Definitions Related to Markets
- Terms defined include aisle, ambulant peddler, carinderia section, dry goods section, food, food handler, foot-candle measurement, various types of markets (public, private, wet, dry, supermarket), market administrator, market master, non-perishable and perishable foods, packaged foods, refuse depository, sanitization, sectioning/zoning, shelf life, solid waste, stall, stallholder, vendor, vermin and vermin abatement program.
Standards of Market Construction
- Site to be at specified distances from schools, public offices, abattoirs, and contamination sources.
- Buildings to be durable, with specific size requirements for building, stalls, aisles.
- Floors and walls made of impervious materials, easily cleaned and maintained.
- Display tables must be impervious and elevated; roofing must protect from weather.
- Lighting standards prescribed with minimum foot-candle levels; ventilation to maintain temperature and humidity standards.
- Fire exits, fencing, and proper sectioning/zoning of merchandise mandatory.
Sanitary Facilities in Markets
- Adequate and potable water supply with pressure requirements.
- Sufficient water outlets for cleaning; ice handling from sanitary sources.
- Sewage disposal must comply with environmental health laws; proper drainage with traps and grease separators required.
- Toilet and hand-washing facilities detailed by gender and users, with accessibility and sanitation provisions.
- Solid waste management includes proper receptacles, handling, collection, and cleaning schedules.
- Vermin control programs must be maintained under supervision and include preventive measures.
Specific Sanitary Requirements for Market Sections
- Perishable food sections require approved sources, proper food protection, no spoilage, and food handler precautions.
- Transport, utensils, containers, and cleaning procedures specified.
- Meat and fish stalls separated; tables made impervious and kept clean.
- Weighing scales calibrated and protected.
- Dry goods and cooked foods to be clean, protected, with proper utensil sanitizing.
- Market operation mandates regular cleaning, prohibition of unauthorized modifications, and no living quarters.
- Ambulant peddlers prohibited within market aisles.
Supermarkets Specific Requirements
- Construction to comply with National Building Code.
- Floors and walls impervious, clean, and light colored; ceilings high with lighting and ventilation standards.
- Sections clearly labeled; goods stored and displayed according to type with temperature controls for perishables.
- Food handling conforms to established sanitary codes.
- Facilities for pushcarts, cashier counters, loading/unloading properly maintained.
- Transport vehicles for food must prevent contamination and maintain temperature.
- Promotional sales regulated for safety and flow.
Responsibilities
- Consumers must protect facilities, observe hygiene and clean markets.
- Stallholders must maintain cleanliness, manage waste, keep aisles clear, and comply with regulations.
- Market masters/administrators responsible for posting rules, maintaining cleanliness, and property custody.
- Local health authorities and supermarket managers have supervisory and enforcement duties.
Abattoirs Scope and Definitions
- Applies to all slaughterhouses operated by government or private entities.
- Definitions include abattoir, carcass, dressing, fit for human consumption, food animal, meat, meat inspector, offal, poultry, vermin, and related terms.
Construction and Maintenance Standards for Abattoirs
- Site location regulations ensure distance from public and residential areas.
- Materials durable and corrosion-resistant; maintenance to sanitary codes.
- Size specifications for slaughtering and offal cleaning areas.
- Floors and walls impervious, non-slippery with proper slopes and finishes.
- Overhead rails, ceilings, lighting, ventilation meet specified safety and sanitary requirements.
Facilities and Layout
- Equipment layout requires spacing and materials to allow sanitation.
- Holding pens designed for animal comfort and inspection.
- Separate facilities for sick animals and condemned meats.
- Veterinary office and employee amenities must meet standards.
- Perimeter fencing mandatory to prevent unauthorized entry.
Sanitary Facilities for Abattoirs
- Adequate potable water supply, with hot and cold water under pressure.
- Toilet and handwashing facilities scaled to personnel counts with soap and towels.
- Sewage and drainage systems to comply with health and environmental standards.
- Solid waste must be properly segregated, stored, and disposed.
- Vermin controls include screening, vegetation management, and pest control.
Cleaning and Disinfection
- Utensils and equipment made of easy-to-clean materials.
- Facilities for cleaning and disinfecting must be provided.
- Specific approved disinfectant methods and concentrations outlined.
Meat Handling and Other Procedures
- Separate handling of edible and inedible products.
- Strict prevention against contamination and cross-contact.
- Cold storage with temperature controls for meat and offals.
- Regulations for meat transport vehicles on sanitation and temperature control.
- Disposal requirements for condemned animals including rendering and incineration.
- Strict supervision of slaughtering with exceptions allowed only under specific conditions.
- Poultry handling to be separate with dedicated facilities.
General Provisions
- Definitions covering establishments, health certificates, local health officers, sanitary permits, and inspectors.
- Personnel sanitation including health certificates, personal hygiene, and protective equipment.
- Requirements for securing sanitary permits, application procedures, validity, suspension, and revocation.
- Inspection and evaluation protocols including frequency, report, re-inspection, and enforcement.
- Rights of entry and conduct of sanitary inspections by authorized personnel.
- Responsibilities of operators, local health officers, and authorities in enforcement and supervision.
Penal Provisions
- Violations punishable by imprisonment of up to six months, fines up to Php 1,000, or both.
- Penalties also apply to interference with health officials or damage to official notices.
Other Legal Provisions
- Separability clause maintains validity of other provisions if one is invalid.
- Repealing clause supersedes inconsistent rules.
- Rules effective after 15 days of publication.
This serves as an exhaustive framework for sanitation and operation standards for markets, supermarkets, and abattoirs ensuring public health and safety in the Philippines.