Philippines National Standard (PNS/BAFS 363 : 2023) Model Certificate for Fish and Fishery Products — Guidelines

Model Certificate for Fish and Fishery Products — Guidelines BUREAU OF AGRICULTURE AND FISHERIES STANDARDS BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines Trunkline: (632) 928-8741 to 64 loc. 3301-3319 E-mail: info.dabafs@gmail.com Website: www.bafs.da.gov.ph PNS/BAFS 363: 2023 ICS 67.120.30 PHILIPPINE NATIONAL STANDARD Model Certificate for Fish and Fishery Products – Guidelines PNS/BAFS 363:2023 Copyright © 2023 by Bureau of Agriculture and Fisheries Standards All rights reserved. The mention of specific organizations or products, does not mean endorsement or recommendation from the Bureau of Agriculture and Fisheries Standards (BAFS) in preference to other of similar nature that are not included. The BAFS encourages the reproduction and dissemination of the materials upon request. Applications for permissions to reproduce or disseminate these materials and all other queries should be addressed to the publisher. Published by: Bureau of Agriculture and Fisheries Standards BAFS Building, BPI Compound, Visayas Avenue, Diliman, Quezon City info.dabafs@gmail.com | bafs@da.gov.ph (+632) 8928 8756 to 65 local 3301 – 3325 ISBN 978-621-455-499-7 (PDF) www.bafs.da.gov.ph PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 ii Foreword In the Philippines, Section 9 (Setting of food safety standards) of the Republic Act No. 10611 (Food Safety Act [FSA] of 2013) mandated the Department of Agriculture (DA) and Department of Health (DOH) to “adopt Codex standards, except when these are in conflict with what is necessary to protect consumers and scientific justifications exist for the action taken” (DA & DOH, 2015). To fulfill these mandates under the FSA of 2013, the Bureau of Agriculture and Fisheries Standards (BAFS) of the Department of Agriculture (DA) made an inventory of existing applicable Codex Standards in 2021. As of 2022, the harmonization rate of Philippine Nation Standards (PNS) with Codex Standards is 76.92% for fish and fishery products. Based on the inventory, BAFS- Standards Development Division (SDD) identified three relevant fisheries-related Codex standard to be adopted as PNS, specifically the following: 1. CXG 48-2004 (Model certificate for fish and fishery product); 2. CXG 31-199 (Guidelines for the sensory evaluation of fish and shellfish in laboratories); and 3. CXG 7302010 (Guidelines on the application of general principles of food hygiene to the control of pathogenic vibrio species in seafood) Among the list, the DA-BAFS initiated the adoption of CXG 48-2004 (Model certificate for fish and fishery product) as PNS with the guidance of a Technical Working Group (TWG) in 2022. This TWG was officially created under Special Order (SO) No. 617, series of 2022 (Amendment to SO No. 487, series of 2022 [Addendum to SO No. 103, series of 2022 entitled, Creation of TWG for the Development of PNS for Agriculture and Fishery Products, Machineries, and Infrastructures]) and SO No. 146, series of 2023 (Creation of TWG for the Development of PNS for Agricultural and Fishery Products, Machinery, and Infrastructures). The TWG was composed of representatives from the relevant government agencies, academe/research institutions, private sector organizations, and Civil Society Organizations (CSO). The draft PNS underwent a series of TWG meetings and stakeholder consultations conducted physically and via online platforms before its endorsement to the DA Secretary for approval. This PNS is an adoption of CXG 48-2004 (Model certificate for fish and fishery product. Any modifications from the original Codex document to consider the conditions in the Philippines are written in italicized text for distinction.This document was written in accordance with the formatting and editorial rules of the Standardization Guide No.1 (Writing the Philippine National Standards) developed by the Standards Development Division (SDD) of the BAFS-DA. PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 iii Table of Contents Foreword ..................................................................................................................... ii 1 Scope ...................................................................................................................... 1 2 Normative References ............................................................................................. 1 3 Terms and Definitions ............................................................................................. 2 4 General Considerations Concerning the Production and Issuance of Certificates .. 4 5 Format and Use of Model Certificates ..................................................................... 4 Annex A ...................................................................................................................... 7 Annex B .................................................................................................................... 10 Bibliography ............................................................................................................. 13 PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 1 1 Scope The model certificates apply to live, fresh chilled, or fresh frozen fish and fishery products presented for trade that meet food safety, quality, and compliance to food production requirements of the importing country and domestic market. Where administratively and economically feasible, certificates may be issued in an electronic format provided that the relevant competent authorities of both the importing and exporting countries are satisfied with the security of the certification system. Certificates should adequately describe one or several lots or batches of product’s compliance with regulatory requirements based on regular inspections by the inspection service. Additional examinations, analytical results, evaluation of quality assurance procedures or product specifications may also be attested to. These guidelines were adopted from CAC/GL 48-2004 (Model certificate for fish and fishery products) with some modification to consider the conditions in the Philippines. Any modifications from the original Codex document to consider the conditions in the Philippines are written in italicized text for distinction. 2 Normative References The following documents are referred to in the text in such a way that some or all their contents constitute the requirements of this document. The latest edition of the referenced document (including any amendments) applies. Codex Alimentarius Commission (CAC). (1995). Principles for food import and export inspection and certification (CXG 20-1995). https://www.fao.org/fao-who-codexalimentarius/sh- proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%2 52Fsites%252Fcodex%252FStandards%252FCXG%2B20- 1995%252FCXG 020e.pdf CAC. (1999). Guidelines for the development of equivalence agreements regarding food import and export inspection and certification systems (CXG 34-1999). https://www.fao.org/fao-who-codexalimentarius/sh- proxy/ru/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%25 2Fsites%252Fcodex%252FStandards%252FCXG%2B34- 1999%252FCXG 034e.pdf CAC. (2010). Code of ethics for international trade in food including concessional and food aid transactions (CXC 20-1979, rev.2010). https://www.fao.org/fao-who-codexalimentarius/sh- proxy/tr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252 Fsites%252Fcodex%252FStandards%252FCXC%2B20- 1979%252FCXP 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B20-1995%252FCXG 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B20-1995%252FCXG 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B20-1995%252FCXG 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B20-1995%252FCXG 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ru/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B34-1999%252FCXG 034e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ru/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B34-1999%252FCXG 034e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ru/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B34-1999%252FCXG 034e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ru/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B34-1999%252FCXG 034e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/tr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B20-1979%252FCXP 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/tr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B20-1979%252FCXP 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/tr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B20-1979%252FCXP 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/tr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B20-1979%252FCXP 020e.pdf PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 2 CAC. (2010). Guidelines for the design, operation, assessment and accreditation of food import and export inspection and certification systems (CXG 26-1997). https://www.fao.org/fao-who- codexalimentarius/sh- proxy/tr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%25 2Fsites%252Fcodex%252FStandards%252FCXC%2B20- 1979%252FCXP 020e.pdf CAC. (2021). Guidelines for design, production, issuance, and use of generic official certificates (formerly Guidelines for generic official certificate formats and the production and issuance of certificates (CXG 38- 2001, rev. 2021). https://www.fao.org/fao-who-codexalimentarius/sh- proxy/de/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%2 52Fsites%252Fcodex%252FStandards%252FCXG%2B38- 2001%252FCXG 038e.pdf World Organisation for Animal Health (WOAH). (2022). Aquatic animal health code. https://www.woah.org/en/what-we-do/standards/codes-and- manuals/aquatic-code-online- access/?id=169&L=1&htmfile=preface.htm 3 Terms and Definitions For the purposes of this Standard, the following terms and definitions apply: 3.1 attestation statement confirming the product or batches of products originate from an establishment that is essentially in good regulatory standing with the competent authority in that country and that the products were processed and handled under a competent Hazard Analysis Critical Control Point (HACCP) and other pre-requisite programs (CAC, 2004, modified) 3.2 certification process by which an official certifying body, accredited or officially accredited certifying body recognizes and provides written or equivalent assurance that a commodity or a product, or a process or system adopted or in place in agricultural and fishery establishments complies with subsisting sanitary and/or phytosanitary requirements, technical specifications, or conform to specific quality standards, as appropriate (DA, 2023) 3.3 certifying bodies official certification bodies recognized by the competent authority for fish and fishery products (CAC, 2021, modified) https://www.fao.org/fao-who-codexalimentarius/sh-proxy/tr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B20-1979%252FCXP 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/tr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B20-1979%252FCXP 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/tr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B20-1979%252FCXP 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/tr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B20-1979%252FCXP 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/tr/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXC%2B20-1979%252FCXP 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/de/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B38-2001%252FCXG 038e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/de/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B38-2001%252FCXG 038e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/de/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B38-2001%252FCXG 038e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/de/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B38-2001%252FCXG 038e.pdf https://www.woah.org/en/what-we-do/standards/codes-and-manuals/aquatic-code-online-access/?id=169&L=1&htmfile=preface.htm https://www.woah.org/en/what-we-do/standards/codes-and-manuals/aquatic-code-online-access/?id=169&L=1&htmfile=preface.htm https://www.woah.org/en/what-we-do/standards/codes-and-manuals/aquatic-code-online-access/?id=169&L=1&htmfile=preface.htm PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 3 3.4 certifying officers employees of certifying bodies authorized to complete and issue certificates (CAC, 2021) 3.5 competent authority official government organization/agency(ies) having jurisdiction (CAC, 2013). In the context of the Department of Agriculture (DA), as mandated by law with responsibility and competence for ensuring and supervising the implementation of sanitary and phytosanitary (SPS) measures, regulations, or standards (DA, 2022, modified) 3.6 inspection visual (organoleptic) examination of fish and fishery products, establishments including premises, or systems to verify or check compliance with sanitary and/or phytosanitary or requirements or technical specifications, or conformance to specific quality standards (DA, 2023, modified) 3.7 inspection system official and officially recognized inspection systems (CAC, 1999) 3.8 lot identifier date code lot identification system developed by a processor to account for their production of fish and fishery product thereby facilitating traceability/tracking of the product in the event of public health investigations and recalls (CAC, 2004, modified) 3.9 official certificates certificates issued by an official certification body of an exporting country, in accordance with the requirements of the importing or exporting country (CAC, 1995) 3.10 officially recognized certificates certificates issued by an officially recognized certification body of an exporting country, in compliance to the requirements of the importing or exporting country (CAC, 1995, modified) 3.11 officially recognized inspection and certification systems systems which have been formally approved or recognized by a government agency having jurisdiction and empowered to perform a regulatory or enforcement function or both (CAC, 1995, modified) PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 4 3.12 requirements criteria set down by the competent authorities relating to trade in fish and fishery products covering the protection of public health, consumers and conditions of fair trading (CAC, 1995, modified) 4 General Considerations Concerning the Production and Issuance of Certificates 4.1 It is recommended that the production and issuance of the certificates for fish and fishery products should be carried out in accordance with the principles and appropriate sections of the following documents and their future amendments: a) Guidelines for design, production, issuance, and use of generic official certificates (formerly Guidelines for generic official certificate formats and the production and issuance of certificates (CXG 38-2001, rev. 2021); b) Principles for food import and export inspection and certification (CXG 20- 1995); c) Guidelines for the design, operation, assessment and accreditation of food import and export inspection and certification systems (CXG 26-1997, rev. 2010); d) Guidelines for the development of equivalence agreements regarding food import and export inspection and certification systems (CXG 34-1999); e) Code of ethics for international trade in food including concessional and food aid transactions (CXC 20-1979, rev.2010); and f) Aquatic animal health code of WOAH (formerly known as Office International des Epizooties [OIE]). 4.2 The selection of the appropriate language(s) of certificates should take into consideration the adequacy for the importing country’s purpose, comprehension by the certifying officer, and minimizing unnecessary burden on the exporting country. 5 Format and Use of Model Certificates 5.1 Format The format of the Model Certificate (MC) should be considered when developing a certificate to attest that fish and fishery products contained in a consignment were produced in establishments that comply with statutory and regulatory requirements of the exporting country, or under conditions cited in PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 5 equivalence or compliance agreements (CAC, 2004). An example of an MC is shown in Annex A (Health certificate for fish and fishery products). 5.2 Use An MC assures that the quality and food safety control systems for fish and fishery products comply with international standards, statutory, and regulatory requirements. Each field of the MC shall be filled in or else, marked in a manner that would prevent alteration of the certificate. The MC shall contain and be completed as follows: 5.2.1 Identification Number shall be unique for each certificate and shall be authorized by the competent authority of the exporting country. Should additional information be required on temporary basis, this may be incorporated as an addendum or an attestation. If there is an addendum, it shall have the same identification number as the primary certificate and the signature of the same certifying officer signing the sanitary certificate. 5.2.2 Country of origin for the purposes of the model certificate, designates the name of the country in which the products were produced, manufactured or packaged (CAC, 2021). 5.2.3 Country of Dispatch for the purposes of the model certificate, designates the name of the country of the competent authority which verifies and certifies the compliance of the production establishments. 5.2.4 Competent authority shall be responsible for the management of official systems of inspection or certification at the regional or local level. 5.2.5 Certifying bodies shall provide written or equivalent assurance that quality and food safety control systems for fish and fishery products comply with international standards, statutory, and regulatory requirements. 5.2.6 State or type of processing shall describe the state in which the fish and fishery product is presented (e.g., fresh, frozen) and/or the processing methods used (e.g., smoked, breaded). 5.2.7 Type of packaging shall be cartons, boxes, bags, cases, drums, barrels, pallets, etc. 5.2.8 Lot identifier or date code shall account the production of fish and fishery product which enables traceability/product tracing of the product in the event of public health investigations and recalls. 5.2.9 Means of transport shall describe the flight/train/truck/container number, as appropriate, and the name of the air carrier, vessel, and others. 5.2.10 Attestation shall confirm that the product or batches of products originated from an establishment with essentially good regulatory standing with the competent PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 6 authority in that country and that the products were handled under Hazard Analysis Critical Control Point (HACCP) system and other pre-requisite programs. 5.2.11 Original Certificate shall be identifiable and its status should be displayed appropriately with the mark “ORIGINAL” or if a copy is necessary, this certificate shall be marked as “COPY” or terms of this effect. The term “REPLACEMENT” is reserved for use on certificates where, for any good and sufficient reason (such as damage to the certificate in transit), a replacement certificate is issued by the certifying officer. 5.2.12 Page numbering shall be used where the certificate occupies more than one sheet of paper. 5.2.13 Seal and signature shall be applied in a manner that minimizes the risk of fraud. PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 7 Annex A (Informative) Health certificate for fish and fishery products (LETTERHEAD OR LOGO) Certificate Reference Number: Country of Product Origin: Country of Product Dispatch (as applicable): ISO Country Code: Competent Authority: Certifying Body: I. Details identifying the fishery products Description of product Species (scientific name) Type of packaging Lot Identifier/ date code (Batch no.) Total number of packages Net weight (kg) Gross weight (kg)) Sum: Temperature required during storage: °C Temperature required during transport: °C II. Source of the fishery products Operator responsible for the consignment as authorized for exports by competent authority: Name: Establishment no.: Address: Country: ISO country code: Name and address of consignor: Name: Address: Country: ISO Country Code: PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 8 III. Destination of the fishery products Place of dispatch (Exporting country): Name: Registration/Approval No.: Address: Country: ISO Country Code: Port of exit: Estimated date of departure: Estimated arrival at destination: Place of destination (Importing country): Name: Registration/Approval No.: Address: Country: ISO Country Code: Port of Entry: Estimated date of arrival at destination: Means of transport: by land; by air; or by sea Consignee/Importer Name: Address: Registration/approval no. (as applicable): Country: ISO Country Code: PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 9 IV. Attestation The undersigned certifying officer hereby certifies that: 1) The products described above originated from (a) registered establishment(s) approved by the competent authority in the exporting country; and 2) have been handled, prepared or processed, identified, stored and transported under a competent HACCP and/or Sanitary and Phytosanitary (SPS) programs consistently implemented and in accordance with the requirements laid down in corresponding Philippine National Standard (Codes of Practice [COP] and Product Standard) and other regional and international standards (Codex Alimentarius and World Organisation for Animal Health [WOAH]), as may be applicable. Done at on 2 0 (Place) (Date) (SEAL) (Signature of certifying officer) (Name and official position) Tel: Fax: E-mail: (optional) Insert QR Code for traceability PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 10 Annex B (Informative) List of Philippine National Standards (PNS) for fish and fishery products No. PNS Code Title of Standard Link 1 PNS/BAFS 66-2020 Milkfish - Fresh chilled and fresh frozen Fresh Chilled and Fresh Frozen Milkfish — Product Standard 2 PNS/BAFS 67-2020 Fish and fishery products – Tilapia - Live, fresh chilled and fresh frozen Live, Fresh Chilled and Fresh Frozen Tilapia — Product Standard 3 PNS/BAFPS 68-2008 Dried danggit Dried Danggit — Product Standard 4 PNS/BAFPS 69-2008 Quick frozen raw squid Quick Frozen Raw Squid — Product Standard 5 PNS/BAFPS 70-2008 Quick frozen shrimps or prawns Quick Frozen Shrimps or Prawns — Product Standard 6 PNS/BAFS 71-2021 Quick frozen finfish, uneviscerated and eviscerated Quick Frozen Finfish, Uneviscerated and Eviscerated — Product Standard 7 PNS/BAFS 72-2022 Live, Raw, Fresh Chilled or Frozen Abalone — Product Standard Live, Raw Fresh Chilled or Frozen Abalone — Product Standard 8 PNS/BAFS 73-2021 Live, chilled/frozen grouper Live, Fresh Chilled or Fresh Frozen Grouper — Product Standard 9 PNS/BAFPS 84-2010 Aquaculture feeds Aquaculture Feeds — Product Standard 10 PNS/BAFS 85-2021 Dried raw seaweed – Specification Raw Dried Seaweeds — Product Standard 11 PNS/BAFS 89-2021 Live and Raw Bivalve Molluscs Live and Raw Bivalve Molluscs — Product Standard 12 PNS/BAFPS 90-2011 Quick Frozen Fish Fillets Quick Frozen Fish Fillets — Product Standard 13 PNS/BAFPS 91-2011 Quick Frozen Lobsters Quick Frozen Lobster — Product Standard 14 PNS/BAFPS 128-2013 Dried Sea Cucumber Dried Sea Cucumber — Product Standard 15 PNS/BAFPS 135-2014 Code of Good Aquaculture Practice (GAqP) Code of Good Aquaculture Practices 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https://drive.google.com/file/d/1ZssT98iUmdBDnI24pUwn7FjWnplVPN1i/view?usp=drive link https://drive.google.com/file/d/1ZssT98iUmdBDnI24pUwn7FjWnplVPN1i/view?usp=drive link https://drive.google.com/file/d/1ZssT98iUmdBDnI24pUwn7FjWnplVPN1i/view?usp=drive link https://drive.google.com/file/d/1Q2vTM7Jqb4PdvhmWaJ2fMQrumDVb 6bG/view?usp=drive link https://drive.google.com/file/d/1Q2vTM7Jqb4PdvhmWaJ2fMQrumDVb 6bG/view?usp=drive link https://drive.google.com/file/d/1Q2vTM7Jqb4PdvhmWaJ2fMQrumDVb 6bG/view?usp=drive link https://drive.google.com/file/d/1Q2vTM7Jqb4PdvhmWaJ2fMQrumDVb 6bG/view?usp=drive link https://drive.google.com/file/d/10aLoFKB8QV71Dvnk6UdeG5V5W6BWD-d5/view?usp=drive link https://drive.google.com/file/d/10aLoFKB8QV71Dvnk6UdeG5V5W6BWD-d5/view?usp=drive link https://drive.google.com/file/d/10aLoFKB8QV71Dvnk6UdeG5V5W6BWD-d5/view?usp=drive link https://drive.google.com/file/d/1hmq8tb5AnG3daTzzBalwsAzWrBU7v1tx/view?usp=drive link https://drive.google.com/file/d/1hmq8tb5AnG3daTzzBalwsAzWrBU7v1tx/view?usp=drive link https://drive.google.com/file/d/1hmq8tb5AnG3daTzzBalwsAzWrBU7v1tx/view?usp=drive link https://drive.google.com/file/d/1DVfplPU8RZJGMzMkMBenuPW6w-D5oPkQ/view?usp=drive link https://drive.google.com/file/d/1DVfplPU8RZJGMzMkMBenuPW6w-D5oPkQ/view?usp=drive link https://drive.google.com/file/d/1q7MDhJgK569I61YHHDMwGQTbJ8jeO779/view?usp=drive link https://drive.google.com/file/d/1q7MDhJgK569I61YHHDMwGQTbJ8jeO779/view?usp=drive link https://drive.google.com/file/d/1DxIk 26uwTOkLTxWFYAWnmWDaZwjLCl7/view?usp=drive link https://drive.google.com/file/d/1DxIk 26uwTOkLTxWFYAWnmWDaZwjLCl7/view?usp=drive link https://drive.google.com/file/d/1DxIk 26uwTOkLTxWFYAWnmWDaZwjLCl7/view?usp=drive link https://drive.google.com/file/d/114K6Gvo79DCsQ7s0-RELlWs5aSyqhELg/view?usp=drive link https://drive.google.com/file/d/114K6Gvo79DCsQ7s0-RELlWs5aSyqhELg/view?usp=drive link https://drive.google.com/file/d/114K6Gvo79DCsQ7s0-RELlWs5aSyqhELg/view?usp=drive link https://drive.google.com/file/d/1Ju-FirArtRz4m hHaD5aqX9YyG4gP78v/view?usp=drive link https://drive.google.com/file/d/1Ju-FirArtRz4m hHaD5aqX9YyG4gP78v/view?usp=drive link https://drive.google.com/file/d/19A4rKlUK5ihxXWsfz oV4HX4XBvym9om/view?usp=drive link https://drive.google.com/file/d/19A4rKlUK5ihxXWsfz oV4HX4XBvym9om/view?usp=drive link https://drive.google.com/file/d/1Sx0c9bJiw rJXmWOTJ80lqlBOyvcUoBF/view?usp=drive link https://drive.google.com/file/d/1Sx0c9bJiw rJXmWOTJ80lqlBOyvcUoBF/view?usp=drive link PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 11 No. PNS Code Title of Standard Link (GAqP) — Code of Practice (COP) 16 PNS/BAFS 136-2014 Fresh and Frozen Cephalopods Fresh and Frozen Cephalopods — Product Standard 17 PNS/BAFS 137-2014 Fresh-chilled and Fresh-frozen Tuna for Sashimi Fresh Chilled and Fresh Frozen Tuna for Sashimi — Product Standard 18 PNS/BAFS 138-2014 Fresh-chilled, Fresh-frozen and Treated Tuna Fresh Chilled, Fresh Frozen and Treated Tuna — Product Standard 19 PNS/BAFS 176-2016 Dried Anchovies Dried Anchovies — Product Standard 20 PNS/BAFS 177-2016 Live Mangrove Crab Live Mangrove Crab — Product Standard 21 PNS/BAFS 178-2016 Pasteurized Crab Meat Pasteurized Crab Meat — Product Standard 22 PNS/BAFS 196-2017 Good Aquaculture Practices (GAqP) for Milkfish and Tilapia Milkfish and Tilapia — GAqP — COP 23 PNS/BAFS 197-2017 Good Aquaculture Practices (GAqP) for Shrimp and Crab Shrimp and Crab — GAqP — COP 24 PNS/BAFS 205-2017 Fresh-chilled and Fresh-frozen Small Pelagic Finfishes (round scad, mackerel and sardines) Fresh Chilled and Fresh Frozen Small Pelagic Finfishes — Product Standard 25 PNS/BAFS 206-2017 Live, Fresh-chilled and Fresh-frozen Pompano Live, Fresh Chilled and Fresh Frozen Pompano — Product Standard 26 PNS/BAFS 207-2017 Code of Good Aquaculture Practices (GAqP) for Oyster and Mussel Oyster and Mussel — GAqP — COP 27 PNS/BAFS 208-2021 Code of Good Aquaculture Practices (GAqP) for Seaweeds Seaweeds — GAqP — COP 28 PNS/BAFS 235-2022 Fresh Frozen Soft-Shell Crab — Product Standard Fresh Frozen Soft-Shell Crab — Product Standard 29 PNS/BAFS 236-2018 Code of Practice (COP) for Live and Raw Bivalve Molluscs Live and Raw Bivalve Molluscs — COP 30 PNS/BAFS 237-2018 Fresh Chilled and Fresh Frozen Siganid Fresh Chilled and Fresh Frozen Siganid — Product Standard 31 PNS/BAFS 240-2018 Fresh and Quick Frozen Raw Scallop Products Fresh and Quick Frozen Raw Scallop — Product Standard 32 PNS/BAFS 279-2019 Code of Practice (COP) for Fresh and Quick Frozen Raw Scallop Products Fresh and Quick Frozen Raw Scallop — COP https://drive.google.com/file/d/1Sx0c9bJiw rJXmWOTJ80lqlBOyvcUoBF/view?usp=drive link https://drive.google.com/file/d/1Sx0c9bJiw rJXmWOTJ80lqlBOyvcUoBF/view?usp=drive link https://drive.google.com/file/d/1N8vOHuI8VTlK704UFaQuLow-EV3LbczP/view?usp=drive link https://drive.google.com/file/d/1N8vOHuI8VTlK704UFaQuLow-EV3LbczP/view?usp=drive link https://drive.google.com/file/d/1N8vOHuI8VTlK704UFaQuLow-EV3LbczP/view?usp=drive link https://drive.google.com/file/d/1T8UcRw7ImfpQnHl6v1H0owjxXInozrm7/view?usp=drive link https://drive.google.com/file/d/1T8UcRw7ImfpQnHl6v1H0owjxXInozrm7/view?usp=drive link https://drive.google.com/file/d/1T8UcRw7ImfpQnHl6v1H0owjxXInozrm7/view?usp=drive link https://drive.google.com/file/d/1T8UcRw7ImfpQnHl6v1H0owjxXInozrm7/view?usp=drive link https://drive.google.com/file/d/1O4HJmIfnXS0f7TtI65gC9sk0dUwQkyuq/view?usp=drive link https://drive.google.com/file/d/1O4HJmIfnXS0f7TtI65gC9sk0dUwQkyuq/view?usp=drive link https://drive.google.com/file/d/1O4HJmIfnXS0f7TtI65gC9sk0dUwQkyuq/view?usp=drive link https://drive.google.com/file/d/1O4HJmIfnXS0f7TtI65gC9sk0dUwQkyuq/view?usp=drive link https://drive.google.com/file/d/1TjJoZRDda Z70Htm4XYcxZcxasEKMXFI/view?usp=drive link https://drive.google.com/file/d/1TjJoZRDda 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https://drive.google.com/file/d/15UNuKZkPSUamlTiI9lAMgCTJWkjEupZh/view?usp=drive link https://drive.google.com/file/d/1fm3O6yHDGwVDc2Uz5EYeEupFLwo5kZke/view?usp=drive link https://drive.google.com/file/d/1fm3O6yHDGwVDc2Uz5EYeEupFLwo5kZke/view?usp=drive link https://drive.google.com/file/d/1fm3O6yHDGwVDc2Uz5EYeEupFLwo5kZke/view?usp=drive link https://drive.google.com/file/d/1kwwhRTgRq8Tzhvzo0KliAP7CVb5zSm9X/view?usp=drive link https://drive.google.com/file/d/1kwwhRTgRq8Tzhvzo0KliAP7CVb5zSm9X/view?usp=drive link https://drive.google.com/file/d/1Mgy8cr1L31wNUMuwggKy IktFoOnliBF/view?usp=drive link https://drive.google.com/file/d/1Mgy8cr1L31wNUMuwggKy IktFoOnliBF/view?usp=drive link https://drive.google.com/file/d/1ofbUmFvIiAhkAs AU1uLjV-3ec9pCGK7/view?usp=drive link https://drive.google.com/file/d/1ofbUmFvIiAhkAs AU1uLjV-3ec9pCGK7/view?usp=drive link https://drive.google.com/file/d/1ofbUmFvIiAhkAs AU1uLjV-3ec9pCGK7/view?usp=drive link https://drive.google.com/file/d/1V mgq7 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— Guidelines ICS 67.120.30 12 No. PNS Code Title of Standard Link 33 PNS/BAFS 280-2019 Code of Good Aquaculture Practices (GAqP) on Hatchery for Shrimp Hatchery for Shrimp — GAqP — COP 34 PNS/BAFS 281-2019 Code of Good Aquaculture Practices (GAqP) on Hatchery for Freshwater Prawn Hatchery for Freshwater Prawn — GAqP — COP 35 PNS/BAFS 297-2020 Code of Practice for the Processing of Shrimps and Prawns Shrimps and Prawns — COP 36 PNS/BAFS 298-2020 Code of Practice for the Processing of Lobsters Lobsters — COP 37 PNS/BAFS 299-2020 Code of Practice for the Processing of Cephalopods Cephalopods — COP 38 PNS/BAFS 300-2020 Code of Practice for the Processing of Fresh-chilled and Frozen Minced Fish Fresh Chilled and Frozen Minced Fish — COP 39 PNS/BAFS 328-2022 Chilled or Frozen Crabs — Code of Practice Chilled or Frozen Crabs — COP 40 PNS/BAFS 334-2022 Grouper — Code of Good Aquaculture Practices (GAqP) Grouper — GAqP — COP 41 PNS/BAFS 338-2022 Establishment of Traceability System for Cultured Finfishes and Crustaceans — Guidelines Establishment of Traceability System for Cultured Finfishes and Crustaceans — Guidelines NOTE This is not an exhaustive list and only includes the approved PNS for fish and fishery products during the time of the development of this Standard. The latest edition of the listed PNS (including any amendments) applies. https://drive.google.com/file/d/1sBQLFxxeNOPw P-mKRGZz0YfJjw6nDhM/view?usp=drive link https://drive.google.com/file/d/1sBQLFxxeNOPw P-mKRGZz0YfJjw6nDhM/view?usp=drive link https://drive.google.com/file/d/19L-ZjXxW-bIgsusdkVbW-Gy1Fji0vuAF/view?usp=drive link https://drive.google.com/file/d/19L-ZjXxW-bIgsusdkVbW-Gy1Fji0vuAF/view?usp=drive link https://drive.google.com/file/d/19L-ZjXxW-bIgsusdkVbW-Gy1Fji0vuAF/view?usp=drive link https://drive.google.com/file/d/1iZqo5Z jUBJMqQ 7JZfuxIvbTg5DZ1wk/view?usp=drive link https://drive.google.com/file/d/1iZqo5Z jUBJMqQ 7JZfuxIvbTg5DZ1wk/view?usp=drive link https://drive.google.com/file/d/1FPZTMn2758 scVJwNjX2pXJRqEsexCQF/view?usp=drive link https://drive.google.com/file/d/1KKHUxQ3LynonHbjNq9i-5-K AMGeTXvB/view?usp=drive link https://drive.google.com/file/d/1CGQzf5YLaQCXoblQrbhSFsbRTzlp7lmY/view?usp=drive link https://drive.google.com/file/d/1CGQzf5YLaQCXoblQrbhSFsbRTzlp7lmY/view?usp=drive link https://drive.google.com/file/d/1CGQzf5YLaQCXoblQrbhSFsbRTzlp7lmY/view?usp=drive link https://drive.google.com/file/d/1etTAsABhDrunuf2gUshwTi-zIZH I2Z1/view?usp=drive link https://drive.google.com/file/d/1etTAsABhDrunuf2gUshwTi-zIZH I2Z1/view?usp=drive link https://drive.google.com/file/d/1ibO1FlPjRSQQnLrrLrGjlBQ2-Ci0cCe6/view?usp=drive link https://drive.google.com/file/d/1ibO1FlPjRSQQnLrrLrGjlBQ2-Ci0cCe6/view?usp=drive link https://drive.google.com/file/d/1ySR3z-MS71RTi pBG OJnV7QfdKR9AwR/view?usp=drive link https://drive.google.com/file/d/1ySR3z-MS71RTi pBG OJnV7QfdKR9AwR/view?usp=drive link https://drive.google.com/file/d/1ySR3z-MS71RTi pBG OJnV7QfdKR9AwR/view?usp=drive link https://drive.google.com/file/d/1ySR3z-MS71RTi pBG OJnV7QfdKR9AwR/view?usp=drive link https://drive.google.com/file/d/1ySR3z-MS71RTi pBG OJnV7QfdKR9AwR/view?usp=drive link PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 13 Bibliography Codex Alimentarius Commission (CAC). (1995). Principles for food import and export inspection and certification (CXG 20-1995). https://www.fao.org/fao- who-codexalimentarius/sh proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsit es%252Fcodex%252FStandards%252FCXG%2B20- 1995%252FCXG 020e.pdf Codex Alimentarius Commission (CAC). (1999). Guidelines for the development of equivalence agreements regarding food import and export inspection and certification systems (CXG 34-1999). https://www.fao.org/fao-who- codexalimentarius/sh- proxy/ru/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsite s%252Fcodex%252FStandards%252FCXG%2B34- 1999%252FCXG 034e.pdf Codex Alimentarius Commission (CAC). (2004). Model certificate for fish and fishery products (CAC/GL 48-2004). http://files.foodmate.com/2013/files 1785.html Codex Alimentarius Commission (CAC). (2010). Guidelines for the design, operation, assessment and accreditation of food import and export inspection and certification systems (CXG 26-1997). https://www.fao.org/fao- who-codexalimentarius/sh- proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsit es%252Fcodex%252FStandards%252FCXG%2B26- 1997%252FCXG 026e.pdf Codex Alimentarius Commission (CAC). (2013). Guidelines for the production processing, labelling, and marketing of organically produced foods (CXG 32- 1999, amd. 2013). https://www.fao.org/fao-who-codexalimentarius/sh- proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsite s%252Fcodex%252FStandards%252FCXG%2B32- 1999%252Fcxg 032e.pdf Codex Alimentarius Commission (CAC). (2021). Guidelines for design, production, issuance, and use of generic official certificates (formerly Guidelines for generic official certificate formats and the production and issuance of certificates (CXG 38-2001, rev. 2021). https://www.fao.org/fao-who- codexalimentarius/sh- proxy/de/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsite s%252Fcodex%252FStandards%252FCXG%2B38- 2001%252FCXG 038e.pdf Department of Agriculture (DA). (2022). Revised rules and regulations governing the importation of agricultural and fish and fishery/aquatic products; animal feeds, feed ingredients and feed additives; and, fertilizers, pesticides and other agricultural chemical products into the Philippines (Administrative Circular No. https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B20-1995%252FCXG 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B20-1995%252FCXG 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B20-1995%252FCXG 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B20-1995%252FCXG 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B20-1995%252FCXG 020e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ru/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B34-1999%252FCXG 034e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ru/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B34-1999%252FCXG 034e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ru/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B34-1999%252FCXG 034e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ru/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B34-1999%252FCXG 034e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/ru/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B34-1999%252FCXG 034e.pdf http://files.foodmate.com/2013/files 1785.html https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B26-1997%252FCXG 026e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B26-1997%252FCXG 026e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B26-1997%252FCXG 026e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B26-1997%252FCXG 026e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B26-1997%252FCXG 026e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B32-1999%252Fcxg 032e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B32-1999%252Fcxg 032e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B32-1999%252Fcxg 032e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/en/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B32-1999%252Fcxg 032e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/de/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B38-2001%252FCXG 038e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/de/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B38-2001%252FCXG 038e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/de/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B38-2001%252FCXG 038e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/de/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B38-2001%252FCXG 038e.pdf https://www.fao.org/fao-who-codexalimentarius/sh-proxy/de/?lnk=1&url=https%253A%252F%252Fworkspace.fao.org%252Fsites%252Fcodex%252FStandards%252FCXG%2B38-2001%252FCXG 038e.pdf PHILIPPINE NATIONAL STANDARD PNS/BAFS 363:2023 Model Certificate for Fish and Fishery Products — Guidelines ICS 67.120.30 14 06, series of 2022). https://www.da.gov.ph/wp- content/uploads/2022/11/ac06 s2022.pdf Department of Agriculture (DA). (2023). Harmonization of terms and streamlining of requirements and procedures for authorization and recognition under the regulatory jurisdiction of the Department of Agriculture (Department Circular No.06, series of 2023. World Organisation for Animal Health (WOAH). (2022). Aquatic animal health code. https://www.woah.org/en/what-we-do/standards/codes-and-manuals/aquatic- code-online-access/?id=169&L=1&htmfile=preface.htm https://www.da.gov.ph/wp-content/uploads/2022/11/ac06 s2022.pdf https://www.da.gov.ph/wp-content/uploads/2022/11/ac06 s2022.pdf https://www.woah.org/en/what-we-do/standards/codes-and-manuals/aquatic-code-online-access/?id=169&L=1&htmfile=preface.htm https://www.woah.org/en/what-we-do/standards/codes-and-manuals/aquatic-code-online-access/?id=169&L=1&htmfile=preface.htm Department of Agriculture (DA) Bureau of Agriculture and Fisheries Standards (BAFS) Technical Working Group (TWG) for the Philippine National Standard (PNS) on Model Certificate for Fish and Fishery Products — Guidelines Chairperson Yap, Encarnacion Emilia S., PhD Nuñal, Sharon N., PhD University of the Philippines Visayas Vice Chairperson Isnit, Niño Carlo C. Quintero, Marygrace C. Bureau of Fisheries and Aquatic Resources (BFAR)- Department of Agriculture (DA) Members 1 Evaristo, Michelle E. 4 Ayson, Evelyn Grace D., PhD Industrial Technology Development Institute (ITDI)- Department of Science and Technology (DOST) Integrated Services for the Development of Aquaculture and Fisheries (ISDA), Inc 2 Lim, Elizabeth D. 5 Francisco, Ma. Leonora dL., PhD 3 Madarang, Imelda J. Philippine Association of Food Technologists (PAFT), Inc. Philippine Chamber of Food Manufacturers, Inc. (PCFMI) 3 Mueda, Rose T. Asosasyon ng mga Propesyonal sa Pangisdaan ng Pilipinas (APPP), Inc. BAFS Management Team Adviser Aquino, John Gregory V. Hernandez, Gari Pellinor U., DVM Baraquiel, Camille B. David, Mikaella Marie C. Roscom, Karen Kristine A., PhD BAFS-DA BPI Compound Visayas Avenue, Diliman, Quezon City 1101 Philippines T/ (632) 928-8741 to 64 loc. 3301-3319 E-mail: bafs@da.gov.ph Website: www.bafs.da.gov.ph BUREAU OF AGRICULTURE AND FISHERIES STANDARDS e7ab00df6186ee565247bb64039b93c0d54db5d85205013ffecbe2162a1d8008.pdf 7c771d54ab29b869fcd7dcba85f85d8414e217efb0bc7d081f997e98e7b0e126.pdf e7ab00df6186ee565247bb64039b93c0d54db5d85205013ffecbe2162a1d8008.pdf