Final Draft Standard_B agoong 
DRAFT 
STANDARD FOR SALT FERMENTED FISH AND SHRIMPS  (BAGOONG )  
 
 
1. SCOPE 
 
This standard applies to salt fermented finfish and shrimps as described in 
Section 3.1, intended for direct consumption as condim ent, seasoning and/or 
ingredient for food, and for further processing.  Thi s supersedes BFAD 
Administrative Order No. 18 s. 1970: Regulations Prescr ibing the Standard of 
Quality and Identity (Fish or Shrimps) B-4.9 (Condime nts, Sauces and 
Seasonings).  This standard does not apply to fish sauce o r patis,  also produced 
by salt fermentation. 
 
 
2. DEFINITION OF TERMS  
 
For the purpose of this standard, the following terms sh all mean: 
 
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 b e held during distribution and 
storage.   
 
Container means any form of packaging material, which completely or partially 
encloses the food (including wrappers). A container ma y enclose the food as a 
single 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 manuf actured, packed, repacked 
or held to a quality appropriate for the intended u se. It is thus concerned with 
both manufacturing and quality control procedures.  
                                    FInal Draft Stand ard_Bagoong 
 2Fermentation  is the breakdown of organic substances into simpler compon ents 
mainly by the action of enzymes produced by microorgani sms (Mackie el al, 
1971) 
 
Fish  refers to cold-blooded vertebrate animals living in water, breathing by 
means of gills and having limbs represented by fins or rudiments of fins. (Espejo-
Hermes, 1998) 
 
Food - any processed substance which is intended for human consumpt ion and 
includes drink for man, beverages, chewing gum and any su bstances which have 
been used as an ingredient in the manufacture, prepar ation or treatment of food 
(RA 9711 Food and Drug Administration. (FDA) Act of 2 009) 
 
Food Additive   refers to any substance the intended use of which resul ts or may 
reasonably be expected to result, directly or indirectly , in its becoming a 
component or otherwise affecting the characteristics of an y 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 
procedures to be safe under the conditions of the inten ded use. (RA No.3720  
Food, Drug and Cosmetic Act) 
 
Food and Drug Administration or FDA  - formerly known as Bureau of Food 
and Drug (BFAD) of the Department of Health (DOH); which was renamed in 
accordance to RA 9711. (Food and Drug Administration (F DA) Act of 2009) 
 
Food Standard is a regulatory guideline that defines the identity  of 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. 
                                    FInal Draft Stand ard_Bagoong 
 3Histamine  is a biogenic amine formed in fish muscle by decarboxylat ion of the 
amino acid histidine by bacteria. (Whittle and Howgate , 2002) 
 
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. 
 
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 
used 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. 
 
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). 
 
Processed Food shall refer to food that has been subjected to some d egree 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.  
                                    FInal Draft Stand ard_Bagoong 
 4Salt Content  is the weight of salt in a given weight of fish, usual ly expressed as g 
salt/100 g fish, or as a percentage (modified from Whit tle and Howgate, 2002).  
 
Shrimps  are  species of crustaceans with five pairs of walking legs and f ive pairs 
of abdominal swimming legs used for locomotion (BFAR, 2001). 
 
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 the measure of free moisture in a food equal to t he ratio of 
water vapor pressure of a food to the vapor pressure of  pure water at the same 
temperature.  It describes the degree in which water is bound in the food material 
and its availability to act as a solvent and participate  in chemical/biochemical 
reactions and growth of microorganisms. 
 
3. DESCRIPTION  
 
3.1 Product Description 
 
Salt fermented fish ( bagoong isda)  and shrimps ( bagoong hipon/alamang ), 
are:   
a. made from fish and shrimps which include the species listed, but not 
limited to those enumerated in Annex 1;  
b. salted and fermented;  
c. have a salty and savory taste with the flavor characte ristic of the species 
used;  
d. may be heat treated or pasteurized with or withou t optional ingredients; 
and, 
e. packed in appropriate containers 
 
3.2     Process Description 
                                    FInal Draft Stand ard_Bagoong 
 5The fish or shrimps is mixed with salt and allowed to fe rment at ambient 
conditions.  Subsequent processing of the fermented mass may include: 
grinding; straining; blending with saturated brine an d/or other ingredients; 
heating/cooking; or, a combination of these treatments .  The products are 
packed in appropriate containers.  
  
4.  ESSENTIAL COMPOSITION AND QUALITY FACTORS 
 
4.1 INGREDIENTS 
 
4.1.1 Basic Ingredients 
 
a. Fish or shrimp -  shall be sound and wholesome, fresh, chilled or frozen.    
It is obtained or prepared from any of the species list ed but not limited to 
those in Annex 1 - Species of Finfish and Shrimps for t he 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 
Iodization Nationwide and for Related Purposes (Anne x 2) including 
Bureau Circular No. 2007-009 Updated Standards for Io dine Level of Salts. 
 
4.1.2 Optional Ingredients 
 
All other ingredients used for subsequent process after fe rmentation shall be 
of food grade quality and conform to all applicable standards, 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 
4.2. QUALITY AND SAFETY CRITERIA 
 
4.2.1 Physico-chemical Properties 
 
4.2.1.1   Protein content, total solids, salt content and water activity (a W) 
 
 
 
 
                                    FInal Draft Stand ard_Bagoong 
 6        Table 1. Parameters for Physico-chemical Pr operties 
  
Parameters Without heat treatment Heated/pasteurized 
Salt 
fermented 
Fish Salt 
fermented 
Shrimp  Salt 
fermented 
Fish Salt 
fermented 
Shrimp  
% Protein, min. 12.0 10.0 12.0 10.0 
% Total solids, min. 40.0 35.0 40.0 35.0 
% Salt, as NaCl, min. 15.0 15.0 10.0 8.0 
Water activity (a w), 
max. 0.85 0.85 0.85 0.85 
 
4.2.1.2 Histamine content shall not exceed 200 ppm for Salt Fermented Fish only. 
  
4.2.2 Microbiological Properties 
 
4.2.2.1 Salt fermented products, without heat treatme nt should conform to the 
following limits: 
 
                 Table 2.  Parameters for Microbiol ogical Properties 
 
Test/Microorganism n c m M 
SPC/APC, cfu/g 5 2 5 x 10 5 10 7 
Staph. aureus  (coagulase +), cfu/g 5 2 10 3 10 4 
*Coliforms, cfu/g  5 2 10 10 2 
 
*Coliforms must be negative for  E. coli  
 
Legend:  
 
n  -  the number of sample units selected from a lo t of food to be examined 
m -    the acceptable level of microorganism determ ined by a specified method; the values are generall y 
based on levels that are achievable under GMP 
M -   the level which when exceeded in one or more samples would cause the lot to be rejected as this 
indicates potential health hazard or imminent spoil age 
c -    the maximum allowable number of defective or  marginally acceptable units 
 
4.2.2.2   Heat treated or pasteurized products shall p ass commercial sterility test.  
 
 
4.2.3 Sensory Properties   
 
a. The color of the products shall be characteristic of t he raw material used.  
It may be adjusted by the addition of food grade colo rant/s as stated in 
Table 3.                                    FInal Draft Stand ard_Bagoong 
 7b. The products shall have the typical fermented odor and taste 
c. The products shall have the characteristic texture and/ or consistency.  
 
5. DEFECTS    
 
A sample unit shall be considered defective when it exhi bits any of the defects 
as defined and described in the following subsections. 
 
5.1   Types of Defects 
 
 
5.1.1 Foreign Matters 
 
The presence in the sample unit of any matter which has not been derived 
from the components or constituents of ingredients used in the product and 
listed in subsection 4.1.1; and, does not pose a threa t to human health and 
can be recognized without magnification or is present a t a level determined by 
any method including magnification that indicates non-co mpliance with good 
manufacturing and sanitation practices.  
 
5.1.2 Appearance 
 
a. Visible foreign matters, like stones, shells or wood s, which are not part of 
the raw materials used.   
b. Presence of species other than the fish or  shrimps u sed as raw materials 
c. Discoloration characterized either by fading or excessi ve darkening. 
d. Presence of molds (Note: “White spots” that are not molds found on 
surface are not considered defects ) 
 
5.1.3 Odor and Flavor 
 
a. Objectionable odors or flavors indicative of decomposi tion or deterioration, 
like putrefaction and rancidity     
b. Peculiar odor and flavor taints, not characteristi c of the raw materials used. 
 
5.2 Classification of Defectives 
                                    FInal Draft Stand ard_Bagoong 
 8A container whose contents exhibit any of the defects descr ibed in 
subsections 5.1.1 to 5.1.3 and in which the number of de fects observed per 
unit lot exceeds the acceptance number prescribed in the a ppropriate 
sampling plan (Annex 5) shall be considered as “defective ”. 
 
6.  Lot Acceptance 
 
A lot shall be considered acceptable when it complies wi th the applicable Quality 
Criteria as prescribed in Sub-section 4.2 and the numbe r of “defectives”, as 
defined in Sub-section 5.2, does not exceed the acceptance  number prescribed 
in the appropriate sampling plan (Annex 5).  
 
7. FOOD ADDITIVES 
 
Food additives when used shall be in accordance with the  regulations 
prescribed by the Food and Drug Administration (FDA) u nder Bureau Circular 
No. 016, s.2006: Updated List of Food Additives) and/o r the Codex General 
Standard for Food Additives (GFSA) Codex Stan 192-19 95; 2011 Revision), 
and/or their future amendments.  The food additives l isted but not limited to 
those in Table 3  may be used for the manufacture of salt fermented fi sh and 
shrimps (bagoong ).  
 
Table 3.  Food Additives for Salt Fermented Fish an d Shrimps (B agoong ) 
FDA B.C. No. 016, s. 2006: Updated List of Food Add itives)* 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                                    FInal Draft Stand ard_Bagoong 
 9c. Sequestrant, anti-oxidant   
Calcium Disodium Ethylene Diamine Tetra 
Acetate (EDTA)  340 mg/kg 
d. Preservative 
    Sodium benzoate 1000 mg/kg 
 
* Based on the Food Category System No. 09.4: Fully  preserved, including canned or 
fermented fish and fish products including mollusks , crustaceans, and echinoderms 
 
* * GSFA 2011 (CXS_192) 
 
 
8.    WEIGHTS AND MEASURES 
 
 
8.1.1 Minimum Fill  
 
The container should be well filled with the product, which should occupy not 
less than 90% of the water capacity of the container.  T he water capacity of 
the container is the maximum volume of distilled water  at 20ºC that the sealed 
container can hold when completely filled. 
 
8.1.2 Classification of “Defectives” 
A container that fails to meet the requirement for th e minimum fill (90% 
container capacity) of subsection 8.1.1 shall be considered as defective. 
 
8.1.3 Lot acceptance 
 
A lot will be considered as meeting the requirements of  sub-section 8.1.1 
when the number of “defectives” as defined in subsectio n 8.1.2 does not 
exceed the acceptance number (c) of the appropriate samp ling plan (Annex  
3) 
 
9.      HYGIENE   
 
The products covered by the provisions of this standard sh all be prepared and 
handled in accordance with the appropriate sections of the Recommended 
International Code of Practice – General Principles o f Food Hygiene 
(CAC/RCP 1 – 1969, Rev. 4-2003) and/or the A.O. No.  153 s. 2004 – Revised                                    FInal Draft Stand ard_Bagoong 
 10 Guidelines on Current Good Manufacturing Practices in Ma nufacturing, 
Packing, Repacking or Holding Food and processed according  to the 
Recommended Code of Practice for the Processing of Salt F ermented Fish 
and Shrimps ( Bagoong )  (PNS/FDA 37:2012). 
 
10. PACKAGING AND LABELING  
 
 
10.1 The product shall be packed in appropriate primary  packaging material that 
will maintain its commercial sterility during storage an d transport. 
 
10.2 Labeling of retail  packages/container - Each retail container shall be labe led 
and marked with the information in accordance with curre nt BFAD Labeling  
Regulations and shall contain the following informati on:  
 
a. The name of the product shall be “Salt fermented fish” 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, packer , distributor, importer, 
exporter or vendor of the food. 
c. The complete list of ingredients and food additives used in the preparation of 
the product in descending order of proportion. The comm on, local or usual 
name of the raw material used shall be specified.   
d. The net content by weight in the metric system.  Oth er 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” indicatin g 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 pro duct lot.                                    FInal Draft Stand ard_Bagoong 
 11 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 la bel should not mislead 
the consumer with respect to the product so illustrated  
 
10.3 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 containe r.  However, the name 
and address of the manufacturer may be replaced by ide ntification marks 
provided that such mark is clearly identified with accom panying documents. 
 
10.4 Nutrition Labeling 
Nutrition labeling shall conform to established regulat ions by the FDA  
 
11.   METHOD OF SAMPLING AND ANALYSIS 
 
 
11.1 Method of Sampling  
 
Sampling shall be in accordance with the FAO/WHO Codex Alimentarius 
Sampling Plans for Prepackaged Foods (CAC/RM 42-1969), Codex 
Alimentarius Volume 13, 1994 (Annex 5)  
 
11.2 Methods of Analysis 
 
11.2.1 Determination of Protein Content by determin ing Total Nitrogen 
According to the AOAC Official Methods of Analysis, 18th  ed., 2005 Method 
No. 940.25. 
11.2.2 Determination of Total Solids 
According to the AOAC Official Methods of Analysis, 18th ed., 2005. Method 
No. 952.08. 
11.2.3 Determination of Salt Content, as Sodium Chlo ride (NaCl) 
According to the AOAC Official Methods of Analysis, 1 8th ed., 2005.  Method 
No 973.13. 
11.2.4 Determination of Water Activity (a W)                                    FInal Draft Stand ard_Bagoong 
 12 According to the AOAC Official Methods of Analysis, 18th ed., 2005. Method 
No. 978.18. 
11.2.5 Determination of pH 
According to the AOAC Official Methods of Analysis, 18th ed., 2005. Method 
No. 981.12. 
11.2.6 Histamine Content   
According to the AOAC Official Methods of Analysis, 18th ed., 2005. Method 
No. 977.13 
11.2.7 Commercial Sterility Test 
According to the method of the USFDA Bacteriological An alytical Manual 
(BAM) On-line Edition (USFDA, 2008) 
11.2. 8 Standard Plate Count (SPC)/Aerobic Plate Cou nt (APC) 
According to the method of the USFDA Bacteriological An alytical Manual 
(BAM) On-line Edition (USFDA, 2008) 
11.2.8 Staphylococcus aureus  
According to the method of the USFDA Bacteriological An alytical Manual 
(BAM) On-line Edition (USFDA, 2008) 
11.2.9  Coliforms  
According to the method of the USFDA Bacteriological An alytical Manual 
(BAM) On-line Edition (USFDA, 2002) 
11.2.10 Determination of Net Weight   
According to the procedure described in Annex 6 - Determ ination of Net 
Weight. 
 
 
12.   REFERENCES       
 
AOAC. 2005.  Official Methods of Analysis Manual . 18 th  ed., Association of 
Official Analytical Chemists (AOAC) International. 481 North Frederick Ave., 
Suite 500, Gaithersburg, MD 20877-2417. U.S.A. 
 
BFAD. 1984.  Rules and Regulation Governing the Labeling of Prep ackaged 
Food Products Distributed in the Philippines. A.O. No. 88-B s. 1984.   Bureau 
of Food and Drugs. Department of Health. Alabang, Mu ntinlupa City, Philippines 
                                    FInal Draft Stand ard_Bagoong 
 13 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 Pr actice 
in Manufacturing, Packing, Repacking or Holding Foo d  (A.O. No. 153 s. 
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 
Food and Drugs. Department of Health. Alabang, Munti nlupa City, Philippines  
 
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. 2004. Recommended International Code of 
Practice – General Principles of Food Hygiene (CAC/ RCP 1–1969, Rev 4 
(2003). Codex Alimentarius Commission. Food and Agriculture Org anization. 
Viale delle Terme di Caracalla, 00100 Rome, Italy 
 
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. 1994. Codex Alimentarius Sampling Plans 
for Prepackaged Foods  (CAC/RM 42-1969) In  Joint FAO/WHO Food 
Standards Program: Codex Alimentarius Commission Volume  13: Methods of 
Analysis and Sampling, Part II: 2 nd  ed. Codex Alimentarius Commission. Food 
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 Stand ard_Bagoong 
 14 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  
– GSFA (CAC/192-1995) Codex Alimentarius Commission. F ood and Agriculture 
Organization. Viale delle Terme di Caracalla, 00100  Rome, Italy. 
 
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. 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 
 
Republic Act No. 8172:  An Act Promoting Salt Iodization Nationwide and for  
Related Purposes and Its Implementing Rules and Reg ulations.   Published 
by the National Nutrition Council, 1996. 
 
USFDA. 2001.  Bacteriological Analytical Manual (BAM) Manual On-l ine  
Edition, United States Food and Drug Administration (USFDA) Center for Food 
Safety & Applied Nutrition (CFSAN), College Park, Ma ryland, USA. 
http://www.cfsan.fda.gov/   
 
USFDA. 2002.  Bacteriological Analytical Manual (BAM) Manual On-l ine  
Edition, United States Food and Drug Administration (USFDA) Center for Food 
Safety & Applied Nutrition (CFSAN), College Park, Ma ryland, USA. 
http://www.cfsan.fda.gov/                                      FInal Draft Stand ard_Bagoong 
 15  
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 Stand ard_Bagoong 
 16  
 
 
 
 ANNEX 1 
 
Species of Fish and Shrimps Utilized in the Product ion 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. Shrimps  
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 Stand ard_Bagoong 
 17 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 food 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 obt ained from underground 
rock salt deposits or by evaporation of seawater or natur al 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 mat ter. 
 
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 iodized  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 
 
 
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 i n varying amounts                                    FInal Draft Stand ard_Bagoong 
 18 depending on the origin and method of production of salt, and which are 
composed mainly of calcium, potassium, magnesium and sodiu m sulphates, 
carbonates, bromides and of calcium, potassium chlorides as well as natural 
contaminant may also be present in amounts varying with  the origin and 
method of production of the salt. 
 
 
5. LABELLING 
 
5.1 Iodized salt for commercial distribution shall carr y appropriate labeling in 
accordance with BFAD rules and regulations on labeling o f prepackaged 
foods.  Specifically, the following information shal l be declared in every 
container of iodized salt whether in bulk or retail pa ckage. 
 
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 id 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 deliv ery to distributors of 
food manufacturers/institutional users, provided every sh ipment or delivery is 
accompanied by a document containing all information in 5.1.1. or 5.1.2. 
 
5.3 Iodine levels based on WHO recommendation 
 
In order to meet national needs, the prescribed leve ls of iodized salt be 
indicated below: 
 
 
 
 
 
                                    FInal Draft Stand ard_Bagoong 
 19  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 
 
7. PACKAGING 
 
All iodized salt shall be packed in woven propylene ba gs, clean and unused 
jute bags, or other non-porous material with a lining  of high density 
polyethylene to ensure the retention of appropriate iodine level at the time of 
consumption. 
 
 
 
 
                                    FInal Draft Stand ard_Bagoong 
 20 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 stor age, transport 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 Promo ting Salt Iodization 
Nationwide and for other Purposes” identifies Departme nt 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 standard s for food-grade iodized 
salt and monitor the compliance thereof by the food-g rade manufacturers/importers, 
distributors and traders as specified in Section 2 Rule V III.  
  
The Food Nutrition and Research Institute (FNRI) on 26  May 2007 referred to the 
BFAD its recommendation on the possible levels of iodine  across distribution stages. 
In particular, the FNRI proposed the following standa rd for iodine content: 
 
Type of containers/packaging 
 
Bulk (<2 kilograms)   Retail   (<2 kilograms) 
 
Iodine Content    40-70 mg/kg  15-40 mg/kg 
 
Also, attached with said letter are syntheses of studies 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 com pliance. Also emphasized in 
the attachments is the international iodine standard which is 15-20 mg/kg.  
 
 
 
II.  DIRECTIVE                                    FInal Draft Stand ard_Bagoong 
 21   
In view of the foregoing considerations, and ease of a dministration of regulatory 
standards, the BFAD hereby adopts the following standa rd for iodine content in 
pursuant of its mandate provided for 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 tho se reflected hereon are 
modified, and/or repealed accordingly. 
 
IV. SEPARABILITY 
 
 If any provisions of this Order is declared as unconstitu tional, or not valid, the rest 
of the provisions thereon shall still subsist given their effect in entirety. 
 
V. EFFECTIVITY 
 
 This Order shall be effective within fifteen (15) days after publication. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
                                    FInal Draft Stand ard_Bagoong 
 22  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 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 Stand ard_Bagoong 
 23  Table 3.  Standard Values for Organic and Inorganic  Chemical Constituents of Health 
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 Stand ard_Bagoong 
 24  
 
 
ANNEX 6 
Determination of Net Weight 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 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 Stand ard_Bagoong 
 25  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 Stand ard_Bagoong 
 26  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
1. A
P
P
A 
2.  
3.   
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 Stand ard_Bagoong 
 27 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 wei ght 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 r epresenting a lot.  Report 
result as the average net weight of the product.