The CODE ON SANITATION of the Philippines

PRESIDENTIAL DECREE NO. 856

Structural, Facilities, Equipment & Utensils Requirements
1. Floors
Material Angles bet. floors & walls Walking & driving surfaces Floor drains Mats & duck boards Concrete or other impervious or easily cleaned Not less than 7.62 cm (3 inches from the floor) Kept clean, free of debris, properly drained Graded Removable & kept clean

Structural Requirements
2. Walls
Internal surface Material Height fr. the floor Internal wall Wall covering Light fixture, decorative materials, etc. Smooth, even, non-absorbent Impervious, non-absorbent Not less than 2 m(79 in) from the floor Light color Attached & sealed to a wall or ceiling Kept clean Local decorative materials allowed only in particular area subject to approval of local health officer Water in flower vase changed at least once every 3 days

Structural Requirements
4. Lighting
Source Minimum illumination intensity Measurement of intensity Lighting fixtures Constant, without fluctuation or oscillation, free from glare, no shadows Preparation, packaging, washing area (20 foot candles) Dining area (5 foot candles) 30 inches from the floor To be approved by local health officer Colored or light bulbs in food display area is strictly prohibited

Structural Requirements
5. Ventilation
Air supply Relative humidity Temperature Exhaust system Comfortable at no less than 0.005 m3/sec per person 60% 26.67ºC or 80ºF With air suction device, hood, ducts, fan objectors, separators & receptacles & others Free from steam condensation, odors, fumes Rooms & equipment vented to outside as required

Others

Structural Requirements
6. Overcrowding
Guidelines to prevent overcrowding No. of persons using dining room Below 25 25 to 74 75 to 149 150 to 500 More than 500 Area/Person Square Meter Square Foot 1.12 12 1.02 0.93 0.84 0.74 11 10 9 8

Structural Requirements
6. Overcrowding
Minimum volume and space

Workrooms/ Worker Office space Kitchen area

11.33 cubic meters (400 cu.ft.) without deduction of benches, machines, etc. 7.08 cubic meters (250 cu.ft.) ¼ of total dining area but not less than 9.30 sq.m (100 sq.ft.)

Structural Requirements
7. Changerooms
y Dust-proof y Washable y Smooth y Non-absorbent y Light color

3. Ceilings
‡ ‡ ‡ ‡ ‡ Dust-proof Washable Smooth Non-absorbent Light color

Sanitary Facilities Requirements
1. Wash-Hand Basins
y Installed in convenient places y Near toilet facilities as applicable y Provided with soap, nail brush, clean towels

or other hand drying devices y Maintained in good repair and in clean condition y Supplied with hot & cold temperature or running water at temperature of 37.8ºC (100ºF)

Sanitary Facilities Requirements
2. Toilet Facilities
y Adequate & clean for male, female & disabled y Accessible to customers & employees y Adequate hand-washing facilities within or adjacent to toilet room y Not open directly in preparation, storage, or serving area, otherwise door shall be tight fitting, self-closing & opening outward y Shall be completely enclosed, properly lighted & ventilated

Sanitary Facilities Requirements
2. Toilet Facilities
Sanitary convenience provided for use of customers
Dining Room Accommodation Water Closet Female 1-49 50-60 61-120 For every additional 60 persons One water closet for disabled person 1 2 2 1 1 Male 1 1 2 1 1 1 1 2 1 Urinal Wash Hand Basin Female 1 1 2 1 Male 1 1 2 1

Sanitary Facilities Requirements
2. Toilet Facilities
Sanitary convenience provided for use of food establishment personnel
Number of Personnel Water Closet Female 1-29 30-49 50-99 1 2 2 Male 1 1 2 1 2 Urinal Wash Hand Basin Female 1 2 3 Male 1 2 3

For 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

Sanitary Facilities Requirements
2. Toilet Facilities
Minimum space requirement for toilet structural requirements Unit Water Closet Lavatories Urinals Square Meter/Unit 1.50 1.11 1.11 Square Foot/Unit 16 12 12

Sanitary Facilities Requirements
2. Toilet Facilities
Requirements for toilet structures Minimum Height of Ceiling Lighting Natural Ventilation 2.5 m Not less than 10 footcandles (107.6 lux) Window space shall be at least 10% of the floor area of toilet room Use of exhaust fans

Mechanical Ventilation

Sanitary Facilities Requirements
3. Water Supply
y Safe with Certificate of Potabiility of Drinking issued by DOH y Adequate with 40L/capita per day y From approved source y Hot & cold running water at 20 psi y Transported water in bulk transport system handled, stored & dispensed in sanitary manner

Sanitary Facilities Requirements
3. Water Supply
y Bottled & packaged potable drinking water

handled, stored & protected from contamination y Water used for steam free from any materials & additives y Ice made from potable water y Ice handled, transported, stored & dispensed protected against contamination

Sanitary Facilities Requirements
4. Sewage Disposal and Drainage
y Disposed in public sewerage system or in compliance with the General Provisions on Waste Disposal of DOH y Grease trap required & placed outside the food establishment as practicable

Sanitary Facilities Requirements
5. Refuse Collection, Separation, Storage & Disposal Collection  Refuse cans used in food preparation area for immediate use only, leak proof & non-absorbent  Containers with tight fitting lids, vermin proof & easily cleaned  Cleaned with soap & brush after being emptied  Sufficient number

Sanitary Facilities Requirements
5. Refuse Collection, Separation, Storage & Disposal
Segregation/S  Recyclables dry papers/cardboards, eparation broken bottles, plastics, rubbers, glasses, metals, & minerals  Trashes ashes, rice hull, chaffs, husks, shells, cobs, papers, cardboards  Food materials food leftovers, kitchen/cooking wastes, food washings, vegetable trimmings, fruit peelings, egg shells, bones, entrails & gills

Sanitary Facilities Requirements
5. Refuse Collection, Separation, Storage & Disposal Storage     Inaccessible to vermin Easily cleanable & washable Tight-fitting cover Refuse cans separate from food handling area  Space for cleaning provided & with scrubbing brush, cleansing agents, steam or hot water & hose  Clean at all times

Sanitary Facilities Requirements
5. Refuse Collection, Separation, Storage & Disposal Disposal  Disposed of at least once a day  Open air burning discouraged or incinerator provided

Equipment & Utensil Requirements
1. Construction, Design and Maintenance
y Cleanable y Do not use lead-soldered containers &

cadmium-lined piping & fixtures y Surfaces in contact with utensils made of materials that are impervious, corrosion-resistant, non-toxic, easily cleanable, durable & resistant to chipping

Equipment & Utensil Requirements
1. Construction, Design and Maintenance
y Adequate number of utensils provided y 3-compartment sink provided for manual

washing & sanitizing of equipment & utensils; 2-compartment sink for washing not requiring sanitizing & for washing vegetables y Sinks of adequate length, width & depth to permit complete immersion

Equipment & Utensil Requirements
1. Construction, Design and Maintenance
y Sinks constructed with smooth, easily cleaned, non-corrosive materials y Do not use utensils & equipment with noticeable cracks & seams y Sliding doors easily cleanable & removable; runners shall be allotted at the ends to permit removal of dust & debris

Equipment & Utensil Requirements
1. Construction, Design and Maintenance Requirements for washing of utensils Washing of utensils  Scrapped with all food particles into trash bags before washing  Cleansed in warm water at 49ºC (120ºF) with soap or detergent  If no running water, washwater changed frequently

Equipment & Utensil Requirements
2. Bactericidal Treatment
y Immersion for at least 30 s in a clean hot

water at a temperature of at least 77ºC (170ºF) y Immersion for at least 1 min in lukewarm water containing 50-100 ppm chlorine solution y Exposure in a steam cabinet at a temperature of at least 77ºC (170ºF) for at least 15 min or at a temperature of 93ºC (200ºF) for at least 5 min

Equipment & Utensil Requirements
2. Bactericidal Treatment
y Exposure in open or hot-air cabinet at a temperature of at least 82ºC (180ºF) for at least 20 min y Immersion in water with iodine solution (12.5 ppm) for 1 min y Any other method approved by local authority

Equipment & Utensil Requirements
3. Handling of Washed Utensils
y Allow to drain in wire racks without

using dry cloth, or store in selfdraining position y Drying cloth used to store dishes and utensils temporarily should be cleaned & changed frequently y Food contact surfaces of cleaned & sanitized equipment & utensils should be protected against contamination

Equipment & Utensil Requirements
4. Storage of Washed Utensils
y Clean, dry place & vermin-proof y Cups, bowls & glasses shall be

inverted y Stored at 46 cm (18 in) above the floor in clean, dry & protected from splash, dust & other contamination y Air-dried before being stored in properly constructed cabinets

Equipment & Utensil Requirements
4. Storage of Washed Utensils
y When not stored in closed cupboards or

lockers, utensils shall be covered or inverted when practicable y Silverware shall be provided, designed & maintained to prevent contamination y Racks, trays, shelves & drawers made of impervious, non-corrosive, non-toxic, smooth, durable & resistant to chipping materials

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