QuestionsQuestions (PRESIDENTIAL DECREE NO. 856)
It is titled the “Code on Sanitation of the Philippines.” The Code exists to protect and promote the health of the people by updating and codifying sanitation laws and providing standards and guidance for enforcement.
The DOH promotes and preserves health, raises health standards, extends maximum health services (including to rural areas and those unable to afford medical care), develops and administers health programs (preventive, curative, rehabilitative), upgrades medical practice standards, assists local health agencies, issues permits for various health-related establishments (hospitals, clinics, labs, etc.), prescribes standard fee rates, and performs other functions provided by law.
In addition to powers provided by law, the Secretary may promulgate rules and regulations for the proper implementation and enforcement of the Code’s provisions.
Regional Directors administer health functions in their regions, implement policies/standards/programs, and enforce the Code and rules by the Secretary. Health Officers administer functions within their jurisdiction and enforce the Code and applicable rules.
They are not affected by the Code’s provisions. Matters of procedure and rights arising after effectivity must conform to the Code.
No person may be employed in a food establishment without a Health Certificate issued by the local health authority, issued only after required physical/medical exams and immunizations at prescribed intervals.
Examples include: obtain food from sources approved by local health authority; meats/fish from sanitary or veterinary supervised sources; meats/fish properly cooked; milk obtained from approved sources or sterilized/pasteurized; perishable hazardous foods stored at 45°F (7°C) or below; cooked food meant to be served hot held at not lower than 140°F (60°C); raw fruits/vegetables thoroughly washed; and prohibit procurement from known radioactive-affected areas.
The premises must meet requirements on floors, walls, ceilings, lighting, ventilation, non-overcrowding, changing rooms, wash-hand basins and their maintenance, among others.
Wash-hand basins must be installed in convenient places near where food is handled; additional basins may be required by the local health authority near toilets. They must have soap and towels (including continuous roller towels or approved drying devices), be maintained clean, and be supplied with hot/cold or tempered running water at a minimum temperature of 100°F (37.8°C).
Food-service spaces cannot be used as living or sleeping quarters; clothing/personal effects must be kept away in lockers/designated places; no animals/live fowls are allowed; only preparation/serving staff may handle stored/prepared foods; persons not connected to preparation/serving should not stay in food-serving spaces.
Food and storage/prep/serving areas must exclude vermin; openings to the outside air must be screened (non-corrosive wire 16-mesh or finer) with tight-fitting doors; owners/operators must maintain a vermin abatement program, otherwise local health agency may do it at the establishment’s expense; and during deratting/disinfecting, food/utensils/equipment must be covered to protect from toxic chemicals.
Refuse cans may be used in preparation areas only for immediate use. Storage refuse cans (filled and empty) must be in a designated separate space; cans must be vermin-proof and tightly covered except during actual use; holding bins must be impervious and covered; there must be a separate cleaning space with appropriate cleaning equipment (scrub brushes, cleansing agents, steam/hot water under pressure, hose with adjustable nozzle).
Equipment/utensils must be designed so cleaning is easy and they pose no health hazards (no lead-soldered containers or cadmium-lined piping/fixtures). Washing requires scraping/pre-rinsing, thorough cleansing in warm water at 120°F (49°C) with soap/detergent, and changing wash water frequently if no running water is used. After cleaning, utensils must undergo bactericidal treatment using one of the listed methods (e.g., hot-water immersion at least 170°F for required time, chlorine solution at 50 ppm, steam cabinet, hot-air cabinet, or other approved method).
Local health officers must inspect/evaluate at least every six months and record findings on inspection forms. If non-compliance is found, the establishment is notified to correct within a reasonable period. If not corrected upon re-inspection, the health officer reports and may revoke the sanitary permit after prior notice and hearing; for unsanitary conditions constituting a substantial hazard, the permit may be summarily suspended pending hearing.
No public swimming/bathing place may operate without a sanitary permit issued by the Secretary or authorized representative. The Department must promulgate rules on sanitary practices for customers and personnel, trained personnel and life-saving equipment, posted hazard warnings, structural standards (pools/bath houses and appurtenances), and criteria for determining sanitary quality of water and limiting pool use based on water treatment type.