DOH Regulations on Food Establishments Sanitation

Coverage and Core Definitions

“Food” means any raw, cooked, or processed edible substances, beverages, or ingredient used or intended for use or for sale for human consumption.
“Food Establishment” means an establishment where food or drinks are manufactured, processed, stored, sold, or served, including those located in vessels.
“Food Establishment Operator” means any person who by ownership or contract agreement is responsible for the management of one or more food establishments.
“Food Handler” means any person who handles, stores, prepares, serves food, drinks, or ice, or who comes in contact with eating or cooking utensils and food vending machines.
“Adulterated Food” includes food that contains poisonous or deleterious substances that may injure health, or food processed/prepared/packed/held under insanitary conditions where valuable nutrients have been omitted in whole or in part.
“Contamination” means the presence of infectious or non-infectious agents in an inanimate article or substance.
“Readily Perishable Food” means food that may spoil and that consists in whole or in part of meat, poultry, fish, shellfish, milk or milk products, eggs, or other ingredients capable of supporting the progressive growth of microorganisms that can cause food infection or intoxication, excluding certain hermetically sealed, heat-processed, dehydrated, dried, or powdered products.
“Sanitary Permit” means the written certification that a city or municipal health officer or a sanitary engineer certifies the establishment complies with minimum sanitation requirements upon evaluation or inspection under P.D. 522 and P.D. 856 and local ordinances.
“Vermin” includes insects or small animals such as flies, mosquitoes, cockroaches, lice, bedbugs, mice, and rats as vectors of diseases.
“Sanitize” means effective bactericidal treatment to render surfaces of utensils and equipment free of pathogenic microorganisms.

Sanitary Permit to Operate

No person or entity shall operate a food establishment for public patronage without securing a Sanitary Permit.
Application and renewal of the Sanitary Permit must be filed with the city or municipality health office having jurisdiction using EHS Form No. 110; for inter-island and coastline vessels, it must be filed in the port of origin/head port jurisdiction.
A Sanitary Permit is issued only upon compliance with at least a satisfactory rating using Sanitary Inspection of Food Establishment Form (EHS Form No. 103-A) and existing sanitation standards.
Fees must be paid upon application, renewal, and noting of permits, and the amount is set through city or municipal ordinance.
Within 14 days after any change in the ownership or occupancy of a food establishment, the new occupant must apply to have the change noted in records and the permit certificate using the established process and pay the corresponding noting fee.
A Sanitary Permit is valid for one (1) year, ending on the last day of December of each year, and must be renewed every year; for new food establishments, validity also expires at the end of December of the current year.
Upon the recommendation of the local health officer, the Sanitary Permit is subject to suspension or revocation by the local health authority upon violation of sanitation rules and regulations.
The Sanitary Permit must be posted in a conspicuous place and must be available for inspection by health and other regulatory personnel.
Cities and municipalities must keep records of all issued permit certificates and renewals, including: holder’s name and address (actual occupier), establishment location, purpose(s), first issuance date and renewal dates, all changes of occupation/management, and conditions under which the permit or renewal was granted; these records must be available for inspection by Department of Health or local health officers at reasonable times.

Health Certificates and Food Handlers

No person shall be employed in any food establishment without a health certificate issued by the city/municipal health officer, issued only after required physical and medical examinations and immunizations.
Briefings must be provided by the local health office prior to health certificate issuance.
Health certificates must be clipped in the upper left front portion of the garment of the employee while working using EHS Form No. 102-A, B, C.
Health certificates must be renewed at least every year or as often as required by local ordinance.
Health certificates are non-transferrable.
Food handlers must observe good personal hygiene and practices, including:
- wearing clean working garments and restraining hair;
- washing hands, arms, and fingernails before working and repeatedly during working hours and after smoking, visiting the toilet, coughing/sneezing into hands, or as often as necessary to remove dirt and contaminants; and
- not using, chewing, or smoking tobacco in any form while engaged in food preparation or service, or while in equipment/utensil washing or food preparation areas.
No person shall work in food handling and preparation while afflicted with a communicable disease or a carrier of such disease, including boils/infected wounds, colds or respiratory infection, diarrhea or gastrointestinal upsets, and other related illnesses.
The manager or person-in-charge must notify the health officer or company physician when an employee is known to have a notifiable disease.

Food Quality, Storage, and Temperatures

All foods must be obtained from sources approved by the local health authority.
Meats must come from duly licensed slaughterhouses inspected and approved by the veterinarian or regulatory authority; meat products must be processed under existing regulation and in an approved manner.
Fish, shrimps, prawns, shellfish, seaweeds, other sea foods, brackish water foods, surface water foods, and food from aquaculture farms/ponds must not come from sources polluted by sewage, chemicals, radioactive waste, and other toxic substances.
Vegetables and fruits must come from safe sources where soil is not contaminated by night soil, sewage, and toxic chemicals.
No meat products, fish, vegetables, or other food may be procured from areas known to have been affected by radioactivity, including areas contaminated with large amounts of radioactive fallout.
All milk and milk products must come from approved sources and meet quality standards established by the regulatory authority.
Food must be transported in sanitary transporting facilities inspected and approved by the local health officer.
All food during transport must be protected from contamination by covered containers, wrapping, or packing.
During transport, readily perishable foods must be kept at 7°C (45°F) or below or 60°C (140°F) or above as applicable.
Readily perishable food and food materials transferred to another town/city/province/region in commercial quantity or intended for public consumption must be accompanied by a Transfer Permit (EHS Form No. 106) issued by the local health officer where the food originated; fees are set through city or municipal ordinance.
Exporting and importing of food and food materials must be covered by existing regulations of the Bureau of Food and Drugs and other regulatory agencies.
All food displayed, stored, prepared, served, or sold must be protected from contamination such as dust, flies, rodents, and other vermin.
Meats, fish, shellfish, shrimps, prawns, and other sea/brackish water/surface water/aquaculture products must be properly washed before being cooked or served.
Suitable utensils must be provided and used to minimize handling of food at all points where food is prepared.
Salad ingredients (fruits, vegetables, seaweeds, etc.) must be fresh and free from bruises and dirt, prepared with minimum hand contact, and on surfaces/utensils sanitized prior to use.
Milk must be stored in a refrigerator; canned/packaged milk other than dry milk powders must be refrigerated after opening.
Readily perishable foods must be stored at 7°C (45°F) or below.
Food served cold must be kept at below 7°C (45°F).
Cooked food intended to be served hot must be kept at not lower than 60°C (140°F) and, if possible, placed over hot conveyor/food warmer.
Raw fruits and vegetables must be thoroughly washed with disinfecting solution if necessary before use and cooking.
Tongs, forks, spoons, spatulas, scoops, chopping boards, and other suitable utensils must be provided and used by employees to reduce hand contact with food.

Food Space Use, Vermin Control, and Operations

Plans for proposed food spaces must be subjected to approval of the local health office.
No room or place may be used for preparation, storage, handling, or sale of food if it is:
- directly connected with or used as a sleeping apartment or toilet;
- used to keep any animal, and display of live animals in food areas is strictly prohibited (poultry must be kept in cages separate from food preparation and serving areas);
- used or likely to contaminate food or affect wholesomeness or cleanliness, including allowing persons not directly connected with food storage/preparation/serving into food service areas;
- not exclusively for the intended purpose, except that in department stores and multi-purpose establishments (shopping malls, etc.), food may be manufactured/prepared/cooked/stored/sold only in areas set exclusively for the purpose for which a Sanitary Permit has been issued.
Food stalls must have: adequate ventilating hood in cooking areas; hand washing and dishwashing facilities; all food for sale and in storage maintained hot (not less than 60°C) or cold (not higher than 7°C) as applicable; and compliance with all regular restaurant sanitation requirements; stalls proposed outside fastfood areas require local health officer approval.
Food carts must be preferably inside fastfood areas; if located outside fastfood areas, they may be allowed subject to local health officer approval for specified products.
Food carts must use food-grade single-service/disposable articles and packaging materials that are approved, must have refuse receptacles, and must protect food from contaminants using showcase cabinets/refrigerators/warmers/steam tables or similar equipment maintaining cold at not higher than 7°C or warm at not less than 60°C.
Food carts strictly prohibit letting food stand at room temperature; heating food only when ordered and before serving does not substitute for maintaining proper temperature.
Personnel operating food carts must comply with health certificate and hygienic practices.
Restaurants and other food establishments must operate according to the sanitation standard stipulated in Department of Health Order No. 258-B, s. 1991.
Vermin control requirements include:
- food and drink spaces must be constructed and maintained to exclude vermin, and establishment plans must be submitted to the local health office for approval before construction/operation;
- all openings connecting to outer air must be effectively protected with non-corrosive wire screens #16-mesh wire or finer, and doors must be tight-fitting and self-closing;
- owners/operators/administrators must maintain a vermin abatement program; if they fail or refuse to maintain it, the local health agency undertakes work at their expense;
- each food establishment must submit an annual vermin abatement plan as a prerequisite in issuance/renewal of the Sanitary Permit or maintain a contract with a Department of Health accredited pest control operator;
- during deratting or disinfecting operations, food preparation and cleaning equipment must be covered to protect them from toxic chemicals;
- insect/rodent attractants must be removed or covered, and there must be no poison baits in food processing establishments, food storage, and places where food is served;
- housekeeping and clean-up must be maintained at all times;
- vermin control in public places is the responsibility of provincial/city/municipal governments with jurisdiction;
- procedure and frequency of the vermin abatement program must be determined and approved by the local health authority.

Structural, Plumbing, and Sanitary Facilities

No Sanitary Permit shall be issued unless premises are constructed in accordance with structural requirements on floors, walls, ceilings, lighting, ventilation, overcrowding, and change rooms.
Floors must be concrete or impervious/easily cleaned wear- and corrosion-resistant materials with adequate drainage and rounded floor-wall angles of at least 7.62 cm (3 inches); alternative floor constructions using approved wood systems or combined materials/linoleum/rubber may be used subject to stated conditions, and mats/duckboards must be cleanable and kept clean.
Weighing scales for wet products must be provided at the receiving area and kept clean.
Exterior walking/driving surfaces where food is served must be kept clean, free of debris, properly drained, and surfaced with concrete/asphalt or similar materials to minimize dust.
Floor drains must be provided; floors receiving discharge must be graded to drain.
Walls must have smooth, even, non-absorbent surfaces readily cleaned without damage; wet/splashed walls must be impervious, non-absorbent to at least 2 meters (79 inches) from the floor.
Wall surfaces must be finished in light colors or as the health officer prescribes; wall covering must be sealed without open spaces/cracks that permit grease/debris accumulation or vermin harborage, and certain native materials are allowed only in particular areas subject to local health officer approval.
Flower vases on walls must be kept clean and water changed at least once every three days to prevent mosquito breeding.
Ceilings (or roof under-surfaces) must be dust-proof and washable; rooms for preparation/packing and utensil/hand washing must have smooth, non-absorbent, light-colored ceilings/under-surfaces.
Lighting must permit effective inspection and cleaning, must be constant without fluctuation (except for night clubs and similar), must meet minimum intensities:
- 20 foot candles (215.2 lux) in rooms where food is prepared/packed or utensils/hands are washed;
- 5 foot candles (53.8 lux) in premises where food is consumed;
- lighting intensity measurement must be at 76.20 cm (30 inches) above the floor using a light meter.
Use of colored lights or bulbs in display of food or food materials is strictly prohibited.
Ventilation must maintain comfortable conditions; natural air supply must not be less than 0.005 cubic meter per second per person, and 0.015 cubic meter per second per person in demanding workrooms.
Mechanical ventilation must be provided where natural ventilation is not effective; toilets must have mechanical exhaust ventilation changing air not less than six times per hour.
Exhaust systems must connect and control harmful fumes/vapors; exhaust discharge must not re-enter workrooms nor cause hazard/nuisance, and recirculation is allowed only if passed through a safe cleaning device with limits of 75% in workrooms and 50% in dining rooms.
Outside air must be provided at 0.008 cubic meter per second per person or one half air change per hour, whichever is greater; air velocities in workrooms must not expose workers to velocities exceeding 1.02 meter per second; grease/condensate dripping into food must be prevented; filters must be grease filters, readily removable; ideal work area temperature is 26.67°C (80°F).
Overcrowding is prohibited: sufficient floor space must permit efficient work, easy cleaning access, unobstructed aisles/passageways, and movement without contamination of food by clothing/personal contact.
Minimum dining room space guidance must be followed using Table 1 density limits and minimum volume/space guidance using Table 2, including:
- 11.33 cu.m (400 cu.ft.) per worker without deduction of benches/machines;
- office space 7.08 cu.m (250 cu.ft.);
- kitchen area 14% of total dining area but not less than 9.30 sq. m. (100 sq. ft.).
Changing rooms must be provided with adequate lockers or facilities to store employee clothing/belongings without contaminating food; if four (4) or more persons of either sex are employed, separate changing rooms for each sex are required; changing rooms must be cleaned daily and disinfected at least once a week.
Wash-hand basins must be installed in convenient locations near the point of use; additional basins must be installed if required in writing by the local health officer, and basins must be installed under National Plumbing Code specifications.
Wash-hand basins must provide an adequate supply of soap, nail brush, clean towels, and towels must be dispensed from a continuous roller towel dispenser or other approved hand-drying services; basins must maintain hot/cold or tempered running water at a minimum of 37.8°C (100°F).
Toilets must be adequately located and clean for male, female, and disabled customers and personnel; they must not open directly into spaces where food is prepared/stored/served, and doors must be tight-fitting, self-closing, and open outward.
Toilet rooms must be enclosed, properly lighted, and ventilated.
Toilet fixtures and wash-hand basins must follow the required numeric tables for dining rooms, markets/supermarkets, and food establishment personnel, with additional requirements for disabled persons, incremental persons, and included fixtures such as drinking fountains.
Toilet structural requirements include health authority approval for plans and sewage disposal systems; minimum ceiling height 2.5 m, lighting at least 10 foot-candles (107.6 lux), and natural ventilation window space at least 10% of the floor area (or mechanical exhaust fans).

Water, Waste, and Storage Requirements

Water supply must be adequate and potable from public or private systems, with water quality in accordance with Philippine National Standards for Drinking Water.
All water sources must have a Certificate of Potability of Drinking Water issued by the local health officer as recommended by the sanitary engineer.
A minimum of 40 liters per capita per day must be maintained.
Hot and cold running water under adequate pressure must be provided in areas where food is prepared/processed/handled and where equipment/utensils are washed; water pressure must be maintained at 1.41 kpscm (20 psi).
Drinking water not supplied by a piped system must be handled, transported, and dispensed hygienically and may be stored in approved tanks/reservoirs/containers by the local health officer.
Bottled and packaged potable drinking water must be protected from contamination, must come from approved sources in accordance with Department of Health Administrative Order No. 18-A, s. 1993, and must be dispensed from the original container filled by the supplier; it is prohibited to serve bottled water already poured in customers’ drinking glasses.
Steam process water contacting food/food-contact surfaces must be free from materials/additives other than those specified by the Department of Health.
Ice must come from ice plants with a Sanitary Permit or be made from water meeting rule requirements; ice-making machines must be installed and operated to prevent contamination of ice.
Ice must be handled/transported/stored/dispensed to protect against contamination; during deliveries, ice must not be placed on the ground or filthy surfaces without protection; ice must be dispensed in measured quantities from an approved dispensing unit with adequate storage and dispensing utensils.
Ice must not contact handles/chains and other contaminating items.
Sewage disposal and drainage must comply with disposal into a public sewerage system or, if absent, disposal in a manner complying with DOH Circular No. 220, s. 1974 implementing P.D. 522, and Chapter XVII of P.D. 856 and its implementing rules and regulations.
A grease trap must be used and, where practicable, placed outside the food establishment.
Refuse rules require:
- refuse containers in preparation areas for immediate use only; garbage/rubbish with food waste must be kept in leakproof impervious containers;
- tight-fitting vermin-proof lids/cover, plastic trash bag liners, and tightly covered at all times except during actual use;
- cleaning of containers after emptying without contaminating food/equipment/utensils/food preparation areas;
- sufficient container numbers for waste accumulated between removal intervals;
- segregation into recyclables, trashes, and food materials (food leftovers, wastes, washings, trimmings, peelings, egg shells, bones, entrails, gills);
- storage so refuse is inaccessible to vermin, or stored so it does not attract insects/rodents or create nuisance; and optional refuse storage rooms/enclosures in cleanable vermin-proof materials;
- disposal of garbage/rubbish/other refuse at least once a day or at frequencies through municipal/city/private collection or approved methods to prevent nuisance;
- open burning of refuse is discouraged; if combustible refuse is burned onsite, an incinerator must be provided and operated in a sanitary manner to prevent potential air pollution/nuisance problems; areas around incinerators must be kept clean and orderly.

Equipment, Utensil Washing, and Sanitizing

Equipment and utensils must be designed, fabricated, and installed so cleaning is easy and they do not pose health hazards.
Lead-soldered containers and cadmium-lined piping/fixtures must not be used.
Food-contact surfaces must be made of impervious, corrosion-resistant, non-toxic, easily cleanable/durable materials resistant to chipping.
An adequate number of utensils and equipment must be provided proportionate to expected customers.
A three-compartment sink must be provided and used for manual washing and sanitizing; at least a two-compartment sink must be provided for washing kitchenware/equipment not requiring sanitizing and for washing vegetables.
Manual washing and sanitizing sinks must be large enough to permit complete immersion; dish baskets must permit complete immersion during sanitizing.
Cracked/chipped glassware/tableware/utensils/equipment with noticeable cracks and seams must not be used.
Cabinets must use easily cleanable removable sliding doors; runners and bottom shelves must be removable for inspection/cleansing/maintenance.
Utensils must be scrapped and cleaned:
- scrapped into trash bags with all food particles before washing;
- thoroughly cleansed in warm water at 49°C (120°F) with soap or detergent;
- if running water is not used, wash-water must be changed frequently.
After cleaning, eating and drinking utensils/equipment must receive bactericidal treatment using one of the following:
- hot water immersion: at least half a minute in clean hot water at at least 77°C (170°F);
- chlorine solution immersion: at least one minute in lukewarm water containing 50–100 ppm chlorine;
- steam cabinet: at least 15 minutes at at least 77°C (170°F) or at least 5 minutes at 93°C (200°F);
- hot air cabinet: at least 20 minutes at at least 82°C (180°F);
- iodine solution immersion: for one minute in water with iodine solution (12.5 ppm);
- any other method approved by the local health authority.
Washed utensils must be drained dry in wire racks without drying cloths or stored in a self-draining position to permit air drying.
Food contact surfaces must be protected from contamination during handling:
- spoons/knives/forks must be picked up/touched only by their handles;
- cups/glasses/bowls must be handled so fingers/thumbs do not touch inside or lip-contact surfaces.
Stored washed utensils must be kept in a clean and dry place protected from vermin/contamination:
- cups/bowls/glasses must be inverted;
- portable equipment and utensils must be stored 46 cm (18 inches) above the floor in clean, dry locations, protected from splash/dust/contaminants;
- utensils must be air dried before storage or stored in self-draining positions on racks;
- utensils/containers must be in cabinets or properly protected;
- when not stored in closed cupboards/lockers, utensils and containers must be covered or inverted whenever practicable, and utensils must not be stored on bottom shelves of open cabinets below working top levels;
- storage facilities for silverware must prevent contamination by employee or customer;
- racks/trays/shelves must be impervious, corrosion-resistant, non-toxic, smooth, durable, and resistant to chipping;
- felt-lined drawers are not acceptable, but use of clean and removable towels for lining drawers is acceptable.
Where required for equipment surface monitoring using swabbing, swab collection must follow the detailed procedure on dilution water/buffered solution, swabbing strokes, utensil significant surfaces, and marked areas using specified dimensions such as 51.64 sq. cm. (8 sq. in.) and 1.27 cm. (0.5 in.) width and 40.65 cm. (16 in.) length.

Storage of Non-Perishables and Perishables

Non-perishable foods must be stored in designated spaces/lockers/cupboards/racks/shelves/containers, in dry storage areas that are insect and vermin proof, using materials and tight covers consistent with food serving operations.
Dry storage temperature range must be 10–15°C (50–60°F) unless dry foods for immediate use are stored in preparation/servicing spaces.
Food/food materials must be stored separately from chemicals/disinfectants to avoid contamination.
Wet and dry food/food materials must be stored separately.
Food must be stored at least 20 cm (8 in.) above the floor.
Perishable foods must be stored at or below 7°C (45°F) except during preparation or immediate servicing after preparation.
For extended storage, a temperature of 4°C (40°F) is recommended.
Fruits and vegetables must be stored in cool rooms.
Recommended perishable storage temperatures include:
- Frozen foods: not more than -12°C (10°F);
- Meat and fish: 0–3°C (32–38°F);
- Milk and milk products: 5–7°C (40–45°F);
- Fruits and vegetables: 7–10°C (44–50°F).
Refrigerators and refrigerating compartments must be kept clean, in good repair, and free from odors; must have thermometers with scale divisions not larger than 1°C or 2°F; and must have sufficient shelving to prevent stocking overload and permit ventilation and cleaning.

Food Serving Operations Rules

Unwrapped food displayed in buffets and cafeterias must be protected from contamination from consumers and other sources using effective, easily cleanable protective devices such as sneeze/cough guards, cabinet/display cases, show cases, containers, or similar equipment; self-service openings must protect food from manual consumer contact.
Open display of food in fast foods, carinderias, and similar establishments is strictly prohibited, regardless of whether food will be reheated or cooked.
Leftover and/or unsold food that has been subjected to possible contamination must not be resold, re-served, or reused for human consumption.
Juice, slush-ice, and other bulk food beverages must be dispensed using an approved bulk dispenser.
Hand contact with food or drink must be avoided; fingers must not be used to serve butter, ice, or similar items.
Sugar must be served in covered dispensers/containers or in packages wrapped for single service.
Container and utensil surfaces (including glasses/tablewares) that contact food or drink must not be handled.
Disposable cups