Final Draft | 8 October2015
Dried Anchovies
BUREAU OF AG RICULTURE AND FISHERIES STANDARDS
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines
Phone (632) 920 -6131; (632) 455 -2856; (632) 467 -9039; Telefax (632) 455 -2858
E-mail:bafpsda@yahoo.com.ph
Website: www.bafps.da.gov.phDEPARTMENT OF
AGRICULTURE
PHILIPPINESPNS/BAFS _____:2015
ICS_____PHILIPPINE NATIONAL
STANDARDFinal Draft | 8 October2015
Dried Anchovies
BUREAU OF AG RICULTURE AND FISHERIES STANDARDS
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines
Phone (632) 920 -6131; (632) 455 -2856; (632) 467 -9039; Telefax (632) 455 -2858
E-mail:bafpsda@yahoo.com.ph
Website: www.bafps.da.gov.phDEPARTMENT OF
AGRICULTURE
PHILIPPINESPNS/BAFS _____:2015
ICS_____PHILIPPINE NATIONAL
STANDARDFinal Draft | 8 October2015
Dried Anchovies
BUREAU OF AG RICULTURE AND FISHERIES STANDARDS
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines
Phone (632) 920 -6131; (632) 455 -2856; (632) 467 -9039; Telefax (632) 455 -2858
E-mail:bafpsda@yahoo.com.ph
Website: www.bafps.da.gov.phDEPARTMENT OF
AGRICULTURE
PHILIPPINESPNS/BAFS _____:2015
ICS_____PHILIPPINE NATIONAL
STANDARDFinal Draft | 8 October2015
DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015
Foreword
This Philippine National Standard (PNS) for Pasteurized Crab Meat (PNS/BAFS____:2015)
was developed by the Technical Working Group (TWG) organized by the Bureau of
Agriculture and Fisheries Standards (BAFS) through a Department of Agr iculture (DA)
Special Order No.734, Series of 2014 .
The TWG is composed of members representing the Bureau of Fisheries and Aquatic
Resources (BFAR), Department of Science an d Technology –Industrial Technology
Development Institute (DOST -ITDI), University of the Philippines Visayas –College of
Fisheries and Ocean Sciences (UPV -CFOS),Philippine Association of Crab Processors,
Incorporated (PACPI) with BAFS as Technical Secretariat.
The proposed standard was presented and reviewed during the consultative meetings with the
concerned stakeholders conducted in the cities of Naga (Region V), Iloilo (Region VI),
Zamboanga andQuezon (Region NCR) . Comments gathered during the cons ultations were
carefully evaluated by the TWG and included accordingly in the final version of this standard.
This PNS for Pasteurized crabmeataims to provide a common understanding on the scope of
the standard, product description, process description, essential composition and quality
factors, food additives, contaminants, hygiene and handling, packaging and labeling, methods
of sampling, examination and analysis, definition of defectives and lot acceptance.Final Draft | 8 October2015
PHILIPPINE NATIONAL STANDARD PNS/BAFS ____: 2015
Dried anchovies
1Scope
This standard shall apply to all commercial species of fish belonging to the family Engraulidae
thathave been dried with or without salting. This product is intended forconsumption after
cooking and for further processing . This Standard shallnot cover products that have
undergone heat treatment prior to drying.
2References
The titles of the standards and pu blications referred to in this Standard are listed on the back
cover.
3Definition of terms
For the purpose of the standard, the following terms shall mean:
3.1Artificial drying refers to the process of removing moisture from fish in an enclosed
chamber und er controlled temperature, airflow and humidity .(BAFS/PNS 04:2006)
3.2Breakage refers to fish (excluding fins and scales) which is not intact.
3.3Brinerefers tosolution of salt in water. (CAC/RCP 5 2-2003, Amd.2013 : Codex Code
of Practice for Fish and Fishery Products)
3.4Clean seawater refers toseawater which meets the same microbiological standards as
potable water and is free from objectionable substances. (CODEX STAN 36 -1981,Standard
for Quick Frozen Finfish, U neviscerated and Eviscerated)
3.5Contaminant refers to any biological or chemical agent, foreign matter or other
substances not intentionally added to thefood that may compromise food safety or suitability.
(CAC/RCP 52 -2003, Amd.2013 )
3.5.1Microbiological contamination refers to thepresence, introduction,
reintroduction, growth and/or survival of pathogens of public health concern. (CAC/RCP 52 -
2003, Amd.2013)
3.6Dryingrefers to a process in which the moisture content in the fish is decreased to
appropriate required characteristics under controlled hygienic conditions. (CAC/RCP 52-2003,
Amd.2013)
3.7Hazardrefers toabiological , chemical or physical agent in or condition of food with
the potential to cause an adverse health effect. (CAC/RCP 52 -2003, Amd.2013)
3.8Fresh fish refers to freshly caught fish, which has received no treatment other than
chilling (BFAD 05:2006 Recommended Code of Practice for Dried Salted Fish).
3.9Labelrefers to any tag, brand, mark, pictorial, or other descriptive matter, written,
printed, stenciled, marked, embossed or impressed on, or attached to a container of food.
(CODEX STAN 1 -1985, Amd. 2010 –General Standard for the Labeling of Prepackaged
Foods)Final Draft | 8 October2015
PNS/BAFS ____: 2015
3.10Labeling refers toany written, printed or graphic matter that is present on the label,
accompanies the food, or is displayed near the food, including that for the purpose of
promoting its sale or disposal. (CODEX STAN 1 -1985,Amd.2010 )
3.11Lotrefers toa definitive quantity of a commodity produced essentially under the same
conditions. (CODEX STAN 1 -1985, Amd.2010 )
3.12Packaging refers tothe process of packing that is part of the production cycle applied
to bulk product to obtain the finished product. Any material, including printed material,
employed in the packaging of a product, including any outer packaging used for transportation
of shipment. Packaging materials are referred to as primary or secondary according to wh ether
or not they are intended to be in direct contact with the product. (BFAD AO 153 s. 2004 –
Revised Guidelines on Current Good Manufacturing Practice in Manufacturing, Packing,
Repacking, or Holding Food )
3.13Potable Water refers towater suitable (both health and acceptability considerations)
for drinking and cookin g purposes (BAFS PNS 136 :2014)
3.14Saltingrefers to a process of treating fish with salt of food grade quality to lower
water activity in fish flesh and to enhance flavor by any appro priate salti ng technology (e.g.
dry salting and brining).(modified from CAC/RCP 52 -2003, Amd.2013)
3.14.1Briningrefers tothe process of placing fish in brine for aperiod of sufficient
lengthfor the fish tissue to absorb a specific quantity of salt. (CAC/RCP 52 -2003,
Amd.2013)
3.15Shelf-liferefers to the period during which the product maintains it microbiological
and chemical safety and sensory qualities at a specific storage temperature. It is based on
identified hazards for the product, heat or other preservation treatments, packaging method
and other hurdles o r inhibiting factors that may be used. (CAC/RCP 52 -2004, Amd.2013)
3.16Split dried anchovies refer to dried anchovies prepared by cutting the fish from the
base of the tail to the tip of the head with internal organs and gills removed, and with or
without backbone or headprior to salting and drying.
3.17Sun or Solar drying refers to the exposure of fish to open air under the heat of the
sun.(PNS/BFAD 04:2006 )
3.18Water activity (a w)refers to a measure of the free moisture in food. It is the quotient
of the water vapor pressure of the substance d ivided by the vapor pressure of pure water at the
same temperature. (BFAD AO 153 s. 2004 )For the purpose of this standard, it alsodefine as
theamount of water available fo r the growth of micro organism.
3.19Whole dried anchovies refer to dried anchovies in their original form, which have not
beencut,and may or may not have been eviscerated, and with all parts intact.
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4Description
4.1Product description
The product shall be prepared from fresh fish of the family Engraulidae with some of the
specieslisted,but not limited, in Annex A ,andpresented in the following forms:
a)whole dried  anchovies ; and
b)split dried anchovies.
4.2Process description
Fresh anchovies shall bewashed with clean seawater or potable water with or without salt, and
followed by the processing steps:
a)ForWhole Dried Anchovies ,the fishissoaked in brine ,if necessary ,andthendried;
b)For Split Dried Anchovies, deboned with or without backbone or head, soaked in
brine if necessary , and then dried.
The drying process shall mean sun orsolar drying andartificialdrying.The resulting dried
products are cooled and packed in appropriate packaging materials.
5.Essential composition and quality factors
5.1Raw material
5.1.1Fish (anchovy )
Only fresh anchovies shall be used.
5.1.2Salt(forpreparation of brine )
Salt shall be of food grade quality and meets the purity requirements of standards for iodized
salt as per R.A. No. 8172 An Act Promoting Salt Iodization Nationwide and forRelated
Purposes andsuitable quality as specified in sub -section 5.4.2 of the "Reco mmended
International Code of Practice for Salted Fish" (CAC/CRP 26 -1979), and their future
amendments.
5.2Final product
5.2.1The final product shall meet the requirements of this standard when lots examined in
accordance with Section 12 and comply with the provisions set out in Section 11. Products
shall be examined by the methods given in Section 10.
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5.2.2The product shall comply with the physico-chemical requirements prescribed in Table
1.
Table 1 –Physico-chemical requirements of dried anchovies
Characteristics Requirement
Sodium chlo ride,, max (dry bases ) 15%
Water activity at 250C(aw), max 0.70
Moisture content (wet bases ) not more than 40 %
Acid insoluble ash,max. (dry bases ) 1.5%
Histamine, ppm ,max 200
Source:CODEX STAN 236 -2003: Codex Standard for Boiled Dried Salted Anchovies.
5.2.3 Product Sizing
The product shall comply with the size classifications of dried anchovies prescribed in Table
2.
Table 2 –Size classification of dried anchovies
Size designation Total length (centimeter )
Small 2.5-3.5
Medium 3.5–6.5
Large greater than 6.5
5.2.4ProductGrading
Each size of dried anchovies shall be classified into two grades as prescribed in Table3.Those
which do not includedin Grade A and B will be considered reject.
Table 3 –Grades of dried anchovies
Characteristics Grade
A B
Individual breakage Less than 5% more than 5 % but less
than 15%
Color
(comparison of color must
be among the same species
of fish)Whitish or bluish or
yellowish (characteristic of
species)Off color
Odor No foul or rancid smell No foul or rancid smell
Source:CODEX STAN 236 -2003: Codex Standard for Boiled Dried Salted Anchovies
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5.2.5The products should comply with any microbiological requirement criteria specified in
Table4.
Table4–Microbiological criteria for dried anchovies
Test/Microorganism ncmM
Aerobic plate count (APC), cfu/g
Yeast and mold count, cfu/g
Staphylococcus aureus ,cfu/g
Total coliform5
5
5
52
2
2
2105
103
103
105x105
104
103
100
Legend:
n-number of sample units selected from a lot of food to be examined
m-acceptable level of microorganism determined by a specified method; the values are generally
based on levels that are achievable under GMP
M-level which when exceeded in one or more samples would cause the lot to be rejected as this
indicates pot ential health hazard or imminent spoilage
c-maximum allowable number of defective or marginally acceptable units
Source:PNS/BFAD 04 -2006: Ethnic Food Products -Dried, Salted Fish -Specification.
6Food additives
Food additives shallbe in accordance with theCodex General Guidelines for Food Additives
(Codex Stan 192 -1995) and the current FDA regulations and may include the following:
sorbic acid or its calcium, sodium or potassium salts maybe used as preservative at the
maximum level of 200 mg/kg of the final product, singly or in combination, expressed as
sorbic acid.
7Contaminants
The product shall not contain any other substance in amounts which may present a hazard to
health.The products shall comply with the maximum levelof contaminants as s pecified in
AnnexB.
8Hygiene and handling
8.1Theproducts shall be prepared and processed under hygienic conditions in accordance
with the Revised Guidelines on Current Good Manufacturing Practice in Manufacturing,
Packing, Repacking, or Holding Food (DOH AO No. 153 s. 2004) and its future amendments,
theRecommended Code of Practice for Processing and Handling of Dried Fish (PNS/BFAD
5-2006)andthe following Codex Recommended Codes of Practice (CAC/RCP):
a)General Principles of Food Hygiene (CAC/RCP 1 -1969); and
b)Code of Practice for Fish and Fishery Products (CAC/RCP 52 -2003).
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8.2 Fresh anchovies are recommended to be processed immediately after harvesting or
maintained at not more than 40Cunderhygienic conditions during transportation and storage ,
and until the time of processing
9Packaging and labeling
9.1Packaging
The product sshall be packed in retail and/or bulk packaging materials which shall contain
only one species per pack .
9.2Labeling
The product shall be labeled according to the provisions of the Codex General Standard for the
Labeling of Prepackaged Foods (CODEX STAN 1 -1985),theRules and Regulations
Governing the Labeling of Prepackaged Food Products Distributed in the Philippines (DOH -
BFAD/FDA Administrative Order No. 88 -B series of 1984) and its future amendments.
9.2.1Retail package/container
Each retail product package shall be labeled and marked with the following information:
a)The name of the produ ct shall be “driedanchovies ”.The word “salted” (if the product
is with added salt) or “unsalted” (if the product is without added salt) shall be
indicated. The products may be called by other common/local names provided that
such names are accepted in the place/countryof distribution and in a manner not to
mislead the consumer (e.g. dried dilisordriedbolinao);
b)The scientific names of the fishmay appear on the label but shallbe declared on trade
documents;
c)Thenet content by weight in metric system .The net weight based on other systems of
measurement required by importing countries shall appear in parenthesis after the
metric net weight;
d)The label shall state that the product must be stored under suitableconditions to
maintain the best quality during transport, storage and distribution (e.g. keepin cool
dry place) ;
e)The words “ Expiration Date” followed by the date (DD/MM/YYYY) indicating end
of the period at which the product shall retain its optimum quality attributes at a stated
storage condition;
f)The name and addres s ofeitherof the following: manufacturer, packer, distributor,
importer, exporter or vendor;
g)The lot identification code/number;
h)The words “Product of the Philippines” or th e country of origin if imported; and
i)The pictorial presentation (optional). Pictorial presentation of the product on the label
should not mislead the consumer with respect to the pr oduct so illustrated.
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9.2.2Non-retail container
Information on the above provisions (Section 9.2.1) shall be given either on the container or in
accompanying documents, except that the name of the product, lot identification, and the
name and address of the manufacturer or packer as well as storage instructions, shall appear
on the container.
However, the lot identification and the name and address of the manufacturer or packer may
be replaced by an identification mark, provided that such mark is clearly identifiable with the
accompanying documents.
10Methods of sampling, examination and analysis
10.1Method of sampling
Sampling of lots for examination of the final product shall be in accordance with the Codex
General Guidelines on Sampling (CAC/GL 50 -2004). A sample unit is the individually packed
product or a 1kg portion from bulk containers.
10.2Method of s ensory and physical examinations
Samples taken for sensory and physical examination maybe assessed by persons trained in
such examination and in accordance with Annex C .
10.3Methodof analysis
10.3.1Determination of acid insoluble ash
According to the AOAC Official Method 975.12 or other validated methods that provide
equivalent sensitivity, reproducibility and reliability.
10.3.2Determination of sodium chloride ( NaCl)
According to the AOAC Official Method 937.09 (the latest edition )VolhardMethodor other
validated methods that provide equivalent sensitivity, reproducibility and reliability. Chloride
expressed as sodium chloride.
10.3.3Determination of h istamine
According to theFluorometric Method, AOAC(the latest edition) Methodor other validated
methods that provide equivalent sensitivity, reproducibility and reliability.
10.3.4Determination of water activity
According to the AOAC (the latest edition) Methodor other validated methods that provide
equivalent sensitivity, reproducibility and reliability.
10.3.5Determination of microorganisms in Table 4
According to the procedure described byFDA Bacteriological Analytical Manual published
by AOAC (the latest edition) or other validated methods that provide equivalent sensitivity,
reproducibility and reliability.
10.3.6Determination of net weight
According to th e procedure described in Annex D –Determination of Net Weight .
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11Definition of defectives
The sample unit shall be considered as defective when it exhibits any of the properties defined
below.
11.1Foreign m atter
The presence in the sample unit of any matter which hasnot been derived from the anchovies
(excluding packing material ), does not pose a threat to human health, and is readily recognized
without magnification or is present at a level determined by any method including
magnification that indicates non -compliance with good manufacturing and sanitation
practices.
11.2Breakage
Textural breakdown characterized by the body part sbeing broken or torn into two or more
piecesin more than 15 %ofthe sample unit .
11.3Odor and flavor
A sample unit affected by persistent and distinct objectionable odors and flavo rsindicative of
decomposition such as putrid or rancidity.
11.4Discoloration
Excessive discoloration not characteristic of the final product
11.5Moldgrowth
Presence of visiblemoldgrowth
12Lotacceptance
A lot shall be considered as meeting the requirements of this standard when:
a)the total number of defective sample units as classified according to Section 11 does
not exceed the acceptance number (c) of the appropriate sampling plan (AQL -6.5);
b)the average net weight of all sample units is not le ss than the declared weight, provided
no individual container is less than 95% of the declared weight ; and
c)the essential composition and quality factors, contaminants, hygiene and handling, and
packaging and labeling requirements of Sections 5, 6, 7,8 and 9, respectively, are met.
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References
The following referenced documents are indispensable for the application of this document.
For dated references, only the edition c ited applies. For undated references, the latest edition
of the referenced document (including any amendments) applies.
CAC/RCP 52 -2003, Rev.6-2011, Amend.2 -2013.Code of Practice for Fish and Fishery
Products. CodexAlimentariusCommission. Food and Agriculture Organization/World
Health Organization (FAO/WHO) Joint Programme. Rome, Italy.
(www.codexalimentarius.org)
CODEX STAN 236 -2003.Codex Standard for Boiled Dried Salted Anchovies. Codex
Alimentarius Commission. Food and Agriculture Organ ization/World Health
Organization (FAO/WHO) Joint Programme. Rome, Italy.
(www.codexalimentarius.org)
CODEX STAN 234 -1999, Rev.2 -2007, Amend.4 -2013. Codex Recommended Methods of
Analysis and Sampling. Codex Alimentarius Commission. Food and Agriculture
Organization/World Health Organization. Rome, Italy.(www.codexalimentarius.org)
CODEX STAN 193 -1995, Amend.3 -2013.Codex General Standard for Contaminants and
Toxins in Food and Feed. Codex Alimentarius Commission. Food and Agriculture
Organization/World Health Organization (FAO/WHO) Joint Programme. Rome, Italy.
(www.codexalimentarius.org)
CODEX STAN 1 -1985, Amend. 7 -2010.General Standard for the Labeling of Prepackaged
Foods.Codex Alimentarius Commission. Food and Agriculture Organization/World
Health Organization (FAO/WHO) Joint Programme. Rome, Italy.
(www.codexalimentarius.org)
CODEX STAN 36 -1981.Standard for Quick Frozen Finfish, Uneviscerated andEviscerated.
Alimentarius Commission. Food and Agriculture Organization/World Health
Organization (FAO/WHO) Joint Programme. Rome, Italy.
(www.codexalimentarius.org)
DA-BFAR Fisheries Office Order No. 313, s. 2006. Amendments to the Supplemental
Requirements on Quality Standards for the Exportation of Fresh, Chilled and Frozen
Fish and Fishery/Aquatic Products. Bureau of Fisheries and Aquatic
Resources.Department of Agriculture. Philippines. (www.bfar.da.gov.ph)
DA-BFAR Fisheries Administrative Order No. 210, s. 2001. Rules and Regulations on the
Exportation of Fresh, Chilled and Frozen Fish and Fishery/Aquatic Products.Bureau of
Fisheries and Aquatic Resources.Department of Agriculture. Philippines.
(www.bfar.da.gov.ph )
DOH-BFAD Administrative Order No. 153, s. 2004. Revised Guidelines on Current Good
Manufacturing Practice in Manufacturing, Pac king, Repacking, or Holding Food.
Office of the Secretary. Department of Health. Philippines. (www.fda.gov.ph)
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PNS/BAFPS 68 -2008. Philippine National Standard for Dried Danggit.Bureau of Agriculture
and Fisheries Standards (formerly Bureau of Agriculture and Fisheries Product
Standards).Department of Agriculture. Philippines. (www.bafps.da.gov.ph)
PNS/BAF S 139-2013.Philippine National Standard for Fresh and Frozen Cephalopods .
Bureau of Agriculture and Fi sheries Standards. Department of Agriculture.
Philippines. (www.bafps.da.gov.ph)
PNS/BFAD 04 -2006. Philippine National Standard for Dried, Salted Fish. Food and Dr ug
Administration (formerly Bureau of Food and Drug). Department of Health.
Philippines. (www.fda.gov.ph)
PNS/BFAD 05 -2006. Philippine National Standard on the Recommended Code of Practice for
the Processing and Handling of Dried Fish. Food and Dr ug Administration (formerly
Bureau of Food and Drug). Department of Health. Philipp ines. (www.fda.gov.ph)
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Annex A
Table 2 –Anchovies species in the Philippines
English/Common name Local name Scientific name
1. Shorthead anchovy Bolinaonaitim Encrasicholina heteroloba
2.Buccaneer anchovy Dilis Encrasicholina punctifer
3. Japanese anchovy Dilis Engraulis japonicus
4. Scaly hairfin anchovy Dilis Setipinna taty
5.Common hairfin anchovy Dilis Setipinnatenuifilis
6.Commerson's anchovy Dilis Stolephorus commersonnii
7.Indian anchovy Dilis Stolephorus indicus
8.Spotty-face anchovy Dilis Stolephorus waitei
9.Baelama anchovy Dilis Thryssabaelama
10.False baelama anchovy Dilis Thryssaencrasicholoides
11.Hamilton's thryssa Dilis Thryssahamiltonii
12.Longjaw thryssa Dilis Thryssasetirostris
13.Ronquillio’s anchovy Dilis Stolephorus ronquilloi
Source:
Commercially Important Fishes Occurring in the Philippines (www.fishbase. org, accessed on April 29, 2014
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Annex B
Table 5 –Acceptable levels of heavy metals in fish
Sources:
1DA-BFAR FAO No. 210, s. 2001 ( Rules and Regulations on the Exportation of Fresh, Chilled and Frozen
Fish and Fishery/Aquatic Products)
2DA-BFAR Fisheries Office Order (FOO) No. 313, s. 2006 (Amendments t o the Supplemental Requirements
on Quality Standards for the Exportation of Fresh, Chilled and FrozenFish and Fishery/Aquatic Products
3CODEX STAN 193 -1995 (Codex General Sta ndard for Contaminants and Toxins in Food and Feed)
12Heavy metal Maximum level(mg/kg)
Cadmium 0.51
Lead 0.32, 3
TotalMercury 0.51Final Draft | 8 October2015
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Annex C
Sensory and Physical Examination
The sample used for sensory evaluation should not be same as that used for other examination.
1.Examine every fish in the sample unit for foreign matter, breakage, pink condition and
mould growth.
2.Assess the odor in uncooked sample in accordance with the Guidelines for the Sensory
Evaluation of Fish and Shellfish In Laboratories (CAC/GL 31 -1999).
3.Assess the flavor in cooked sample in accordance with the Guidelines for the Sensory
Evaluation of Fish and Shellfish In Laboratories (CAC/GL 31 -1999).
The sample shall be cooked prior to assessment according to the cooking instructions on the
package. Whe n such instructions are not given, the sample shall be deep fried in fresh cooking
oil at 1900C for 1-2 minutes as appropriate to the size.
Source:
CODEX STAN 236 -2003: Codex Standard for Boiled Dried Salted Anchovies
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Annex D
Determination of Net Weight
1Apparatus
Weighing balance (sensitivity: 0.10 gram)
2Procedure
2.1Weigh the sample unit on its original sample packed container. This is the gross
weight.
2.2Open and pour out the conten ts of each individual package. Wash the empty package
and blot dry.
2.3Weigh out the washed empty package. This is the weight of the packaging material.
2.4Subtract the weight of the empty package from the gross weight. The resulting figure is
the netweight of the individual package (net weight = gross weight –weight of packaging).
2.5Average the results from all package of a sample representing a lot. Report result as
the average net weight of the product.
Source:
CODEX STAN 236 -2003: Codex Standard for Boiled Dried Salted Anchovies
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Department of Agriculture
Bureau of Agriculture and Fisheries Standards
Technical Working Group on the Development of
Philippine National Standard for Live Mangrove Crab
Chair Co–Chair
Ms. Teresita S. Palomares Dr.Jose P. Peralta
Supervising Science Research Specialist Professor 11
DOST-ITDI UPV-CFOS
Members
Ms. Rosario J. Ragaza Dr. Emilia T. Quinitio
Officer-In-Charge, PHRDD Scientist
DA-BFAR-NFRDI SEAFDEC -AQD
Ms. Prescilla B. Regaspi Ms. Cherry E. Romero
Supervising Aquaculturist Aquaculturist II
DA-BFAR-IFAD DA-BFAR-FPHTD
Ms. Julieta V. Alejo Ms. Belinda S. Raymundo
SeniorScience Research Specialist Chief, FPTLS
DOST-ITDI DA-BFAR
Mr. Dennis E. Tiotangco Ms. Haydee Ann Montoya
Head,HFIU Program Director
DA-BFAR PACPI
Secretariat
Bureau of Agriculture and Fisheries Standards
Chair
Ms. Karen Kristine A. Roscom
OIC –Executive Director
Members
Mr. Mark F. Matubang
Senior Science Research Specialist
Mr. Jaypee G. Trinidad
Research Assistant -IIFinal Draft | 8 October2015
BUREAU OF AG RICULTURE AND FISHERIES STANDARDS
BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines
T/ (632) 920.6131 / 455.2856 / 467.9039
TF/ (632) 455.2858 / 456.6552
E-mail: bafpsda@yahoo.com.ph
Website: www.bafps.da.gov.ph