Final Draft RCP_ Bagoong 
DRAFT  
RECOMMENDED CODE OF PRACTICE FOR THE PROCESSING AND  
HANDLING OF SALT FERMENTED FISH AND SHRIMPS ( BAGOONG )  
 
 
1. SCOPE  
 
This Code of Practice is a set of recommended procedures that shall be adopted 
by processors of salt fermented fish and shrimps  (bagoong )  to conform to the 
Standards for  Salt Fermented Fish and Shrimps ( Bagoong ), (PNS/FDA 
36:2012).   
 
This code provides a guide in the production, storage an d handling of salt 
fermented fish and shrimps ( bagoong ) necessary to maintain their safety and 
quality from the receipt of raw materials and ingredi ents up to distribution. 
 
2. DEFINITION OF TERMS 
 
For the purpose of this Code, the following definitio ns shall apply:  
 
Acidified food  is a low-acid food to which acid(s) or acid food(s) are a dded and 
which has a finished equilibrium pH of 4.6 or below an d a water activity (a w) 
greater than 0.85. 
 
Cleaning  means the removal of soil, food residues, dirt, grease or other 
objectionable matter.  
 
Commercial sterility  of thermally processed food  is the condition achieved by 
application of heat, alone or in combination with oth er appropriate treatment, 
sufficient to render the food free from microorganisms ca pable of growing in food 
at ambient conditions at which the food is likely to be  held during distribution and 
storage.   
 
Container means any form of packaging material, which completely o r partially 
encloses the food (including wrappers). A container ma y enclose the food as a                                                                                                                                          Final Draft RCP_ Bagoong 
 2single item or several units or types of prepackaged foo d when such is presented 
for sale to the consumer. 
 
Current Good Manufacturing Practices (cGMP)  is a quality assurance system 
aimed at ensuring that products are consistently manufact ured, packed, repacked 
or held to a quality appropriate for the intended u se. It is thus concerned with 
both manufacturing and quality control procedures.  
 
Depuration means the reduction of microorganisms to a level acceptabl e for 
direct consumption by the process of holding live bival ve mollusks for a period of 
time under approved, controlled conditions in natural  or artificial sea water 
suitable for the process, which may be treated or untre ated. 
 
Fermentation  is the breakdown of organic substances into simpler compon ents 
mainly by the action of enzymes produced by microorganisms (Mackie el al, 
1971) 
 
Fish  refers to cold-blooded vertebrate animals living in w ater, breathing by 
means of gills and having limbs represented by fins or r udiments of fins (Espejo-
Hermes, 1998).   
 
Food - any processed substance which is intended for human consumpti on and 
includes drink for man, beverages, chewing gum and any su bstances which have 
been used as an ingredient in the manufacture, prepa ration or treatment of food. 
(RA 9711 Food and Drug Administration (FDA) Act of 20 09). 
 
Food additives  refers to any substance the intended use of which resul ts or may 
reasonably be expected to result, directly or indirectl y, in its becoming a 
component or otherwise affecting the characteristics of any  food (including any 
substance intended for use in producing, manufacturing, packing, processing, 
preparing, treating, packaging, transporting, or holdi ng food; and including any 
source of radiation intended for any such use), if such su bstance is generally 
recognized, among experts qualified by scientific traini ng and experience to 
evaluate its safety, as having been adequately shown t hrough scientific                                                                                                                                          Final Draft RCP_ Bagoong 
 3procedures to be safe under the conditions of the inten ded use (RA No.3720  
Food, Drug and Cosmetic Act)). 
 
Food standard is a regulatory guideline that defines the identity o f a given food 
product (i.e. its name and the ingredients used for it s preparation) and specifies 
the minimum quality factors and, when necessary, the re quired fill of container. It 
may also include specific labeling requirements other tha n or in addition to the 
labeling requirements generally applicable to all pre packaged foods. 
 
Hazard Analysis and Critical Control Point (HACCP) is a preventive food 
quality management system, which identifies, evaluate s and controls the hazards 
significant to food safety specific to a product. 
 
Hermetically sealed container  is a container which is sealed air-tight to protect 
the contents against the entry of microorganisms during  and after processing.  
 
Ingredient  is any substance including food additives, used as a compon ent in the 
manufacture or preparation of a food and present in the final product in its original 
or modified form.  
 
Label  includes any tag, brand, mark, pictorial, or other descr iptive matter, written, 
printed, marked, embossed or impressed on, or attached to a container of food. 
 
Labeling  means any written, printed or graphic matter (1) upo n any article or any 
of its container or wrappers or (2) accompanying the pa ckaged food. 
 
Liquor is the liquid present in uncooked fresh shellfish.   
 
Lot  is food produced during a period of time and under more or less the same 
manufacturing conditions as indicated by a specific code.  
 
Packaging  is the process of packing that is part of the production cycle applied 
to a bulk product to obtain the finished product.  Any  material, including painted 
material, employed in the packaging of a product inclu ding any outer packaging                                                                                                                                          Final Draft RCP_ Bagoong 
 4used for transportation of shipment.  Packaging materi als are referred to as 
primary or secondary according to whether or not they a re intended to be in direct 
contact with the product. 
 
Pasteurization  is the heating of food at 100°C (212ºF) or below fo r a specified 
time which inactivates most of the vegetative forms of spoilage microorganisms.  
 
Prepackaged  means packaged or made up in advance in a container, re ady for 
sale to the consumer (BFAD Administrative Order No. 88 -B s. 1984: Rules and 
Regulation Governing the Labeling of Prepackaged of Food Products Distributed 
in the Philippines). 
 
Process schedule  is the thermal process chosen by the processor for a giv en 
product and container size to achieve at least commercial sterility  
 
Processed Food shall refer to food that has been subjected to some deg ree of 
processing (e.g. milling, drying, concentration and canni ng, etc.), which partially 
or completely change the physico-chemical and/or sensory cha racteristics of the 
raw material.  
 
Salinometer  also known as brinometer, is a device that measures the 
approximate salt concentration in the brine 
  
Self-cleaning  is soaking live shellfish in clean seawater for 12 hours o r more to 
remove dirt, mud and sand  (BFAR AO 211) 
 
Shrimps  are  species of crustaceans with five pairs of walking legs and five pairs 
of abdominal swimming legs used for locomotion (BFAR, 2001). 
 
Sterilization/pasteurization time  is the time between the moment the 
sterilization/pasteurization temperature is achieved a nd the moment the cooling 
started . 
                                                                                                                                          Final Draft RCP_ Bagoong 
 5Sterilization/pasteurization temperature  is the temperature maintained through 
the thermal process as specified in the scheduled process.  
 
Thermal process means the heat treatment to achieve commercial sterilit y and 
is quantified in terms of time and temperature. 
 
Use-by date  (Recommended Last Consumption Date, Expiry Date) mean s the 
date which signifies the end of the estimated period un der any stated storage 
conditions, after which the product probably will not have the quality attributes 
normally expected by the consumers.  After this date, th e food should not be 
regarded as marketable. 
 
Water Activity (a W) is equivalent to the measure of free moisture in a f ood equal 
to the ratio of water vapor pressure of a food to th e vapor pressure of pure water 
at the same temperature.  It describes the degree in wh ich water is bound in the 
food material and its availability to act as a solvent  and participate in 
chemical/biochemical reactions and growth of microorgani sms. 
 
Water activity (a W) controlled products are low-acid thermally processed food 
which rely on control of water activity (a W), in conjunction with a thermal process, 
to prevent the growth of microorganisms of public healt h significance as well as 
microorganisms of non-health significance. 
 
3.    INGREDIENTS AND PACKAGING MATERIAL REQUIREMEN TS 
 
3.1   Basic Ingredients 
 
a. Fish or Shrimp -  shall be sound, wholesome and fresh.  It is obtained or  
prepared from any of the species listed but not limited  to those in Annex 1 - 
Species of Finfish, Shrimps for the Production of Salt  Fermented Fish and 
Shrimps ( Bagoong ). 
b. Salt  - shall be of food grade quality and meets the requi rements and 
standards for iodized salt as per R.A. No. 8172: An Act Promoting Salt                                                                                                                                          Final Draft RCP_ Bagoong 
 6Iodization Nationwide and for Related Purposes (Annex  2) including Bureau 
Circular No. 2007-009 Updated Standards for Iodine Le vel of Salts. 
 
 
3.2   Optional Ingredients 
 
 
All other ingredients used for subsequent processes after  fermentation shall be of 
food grade quality and conform to all applicable stand ards, which may include, but 
not limited, to the following:   
a. Cooking oil 
b. Vinegar and other natural acidulants 
c. Sugar or other sweetening agents 
d. Spices 
 
3.3 Food Additives 
 
Food additives when used shall be in accordance with the  regulations prescribed by 
the Food and Drug Administration (FDA) under Bureau Circular No. 016, s.2006: 
Updated List of Food Additives) and/or the Codex Gene ral Standard for Food 
Additives (GFSA) Codex Stan 192-1995; 2011 Revision),  and/or their future 
amendments.  The food additives listed but not limited  to those in Table 1  may be 
used for the manufacture of salt fermented fish and s hrimps ( Bagoong ). 
 
Table 1. Food Additives for Salt Fermented Fish and  Shrimps (B agoong ) (FDA 
B.C. No. 016, s. 2006: Updated List of Food Additiv es)* or Latest GSFA 
 
Food Additive  Maximum Use Level  
a. Food Coloring  
Allura Red AC (FD&C Red # 40) 500mg/kg 
    Annatto extract 10 mg/kg 
    Canthaxanthin 100 mg/kg 
Erythrosine Red (FD&C Red # 3) 300 mg/kg 
b. Artificial Sweeteners  
    Acesulfame potassium **200 mg/kg 
    Saccharin 200 mg/kg 
c. Sequestrant, anti -oxidant   
Calcium Disodium Ethylene Diamine Tetra 
Acetate (EDTA)  340 mg/kg 
d. Preservative  
    Sodium benzoate 1000 mg/kg 
                                                                                                                                          Final Draft RCP_ Bagoong 
 7*Based on the Food Category System: 09.2.5 - Smoked , dried, fermented, and/or salted fish and 
fish products, including mollusks, crustaceans, and  echinoderms  
      ** GSFA 2011 
All other food additives not included in the above li st shall be allowed as carry-over, 
provided they are approved by the FDA regulation an d shall be in accordance to 
Section 5.2 of the “Principle Relating to the Carry-Ov er of Food Additives into Foods” 
(CAC/Vol. 1, 1991). 
 
3.4 Packaging Materials  
 
The packaging materials should be appropriate for the p roduct to be packed and for 
the expected conditions of handling during distribution  and storage. These should 
provide adequate protection from contamination for th e products and should be 
sufficiently durable to withstand mechanical, chemical an d thermal stresses 
encountered during processing and normal distribution. A ll packaging materials must 
be clean and free from defects that may affect the pro duct or package integrity. 
These shall be stored in a clean and sanitary manner.  
 
 
4. HYGIENE 
 
It is recommended that the product covered by the prov isions of this code of practice 
be prepared and handled in accordance with the appropr iate sections of the 
Recommended International Code of Practice – Genera l Principles of Food 
Hygiene (CAC/RCP 1–1969, Rev 4 (2003) and/or the FDA A.O. No. 153 s. 2004 – 
Revised Guidelines on Current Good Manufacturing Pr actices in 
Manufacturing, Packing, Repacking or Holding Food , covering the plant facilities 
and operations requirement including the construction an d layout of processing 
plant, hygienic facilities, equipment, utensils and wor king surfaces. 
 
 
5. PREPARATION AND PROCESSING  
 
The production of salt fermented fish and shrimp ( bagoong ) is described from the 
receipt of raw materials up to product storage.  The pr oduction process should be 
supervised by personnel with adequate technical trainin g and experience.                                                                                                                                          Final Draft RCP_ Bagoong 
 8 
 
5.1. Preparation of ingredients 
 
All raw materials (fish and shrimps), salt and optional  ingredients must be safe for 
human consumption and free from spoilage and contamina tion. Whenever 
applicable, certificates of analyses (COA) from ingredien t suppliers shall be secured 
to conform to their suitability for processing.  No ingr edients, which have indications 
of deterioration, decomposition or contamination to an  extent which renders them 
unfit for human consumption, shall be used for processi ng. Stored stocks of 
ingredients should be used on a first in - first out (FI FO) basis.  Ingredients that do 
not conform to the requirements of Sub-section 3.1 (In gredient) shall be rejected. 
 
 
5.1.1 Receipt of  Basic Ingredients 
 
a. Fish 
Only fresh fish shall be used for processing.  Fresh fish sh ould be kept well 
iced until they reach the processing plant.  The temper ature of the fish shall 
not exceed 4ºC prior to processing.   
 
The freshness of fish is generally evaluated based on its a ppearance, odor 
and texture.  Annex 4 provides the comparative descrip tion of the sensory 
characteristics of fresh and stale fish. The fish shall be inspected and sorted 
according to quality. 
 
b. Shrimps  
Only fresh shrimps should be used.  It should have fresh odor, firm flesh and 
transparent white color. Those with pale color and ammo niacal odor should 
be rejected.  
 
c. Salt 
Salt shall conform to 3.3.1b.  It shall be pre-packaged,  iodized, refined or 
unrefined in the form of coarse or fine white crystals w ithout any dirt, sand or 
other foreign matters.                                                                                                                                            Final Draft RCP_ Bagoong 
 9 
5.1.2 Receipt of  Optional Ingredients 
 
All optional ingredients shall be inspected before use.   They must be packaged 
properly and free from any signs of quality deteriora tion, decomposition or 
contamination.    
 
5.2 Processing Operations  
 
The manufacture of salt fermented fish and shrimp  (bagoong ) shall use standardized 
formulation and process required to achieve the safety and quality criteria as 
prescribed in Section 4.2 of the Standards for  Salt Fermented Fish and Shrimps 
(Bagoong ) (PNS/FDA 36:2012).  Any modifications introduced must be tested and 
validated prior to adoption in commercial processing.  
 
Processing operations in the production of salt ferment ed fish and shrimps  are 
divided into two (2) stages, namely the fermentation and post-fermentation 
processes.  
 
5.2.1 Fermentation Process 
 
The general procedure followed in the fermentation p rocess involves cleaning and, 
washing, salting and fermentation.  The resulting ferm ented product may be 
packaged using bulk and retail containers, and can undergo  further processing.  
 
a. Cleaning and Washing  
 
Extraneous or objectionable matters in the raw materia ls (fish and shrimps) are 
removed and thoroughly washed in brine or salt solution  containing (3-4% salt), 
then drained.  The brine is prepared by dissolving a corresponding amount of 
salt in a given amount of water. Brine strength shoul d be checked with a 
salinometer (brinometer).   
 
                                                                                                                                          Final Draft RCP_ Bagoong 
 10 b. Salting 
 
Appropriate amounts of food grade salt is added and m ixed thoroughly to the 
fish and shrimps. For fish paste, the recommended sal t to fish ratio is 1 part salt 
to 3 parts fish by weight.  
For shrimps, the same amount of salt as above may be a dded if the resulting 
fermented shrimp paste will be packed as is or will not b e subjected to further 
processing. On the other hand, the salt added may be r educed to about 1:4 or 
1:5 salt-shrimp ratios  for shrimp paste that will be further cooked, packed and  
heat processed.  Otherwise, the salted material should b e stored at low 
temperature of not more than 10ºC.  
 
c. Salt Fermentation  
 
The fish/shrimp salt mixture is transferred into appro priate fermenting vats or 
container, like concrete tanks, plastic drums or earthen ja rs leaving an adequate 
headspace and allowed to ferment at room temperature  (approximately 35ºC).  It 
is properly covered during the entire fermentation pe riod to prevent the entry of 
insects, rodents and other foreign matters.  Occasional stir ring or mixing is 
recommended to maintain a uniform distribution of salt .   
 
d. Storage of Salt Fermented Products  
 
When the fermentation process is completed, the fermente d product is 
transferred to clean bulk containers, like plastic drums, c oncrete tanks and 
earthen jars for packaging and/or further processing.  O therwise, the fish/shrimp 
fermented products should be stored at low temperature , not more that 10ºC.  
 
5.2.2 Post Fermentation Process 
 
Salt fermented fish and shrimps may be packed in appro priate containers for sale 
and distribution with or without thermal processing.  
 
                                                                                                                                          Final Draft RCP_ Bagoong 
 11 5.2.2.1 Fermented products  without thermal process ing  
 
a. Preparation of fermented product for packaging.   The fermented product 
is packed as is or ground into acceptable fineness or consiste ncy using 
appropriate grinder.  
 
b. Filling/packing in containers.   The product is filled into appropriate 
containers, like glass jars and bottles.  No product should adhere on the neck 
or finish and sealing surface or brim of jars and bott les.   
 
5.2.2.2  Fermented products with thermal processing   
 
a. Cooking and packing.  The fermented product is sautéed and cooked with 
or without optional ingredients then packed while hot  in appropriate 
hermetically sealed containers like glass containers and fle xible packages.  
No product should adhere on the neck and sealing area o f the containers.  
 
b. Thermal processing.  The packed products are immediately heat processed 
in appropriate thermal processing equipment like steamer  or steam retort at 
specified processing time and temperature.  The thermal process should be 
sufficient to render the product commercially sterile.  Processing schedules 
for specific formulations should be established by competen t 
personnel/laboratories.    
 
i. Pasteurization at 100ºC (212ºF) or lower for the  following product 
classifications:  
(a)  Acidified salt fermented products with an equilib rium pH ≤ 4.6 and a 
water activity (a W) > 0.85.   
(b) Water activity (a W) controlled salt fermented product with an equilibri um 
water activity (a W) of ≤ 0.85 regardless of the pH value 
 
ii. Sterilization at 115.6-121°C or 240-250ºF (10-15  psi) for the following 
product classification:                                                                                                                                          Final Draft RCP_ Bagoong 
 12 (a) Low-acid salt fermented products with an equilibriu m pH > 4.6 and 
water activity (a W) > 0.85.   
 
c. Cooling of heat processed products.  The thermally processed products are 
cooled to an internal temperature not lower than 40º C (104ºF).  Pasteurized 
products at 100ºC (212ºF) packed in glass jars may be ai r cooled, while those 
packed in flexible packages may be cooled in tap water ba th.  Low-acid 
products processed in water retorts with air overpressure  are cooled in the 
same heating equipment. Precaution should be taken not  to abruptly reduce 
pressure during cooling of glass jars and pouches to preve nt breakage or 
bursting.  
 
d. Washing and drying.  The finished products may be washed in warm water to 
remove adhering product particulates, and immediately dried. Pouches may 
be dried promptly using appropriate dryers.  
 
5.3   Coding of Packed Products 
 
Coding of packed products in sealed containers shall be ma de with indelible markers 
with information details of production, date, batch cod e, product code, the product 
line in which the product was packed and other informati on necessary for product 
traceability.  Whenever the container does not permi t the code to be embossed or 
inked, the label shall be legibly perforated or other wise marked, and securely affixed 
to the product package. 
 
5.4   Post-Process Container Handling 
 
Care must be exercised in the handling and distributio n of retail or bulk packaged 
products so as to prevent mechanical damage and spoilag e to the products.     
 
6. LABELING 
 
6.1     General Requirements 
                                                                                                                                          Final Draft RCP_ Bagoong 
 13 All processed products shall be inspected before labeling and casing.  All containers 
of packaged products shall be properly labeled. The labe l shall conform to current 
FDA labeling requirements and shall contain the follow ing information:  
 
a. The name of the product shall be “Salt fermented f ish” and “Salt fermented 
shrimp” wherein the specific name of the fish should be  specified (e.g. “Salt 
fermented anchovies”). The term “Salt fermented” can be substituted with 
the common or local name “ bagoong ” as in “Salt fermented monamon ” to 
“bagoong monamon ”. For further process salt fermented shrimp, it may be  
called sautéed “ bagoong ” or “ ginisang bagoong. ” The products may be 
called by other common names provided that such names are  accepted in 
the country of distribution.  
b. The name and the address of the manufacturer, packe r, distributor, 
importer, exporter or vendor of the food. 
c. The complete list of ingredients and food additives u sed in the preparation of 
the product in descending order of proportion. The com mon, local or usual 
name of the raw material used shall be specified.  
d. The net content by weight in the metric system.  Ot her systems of 
measurement required by importing countries shall appe ar in parenthesis 
after the metric system unit. 
e. The words “Use by date”/ “Consume Before” indicating end of period at 
which the product shall retain its optimum quality att ributes at defined 
storage conditions. 
f. Lot identification marked in code identifying prod uct lot. 
g. The words “Product of the Philippines” or the countr y of origin if imported. 
h. Additional requirements 
A pictorial representation of the product(s) on the lab el should not mislead 
the consumer with respect to the product so illustrated  
 
6.2    Labeling of Non-retail, Bulk Containers  
 
The name of the product, lot identification code and the name and address of the 
manufacturer or packer shall appear in the container.  However, the name and                                                                                                                                          Final Draft RCP_ Bagoong 
 14 address of the manufacturer may be replaced by identif ication marks provided that 
such mark is clearly identified with accompanying document s. 
 
6.3    Nutrition Labeling 
 
Nutrition labeling shall conform to established regulat ions by the FDA  
 
7.     QUALITY ASSURANCE  
 
7.1   Inspection of Finished Products 
 
All processed products shall be inspected and should pass th e quality criteria 
prescribed in Section 4 of the Standards for  Salt Fermented Fish and Shrimps  
(Bagoong ) (PNS/FDA 36:2012)  and the type of defects, as defined in Section 5, in 
the lot examined must not exceed the acceptable number  based on the appropriate 
sampling plan ((FAO/WHO Codex Alimentarius Sampling P lans for Prepackaged 
Foods - CAC/RM 42-1969, Codex Alimentarius Volume 13,  1994).  
 
7.2   Record Keeping 
 
Permanent and legible dated records of production bat ches, code marks and other 
pertinent details shall be kept concerning each load. Su ch records are essential as a 
check on processing operations. 
 
Written records of all package examinations shall specify t he code lot and the date of 
package inspections, the measurements obtained and all th e corrective actions 
taken. 
 
Records identifying initial distribution of the finishe d product to facilitate, if necessary, 
the segregation of specific food lots that may have been  contaminated or otherwise 
unfit for intended use, shall be kept and maintained. 
 
All process deviations involving failure to satisfy the minimum requirements of the 
process shall be recorded detailing those deviations and t he actions taken.                                                                                                                                          Final Draft RCP_ Bagoong 
 15  
7.3   Hazard Analysis and Critical Control Points (H ACCP)  
 
Appropriate HACCP plan may be developed for the pro duct.  Prior to the 
development of HACCP plan, establishments shall have de veloped, documented 
and implemented prerequisite programs (PRPs) based on F DA’s Current Good 
Manufacturing Practices (cGMP) and Hygiene Control. Gui delines for the Application 
of the Hazard Analysis Critical Control Point (HACCP) System (CAC/GL 18-1993) 
present the recommended sequence and document formats fo r the application of the 
HACCP systems. 
 
8.    STORAGE AND TRANSPORT OF FINISHED PRODUCT 
 
Storage and transport conditions of the finished product  shall be such that the 
integrity of the product container is protected, and t he safety and quality of the 
product are not adversely affected. 
 
Cases and cartons must be thoroughly dry. They must be of  proper size so that the 
containers fit snugly and are not subject to damage from movement within the case. 
They must be strong enough to withstand normal transpor t and distribution 
conditions.    
 
Extreme temperature fluctuations, during storage and t ransport of the product must 
be avoided to prevent product deterioration. 
 
9.    LABORATORY CONTROL PROCEDURES 
 
Each food processing establishment shall have access to labora tory analyses and 
control of both the processes used and the finished produ cts. All food ingredients 
and food products declared unfit for human consumption by the laboratory shall be 
rejected. 
 
Representative samples for each lot or batch shall be ra ndomly taken to assess the 
safety and quality of the product.                                                                                                                                          Final Draft RCP_ Bagoong 
 16  
The microbiological laboratory shall be separated from the processing area. No 
pathogens shall be handled within the premises of the manufacturing plant. 
 
Laboratory procedures for quality control of the process es and the product must 
follow recognized or standard methods for easy interpre tation and recognition of the 
results. 
 
10.    END PRODUCT SPECIFICATIONS 
 
Appropriate methods shall be used for sampling and anal yses of the products to 
meet the following specifications: 
 
a. To the extent possible in good manufacturing practice s, the products shall 
be free from any objectionable matter and parasites ha rmful to humans. 
b. The product shall be free from micro-organisms in am ounts harmful to 
humans and should not contain any substances originatin g from micro-
organisms in amounts which may represent a hazard to hea lth. 
c. The product shall be free from chemical contaminants  in amounts which 
may represent hazard to health. 
d. The product shall comply with the requirements set f orth by the Food and 
Drug Administration (FDA) and the Codex Alimentarius Commission on 
Pesticide Residues and Food Additives. 
  
11.   REFERENCES       
 
AOAC. 2005.  Official Methods of Analysis Manual . 18 th  ed., Association of 
Official Analytical Chemists (AOAC) International. 481 North Frederick Ave., 
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BFAD. 1984.  Rules and Regulation Governing the Labeling of Prep ackaged 
of Food Products Distributed in the Philippines. A.O. No. 88-B s. 1984.   
Bureau of Food and Drugs. Department of Health. Alab ang, Muntinlupa City, 
Philippines                                                                                                                                          Final Draft RCP_ Bagoong 
 17  
BFAD. 1998.  Permissible Net Content Variation in Prepackaged Fo od. 
BFAD B.C. No. 6-A s. 1998.  Bureau of Food and Drugs. Department of Health. 
Alabang, Muntinlupa City, Philippines 
 
BFAD. 2004.  Revised  Guidelines on Current Good Manufacturing Practice 
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2004).  Bureau of Food and Drugs. Department of Heal th. Alabang, Muntinlupa 
City, Philippines 
 
BFAD. 2006. Updated List of Food Additives. B.C. No.016 s 2006. Bureau of 
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BFAD 2007. Updated Standards for Iodine Level of Salts . B. C. No. 2007-
009. Bureau of Food and Drugs. Department of Health.  Alabang, Muntinlupa 
City, Philippines 
 
Codex Alimentarius Commission. 2003. Code of Practice for Fish and Fishery 
Products (CAC/RCP 52-2003). Codex Alimentarius Commission. Food  and 
Agriculture Organization. Viale delle Terme di Caraca lla, 00100 Rome, Italy. 
 
Codex Alimentarius Commission. 2004. Recommended International Code of 
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(2003). Codex Alimentarius Commission. Food and Agriculture Org anization. 
Viale delle Terme di Caracalla, 00100 Rome, Italy.  
 
Codex Alimentarius Commission. 1994. Codex Alimentarius Sampling Plans 
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and Agriculture Organization. Viale delle Terme di C aracalla, 00100 Rome, Italy. 
 
Codex Alimentarius Commission. 1993.  Recommended International Code of 
Hygienic Practice for Low Acid and Acidified Canned  Foods  (CAC/RCP 23-                                                                                                                                         Final Draft RCP_ Bagoong 
 18 1979, Rev. 2. Codex Alimentarius Commission. Food and Agriculture 
Organization. Viale delle Terme di Caracalla, 00100  Rome, Italy. 
 
Codex Alimentarius Commission, latest. General Standard on Food Additives  
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Codex Alimentarius Commission, 2010 General Standard for the Labeling of 
Prepackaged Foods (CAC/1-1985).Codex Alimentarius Commission. Food and 
Agriculture Organization. Viale delle Terme di Caraca lla, 00100 Rome, Italy. 
 
DOH. 1979.  Regulations Prescribing the Standard of Identity an d Quality 
for Bagoong (Fish and Shrimps), B 4.9-03 Condiments, Sauces and  
Seasonings   Department of Health, San Lazaro Compound, Sta. Cru z, Manila. 
 
DOH. 2007.  Philippine National Standards for Drinking Water 20 07 (AO 
2007-0012).  Department of Health, San Lazaro Compound, Sta. Cru z, Manila. 
 
Espejo – Hermes, J. 1998. Fish Processing Technology in the Tropics . Tawid 
Publications, Quezon City 
 
Mackie, I., R. Hardy and M. Hobbs. 1971. Fermented Fish Products . FAO 
Fisheries Report 100. Food and Agriculture Organizatio n. Viale delle Terme di 
Caracalla, 00100 Rome, Italy 
 
Whittle, J. and P. Howgate. 2002. Glossary of Fish Technology Terms.  
Fisheries Industries Division . Food and Agriculture Organization. Viale delle 
Terme di Caracalla, 00100 Rome, Italy. 
 
 
                                                                                                                                          Final Draft RCP_ Bagoong 
 19  
 
  
ANNEX 1 
 
Species of Fish, and Shrimps Utilized in the Produc tion of Salt Fermented  Fish and 
Shrimps (Bagoong ) 
 
 
English Name  Local Name  Scientific Name  
A. Finfishes  
1. Anchovy Dilis  Stolephorus spp 
2. Lizard fish Kalaso Saurida spp. 
3. Bream, threadfin Bisugo Nemipterus spp. 
4. Parrotfish Loro, Molmol Leptuscarus sp. 
5. Short bodied mackerel Hasa-hasa Rastrelliger brachysoma  
6. Indian mackerel Alumahan Rastrelliger kanagurta 
7. Striped mackerel Alumahan Rastrelliger kanagurta 
8. Narrow-barred Spanish 
mackerel Tanigue, tanguigi Scomberomorus 
commerson 
9. Frigate tuna Tulingan Auxis thazard 
10. Smooth belly sardinella Tamban Amblygaster leiogaster 
11. Indian oil sardines Tamban Sardinella longiceps 
12. Fringe scaled or fimbriated 
sardines Tunsoy Sardinella fimbriata 
13. White sardinella Tunsoy Sardinella albella 
14. Round sardinella Lapad Sardinella aurita 
15. Spotted sardinella Tamban, tunsoy Amblygaster sirm 
16. Short finned scad  or roundscad Galunggong Decapterus macrosoma 
17. Japanese scad Galunggong Decapterus maruadsi 
18. Mackerel scad Galunggong Decapterus macarellus 
19. Big-eyed scad Matangbaka Selar crumenophthalmus 
B. Sh rimps  
20. Alamang Shrimps Alamang Acetes sibogae 
21. Australian paste shrimp Alamang Acetes australis 
22. Jawla paste shrimp Alamang Acetes indicus 
23. Taiwan mauxia shrimp Alamang Acetes intermedius 
24. Tsivakihini paste shrimp Alamang Acetes erythraeus 
                                                                                                                                          Final Draft RCP_ Bagoong 
 20 ANNEX 2 
 
Standard for Iodized Salt 
 
 
1. SCOPE 
 
This standard applies to iodized salt used as condiment or  an ingredient in the 
preparation of food in households, food service and f ood manufacturing 
establishments. 
 
2. DESCRIPTION 
 
Iodized salt is food grade salt that contains the prescrib ed level of iodine.  It shall 
be produced refined or unrefined (crude) salt obtain ed from underground rock 
salt deposits or by evaporation of seawater or natural brine.  The finished product 
shall be in the form of solid crystal or powder, white in color, without visible spots 
of clay, sand, gravel or other foreign matter. 
 
3. IODIZATION PROCESS 
 
3.1 Salt may be iodized with potassium iodate (KIO 3) or potassium iodide (KI) by 
means of any of the following methods: 
 
a) dry mixing of salt in powdered form 
b) dip feeding or spray mixing if salt is in crystal fo rm 
c) submersion of ice crystals in iodated brine 
 
4. ESSENTIAL COMPOSITION AND QUALITY FACTORS 
 
 
To ensure the stability of iodine, salt to be iodize d must conform with the 
following quality requirements: 
 
Moisture, minimum 4 % for refined salt 
 7 % for unrefined salt 
NaCl minimum 97 % dry basis 
Calcium and magnesium, maximum 2 % 
Water insolubles, maximum 0.2 % 
Heavy meal contaminants  
Arsenic as As 0.5 mg/kg 
Cadmium as Cd 0.5 mg/kg 
Lead as Pb 2.0 mg/kg 
Mercury as Hg 0.1 mg/kg 
 
 
                                                                                                                                          Final Draft RCP_ Bagoong 
 21 4.1 Naturally Present Secondary Products and Contam inants in Raw Salt 
 
Notwithstanding the purity requirements in section 4. 1. the raw salt may naturally 
contain secondary products, which are present in varying a mounts depending on 
the origin and method of production of salt, and which  are composed mainly of 
calcium, potassium, magnesium and sodium sulphates, carbo nates, bromides 
and of calcium, potassium chlorides as well as natural cont aminant may also be 
present in amounts varying with the origin and metho d of production of the salt. 
 
 
5. LABELLING 
 
5.1 Iodized salt for commercial distribution shall carry  appropriate labeling in 
accordance with BFAD rules and regulations on labeling o f prepackaged foods.  
Specifically, the following information shall be decla red in every container of 
iodized salt whether in bulk or retail package. 
 
5.1.1 For locally produced iodized salt 
 
a) The name of the product, “IODIZED SALT”, printed in bold capital 
letters 
b) Name and address of manufacturer 
c) Net weight 
d) Iodine compound used 
e) Chemical additives, e.g. anti-caking agents, emulsifie rs 
f) Open date marking, e.g. “Best Before” or “Consume B efore” Date 
g) Lot identification code (replacers must use manufactu rer’s lot i.d code) 
h) Storage Instruction: STORE IN COOL DRY PLACE 
 
5.1.2 For imported Iodized salt 
 
a) same as 5.1.1 (a), (c) to (h) 
b) Name and address of Importer/Local Distributor 
c) Country of Origin 
 
5.2 Labeling of Non-retail Containers 
 
In the case of non-retail containers of at least 25 kg of  iodized salt, the labelling 
information required in sections 5.1.1. (b), (d)or in  5.1.2 (b) may not be declared 
if such bulk packages are intended for delivery to distr ibutors of food 
manufacturers/institutional users, provided every shipme nt or delivery is 
accompanied by a document containing all information in 5.1.1. or 5.1.2. 
 
 
 
                                                                                                                                          Final Draft RCP_ Bagoong 
 22 5.3 Iodine levels based on WHO recommendation 
 
In order to meet national needs, the prescribed levels of iodized salt be 
indicated below: 
 
 Type of Container Packages 
 
Sampling point 
Production site 
Port of entry* 
Retail site  
Bulk (>2 kg) 
70-150 g/kg 
70-150 mg/kg 
> 50 mg/kg  
Retail (<2 kg) 
60-100 mg/kg 
60-100 mg/kg 
> 40 mg/kg 
* For imported iodized salt, also at importer’s/distrib utor warehouse 
 
6. FOOD ADDITIVES 
 
6.1 All additives used, including KIO and KI, and shal l be of food grade quality and 
shall conform to the specifications prescribed by JECFA of the Food Chemicals 
Codex.   
 
6.1.1     Anti-caking Agents  Maximum Level in the 
Final Product 
6..1.1.1  Coating agents; Carbonate. 
Calcium/magnesium, Magnesium 
oxide; Phosphate, Tricalcium; Silicon 
dioxide, amorphous; Silicates, 
calcium , magnesium, sodium 
alumino or sodium or sodium calcium 
alumino ) 
) 
) 
) 
) 
)  
20 g/kg singly or in 
Combination 
6..1.1.2.  Coating hydrophobic agents, 
aluminum, calcium, magnesium, 
potassium or sodium salts of myristic, 
palmitic or stearic acid ) 
) 
) 
)  
6..1.1.3   Crystal modifiers: ferrocyanide, 
calcium, potassium combination or 
sodium ) 
) 
) 10 mg/kg singly or in 
combination, expressed 
as {Fe(CN)} 
6..1.2.  Emulsifiers 
Polysorbate 80  10 mg/kg 
6..1.3  Processing Aid 
Dimethylpolysiloxane ) 
) 10 mg of residue/kg 
 
 
                                                                                                                                          Final Draft RCP_ Bagoong 
 23 7. PACKAGING 
 
All iodized salt shall be packed in woven propylene bag s, clean and unused jute 
bags, or other non-porous material with a lining of h igh density polyethylene to 
ensure the retention of appropriate iodine level at the time of consumption. 
 
8. STORAGE, TRANSPORT AND DISPLAY AT RETAIL 
 
In order to minimize avoidable losses of iodine, iodiz ed salt shall not be exposed 
to any of the following conditions during storage, tra nsport and display at retail 
outlets: 
 
a) direct sunlight or near source of strong light 
b) high temperature and humidity 
c) contamination with moisture, e.g. rain, flood, etc. 
d) contamination with dust or filth from the environ ment 
 
October 10, 2007 
 
 
Bureau Circular 
No. 2007-009 
 
 
 
Subject: Updated Standards for Iodine level of Salt s 
 
I. RATIONALE 
 
Rule VI, Section 1 a) of the Revised Implementing Rul es and Regulations 
(RIRR) of Republic Act (RS) No. 8172 also known as “An  Act Promoting Salt 
Iodization Nationwide and for other Purposes” identi fies Department of Health 
(DOH), as the lead agency in the implementing the said  Act, and that through 
the Bureau of Food and Drugs (BFAD), the DOH shall set  and enforce 
standards for food-grade iodized salt and monitor the compliance thereof by 
the food-grade manufacturers/importers, distributors and  traders as specified 
in Section 2 Rule VIII.  
  
The Food Nutrition and Research Institute (FNRI) on 26  May 2007 referred to 
the BFAD its recommendation on the possible levels of io dine across 
distribution stages. In particular, the FNRI proposed the following standard for 
iodine content: 
 
Type of containers/packaging 
 
Bulk (<2 kilograms)   Retail   (<2 kilograms) 
 
Iodine Content    40-70 mg/kg  15-40 mg/kg                                                                                                                                          Final Draft RCP_ Bagoong 
 24  
Also, attached with said letter are syntheses of studie s conducted in other 
countries that provided empirical basis for regulatory d ecision. 
 
It is emphasized that lowering the standard will harmo nize the iodine level 
with other countries, will reduce cost and will encourage  compliance. Also 
emphasized in the attachments is the international iod ine standard which is 
15-20 mg/kg.  
 
II.  DIRECTIVE 
  
In view of the foregoing considerations, and ease of ad ministration of 
regulatory standards, the BFAD hereby adopts the fol lowing standard for 
iodine content in pursuant of its mandate provided fo r in RA 8172. 
 
Iodine Content  : 20-70 mg/kg  across distribution 
                   channels, whether bulk 
                   or retail, imported or local 
 
III. REPEALING CLAUSE 
 
Provisions of previous issuances which are contrary to thos e reflected 
hereon are modified, and/or repealed accordingly. 
 
IV. SEPARABILITY 
 
If any provisions of this Order is declared as unconstituti onal, or not valid, the 
rest of the provisions thereon shall still subsist given th eir effect in entirety. 
 
V. EFFECTIVITY 
 
This Order shall be effective within fifteen (15) days after publication. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                                                                                                                          Final Draft RCP_ Bagoong 
 25  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 ANNEX 3 
Standard Parameters and Values for Drinking Water 
Philippine National Standards for Drinking Water 2007  (DOH AO 2007-0012) 
 
Table 1. Standard values for bacteriological qualit y 
Parameter  Value/Unit  Point of Compliance  
Total Coliform < 1.1 MPN/100 ml Service Reservoir 
Water treatment works 
Consumers’ taps 
Refilling stations 
Water haulers 
Water vending machines 
Fecal Coliform < 1.1 MPN/100 ml Service Reservoir 
Water treatment works 
Consumers’ taps 
Refilling stations 
Water haulers 
Water vending machines 
Point sources - Level 1 
Heterotropic Plate 
Count < 500 CFU/ml Service Reservoir 
Water treatment works 
Consumers’ taps nearest meter 
Refilling stations 
Water vending machines 
 
 
Table 2.  Standard values for Physical and Chemical  Quality for Acceptability 
Aspects for Drinking Water 
 
Constituents  Maximum Level 
(mg/L)  
or Characteristic Constituents  Maximum Level 
(mg/L)  
or Characteristic 
Taste No objectionable taste  Hydrogen Sulfide 0.05 
Odor No objectionable odor  Iron 1.0 
Color Apparent = 10 color 
units 
True = 5 color units Manganese 0.4 
Turbidity 3 NTU pH 6.5 – 8.5 
Aluminum 0.2 Sodium 200 
Chloride 250 Sulfate 250 
Copper 1.0 Total Dissolved 
Solids 500 
Hardness 300 as CaCO3 Zinc 5.0 
                                                                                                                                          Final Draft RCP_ Bagoong 
 26  Table 3.  Standard Values for  Organic and Inorganic Chemical Constituents of Heal th 
Significance in Drinking Water  
 
Inorganic 
Chemical Constituents  Maximum 
Level (mg/L) Constituents  Maximum 
Level (mg/L) 
 Antimony 0.02 Fluoride 1.0 
Arsenic 0.05 Lead 1.01 
barium 0.7 Mercury (total) 0.001 
Boron  0.5 Nickel 0.02 
Cadmium 0.003 Nitrate 50 
Chromium (Total) 0.05 Nitrite 3.0 
Cyanide (Total) 0.07 Selenium 0.01 
Organic 
Chemical Constituents  Maximum 
Level (mg/L) Constituents  Maximum 
Level (mg/L) 
 Benzene 0.01 Ethylbenzene 0.30 
Carbon tetrachloride 0.004 Nitrilotriacetic acid 
(NTA) 0.20 
1,2-Dichlorobenzene 0.1 Polyaromatic 
hydrocarbons (PAHs) 0.20 
1,4-Dichlorobenzene 0.5 Polynuclear aromatic 0.0007 
1,2-Dichloroethane 0.003 Tetrachloroethene 0.02 
1,1-Dichloroethene 0.05 Styrene 0.04 
1,2-Dichloroethene 0.07 Tetrachloroethene 0.70 
Dichloromethane 1.0 Trichloroethene 0.07 
Di(2-ethyhexyl) 
phthalate 1.01 Vinyl chloride 0.0003 
Edetic Acid (ADTA) 0.001 Xylene 0.5 
Organic 
Pesticide Constituents  Maximum 
Level (ug/L) Status in  the 
Philippines 
 Aldrin and Dieldrin (combined) 30.0 Banned 
Atrazine 0.03 Registered 
Carbofuran 2.0 Registered 
Chlordane 7.0 Banned 
DDT ** 0.2 Banned 
1,2-Dibromo-3-chloropropane (DBCP) 1.0 Banned 
2,4-Dichlorophenoxyacetic acid (2,4-D) 1.0 Registered 
Endrin 30. Banned 
1,2-Dibromomethane (Ethylene dibromide) 0.6 Banned 
Heptachlor and Heptachlor epoxide 
(combined) 0.03 Banned 
Lindane 2.0 Restricted 
MCPA (4-(2-methyl-4-chloro) phenoxyl 
acetic acid 2.0 Registered 
Pendimethalin 20.0 Registered 
Pentachlorophenol (PCP) 9.0 Banned 
                                                                                                                                          Final Draft RCP_ Bagoong 
 27  
 ANNEX 4 
 
Comparative Characteristics of Fresh and Stale Fish  
 
Criteria  Fresh Fish  Spoiled Fish  
1. Body color Normal bright, glossy 
and shiny pale, faded or dull 
2. Rigidity of body   rigid or stiff flabby or limp 
3. Eyes   clear, bright (cornea 
clear black), bulging or 
protruding cloudy or completely 
white, wrinkled, sunken 
4. Scales Adhere strongly Loose 
5. Gills’ odor and  
color bright red, fresh 
seaweedy odor yellowish, gray or 
brown color, off-odor 
(stale or sour) 
6. Flesh firm and elastic, springs 
back when pressed very soft, finger 
impressions remain 
when pressed 
7. Skin  None to little slime slimy, sometimes 
coagulated or lumpy 
 
                                                                                                                                          Final Draft RCP_ Bagoong 
 28  ANNEX 5 
Codex Alimentarius Sampling Plans for Prepackaged F oods (AQL 6.5) 
(CAC/RM 42-1969) 
Sampling Plan No. 1 – Normal Operations 
Inspection Level 1, AQL 6.5) 
1. Net weight: ≤ 1 kg 
 
Lot Size (N) Sample size Acceptance Number (C) 
4,800 or less 
4,801 – 24,000 
24,001 – 48,000 
48,001 – 84,000 
94,001 – 144,000 
144,001 – 240,000 
More than 240,000 6 
13 
21 
29 
48 
84 
126 1 
2 
3 
4 
6 
9 
13 
 
2. Net weight: >1 kg ≥ 4.5 kg 
 
Lot Size (N) Sample size Acceptance Number (C) 
2,400 or less 
2,401 – 15,000 
15,001 – 24,000 
24,001 – 42,000 
42,001 – 72,000 
72,001 – 120,000 
More than 120,000 6 
13 
21 
29 
48 
84 
126 1 
2 
3 
4 
6 
9 
12 
 
3. Net weight > 4.5kg 
 
Lot Size (N) Sample size Acceptance Number (C) 
600 or less 
601 – 2,000 
2,001 – 7,200 
7,201 – 15,000 
15,001 – 24,000 
24,001 – 42,000 
More than 42,000 1 
13 
21 
29 
48 
84 
126 1 
2 
3 
4 
6 
9 
13 
                                                                                                                                          Final Draft RCP_ Bagoong 
 29  Sampling Plan No. 2 - In Case of Disputes 
Inspection Level 2, AQL 6.5) 
1. Net weight: ≥ 1kg 
 
Lot Size (N) Sample size Acceptance Number (C) 
4,800 or less 
4,801 – 24,000 
24,001 – 48,000 
48,001 – 84,000 
94,001 – 144,000 
144,001 – 240,000 
More than 240,000 13 
21 
29 
48 
84 
126 
200 2 
3 
4 
6 
9 
13 
19 
 
2. Net weight: >1 kg ≥ 4.5 kg 
 
Lot Size (N) Sample size Acceptance Number (C) 
2,400 or less 
2,401 – 15,000 
15,001 – 24,000 
24,001 – 42,000 
42,001 – 72,000 
72,001 – 120,000 
More than 120,000 13 
21 
29 
48 
84 
126 
200 2 
3 
4 
6 
9 
13 
19 
 
3. Net weight > 4.5kg 
 
Lot Size (N) Sample size Acceptance Number (C) 
600 or less 
601 – 2,000 
2,001 – 7,200 
7,201 – 15,000 
15,001 – 24,000 
24,001 – 42,000 
More than 42,000 13 
21 
29 
48 
84 
126 
200 2 
3 
4 
6 
9 
13 
19 
 
Source:   Codex Alimentarius Sampling Plans for Prepa ckaged Foods - CAC/RM 
42-1969, Codex Alimentarius Volume 13.  
                                                                                                                                          Final Draft RCP_ Bagoong 
 30 ANNEX 6 
 
Determination of Net Weight 
 
 
1.    APPARATUS: 
 
   Weighing balance (sensitivity: 0.10 gram) 
 
2.    PROCEDURE: 
  
2.1 Weigh the sample unit on its original sample packed container.  This is the 
gross weight. 
 
2.2 Open and pour out the contents of each individual package.  Wash the empty 
package and blot dry. 
 
2.3 Weigh out the washed empty package.  This is the we ight of the packaging 
material. 
 
2.4 Subtract the weight of the empty package from th e gross weight.  The 
resulting figure is the net weight of the individual package (net weight = gross 
weight – weight of packaging). 
 
2.5 Average the results from all package of a sample re presenting a lot.  Report 
result as the average net weight of the product.