Law Summary
Definitions of Key Terms
- Appliance: utensils and machinery for food handling.
- Adulterated Food: contains poisonous substances or processed insanitarily.
- Bakery, Caterer, Dairy, Food Cart, Food Handler, Grocery, Restaurant: defined specific terms regarding food operation types.
- Health Certificate and Sanitary Permit: certification for food handlers and establishments.
- Misbranding, Contamination, Vermin: key concepts related to food safety.
Sanitation Requirements for Food Establishments
- Sanitary Permit mandatory for operation, valid one year.
- Application and renewal filed at local health office with fees.
- Health Certificates required for food handlers; must observe strict hygiene.
- Food must come from approved sources; proper transport and storage mandated.
- Strict temperature controls for perishable foods.
- Food establishments must be designed to prevent contamination and vermin.
Structural and Facility Standards
- Floors, walls, ceilings must use impervious, cleanable materials.
- Specific illumination, ventilation, and space requirements.
- Adequate wash basins, toilets, and potable water supply to be provided.
- Proper sewage disposal and refuse management required.
Vermin Control
- Food establishments must exclude vermin and maintain vermin abatement programs.
- Screens, self-closing doors, and approved pest control methods required.
Equipment and Utensils
- Made of non-toxic, corrosion-resistant materials.
- Procedures for cleaning, sanitizing, and storing utensils outlined.
Food Storage
- Dry storage at specific temperatures, insect and vermin proof.
- Refrigerated storage with designated temperature ranges for various foods.
Food Servicing Operations
- Food must be protected from contamination.
- Leftover food not to be re-served.
- Use of proper utensils and single-service articles mandated.
Sanitary Inspection and Enforcement
- Inspections conducted regularly by local health authorities.
- Sanitation inspection fee applied.
- Inspection results recorded with rating system (Excellent to unsatisfactory).
- Service of notice for non-compliance, re-inspections, and possible permit revocation.
- Summary suspension may be applied if serious health hazards found.
Classification of Food Establishments
- Classified as Class A (90%+ rating), Class B (70%+), and Class C (50%+).
- Physical facilities, seating capacity, and operation hours vary by classification.
Special Food Establishments
- Groceries/sari-sari stores: floor space, location restrictions, refrigeration requirements.
- Bakeries: proper storage, preparation areas, transport crates specifications.
- Dairies: health of animals, prohibition on unpasteurized milk retailing.
- Ice Plants: construction, water quality, operation standards.
- Ambulant food vendors: restrictions on types of foods sold.
- Oyster beds and fish marketing: approved sources only, prohibition on explosives/chemicals.
Operation of Caterers and Food Transport
- Sanitary permit and health certificates required.
- Approved containers for food transport.
- Vehicles must protect food from contamination and maintain temperature.
Temporary Food Booths, Stalls, and Carts
- Temporary sanitary permits required.
- Requirements for protection of food, water supply, refuse management, safe storage, and sanitary conditions.
Food and Drink Vending Machines
- Permit required unless exempted in writing.
- Must maintain cleanliness and proper temperature.
Responsibilities of Local Health Authority
- Conduct inspections and sample testing.
- Issue sanitary permits, orders, and confiscate unwholesome food.
- Seal insanitary equipment and enforce rules.
Penal Provisions
- Violations punishable by imprisonment up to six months, fines up to P1,000, or both.
- Interference with health officers penalized similarly.
Administrative Provisions
- Separability clause to maintain validity of other provisions if some are invalidated.
- Repealing clause to rescind conflicting regulations.
- Effective after 15 days following publication.