PHILIPPINE NATIONAL STANDARD PNS/BAFS 145: 20__ Code of Practice for Processing and Handling of Muscovado Sugar   
Foreword  
 
This Code of Practice  intends to provide guidance for the preparation and processing of the 
Muscovado Sugar . It includes sections on the over -all process of making the muscovado  sugar : 
site and location, plant premises, building, equipment and facilities, sanitation, raw materials 
requirement, operating practices and production requirements with consideration of the personal 
hygiene, management and supervision, documentation and records and recall procedures.  
This Code of Practice was made in accordance with the Philippine National Standard (PNS) for 
Muscovado Sugar ( PNS/BAFS 144:20_ ). 
A Technical Working Group (TWG) for the crafting of the code of practice for processing and 
hand ling of muscovado sugar was organized and represented by several agencies of the 
Department of Agriculture  - Bureau of Agriculture and Fisheries Standards  and Sugar Regulatory 
Administration ,  University of the Philippines Diliman – College of Home Economi cs (UPD -CHE), 
Organic Certification Center of the Philippines (OCCP), Altertrade Corporation, Upland Marketing 
Foundation Inc. (UMFI), Center for Agrarian Reform and Rural Development (CARRD), Panay Fair 
Trade, Global Organic and Wellness Corporation ,  Partnership for Development Assistance in the 
Philippines Inc  (formerly known as Philippine Development Assistance Programme, Inc.) and other 
sectors . 
The Bureau in collaboration with the members of the TWG conducted a series of technical reviews 
and publi c consultations in Region III, VI and XII for the crafting of the Standard. Comments from 
the stakeholders on the draft were carefully assessed and deliberated prior to its finalization and 
approval.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PHILIPPINE NATIONAL STANDARD PNS/BAFS 145: 20__ Code of Practice for Processing and Handling of Muscovado Sugar   
Introduction  
 
 
As described in Philippine National Standard for Muscovado Sugar (PNS/BAFS 145:20____), 
muscovado sugar is a result of boiling sugar cane syrup and letting it air dry to produce 
dark and moist sugar.  The product contains most naturally occurring vitamins a nd 
minerals of any table sugar.  
 
From the data of Sugar Regulatory Administration (SRA), a total of 1,829.31 metric tons 
muscovado sugar was exported and brought in some $3.1 million to the local economy in 
2013.  This shows a bright opportunity for Philip pine muscovado farmers since a minimum 
capital and labor input is needed to produce muscovado sugar.  
 
The creation of the code of practice for processing and handling of muscovado sugar is 
important to ensure the safety and quality of the produced muscovado sugar. It will also 
help  provide awareness for musco vado sugar as alternative sugar.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PHILIPPINE NATIONAL STANDARD PNS/BAFS 145: 20__ Code of Practice for Processing and Handling of Muscovado Sugar   
1 Scope  
 
This Code of Practice is concerned with the receipt of raw materials and ingredients, 
preparation and processing of muscovado  sugar  as defined in this Code, in order to 
conform with  the required standards stated in PNS /BAFS  for Muscovado Sugar. The 
muscovado sugar may be prepared from different varieties of sugar cane.  
 
This Code is intended to provide guidelines to achieve compliance with the 
standards for muscovado sugar  packed in any suitable container.  
 
2   References  
 
The publications referred to in this standard are listed on the inside back cover.  
      
 
3   Defini tion of Terms  
 
For the purpose of this standard, the following definitions should apply:  
 
3.1  clarification   
Process of purification of juices by defecat ion and subsequent subsidation,
 decantation and filtration to remove the ma ximum quantity of impurities at
 the earliest possible stage of muscovado sugar manufacturing process.  
 
3.2 curing   
process of mixing and beating the massecuit e until it dries up into powder
 form.  
 
3.3  defecation  
process of clarification employing lime and heat.  
 
3.4 facilities   
refers to the building, premises and equipment necessary for the
 manufacture, packing, repacking and holding of food.  
 
3.5 food a dditive   
any substance not normally consumed as a food by itself and not normally 
used as a typical ingredient of th e food, whether or not it has nutritive value, 
the intentional addition of which to food for a technological (including 
organoleptic) purpose in the manufacture, processing, preparation, 
treatment, packing, packaging, transport or holding of such food resu lts, or 
may be reasonably expected to result, (directly or indirectly) in it or its by -
products becoming a component of or otherwise affecting the characteristics 
of such foods. The term does not include “contaminants ” or substances added 
to food for maint aining or improving nutritional qualities.  
PHILIPPINE NATIONAL STANDARD PNS/BAFS 145: 20__ Code of Practice for Processing and Handling of Muscovado Sugar   
3.6 foreign matter   
any matter which has not been derived from muscovado sugar (excluding
 packaging material), which poses a threat  to human health and is readily
 recognized without magnification or is prese nt at a level determined by any
 method including magnification (e.g.  dead insects, twigs  and metals) that
 indicates non -compliance with good manufacturing and sanitation practices.  
 
3.7 Good Manufacturing Practice   
quality assurance system aimed at ensuring  that  products are consistently
 manufactured, packed, repacked or held to a quality app ropriate for the
 intended use. It is thus concerned with  both manufacturing and quality
 control procedures.  
 
3.8 Hazard Analysis Critical Control Point ( HACCP )  
system which identifies,  evaluates and controls hazards  which are significant
 for food  safety.  
 
3.9 hazard  
biological, chemical or physical agent in, or condition of, food with the 
potential to cause an adverse health effect.  
 
3.10  inversion  
the hydrolysis or decomposition of sucrose into its component 
monosaccharide : glucose (dextrose) and fructose (levulose).  
 
3.11  pest  
any objectionable animals or insects including, but not limite d to birds, 
rodents, flies, and  larvae.  
 
3.12  processing  
 the part of production cycle starting from weighing of raw materials to the 
obtaining of a bulk product.  
 
3.13  processing aid   
substance or material, not including apparatus or utensils, and not consumed 
as a food ingredient by itself, intentionally used in th e processing of raw 
materials, foods or its ingredients, to fulfill a certain technological purpose 
during treatment or processing and which may result in the non -intentional 
but unavoidable presence of residues or derivatives in the final product.  
 
3.14  sugar cane   
plant  belonging to genus Saccharum and includes species of wild and 
cultured canes and complex inter -specific hybrids within the Saccharum  
genus and primarily grown for its sugar content.  
 
PHILIPPINE NATIONAL STANDARD PNS/BAFS 145: 20__ Code of Practice for Processing and Handling of Muscovado Sugar   
4 General Principle s 
 
Effective hygiene control is vital  to avoid the adverse human health and economic 
consequences of food borne illness, food borne injury, and food spoilage. Everyone, 
including farmers, growers, manufacturers and processors, food handlers and 
consumers, has a responsibility to assure that f ood is safe and suitable for 
consumption. These lay a firm foundation for ensuring food hygiene and should be 
used in conjunction with each spec ific code of hygienic practice.  
 
4.1  Site and Location  
 
4.1.1  Potential sources of contamination need to be co nsidered when deciding where to
 locate muscovado mills. Establishments should  not be located anywhere, after
 considering such protective measures, it is clear tha t there will remain a threat to
 food safety or suitability. In particular, establishm ents should normally be located
 away from:  
 
4.1.1.1   Environmentally polluted areas and ind ustrial activities which pose  
    a serious threat of contaminating muscovado products;  
4.1.1.2   Flood prone areas unless sufficient safeguards are provided;  
4.1.1.3   Areas prone to pest infestation ; and  
4.1.1.4  Areas where wastes (either sol id or liquid) cannot be removed  
 effectively.  
 
4.2  Plant Premises, Building, Equipment and Facilities  
 
4.2.1  Plant Premises  
 
4.2.1.1  Located in areas where contamination risk is likely, should  put up barriers and 
any other form of buffer . 
4.2.1.2  The grounds around the plant and warehouse should be  kept clean and free of 
discarded equipment, waste materials, bagasse, mud press, manure and weeds 
which may provide breeding places for pests.  
4.2.1.3  The  immediate  perimeter  should be provided with adequate fences and gate to 
prevent any unwanted intrusion whether by human and/or anim al. 
 
4.2.2  Building Facilities  
 
4.2.2.1  Plant facilities should  provide sufficient and s eparate areas for receiving raw 
materials, crushing of sugar  cane, processing, packaging, storage for finished 
products , bagasse  and waste disposal.  
4.2.2.2  Waste disposal containers should  be located in well drained areas, kept covered 
and cleaned regularly.  
4.2.2.3  The juice pit  should be enclosed  with screen  (if applicable) and physically 
separated from the  cane reception area to minimize the entry of pests . 
PHILIPPINE NATIONAL STANDARD PNS/BAFS 145: 20__ Code of Practice for Processing and Handling of Muscovado Sugar   
4.2.2.4  The plant should  be adequately enclosed  using  fine mesh screens and other 
materials to prevent the entry of animal s and pests . 
4.2.2.5  Doors should be smooth and  self-closing . It should have a non -absorbent surface 
and plastic curtains , if needed . 
4.2.2.6  The floors from the receiving area to the storage area should be water proof, non 
absorbent, washable made of  non -skid materials, without cracks/crevices and 
should be easy to clean and disinfect. The flooring should slope sufficiently for 
liquids to drain the trapped outlets.  
4.2.2.7  Gutters/drains /weirs  should be regularly cleaned and  provided with removable 
cover to p revent entry of pests . 
4.2.2.8  The use of ceramic tiles  in the installation of drain and gutters including settling 
tanks  is allowed provided that no tox ic glaze is applied on the tile.  
4.2.2.9  Adequate lighting should  be provided in areas where processing and packing are  
done.  
4.2.2.10  Light bulbs and fixtures suspended over food in any step of preparation should 
be of the safety type or otherwise protected to p revent food contamination in  
case of breakage.  
4.2.2.11  Adequate means of natural or mechanical ventilation should be provided to:  
 
4.2.2.11.1  Minimize air -borne contamination,  for example, from aerosols and  
  condens ation droplets  
4.2.2.11.2  Control odo rs  
4.2.2.11.3  Control humidity  in packaging and storage are as 
 
4.2.2.12  Ventilation systems should be designed and constructed so that air d oes not flow 
from contaminated to  clean areas and should  be regularly  maintained and 
cleaned.  
 
4.2.3  Equipment  
 
4.2.3.1  Equipment,  containers and utensils  coming into contact with food, should  be designed  
and constructed using  non-toxic  materials that  are easily  cleane d, disinfected and  
maintained to avoid contamination of food  and made to withstand the environment of  
intended use.  
4.2.3.2  All equipment surfaces in contact with muscovado  should be smooth, continuous, and 
without rough spots, cracks or crevices  to avoid collection of food particles, 
microorgan isms or insects  where such could accumulate.  
4.2.3.3  In the case of the roller mill or crushing equipment, the recommended design for 
crusher and collection vessel sh ould consider the installation of the following:  
4.2.3.3.1   Protec tive covering on gears and cogs  to prevent the adulteration of  
     extracted sugarcane juice with lubricants, m etal and concrete fragments,  
     or any other contaminant while milling or crushing the sugarcane.  
4.2.3.3.2  Food grade quality c atchment, drain and collection vessel  
4.2.3.3.3  Adequate filters  capable of separating and/or allowing impurities to 
settle  
PHILIPPINE NATIONAL STANDARD PNS/BAFS 145: 20__ Code of Practice for Processing and Handling of Muscovado Sugar   
4.2.3.4  The crushing equipment , catchment, collection vessel including all a ttached 
installations  and the entire crushing area should be kept clean and dry before and after 
each use.  
 
4.2.4  Cleaning of Equipment and Facilities  
 
4.2.4.1  The use of synthetic chemicals  for cleaning , production, storage and transport facilities 
and equipment is allowed provided food products, ingredients, additives and processing 
aids are physically removed from areas/facilities whe re such cleaning will take place .  
4.2.4.2  All equipment, utensils and other materials should  be thoroughly cleaned before and 
after each use  with the use of soap, abrasive  and potable water . 
4.2.4.3  The potable water to be used in cleaning all equipment, utensils and other materials 
should conform with the latest edition of World Health Organization (WHO) 
Guidelines for drinking water quality.  
4.2.4.4  Detergents, cleaning chemicals and sanitizers should be ha ndled and use in accordance 
with manufa cturer ’s instructions and  stored separately from food in labelled  containers 
to avoid the risk of food contamination . 
4.2.4.5  When not in use, all equipment, utensils and other materials should be kept dry.  
 
4.3 Sanitation  
 
4.3.1   The plant should  provide ad equate supply of potable water which conform to section  
3.2.4.3.  
4.3.2  All sewage should  be removed from the plant premises regularly to avoid the collection 
of odor, molds, decay and harborages of pests . 
4.3.3  Sewer drains should  be provided wi th adequate traps to prevent any entry of pests.  
4.3.4  Toilet facilities should  be constructed with tight fitting walls, ceilings, and floors, and 
made from materials, which can  be easily cleaned and kept dry.  
4.3.5  Toilet doors should  not open directly into the proce ssing area.  
4.3.6  Adequate and convenient facilities for employees to wash and dry their hands should be 
provided wherever the process demands. Single -use towels are recommended.  
4.3.7  The facilities should be kept in a sanitary condition at all times.  
 
4.4 Raw Material Requirements  
 
4.4.1 Sugarcane  
 
4.4.1.1  Sanitary Harvesting and Hauling  
 
4.4.1.1.1  Sugarcane  for processing should be of good quality.  
4.4.1.1.2  Extreme care should be taken in transporting the sugarcane to prevent spoilage or 
deterioration. A ppropriate  tarpaulin  should be used t o cover the sugarcane when it is 
raining . 
4.4.1.1.3  Conveyances for transporting the harvested sugarcane should be adequate for th e 
purpose intended and made  of such material and construction a s will permit thorough 
PHILIPPINE NATIONAL STANDARD PNS/BAFS 145: 20__ Code of Practice for Processing and Handling of Muscovado Sugar   
cleaning. It  shou ld be regularly cleaned and maintained as not to constitute a source 
of contamination to the product.  
4.4.1.1.4  Rece iving area  for all incoming sugarcanes  should be physica lly separated from the 
cooking area.  
 
4.4.1.2    Handling and Storage  
 
4.4.1.2.1  Sugarcane accepted by the plant should be stored  in a covered and cemented flooring 
to minimize deterioration and contamination.  
4.4.1.2.2  Harvested cane should be processed within 24 hours to maximize juice recovery and 
to avoid inversion of sucrose.  
 
4.4.2 Additives and processing aids  
 
All food additives should  meet the Codex General Standard for Food Additives (GSFA) 
(COD EX STAN 192 -1995 Rev.8 -2007) or the latest issuance and Food and Drug Administration 
(FDA)/BFAD “Updated List of Food Additives ”. 
 
4.4.2.1  Industrial l ime containing no less than 65% CaO is prefe rred as defecant.  Lime 
containing more than 2% MgO or oxides of iron and aluminum is prohibited.  
4.4.2.2  Coconut milk/oil as anti -foaming agent and vinegar for inversion in thick syrup  are 
allowed.  
4.4.2.3  All additives and processing aids should be labeled, kept clean, free of pests and  stored in 
separate area. 
 
4.5 Operating Practices and Production Requirements  
 
4.5.1 Crushing  
  
4.5.2.1  Avoid delay in milling/ crushing of cane . 
 
4.5.2.2  Extracted juice from the sugarcane sh ould pass through a  series of filtration screen to  
remove impurities such as bagacillo,  trashes and mud bef ore transporting it to the lime  
tank for defecation or clarification prior to cooking/evaporation.  
 
4.5.2.3  The collection vessel, settling container, and the network of drains and gutters s hould  be 
provided with removable coverings for easy cleaning.  
 
4.5.2.4  The design of drain, weir, and settling container sh ould allow  optimum filtration.  
 
4.5.2.5  Removed impurities sh ould be collected in movable bins for immediate disposal.  
 
4.5.3  Defecation  
  
4.5.3.1  The application of lime as defecant should be within the range  of 0.5-0.8 k ilogram of 
CaO per ton cane. Excessive use of lime can res ult to production of inferior quality 
PHILIPPINE NATIONAL STANDARD PNS/BAFS 145: 20__ Code of Practice for Processing and Handling of Muscovado Sugar   
muscovado . Proper liming  gives good clarification, good settling and maintai ns the pH  of 
clarified juice at  7.0. 
4.5.3.2  Clarifiers and/or settling tanks should be installed to separate suspended particles and 
impurities and to draw off clear juice for cooking/evaporation.  
 
4.5.4  Cooking /Evaporation  
 
4.5.4.1  Final evaporation  of sugarcane juice  should  be carrie d out at safe temperature range from  
120oC to 125oC.  
4.5.4.2  Scum should  be continuously removed during cooking for improved quality of the final 
product  and collected in movable bins for immediate disposal . 
4.5.4.3  Scoops used for removing the scum should be of food grade quality and heat resistant. 
The handle should be heat insulated to protect the worker from scorching.  
4.5.4.4  Containers, scoops and other implements used should be cleaned, washed and disinfected 
after eac h period of work and provided with suitable racks when not in use.  
 
4.5.5  Curing  and Cooling  
 
4.5.5.1  Once the massecuite reached the temperature of 1 20oC to 1250C, it should be  
immediately transferred to the mixing /cooling tub  or pulverizer to be powderized or  
moulded  and to further reduce the moisture content of the muscovado.  
4.5.5.2  In the case of concentrated syrup, the vinegar  should be added upon reaching the 
temperature of 120oC, further boiled at  125oC and immediately removed from heat. The 
syrup should be cooled at a temperature appropriate for it to be bottled or canned.  
4.5.5.3  After drying, the muscovado should be cooled before packaging.  
4.5.5.4  Shovel/ paddle , cooling troughs/tub  and moulder used to powderize /moul d the massecuite  
should  be of food grade quality.  
 
4.5.6 Packaging  and Labeling  
  
Packaging and labeling of muscovado products s hould  apply the corresponding provisions of the 
Philippine National Standards for Muscovado  Sugar  (PNS/BAFS 144:20__) . 
 
4.5.7 Storage and Transport  
 
Procedures should  apply the provisions of Codex Recommended International Code of Practice 
General Principles of Food Hygiene (CAC/RCP 1 -1969,Rev. 4 -2003) and FDA/ BFAD Revised 
Guidelines on Current Good Manufacturing Practice in Manufacturing,  Packing, Repacking or 
Holding Food (AO No. 153 s.2004)  or the latest issuance . 
 
4.6 Personal  Hygiene  
 
Food handlers should follow personal hygiene as indicated in FDA/ BFAD Revised Guidelines 
on Current Good Manufacturing Practice in Manufacturin g, Packing, Repacking or Holding 
Food (AO No. 153 s.2004)  or the latest issuance  and Codex Recommended International Code of 
Practice General Principles of Food Hygiene (CAC/RCP 1 -1969,Rev. 4 -2003).  
PHILIPPINE NATIONAL STANDARD PNS/BAFS 145: 20__ Code of Practice for Processing and Handling of Muscovado Sugar   
5. Management and Supervision  
 
Muscovado  mill operators should have adequate  knowledge of food hygiene principles and 
practices to be able to assess  potential risks, take appropriate preventive and corrective action, 
and ensure that effective monitoring and supervision is carried out.  Formal tra ining on 
GMP/GHP is necessary and further trainings in HACCP are  extremely helpful.  
 
6.  Documentation  and Records  
 
6.1 All cleaning activities should  be properly documented.  
 
6.2 Appropriate records of processing, production and distribution should be kept and 
retained for a period that exceeds the shelf life of the product. After each production lot, 
the operator is require d to obtain, keep and document batch sample for purposes of 
traceability. Documentation should  enhance the credibility and effectiveness of the food 
safety control system.  
 
7. Recall Procedures  
 
Operators should  ensure that effective procedures are in place to deal with any food safety 
hazard and to enable the complete, rapid recall of any implicated lot of the finished food from the 
market. Where a product is withdrawn because of an immediate health hazard, other products 
which are produced under similar conditions, and which may present a similar hazard to public 
health, should be evaluated for safety and may need to be withdrawn. T he need f or public 
warnings should  be considered.  
 
Recalled products should be held under supervision until they are destroyed, used for purpose s 
other than human consumption, determined to be safe for human consumption, or reprocessed in 
a manne r to ensure their safety.  
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PHILIPPINE NATIONAL STANDARD PNS/BAFS 145: 20__ Code of Practice for Processing and Handling of Muscovado Sugar   
References:  
 
BFAD AO 88 -B s.1984. Rules and Regulation Governing the Labelling of Prepackaged of Food 
Products Distributed in the Philippines  
 
BFAD Bureau Circular 01 -A s. 2004. Guidelines for the Assessment of Microbiological Quality of 
Processed Foods.  
 
Codex Stan 1 -1985, Rev. 7 -2010. Codex General Standard for the Labeling of Prepackaged Foods  
 
Codex Stan 234 -1999. Codex Standard for General Methods of Analysis and Sampling  
 
CAC/GL 21 -1997. Codex Principles for Establishment and Application of Microbiological Criteria for 
Foods  
 
Codex Stan 212 -1999; Amd. 1 -2001. Codex Standard for Sugars.  
 
Codex Stan 1 -1985, Rev.1 -1991. General Standard for the Labelling of Pre -packaged Foods  
 
Republic Act of  7394 “The Consu mer Act of the Philippines ” 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
PHILIPPINE NATIONAL STANDARD PNS/BAFS 145: 20__ Code of Practice for Processing and Handling of Muscovado Sugar   
Department of Agriculture  
Bureau of Agriculture and Fisheries Standards  
 
Technical Working Group for the  
Philippine National Standard (PNS) for Muscovado Sugar  
 
Chairperson  
 
1   Dir. Gilberto Layese  
Department of Agriculture -Bureau of Agriculture and Fisheries Standards  
 
Vice Chairperson  
 
2  Ms. Rosalina Tan  
Department of Agriculture - Sugar Regulatory Administration  
 
 
Members  
 
3   Prof. Teresita Avecedo  
College of Home Economics  
University of the Phi lippines Diliman  7 Mr. Arnel Ligahon  
Altertrade Corporation  
 11 Mr. Restie Male  
Partnership for 
Development Assistance 
in the Philippines Inc   
4  Ms. Jean Nanette Sumagaysay  
Sugar Regulatory Administration  
Department of Agriculture  8 Mr. Edwin Nerva  
Center  for Agrarian Reform and 
Rural Development (CARRD)   
4 Mr. Marcelino Guevarra  
Sugar Regulatory Administration  
Department of Agriculture  9       Mr. Mel Filomena  
UMFI  
  
5 Ms. Leilani Limpin  
Organic Certification Center of the 
Philippines  
 10 Mr. Bernie Bernardo  
Global Organic and Wellness Corporation    
 
Secretariat  
Bureau of Agriculture and Fisheries Standards  
 
12 Mr. Israel Dela Cruz  
13 Mr. Mark Matubang