NOTES

CHAPTER III
FOOD ESTABLISHMENTS
Sanitary Permit
1 yr
- permit validity (ending on the last day of December of each
year)
- renewal per year
food establishment
- validity of the Sanitary Permit : end of December of the current
yr
sanitary permit
- suspension / revocation (violation of any sanitation rules &
regulations) : local health authority
transferring of perishable food & material
- accompanied by a Transfer Permit (EHS Form No.106) issued by the
local health officer, where the food and food material originated

- fees : issuance of the certificate →set by city or municipal ordinance

points to remember
7℃ - cold
60℃ - warm

- all angles between the floors and walls shall be rounded off to a
height of not less than 7.62cm (3 inches) from the flr
walls (subject to wetting or splashing)
- impervious, non-absorbent materials
- ht. : not less than 2 meters (79 inches) frm the flr
internal walls
- light painting
flower vases
- clean
- water replacement : at least once every 3 days ( x: breeding
mosquitoes)
ventilation
• natural air : no less than 0.005 cubic meter/sec/person
• workrooms
- ventilation rate : 0.015 cubic meter per second per person

toilet
- (+) exhaust ventilation
Guidelines to prevent overcrowding of restaurants:

- page 17
change rooms
- cleaned daily
- disinfection : once a week
water supply
- adequate & potable
- quality : Philippine National Standards for Drinking Water
- (+) Certificate of Potability of Drinking Water (local health officer)
* recommended : sanitary engineer of the locality
- min. of 40L per capita per day shall be maintained
bottled drinking water
- approved sources : DOH Administrative Order No. 18-A, s. 1993
- dispensed from the original container filled by the supplier
-(X) serving the bottled water already poured in drinking glasses of
customers
Sewage Disposal & Drainage
• General Provisions on Waste Disposal of DOH Circular No. 220, s.
1974
• Presidential Decree No. 522
• Chapter XVII of P.D. 856

grease trap
- shall be used & where practicable be placed outside the food
establishment
Disposal
garbage disposal
- once a day
- frequencies : municipal or city or private collection system
- or any approved method
Vermin Control
• All opening which connects spaces to the outer air shall be effectively
protected with screen of non-corrosive wire or even materials # 16-
mesh wire or finer. Doors shall be tight-fitting and self-closing
• All food establishment shall submit an annual vermin abatement plan
as a pre-requisite in the issuance/renewal of Sanitary Permit
• Insect & rodent attractants shall be removed or covered. There shall
be no poison baits in food processing establishments, food storage
and other places in which food is being served
Equipment & Utensils
• Lead-soldered containers and cadmium-lined piping and fixtures shall
not be used
refrigerated storage of perishable foods
- see page 31
Evaluation of Food Establishments
Responsible officer
-Provincial, City, Municipal Health Officer
- permits for operations, at least every 6 months and shall cause
as many additional inspections and re-inspections and
evaluation to be made as necessary for the enforcement of the
provisions of these rules & regulations
Mission Order
• date immediate supervisor of the
• mission order numbers & series inspector
• inspector’s name →monitor the enforcement
of the Mission Order
• business names
• addresses
Sanitary inspection conducted
• categories of establishments without a Mission Order is
• date of inspections prohibited
Aids to Inspection
• page 34