QuestionsQuestions (DOH)
It covers all markets including food terminals, satellite markets/talipapa, wet markets, dry markets, supermarkets, and other similar establishments, whether operated by government agencies/instrumentalities (including GOCCs), private organizations/firms, individuals, or entities.
A wet market is where most commodities for sale are readily perishable foods; a dry market is where most merchandise displayed for sale are dry goods.
The minimum width of each aisle is 1.20 meters.
Floors must be constructed of impervious materials with construction/finish that makes them easily and thoroughly cleaned; all angles between floors and walls must be rounded off to at least 7.62 cm from the floor.
Areas where readily perishable foods are displayed (and aisles/passageways/stairways) must have at least 20 foot-candles (215.2 lux) intensity.
The market site shall be at least 50 meters from schools, religious institutions, public offices, funeral establishments, and other public gathering places, and at least 25 meters from abattoirs and other possible sources of contamination.
Each stall in those sections must have piped water supply facilities; water supply must be maintained at a pressure of 1.406 kg/cm² (20 psi).
The use of water not obtained from a source certified safe by the Secretary of Health (or duly authorized representative) for drinking or in connection with food preparation or washing utensils is prohibited.
Sewage must be disposed to a public sewerage system or otherwise comply with the Code’s rules on sewage collection/disposal; markets must have adequate drainage, with at least one floor drain per 46.5 m² floor area, minimum slope of 2.05 cm per meter toward inlets, deep-seal traps for floor drains, and a grease trap for sewage from the meat and carinderia sections.
Toilets must not open directly to the food section area; handwashing facilities must be provided within or adjacent to toilet rooms.
Each stall must have at least two covered refuse receptacles: one for biodegradable wastes lined with green plastic bags and another for non-biodegradable wastes lined with black plastic bags.
Markets must keep establishments free from vermin and maintain a vermin abatement program. Pest control operations must be under supervision of the local health officer (or duly authorized representative) or done by a certified urban pest control applicator.
They must come from approved/licensed sources (e.g., slaughterhouses with required stamping/branded acid and Meat Inspection Certificate; fish from non-polluted sources; vegetables/fruits from safe sources not contaminated by night soil/sewage/toxic chemicals). Damaged/spoiled/expired food is not permitted and may be confiscated/destroyed by the local health office with receipt and records.
Meat must be hung by means of a hanging rail and shall not be kept lying on the counter.
No ambulant peddlers and hawkers may display or ply trade in market aisles, sidewalks, stairways in or around the market place, or outside the designated section; selling on alleys/sidewalks/any space other than stalls is not permitted.
Abattoir rules apply to slaughterhouses and similar establishments where food animals are slaughtered commercially. The site must be at least 200 meters from residential areas, schools, churches, places of public assembly, funeral establishments, courts, or public offices, and at least 25 meters from markets and other food establishments.
There must be adequate potable water meeting Philippine National Standards; no cross connection of water supply piping systems is allowed; both cold and hot water under adequate pressure must be available, with hot water not less than 82°C.