The Republic Act (RA) No. 10611, also known as the Food Safety Act of 2013, is an act to strengthen the food safety regulatory system in the country to protect the consumer health and facilitate market access to local foods and food products. This includes the combination of regulation, food safety standards, inspection, testing, data collection, monitoring, and other activities carried out by Food Safety Regulatory Agencies (FSRAs) and the Local Government Units (LGUs).

Entrepreneurship has been taking center stage among the younger generation as the food industry has been a popu¬lar choice in many business ventures. Unfortunately, many young entrepreneurs focus on the business of putting up a restaurant, bar or food kiosk, with little to no focus on preparations for food safety. As a food safety advocate, I have seen a lot of budding entrepreneurs put up food businesses after attending a 10-day cooking class, without the slightest idea regarding food safety procedures. It is also not surprising to see that many start-ups fail, as they neglect to keep the food that they serve safe.

Food safety practices have been in place long before man understood the intricacies of why food needed to be cooked, dried, or salted to keep it longer and lower the risk of contracting a disease. The same is true for having provisions for washing hands before eating. In fact, water treatment methods have even been used by the ancient Greeks as early as 2000 BC. Despite engaging in correct food safety practices, microorganisms have been and will always be a concern when it comes to water and food safety. Fortunately, advancements in microbiology has enabled us to study and better understand how to control these organisms to help make our food ultimately safer.

Over the past several years, different manufacturing companies have drowned themselves with diverse and laborious methods for the detection of foodborne pathogens and toxins. Amidst the conventional practices of these companies, stricter standardization of quality assurance programs in conformance to regulations transpired. As a result, companies became more involved in integrating Hazard Analysis and Critical Control Points (HACCP) plans and other food safety programs in their operations.

Food safety is non-negotiable. The continuous urbanization and modernization of our country had brought major transformations in food manufacturing, processing, transporting, retailing, and even consumption. Consequently, a new understanding of foodborne pathogens that cause diseases have also evolved over time along with the advances in food science and economic developments.

The Food Safety Modernization Act (FSMA), passed in the United States in 2011, covers the most extensive reforms of the U.S. food safety laws to ensure that the food supply chain is safe and secure. It involves a shift in focus from responding to food contamination events to prevention-based controls for all food manufacturing processes.

In a world of interconnected screens and Wi-Fi-driven news, brands and orga­nizations must take precautionary mea­sures in handling potentially “viral” food safety crises Gone are the days when complaints are conveyed through telephone calls, snail mails, and face-to-face conversations with a brand’s staff member. Today, with a simple mobile phone and an Internet connection, consumers can unleash damaging brand reviews for all the public to witness. This audience does not only include local citizens - in some unfortunate cases, “trending” or viral brand complaints may reach an international crowd as well.

The characteristics of water used in the production and preparation of food are quite important. National, state and local regulatory authorities require the use of potable water in food production. Potable water standards are defined by the Environmental Protection Agency as listed by National Interim Primary Drinking Water Regulations that deal with health. The safety of water for human consumption will always be the most important consideration.

No matter how any production facility may look apparently clean on the outside appearance, it could never be an assurance that it is safe from pathogens and chemical contaminants. In the manufacturing industry, it is a must that cleaning is done on a regular basis. Cleaning protocols implemented by the management of the facility depends on the equipment, nature of products, and materials used. But, regardless of the specifications and methods of cleaning employed, the primary objective of cleaning is to ensure that the quality and safety of products are being maintained even during the production process. If insufficient cleaning and sanitation are employed, pathogens and allergens lurking in the environment, especially on unclean food contact surfaces, may compromise food safety.

A major goal of any food enterprise is to produce wholesome and safe products at the most efficient cost and lowest liability. In the context of farm-to-table food safety systems, allocating the cost-benefit of food safety in economic terms becomes complicated. There are many costs associated with implementing a seamless food safety system along the supply chain from industry to market to consumer concerns. In considering market to consumer practices, the consensus is that food must be safe for the consumer with its delivery and preparation.