PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 1 of 15 
 1 Scope  1 
 2 
This standard applies to scallop s species of the Pectinidae  family in the following product 3 
categories:  4 
 5 
(i) “Fresh or Quick Frozen Scallop Meat”, which is t he scallop adductor muscle 6 
meat;  7 
(ii) “Fresh or Quick Frozen Ro e-on Scallop Meat”, which is the scallop adductor 8 
muscle meat and attached roe  (with or without shell) ; and  9 
(iii) “Quick Frozen Scallop Meat”, or Quick Frozen Roe -on Scallop Meat”, with 10 
added water and/or solutions of water and phosphates.  11 
 12 
Products covered by this standard may be intended for direct consumption or for further 13 
processing.  14 
 15 
2 Reference  16 
 17 
The titles of the standards publications referred to in this standard are listed on the  inside 18 
back cover.  19 
 20 
3 Definition of terms  21 
 22 
For the purpose of the standard, the following terms shall mean:  23 
 24 
3.1 25 
biotoxins  26 
poisonous substances naturally present in fish and fishery products  or accumulated by 27 
the animal feeding on toxin producing algae, or in water containing toxins produced by 28 
such organisms  29 
(BAFS/PNS 89 -2011 ) 30 
 31 
3.2 32 
clean  seawater  33 
seawater which meets the same microbiological standards as potable water, and is free 34 
from ob jectionable odor and substances  35 
(PNS/BAFS 138:2014)  36 
 37 
3.3 38 
contaminant 39 
any biological or chemical agent, foreign matter, or other substances not intentionally 40 
added to food which may compromise food safety or suitability 41 
(BAFS/PNS 138:2014)  42 
 43 
 44 
 45 
 46 
 47 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 2 of 15 
 3.4 48 
glazing  49 
application of protective layer of ice formed at the surface of a frozen product, done by 50 
spraying with or dipping it into clean seawater, or potable water with approved additives, 51 
as appropriate  52 
(BAFPS/PNS 89 -2011)  53 
 54 
 55 
3.5 56 
ingredient  57 
any substance, including a food additive, used in the manufacture or preparation of a food 58 
and present in the final product although possibl y in a modified form  (BAFPS/PNS 89 - 59 
2011)  60 
 61 
3.6 62 
label  63 
any tag, brand, mark, pictorial or other descriptive matter, written, printed, stenciled, 64 
marked, embossed or impressed on, or attached to, a container of food  65 
(BAFPS/PNS 89 -2011)  66 
 67 
3.7 68 
lot  69 
a definitive quantity of a commodity produced essentially under the same conditions  70 
(BAFPS/PNS 89 -2011)  71 
 72 
3.8 73 
potable water  74 
water suitable (both for health and acceptability considerations) for drinking  and cooking 75 
purposes  76 
(PNS/BAFS 138:2014)  77 
 78 
3.9 79 
Quick freezing  80 
a freezing rate at which no part of the fish takes more than two hours to cool from _ -10C 81 
to -50C, which further reduction of the temperature at the end of the freezing period to 82 
the recom mended cold storage temperature  83 
(BAFPS/ PNS 71:2008 ) 84 
 85 
4 Description  86 
 87 
4.1 Product definition  88 
 89 
4.1.1  Scallop m eat 90 
 91 
Fresh or Quick Frozen “Scallop Meat” is prepared by completely removing the adductor 92 
muscle from the shell and completely detaching all other  viscera and roe from the 93 
adductor muscle of live scallops. Scallop meat contains no added water, phosphates and 94 
other ingredients. The adductor muscle is presented whole.  95 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 3 of 15 
  96 
4.1.2  Roe -on scallop m eat  97 
 98 
Fresh or Quick Frozen “Roe -on Scallop Meat” are prepared by completely removing the 99 
adductor muscle and attached roe from the shell and detaching all the other viscera to  100 
the extent practical. Then roe should remain attached to the adductor muscle. “Roe -on 101 
scallop meat” contain no added water, phosphates, or other ingredients. Then adductor 102 
muscle and roe are presented whole.  103 
 104 
4.1.3  Roe -on scallop m eat shell -on 105 
 106 
Fresh or Quick Frozen “Roe -on Scallop Meat” are prepared by retaining the shell where 107 
the adductor muscle and roe are remain  attached . 108 
 109 
4.1.4  Quick frozen scallop meat or quick frozen roe -on processed with added w ater 110 
and /or with solution of water and p hosphates  111 
 112 
“Quick Frozen Scallop Meat”, or “Quick Frozen Roe -on Scallop Meat”, with added water 113 
and/or solutions of water and phosphates  that  contain the products defined in 4.1.1 and 114 
4.1.2, and  with added water    or phosphates  solution.  115 
 116 
4.2 Process d efinition   117 
 118 
4.2.1  Scallop m eat, roe-on scallop me at and roe -on scallop meat s hell -on 119 
 120 
4.2.1.1  After the preparation of “Scallop Meat” ,  “Roe -on Scallop Meat”  or “Roe -on Scallop 121 
Meat shell -on” under good hygienic practices, the products are rinsed, drained and stored 122 
with a method that minimizes absorption of water to the extent that is technologically 123 
practicable.  124 
 125 
4.2.1.2  For “roe -on scallop meat  shell -on”, its shell  should be washed free of mud, and all 126 
soft adhering organisms should be removed. Hard adhering organisms should also be 127 
removed when possible, care being taken not to chip lips of shells by vigorous washing. 128 
Washing should be carried out using [pressurized ] clean seawater.  129 
 130 
4.2.1.3  The fresh product shall be kept at 40C or below. Product intended to be frozen 131 
shall b e subjected to a quick freezing process using  appropriate equipment . Quick 132 
freezing should not be regarded as complete until and unless the product temperature 133 
has reached -180C or lower at the thermal center, after the stab ilization of the 134 
temperature. It should in accordance with the requirements of the Code of Practice for 135 
the Processing and Handling of Quick Frozen Foods (CAC/RCP 8 -1976) . 136 
 137 
4.2.1.4  The recognized practice of repacking quick frozen products under controlled 138 
conditions  will maintain the quality of the product, followed by the reapplication of the 139 
quick freezing process as defined, is permitted.  These products shall be processed and 140 
packaged so as to minimize dehydration and oxidation.  141 
 142 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 4 of 15 
 4.2.2  Quick frozen scallop meat or quick frozen roe -on meat processed with added 143 
water or  phosphates  solution  144 
 145 
4.2.2.1  After the preparation of “Scallop Meat” or “Roe -on Scallop Meat” under good 146 
hygienic practices, the product is rinsed, drained and stored with a method that 147 
minimizes absorption of water to the extent that is technologically practicable. The fresh 148 
product shall be kept at 40C or below. The product is subject to the addition of water 149 
and/or  phosphate solution (e.g., soaked, sprayed). The amount of added solution shall be 150 
controlled and accurately measured for labelling purposes. Quick freezing should not be 151 
regarded as complete until and unless the product temperature has reached -180C or 152 
lower at the thermal center, after the stabilization of the temperature. It should in 153 
accordance with the requirements of the Code of Practice for the Processing and Handling 154 
of Quick Frozen Foods (CAC/RCP 8 -1976).  155 
 156 
4.2.2.2  The recognized practice of repacki ng quick frozen products under controlled 157 
conditions which will maintain the quality of the product, followed by the reapplication 158 
of the quick freezing process as defined, is permitted. These products shall be processed 159 
and repacked so as to mini mize dehy dration and oxidation.  160 
 161 
5 Presentation  162 
 163 
Any presentation of the product shall be permitted provided that:  164 
 165 
(i) It meets all the requirements of this Standard, and it is adequately described on    166 
the label to avoid confusing or misleading the consumer.  167 
(ii) The scallop product may be packed by count per unit weight.  168 
(iii) If the scallop product pack exhibits the presence of broken pieces that is >5% of 169 
the sample weight, then the product must be presented as “pieces” or terms to that 170 
effect.  171 
 172 
6 Essential composition an d quality factors  173 
 174 
6.1 Scallop meat and roe -on scallop m eat 175 
The product shall be prepared from the sound and wholesome scallops which are of a 176 
quality suitable to be sold fresh for direct human consumption.  177 
 178 
6.2 Quick frozen scallop meat, or quick frozen roe-on meat with added w ater or 179 
phosphate solutions  180 
 181 
The product shall be prepared from the sound and wholesome scallops which are of a 182 
quality suitable to be sold quick frozen for direct human consumption.  183 
 184 
Added water or  phosphate solution are permitte d to the extent that the water uptake is 185 
accurately measured and labelled and their use is acceptable in accordance with the law 186 
or custom  of the country in which the product is sold. Water shall be potable  and 187 
phosphates shall be food grade . 188 
 189 
 190 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 5 of 15 
  191 
6.3 Glazing  192 
 193 
If glazed, the water used for glazing or for preparing glazing solutions shall be potable . 194 
 195 
6.4 Final p roduct  196 
 197 
6.4.1 The final product shall meet the requirements of this standard when lots 198 
examined in accordance with Section 12 -Lot Acceptance  and comply with the provisions 199 
set out in Section 11 -Definition of Defectives . Products shall be examined by the methods 200 
given in Section 10 -Method of Sampling . 201 
 202 
6.4.2  The final product shall conform to the following microbiological q uality 203 
requirements i n Table 1.  204 
 205 
Tab le 1 – Microbiolo gical safety requir ements  206 
 207 
Test/Microorgan ism n c m M 
APC/S PC, cfu/g 5 0 5x105 - 
E. coli, MPN/g  5 0 16 - 
Salmonella/25 g 20 0 0 - 
V. parahaemolyticus,  cfu/g 10 1 102 103 
         Legend: 
              n   -number of sample un its selected  from a lot of food to be examined 
              c   -maximum allowable nu mber of defective or marginally acceptab le un its 
             m    -acceptab le level of microorganism determined by a specified metho d; the values are  generally based on  
                      levels that are ach ievable und er GMP 
             M     -level which when exceeded in one or more samples would cause the lot to be rejected as this indicates  
                       potential health ha zard or imminent sp oilage  
 208 
Source: DOH -FDA Circular 2013 -010. Revised Guidelines for the Assessment of Microbiological Quality of 209 
Processed Food. Table 11. Fish and Fishery Products – Fresh and Frozen Bivalve Molluscs  210 
 211 
7 Food a dditives  212 
 213 
7.1 Scallop m eat, roe-on scallop m eat and roe -on scallop m eat shell -on 214 
 215 
 No food additives are permitted in the products defined in section 4.1.1 , 4.1.2  and 4.1.3.  216 
 217 
7.2 Quick frozen scallop meat , quick frozen roe -on scallop m eat and  quick 218 
frozen roe -on scallop meat  s hell -on  with p hosphates  solution  219 
 220 
 221 
 222 
 223 
 224 
 225 
 226 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 6 of 15 
 Table 2  – Permitted additive for quick frozen roe -on scallop m eat 227 
 228 
INS Number  Additive Name  Maximum Level  
Humectant/Sequestrant//Acidity Regulator/Stabilizer  
Phosphoric acid 338  (i);  
Sodium hydrogen phosphate  339 (i);  
Disodium hydrogen phosphate 339 (ii);  
Trisodium phosphate 339 (iii)  
Potassium dihydrogen phosphate 340 (i);  
Dipotassium hydrogen phosphate 340 (ii);  
Tripotassium phosphate 340 (iii);  
Calcium dihydrogen phosphate 341 (i);  
Calcium hydrogen phosphate (ii);  
Tricalcium phosphate (iii);  
Ammonium dihydrogen phosphate 342 (i);  
Diammonium hydrogen phosphate 342 (ii);  
Magnesium dihydrogen phosphate 343 (i);  
Magnesium hydrogen phosphate 343 (ii);  
Trimagnesium phosphate 343 (iii) ; 
Disodium diphosphate 450 (i);  
Trisodium diphosp hate 450 (ii);  
Tetrasodium diphosphate 450 (iii);  
Tetra potassium diphosphate 450 (v);  
Dicalcium diphosphate 450 (vi);  
Calcium dihydrogen diphosphate 450 (vii);  
Pentasodium triphosphate 451 (i) ; 
Pentapotassium triphosphate 451 (ii) ; 
Sodium polyphosphate 452 (i) ; 
Potassium triphosphate 452 (ii) ; 
Sodium calcium polyphosphate 452 (iii)  
Calcium polyphosphate 452 (iv);  
Ammonium polyphosphate 452 (v);and  
Bone phosphate 542  
  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Phosphates   
 
 
 
 
 
 
 
 
 
 
 
 
 
 
2200 mg/kg as 
phosphorus  
 229 
Legend:  INS – International Numbering System for Food Additives  230 
 231 
Sour ce: Codex Stan 192 -1995, Rev. 16 -2015  – General Standard for Food Additives  232 
 233 
8 Contaminants  234 
 235 
8.1 The product covered by this Standard shall comply the maximum residue limits 236 
for veterin ary drugs established by the CAC and the competent au thority . 237 
 238 
8.2 The product shall comply with the maximum level of marine biotoxin  and heavy 239 
metals  as specified in Table  3 and 4 . 240 
 241 
 242 
 243 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 7 of 15 
 Tab le 3 – Acceptable level of marine biotoxin in scallops  meat  244 
 245 
Name of  Biotoxin Group  Maximum level (mg/kg)  
Saxitoxin (STX)  ≤ 0.6  
Okadaic acid (OA)  ≤ 0.16  
Domoic acid  (DA)  ≤20  
Brevetoxin (BTX)  <200 mouse units or 
equivalent  
Azaspiracid  (AZP)  ≤ 0.16  
Sources: 
BAFPS/PNS 89:2011 – Live and Raw  Bivalve Molluscs  
CODEX -STAN 292 -2008, Rev.2015 –Live and Raw Bivalve Molluscs  
 
 
  246 
Table 4 – Acceptable level of heavy metals in scallops meat  247 
  248 
Name of Heavy Metals  Maximum level (mg/kg)  
Cadmium  1 
Lead  1.5  
Total mercury  0.5  
Sources: 
BFAR -FAO 210  s. 2001 – Rules and Regulations on the exportation of   
fresh, chilled and frozen fish and fishery/aquatic products  
 249 
9 Hygiene and handli ng  250 
 251 
The products shall be prepared and processed under hygienic cond itions in accordance 252 
with the Revised  Guidelines on Current Good Manufacturing Practice  in Manufacturing, 253 
Packing, Repackin g, or Holdi ng Food (DOH AO No. 153 s. 2004 ) and its future 254 
amendments and r elevant Codex standards such as:  255 
 256 
a) General Principles of Food Hygiene (CAC/R CP 1-1969);  257 
b) Code of Practice for Fish and Fish ery Products (CAC/R CP 52-2003); 258 
c) Guidelines on the Application of General Principles of Food Hygiene to the Control 259 
of Viruses in Food (CAC/GL 79 -2012); and  260 
d) Guidelines on the Application of General Principles of Food Hygiene to the Control 261 
of Pathogenic Vibrio Species in Seafood (CAC/GL 73 -2010).  262 
 263 
10 Labeling  264 
 265 
10.1 Name of the f ood   266 
 267 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 8 of 15 
  268 
The products defined in 4.1.1 , 4.1.2 , 4.1.3  and 4.1.4  shall be named in accordance with 269 
the law or custom of the country in which the product is sold. For products covered by 270 
4.1.4, “added water” shall be part of the name of the product.  271 
 272 
In addition to the name identified in 10.1, the product shall be ident ified by common 273 
and/or scientific names as determined by the competent authority. The country where 274 
the product is sold can determine if the scientific name must be indicated on the label.  275 
 276 
There shall appear on the label, reference to the forms of pre sent ation described in 277 
section 5 , in close proximity to the name of the product in such descriptive terms that 278 
adequately and fully describe the nature of the presentation to avoid misleading or 279 
confusing the consumer.  280 
 281 
Water added as an ingredient to the scal lop products shall be declared in the list of 282 
ingredients and the percentage of scallop meat and/or the percentage of added water 283 
shall clearly appear on the label, in accordance with the law and custom in the country 284 
in which the product is sold.  285 
 286 
10.2 Net contents (glazed p roducts ) 287 
 288 
Where the product has been glazed the declaration of net content shall be exclusive of 289 
the glaze.  290 
 291 
10.3  Storage i nstructions  292 
 293 
The label should include terms to indicate that the product shall be stored at 40C or below 294 
for fresh products and at a temperature of -180C or below for frozen processed in 295 
accordance with subsection 4.2 of this Standard.  296 
 297 
10.4  Labelling of non -retail c ontainers  298 
 299 
Information specified above shall be given either on the container or in accompanying 300 
documents, except the name of the food, lot identification, and the name and address of 301 
thee product or the packer as well as storage instructions shall always appear on the 302 
container.  303 
 304 
However, the name and address may be replaced by an identification mark , provided 305 
that such a mark is clearly identifiable with the accompanying documents.  306 
 307 
The product shall be identified by common and/or scientific names as determined by 308 
the competent authority. The country where the product is sold can determine if the 309 
scientific name must be indicated on the label.  310 
 311 
10 Sampl ing, examination and analysis  312 
 313 
10.1  Sampl ing 314 
 315 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 9 of 15 
 10.1.1 Sensory and physical examination and determination of added w ater  316 
 317 
Attribute sampling plan, General Guidelines on the Sampling (CAC/GL 50 -2004), Section 318 
4.2, Table 10, using AQL 6.5%.  319 
 320 
10.1.2  Determination of net w eight  321 
 322 
Sampling plans by varieties with unknown standard deviation (s -method), General 323 
Guidelines on Sampling (CAC/GL 50 -2004), Section 4.3, Table 14.  324 
 325 
10.2  Sensory and p hysical examination  326 
 327 
Samples taken for sensory and physical examination shall be assessed by persons 328 
trained in such examination and in accordance with procedu res elaborated in 10.3 329 
through 10 .7 and in the Annex A , and in accordance with the Guidelines for the Sensory 330 
Evaluation of Fish and Shellfish in Laboratories (CAC/GL 31 -1999).  331 
 332 
10.3  Determination of pieces  333 
 334 
A scallop meat shall be considered as a scallop piece when the weight of that scallop 335 
meat is less than 50% of the average weight of 10 randomly selec ted unbroken scallop 336 
meats contained in the package. The percentage of scallop pieces in the sample unit can 337 
be determined by using the following equation:  338 
 339 
 340 
 341 
 342 
10.4  Determination of c ount  343 
 344 
When declared on the label, the count of the scallop meat shall be determined by counting 345 
the numbers of whole scallop meat (not including pieces defined above) in the package 346 
or representative sample thereof and dividing the count of whole scallop meat by  the 347 
adjusted de -glazed weight (actual deglazed weight subtract  the weigh t the de -glazed 348 
pieces) to determine the count per unit weight.  349 
 350 
10.5  Determination of net w eight  351 
 352 
(i) The net weight shall be determined in accordance with Official Method AOAC 353 
963.18  354 
 355 
(ii) Block frozen products: AOAC Official Method 967.13 Drained Weight of Frozen 356 
Shrimp or Crab Meat, or AOAC Official Method 970.60 Drained Weight of Frozen 357 
Crab Meat. In addition to either AOAC procedure, block frozen scallops shall be 358 
thawed inside waterproo f bags to prevent contact with, and absorption of, the 359 
water used to thaw the product.  360 
 361 
10.6  Examination of p arasites  362 
 363 
PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 10 of 15 
 The presence of readily visible parasites in a sample unit detected by normal visual 364 
inspection of the scallops.  365 
 366 
10.7  Determination of the p resence of viscera and roe  367 
 368 
Scallop products are examined for the presence of remaining viscera attached to the 369 
adductor muscle or loose in the package and remaining roe (Scallop Meat only).  370 
 371 
10.8  Determination of added w ater  372 
 373 
In order to verify the conformity with subsections 6.1 and 6.2, a country may establish a 374 
scientifically supported criterion for the natural level of moisture in the meat scallop 375 
species harvested. Where country has relevant scientific information on the 376 
characteristics of the s callop species it exports, it may approach an importing country to 377 
discuss the implementation of this criterion on a species by species basis.  378 
 379 
10.9 Determination of b iotoxin  380 
 381 
The method selected should be chosen on the basis of practicability and preferen ce 382 
should be given to methods which have applicability for routine use.  383 
 384 
10.9.1  Criteria for determination of toxin analogues by c hemical  methods  385 
 386 
Methods shall meet the numerical criteria listed in Table 5  and may either meet the 387 
minimum requirement range, or Limit of detection ( LOD ) and L imit of Quantification 388 
(LOQ) criteria listed.  389 
 390 
Table 5. Criteria for determination of toxin analogues by c hemical m ethods  391 
 392 
Toxin Group  Toxin  Minimum 
applicable 
range 
(mg/kg)  LOD 
(mg/kg)  LOQ  
(mg/kg)  Precision 
(RSD R) Recovery 
percent  
Saxitoxin 
(STX)  
Group  STX  0.05 -0.2 0.01  0.02  <=44%  50-130%  
(NEO)  0.05 -0.2 0.01  0.02  <=44%  50-130%  
(dcSTX)  0.05 -0.2 0.01  0.02  <=44%  50-130%  
GTX1  0.05 -0.2 0.01  0.02  <=44%  50-130%  
GTX2  0.1-0.5 0.03  0.06  <=38%  50-130%  
GTX3  0.1-0.5 0.03  0.06  <=38%  50-130%  
GTX4  0.05 -0.2 0.01  0.02  <=44%  50-130%  
GTX5  0.1-0.5 0. re03  0.06  <=38%  50-130%  
GTX6  0.1-0.5 0.03  0.06  <=38%  50-130%  
dcGTX2  0.1-0.5 0.03  0.02  <=38%  50-130%  
dcGTX3  0.1-0.5 0.03  0.06  <=38%  50-130%  
C1 0.1-0.5 0.03  0.06  <=38%  50-130%  
C2 0.1-0.5 0.03  0.06  <=38%  50-130%  
C3 0.5-1.5 0.1 0.02  <=32%  50-130%  PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 11 of 15 
 C4 0.5-1.5 0.1 0.02  <=32%  50-130%  
Okadaic 
Acid (OA) 
Group  OA 0.03 -0.2 0.01  0.02  <=44%  60-115%  
DTX  0.03 -0.2 0.01  0.02  <=44%  60-115%  
DTX2  0.1-0.5 0.03  0.06  <=38%  60-115%  
Domoic Acid  DA 14-26 2 4 <=20%  80-110%  
Azaspiracid  
(AZA)  
Group  AZA1  0.03 -0.2 0.01  0.02  <=44%  40-120%  
AZA2  0.03 -0.2 0.01  0.02  <=44%  40-120%  
AZA3  0.03 -0.2 0.01  0.02  <=44%  40-120%  
 393 
Total toxicity is estimated as the sum of the molar concentrations of detected analogs 394 
multiplied  by the relevant specific toxicity equivalency factors (TEFs). Internationally 395 
scientifically validated TEF’s can be found on the FAO website. Information on the TEFs 396 
could be i ncorporated in this standard at a future date.  397 
 398 
Methods should be validated and used for the relevant toxin analogues that may 399 
contribute to total toxicity. Currently known toxin analogues to consider are listed in 400 
Table 5 .  401 
 402 
Where toxin analogues that are  not listed in Table 1 are determined the competent 403 
authority must assess the contribution of these analogs to total toxicit y while conducting 404 
further inve stigations.  405 
 406 
10.9.2  Biological and f uncti onal methods to determine paralytic s hell fish t oxicity  407 
 408 
Prov ision  Method  
Paralytic shellfish toxicity  AOAC 959.08  
Paralytic shellfish toxicity  AOAC 2011.27  
 409 
10.10 Determination of h eavy metals  410 
 411 
According to the Codex Recommended Method of Analysis and Sampling (CODEX STAN 412 
234-1999) or an equivalent method of analysis  413 
 414 
11 Definition of defe ctives  415 
 416 
The sample unit shall be considered as defective when it exhibits  any of the properties  417 
defined below. 418 
 419 
11.1  Foreign m atter  420 
 421 
The presence in the samp le unit of any matter which has not been derived from scallops  422 
(excluding packing material), and is readily rec ognized  without magnification or is 423 
present at a level determined by any method including magnification that indicates non- 424 
compliance with good manufacturing and sanitation practices . 425 
 426 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 12 of 15 
 11.2  Deep d ehydration  427 
 428 
Greater than 10 % of the weight of the scallop meat or greater that 10% of the surface 429 
area of the block exhibits excessive loss of moisture clearly shown as white or yellow 430 
abnormality on the surface which masks the color off the flesh and penetrates belo w the 431 
surface, and cannot be easily removed by scraping with a knife or a sharp instrument 432 
without unduly affecting the appearance of the product.  433 
 434 
11.3  Odor /flavor/texture/c olor  435 
 436 
Scallop meat affected by persistent and distinct objectionable odor, flavor,  textures or 437 
colors indicative of decomposition and/or rancidity; or other objectionable odor, flavor, 438 
textures or colors not characteristic of the product.  439 
 440 
11.4 Parasites  441 
 442 
Pres ence of parasites at an objectionable level.  443 
 444 
11.5 Objectionable matter  445 
 446 
The presence of sand, shell or other similar particles that is visible in the thawed state 447 
or detected by chewing during sensory examination at an objectionable level.  448 
 449 
11.6  Exceeding level of added water  450 
 451 
Level of added water exceeding that declared in the la bel. 452 
 453 
12 Lot of acce ptance 454 
 455 
A lot shall be considered as meeting the requireme nts of this standard when: 456 
 457 
(i) the total number of defective samp le units as classi fied according  to Section 11 458 
does not exceed the acceptance number (c) of the appropriate samp ling plan in 459 
Section 10.1 ; 460 
 461 
(ii) where appropriate, the total number of sample units not meeting the count 462 
designation or presentation  as defined in Section 5 does not exceed the acceptance 463 
number © of the appropriate sampling plan in the section 10.1.  In additio n, the 464 
average count per unit weight shall be within the declared count range;  465 
 466 
(iii) the average net weight of all sample units is not less than the declared weight, 467 
provided there is no unreasonable shortage in any individual container; and  468 
 469 
(iv) the essential composition and quality factors, food additives, contaminants, 470 
hygiene and handling and labelling requirements of sections 6, 7, 8, 9 and 10 are 471 
met . 472 
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 474 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 13 of 15 
  475 
 476 
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ANNEX A  479 
Sensory and Physical Examination  480 
1. Complete net weight determination, according to defined procedures in section 481 
8.5. 482 
 483 
2. Examine the frozen scallop product in the sample unit or the surface of the block 484 
for the presence of dehydration. Determine the percentage of scallop meat or 485 
surface affected.  486 
 487 
3. Thaw using the  procedure described in section 10.5 and individually examine 488 
each scallop product in the sample unit for the presence of foreign matter, 489 
objectionable matter, and presentation defects.  490 
 491 
4. Determine the weight of scallop product affected by presentation defe cts. 492 
 493 
5. Examine product for pieces and count declarations in accordance with 494 
procedures in section 10.3 and 10.4  495 
 496 
6. Assess the scallop product for odor and parasites as required.  497 
 498 
7. A small portion of the sample unit (100g to 200g) is cooked without delay and th e 499 
odor/flavor/texture and presence of sands in determined. If necessary, additional 500 
portions may be cooked and examined for confirmation.  501 
 502 
 503 
 504 
 505 
 506 
 507 
 508 
 509 
 510 
 511 
 512 
 513 
 514 
 515 
 516 
 517 
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 522 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 14 of 15 
 _________________________________________  523 
 524 
Reference  525 
 526 
BAFPS/PNS 89:2011 . Philippine National Standard for Live and Raw Bivalve Molluscs. 527 
Bureau of Agriculture and Fisheries Standard. Department of Agricu lture. Quezon 528 
City, Philippines  529 
 530 
CAC/RCP 8 -1976, Code of Practice for the Processing and Handling of Quick Frozen 531 
Foods . Co dex Alimen tarius Comm issio n. Food and A griculture 532 
Organization/World Health Organization. Ro me, Italy. 533 
(www.codexalimen tarius.org) 534 
 535 
CAC/R CP 1-1969, Rev. 3 -2003. Amend 1999. General Principles of Food Hygiene. Codex 536 
Alimen tarius Comm issio n. Food and Agriculture Organization/World Health 537 
Organization. Rome, Italy. (www.codexalimen tarius.org) 538 
 539 
CAC/R CP 52-2003, Rev. 6-2011 , Amend.2-2013. Code of Practice  for Fish  and Fish ery 540 
Products. Codex Alimen tarius Commission. Food and Agriculture 541 
Organization/World Health Organization. Rome, Italy. 542 
(www.codexalimentarius.org) 543 
 544 
CAC/GL 31 -1999. Guidelines for the Sensory Evaluation of Fish and Shellfish in 545 
Laboratories . Co dex Alimen tarius Comm issio n. Food and A griculture 546 
Organization/World Health Organization. Ro me, Italy. 547 
(www.codexalimen tarius.org) 548 
 549 
CAC/GL 50 -2004. General Guidelines on Sampling. Co dex Alimen tarius Commission. 550 
Food and Agriculture Or ganization/World Health Organization. Rome, Italy. 551 
(www.codexalimentarius.org) 552 
 553 
CAC/GL 73 -2010. Guidelines on the Application of General Principles of Food Hygiene to 554 
the Control of Viruses in Food. Co dex Alimen tarius Comm issio n. Food and 555 
Agriculture Organization/World Health Organization. Ro me, Italy. 556 
(www.codexalimen tarius.org) 557 
 558 
CODEX STAN 150 -1985, Amend 3 -2006. Standard for Food Grade Salt . Codex 559 
Alimen tarius Comm issio n. Food and Agriculture Organization/World Health 560 
Organization. Rome, Italy. (www.codexalimen tarius.org) 561 
 562 
CODEX  STAN 192 -1995, Rev. 16-2015. General Standard for Food Additives  Foods. Codex 563 
Alimentarius Commission. Food and Agriculture Organization/World Health 564 
Organization (FAO/WHO) Joint Programme. Rome, Italy. 565 
(www.code xalimentarius.org ) 566 
 567 
 568 PHILIPPINE NATIONAL STANDARD                                                                              PNS/BAFS ___: 2017  
Fresh and Quick Frozen Raw Scallops Products  
For Public Consultative Meeting  
  August 14 , 2017  
Page 15 of 15 
 CODEX STAN 315 -2014, Amend.1 -2016. Standard for Fresh and Quick Frozen Raw 569 
Scallop Products. Foods. Codex Alimentarius Commission. Food and Agriculture 570 
Organization/World Health Organization Joint Programme. Rome, Italy. 571 
(www.codexalimentarius.org ) 572 
FDA Circular No. 2013 -010 . Revised Guidelines for the Assessment of Microbiological 573 
Quality of processed foods. Food and Drug Administration. Department of 574 
Health. Muntinlupa City, Philippines.  575 
 576 
 577 
 578 
 579 
 580