PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Milkfish  
3rd Working Draft  
July 4, 2017  
Page 1 of 11 
  1  Scope  1 
  2 
This standard applies to Milkfish ( Chanos chanos , Forskal) prepared  and marketed 3 
chilled or frozen, intended for human consumption.  The product  can be presented in the 4 
following forms:  5 
(i) whole  6 
(ii) Whole -gutted  7 
(iii) Fresh  deboned  (seasoned and unseasoned)  8 
(iv) Choice cuts  (seasoned and unseasoned  ) 9 
 10 
2  References  11 
 12 
The titles of the standards publications referred to in this standard are listed on the inside 13 
back cover.  14 
 15 
3  Definition of terms  16 
 17 
For the purpose of this standard, the following terms shall mean:  18 
 19 
3.1 Chilling refers to  the process of cooling fish and shellfish to a temperature of 20 
00C-40C approaching that of melting ice (BAFS/PNS 138:2014 – Philippine National 21 
Standard for Fresh -chilled, Fresh -frozen and Treated Tuna)  22 
 23 
3.2 Contaminant refers to  any biological or chemical agent, foreign matter, or other 24 
substances not intentionally added to food which may compromise food safety or 25 
suitability (BAFS/PNS 138:2014 ) 26 
3.3 Deboning  process  refers to the process of removing most of the intermuscular 27 
bones / spines from the fish . It is done by splitting and cutting  the milkfish  along the 28 
dorsal side, spreading and removing the gut. It is washed in cold, clean water and 29 
deboned by means of hand with the use of forceps and knives  and individually checked 30 
to ensure that only 2 pieces  of the total number of bones in the body  and ana l fin may be 31 
allowed  32 
 33 
3.4 Eviscerated  refers to having all the internal organs removed (BAFS/PNS 34 
138:2014 ) 35 
3.5 Freezer burn  refers to the loss of moisture from frozen products th rough 36 
evaporation. This may occur if the products are not properly glazed, packaged or stored  37 
(BAFS/PNS 138:2014 ) 38 
 39 
3.6 Freezing refers to a process that is carried out in appropriate equipment in which 40 
the initial temperature of the product is reduced to -180C or lower with most of the issue 41 
water turning into ice. The process shall not be regarded complete unless and until the 42 
product temperature has reached -180C or lower at the thermal center after thermal 43 
stabilization   44 
 45 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Milkfish  
3rd Working Draft  
July 4, 2017  
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 3.7 Food additive  refers to any substances other than the basic food stuff present in 46 
the food as a result of any aspect of production, processing, storage or packaging but not 47 
include chance contaminants   48 
 49 
3.8  Glazing refers to  the application of a protective layer of ice formed at the surface 50 
of a frozen product, done by spraying with or dipping it into clean seawater, potable 51 
water, or potable water with approved additives, as appropriate (BAFS/PNS 138:2014 ) 52 
 53 
3.9 Potable water  refers to water suitable (both health an d acceptability 54 
considerations) for drinking  and cooking purposes (BAFS/PNS 138:2014 ) 55 
 56 
3.10 Veterinary Drugs  refers to chemical substances used to alter the state or 57 
condition of the fish and/or the culture medium  (FAO 214)  58 
 59 
4  Description  60 
 61 
4.1 Product definition  62 
 63 
The products are fresh -chilled and fresh -frozen milkfish prepared and presented either 64 
in the following forms:  65 
 66 
a) whole  67 
b) whole, gutted  68 
c) deboned  69 
d) choice cuts  such as:  70 
- Fillet  71 
- belly  72 
- head -and-tail 73 
 74 
4.2 Process definition  75 
 76 
Properly cultured milkfish, prepared into forms as defined in Section 4.1; and subjected 77 
to any of the processing methods described below:  78 
 79 
4.2.1  Fresh -chilled  80 
 81 
Rapid cooling and chilling should be applied to fish throughout the handling process.  82 
 83 
a) Fresh w hole and  whole -gutted milkfish, cleaned/washed with potable water, 84 
handled in acc ordance to  hygienic practices and  immediately chilled at 85 
temperature of 0 to40C. 86 
 87 
b) Fresh deboned milkfish  (seasoned and unseasoned) , prepared in accordance to 88 
deboning process as defined in Section 3.4, and immediately chilled at 89 
temperature of 0-40C.  90 
 91 
c) Choice cuts  are subjected to immediate chilling temperature of 0-40C using 92 
appropriate methods (e.g. direct icing and other forms of refrigeration).  93 
 94 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Milkfish  
3rd Working Draft  
July 4, 2017  
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 4.2.2  Fresh -Frozen  95 
Milkfish subjected to pre -chilling after harvest, pr epared  into different forms and  frozen 96 
to a core of temperature of -180C or lower , using appropriate freezing method and then 97 
stored at temperature of -180C or lower.  98 
 99 
5 Essential composition and quality factors  100 
 101 
5.1 Raw Material  102 
 103 
The product  shall be prepared fro m fresh  and wholesome milkfish  which are fit for 104 
human consumption.  105 
 106 
5.2 Water  107 
 108 
Water for washing, cleaning, glazing and cooling shall be potable as defined in section 109 
3.10.  110 
 111 
5.3     Final produ ct 112 
5.3.1 The final product shall meet the requirements of this standard when lots 113 
examined in accordance with Section 12 -Lot Acceptance and comply with the provisions 114 
set out in Section 11 -Definition of Defectives. Products shall be examined by the methods 115 
given in Section 10 -Method of Sampling, examination and analysis.  116 
5.3.2  The products shall not contain more than 200  mg/kg of histamine based on the 117 
average of the sample unit tested.  118 
 119 
5.3.3. The final product shall possess the following size characteristics:  120 
 121 
Table 1  – Size classification of fresh whole milkfish  122 
 123 
Size  Weight range (g)  
 Small  200 -299   
Medium  300 -499 
 Large  500 -699  
Extra  Large /jumbo   >700  
 124 
Table 2  – Size classification of deboned milkfish  125 
 126 
Size  Weight range (g*)  
Small   120 -150  
Medium  151 – 186 
Large  187 – 225 
Extra  Large /Jumbo   >350  
* Recovery rate calculated at 75% or higher   
 127 
5.3.4 The final product shall conform to the following microbiological safety 128 
requirements in Table 3 :  129 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Milkfish  
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July 4, 2017  
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  130 
Tab le 3 – Microbiolo gical safety  requir ements 131 
Test/Microorgan ism n c m M 
E. coli, MPN/g  5 2 11 500  
Staphyloc occus aureus (coagulase  +), cfu/g 5 2 103 104 
Vibr io parahaemolyticus, cfu/g  5 2 102 103 
Salmonella/25 g 5 0 0 - 
Shigella/25g  5 0 0 - 
Aerobic Plate Count (APC)/Standard Plate 
Count (SPC), cfu/g 5 3 5x105 105 
 
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 
cfu - colony forming unit  
MPN -most probable number  
  132 
Source:  a.       PNS for Fresh -chilled, Fresh -frozen and Treated Tuna (BAFS/PNS 138:2014)  133 
b.   DOH -FDA Circular No. 2013 -010, Revised Guidelines for the Assessment of Microbiological Quality of    134 
Processed Foods, Table 11. Fish and Fish Products: Fresh Frozen Fish.  135 
 136 
5.3.5 The final product shall meet the quality characteristics in Table 4.  137 
Table 4  – Quality characteristics of Milkfish  138 
 139 
Product Form  Quality characteristics  
Appearance/Texture  Odor  
Whole  - No visible lesions  
- Complete fins  
- No deformity  
- Bright silvery gray   
- -red gills  - Absence of muddy or 
algae -like odor  and flavor  
 
Whole, gutted  - Bright silvery gray in color  
- fins intact  
- Flesh intact/firm texture  
- Eyes clear not sunken  - Absence of muddy or 
algae -like odor  and flavor  
 
Fresh deboned  - Bright silvery gray in color  
-white to off -white meat  
-intact belly  
-absence  of blood spots  
 - Absence of muddy or 
algae -like odor  and flavor  
 
Choice cuts  - white to off -white meat  - Absence of muddy or 
algae -like odor  and flavor  PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Milkfish  
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July 4, 2017  
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 - Muscle block intact  
  
 140 
6 Food  additives 141 
 142 
Food additives shall not be allowed  in this product.  143 
-acceptable additives for deboned (seasoned)  144 
 145 
7 Contaminants  146 
 147 
The products shall comply with the acceptable  level of cont aminants as specified in Table 148 
4. 149 
 150 
Tab le 5 – Acceptable levels of he avy metals  and veterinary drugs  in fish 151 
 152 
Heavy metal MRPL (mg/kg)  
Cadmium 0.5  
Lead 0.3  
Total Mercury  0.5 
Veterinary Drug  MRPL (ppb)  
Oxytetracycline1 200  µg /kg 
 153 
Legend:     ppm= parts per million  154 
ppb= parts per billion  155 
   MRL= Maximum Residue Limit  156 
   MRPL= Maximum Reportable Performance Limit  157 
 158 
Note: FAO prohibits the use of specified banned veterinary drugs  159 
 160 
Sources: 161 
1 DA-BFAR Fisheries Office Order No  313, s.  2006. Amendments to the Supplemental Req uirements on Quality 162 
Standards for the Exporta tion of Fresh, Chilled and Frozen Fish and Fishery/Aquatic Products 163 
2 DA-BFAR Fisheries Administrative Order No. 210 s. 2001. Rules and Regulation on the exportations of fresh, chilled 164 
and frozen fish and fishery/aquatic products  165 
3   CODEX STAN 193-1995 (Codex General Standard for Contaminants and Toxins in Food and Fe ed) 166 
 167 
 168 
8        Hygiene and handling  169 
 170 
The products shall be prepared and processed under hygienic cond itions in accordance 171 
with the Revised  Guidelines on Current Good Manufacturing Practice  in Manufacturing, 172 
Packing, Repackin g, or Holdi ng Food (DOH AO No. 153 s. 2004 ) and its future 173 
amendments, and the following recommended codes of practice:  174 
 175 
____________  176 
1 Applies only to muscle tissue  177 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Milkfish  
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July 4, 2017  
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  178 
a) General Principles of Food Hygiene (CAC/R CP 1-1969); and 179 
 180 
b)    Code of Practice for Fish and Fish ery Products (CAC/R CP 52-2003). 181 
9        Presentation, p ackaging and labeling 182 
 183 
9.1 Presentation  184 
 185 
9.1.1  The products shall be presented as fresh -chilled or fresh -frozen whole , whole - 186 
gutted , deboned  (seasoned and unseasoned)  and choice cuts milkfish.  187 
 188 
9.1.2  Individual retail or bulk container shall have only  one species of fish, which are 189 
relatively uniform in size.  190 
 191 
9.2 Packaging 192 
 193 
The product shall be packed in food-grade packaging materials which are clean and 194 
free from any foreign matter or contaminant.  195 
 196 
9.3     Labeling 197 
 198 
The product shall be labeled according to the provisions of the Codex General Standard 199 
for the Labeling of Prepackaged Foods (CODEX STAN 1-1985) and its future amendments.  200 
 201 
9.3.1 Retail package/container 202 
Each retail produ ct package shall be labeled and marked with the following information :  203 
a. The name of the product shall be “Fresh -chilled” or “Fresh -frozen followed by 204 
corresponding English or common/local name  with its scientific name in 205 
parenthesis, e.g. “Fresh -chilled Milkfish ” (Chanos chanos ) or “ Fresh -Chilled 206 
Bangus ” (Chanos chanos ). The products may be called by other common/local 207 
names provided that such names are accepted in the place/ country of 208 
distribution;  209 
 210 
b. The net content by weight in metric system and/or number of pieces per pack. The 211 
net weight based on other systems of measurement required by importing 212 
countries shall appear in parenthesis after the metric net weight;  213 
 214 
c. The label shall state that the product must be stored under conditions t o 215 
maintain the best quality during transp ort, storage and distribution (e.g. keep 216 
refrigerated /chilled/frozen ).  217 
 218 
d. The name and address of either of the following: manufacturer, packer, 219 
distributor, importer, exporter or vendor;  220 
 221 
e. The lot identification code/number;  222 
 223 
f. The words “Product of the Philippines” or the country of origin if imported;  224 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Milkfish  
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  225 
g. The pictorial presentation (optional). Pictorial presentation of the product on 226 
the label should not mislead the consumer with respect to the product so 227 
illustra ted: 228 
 229 
h. The expiry date (DD/MM/YYYY) for chilled and frozen mi lkfish only : and  230 
 231 
i. Other information that may be required by the importing country  232 
 233 
9.3.2 Non-retail container 234 
 235 
Information on the above provisions (Section 9.3.1) shall be given either on the container 236 
or in accompanying documents, except that the name of the product, lot identification, 237 
and the name and address of the manufacturer or packer as well as storage inst ructions, 238 
shall appear on the container.  239 
 240 
However, the lot identification and the name and address of the manufacturer or packer 241 
may be replaced by an identification mark, provided that such mark is clearly identifiable 242 
with the accompanying documents.  243 
 244 
10        Methods  of sampling, examination and analyses  245 
 246 
10.1     Methods  of sampling  247 
 248 
Sampling of lots for examination of the final product shall be in accordance with the 249 
Codex G eneral Guidelines on Sampling (CAC/GL  50-2004 ). A samp le unit is the 250 
individually packed product or a 1 kg portion  from  bulk container. 251 
10.2     Methods  of analyses 252 
 253 
10.2.1  Determination of Heavy Metals  254 
According to the procedure published by AOAC, 2016, 20th edition or an equivalent 255 
analysis method.  256 
 257 
10.2.2  Determination of Veterinary Drugs . 258 
According to the procedure published by AOAC, 2016, 20th edition or an equivalent 259 
analysis method.  260 
 261 
10.2.3 Determination of histamine  262 
 263 
According to the AOAC 977.13 or an equivalent method of analysis.  264 
  265 
10.2.4 Determination of microorganisms  266 
 267 
According to the procedure described by FDA Bacteriological Analytical M anual (BAM), 268 
published by AOAC, 2016, 20th edition or an equivalent analysis method.  269 
 270 
10.2.5 Determination of net weight  271 
 272 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
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 10.2.5.1 Determ ination of net  weight of  products  not covered by glaze 273 
 274 
The net weight (exclusive of packaging material) of each sample unit representing a lot  275 
shall be determined in the frozen state. 276 
 277 
10.2.5.2 Determ ination of net  weight of  products covered by glaze 278 
 279 
As soon as the package is re moved from low temperature storage, open immediately and 280 
place  the contents under a gentle spray of cold water. Agitate carefully so that the 281 
product is not broken.  Spray  until  all  ic e-glaze  that  can  be  seen  or  felt  is re moved. 282 
Remove adhering water by the use of paper towel and weigh the product in  a tared  283 
pan. 284 
10.2.6 Procedure  for t he detection of  parasites  285 
 286 
The entire sample unit is examined non-destructively by placing appropriate portions of 287 
the thawed samp le unit on a 5 mm thick acryl sheet with 45% transluc ency and candled 288 
with a light source giving 150 0 lux 30 cm above the sheet. 289 
 290 
11      Definition of defectives 291 
 292 
The  sample  unit  shall  be  considered  as  defective  when  it  exhibits  any  of  the 293 
properties defined below. 294 
 295 
11.1 Freezer burn  296 
 297 
More than 10% of the declared weight of the frozen milkfish  is affected by dehydration 298 
evident in more than 10% of the surface area.  299 
 300 
11.2   Foreign matter 301 
 302 
The presence in the samp le unit of any matter which has not been derived from milkfish  303 
(excluding packing material), and is readily rec ognized  without magnification or is 304 
present at a level determined by any method including magnification that indicates non- 305 
compliance with good manufacturing and sanitation practices.  306 
 307 
11.3   O f f  Odor  and  flavor  308 
 309 
Presence of persistent and distinct objectionable odor  and flavor . 310 
11.4   Flesh abnormalities  311 
 312 
Flesh exhibiting freezer burn (white chalky appearance) and pasty consistency upon 313 
thawing and characterized by loosening of scales, bruises of fish skin and extreme 314 
mutilation  and  presence of undesirable parts or incidence of viscera . 315 
 316 
11.5 Parasites  317 
 318 
Pres ence of visible parasites or parasitic i nfestation. 319 
 320 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Milkfish  
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 12      Lot acceptance 321 
 322 
A lot shall be considered as meeting the requir ements of this standard when: 323 
 324 
(i)   the total number of defective samp le units as classi fied according  to Section 11 325 
does not exceed the acceptance number (c) of the appropriate samp ling plan 326 
(AQ L-6.5); 327 
 328 
ii) the average net weight of all sample units is not less than the declared weight, 329 
provided there is  no unreasonable shortage in any individual container; and 330 
 331 
iii)   the essential  compo sition  and  quality factors,  food  additives,  contaminants, 332 
hygiene and handling, and labeling re quireme nts of Sections  5, 6,7,8 and 9, 333 
respectively, are met. 334 
 335 
 336 
 337 
 338 
 339 
 340 
 341 
 342 
 343 
 344 
 345 
 346 
 347 
 348 
 349 
 350 
 351 
 352 
 353 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
Fresh -chilled and Fresh -frozen  Milkfish  
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 ________________________________________________  354 
References  355 
 356 
BAFS/PNS 138 -2014. Philippine National Standard for Fresh -chilled, Fresh -frozen and 357 
Treated Tuna . Bureau of Agriculture and Fisheries Standards. Department of 358 
Agriculture. Quezon City, Philippines.  359 
 360 
CAC/GL 50 -2004. General Guidelines on Sampling. Co dex Alimen tarius Commission. 361 
Food and Agriculture Or ganization/World Health Organization. Rome, Italy. 362 
(www.codexalimentarius.org) 363 
 364 
CAC/R CP 1-1969. Rev. 3 -2003. Amend 1999. General Principles of Food Hygiene. Co dex 365 
Alimen tarius Comm issio n. Food and Agriculture Organization/World Health 366 
Organization. Rome, Italy. (www.codexalimen tarius.org) 367 
 368 
CAC/R CP 52-2003, Rev. 6-2011 , Amend. 3-2016. Code of Practice  for Fish  and Fish ery 369 
Products. Codex Alimen tarius Commission. Food and Agriculture 370 
Organization/World Health Organization. Rome, Italy. 371 
(www.codexalimentarius.org) 372 
 373 
CODEX STAN 1 -1985, Amend. 7 -2010. General Standard for the Labeling of Prepackaged 374 
Foods. Codex Alimentarius Commission. Food and Agriculture 375 
Organization/World Health Organization (FAO/WHO) Joint Programme. Rome, 376 
Italy. (www.codexalimentarius.org ) 377 
CODEX  STAN 192 -1995, Rev. 17 -2016. General Standard for Food Additives  Foods. 378 
Codex Alimentarius Commission. Food and Agriculture Organization/World 379 
Health Organization (FAO/WHO) Joint Programme. Rome, Italy. 380 
(www.codexalimentarius.org ) 381 
 382 
CODEX  STAN 193-1995, Rev.4-2009, Amend.6-2016. Codex General Standard for 383 
Contaminants and Toxins in Food and Feed. Codex Al imen tarius Com mission. 384 
Food and Agriculture Organization/World Health Organization. Ro me, Italy. 385 
(www.codexalimen tarius.org) 386 
 387 
CODEX STAN 1 -1985, Amend. 7 -2010. General Standard for the Labeling of Prepackaged 388 
Foods. Codex Alimentarius Commission. Food and Agriculture 389 
Organization/World Health Organization (FAO/WHO) Joint Programme. Rome, 390 
Italy. (www.codexalimentarius.org ) 391 
CODEX S TAN 234-1999, Rev.2-200 7, Amend.5-2016. Codex Recommended Method s of 392 
Analysis and Sampling. Codex Alimen tarius Comm issio n. Food and Agriculture 393 
Organization/World Health Organization. Ro me, Italy. 394 
(www.codexalimen tarius.org) 395 
  396 
DA-BFAR   Fish eries   Office Ord er No. 313,   s.   2006 (Amendments to the Supp lemental 397 
Requireme nts on Quality St anda rds f or the Exportation of Fresh, Chil led and 398 
Frozen Fish  and Fish ery/Aquatic Products. Bureau of Fish eries and Aquatic 399 
Resources.  Department of Agriculture. Diliman, Quezon City, Philippines. 400 PHILIPPINE NATIONAL STANDARD                                                                               PNS/BAFS ___: 2017  
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 (www.bfar.da.gov.ph) 401 
 402 
DA-BFAR Fish eries Administrati ve Order No.  210 , s 2001. Rules and Re gulations on the 403 
Exportation of Fresh, Chil led and Frozen Fish  and Fishery Pro ducts. Bureau of 404 
Fish eries and Aquatic Res ources. Department of Agriculture. D iliman , Quezon 405 
City, Philippines. (www.bfar.da.gov.ph) 406 
 407 
 DOH -BFAD Administrative Order No. 153, s. 2004. Revised Guidelines on Current Good 408 
Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding Food. 409 
Department of Health. Muntinlupa City, Philippines.  410 
 411 
DOH -FDA Circular No. 2013 -010. Revised Guidelines for the Assessment of 412 
Microbiological Quality of Processed Foods, Table 11. Fi sh and Fishery Products: 413 
Fresh Frozen Fish. Food and Drug Admini stration. Department of Health.  414 
 415 
ICMSF, 1986, 2nd Edition.  Sampling for Microbiological Analysis: Princ iples and Specific 416 
Applications.  International Commission on Microbio logical Specifications for Food  417 
 418 
Official Methods of Analysis, 2016, 20th Edition. AOAC International, Rockville, United 419 
States of America  420 
 421 
 422