 
 121 
2.3 Definitions  122 
 123 
brix  124 
refers to concentration of sugar in syrup corresponding approximate ly to concentration 125 
of solutes expressed in percentage as measured with a refractometer or hydrometer 126 
and expressed in 0Brix units  127 
 128 
chilling  129 
food preservation method in which the temperature is controlled at  approximately 0 - 130 
5°C 131 
 132 
coconut meat  133 
tender  solid endosperm obtained from young coconut  134 
 135 
contaminant  136 
refers  to any substance not intentionally added to food which is present in such food as 137 
a result of the production, postharvest handling, manufacturing, processing, 138 
preparation, packaging, transport or holding of such food as a result of environmental 139 
contamina tion  140 
 141 
food additive s  142 
any substance not normally consumed as a food by itself and not normally used as a 143 
typical ingredient of the food, whether or not it has nutritive value, the addition of 144 
which to the food is intended for technological (including organ oleptic) purpose in the 145 
manufacture, processing, preparation, treatment, packing, packaging, transport or 146  
 
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 holding of such food results, or may be reasonably expected to result, (directly or 147 
indirectly) in it or its by -products becoming a component of or ot herwise affecting the 148 
characteristics of such foods. The term does not include contaminants, or substances 149 
added to food for maintaining or improving nutritional qualities.  150 
 151 
good hygienic practices  152 
refer to all practices regarding the conditions and measur es necessary to ensure the 153 
safety and suitability of food at all stages of the food chain  154 
 155 
growers/agricultural workers  156 
person responsible for the growing and management of the *primary production of 157 
coconut  158 
 159 
primary production  160 
steps involved in the growing and harvesting of coconut for example planting, irrigation, 161 
application of fertilizers  and application of agricultural chemicals.  162 
hazard  163 
refers to a biological, chemical or physical agent in food with a potential to cause 164 
adverse effect on health  165 
 166 
labeling  167 
includes any written, printed or graphic matter that is present on the label, accompanies 168 
the food, including that for the purpose of promoting its sale or disposal  169 
 170 
potable water  171 
water fit for human consumption and potability determined by heal th authorities cited 172 
in Philippine National Standards for drinking water (Department of Health A.O. No. 173 
2007 -2013. Philippine National Standards for Drinking Water 2007)  174 
 175 
rancid odor  176 
off odor due to lipid oxidation (oxidative rancidity) and/or release of f ree fatty acids by 177 
lipolysis (hydrolytic rancidity)  178 
 179 
sweeteners  180 
food additive that is used to impart a sweet taste to food or food products  181 
 182 
whole young coconuts  183 
young coconut with husk  184 
 185 
young coconut  186  
 
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 refers to 6 -9 month old coconut (Cocos nucifera L.) from the time of flowering  187 
 188 
189  
 
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  190 
SECTION 3 - PRIMARY PRODUCTION  191 
 192 
These principles and guidelines supplement those contained in Section 3 of the Codex 193 
Recommended International Code of Practice -General Principles of Food Hygiene 194 
(CAC/RCP 1 -1969, Rev 4:2003) , Revised Guidelines on Current Good Manufacturing 195 
Practice in Manufacturing, Packing, Repacking, or Holding Food (Department of Health 196 
Administrative Order No. 153 S. 2004) or its latest issuance and Chilled young coconut 197 
water/drink – specifications (PNS/B AFPS 28:2006).  198 
 199 
PRINCIPLES APPLYING TO THE PRIMARY PRODUCTION OF COCONUT  200 
 201 
Coconut water should not contain any contaminant at a level that compromises the 202 
appropriate level of public health protection, when presented to the consumer. The 203 
influence of prim ary production activities on the safety of coconut water/drink, 204 
potential microbiological contamination from all sources should be minimized to the 205 
greatest extent practicable. Microbiological hazards can be introduced from the farm 206 
environment and farming  practices, thus, relevant provisions of Good Agricultural 207 
Practices (GAP) should be followed to assure food safety and prevent inappropriate 208 
practices that may lead to unacceptable levels of contamination during primary 209 
production . 210 
 211 
3.1 Environmental Hygi ene  212 
 213 
Wherever possible, potential sources of contamination from the environment should be 214 
identified. In particular, primary production should not be carried out in areas where 215 
the presence of potentially harmful substances would lead to an unacceptable le vel of 216 
such substances in or on coconut after harvest.  For existing  coconut production sites 217 
that have shown potential for food safety risk, measures should be implemented to 218 
minimize contamination.  219 
 220 
Control measures involving treatment with chemical, phy sical or biological agents 221 
should be undertaken with a thorough understanding of the potential hazards to health  222 
and the environment . Such measures should be carried out in accordance with the 223 
regular rules and recommendations of Fertilizer and Pesticide A uthority (FPA).  224 
 225 
3.1.1 Location of Coconut Production Site  226 
 227 
For existing production sites that have shown potential for food safety risk, measures 228 
should be implemented to minimize contamination. Wherever possible, potential 229  
 
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 sources of contamination from the environment should be identified.  230 
 231 
Fields should be regularly cleaned to minimize the spread of pests and diseases.  232 
Diseased, senescent and dried part of the trees should be frequently remove d, buried or 233 
burned as these may harbor pests and diseases.  234 
 235 
3.2 Hygienic production of coconut  236 
 237 
3.2.1  Pre-harvest selection of coconut and harvesting technique  238 
 239 
Only whole young coconuts shall be used for the product. Coconuts must be harvested 240 
at 6 -9 months of maturity to obtain maximum volume of water and ensure product 241 
consistency. Harvest time is preferably during the cooler part of the day to minimize 242 
deterio ration at postharvest phase. High temperature at harvest will lead to more rapid 243 
physiological changes and deterioration.  244 
 245 
Harvesting operations and methods should be conducted with consideration on the 246 
possible sources of contamination. Coconuts should n ot be allowed to fall to the ground 247 
to prevent mechanical injury, as this will facilitate the entry of microorganisms, which 248 
may cause spoilage of the coconut water within the coconut.  As a common practice, 249 
coconut bunches are lowered to the ground using a  rope.  250 
 251 
3.2.2 Equipment Associated with Growing and Harvesting  252 
 253 
Standard Operating Procedures (SOPs) should be developed for the maintenance, 254 
cleaning and disinfecting operations of growing and harvesting equipment. The 255 
following are recommended : 256 
 Cutting t ools, implements, and equipment used to harvest coconuts should be 257 
thoroughly cleaned before use and cutting edges should be kept smooth and 258 
sharp; and  259 
 Growers/agricultural workers should be trained to follow the SOPs . 260 
 261 
Harvesting tools, collecting contain ers and other implements should be so designed and 262 
constructed to ensure that they can be cleaned and maintained to avoid contamination.   263 
 264 
3.3 Handling  and Storage  265 
 266 
Harvested coconuts should not come in direct contact with extraneous matter like dirt, 267 
soil and chemical substances. If not properly washed off, these materials will introduce 268 
chemical and microbiological contamination during coconut water collection.  269  
 
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 At all times, harvested coconuts should be stored in a clean, well -ventilated area, off the 270 
ground and away from direct sunlight.  Likewise, coconuts should be stored in a way 271 
which prevents them from rolling and cracking.  272 
 273 
3.3.1 Prevention of Cross -Conta mination  274 
 275 
Coconuts are susceptible to damage during harvest and postharvest handling 276 
operations. The following should be considered for the manual harvesting and 277 
postharvest handling of coconuts:  278 
 279 
 Evaluate the field for the presence of hazards or contamina tion prior to harvest;  280 
 Train growers/agricultural workers to recognize and segregate  damaged 281 
coconuts;  282 
 Practice good personal hygiene particularly during harvesting and field packing 283 
operations;  284 
 Provide harvest containers dedicated for coconuts;  285 
 Avoid dire ct contact with the soil after harvest and before loading  into a 286 
transport vehicle to avoid contaminating the coconuts with microbiological 287 
contaminants in the soil;  288 
 Avoid mechanical damage such as cracks, as these may provide entry points for 289 
foodborne pa thogens and sites for microbiological  survival and multiplication; 290 
and 291 
 Collect and dispose damaged coconuts  immediately  so that they will not attract 292 
animals and insect pests.  293 
 294 
3.4 Transport from the Production Site to the Packing/Processing Facility  295 
Coconuts being actively respiring after harvest should be protected from direct sunlight 296 
during transport. Covers may be placed on open transport trailers if deemed necessary. 297 
Coconuts are  also  at risk  to mechanical damage during loading, unloading and 298 
transportation. Care must be taken to avoid cracking during handling and 299 
transportation. Coconuts must be loaded in a manner that prevents them from cracking 300 
during transportation. Rolling of coconuts should be avoided.  301 
The following should also be considered : 302 
 Transportation of coconuts should be managed to reduce or control the risk of 303 
contamination.  304 
 Separate coconuts from other agricultural products during transport.  305 
 Vehicle for transporting the coconut should be adequate for the purpose  and 306 
should be  cleane d and maintained as not to constitute a source of contamination 307 
to the coconut.  308  
 
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  When not in use, cleaned harvest containers and transport trailers should be 309 
covered and kept in a protected location.  310 
 Replace damage d containers or transport trailers.  311 
 312 
SECTION 4 - ESTABLISHMENT: DESIGN AND FACILITIES  313 
 314 
4.1 Plant Constructions and Layout  315 
 316 
4.1.1  Location, size and sanitary design  317 
 318 
The buildings and surrounding area:  319 
 should be located in a flood -free area and of considerable distance from possible 320 
source of contamination;  321 
 should be kept reasonably free  from objectionable odours, smoke, dust, or other 322 
contamination;  323 
 should be of sufficient size for the purpose intended without crowding of 324 
equipment or personnel;  325 
 should be of sound construction and kept in goo d repair;  326 
 should be of such construction as to protect against the entrance and harbouring 327 
of insects, birds or vermin and environmental contaminants such as dust, smoke 328 
and the like;  329 
 should be  designed as to permit easy and adequate cleaning; and  330 
 should be designed to provide separation, by partition, location or other effective 331 
means between operations, which may cause cross contamination.  332 
 333 
Floors should be constructed of material, which is not capable of supporting microbial 334 
growth, and should be hard s urfaced. They should be designed to facilitate effective 335 
cleaning.  336 
 337 
Walls and ceiling should be so designed, constructed and finished as to prevent the 338 
accumulation of dirt and minimize condensation, mold development and flaking and 339 
should be easy to clea n. 340 
 341 
Doors should be self -closing and close fitting.  342 
 343 
4.1.2  Sanitary facilities and control  344 
The following are the considerations:  345 
 The water supply should be of potable quality.  346  
 
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  Disposal of waste should be effected in such a manner so as to prevent 347 
contamination of potable water supplies.  348 
 Premises should be well lit and ventilated. Good ventilation is important to 349 
prevent mould growth.  350 
 Light bulbs and fixtures suspended over food in any step of preparation should 351 
be of the safety type or otherwise pr otected to prevent food contamination in the 352 
case of breakage.  353 
 Toilet rooms should be well lit and ventilated and should not open directly into a 354 
food processing area. They should be kept in a sanitary condition at all times. 355 
There should be hand washing facilities in the toilet area with signages requiring 356 
personnel to wash their hands properly.  357 
 358 
SECTION 5 - CONTROL OF OPERATION  359 
 360 
These principles and guidelines are supplemental to those contained in Section 5 of the 361 
General Principles of Food Hygiene (CA C/RCP 1 -1969) including the Annex on Hazard 362 
Analysis and Critical Control Point (HACCP) System and Guidelines for its Application.  363 
 364 
5.1 Key aspects of hygiene control systems  365 
 366 
5.1.1  Temperature and time controls  367 
 368 
Coconut water/drink should be cooled immed iately after collection to slow down the 369 
onset of degradation . Coconut water/drink retains its quality characteristic under 370 
conditions of low temperature at about 40C. Coconut water/drink undergoes spoilage 371 
on storage at higher temperature over extended pe riod of time.  372 
 373 
5.1.2 Specific Process Steps  374 
 375 
5.1.2.1 Removal of unfit coconut  376 
 377 
Coconuts characterized by the following must be rejected and must not be included as 378 
raw source of coconut water/drink:  379 
 Coconuts with presence of cracks ; 380 
 Coconuts with pedicels not intact ; 381 
 Any degree of pest infestation ; 382 
 Coconuts that are either pre -mature or over -mature;  383 
 Coconuts with contents that are cloudy; and  384 
 Coconuts with contents having a rancid odor  385 
 386  
 
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 5.1.2.2  Coconut sanitation  387 
 388 
Coconuts should be washed thoroughly to remove adhering extraneous matter using 389 
manual cleaning or by using brushes and abrasive pads. Washed coconuts should be 390 
sanitized in dilute bleach solution (1 tablespoon bleach per 4.5 liters of water) to reduce 391 
the number of microorganisms on the surface of coconut. Sanitized coconuts should be 392 
transferred to a clean surface off the ground and allowed to air dry.  393 
 394 
If using a basin, water used during washing should be frequently changed especially 395 
when there is high  level of soil contamination.  396 
 397 
Washed coconuts should be processed immediately after washing.  398 
 399 
5.1.2.3  Coconut water collection, filtration and cooling  400 
 401 
Coconuts should be cut on a cutting board using a sanitized cutlass or similar tool. 402 
Equipment, contain ers or any other collecting vessels used should be made from non - 403 
toxic materials.  They should be designed and constructed to ensure that, they can be 404 
cleaned, disinfected and maintained to avoid the contamination.  They should be kept 405 
sanitary through reg ular cleaning. Containers previously used for toxic materials shall 406 
not be used for holding extracted coconut water.  407 
 408 
Coconut water should be filtered using appropriate filtering material like cheese cloth 409 
and strainer. Collected coconut water may be filt ered by decanting it into a sanitized 410 
container with a strainer lined with sanitized silkscreen cloth or cheesecloth. The filter 411 
cloth should be changed as deemed necessary.  412 
 413 
Filtered coconut water should be immediately cooled to 4 °C temperature or process ed, 414 
packed and stored at about 4 °C temperature.  415 
 416 
Coconut water that are cloudy and exhibiting a rancid odor should be disposed properly 417 
and should not be mixed with the other coconut water.  418 
 419 
5.1.2.4  Formulation of coconut water/drink  420 
 421 
According to PNS/BAF PS 28 -2006: specification for chilled young coconut water/drink, 422 
the products is classified as follows:  423 
 424 
Classification  Description  
100% buko juice  Unmodified natural aqueous liquid of 6 -9  
 
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 month -old coconut, the appearance of which 
ranges from clear to slightly turbid  
 
Buko juice with tender solid endosperm  Buko juice with the addition of tender solid 
endosperm from 6 to 8 month -old coconut  
 
Buko juice drink – buko juice with water, 
with or without sweetener, without 
tender solid endosperm  Buko juice w ith the addition of potable 
water, with or without permitted 
sweeteners and without tender solid 
endosperm. Addition of potable water is no 
more than 20%  
 
Buko juice drink – buko juice with water, 
with or without sweetener and with 
tender solid endosperm  Buko juice with the addition of potable 
water, with or without permitted sweetener 
and with tender solid endosperm from 6 to 
8 month -old coconuts. Addition of potable 
water is no more than 20%  
 
 425 
5.1.2.5  Packaging  426 
 427 
Chilled young coconut water/drink, with or without addition of water, sweetener 428 
and/or tender solid endosperm, should be immediately packed in a food grade 429 
container that will adequately protect the product from contamination and hazards of 430 
transportation and handling. Packed coconut water/drink  should be sealed and 431 
transferred rapidly to a chiller or similar container maintained at 4 °C. 432 
 433 
Packaging materials shall be food grade and suitable for intended use. This should be 434 
stored in a clean and sanitary manner. Packaging activities should be done  in a separate 435 
room under conditions that preclude the introduction of contaminants into the product. 436 
All workers and food handlers should follow practices as in the appropriate sections of 437 
the Codex Recommended International Code of Practice -General Princ iples of Food 438 
Hygiene (CAC/RCP 1 -1969, Rev 4:2003) to avoid contamination.  439 
 440 
5.2 Handling, Storage and Transport  441 
 442 
Packaged coconut water/drink should be stored away from direct light. Temperature 443 
should be maintained at a maximum of  4°C during storage, tra nsport and distribution.  444 
5.3 Processing environment  445 
 446  
 
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 The processing environment for coconut water must be clean and free of animals, 447 
insect, dusts and garbage. All surfaces coming in direct contact with coconut 448 
water/drink must be properly cleaned and sani tized. Waste material (e.g. coconut husk) 449 
must be removed and disposed immediately .  450 
 451 
5.4 Management of products within the facility  452 
 453 
The principle of “first in, first out (FIFO)” should apply. The flow of product within the 454 
equipment and through the processing facility should maintain a forward progression 455 
from the raw material to coconut water/drink packaging so as to avoid cross 456 
conta mination.  457 
 458 
5.5 Documentation and record keeping  459 
 460 
Where appropriate, records should be maintained to adequately reflect product 461 
information.  Maintaining adequate documentation and records of processing 462 
information is important in the event of recall of ch illed young coconut water/drink.  463 
Records should be kept long enough to facilitate recalls and foodborne illness 464 
investigations.  465 
 466 
Records should be kept on the : 467 
 Use of agricultural chemicals;  468 
 Date and time of harvest of coconut;  469 
 Volume of coconut water col lected;  470 
 Date and time of processing;  471 
 Amount of water, sweetener and solid endosperm added (if applicable);  472 
 Volume of production, and;  473 
 Storage condition  474 
 475 
5.6 Recall procedures  476 
 477 
In the event of a foodborne illness outbreak associated with coconuts, maintaini ng 478 
appropriate records of production, processing, packaging and distribution may help to 479 
identify the source of contamination in chilled young coconut water /drink  food chain 480 
and facilitate product recalls. Growers/processors/distributors should consider 481 
developing and maintaining a traceability/product tracing system. The 482 
traceability/product tracing system should be designed and implemented according to 483 
the principles for Traceability/Product Tracing as a Tool with Food Inspection and 484 
Certification System (CAC/GL 60 -2006).  485 
 486  
 
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 Detailed records should be kept that will link each supplier of the product with the 487 
immediate subsequent recipient of the product throughout the food chain .  488 
 489 
SECTION 6 – ESTABLISHMENT: MAINTENANCE AND SANITATION  490 
 491 
6.1 Maintenance and Cl eaning  492 
 493 
6.1.1  General  494 
 495 
All food contact surfaces should be smooth; free from pits, crevices and loose scale; non - 496 
toxic; resistant to corrosion and capable of withstanding repeated exposure to normal 497 
cleaning and disinfection; and non -absorbent unless the nature of a particular and 498 
otherwise acceptable process renders the use of a surface, such as wood, necessary.  499 
 500 
All equipment coming in direct contact with coconut water should be cleaned and 501 
sanitized before and after use. There should be regular cleaning  schedule for all 502 
equipment and food contact materials used during processing.  503 
 504 
6.1.2 Pests Control Systems  505 
Pests should be controlled in a way that does not contribute to the contamination of the 506 
raw materials, finished produce or the processing area with  chemical residues. Suitable 507 
precautions should be taken to protect product from being contaminated by pests or by 508 
pest control agents.  509 
 510 
6.1.3 Drainage and Waste Disposal  511 
 512 
Adequate drainage is important in the processing and sanitary facilities to av oid the risk 513 
of contaminating the coconut water/drink. Drains should be cleaned periodically to 514 
prevent build -up of biofilms that may contain pathogenic microorganisms. Standing 515 
water should be removed  or pushed to the drains.  516 
 517 
Areas for garbage recyclables and compostable waste should be identified and all waste 518 
should be stored and disposed in a manner to minimize contamination.  519 
 520 
6.2 Sanitary Audit  521 
 522 
Regular environmental and hygiene assessment as well as sanitary inspection of  523 
facilities should be conducted to serve as basis for corrective and preventive actions.   524 
 525 
SECTION 7 - PERSONAL HYGIENE  526  
 
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  527 
All workers and food handlers should act in accordance with the appropriate sections of 528 
the Recommended International Code of Practic e – General Principles of Food Hygiene 529 
(CAC/RCP 1 – 1969) to maintain an appropriate degree of personal cleanliness; and 530 
operate in an appropriate manner.  531 
 532 
Contamination of coconut water/drink by human must be avoided at all times. All 533 
individuals involved  in the primary processing must  be in good health and must observe 534 
Good Hygienic Practices (GHP) in order to prevent contamination of the product during 535 
coconut water collection and packaging.  536 
 537 
SECTION 8 - END PRODUCT SPECIFICATION  538 
 539 
Coconut water/drink should be clean, sound, wholesome product derived from young 540 
coconut, with or without addition of tender young coconut solid endosperm, potable 541 
water, and permitted sweeteners. To the extent possible in good manufacturing practice 542 
(GMP), the product should  be free from extraneous matter.  543 
 544 
The product should conform with heavy metals in  an amount not hazardous to human 545 
health. The product should not contain pathogenic microorganisms such as Salmonellae 546 
and E. coli and should conform to the microbiological ch aracteristics specified in 547 
Philippine National Standard for Chilled young coconut water/drink (PNS/BAFPS 548 
28:2006).  549 
 550 
SECTION 9 - PRODUCT INFORMATION AND CONSUMER AWARENESS  551 
 552 
9.1 Labeling  553 
 554 
Coconut water/drink should be labeled in accordance with the Current F DA labeling 555 
requirements for Pre -packaged Food Products. Labels must be printed legibly in 556 
accordance to the FDA labeling guidelines in order to assure their adherence to the 557 
product during storage on ice or refrigeration.  558 
 559 
SECTION 10 – TRAINING  560 
Training s hould be conducted regularly and in accordance to hygienic practices. 561 
Training should be delivered in a language and manner to facilitate understanding of 562 
what is expected of them and why  should training be done  with emphasis on  the 563 
importance of using hygienic practices.  564 
 565 
566  
 
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  567 
REFERENCES:  568 
CAC/RCP 57 -2004. Code of hygienic practice for milk and milk products.  569 
 570 
CAC/RCP 23 -1979. Code of hygienic practice for low and acidified low acid canned 571 
foods.  572 
 573 
CAC/RCP 1 -1969. General principles of food hygiene.  574 
 575 
Magat, S. 2006. Philippine Coconut Authority: Good Agricultural Practices in Coconut 576 
Production .  577 
 578 
PNS/BAFPS 28:2006. Chilled young coconut water/drink – specification.  579 
 580 
Prades, A., Dornier, M., Nafissatou , D., and Pain, J.P. 2012.  Coconut water preservation 581 
and processing: A Review.   582 
 583 
Rolle, R.  2007.  Good practice for the small -scale production of bottled coconut water.  584 
Food and Agriculture Organization  of the United Nation .  585 
 586 
Department of Health. Ad ministrative Order No. 153 S. 2004: Revised Guidelines on 587 
Current Good Manufacturing  Practice in manufacturing, Packing, Repacking, or Holding 588 
Food.  589 
590  
 
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  591 
TECHNICAL WORKING GROUP (TWG) FOR THE DEVELOPMENT OF  592 
THE PHILIPPINE NATIONAL STANDARD (PNS) CODE OF HYGIENIC  593 
PRACTICE (COHP) FOR COCONUT SAP SUGAR  594 
 595 
Chairperson:   
Karen Kristine A. Roscom  
OIC Executive Director  
Bureau of Agriculture and Fisheries Standards (BAFS)  
 
Members:  
  
Ms. Josephine T. Nieva  
 Philippine Coconut Authority (PCA)  
Ms. Fria Lauren M. Jadulang  Philippine Coconut Authority (PCA)  
 
Ms. Joanna L. Mari Freo  Philippine Coconut Authority (PCA)  
 
Ms. Teresita S. Palomares  Industrial Technology 
Development Institute (ITDI)  
 
Ms. Una  Grace M.  Dollete  Industrial Technology 
Development Institute (ITDI)  
 
Ms. Maria Theresa C. Cerbolles  Food and Drug Administration 
(FDA)  
 
Ms. Yvonne V. Agustin  United Coconut Association of the 
Philippines (UCAP)  
 
Ms. Vermelyn O. Evangelista  Philippine Coconut Research and 
Development Foundation Inc. 
(PCRDF)  
Technical Secretariat:   
 
Ms. Mary Grace R. Mandigma / Ms. Lara Vivas -Navarro, BAFS  
Ms. Katrina L. Maminta / Ms. Farlash D. Pancho, BAFS  
 
 596 
 597  
 
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  598