Implementing rules for port, airport, vessel sanitation

Scope and covered operations

These implementing rules and regulations apply to all ports and airports operating within the territory of the Philippines.
These rules apply to all vessels and aircraft entering those ports and airports.
These rules treat an airport/port of entry as any airport/port designated by the concerned authorities of the Philippines where formalities incident to customs, immigration and quarantine are carried out.
These rules treat an airport/port of departure as the last place where an aircraft takes off or a vessel leaves port.
These rules apply to establishments located within ports and airports, and require sanitation controls for both personnel and facilities.

Key definitions and terms

An aircraft is any machine used for aerial navigation.
An aircraft commander is the person in-charge or in command of its operation and navigation.
An operator is the owner, manager, or administrator of the establishment, vessel, or aircraft.
An establishment is a collective term including all ports and airports and other business entities operating within their premises.
A port is a place where ship may anchor or tie-up for shelter, repair, loading or discharge of cargo, or other water-borne commerce activities, including related land, water areas, structures, equipment, and facilities.
A vessel is a general term for all craft capable of floating and used or capable of being used as a means of water transportation.
A sanitary permit is the written permission or certification issued by the city or municipal health officer (or the sanitation division head in his absence) that the establishment complies with sanitation requirements.
A health certificate is a written certification, issued on the prescribed form, after required examinations and immunizations.
A quarantine medical officer is a person authorized by the Director of the National Quarantine Office to conduct quarantine inspection in designated ports and airports of entry.
A protective area is an area within a designated distance of at least 400 meters around the perimeter of an airport as required by the International Health Regulations.
Vermin abatement program means a series of preventive and control procedures and activities of vermin control in the establishment and its premises.
Back siphonage is the flowing back of used or contaminated water from a fixture into a water supply pipe due to negative pressure.

Sanitary permits for establishments

No establishment covered by these rules shall be operated for public patronage without a sanitary permit (EHS Form No. 101).
Any extension, additional construction, or alteration in an establishment requires a new sanitary permit before operation.
Applications for sanitary permits and renewals must be filed with the city/municipal health office having jurisdiction.
A sanitary permit shall be issued only upon compliance to at least a satisfactory rating using the sanitary inspection public places establishment form (EHS Form No. 103-B).
Fees are paid to the local government unit upon approval, renewal, and noting of the sanitary permit, and the amount of fees shall be set through city or municipal ordinance.
If there is a change of ownership, the new owner must apply within fourteen (14) working days to have the change noted and must pay the corresponding fee for noting.
A sanitary permit is valid from the day of issuance until the last day of December of the same year, unless revoked, and must be renewed at the beginning of each year thereafter.
Upon recommendation of the local health officer to the local health authority, the sanitary permit shall be suspended or revoked upon violation of sanitation rules and regulations.
The sanitary permit must be posted in a conspicuous place and made available for inspection by health and other regulatory personnel.
Every city or municipality must keep a record of all establishments issued permits and renewals, showing: holder’s name and address; location; nature/kind of business; dates of first issuance and renewals; every change of management since first permit issuance; sanitary conditions under which the permit was issued or renewed; and the revocation date or status.
The record must be available at reasonable times for inspection by any authorized officer of the Department of Health or the local government unit.

Sanitary requirements for personnel

No person shall operate or be employed in the establishment, vessel, or aircraft without securing a health certificate (EHS Form No. 102-B).
Health certificates are issued by the city or municipal health officer of the locality where the establishment is located, or by the quarantine medical officer in designated ports and airports of entry.
Health certificates must be renewed at least every year.
All personnel working in the establishment, vessel, and aircraft must possess an updated health certificate at all times.
Health certificates must bear the employee’s picture and must be available for inspection at all times.
Health certificates must be clipped to working garments whenever practicable.
Health certificates are non-transferable.
Local health offices must provide orientation prior to issuance of health certificates.
Personnel must observe good personal hygiene, including wearing clean appropriate working garments and washing hands with soap and water before and after working, after smoking, after using the toilet, after coughing or sneezing into hands, or as often as necessary to remove dirt and contaminants.
Personnel must observe personal health and safety practices, including no smoking, no drinking of alcoholic beverages, no spitting or blowing of nose, and no littering.
Personnel suffering from a communicable or contagious disease must be immediately reported to the operator and referred for treatment.
The operator/manager must provide necessary personal protective equipment (PPE) and ensure its use in accordance with Chapter VII on Industrial Hygiene under P.D. 856 and relevant Occupational Safety and Health Standards under the Labor Code of the Philippines.

Sanitary facilities for ports and airports

Drinking water must conform to Philippine National Standards for Drinking Water and all water sources must have a certificate of potability issued by the Secretary of Health or authorized representative.
A minimum of forty (40) liters of water per capita per day must be maintained.
Running water with adequate pressure must be provided in areas where food is prepared/processed/handled and where food utensils are washed, and water pressure must be maintained at 1.41 kilogram per square centimeter (20 psi).
Drinking water not supplied through a piped system must be handled, transported, dispensed in a sanitary manner and may be stored in an approved separate tank, reservoir, or container.
Drinking fountains must be provided with a minimum ratio of 1:100 passengers or customers during peak hour.
Drinking fountains must be suitably labeled, located in convenient positions, and designed so drinking utensils are not required.
If water-cooling equipment is installed, ice must not come in contact with water.
If utensils are supplied, they must be disposable type from a dispenser adjacent to the fountain, with a receptacle for disposal after use.
Drinking fountains must never be located inside the toilet.
Fountains must be supplied directly from the main water supply and, whenever possible, refrigerated to reduce bacterial growth and improve palatability.
Drinking-water fountain installations must be stainless steel or glazed porcelain and kept scrupulously clean.
Angle jet type drinking fountains must be designed to prevent backflow, set above overflow level, and equipped with a guard to prevent mouth contact and adjusted to prevent splashing.
Faucets or containers dispensing non-potable water must carry the sign “NOT FOR DRINKING.”
Ice must be made in machines supplied directly from the main water supply.
Ice must not be handled with hands; it must be picked up with clean tongs or spoons.

Food, toilets, and waste systems

Mess rooms and canteens in ports must comply with regulations of the Philippine Ports Authority and Chapter III “Food Establishments” of P.D. 856 and its implementing rules and regulations.
Covered receptacles must be provided and used for proper disposal of waste food.
Mess rooms must be provided with adequate drinking water and adequate facilities for handwashing and washing/cleaning of utensils and tableware.
In-flight catering food containers must be stored in a clean, dry area; must not be used for any other purpose; and must be returned at next delivery.
Catering must not overstock so all food can be used within shelf life, must use proper stock rotation, and packs must be properly marked-dated or coded.
Meals to be frozen must be transferred to a deep freeze without delay.
Any food whose temperature has risen to 10°C (14°F) or above during storage shall not be used until bacteriological and physical examination shows it satisfactory; temperature-change indicators may assist.
When regenerating food, frozen packs must go straight into a convection oven or steamer after removal from the deep freeze.
Ovens must not be loaded to cover an entire meal period; meals must be staggered to meet demand.
Meals must be served as quickly as possible after re-heating cycle completion, and any food prepared in excess of consumer requirements must be disposed immediately.

Toilet facilities and minimum fixtures

Ports and airports must provide adequate, clean, and separate toilet facilities for male and female travelers, personnel, persons with disability, and the general public in properly located areas.
Adequate lavatories must be provided within or adjacent to toilet rooms.
Toilet rooms must be completely enclosed, properly lighted, and ventilated by windows or exhaust fan.
Basement toilets must be avoided due to lack of sunlight or difficulty of ventilation.
Odor absorbent materials and/or equipment must be installed; walls must be painted or finished with light color.
Operators must institute proper operation and maintenance of toilet facilities.
Adequate water for flushing and handwashing must be provided.
The number of toilet bowls, urinals, and lavatories must follow the required tables:
- Table 1 (Male Toilet Room): Below 60 males—1 toilet bowl, 1 urinal, 1 lavatory; 60 to 120 males—2 of each of toilet bowl, urinal, and lavatory; for each additional 60 males—1 toilet, 1 urinal, and 1 lavatory.
- One toilet for male customers with disabilities must be provided.
- Table 2 (Female Toilet Room): Below 60 females—1 toilet bowl and 1 lavatory; 30 to 60 females—2 toilet bowls and 1 lavatory; 60 to 120 females—3 toilet bowls and 2 lavatories; for each additional 60 females—1 toilet and 1 lavatory.
- One toilet for female customers with disabilities must be provided.
- Table 3 (Personnel Toilet Room) must set minimum fixtures by personnel number, including urinals for male and separate lavatories per table.
For personnel rooms, one (1) shower for every 15 personnel and one drinking fountain for every 75 personnel must be provided.
Toilet plans, plumbing connections under the National Plumbing Code of the Philippines, and sewage disposal systems (including individual sewage disposal system, sub-surface absorption system, or other treatment device) must be approved by the local health officer as recommended by the sanitary engineer or duly authorized representative.
Toilet room structural requirements include minimum space of 1.50 square meters/unit for the toilet room, 1.11 square meters/unit for a wash-hand basin, and 1.11 square meters/unit for urinals.
Toilet ceiling must have a minimum height of 2.50 meters, lighting must be not less than 10 foot-candles (107.6 lux), and natural ventilation window space must be at least 25% of the floor area.
Mechanical ventilation must use exhaust fans.

Handwashing, sewage drainage, and solid waste

Lavatories must be installed in convenient places as near as practicable to toilet rooms.
Lavatories must match the required numbers under the toilet fixture tables.
Liquid or bar soap and hand dryers must be provided, and common towels are not permitted.
Paper towels are preferred for hand drying where no mechanical drying device exists.
Sewage must be connected to public sewerage; where unavailable, it must go to an imhoff or septic tank or other waste water treatment facility and subsurface absorption field.
Storm water must be discharged to a storm sewer system in areas where it exists.
Restaurants and food outlets must be provided with properly designed grease traps.
Drainage and sewage provisions under Chapter XVII of P.D. 856 must be adopted as part of these port and airport rules.
Every room and waiting area must be provided with at least two (2) refuse receptacles with swing covers—one each for biodegradable and non-biodegradable materials—and must use black trash bags for non-biodegradable and green trash bags for biodegradable; establishment personnel must collect refuse daily.
Public areas must have refuse receptacles with separate compartments for cigarette butts.
Garbage and other putrescible wastes must be collected and stored in watertight containers with tight-fitting lids, removed as frequently as necessary, and disposed of in a manner approved by the port authority and local health officer.
Accumulation of refuse that becomes harborage and breeding places of vermin must not be permitted.
Refuse segregation, treatment, storage, collection, transport, and disposal must comply with existing Philippine Ports Authority and Department of Health procedures.
Separate storage rooms/bins for dry and wet refuse must be provided, and refuse containers must be kept clean and disinfected.
Provisions under Chapter XVIII “Refuse Disposal” of P.D. 856 are adopted as part of these rules.

Vermin control and protective zones

Establishments must maintain a vermin abatement program in buildings and premises.
Rooms, toilet rooms, and other openings to outdoor space must be effectively screened unless air-conditioned.
Below-grade openings such as windows, lighting, and ventilation must be rat-proofed; exterior openings, fountains, ground/first floor, and roof openings must be rat-proofed.
In cases of heavy rat infestation, wooden exterior doors must be covered with cuff and chain sheet metal and equipped with an automatic closing device.
Growth of bush, weeds, and grass must be controlled to prevent harborage of ticks, bugs, and other noxious or harmful insects.
A protective area of 400 meters from the perimeter of every port and airport must be maintained free from vermin.
Facilities for efficient application of vector control practices and other appropriate measures must be provided.
Deratting, disinfestation, and disinfecting operations on vessels and aircraft, especially foreign carriers, must be supervised by the quarantine medical officer.
Other vermin control measures may be done by accredited urban pest control applicators.
The deratting/deratting exemption certificate must be valid for six (6) months.
Provisions under Chapter XVI “Vermin Control” of P.D. 856 are adopted as part of these rules.

Sanitary structural requirements for premises

Building design, construction, use, occupancy, and maintenance must follow the National Building Code of the Philippines (P.D. 1096), its implementing rules, the Civil Code, and other local laws and ordinances.
Any person or entity intending to construct, operate, alter, or renovate the establishment must submit plans and specifications to the local health officer for review and approval of sanitary requirements in duplicate copies.
Permit applications for construction, operation, renovation, or alteration must be submitted on forms issued by the local health office with supporting documents needed for proper plan review.
New establishments must not be placed into operation until inspections show compliance with these requirements.
Establishments must be located only in places designated under existing zoning laws and ordinances; where no zoning law or ordinance exists, the local health authority must approve location upon recommendation of the local health officer.
Establishments must be located in areas where pollution, noise, offensive odors, dust, and other nuisances are within standards set by the Department of Environment and Natural Resources and other environmental laws.
No establishment may be located within an earthquake faultline, landslide or flood-prone area, lahar-paths, places within volcanic activity, or any other external hazard.

Health and safety requirements: fire, PPE, emergencies

Ports and airports must provide necessary approved fire fighting equipment for all work places, including sheds, warehouses, and open storage, and equipment must be properly labeled, accessible, strategically located, kept unobstructed, and conform to the Fire Code of the Philippines (P.D. 1185).
Fire drills and earthquake drills must be conducted at least twice a year.
Entrance and exit points must be well lighted and clearly marked.
Emergency exits, emergency lights, and power supply must be provided.
Electrical systems must conform to the Philippine Electrical Code under Republic Act No. 184 and implementing rules, and to other existing laws and local ordinances.
Mechanical systems must conform to the Philippine Mechanical Engineering Code under Commonwealth Act No. 294 and implementing rules and other existing laws and ordinances.
Port/airport operators/managers must provide personnel with approved working clothes, safety gloves, hard hats, and safety shoes as necessary, and workers must not be allowed to work without them.
Where exposed to poisonous or irritating dust/vapor concentrations, personnel must use suitable respiratory equipment, and ear protection must be provided where noise is excessive.
Personnel must wear PPE within operational areas; personnel must be trained to use PPE; management is responsible for PPE adequacy and proper maintenance.
Personnel must use PPE properly and clean it at suitable intervals; contaminated PPE must be cleaned or decontaminated immediately or effective measures must avoid risk of contamination.
PPE must conform to Chapter VII “Industrial Hygiene” of P.D. 856 and implementing rules, and to Occupational Safety and Health Standards under the Labor Code.
Emergency medical and dental services must be provided in every port/airport by the operator/manager in accordance with Chapter VII “Industrial Hygiene” of P.D. 856 and the Philippine Ports Authority Dockwork Safety and Health Standards.
Facilities must be provided for transport, isolation, and care of infected or suspected infected personnel/passengers and for dispatching suspected materials/specimens to a diagnostic laboratory.
Emergency telephone and communication equipment must be provided, and numbers of ambulance services, doctors, and hospitals must be conspicuously posted.
The operator/manager must provide emergency medical and dental facilities following Table 6.
The operator/manager must provide first aid kits with specified minimum contents at every working place and must ensure contents comply with Philippine National Red Cross standards; only first-aid appliances/requisites with clear instructions may be kept in first aid boxes.
The operator/manager must check first aid box contents and replenish as needed.
The operator/manager must provide emergency medicines, medical supplies, and equipment following Table 7 (medicines) and Table 8 (medical supplies and equipment), with substitutions allowed by comparable effectiveness and replacement immediately after consumption.
The operator/manager must arrange prompt transport of sick or injured personnel/passengers to a hospital or equivalent treatment center, including prompt obtaining of ambulance carriage or launch within a reasonable distance.
In emergency cases, the operator/manager must provide any available conveyance to transport the sick/injured to the nearest clinic/hospital.
Operators must ensure employees undergo medical examinations: pre-employment and periodic examinations; the interval between two consecutive periodic examinations must not exceed one year.
Periodic medical examinations for persons exposed to special occupational health hazards must include special investigations necessary for diagnosing occupational disease.
Ports and airports must provide accessibility minimums for differently-abled persons in accordance with Batas Pambansa Bilang 344 and its implementing rules.

Sanitary requirements for vessels (potable water)

Vessels cruising between points must carry adequate supply of potable drinking water obtained from water sources with a certificate of potability for crew and passengers.
Potable water aboard ship must be safeguarded from contamination through sanitary safeguards from shore source, through shore distribution system, through ship connections, and throughout vessel distribution to each outlet.
Whenever practicable, only one water system must be installed for potable drinking, culinary, dish-washing, ablutionary, medical, and laundering purposes.
Where dual systems are installed or required, potable water need not be piped to slop sinks, laundry facilities, water closets, and bibcock connections used for deck flushing and cleansing.
Storage design must consider vessel complement, passenger capacity, time/distance between ports of call with approved water sources, and availability of suitable water-treatment facilities aboard.
Minimum domestic water consumption rates form the basis for water storage requirements under Table 9 (including drinking water and wash-water systems, with combined-system totals).
Potable water storage tanks must be water tight and independent of the hull, with proper drain discharge into the interior of the vessel, and must have secured caps/flanges/covers/gaskets on manholes/inlets/openings.
Soil, waste, vent, or drain pipes must not pass through potable water storage tanks.
Potable water tanks must be marked “FOR DRINKING WATER ONLY” with letter size at least 1.25 centimeters (1/2 inch).
Potable water tanks must have venting with screen and be constructed of metal or other suitable non-corrosive, non-toxic material.
The bottom of potable-water tanks must be at least 45 centimeters (18 inches) above the top of inner-bottom tanks used for storing liquids.
Tank coatings must not render stored water toxic or unfit for human consumption.
No drain-line or pipe carrying non-potable liquids may pass through the potable-water tank unless a tunnel of acceptable construction is provided.
Potable water tanks must have a manhole for cleaning, repair, and maintenance conducted at least every quarter.
Potable water tanks must have overflow or relief valves so the air-gap line is not exceeded.
Depth-determining means for potable tanks must be designed to prevent entrance of contaminated substances or liquids into tanks.
Potable water tanks must be designed to be completely drained with a drain opening at least 3.8 centimeters (1 1/2 inches) in diameter.
Potable water pumps must have adequate capacity and must not be used for any purpose other than pumping potable water; stand-by pumps are recommended for emergencies.
Potable water distribution lines, including suction lines, must not be cross-connected with piping or storage tanks of any non-potable water system.
Potable water outlets must be provided in or near passenger, officer, and crew quarters, and in engine and boiler rooms.
Hot and cold potable water must be supplied to the galley, pantry, and scullery at minimum pressure 1.41 kilogram per square centimeter (20 psi).
Hot and cold potable water must be supplied under pressure to sick bed-hospital and other medical-care spaces for handwashing and medical-care purposes.
Lead pipe or cadmium-lined pipe and fittings must not be used in potable-water distribution systems.
Where potable water is supplied under pressure, backflow protection must be provided by backflow preventers or air-gaps between the delivery point and overflow rim.
Hot/cold water lines to public wash-basins must terminate in a single outlet mixing hot/cold water; if basin has drain-plug, it must be thoroughly washed before and after use and notice posted.
Drinking water handling must prevent contamination: hoses/pipes used to transport drinking water must not be used for other purposes; hose ends must be capped when not in use; hoses must be stored in a closed labeled cabinet.
A warning sign “NOT FOR DRINKING” must be permanently posted on taps/hydrants providing unsafe water.
Only potable water (hot or cold) must be supplied to spaces where food is stored, prepared, or served.
If only cold water is supplied to these spaces, facilities must exist for dish/utensil cleaning and bactericidal treatment.
Non-potable water may be supplied to galley for deck-washing and food refuse disposal; deck washing outlets must be labeled “UNFIT FOR DRINKING — FOR DECK WASHING ONLY” and must not be higher than 45 centimeters (18 inches) above deck.
Overboard water labeling must add “DO NOT USE WHEN IN POLLUTED WATERS.”
In exceptional/emergency cases, wash water may be used for cleaning dishes/utensils only if heated to 77°C (170°F).
Vessels must maintain free residual chlorine in drinking water between 0.20 ppm to 0.50 ppm, checked randomly by the local health officer or quarantine medical officer.
Monitoring cleanliness of storage tanks must be conducted every quarter by the local health officer or quarantine medical officer.

Vessel drinking water facilities and disinfection

Bowls/basins of drinking fountains and coolers must be impervious, non-oxidizing, easily cleanable, and protected against backflow.
Drinking fountain jet must be slanting, with the orifice protected by a guard to prevent contamination and positioned at least 2 centimeters (3/4 inch) above the basin rim.
Water supply pipes must include a pressure-regulating valve for user flow control.
Waste opening/pipe must carry off water rapidly and include a strainer; drains connected to drainage systems must include a trap.
Water-contact surfaces must be kept clean at all times.
Water service containers must be thoroughly clean; coolers allowing direct contact between ice and water, and coolers with bottles inserted neck-down into cooling chambers, are not permitted.
Drinking glasses must be cleaned and sanitized after each use, and disposable cups must be properly disposed after each use.
Potable water storage tanks and distribution systems must be cleaned, disinfected, and flushed before returning to operation when placed in service, repaired/replaced, or contaminated.
If a water distiller is connected to the potable system, pipe/appurtenances between distiller and potable storage/distribution system must be disinfected.
Chlorine disinfection for potable water storage tanks must use strength of not less than 50 ppm (50 mg/liter) with contact time not less than 24 hours.
Emergency disinfection may reduce contact time to 1 hour if chlorine concentration is increased to 100 ppm (100 mg/liter) and the system is flushed to waste before reopening for drinking use.

Treatment of water and ice rules

Water treated on board for potable use must be stored in tanks formed by the shell of the ship, free from leakage, without drains passing through them, and protected against backflow and discharge of bilge or non-potable water.
Treatment facilities must be designed to ensure efficient operation producing potable water conforming to Philippine National Standards for Drinking Water.
Only potable water must be piped to the freezer for making ice for drinking purposes.
Ice contacting food or drink must be manufactured from potable water.
Shore source production, delivery, and transport of ice must be sanitary and approved by the local health officer or quarantine medical officer.
Ice production/delivery personnel must wear clean clothing, gloves, and boots and use equipment preventing ice contamination.
Ice must be stored in a clean storage