1FINAL DRAFT RECOMMENDED CODE OF PRACTICE FOR THE 
PROCESSING AND HANDLING OF PR OCESSED PILI NUT PRODUCTS  
 1. SCOPE  
 
This Code of Practice is concerned with the receipt of raw materials and 
ingredients, preparation and processing of processed pili nut products as 
defined in this Code, in or der to conform with the required standards stated in 
PNS/BFAD No. ___. Standards for Proc essed Pili Nut Products. The product 
shall be prepared from fully ripened ke rnels of cultivars grown from Canarium 
ovatum   Engl. This Code is  intended to provide guidelines to achieve 
compliance with the standards for processed pili nut products packed in any suitable container. 
 
2.       DEFINITION OF TERMS 
 For the purpose of this Code, t he following definitions apply: 
      
Aflatoxins  – secondary metabolites known to be toxic to humans and are 
produced by fungi belonging to the genus Aspergillus including A. flavus , 
A. parasiticus,  A.vesicolor  and A. indulans  on suitable hosts/substrates 
such as peanut, corn, copra, cassava and other oilseeds.  Container  – any form of packaging material, which completely or partially 
encloses the food (including wrappers). A container may enclose the food 
as a single item or several units or  types of prepacka ged food when such 
is presented for sale to the consumer.  Current Good Manufact uring Practices (cGMP)  – a quality assurance 
system aimed at ensuri ng that products are cons istently manufactured, 
packed or repacked or held to a qualit y appropriate for the intended use. It 
is thus concerned with both manufac turing and quality control procedures.  
  2Food  – any substance, whether  processed, semi-processed or raw, which 
is intended for human consumption, and includes drink, chewing gum and 
any substance which has been used in the manufacture, preparation or 
treatment of “food” but  does not include cosmetics or tobacco or 
substances used only as drugs.  Food Additives  – any substance the intended use of which results or may 
reasonably be expected to result, directly  or indirectly, in its becoming a 
component or otherwise affecting the c haracteristics of any food (including 
any substance intended for use in producing, manufacturing, packing, 
processing, preparing, treating, pack aging, transporting, or holding food; 
and including any source of radiation intended for any such use), if such 
substance is not generally rec ognized, among experts qualified by 
scientific training and experience to ev aluate its safety, as having been 
adequately shown through scientific pr ocedures to be safe under the 
conditions of the intended use (R.A . 3720. Food, Drugs and Cosmetic 
Act).    
Food Standard  – a regulatory guideline that defines the identity of a given 
food product (i.e. its nam e and the ingredients used for its preparation) 
and specifies the minimum quality fa ctors and, when necessary, the 
required fill of the container. It ma y also include specific labeling 
requirements other than or in addi tion to the labe ling requirements 
generally applicable to all prepackaged foods.  Glazing – coating of food with substances such as syrups and glazing 
agents (food additives), giving the food a glossy appearance or protective 
outer layer.    Free Fatty Acid – amount of fatty acids in t he product, liberated from fats 
and oils through hydrolysis and used as  a quality indicator of hydrolytic 
rancidity.   3Ingredient  - any substance including food additive, used as a component 
in the manufacture or preparation of a food and present in the final product 
in its original or modified form.  Kernel – the inner portion of the seed with the seed coat intact.  
 Label  – includes any tag, brand, mark, pict orial, or other descriptive script, 
written, printed, marked, embossed or  impressed on, or attached to the 
container.  Labelling  – any written, printed or gr aphic matter (1) upon any article or 
any of its container or wrappers and/ or (2) accompanying the packaged 
food.  Lot – food produced during a period of time and under more or less the 
same manufacturing condition indicated by a specific code.  Mycotoxin – toxic secondary products produced from the metabolism of 
molds.  
 Moisture content  - the percentage weight of wa ter in relation to the dry 
weight of the product.  Packaging  – 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 materi al, employed in the packaging of a product 
including any outer packaging us ed for transportation of shipment. 
Packaging materials are referred to as primary or secon dary according to 
whether or not they are intended to be in direct contact with the product. 
 Peroxide Value – is a measure of the primary oxidation products such as 
peroxides and hydroperoxides  that develops in oils or fats and used as an 
indicator of oxidative rancidity.    4Pili Nut – the kernel of an i ndigenous crop pili, Canarium ovatum  Engl., 
which is native to the Philippines belonging to the family Burseraceae. 
 Rancidity  – formation of off-fl avors in food due to lip id oxidation (oxidative 
rancidity) and/or release of free fa tty acids by lipol ysis (hydrolytic 
rancidity).   Roasting – a cooking method which subjects  the food to dry heat, whether 
from an open flame, oven, or other heat  source; causing physico-chemical 
changes such as browning, caramelization, flavor development, and moisture reduction.   Seedcoat or testa – light brown to brownish papery covering of a kernel.  
 Shell – the endocarp of hard stony covering of a kernel after removing the 
violet to black pulp (exocarp) and the fibrous flesh (mesocarp) 
 Sweetening Agent – includes one or more of the sugars, honey, high 
intensity sweeteners and artificial sweeteners.  
 Water Activity – the ratio of vapor pressure of water in the product to the 
water vapor pressure of pure water at the same temperature. It is also a 
measure of water available for the growth of microorganisms. 
  
3.      RAW MATERIALS, INGR EDIENTS AND PACKAGING MATERIAL 
REQUIREMENTS 
 3.1 Raw materials and ingredients . Raw materials for processing shall not 
contain parasites, microorganisms, to xins, and decomposed or extraneous 
substances. 
 
3.1.1 Basic Ingredient  5Pili Nut. Kernels to be used shall be fres h, sound, clean and mature. It 
must conform to the requirement s prescribed by PNS/BAFPS 34: 2005 
(Philippine National Standard: Pili Nuts).  3.1.2 Optional Ingredients   Salt. Salt to be used should be coarse or  fine sodium chloride of food 
grade quality and must meet the pur ity requirements as specified in 
Section 4.1 of the Impl ementing Rules and Regula tions of the ASIN Law, 
Republic Act (RA) 8172, An Act Prom oting Salt Iodization Nationwide.   
Sweetening agent . Sweetening agent or agents to  be used shall conform 
to food standards required by the Bur eau of Food and Drugs (BFAD), the 
Codex Alimentarius Commi ssion and/or authority fo r these products.  
Other ingredients. All other ingredients to be used shall be of food grade 
quality and conform to all applicab le food standards (e.g. chocolate, 
cinnamon, sesame seeds, garlic, and spices).  
Food additives . All additives shall conform to the food standards required 
by the BFAD and/or authority.  
Water . Only clean, potable water (A nnex A) shall be used for the 
preparation and for all the pretreatment  and processing steps of beverage 
production.  Non-potable water may be used only for operations not in direct contact 
with the food materials prov ided that this does not pose a hazard to health 
as determined and approved by the offi cial agency having the jurisdiction 
over it.   
3.2     Pac kaging materials . The packaging materials should be appropriate for 
the product to be packed and for the expected conditions of handling 
during distribution and storage. T hese should provide the products 
adequate protection from contaminati on and should be sufficiently durable 
to withstand mechanical, chemical  and thermal stresses encountered 
during processing and normal distribution.  All packaging materials must be 
clean and free from defects that ma y affect the product or package 
integrity. These shal l be stored in a clean and sanitary manner.   6 
 
4. HYGIENE 
  
It is recommended that the product cover ed by the provisions  of this code 
of practice be prepared and handled in accordanc e with the appropriate 
sections of the Recommended Internat ional Code of Practice – General 
Principles of Food Hygiene (CAC /RCP 1–1969, Rev 4 (2003)), the 
Recommended International Code of Hygienic Practice for Tree Nuts 
(CAC/RCP 6-1972), and/or the BFAD A.O. No. 153 s. 2004 - Guidelines, 
Current Good Manufacturing Practi ces in Manufacturing, Packing, 
Repacking or Holding Food, covering the plant facilities and operations requirement including the constructi on and layout of processing plant, 
hygienic facilities, equipment, utensils and working surfaces.   
5. PREPARATION AND PROCESSING  
 The preparation of processed pili nut products is described from the 
receipt of raw materials until the packing operations. The production 
process should be supervised by  personnel with adequate technical 
training and experience.   
5.1  Preparation of Raw Materials and Ingredients 
 5.1.1 Pili Nuts 
 
Receipt  
Pili Nuts of any variety shall only be a ccepted if it is sound and suitable for 
processing, according to the requirem ents stipulated in sub-subsection 
3.1.1. Those found of contamination which could not be removed to 
acceptable levels by normal plant so rting or preparation procedures should  7be rejected. Special precautions must  be taken to reject nuts showing 
signs of mold growth because of the probable presence of mycotoxins.  Inspection and sorting  
Pili nuts shall be inspected and sort ed according to quality and weight 
before processing (PNS/BAFPS 34: 2005. Philippine National Standard: 
Pili Nuts). Sorting may be carried out  on moving inspection belts or sorting 
tables. If prepackaged pili nuts are to be used as  raw material, choose only those 
contained in clean, non-toxic, and proper ly labeled packaging materials.  
 Storage/holding Pili nuts held for processing should be stored in any suit able type of closed 
container to protect from domestic  animals, parasites, chemical or 
microbiological contaminants, debris , and dust. Clean sacks may be used 
for pili nut storage, provided that they  are stacked in pallets, stored in a 
lighted, well-aerated room, and are not in contac t with the walls of the 
storage facility to prevent contact with moisture.  
Regular inspection of the storage facility shoul d be done to avoid 
infestation. Humidity levels conduc ive to mold growth and mycotoxin 
production should be avoided.     Washing and/or sanitizing Pili nuts are washed to remove dirt, dus t, soil, insect, mold spores, plant 
parts and filth that might contaminate or affect the color, ar oma or flavor of 
the kernels. Water used for washi ng and rinsing should be of potable 
quality. Sanitizing agents may be us ed in the wash or rinse water. 
 5.1.2 Optional Ingredients   Receipt Optional ingredients to be used in t he preparation of processed pili nut 
products shall conform to the requirements stipulated in sub-subsection 3.3.2. Whenever app licable, certificates of a nalyses (COA) from ingredient  8suppliers shall be secured to confi rm their suitability for processing. 
Ingredients shall be rejected if they do not conform to the requirements 
and are found to have signs of det erioration, decomposition, or 
contamination to an extent whic h renders them unfit for human 
consumption.    Storage/Holding Optional ingredients shall be in closed containers as protection against 
infestation by domestic animals, parasites, filth, and chemical and 
microbiological contaminants. Storage requirements such as temperature 
and humidity may vary depending on t he ingredient, and these should be 
provided accordingly by the storage facilities to be used. 
Stored stocks of ingredients should be us ed on a “first in-first out” (FIFO) 
or a “first to expire-fir st to use” (FEFU) basis. 
 
5.2  Processing Operations 
 5.2.1 Roasting 
Pili nuts are roasted with intact seedcoat/testa. Roasting is done either by 
placing the kernels evenly on a sheet  pan and roasting in an oven at 
176.67
oC (350oF) for five to ten minutes, or in a dry frying pan over high 
heat while constantly stirring t he kernels to avoid burning.  
 5.2.2 Seedcoat/Testa Removal The seedcoat/testa of the pili nuts may be removed, depending on the desired finished product. The kernels are blanched in boiling water  
sufficient to loosen the testa, and then cooled. T he testa may be separated 
from the kernel either mechanicall y or manually. Peeled kernels are air-
dried and packed in plastic containers.  For split-kernel pili nut products, 
kernels are split length wise while being cooled.  
 5.2.3 Other Treatments  9Split Kernel Products. Split kernels are roasted and then mixed with thick 
syrup made from approved sw eetening agents. Other approved 
ingredients to coat the kernels may be added. Ground Kernel Products. Whole or broken ker nels without seedcoat/ 
testa are ground using sanitized f ood-grade grinding equi pment. Oil from 
the kernels may be extracted before mixing with other ingredients. The 
resulting mixture maybe baked, r oasted or boiled, depending on the 
finished product desired. The mixture may be cut according to the desired size and shape. Larger-sized kernels may be added as decoration.      5.2.4 Addition of Other Ingredients 
Food additives and other components fo r the preparation of the intended 
finished products may be added.  
5.3 Packing 
   Packing can be done either mechanica lly or manually. It is important to 
standardize filling for economic reasons . Gas-packing or vacuum-packing 
may be done. 
 
5.4      Closing or Sealing of Containers 
Seams and other closures shall be  sealed air-tight to meet the 
requirements of the processors. The seal area of flexible containers  must be free of food material and 
wrinkles. Sealing temper ature and pressure shall conform to the sealing 
equipment to be used.  
5.5   Coding of Sealed Containers 
Coding of sealed container shall be in delible with details  of production date 
and time, batch code, product code, t he product line in which product is 
packed, the manufacturing plant and other information necessary for 
product traceability. Where the contai ner does not permit the code to be 
embossed or inked, the label shall be legibly perforated or otherwise 
marked, and securely affix ed to the product container. 
  105.6  Post-Process Container Handling 
Mechanical shocks leading to breakage of semi-rigid containers due to container abuse must be avoided. T hese occur by knocking against each 
other during conveying, packaging and labeling operations , among others. 
Flexible containers/p ouches shall be handled si ngly rather than in 
bunches, and care must be exercised so as to prevent damage by 
roughened contact surfaces.   
6.   FOOD ADDITIVES  
Food additives when us ed shall be in accordance with the regulations 
established by the Bureau of Food and Drugs (BFAD) (B.C. No.2006-016 
Updated List of Food Additives), the Codex Aliment arius Commission 
and/or authority for these products. 
 
The following food additives listed in, but not limited to, Table 1, may be 
used for the manufacture of processed pili nut products. 
 
Table 1. Food Additives for Processed Pili Nut Products.*  (BFAD B.C. No.016 s. 2006. 
Updated List of Food Additives)  
Function Additive Maximum Level 
Ascorbyl Esters 200 mg/kg (as ascorbyl 
stearate) 
BHA 200 mg/kg (fat or oil basis) 
EDTA 200 mg/kg (as anhydrous 
calcium disodium EDTA) 
Mineral Oil 200 mg/kg 
Gallate, Propyl 200 mg/kg (fat or oil basis) 
Sorbates 1000 mg/kg (as sorbic acid) A. Antioxidant 
Tocopherols 1500 mg/kg 
Allura Red AC 100 mg/kg 
Azorubine 100 mg/kg 
Brilliant Black PN 100 mg/kg 
Brilliant Blue FCF 100 mg/kg 
Brown HT 100 mg/kg 
Canthaxanthin 8.2 mg/kg 
Caramel Color Class III GMP 
Caramel Color Class IV GMP 
Carmines 100 mg/kg 
Carotenes, Vegetable GMP 
Carotenoids GMP 
Chlorophylls, Copper 
Complexes GMP B. Color 
Curcumin 100 mg/kg  11Grape Skin Extract GMP 
Indigotine 100 mg/kg 
Iron Oxides GMP 
Ponceau 4R 100 mg/kg 
Quinoline Yellow 100 mg/kg 
Riboflavines GMP 
Sunset Yellow FCF 100 mg/kg  
Tartrazine 100 mg/kg 
Acesulfame Potassium 1000 mg/kg 
Aspartame 1000 mg/kg 
Saccharin 500 mg/kg C. Sweetener 
Sucralose 150 mg/kg 
Hydroxybenzoates, P- 300 mg/kg (as p-
hydroxybenzoic acid) 
Phosphates 1100 mg/kg (as phosphorus) D. Preservative 
Sulphites 500 mg/kg (as residual SO 2) 
Sorbitan Esters of Fatty 
Acid 5000 mg/kg  E. Emulsifier/Stabilizer 
Diacetyltartaric and Fatty 
Acid Esters of Glycerol GMP 
Propylene Glycol 50000 mg/kg F. Humectant 
Tartrates 1300 mg/kg (as tartaric acid) 
*Based on the Food Category System: 04.2. 2.2 Dried Vegetables, Seaweeds, Nuts and 
Seeds; 15.2 Processed nuts, including coated nuts and nut mixtures (with e.g. dried fruit) 
 
 
7. LABELLING 
 
7.1      Each container shall be la beled and marked with the following information 
in accordance with BFAD’s Labeling Regulation: a) The name of the product shall be “Pili Nuts”, It shall be preceded by 
additional descriptors as to forms and styles (e.g. “Roasted Pili Nuts”, 
“Sugar-Coated Pili Nuts”, “Honey-Gla zed Pili Nuts”). The product may 
be called by other common names provid ed that such are accepted in 
the country of distribution.  
b) The complete list of ingredients and food additives used in the 
preparation of the product in de scending order of proportion. 
c) The net quantity of content by we ight in the metric system. Other 
systems of measurement required by importing countries shall appear 
in parenthesis after the metric system unit. 
d) The name and address of the manufacturer, packe r and/or distributor 
of the food. 
e) Open date marking.   12The words “Best/Consume Before” indicating end of period at which 
the product shall retain its optimum qua lity attributes at  defined storage 
conditions. 
f) Lot or code number identifying product lot. g) The words “Product of the Philippines ”, or the country of origin if 
imported. 
h) Additional requirements.  
A pictorial representat ion of raw material on the label should not 
mislead the consumer with respect to the raw material so illustrated. 
 
7.2   Nutrition Labelling 
Nutrition labelling shall conform to established regulations of BFAD.  
  
8.   QUALITY ASSURANCE  
 8.1    Inspection of Finished Products 
All processed products shall be ins pected before labelling and casing 
and defective products shall be withdr awn or rejected. The company 
must have an approved policy and pr ocedures based on the BFAD 
A.O. No. 153 s. 2004 - Guidelines, Current Good Manufacturing 
Practices in Manufacturing, Packing, Repacking or Holding Food.  
8.2 Record Keeping 
Permanent and legible dated records of  time, temperature code mark 
and other pertinent details shall be kept concerni ng each load. Such 
records are essential as a check on processing operations. Written records of all container clos ure examinations shall specify the 
code lot, the date and time of container closure inspections, the measurements obtained and all the corrective actions taken. 
Records shall be maintained identif ying initial dist ribution of the 
finished product to facilitate, if nece ssary, the segregation of specific 
food lots that may have been contam inated or otherwise unfit for 
intended use.  13All process deviations involving failure to satisfy the minimum 
requirements of the process s hall be recorded detailing those 
deviations and the actions taken.  
8.3  Good Manufacturing Practices (GMP) 
Processing establishments sha ll have developed, documented and 
implemented prerequisite program s based on BFAD’s Current Good 
Manufacturing Practices (cGMP) and Hygiene Control. An effective 
GMP and Hygiene Control progra m will decrease the number of 
critical control points t hat a manufacturer must face during the hazard 
analysis of the product/process.  
9. STORAGE AND TRANSPORT OF FINISHED PRODUCT 
 Storage and transport conditi ons of the finished product shall be such that 
the integrity of the produc t container, and the safe ty and quality of the 
product are not adversely affected. Cases and cartons must be thoroughly dry. They must be of proper size so 
that the containers fit snugly and are not subject to damage from 
movement within the case. They must be strong enough to withstand 
normal transport. Extreme fluctuations in temper ature and humidity during storage and 
transport of the product must be avoided to prevent product deterioration. 
  
10.       LABORAT ORY CONTROL PROCEDURES 
 Each food processing establishment shall have access to laboratory control of both the processes used and the finished products. All food 
ingredients and food products  declared unfit for human consumption by 
the laboratory shal l be rejected. 
Representative samples for each lot or batch shall be taken to assess the safety and quality of the product.  14Microbiological laboratory shall be separ ated from the processing area. No 
pathogens shall be handled within the pr emises of manufacturing plant. 
Laboratory procedures for quality control of the processes and the product 
must follow recognized or standard methods for easy interpretation of results. 
 
 
11. END PRODUCT SPECIFICATIONS 
 Appropriate methods shall be us ed for sampling analysis and 
determinations to meet t he following specifications: 
1. To the extent possible in good manufacturing practices, the 
products shall be free from any objectionable characteristics. 
2. The product shall not contain any toxic substa nces originating from 
microorganisms and chemicals. 
3. The product shall be free from chemical pollutan ts in amounts 
which may pose hazard to health. 
4. The product shall co mply with the requirem ents set forth by the 
Bureau of Food and Drugs and the Codex Alimentarius 
Commission on Pesticide Residues and Food Additives. 
 
12.      REFERENCES 
 
A.O. No. 153 s. 2004. Guidelines, Current Good Manufacturing 
Practice in Manufacturing, Pack ing, Repacking or Holding Food. 
Bureau of Food and Drugs, Department of Health. Ala bang, Muntinlupa 
City, Philippines.  Association of Analytical Chemists. Official Methods of Analysis 
Manual.  16
th ed., 1995. AOAC Internati onal. 481 North Frederick Ave., 
Suite 500, Gaithersburg,  MD 20877-2417. U.S.A. 
 B.C. No.016 s. 2006. Updated  List of Food Additives. Bureau of Food 
and Drugs, Department of Health. Alabang,  Muntinlupa City, Philippines. 
 Codex Alimentariu s Commission. 1995. FAO/WHO Codex Alimentarius 
Commission Manual . Food and Agriculture Organization. Viale delle 
Terme di Caracalla, 00100 Rome, Italy.   15Codex Alimentariu s Commission. 1972. Recommended International 
Code of Practice for Tree Nuts. Food and Agriculture Organization. Viale 
delle Terme di Cara calla, 00100 Rome, Italy. 
 Coronel, R. E. 1996. Pili Nut. Canarium ovatum  Engl. Promoting the 
Conservation and Use of Underuti lized and Neglected Crops. 6. 
Institute of Plant Geneti cs and Crop Plant Research. 
Gatersleben/International Plant Genetic  Resources Institute, Rome, Italy. 
 De Leon, S. Y. et al.  1999. Basic Foods for Filipinos. 3
rd Edition. 
Merriam and Webster Bookstore, Inc., Manila, Philippines. 
 
Department of Health. 2007.  Philippine National Standards for 
Drinking Water 200 7 (AO 2007-0012).   Department of Health, San 
Lazaro Compound, Sta. Cruz, Manila.   Fennema, O. 1996. Food Chemistry. Marcel Dekker, Inc. New York, New 
York. 
 
Food, definition . ALINORM 04/27/41, para. 88 and Appendix VI. 2005. 
Codex Alimentarius Commission. Food and Agriculture Organization. Viale 
delle Terme di Cara calla, 00100 Rome, Italy. 
 Philippine Council for Agriculture,  Forestry and Natural Resources 
Research and Development. 1997. The Philippines Recommends for 
Pili. Department of Science and Tec hnology, Los Banos, Laguna, 
Philippines.    
 PNS/BAFPS 34:2005. Philippine National Standard: Pilinuts.  Bureau of 
Product Standards, Department of Tr ade and Industry, Makati City, 
Philippines.  R.A. 3720. Food, Drugs and Cosmetic Act. Bureau of Food and Drugs. 
Department of Health. Alabang, Muntinlupa City, Philippines. 
 
 
 
  
 
    
  16 
ANNEX A 
Standard Parameters and Values for Drinking Water 
Philippine National Standards for Drin king Water 2007 (DOH AO 2007-0012) 
  
 Table 1. Standard values for bacteriological quality  
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 CaCO 3  Zinc 5.0  17 
Table 3.  Standard Values for Organic and Inorganic Chemical Constituents of 
Health Significance in Drinking Water  
 Inorganic Chemicals 
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 Chemicals 
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 Polyaromat ic 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 Pesticides 
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 (Ethyl ene dibromide) 0.6 Banned 
Heptachlor and Heptachlor  epoxide (combined) 0.03 Banned 
Lindane 2.0 Restricted 
MCPA (4-(2-methyl-4-chloro) pheno xyl acetic acid 2.0 Registered Pendimethalin 20.0 Registered 
Pentachlorophenol (PCP) 9.0 Banned