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address of the manufacturer or the packer-distributor should be printed clearly. The net content of the product is usually given in metric units.

However, if the ingredients are not listed on the label, it means that a standard of identity has been set up for that particular product.

Unit pricing. This is the cost per gram or item. This system helps you make choices in terms of cost.

Open dating. This consumer aid helps the shopper judge the freshness of the food. This refers to the date appearing on packaged foods, which can be easily read and understood. Usually you find these dates on perishable products such as bread, dairy foods, and refrigerated or ready-to –cook foods. Keep in mind that open dating does not ensure freshness. Storage, handling, and temperature affect the quality of the food.

Buying Meat

The most common fresh meat available in our markets are beef, pork, and entrails. The entrails of a variety of meat include edible internal organs such as the liver, heart, lungs, kidneys, spleen, tripe, intestines, and brain. These are usually cheaper than other meats and can be cooked in many ways such as dinuguan, bachoy, or callos.

Ways to Purchase Food

Food is purchased through open market, sealed-bid buying, contract buying, and future buying.

Open market. Foods, particularly perishables are bought from one vendor to another offering the lowest price. Open market purchasing may be done through orders or by going directly to the market.

Sealed-bid buying. Government agencies and some institutions are

required to purchase goods or supplies under sealed bids. Sealed bids contain the list of commodities and the prices requested by the purchasing institutions. Bids come from two or more vendors. When bids are opened, award is given to the lowest bidder. However, this type of purchase is not reliable. Red tape or a lot of paper work is involved, prices are unreasonably raised, and there is a possibility of favoritism.

Contract buying. Perishable goods and staples like bread, flour, spices, condiments, and grocery items purchased under this method provide quality and consistent prices.

Future buying. Large establishments buy their food supplies under a contract that has been agreed upon. Prices are set when the orders are placed. Contract is good for thirty days delivery. This type of buying is good for canned goods and non-perishable items.

Where to shop

Food is sold in large and small grocery stores. Large shopping malls may have a wide selection of food items you need.

Supermarkets. These operate on a self-service basis. They vary in size. Most carry general merchandise ranging from drugs and beauty items to clothing.

Clubs and cooperatives. These associations are composed of neighborhood residents who buy direct from wholesalers and, thereby, save money. This is an economical way to buy food if well organized and run efficiently.

24-hour convenience stores. These are neighborhood self-service stores or large supermarkets, open 24 hours a day for consumer convenience. Prices may be slightly higher because of increased costs of staying open all day all night.

Specialty stores. These stores specialize in one type of food like dairy stores, bakeries, meat shops, cheese stores, and ethnic food stores.

Delicatessens. These establishments sell ready–to-eat foods such as meat, cheese, sausage, barbecues, and salads. Some may sell ethnic foods.

Wet markets. These are large markets selling products outdoors. There are many different vendors, each with a separate counter or stall.

Roadside stands. These are stalls along the road selling products abundant during harvest season only. Most products are picked fresh but are not refrigerated so products may lose quality.

Pick-your-own. Some farms allow buyers to pick or harvest by themselves. The strawberry farm in Baguio is an example of this.

Classification of Food Purchases:

1. Perishable foods – are usually bought in open markets.

2. Staple foods – are generally purchased under contract from supermarkets or

groceries under contract. Ex. Flour, sugar, etc.

3. Contract items – are purchased on a contractual, basis. Food items are

delivered as ordered and paid within the duration of the contract. Ex. Bread, rice, etc.

Factors that Determine Quality of Meat: 1. The species of animals

2. The quality of animal feeds 3. The health of the animal

4. The treatment before slaughtering

5. The sanitation in the slaughter house, packing plant and food service facility 6. The bleeding and skinning process

7. The chilling process of the slaughtered carcass

8. The sanitation, temperature and the condition of meat cutting and processing area

9. The sanitation of equipment and implements in the kitchen 10. The conditions of the distribution system

MEAT PRODUCT ACCEPT CRITERIA REJECT CRITERIA OTHER CRITERIA Receive at 40°F or

lower

Beef Color: Bright cherry red

Lamb Color: light red Pork Color: pink lean meat

white fat Texture: Firm and springs back when touch

Color:

Brown or greenish, brown, green of purple blotches; white or green spots

Texture: Broken cartons, dirty wrapper, or

torn packaging

Meat must display mandatory inspection stamps

indicating that it has been inspected

for sanitary standards by the

Department of Agriculture

Grading stamps on the product indicate

the level of quality and are not

mandatory

Meat Inspection and Grading

Inspection and grading of meat provide protection and many benefits to consumers, farmers, processors and distributors.

Meat inspection is a requirement in every packing house or processing plant

throughout the world. Rigid standard and processing under sanitary conditions are enforced. They are all stamped to indicate fitness for human consumption.

The examples are live animals prior to slaughter, as well as animal carcasses.

The safety of meat supply in the Philippines is the responsibility of the National Meat Inspection Service, an agency of the Department of Agriculture. Republic Act 9296 signed into law in May 2004, embodies the protection of human and animal health against hazards in meat from farm produce to processed meats. The law specifically mentions the application of the HACCP approach to ensure meat safety.

The NMIS has put in place a system of accrediting slaughterhouses and dressing plants in the country. Those with AAA accreditation are allowed to export their products; those with AA are allowed to bring the meat to other provinces and regions in the country. Those with A rating are allowed to sell within the province. Unfortunately, there are still many slaughterhouses that have not been accredited. Furthermore, in many communities, animal may be slaughtered even without the benefit of a sanitary inspector.

Sources of Contamination in Food 1. Botulism – is caused by aerobic bacteria

2. Staphylococcus – it is caused by facultative bacteria found in the nose, throat and infection of human.

3. Porfringens – symptoms are diarrhea, nausea, cramps, possible fever and vomiting

4. Salmonellosis – occur within 6- 48 hours

Key concerns of fresh meat safety are presence of parasitism, contamination with pathogens due to improper slaughter methods and unsanitary handling. For cooked meat, the issues may be the meat is not properly cooked.

Routing meat inspection looks for signs of parasitic infection so heavily infested meats are condemned. Parasites undetected during such routine examination are easily killed by adequate cooking.

Safe Cooking Temperatures for various meat

MEAT °C °F

Beef, rare 52 125

Beef, medium 57 135

Beef, medium well 68 155

Beef, well done 71 160

Ground beef 74 165

Pork 71 160