(NAR) VOL.8 NO. 1 / JANUARY-MARCH 1997
7.2 The record shall in every case show the following.
i. The name and address of the holder of the sanitary permit who in every case shall be the actual occupier of the establishment;
ii. The location of the establishment;
iii. The purpose or purposes for which the permit has been issued;
iv. The date the first permit was issued and the dates of any renewal thereof;
v. Every change of occupation and management of an establishment since the first permit was issued;
vi. Conditions under which the permit was issued or any renewal thereof granted; and
7.3 The record shall be available at all reasonable times for inspection by any officer of the Department of Health or local health office-local government unit.
5.1 Food handlers shall observe good personal hygiene and practices such as:
5.1.1 Wearing clean working garments and hair restrain.
5.1.2 Washing hands, arms and fingernails before working. Such washing must be repeated during working hours and after smoking, visiting the toilet, coughing or sneezing into hands, or as often as may be necessary to remove dirt and contaminants.
5.1.3 Using, chewing or smoking tobacco in any form while engaged in food preparation or service, or while in the equipment and utensils washing or food preparation areas is not allowed.
1.1 All meats shall come from duly licensed slaughterhouses inspected and approved by the veterinarian or the regulatory authority. Processing of meat products shall be done as per existing regulation and in an approved manner.2. Transporting of Food and Food Materials
1.2 Fish, shrimps, prawns, shellfish, seaweeds and other sea foods, brackish water foods, surface water foods and food from aquaculture farms or ponds shall not come from sources in any manner polluted by sewage, chemicals, radioactive waste and other toxic substances.
1.3 Vegetables and fruits shall come from safe sources where the soil is not contaminated by night soil, sewage and toxic chemicals.
1.4 No meat products, fish, vegetables and other food shall be procured from sources or areas known to have been affected by radioactivity as for example, areas contaminated with a large amount of radioactive fallout.
1.5 All milk and milk products shall come from approved sources and shall meet the standards and quality established by the regulatory authority.
2.1 All food and food materials shall be transported in sanitary transporting facilities inspected and approved by the local health officer. In the transport of food, all food shall be in covered containers, wrapped or packed, so as to be protected from contamination. All readily perishable foods shall be kept at 7ºC (45ºF) or below; or 60ºC (140ºF) or above during transport, as the case maybe.3. Preparation, Storing and Serving of Food and Drink
2.2 Readily perishable food and food materials transferred to another town, city, province or region in commercial quantity or intended for public consumption shall be accompanied by a Transfer Permit (EHS Form No. 106) issued by the local health officer, where the food and food materials originated. Fees for the issuance of the certificate shall be set through city or municipal ordinance.
2.3 Exporting and importing of food and food materials shall be covered by existing regulations of the Bureau of Food and Drugs and other regulatory agencies.
3.1 All food while being displayed, stored, prepared, served or sold shall be protected from contamination such as dust, flies, rodents and other vermins.d. REQUIREMENTS REGARDING THE USE OF FOOD SERVICE SPACES
3.2 All meats, fish, shellfish, shrimps, prawn and other sea, brackish water, surface water or aquaculture food products shall be properly washed before being cooked or served.
3.3 Suitable utensils shall be provided and used to minimize handling of food at all points where food is prepared.
3.4. Fruits, vegetables, seaweeds, etc. for salads should be fresh and free from bruises, dirt and shall be prepared with a minimum hand contact and on surfaces and with utensils which have been sanitized prior to its usage.
3.5 Milk shall be stored in a refrigerator. Canned or packaged milk, other than dry milk powders shall be refrigerated after the container has been opened.
3.6 All readily perishable foods shall be stored at 7ºC (45ºF) or below.
3.7 Food to be served cold shall be kept at a temperature below 7ºC (45ºF).
3.8 Cooked food intended to be served hot shall be kept at a temperature not lower than 60ºC (140ºF) and if possible be placed over hot conveyor or food warmer to keep it hot.
3.9 Raw fruits and vegetables shall be thoroughly washed with disinfecting solution if necessary before they are used and cooked.
3.10 Tongs, forks, spoons, spatulas, scoops, chopping boards and other suitable utensils shall be provided and used by the employees to reduce hand contact with food to a minimum.
3.11 Cracked/chipped glasses, cups should be discarded.
2.1 Which is at anytime used or in direct communication with a sleeping apartment or toilet.
2.2 In which any animal is kept. Display of any live animals in the food areas is strictly prohibited. Poultry should be kept in cages separate from the food preparation and serving areas.
2.3 Which is or has been used for any purpose which would likely contaminate the food or to affect its wholesomeness or cleanliness. Persons not directly connected with food storage, preparation and serving are not allowed in food service areas.
2.4 Which is not exclusively for the purpose; Provided, that in department stores or multi-purpose establishments like shopping malls, etc., food maybe manufactured, prepared, cooked, stored or sold only in the area set exclusively for said purpose and for which a Sanitary Permit has been issued.
i. Food Stalls
Adequate ventilating hood shall be installed in the cooking areas.
Hand washing and dishwashing facilities shall be provided.
All for sale and in storage shall be maintained hot (not less than 60ºC) or cold (not higher than 7ºC), as the case maybe.
All other requirements of a regular restaurant shall be imposed in the operation of food stalls.
Those that are proposed to be operated outside of the fastfood areas are subject to the approval of the local health officer.
ii. Food Carts
Food carts shall be located preferably inside the fastfood area. Food carts located outside the fastfood area selling bread, pastries, cakes, bottled or canned or packaged food, popcorn and juice or soft drinks and similar fluid drinks in mechanical dispensers maybe allowed subject to the approval of the local health officer.
Design and construction materials shall be in accordance with the standard setforth in these implementing rules and regulations.
Only approved food grade single-service or disposable articles, containers, wrapping and packaging materials shall be used. Each cart shall have refuse receptacles.
Food being sold shall be protected from contaminants by displaying and storing food for sale in showcase cabinets, showcase refrigerators, bread or food warmers, steamer or steam table or cabinets and similar equipments that will maintain the food either cold (not higher than 7ºC) or warm (not less than 60ºC). It is strictly prohibited to let food stand at room temperature. Heating of food only when ordered and before serving is not a substitute to maintaining them in proper temperature.
Personnel will be subjected to the requirement of the health certificate and hygienic practices and habits.
iii. Restaurants and other Food Establishments
All restaurants and other food establishments shall operate only in accordance with the set sanitation standard as stipulated in Department of Health Order No. 258-B, s. 1991.
1.1 The floor of all rooms in which food or drink is stored, prepared or served, or in which utensils are washed, shall be constructed of concrete or other impervious or easily cleaned material that is resistant to wear and corrosion and shall be adequately graded and drained; all angles between the floor and walls shall be rounded off to a height of not less than 7.62 cm. (3 inches) from the floor; or
1.2 Constructed of wood with dovetailed or tongue and grooved floor boards laid on a firm foundation and tightly clamped together with all angles between the floor and walls rounded off to a height of 7.62 cm. (3 inches); or
1.3 Constructed in accordance with sub-clauses 1.1 and 1.2 of this clause and covered with linoleum, smooth surface rubber of similar material, fixed to the floor with cement or suitable adhesive; Provided, that with the approval in writing of the local health officer, floors maybe covered with carpets or other floor covering in those parts of the premises where such carpets or coverings can be satisfactorily cleaned and maintained.
1.4 Mats or duckboards, if used, shall be constructed as to facilitate being cleaned and shall be kept clean.
1.5 Weighing scale for wet products like meat, fish, vegetables shall be provided at the receiving area and shall always be kept clean.
1.6 The walking and driving surfaces of all exterior areas where food is served, such as drive-in-restaurant, sidewalk cafes, patio service, chuckwagon services, barbecues and similar establishments, shall be kept clean and free of debris and shall be properly drained so that water does not accumulate. Such areas shall be surfaced with concrete, asphalt or similar materials to facilitate cleaning and to minimize dust.
1.7 Floor drains shall be provided. Floors which are water flushed for cleaning or which receive discharge of water or other fluid waste from equipment shall be graded to drain.
2. WALLS
2.1 The internal surface of walls shall have a smooth, even, non-absorbent surface capable of being readily cleaned without damage to the surface and constructed of dust-proof materials;
2.2 The walls, where subject to wetting or splashing, shall be constructed of impervious, non-absorbent materials to a height of not less than 2 meters (79 inches) from the floor;
2.3 The internal walls shall be painted in light colors or treated with such other wall finish as the health officer prescribes;
2.4 Wall covering materials used, such as sheet metal, tile, plastic and other similar materials shall be attached and sealed to the wall or ceiling as to leave no open spaces or cracks which would permit accumulation of grease and debris, or provide harborage for vermin. Use of local decorative materials such as sawali, coconut materials, fish net and other similar materials to manifest native ambiance of the place, shall be allowed only in particular area of the establishment subject to the approval of the local health officer before installation;
2.5 Light fixture, decorative materials and other similar equipment and material attached to walls or ceilings shall be kept clean. Flower vases on walls shall be kept clean and the water shall be changed at least once every three days to prevent breeding of mosquitoes.
3. CEILINGS
3.1 All ceilings or, if no ceiling is provided, the entire under-surface of the roof shall be dust-proof and washable;
3.2 The ceiling or under-surface of the rooms in which food is prepared or packed or in which utensils or hands are washed shall be smooth, non-absorbent and painted light color.
4. LIGHTING
4.1 The general standards of illumination provided shall permit effective inspection and cleaning and shall be of sufficient intensity and appropriate to the purpose for which any room or place is used. Illumination shall be supplied by a source of light which is constant, without fluctuation or oscillation except in night clubs and the like, that may cause eye fatigue.
4.2 In rooms where food is prepared or packed or in which utensils or hands are washed, there shall be a minimum illumination intensity of 20 foot candles (215.2 lux); in premises where food is consumed, there shall be a minimum illumination intensity of 5-foot candles (53.8 lux). Intensities of illumination shall be measured at a point 76.20 cms. (30 inches) above the floor, the lighting intensity shall be measured by a light meter (foot candle meter or lux meter).
4.3 All lighting shall be reasonably free from glare and distributed so as to avoid shadows.
4.4 At other areas or working surfaces, the illumination shall be in the following intensity:
i. 100 foot-candles (1076 lux) — seeing tasks requiring discrimination of fine details under conditions of fair contrast and where the nature of work is very exact and prolonged;
ii. 50 foot-candles (538 lux) — seeing tasks requiring discrimination of details over prolonged periods of time and under conditions of moderate contrast;
iii. 10 foot-candles (107.6 lux) — casual seeing tasks not involving discrimination of fine details;
iv. 5 foot-candles (53.8 lux) — rough seeing tasks not requiring critical seeing;
4.5 Supplemental or local lighting shall be added where the tasks require more light than is provided by the general illumination, or where direction of light is indicated in the form of a low place fixture or a "spotlight" type of light.
4.6 Lighting fixtures used in areas exposed to extreme temperatures (ovens, freezers, etc.) shall be the type approved by the local health officer.
4.7 Use of colored lights or bulbs in the display of food or food materials is strictly prohibited.
5. VENTILATION
5.1 Ventilation shall be provided which shall be effective and suitable to maintain comfortable condition. The natural air supply in any workroom shall in no instance be less than 0.005 cubic meter per second per person. In workrooms in which the work is demanding, a ventilation rate of 0.015 cubic meter per second per person is required.
5.2 The ventilation shall be adequate to prevent the air from becoming excessively heated, prevent condensation and the formation of excess moisture on walls, ceilings and for the removal of objectionable odors, fumes and impurities.
5.3 In the absence of effective natural ventilation, mechanical ventilation with airflow from a clean area, and discharging in such a manner as not to create a nuisance, shall be provided. Toilets shall be provided with mechanical exhaust ventilation by which the air in such rooms is changed not less than six times per hour.
5.4 Canopies, air ducts, fans or other appliances shall be provided as required by the health authority in particular circumstances;
i. The equipment and processes that emit or create harmful fumes, vapors and other impurities in quantities that can injure the health of those exposed or create nuisance to others shall be connected to an exhaust system or otherwise effectively controlled;
ii. A complete exhaust system shall include an air suction device, hoods, ducts, fan objectors, separators and receptacles and other parts necessary for its proper installation. Inlet velocities shall be regulated per existing standard on industrial hygiene;
iii. All exhaust system shall discharge to the outside atmosphere, provided however that air may be recirculated if it is passed through a suitable cleaning device and is safe and wholesome when reused. The amount of air circulated in workrooms shall not exceed seventy five percent (75%) and in dining rooms shall not exceed fifty percent (50%);
iv. The point of discharge of an exhaust system shall be so located so that the discharge materials shall not re-enter places of employment nor create hazard to the public nor cause any general nuisance;
v. In all workrooms, outside air shall be provided at the rate of 0.008 cubic meter per second per person, or one half air change per hour whichever is greater;
vi. Air circulated in workrooms shall be supplied through air inlets arranged, located and equipped so that the workers are not subjected to air velocities exceeding 1.02 meter per second. Ventilation hoods and devices shall be designed to prevent grease or condensate from dripping into food or into food preparation surfaces. Filters if used, shall be of commercial type grease filters and shall be installed so that they are readily removable for cleaning and replacement. Where air ducts are used, they shall be designed and maintained so as to prevent the entrance of dust, dirt, vermin or other contaminating materials. Effective provision shall be made for securing and maintaining a reasonable temperature. Ideal temperature in all work areas is 26.67ºC (80ºF).
7. CHANGEROOMS - There shall be provided adequate and suitable lockers or other facilities for the orderly storage of clothing and personal belongings of employees or persons engaged or employed in the premises. Such facilities shall be so situated and arranged that there is no contamination of food by contact with clothing. Where the number of persons engaged or employed is four (4) or more of either sex, there shall be provided separate changing rooms for each sex.
Table 1 DINING ROOM AREAS Number of Persons Using Dining Room Area/Person Sq. m. (Sq. ft.) below 25 1.12 12 25 to 74 1.02 11 75 to 149 0.93 10 150 to 500 0.84 9 more than 500 0.74 8 Table 2 MINIMUM VOLUME AND SPACE Work Rooms/Worker 11.33 cu.m (400 cu.ft.) without deduction of benches, machines, etc. Office Space 7.08 cu.m. (250 cu.ft.) Kitchen Area¼ of total dining area but not less than9.30 sq. m. (100 sq. ft.)
1.1 Wash-hand basins shall be installed in convenient places and as near as practicable to where the person for whose use they are provided or in such locations as maybe otherwise prescribed in any particular case.2. TOILET FACILITIES
1.2 If required in writing by the local health officer, an additional wash-hand basin shall be installed as near as practicable to the toilet facilities; provided, that wash-hand basins specified in these rules and regulations need not be installed in premises where only food in sealed container is sold; and provided further, that wash-hand basins specified in this regulation shall be installed under specification of the National Plumbing Code of the Philippines.
1.3 Wash-hand basin maintenance
i. An adequate supply of soap, nail brush, clean towels, roller towels presenting a clean surface to each user from a continuous roller towel dispenser or other hand drying services approved by health authorities shall be provided.
ii. The wash-hand basin and all hand washing facilities shall, at all times be maintained in good repair and in clean condition.
iii. All wash-hand basins shall, at all times, while the premises are being used, be supplied with hot and cold or tempered running water at a minimum temperature of 37.8ºC (100ºF).
2.1 Adequate and clean toilet facilities for male, female and disabled customers and personnel shall be provided in properly located areas.
i. They shall be easily accessible to the customers and employees.
ii. Adequate hand-washing facilities shall be provided within or adjacent to the toilet room.
2.2 Toilets shall not be open directly into spaces where food is prepared, stored or served. Where such toilets exist, the door shall be tight fitting, self closing and opening outward.
2.3 Toilet rooms shall be completely enclosed, properly lighted and ventilated.
2.4 The number of water closets, urinals and wash-hand basins shall be provided in accordance with the following tables:
i. Food Eating and Drinking Establishments
iii. Minimum height of ceiling — 2.5 m.
Table 3. Dining Room Water Closet Urinal Wash-hand Female Basin Male Female Male 1-49 1 1 1 1 1 50-60 2 1 1 1 1 61-120 2 2 2 2 2 For every additional 60 persons 1 1 1 1 1 one water closet for disabled person 1 1ii. Markets and Supermarkets
Table 4. Number of person Water Closet Urinal Stalls Wash-hand Basin
Drinking Fountain Female Male Female - Male 1-49 1 1 - 1 - 50-100 2 1 1 1 1For each additional 100 persons, one (1) water closet and one (1) urinal for every 100 males; one (1) water closet for every 50 females.
iii. Food Establishment Personnel
Table 5. Number of Personnel Water Closet Urinal Wash-hand Basin Female Male Female Male 1-29 1 1 - 1 1 30-49 2 1 1 2 2 50-99 2 2 2 3 3For every 100-up, one (1) fixture for each additional 50 personnel, one (1) shower provided for every 15 personnel; one (1) drinking fountain for every 75 personnel.
2.5 Toilet Structural Requirements
i. Approval of the health authority as recommended by the sanitary engineer of the:
— Plans of toilet
— Individual sewage disposal system, sub-surface absorption system or other treatment device.
ii. Minimum space requirement:
Table 6 Unit Sq. m./Unit Sq. ft./Unit Water Closet 1.50 16 Laboratories 1.11 12 Urinals 1.50 12
i. Refuse cans may be used in food preparation areas for immediate use only. All garbage and rubbish containing food waste shall be kept in containers, constructed of impervious materials which are leak proof and do not absorb liquids.
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 be lined with plastic trash bags to prevent food sticking directly into the containers and to facilitate easy disposal, tightly covered at all times, except during actual use in food preparation areas.
iii. After being emptied, each container shall be thoroughly cleaned inside and outside with soap and brush. Washing shall be done in a place and manner so as not to contaminate food, equipment, utensils, or food preparation areas. Brushes for washing garbage containers shall be used for no other purposes.
iv. There shall be sufficient number of containers to hold all of the garbage and rubbish which are accumulated between periods of removal from the premises.
5.2 Segregation/Separation - Refuse shall be separated as follows:
i. Recyclables — these include dry papers/cardboards, plastics/rubbers, glasses, broken bottles, metals and minerals.
ii. Trashes — are ashes, rice hulls, chaffs, husks, shells, cobs, papers, cardboards.
iii. Food Materials — are food leftovers, kitchen/cooking wastes, food washings, vegetables trimmings, fruit peelings, egg shells, bones, entrails and gills.
5.3 Storage
i. Refuse receptacles containing food waste shall be stored so as to be inaccessible to vermin. If this is not possible, containers or cans shall be stored in a manner so as not to create a potential insect and rodent attractant, harborage and nuisance.
ii. Refuse storage room or enclosure maybe constructed and it shall be of easily cleanable, washable materials and vermin proof. The floors and the walls shall be of relatively non-absorbent materials. Refuse containers or cans outside the food establishment shall be stored either on concrete slab at sufficient distance above the ground to facilitate cleaning of the storage area.
iii. Holding bins may likewise be used, provided they are constructed of impervious, readily-cleaned materials and fitted with tight-fitting cover.
iv. Storage refuse cans, filled and empty, shall be in a designated space separate from food handling operations.
v. Where refuse cans are used, a space separate from the food preparation space and adjacent to the refuse-can storage space shall be provided for cleaning. This space shall be equipped with scrubbing brush, cleansing agents, steam or hot water under pressure, and a hose fitted with adjustable nozzle.
vi. Storage areas shall be maintained clean at all times.
5.4 Disposal
i. All garbage, rubbish and other refuse shall be disposed off at least once a day, or at such frequencies through a municipal or city or private collection system or by any approved method, and in such a manner as to prevent nuisance.
ii. Open burning of refuse shall be discouraged, however, where rubbish or other combustible part of refuse is burned in the premises, an incinerator shall be provided and operated in a sanitary manner so as not to create a potential air pollution or nuisance problems. Areas around such incinerators shall be kept clean and in orderly condition.
3.1 All food establishment shall submit an annual vermin abatement plan as a pre-requisite in the issuance/renewal of the Sanitary Permit; or4. During deratting or disinfecting operations, food preparation and cleaning equipment shall be covered to protect them from toxic chemical substances.
3.2 A contract from a Department of Health accredited pest control operator.
1.1 Equipment and utensils shall be so designed, fabricated and installed so that cleaning is easy and that they do not pose health hazards.2. Washing of Utensils
1.2 Lead-soldered containers and cadmium-lined piping and fixtures shall not be used.
1.3 Surfaces that come in contact with food or drinks shall be made of materials that are impervious, corrosion-resistant, non-toxic, easily cleanable/durable and resistant to chipping.
1.4 Adequate number of utensils and equipment shall be provided in proportion to the expected number of customers.
1.5 A three-compartment sink shall be provided and used for manual washing and sanitizing of equipment and utensils. At least a two-compartment sink shall be provided and used for washing kitchenware and equipment which do not require sanitizing and for washing vegetables.
1.6 Sinks used for manual washing and sanitizing shall be of adequate length, width and depth to permit the complete immersion of the utensils and equipment. Dish baskets shall be of such design as to permit complete immersion of the utensils and equipment being sanitized therein.
1.7 All utensils, equipment and vegetable sinks shall be constructed of smooth, easily cleaned, non-corrosive materials, suitably reinforced, of such thickness and design as to resist denting and buckling, and free from open seams.
1.8 Appliances, glasswares, tablewares, utensils and equipments with noticeable cracks and seams shall not be used in food establishment.
1.9 Sliding doors on cabinets shall be easily cleanable and removable. Runners shall be allotted at the ends to permit removal of dust and debris. The bottom shelves or open-based fixtures shall be removable to facilitate inspection, cleansing and maintenance.
2.1 Utensils shall be scrapped with all food particles into trash bags before washing.3. Bactericidal Treatment (Sanitizing) - Eating and drinking utensils and equipment, after thoroughly cleaned, shall be subjected to one of the following bactericidal treatments:
2.2 Utensils shall be thoroughly cleansed in warm water at 49ºC (120ºF) with soap or detergent.
2.3 If running water is not used, the wash-water shall be changed frequently.
3.3 Exposure in a steam cabinet at a temperature of at least 77ºC (170ºF) for at least 15 minutes or at a temperature of 93ºC (200ºF) for at least 5 minutes;4. Handling of Washed Utensils
3.4 Exposure in an open or hot air cabinet at a temperature of at least 82ºC (180ºF) for at least 20 minutes;
3.5 Immersion in water with iodine solution (12.5 ppm) for one minute.
3.6 Any other method approved by the local health authority.
4.1 Washed utensils shall be allowed to drain dry in wire racks without use of drying cloths, or shall be stored in a self-draining position to permit ready air-drying;5. Storage of Washed Utensils
4.2 The drying cloth on which to store dishes and utensils temporarily after bactericidal treatment shall be cleaned and changed frequently;
4.3 Food contact surfaces of cleaned and sanitized equipment and utensils shall be handled in such a manner as to be protected from contamination. Cleaned spoons, knives and forks shall be picked up and touched only by their handles. Clean cups, glasses and bowls shall be handled so that fingers and thumbs do not touch the inside surfaces or lip contact surfaces.
5.1 Washed utensils shall be stored in a clean and dry place adequately protected against vermin and other sources of contamination;i. DRY STORAGE OF NON-PERISHABLE FOODS - Non-perishable foods shall be stored in the following manner:
5.2 Cups, bowls, and glasses, shall be inverted for storage;
5.3 Cleaned and sanitized portable equipments and utensils shall be stored 46 cms. (18 inches) above the floor in a clean, dry location and suitable space and facilities provided for such storage so that food contact surfaces are protected from splash, dust and other contaminants;
5.4 Utensils shall be air dried before being stored or shall be stored in a self-draining position on suitably located racks and suitably constructed shelves;
5.5 Containers and utensils shall be stored in properly constructed cabinets or otherwise properly protected from contamination;
5.6 When not stored in closed cupboards or lockers, utensils and containers shall be covered or inverted whenever practicable. Utensils shall not be stored in the bottom shelves of open cabinets below the working top levels.
5.7 Facilities for the storage of silverware shall be provided and shall be designed and maintained in order to prevent them from being contaminated by the employee or customer.
5.8 Racks, trays and shelves shall be made of materials that are impervious, corrosion-resistant, non-toxic, smooth, durable and resistant to chipping.
5.9 Drawers shall be made of the same materials and kept clean. Felt-lined drawers are not acceptable, but the use of clean and removable towels for lining drawers is acceptable.
5.10 Swabbing - Use one (1) swab for each group of four or more similar utensils. Take the swab from a freshly opened container of dilution water or dip a sterile swab, if separate, in such dilution water, and squeeze it against the inside of the container so as to remove excess water, leaving the swab moist but not wet. Rub the swab slowly and firmly three times over the significant surfaces of four or more similar utensils, reversing the direction each time. After swabbing each utensil, return the swab to the container of dilution water, rotate the swab to the container of dilution water, press out the excess water against the inside of the container before swabbing the next of the four or more utensils in the group. The significant surfaces of utensils consist of the upper half-inch of the inner and outer surfaces of bowls and spoons. If it is desired to examine forks and surfaces of the dishes, etc., the area to be swabbed shall include the entire inner and outer surfaces of the tines of forks, the inner surfaces of plates and bowls. On plates, swab three times reversing the direction of each stroke completely across each of the two diameter at right angles to each other. On bowls, swab three times reversing the direction of each stroke around the inner surface of the bowl about halfway between the bottom of the bowl and the rim.
When swabbing equipment, remove swab from the tube of buffered solution and press out excess liquid on the inside wall of solution container and rub cotton portion of swab slowly and thoroughly over approximately 51.64 sq. cm. (8 sq. in.) of equipment surface. Rub slowly and firmly in a path of 1.27 cm. (0.5 in.) width and 40.65 cm. (16 in.) in length. Rub swab in reverse direction, and repeat initial stroke. Return swab to original container of buffered solution, rotate the swab in diluent and press out excess liquid. Using the same applicator, swab four times other 51.64 sq. cm. (8 sq. in.) areas of the same pieces of equipment, rewetting swab and pressing out excess liquid before swabbing successive areas.
4.1 Frozen foods: not more than -12ºC (10ºF)k. FOOD SERVICING OPERATIONS - Food serving operations shall be in accordance with the following requirements:
4.2 Meat and Fish: 0-3ºC (32-38ºF)
4.3 Milk and Milk Products: 5-7ºC (40-45ºF)
4.4 Fruits and Vegetables: 7-10ºC (44-50ºF)
4.5 All refrigerating compartments and refrigerators shall be kept clean, in good repair and free from odors. They shall be provided with thermometers with scale divisions not larger than 1ºC or 2ºF, as the case maybe. Sufficient shelving shall be provided to prevent stocking and to permit adequate ventilation and cleaning.
i. Sanitary Inspection of Food Establishment Form (EHS Form No. 103-A)
ii. Clipboard
iii. Thermometers (hot & cold)
iv. Flashlight
v. Metal Measuring Tape
vi. Camera
vii. Copies of Sanitation laws, regulations, standards and other reference materials needed in the inspection.
viii. Field Bag
ix. Also the following, if available:
— Light meter
— Water pressure gauge
— Blacklight
— Food & Drink Sampling Kit
— Epidemiological kit
6. RECORDING OF INSPECTION
Table 7 FOOD ESTABLISHMENTS FREQUENCY OF INSPECTION (Minimum Number of Inspection) Class A At least once every three months Class B At least once every two months Class C At least once a month Markets At least once a week Other Food Establishments At least once every six months
The SSRS (EHS Form No. 104-A/C) shall be posted in a conspicuous part of the food establishment, preferably at the door, for guidance of the customers.
PERCENTAGE RATING SANITATION STANDARD COLOR CODE 90-100% Excellent Luminous Green 70-89% Very Satisfactory Luminous Yellow 50-69% Satisfactory Red-Orange
ii. Food Establishments with percentage rating below 50% shall be recommended for suspension of operation until compliance.
iii. Sanitation Standard Rating Sticker (SSRS):
7.1 The sanitary engineer/sanitation inspector who conducted the inspection shall complete the sanitary inspection report, and whenever an inspection form issued indicates non-compliance to items relating to any particular type of premises, the inspector shall notify the holder of the sanitary permit, the manager or occupier of the correction to be made and indicate a reasonable period for its compliance.
i. The Recommended Corrective Measures shall be specific in nature for the easy understanding of the owner or manager or occupier of the food establishment.
ii. Reasonable period for compliance or grace period shall be inclusive of Saturdays, Sundays and holidays.
7.2 The sanitary engineer/sanitation inspector who conducted the inspection shall likewise prepare a Sanitary Order (EHS Form No. 107) for approval by the city or municipal health officer or chief of the sanitation division or section or unit, as the case maybe.
7.3 Within 48 hours of the inspection or evaluation, the original of the inspection report (EHS Form NO. 103-A) and the Sanitary Order shall be furnished and acknowledged by the holder of the permit certificate, the manager or occupier of food establishment.
i. The inspection report shall be personally delivered, or
ii. Mailing of Notice shall be sent through the postal service, registered with return card.
b. SERVICE OF NOTICE
8.1 If upon re-inspection after the deadline, the sanitary engineer/sanitation inspector finds that correction has not been effected, he shall report to the health officer and the health officer shall recommend the revocation of the Sanitary Permit.
8.2 A copy of the inspection form and any notice served shall, in all cases be filed and kept by the local health office and be available for inspection by authorized officials.
2.1 Second Sanitary Orderc. REVOCATION OF PERMIT
i. If the owner of the establishment needs additional time to comply with the first Sanitary Order, he shall request in writing prior to the expiration of the said Sanitary Order for an extension of the grace period to the city or municipal health authority. The second sanitary order shall then be subject to the approval of the local health authority.
2.2 Second Notice (Notice of Hearing: EHS Form No. 118)
i. The Second Notice shall contain a call on the holder of the permit, the manager or occupier to show cause, at a time and place stated in the notice, why the permit issued to the food establishment shall not be revoked.
3.1 No grocery or sari-sari store shall be established within a distance of 25 meters from any source of contamination such as garbage dumping site, cesspools, lagoons, poisonous chemical plants, manufacturing plants, sewage treatment plants and the like.
3.2 All food which require no further cooking shall be kept in counters or showcases or other similar devices to protect them from contamination.
3.3 Processed foods such as hotdogs, ham and other readily perishable foods offered for sale in the sari-sari stores shall be refrigerated and maintained in proper temperature (7ºC) to prevent food spoilage and contamination. Groceries or sari-sari stores where canteens or bakeries or other categories of food establishments are being operated shall conform to the requirements governing such establishments.
3.4 Bulk storage and packaging room shall comply to the structural requirements of Sec. 3, (e) of these rules and regulations.
3.5 Groceries and sari-sari stores, when required by the health officer, depending on the food and food products stored, shall provide adequate sanitary facilities and maintain sanitary conditions thereat at all times.
4.1 Groceries shall have a floor area of not less than fifteen (15) square meters, inclusive of toilet and handwashing facilities.
4.2 Sari-sari stores shall have a floor area of not less than eight (8) square meters, inclusive of toilet and handwashing facilities.
i. The floors shall be constructed of concrete and easily cleaned material and shall be adequately graded and drained.3.6 Water Supply
ii. The walls at all rooms in which ice is manufactured, processed, packaged and stored shall be of impervious, non-absorbent material to a height of not less than 2 meters (79 inches) from the floor and constructed of dust proof materials and maintained in a clean and sanitary condition.
iii. All ceilings shall be smooth, non-absorbent and dust-proof.
iv. There shall be at least 10 foot candles of light in all rooms except for the storage room which requires 5 foot candle only.
v. There shall be sufficient ventilation for all rooms to ensure sanitary conditions.
3.3 No person afflicted with communicable disease shall work in any area of an ice plant.
3.4 All employees shall wear clean protective garments and shoes and conform with hygienic practices while on duty.
3.5 Ice intended for human consumption or to be used in direct contact with food, food equipment or food utensils shall meet the bacteriological, physical and chemical standards of the Philippine National Standards for Drinking Water.
i. Water supply shall be potable and from approved public or private water supply system.3.7 Liquid waste shall be disposed in public sewers, or other approved disposal system.
ii. All water filters, settling tanks and other treatment facilities shall be cleaned as often as necessary to keep them operational and in a sanitary condition.
i. All plumbing shall be sized, installed and maintained in accordance with the National Plumbing Code of the Philippines.3.9 Air for Agitation
ii. The potable water system shall be installed in such a manner as to preclude the possibility of backflow into the system.
iii. Soil, waste or drain pipes shall be so isolated, installed and maintained as not to constitute a source of contamination of ice, utensils or equipments, or create an unsanitary condition or nuisance.
i. Air used for water agitation shall be filtered or otherwise treated to render it free from dust, dirt, insects and extraneous material. Filters shall be removable for cleaning or replacement.
ii. The blower or compressor for supplying air for water agitation shall be designed so as to deliver oil-free air. Oil-free air may be produced by one of the following methods or its equivalent.
a. Use of carbon ring piston compressor.
b. Use of an oil-lubricated compressor with effective provision for removal of any oil vapor.
c. High pressure water-lubricated or non-lubricated blowers.
4.1 Ice contact surfaces, including loading platforms, conveyors and chutes shall be easily cleaned and shall be kept clean and in good condition.4.3 All portable can or tank filters, core suckers, needles, core filters, drop tubes, pipes, tongs, picks and covers shall be maintained in a clean and sanitary condition.
4.2 Freezing tank covers shall be of impervious material to protect ice containers from splash, drip and contamination. The covers shall be equipped with rings or similar devices, thereby minimizing splintering or covers when hooks are used for pulling.
i. Adequate, clean and conveniently located toilet facilities shall be made available to all employees.5. Operation
ii. Toilet rooms shall be completely enclosed, with tight facilities shall be made available to all employees.
ii. Toilet rooms shall be completely enclosed, with tight fitting and self-closing doors.
iii. Adequate hand washing facilities shall be provided within or adjacent to the toilet rooms.
iv. Facilities shall include hot and cold running water; single service paper or cloth towel dispenser or drying device and soap or detergent in receptacles placed nearby.
v. Personnel of the establishment shall be provided with lockers and working garments.
5.1 It shall be the responsibility of the owner, operator or whoever is in-charge of an ice plant to provide the necessary personnel, equipment and supplies for cleaning and maintenance of the establishment and its premises.6. Transportation of ice
5.2 Operators shall provide sufficient equipment and utensils to process, handle and transport ice in a clean and sanitary manner. The equipment and utensils shall be sanitized after every use.
5.3 Garbage or trash shall be temporarily stored in containers with tight covers and collected on time scheduled by the municipal or city collection system, or by private collection system.
5.4 All ice blocks shall be thoroughly washed with potable water as they come in contact with delivering platform prior to distribution.
5.5 Processing and packaging of ice for human consumption shall be accomplished in a sanitary manner.
6.1 In transporting or delivering ice intended for public consumption, precautionary measures shall be taken to protect the ice from any source of contamination.e. AMBULANT FOOD VENDORS
6.2 Vehicles used for transporting or delivering ice shall be of closed construction with tight fitting covers.
6.3 The ice compartment of vehicles used in transporting or delivering ice shall be of easily cleanable materials and shall be kept clean and in good repair.
6.4 All vehicles hauling packaged or unpackaged ice shall be thoroughly washed immediately prior to loading of ice.
1.1 Fresh fishes are those sold live or in ice. Ice used to preserve fish should be of the approved quality as per the Department of Health standard.2. Fish caught in radioactive zone as well as in areas contaminated by toxic substances or high in mercury count as determined by the health authorities shall be condemned and not be allowed for public consumption.
1.2 Freshness and wholesomeness of fish shall be determined by the use of senses such as visual, touch and smell.
1.3 Notwithstanding the above, fish shall come from approved and non-polluted sources which may include oceans, estuaries, harbors, surface waters such as rivers, streams, lakes, ponds, lagoons, aquaculture fish ponds, etc.
1.4 Requirements as to the transport, containers, wrapping, packaging, utensils and equipment, food contact surfaces, display, storage, preparation and handling of perishable foods of these rules and regulations shall be applied herein.
1. The vending machines shall be so constructed that food/drinks will not be exposed to contaminants.SECTION 10: Responsibilities Of The Local Health Authority. — The Local Health Authority shall:
2. Only approved type of single service or disposable articles, wrapping or packaging materials shall be used in the vending machines.
3. A person shall not install or use a food/drink vending machine in, at or on premises or any other place or any vehicle other than the premises, place or vehicle approved by the local health office.
4. Proper temperature of the food/drinks stored in the vending machines shall be maintained.
5. The food/drink vending machine shall be maintained in a clean, serviceable and sanitary condition, free from objectionable odor, animals, or vermin.
a. Make periodic inspection in accordance with these rules and regulations to enforce the maintenance of adequate sanitation in food establishments and their premises.SECTION 11. Penal Provision. —
b. Take samples of food and drinks from any establishments or vendors as often as necessary to determine unwholesomeness, adulteration, contamination or spoilage, or contamination by radioactivity:1. Whenever the quality of food, foodstuffs or food products or drinks are doubtful and/or suspected to be unfit for human consumption, the local health officer of the sanitary inspector shall collect samples of the food, foodstuffs, food products or drinks for laboratory examination. After the collection of samples, the health officer shall issue an Official Receipt (EHS Form No. 113) to the owner and a temporary Order to prevent the sale of such foods. Lifting of the Order shall be issued based on the result of the laboratory examination;c. Seal and prohibit the use of devices, utensils, containers, vehicles, machines, pipings and appurtenances, if in his opinion, they are insanitary, and
2. The sample shall be submitted for laboratory examination as soon as possible on the day it is collected;
3. When and if the laboratory examination proves that the food, foodstuffs, 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 and foodstuffs in an approved manner;
4. Whenever the local health officer or the sanitation inspector finds that the food or food materials is proven to be contaminated, spoiled or from an unsafe source and will endanger public health, he shall immediately prevent the sale or condemn and destroy the food and drinks in question.
d. Enforce the provisions of these rules and regulations.
a. Any person who shall violate, disobey, refuse, omit or neglect to comply with any of the provisions of these rules and regulations, shall be guilty of misdemeanor and upon conviction shall be punished by imprisonment for a period not exceeding six (6) months or by a fine not exceeding P1,000 or both depending upon the discretion of the court.SECTION 12. Separability Clause. —
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 offices under it, provincial, city or municipal health officers, sanitary engineers and sanitation inspectors in the performance of his duty as provided for under these rules and regulations, or shall tear down, mutilate, deface or alter any placard, or notice, affixed to the premises in the enforcement of these rules and regulations shall be guilty of misdemeanor and punishable upon conviction by imprisonment for a period not exceeding six (6) months or by a fine not exceeding P1,000 or both depending on the discretion of the court.