DEPARTMENTOFHEALTH

ENVIRONMENTAL HEALTH SERVICE

1995

IMPLEMENTING RU LES AND

REGULATIONS OF CHAPTER 111

OF THE CODE ON
SANITATION OF THE PHILIPPINES
(P.C. 856)
 .... .4. .... ~A.....a....i ...._, .... "-"''-"".1..-. _.. .L..i.t.o,i i.v

IMPLEMENTING RULEB AND REGULATIONS OF CHAPTER III

"FOOD ESTABLISHMENTS" OF THE CODE ON SANITATION
OF THE PHILIPPINES (P.D. 856)

Page No.
SECTION 1 : SCOPE ........................................................................ 1
SECTION 2 : DEFINITION OF TERMS .......................................... 1
SECTION 3 : SANITATION REQUIREMENTS FOR
OPERATING A FOOD ESTABLISHMENT ........... 4
A. SANITARY PERMIT .................................................. 4
B. HEALTH CERTIFICATES AND FOOD
HANDLERS ................................................................ 6
C. QUALITY ÂND PROTECTION OF FOOD ............. 7
D. REQUIREMENTS REGARDING THE USED
OF FOOD SERVICE SPACES :................................... 9
E. STRUCTURAL REQUIREMENTS ............................ 12
1. FLOORS
2. WALL$
3. CEILINGS
4. UGHTING
5. VENTILATION
6. OVERCROWDING
F. SANITARY FACILITIES REQUIREMENTS ........... 18
1. WASH-HAND BASINS
2. TOI LET FACILITIES
3. WATER SUPPLY
4. SEWAGE DISPOSAL AND DRAINAGE
S. REFUSE COLLECTION, SEPARATION,
STORAGE AND DISPOSAL
G. REQUIREMENTS REGARDING VERMIN 25.
CONTROL ...................................................................
H. REQUIREMENTS REGARDING EQUIPMENT 26
AND UTENSILS .........................................................
1. CONSTRUCTION, DESIGN AND MAINTENANCE
2. WASHING OF UTENSILS
3. BACTETUCIDAL TREATMENT (SANITIZING)
4. HANDLING OF WASHED UTENSILS
5. STORAGE OF WASHED UTENSILS
I. DRY STORAGE OF NON-PERISHABLE FOODS 30
J. REFRIGERATED STORAGE OF PERISHABLE
FOODS ......................................................................... 31
R. FOOD SERVICING OPERATIONS .......................... 31
SECTION 4: EVALUATION OF FOOD ESTABLISHMENTS .... 33
A. SANITARY INSPECTION
 Page No. Page No.
l. RESPONSIBLE OFF/CER
2. SANITATION INSPECTION FEE
3. MISSION ORDER E. WEIGHING SCALES
4. AIDS TO INSPECTION F. TRANSPORT VEHICLES
5. FREQUENCY OF INSPECTIONS E. OTHER FOOD DELIVERIES
6. RECORDJNG OF INSPECTION
SECTION 8 : REQUIREMENTS FOR THE OPERATION OF
7. REPORT OF INSPECTION
8. RE-INSPECTION FOOD BOOTHS, STALL, CARTS, ETC .. IN
SECTION 5 : SPECIAL PROVISIONS .......................................... . CARNIVAL, FAIRS, AND THE LIKE ..................... .
39 56
A. GROCERIES OR "SARI-SARI" STORES
A. TEMPORARY SANITARY PERMIT
13. BAKERIES
C. DAIRIES B. HEALTH CERTJFICATE REQUIREMENTS
D. ICE PLANTS C SANITATION REQUJREMENTS
1. SANITARY PERMIT fŒQUIIŒMENTS SECTION 9 : REQUIREMENTS FOR FOOD AND DRINK
2. HEALTH CERTIF!CATE REQUIREMENTS
3. SANJTATJON REQU/REMENTS
VENDING MACHINES ............................................ . 58
4 SANJTARY FAC/LIT/ES A. SANITARY PERMIT REQUJREMENTS
5. OPERATION B. HEALTH CERTIFICATE REQUIREMENTS .
E. AMBULANT FOOD VENDORS
F.
C. SANITATION REQWREMENTS
OYSTER BEDS
G. FISH MARKETING AREAS SECTION 10 : RESPONSIBILITIES OF THE LOCAL HEALTif
SECTION 6 : CLASSIFICATION OF FOODS AUTHORITY ............ . 59
ESTABLISHMENTS .................................................. . 50 SECTION 11: PENAL PROVISION ................................................ .
A. CLASSIFICATION OF FOOD EATING AND 60
DRINKING EST AI3USHMENTS INTO CLASS SECTION 12: SEPARABILITY CLAUSE .............................. :·········· 61
A, CLASS TI, CLASS C SECTION 13: REPEALING CLAUSE ......................... ,.................... . 61
13. SPACE AND FACILITIES SECTION 14: EFFECTIVITY ............................................................. .
C. ANTEROOM 61
DIFFERENT PERMIT CERTIFICATES ............................................... .
D. SANITARY CONVENIENCE FOR THF. usr-: OF 62 - 65
CUSTOMERS SPECIAL FEATURES ITEMS 1 TO 3 ................................................... . 66 - 67
E. DINING SANITATION STANDARD INSPECTION OF FOOD ............. :........ . 68 ~ 75
F. SERVING MEALS
ESTABLISHMENT (THE FIRST SCHEDULE)
G. AIR CONDITIONINC
H. PUBLIC DISPLA Y (îF CLASSlFICATION SANITATION STANDARD INSPECTION OF FOOD ..................... . 76 - 83
PLACARD ESTABLISHMENT (THE SECOND SCHEDULE)
SECTION 7: OPERATION OF CATERERS AND CATERINC DIFFERENT EHS FORM ....................................................................... . 84-97
ESTABLISHMENTS INCLUDING CENTRALIZED
KITCHEN OR BULK FOOD PREPARATION
ESTABLISHMENTS OF FASTFOODS AND
RESTAURANTS.......................................................... 54
A. SANlTARY PERMIT
B. HEALTH CERTIFICATE
C. SANITATION REQUIREMENTS
D. FOOD CONTAINERS
lJVlYLl:.Ml:.1\11.Ll\lLr l{ULt:, 111\iU l(t,GUL1U lUN::, Ut LHAJ--' 1 lil< 111
"FOOD ESTABLISHMENTS" OF 1HE CODE ON SANITATION
OF THE PHILIPPINES (P.D. 856)

To carry out the provisions of Chapter III - "Food Establishments", these

ru.les and regulations are hereby formulated for implementation and strict
compliance of ail concerned.

SECTION 1 : SCOPE

These implernenting rules and regulations shall apply to all food

establishments and facilities including those located in v·essels, food
containers and vehicles, and food sold in the streets.

SECTION 2: DEFINITION OF TERMS

As used in these rules and regulations, the terms.below shall be defined as

follows:

a. APPLIANCE - includes the whole or part of any utensil, machinery,

instrument, apparatus, or article used or intended for use in or for
making, keeping/ storing, preparing or supplying of any food.

b. ADULTERATED FOOD - food that contains any poisonous or

deleterious substances'in a quantity which may render it injurtous to
health, or 'has been processed, prepared, packed or held under
insanitary conditions, where valuable nutrients have been in part or
in whole omitted thereof.

c. BAKERY, BAKEHOUSE, CAKE KITCHEN OR SHOP AND

SIMILAR ESTABLISHMENTS - any premises in which breads,
pastries, cakes, savories, or other bakers smallgoods are baked or cooked
for sale and any portion of such premises used for storage of yeast,
flour or other ingredients, of used for the kneading or working with
dough.

d. CATERER - any person, firrn or corporation maintaining or operating

a kitchen or any similar establishment for the preparation, purveying,
cooking or processing of food or drink for sale or hired to serve to
persons elsewhere.

1
 e. LUl"- lA!'Vlli'l,AllU1'1, - tne pn:>'.,ence Ul 11\ICU,Ullc, Ul uun-aue1..l!Ull::i o. HEALl.ti ü.FFlCER - Frovincial, Uty or Municipal Health Utt1cer.
agent in an inanirnate article or substance.
p. LOCAL HEALTH AUTHORITY (LHA) - and official or employee
f. DAIRIES - establishments for the production, sale or distribution responsible for the application of a prescribed health measure in a local
of milk or milk products such as butter or cheese. political subdivision. For the provincial level, the local health authori ty
is the Govemor and the Mayor for a city or municipality as the case
g. FOOD - any raw, cooked or processed edible substances, beverages maybe.
or ingredient used or intended for use or for sale in whole or in part
for human consumption. q. MISBRANDING - indicates all possible conditions of fraud,
mislabeling, imitation or misrepresentation of food products.
h. FOOD ESTABLISHMENT - an establishment where food or drinks
are manufactured, processed, stored, sold or served, including those r. RESTAURANT - coffee shops, canteens, panci teria, bistro, carinderia,
that are located in vessels. fast food, refreshment parlors, cafeteria, snack bars, cocktail lounge,
bars, disco, night club, food kitchens caterer's premises and all other
i. FOOD CART - a non-enclosed, movable food stand, with or without eating or drinking establishments in which food or drink is prepared
wheels, selling take-out foods and/or drinks such as bread, pastries, for sale elsewhere or as part of a service of a hospital, hotel, motel,
. cakes, bottled or canned drinks or in mechanical dispensers, and
usually located in the fast food areas of malls, atriums, shopping
boarding house, institution caring for people and other similar
establishments.
cornplex or multi-purpose establishments.
s. READILY PERISHABLE FOOD - any food of such type or in such
j. FOOD ESTABLISHMENT OPERATOR - any persan who by condition as may spoil and which consists in whole or in part of meat,
ownership or contract agreement is responsible for the management poultry, fish, shellfish, milk or rnilk products, eggs or other ingredients
of one or more food establishments. capable of supporting the progressive growth or rnicro-organisms
which can cause food infection or food intoxication. This does not
k. FOOD ST ALL - a permanently constructed food booth with include products in hermetically sealed containers processed by heat
partition walls, dividers or equivalent, with food showcases and to prevent spoilage, and dehydrated, dried or powdered products so
food displays, counters, with or without kitchen, selling cooked low in moisture content as to produce development of micro-
mea 1s or snack foods and usually found in fastfood areas of multi- organisms.
purpose establishments. They are sometimes referred to as self-
service restaurants. t. SANITATION INSPECTOR - an officer employed by the national,
provincial, city or municipal government, who enforces sanitary
1. FOOD HANDLER - any person who handles, stores, prepares, rules, laws and regulations and implements environmental sanitation
serves food, drinks or ice or who cornes in contact with any eating activities.
or cooking utensils and food vending machines.
u. SANITARY ENGINEER - a person duly registered with the Board of
m. GROCERY -where staple food articles commonly called "groceries" Examiners for Sanitary Engineers (RA 1364) and who heads the
are handled and sold. sani tation division or ,section or unit of the provincial/ ci ty / municipal
health office or employed with the Department of Health or its regional
n. HEALTH CERTIFICATE - a certification in writing, using the field health units.
prescribed form, and issued by the municipal or city health officer
to a person after passing the required physical and medical v. SANITARY PERMIT - the certification in writing of the city or
examinations and immunizations. municipal health officer or sanitary engineer that the establishment
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~ .. ·-·1····-···-- ... · 1 .. -·- 1::;::,ueu on1y upon comp11c1nce tO at
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evaluation or inspection conducted in accordance with Presidential least a satisfactory rating utilizing the Sanitary Inspection of
Decrees No. 522 and 856 and local ordinances.
Food Establishment Form (EHS Form No 103~A) and existing
w. SANITIZE- an effective bactericidal treatment to render surfaces of sanitation standards for food establishments.
utensils.and equipment free of pathogenic microorganisms.
3. Fees shall be paid upon application, renewal.and noting of sanitary
x. SARI-SARI STORE - a convenient store where a variet)r of food and permits. The amount of fees shall be set through city or municipal
food materials and other household merchandise are sold in small ordinance.
scale. 4. Noting of Permit - Within 14 days after any change in the
ownership or occupancy of any food establishment, the new
y. SECRETARY - the Secretary of Health. occupant shall apply to the city or municipal health office to have
su,h change noted in the records and permit certificate which he
z. SINGLE SERVICE ARTICLES- straws, cups, toothpick, chopsticks, shall produce for the purpose and shall pay the corresponding
containers, lids or closures, plates, knives, forks, spoons, stirr~rs, fee in respect of such noting.
paddles, placemats, napkins, doilies, wrapping and packag1~g
materials and all other similar articles which are made wholly or in 5. The permit shall be valid for one (1) year, ending on the !ast day
part from paper, paperboard, molded pulp, foil, wood, synth~tic, and of December of each year, and shall be renewed every year.
other readily d.estructible materials which are intended to be d1scarded However, for new food establishments, the validity of the Sanitary
after use.
Permit will also expire at the end of Decemberof the current year.
aa. UTENSILS AND EQUIPMENT - any kitchenware, tableware, Upon the recommendation of the local health officer; the Sanitary
glassware, cutlery, containers, stoves, sinks, dishwashing machines, Permit shall besuspended or revoked by the localhealth authority
tables, meatblocks and other equipment used in the storage, upon violation of any sanitation rules and regulations.
preparation, distribution or serving of food.
6. The Sanitary Permit shall be posted in a conspicuous place of the
ab. VERMIN - a group of insects or small animais such as flies, establishment and shal! be available for inspection by health and
mosquitoes, cockroaches, lice, bedbugs, mice and rats which are other regulatory personnel.
vectors of diseases.
7. Record of Permit Certifica tes
SECTION 3 : SANITATION REQUIREMENTS FOR OPERA TING A
FOOD ESTABLISHMENT 7.1 Every city or municipality shall keep a record of ail
establishments in respect of which permits have been issued
a. SANITARY PERMIT and ail permit certificates and renewal thereof.
1. No person or entity shall opera te a food establishment for public 7.2 The record shall in every case show the following.
patronage without securing a Sanitary Permit.
1. The name and address of the holder of the sani tary permit
2. Application or renewal of Sanitary Permit
who in every case shall be the actual occupier of the
establishment;
2.1 The application or rei:iew~l of Sanitary Perm.it s~al! b~ fi~ed
with the dt)' or munic1pahty health office havmgJunsd1.ction
over the establishment utilizing EHS Form No. 110. For mter- ii. The location of the establishment;
island and coastline vessels, the application shall be filed in
the city or municipal health office of the vessels' port of origin m. The purpose or purposes for which the permit has been
or head port. issued;
4 5
 L\ • J. .LLI.,.. UUI.\. LJ. l'i,,,. J.J.I.. .Ji. J..t"'-.L.lJ.l.1.1,, '1-\ 11.l.:, J.:,~1,,.tt,;li,.l ,cll l\..l l.L. lt: li,.letl~O:, Ut. CU 1) mdy tJe ncccssary to remO\ï:
<1::, ctirt anct
renewal thereof; contaminants.

v. Every êhange of occupation and management of an 5.1.3 Using, chewing or smoking tobacco in any form
establishment since the first permit was issued; while engaged in food preparation or service, or
while in the equipment and utensils washing or
vî. Conditions un~er which the permit was issued or any food preparation areas is not allowed. .
renewal thereof granted; and
7 .3 The record shall be available at all reasonable times for 5.2 No person shall be allowed to work in food handling
inspection by any officer of the Department of Health or local and preparation while afflicted with a communicable
health office - local government unit. disease or a carrier of such disease, which includes boils or
inflected wounds, colds or respiratory infection, diarrhea
b. HEALTH CERTŒ'ICATES AND FOOD HANDLERS or gastrointestinal upsets, and other related illnesses.

1. No person shall be employed in any food establishment 5.3 The manager or person-in-charge of the establishment shall
without a health certificate issued by the city /municipal notify the health officer or the company physician if any,
health officer. This certificate shall be issued only after the when any employee is known to have a notifiable disease.
required physical and medical examinati0ns and
immunizations. Briefings shall be provided by the local health c. QUALITY AND PROTECTION OF FOOD
office prier to the .i.ssuance of the health certificate to the
recipient. 1. Ail foods must be obtained from sources approved by the local
health authority. In this regard, the following requirements are
2. The health certifîcate (EHS Form No. 102-A, B, C) shall be applicable:
dipped in the upper left front portion of the garment of the
employee while working. 1.1 Ail meats. shall corne from duly licensèd. slaughterhouses
inspected and approved by the veterinarian or the
3. The health certificate shall be renewed at least every year or regulatory authority. Processing of meat products shall be
as often as required by local ordinance. done as per existing regulation and in an approved manner.

4. Health certificates are non-transferrable. 1.2 Fish, shrimps, prawns, shellfish, seaweeds and other sea
foods, brackish water foods, surface water foods and food
5. Requirements regarding food handlers: frorn aquaculture farms or ponds shall not corne from
sources in any rnanner polluted by sewage, chemicals,
5.1 Food handlers shall observed good persona! hygiene and radioactive waste and other toxic substances.
practkes such as:
1.3 Vegetables and fruits shall corne from safe sources w here
5.1.1 Wearing clean working garments and hair restrain. the soil is not contaminated by night soil, sewage and toxic
chemicals.
5.1.2 Washing hands, arms and fingernails before
working. Such washing must be repeated during 1.4 No meat products, fish, vegetables and other food shall be
working hours and after smoking, visiting the procured from sources or areas known to have been affected
toilet, coughing or sneezing into hands, or as often

6 7
 u) ~u .....ul,j(.\.\..U\. "") ,,::, a11 t..:A<u11p1it.:,. d1~d::, cu1n,un"tdtca \.-v1u1 a ..).➔ rrults, vegetatHes, seaweeds, etc. for salads should be fresh
large arnount of radioactive fallout. and free from bruises, dîrt and ·shall be prepared with a
1
minimum hand contact and on surfaces and with utensils
1.5 All milk and milk products shall corne from approved 1 whlch have been sanitized prior to its usage.
sources and shall meet the standards and quality:
established by the regulatory authority. 3.5 Milk shall be stored in a re.frigerator. Canned or packaged
milk, other than dry milk powders shall be refrigerated after
2. Transporting of Food and Food Materials the container has been opened.

2.1 Ali food and food materials shall be transported in sanitary: 3.6 All readîly perishable foods shall be stored at 7°C (45°F) or
transporting facilities inspected and approved by the local\ below.
health officer. In the transport of food, all food shall be in f
covered containers, wrapped or packed, so as to be protected f 3.7 Food to be served cold shall be kept at a ternperature below
from contamination. All readily perîshable foods shall be t 7°C (45°F).
kept at 7"C (45"F) or below; or 60"C (140"F) or above during i 3.8 Cooked food intended to be served hot shall be kept at a
transport, as the case maybe. temperature not lower than 60°C (140°F) and if possible be
placed over hot conveyor or food warrner to keep it hot.
2.2 Readily perishable food and food materials transferred '.:
to another town, city, province or region in commercial; 3.9 Raw fruits and vegetables shall be thoroughly washed wi th
quantity or intended for public consumptîon shall be~ disinfecting solution if necessary before they are used and
accompanied by a Transfer Permit (EHS Form No. 106) '. cooked.
issued by the local health officer, where the food and:
food materials originated. Fees for the issuance of the· 3.10 Tongs, forks, spoons, spatulas, scoops, choppîng boards and
certificate shall be set through city or municipal ordinance. other suitable utensils shall be provided and used by the
employees to Teduce hand contact wi th food to a minimwn.
2.3 Exporting and importing of food and food materials shall
be covered by existing regulations of the-Bureau of Food and 3.11 Cracked/ chipped glasses, cups should be discarded.
Drugs and other regulatory agencies.
d. REQUIREMENTS REGARDING THE USED OF FOOD
3. Preparation, Storing and Serving of Food and Drink SERVICE SPACES

3.1 Ali food while being dîsplayed, stored prepared, served or · 1. Plans of proposed food spaces shall be subjected to the
sold shall be protected from contamination such as dust, files, : approval of the local health office.
redents and other vermîns.
2. No persan shall use any room or place for or in connection
3.2 All meats, fish, shellfish, shrimps, prawn and other sea, ,' with the preparation, storage, hand.lîng or sale of any article
brackîsh water, surface water or aquaculture food products j of food:
shall be properly washed before beîng cooked or served. ;
2.1 Which is at anytime used or in direct communication
3.3 Suitable utensils shall be provided and used to minimize i with a sleeping apartment or toilet.
handling of food at all points where food îs prepared. '

8 9
 2.2 in which any animal is kept. Display of any live anirnals ~ and juice or soft drinks and similar fluid
in the food areas is strictly prohibited. Poultry should; drinks in mechanical dispensers maybe
be kept in cages separate from the food preparation and;; allowed subject to the approval of the local
serving areas. health officer.

2.3 Which is or has been used for any purpose which would .· - Design and construction materials shall be
likely contaminate the food or to affect its wholesomeness · in accordance with the standard setforth in
or cleanliness. Persons not directly connected with food these implementing rules and regulations.
storage, preparation and serving are not allowed in food:
service areas.
- 0nly approved food grade single-service or
disposable articles, containers, wrapping
2.4 Which is not exclusively for the purpose; Provided, that
µ1 department stores or multi-purpose establishments
and packaging materials shall be used. Each
lrke shopping malis, etc., food maybe manufactured, cart shall have refuse receptacles.
prepared, cooked, stored or sold only in the area set
. exclusively for said purpose and for which a Sanitary· - Food being sold shall be protected from
Permit has been issued. contaminants by displaying and storing
i. Food Stalls .. food for sale in showcase cabinets,
., showcase refrigerators, bread or food
t
- Adequate ventilating hood shall be installed inj warmers, steamer or steam table or cabinets
the cooking areas. , and similar equipments that will maintain
i the food either cold (not higher than 7°C)
- Hand washing and dishwashing facilities shall 1 or warrn (not less than 60°C). It is strictly
be provided. prohibited to let food stand at room
temperature. Heating of food only when
- AU for sale and in storage shall be maintained;
ordered and before serving is not a
hot (not less than 60°C) or cold (not higher than :,
substitute to maintaining them in proper
7°C), as the case maybe. ·
tempera ture.
All other requirements of a regular restaurant/
shall be imposed in the operation of food stalls.; Personnel will be subjected to the
requirernent of the health certificate and
- Those that are proposed to be operated outsidei hygienic practices and habits.
of the fastfood areas are subject to the approvaJi
of the local health officer. - iii. Restaurants and other Food Establishments

11. Food Outs Ali restaurants and other food

establishments shall operate only in
- Food carts shall be located preferably inside thef accordance with the set sanitation standard
fastfood area. Food carts located outside thef as stipulated in Department of Health
fastfood area selling bread, pastries, cakes,/' Orcier No. 258-B, s. 1991.
bottled or canned or packaged food, popcorn[

10
e. STRUCTURAL REQUIREMENTS areas shall be surfaced with concrete, asphalt or similar
materials to.facilitate deaning and to minimize dust.
No sanitary permit shall be issued for an.y premises to b(
used for the preparation, handling and sale of food unless il 1.7 Floor drains shall be provided. Floors which are water flushed
is.constructed in accordance with the following requirements: for deaning or which receive discharge of water or other fl uid
waste frorn equipment shall be graded to drain.
1. FLOORS
2. WALLS
1.1 The floor of all rooms in which food or drink is stored
prepared or served, or in which utensils are washed, shall b{ 2.1 The internal surface of walls shall have a smooth, even, non-
constructed 'of concrete or other impervious or easily deanec absorbent surface capable of being readily deaned without
mat~rial that is resistant to wear and corrosion and shall b( damage to the surface and constructed of dust-proof
adequately graded and drained; all angles between the floor.~ materials;
artd walls shall be rounded off to a height of not less thaâ
7.62 cm. ( 3 inches) from the floor; or 2.2 The walls, where subject to wetting or splashing, shall be
constructed of impervious, non-absorbent materials to a
1.2 Constructed of wood wi th dovetailed or tongue and grooved height of not less than 2 meters (79 inches) from the floor;
floor boards laid on a firm foundation and tightly clampe(
together wi th all angles between the floor and walls rounde{ 2.3 The interna!" walls shall be painted in light colors or treated
off to a height of 7.62 cm. (3 inches); or with such other wall finish as the health officer prescribes;

1.3 Constructed in accordance with sub-dauses 1.1 and 1.2 d 2.4 Wall covering materials used, such as sheet metal, tile, plastic
this clause and covered with linoleum, smooth surface rubbei; and other similar materials shall be attached and sealed to
of sirnilar material, fixed to the floor with cernent or suitabk the wall or ceiling as to leave no open spaces or cracks which
adhesive; Provided, that with the approval in writing of th( would permit accumulation of grease and debris, or provide
local health officer, floors maybe covered with carpets or othei' harborage for vermin. Use of local decora tive materials such
floor covering in those parts of the premises where suer, as sawali, coconut materials, fish net and other similar
carpets or coverings can be satisfactorily cleaned and materials to manifest native ambiance of the place, shall be
maintained. allowed only in particular area of the establishment subject
to the approval of the local health officer before installation;
1.4 Mats or xiuckboards, if used, shall be constructed as te
facilita te being cleaned and shall be kept dean. 2.5 Light fixture, decorative materials and other similar
equipment and material attached to walls or ceilings shall be
1.5 Weighing scale for wet products like meat, fish, vegetablei: kept clean. Flower vases on walls shall be kept clean and the
shall be provided at the receiving area and shall always bE' water shall .be changed at least once every three days to
kept dean. prevent breeding of mosquitoes.

1.6 The walking and driving surfaces of all exterior areas when 3. CEILINGS
food is served, such as drive-in-restaurant, sidewalk cafes.
patio service, chuckwagon services, barbecues and simila1 3.1 AU ceîlings or, if no ceiling is provided, the entire under-
establishments, shall be kept clean and free of debris and shaE surface of the roof shall be dust-proof and washable;
be properly drained so that water does not accwnulate. Sud
12 13
 3.2 The ceiling or under-surface of the rooms in which food is . 4.5 Supplemental or local lighting shall be added where tllc tasK~
prepared or packed or in which utensils or hands are washed l require more light. than ts provided by the general
shall be smooth, non-absorbent and painted light color. j illumination, or whère direction of light is indicated in the
form of a low place fixture or a "spotlight" type of light.
4. LJGHTING
!'
i 4.6 Ligh ting fixtures used in are as ~xposed to extreme
4.1 The ger,eral standards of illumination provided shall permit ! ternperatures (ovens, freezers, etc.) shall be 1:1:te type approved
effective inspection and deaning and shall be of sufficient ~ by the local health officer.
intensity and appropriate t~ the purpose for which any room t
or place is used. Illumination shall be supplied by a source t 4.7 Use of colored lights or bulbs in the display of food or food
of light which is constant, without fluctuation or oscillation \: materials is strictly prohibited.
except in night clubs and the like, that may cause eye fatigue; 1·
;~
:1 S. VENTILATION
4.2 In rooms where food is prepared or packed or in which ;!i
utensils or hands are washed, there shall be a minimum i 5.1 Ventilation shall be provided which shall be effective and
illumination intensity of 20 foot candies (215.2 lux); in i suitable to maintain comfortable condition. The natural air
premises where food is consumed, there shall be a minimum !î supply in any workroom shall in no instance be less th~n
illumination intensity of 5-foot candles (53.8 lux). lntensities 1 0.005 cubic meter per second per person. ln workrooms m
of illumination shall be measured at a point 76.20 cms. (30 ~1· which the work is demanding, a ventilation rate of 0.015 cubic
inches) above the floor, the lighting intensity shall be .·: rneter per second per person is rèquired.
measured by a light meter (foot candie meter or lux meter).
5.2 The ventilation shall be adequate to prevent the air frorn
4.3 All lighting shall be reasonably free from glare and distributed becoming excessively heated, prevent condensation and the
so as to avoid shadows.
1 formation of excess moisture on walls, ceilings and for the
l removal of objectionable odors, fumes arid impurities.
4.4 At other areas or working surfaces, the illumination shall be
in the following intensity: ,, i 5.3 In.the absence of effective natural ventilation, mechanical
ventilation with airflow from a clean area, and discharging
~
i. 100 foot-candies (1076 lux) - seeing tasks requiring f in such a manner as not to create a nuisance, shall be provided.
~
discrimination of fine details under conditions of fair Toilets shall be provided with mechanical exhaust ventilation
contrast and where the nature of work is very exact and by which the air in such rooms is changed not less than six
prolonged; times per hour.

ii. 50 foot-candies (538 lux) - seeing tasks requiring 5.4 Canopies, air ducts, fans or other appliances shall be provided
discrimination of details over prolonged periods of time • as required by the health authority in particular
and under conditions of moderate contrast; circurnstances;

iii. 10 foot-candies (107 .6 lux) - casual seeing tasks not i. The equipment and processes that ernit or create harmful
involving discrimination of fine details; fumes, vapors and other itnpurities in quantities that can
injure the health of those exposed or create nuisance to
iv. 5 foot-candles (53.8 lux) - rough seeing tasks not requiring others shall be connected to an exhaust system or
critical seeing; otherwise effectively controlled;

14 15
 . , '-'"''l·"'-''t.: cAu<1u::.L ::.y::.Lt:ui ::.nau 1nc1ucte an air suction. permit easy access for cleaning. Working spaces, aisles or
device, hoods, ducts, fan objectors, separators and( passageways and areas to which customers have access shall
receptacles and other parts necessary for its properp be unobstructed and sufficient to permit movement of
installation. Inlet velocities shall be regulated peri employees and customers without contamination of food by
existing standard on industrial hygiene; i clothing or personal contact.
. [!
iii. AU exhaust system shall discharge to the outsidel; The following guidelines shall be observed to prevent
atmosphere, provided however that air may ber overcrowding of restaurants:
recirculated if it is passed through a suitable cleaning!
device and is safe and wholesome when reused. The[ Table 1.
amount of air circulated in workrooms shall not exceed
DINING ROOM AREAS
seventy five percent (75%) and in dining rooms shall not
exceed fifty percent (50%); Number of Persons Area/Person
Using Dining Room Sq. m. (Sq. ft.)
iv. The point of discharge of an exhaust system shall be so below 25 1.12 12
located so that-the discharge materials shall notre-enter 25 to74 1.02 11
places of employment nor create hazard to the public 75 to 149 0.93 10
nor cause any general nuisance; 150 to 500 0.84 9
more than 500 0.74 8
v. In ail workrooms, outside air shall be provided at the
rate of 0.008 cubic meter per second per person, or one- ' Table 2.
half air change per hour whichever is greater;
MINIMUM VOLUME AND SPACE
vi. Air circulated in workrooms shall be supplied through
air inlets arranged, located and equipped so that the Work Rooms/Worker - 11.33 cu.m (400 eu. ft.)
workers are not subjeded to air velod ties exc~ding 1.02 without deduction of
benches, machines, etc.
meter per second. Ventilation hoods and devices shal1
be designed to prevent grease or condensate from [
! Office Space - 7.08 eu. m. (250 eu. ft.)
dripping into food or into food preparation surfaces Kitchen Area - 1/ 4 of total dining
Filters if used, shall be of commercial type grease filters area but not less than
and shall be installed so that they are readily removable 9.30 sq. m. (100 sq. ft.)
for cleaning and replacement. Where air ducts are used, ,. >

they shall be designed and maintained so as to preventr: 7. CHANGEROOMS

theentrance of dust, dirt, vermin or other contaminatingf;
materials. Effective provision shall be made for secur.ing) There shall be provided adequate and sui table lockers or other
and maintaining a reasonable temperature. Ideal facilities for the orderly storage of clothing and persona!
temperature in all work areas is 26.67"C (80°F). belongings of employees or persons engaged or employed in
• 6. OVERCROWDING the premises. Such facilities shall be so situated and arranged
tha t there is no contamination of food by contact with dothing.
There shall be sufficient floor space to enable every person Where the number of persons engaged or employed is four
working thereon to carry out his duties efficiently and to
16
17
 (4) or more of either sex, there shall be provided separate . 2. lUlLl:.l fALlLllH:.::,
changing rooms for each sex. k
2.1 Adequate and clean toilet facHities for male, female and
Change rooms shall be cleaned daily and disinfected at least . disabled customers and personn~l shall be provided in
once a week. properly located areas.

f. SANITAR),' FACILITIES REQUIREMENTS i. They shall be easily accessible to the customers and
employees.
1. WASH-HAND BASINS
ii. Adequate hand-washing facilities shall be provided
1.1 Wash-hand basins shall be installed in convenient placE:s and within or adjacent to the toilet room
as near as practicable to where the person for whose use·
they are provided or in such locations as maybe otherwisel 2.2 Toilets shall net be open directly into spaces where food is
prescribe in any particular case. ~ prepared, stored or served. Where such toilets exist, the door
~ shall be tight fitting, self closing and opening outward.
1.2 If req uired in writing by the local health officer, an additional ;
. wash-hand basin shall be installed as near as practicable to 1
the tollet facilities; provided, that wash-hand basins specified.
2.3 Toilet rooms shall be completely enclosed, properly lighted
and ventilated.
in these rules and regulations need not be installed in premises ·
where only food in sealed container is sold; and provided, 2.4 The number of water dosets, urinals and wash-h;;md basins
further, that wash-hand basin$ specified in th.is regulation,. shall be provided in accordance with the following tables:
shall be installed under specification of the National Plumbing.
Code of the Philippines. t
i i. Food Eating and Drînking Establishments
1.3 Wash-hand basin maintenance f Table 3.
i. An adequate supply of soap, nail brush, clean towels,I: Dining Room Water Closet Wash-hand Basin
roller towels presenting a dean surface to each user from · Urinal ·
Accomodation Fem.alè Male Female Male
a continuous roller towel dispenser or other hand drying~
services approved by health authorities shall be? 1 - 49 1 1 1 1 1
provided. l 50 - 60 2 1 1 1 1
61 - 120 2 2 2 2 2
ii. The wash-hand basin and all hand washing facilities; Forevery 1 1 1 1 1
shall, at all times be maintained in good repair and in, additional 60
dean condition. persons

iii. All wash-hand basins shall, at all times, while thei one water 1 1
premises are being used, be supplied with hot and cold :, closet for
or tempered running water at a minimum temperature: disabled person
of 37.8°C (100°F).

18 19
 11. Markets and Supermarkets 111. .'dlllHHUl!L ll\::lblll Ul l..t:!llllll:J - t..:.J !li.

Table 4. iv. Lighting - not less than 10 foot-candies (107.6 lux)

Numberof Water Closet Urinal Wash-hand Basin Drinking
person
v. Natural Ventilation -window space shall be at least 10%
Female Male Stalls Female Male Fountain
of the floor area of toilet room
1- 49 1- 1 - 1 1 -
50-100 2 1 1 1 1 1 vi. Mechanical ventilation - use of exhaust fans
For each additional 100 persans, one (1) water closet and one (1) urinal for 3. WATERSUPPLY
every 100 males; one (1) water closet for every 50 females.
-- 3.1 The water supply shall be adequate and potable whether from
iii. Food Establishment Personnel a public or from a priva te water suppl y system. The quality
Table S. of water used shall be in accordance with the Philippine
National Standards for Drinking Water.
--
Water Closet Wash-hand Basin
. Numberof
Personnel Female Male
Urinal
Female Male [[:
i. All water sources shall have a Certificate of Potability of
Drinking Water issued. by local health officer as
1 - 29 1 1 - 1 1 ::
recommended by the sanitary engineer of the locality.
30 - 49 2 1 1 2 2
50 - 99 2 2 2 3 3 ., ii. A minimum of forty (40) liters per capita per day shall
For every 100 - up, one (1) fixture for each additional 50 personnel; one (1) be maintained.
shower provided for every 15 personnel; one (1) drinking fountain for every
75 personnel 3.2 Hot and cold running water, under adequate·pressure, shall
be provided in all areas where food is prepared, processed or
2.5 Toilet Structural Requirements handled and where food equipment and utensils are washed.
\A/a ter pressure shall be maintained at 1.41 kpscm (20 psi.).
i. Approval of the health authorîty as recommended by thei
sani tary engineer of the : · 3.3 Drinking water if not supplied from a piped water supply
system to the food establishment shall be handled,
Plans of toilet transported, dispensed in a sanitary manner and may be
stored in a separate tank, reservoir or container approved by
Individual sewage disposai system, sub-surface the local health officer.
absorption system or other treatment device.
3.4 Bottled and packaged potable drinking water shall be
ii. Minimum space requirement handled, stored and protected from contamination. The
bottled drinking water shall corne from approved source in
Unit Sq. m./Unit Sq. ft./Unit accordance with Department of Health Administrative Orcier
No. 18-A, s. 1993 and dispensed from the original container
Water Closet 1.50 16 filled by the supplier. It is prohibited to serve the bottled
Lavatories 1.11 12 water already poured in drinking glasses of customers.
Urinais 1.11 12

20 21
 J.;) Water usect tor steam process wh1ch have contact w1th tood contammg tood waste shall be kept in containers,
or food contact surfaces shall be free from any materials ori constructed of impervious materials which are leak
additives other than those specified by the Department off proof and do not absorb liquids.
Health. S
i

· 3.6 ke shall corne from ice plants with Sanitary Permit or shall
be made from water meeting the requirement of these rules !
l ii. All containers shall be provided with tight-fitting lids or
covers, so constructed and maintained as to be vermin-
proofed and easily cleansed. The containers or cans shall
and regulations. Ice making machine shall be· located, ~ be lined with plastic trash bags to prevent food sticking
installed, operated and maintained properly to prevent I directly into the containers and to facilitate easy disposa!,
contamination of the ice. i tightly covered at all times, except during actual use in
food preparation areas.
3.7 Ice shall be handled, transported, stored and dispensed in~
such a manner as to be protected against contamination.~ iii. After being emptied, each container shall be thoroughly.
During deliveries, it shall not be placed in the ground or;: cleaned inside and outside with soap and brush.
any filthy surfaces without protection. Ice shall be) Washing shall be clone in a place and manner so as not
dispensed in measured quantities from an approved ice f: to contaminate food, equipment, utensils, or food
make-r dispensing unit. Adequate and acceptable ice i preparation areas. Brushes for washing garbage
storage and dispensing utensils shall be provided and•: containers shall be used for no other purposes.
properly used. i
iv. There shall be sufficient number of containers to hold
3.8 Handles, chains and other contaminating items shall not ! all of the garbage and rubbish which are accumulated
corne in contact with ice. between periods of removal from the premises.

4. SEWAGE DlSPOSAL AND DRAINAGE 5.2 Segregation/Separation

All sewage discharged from food establishments shall be :- Refu$e shall be separated as follows:
disposed in a public sewerage system, or in• the absence thereof, .
in a manner complying with the General Provisions on Waste ; i. Recyclables - these include dry papers/ cardboards, plastics/
Disposai of Department of Health Circular No. 220, s. 1974 : rubbers, glasses, broken bottles, metals and minerais.
implementing the provisions o.f Presidential Decree No. 522; ,
and Chapter XVII of P.D. 856 and its implementing rules and t ii. Trashes- are ashes, rice hulls, chaffs, husks, shells, cobs,
~~~ru. ; papers, cardboards.

A grease trap shall be used and where practicable be placed \ iii. Food Materials - are food leftovers, kitchen/ cooking wastes,
outside the food establishment. '.· food washings, vegetables trimmings, fruit peelings, egg
shells, bones, entrails and gills.
S. REFUSE COLLECTION, SEPARATION, STORAGE AND
DISPOSAL 5.3 Storage

5.1 Collection i. Refuse receptacles containing food waste shall be stored so

as to be inaccessible to vermin. If this is not possible,
i. Refuse cans may be used in food preparation areas for containers or cans shall be stored in a manner so as not to
immediate use only. Ali garbage and rubbish
22 23
 create a potential insect and rodent attractant, harborage and.

~iseœ. Il 1. Spaces where food and drinks are stored, prepared and served
ii. Refuse storage room or enclosure maybe constructed and it shall be constructed and maintained as to exclude verrnin.
shall be of easily cleanable, washable materials and vermin Plans of food establishments shall be submitted to the local
proof. The floors and the walls shall be of relatively non- health office for approval before its construction/ operation.
absorbent materials. Refuse containers or cans outside the~
food establishment shall be stored either on concrete slab at t 2. All opening which connects spaces to the outer air shall be
effectively protected with screen of non-corrosive wire or even
sufficient distance above the ground to facilita te cleaning off
the storage area. f: materials # 16-mesh wire or finer. Doors shall be tight-fitting
and self-closing.
iii. Holding bins may likewise be used, provided they are l!
constructed of impervious, readily-cleaned materials and f 3. A vermin abatement program shall be maintained in the
fitted with tight-fitting cover. ~
::
establishment by the owners, operators, or administrators. II
they fail, neglect or refuse to maintain a vermin abatement
iv. Storage refuse cans, filled and empty, shall be in a designated [l program, the local health agency shall undertake the work at
space separate from food handling operations. ~ their expense.

v. Where refuse cans are used, a space separate from the food~ 3.1 All food establishment shall submit an annual vermin
prepara tion space and adjacent to the refuse-can storage space !; abatement plan as a pre-requisite in the issuance/
shall be provided for cleaning. This space shall be equipped [i renewal of the Sanitary Permit; or
with scrubbing brush, cleansing agents, stearn or hot water !(
under pressure, and a hose fitted with adjustable nozzle. [! 3.2 A con tract from a Department of Health accredited pest
control operator.
vi. Storage areas shall be maintained clean at all tirnes. l.;, 4. D.uring deratting or disinfecting operations, food preparation
'~ and deaning equipment shall becovered to protect them from
5.4 Disposa! ~
f
toxic chemical substances.
1. All garbage, rubbish and other refuse shall be disposed off at 1·:
least once a day, or at such frequendes through a municipal . 5. Insect and rodent attractants shall be removed or covered.
or city or private collection system or by any approved i' There shall be no poison baits in food processing
method, and in such a manner as to prevent nuisance. r establishments, food storage and other places in which food
t is being served.
ii. Open burning of refuse shall be discouraged, however, where t
rubbish or other combustible part of refuse is burned in the /. 6. Proper housekeeping and clean-up of surroundings shall be
premises, an incinerator shall be provided and operated in a:, maintained at ail times.
sanitary manner so as not to create a potential air pollution :·
or nuisance problems. Areas around such incinerators shall :. 7. Vermin control in public places shall be the responsibility of
be kept clean and in orderly condition. i the provincial, city, or municipal governments which have
jurisdiction over them.

24 25
 3.4 Exposure in an open or hot air cabinet at a temperatun 1 5.5 Containers and utensils shall be stored in properly
of at least 82°C (180°F) for at least 20 minutes; ~ constructed cabinets or otherwise properly protected
from contamination;
. m
3.5 Immers1on . water w1'th 10
. d'me sou
1 t·10n (12 .5 ppm) f or;1
one minute. fj 5.6 YVhen not stored in closed cupboards or lockers, utensils
f'' and containers shall be covered or inverted whenever
3.6 Any other method approved by the local health authori{ practicable. Utensils shall not be stored in the bottom
shelves of open cabinets below the working top levels.
4. Handling of Washed Utensils 1
5.7 Facilities for the storage of silverware shall be provided
4.1 Washed utensils sha~l be allowed to drain dry in w_ire raci and shall be designed and maintained in order to prevent
without use of dr.yrng doths, or shall be stored m a sen~ them from being contaminated by the employee or
draining position to permît ready air-drying; ~. customer.
4.2 The drying cloth on which to store dishes and utensi: 5.8 Racks, trays and shelves shall be made of materials that
temporarily after bactericidal treatment shall be clean · are impervious, corrosion-resistant, non-toxic, smooth,
and changed frequently; l
durable and resistant to chipping.
4.3 Food contact surfaces of cleaned and sanitized equipme
5.9 Drawers shall be made of the same materials and kept
and utensils shall be handled in such a manner as to r~
de~. Felt-lined drawers are not acceptable, but the use
protected from contamination. Cleaned spoons, kniv;
of clean and removable towels for lining drawers is
and forks shall be picked up and touched only by the~
acceptable.
handles. Clean cups, glasses and bowls shall be handle&
50 that fingers and thumbs do not touch the inside surfacl~
5.10 Swabbing
or lip contact surfaces. . ;

S. Storage of Washed Utensils j

Use'-0ne (1) swab for each group of four or more similar
utensils. Take the swab from a freshly opened container of
5.1 Washed utensils shall be stored in a clean and dry plaj dilution water or dip a sterile swab, if separate, in such
adequately protected against vennin and other sourc~ dilution water, and squeeze it against the inside of the
of contamination; Î container so as to.remove exœss water, leaving the swab moist
f but not wet. Rub the swab slowly and firmly three tirnes
5.2 Cups, bowls, and glasses, shall be inverted for storage; ,j over the significant surfaces of four or more similar utensils,
t .reversing the· direction each time. After swabbing ~ach
5.3 Cleaned and sanitized portable equipments and utensil~ utensil, return the swab to the container of dilution water,
shall be stored 46 cms. (18 inches) above the floor in~ rotate the swab to the container of dilution water, press out
clean, dry location and suitable space and facilitie1;, the excess water against the inside of the container before
provided for such storage so that food contact surfac~ swabbing the next or the four or more utensils in the group.
are protected from splash, dust and other contaminan~ The significant surfaces of utensils consist of the upper half-
inch of the inner and outer surfaces of bowls and spoons. If
5.4 Utensils shall be air dried before being stored or shall b1 it is desired to examine forl<S and surfaces of the dishes, etc.,
stored in a self-draining position on suitably located rack(
the area to be swabbed shall include the entire inner and outer
and suitably constructed shelves; ·
28 29
 8. The procedure and treq_uency ot \'ernun aL,aternent progr<l11, J.J.l(ll\:.'.l.l(.11.::,/ ;:"JU.U.,(..iL,./1) .ll,,,..JU,J.Ul\...\..-\.( 1 VJ. .:,~H..,J.l L,t.lH__ .1-....J.lLJJ U.t P .... ~

shall be determined and approved by the local healthi~ design as to resist denting and buckling, and free from
milim~- · open seams.
'
h. REQUIREMENTS REGARDING EQUIPMENT ANDI 1.8 Appliances, glasswares, tablewares, utensils and
·uTENSILS equiprnents with noticeable cracks and seams shall not
l
be used in food establishment.
l. Construction, Design and Maintenance _

1.1 Equipment and utensils shall be so designed, fabricatedl 1.9 Sliding doors on cabinets shall be easily cleanable and
and installed so that cleaning is easy and that they d% removable. Runners shall be allotted at the ends to
not pose health hazards. f permit removal of dust and debris. The bottom shelves
1.2 Lead-soldered containers and cadmium-lined pipin~, or open-based fixtures shall be removable to facilitate
and fixtures shall not be used. f: inspection, cleansing and maintenance.

1.3- Surfaces that corne in contact with food or drinks shalli 2. Washing of Utensils
be made of materials that are impervious, corrosion·i
resistant, non-toxic, easily cleanable, durable andl 2.1 Utensils shall be scrapped with all food particles into
trash bags before washing.
resistant to chipping. 1·
2.2 Utensils shall be thoroughly cleansed in warm water at
1.4 Adequate number of utensils and equipment shall bel 49°C (120°F) with soap or detergent.
provided in proportion to the expected number o '.
customers. 2.3 If running water is not used, the wash-water shall be
changed .frequently.
1.5 A three-compartment sink shall be provided and used .
for manual washing and sanitizing of equipment and, 3. Bactericidal Treatment (Sanitizing)
utensils. At least a two-compartment sink shall be
provided and used for washing kitchenware an( Eating and drinking u tensils and equipmen t, after thoroughl y
equipment which do not require sanitizing and for; cleaned, shall be subjected to one of the.following l:lactericidal
waslling vegetables. 1 treatments:

1 3.1 Immersion for at least half a minute in a dean hot water

1.6 ?inks used for manual washing and sanitizing shall be at a temperature of at least 77°C (17o<'F);
of adequate length, width and depth to permit the·
complete immersion of the utensils and equipment. Dish · 3.2 Immersion for at least one minute in a lukewarrn water
baskets shall be of such design as to permit complete · containing 50-100 ppm chlorine solution;
immersion of the utensils and equipment being sanitized
therein. 3.3 Exposure in a steam cabinet at a temperature of at least
77°C (170°F) for at least 15 minutes or at a temperature
1.7 All utensils, equipment and vegetable sinks shall be of 93°C (200°F) for at least 5 minutes;
constructed of smooth, easily cleaned, non-corrosive

26 27
 surtaces ot the tines oi torks, the inner surfaces of plates and•- 6. Wet and dry food and tood materials shall be stored
bowls. On plates, swab three times reversing the direction of · separately; and
each stroke completely across each of the two diameter at ·
right angles to each other. On bowls, swab three times · 7. Food must be stored at least 20 cms. (8 in.) above the floor to
reversing the direction of each stroke around the inner surface . facilita te cleaning of the storage area.
of the bowl about halfway between the bottom of the bowl
and the rim. · j. REFRIGERATED STORAGE OF PERISHABLE FOODS

When swabbing equipment, remove swab from the tube of· Perishable foods shall be stored in- the following manner:
buffered solution and press out excess liquid on the inside .
L They shall be kept at or below 7°C (45°F) except durîng
wall of solution container and rub cotton portion of swab · preparation or when held for immediate servicing after
slowly and thoroughly over approximately 51.64 sq. cm. (8 · preparation;
sq. in.) of equipment surface. Rub slowly and firmly in a.
path of 1.27 cm. (0.5 in.) width and 40.65cm. (16 in.) inlength. . 2. When such foods are to be stored for extended periods, a
Rub swab in reverse direction, and repeat initial stroke... temperature of 4°C (40°F) is recommended;
Return swab to original container of buffered solution, rotate _
the swab in diluent and press out excess liquid. Using the 3. Fruits and vegetables shall be stored in cool rooms;
same applicator, swab four times other 51.64 sq. cm. (8 sq..
in.) areas of the same pieces of equipment, rewetting swab · 4. Recommended temperatures for perishable food storage are:
and pressing out excess liquid before swabbing successive _·
areas. 4.1 Frozen foods: not more than -12°C (10°F)
4.2 Meat and Fish: 0-3°C (32-38°F)
i. DRY STORAGE OF NON~PERISHABLE FOODS
4.3 Milk and Milk Products: 5-7°C (40-45°F)
Non-perishable foods shall be stored in the following manner:
4A Fruits and Vegetables: 7-10°C (44-50°F)
1. Designated spaces, lockers, cupboards, racks, shelves and
containers shall be used for storage; · 4.5 All refrigerating compartments and refrigerators shall
be kept clean, in good repair and free from odors. They
2. All space~, lockers and cupboards shall be constructed of shall be provided with thermometers with scale divisions
materials of the same quality as used for food preparation not larger than l°C or 2°F, as the case maybe. Sufficient
and food serving operations. Containers shall be made of shelving shall be provided to prevent stocking and to
metal·or eqtiivalent material fitted with tight covers; permit adequate ventilation and deaning.

3. The recommended temperature range for dry storage is 10- k. FOOD SERVICING OPERATIONS
lS"C (50-60°F) except where dry foods for immediate use are f.
stored in the preparation and servicing spaces; i Food serving operations shall be in accordance with the following
ë requiremen ts:
4. Food or food materials shall be stored separately from ~ "
chemicals and disinfectants so as to avoid contamination; ; 1. Where unwrapped food is placed on display in all types of
1' food service operation, including buffets, and cafeterias, it
C

5. Food storage rooms shall be insect and vermin proof; r

30 31
 other sources by providing effective, easily cleanable, counter :, gi ven effective bactericidal treatment before and after
protective deviœs, snecze and cough guards, cabinet, display subsequent use.
cases, show cases, containers or other similar type of
protective equipment. Self-service openings in counter SECTION 4: EVALUATION OF FOOD ESTABLISHMENTS
guards shall be. so designed and arranged as to protect food
from manual contact by consumers. Open display of food in a. SANITARY INSPECTION
fast foods, carinderias and similar establishment, regardless
if the food will be reheated or cooked, is strictly prohibited; 1. RESPONSIBLE OFFICER
2. Leftover and/ or unsold food that has been subjected to It shall be the duty of the Provincial, City, Municipal Health
possible contamination shall not be resold or re-served or re- Officer to cause an inspection and evaluation of every food
used for human conswnption; establishment requiring a sanitary permit for its operations,
at least every six (6) months and shall cause as many
3. Juice, slush-ice and other bulk food beverages shall be
additional inspections and re-inspections and evaluation to
dispensed by an approved bulk dispenser;
be made as are necessary for the enforœment of the provisions
4. Hand contacts with food or drink, etc. shall be avoided.; fingers of these rules and regulations.
shall 11ot be used to served butter, ice or similar items of food.
Sugar shall be served in covered dispensers or containers, or 2. SANITATION INSPECTION FEE
in packages wrapped for single service;
The fees payable on every inspection shall be such amount
5. The surfaces of containers and utensils, including glasses and as existing law prescribed ··and/ or as set through City or
tablewares, which corne in contact with food or drink shall Municipal ordinances. Inspection of the establishme:nt shall
not be handled; be conducted within seven (7) working days after payment
6. Disposable cups, plates, spoons and other single-service of the inspection fee.
containers and utensils shall be purchased in sanitary cartons 3. l\:'IISSION ÔRDER
and stored in a dean, dry place until thefr use. These articles
shall be so handled or removed from the carton that the hand 3.1 The City or Municipal Health Officer or the Chief of the
does not touch the surface which will be in contact with food Sanitation Division or Section or Unit .of the local health
or drink; office, as the case maybe, shall issue a Mission Order
(EHS Form No. 112) for every sanitation inspection that
7. Clean clothes, napkins, spoons, towels and other cloth will be conducted by the sanitary engineer/sanitation
equipment shall be stored in clean places designated inspector. The inspection shall be based on the frequency
specifically for them. Soiled linens, including towels, aprons of inspection of each category and classification of food
and coats, shall be stored in a dosed bin or locker, suitably establishment and as a follow-up inspection or re-
marked; and inspection.

8. Spoons, spatulas, clippers and scoops used intermittently for 3.2 The Mission Order must contain date, mission order
number and series, the name of the inspecter and the
dispensing frozen desserts shall be kept in running water or
1.D. number, the business names, addresses, categories
in water ~tained at 77°C (170"F) and frequently changed,
of establishments to be inspected and the scheduled date
orlhey maybe washed and stored in a dry place after each
of inspections. The immediate supervisor of the inspector
use. Constant temperature bottles and other containers used
shall monitor the enforcement of the Mission Order.
for potable water and other beverages shaU be kept clean and
33
32
 3.3 San.Hary inspection conducted without a Mission Ordcr · 5. FREQUENCY OF INSPECTIONS
is prohibited.
Table 7
3.4 The operators of establishments shall report to the Health FREQUENCY OF INSPECTION
FOOD ESTABLISHMENTS (Minimum Number of Inspection)
Officer or Chief of Sanitation Division/Section/Unit fhe
unauthorized inspections that were executed. ClassA At least once every three months
Class B At least once every two months
4. AIDS TO INSPECTION Classe At least once a inonth
Markets At least once a week
4.1 The sanitation inspector shall carry the following items Other Food Establishments At least once every six months
du.ring inspection:
6. RECORDING OF INSPECTION
i. Sanitary Inspection of Food Establishment Form
(EHS Form No. 103-A) 6.1 Du.ring the inspection or evaluation carried out as per
frequency of inspection, the sanitary engineer / sanitation
ii Clipboard inspector shall record his findings on an inspection form
(EHS Form No. 1O3-A) provided for the purpose.
fü. Thermometers (hot & cold)
6.2 The sanitary engineer / sanitation inspector shall furnish
the original of such report to the holder of the Sanitary
iv. Flashlight Permit, the manager or occupier of the prem:ises.

v. Metal Measuring Tape 6.3 Demerits entered in the appropriate column of the
inspection form shall indicate that the item does not
vi. Camera conforl).1. with the requirements of these rules and
regulations.
vii. Copies of Sanitation laws, regulations, standards
and other reference materials needed in the i.- The inspection form has twenty (20) items. Non-
inspection. complying items are indicated with an (X). Every such
item is weighted with a demerit of 5. The rating of the
viii. Field Bag establishment is therefore 100 less (number of demerits
x 5). The result is expressed as a perœntage (%) rating.
ix. Also the following, if available:
6.4 Sanitation Standard
- Light meter i. The percentage rating has an equivalent Sanitation
Standard as follows:
Water pressure gauge

- Blacklight
PERCENTAGE RATING SANITATION STANDARD COLORCODE
Food & Drink Sampling Kit
90 - 100% Excellent Luminous Green
Epidemiological kit 70 - 89% Very Satisfactory Luminous Yellow
50 - 69% Satisfactory Red-Orange

34 35
 ii. Food Establishments with percentage rating below 50% acknowledged by the holder of the permit certificate, the
shall be recom.mended for suspension of operation until manager or occupier of food establishment.
compliance.
i. The inspection report shall be personally delivered,
iii. Sanitation Standard Rating Sticker (SSRS): or

The SSRS (EHS Form No. 104-A/C} shall be posted ii. Mailing of Notice shall be sent through the postal
in a conspicuous part of the food establishment, service, registered with return card.
preferably at the door, for guidance of the
customers. 8. RB-INSPECTION

The SSRS shall be renewed every tlme an 8.1 If upon re-inspection after the deadline, the sanitary
inspection was conducted. engineer / sanitation inspector finds that correction has
not been effected, he shall report to the health offiœr
7. REPORT OF INSPECTION and the health officer shall recommend the revocation
of the Sanitary Permit.
7.1 The sanitary engineer/sanitation inspector who
.conducted the inspection shall complete the sanitary 8.2 A copy of the inspection form and any notice served shall,
inspection report, and whenever an inspection form in all cases be filed and kept by the local health office
issued indicates non-compliance to items rela ting·to any and be available for inspection by authorized oflida.ls.
particular type of premises, the inspector shall notify the
holder of the sanitary permit, the manager or occupier b. SERVICE OF NOTICE
of the correction to be made and indicate a reasonable
period for its compliance. 1. Whenever an inspection or evaluation form indicates non-
complying items, the Health Officer of the city or municipality
i. The Recommended Corrective Measures shall be may ca':1-se to be served on the holder of the permit, the
specific in nature for the easy understanding of the manager or occupier a notice (Sanitary Order) requiring him,
owner or manager or occupier of the food within the time (grace period) stated in the notice, to take
establishment. such remedial action as may be specified therein.
2. In the event of non compliance with the terms of the first
ii. Reasonable period for compliance or grace period Sanitary Order, the health officer may cause the issuance of a
shall be inclusive of Saturdays, Sundays and second notice to the holder of the permit, the manager or
holidays. occupier.

7.2 The sanitary engineer / sanitation inspector who 2.1 Second Sanitary Ortler
conducted the inspection shall likewise prepare a
Sanitary Order (EHS Form No.107) for approval by the i. If the owner of the establishment needs additional
city or municipal health officer or chief of the sanitation time to comply with the first Sanitary Order, he
division or section or unit, as the case maybe. shall request in writing prier to the expiration of
the said Sanitary Ortler for an extension of the gr ace
7.3 Within 48 hours of the inspection or evaluation, the period to the dty or municipal health authority.
The second sanitary order shall then be subject to
original of the inspection report (EHS Form NO. 103-A)
and the Sanitary Order shall be furnished and the approval of the local health authority.

36 37
 2.2 Second Notice (Notice of Hearing: EHS Form No. 118) ;. vvntten pennon <1uu ::,11,111 LJ<.: " ' " " ' - ' ' - " ' . . . . . ~ ... "'"o
hours.
i. The Second Notice shall contain a call on the holder
of the permit, the manager or occupier to show e. APPEALS
cause, at a time and place stated in the notice, why
the permit issued to the food establishment shall The person or panel conducting the hearing may confirm,
not be revoked. rnodify or reverse the dedsion appealed from which dedsion
shall be final
c. REVOCATION OF PERMIT
f. POWER OF ENTRY
1. After prier notice and hearing as provided above, the health
authority, if satisfied that the terms of the two notices have Any sanitation inspector or duly· authorized officer of the
not been complied with or that failure to comply therewith is Department of Health or of the Provincial, Municipal or City
not excusable, shall recommend the revocation of the said Health Offices, upon presentation of proper credentials may
permit, or; at all reasonable times enter into any premises engaged in
the manufacture, preparation or pacl<lng of any article of food
2. After the second sanitary order on an extended grace period, for sale or any premises used for any of the purposes referred
a re-,inspection was conducted and still the owner fails to to in these rules and regulations for the purpose of inspection
comply with such order as reported by the sanitation or any other action necessary for administration of these rules
inspector, the health officer shall recommend revocation of and regulations.
the sanitary permit without delay and shall inform other
related agendes of the city or municipality of the revocation. l. Sanîtary inspections shall be conducted by officiais in
accordance with Section 3, a of these rules and
3. Lifting of suspension of permit maybe recommended regulations.
whenever the owner of the establishment satisfactorily
corrects the defects. . 2. Sanitary inspections shall be done preferably during the
. . ~ time while the food establishment is in operation.
4.

5.
The establishment owner may file a motion for
reconsideration to the health authority if he is not satisfied
with the action of the city or municipal health officer.
The health authority may file court proceedings against any
establishment continuously operating after the revocation of
l
~
ij SECTION.5:
:
·
a.
SPECIAL PROVISIONS

GROCERIES OR "SARI-SARI" STORES

its permit. [ 1. Sanitary Permit

d. SUMMARY SUSPENSION OF PERMITS l No person or entity shall opera te groceries and sari•sari stores
without a Sanitary Permit in accôrdance with Sec. 3 (a) of
Whenever the Provincial, municipal or city health officer finds these rules and regulations.
unsanitary or unhealthy conditions in the operation of a food i
establishment which in his judgement constitute a substantial 2. Health Certificate
hazard to the public health, the health officer may
recommended the immediate suspension of the sanitary The employees of groceries and sari-sari stores who handle
permit. Any person to whom such order is issued may file a food or food products shall be required to secure a health

38 39
 certificate in accordance with Sec 3, (b) or these ru!es and
regulations.
1. Sanitary Permit
3. Sanitation Requirements
No P:rs_on or entity shall_ operate a bakery without a sanitary
3.1 No grocery or sari-sari store shall be established within penmt m accordance with Section 3, (a) of these rules and
a distance of 25 meters from any source of contamination regulations.
such as garbage dumping site, cesspools, lagoons,
poisonous chemical plants, manufacturing plants, ! 2. Health Certificate
sewage treatment plants and the like.
Employees in bakeries, delivery trucks who handle or corne
3.2 Ail food which require no further cooking shall be kept in contact ,:Vith bakery products and materials shall be
in counters or showcases or other similar devices to required to obtain a health certificate in accordance with
protect them from contamination. f.
section 3, (b) of these rules and regulations.
3. Sanitation Requirements
3.3 Processed foods such as hotdogs, ham and other readily
perishable foods offered for sale in the sari-sari stores 3.1 Food Material Source
shall be refrigerated and maintained in proper
temperature (7°C) to prevent food spoilage and 1. Baking materials such as fleur, baking powder,
contamination. Groceries or sari-sari stores where , cream, etc. shall be obtained from safe and
canteens or bakeries or other categories of food approved sources.
establishments are being operated shall conform to the :
requirements goyerning such establishments. 11. Ali bakery products prepared in food service

3.4 Bulk storage and packaging room shall comply to the

structural requirements of Sec. 3, (e) of these rules and
i
~
establishments or in food processing establishments
shâll comply with all the sanitation requirements
of these rules and regulations.
regulations.
3.2 Store Rooms/Cabinets/Compartments
3.5 Groceries and sari-sari stores, when required by the
health officer, depending on the food and food products i. A separate damp-free room or compartment shall
stored, shall provide adequate sanitary facilities and be provided for the storage of flour in bulk, in sacks
maintain sanitary conditions thereat at all times. or multiwall bags.

4. Floor Space Requirements ii. A separate storeroom or cabinet or compartrnent

shall be provided for butter, margarine, cooking
4.1 Groceriei shall have a floor area of not less than fifteen fats, dried fruits, jam, egg powder, milk, flavoring
(15) square meters, inclusive.of toilet and handwashing and coloring substances and other articles of food
facilities. or ingredients used in baking.

4.2 Sari-sari stores shall have a floor area of not less than Ill. No person shall store or keep at the store rooms or
eight (8) square meters, inclusive of toilet and cabinets or compartments, any foodstuffs,
handwashing fadlities; chernicals and other toxic substances and
con tarninan ts.
40 41
J
 iv. The store room shall be msect dl\Lî roue1 Il-pi u,",
properly lighted and ventilated.
i. The floor area shall net less than 9.3 sq. m. (100 sq.
3.3 Preparation ft) and in no case be less than 3.06 sq. m. (33 sq. ft.)
for each person working thereat cleared of ail
1. Trays, bins and other appliances if fixed shall be furniture, fittings and stored goods.
placed and fitted so as to leave no place below or
at its sicles or at the back which cannot be readily ii. The portion of the floor immediately in front of
inspected and cleaned. every baker's oven that is heated by means of solid
fuel shall be made with cernent concrete finished
11. Movable appliances shall ail be fitted with wheels, smoothly with cernent mortar, tiles or other even
coasters, or other suitable fittings to facilitate and non-flammable materials for a distance of not
removal for cleansing purposes. less than 1.83 m. (6 feet) from the oven.

iii. No food shall be placed in the ground or in the iii. Oven shall be constructed or installed as to enable
floor other than a table, pallet, rack or shelf which the top or sicle to be readily inspected or deaned
. shall net be less than 20.3 cms. (8 inches) above or so cased as to prevent the accumulation of
the ground or floor level. rubbish on the top or sides thereof.

iv. AU cream-filled or custard-filled pastries shall be 3.5 Display

prepared and handled in accordance with the
following requirements: 1. No person shall place or display or remove from
any bakery, bakehouse, cake kitchen any bread,
Pastry fillings shalI be placed in shells, crusts, cakes, pas tries, bakers small goods or sandwiches
or other baked goods either while hot (not less and.other similar food for sale unless ail such foods
than 60°C or 140°F) or immediately following are adequately protected from rain, dust, flies and
preparation, if a cold process shall be used; other contaminants.

Such fillings and puddings shall be refrigerated 3.6 Transport of Bakery Products
a t 7°C ( 45°F) or below in shallow pans,
imrnediately after cooking preparation, and i. No person shall use any crate or container for the
held thereat until cornbined into pastries or carriage or delivery of bread for sale unless the
served; crate or container is so constructed in such a
manner as to completely protect the bread from
- All completed custard-filled and cream-filled contamination and is capable of being easily
pastries shall, unless served immediately cleaned.
following filling, be refrigerated at 7°C (45°F)
or below promptly after preparation, and held ii. All cra tes and other containers used for the delivery
thereat pending service; of bread or bakers small goods from bakeries or
bakehouses to retail premises shall be cleaned and
sanitized at such intervals as necessary to keep in

42 43
 d. ICE PLAN l:,
a clean and sanitary condition. Such crates or ·
containers shall be stored as to protect them from
1. Sanitary Permit Requirements
contamination.
No person or entity shall opera te an ice plant without securing
iii. Delivery trucks .and carts of bakery products shall a sanitary permit in accordance with Section 3, (a) of these
always be kept clean and sanitary. rules and regulations.

- They shall be completely enclosed and the 2. Health Certificate Requirements

interior wall and shall be made of smooth,
impervious and easily cleanable materials. No personnel of an ice plant directly engaged in the
preparation, manufacturing, handling and trnnsporting of iœ
shall be employed without a valid health certificate issued
c. DAIRIES by the local health office in accordance with Section 3, (b) of
these rules and regulations.
1. No dairy shall keep unhealthy or infected cows, carabaos or
goats for the production of milk, or feed them unwholesome 3. .Sanitation Requirements
food which produces impure or unwholesome milk.
The construction and operations of an ice plant shall conform
1.1 The certification of a licensed veterinarian shall be . with the standards prescribed by the Department of Health:
required as to the health status of the cow, carabaos 01
3.1 No establishment of this kind must be constructed 25
goats producing milk.
meter from sources of contamination.
1.2 The existing sanitation standard of the Department o 3.2 Any establishment that manufactures ice shall be located
Health with regards to the sanitation of dairy barns, in a bu_ilding or structure that · protects the ice,
/
stable or parlor is being adopted and made part of these · equipments, utensils from dust, dirt, rodents, insects and
rules and regulations. other contaminating sources.

2. No animals used for the production of milk shall be allowed i. The floors shall be constrUcted of concrete and
to graze on land which has been contaminated b easily cleaned material and shall be adequately
radioactivity. gntded and drained.

ii. The walls at all rooms in which ice is

3. No dairy shall sell unwholesome milk that has not been
ma;nufactured, processed, packaged and stored
previously pasteurized or otherwise sterilized. shall be of impervious, non-absorbent material to
a height of not less than 2 meters (79 inches) from
3.1 The health officer shall control free-lance individua the floor and constructed of dust proof materials
from re,t~il selling cottage cheese and milk coming fro and m«intained in a dean and sanitary condition.
their cows, carabaos or goats and bottling thern
pasteurized or not pasteurized, unless such products ar iii. All ceilings shall be smooth, non-absorbent and
coming from licensed dairy outlets. dust-proof.

44 45
 iv. There shall be at least 10 toot candles or 11grn m ,1:.: contanunanon 01 1,e, u1cJ1:,11:, u1 c,1u11-1111\:'.11,::,, "' '-'~""
rooms except for the storage room which requir an insanitary condition or nuisance.
5 foot candle only.
3.9 Air for Agitation
v. There shall be sufficient ventilation for all roo
to ensure sanitary conditions. 1. Air used for water agitation shall be filtered or otherwise
treated to render it free from dust,· dirt, insects and
3.3 No persan afflicted with communicable disease shall wor extraneous material. Filters shall be removable for
in any area of an ice plant. cleaning or replacement.
3.4 All employees shall Wear clean protective garments and sh ii. The blower or compresser for supplying air for water
and conform with hygienic practices while on duty. agitation shall be designed so as to deliver oil-free air.
Oil-free air may be produced by one of the following
3.5 lce intended.for human consumption or.to be used in dire
methods or its equivalent.
contact with food, food equipment or food utensils shall mee
the bacteriological, physical and chemical standards of th
a. Use of carbon ring piston compressor.
Philippine National Standards for Drinking Water.
b. Use of an oil-lubricated compressor with effective
3.6 Watet Supply
provision for removal of any oil vapor.
i. Water suppl y shall be potable and from approved publi
or private water suppl y system. C. H.igh pressure water-lubricated or non-lubricated
blowers.
ii. All water filters, settling tanks and other treatmen ·
facilities shall be cleaned as often as necessary to kee 4. Sanitary Facilities
them operational and in a sanitary condition.
4.1 Ice contact surfaces, including loading platforms,
3.7 Liquid waste shall be disposed in public sewers, or othe1 conveyors and chutes shall ·be easily cleaned and shall
approved disposai system. be kept clean and in good condition.

3.8 Plumbing 4.2 Freezing tank covers shall be of impervious material to

protect ice containers from splash, drip and
1. All plumbing shall be sized, installed and maintained in contamination. The covers shall be equipped with rings
accordance with the National Plumbing Code of the or similar devices, thereby minimizing splintering or
Philippines. covers when hooks are used for pulling.

ii. The potable water system shall be installed in such a. 4.3 All portable can or tank filters, core suckers, needles, core
manner as to preclude the possibility of backflow into: filters, drop tubes, pipes, tongs, picks and covers shall
the system. be maintained in a dean and sanitary condition.

iii. Soil, waste or drain pipes shall be so isolated, installed 4.4 Air pipes, and coring or sucking devices shall be used as
and maintained as not to constitute a source of' needed to produce a product free of rust or other foreign
materials.

46 47
 4.S Toilet and hand washing facilities 5 .5 Processing and packaging or ice for h uman consumption
shall be accomplished in a sanitary manner.
1. /\dequate, clean and conventiently located toilet ·
facilities shall be made available to all employees. •. · 6. Transportation of ice

ii. Toilet rooms shall be completely enclosed, with 6.1 In transporting or delivering ice intended for public
tight facilities shall be made available to all . consumption, precautionary measures shall be taken to
employees. protect the ice from any source of contamination.
11. Toilet rooms shall be completely enclosed, with 6.2 Vehicles used for transporting or delivering ice shall be
tight fitting and self-closing doors. of closed construction with tight fitting covers.

111. Adequate hand washing facilities shall be provided 6.3 The ice compartment of vehicles used in transporting or
within or adjacent to the toilet rooms. delivering ice shall be of easily cleanable materials and
shall be kept clean and in good repair.
1v. Facilities shall include hot and cold running water;
single service paper or cloth towel dispenser or 6.4 Ali vehicles hauling packaged or unpackaged ice shall
drying device and soap or detergent in receptacles be thoroughly washed immediately prior to loading of
placed nearby. ice.

V. Personnel of the establishment shall be provided e. AMBULANT FOOD VENDORS

with lockers and working garments.
1. Ambulant food vendors shall sel! only bottled drinks, biscllits
5. Operation and confectioneries, and other pre-packed foods.

5.1 1t shall be the responsibility of the owner, operator or 2. 1t is prohibi ted for ambulant food vend ors to sell food that
whoever is in-charge or an ice plant to provide the requi.res the use of utensils.
necessary personnel, equipment and supplies for
deaning and maintenance of the establishment and its f. OYSTER BEDS
premises.
1. Oysters shall be planted an grown onl y in areas approved by
5.2 Operators shall provide sufficient equipment and the Secretary of Health or hisduly authorized representatives
utensils to process, handle and transport ice in a clean and in places duly licensed by the Bureau of Fisheries and
and sanitary manner. The equipment and utensils shall Aquatic Resources.
be sanitized after every use.
2. Oysters offered for sale, if not originating from approved
5.3 Garbage or trash shall be temporarily stored in containers areas, shall be confiscated and destroyed by the local health
with tight covers and collected on time scheduled by the authority.
municipal or city collection system, or by private
collection system. 3. For broader coverage of this topic to include ail other shellfish,
the model ordinance " Shellfish Sanitation Code" is
5.4 All ice blocks shall be thoroughly washed with potable recommended as basis or reference in promulgating and
water as they corne in contact with delivering platforrn passing a local ordinance by city or municipality concerned.
prior to distribution.
49
48
 ...__._u...:,.:, l.J

Th~ perc~ntage rating shall not be lower than 70% and all those
1. Only fresh and wholesome fish products shall be sold. which fa1led to comply with one or more minor requirements for
Class A.
1.1 Fresh fishes are thosesold live or in ice. Ice used topreserve
fish should be of the approved quality as per the 3. Class C
Department of Health standard.
The inspecti?n rating shall not be lower than 50% and all those
1.2 Freshness and wholesomeness of fish shall be determined who _have v1olated one or more important items of sanitation
by the use of senses such as visual, touch and smell. require_ments of public health importance of these rules and
regulations. Class ~ establishments are permitted to opera te only
1.3 Notwithstanding the above, fish shall corne from f?r a temporary penod to be determined by the local health officer.
approved and non-polluted sources which may include 1 hase below 50°/4, shall be subject to cancellation of permit.
oceans, es tua ries, harbors, surface waters such as ri vers, 4. ~lass ~ food establishments found during two successive
streams, lakes, ponds, lagoons, aquaculture fish ponds, inspection to have failed to meet Class A requirements shall be
etc. degraded to Class Bor Cas the case maybe.

1.4 Requirements as to the transport, containers, wrapping, 5. 0~ the other hand, Class Bor C establishm~nts w ho has complied
packaging, utensils and equipment, food contact ,vtth_ ~lass A requirements may apply for upgradîng or
surfaces, display, storage, preparation and handling of cl<1sstf1cation using EHS Form No. 111.
perishable foods of these rules and regulations shall be
applied herein. 6. On receipt of s~1ch ap~lication, the city or municipal health officer
~hall cause an ms~ectron of the premises and shatl subsequently
2. Fish caught in radioactive zone as well as in areas 1ss1Je the approp~iate classification placard of the establishment
contaminated by toxic substances or high in mercury count upon paymen'. of the Food Establishment Classification Fee, the
as determined by the health authorities shall be condemned amount _of which shall be set through local ordinance; or inform
and not be allowed for public consumption. the apphcant of any improvement or work which shall be carried
out to meet the full requirements of the higher classification as
3. The selling, distribution, buying and consumption of fish the case maybe.
caught tl;uough the use of explosives and chemicals are
prohibited. b. SPACE AND FACILITIES

SECTION 6: CLASSIFICATION OF FOOD ESTABLISHMENTS 1. Foo~ establishments, aside from complying with the
re~utrements of the preceding sections, shall also conform
CLASSIFICATION OF FOOD EATING AND DRINKING with the following requirements:
a.
ESTABLISHMENTS INTO CLASS A, CLASS B, AND CLASS C
1.1 The minimum seating capacity for Class A restaurants
1. Class A shall be 50, 30 for Class Band 10 for Class C.
The percentage rating shall not be lower than 90% and shall 1.2 Two or more customers may request and shall be
conform. with the requirements of the preceding sections. allocated a separate table and no other customer shall be

50 51
 p1,1ceG at SUU) ldlllt.: Ul llC:>:::> L'; "b' '-'-" ·~·" "· ",u~~ _. .. - .. ··; e. DAl',;ClNG
seated there.
1. Where dancing is authorized in the premises or in any spedfic
1.3 The fumiture, furnishing and equipment shall be of good part of the premises, the area allocated for that purpose shall
quali ty and maintained in good condition. not exceed one half of the area allocated for dining.
1.4 Tables shall be covered with cloth which shall be f. SERVING OF MEALS
maintained at all times in a clean condition. Table
napkins shall be available and every customer sl'1all be
1. Lunch shall be provided on Class A and Class B establishments of
provided with a freshl y laundered table napkins.
not less than fiv'? (5) days in each week, and dinner of not less
(Optional for Class C which may use paper napkin).
than 6 days in each week, between the following minimum hours:
1.5 The area of the room used exclusively for dining shall be
Lunch: 12:00 noon and 2:30 p.m.
sufficient to provide reasonable space for comfortable
dining and such space shall be not less than 1.11 sq. m. (12 Dinner: 6:00 p.m. and 8:00 p.m.
sq. ft.) per customer per place. (not applicable to Class C).
g. AIR CONDITIONING

1.
The floor area of the dining room shall be
completely covered with high grade C!uality carpet; 1. The premises shall be equipped with sufficient number of
provided that alternative suitable floor coverage appliance~ so.~hat at all times, the temperature and humidity
to the satisfaction of an inspector maybe permitted maybe mamtamed at a level so as to provide comfortable and
in any particular case such as marble, wood healthy conditions that pass sanitation standards.
parquet, vinyl tiles, etc. (Compulsory requirement
for Class  and recommended for Class B and C.) 2 Air conditioning of at least the dining area is compulsory for
Class A and B establishments.
c. ANTEROOM 3. Areas which are 915 meter (3000 ft.) above sea level in elevation
1. Where customers are likely to remain in the premises for a are exernpted to this requirement.
longer period than one hour, a suitable lounge, reception room
h. PUBLIC DISPLA Y OF CLASSIFICATION PLACARD
or foyer shall be provided for Class A and B establishments
and shail be well furnished to seat not less than one sixth of 1. The placard shall be posted conspicuously in the public part
the maximum number of customers, suitable facilities shall of the establishment.
be available for storing cloaks, hats, raincoat, umbrellas and
the like. 2. If an inspection of a Class A food establishment reveals that
the premises are not being maintained in accordance with or
d. SANITARY CONVENIENCE FOR THE USE OF CUSTOMERS fail to meet any of the requirements of these rules ;nd
SHALL BE PROVIDED IN ACCORDANCE WITH THESE regulations:
RULES AND REGULA TI ONS.
2.1 The holder of the sanitary permit shall be notified by the
health officer in writing of the action necessary to remedy
any d~fects.

52 53
 or bulk tood preparation establishments, to any site or food outlets
2.2 Such defects shall be corrected within 14 days of the
designated by the customers or concessionaires for consumption,
service of the notice or the placard removed from the
shall be of the following approved type:
premises.

3. No person shall display any placard indicating the premises 1. Container for liquid and semi-liquid foodstuffs, food with
meeting the requirements for a Class A food establishment: gravies or sauces .or the like, shall be leak proof, and each
provided with an adequate type of cover which will prevent
3.1 Without the permission of the local health officer in writing; the contents from spilling over and from being contaminated
while in transit.
3.2 No person shall display any such notice and must remove
the placard accordingly after being notified by the local health 2. Containers for other foods, sandwiches, cakes and other
officer that the premises do not meet the standard for Class pastry products shall be completely enclosed or sealed so as
A food establishments. to prevent the possibility of any contamination. Such
foodstuffs maybe individually wrapped or packaged.
4. No establishment shall use "Class A" or "Grade A" as their
name or calling to preclude misleading the public on the 3. Disposable or single-service articles for food shall be placed
classification of the food establishment. in containers designed for the purposè or full y wrapped and
packaged in the same manner as being clone for foodstuffs.
SECTION 7: OPERATION OF CATERERS AND CATERING
ESTABLISHMENTS INCLUDING CENTRALIZED
4. A11 containers shall not be composed in whole or in part of
KITCHENS OR BULKFOOD PREPARATION
any poisonous or deleterious substance which may render
ESTABLISHMENTS OF FASTFOODS AND
the contents injurious to health.
RESTAURANTS.

a. SANITARY PERMIT e. WEIGHING SCALES

Provisions of Section 3, (a) of these rules and regulations shall 1. Weighing scale shall be properly calibrated and kept free from
apply herein. dirt, dust and blood stains frorn meat/fish.

b. HEALTH CERTIFICATE 2. Meat/ fish shall not be placed directly on the weighing scale.
A container /wrapper for such meat/fish shall be used du ring
Provisions of Section 3, (b) of these rules and regulations shall weighing.
apply herein.
f. TRANSPORT VEHICLES
c. SANITATION REQUIREMENTS

Compliance with all the applicable requirements embodied in 1. AU vehides used by the caterer for the transportation of food,
Sections 3 and 4 afld these rules and regulations shall apply herein. food products, wrapping and packaging materials shall be
constructed and operated so as to protect their contents from
d.. FOOD CONTAINERS contamination.

AU con tain ers used to store, keep or hold food and drink for
transportation from any caterer's premises or centralized kitchen
55
54
 2.
Vehicles carrying readil y perishablc toods snau üt.: pi v, ,,, ... ,. _ regulation.
with refrigeration equipment to maintain a te~pera~ure_not :~
higher th:m 70c (45 °F) throughout the trip to 1ts de~tmahon. _ b. HEALTH CERTIFICATE REQUIREMENTS
Provisions of Section 3, (j) of these rules and regulations shall ,
apply herein. · · Provjsions of Section 3, (b) of these rules and regulations shall appl y
herem.
All vehides shall be kept clean, and no substance capable of -
3.
contaminating the food or food products shaH be transporte? c. SANITATION REQUIREMENTS
with the food or food products in such a manner as to pernut
contamination. 1. The food booths, stalls, carts or similar trade shall be so
constructe~ that food, drinks, utensils and equipment not be
OTHER FOOD DELIVERIES exposed to msects, dust and other conta_minants.
g.
AU other deliveries of food and food products from a food. 2. They shall be located in clean surroundings and kept in a dean
1.
source to the food outlets shall be covered by these ru les and sanitary conditions.
regulations and subject to the inspection and approval_ the ot
local health office having jurisdiction on th~ area of ong~ of 3. Only food and drinks which are dean, wholesome and free
the food or food products in so far as the contamers and veh1cles from adulteration shall be sold and served.
are concerned.
4. Adequate suppl y of water of safe quality and suitable sink shall
Local health offices concerned at the receiving _point of. \ be easily available and used for cleaning utensils and
2. equipment.
deliveries may also conduct inspection of the conta1!1ers a~d: '.
vehides and findings referred to the counterpart heaith office ;
5. - Only single-service containers, wrapping and packaging
as mentioned above.
materials and utensils shall be used in serving 01: selling of food
All inspections shall be covered by a Mission Ord~r as and drinks.
3.
discussed under Section 4, (a), (3) of these rules and regulations.
6. A11 food booths and the like shall be provided with proper
SECTION 8: REQUIREMENTS FOR THE OPERATION OF FOOD storage and holding facilities to maintain the food or drinks hot
BOOTHS, STALLS, CARTS, ETC. IN CARNIVAL, or cold as the case maybe. Adequate provision shall be made
FAIRS, AND THE LIKE for refrigeration or equivalent of readily perishable foods and
drinks at 'l"'C (45°F) or lower. On the other hand, cooked food,
TEMPORARY SANITARY PERMIT including gravies and sauce, which are intended to be served
a. with the food hot, shall be kept at a temperature not lower than
No person or entity shall operate a food booth, _stall, c~rt, or 6û°C (14ü°F). _
1.
similar trad.e inside carnivals, fairs_ and the hke, w1thout
securing a temporary sanitary pernut from the local health 7. ke shall come from approved sources, and so stored and handled
office having jurisdiction on the area. as to avoid contamination.

All temporary sanitary permit shall be valid during the 8. Ail garbage and rubbish from the booths, stalls, carts shall be
2. kept in tight receptacles. Refuse containers shall also be available
duration of the fair but in no case shall exceed three months.
on the grounds of the camivals or fairs at strategic locations.
3. Fees, noting of permit, record of permit certificate shall be ~e
9. Waste water and other liquid wastes shall be disposed off in a
sanitary manner so as not to create nuisance.

56 57
 ... - ~ ~ . . , ~ • . a , A .L',.L.,~'--'J.J..'\..&.....,.l'..l_.1......J.'I J..J

'" · i.'~l~~i<l~~i~~;~h-~tl be readil y accessible to ~1ose working

..._L.J..11.'1,A"'AA-•lll.-',#.-.,

in the food booths and like. The provisio~ of Secho~ 3, (f), (2) of Prov_isions of Sectlon 3, (b) of these rules and regulations shall apply
these rules and regulations shall be applicable herem. herem.

11. Bottled and packaged drinks sh~ll nothbellsbubkmertgeldeanin

cooling water. The cooling contarn.ers s a e ep c
!~ c. SANITATION REQUIREMENTS

sanitary. 1. The vending machines shall be so constructed that foui/ drinks

will not be exposed to contaminants. ·
Water to be used in the preparation of tea, coffee, chocolate and : 2. Only approved type of single service or disposaQle articles,
12 · other instant food drinks shall be_pr~p~ed fromsafe and potable. y. wrapping or packaging materials shall be used in the vending
water. Sugar and cream shall be mdiv1dually wrapped or served '" machines.
from sanitary dispensers. 3. A persan shall not install or use a food/ drink vending machine
in, at or on premises or any other place or any vehide other·
Food booths and the like shall be well lighted l?arti~u.larly during than the premises, place or vehicle approved by the local health
13 · night operations. The use of colored lights m d1splayed foo_ds office.
and drinks is prohibited so as not to misrepresent the hl.le quality
of product offered for sale. 4. Proper temperature of the food/drinks stored in the vending
machines shall be maintained.
Food·booths, etc. shall be disinfected weekly, the pr~edure of
14 · which shall be approved by and through the superv1s1on of the ·~ 5. The food/drink vending machine shall be maintained in a
local health office. •: clean, serviceable and sanitary condition. free from
objectionable odor, animals, or vermin.
15. The design and construction ma terials to be use? and the propo~d ·. 2
location of food booths, stalls, carts and the like shall be subJect '. :SECTION 10: RESPONSIBILITIES OF THE LOCAL HEALTH
to the approval of the local health office concerned. AUTHORITY

SECTION 9: REQUIREMENTS FOR FOOD DRINK VENDING The Local Healtb Authority shall:
MACHINES
a. Make periodic inspection in accordance with these rules and
SANITARY PERMIT REQUIREMENTS :régulations to enforce the maintenance of adequate sanitation in food
a.
establishments and their premises.
1.
No erson shall opera te a food/ drink vending mach~ne
witifout securing a sanitary permit from the local health office. b. Take samples of food and drinks from any establishments or vendors
as often as necessary to detennine unwholesorneness, adulteration,
2. The local health officer may in writing,_ exempt a f~od contamination or spoilage, or contantination by radioactivity:
establishment from securing a sanitary perrrut for the ve1:1-dm
hine when the same is located or part of the operation o
1 1. Whenever the quality of food,. foodstuffs or food products or
%:~ood establishment. The dass of vending machine shall be drinks are doubtful and/ or suspected to be unfit for hurnan
specified in the exemption.form. consumption, the local health officer of the sanitary inspector
shall collect samples of the food, foodstuffs, food pro~u.cts or
3. Vendin·g machines shall be registered only in the name of the drinks for laboratory examination. After the collection of.
operator. samples, the health officer shall issue an Official Receipt (EHS
Form No. 113) to the owner and a temporary Order to prevenf

59
58
 the sale of such foods. Lifting of the Order shall be issued SECTION 12: SEPARABiUTY CLAUSE
based on füe result of the laboratory examination;

2. The sample shall be submitted for laboratory examination as In the event that any rule, section, paragraph, sentence, clause or
soon as possible on the day it is collected; work of these ruies and regulations is dedared invalid for any reason,
3. When and if the laboratory examination proves that the food, · the other provisions thereof shall not be affected thereby.
foodsfuffs, food products or drinks are unfit for human
consumption, the local health officer or the sanitation inspector.
shall take necessary administrative procedure and confiscate
those food ahd foodstuffs in an approved manner; SECTION 13: REPEALING CLAUSE

4. Whenever the local health offker or the sanitation inspector

finds that the food or food materials is proven to be Ali p_e~tinent rules and regulations which are inconsistent with the
contaminated, spoiled or from an unsafe source and will prov1s1ons of these rules and regulations are hereby repealed or
endanger public health, he shall immediately prevent the sale amended accordingly.
or condemn and destroy the food and drinks in question .
.
c.Seal and prohibit the use of devices, utensils, containers, vehicles, \ SECTION 14; EFFECTIVITY
machines, pipings and appurtenances, if in his opinion, they are (
insanitary, and
These rules and regulations shall take effect after fifteen (15) da 5
d. Enforce the provisions of these rules·and regulations.
from date of publication in the official gazette or a newspaper ~f
SECTION 11: PENAL PROVISION general circulation.

a. Any person who shall viola te, disobey, refuse, omit or neglect lo
compiy with any of the provisions of these rules and regulatioru, ' Approved on this __.......;::2;.;.9_!!!__ D b
shall be guilty of nüsdemeanor and upon conviction shall be punishei day of ecem er nineteen hundred·
/ ninetyfive.
by imprisonment for a period not exceed.ing six (6) months or bya
fine not exceeding Pl,000 or both depend,ing upon the discretiond
the court. Y
b. Any person who shall interfere or hinder, or oppose any officer, agent ~;
or member of the Department of Health or of the bureaus and offiœ \ /~~~'
under it, provincial, city of municipal health officers, sanitaq r. HILARTON J. RAMJ.RO, JR., M.D., M.H.A.
engineers and sanitation inspectors in the performance of his duty ai ;.: Secretary of Health
provided for under these rules and regulations, or shall tear doWl\ :·
mutilate, deface or alter any placard, or notice, affixed to the premises :·
February 23, 1996
in the enforcement.of these rules and regulations shall be guilty cr .
Date of Publication: Manila Standard
misdemeanor and pwùshable upon conviction by i.rnprisonmend
a period not exceecling six (6) months or by a fine not exceeding Pl, /210395foodcom
or both depending on the discretion of the court.

60
61
 .... .4. .... ~A.....a....i ...._, .... "-"''-"".1..-. _.. .L..i.t.o,i i.v

IMPLEMENTING RULEB AND REGULATIONS OF CHAPTER III

"FOOD ESTABLISHMENTS" OF THE CODE ON SANITATION
OF THE PHILIPPINES (P.D. 856)

Page No.
SECTION 1 : SCOPE ........................................................................ 1
SECTION 2 : DEFINITION OF TERMS .......................................... 1
SECTION 3 : SANITATION REQUIREMENTS FOR
OPERATING A FOOD ESTABLISHMENT ........... 4
A. SANITARY PERMIT .................................................. 4
B. HEALTH CERTIFICATES AND FOOD
HANDLERS ................................................................ 6
C. QUALITY ÂND PROTECTION OF FOOD ............. 7
D. REQUIREMENTS REGARDING THE USED
OF FOOD SERVICE SPACES :................................... 9
E. STRUCTURAL REQUIREMENTS ............................ 12
1. FLOORS
2. WALL$
3. CEILINGS
4. UGHTING
5. VENTILATION
6. OVERCROWDING
F. SANITARY FACILITIES REQUIREMENTS ........... 18
1. WASH-HAND BASINS
2. TOI LET FACILITIES
3. WATER SUPPLY
4. SEWAGE DISPOSAL AND DRAINAGE
S. REFUSE COLLECTION, SEPARATION,
STORAGE AND DISPOSAL
G. REQUIREMENTS REGARDING VERMIN 25.
CONTROL ...................................................................
H. REQUIREMENTS REGARDING EQUIPMENT 26
AND UTENSILS .........................................................
1. CONSTRUCTION, DESIGN AND MAINTENANCE
2. WASHING OF UTENSILS
3. BACTETUCIDAL TREATMENT (SANITIZING)
4. HANDLING OF WASHED UTENSILS
5. STORAGE OF WASHED UTENSILS
I. DRY STORAGE OF NON-PERISHABLE FOODS 30
J. REFRIGERATED STORAGE OF PERISHABLE
FOODS ......................................................................... 31
R. FOOD SERVICING OPERATIONS .......................... 31
SECTION 4: EVALUATION OF FOOD ESTABLISHMENTS .... 33
A. SANITARY INSPECTION
 Page No. Page No.
l. RESPONSIBLE OFF/CER
2. SANITATION INSPECTION FEE
3. MISSION ORDER E. WEIGHING SCALES
4. AIDS TO INSPECTION F. TRANSPORT VEHICLES
5. FREQUENCY OF INSPECTIONS E. OTHER FOOD DELIVERIES
6. RECORDJNG OF INSPECTION
SECTION 8 : REQUIREMENTS FOR THE OPERATION OF
7. REPORT OF INSPECTION
8. RE-INSPECTION FOOD BOOTHS, STALL, CARTS, ETC .. IN
SECTION 5 : SPECIAL PROVISIONS .......................................... . CARNIVAL, FAIRS, AND THE LIKE ..................... .
39 56
A. GROCERIES OR "SARI-SARI" STORES
A. TEMPORARY SANITARY PERMIT
13. BAKERIES
C. DAIRIES B. HEALTH CERTJFICATE REQUIREMENTS
D. ICE PLANTS C SANITATION REQUJREMENTS
1. SANITARY PERMIT fŒQUIIŒMENTS SECTION 9 : REQUIREMENTS FOR FOOD AND DRINK
2. HEALTH CERTIF!CATE REQUIREMENTS
3. SANJTATJON REQU/REMENTS
VENDING MACHINES ............................................ . 58
4 SANJTARY FAC/LIT/ES A. SANITARY PERMIT REQUJREMENTS
5. OPERATION B. HEALTH CERTIFICATE REQUIREMENTS .
E. AMBULANT FOOD VENDORS
F.
C. SANITATION REQWREMENTS
OYSTER BEDS
G. FISH MARKETING AREAS SECTION 10 : RESPONSIBILITIES OF THE LOCAL HEALTif
SECTION 6 : CLASSIFICATION OF FOODS AUTHORITY ............ . 59
ESTABLISHMENTS .................................................. . 50 SECTION 11: PENAL PROVISION ................................................ .
A. CLASSIFICATION OF FOOD EATING AND 60
DRINKING EST AI3USHMENTS INTO CLASS SECTION 12: SEPARABILITY CLAUSE .............................. :·········· 61
A, CLASS TI, CLASS C SECTION 13: REPEALING CLAUSE ......................... ,.................... . 61
13. SPACE AND FACILITIES SECTION 14: EFFECTIVITY ............................................................. .
C. ANTEROOM 61
DIFFERENT PERMIT CERTIFICATES ............................................... .
D. SANITARY CONVENIENCE FOR THF. usr-: OF 62 - 65
CUSTOMERS SPECIAL FEATURES ITEMS 1 TO 3 ................................................... . 66 - 67
E. DINING SANITATION STANDARD INSPECTION OF FOOD ............. :........ . 68 ~ 75
F. SERVING MEALS
ESTABLISHMENT (THE FIRST SCHEDULE)
G. AIR CONDITIONINC
H. PUBLIC DISPLA Y (îF CLASSlFICATION SANITATION STANDARD INSPECTION OF FOOD ..................... . 76 - 83
PLACARD ESTABLISHMENT (THE SECOND SCHEDULE)
SECTION 7: OPERATION OF CATERERS AND CATERINC DIFFERENT EHS FORM ....................................................................... . 84-97
ESTABLISHMENTS INCLUDING CENTRALIZED
KITCHEN OR BULK FOOD PREPARATION
ESTABLISHMENTS OF FASTFOODS AND
RESTAURANTS.......................................................... 54
A. SANlTARY PERMIT
B. HEALTH CERTIFICATE
C. SANITATION REQUIREMENTS
D. FOOD CONTAINERS
lJVlYLl:.Ml:.1\11.Ll\lLr l{ULt:, 111\iU l(t,GUL1U lUN::, Ut LHAJ--' 1 lil< 111
"FOOD ESTABLISHMENTS" OF 1HE CODE ON SANITATION
OF THE PHILIPPINES (P.D. 856)

To carry out the provisions of Chapter III - "Food Establishments", these

ru.les and regulations are hereby formulated for implementation and strict
compliance of ail concerned.

SECTION 1 : SCOPE

These implernenting rules and regulations shall apply to all food

establishments and facilities including those located in v·essels, food
containers and vehicles, and food sold in the streets.

SECTION 2: DEFINITION OF TERMS

As used in these rules and regulations, the terms.below shall be defined as

follows:

a. APPLIANCE - includes the whole or part of any utensil, machinery,

instrument, apparatus, or article used or intended for use in or for
making, keeping/ storing, preparing or supplying of any food.

b. ADULTERATED FOOD - food that contains any poisonous or

deleterious substances'in a quantity which may render it injurtous to
health, or 'has been processed, prepared, packed or held under
insanitary conditions, where valuable nutrients have been in part or
in whole omitted thereof.

c. BAKERY, BAKEHOUSE, CAKE KITCHEN OR SHOP AND

SIMILAR ESTABLISHMENTS - any premises in which breads,
pastries, cakes, savories, or other bakers smallgoods are baked or cooked
for sale and any portion of such premises used for storage of yeast,
flour or other ingredients, of used for the kneading or working with
dough.

d. CATERER - any person, firrn or corporation maintaining or operating

a kitchen or any similar establishment for the preparation, purveying,
cooking or processing of food or drink for sale or hired to serve to
persons elsewhere.

1
 e. LUl"- lA!'Vlli'l,AllU1'1, - tne pn:>'.,ence Ul 11\ICU,Ullc, Ul uun-aue1..l!Ull::i o. HEALl.ti ü.FFlCER - Frovincial, Uty or Municipal Health Utt1cer.
agent in an inanirnate article or substance.
p. LOCAL HEALTH AUTHORITY (LHA) - and official or employee
f. DAIRIES - establishments for the production, sale or distribution responsible for the application of a prescribed health measure in a local
of milk or milk products such as butter or cheese. political subdivision. For the provincial level, the local health authori ty
is the Govemor and the Mayor for a city or municipality as the case
g. FOOD - any raw, cooked or processed edible substances, beverages maybe.
or ingredient used or intended for use or for sale in whole or in part
for human consumption. q. MISBRANDING - indicates all possible conditions of fraud,
mislabeling, imitation or misrepresentation of food products.
h. FOOD ESTABLISHMENT - an establishment where food or drinks
are manufactured, processed, stored, sold or served, including those r. RESTAURANT - coffee shops, canteens, panci teria, bistro, carinderia,
that are located in vessels. fast food, refreshment parlors, cafeteria, snack bars, cocktail lounge,
bars, disco, night club, food kitchens caterer's premises and all other
i. FOOD CART - a non-enclosed, movable food stand, with or without eating or drinking establishments in which food or drink is prepared
wheels, selling take-out foods and/or drinks such as bread, pastries, for sale elsewhere or as part of a service of a hospital, hotel, motel,
. cakes, bottled or canned drinks or in mechanical dispensers, and
usually located in the fast food areas of malls, atriums, shopping
boarding house, institution caring for people and other similar
establishments.
cornplex or multi-purpose establishments.
s. READILY PERISHABLE FOOD - any food of such type or in such
j. FOOD ESTABLISHMENT OPERATOR - any persan who by condition as may spoil and which consists in whole or in part of meat,
ownership or contract agreement is responsible for the management poultry, fish, shellfish, milk or rnilk products, eggs or other ingredients
of one or more food establishments. capable of supporting the progressive growth or rnicro-organisms
which can cause food infection or food intoxication. This does not
k. FOOD ST ALL - a permanently constructed food booth with include products in hermetically sealed containers processed by heat
partition walls, dividers or equivalent, with food showcases and to prevent spoilage, and dehydrated, dried or powdered products so
food displays, counters, with or without kitchen, selling cooked low in moisture content as to produce development of micro-
mea 1s or snack foods and usually found in fastfood areas of multi- organisms.
purpose establishments. They are sometimes referred to as self-
service restaurants. t. SANITATION INSPECTOR - an officer employed by the national,
provincial, city or municipal government, who enforces sanitary
1. FOOD HANDLER - any person who handles, stores, prepares, rules, laws and regulations and implements environmental sanitation
serves food, drinks or ice or who cornes in contact with any eating activities.
or cooking utensils and food vending machines.
u. SANITARY ENGINEER - a person duly registered with the Board of
m. GROCERY -where staple food articles commonly called "groceries" Examiners for Sanitary Engineers (RA 1364) and who heads the
are handled and sold. sani tation division or ,section or unit of the provincial/ ci ty / municipal
health office or employed with the Department of Health or its regional
n. HEALTH CERTIFICATE - a certification in writing, using the field health units.
prescribed form, and issued by the municipal or city health officer
to a person after passing the required physical and medical v. SANITARY PERMIT - the certification in writing of the city or
examinations and immunizations. municipal health officer or sanitary engineer that the establishment
2 3
 ----···r-··~-- ...... ···~ ......... t, ···"·········· ............ ,
~ .. ·-·1····-···-- ... · 1 .. -·- 1::;::,ueu on1y upon comp11c1nce tO at
..J<1lla<11) 11.:1111H :-.n<1u D~
evaluation or inspection conducted in accordance with Presidential least a satisfactory rating utilizing the Sanitary Inspection of
Decrees No. 522 and 856 and local ordinances.
Food Establishment Form (EHS Form No 103~A) and existing
w. SANITIZE- an effective bactericidal treatment to render surfaces of sanitation standards for food establishments.
utensils.and equipment free of pathogenic microorganisms.
3. Fees shall be paid upon application, renewal.and noting of sanitary
x. SARI-SARI STORE - a convenient store where a variet)r of food and permits. The amount of fees shall be set through city or municipal
food materials and other household merchandise are sold in small ordinance.
scale. 4. Noting of Permit - Within 14 days after any change in the
ownership or occupancy of any food establishment, the new
y. SECRETARY - the Secretary of Health. occupant shall apply to the city or municipal health office to have
su,h change noted in the records and permit certificate which he
z. SINGLE SERVICE ARTICLES- straws, cups, toothpick, chopsticks, shall produce for the purpose and shall pay the corresponding
containers, lids or closures, plates, knives, forks, spoons, stirr~rs, fee in respect of such noting.
paddles, placemats, napkins, doilies, wrapping and packag1~g
materials and all other similar articles which are made wholly or in 5. The permit shall be valid for one (1) year, ending on the !ast day
part from paper, paperboard, molded pulp, foil, wood, synth~tic, and of December of each year, and shall be renewed every year.
other readily d.estructible materials which are intended to be d1scarded However, for new food establishments, the validity of the Sanitary
after use.
Permit will also expire at the end of Decemberof the current year.
aa. UTENSILS AND EQUIPMENT - any kitchenware, tableware, Upon the recommendation of the local health officer; the Sanitary
glassware, cutlery, containers, stoves, sinks, dishwashing machines, Permit shall besuspended or revoked by the localhealth authority
tables, meatblocks and other equipment used in the storage, upon violation of any sanitation rules and regulations.
preparation, distribution or serving of food.
6. The Sanitary Permit shall be posted in a conspicuous place of the
ab. VERMIN - a group of insects or small animais such as flies, establishment and shal! be available for inspection by health and
mosquitoes, cockroaches, lice, bedbugs, mice and rats which are other regulatory personnel.
vectors of diseases.
7. Record of Permit Certifica tes
SECTION 3 : SANITATION REQUIREMENTS FOR OPERA TING A
FOOD ESTABLISHMENT 7.1 Every city or municipality shall keep a record of ail
establishments in respect of which permits have been issued
a. SANITARY PERMIT and ail permit certificates and renewal thereof.
1. No person or entity shall opera te a food establishment for public 7.2 The record shall in every case show the following.
patronage without securing a Sanitary Permit.
1. The name and address of the holder of the sani tary permit
2. Application or renewal of Sanitary Permit
who in every case shall be the actual occupier of the
establishment;
2.1 The application or rei:iew~l of Sanitary Perm.it s~al! b~ fi~ed
with the dt)' or munic1pahty health office havmgJunsd1.ction
over the establishment utilizing EHS Form No. 110. For mter- ii. The location of the establishment;
island and coastline vessels, the application shall be filed in
the city or municipal health office of the vessels' port of origin m. The purpose or purposes for which the permit has been
or head port. issued;
4 5
 L\ • J. .LLI.,.. UUI.\. LJ. l'i,,,. J.J.I.. .Ji. J..t"'-.L.lJ.l.1.1,, '1-\ 11.l.:, J.:,~1,,.tt,;li,.l ,cll l\..l l.L. lt: li,.letl~O:, Ut. CU 1) mdy tJe ncccssary to remO\ï:
<1::, ctirt anct
renewal thereof; contaminants.

v. Every êhange of occupation and management of an 5.1.3 Using, chewing or smoking tobacco in any form
establishment since the first permit was issued; while engaged in food preparation or service, or
while in the equipment and utensils washing or
vî. Conditions un~er which the permit was issued or any food preparation areas is not allowed. .
renewal thereof granted; and
7 .3 The record shall be available at all reasonable times for 5.2 No person shall be allowed to work in food handling
inspection by any officer of the Department of Health or local and preparation while afflicted with a communicable
health office - local government unit. disease or a carrier of such disease, which includes boils or
inflected wounds, colds or respiratory infection, diarrhea
b. HEALTH CERTŒ'ICATES AND FOOD HANDLERS or gastrointestinal upsets, and other related illnesses.

1. No person shall be employed in any food establishment 5.3 The manager or person-in-charge of the establishment shall
without a health certificate issued by the city /municipal notify the health officer or the company physician if any,
health officer. This certificate shall be issued only after the when any employee is known to have a notifiable disease.
required physical and medical examinati0ns and
immunizations. Briefings shall be provided by the local health c. QUALITY AND PROTECTION OF FOOD
office prier to the .i.ssuance of the health certificate to the
recipient. 1. Ail foods must be obtained from sources approved by the local
health authority. In this regard, the following requirements are
2. The health certifîcate (EHS Form No. 102-A, B, C) shall be applicable:
dipped in the upper left front portion of the garment of the
employee while working. 1.1 Ail meats. shall corne from duly licensèd. slaughterhouses
inspected and approved by the veterinarian or the
3. The health certificate shall be renewed at least every year or regulatory authority. Processing of meat products shall be
as often as required by local ordinance. done as per existing regulation and in an approved manner.

4. Health certificates are non-transferrable. 1.2 Fish, shrimps, prawns, shellfish, seaweeds and other sea
foods, brackish water foods, surface water foods and food
5. Requirements regarding food handlers: frorn aquaculture farms or ponds shall not corne from
sources in any rnanner polluted by sewage, chemicals,
5.1 Food handlers shall observed good persona! hygiene and radioactive waste and other toxic substances.
practkes such as:
1.3 Vegetables and fruits shall corne from safe sources w here
5.1.1 Wearing clean working garments and hair restrain. the soil is not contaminated by night soil, sewage and toxic
chemicals.
5.1.2 Washing hands, arms and fingernails before
working. Such washing must be repeated during 1.4 No meat products, fish, vegetables and other food shall be
working hours and after smoking, visiting the procured from sources or areas known to have been affected
toilet, coughing or sneezing into hands, or as often

6 7
 u) ~u .....ul,j(.\.\..U\. "") ,,::, a11 t..:A<u11p1it.:,. d1~d::, cu1n,un"tdtca \.-v1u1 a ..).➔ rrults, vegetatHes, seaweeds, etc. for salads should be fresh
large arnount of radioactive fallout. and free from bruises, dîrt and ·shall be prepared with a
1
minimum hand contact and on surfaces and with utensils
1.5 All milk and milk products shall corne from approved 1 whlch have been sanitized prior to its usage.
sources and shall meet the standards and quality:
established by the regulatory authority. 3.5 Milk shall be stored in a re.frigerator. Canned or packaged
milk, other than dry milk powders shall be refrigerated after
2. Transporting of Food and Food Materials the container has been opened.

2.1 Ali food and food materials shall be transported in sanitary: 3.6 All readîly perishable foods shall be stored at 7°C (45°F) or
transporting facilities inspected and approved by the local\ below.
health officer. In the transport of food, all food shall be in f
covered containers, wrapped or packed, so as to be protected f 3.7 Food to be served cold shall be kept at a ternperature below
from contamination. All readily perîshable foods shall be t 7°C (45°F).
kept at 7"C (45"F) or below; or 60"C (140"F) or above during i 3.8 Cooked food intended to be served hot shall be kept at a
transport, as the case maybe. temperature not lower than 60°C (140°F) and if possible be
placed over hot conveyor or food warrner to keep it hot.
2.2 Readily perishable food and food materials transferred '.:
to another town, city, province or region in commercial; 3.9 Raw fruits and vegetables shall be thoroughly washed wi th
quantity or intended for public consumptîon shall be~ disinfecting solution if necessary before they are used and
accompanied by a Transfer Permit (EHS Form No. 106) '. cooked.
issued by the local health officer, where the food and:
food materials originated. Fees for the issuance of the· 3.10 Tongs, forks, spoons, spatulas, scoops, choppîng boards and
certificate shall be set through city or municipal ordinance. other suitable utensils shall be provided and used by the
employees to Teduce hand contact wi th food to a minimwn.
2.3 Exporting and importing of food and food materials shall
be covered by existing regulations of the-Bureau of Food and 3.11 Cracked/ chipped glasses, cups should be discarded.
Drugs and other regulatory agencies.
d. REQUIREMENTS REGARDING THE USED OF FOOD
3. Preparation, Storing and Serving of Food and Drink SERVICE SPACES

3.1 Ali food while being dîsplayed, stored prepared, served or · 1. Plans of proposed food spaces shall be subjected to the
sold shall be protected from contamination such as dust, files, : approval of the local health office.
redents and other vermîns.
2. No persan shall use any room or place for or in connection
3.2 All meats, fish, shellfish, shrimps, prawn and other sea, ,' with the preparation, storage, hand.lîng or sale of any article
brackîsh water, surface water or aquaculture food products j of food:
shall be properly washed before beîng cooked or served. ;
2.1 Which is at anytime used or in direct communication
3.3 Suitable utensils shall be provided and used to minimize i with a sleeping apartment or toilet.
handling of food at all points where food îs prepared. '

8 9
 2.2 in which any animal is kept. Display of any live anirnals ~ and juice or soft drinks and similar fluid
in the food areas is strictly prohibited. Poultry should; drinks in mechanical dispensers maybe
be kept in cages separate from the food preparation and;; allowed subject to the approval of the local
serving areas. health officer.

2.3 Which is or has been used for any purpose which would .· - Design and construction materials shall be
likely contaminate the food or to affect its wholesomeness · in accordance with the standard setforth in
or cleanliness. Persons not directly connected with food these implementing rules and regulations.
storage, preparation and serving are not allowed in food:
service areas.
- 0nly approved food grade single-service or
disposable articles, containers, wrapping
2.4 Which is not exclusively for the purpose; Provided, that
µ1 department stores or multi-purpose establishments
and packaging materials shall be used. Each
lrke shopping malis, etc., food maybe manufactured, cart shall have refuse receptacles.
prepared, cooked, stored or sold only in the area set
. exclusively for said purpose and for which a Sanitary· - Food being sold shall be protected from
Permit has been issued. contaminants by displaying and storing
i. Food Stalls .. food for sale in showcase cabinets,
., showcase refrigerators, bread or food
t
- Adequate ventilating hood shall be installed inj warmers, steamer or steam table or cabinets
the cooking areas. , and similar equipments that will maintain
i the food either cold (not higher than 7°C)
- Hand washing and dishwashing facilities shall 1 or warrn (not less than 60°C). It is strictly
be provided. prohibited to let food stand at room
temperature. Heating of food only when
- AU for sale and in storage shall be maintained;
ordered and before serving is not a
hot (not less than 60°C) or cold (not higher than :,
substitute to maintaining them in proper
7°C), as the case maybe. ·
tempera ture.
All other requirements of a regular restaurant/
shall be imposed in the operation of food stalls.; Personnel will be subjected to the
requirernent of the health certificate and
- Those that are proposed to be operated outsidei hygienic practices and habits.
of the fastfood areas are subject to the approvaJi
of the local health officer. - iii. Restaurants and other Food Establishments

11. Food Outs Ali restaurants and other food

establishments shall operate only in
- Food carts shall be located preferably inside thef accordance with the set sanitation standard
fastfood area. Food carts located outside thef as stipulated in Department of Health
fastfood area selling bread, pastries, cakes,/' Orcier No. 258-B, s. 1991.
bottled or canned or packaged food, popcorn[

10
e. STRUCTURAL REQUIREMENTS areas shall be surfaced with concrete, asphalt or similar
materials to.facilitate deaning and to minimize dust.
No sanitary permit shall be issued for an.y premises to b(
used for the preparation, handling and sale of food unless il 1.7 Floor drains shall be provided. Floors which are water flushed
is.constructed in accordance with the following requirements: for deaning or which receive discharge of water or other fl uid
waste frorn equipment shall be graded to drain.
1. FLOORS
2. WALLS
1.1 The floor of all rooms in which food or drink is stored
prepared or served, or in which utensils are washed, shall b{ 2.1 The internal surface of walls shall have a smooth, even, non-
constructed 'of concrete or other impervious or easily deanec absorbent surface capable of being readily deaned without
mat~rial that is resistant to wear and corrosion and shall b( damage to the surface and constructed of dust-proof
adequately graded and drained; all angles between the floor.~ materials;
artd walls shall be rounded off to a height of not less thaâ
7.62 cm. ( 3 inches) from the floor; or 2.2 The walls, where subject to wetting or splashing, shall be
constructed of impervious, non-absorbent materials to a
1.2 Constructed of wood wi th dovetailed or tongue and grooved height of not less than 2 meters (79 inches) from the floor;
floor boards laid on a firm foundation and tightly clampe(
together wi th all angles between the floor and walls rounde{ 2.3 The interna!" walls shall be painted in light colors or treated
off to a height of 7.62 cm. (3 inches); or with such other wall finish as the health officer prescribes;

1.3 Constructed in accordance with sub-dauses 1.1 and 1.2 d 2.4 Wall covering materials used, such as sheet metal, tile, plastic
this clause and covered with linoleum, smooth surface rubbei; and other similar materials shall be attached and sealed to
of sirnilar material, fixed to the floor with cernent or suitabk the wall or ceiling as to leave no open spaces or cracks which
adhesive; Provided, that with the approval in writing of th( would permit accumulation of grease and debris, or provide
local health officer, floors maybe covered with carpets or othei' harborage for vermin. Use of local decora tive materials such
floor covering in those parts of the premises where suer, as sawali, coconut materials, fish net and other similar
carpets or coverings can be satisfactorily cleaned and materials to manifest native ambiance of the place, shall be
maintained. allowed only in particular area of the establishment subject
to the approval of the local health officer before installation;
1.4 Mats or xiuckboards, if used, shall be constructed as te
facilita te being cleaned and shall be kept dean. 2.5 Light fixture, decorative materials and other similar
equipment and material attached to walls or ceilings shall be
1.5 Weighing scale for wet products like meat, fish, vegetablei: kept clean. Flower vases on walls shall be kept clean and the
shall be provided at the receiving area and shall always bE' water shall .be changed at least once every three days to
kept dean. prevent breeding of mosquitoes.

1.6 The walking and driving surfaces of all exterior areas when 3. CEILINGS
food is served, such as drive-in-restaurant, sidewalk cafes.
patio service, chuckwagon services, barbecues and simila1 3.1 AU ceîlings or, if no ceiling is provided, the entire under-
establishments, shall be kept clean and free of debris and shaE surface of the roof shall be dust-proof and washable;
be properly drained so that water does not accwnulate. Sud
12 13
 3.2 The ceiling or under-surface of the rooms in which food is . 4.5 Supplemental or local lighting shall be added where tllc tasK~
prepared or packed or in which utensils or hands are washed l require more light. than ts provided by the general
shall be smooth, non-absorbent and painted light color. j illumination, or whère direction of light is indicated in the
form of a low place fixture or a "spotlight" type of light.
4. LJGHTING
!'
i 4.6 Ligh ting fixtures used in are as ~xposed to extreme
4.1 The ger,eral standards of illumination provided shall permit ! ternperatures (ovens, freezers, etc.) shall be 1:1:te type approved
effective inspection and deaning and shall be of sufficient ~ by the local health officer.
intensity and appropriate t~ the purpose for which any room t
or place is used. Illumination shall be supplied by a source t 4.7 Use of colored lights or bulbs in the display of food or food
of light which is constant, without fluctuation or oscillation \: materials is strictly prohibited.
except in night clubs and the like, that may cause eye fatigue; 1·
;~
:1 S. VENTILATION
4.2 In rooms where food is prepared or packed or in which ;!i
utensils or hands are washed, there shall be a minimum i 5.1 Ventilation shall be provided which shall be effective and
illumination intensity of 20 foot candies (215.2 lux); in i suitable to maintain comfortable condition. The natural air
premises where food is consumed, there shall be a minimum !î supply in any workroom shall in no instance be less th~n
illumination intensity of 5-foot candles (53.8 lux). lntensities 1 0.005 cubic meter per second per person. ln workrooms m
of illumination shall be measured at a point 76.20 cms. (30 ~1· which the work is demanding, a ventilation rate of 0.015 cubic
inches) above the floor, the lighting intensity shall be .·: rneter per second per person is rèquired.
measured by a light meter (foot candie meter or lux meter).
5.2 The ventilation shall be adequate to prevent the air frorn
4.3 All lighting shall be reasonably free from glare and distributed becoming excessively heated, prevent condensation and the
so as to avoid shadows.
1 formation of excess moisture on walls, ceilings and for the
l removal of objectionable odors, fumes arid impurities.
4.4 At other areas or working surfaces, the illumination shall be
in the following intensity: ,, i 5.3 In.the absence of effective natural ventilation, mechanical
ventilation with airflow from a clean area, and discharging
~
i. 100 foot-candies (1076 lux) - seeing tasks requiring f in such a manner as not to create a nuisance, shall be provided.
~
discrimination of fine details under conditions of fair Toilets shall be provided with mechanical exhaust ventilation
contrast and where the nature of work is very exact and by which the air in such rooms is changed not less than six
prolonged; times per hour.

ii. 50 foot-candies (538 lux) - seeing tasks requiring 5.4 Canopies, air ducts, fans or other appliances shall be provided
discrimination of details over prolonged periods of time • as required by the health authority in particular
and under conditions of moderate contrast; circurnstances;

iii. 10 foot-candies (107 .6 lux) - casual seeing tasks not i. The equipment and processes that ernit or create harmful
involving discrimination of fine details; fumes, vapors and other itnpurities in quantities that can
injure the health of those exposed or create nuisance to
iv. 5 foot-candles (53.8 lux) - rough seeing tasks not requiring others shall be connected to an exhaust system or
critical seeing; otherwise effectively controlled;

14 15
 . , '-'"''l·"'-''t.: cAu<1u::.L ::.y::.Lt:ui ::.nau 1nc1ucte an air suction. permit easy access for cleaning. Working spaces, aisles or
device, hoods, ducts, fan objectors, separators and( passageways and areas to which customers have access shall
receptacles and other parts necessary for its properp be unobstructed and sufficient to permit movement of
installation. Inlet velocities shall be regulated peri employees and customers without contamination of food by
existing standard on industrial hygiene; i clothing or personal contact.
. [!
iii. AU exhaust system shall discharge to the outsidel; The following guidelines shall be observed to prevent
atmosphere, provided however that air may ber overcrowding of restaurants:
recirculated if it is passed through a suitable cleaning!
device and is safe and wholesome when reused. The[ Table 1.
amount of air circulated in workrooms shall not exceed
DINING ROOM AREAS
seventy five percent (75%) and in dining rooms shall not
exceed fifty percent (50%); Number of Persons Area/Person
Using Dining Room Sq. m. (Sq. ft.)
iv. The point of discharge of an exhaust system shall be so below 25 1.12 12
located so that-the discharge materials shall notre-enter 25 to74 1.02 11
places of employment nor create hazard to the public 75 to 149 0.93 10
nor cause any general nuisance; 150 to 500 0.84 9
more than 500 0.74 8
v. In ail workrooms, outside air shall be provided at the
rate of 0.008 cubic meter per second per person, or one- ' Table 2.
half air change per hour whichever is greater;
MINIMUM VOLUME AND SPACE
vi. Air circulated in workrooms shall be supplied through
air inlets arranged, located and equipped so that the Work Rooms/Worker - 11.33 cu.m (400 eu. ft.)
workers are not subjeded to air velod ties exc~ding 1.02 without deduction of
benches, machines, etc.
meter per second. Ventilation hoods and devices shal1
be designed to prevent grease or condensate from [
! Office Space - 7.08 eu. m. (250 eu. ft.)
dripping into food or into food preparation surfaces Kitchen Area - 1/ 4 of total dining
Filters if used, shall be of commercial type grease filters area but not less than
and shall be installed so that they are readily removable 9.30 sq. m. (100 sq. ft.)
for cleaning and replacement. Where air ducts are used, ,. >

they shall be designed and maintained so as to preventr: 7. CHANGEROOMS

theentrance of dust, dirt, vermin or other contaminatingf;
materials. Effective provision shall be made for secur.ing) There shall be provided adequate and sui table lockers or other
and maintaining a reasonable temperature. Ideal facilities for the orderly storage of clothing and persona!
temperature in all work areas is 26.67"C (80°F). belongings of employees or persons engaged or employed in
• 6. OVERCROWDING the premises. Such facilities shall be so situated and arranged
tha t there is no contamination of food by contact with dothing.
There shall be sufficient floor space to enable every person Where the number of persons engaged or employed is four
working thereon to carry out his duties efficiently and to
16
17
 (4) or more of either sex, there shall be provided separate . 2. lUlLl:.l fALlLllH:.::,
changing rooms for each sex. k
2.1 Adequate and clean toilet facHities for male, female and
Change rooms shall be cleaned daily and disinfected at least . disabled customers and personn~l shall be provided in
once a week. properly located areas.

f. SANITAR),' FACILITIES REQUIREMENTS i. They shall be easily accessible to the customers and
employees.
1. WASH-HAND BASINS
ii. Adequate hand-washing facilities shall be provided
1.1 Wash-hand basins shall be installed in convenient placE:s and within or adjacent to the toilet room
as near as practicable to where the person for whose use·
they are provided or in such locations as maybe otherwisel 2.2 Toilets shall net be open directly into spaces where food is
prescribe in any particular case. ~ prepared, stored or served. Where such toilets exist, the door
~ shall be tight fitting, self closing and opening outward.
1.2 If req uired in writing by the local health officer, an additional ;
. wash-hand basin shall be installed as near as practicable to 1
the tollet facilities; provided, that wash-hand basins specified.
2.3 Toilet rooms shall be completely enclosed, properly lighted
and ventilated.
in these rules and regulations need not be installed in premises ·
where only food in sealed container is sold; and provided, 2.4 The number of water dosets, urinals and wash-h;;md basins
further, that wash-hand basin$ specified in th.is regulation,. shall be provided in accordance with the following tables:
shall be installed under specification of the National Plumbing.
Code of the Philippines. t
i i. Food Eating and Drînking Establishments
1.3 Wash-hand basin maintenance f Table 3.
i. An adequate supply of soap, nail brush, clean towels,I: Dining Room Water Closet Wash-hand Basin
roller towels presenting a dean surface to each user from · Urinal ·
Accomodation Fem.alè Male Female Male
a continuous roller towel dispenser or other hand drying~
services approved by health authorities shall be? 1 - 49 1 1 1 1 1
provided. l 50 - 60 2 1 1 1 1
61 - 120 2 2 2 2 2
ii. The wash-hand basin and all hand washing facilities; Forevery 1 1 1 1 1
shall, at all times be maintained in good repair and in, additional 60
dean condition. persons

iii. All wash-hand basins shall, at all times, while thei one water 1 1
premises are being used, be supplied with hot and cold :, closet for
or tempered running water at a minimum temperature: disabled person
of 37.8°C (100°F).

18 19
 11. Markets and Supermarkets 111. .'dlllHHUl!L ll\::lblll Ul l..t:!llllll:J - t..:.J !li.

Table 4. iv. Lighting - not less than 10 foot-candies (107.6 lux)

Numberof Water Closet Urinal Wash-hand Basin Drinking
person
v. Natural Ventilation -window space shall be at least 10%
Female Male Stalls Female Male Fountain
of the floor area of toilet room
1- 49 1- 1 - 1 1 -
50-100 2 1 1 1 1 1 vi. Mechanical ventilation - use of exhaust fans
For each additional 100 persans, one (1) water closet and one (1) urinal for 3. WATERSUPPLY
every 100 males; one (1) water closet for every 50 females.
-- 3.1 The water supply shall be adequate and potable whether from
iii. Food Establishment Personnel a public or from a priva te water suppl y system. The quality
Table S. of water used shall be in accordance with the Philippine
National Standards for Drinking Water.
--
Water Closet Wash-hand Basin
. Numberof
Personnel Female Male
Urinal
Female Male [[:
i. All water sources shall have a Certificate of Potability of
Drinking Water issued. by local health officer as
1 - 29 1 1 - 1 1 ::
recommended by the sanitary engineer of the locality.
30 - 49 2 1 1 2 2
50 - 99 2 2 2 3 3 ., ii. A minimum of forty (40) liters per capita per day shall
For every 100 - up, one (1) fixture for each additional 50 personnel; one (1) be maintained.
shower provided for every 15 personnel; one (1) drinking fountain for every
75 personnel 3.2 Hot and cold running water, under adequate·pressure, shall
be provided in all areas where food is prepared, processed or
2.5 Toilet Structural Requirements handled and where food equipment and utensils are washed.
\A/a ter pressure shall be maintained at 1.41 kpscm (20 psi.).
i. Approval of the health authorîty as recommended by thei
sani tary engineer of the : · 3.3 Drinking water if not supplied from a piped water supply
system to the food establishment shall be handled,
Plans of toilet transported, dispensed in a sanitary manner and may be
stored in a separate tank, reservoir or container approved by
Individual sewage disposai system, sub-surface the local health officer.
absorption system or other treatment device.
3.4 Bottled and packaged potable drinking water shall be
ii. Minimum space requirement handled, stored and protected from contamination. The
bottled drinking water shall corne from approved source in
Unit Sq. m./Unit Sq. ft./Unit accordance with Department of Health Administrative Orcier
No. 18-A, s. 1993 and dispensed from the original container
Water Closet 1.50 16 filled by the supplier. It is prohibited to serve the bottled
Lavatories 1.11 12 water already poured in drinking glasses of customers.
Urinais 1.11 12

20 21
 J.;) Water usect tor steam process wh1ch have contact w1th tood contammg tood waste shall be kept in containers,
or food contact surfaces shall be free from any materials ori constructed of impervious materials which are leak
additives other than those specified by the Department off proof and do not absorb liquids.
Health. S
i

· 3.6 ke shall corne from ice plants with Sanitary Permit or shall
be made from water meeting the requirement of these rules !
l ii. All containers shall be provided with tight-fitting lids or
covers, so constructed and maintained as to be vermin-
proofed and easily cleansed. The containers or cans shall
and regulations. Ice making machine shall be· located, ~ be lined with plastic trash bags to prevent food sticking
installed, operated and maintained properly to prevent I directly into the containers and to facilitate easy disposa!,
contamination of the ice. i tightly covered at all times, except during actual use in
food preparation areas.
3.7 Ice shall be handled, transported, stored and dispensed in~
such a manner as to be protected against contamination.~ iii. After being emptied, each container shall be thoroughly.
During deliveries, it shall not be placed in the ground or;: cleaned inside and outside with soap and brush.
any filthy surfaces without protection. Ice shall be) Washing shall be clone in a place and manner so as not
dispensed in measured quantities from an approved ice f: to contaminate food, equipment, utensils, or food
make-r dispensing unit. Adequate and acceptable ice i preparation areas. Brushes for washing garbage
storage and dispensing utensils shall be provided and•: containers shall be used for no other purposes.
properly used. i
iv. There shall be sufficient number of containers to hold
3.8 Handles, chains and other contaminating items shall not ! all of the garbage and rubbish which are accumulated
corne in contact with ice. between periods of removal from the premises.

4. SEWAGE DlSPOSAL AND DRAINAGE 5.2 Segregation/Separation

All sewage discharged from food establishments shall be :- Refu$e shall be separated as follows:
disposed in a public sewerage system, or in• the absence thereof, .
in a manner complying with the General Provisions on Waste ; i. Recyclables - these include dry papers/ cardboards, plastics/
Disposai of Department of Health Circular No. 220, s. 1974 : rubbers, glasses, broken bottles, metals and minerais.
implementing the provisions o.f Presidential Decree No. 522; ,
and Chapter XVII of P.D. 856 and its implementing rules and t ii. Trashes- are ashes, rice hulls, chaffs, husks, shells, cobs,
~~~ru. ; papers, cardboards.

A grease trap shall be used and where practicable be placed \ iii. Food Materials - are food leftovers, kitchen/ cooking wastes,
outside the food establishment. '.· food washings, vegetables trimmings, fruit peelings, egg
shells, bones, entrails and gills.
S. REFUSE COLLECTION, SEPARATION, STORAGE AND
DISPOSAL 5.3 Storage

5.1 Collection i. Refuse receptacles containing food waste shall be stored so

as to be inaccessible to vermin. If this is not possible,
i. Refuse cans may be used in food preparation areas for containers or cans shall be stored in a manner so as not to
immediate use only. Ali garbage and rubbish
22 23
 create a potential insect and rodent attractant, harborage and.

~iseœ. Il 1. Spaces where food and drinks are stored, prepared and served
ii. Refuse storage room or enclosure maybe constructed and it shall be constructed and maintained as to exclude verrnin.
shall be of easily cleanable, washable materials and vermin Plans of food establishments shall be submitted to the local
proof. The floors and the walls shall be of relatively non- health office for approval before its construction/ operation.
absorbent materials. Refuse containers or cans outside the~
food establishment shall be stored either on concrete slab at t 2. All opening which connects spaces to the outer air shall be
effectively protected with screen of non-corrosive wire or even
sufficient distance above the ground to facilita te cleaning off
the storage area. f: materials # 16-mesh wire or finer. Doors shall be tight-fitting
and self-closing.
iii. Holding bins may likewise be used, provided they are l!
constructed of impervious, readily-cleaned materials and f 3. A vermin abatement program shall be maintained in the
fitted with tight-fitting cover. ~
::
establishment by the owners, operators, or administrators. II
they fail, neglect or refuse to maintain a vermin abatement
iv. Storage refuse cans, filled and empty, shall be in a designated [l program, the local health agency shall undertake the work at
space separate from food handling operations. ~ their expense.

v. Where refuse cans are used, a space separate from the food~ 3.1 All food establishment shall submit an annual vermin
prepara tion space and adjacent to the refuse-can storage space !; abatement plan as a pre-requisite in the issuance/
shall be provided for cleaning. This space shall be equipped [i renewal of the Sanitary Permit; or
with scrubbing brush, cleansing agents, stearn or hot water !(
under pressure, and a hose fitted with adjustable nozzle. [! 3.2 A con tract from a Department of Health accredited pest
control operator.
vi. Storage areas shall be maintained clean at all tirnes. l.;, 4. D.uring deratting or disinfecting operations, food preparation
'~ and deaning equipment shall becovered to protect them from
5.4 Disposa! ~
f
toxic chemical substances.
1. All garbage, rubbish and other refuse shall be disposed off at 1·:
least once a day, or at such frequendes through a municipal . 5. Insect and rodent attractants shall be removed or covered.
or city or private collection system or by any approved i' There shall be no poison baits in food processing
method, and in such a manner as to prevent nuisance. r establishments, food storage and other places in which food
t is being served.
ii. Open burning of refuse shall be discouraged, however, where t
rubbish or other combustible part of refuse is burned in the /. 6. Proper housekeeping and clean-up of surroundings shall be
premises, an incinerator shall be provided and operated in a:, maintained at ail times.
sanitary manner so as not to create a potential air pollution :·
or nuisance problems. Areas around such incinerators shall :. 7. Vermin control in public places shall be the responsibility of
be kept clean and in orderly condition. i the provincial, city, or municipal governments which have
jurisdiction over them.

24 25
 8. The procedure and treq_uency ot \'ernun aL,aternent progr<l11, J.J.l(ll\:.'.l.l(.11.::,/ ;:"JU.U.,(..iL,./1) .ll,,,..JU,J.Ul\...\..-\.( 1 VJ. .:,~H..,J.l L,t.lH__ .1-....J.lLJJ U.t P .... ~

shall be determined and approved by the local healthi~ design as to resist denting and buckling, and free from
milim~- · open seams.
'
h. REQUIREMENTS REGARDING EQUIPMENT ANDI 1.8 Appliances, glasswares, tablewares, utensils and
·uTENSILS equiprnents with noticeable cracks and seams shall not
l
be used in food establishment.
l. Construction, Design and Maintenance _

1.1 Equipment and utensils shall be so designed, fabricatedl 1.9 Sliding doors on cabinets shall be easily cleanable and
and installed so that cleaning is easy and that they d% removable. Runners shall be allotted at the ends to
not pose health hazards. f permit removal of dust and debris. The bottom shelves
1.2 Lead-soldered containers and cadmium-lined pipin~, or open-based fixtures shall be removable to facilitate
and fixtures shall not be used. f: inspection, cleansing and maintenance.

1.3- Surfaces that corne in contact with food or drinks shalli 2. Washing of Utensils
be made of materials that are impervious, corrosion·i
resistant, non-toxic, easily cleanable, durable andl 2.1 Utensils shall be scrapped with all food particles into
trash bags before washing.
resistant to chipping. 1·
2.2 Utensils shall be thoroughly cleansed in warm water at
1.4 Adequate number of utensils and equipment shall bel 49°C (120°F) with soap or detergent.
provided in proportion to the expected number o '.
customers. 2.3 If running water is not used, the wash-water shall be
changed .frequently.
1.5 A three-compartment sink shall be provided and used .
for manual washing and sanitizing of equipment and, 3. Bactericidal Treatment (Sanitizing)
utensils. At least a two-compartment sink shall be
provided and used for washing kitchenware an( Eating and drinking u tensils and equipmen t, after thoroughl y
equipment which do not require sanitizing and for; cleaned, shall be subjected to one of the.following l:lactericidal
waslling vegetables. 1 treatments:

1 3.1 Immersion for at least half a minute in a dean hot water

1.6 ?inks used for manual washing and sanitizing shall be at a temperature of at least 77°C (17o<'F);
of adequate length, width and depth to permit the·
complete immersion of the utensils and equipment. Dish · 3.2 Immersion for at least one minute in a lukewarrn water
baskets shall be of such design as to permit complete · containing 50-100 ppm chlorine solution;
immersion of the utensils and equipment being sanitized
therein. 3.3 Exposure in a steam cabinet at a temperature of at least
77°C (170°F) for at least 15 minutes or at a temperature
1.7 All utensils, equipment and vegetable sinks shall be of 93°C (200°F) for at least 5 minutes;
constructed of smooth, easily cleaned, non-corrosive

26 27
 3.4 Exposure in an open or hot air cabinet at a temperatun 1 5.5 Containers and utensils shall be stored in properly
of at least 82°C (180°F) for at least 20 minutes; ~ constructed cabinets or otherwise properly protected
from contamination;
. m
3.5 Immers1on . water w1'th 10
. d'me sou
1 t·10n (12 .5 ppm) f or;1
one minute. fj 5.6 YVhen not stored in closed cupboards or lockers, utensils
f'' and containers shall be covered or inverted whenever
3.6 Any other method approved by the local health authori{ practicable. Utensils shall not be stored in the bottom
shelves of open cabinets below the working top levels.
4. Handling of Washed Utensils 1
5.7 Facilities for the storage of silverware shall be provided
4.1 Washed utensils sha~l be allowed to drain dry in w_ire raci and shall be designed and maintained in order to prevent
without use of dr.yrng doths, or shall be stored m a sen~ them from being contaminated by the employee or
draining position to permît ready air-drying; ~. customer.
4.2 The drying cloth on which to store dishes and utensi: 5.8 Racks, trays and shelves shall be made of materials that
temporarily after bactericidal treatment shall be clean · are impervious, corrosion-resistant, non-toxic, smooth,
and changed frequently; l
durable and resistant to chipping.
4.3 Food contact surfaces of cleaned and sanitized equipme
5.9 Drawers shall be made of the same materials and kept
and utensils shall be handled in such a manner as to r~
de~. Felt-lined drawers are not acceptable, but the use
protected from contamination. Cleaned spoons, kniv;
of clean and removable towels for lining drawers is
and forks shall be picked up and touched only by the~
acceptable.
handles. Clean cups, glasses and bowls shall be handle&
50 that fingers and thumbs do not touch the inside surfacl~
5.10 Swabbing
or lip contact surfaces. . ;

S. Storage of Washed Utensils j

Use'-0ne (1) swab for each group of four or more similar
utensils. Take the swab from a freshly opened container of
5.1 Washed utensils shall be stored in a clean and dry plaj dilution water or dip a sterile swab, if separate, in such
adequately protected against vennin and other sourc~ dilution water, and squeeze it against the inside of the
of contamination; Î container so as to.remove exœss water, leaving the swab moist
f but not wet. Rub the swab slowly and firmly three tirnes
5.2 Cups, bowls, and glasses, shall be inverted for storage; ,j over the significant surfaces of four or more similar utensils,
t .reversing the· direction each time. After swabbing ~ach
5.3 Cleaned and sanitized portable equipments and utensil~ utensil, return the swab to the container of dilution water,
shall be stored 46 cms. (18 inches) above the floor in~ rotate the swab to the container of dilution water, press out
clean, dry location and suitable space and facilitie1;, the excess water against the inside of the container before
provided for such storage so that food contact surfac~ swabbing the next or the four or more utensils in the group.
are protected from splash, dust and other contaminan~ The significant surfaces of utensils consist of the upper half-
inch of the inner and outer surfaces of bowls and spoons. If
5.4 Utensils shall be air dried before being stored or shall b1 it is desired to examine forl<S and surfaces of the dishes, etc.,
stored in a self-draining position on suitably located rack(
the area to be swabbed shall include the entire inner and outer
and suitably constructed shelves; ·
28 29
 surtaces ot the tines oi torks, the inner surfaces of plates and•- 6. Wet and dry food and tood materials shall be stored
bowls. On plates, swab three times reversing the direction of · separately; and
each stroke completely across each of the two diameter at ·
right angles to each other. On bowls, swab three times · 7. Food must be stored at least 20 cms. (8 in.) above the floor to
reversing the direction of each stroke around the inner surface . facilita te cleaning of the storage area.
of the bowl about halfway between the bottom of the bowl
and the rim. · j. REFRIGERATED STORAGE OF PERISHABLE FOODS

When swabbing equipment, remove swab from the tube of· Perishable foods shall be stored in- the following manner:
buffered solution and press out excess liquid on the inside .
L They shall be kept at or below 7°C (45°F) except durîng
wall of solution container and rub cotton portion of swab · preparation or when held for immediate servicing after
slowly and thoroughly over approximately 51.64 sq. cm. (8 · preparation;
sq. in.) of equipment surface. Rub slowly and firmly in a.
path of 1.27 cm. (0.5 in.) width and 40.65cm. (16 in.) inlength. . 2. When such foods are to be stored for extended periods, a
Rub swab in reverse direction, and repeat initial stroke... temperature of 4°C (40°F) is recommended;
Return swab to original container of buffered solution, rotate _
the swab in diluent and press out excess liquid. Using the 3. Fruits and vegetables shall be stored in cool rooms;
same applicator, swab four times other 51.64 sq. cm. (8 sq..
in.) areas of the same pieces of equipment, rewetting swab · 4. Recommended temperatures for perishable food storage are:
and pressing out excess liquid before swabbing successive _·
areas. 4.1 Frozen foods: not more than -12°C (10°F)
4.2 Meat and Fish: 0-3°C (32-38°F)
i. DRY STORAGE OF NON~PERISHABLE FOODS
4.3 Milk and Milk Products: 5-7°C (40-45°F)
Non-perishable foods shall be stored in the following manner:
4A Fruits and Vegetables: 7-10°C (44-50°F)
1. Designated spaces, lockers, cupboards, racks, shelves and
containers shall be used for storage; · 4.5 All refrigerating compartments and refrigerators shall
be kept clean, in good repair and free from odors. They
2. All space~, lockers and cupboards shall be constructed of shall be provided with thermometers with scale divisions
materials of the same quality as used for food preparation not larger than l°C or 2°F, as the case maybe. Sufficient
and food serving operations. Containers shall be made of shelving shall be provided to prevent stocking and to
metal·or eqtiivalent material fitted with tight covers; permit adequate ventilation and deaning.

3. The recommended temperature range for dry storage is 10- k. FOOD SERVICING OPERATIONS
lS"C (50-60°F) except where dry foods for immediate use are f.
stored in the preparation and servicing spaces; i Food serving operations shall be in accordance with the following
ë requiremen ts:
4. Food or food materials shall be stored separately from ~ "
chemicals and disinfectants so as to avoid contamination; ; 1. Where unwrapped food is placed on display in all types of
1' food service operation, including buffets, and cafeterias, it
C

5. Food storage rooms shall be insect and vermin proof; r

30 31
 other sources by providing effective, easily cleanable, counter :, gi ven effective bactericidal treatment before and after
protective deviœs, snecze and cough guards, cabinet, display subsequent use.
cases, show cases, containers or other similar type of
protective equipment. Self-service openings in counter SECTION 4: EVALUATION OF FOOD ESTABLISHMENTS
guards shall be. so designed and arranged as to protect food
from manual contact by consumers. Open display of food in a. SANITARY INSPECTION
fast foods, carinderias and similar establishment, regardless
if the food will be reheated or cooked, is strictly prohibited; 1. RESPONSIBLE OFFICER
2. Leftover and/ or unsold food that has been subjected to It shall be the duty of the Provincial, City, Municipal Health
possible contamination shall not be resold or re-served or re- Officer to cause an inspection and evaluation of every food
used for human conswnption; establishment requiring a sanitary permit for its operations,
at least every six (6) months and shall cause as many
3. Juice, slush-ice and other bulk food beverages shall be
additional inspections and re-inspections and evaluation to
dispensed by an approved bulk dispenser;
be made as are necessary for the enforœment of the provisions
4. Hand contacts with food or drink, etc. shall be avoided.; fingers of these rules and regulations.
shall 11ot be used to served butter, ice or similar items of food.
Sugar shall be served in covered dispensers or containers, or 2. SANITATION INSPECTION FEE
in packages wrapped for single service;
The fees payable on every inspection shall be such amount
5. The surfaces of containers and utensils, including glasses and as existing law prescribed ··and/ or as set through City or
tablewares, which corne in contact with food or drink shall Municipal ordinances. Inspection of the establishme:nt shall
not be handled; be conducted within seven (7) working days after payment
6. Disposable cups, plates, spoons and other single-service of the inspection fee.
containers and utensils shall be purchased in sanitary cartons 3. l\:'IISSION ÔRDER
and stored in a dean, dry place until thefr use. These articles
shall be so handled or removed from the carton that the hand 3.1 The City or Municipal Health Officer or the Chief of the
does not touch the surface which will be in contact with food Sanitation Division or Section or Unit .of the local health
or drink; office, as the case maybe, shall issue a Mission Order
(EHS Form No. 112) for every sanitation inspection that
7. Clean clothes, napkins, spoons, towels and other cloth will be conducted by the sanitary engineer/sanitation
equipment shall be stored in clean places designated inspector. The inspection shall be based on the frequency
specifically for them. Soiled linens, including towels, aprons of inspection of each category and classification of food
and coats, shall be stored in a dosed bin or locker, suitably establishment and as a follow-up inspection or re-
marked; and inspection.

8. Spoons, spatulas, clippers and scoops used intermittently for 3.2 The Mission Order must contain date, mission order
number and series, the name of the inspecter and the
dispensing frozen desserts shall be kept in running water or
1.D. number, the business names, addresses, categories
in water ~tained at 77°C (170"F) and frequently changed,
of establishments to be inspected and the scheduled date
orlhey maybe washed and stored in a dry place after each
of inspections. The immediate supervisor of the inspector
use. Constant temperature bottles and other containers used
shall monitor the enforcement of the Mission Order.
for potable water and other beverages shaU be kept clean and
33
32
 3.3 San.Hary inspection conducted without a Mission Ordcr · 5. FREQUENCY OF INSPECTIONS
is prohibited.
Table 7
3.4 The operators of establishments shall report to the Health FREQUENCY OF INSPECTION
FOOD ESTABLISHMENTS (Minimum Number of Inspection)
Officer or Chief of Sanitation Division/Section/Unit fhe
unauthorized inspections that were executed. ClassA At least once every three months
Class B At least once every two months
4. AIDS TO INSPECTION Classe At least once a inonth
Markets At least once a week
4.1 The sanitation inspector shall carry the following items Other Food Establishments At least once every six months
du.ring inspection:
6. RECORDING OF INSPECTION
i. Sanitary Inspection of Food Establishment Form
(EHS Form No. 103-A) 6.1 Du.ring the inspection or evaluation carried out as per
frequency of inspection, the sanitary engineer / sanitation
ii Clipboard inspector shall record his findings on an inspection form
(EHS Form No. 1O3-A) provided for the purpose.
fü. Thermometers (hot & cold)
6.2 The sanitary engineer / sanitation inspector shall furnish
the original of such report to the holder of the Sanitary
iv. Flashlight Permit, the manager or occupier of the prem:ises.

v. Metal Measuring Tape 6.3 Demerits entered in the appropriate column of the
inspection form shall indicate that the item does not
vi. Camera conforl).1. with the requirements of these rules and
regulations.
vii. Copies of Sanitation laws, regulations, standards
and other reference materials needed in the i.- The inspection form has twenty (20) items. Non-
inspection. complying items are indicated with an (X). Every such
item is weighted with a demerit of 5. The rating of the
viii. Field Bag establishment is therefore 100 less (number of demerits
x 5). The result is expressed as a perœntage (%) rating.
ix. Also the following, if available:
6.4 Sanitation Standard
- Light meter i. The percentage rating has an equivalent Sanitation
Standard as follows:
Water pressure gauge

- Blacklight
PERCENTAGE RATING SANITATION STANDARD COLORCODE
Food & Drink Sampling Kit
90 - 100% Excellent Luminous Green
Epidemiological kit 70 - 89% Very Satisfactory Luminous Yellow
50 - 69% Satisfactory Red-Orange

34 35
 ii. Food Establishments with percentage rating below 50% acknowledged by the holder of the permit certificate, the
shall be recom.mended for suspension of operation until manager or occupier of food establishment.
compliance.
i. The inspection report shall be personally delivered,
iii. Sanitation Standard Rating Sticker (SSRS): or

The SSRS (EHS Form No. 104-A/C} shall be posted ii. Mailing of Notice shall be sent through the postal
in a conspicuous part of the food establishment, service, registered with return card.
preferably at the door, for guidance of the
customers. 8. RB-INSPECTION

The SSRS shall be renewed every tlme an 8.1 If upon re-inspection after the deadline, the sanitary
inspection was conducted. engineer / sanitation inspector finds that correction has
not been effected, he shall report to the health offiœr
7. REPORT OF INSPECTION and the health officer shall recommend the revocation
of the Sanitary Permit.
7.1 The sanitary engineer/sanitation inspector who
.conducted the inspection shall complete the sanitary 8.2 A copy of the inspection form and any notice served shall,
inspection report, and whenever an inspection form in all cases be filed and kept by the local health office
issued indicates non-compliance to items rela ting·to any and be available for inspection by authorized oflida.ls.
particular type of premises, the inspector shall notify the
holder of the sanitary permit, the manager or occupier b. SERVICE OF NOTICE
of the correction to be made and indicate a reasonable
period for its compliance. 1. Whenever an inspection or evaluation form indicates non-
complying items, the Health Officer of the city or municipality
i. The Recommended Corrective Measures shall be may ca':1-se to be served on the holder of the permit, the
specific in nature for the easy understanding of the manager or occupier a notice (Sanitary Order) requiring him,
owner or manager or occupier of the food within the time (grace period) stated in the notice, to take
establishment. such remedial action as may be specified therein.
2. In the event of non compliance with the terms of the first
ii. Reasonable period for compliance or grace period Sanitary Order, the health officer may cause the issuance of a
shall be inclusive of Saturdays, Sundays and second notice to the holder of the permit, the manager or
holidays. occupier.

7.2 The sanitary engineer / sanitation inspector who 2.1 Second Sanitary Ortler
conducted the inspection shall likewise prepare a
Sanitary Order (EHS Form No.107) for approval by the i. If the owner of the establishment needs additional
city or municipal health officer or chief of the sanitation time to comply with the first Sanitary Order, he
division or section or unit, as the case maybe. shall request in writing prier to the expiration of
the said Sanitary Ortler for an extension of the gr ace
7.3 Within 48 hours of the inspection or evaluation, the period to the dty or municipal health authority.
The second sanitary order shall then be subject to
original of the inspection report (EHS Form NO. 103-A)
and the Sanitary Order shall be furnished and the approval of the local health authority.

36 37
 2.2 Second Notice (Notice of Hearing: EHS Form No. 118) ;. vvntten pennon <1uu ::,11,111 LJ<.: " ' " " ' - ' ' - " ' . . . . . ~ ... "'"o
hours.
i. The Second Notice shall contain a call on the holder
of the permit, the manager or occupier to show e. APPEALS
cause, at a time and place stated in the notice, why
the permit issued to the food establishment shall The person or panel conducting the hearing may confirm,
not be revoked. rnodify or reverse the dedsion appealed from which dedsion
shall be final
c. REVOCATION OF PERMIT
f. POWER OF ENTRY
1. After prier notice and hearing as provided above, the health
authority, if satisfied that the terms of the two notices have Any sanitation inspector or duly· authorized officer of the
not been complied with or that failure to comply therewith is Department of Health or of the Provincial, Municipal or City
not excusable, shall recommend the revocation of the said Health Offices, upon presentation of proper credentials may
permit, or; at all reasonable times enter into any premises engaged in
the manufacture, preparation or pacl<lng of any article of food
2. After the second sanitary order on an extended grace period, for sale or any premises used for any of the purposes referred
a re-,inspection was conducted and still the owner fails to to in these rules and regulations for the purpose of inspection
comply with such order as reported by the sanitation or any other action necessary for administration of these rules
inspector, the health officer shall recommend revocation of and regulations.
the sanitary permit without delay and shall inform other
related agendes of the city or municipality of the revocation. l. Sanîtary inspections shall be conducted by officiais in
accordance with Section 3, a of these rules and
3. Lifting of suspension of permit maybe recommended regulations.
whenever the owner of the establishment satisfactorily
corrects the defects. . 2. Sanitary inspections shall be done preferably during the
. . ~ time while the food establishment is in operation.
4.

5.
The establishment owner may file a motion for
reconsideration to the health authority if he is not satisfied
with the action of the city or municipal health officer.
The health authority may file court proceedings against any
establishment continuously operating after the revocation of
l
~
ij SECTION.5:
:
·
a.
SPECIAL PROVISIONS

GROCERIES OR "SARI-SARI" STORES

its permit. [ 1. Sanitary Permit

d. SUMMARY SUSPENSION OF PERMITS l No person or entity shall opera te groceries and sari•sari stores
without a Sanitary Permit in accôrdance with Sec. 3 (a) of
Whenever the Provincial, municipal or city health officer finds these rules and regulations.
unsanitary or unhealthy conditions in the operation of a food i
establishment which in his judgement constitute a substantial 2. Health Certificate
hazard to the public health, the health officer may
recommended the immediate suspension of the sanitary The employees of groceries and sari-sari stores who handle
permit. Any person to whom such order is issued may file a food or food products shall be required to secure a health

38 39
 certificate in accordance with Sec 3, (b) or these ru!es and
regulations.
1. Sanitary Permit
3. Sanitation Requirements
No P:rs_on or entity shall_ operate a bakery without a sanitary
3.1 No grocery or sari-sari store shall be established within penmt m accordance with Section 3, (a) of these rules and
a distance of 25 meters from any source of contamination regulations.
such as garbage dumping site, cesspools, lagoons,
poisonous chemical plants, manufacturing plants, ! 2. Health Certificate
sewage treatment plants and the like.
Employees in bakeries, delivery trucks who handle or corne
3.2 Ail food which require no further cooking shall be kept in contact ,:Vith bakery products and materials shall be
in counters or showcases or other similar devices to required to obtain a health certificate in accordance with
protect them from contamination. f.
section 3, (b) of these rules and regulations.
3. Sanitation Requirements
3.3 Processed foods such as hotdogs, ham and other readily
perishable foods offered for sale in the sari-sari stores 3.1 Food Material Source
shall be refrigerated and maintained in proper
temperature (7°C) to prevent food spoilage and 1. Baking materials such as fleur, baking powder,
contamination. Groceries or sari-sari stores where , cream, etc. shall be obtained from safe and
canteens or bakeries or other categories of food approved sources.
establishments are being operated shall conform to the :
requirements goyerning such establishments. 11. Ali bakery products prepared in food service

3.4 Bulk storage and packaging room shall comply to the

structural requirements of Sec. 3, (e) of these rules and
i
~
establishments or in food processing establishments
shâll comply with all the sanitation requirements
of these rules and regulations.
regulations.
3.2 Store Rooms/Cabinets/Compartments
3.5 Groceries and sari-sari stores, when required by the
health officer, depending on the food and food products i. A separate damp-free room or compartment shall
stored, shall provide adequate sanitary facilities and be provided for the storage of flour in bulk, in sacks
maintain sanitary conditions thereat at all times. or multiwall bags.

4. Floor Space Requirements ii. A separate storeroom or cabinet or compartrnent

shall be provided for butter, margarine, cooking
4.1 Groceriei shall have a floor area of not less than fifteen fats, dried fruits, jam, egg powder, milk, flavoring
(15) square meters, inclusive.of toilet and handwashing and coloring substances and other articles of food
facilities. or ingredients used in baking.

4.2 Sari-sari stores shall have a floor area of not less than Ill. No person shall store or keep at the store rooms or
eight (8) square meters, inclusive of toilet and cabinets or compartments, any foodstuffs,
handwashing fadlities; chernicals and other toxic substances and
con tarninan ts.
40 41
J
 iv. The store room shall be msect dl\Lî roue1 Il-pi u,",
properly lighted and ventilated.
i. The floor area shall net less than 9.3 sq. m. (100 sq.
3.3 Preparation ft) and in no case be less than 3.06 sq. m. (33 sq. ft.)
for each person working thereat cleared of ail
1. Trays, bins and other appliances if fixed shall be furniture, fittings and stored goods.
placed and fitted so as to leave no place below or
at its sicles or at the back which cannot be readily ii. The portion of the floor immediately in front of
inspected and cleaned. every baker's oven that is heated by means of solid
fuel shall be made with cernent concrete finished
11. Movable appliances shall ail be fitted with wheels, smoothly with cernent mortar, tiles or other even
coasters, or other suitable fittings to facilitate and non-flammable materials for a distance of not
removal for cleansing purposes. less than 1.83 m. (6 feet) from the oven.

iii. No food shall be placed in the ground or in the iii. Oven shall be constructed or installed as to enable
floor other than a table, pallet, rack or shelf which the top or sicle to be readily inspected or deaned
. shall net be less than 20.3 cms. (8 inches) above or so cased as to prevent the accumulation of
the ground or floor level. rubbish on the top or sides thereof.

iv. AU cream-filled or custard-filled pastries shall be 3.5 Display

prepared and handled in accordance with the
following requirements: 1. No person shall place or display or remove from
any bakery, bakehouse, cake kitchen any bread,
Pastry fillings shalI be placed in shells, crusts, cakes, pas tries, bakers small goods or sandwiches
or other baked goods either while hot (not less and.other similar food for sale unless ail such foods
than 60°C or 140°F) or immediately following are adequately protected from rain, dust, flies and
preparation, if a cold process shall be used; other contaminants.

Such fillings and puddings shall be refrigerated 3.6 Transport of Bakery Products
a t 7°C ( 45°F) or below in shallow pans,
imrnediately after cooking preparation, and i. No person shall use any crate or container for the
held thereat until cornbined into pastries or carriage or delivery of bread for sale unless the
served; crate or container is so constructed in such a
manner as to completely protect the bread from
- All completed custard-filled and cream-filled contamination and is capable of being easily
pastries shall, unless served immediately cleaned.
following filling, be refrigerated at 7°C (45°F)
or below promptly after preparation, and held ii. All cra tes and other containers used for the delivery
thereat pending service; of bread or bakers small goods from bakeries or
bakehouses to retail premises shall be cleaned and
sanitized at such intervals as necessary to keep in

42 43
 d. ICE PLAN l:,
a clean and sanitary condition. Such crates or ·
containers shall be stored as to protect them from
1. Sanitary Permit Requirements
contamination.
No person or entity shall opera te an ice plant without securing
iii. Delivery trucks .and carts of bakery products shall a sanitary permit in accordance with Section 3, (a) of these
always be kept clean and sanitary. rules and regulations.

- They shall be completely enclosed and the 2. Health Certificate Requirements

interior wall and shall be made of smooth,
impervious and easily cleanable materials. No personnel of an ice plant directly engaged in the
preparation, manufacturing, handling and trnnsporting of iœ
shall be employed without a valid health certificate issued
c. DAIRIES by the local health office in accordance with Section 3, (b) of
these rules and regulations.
1. No dairy shall keep unhealthy or infected cows, carabaos or
goats for the production of milk, or feed them unwholesome 3. .Sanitation Requirements
food which produces impure or unwholesome milk.
The construction and operations of an ice plant shall conform
1.1 The certification of a licensed veterinarian shall be . with the standards prescribed by the Department of Health:
required as to the health status of the cow, carabaos 01
3.1 No establishment of this kind must be constructed 25
goats producing milk.
meter from sources of contamination.
1.2 The existing sanitation standard of the Department o 3.2 Any establishment that manufactures ice shall be located
Health with regards to the sanitation of dairy barns, in a bu_ilding or structure that · protects the ice,
/
stable or parlor is being adopted and made part of these · equipments, utensils from dust, dirt, rodents, insects and
rules and regulations. other contaminating sources.

2. No animals used for the production of milk shall be allowed i. The floors shall be constrUcted of concrete and
to graze on land which has been contaminated b easily cleaned material and shall be adequately
radioactivity. gntded and drained.

ii. The walls at all rooms in which ice is

3. No dairy shall sell unwholesome milk that has not been
ma;nufactured, processed, packaged and stored
previously pasteurized or otherwise sterilized. shall be of impervious, non-absorbent material to
a height of not less than 2 meters (79 inches) from
3.1 The health officer shall control free-lance individua the floor and constructed of dust proof materials
from re,t~il selling cottage cheese and milk coming fro and m«intained in a dean and sanitary condition.
their cows, carabaos or goats and bottling thern
pasteurized or not pasteurized, unless such products ar iii. All ceilings shall be smooth, non-absorbent and
coming from licensed dairy outlets. dust-proof.

44 45
 iv. There shall be at least 10 toot candles or 11grn m ,1:.: contanunanon 01 1,e, u1cJ1:,11:, u1 c,1u11-1111\:'.11,::,, "' '-'~""
rooms except for the storage room which requir an insanitary condition or nuisance.
5 foot candle only.
3.9 Air for Agitation
v. There shall be sufficient ventilation for all roo
to ensure sanitary conditions. 1. Air used for water agitation shall be filtered or otherwise
treated to render it free from dust,· dirt, insects and
3.3 No persan afflicted with communicable disease shall wor extraneous material. Filters shall be removable for
in any area of an ice plant. cleaning or replacement.
3.4 All employees shall Wear clean protective garments and sh ii. The blower or compresser for supplying air for water
and conform with hygienic practices while on duty. agitation shall be designed so as to deliver oil-free air.
Oil-free air may be produced by one of the following
3.5 lce intended.for human consumption or.to be used in dire
methods or its equivalent.
contact with food, food equipment or food utensils shall mee
the bacteriological, physical and chemical standards of th
a. Use of carbon ring piston compressor.
Philippine National Standards for Drinking Water.
b. Use of an oil-lubricated compressor with effective
3.6 Watet Supply
provision for removal of any oil vapor.
i. Water suppl y shall be potable and from approved publi
or private water suppl y system. C. H.igh pressure water-lubricated or non-lubricated
blowers.
ii. All water filters, settling tanks and other treatmen ·
facilities shall be cleaned as often as necessary to kee 4. Sanitary Facilities
them operational and in a sanitary condition.
4.1 Ice contact surfaces, including loading platforms,
3.7 Liquid waste shall be disposed in public sewers, or othe1 conveyors and chutes shall ·be easily cleaned and shall
approved disposai system. be kept clean and in good condition.

3.8 Plumbing 4.2 Freezing tank covers shall be of impervious material to

protect ice containers from splash, drip and
1. All plumbing shall be sized, installed and maintained in contamination. The covers shall be equipped with rings
accordance with the National Plumbing Code of the or similar devices, thereby minimizing splintering or
Philippines. covers when hooks are used for pulling.

ii. The potable water system shall be installed in such a. 4.3 All portable can or tank filters, core suckers, needles, core
manner as to preclude the possibility of backflow into: filters, drop tubes, pipes, tongs, picks and covers shall
the system. be maintained in a dean and sanitary condition.

iii. Soil, waste or drain pipes shall be so isolated, installed 4.4 Air pipes, and coring or sucking devices shall be used as
and maintained as not to constitute a source of' needed to produce a product free of rust or other foreign
materials.

46 47
 4.S Toilet and hand washing facilities 5 .5 Processing and packaging or ice for h uman consumption
shall be accomplished in a sanitary manner.
1. /\dequate, clean and conventiently located toilet ·
facilities shall be made available to all employees. •. · 6. Transportation of ice

ii. Toilet rooms shall be completely enclosed, with 6.1 In transporting or delivering ice intended for public
tight facilities shall be made available to all . consumption, precautionary measures shall be taken to
employees. protect the ice from any source of contamination.
11. Toilet rooms shall be completely enclosed, with 6.2 Vehicles used for transporting or delivering ice shall be
tight fitting and self-closing doors. of closed construction with tight fitting covers.

111. Adequate hand washing facilities shall be provided 6.3 The ice compartment of vehicles used in transporting or
within or adjacent to the toilet rooms. delivering ice shall be of easily cleanable materials and
shall be kept clean and in good repair.
1v. Facilities shall include hot and cold running water;
single service paper or cloth towel dispenser or 6.4 Ali vehicles hauling packaged or unpackaged ice shall
drying device and soap or detergent in receptacles be thoroughly washed immediately prior to loading of
placed nearby. ice.

V. Personnel of the establishment shall be provided e. AMBULANT FOOD VENDORS

with lockers and working garments.
1. Ambulant food vendors shall sel! only bottled drinks, biscllits
5. Operation and confectioneries, and other pre-packed foods.

5.1 1t shall be the responsibility of the owner, operator or 2. 1t is prohibi ted for ambulant food vend ors to sell food that
whoever is in-charge or an ice plant to provide the requi.res the use of utensils.
necessary personnel, equipment and supplies for
deaning and maintenance of the establishment and its f. OYSTER BEDS
premises.
1. Oysters shall be planted an grown onl y in areas approved by
5.2 Operators shall provide sufficient equipment and the Secretary of Health or hisduly authorized representatives
utensils to process, handle and transport ice in a clean and in places duly licensed by the Bureau of Fisheries and
and sanitary manner. The equipment and utensils shall Aquatic Resources.
be sanitized after every use.
2. Oysters offered for sale, if not originating from approved
5.3 Garbage or trash shall be temporarily stored in containers areas, shall be confiscated and destroyed by the local health
with tight covers and collected on time scheduled by the authority.
municipal or city collection system, or by private
collection system. 3. For broader coverage of this topic to include ail other shellfish,
the model ordinance " Shellfish Sanitation Code" is
5.4 All ice blocks shall be thoroughly washed with potable recommended as basis or reference in promulgating and
water as they corne in contact with delivering platforrn passing a local ordinance by city or municipality concerned.
prior to distribution.
49
48
 ...__._u...:,.:, l.J

Th~ perc~ntage rating shall not be lower than 70% and all those
1. Only fresh and wholesome fish products shall be sold. which fa1led to comply with one or more minor requirements for
Class A.
1.1 Fresh fishes are thosesold live or in ice. Ice used topreserve
fish should be of the approved quality as per the 3. Class C
Department of Health standard.
The inspecti?n rating shall not be lower than 50% and all those
1.2 Freshness and wholesomeness of fish shall be determined who _have v1olated one or more important items of sanitation
by the use of senses such as visual, touch and smell. require_ments of public health importance of these rules and
regulations. Class ~ establishments are permitted to opera te only
1.3 Notwithstanding the above, fish shall corne from f?r a temporary penod to be determined by the local health officer.
approved and non-polluted sources which may include 1 hase below 50°/4, shall be subject to cancellation of permit.
oceans, es tua ries, harbors, surface waters such as ri vers, 4. ~lass ~ food establishments found during two successive
streams, lakes, ponds, lagoons, aquaculture fish ponds, inspection to have failed to meet Class A requirements shall be
etc. degraded to Class Bor Cas the case maybe.

1.4 Requirements as to the transport, containers, wrapping, 5. 0~ the other hand, Class Bor C establishm~nts w ho has complied
packaging, utensils and equipment, food contact ,vtth_ ~lass A requirements may apply for upgradîng or
surfaces, display, storage, preparation and handling of cl<1sstf1cation using EHS Form No. 111.
perishable foods of these rules and regulations shall be
applied herein. 6. On receipt of s~1ch ap~lication, the city or municipal health officer
~hall cause an ms~ectron of the premises and shatl subsequently
2. Fish caught in radioactive zone as well as in areas 1ss1Je the approp~iate classification placard of the establishment
contaminated by toxic substances or high in mercury count upon paymen'. of the Food Establishment Classification Fee, the
as determined by the health authorities shall be condemned amount _of which shall be set through local ordinance; or inform
and not be allowed for public consumption. the apphcant of any improvement or work which shall be carried
out to meet the full requirements of the higher classification as
3. The selling, distribution, buying and consumption of fish the case maybe.
caught tl;uough the use of explosives and chemicals are
prohibited. b. SPACE AND FACILITIES

SECTION 6: CLASSIFICATION OF FOOD ESTABLISHMENTS 1. Foo~ establishments, aside from complying with the
re~utrements of the preceding sections, shall also conform
CLASSIFICATION OF FOOD EATING AND DRINKING with the following requirements:
a.
ESTABLISHMENTS INTO CLASS A, CLASS B, AND CLASS C
1.1 The minimum seating capacity for Class A restaurants
1. Class A shall be 50, 30 for Class Band 10 for Class C.
The percentage rating shall not be lower than 90% and shall 1.2 Two or more customers may request and shall be
conform. with the requirements of the preceding sections. allocated a separate table and no other customer shall be

50 51
 p1,1ceG at SUU) ldlllt.: Ul llC:>:::> L'; "b' '-'-" ·~·" "· ",u~~ _. .. - .. ··; e. DAl',;ClNG
seated there.
1. Where dancing is authorized in the premises or in any spedfic
1.3 The fumiture, furnishing and equipment shall be of good part of the premises, the area allocated for that purpose shall
quali ty and maintained in good condition. not exceed one half of the area allocated for dining.
1.4 Tables shall be covered with cloth which shall be f. SERVING OF MEALS
maintained at all times in a clean condition. Table
napkins shall be available and every customer sl'1all be
1. Lunch shall be provided on Class A and Class B establishments of
provided with a freshl y laundered table napkins.
not less than fiv'? (5) days in each week, and dinner of not less
(Optional for Class C which may use paper napkin).
than 6 days in each week, between the following minimum hours:
1.5 The area of the room used exclusively for dining shall be
Lunch: 12:00 noon and 2:30 p.m.
sufficient to provide reasonable space for comfortable
dining and such space shall be not less than 1.11 sq. m. (12 Dinner: 6:00 p.m. and 8:00 p.m.
sq. ft.) per customer per place. (not applicable to Class C).
g. AIR CONDITIONING

1.
The floor area of the dining room shall be
completely covered with high grade C!uality carpet; 1. The premises shall be equipped with sufficient number of
provided that alternative suitable floor coverage appliance~ so.~hat at all times, the temperature and humidity
to the satisfaction of an inspector maybe permitted maybe mamtamed at a level so as to provide comfortable and
in any particular case such as marble, wood healthy conditions that pass sanitation standards.
parquet, vinyl tiles, etc. (Compulsory requirement
for Class  and recommended for Class B and C.) 2 Air conditioning of at least the dining area is compulsory for
Class A and B establishments.
c. ANTEROOM 3. Areas which are 915 meter (3000 ft.) above sea level in elevation
1. Where customers are likely to remain in the premises for a are exernpted to this requirement.
longer period than one hour, a suitable lounge, reception room
h. PUBLIC DISPLA Y OF CLASSIFICATION PLACARD
or foyer shall be provided for Class A and B establishments
and shail be well furnished to seat not less than one sixth of 1. The placard shall be posted conspicuously in the public part
the maximum number of customers, suitable facilities shall of the establishment.
be available for storing cloaks, hats, raincoat, umbrellas and
the like. 2. If an inspection of a Class A food establishment reveals that
the premises are not being maintained in accordance with or
d. SANITARY CONVENIENCE FOR THE USE OF CUSTOMERS fail to meet any of the requirements of these rules ;nd
SHALL BE PROVIDED IN ACCORDANCE WITH THESE regulations:
RULES AND REGULA TI ONS.
2.1 The holder of the sanitary permit shall be notified by the
health officer in writing of the action necessary to remedy
any d~fects.

52 53
 or bulk tood preparation establishments, to any site or food outlets
2.2 Such defects shall be corrected within 14 days of the
designated by the customers or concessionaires for consumption,
service of the notice or the placard removed from the
shall be of the following approved type:
premises.

3. No person shall display any placard indicating the premises 1. Container for liquid and semi-liquid foodstuffs, food with
meeting the requirements for a Class A food establishment: gravies or sauces .or the like, shall be leak proof, and each
provided with an adequate type of cover which will prevent
3.1 Without the permission of the local health officer in writing; the contents from spilling over and from being contaminated
while in transit.
3.2 No person shall display any such notice and must remove
the placard accordingly after being notified by the local health 2. Containers for other foods, sandwiches, cakes and other
officer that the premises do not meet the standard for Class pastry products shall be completely enclosed or sealed so as
A food establishments. to prevent the possibility of any contamination. Such
foodstuffs maybe individually wrapped or packaged.
4. No establishment shall use "Class A" or "Grade A" as their
name or calling to preclude misleading the public on the 3. Disposable or single-service articles for food shall be placed
classification of the food establishment. in containers designed for the purposè or full y wrapped and
packaged in the same manner as being clone for foodstuffs.
SECTION 7: OPERATION OF CATERERS AND CATERING
ESTABLISHMENTS INCLUDING CENTRALIZED
4. A11 containers shall not be composed in whole or in part of
KITCHENS OR BULKFOOD PREPARATION
any poisonous or deleterious substance which may render
ESTABLISHMENTS OF FASTFOODS AND
the contents injurious to health.
RESTAURANTS.

a. SANITARY PERMIT e. WEIGHING SCALES

Provisions of Section 3, (a) of these rules and regulations shall 1. Weighing scale shall be properly calibrated and kept free from
apply herein. dirt, dust and blood stains frorn meat/fish.

b. HEALTH CERTIFICATE 2. Meat/ fish shall not be placed directly on the weighing scale.
A container /wrapper for such meat/fish shall be used du ring
Provisions of Section 3, (b) of these rules and regulations shall weighing.
apply herein.
f. TRANSPORT VEHICLES
c. SANITATION REQUIREMENTS

Compliance with all the applicable requirements embodied in 1. AU vehides used by the caterer for the transportation of food,
Sections 3 and 4 afld these rules and regulations shall apply herein. food products, wrapping and packaging materials shall be
constructed and operated so as to protect their contents from
d.. FOOD CONTAINERS contamination.

AU con tain ers used to store, keep or hold food and drink for
transportation from any caterer's premises or centralized kitchen
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54
 2.
Vehicles carrying readil y perishablc toods snau üt.: pi v, ,,, ... ,. _ regulation.
with refrigeration equipment to maintain a te~pera~ure_not :~
higher th:m 70c (45 °F) throughout the trip to 1ts de~tmahon. _ b. HEALTH CERTIFICATE REQUIREMENTS
Provisions of Section 3, (j) of these rules and regulations shall ,
apply herein. · · Provjsions of Section 3, (b) of these rules and regulations shall appl y
herem.
All vehides shall be kept clean, and no substance capable of -
3.
contaminating the food or food products shaH be transporte? c. SANITATION REQUIREMENTS
with the food or food products in such a manner as to pernut
contamination. 1. The food booths, stalls, carts or similar trade shall be so
constructe~ that food, drinks, utensils and equipment not be
OTHER FOOD DELIVERIES exposed to msects, dust and other conta_minants.
g.
AU other deliveries of food and food products from a food. 2. They shall be located in clean surroundings and kept in a dean
1.
source to the food outlets shall be covered by these ru les and sanitary conditions.
regulations and subject to the inspection and approval_ the ot
local health office having jurisdiction on th~ area of ong~ of 3. Only food and drinks which are dean, wholesome and free
the food or food products in so far as the contamers and veh1cles from adulteration shall be sold and served.
are concerned.
4. Adequate suppl y of water of safe quality and suitable sink shall
Local health offices concerned at the receiving _point of. \ be easily available and used for cleaning utensils and
2. equipment.
deliveries may also conduct inspection of the conta1!1ers a~d: '.
vehides and findings referred to the counterpart heaith office ;
5. - Only single-service containers, wrapping and packaging
as mentioned above.
materials and utensils shall be used in serving 01: selling of food
All inspections shall be covered by a Mission Ord~r as and drinks.
3.
discussed under Section 4, (a), (3) of these rules and regulations.
6. A11 food booths and the like shall be provided with proper
SECTION 8: REQUIREMENTS FOR THE OPERATION OF FOOD storage and holding facilities to maintain the food or drinks hot
BOOTHS, STALLS, CARTS, ETC. IN CARNIVAL, or cold as the case maybe. Adequate provision shall be made
FAIRS, AND THE LIKE for refrigeration or equivalent of readily perishable foods and
drinks at 'l"'C (45°F) or lower. On the other hand, cooked food,
TEMPORARY SANITARY PERMIT including gravies and sauce, which are intended to be served
a. with the food hot, shall be kept at a temperature not lower than
No person or entity shall operate a food booth, _stall, c~rt, or 6û°C (14ü°F). _
1.
similar trad.e inside carnivals, fairs_ and the hke, w1thout
securing a temporary sanitary pernut from the local health 7. ke shall come from approved sources, and so stored and handled
office having jurisdiction on the area. as to avoid contamination.

All temporary sanitary permit shall be valid during the 8. Ail garbage and rubbish from the booths, stalls, carts shall be
2. kept in tight receptacles. Refuse containers shall also be available
duration of the fair but in no case shall exceed three months.
on the grounds of the camivals or fairs at strategic locations.
3. Fees, noting of permit, record of permit certificate shall be ~e
9. Waste water and other liquid wastes shall be disposed off in a
sanitary manner so as not to create nuisance.

56 57
 ... - ~ ~ . . , ~ • . a , A .L',.L.,~'--'J.J..'\..&.....,.l'..l_.1......J.'I J..J

'" · i.'~l~~i<l~~i~~;~h-~tl be readil y accessible to ~1ose working

..._L.J..11.'1,A"'AA-•lll.-',#.-.,

in the food booths and like. The provisio~ of Secho~ 3, (f), (2) of Prov_isions of Sectlon 3, (b) of these rules and regulations shall apply
these rules and regulations shall be applicable herem. herem.

11. Bottled and packaged drinks sh~ll nothbellsbubkmertgeldeanin

cooling water. The cooling contarn.ers s a e ep c
!~ c. SANITATION REQUIREMENTS

sanitary. 1. The vending machines shall be so constructed that foui/ drinks

will not be exposed to contaminants. ·
Water to be used in the preparation of tea, coffee, chocolate and : 2. Only approved type of single service or disposaQle articles,
12 · other instant food drinks shall be_pr~p~ed fromsafe and potable. y. wrapping or packaging materials shall be used in the vending
water. Sugar and cream shall be mdiv1dually wrapped or served '" machines.
from sanitary dispensers. 3. A persan shall not install or use a food/ drink vending machine
in, at or on premises or any other place or any vehide other·
Food booths and the like shall be well lighted l?arti~u.larly during than the premises, place or vehicle approved by the local health
13 · night operations. The use of colored lights m d1splayed foo_ds office.
and drinks is prohibited so as not to misrepresent the hl.le quality
of product offered for sale. 4. Proper temperature of the food/drinks stored in the vending
machines shall be maintained.
Food·booths, etc. shall be disinfected weekly, the pr~edure of
14 · which shall be approved by and through the superv1s1on of the ·~ 5. The food/drink vending machine shall be maintained in a
local health office. •: clean, serviceable and sanitary condition. free from
objectionable odor, animals, or vermin.
15. The design and construction ma terials to be use? and the propo~d ·. 2
location of food booths, stalls, carts and the like shall be subJect '. :SECTION 10: RESPONSIBILITIES OF THE LOCAL HEALTH
to the approval of the local health office concerned. AUTHORITY

SECTION 9: REQUIREMENTS FOR FOOD DRINK VENDING The Local Healtb Authority shall:
MACHINES
a. Make periodic inspection in accordance with these rules and
SANITARY PERMIT REQUIREMENTS :régulations to enforce the maintenance of adequate sanitation in food
a.
establishments and their premises.
1.
No erson shall opera te a food/ drink vending mach~ne
witifout securing a sanitary permit from the local health office. b. Take samples of food and drinks from any establishments or vendors
as often as necessary to detennine unwholesorneness, adulteration,
2. The local health officer may in writing,_ exempt a f~od contamination or spoilage, or contantination by radioactivity:
establishment from securing a sanitary perrrut for the ve1:1-dm
hine when the same is located or part of the operation o
1 1. Whenever the quality of food,. foodstuffs or food products or
%:~ood establishment. The dass of vending machine shall be drinks are doubtful and/ or suspected to be unfit for hurnan
specified in the exemption.form. consumption, the local health officer of the sanitary inspector
shall collect samples of the food, foodstuffs, food pro~u.cts or
3. Vendin·g machines shall be registered only in the name of the drinks for laboratory examination. After the collection of.
operator. samples, the health officer shall issue an Official Receipt (EHS
Form No. 113) to the owner and a temporary Order to prevenf

59
58
 the sale of such foods. Lifting of the Order shall be issued SECTION 12: SEPARABiUTY CLAUSE
based on füe result of the laboratory examination;

2. The sample shall be submitted for laboratory examination as In the event that any rule, section, paragraph, sentence, clause or
soon as possible on the day it is collected; work of these ruies and regulations is dedared invalid for any reason,
3. When and if the laboratory examination proves that the food, · the other provisions thereof shall not be affected thereby.
foodsfuffs, food products or drinks are unfit for human
consumption, the local health officer or the sanitation inspector.
shall take necessary administrative procedure and confiscate
those food ahd foodstuffs in an approved manner; SECTION 13: REPEALING CLAUSE

4. Whenever the local health offker or the sanitation inspector

finds that the food or food materials is proven to be Ali p_e~tinent rules and regulations which are inconsistent with the
contaminated, spoiled or from an unsafe source and will prov1s1ons of these rules and regulations are hereby repealed or
endanger public health, he shall immediately prevent the sale amended accordingly.
or condemn and destroy the food and drinks in question .
.
c.Seal and prohibit the use of devices, utensils, containers, vehicles, \ SECTION 14; EFFECTIVITY
machines, pipings and appurtenances, if in his opinion, they are (
insanitary, and
These rules and regulations shall take effect after fifteen (15) da 5
d. Enforce the provisions of these rules·and regulations.
from date of publication in the official gazette or a newspaper ~f
SECTION 11: PENAL PROVISION general circulation.

a. Any person who shall viola te, disobey, refuse, omit or neglect lo
compiy with any of the provisions of these rules and regulatioru, ' Approved on this __.......;::2;.;.9_!!!__ D b
shall be guilty of nüsdemeanor and upon conviction shall be punishei day of ecem er nineteen hundred·
/ ninetyfive.
by imprisonment for a period not exceed.ing six (6) months or bya
fine not exceeding Pl,000 or both depend,ing upon the discretiond
the court. Y
b. Any person who shall interfere or hinder, or oppose any officer, agent ~;
or member of the Department of Health or of the bureaus and offiœ \ /~~~'
under it, provincial, city of municipal health officers, sanitaq r. HILARTON J. RAMJ.RO, JR., M.D., M.H.A.
engineers and sanitation inspectors in the performance of his duty ai ;.: Secretary of Health
provided for under these rules and regulations, or shall tear doWl\ :·
mutilate, deface or alter any placard, or notice, affixed to the premises :·
February 23, 1996
in the enforcement.of these rules and regulations shall be guilty cr .
Date of Publication: Manila Standard
misdemeanor and pwùshable upon conviction by i.rnprisonmend
a period not exceecling six (6) months or by a fine not exceeding Pl, /210395foodcom
or both depending on the discretion of the court.

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