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Property rules

On codes governing commercial establishments

(Conclusion)

Lighting in food establishments shall, among others, be of sufficient intensity appropriate to the purpose for which any room or place is used, and be reasonably free from glare and distributed so as to avoid shadows. Meanwhile, the Sanitation Code prescribes different minimum illumination intensities in rooms where food is prepared or packed, and where food is consumed.

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Ventilation shall be effective and suitable to maintain comfortable condition. Likewise, ventilation shall be adequate—that is, it shall prevent air from becoming excessively heated and excess moisture on walls and ceilings, and remove objectionable odors, fumes and impurities.

Absent an effective natural ventilation, food establishments may install mechanical ventilation with airflow, such as canopies, air ducts and fans, from a clean area. Meanwhile, effective provision shall be made for securing and maintaining a reasonable temperature.

Floor space shall be sufficient to enable every employee to carry out his duties efficiently and to permit easy access for cleaning. Working spaces, aisles or passageways, and areas to which customers have access shall be unobstructed and sufficient to permit movement of employees and customers without contamination of food by clothing or personal contact.

Food establishments must provide adequate and suitable lockers or other facilities for the orderly storage of clothing and personal belongings of employees or persons engaged in the premises. These facilities shall be situated so that the food shall not be contaminated by clothing or personal contact. Where there are four or more employees of either sex, there shall be provided separate changing rooms for each sex.

Wash-hand basins shall be installed in convenient places and as near as practicable to the employees while handling food for sale or in such locations as may be otherwise prescribed in a particular case. If required in writing by the local food authority, an additional wash-hand basin shall be installed as near as practicable to the toilet facilities. These basins need not be installed in premises where food in sealed containers is sold.

Adequate and clean toilet facilities for male and female customers and employees shall be provided in properly located areas. Toilet rooms shall not be open directly into spaces where food is prepared, stored or served. Where such toilets exist, the doors shall be tight-fitting and self-closing.

Food-service spaces shall neither be used as living or sleeping quarters nor accommodate animal or live fowls. Clothing or personal effects shall be kept in lockers or in designated places away from these spaces. Persons not directly connected with food preparation and serving shall not be allowed to stay in food-serving spaces.

Moreover, non-perishable food shall be stored in designated spaces, lockers, cupboards, racks, shelves and containers, which have been constructed of materials of the same quality as used for food-preparation and food-serving operations. Meanwhile, perishable food shall be stored in the temperatures prescribed by the Sanitation Code.

The appropriate provincial, city, or municipal health officer shall facilitate the inspection and evaluation of food establishments requiring permits for their operations at least every six months and as may otherwise be necessary to enforce the provisions of the Sanitation Code. During the bi-annual inspection, the inspector shall record his findings on an inspection form provided for the purpose and shall furnish the original of such report to the holder of sanitary permit, or the manager or occupier of the premises within 48 hours therefrom. Demerits entered into the appropriate column inspection forms shall indicate that the item does not, in the inspector’s opinion, comply with the requirements of this regulation.

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Whenever an inspection form issued indicates non-compliance items, the inspector shall notify the holder of the sanitary permit, or the manager or occupier of the correction to be made and indicate a reasonable period for its compliance. Failure to correct any of these items upon re-inspection after the deadline shall cause the appropriate health officer to revoke the sanitary permit.

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TAGS: commercial establishments, Property Rules, Sanitation Code
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