Angeles City Legislative Information System
Ordinance Number: 326
Series:
2012
Title:
AN ORDINANCE ENACTING THE SANITATION CODE OF ANGELES CITY
Author:
Councilors Indiongco, Morales, E. Pamintuan, Aguas and Lacson
Approved Date:
December 26, 2012

Ordinance No. 326
 
Series of 2012
 

WHEREAS, Republic Act 7160 or the Local Government Code of 1991 empowers the local government units to enact ordinances that redound to the general welfare of its people;

 

WHEREAS, it is the responsibility of the local government units to ensure the delivery of better health and sanitation services to its constituents;

 

WHEREAS, there is a need to enact an ordinance that would govern the people’s action on all matters related to general hygiene and sanitation;

 

NOW THEREFORE, Be it ordained by the Sangguniang Panlungsod of Angeles in session assembled:

 

CHAPTER I

GENERAL PROVISIONS

 

Section 1. TITLE. This ordinance shall be known as the Sanitation Code of 2012 of Angeles City.

 

Section 2.  COVERAGE. This Code shall govern all establishments situated within Angeles City, specifically enumerated in its provisions, and all persons, natural or juridical, entities or agencies involved in activities or related fields specifically made subject of regulation by the provisions embodied in this Code.

 

Section 3.  LEGAL BASIS. This Code shall be governed by the provisions of the PD 856 or the Sanitation Code of the Philippines, RA 9003 or the Ecological Solid Waste Management Act, RA 8749 or the Clean Air Act, RA 9275 or the Clean Water Act and Ra 7160 or the Local Government Code of 1991 and their Implementing Rules and Regulations.

 

Section 4.  DEFINITION OF TERMS. Words and phrases used in this Code are operationally defined hereunder:

 

  1. Abattoir or Slaughterhouse – the premise approved and registered by the regulatory authority used in the slaughter of animals for human consumption;
  2. Accessory Building – a detached building or structure in a secondary or subordinate capacity from the main or principal building on the same premises;
  3. Additional Construction in an Establishment – extension of any structures or rooms in an establishment which requires additional sanitation facilities and amenities.
  4. Adulterated Food – food that contains any poisonous or deleterious substances in a quantity which may render it injurious to health, or has been processed, prepared, packed or held under  unsanitary conditions, where valuable nutrients have been in part or in whole omitted thereof;
  5. Aisles or Passageway – a space between rows of stalls inside the market utilized as passage by the public;
  6. Ambulant Peddler – one who sells his wares, commodities or foodstuffs in any place of the market and keeps on traveling and selling his goods from one place to another;
  1. Apartel – a cottage or unit with one or more rooms distinctly different from a hotel room in such a way that cooking is allowed inside and that complete facilities for such are provided.
  2. Apartment House – a building containing a number of separate residential suites.
  3. Appliance – includes the whole or part of any utensil, machinery, instrument, apparatus, or article used or intended for use in or for making, keeping/storing, preparing or supplying of any food;
  4. Article of Bedding – includes upholstered furniture and filling materials and any mattress, pillow, cushion, quilt, bed pad, comforter, upholstered spring bed, box-spring davenport or day bed, metal couch, metal bed, metal cot, metal cradle, used for sleeping, resting or reclining purposes and any glider, hammock or other substantially similar article which is upholstered in whole or in part.
  5. Bakery, Bake House, Cake Kitchen or Shop and Similar Establishments – any premises in which breads, pastries, cakes, savories, or other bakers small goods are baked or cooked for sale and any portion of such premises used for storage of yeast, flour or other ingredients, of used for the kneading or working with dough;
  6. Bathroom – a room with toilet and bathing facilities;
  7. Boarding House – a building where selected persons for fixed period of time are supplied with and charged for sleeping accommodations and/or meals. This will include dormitories and other similar establishments.
  8. Carcass – all parts including viscera of slaughtered cattle, sheep, goats or swine that may be used for human consumption;
  9. Caterer – any person, firm or corporation maintaining or operating a kitchen or any similar establishment for the preparation, purveying, cooking or processing of food or drink for sale or hired to serve to persons elsewhere;
  10. Chemical Waste – comprises of discarded solid, liquid and gaseous chemicals. Chemical waste may be hazardous or non-hazardous. It is considered hazardous if it is toxic, corrosive (acids of pH<2 and bases of pH>12), flammable, reactive (explosive, water reactive, shock sensitive), or genotoxic (carcinogenic, mutagenic, teratogenic, or otherwise capable of altering genetic material). It is non-hazardous if it consists of chemicals other than those describe above.
  11. Commercial Laundry – a type of laundry utilizing mechanized equipment, specialized facilities, and trained personnel to perform the operation. The service is charged with a fee. There are several types of commercial laundry depending on its specialization.
  12. Condominium – a building with one or more storey composed of multi-unit residential suites under the joint ownership of occupants, each unit provided with complete sanitary facilities, utilities and other amenities.
  13. Contamination – the presence of infectious or non-infectious agent in an inanimate article or substance;
  14. Dairies – establishments for the production, sale or distribution of milk or milk products such as butter or cheese;
  15. Detergent – any of the various surface-active agents used in removing dirt or other foreign matter from soiled surfaces such as clothes and linens and retaining it in suspension.
  16. Diaper Supply – a type of laundry which exclusively supplies clean diapers for babies. The customers may own the diapers and use the service for laundering or rent the diapers along with the service.
  17. Dry Cleaning – a process of removing dirt and stains from linens, leathers, fabrics and furs using liquid solvents other than water.
  18. Egress – an arrangement of facilities to assure a safe means of exit from a building;
  19. Establishment – a collective term construed to include hotel, apartel, motel, boarding house, tenement house, apartment house, dormitory, inn, lodge, condominium, spa, massage parlors and other similar establishments;
  20. Food – any raw, cooked or processed edible substances, beverages or ingredient used or intended for use or for sale in whole or in part for human consumption;
  21. Food Cart – a non-enclosed, movable food stand, with or without wheels, selling take-out foods and/or drinks such as bread, pastries, cakes, bottled or canned drinks or in mechanical dispensers, and usually located in the fast food areas of malls, atriums, shopping complex or multi-purpose establishments;
  1. Food Establishment – an establishment where food or drinks are manufactured, processed, stored, sold or served, including those that are located in vessels, food containers and vehicles and food sold in the streets. This also include groceries, sari-sari store, bakeries, dairies, ice plants, oysters beds, fish marketing areas, caterer and catering establishment, food vehicle and deliveries, food booths stalls and carts, food drinks and vending machines and ambulant vendors.
  2. Food Establishment Operator – any person who by ownership or contract agreement is responsible for the management of one or more food establishments;
  3. Food Handler – any person, who directly handles, stores, prepares, serves and/or sells food, drinks or ice and who, in the process, comes in contact with any eating or cooking utensils and food vending machines;
  4. Food Manufacturing – any activity pertaining to the processing and/or making of foods or drinks, such as that undertaken by bakeries or bake shops, processed meat plants, soft drink or fruit drink companies;
  5. Food Stall – a permanently constructed food both with partition walls, dividers or equivalent, with food showcases and food displays, counters, with or without kitchen, selling cooked meals or snack foods and usually found in fast food areas of multi-purpose establishments. They are sometimes referred to as self-service restaurants;
  6. Food Service Establishment – any food establishment serving food or drinks that may or may not have been prepared elsewhere, such as coffee shops, canteen, panciteria, carinderia, fast food, refreshment parlor, snack bar, night clubs and other similar establishments found in hospitals, schools, office buildings and the like;
  7. Foot Candle – a unit of illumination on a surface that is everywhere one foot from a uniform source of light of one candle and equal to one lumen per square foot. One foot candle is equal to 10.76 lux.
  8. Function Room – a room in a hotel or other similar establishments rented for public or social ceremonies or gathering or festivities or other forms of entertainment.
  9. Furniture – movable items used in all establishments, such as tables, chairs and benches;
  10. Garbage Depository – a temporary disposal point for refuse before being collected for final disposal;
  11. Grocery – where staple food articles commonly called “groceries” are handled and sold;
  12. Guest – the occupant of a hotel/motel and other boarding and lodging rooms.
  13. Health Certificate – a certification in writing, using the prescribed form, and issued by the city health officer to a person after passing the required physical and medical examinations and immunizations;
  14. Heated Water – water heated to a temperature of not less than 49ºC (120ºF) at the outlet.
  15. Homeowner – any owner, lessee or any person who is residing in or occupant of and/or who holds any title or interest in a real property classified as residential or used as a dwelling place;
  16. Hotel – a building, edifice or premises or a completely independent part thereof, which is used for the regular reception of transient guests, accommodation or lodging of travelers and tourists, and the provisions of services incidental thereto for a fee;
  17. Infestation – the presence within or around a building of any insect, rodent or other pests;
  18. Laboratory – an accredited facility equipped with testing equipment and materials that is duly authorized and accredited to perform any or specific test or examinations;
  19. Laundromat – a type of neighborhood laundry establishments, which provides coin-operated washing machines, dryers and other laundry facilities.
  20. Lettable Room – any room or rooms in an establishments intended for the use or occupancy of any of its guest for a fee;
  21. Linen – includes sheets, tablecloths, and other similar materials;
  22. Linen Supply – a type of laundry which supplies uniforms and other linens to such customers as offices, restaurants, hotels, motels, manufacturing plants, automotive shops, and hospitals, It also supplies linens such as shop towels, dust mops, dust rags, and other dust control items used in industry and other businesses.
  23. Lobby – a foyer or an anteroom or a waiting room furnished with lounges, chairs or sofas where guests can register;
  24. Local Environmental Compliance Certificate – a document issued by the Department of Environment & Natural Resources (DENR) certifying that based on the representation of the project proponent, as reviewed and validated by the appropriate agency, the proposed project or undertaking will not cause a significant negative environmental impact and the proponent has complied with all the requirements;
  25. Local Government Unit – the local political subdivision which refers to the  city or component barangay;
  26. Local Health Authority (LHA) – any official or employee responsible for the application of a prescribed health measure in a local political subdivision.

For the city level, the local health authority is the City Mayor.

  1. Local Health Officer – the City Health Officer;
  2. Lodging House – a building where persons are supplied with and charged for sleeping accommodations only. This will include inn, lodge, cabin, cottage, resort, spa, cabaña, club, pension house, hostel and all other similar establishments not classified as hotel by the Department of Tourism;
  3. Market – a public place where commodities as foodstuffs, wares, etc., may be bought or sold;
  4. Market Administrator or Master – a representative of the City Mayor, who acts as the officer-in-charge of the market where he is assigned. He has direct supervision over the employees of the market.
  5. Meat – the edible part of the muscle of cattle, sheep, goats or swine which is skeletal or which is found in the tongues, in the diaphragm, in the heart or in the esophagus, with or without the accompanying or overlying fat, and the portions of bones, skin nerve and blood vessels which normally accompany the muscle tissue and which are not separated from it in the process of dressing;
  6. Meat establishment- premises such as slaughterhouse, poultry dressing plant, meat processing plant, cold storage, warehouse and other meat outlet that are approved and registered by NMIS and the Local Government unit and regulated by City Veterinary Officer or City Meat inspection Division in which food animals or meat products are slaughtered, prepared processed, handled, packed or stored.
  7. Meat handlers- shall mean person directly involved in the preparation, transport and sale of meat and meat product.
  8. Meat by-product – any edible part other than meat which has been derived from cattle, sheep, goat, or swine whether boned or boneless and whether ground or underground to which no other ingredient has been added;
  9. Misbranding – indicates all possible conditions of fraud, mislabeling, imitation or misrepresentation of food products;
  10. Motel – a roadside hotel consisting of private cabins usually intended for motorists.
  11. City – the Angeles City;
  12. Night Club – establishment open during the night usually serving liquor and food, providing entertainment or music and space for dancing;
  13. Permissible Occupancy – the maximum number of individuals permitted to stay in a hotel/motel room or similar establishment room.
  14. Piggery Farms – any parcel of land devoted to raising or breeding of pigs/swine;
  15. Plucking – dressing of poultry animals;
  16. Poultry – domestic fowls collectively;
  17. Poultry Farms – plot of land devoted to the raising of domesticated fowls which serve as sources of eggs and meat for human consumption;
  18. Privacy – the existence of conditions in hotels and other similar establishments which will permit its guest to carry out an activity without interruption and/or interference either by light or sound.
  19. Public Laundry – a laundry established and operated for, and opens to the public and/or to an exclusive clientele.
  20. Public Market – a place designated by the City Government where dry and wet goods and commodities, perishable and non-perishable, are sold;
  21. Offal – part of internal organs of a slaughtered animal;
  22. Readily Perishable Food – any food of such type or in such condition as may be spoil and which 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 or micro-organisms which can cause food infection or food intoxication. This does not include products in hermetically sealed containers processed by heat to prevent spoilage, and dehydrated, dried or powdered products so low in moisture content as to produce development of micro-organisms;
  23. Refuse – term for all solid waste products;
  1. Restaurant – coffee shops, canteens, panciteria, bistro, carinderia, fast food, refreshment parlors, cafeteria, snack bars, cocktail lounge, bars, disco, night club, food kitchen caterer’s premises and all other eating or drinking establishments in which food or drink is prepared for sale elsewhere or as part of a service of a hospital, hotel, motel, boarding house, institution caring for people and other similar establishments;
  2. Room Service – any service or thing supplied and delivered to the guest rooms such as food, drinks, sundries, etc.
  3. Safety – the condition of being free from danger and hazards which may cause injuries or diseases.
  4. Sanitation Inspector – an officer employed by the national, provincial, city or municipal government, who enforces sanitary rules, laws and regulations and implements environmental sanitation activities;
  5. Sanitary Engineer – a person duly registered with the Board of Examiners for Sanitary Engineers (RA 1364) and who heads the sanitation division or section or unit of the city health office or employed with the Department of Health or its regional field health units;
  6. Sanitary Permit – the certification in writing of the city health officer or sanitary engineer that the establishment complies with the existing minimum sanitation requirements upon evaluation or inspection conducted in accordance with Presidential Decrees No. 522 and 856 and local ordinances;
  7. Sanitize – an effective bactericidal treatment to render surfaces of utensils and equipment free of pathogenic microorganisms;
  8. Sari-Sari Store – a convenient store where a variety of food and food materials and other household merchandise are sold in small scale;
  9. Scalding – cleaning and removal of hides, feather or hair accompanied with boiling water or steam;
  10. Secretary – the Secretary of Health;
  11. Sectioning or Zoning – grouping together in one section or zone in the market the same or similar commodities, goods or foodstuffs offered for sale;
  12. Single Service Articles – straws, cups, toothpick, chopsticks, containers, lids or closure, plates, knives forks, spoons, stirrers, paddles, placemats, napkins, doilies, wrapping and packaging materials and all other similar articles which are made wholly or in part from paper, paperboard, molded pulp, foil, wood, synthetic, and other readily destructible materials which are intended to be discarded after use;
  13. Slaughterhouse Master – the Slaughterhouse Master shall exercise direct and immediate supervision and control over the City Slaughterhouse and its personnel thereof, including those whose duties are concerned with the maintenance and upkeep of, and management and operation of the City Slaughterhouse subject to the supervision of the Mayor and in coordination with the City veterinary and the City Market Superintendent.
  14. Soil – visible dirt or debris such as organic matters, organic substances which may protect harbor or assist the growth of microorganism.
  15. Solid Waste/Refuse – all organic or inorganic non-liquid and non-gaseous portions of the total waste mass. It consists of all putrescible and non-putrescible solid materials except for body waste.
  16. Solid Waste Management – an integrated system, approach or process on the generation, segregation, storage, collection, transport, processing, recycling, recovery and final disposal or containment of solid waste.
  17. Solvent – a common term of liquid substance used in dry cleaning process in place of water.
  18. Stall – an open compartment of area designated for the sale or display of commodities, including food products;
  19. Stallholder – one who has been granted the right to use a stall or more, where he can display or sell his goods, commodities or foodstuffs;
  20. Sterilization – any chemical or physical process which kills and destroys all microorganisms.
  21. Tenement House – a building or portion thereof which is leased or sold to an occupant as residence by a number of families but living independently of one another and having a common right in the use of halls, stairways, terraces, verandas, toilets and baths.
  22. Tonsorial and Beauty Establishment – includes barber shops, beauty parlors and other establishments engaged in the physical make-over of an individual;

 

 

  1. Utensils and Equipment – any kitchenware, tableware, glassware, cutlery, containers, stoves, sinks, dishwashing machines, tables, meat blocks and other equipment used in the storage, preparation, distribution or serving of food;
  2. Vendor – any person who sells goods, commodities or foodstuffs, etc;
  3. Vermin – a group of insects or small animals such as flies, mosquitoes, cockroaches, lice, bedbugs, mice and rats which are vectors of diseases;
  4. Viscera – soft interior part of the body;
  5. Water Refilling Station – establishment that refills and/or sells potable water to the public;

 

 

CHAPTER II

HEALTH CERTIFICATE

  

 

Section 5. PERSONS REQUIRED TO SECURE HEALTH CERTIFICATE. No person shall be employed in any food establishments, meat establishment, food handlers,  food manufacturing, water refilling stations, beauty parlors, barbershops, medical and dental clinics, funeral parlors, resorts and other establishments situated in the city and covered by regulations under this Code without securing first a Health Certificate from the City Health Office.

 

Section 6. REQUISITES FOR APPLICATION OF HEALTH CERTIFICATE. Applicants for Health Certificates as required in this Code shall undergo the following tests and radiologic examination and submit the original results of the tests to the City Health Office:

 

  1. Fecalysis
  2. Urinalysis
  3. Chest X-ray
  4. Hepa Profile

 

Results of the laboratory tests shall not be dated more than a week old when presenting the same to the City Health Office for the issuance of health certificate.

 

Section 7. REQUIRED SEMINAR.  All applicants for Health Certificate shall attend a Health and Sanitation Seminar to be conducted by the City Health Office.

 

Section 8. ADDITIONAL LABORATORY TESTS.  All applicants for health certificate may select to undertake the laboratory tests and radiologic examinations required under Section 6 hereof in any DOH accredited laboratory or at the City Health Laboratory, any laboratory accredited by the Sangguniang Panlungsod and approved by the City Mayor.

 

Section 9. VALIDITY PERIOD OF HEALTH CERTIFICATE, The Health Certificate shall be valid until the end of the current year and shall be renewed every year.

 

Section 10.  LIMITATION OF HEALTH CERTIFICATES. Health certificates are non-transferable.

 

 

CHAPTER III

FOOD ESTABLISHMENT AND FOOD MANUFACTURERS

 

Section 11. SCOPE. The subsequent sections shall apply to all food establishments, food manufacturers and facilities including those located in vessels, food containers and vehicles, and food sold in the streets.

 

Section   12.   SANITATION   REQUIREMENTS   FOR   OPERATING   A   FOOD ESTABLISHMENT. No person or entity shall operate a food establishment for public patronage without securing a Sanitary Permit.

Section 13.  APPLICATION OR RENEWAL OF SANITARY PERMIT.

 

1. The application or renewal of Sanitary Permit shall be filed with the City Health Office.

 

2. Sanitary Permit shall be issued only upon compliance to at least a satisfactory rating and existing sanitation standards for food establishments.

 

3. Requirements before issuance of Sanitary Permit:

 

a. Sanitary Plan (for new applicant)

b. Waste water treatment facility for new applicants and food manufacturers only;

c. Food and Drug Permit for food processing

d. Business name (DTI)

e. National Meat Inspection Clearance (for meat processing)

f. Bacteriological, Physio-chemical monthly result of drinking water source.

g. Insect and vermin control measure

h. food handlers training for operators.

 

Section 14.  SANITARY PERMIT FEES. Fees shall be paid upon application, renewal and noting of sanitary permits. The amount of fees shall be set through a city ordinance.

 

Section 15.  NOTING OF PERMIT. Within 14 days after any change in the ownership or occupancy of any food establishment, the new occupant shall apply to the City Health Office to have such change noted in the records and permit certificate which he shall produce for the purpose and shall pay the corresponding fee in respect of such noting.

 

Section 16.  VALIDITY OF SANITARY PERMIT. The permit shall be valid for one (1) year, ending on the last day of December of each year, and shall be renewed every year. However, for new food establishments, the validity of the Sanitary Permit will also expire at the end of December of the current year. Upon the recommendation of the City Health Officer, the Sanitary Permit may be suspended or revoked by the City Mayor upon violation of any sanitation rules and regulations.

 

Section 17.  POSTING OF SANITARY PERMIT. The Sanitary Permit shall be displayed in a conspicuous place in the food establishment, food manufacturing establishment and public market at all times and shall be available for inspection by health and other regulatory personnel. Every stall-owner in the public market shall secure individual Sanitary Permits.

 

Section 18.  RECORD OF PERMIT CERTIFICATES. The City Health Office shall keep a record of all establishments in respect of which permits have been issued and all permit certificates and renewal thereof.

 

The record shall, in every case, show the following:

 

  1. The name and address of the holder of the sanitary permit who in every case shall be the actual occupier of the establishment.
  2. The location of the establishment;
  3. The purpose or purposes for which the permit has been issued;
  4. The date the first permit was issued and the dates of any renewal thereof;
  5. Every change of occupation and management of an establishment since the first permit was issued;
  6. Conditions under which the permit was issued or any renewal thereof granted; and

 

 

The record shall be available at all reasonable times for inspection by any officer of the  City Health Office.

 

 

Section 19. HEALTH REQUIREMENTS FOR FOOD HANDLERS. Food handlers shall observed good personal hygiene and practices such as:

 

  1. Wearing clean working garments and hair restrain;
  2. Washing hands, arms and fingernails before working. Such washing must be repeated during working hours and after smoking, visiting the toilet, coughing or sneezing into hands, or as often as may be necessary to remove dirt and contaminants;
  3. Cooks/Bakers shall wear clean working garments and should have hairnets/hair restraints, caps and aprons.
  4. No food handler with long fingernails or with manicured fingernails shall be allowed to work.
  5. Using chewing or smoking tobacco in any form while engaged in food preparation or service, or while in the equipment and utensils washing or food preparation areas is not allowed.
  6. No person shall be allowed to work in food handling and preparation while afflicted with a communicable disease or a carrier of such disease, which includes boil or inflicted wounds, colds or respiratory infection, diarrhea or gastrointestinal upsets, and other related illnesses.
  7. The manager or person-in-charge of the establishment shall notify the City Health Officer or the company physician if any, when any employee is known to have a noticeable disease.
  8. Comply with the provisions of Chapter II, Sections 6 to 8 of this Code.

 

Section 20.  QUALITY AND PROTECTION OF FOOD. All foods must be obtained from sources approved by the City Health Officer. In this regard, the following requirements are applicable:

 

  1. All meats shall come from duly licensed slaughterhouses inspected and approved by the veterinarian or City Veterinary Office / City Meat Inspection Division (CMID). Processing of meat products shall be done as per existing regulations and in an approved manner.
  2. All livestock products sold for public consumption shall bear the stamp of inspection by an authorized abattoir.
  3. Adulteration in any kind of fresh or frozen livestock and poultry products is strictly prohibited.
  4. Fish, shrimps, prawns, shellfish, seaweeds, and other sea foods, brackish water foods, surface water foods and foods from aquaculture farms or ponds shall not come from sources in any manner polluted by sewage, chemicals, radioactive waste and other toxic substances.
  5. Vegetables and fruits shall come from safe sources where the soil is not contaminated by night soil, sewage and toxic chemicals.
  6. No meat products, fish, vegetables and other food shall be procured from sources or areas known to have been affected by radioactivity as for example, areas contaminated with large amount of radioactive fallout.
  7. All milk and milk products shall come from approved sources and shall meet the standards and quality established by the regulatory authority

 

Section 21.  TRANSPORTING OF FOOD AND FOOD MATERIALS.

 

  1. All food and food materials shall be transported in sanitary transporting facilities inspected and approved by the City Health Officer / City Veterinary Office / City Meat Inspection Division (CMID). In the transport of food, all food shall be in covered containers, wrapped or packed, so as to be protected from contamination. All readily perishable foods shall be kept at 7ºC (45ºF) or below; or 60ºC (140ºF) or above during transport, as the case maybe.

 

 

  1. Readily perishable food and food materials transferred to another town, city, province or region in commercial quantity or intended for public consumption shall be accompanied by a Meat Inspection Certificate issued by the City Health Officer / Slaughterhouse Master or Licensed Veterinarian / Meat Inspector. Fees for the issuance of the certificate shall be set through a city ordinance.
  2. Exporting and importing of food and food materials shall be covered by existing regulations of the Food and Drugs Administration (FDA) and other regulatory agencies.

 

 

Section 22.  PREPARATION, STORING AND SERVING OF FOOD/DRINK.

 

  1. All food while being displayed, stored, prepared, served or sold shall be protected from contamination such as dust, flies, rodents and other vermins.
  2. All meats, fish, shellfish, shrimps, prawn and other sea, brackish water, surface water or aquaculture food products shall be properly washed before being cooked or served.
  3. Suitable utensils shall be provided and used to minimize handling of food at all points where food is prepared.
  4. Fruits, vegetables, seaweeds, etc. used for salads should be fresh and free from bruises, dirt and shall be prepared with a minimum hand contact and on surfaces and with utensils which have been sanitized prior to its usage.
  5. Milk should be stored in a refrigerator. Canned or packaged milk, other than dry milk powders shall be refrigerated after the container has been opened.
  6. All readily perishable foods shall be stored at 7ºC (45ºF) or below.
  7. Food to be served cold shall be kept at a temperature below 7ºC (45ºF).
  8. Cooked food intended to be served hot shall be kept at a temperature not lower than 60ºC (140ºF) and if possible be placed over hot conveyor or food warmer to keep it hot.
  9. Raw fruits and vegetables shall be thoroughly washed with disinfecting solution if necessary before they are used and cooked.
  10. Tongs, forks, spoons, spatulas, scoops, chopping boards and other suitable utensils shall be provided and used by the employees to reduce hand contact with food to a minimum.
  11. Cracked/chipped glasses, cups should be discarded.

 

Section 23. USE OF IODIZED SALT. All food establishments and food manufacturers are required to use iodized salt in their food preparation.

 

Section 24. BACTERIOLOGY TEST FOR ICE WATER SUPPLY.  All food establishments shall undergo monthly bacteriology testing of their ice and water supply.

 

Section 25. SANITARY PERMIT FOR ICE PLANTS.  The ice supply of food establishments must come from ice plants with Sanitary Permits. Ice plants are subject to the requirements for water facilities.

 

Section 26. REQUISITES FOR THE ISSDUANCE OF SANITARY PERMIT.  The following are requirements for the issuance of a Sanitary Permit for food establishments and food manufacturers:

 

  1. Vermin abatement program
  2. Receipt for payments of Sanitary Permit Fee
  3. Bacteriological Examination of water source

 

Section 27. PROHIBITION ON ENTRY OF ANIMALS.  No animals are allowed inside food establishments, except bomb – sniffing dogs or K9 on service or on duty.

 

Section 28. NO SMOKING RESTRICITON.  Smoking cigarettes is strictly prohibited in all enclosed and air-conditioned food establishments and food manufacturing establishments. They, may, however, provide a separate area where cigarette smoking may be allowed; Provided that the smoking area is completely separated by a wall to prevent cigarette smoke from permeating into the non – smoking area and/or is in an open area and/or is provided with ample exhaust system.

CHAPTER IV

MEAT ESTABLISHMENTS AND MEAT HANDLERS

 

Section 29. SCOPE. The subsequent sections shall apply to all meat establishments and meat handlers.

 

Section   30.   SANITATION   REQUIREMENTS   FOR   OPERATING   A   MEAT ESTABLISHMENT. No person or entity shall operate a meat establishment for public patronage without securing a Sanitary Permit.

Section 31.  APPLICATION OR RENEWAL OF SANITARY PERMIT.

 

1. The application or renewal of Sanitary Permit shall be filed with the City Health Office.

2. Sanitary Permit shall be issued only upon compliance to at least a satisfactory rating and existing sanitation standards for food establishments;

3. Requirements before issuance of Sanitary Permit:

a.         Sanitary Plan (for new applicant)

b.         waste water treatment facility

c.         Food and Drug Permit for food processing

d.         Business name (DTI)

e.         National Meat Inspection Clearance (for meat processing)

f.          Bacteriological, Physio-chemical result of drinking water source.

g.         Insect and vermin control measure

h.         food handlers training for operators.

 

 

Section 32.  SANITARY PERMIT FEES. Fees shall be paid upon application, renewal and noting of sanitary permits. The amount of fees shall be set through a city ordinance.

 

Section 33.  NOTING OF PERMIT. Within 14 days after any change in the ownership or occupancy of any meat establishment, the new occupant shall apply to the City Health Office to have such change noted in the records and permit certificate which he shall produce for the purpose and shall pay the corresponding fee in respect of such noting.

 

Section 34.  VALIDITY OF SANITARY PERMIT. The permit shall be valid for one (1) year, ending on the last day of December of each year, and shall be renewed every year. However, for new meat establishments, the validity of the Sanitary Permit will also expire at the end of December of the current year.

 

Upon the recommendation of the City Health Officer, the Sanitary Permit may be suspended or revoked by the City Mayor upon violation of any sanitation rules and regulations.

 

Section 35.  POSTING OF SANITARY PERMIT. The Sanitary Permit shall be displayed in a conspicuous place in the meat establishment at all times and shall be available for inspection by health and other regulatory personnel.

 

Section 36.  RECORD OF PERMIT CERTIFICATES. The City Health Office shall keep a record of all meat establishments in respect of which permits have been issued and all permit certificates and renewal thereof. The record shall be available at all reasonable times for inspection by any officer of the  City Health Office, such record shall, in every case, show the following:

 

  1. The name and address of the holder of the sanitary permit who in every case shall be the actual occupier of the establishment.
  2. The location of the establishment;
  3. The purpose or purposes for which the permit has been issued;
  4. The date the first permit was issued and the dates of any renewal thereof;

 

  1. Every change of occupation and management of an establishment since the first permit was issued;
  2. Conditions under which the permit was issued or any renewal thereof granted; and

 

Section 37. HEALTH REQUIREMENTS FOR MEAT HANDLERS. Food handlers shall observed good personal hygiene and practices such as:

 

  1. Wearing clean working garments and hair restrain;
  2. Washing hands, arms and fingernails before working. Such washing must be repeated during working hours and after smoking, visiting the toilet, coughing or sneezing into hands, or as often as may be necessary to remove dirt and contaminants;
  3. Wear clean working garments and should have hairnets/hair restraints, caps and aprons.
  4. No meat handler with long fingernails or with manicured fingernails shall be allowed to work.
  5. Using chewing or smoking tobacco in any form while engaged in food preparation or service, or while in the equipment and utensils washing or food preparation areas is not allowed.
  6. No person shall be allowed to work in food handling and preparation while afflicted with a communicable disease or a carrier of such disease, which includes boil or inflicted wounds, colds or respiratory infection, diarrhea or gastrointestinal upsets, and other related illnesses.
  7. The manager or person-in-charge of the establishment shall notify the City Health Officer or the company physician if any, when any employee is known to have a noticeable disease.
  8. Comply with the provisions of Chapter II, Sections 6 to 8 of this Code.

 

 

Section 38. USE OF IODIZED SALT.  All meat establishments are required to use iodized salt in their food preparation.

 

Section 39. BACTERIOLGOTY TEST.  All meat establishments shall undergo monthly bacteriology testing of their ice and water supply.

 

Section 40. SANITARY PERMIT FOR ICE PLANTS.  The ice supply of meat establishments must come from ice plants with Sanitary Permits. Ice plants are subject to the requirements for water facilities.

 

Section 41. REQUISITES FOR THE ISSAUNCE OF SANITARY PERMIT.  The following are requirements for the issuance of a Sanitary Permit for meat establishments and meat manufacturers:

 

  1. Vermin abatement program
  2. Receipt for payments of Sanitary Permit Fee
  3. Bacteriological Examination of water source

 

Section 42. PROHIBITION ON THE ENTRY OF ANIMALS.  No animals are allowed inside meat establishments, except bomb – sniffing dogs or K9 on service or on duty.

 

Section 43. RESTRICTION ON NO SMOKING.  Smoking cigarettes is strictly prohibited in all enclosed and air-conditioned meat establishments. They, may, however, provide a separate area where cigarette smoking may be allowed; Provided that the smoking area is completely separated by a wall to prevent cigarette smoke from permeating into the non – smoking area and/or is in an open area and/or is provided with ample exhaust system.

 

 

CHAPTER V

WATER RETAILERS AND REFILLING STATIONS

 

Section 44. REQUISITES.  Any person engaged in the trade and distribution of purified and/or mineral water is required to comply with the following conditions:

 

  1. Submit for inspection by the City Health Office water samples for bacteriological test every month and physio-chemical test every quarter of the year;
  2. Make available all the materials needed in the purification and/or purified water processing to the Health personnel who will conduct an on-the-spot inspection.

 

Section 45. CERTIFICATE OF WATER POTABILITY.  All water retailers and refilling stations are required to secure a Certificate of Water Potability from the City Health Office.

 

Section. 46. TRAINING/SEMINAR ON SAFE WATER ORIENTATION.  Water retailing and refilling station owners/operators are required to attend forty (40 hours training/seminar on Safe Water Orientation.

 

Section 47. THE CITY HEALTH OFFICER TO ISSUE CERTIFICATION OF WATER POTABILITY.  It shall be the obligation of the City Health Officer to issue certification to the retailer/owner as to the potability of the water sold by the establishment.

 

 

CHAPTER VI

MARKETS

 

Section 48. SCOPE. This Chapter shall govern the rules and regulations to be observed in duly accredited private – owned markets to be established in the city. The city shall endeavor to improve the facilities and services at the existing public market to conform to the standards set forth under this Chapter.

 

Section 49. APPROVAL AND PERMIT.

 

  1. No market shall be established or altered until the plans for and location of the same has been approved by the City Mayor or his duly authorized representative.
  2. It shall be unlawful for any person, firm, or establishment to operate a market without a sanitary permit from the City Health Office. This permit may be suspended or revoked by the City Health Officer upon violation of any provision of this Rules and Regulations. It shall be valid for one (1) year until  the end of the year or last day of December, and shall be renewed every year.

 

Section 50. HEALTH CERTIFICATE.  No person shall be employed in the market that may handle, process and serve food materials, foodstuffs and food without an up-to-date health certificate issued by the City Health Office. This health certificate shall be renewed every year or more often as required.

 

Section 51. PRESCRIBED STANDARDS OF CONSTRUCTION.

 

  1. Suitability of Site – The site shall be located at least 50 meters from school, religious institutions, public gathering places, and public offices, etc. It shall be easily accessible to the public and conveyances or vehicles. The site and area shall be considered in relation to future city development plan.

 

  1. Building Construction – It shall be of adequate size as to allow smooth flow and convenient movement of both stallholders and customers, or the public. The materials for construction shall be durable and resistant to wear and corrosion.

 

    1. The floor shall be of impervious material and of such construction and finish as will make it readily and thoroughly cleaned. It shall be provided with adequate slope and sufficient number of floor-drains especially in the fish, vegetable entrails and cooked food section.
    2. The walls and partitions shall be of impervious materials to a height of not less than 1.22 meters (4ft.) from the floor, of such construction and finish as will make them easily cleaned.
    3. Tables and display counters of stalls for food section, meat (entrails) section, shall be of impervious materials and of such construction and finish as will make them easily cleaned. It shall be likewise provided with adequate and approved table-drain and piped-water supply facilities.
    4. Roofing-market buildings shall be provided with adequate roof which should provide vendors and customers’ protection from hazards of the elements.

 

  1. Sectioning or Zoning – The market shall be divided into different sections such as dry goods section, groceries section, meat and meat products, seafood, vegetables, cooked food section, fruits, etc.

 

  1. Stalls – Every section shall be provided with stalls. Fish and meat stalls shall be elevated at least 2.5 feet from the floor.

 

  1. Fly-proof Facilities – It is recommended that the entire market be made fly-proof. However, if such is not possible, fly-proof facilities shall be provided to those stalls where commodities, being cold, attract flies.

 

Section 52.  SANITATION REQUIREMENTS.

 

  1. Water Supply.

 

a. There shall be sufficient supply of safe potable water in the market either from the public main or from an approved source.

b. There shall be ample running water for cooked food stalls, fish and entrails stall.

c. There shall be enough number of water pipe outlets for easy cleaning of the market and its premises.

 

2. Drainage Facilities.

 

    1. There should be sufficient drainage facilities in the market and its premises.
    2. One floor drain shall be provided in every 500 sq. ft. of floor area. Slope shall not be less than ¼ inch per foot to the drainage inlet.
    3. Sewer line from toilets and urinals shall not be connected with drainage line in the market.

 

    1. Pipe diameter for drainage purpose shall not be less than 6 inches.
    2. Floor drain shall be provided with P or S traps.

 

  1. Lighting and Ventilation.  There shall be adequate lighting and ventilation (natural and/or artificial) in all sections.

 

  1. Solid Waste Disposal.  Adequate number of approved type of solid waste containers shall be provided and strategically located within the market building and its premises.

 

  1. Toilet Facilities.  Adequate number of toilet facilities shall be provided for each as per the following proportions:

 

1 water closet & urinal

-

for every 100 males

1 water closet

-

for every 50 females

 

Adequate hand washing facilities shall be provided within or adjacent to toilet rooms equipped with soap and clean towels or disposable toilet papers/napkins at all times.

 

 

Section 53.  OPERATION.

 

1. It shall be the responsibility of the owner or whoever is in-charge of the market to provide the necessary personnel, equipment and supplies for cleaning and maintenance of the building and its premises.

  1. It shall be the responsibility of stall holder or vendor to keep his stall clean at all times.
  2. Vendors in the food section shall provide sufficient equipment and utensils to process, handle and display food materials in a clean and sanitary manner. Those utensils, equipment and containers shall be sanitized after each use.
  3. All food vendors shall possess an up-to-date health certificate and clipped on the upper left front of the garment.

  4. Principal Author
    Councilors Indiongco, Morales, E. Pamintuan, Aguas and Lacson