5
3.5
competent authority
entity/agency who has the knowledge, expertise and authority as designated by law
3.6
disinfection
reduction, by means of chemical agents and/or physical methods, of the number of
microorganisms in the environment, to a level that does not compromise food safety or
suitability
3.7
environment
surrounding area/ place where food is sold, prepared, maintained, and/or exposed
3.8
equipment
article that is used in the operation of markets and authorized outlets such as but not
limited to freezer, grinder, ice maker, mixer, chiller, weighing scale, slicer and table. It
does not include apparatuses used for handling or storing large quantities of packaged
foods that are received from a supplier in a case or overwrapped lot such as hand
trucks, forklifts, dollies, pallets, rackets and skids
3.9
fish and fishery products
includes all fish and other aquatic species such as crustaceans (e.g. crabs, prawns,
shrimps and lobsters), cephalopods (e.g. squid, cuttlefish and octopus), mollusks ( e.g.
clams, mussels, scallops, oysters, snail and gastropods) and products of aquatic living
resources or parts thereof (e.g., seaweeds, invertebrates, etc.)
3.10
fit for human consumption
fresh agriculture and fishery products that have passed inspection by a competent
authority and in which no change in appearance, color or odor due to diseases and
pests, decomposition or contamination has subsequently been found
3.12
food animal
includes all domestic animals slaughtered for human consumption, such as but not
limited to cattle, carabao, buffalo, horse, sheep, goat, swine, deer, rabbit and
poultry
3.13
fresh produce
products apart from freezing, chilling or refrigeration, have not been treated for the
purpose of preservation other than through protective packaging and which retains
its natural characteristics
