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FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Sap

1 FOREWORD 2 3 This Code of Hygienic Practice for Coconut Sap Sugar was developed in response to the 4 growing consumer demand for high quality and nutritious food and alternatives. This 5 Code also addresses the essential principles of food safety applicable to primary 6 production, postharvest, transport operations and primary processing of coconut 7 sugar. The Bureau of Agriculture and Fisheries Product Standards (BAFPS) developed 8 the Philippine National Standard (PNS): Coconut sap Sugar - Grading and Classification 9 (PNS/BAFPS 76:2010) in 2010. This Code, therefore, supplements those contained in 10 the PNS/BAFPS 76:2010 or its latest revision and should be read in conjunction with it. 11 12 A Technical Working Group (TWG) for the development of the Code of Hygienic Practice 13 for Coconut Sap Sugar was organized and represented by Philippine Coconut Authority 14 (PCA), Industrial Technology Development Institute (ITDI), Food and Drug 15 Administration (FDA) and the United Coconut Associations of the Philippines, Inc. 16 (UCAP). 17 18 The Bureau of Agriculture and Fisheries Standards in collaboration with the members of 19 the TWG conducted a series of technical reviews for the drafting of the standard and 20 public consultations in Region X (Cagayan de Oro) and XII (General Santos). Comments 21 gathered from the consultations with the stakeholders were considered and deliberated 22 prior to the finalization of the standard. 23

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FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Coconut Sap Sugar

24 INTRODUCTION 25 26 Coconut is an agricultural and livelihood crop for many people in Southeast Asia, the 27 Pacific region, Africa and some countries in Latin America. In fact, it is considered as a 28 “ of life” in developing countries as they depend on it as a source of food, medicine, 29 shelter, fuel and furniture among others (Magat, 2006). In 2013, the total area planted 30 to coconut is 3.55 million hectares where the province of Quezon registered as the 31 largest area planted to coconut at 328.03 thousand hectares followed by Zamboanga del 32 Norte, Leyte, Davao Oriental, and Zamboanga del Sur (PSA, 2014). 33 34 According to the Philippine Coconut Authority (PCA, 2006), the coconut tree provides 35 throughout the year for the fruit is edible at any stage of maturity. The fruit also 36 serves as source or raw material in many food products such as coconut milk/cream, 37 desiccated coconut, coconut chip, coconut water, nata de coco, coconut oil, etc. Aside 38 from the fruit, the unopened can produce coconut sap or toddy that can be 39 further processed into food products such as coconut sap syrup, coconut sap sugar, tuba, 40 lambanog, and vinegar. 41 42 In a study conducted by Food and Nutrition Research Institute (FNRI) on the nutritional 43 and health benefits of coconut sap sugar, it was found to be a Low Glycemic Index (GI) 44 Food. GI of foods is associated to the risk in diseases such as type II diabetes and 45 coronary heart disease. Coconut sap sugar is produced from coconut sap or toddy, 46 which is tapped from the unopened inflorescence and boiled. According to FAO, 47 spontaneous and rapid fermentation is a characteristic of coconut sap. It can start 48 alcoholic fermentation and become completely fermented within a day. When the 49 fermentation exceeds 24 hours, the sap becomes stale. 50 51 This Code encompasses Good Agricultural Practices (GAP), Good Hygienic Practices 52 (GHP) and Good Manufacturing Practices (GMP) that will help minimize microbiological, 53 physical and chemical hazards associated with all stages of production to processing of 54 coconut sap. Particular attention is given to minimizing microbiological hazards. 55 56 This Code provides general recommendations to allow flexible and uniform adoption 57 even when production practices and environmental conditions are diverse. Therefore, 58 this Code is also applicable to micro and small-scale producers. 59

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FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Coconut Sap Sugar

60 SECTION 1 - OBJECTIVES 61 62 The Philippine National Standard (PNS) Code of Good Agricultural Practices for Fresh 63 and Vegetables (PNS/BAFPS 49:2011) and Codex Code of Hygienic Practice for 64 Fresh Fruits and Vegetables (CAC/RCP 53-2003) already provide the relevant general 65 hygienic recommendations for the primary production of fresh agricultural 66 commodities. 67 68 The objective of this Code, therefore, is to provide specific guidance to coconut sap 69 sugar producers by applying relevant recommendations of the Codex Recommended 70 International Code of Practice - General Principles of Food Hygiene (CAC/RCP 1-1969, Rev 71 4:2003) and the Food and Drug Administration (FDA) Revised Guidelines on Current Good 72 Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding Food 73 (Department of Health Administrative Order No. 153 S. 2004) or its latest issuance. 74 Specific guidance is provided to minimize microbiological hazards from primary 75 production to primary processing, packing and distribution of coconut sap sugar. 76 77 78 SECTION 2 – SCOPE, USE OF DOCUMENT AND DEFINITIONS 79 80 2.1 Scope 81 82 This Code of Hygienic Practice applies to the production of coconut sap sugar as defined 83 in this Code, derived from coconut sap obtained from the unopened inflorescence of 84 coconut palm. 85 86 2.2 Use of the document 87 88 The provisions of this document are supplemental to and must be used in conjunction 89 with, the Codex Recommended International Code of Practice - General Principles of Food 90 Hygiene (CAC/RCP 1-1969, Rev 4:2003), FDA Revised Guidelines on Current Good 91 Manufacturing Practice in Manufacturing, Packing, Repacking, or Holding Food 92 (Department of Health Administrative Order No. 153 S. 2004) or its latest issuance and 93 Coconut sap sugar – grading and classification (PNS/BAFPS 76:2010). 94 95 2.3 Definitions 96 97 coconut sap sugar 98 a sweetener in solid form derived from boiling of pure fresh coconut sap 99

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FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Coconut Sap Sugar

100 coconut sap 101 also called “toddy”, is the sweet translucent liquid oozing out from the tapped unopened 102 inflorescence of the coconut palm 103 104 collection cycle 105 starts from mounting of the collection vessel to the inflorescence until harvest of the 106 sap, not exceeding five (5) hours 107 control measure1 108 any action and activity that can be used to prevent or eliminate a food safety hazard or 109 reduce it to an acceptable level 110 111 cleaning 112 removal of food residues, dirt, grease or other objectionable material 113 114 disinfection 115 the reduction, without adversely affecting the food, by means of hygienically 116 satisfactory chemical agents and/or physical methods, of the number of 117 to a level that will not lead to harmful contamination of foods 118 119 minimize 120 to reduce the likelihood of occurrence or the consequence of an unavoidable situation 121 such as microbial growth 122 123 potable water 124 water fit for human consumption. Standards of potability should be no less than those 125 contained in the latest edition of the “International Standards for Drinking Water”, 126 World Health Organization 127 128 primary production 129 production, rearing or growing of primary products including harvesting 130 131 processing 132 any action that substantially alters the initial raw materials or product or ingredients 133 including, but not limited to heating and a combination of processes intended to 134 produce food 135 136

1 For the purpose of this Code, a control measure encompasses any action or activity used to eliminate hazard or reduce it to an acceptable level. In addition the term refers to any action or activity taken to reduce the likelihood of the occurrence of a hazard in coconut sap and coconut sap syrup. Thus, control measures include both process controls such as heating, cooling, etc., as well as other activities such as general hygiene and pest control programmes, etc.

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FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Coconut Sap Sugar

137 SECTION 3 - PRIMARY PRODUCTION 138 139 These principles and guidelines supplement those contained in Section 3 of the Codex 140 Recommended International Code of Practice - General Principles of Food Hygiene 141 (CAC/RCP 1-1969, Rev 4:2003), FDA Revised Guidelines on Current Good Manufacturing 142 Practice in Manufacturing, Packing, Repacking, or Holding Food (Department of Health 143 Administrative Order No. 153 S. 2004) or its latest issuance and Coconut sap sugar – 144 grading and classification (PNS/BAFPS 76:2010). 145 146 PRINCIPLES APPLYING TO THE PRIMARY PRODUCTION OF COCONUT SAP 147 148 Coconut sap sugar should not contain any contaminant at a level that compromises the 149 appropriate level of public health protection, when presented to the consumer. The 150 influence of primary production activities on the safety of coconut sap, potential 151 microbiological contamination from all sources should be minimized to the greatest 152 extent practicable. Microbiological hazards can be introduced from the farm 153 environment and farming practices, thus, relevant provisions of Good Agricultural 154 Practices (GAP) should be followed to ensure food safety and prevent inappropriate 155 practices that may lead to unacceptable levels of contamination during primary 156 production. 157 158 3.1 Environmental Hygiene 159 160 Coconut sap should be protected from contamination brought by human and animal 161 influences: domestic, industrial and agricultural wastes that may be present at levels 162 likely to become a health hazard. Adequate and appropriate precautions should be 163 taken to ensure that these wastes are not used and are disposed of in a manner that will 164 not contaminate the coconut sap. 165 166 To prevent possible ecological imbalance, growers should use biological controls that 167 are authorized for the cultivation of coconut tree and should be used in accordance with 168 the approved instructions for the intended purpose/s and in compliance with the 169 regular rules and recommendations of Fertilizer and Pesticide Authority (FPA). 170 171 Control measures involving treatment with chemical, physical or biological agents 172 should only be undertaken as necessary and with a thorough understanding of the 173 potential hazards to health. 174

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FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Coconut Sap Sugar

175 3.2 Hygienic production of coconut sap 176 177 3.2.1 Harvesting techniques 178 179 Harvesting operations and methods should be conducted with consideration on the 180 possible sources of contamination. Harvesting tools, implements and equipment that 181 have direct contact with the sap should be cleaned and disinfected regularly. 182 183 Equipment, containers or any other collecting vessels used for harvesting should be 184 made from non-toxic materials. They should be designed and constructed in such a way 185 that they can be cleaned, disinfected and maintained to avoid contamination. They 186 should be kept sanitary through regular cleaning. Generally, polyethylene terephthalate 187 (PET) plastic is used as vessel to collect the dripping sap. Cleaning may be done through 188 rinsing with soap and water to remove coconut sap left in the vessel that may trigger 189 the fermentation process. Containers previously used for toxic materials shall not be 190 used for holding the coconut sap. 191 192 In sap collection, it is recommended to select bearing with healthy unopened 193 inflorescence. Interval of collection of coconut sap or toddy is generally every five (5) 194 hours to prevent fermentation and maintain pH not lower than six (6). Coconut sap 195 gathered must be evaluated for the following: pH (≥6), and clarity (translucent to clear). 196 Determining the pH and clarity is important to detect the degree of fermentation of the 197 sap. The harvested sap should be processed right after collection. This is to avoid the 198 start of the fermentation process. Once fermentation begins, the coconut sap will not 199 form any sugar granules. 200 201 3.2.2 Transportation of raw material 202 203 Conveyances for transporting the harvested coconut sap should be made of such 204 material and construction that will permit easy and thorough cleaning. Facilities should 205 be clean and maintained clean and when necessary disinfected so as not to constitute a 206 source of contamination to the coconut sap. All handling procedures should prevent the 207 coconut sap from being contaminated. Care should be taken to prevent fermentation 208 and to protect against contamination. 209 210 3.2.3 Removal of unfit raw material. 211 212 Fermented coconut sap, which is not suitable for coconut sap sugar production should 213 be segregated during harvesting and processing to avoid contamination of raw material 214 or other food materials. Those that are unfit can be further processed into coconut sap

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FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Coconut Sap Sugar

215 syrup, vinegar or lambanog. Proper disposal of the unfit raw material should be strictly 216 followed to prevent possible mixing with the sap for sugar production. 217 218 SECTION 4 – PRIMARY PROCESSING 219 220 4.1 Preparation and processing 221 222 4.1.1 Conversion of sap into syrup 223 224 The production of coconut sap sugar is highly dependent on critical parameters such as 225 pH, temperature, and level of microbial activity of natural yeast present in the sap. 226 Coconut sap should be strained prior to boiling to remove unnecessary materials. The 227 pH level of the sap should not be lower than six (6) otherwise, fermentation may occur. 228 229 Boiling is usually done at around 115°C for three (3) to four (4) hours depending on the 230 volume to remove the water content of the sap. When the liquid is already boiling, scum 231 or foam will be produced and should be removed to avoid the formation of dark 232 residues on the final product. Constant and vigorous stirring of the boiling sap will 233 hasten the conversion of the sap into syrup form. 234 235 4.1.2 Conversion of syrup into granulated sugar 236 237 The transfer of the syrup to a smaller cooking vessel under low heat source with 238 continuous stirring should be done to allow cooling and prevent burning. Stirring 239 allows air to enter into the sticky syrup which will cause the gradual cooling of the 240 mixture resulting to granulation. 241 242 4.1.3 Sieving and drying of coconut sap sugar 243 244 Granules may be reduced in particle size using a food grade stainless steel sieve or 245 similar material, to produce uniform granules.. The granules should be allowed to dry in 246 a clean, dry and enclosed room for at least one (1) hour to reduce the moisture content 247 to about 4%. 248 249 4.2 General hygienic practice 250 251 4.2.1 Control of pest and other contaminants 252 253 Pests should be controlled in a way that does not contribute to the contamination of the 254 raw materials, finished product or the processing area with chemical residues. Likewise,

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FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Coconut Sap Sugar

255 precautions should be taken to protect the product from microbiological and physical 256 contaminants as well as other objectionable substances. 257 258 4.2.2 Packaging 259 260 Care should be taken to ensure that coconut sap sugar is not contaminated. It should not 261 be manually handled. Mechanical devices, containers, scoops or other implements 262 constructed of impervious materials should be used to prevent contamination. Such 263 implements should be washed and disinfected before and after use. 264 265 Packaging materials should be handled in a sanitary manner and stored in a clean, dry 266 place. Packaging materials shall be food grade and suitable for intended use. Packaging 267 activities should be done in a separate room under conditions that preclude the 268 introduction of contamination into the product. All workers and food handlers should 269 follow practices indicated in the Codex Recommended International Code of Practice- 270 General Principles of Food Hygiene (CAC/RCP 1-1969, Rev 4:2003) and the FDA Revised 271 Guidelines on Current Good Manufacturing Practice in Manufacturing, Packing, 272 Repacking, or Holding Food (Department of Health Administrative Order No. 153 S. 2004) 273 to avoid contamination. 274 275 4.2.3 Handling, storage and transport 276 277 The finished product should be stored and transported in a clean, cool and dry place to 278 prevent infestation and contamination with or development of pathogenic 279 microorganisms. Transport of products at ambient temperature will protect the product 280 against deterioration. Exposure to high heat or extreme conditions should be avoided. 281 282 4.2.4 Equipment and utensils 283 284 All food contact surfaces should be smooth; free from pits, crevices and loose scale; non- 285 toxic; resistant to corrosion and capable of withstanding repeated exposure to normal 286 cleaning and disinfection; and non-absorbent unless the nature of a particular and 287 otherwise acceptable process renders the use of a surface, such as , necessary. 288 289 All equipment in boiling and packing sections coming into direct contact with coconut 290 sap should be made of a food grade material such as stainless steel and should be 291 cleaned and sanitized before and after use. There should be regular cleaning schedule 292 for all equipment and food contact materials used during processing. 293

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FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Coconut Sap Sugar

294 4.3 Documentation and record keeping 295 296 With respect to food safety, records should be kept where necessary, on: 297  Use of chemicals; 298  Date and time of harvest of coconut sap; 299  Volume and condition (pH and clarity) of harvested sap; 300  Date and time of processing; 301  Time-temperature of boiling; 302  Volume of production, and; 303  Date processed/manufactured. 304 305 SECTION 5 - ESTABLISHMENT: DESIGN AND FACILITIES 306 307 5.1 Construction and Layout 308 309 5.1.1 Location, size and sanitary design 310 311 The buildings and surrounding area: 312  should be located in a flood-free area and of considerable distance from possible 313 source of contamination; 314  should be kept reasonably free from objectionable odours, smoke, dust, or other 315 contamination; 316  should be of sufficient size for the purpose intended without crowding of 317 equipment or personnel; 318  should be of sound construction and kept in good repair; 319  should be constructed as to protect against the entrance and harbouring of 320 insects, birds or vermin and environmental contaminants such as dust and 321 smoke; 322  should be designed as to permit easy and adequate cleaning; and 323  should be designed as to provide separation, by partition, location or other 324 effective means between operations, which may cause cross contamination. 325  Floors where appropriate, should be of water-proof, non-absorbent, washable, 326 and non-slip material, without crevices, and should be easy to clean and 327 disinfect. Floors should slope sufficiently for liquids to drain to trapped outlets. 328  Walls and ceiling should be so designed, constructed and finished as to prevent 329 the accumulation of dirt and minimize condensation, mold development and 330 flaking and should be easy to clean. 331  Doors should be self-closing and close-fitting. 332

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FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Coconut Sap Sugar

333 334 5.1.2 Sanitary facilities and control 335 336  The water supply should be of potable quality. 337  Disposal of waste should be effected in such a manner as to prevent 338 contamination of potable water supplies. 339  Premises should be well lit and ventilated. Good ventilation is important to 340 prevent mould growth. 341  Adequate lighting should be provided throughout the establishment. Shatter- 342 proof light , fixtures, skylights and the like suspended over food in any step 343 of preparation should be provided or otherwise, there shall be protection against 344 food contamination in case of glass breakage. 345  Toilet rooms should be well lit and ventilated and should not open directly into a 346 food processing area. They should be kept in a sanitary condition at all times. 347 There should be hand washing facilities in the toilet area with signage requiring 348 personnel to wash their hands properly. 349  Hand washing facilities should be provided in all processing areas. 350 . 351 SECTION 6 - CONTROL OF OPERATION 352 353 These principles and guidelines are supplemental to those contained in Section 5 of the 354 Codex Recommended International Code of Practice-General Principles of Food Hygiene 355 (CAC/RCP 1-1969, Rev 4:2003) including the Annex on Hazard Analysis and Critical 356 Control Point (HACCP) System and Guidelines for its Application. 357 358 6.1 Key aspects of hygiene control systems 359 360 6.1.1 Temperature and time controls 361 362 Coconut sap should be processed within five (5) hours of collection cycle. Coconut sap 363 sugar should be stored at room temperature such that growth of microbiological food 364 safety hazards will be minimized and the product suitability will not be adversely 365 affected and within the declared shelf life. The combination of control measures should 366 effectively eliminate the risk hazards in the raw material and the final product. 367 368 6.1.2 Management of products within the plant 369 370 The principle of “first in, first out” (FIFO) should apply. The flow of product within the 371 equipment and through the processing facility should maintain a forward progression 372 from the receipt of coconut sap or toddy to packaging of coconut sap sugar so as to 373 avoid cross contamination. 10

FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Coconut Sap Sugar

374 375 SECTION 7 - PERSONAL HYGIENE 376 377 All workers and food handlers should act in accordance with the Recommended 378 International Code of Practice – General Principles of Food Hygiene (CAC/RCP 1-1969, Rev 379 4:2003) and the FDA Revised Guidelines on Current Good Manufacturing Practice in 380 Manufacturing, Packing, Repacking, or Holding Food (Department of Health 381 Administrative Order No. 153 S. 2004) or its latest issuance to maintain an appropriate 382 degree of personal cleanliness; and operate in an appropriate manner. 383 384 All workers with direct contact with the food, food contact surfaces, and food packaging 385 materials shall strictly conform to hygienic practices while on duty to protect against 386 contamination of the product. There shall be established documented procedures and 387 work instructions made known to all workers for maintaining cleanliness and following 388 hygiene 389 ic practices. 390 391 SECTION 8 - END PRODUCT SPECIFICATION 392 393 Coconut sap sugar should be clean, sound, wholesome product of the coconut sap 394 obtained from the inflorescence of . To the extent possible in good 395 manufacturing practice the product should be free from extraneous matter. 396 397 The product should not contain pathogenic microorganisms such as Salmonellae and E. 398 coli and should conform to the microbiological characteristics specified in Philippine 399 National Standard for Coconut Sap Sugar – grading and classification (PNS/BAFPS 76- 400 2010 rev. 2011). 401 402 SECTION 9 - PRODUCT INFORMATION AND CONSUMER AWARENESS 403 404 9.1 Labeling 405 406 Coconut sap sugar should be labeled in accordance with the Current FDA labeling 407 requirements for Pre-packaged Food Products (Department of Health Administrative 408 Order No. 2014-0030) or its latest issuance. Labels must be printed legibly in accordance 409 to the FDA labeling guidelines in order to assure their adherence to the product during 410 storage and distribution. 411

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FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Coconut Sap Sugar

412 TECHNICAL WORKING GROUP (TWG) FOR THE DEVELOPMENT OF THE 413 PHILIPPINE NATIONAL STANDARD (PNS) CODE OF HYGIENIC PRACTICE (COHP) 414 FOR COCONUT SAP SUGAR 415 Chairperson: Ms. Karen Kristine A. Roscom OIC Executive Director Bureau of Agriculture and Fisheries Standards (BAFS)

Members: Ms. Josephine Nieva Philippine Coconut Authority (PCA)

Ms. Fria Lauren Jadulang Philippine Coconut Authority (PCA)

Ms. Joanna Mari Freo Philippine Coconut Authority (PCA)

Ms. Teresita Palomares Industrial Technology Development Institute (ITDI)

Ms. Una Grace Dollete Industrial Technology Development Institute (ITDI)

Ms. Maria Theresa Cerbolles Food and Drug Administration (FDA)

M. Vermelyn Evangelista United Coconut Association of the Philippines (UCAP)

Ms. Yvonne Agustin United Coconut Association of the Philippines (UCAP)

BAFS Secretariat: Ms. Mary Grace R. Mandigma / Ms. Lara V. Navarro Ms. Katrina L. Maminta / Ms. Farlash D. Pancho 416 417

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FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Coconut Sap Sugar

418 REFERENCES: 419 420 Baguio, R & Mangay-ay C. 2009. Coco sap sugar processing. Zamboanga City: Western 421 Mindanao State University. 422 423 Bureau of Agriculture and Fisheries Product Standards (BAFP). Philippine National 424 Standard (PNS): Coconut sap sugar – grading and classification (PNS/BAFPS 76:2010). 425 426 Bureau of Agriculture and Fisheries Product Standards (BAFPS). Philippine National 427 Standard (PNS): Code of Good Agricultural Practices for Vegetable Farming (PNS/BAFPS 428 49:2011). 429 430 Codex Alimentarius Commission (CAC). Code of hygienic practice for milk and milk 431 products (CAC/RCP 57-2004). 432 433 Codex Alimentarius Commission (CAC). Code of hygienic practice for low and acidified 434 low acid canned foods (CAC/RCP 23-1979). 435 436 Codex Alimentarius Commission (CAC). Recommended International Code of Practice – General 437 Principles of Food Hygiene (CAC/RCP 1-1969, Rev. 4, 2003).

438 Department of Health Food and Drug Administration (DOH-FDA). 2004. Revised 439 guidelines on current good manufacturing practice in manufacturing, packing, 440 repacking, or holding food (DOH Administrative Order No. 153 Series 2004). 441 442 Department of Health Food and Drug Administration (DOH-FDA). 2014. Revised rules 443 and regulations governing the labeling of prepackaged food products further amending 444 certain provisions of Administrative Order No. 88-B series 1984 or the “Rules and 445 Regulations Governing the Labeling of Prepackaged Food Products Distributed in the 446 Philippines,” and for other purposes (DOH Administrative Order No. 2014-0030). 447 448 Food and Agriculture Organization (FAO). 1999. Coconut: Postharvest operations. 449 450 Philippine Council for Agriculture, Aquatic and Natural Resources Research and 451 Development (PCAARRD). 2010. Profitability analysis: Coconut sap sugar production 452 module | Profitability Analysis No. 12/2010. 453 454 Philippine Council for Agriculture, Aquatic and Natural Resources Research and 455 Development (PCAARRD). 2013. Compendium of commercially-viable coconut 456 technologies. 457

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FINAL DRAFT PHILIPPINE NATIONAL STANDARD PNS/BAFS ___:2015 Draft Code of Hygienic Practice for Coconut Sap Sugar

458 Philippine Statistics Authority (PAS). 2014. Major crops statistics of the Philippines 459 2009-2013.

460 http://www.pca.da.gov.ph/coconutrde/images/cfs16.pdf 461 462 http://www.coconutresearchcenter.org/TPTrinidad_FNRI.pdf

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