UNIVERSITY OF CALOOCAN CITY
Biglang Awa St., Corner Catleya St., EDSA, Caloocan City
COLLEGE OF EDUCATION
PRINCIPLES OF FOOD PREPARATION
SUBJECT CODE: TLE 031
TOPIC OR LESSON 1: SAFETY AND SANITATION
MODULE Four (4)
WEEK: 5
SUB-TOPIC/S: 4.1 Federal Regulations
4.2 Weights and Measurements
OVERVIEW OF THE TOPIC
Every country needs laws to encourage the production of safe and wholesome foods, and
to prohibit the sale of foods that are unsafe or fraudulent. The growing population has placed
demands on agriculture for increased production. However, the increase of agricultural
production is connected with the wider use of chemicals. Protection of food during transport and
storage may require the use of chemicals, too..
The centralized processing of foods in large quantities increases the chances of contamination.
There is an increasing demand for convenience foods, foods ready-toserve or which can be quickly
prepared for serving. Because food additives are commonly used in these foods, and because convenience
foods are especially susceptible to contamination, strict hygienic and safety precautions are needed.
Expansion of the food trade, both within countries and with other nations, needs regulation not
only at the national but also at the international level. In past centuries, international trading in food took
place with little, if any, government intervention, and it was accepted that the food producers set their
own standards and determined the quality of food products offered to consumers. Many businesses were
responsible and took great care to protect the health of consumers.
However, some dishonest traders misused the unregulated markets to sell adulterated food. Such
abuses led to government involvement and over time to the enactment of food laws and regulations.
In this self-paced module, you will learn different concepts from the following lessons:
Lesson 1: Federal Regulations
Lesson 2: Weights and Measurements
1|P a g e
LEARNING
OUTCOMES
At the end of the lesson, students should be able to:
1. Understand the value of federal regulations
2. explain the importance of weights in measurements in food preparation
LEARNING
OBJECTIVES
Each lesson presented in this module aims to attain some learning outcomes.
Lesson 1– Federal Regulations
a. Enumerate the different federal regulations concerned on food safety
b. Discuss the composition of food safety regulation
Lesson 2 – Weights and Measurements
a. Identify weights and measures, units and volume
b. Differentiate between “ounces” and “fluid”
c. Recognize when to use weight and when to use volume
d. Write the correct abbreviation of units of weights and measures
ENGAGE
DESCRIBE/ANALYZE THE PICTURES
2|P a g e
EXPLORE
Watch the video clip… Ba able to share your thoughts in class
https://www.youtube.com/watch?v=oY11LZbooEA
EXPLAIN
Generally, Food Law may be divided in two parts: (1) a basic food act, and (2) regulations. The Act itself
sets out broad principles, while regulations contain detailed provisions governing the different categories
of products coming under the jurisdiction of each set of regulations.
Sometimes food standards, hygienic provisions, lists of food additives, chemical tolerances, and so on are
included in basic food control law.
For effective administration of and enlightened compliance with the basic food law, detailed provisions
are needed. In governments where there is a division between the responsibilities of the legislative and
executive branches, the legislative branch enacts the basic law, while detailed regulations are elaborated
and promulgated by the executive agency or agencies responsible for administering the law
Inclusion in the law of detailed specifications about food processing, food standards, hygienic practices,
packaging and labeling, food additives, and pesticides may make for difficulties. Prompt revisions of
regulations may become necessary because of new scientific knowledge, changes in food processing
technology, or emergencies requiring quick action to protect public health. Such revisions can be made
much more expeditiously by executive agencies than by legislative bodies.
In some countries food standards are part of the regulations; in other countries they are separate
enactments. Regardless of whether they are included in regulations or are separate, they become part of
the enforcement structure, and are intended to implement basic food law concerning the principles or
general provisions to be included in basic food law, the following points should be stressed:
• basic purposes and scope of the law
• definitions of basic concepts
• competence for implementation of the law
• inspection and analytical procedures and facilities
• enforcement, procedures for enforcement, penalties
• regulations for additives, pesticides, contaminants
• packaging and labeling
• procedures for the preparation and amendment of the regulations for
implementation of the Law
3|P a g e
The basic food law is intended to assure consumers that foods are pure and wholesome, safe to eat, and
produced under sanitary conditions. Generally, food law prohibits importation and distribution of food
products that are adulterated, or have labels that are false or misleading in any context.
The proper implementing of such a law encourages fair trade practices through compliance with the basic
provisions of the food law. This protects the honest manufacturer and dealer against unfair competition. It
also stimulates development of the food industry, because quality control along sound scientific lines
tends to promote better consumer acceptance of foods.
An important part of the food law is the definition of terms such as food, natural food, imitation food,
food additives, adulteration, and food fraud, pesticide residues, food contaminant, and so on.
According to the US Food, Drug, and Cosmetic Act, a food is illegal (adulterated) if:
• It contains added poisonous or deleterious (harmful) substances that may
render it injurious to health.
• It contains a natural, poisonous, or deleterious substance which ordinarily
renders it injurious to health.
• A raw agricultural product contains residues of pesticides not authorized by the
US Environmental Protection Agency (EPA), or in excess of tolerances
established by regulations of the US EPA.
• Any part of the food is putrid or decomposed
Another example of strict definitions is that basic food law should determine the exact content of
offenses, which can give rise to penal action. Such offenses may be:
• deliberate adulteration of food products
• production or marketing of foods containing prohibited or unauthorized
substances
• fraudulent use of labels and trademarks
• failure of foods to satisfy standards laid down by law
• violation of hygienic requirements, and so on
Food Regulations—What Should be Regulated?
Regulations implement basic food law. Food regulations generally cover the following:
• general regulations
• food standards
• food hygiene
• food additives
• pesticides
• veterinary drug residues
• food packaging and labeling
• food advertising
The general regulations include detailed regulations for guidance of those who enforce food law,
regulations concerning official actions, such as making inspections, collecting samples, making decisions
about serious infractions, and the disposition of seized lots of food. To this group of general regulations
also belong regulations concerning licenses (permits); if firms and/or specific foods must be registered,
the regulations should specify conditions and requirements. Regulations concerning imported foods
should cover all aspects of the handling of imported foods. It is impossible to make an overview of all the
4|P a g e
types of regulations; the above example hopefully will give readers an idea about fields covered by
general regulations.
FOOD STANDARDS
In every country, standards are an important part of the regulation of food production and food trade.
Food standards and standardization are treated in other contributions to this series.
Laws and Regulations to Prevent Gross Adulteration and Contamination
Laws and regulations are still needed to prevent gross adulteration and contamination. Although the forms
of gross adulteration and contamination of foods (e.g., diluting milk with water, adding foreign matters to
spices, use of harmful dyes or chemicals to mask defects of quality, and so on) are rare, in developed
countries in particular, the adulteration of fruit juices with lower value fruit varieties, or of instant coffees
with cereal and malt-based ingredients have occurred in the late twentieth century.
Microbial Contamination, Hygienic Practice
As mentioned elsewhere (see Food Safety), it is estimated that 80% to 90% of the outbreaks of foodborne
illnesses during the 1990s may be attributed to contamination of food by pathogenic bacteria, primarily
Salmonella and Staphylococci. Proper hygienic practices should be utilized to prevent microbiological
contamination and to minimize spoilage of perishable foods, which are most often the vehicles for these
contaminants. An adequate supply of safe water is essential for processing food and maintaining sanitary
conditions. Codes of hygienic practice have been elaborated by many countries and international
organizations. Hygienic practices deal with raw materials requirements, processing plant facilities,
hygienic operating requirements and practices, health requirements for food handlers, and so on.
REPUBLIC ACT NO. 10611: “AN ACT TO STRENGTHEN THE FOOD SAFETY
REGULATORY SYSTEM IN THE COUNTRY TO PROTECT CONSUMER HEALTH AND
FACILITATE MARKET ACCESS OF LOCAL FOODS AND FOOD PRODUCTS, AND
FOR OTHER PURPOSES” OTHERWISE KNOWN AS THE “FOOD SAFETY ACT OF
2013.”
FOOD SAFETY ACT OF 2013
Republic Act ( RA) No. 10611, also known as the “Food Safety Act of 2013” defines food as any
substance or product whether processed, partially processed or unprocessed that is intended for
human consumption. It includes drinks, chewing gum, water and other substances, which are
intentionally incorporated into the food during its manufacture, preparation and treatment .
KEY GOVERNMENT AGENCIES WITH THE PRIME RESPONSIBILITY OF ENSURING
FOOD SAFETY:
1. Department of Agriculture. The DA shall be responsible for food safety in the primary
production and post harvest stages of food supply chain and foods locally produced or
imported in this category.
2. Department of Health – The DOH shall be responsible for the safety of processed and
packaged foods, foods locally produced or imported under this category and the conduct
of monitoring and epidemiological studies on food-borne illnesses.
5|P a g e
3. Department of Interior and Local Government. The DILG in collaboration with the
DA, the DOH and other government agencies shall supervise the enforcement of food
safety and sanitary rules and regulations as well as the inspection and compliance of
business establishments and facilities within its territorial jurisdiction.
4. The LGUs shall be responsible for food safety in food businesses such as, but not limited
to activities in slaughterhouses, dressing plants, fish ports, wet markets, supermarkets,
school canteens, restaurants, catering establishments and water refilling stations. The
LGU shall also be responsible for street food sale, including ambulant vending
FOOD SAFETY REGULATION COORDINATING BOARD ( FSRCB )
The Food Safety Regulation Coordinating Board is created to
a. monitor and coordinate the performance and implementation of the mandates of the DA,
the DOH, the DILG and the LGUs in food safety regulation.
b. Identify the agency responsible for enforcement based on their legal mandates when
jurisdiction over specific areas overlap
c. Coordinates crisis management and planning during food safety emergencies
d. Establish the policies and procedures for coordination among agencies involved in food
safety
e. Continuously evaluate the effectiveness of enforcement of food safety regulations and
research and training programs
The Board shall be composed of the following:
1. DOH Secretary as chair with the Food and Drug Administration ( FDA) Director General
as alternate
2. DA Secretary as co-chair with the Undersecretary for Policy and Planning
3. Board members which include heads of DA
4. Representative field operator of the DILG
5. Representative from DTI
LESSON 2: WEIGHTS AND MEASURE
Recipes can indicate the amount of each ingredient in two ways…. Weight and volume
6|P a g e
Weight ( Pound, ounce, gram, kilogram)
Volume (Cup, pint, quart, gallon, fluid ounce, teaspoon, Tablespoon, milliliter, liter I -5)
Which are volume?
Which are weight?
VOLUME LIQUIDS
Use volume to measure liquid ingredients and other ingredients in amounts less than two ounces (4
tablespoons).
Volume Measures
milliliter cup
teaspoon pint
tablespoon quart
fluid ounce gallon
7|P a g e
VOLUME: TOOLS
Measuring spoons - measure small volumes
VOLUME: TOOLS
Use flat-topped measuring cups to measure dry ingredients by volume
WEIGHT
WEIGHT TOOLS: Digital scale ( small sizes)
2 oz meat
Traditional Scale: Heavier weights 2 - 50 lbs.
Baking – 7.5 of Whole Wheat Flour
WEIGHTS VERSUS VOLUME
- Weighing is faster
- Weighing is more accurate
- Weighing requires a kitchen scale
- Volume uses common tools
8|P a g e
ELABORAT
E
ACTIVITY 5
ACTIVITY A: Write the correct weight or measure next to the food or drink item
9|P a g e
ACTIVITY B. What are the abbreviations for the following words?
1. Tablespoon
2. Teaspoon
3. Ounce
4. Pound
5. Pint
6. Quart
7. Minute
8. Hour
9. Cup
10. Gall
EVALUATE
IDENTIFICATION:
1. An act strengthening food safety
2. responsible for food safety in food businesses such as, but not limited to activities in
slaughterhouses, dressing plants, fish ports etc.
3. responsible for the safety of processed and packaged foods, foods locally produced or
imported
4. responsible for food safety in the primary production and post harvest stages of food
supply chain and foods locally produced or imported in this category.
5. supervise the enforcement of food safety and sanitary rules and regulations as well as the
inspection and compliance of business establishments and facilities within its territorial
jurisdiction.
REFERENC
ES
Kitchen Essentials Basic Food and Preparation Manual , Wiseman’s Book Trading , Inc 2019
Discovering Food, Helen Kowtalik, Glencoe/MCGraw-Hill Publishing Compan, Mission Hills,
California (1992)
ADDITIONAL
MATERIALS
Web link:
10 | P a g e
https://ap.fftc.org.tw/article/650
https://www.bfar.da.gov.ph/files/img/photos/irr2014.pdf
https://slideplayer.com/slide/5770874/
https://globalfoodsafetyresource.com/food-safety-regulations/
https://www.slideshare.net/bananaapple2/7-1-standard-table-of-weight-and-measures
PREPARED BY:
Jinky L. Hassan
Asst. Prof II
Reviewed by:
Prof. Decina Francisco
Department Coordinator, BTLEd-HE
11 | P a g e
