PD 856

SANITATION CODE OF THE PHILIPPINES

-OUTLINED-

By:

AL R. ROMANO
Chapter 2- Water Supply

Water treatment
GROUP 1 Water requiring MPN coliform: 50 per 100 ml
disinfection only
GROUP 2 Water requiring MPN coliform: 50 - 5000 per 100 ml
complete treatment

 Chlorination equipment shall have a capacity of at least 50 % greater than the

highest expected dosage
 Solution of Calcium Hypochlorite shall be prepared in separate mixing tank
 Free residual chlorine should be maintaine 0.20 to 0.50 ppm

REQUIREMENTS FOR COMPLETE CHLORINATION IN LEVEL I WSF

Improved Dug Well  Scrub interior walls and splash by

DRILLED DRIVEN BORED WELLS
0.20-0.50 ppm chlorine
 Return cover and pour chlorine
solution
 After 12 hours splush out water
until no odor
 Put chlorine before installing
equipment
 Operate the pump, until water is
discharge
 Pour Chlorine solution for 12 hrs.
 After 12 hrs. pump is operational if
no chlorine odor

SPRING  The same as improved dug well

CISTERN  Cleaned by stiff brush or broom

 Add 50-100ppm chlorine solution
 Retain disinfectant for 24 hrs.
 STANDARD CONSTRUCTION AND OPERATING
PROCEDURES
WELL  25 Meters from STP and the like
 25 Meters from Pit privy
 Casing shall be sealed by cement
 Casing Minimum depth:
Shallow: 3 m
Deep: 10 m
 Concrete apron: 2 m square
Slope: not less than 2%
 Phys. Chem. Analaysis for 36 hrs of pumping for new
well

SPRING  50 mm water tight cover

 150 mm drain pipe
 Supply outlet: 150 mm above drain outlet
 Manhole opening with watertight curb: 100 mm above
level surface
 50mm manhole cover overlaping curb

 If the work of individual water supply system failed to commence within 6 months
from date of issuance, clearance will expire.

TYPES OF WATER EXAMINATION

INITIAL EXAMINATION
Periodic Examination
The physical, chemical and
bacteriological examination
Existing source subjected to:
Bacteriological exam: 6 months
Physic-chem. Examination: 12 months

OTHER PROTECTIVE MEASURES

25 meters No washing clothes or bathing

25 meters No artesian, deep or shallow well from any source of pollution

25 meters no radioactive source or material shall be stored

prohibited Installation of booster pump in distribution line

Penal Provision:
Imprisonment: not exceeding 6 months
Penalty Fee: not exceeding 1000 php
Effectivity:
15 days from date of publication
PD 856- CHAPTER 3- FOOD ESTABLISHMENT

SANITARY PERMIT

 Application or renewal is filed to MUNICIPAL HEALTH OFFICE

 Noting of permit- 14 DAYS after any change on occupancy or ownership
 Permit is valid to 1 YEAR, ending to the last day of december

POTECTION OF FOOD

 All readily perishable good shall be kept below 45 F, or 140 F above

 Transferring food should secure a Transfer Permit
 Milk shall be stored in the refrigerator
 Food to be serve cold shall store below 45 F
 Cook food to be served hot should store in 140 F above

STRUCTURAL REQUIREMENTS FOR FOOD

ESTABLISHMENT
FLOOR  7.62 cm (3 in) height angle floor and walls
WALLS  2 m (79 in) walls subjected to flashing (wet)
 Walls are in light colors

LIGHTING 20 foot candle (215.2 lux)  Food is prepare or hand

100 foot candle (1076 lux)
50 foot candle (538 lux)
10 foot candle (107.6 lux)
5 foot candle (53.8lux)
washing area
 Seeing task requiring
discrimination of details
 Exact and prolonged period of
time
 Fair contrast
 Seeing task requiring
discrimination of details
 Very prolonged period of time
 Moderate contrast
 Casual seeing of task not
involving discrimination of
details
 Rough seeing task not
requiring critical seeing

VENTILATION  0.005 𝑚3 / second / person – in any workroom natural air

  0.015 𝑚3 / second / person – in a demanding workroom natural
air
 75 % - amount of air circulated in workrooms
 50 % - amount of air circulated in dining rooms
 80 F (26.67 C) – ideal Temperature in working areas
OVERCROWDING

CHANGE ROOMS  Where the number of persons engaged or employed is 4 or

more of either sex, there shall be provided changing rooms for
each sex

SANITARY FACILITIES REQUIREMENTS (FOOD ESTABLISHMENT)

Wash hand Basin 100 F (37.8 C) temp. Of running water
Toilet facilities See tables 3, 4, and 5 below.
Water Supply  A min. of 40 LPCD shall be maintained
 Water pressure maintain should be 20 psi
Sewage Disposal and Drainage  Garbage and rubbish shall be kept in
containers(leak proof) with tight fitted lids or
covers.
 Shall be separated as follows:
Recyclables- papers, cardboards, glass, metals
Trashes- ice hulls, chaffs husk, shells
Food materials- food leftover and cooking waste
 Shall be dispose once a day, no burning
 Utensils shall be cleansed in warm water at 49 C

TABLE 3. Eating and drinking Establishment

Table 4: Market and Supermarket

Table 5: Food Establishment Personnel
 BACTERIAL TREATMENT (UTENSILS SANITIZING)
1. Immersion for half a minute in a hot water at 77 C (170 F)
2. Immersion for at least a minute in warm water with 50 – 100 ppm chlorine
3. Exposure to steam cabinet at 77 C for 15 minutes or 93 C for 5 minutes

DRY STORAGE OF NON-PERISHABLE GOODS

1. Container shall be made of metal with tight fittings

2. Temperature range for dry storage is 10 to 15 C (50-60 F)

3. Food must be stored at least 20 cms above the floor

REFRIGERATED STORAGE OF PERISHABLE GOODS

1. They shall be kept at 45 F (7 C)

2. Frozen food less than 10 F

3. Meat and fish 32F – 38F (0 – 3 C)

4. Milk and Milk Products 40 F – 45 F (5-7 C)

5. Fruit and vegetables 44 F – 50 F (7 – 10 C)

EVALUATION OF FOOD ESTABLISHMENT

Sanitary inspection  Under City, Provincial or municipal healt office
 Inspection at least 6 months
 Inspection shall be conducted 7 days after
payment has made

Frequency of
inspection
Recording Inspection

SPECIAL PROVISION
 With sanitary permit and health
GROCERIES STORE / SARI-SARI certificate
STORE  no sari-sari store shall establish 25
meters from source of contamination
(dumpsites)
 processed and perishable food shall be
kept at 7 C
 Groceries shall have ≥15 sq. m floor
 Groceries shall have ≥8 sq. m floor
DARIES  With sanitary permit and health
certificate
 no dairy establishment shall establish
25 meters from source of contamination
(dumpsites)
 ≥2 m wall height from the floor, where
ice is manufactured

Ambulant Food Vendor  Shall sell only bottled drinks, biscuits,

pre packed foods

 CLASSIFICATION OF FOOD ESTABLISHMENT
Class A  90 % rating
 50 seating min. capacity
 Lunch is provided 5 days per week,
6 days dinner
 LUNCH: 12:30 nn and 2:30 pm
DINNER: 6:00 PM and 8:00 PM
Class B  70 % rating
 30 seating min. capacity
 Lunch is provided 5 days per week,
6 days dinner
 LUNCH: 12:30 nn and 2:30 pm
 DINNER: 6:00 PM and 8:00 PM
Class C  Below 50 % rating
 10 seating min. capacity
CHAPTER 4: MARKET AND ABBATOIRS

SITE REQUIREMENTS
1. Must be located 50 meters away from school, public offices, religious
institution and the like.
2. 25 meters away from possible sources of pollution
3. Not located in flooding areas
BUILDING CONSTRUCTION
Materials  Durable and resistant
Size  Stall min. area is 3.10 sq. m
 Aisle width is 1.20 m

Floors  Impervious material

Walls and Partitions  Partition height is 1.22 m from the
floor
 Light color

Display tables and counters  Display table height shoul be 75 cm

Roofing  Provided to prevent heat, rain etc
Lightng  Areas with perishable good
shouldhave 20 foot candle
 Other area 10 foot candle
Ventilation  Humidity – 60 %
 Temperature- 26.7 C
Space requirement  0.74 sq. m space per costumer
Fire exit  Provided
Fence and gates  Fence- 2 meters height
 Gates with lock
Sectioning or zoning  According to the kind of
merchandize
Stalls  Tables for fish, meat and entrails
shall be elevate to 0.75 m
  For vegetables, groceries,fruits-
0.46 m

SANITARY FACILITIES REQUIREMENTS FOR MARKET

Water Supply  Water supply pressure should be
138 KPa
 140 LPCD
Sewage Disposal and  `1 drain every 46.5 sq. m
Drainage  Slope shall not less than 2.05 cm
per meter to drainage inlet
 Sewer line from toilets and urinals
shall not be connected with drainage
line in the market
 Pipe diameter- 15 cm

Toilet and Hand-Washing  See table below

Facilities
Solid Waste Management
 Shredding space shall be allocated
 Stalls Shall provide 2 covered
receptacles
Green- biodegradable
Black- Non biodegradable
Toilet and Hand-Washing Facilities
 SPECIFIC SANITARY REQUIREMENTS FOR MARKET

Perishable Food Sections  All foods for sale or distribution shall

Transporting of food and food
materials
Equipment Containers and Utensils
Bactericidal treatment
Lighting
come from approved sources such as
licensed slaughterhouse, food
manufacturing etc.
 Foods to display shall be fresh
 Raw food should be free from vermin
 Shall under accordance of Chap. 3
 Utensil shall be scraped of all food
particles before washing
 Utensils shall be cleansed by 49 C with
soap
 Meat stalls is separated in fish talls
 Equipments shall be immerse for half
minute in 77 C hot water
 One minute warm water with 50 -100
ppm chlorine solution.
 Exposure in steam cabinet at 82 C for
20 minutes
 All areas should have 20 foot candle

SPECIFIC SANITARY REQUIREMENTS FOR SUPERMARKET

Building construction Non slippery floor, height is 7.62 cm from floor

Ceiling shall have min, height of 3 meters
All areas 20 foot candle
Floor space 1 sq. meter
Aisle 1.5 m
Sectioning Signs with legible letters 10cm high font size
Perishable good: 7C
Chilled food: 0 C – 4C
Frozen food: below 0 C
Dry Storage Goods stored 20 cm above floor
Humidity 60%
Sanitary Facilities 40 LPCD water supply

RESPONSIBILITIES
Consumer Protect market from damage
 Proper handling of goods
Maintenance and cleanliness
Return goods on proper places
Market Stallholders Maintain cleanliness of stalls
Proper SWM
Aisle free from obstruction

Market Manager Post IRR of sanitation

Ensure floor wet section free from mud
Be custodian of the belonging
Market administrator Initiate and oversee posting IRR of sanitation

Supermarket Manager Post IRR sanitation

Maintain sanitary condition
Protect establishment from damage

PART II. ABBATOIRS

PART II. ABATTOIRS

STANDARDS OF CONSTRUCTION FOR ABBATTOIRS

Site Requirements  200 meters away from residential
area,schools,churches etc
 25 meters away from market and food
establishment
Size

Floors Durable, water resistant and easily cleaned

Free from cracks and indentation
Sloping from drain slope=5.2cm/meter
Walls, partition,post Wall height is 2 meters from floor
door Door shall e 1.5 m in width
Ovehead Rails 0.6 m from walls and post
0.9 m from adjacent walls and columns
Lighting Shall not alter the color of meat
50 foot candles all inspection and workrooms
10 foot candles at chilling rooms
20 foot candles other areas
Illumination intensity shall be measured 76.2
cm above floor
Holding facilities and Holding pens shall be located near abattoir
spaces for special with min area of 2.23 sq.meter
purposes Minimum aisle width is 1.20 meters
Veterinary’s office min area of 25 sq. meter
Amenities Changerooms: seperate from gender
Storage Spaces Shevels in storage rooms: 3 cm from wall, 38
cm above floor
SANITARY FACILITY REQUIREMENTS FOR ABATTOIR
Water Supply Hot water shall not less than 82 C

Toilet and
Handwashing

Sewage and  Atleast one drainage inlet every 372 sq. meters
Drainage of floor space
disposal  Slope is 0.64cm/meter
 Drains shall be at least :
21 cm in diameter- cattle
16 cm diameter- swine ,sheep and calves

Solid Waste Rooms shall be provided with atleast 2 refuse

Management receptacles

Cleaning and For slaughterhouse:

Disinfection of  Steam water temperature of 82 C
Utensils,  For fixed equipment 100 ppm chlorine solution
Equipment and
Premises
 SPECIFIC SANITARY REQUIREMENTS FOR OTHER
SLAUGHTERHOUSE PROCEDURES AND PRACTICES

 Adequate chilling and cold storage facilities shall be provided excep in

establishments where all carcasses and meat food products removed
within (6) hours after slaughter.
 Adequate capacity shall maintain a temperature of 5 C or less at all
times.
Chilling Temperature 0℃ - 4 ℃
Refrigeration Temperature 5℃ -18 ℃
Freezing Temperature below 0℃

Meat Transport