Implementing Rules: Public Laundry Sanitation

Scope: who must comply

These implementing rules apply to all public laundry, including commercial laundry such as laundromat, dry cleaning laundry, linen-supply laundry, diaper-supply laundry, and public laundry places including a community laundry area.
These rules apply to institutional establishments with laundry equipment and facilities, including hotels, motels, massage parlors, dormitories, hospitals and other health-related institutions, and other similar establishments.
Covered establishments include those operated by individuals, corporations, partnerships, government agencies, instrumentalities, or institutions.

Key definitions used

“Department” means the Department of Health.
“Public laundry” means a laundry established and operated for, and open to the public and/or to an exclusive clientele.
“Operator” means the owner, manager, administrator, or actual holder of the sanitary permit of the establishment.
“Sanitary permit” means a written permission/certification by the local health officer (or, in his absence, the chief of the sanitation division/section/unit) attesting that the establishment complies with sanitation requirements upon evaluation or inspection under P.D. Nos. 522 and 856 and their implementing rules and local ordinances.
“Health certificate” means a written certification, using the prescribed form, issued by the local health officer to a person employed in the establishment after required physical and medical examinations and immunizations.
“Chemical waste” comprises discarded solid, liquid, and gaseous chemicals, hazardous when toxic, corrosive (acids of pH < 2 and bases of pH > 12), flammable, reactive (explosive, water reactive, shock sensitive), or genotoxic, and non-hazardous if it consists of chemicals other than those described.
“Vermin abatement program” means a series of preventive and control procedures and activities for vermin control.

Sanitary permit: securing and maintaining

An establishment must secure a sanitary permit (EHS Form No. 101) issued by the local health officer before it could operate.
Any extension, additional construction, or alteration requires a new sanitary permit before the establishment could operate such changes.
The application or renewal must be filed with the local health office having jurisdiction using EHS Form No. 110.
The sanitary permit is issued upon compliance to at least a satisfactory rating using the sanitary inspection of public places establishment form (EHS Form No. 103-B).
Fees must be paid to the local government office upon application, renewal, and noting of sanitary permit, with the amount set through local ordinance.
Within 14 working days after any change in ownership or occupancy, the new operator must apply to have the change noted in records and permit certificate and must pay the corresponding fee for such noting.
The sanitary permit is valid from the day of issuance until the last day of December of the same year and must be renewed every beginning of the year thereafter.
Upon the recommendation of the local health officer, the sanitary permit is suspended or revoked by the local health authority upon violation of any sanitary rules and regulations.
The sanitary permit must be posted in a conspicuous place for public information and made available for inspection by authorized health and other regulatory personnel.
Local health offices must keep a record of establishments issued sanitary permits and renewals, showing:
- the name and address of the operator;
- the location of the establishment;
- the nature/kind of business;
- the date the first permit was issued and dates of renewals;
- every change of occupation or management since the first permit was issued;
- the sanitary conditions under which the permit/renewal was granted; and
- the revocation of the permit.
The permit record must be available at all reasonable times for inspection by any authorized officer of the Department of Health or local government unit.

Personnel sanitation requirements

Every person who intends to work in the establishment must secure a health certificate (EHS Form No. 102-A cream or EHS Form No. 102-B light green) issued by the local health officer.
Health certificates must be renewed at least once a year or as often as required by local ordinance.
Health certificates must be visibly clipped in the upper left front portion of the uniform/garment, or made available upon inspection when visible clipping is not practical.
Health certificates are non-transferable.
Employees must observe good personal hygiene including:
- wearing clean appropriate working garments and required protective items (caps, aprons, gowns, masks, rubber gloves, safety goggles, and other gadgets as required);
- washing hands with soap and water before/after working, after smoking, after using the toilet, after coughing/sneezing into hands, or as often as necessary; and
- other hygienic practices required by the nature of work.
Employees must observe personal health and safety practices including:
- no smoking of tobacco;
- no drinking of alcoholic beverages;
- no spitting or blowing of nose;
- no littering; and
- other practices required by the nature of work.
Personnel with a communicable or contagious disease or severe respiratory infection must be immediately reported to the operator and referred for treatment.
No personnel with open wounds or breaks on exposed skin may work or come into direct or indirect contact with linen until healed.
The operator must provide necessary personal protective equipment (PPE) to every worker, to be used in accordance with Chapter VII “Industrial Hygiene” of P.D. No. 856, its implementing rules, and Occupational Safety and Health Standards under the Labor Code.

Construction and facility standards

Building design, construction, use, occupancy, and maintenance must comply with the National Building Code of the Philippines (P.D. 1096) and its implementing rules and other local laws/ordinances.
Before constructing, operating, altering, or renovating, the applicant must submit plans and specifications to the local health officer for review and approval in duplicate copies.
The permit application must be made using forms issued by the local health office and with supporting documents needed for proper review.
The establishment must be built/renovated according to approved plans unless written approval of changes is obtained from the local health officer.
The operator must notify the local health officer at predetermined construction stages and upon completion for inspection during and after construction.
Altered or renovated portions and new establishments must not be placed in operation until inspection shows compliance with these rules.
Walls/wall coverings must not have open spaces or cracks that provide vermin harborage.
Internal sanitary and laundry facility walls must be made of smooth, impervious material (e.g., ceramic glazed tiles) to at least 2 meters from the floor; higher areas must be impervious, smooth, light-colored.
Partition walls between water closets must be at least 2 meters high and must end 30 centimeters above the floor.
Ceilings in sanitary facilities must be smooth, light-colored, and non-toxic.
Rooms without artificial ventilation must have windows with opening area not less than 10% of the room floor area, opening directly to a clear space.
Toilet room windows must be above eye-level and fitted with No. 16-mesh screen, unless otherwise air-conditioned.
Doors must open outward, be self-closing, and be made of easily cleaned, light-colored, smooth, non-toxic, and rust-proofed materials.
Floors must be concrete or impervious, easily cleaned, non-toxic materials.
Laundry areas subject to frequent wetting must have fairly smooth surfaces and be sloped at least 2% toward drains, with floor drains equipped with a metal strainer or cover.
Vinyl tiles, wood parquet, linoleum, carpets, or similar floor coverings are prohibited in laundry areas or other areas subject to frequent wetting.
Working spaces, stairways, aisles, and passageways must have at least 1.20 meters for unobstructed movement.
All areas must be properly lighted by natural and/or artificial lights and at required minimum illumination levels:
- Hallways, exits, stairway and landing, elevators, escalators and dining rooms: 20 Foot-candles (215.2 Lux);
- Locker rooms, toilets and bathrooms: 10 Foot-candles (107.6 Lux);
- Kitchens, storage rooms, supply rooms: 20 Foot-candles (215.2 Lux);
- Outdoor pathways: 2 Foot-candles (21.52 Lux);
- Working area needing discrimination of fine details (fair contrast, very exact/prolonged): 100 Foot-candles (1076 Lux);
- Working area needing discrimination of details (moderate contrast/prolonged): 50 Foot-candles (538 Lux);
- Working area for casual seeing (not involving discrimination of fine details): 10 Foot-candles (107.6 Lux);
- Working area for rough seeing (not requiring critical seeing): 5 Foot-candles (53.8 Lux).
The illumination level inside must be maintained at a point 76.20 centimeters (30 inches) above the floor.
Lighting must be reasonably free from glare and evenly distributed, and supplemental lighting must be provided where tasks require more light than general illumination.
Ventilation must be appropriate and efficient natural and/or mechanical ventilation to prevent excessive temperature, moisture, humidity, objectionable odors, fumes, and impurities; mechanical devices must be provided where necessary.
When natural ventilation is used, rooms must have windows with total free opening area of at least 10% of the room floor area opening directly to clear space.
When natural ventilation is insufficient, mechanical ventilation must maintain temperature 25°C to 28°C and relative humidity 40% to 60%, with specified exhaust fan requirements by laundry room/area category, including:
- Soiled-linen sorting room: exhaust fan minimum diameter 25.40 centimeters per 35 cubic meter room volume (or equivalent minimum cubic meter of air per minute at 6 to 10 air changes per hour), discharged to a clear space without recirculation, with airflow from clean linen area to soiled linen area.
- Washing and drying room: exhaust fan minimum diameter 15.24 centimeters per 35 cubic meter room volume (or equivalent at 2 to 5 air changes per hour).
- Clean-linen sorting and storage room: exhaust fan minimum diameter 15.24 centimeters per 35 cubic meter room volume (or equivalent at 2 to 5 air changes per hour).
- Ironing and mending room: exhaust fan minimum diameter 25.40 centimeters per 35 cubic meter room volume (or equivalent at 6 to 10 air changes per hour).
- Chemical storage and supply room: exhaust fan minimum diameter 25.40 centimeters per 35 cubic meter room volume (or equivalent at 6 to 10 air changes per hour).
- Kitchen and dining room: exhaust fan or blower minimum diameter 25.40 centimeters per 35 cubic meter room volume (or equivalent at 2 to 5 air changes per hour).
- Offices and study rooms: exhaust fan minimum diameter 15.24 centimeters per 35 cubic meter room volume (or equivalent at 2 to 5 air changes per hour).
- Toilet and bathroom: exhaust fan minimum diameter 15.24 centimeters per 10 cubic meter room volume (or equivalent at 2 to 5 air changes per hour); windowless bathrooms must have mechanical exhaust connected to the light switch.
Air circulation must be arranged so personnel, guests, and visitors are not subjected to air velocities exceeding 1.02 meter per second.
Sound and vibration must conform with Chapter XIX “Nuisances and Offensive Trades” and Chapter VII “Industrial Hygiene” of P.D. No. 856, Occupational Health and Safety Standards, and other existing laws/rules.
Toilet, bathroom, and handwashing facilities must have adequate plumbing fixtures with minimum standards in Table 1 and must provide:
- clearly separated male and female toilets;
- toilet/bathroom minimum floor area 1.20 square meters, with minimum dimension 0.90 meter;
- proper location, lighting, and ventilation;
- regular maintenance, cleaning, and disinfecting;
- toilet supplies including toilet paper and holders, soap and soap dispensers, paper towels and accessories, with hand drying using paper towels or mechanical hand-drying machines; and mirrors in toilet rooms.
The establishment must provide adequate lockers and sufficient changeroom area separately for male and female employees.

Water, wastewater, and waste requirements

Drinking water must conform with Chapter II “Water Supply” of P.D. No. 856, its implementing rules, and Philippine National Standards for Drinking Water.
Drinking water sources must have a certificate of potability issued by the Secretary of Health or a duly authorized representative.
Operators must submit drinking water samples to DOH-accredited laboratories once a year for physical and chemical examinations and every six months for bacteriological examinations, or more often as determined by the local health office.
Water sources must be potable and capable of supplying minimum daily demand of 40 liters per capita per day at adequate pressure of 1.41 kilogram per square centimeter (20 psi).
Suggested minimum laundering water requirements must be followed:
- complete washing: 37 to 50 liters of water per kilogram of clothes or linens;
- steam laundry: 13 to 17 liters per kilogram of clothes or linens.
Plumbing systems for water supply must comply with the National Plumbing Code of the Philippines.
Drinking and laundering water not supplied from a piped system must be handled, transported, dispensed, and stored in a sanitary manner in an approved separate tank/reservoir/container.
Drinking fountains, if provided, must be approved angle-jet type.
Bottled water must come from an approved source, must comply with Department of Health Administrative Order No. 18-A, s. 1993 (“Bottled Drinking Water”), and must be dispensed only from the original container filled by the supplier.
If water-cooling devices are provided, ice produced must not contact water.
Ice must be manufactured from an approved potable water supply and handled/stored in a sanitary manner; adequate ice storage and dispensing utensils must be provided; ice-making machines must be placed in a protected place; ice storage bins must be used only for their intended purpose.
Food and drinks handled/stored/prepared/served must comply with Chapter III “Food Establishments” of P.D. No. 856 and its implementing rules.
Sewage must be discharged to the public sewer system or, if absent, disposed in a manner complying with Chapter XVII “Sewage Collection and Disposal, Excreta Collection and Drainage” of P.D. No. 856 and implementing rules.
The effluent quality must meet minimum standards and requirements set by the Department of Environment and Natural Resources and other concerned regulatory agencies.
Plumbing for sewage disposal and storm water drainage must comply with the National Plumbing Code of the Philippines.
Wastewater treatment must include primary and secondary treatment processes; plans and locations must be approved by the local health officer with the recommendation of a sanitary engineer.
Segregation, storage, collection, transport, and disposal of refuse must comply with Chapter XVIII “Refuse Disposal” of P.D. No. 856, its implementing rules, other regulatory laws, and local ordinances.
The establishment must run an effective information and awareness campaign on proper refuse disposal, including color coding of trash bags.
Trash bags must have preferable thickness to handle refuse weight/type without rupturing.
Refuse containers must be strategically located and firmly secured against accidental knockdown.
Each room must be provided with two (2) refuse receptacles/containers of impervious materials: one for biodegradable and one for non-biodegradable wastes, each lined with:
- black plastic trash bags for non-biodegradable waste; and
- green plastic trash bags for biodegradable materials.
Refuse containers must have tight-fitting lids/covers constructed and maintained as vermin-proof and easily cleaned.
Refuse must be emptied daily or more frequently as necessary.
Receptacles/containers must be thoroughly cleaned and preferably disinfected after being emptied, and washed water from cleaning must be disposed in the proper wastewater disposal system.
Separate storage room/bin must be provided for dry and wet refuse, and the area must be cleaned and disinfected after every collection.
Refuse storage must be inaccessible to vermin to prevent becoming a vermin attractant and harborage.
Littering prohibition must be strictly enforced, with information and awareness regarding it provided in the establishment.
Contaminated linens and biomedical waste for disposal, recycling, or reuse must follow the guidelines and standards in the Manual for Hospital Waste Management formulated by the Department of Health.
Recycling, reuse, recovery, and disposal of linens and other materials from laundry operations must follow Chapter XVIII “Refuse Disposal” of P.D. No. 856 and related laws/ordinances.
Refuse contaminated by chemical substances, hazardous, and nuclear wastes must be disposed in accordance with Chapter XVIII “Refuse Disposal” of P.D. No. 856, Republic Act 6969 (“Toxic Substances and Hazardous and Nuclear Wastes Control Act of 1990”), implementing rules of the Philippine Nuclear Research Institute, and other existing laws/ordinances.

Vermin control and sanitary design

The operator must maintain a vermin abatement program conforming to Chapter XVI “Vermin Control” of P.D. No. 856 and its implementing rules.
Pesticide storage, handling, and application must comply with the vermin control chapter of P.D. No. 856 implementing rules and other laws/rules of the Fertilizers and Pesticides Authority and local ordinances.
During vermin control operations, all clothes and linens must be covered and isolated to prevent contamination.
Bush, weed, and grass within the establishment must be controlled to prevent breeding and harborage of vermin and harmful insects/animals such as spiders, scorpions, or snakes.
Clean linen processing and storing places/rooms must be effectively screened with No. 16-mesh screen, unless otherwise air-conditioned.

Community laundry area requirements

A community laundry area must have a total area of at least 500 square meters and must be located only in places designated under zoning laws and ordinances.
Where no zoning law/ordinance exists, the local health officer determines location suitability.
The community laundry area must not be located in areas prone to flooding and other hazards.
Accessibility to national roads and transportation must be considered.
Stalls must provide for each person, and the total stall area must not exceed 40% of the total community laundry area.
The minimum area per stall is 2 square meters, and no stall dimension may be less than 1.3 meters.
Each stall must be divided by partitions with minimum height 1.0 meter and must provide sufficient clearance from the ceiling to facilitate free air movement.
Each stall must be provided with two (2) laundry trays/sinks equipped with a stopper.
Tray/sink tops must be elevated at least 0.9 meter from the floor.
Each stall must have one movable faucet directing to either tray, and one hose bibb placed conveniently at 0.3 meter above the floor along the stall side.
Each stall must have a trench drain with grating cover connected to an approved wastewater disposal system.
No toilet or bathroom facility may open directly toward any laundry stall.
Aisles between laundry stalls must have minimum width 1.5 meters to facilitate smooth flow of persons.
Aisles must be 0.1 meter higher than the floorings of laundry stalls.

Laundry process sanitation: general operations

The establishment must be located only in areas designated under zoning laws and ordinances; where none exist, the local health officer determines suitability.
The establishment must be kept clean and sanitary at all times, and must ensure proper handling, cleaning, washing, sanitizing, storing, and transport of linen and washable goods to prevent infection or contamination.
The establishment must provide adequate and efficient laundry equipment and facilities, with regular maintenance, cleaning, and disinfection.
Laundry operation must be conducted to produce top quality work efficiently.
All personnel must observe hygienic practices and proper procedures during laundering of linens and other washable cloths.
The establishment must adopt a linen coding/marking system using color codes, labels, tags, or print on bags/containers for sorting, washing, storage, and delivery.
Personnel must be informed and able to identify and understand the coding/marking system.
Sorting must prevent cross contamination or losses and must be done according to the coding/marking system and factors such as degree of soilage (heavily-soiled or light-soiled), color and colorfastness, size/type of fabric, specified washing time, and degree/type of contamination.
During collection, sorted linens must be handled with minimum agitation and shaking to prevent contact of soiled linens with any surface other than the soiled linen bag or washer.

Linen bags, carts, and vehicles

The establishment must use an exclusive soiled-linen bag/container made of impervious, non-toxic, rust-proof, leak-proof, and easily cleaned material.
Small soiled-linen bags/containers are preferred when they do not exceed 0.3 cubic meter (about 90 cm x 60 cm x 50 cm), and reusable soiled-linen bags/containers must be cleaned and sterilized after every use.
Linen carts must be used for collection and delivery of linen-filled laundry bags, using two exclusive types: soiled-linen cart and clean-linen cart.
Carts must be made of impervious, easily cleaned, movable, rustproof, non-toxic material, must be enclosed with tight-fitted lids, and must be kept close except when placing or retrieving linen-filled bags.
Linen bags/carts must be replaced with new ones when necessary.
Each cart requires routine maintenance, cleaning, and sterilization:
- soiled-linen carts must be cleaned and sterilized after each day’s operation or more frequently as needed;
- clean-linen carts must be cleaned and sterilized at least three times a week or more frequently as needed.
Laundry trucks/vehicles must be enclosed with tight-fitted doors, and the internal storage area must be made of impervious, non-toxic, rust-proof, smooth, leak-proof, and easily cleaned material.
A separate laundry vehicle must be used to transport soiled linen from clean linen, preventing contamination of clean linen.
Inside the laundry vehicle, the linens storage area must be separated and isolated from the driver and passenger seats.
Laundry vehicle maintenance, cleaning, and disinfection are required, with:
- soiled-linen vehicle cleaning/disinfection at the end of each day’s operation or more frequently as needed; and
- clean-linen vehicle cleaning/disinfection at least three times a week or more frequently as needed.

Rooms and equipment segregation

The establishment must provide a separate enclosed room for sorting and storing soiled linens, equipped with separate air intake, filtration, and exhaust discharged to a clear space.
Washing and drying rooms must be enclosed, not allocated with other rooms, equipped with tight-fitted doors and windows, and must remain closed except during receiving and delivering laundered linens.
Laundry equipment and facilities contacting linens must be cleaned and disinfected after each day’s operation.

Laundering, drying, and finishing rules

Laundering and ironing must follow instructions recommended and printed on garment care labels, including the international care labeling shown in Annex I.
Soaking soiled linens first in clean potable water for at least 30 minutes is preferred; liquid detergent must be rubbed on badly soiled areas before soaking; stains must be removed early before hot water application.
Laundering must include at least two cycles of sudsing and four cycles of rinsing.
Persons using laundry equipment must follow washing machine manufacturer directions.
Detergent quantity and type must be properly applied, and detergent must not exceed prescribed amount to avoid excess suds that make rinsing ineffective.
Bleaching solution, when used, must be applied to white linens during the sudsing cycle when detergents have liquefied, using bleach type safe for fabric (e.g., sodium hypochlorite not safe on silk/wool; slow-acting hydrogen peroxide safe on these fabrics).
Wash water must be adequate, potable, preferably soft, and practically free from dissolved minerals; water temperature must be adjusted:
- Hot: higher than 46°C (115°F);
- Warm: initial 30°C to 45°C (86°F to 113°F), not irritating to skin;
- Cold: initial up to 29°C (84°F) (same as tap water temperature).
The laundering process must be appropriate for maximum stain removal based on stain type, age, and process to which the linen is subjected.
Stained or repair-needed linens must be separated and treated; linens with hard-to-remove stains must be treated with appropriate chemical stain remover and/or physical removal procedures.
The establishment must train counter personnel and technicians on identifying stains and applying stain removal processes.
Bluing, fabric softener, fluorescent brightener, and other additives must preferably be added to the final rinsing process to improve odor, whiteness, and fabric quality.
Drying must preferably use automatic controlled extractors in partial drying to save time, reduce effort, and improve results.
Dryer use must follow manufacturer specifications for amount of linen and required time in tumbler/extractor.
Drying must use a gas, steam, or electric-powered dryer at a temperature not less than 60°C (140°F), which is more preferable than clothesline drying in urban areas due to contamination risks.
Repairs of damaged articles must be done in a separate enclosed mending room with adequate trained personnel, equipment, tools, and mending supplies.
Finishing (sorting, ironing, and storing clean linens) must be efficient and hygienic and must protect linens against contamination.
Ironing must be used for aesthetic and disinfection.
Light-colored linens to be ironed must be at least approximately 10% moisture by weight, driven off by heat under pressure for smoother results; multi-colored linens must have moisture reduced as much as possible to avoid color transfer.
All washed and dried linens that are ironed and those not requiring ironing must be 100% dry to prevent fungal and other microbial growth.
Ironing must follow care label instructions and adjust for extent of wrinkles, fabric type (temperature control), and linen size/shape or linen