PHILIPPINE NATIONAL STANDARD  PNS/BAFPS ___:2014  
Code of Hygienic Practice for Processing and Handling of  Corn Grits  
 
 
 Foreword  
 
This Code of Practice, PNS/BAFS _____:2014, intends to provide guidance for the processing 
and handling of quality Corn Grits. Also, the code aims to prevent contamination and infestation 
of the said product with hazards like aflatoxin , heavy metals and pesticide residues. It includes 
sections on the over -all process of making the corn grits: pre -processing, processing and post 
processing with consideration of the Management and Supervision, Documentation and Records, 
Traceability, and its Product Recall Procedure.  
This Code of Practice was made in accordance with the Philippine National Standard (PNS) for 
Corn (maize) grits ( Zea mays Linn.) - Grading and Classification (PNS/BAFS 15:2004).  
A Technical Working Group (TWG) for the crafting  of the code of practice for corn grits was 
organized and represented by several agencies of the Department of Agriculture,  University of 
the Philippines Los Baños – Institute of Plant Breeding (UPLB -IPB) and A gricultural Machinery 
Testing And Evaluation Center (AMTEC), National Food Authority (NFA) and private sectors.  
The Bureau in collaboration with the members of the TWG conducted a series of technical 
reviews and public consultations in Isabela, Cebu and General Santos for the crafting of the Code 
of Practice. Comments from the stakeholders on the draft were carefully assessed and deliberated 
prior to its finalization and approval.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS ___:2014  
Code of Hygienic Practice for Processing and Handling of  Corn Grits  
 
 
 INTRODUCTION  
 
 
Corn or maize is one of the most popular cereals in the world and forms the staple food in 
many  countries includi ng the Philippines . According to the analysis made by Department of 
Agriculture, white corn is preferred by about 14 million Filipinos to be their main staple while 
yellow corn is accounted for the 50% of livestock mixed feeds. Aside from  being a source for 
human and animal consumption, corn contributes to the country ’s economy, livelihood and 
industry.  
White corn is a low -fat complex carbohydrate that deserves a regular place on our healthy 
table.  Health benefits of corn have been undenia ble and deserve attention . According to the study 
made by World Food Program (2012) , white corn is the staple food of 20% of the Filipino 
population primarily  in the Visayas and Mindanao area.  White corn is processed into grits and 
then mixed with rice ca lled “rice composite ” which is more nutritional and fulfilling and, 
cheaper. Nowadays, eating corn grits is considered in meal plans of diabetics because white corn 
has low glycemic index which is good for diabetic.   
The creation of the code of hygienic practice for the processing and handling of corn grits 
is important to ensure the safety and quality of the produced corn grits. It will help promote 
white corn grits as grain staple and provide awareness and in depth understanding to corn 
stakeholders the  potential health benefits of eating white corn as alternative or complementary 
staple to rice.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS ___:2014  
Code of Hygienic Practice for Processing and Handling of  Corn Grits  
 
 
 SECTION 1 - OBJECTIVES  
 
 
With t he Philippine National Standard (PNS) Corn (maize) grits (Zea mays Linn.) – Grading & 
Classification  (PNS/BAFS 15:2004)  already concerned with the classification of corn grits based 
on their physical characteristics and current practices in existing sectors, t his Code  aims to 
provide guidance for the processing and handling of quality Corn Grits in order  to prevent 
contamination and infestation of the said product with hazards like aflatoxin, heavy metals and 
pesticide residues. Specific guidelines were made for the pre -processing, processing and post 
processing sections  of Corn Grits .  
 
SECTION 2 – SCOPE, USE OF DOCUMENT AND DEFINITIONS  
 
2.1 Scope  
 
This Code of Hygienic Practice applies to the over-all production of corn grits  derived from corn 
grains by the virtue of drying, shelling and milling. This Code also recommends measures that 
should be fol lowed and implemented by all  individuals and institutions who are involved in 
assuring a n end product with good quality and is safe for human consumption.  
 
2.2 Use of the document  
 
The provisions of this document are supplemental to and m ust be used in conjunction with  the 
Philippine National Standard for Corn Grits Grading and Classification  (PNS/BAFS 15:2004).  
 
2.3 Definitions  
 
For the purpose of this Code, the following terms should apply.   
 
corn grits  
milled corn grains with outer covering (pericarp) an d germ (embryo) removed.  
 
Good Hygiene Practices (GHP)  
refer to all practices regarding the conditions and measures necessary  to ensure safety and 
suitability of food at all stages of the food chain.  
 
Good Manufacturing Practices (GMP)  
quality  assurance system aimed at ensuring that products  are consistently manufactured, packed, 
repacked or held to quality standards appropriate f or the intended use. It is thus concerned with 
both manufacturing and quality control procedure.  
 
Hazard Analysis and Critical Control Points (HACCP)  
refer to a science -based system which identifies, evaluates and controls hazards which are  
significant for food safety at critical points during a given stage in the food supply chain.  
 
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS ___:2014  
Code of Hygienic Practice for Processing and Handling of  Corn Grits  
 
 
 SECTION 3 – PRIMA RY PRODUCTION  
 
3.1 Raw m aterials  
 
The principles and guidelines supplement those contained in Section 4 of the Philippine National 
Standard : Corn  (maize) grits (Zea mays Linn.) - Grading and Classification  (PNS/BAFS 
15:2004).  
 
3.1.1 White  corn 
White corn grains, either flint or glutinous, with not more than the allowable percentage of other 
colors as indicated in the grade requirement for corn  
 
3.1.2 Yellow corn  
Yellow corn grains with not more than the allowable percentage of other colors as ind icated in 
the grade requirement for corn.  
 
3.1.3 Other colors  
Corn grains which are other than yellow or white in color.  
 
 
3.2 Environmental Hygiene  
 
The farm environment, farm structure and facility maintenance for corn should conform with  
Philippine National Standard (PNS) Code of Good Agricultural Practices for corn (GAP Corn) 
(PNS/BAFPS 20:2007).  
 
3.3 Hygienic production of corn grits  
 
3.3.1 Harvesting techniques  
 
Harvesting practices  of should conform with Section 6.2 of the Philippine National Standard 
(PNS Code of Good Agricultural Practices for corn (GAP Corn) (PNS/BAFPS 20:2007)  and 
Section 4.2 of the Philippine National Standard (PNS) Code of practice for the prevention and 
reduction of aflatoxin contamination in corn (PNS/BAFPS 27:2008) in order to prevent damage 
and contamination of corn ears to be processed as corn grits . 
 
3.3.2 Pre-Processing  
 
It is recommended that the raw materials covered in this section be prepared and handled in 
accordance with the appropriate sections of the Code of practice for the prevention and reduction 
of aflatoxin contamination in corn (PNS/BAFPS 27:2008)  and Good Ag ricultural Practice for 
Corn – (GAP corn) (PNS/BAFPS 20:2008)  
 
3.3.2.1 Dehusking  
 
 
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS ___:2014  
Code of Hygienic Practice for Processing and Handling of  Corn Grits  
 
 
 The husk should be properly removed after harvest prior to drying or shelling depending on the 
moisture content of the corn grains.  
 
3.3.2.2 Drying  
 
3.3.2.2.1 Matured corn ears should be dried within 24 hours after harvest to reduce the moi sture 
content (MC) to at least  21% using mechanical and/or sun drying.  
 
3.3.2.2.2 Corn grains should be dried to at least 14% MC  to avoid or minimize grain 
deterioration  from mold and inse ct infestation using the different methods of drying.  
 
3.3.2.2.3 If immediate drying is not possible, temporarily store the corn ears in cribs or  any 
              appropriate structure with proper aeration not to exceed the allowable time.  
  
3.3.2.3 Shelling  
 
3.3.2.3.1 Sorting should be done prior to shelling to remove poor quality corn ears.  
 
3.3.2.3.2 Shell corn ears when  at least 21% MC using clean, dry and appropriate sheller.  
 
3.3.2.2.3 As much as possible, immediately dry the shelled corn to at least14% MC as per   
   Section  3.3.2.2.2.  
 
 
3.3.4 Storage and transport  of corn grains  
 
The dried corn grains should be transferred to a suitable storage facility as soon as possible after 
drying. Grain moisture accumulation should be avoided during transport by using an 
appropriate covering for the container.  
 
Corn grains to be transported should be properly stacked inside the transport vehicle and 
covered with appropriate protection against moisture and storage pest.  
 
3.3.5 Processing  
 
The corn mill to be used for the milling should conform with the Philippine Agricultural 
Engineering Stand ard (PAES) Agricultural Machinery -Corn Mill -Specifications (PAES 
210:2000).  
3.4 General hygienic practice  
 
3.4.1 Contaminants  control  
 
The level of aflatoxin , heavy metals and pesticide residues should conform with the appropriate 
guidelines specified in the Section 10 of the Philippine National Standard  (PNS)  Corn (maize) 
 
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS ___:2014  
Code of Hygienic Practice for Processing and Handling of  Corn Grits  
 
 
 grits (Zea mays Linn.) - Grading and Classification  (PNS/BAFS 15:2004)  and Codex General 
Standard for Degermed Maize (Corn) Meal and Maize (Corn) Grits (CODEX STAN 155 -198 
Rev. 1 -1995).  
 
3.4.2 Packaging  
 
Corn grits should be packed in desired weight using appropriate packaging such as p olyethylene 
and polypropylene bags  and other food grade packaging materials with specific weight of the net 
content properly indicated.  Moreover, the p ackaging materials to be used should conform with 
the Department of Health Administrative Order No. 208 Series of 1974 Human Foods; Current 
Good Manufacturing Pr actice (Sanitation) in Manufacture, Processing, Packing of Holding  and 
Codex General  Standard for Degermed Maize (Corn) Meal and Maize (Corn) Grits (CODEX 
STAN 155 -198 Rev. 1 -1995) and Standard for Labelling of Prepackaged Foods (CODEX 
STAN 1 -1985)  
 
3.4.3 Storage  
 
3.2.5.3.1 The storage area  for the finished product  should be designed and constructed to:  
- prevent re -wetting of corn grits a nd maintain the recommended moisture content  
to at most 14% MC during storage t o ensure product quality;  
 
- prevent the  entry of insects, birds, rod ents and other animals using appropriate 
measures;  
 
- provide  proper ventilation for the stored corn grits as per S ection 4.1.2 of this 
Code.  
 
3.2.5.3.2 The processors should conduct regular monitoring of corn grits qual ity during  storage  
     and prior to distribution. No corn grits  should be re leased to the market containing  
     more than 20 ppb aflatoxin level.  
3.4.5. Equipment and utensils  
 
Other items of equipment, containers and utensils coming into c ontact with the product must be 
designed and constructed using materials that are easily cleaned, disin fected and regularly 
maintained to avoid contamination of food.  
 
3.5 Documentation and record keeping  
 
Corn mill operators must have updated records of corn grits production to include procurement, 
processing, storage and distribution as integral part of the food safety control system. All records 
should be archived for at least 1 year.   
 
SECTION 4 - ESTABLISHMENT: DESIGN AND FACILITIES  
 
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS ___:2014  
Code of Hygienic Practice for Processing and Handling of  Corn Grits  
 
 
  
4.1 Plant Construction and Layout  
 
4.1.1 Site and premises  of the corn mill  
 
4.1.1.1Potential sources of contamination have to be considered in the location of the corn mill.
 In particular, corn mills should not be in:  
 
- areas with industrial and other activities w hich pose a serious threat of 
contaminating corn products;  
 
- flood prone/vulnerable areas;  
 
- areas prone to storage pest infestation;  
 
- areas where wastes (either sol id or liquid) cannot be removed  effectively.  
 
4.1.1.2 Mill owners/operators must secure immediate perimeter with adequate f ences or gate to  
 prevent any unwanted intrusion whether by human and/or by animal.  
 
4.1.2 Building and Plant Facilities  
 
It is recommended that the provision of this section be referred to the appropriate section of the 
Bureau of Food and Drugs Administra tion Administrative Order 2013 -0022 Guidelines for 
current good manufacturing practices  and National Food Authority  Revised Rules and 
Regulations on Grains Business . 
. 
 
4.1.2.1 The following are the required characteristics of plant facilities to be used for the
 processing and handling of corn grits in order to ensure its  food safety:  
 
4.1.2.1.1  Adequate lighting must be provided in areas where processing and  packing  
 are done. There should be protection against fo od contamination in case of  
 light bulb br eakage.  
 
4.1.2.1.2  Doors and windows of warehouses must  be adequately provided with  
 screens or other protection to prevent the entry of insects, rode nts, birds,  
 and other animals.  
 
4.1.2.1.3        The floors in the packaging and warehouse ar eas should be kept clean an d 
           maintained without cracks or leaks.  
 
4.1.2.1.4       Good over -all ventilation of the facility must be maintained in order to 
           avoid air-borne contamination of the product.  
 
 
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS ___:2014  
Code of Hygienic Practice for Processing and Handling of  Corn Grits  
 
 
 4.1.2.2 Plant facilities must provide separate and sufficient areas for receiving raw materials,
 processing, packaging, and storage of finished products.  Pallet board (plastic or wood)
 should be used for the piling and storage of sacks of corn.  
 
4.1.2.3 Proper waste management should be observ ed. Containers for waste disposal must be far
 from the location of the product and should be covered and cleaned regularly.  
 
 
4.1.3  Sanitary facilities and control  
 
4.1.3.1   The plant/warehouse must provide adequate supply  of potable water for personnel  
  handling corn grits and for cleaning of equipment su rfaces coming into contact with  
  grits.  
4.1.3.2   There should be proper drainage and sewage system to a void the contamination from the   
waste water and accumulation of foul  odor.  
4.1.3.3  Separate toilet for men and women should  be installed aw ay from the processing facility 
proper and should be cleaned regularly.  
4.1.3.4  Personnel should be provided with mess hall/canteen, l ocker rooms and accessible hand 
washing facility.  
 
SECTION 5 - CONTROL OF OPERATION  
 
5.1 Key aspects of hygiene control systems  
 
5.1.1 Temperature , moisture  and time controls  
 
Temperature, moisture and time in the over -all process of producing of corn grits as stated in 
Section 3 of this Code should be properly observed in order to avoid or minimize grain  
deterioration from mold and insect infestation.  
 
5.1.2 Management  and Supervision  of products within the plant  
 
Corn grits operators must have adequate knowledge  on food hygiene principles and practices to 
be able to assess potential risks, take approp riate preventive and corrective action, and ensure 
that effective monitoring and supervis ion is carried out. Training or orientation on GMP/GHP 
and HACCP will be conducted for interested corn mill operators.  
 
SECTION 6 - PERSONAL HYGIENE  
 
Guidelines on the personnel ’s health and safety should conform with the appropriate sections of 
the Department of Health Administrative Order No. 208 Series of 1974.  
 
Specifically, all the personnel of the facility:  
 
 
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS ___:2014  
Code of Hygienic Practice for Processing and Handling of  Corn Grits  
 
 
 - involved in the preprocessing, process ing, and po st production activities should wear 
proper working clothes and protective equipment.  
 
- should have a regular medical check -up. 
 
- who have open lesions, infected wounds, or a ny possible source of microbial 
contamination should be excluded from any  food handl ing operation until the desired 
condition is attained.  
 
SECTION 7 - END PRODUCT SPECIFICATION  
 
Corn grits should conform with the  quality grade requirements on corn grits as stated on Section 
5 of the Philippine National Standard (PNS) Corn (mai ze) grits (Zea mays Linn.) - Grading and 
Classification (PNS/BAFS 15:2004).  
 
The product should also comply with the acceptable levels of aflatoxin, heavy metals and 
pesticide residues as specified by Codex General Standard for Degermed Maize (Corn) Meal 
and Maize (Corn) Grits (CODEX STAN 155 -198 Rev. 1 -1995).  
 
SECTION 8 - PRODUCT INFORMATION AND CONSUMER AWARENESS  
  
8.1 Labelling  
 
The packaged corn grits should contain minimum informa tion (i.e. name and type of the product, 
grade and grit size, net weight in kilograms, name an d address of miller and date of milling) in 
its label  as stated in the  standard for Corn G rits Grading and Classification PNS/BAFS 15:2004       
Section 9. It may also  provide  additional information such as:  
a. Best before  
b. Nutritive valu e 
c. Year and season harvested  
d. Moisture content  
In addition , the labeling of product should conform with the Department of Health 
Administrative Order No. 208 Series of 1974 Human Foods; Current Good Manufacturing 
Practice (Sanitation) in Manufacture, Processing, Packing of Holding , Codex General Standard 
for Degermed Maize (Corn) Meal and Maize (Corn) Grits (CODEX STAN 155 -198 Rev. 1 -
1995),  Standard for Labelling of Prepackaged Foods (CODEX STAN 1 -1985)  and National 
Food Authority  Revised Rules and Reg ulations on Grains Business . 
 
8.2 Traceability  
Each product package  must be traceable to the source  (e.g. milling operator ’s certificate number, 
date of milling/expiration date, lot or batch numbers).  
 
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS ___:2014  
Code of Hygienic Practice for Processing and Handling of  Corn Grits  
 
 
 8.3 Product Recall Procedure  
In case of complaint or issues regarding product quality an d safety,  the FDA should follow the 
procedure for product recall in coordination with the manufacturers/distributors of  corn grits.  The 
general procedure for product recall should conform wit h the FDA Bureau Circular No. 8 Series 
of 2001: Guidelines To Be Observed On The Implementation Of  Product Recall System.  
8.4 General Provision on Sanctions  
Sanctions for the manufacturers/distributors of corn grits w ho failed to comply for product recall 
should conform with the FDA Bu reau Circular No. 8 series of 2001: Guidelines To Be   
Observed On The Implementation Of Product Recall System.  
 
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS ___:2014  
Code of Hygienic Practice for Processing and Handling of  Corn Grits  
 
 
 REFERENCES:  
 
AgriPhil.2010. White Corn Will No Longer Be A Poor Man ’s Rice. Retrieved from 
http://ati.da.gov.ph/ati2/forum/2010/white -corn-will-no-longer -be-poor-man%E2%80%99s -rice 
last January 20, 2014.  
AMTEC. 2000. Philippine Agricultural Engi neering Standard. Agricultural Machinery -Corn 
Mill-Specifications.210:2000.  
DA-BAFPS. 2004. Philippine National Standard of Grains – Corn ( Zea mays indentata Linn, Zea 
mays indurate Linn. And Zea mays ceritina K. Sturt. Syn. Praecox) -Grading and classifica tion. 
10:2004.  
DA-BAFPS. 2004. Philippine National Standard of Corn (maize) grits ( Zea mays Linn.) - 
Grading and Classification. 15:2004.  
DA-BAFPS. 2008. Good Agricultural Practice for Corn – (GAP corn).20:2008.  
 
DA-BAFPS. 2008. Code of Practice for the pre vention and reduction of aflatoxin contamination 
in corn. 27:2008  
DA Press Release. 2009. DA, UPLB to release IPB Var 6, a nutrient -rich corn variety. Retrieved 
from http://www.bar.gov.ph/chronicle -home/archives -list/184 -january -2009 -issue/1140 -da-uplb-
to-release -ipb-var-6-a-nutrient -rich-corn-variety  last January 20, 2014.  
Deming, W. E. 1986. Out of the Cris is. Cambridge, Massachusetts : Mass achusetts Institute of 
Technology . 
Department of Health -Bureau of Food and Drugs. 2001. Guidelines to be obse rved on the 
implementation of  product recall system. Bureau Circular No. 8 Series of 2001.  
Department of Health. 1974. Human Foods; Current Good Manufacturing Practice (Sanitation) 
in Manufacture, Processing, Packing of Holding. Administrative Order No. 208 Series of 1974.  
 
Department of Health. 2007. Philippine National Standards for Drinking Water 2007. 
Administrative Or der No. 2007 -0012. (Section 4.3.4.1)  
 
Department of Trade and Industry. Purchasing Guide: Consumers look for info to guide them 
during purchases. Retrieved from  http://www.dti.gov.ph/dti/index.php?p=6 51 last April 7, 2014 . 
 
National American Miller ’s Ass ociation. Corn Milling process. Retrieved from 
http://www.namamillers.org/education/corn -milling -process/  last January 20, 2014.  
National Food Authority. 2006. Revised Rules and Regulations on Grains Business.  
 
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS ___:2014  
Code of Hygienic Practice for Processing and Handling of  Corn Grits  
 
 
 Parrocha, A.N. 2013.Corn for Diabetics, great alternative to rice -research prof. Retrieved from 
http://balita.ph/2013/07/29/corn -for-diabetics -great -alternative -to-rice-research -prof/last  January 
20, 2014.  
Republic Act No. 10611. An act to strengthen the food safety regulatory system in the country to 
protect consumer healt h and facilitate market access of local foods and food products, and for 
other purposes.(For definitions 3.2, 3.3, and 3.4)  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PHILIPPINE NATIONAL STANDARD  PNS/BAFPS ___:2014  
Code of Hygienic Practice for Processing and Handling of  Corn Grits  
 
 
 Department of Agriculture  
Bureau of Agriculture and Fisheries Standards  
 
Technical Working Group for the  
Code of Hygienic Practice for the Processing and Handling of Corn Grits  
 
 
Chairperson  
 
1   Dr. Artemio M. Salazar  
Univeristy of the Philippines Los Baños - Institute for Plant Breeding  
 
Vice Chairperson  
 
2  Mr. Milo D. Delos Reyes  
Department of Agriculture -Agri-Pinoy Corn Program  
 
Members  
 
3   Dr. Antonio G. Gerundio  
Agri-Pinoy Corn Program  
Department of Agriculture  7 Mr. Adolfo M. Buenviaje  
National Corn Competitiveness Board  
 
4  Engr. Darwin C. Aranguren  
Agricultural Machinery Testing And  
Evaluation Center  
University of the Philippines Los Baños  
 8 Ms. Zoraida L. Manalastas  
National Food Authority – Food Development 
Center  
4 Ms. Apolonia A. Mendoza  
Bureau of Agricultural Research  
Department of Agriculture  9       Engr. Arlene F. Tanseco  
National Food Authority  
 
5 Mr. Salvador D. Umengan  
National Corn Competitiveness Board  
 10 Mr. Rolando B. Gomez  
National Food Authority  
 
 
Secretariat  
Bureau of Agriculture and Fisheries Standards  
 
Team Leader  
11  Mr. Israel Q. Dela Cruz  
 
Assistant Team Leader  
12  Mr. Ibrahim A. Racmat  
 
Members  
13  Ms. Farlash D. Pancho  
14  Mr. Jerson Raphael A. Bontogon