Implementing Rules and Regulations of Chapter 4 of the Code on Sanitation of the Philippines on Markets and Abattoirs

.. Printcd by the Environmental Health Service Department of Health Not for Sale 1 ® DEPARTlvlENT OF HEALTH '898 - 199a ENVIRONMl:NTAL HEALTH SERVICE Y'/\R Manila, Philippines IUU 1998 KALAYAAN AA'l"•N ...... AN .. 'li,ftAl"AN IMPLEMENTING RULES AND REGULATIONS OF CHAPTER IV ''MARKETS AND ABATTOIRS'' OF THE CODE ON SANITATION OF THE PHILIPPINES (P.D. 856) MALAYA AT MAWSOO NA PAMAYANAN Republic of the Philippines Depanment of Health OFFICE OF THE SECRETARY San Lazaro Compound. Rizal Avenue, Sta. Cruz Manila. Philippines Tel. No. 7119502 to 03 • Fax No. 7431829 KALAYAAN AAVAMNUIH NQ DA.YAH December 2, 1998 IMPLEMENTING RULE.SAND REGULATIONSOFCHAPTERIV •''MARKETS AND ABATTOIRS" OF THE CODE ON SANITATION OF THE PHILIPPINES {P.D. 856) To carry out the provisions of Chapter IV - "Markets and Abattoirs" of the Code on Sanitation of the Philippines (P.D. 856), these rules and regulations are hereby formulated for irnplementation and strict compliance of ail concerned. PARTI. MARKETS SECTION 1. SCOPE These implementing rules and regulations shall apply to ail markets including food terminais, satellite markets/talipapa, wet markets, dry markets, supermarkets, and other similar establishments operated by government agencies or instrumentalities including government owned or controlled corporations, private organizations or firms, individ,uals or entities. SECTION 2. DEFINITION OF TERMS As used in these rules and regulations, the terms below shall be defined as follows: 2.1 AISLE OR PASSAGEWAY - a space between rows of stalls utilized as passage by the public. 2.2 AMBULANT PEDDLER - one who sells his wares, commodities or foodstuffs and keeps on traveling and selling his goods from one place to another. 2.3 CARINDERIA SECTION- a section in the market wherecooked foods or drinks are displayed, sold and/or served. 2.4 DRY GOODSSECTION-areainthe market whereèlrygoods (e.g.,clothing, kitchen utensils, toys, and other similar items) are displayed for sale. 2.5 FOOD- any raw, cooked or processed edible substance, beverage or ingredient used or intended for use or for sale in whole ot in part for human consumption. 2.6 FOOD HANDLER. any person who handles, stores, cooks, prepares, or serves food or drinks. 2.7 FOOT CANDLE - a unit of illumination on a surface that is everywhere one foot fron'I a uniform source of light of one candie and equal to one lumen per square foot. One foot candie is equal to 10.76 lux. 2.8 MARKET. a general term referring to a public place, building or structure where commodities such as foodstuffs, wares and other merchandise may be bought or sold. lt includes any of the following: 2.8.l PUBLIC MARKET- a market owned, operated and/or managed by the government intended to serve the general public. 2.8.2 PRIVATE MARKET- a market owncd, operated and/or managed by pri vate i ndi viduals or entities, cooperati ves, institution or corporation. .. FOOD TERMINAL-a market where productssuch as seafoods, fruits, 2.8.3 vegetables and other food merchandise are being sold on a wholesale basis (e.g. fish landing, trading posts, "bagsakan", "consignacion"). 2.8.4 SATELLITE MARKETffALIPAPA - a type of public market with less than 150 stalls that cater to limited number of customers. 2.8.5 SUPERMARKET- a market distinct from a wet or dry market and larger than a grocery in which shoppers serve themselves by using baskets or pushcarts in selecting commodities from shelves or cold display storage and pay their purchase at the exit. 2.8.6 WET MARKET - a market where most of the commodities for sale are readily perishable foods. 2.8.7 DRY MARKET- a market where mostofthe merchandisedisplayed for sale are dry goods. 2.9 MARKET ADMINISTRATOR . a person who has full contrai of the administrative direction of ail government owned/operated markets within a local government unit. 2.10 MARKET MASTER -officer-i n-charge of the market wherehe is assigned. 2.11 He has direct supervision over the employees of the market. NON-PERISHABLE FOOD - consists of food products in hermetically sealed containers processed by heat to prevent spoilage, and dehydrated, dried or powdered products so low in moisture content as not to produce development of microorganisms. ( e.g. cereal, powdered milk, canned goods, bottled catsup and other similar products) 2,12 PACKAGED FOOD - food that is bottled, canned, cartoned, wrapped or otherwise enclosed. 2.13 READILY PERISHABLE FOOD - any food of such type or in s1,1ch condition as may spoil and which consists in whole or in part of meat, poultry, fish, shellfish, milk, eggs and their products or other foods or ingredients capable of supporting the progressive growth of microorganisms which can cause food infection or food intoxication. 2.14 2.15 2.16 2.17 2.18 2.19 2.20 2.21 2.22 REFUSE DEPOSITORY - a designated temporary storage point for solid waste prior tO final disposai. SANITIZE- effective bactericidal treatment of clear surfaces on equipment or utensils by a process that provides enough accumulative heat or concentration of chemicals for a sufficient time to reduce the bacterial count, including pathogens, to a safe level. SECTIONING OR ZONING - grouping together in one section or zone in the market of similar commodities, goods or foodstuffs offered for sale. SHELF LIFE - the span of time a product is determined to be fit for human consumption. SOLID WASTE - all organic and inorganic non-liquid, and non-gaseous portions of the total waste mass. It consists of al! putrescible and nonputrescib!e solid materials except for body waste. STALL • a compartment or area designated for the display or sale of commodities, goods or foodstuffs. STALLHOLDER - a person or entity who has been granted the right to use a stall where he can display or sell his goods, commodities or foodstuffs. VENDOR- any person who sells goods, commodities, foodstuffs, and other merchandise. VERMIN - a group of insects such as flies, rnosquitoes, cockroaches, lice, fleas, mîtes, ticks, bedbugs, or small animais such as mice and rats that are vectors of diseases. 2.23 VERMIN ABATEMENT PROG RAM - a series of preventi ve and control procedures and activities for vermin control in the establishment. 3 SECTI0\3. l'IŒSCRIBED STANDARDS OF CONSTRlJCTION FOR MARKETS 3.1 Site Requirements 3.1.1 The market site shall be located at least 50 meters ( I 64 feet) from scho~ls, religious institutions, public offices, funeral establishments, and other public gathering places and 25 meters (82 feet) from abattoirs and other possible sources of contamination. 3.1.2 lt shall be easily accessible to the public and conveyances or vehicles. 3.1.3 The site and area shall be considered in relation to future town or city development plan. It shall comply with the local zoning laws and ordinances. 3.1.4 Markets shall be not located in areas subject to tlooding. . 3.1.5 Water and power services shall be available within the area. 3.2 Building Construction The following are the requirements in the construction and maintenance of markets and their premises: 3.21 Materials a. The materials used for construction of the market shall be durable and resistant to wear and corrosion. 3.2.2 Size a. Building. The building shall be of adequate size as to allow smooth flow and convenient movement of both stallholders and customers or the public. b. C. Stail. The minimum area of each stall shall be 3. IO square meters (33.35 square feet). Aisle. The minimum width of each aisle shall be 1.20 meters (3.94feet). 3.2.3 Floors a. Ail floors shall be constructed of impervious materials and of such construction and finish as will make it easily and thoroughly cleaned. 4 b. Ali angles between the tloors and walls shall be rounded off to a height of not less than 7.62 centimeters (3 inches) from the floor. c. Ali floors shall be kept clean and preferably dry at al! times. 3.2.4 Walls and Partitions a. b. C. The walls and partitions shall be constructed of impervious and non-toxic materials to a height of not less than 1.22 meters (4 feet) from the floor, of such construction and finish as will make them easily cleaned. Walls shall be painted or finished with light color. Partitions shall not extend up to the ceiling to facilitatc circulation or free movement of air within the building . 3.2.5 Display Tables and Counters a. b. C. Display tables and counters of stalls for carinderia, fish, meat and entrails sections shall be made of impervious materiats· and of such construction and finish as will make them easily cleaned. Display tables and counters for fish, meat and entrails sections shall be provided with adequate and approved table drain. Display tables shall be made entirely open beneath 75 centimeters (2.5 feet) in height, without drawers, and shall be made and kept smooth and clean. 3.2.6 Roofmg a. Market buildings shall be provided with adequate permanent roof that will provide both vendors and customers protection frorn heat, rain and other hazards. 3.2.7 Lighting a. Ail areas in the market shall be properly lighted either by natural or artificial light. The following are the minimum standards of illumination that shall be followed: 5 b. C. d. ii. Ali arca~ wherc readily pc:nshabk roods arc: d1splayc<l for sale shall be provided with a 20 foot-candie (215 .2 lux) intensity of illumination. Ais les, passageways and stairways shall also be provided with the same level of illumination. Other areas in the building shal\ be provided with an illumination intensity of 10 foot-candie (107.6 lux). Light bulbs and fixtures shall be of the safe type or, otherwise, provided with protection in case of breakage. The lighting shall be reasonably free from glare and evenly distributed so as to avoid shadows. No colored lights or other materials that will alter the col or of the food shall be used in al I foods displayed for sale. 3.2.8 Ventilation a. b. C. The relative humidity within the building shall be maintained at 60 %. The building shall be provided with effective and suitable ventilation to maintain a temperature of 26.7°C (80°F). Roof ventilator shall be provided to maintain the desired temperature. 3.2.9 Space Requirement a. 3.3 FireExit There shall be a minimum area of0.74 square meter (8 square feet) of open space per customer. 3.3.1 Ali markets shall be provided with fire exits in accordance with the provisions of the Fire Code of the Philippines (P,D. 1185) and its implementing rules and regulations. 3.4 Fence and Gates 3.4.1 For security purposes, markets shall be enclosed by fence with a height of at least 2 meters (6.5 feet) and gates with Iock. 6 3.4.2 Stalls located along the perimeter of the market premises may be considered as fence, provided they are ~nclosed and secured with locks when not in use. 35 Sectioning or Zoning 3.5.1 The market shall be divided into different sections according to the kind of merchandise offered for sale (e.g., meat and meat food products, entrails, fish and shellfish, fruits, vegetables, grains, cooked food, groceries, dry goods, handicrafts, and other merchandise). 3.5.2 Ali provisio11s. rnerchandise, goods or articles offered for sale in the market shall be so arrange<l that no portion of the alleys will be obstructed, and that the tloor stands, stalls, and ail other areas used for exposing the same can be easily and thoroughly cleaned. 3.6 Stalls 3.6.1 Every section shall be provided with stalls. 3.6.2 Tables used in stalls for food, fish, shellfish, meat and entrails shall be elevated to at least O. 75 m. (2.5 ft.) from the floor. 3.6.3 Tables used in stalls for other foodstuffs (vegetables, fruits, grains, groceries and others) shall be elevated to at least 0.46 m. ( 1.5 ft.) from the floor. SECTION 4. SANITARY FACILITIES REQUIREMENTS FOR MARKETS 4.1 WaterSupply 4.1.1 There shall be sufficient supply of potable water in the market either from the public main water supply or from an approved source. 4.1.2 The quality of water used within the market shall be in accordance with the Philippine National Standards for Drinking Water. 4. 1.3 Each stall in the carinderia, fish, rneat and entrails sections shall be provided with piped water supply facilities. Water supply shall be rnaintained at a pressure of 138 KPa (20 psi). 4.1.4 There shall be adequate number of water pipe outlets for easy cleaning of the market and its premises. Water supply of 40 liters/ capita/day shall be provided and rnaintained based on the number of vendors and average number of ·customers per day. 7 .. 4.1.5 The use of water not obtained from a source certified as safe by the Secretary of Health or his duly authorized representative, for drinking or for use in connection with food preparation, or washing of plates, glasses, cups, forks and similar objects shall be prohibited in the market 4.1.6 Drinking fountain or any equivalent water dispenser shall be provided in the market. 4.1.7 lce used in the market shall corne from ice plants with sanitary permit or shall be made from potable water supply. lt shall be handled, transported, stored and dispensed in such a manncr as to be prntccted against contamination. Adequate and acceptable ice storage and dispensing utensi ls shall be provided and properly used. Ice making machine shall be located, installed, operated and maintained properly to prevent contamination of the ice. 4.1.8 Ail other pertinent provisions of the implementing rules and regulations of Chapter If - "Water Suppl y'' of the Code on Sanitation of the Philippines (P.D. 856) are hereby adopted and made part of these rules and regulations. 4.2 Sewage Disposai and Drainage 4.2.1 Sewage shall be disposed to a public sewerage system or in the absence thereof, in a mannercomplying with Chapter XVII- "Sewage Collection and Disposai, Excreta Disposai and Drainage" of the Code on Sanitation of the Philippines (P.D. 856) and its implementing ru les and regulations. 4.2.2 There shall be sufficient drainage facilities in the market and its premises. At least one floor drain shall be provided in every 46.5 square meters (500 square feet) of floor area. Slope shall not be less than 2.05 centimeters per meter ( 1/4 inch per foot) to the drainage inlet. 4.2.3 Sewer line from toilets and urinais shall not be connected with drainage line in the market. 4.2.4 Pipe diameter for drainage purposes shall not be less than 15 centimeters (6 inches). 4.2.5 Ali floor drains shall be provided with a deep seal trap (P-trap or U-trap). Traps shall be properly installed. 4.2.6 Grease trap shall be provided for sewage coming from the meat and carinderia section. 8 4.2.7 Drainage fac il ities shall be installed in accordance with the provisions of the National Plumbing Code of the Philippines. 43 Toi let and Hand-washing Facilities 4.3.1 Adequate rrnmber of roilet facilities shall be provided with two compartments, one for men and one for women, in accordance with the following: Table I. Minimum Requirements for Toilet and Hand-washing Facilities for Personnel and Stallholders Water Closet Wash-hand Numberof Basin Persons Urinal Female Male Female Male 1 - 29 1 1 1 1 1 30- 49 2 1 2 2 2 50- 99 2 2 2 3 3 Note: Additional one ( 1) fixture for each additional 50 persans or a fraction thereof. Table 2. Minimum Requirements for Toilet and Hand-washing Facilities for Consumers Water Closet Wash-hand Numberof Basin Persons Urinal Female Male Female Male 1 - 29 1 1 - 1 1 50- 100 2 1 I 1 1 One ( 1) toilet for differently-abled female and male custo~ers, respectively, shall be provided. Note: Additional one (1) water closet and one (1) urinal for each additional 100 males or a fraction thereof; additional one (1) watercloset foreach additional 50 females ora fraction thereof. 0 .. 4.3.2 The minimum toile! space requirements shall be as follows: Table 3. Minimum ToiletSpace Requirement Unit Sq.m/Unit Sq. ft/Unit Water closet 1.5 16 Urinal 1.11 !2 Lavatory 1.11 12 4.3.3 The plan of each toilet shall be approved by the local health officer as recommended by the sanitary engineer in accordance with DOH standards. 4.3.4 Odor absorbent materials/equipment such as activated carbon, sawdust, and air purifier machines shall be provided in each toilet. 4.3.5 The toilet shall be provided with access ramp for differently-abled person. 4.3.6 The toilet shall not open directly to the food section area. 4.3.7 Adequate hand-washing facilities shall be provided within oradjacent to toilet rooms, equipped with water, soap and clean towels or disposable toilet papers/napkins at ail times. 4.3.8 Toilet and hand-washing facilities shall be located within the market area to cater to the public. 4.3.9 Hand-washing and other plumbing facilities shall be installed in accordance with the provisions of the National Plumbing Code of the Philippines. 4.3.10 Ali toilets and hand-washing facilities shall be kept sanitary at ail times. 4.4 Solid Waste Management 4.4.1 Proper solid waste management shall be instituted in the market in accordance with the pertinent provisions of Chapter XVIII - "Refuse Disposai" of the Code on Sanitation of the Philippines (P.D. 856) and its implementing rules and regulations. 10 45 4.4.2 Market Premises a. Adequate number of refuse bins (separate bin or bin with separator) or refuse depository, one for biodegradable and one for non-biodegradable wastes, shall be provided in strategic places for temporary disposai of refuse before being collected. b. A shredding space shall be allocated in the market premises. 4.4.3 Stalls. Each stall shall be provided with at lcast two (2) covcrcd refuse rcceptacles lined with green-colored plastic bag for biodegradable wastes and another receptacle lined with black colored plastic bag for non-biodegradable wastes. 4.4.4 Ali receptacles/refuse bins shall be provided with tight-fitting lids or covers, so constructed and maintained as to be vermin-proof and easily cleaned. 4.4.5 Storage bins for refuse shall be in designated space separate from food handling operations. 4.4.6 Storage of refuse shall be done in such a way that it shall be inaccessible to vermin to avoid becoming a potential attractant and harborage for vermin and cause of nuisance. 4.4.7 Refuse shall be temporarily stored in garbage depository and (.;Ollected on time as scheduled by the city or municipal collection system. 4.4.8 Solid wastes shall be collected daily or more often as necessary. 4.4.9 After being emptied, each container shall be thoroughly bru shed and cleaned inside and outside with water and soap. Vermin Control 4.5.1 Proper vermin abatement program shall be instituted in the market in accordance with the pertinent provisions of Chapter XVI - "Vermi n Control'' of the Code on Sanitation of the Philippines (P.D. 856) and its implementing mies and regulations. 4.5.2 The establishment shall be kept free from vermin. 4.5.3 The growth of bushes, weeds and grass shall be controlled 10 prevent harborage of ticks. bugs and other insects. 11 4.SA /\Il fou<l conHrn>d11ics th,H attraçt vcrmin shall be covercd and protcc1ed. 4.5.5 Foodstuffs, utensils and equipment shall be protected during pest control operation. 4.5.6 Pest control operation shall be under the supervision of the local health officer or his duly authorized representative or otherwise done by a certified urban pest control applicator. 4.5.7 A vermin abatement/pest control program shall be maintained in the establishment by the owners, operators, or administrators. If they fail, neglect or refuse to maintalnsuch program, the local health office shall undertake the work at the expense of the owners, operators or adrninistrators. 4.5.8 The proccdure and frequency of vermin aba1ement program shall be determined and approved by the local health office. SECTIONS. SPECIFIC SANITARY REQUIREMENTS FOR MARKETS 5.1 Perishable Food Sections The following shall be the minimum standards and sanltary requirements for the perishable food sections in the market. 5.1.1 Quality and Protection of Food a. Ali foods for sale andlordistribution shall corne from approved sources such as licensed slaughterhouse, licensed food manufacturing and processing plants, licensed poultry farms, shellfish fanns, fish, grains, vegetables, fruits, and food materia!s includingall readily perishable foods with transferpermit issued by the local health officer from the place of origin. 1. A li meat sha 11 corne from d uly I icensed s I aughterhouses and properly stamped or branded and issued with a Meat Inspection Certificatc. JI. m. Fish, shrimps, prawns, shellfish, seaweeds and other sea foods, brackish water foods, surface water foods anct foods from aquaculture fanns or ponds shall not corne from sources polluted, in an y manner, by sewage, chemicals, radioactive wastes and other toxic substances. Vegetables and fruits shall corne from safe sources where the soil is not contaminated by night soil, sewage and toxic chemicals. 12 b. C. d. e. f. IV. No meat products, fish, vegetables aud other foods shal l be procured from sources or are as known to have been affected by radioactivity subject to the standard setforth by the agencies concerned. v. Ali milk and milk products shall corne from approved sources and shal I meet the standards and qua I i t y establ is hed by the regu I a tory authority. Ail foods displayed for sale shal I be fresh, no indication of spoilage or contamination, not adulteratcd nor misbranded. Ali food contact surfaces such as tables, chopping blocks. cutting boards and others shall be made of even and impervious materials, free of cracks and crevices, and easily cleaned. Food that is being sold ra w such as meat, fish, vegetables and ail articles of confectionery, bakery, dairy, ice cream and similar items shall be protected from vermin. Ali kinds of raw foods shaH not be handled unnecessarily by vendors and consumers. The sale of any kind of damaged food or food in bad siate of preservation, including expired food, shall not be permitted in the market. Such food shall be condemned and destroyed by the local health office. The local health officer shall issue the owner the prescribed receipt (EHS Form No. 113) stating the kind and quantity of the confiscated food, keeping at the same time a record of such in the local health office. g. Printed or used paper or other similar articles shall not be used directly for wrapping or covering any kind of foodstuff, bakery or confectionery products. 5.1.2 TransportingofFood and Food Materials Transporting of food and food materials in the market shall be in accordance with Chapter III - "Food Establishments" of the Code on Sanitation of the Philippines (P.D. 856) and its implementing rules and regulations. 13 .. 5.1.J Equipmcnt, Containers and Utensils a. Requirements regarding equipment, containers and utensils used in food handling, dry-storage of non-perishable foods, and refrigerated storage of readily perishable foods shall be in accordance with Chapter lII - "Food Establishments" of the Code on Sanitation of the Philippines (P.D. 856) and its implementing rules and regulations. b. Washing of Utcnsils i. Il. iii. Utensils shall be scraped of all food particles into trash bags before washing. Utensils shall be thoroughly cleansed in warm water at 49°C (120°F) with soap or detergent. If running water is not used, the wash-water shall be changed frequently. c. Bactericidal Treatment Utensils and equipment shall be subjected to one of the following bactericidal treatments after thoroughly cleaned. i. ii. iii. iv. V. vi. Immersion for at least halfa minute in aclean hot water at a temperature of at least 77°C (170°F). Immersion for at least one minute in lukewarm water containing 50 - 100 ppm chlorine solution. Exposure in a steam cabinet at a temperature of at least 77°C ( I 70"F) for at least 15 minutes or at a temperature of 93"C (200°F) for at least 5 minutes. Exposure in an open or hot air cabinet at a temperature of at least 82°C ( 180°F) for at least 20 minutes. Immersion in water with iodinesolution ( 12.5 ppm) for one minute. Any other method approved by the local health officer. 5.1.4 Meat Stalls a. Meat stalls shall be located separate from fish stalls. 14 5.2 b. C. d. e. f. The evisceration, skinning, or any operation other than the cutting of meat to facilitate its sale shall be strictly prohibited in the market. Chopping blocks shall be made of even, impervious and easily cleaned materials, and free of cracks and crevices. Meat shall be hung by means of a hanging rail and shall not be kept lying on the counter. Signboards showing the kind of meat sold in every stall shall be provided in conspicuous place. Meat stalls shall be kept clean, sanitary and free from vermin at ail times. 5.1.5 Fish Stalls a. b. C. d. Fish stalls shall be located separate from the meat section . The selling of fish caught through the use of explosives, chemicals and other unapproved manners shall be prohibited. Chopping blocks shall be made of even, impervious and easily cleaned materîals and free of cracks and crevices. Fish stalls shall be kept clean and sanitary at ail cimes. 5.1.6 Weighing Scale a. b. Weighing scale shall be properly calibrated and kept clean. Meat/fish and other raw food shall not be placed directly on the weighing scale. Approved container/wrapper for such foods shall be used during weighing. Ory Goods Section The following shall be the minimum standards and sanitary requirements for the dry goods section in the market. 5.2.1 Ali merchandise displayed for sale in the dry section of the market shall be so arranged that the aisles and passageways will not be obstructed to allow smooth flow of customers. 5.2.2 Ali articles offered for sale shall be properly displayed and protected from dust and other contaminants. 15 5.2.3 Ali stalls and equipment or tools used in the dry section shall be kept clean, sanitary and free from vermin at ail times. 5.3 Cooked Food Section .. The follciwing shall be the minimum standards and sanitary requirements for the cooked food section in the market. 5.3.1 Cooked food shall be wel I protected against contamination by vermin and dirt. 5.3.2 Vemlors shall have sufficient equipment and utensils to handle and display food materials in a clean and sanitary manner. 5.3.3 Utensils and equipment shall be sanitized after use. 5.3.4 Heating of food shall be allowed only at the cooked food section provided it will not cause nuisance to others and pose as fire hazard. 5.3.5 Ali prepared and cooked foods shall be served by means of forks, spoons, ladies or similar utensils and not with bare hands. 5.3.6 Ail other pertinent provisions of Chapter III• "Food Establishments" of the Code on Sanitation of the Philippines (P.D. 856) and its implementing rules and regulations are hereby adopted and made part of these rules and regulations. 5.4 OperationandMaintenance 5.4.1 Market Building and Premises a. b. c. d. Necessary personnel such as security guards, complaint desk personnel, janitors, and equipment and supplies for cleaning and maintenance of the market shall be provided by the owner/operator. Maintenance of the general cleanliness of the market and its premises shall be strictly implemented by the Market Master/ manager/operator in cooperation with the stallholders and the general public. Cleaning shall be done regularly at least twice daily. Complaint desk/suggestion box shall be available in conspicuous part of the market. Repairs of structure, plumbing and drainage shall be carried out without delay as necessaty and as prescribed by the local health officer or his duly authorized representative. 16 e. f. g. 5.4.2 Stalls a. b. C. d. No shanty or structure or independent room shall be permitted in or about the market other than the rooms or structures authorized for offices of the market employees. On the tract of land belonging to the market, either on that part covere~ with buildings or open areas, no sheds, landscapes, or other similar appurtenances such as kitchens, stores, living quarters, or dormitories shall be allowed except those which appear in the plans and conditions approved by the local health authority or his duly authorized representative. The use of the market as a living or sleeping quarter is strictly prohibited. · Ail market stalls shall conform to the sanitary permit requirements under Part III, Section 3 of these rules and regulations. Market stalls or portions thereofshall not be utilized as living or sleeping quarter. No stall shall be assigned, either temporarily or permanently, to sel! any other articles different from that for which the said stall was specifically assigned. No person shall alter, disfigure, and add to, or change the structure of any stall or market fixture without written permission from the local healthauthority orhis duly authorized representative. 5.4.3 Other Market Spaces a. b. c. d. No ambulant peddlers and hawkers shall be allowed to display and ply their trade in the market aisles, sidewalks, stairways in or around the market place, or outside the designated section of the market. No obstruction of any kind shall be allowed on aisles or passageways. The sale of any article on alleys, sidewalks or any space other than the stalls shall in no case be pennitted. Keeping of animais and fowls not intended for sale shall not be allowed inside the market. 17 e. f. g. Cages and pens of fowls and animais for sale shall be maintained clean at ail times. They shall not be stored in areas where readily perishable foods are sold. No person shall be allowed to remain standing, sitting or lying down on the tables or counters where any article offood is being sold. No children shall be allowed 10 play in or around stalls or in the market premises. SECTION6. SPECIFIC SANITARY REQUIREMENTS FOR SUPERMARKETS 6.1 Building Construction 6.1.1 Supermarkets shall be constructed in accordance with the provisions of the National Building Code of the Philippines and its implementing ru\es and regulations. 6.1.2 Floors a b. C. d. 6.1.3 Walls a. b. c. Ail floors shall be constructed of durable water-resistant materials. Il shall be easily cleaned, free of cracks and indentation. It shall be non-slippery and ail angles between the tloors and walls shall be rounded off to a heighl of not less than 7.62 centimeters (3 inches) from the tloor. It shall be kept clean and dry al ail times. Ail internai walls shall have a smooth, even, impervious and easily-c\eaned surface. Walls shall be painted with light color. Wall covering shall be adhered firmly to the wall to avoid open spaces or cracks that would provide harborage of vennin. 6.1.4 Ceiling a. The ceilingshall have a minimum heightof3 meters (I0feet). 18 b. The ceiling shall be smooth and painted with light color and kept clean. 6.1.5 Lighting a. Ail areas shall be provided with at least 20 foot candie à15.2 lux ) intensity of illumination. 6.1.6 Ventilation a. b. C. d. Ali areas shall be provided with effective and suitable ventilation to eliminate objectionable odors. The ventilation shall be adequate to prevent condensation and formation of excess moisture on walls and ceilings. Mechanical ventilation such as air duct or exhaust fans shall be provided to maintain desired temperature in the absence of natural ventilation. Odor absorber such as activated carbon or air purifier shall be provided to eliminate objectionable odors particularly in section with products that emit odor. 6. 1.7 Space Requirement a. 6.1.8 Aisles a. Sufficient floor space of at least I square meter ( 10.76 square fect) of open space per customer shall be provided to permit easy movement while selecting and collecting goods without having his/her pushcart or basket bumping with another pushcart or basket. Ali aisles shall have a minimum width of 1.5 meters (4.92 feet) to facilitate smooth flow of customers. 6.2 Sectioning, The supermarket shall be divided into different sections according to the kind of merchandise for sale. Signs with clearly legible Ietters, at least 10 centimeters (4 inches) high shall be provided above each shelf indicating the. kind of goods displayed. 6.2.1 PackagedFood a. Canned Food and Food Packed in Carton 19 l. Ali canned foods and foods packed in carton shall corne from approved sources and shal\ be properly stored to prevent spoilage 11. No canned foods with dents, rust and bulge shall be sold. Ill. Ail canned foods and foods packed in carton shall pass Bureau of Food and Drugs (BFAD) requirements as provided in Bureau Orcier No. 163 s. 1997 (Specific Requirements for the Registration of Imported Food and Food Products)and AdministrativeOrder No. 88-8 s. 1984 (Rules and Regulations Governing the Labeling of Prepackagcd Food Products Distributed in the Philippines). b. Readily Perishable Food l. Ail readi!y perishable foods shall be stored at a temperature of 7°C (45°F) or colder. u. The establishment shall conforrn 10 the shelf-life requirement of the product. 6.2.2 Refrigerated Food 6.2.3 a. Chilled food productsshall be maintained between 0°C to4°C b. Frozen food products shall be maintained at a temperature below0°C. c. The rule of first-in first-out shall be strictly implemented. Medicines and Other Pharmaceutical Products a. b. C. Ali medicines shall be \ocated in an area separate from the food section and not easily reached by children. The rule of first-in first-out shall be strictly implemented. Total quality management in the dispensing of medicine shall be strictly implemented. 6.2.4 Toys a. Ali toys shall pass DOH requirements. b. It shall be located in shelves and in areas separate from the food section. 20 6.2.5 Insecticides and Chemicals a. On!y properly sealed and labeled insecticides and chemicals shall be displayed for sale in the supermarket. b. Periodic inspection shall be implemented to prevent accidentai spillage and contamination. c. They shall be located in an area separate from the food section and stored in shelves not easily reached by children. 6.2.6 Clothing a. Clothing shall be properly displayed. b. They shall be located in an area where accumulation of dust will be minimized. 6.2.7 Other Merchandise a. Household cleaning materials, hardware, plastic products, glassware, kitchenware, cosmetics and other merchandise shall be properly arranged and shall be !ocated in shelves separate from the other sections. 6.3 Food and Drinks 6.3.l Food and drinks stored, prepared, packed and sold within the supermarket shall conform with the pertinent provisions of the irnplementing rules and regulations of Chapter III - "Food Establishments" of the Code on Sanitation of the Philippines (P. D. 856). 6.4 Pushcarts and Baskets 6.4.1 Pushcarts and baskets shall be properly located and arranged in designated area of the supermarket and shall be kept clean at all tirnes. 65 Cashier Counter 6.5.1 The cashier counter on whîch the goods to be purchased are placed while being counted by the cashier sha!l be kept c!ean and sanitized. Due care shall be taken to avoid food and food materials from being contaminated by detergents, insecticides, chemicals, and other hazardous rnaterials. 21 ().(1 Storagc .. ,a 6.6.1 Food and Food Materials a. St orage of food and food materials shall be in accordance with the pertinent provisions ofChap~er III -"Food Establishments" of the Code on Sanitation of the Philippines (P.D. 856) and îts implementing rules and regulations. 6.6.2 Dry Storage a. b. C. d. Designated spaces, cabinets, cupboards, racks, shelves and containers shall be used for storage. Ali spaces, lockers and cupboards shall be constructed of materials of the same quality as used for food preparation. Containers shall be made of rnetal or non-corrosive materials fitted with tight covers. Storage room shall be verrnin-proof. Goods shall be stored al least 20 centimeters (8 inches) above the tloor to facilitate c!eaning of the storage area. Hurnidity in dry storage area shall not be more than 60%. 6.7 Loadingand UnloadingArea 6.7.1 Sufficient space with rarnp for parked vehicles shall be provided with awning or roofing. 6.7.2 Flooring shall be finished with non-skid materia!s. 6.7.3 Adequate lighting of at least 30 foot-candies shall be provided. 6.7.4 General cleanliness and orderliness shall be maintained. 6.8 Delivery Transport Vehicle 6.8. l Ali vehicles used by supermarkets for the transportation of food, food products, disposable kitchen utensils like spoon, fork, plate, glass, and other similar items, and wrapping and packaging materials, shall be constructed and operated so as to protect their contents from contamination. 6.8.2 Vehicles carrying readily perishable foods with travel time of more than one ( J} hour shall be provided with refrigeration equipment to maintain a temperature not higher than 7°C {45°F) throughout the trip 10 its destination. 22 6.8.3 Ali vehîcles shall be kept clean, and no substance capable of contaminating the food or food products shall be transported with the food or food products. 6.9 Promotional Sales 6.9.1 Foods and other products offered for promotional sale and the employees promoting such products shall be located in areas where they will not obstruct the smooth tlow of customers within the supermarket. 6.9.2 Promotional sales personnel shall conform to the health certificate requirements of these rules and regulations. 6. 10 Sanitary Facilities 6.10.1 Water Supply a. b. The water supply shall be adequate and potable in accor dance with the Philippine National Standards for Drin king Water and the provisions of Chapter II - "Water Supply'' of the Code on Sanitation of the Philippines (P.D. 856) and its implementing rules and regulations. A minimum supply of 40 liters per capita per day shall be provided and maintained in the establishment. 6.10.2 Toilet and Hand-washing Facilities Toilet and hand-washing facilities shall be provided in accordance with Part I, Section 4, sub-section 4.3 of these implementing rules and regulations. 6.l0.3 Sewage Disposai and Drainage Ali sewage discharged from supermarkets shall be disposed in a public sewerage system, or in the absence thereof, in a manner complying with Chapter XVII - "SewageCollection and Disposai, Excreta Collection and Drainage" of the Code on Sanitation of the Philippines (P.D. 856)and its implementing rules and regulations. 6.10.4 Solid WasteManagement Proper solid waste management shall be instituted in the supermarket in accordance with the provisions of Chapter XVIII - "Refuse Disposai" of the Code on Sanitation of the Philippines (P.D. 856) and its implementing rules and regulations. 23 6.10.5 Vermin Control Vermin control in supermarkets shall be in accordance with Chapter XVI - "Vermin Control" of the Code on Sanitation of the Philippines (P.D. 856) and its implementing rules and regulations. SECTION 7. RESPONSIBILITY OF THE CONSUMERS Consumers shall: 7.1 7.2 7.3 7.4 Protect market facilities from damage; Observe proper handling of foods that are being sold in the market; Observe proper maintenance of cleanliness in the market and its premises; and Return merchandise to the shelves specifically provided for the purpose if they have decided not 10 purchase such merchandise. SECTION 8. RESPONSIBILITY OF THE MARKET STALLHOLDERS Stallholders shall: 8.1 Maintain the cleanliness of their stalls at ail times; 8.2 Observe proper solid waste management; 8.3 Keep the aisles free from obstructions to allow smooth flow of customers; 8.4 8.5 Protect market facilities from damage; and Comply with these implementing rules and regulations. SECTION 9. RESPONSIBILITY OF THE MARKET MASTER/PRIVATE MARKET MANAGER The market master/private market manager shall: 9.1 Post in conspicuous areas of the market, in English or Filipino or local dialect, the rules and regulations relative to the sanitation and good order in the market; 9.2 Furnish each stallholder a copy, in English or Filipino or local dialect, of the rules and regulations herein mentioned; 24 9.3 Be responsible for keeping the market and its premises, tncl uding stalls and offices, in a clean and sanitary condition at ail times; 9.4 Ensure that the floor in the wet section of the market is scrubbed to avoid accumulation of mud/dirt; 9.5 Be the custodian of ail the properties belonging to the market; and 9.6 Comply with these implementing rules and regulations. SECTION 10. RESPONS113ILITY OF THE MARKET ADMINISTRATOR The market administrator shall: I0.1 Initiate and oversee the posting of rules and regulations regarding sanitation and good order in the market; and 10.2 En sure that a\l the public markets within the city or municipality shall be maintained in accordance with these implementing rules and regulations. SECTION 11. RESPONSIBILITY OF THE SUPERMARKET MANAGER The supermarket manager shall: 11. 1 Post in conspicuous areas of the supermarket, in English or Filipino or local dialect, the rules and regulations relative to the sanitation and good order in the supermarket; 11.2 Be responsible for maintaining the sanitary condition of ail areas in the supermarket as well as its premises; 11.3 Keep the supermarket and its premises free from solid waste and vermin; 11.4 Protect the establishment from damage; and 11.5 Comply with these implementing rules and regulations. 25 PART 11. ABATTOIRS SECTION 1. SCOPE These implem~nting rules and regulations shall apply to ail ~battoirs/ slaughterhouses and other similar establishments where food animais are slaughtered for commercial purposes that are operated by government agencies or instrumentalities including government owned or ~ontrolled corporations, private organizations or firms, individuals or ent1t1es. SECTION2. DEFINITION OFTERMS As used in 1hcse rules and regulations, the following terms shall be defined as follows: 2.1 ABATTOIR/SLAUGHTERHOUSE - the facility or premises used in the slaughter of food animais for human consumption. 21 2.3 2.4 CARCASS- ail parts, excl uding viscera of slaughtered animal after bleeding and dressing, that may be used for human consumption. CHUTE - facility used for loading and unloading animal. DIS INFECTION - the process of eliminating or reducing to safe level the number of potentially infectious microorganisms on an item or surface by either thermal, chemical or other methods. 2.5 DRESSED/DRESSING 2.5.1 In relation to slaughtered animais except for swine, sheep and lambs, goats and kids, means the removal ofhead, hide orskin, ~iscera(either including or excluding the kidneys), genital organs, unnary bladder, feet up to carpal and tarsal joints, and udders of lactating animais, animais that have calved, or are in advanced stage of pregnancy; 2.5.2 In relation to slaughtered swine, means the removal of hair and bristles or skin, claws, eyelids, viscera (either including or excluding the kidneys), genital organs, urinary bladder, udders in the case of lactating animais, animais that have farrowed, or are in advanced stage of pregnancy, and the extemal acoustic duct unless in respect of that part an alternative effective form of cleaning is carr1ed out; and 2.5.3 In relation to sheep and goals, means the removal of the head, except in the case of young lambs and young kids, the pelt or skin viscera, genital organs, urinary bladder, feet up to the carpal and tarsal joints, and udders of lactating animais, animais that have lambed, or are in advanced stage of pregnancy. 26 2.6 FIT FOR HUMAN CONSUMPTION - mcat that has becn insp1:cte<l, passed and appropriately stamped by the meat inspector or meat control officer and in which no change due to disease, decomposition or contami nation has subsequently been found. 2.7 FOOD ANIMAL - includes ail domestic livestock slaughtered for human consumption, such as cattle, carabao, buffalo, horse, sheep, goat, swine, deer, rabbit and poultry such as chicken, duck, goose, turkey and pigeon. 2.8 FOOT CANDLE - a unit of illumination on a surface that is everywhere one foot from a uniform source of light of one candie and equal to one lumen per square foot. One foot candie is equal to 10.76 lux. 2.9 HOLDING PEN/LAIRAGE- facil ity used in keeping clean and adeq uatcly rested animais that are fit for slaughter at the rate equal to the throughput of the slaughterhouse. 2.10 ISOLATION PEN -an enclosure used to keep ani mals suspected of diseasc. 2.11 MEAT - the edible part of the muscle of food animal which is skeletal or which is found in the tongue, in the diaphragm, in the heart or in the esophagus, with or without the accompanying or overlying fat, and the portions ofbones, skin, nerve and blood vessels which normally accompany the muscle tissue and which are not separated from it in the dressing. 2.12 MEATBY-PRODUCT · includesedible part otherthan meat which has been derived from food animal whether boned or boneless and whether ground or unground to which no other ingredient has been added. 2. 13 MEAT CONTROL OFFICER • a veterinary health officer or a registercd Doctor of Veterinary Medicine who directs and supervises the implementation of policies, guidelines, rules and regulations with regard to meat inspection and effective meat control measures. 2.14 MEAT HANDLING - as used in the meat trade, includes slaughter, inspection, cutting, processing, preservation, and packaging of meat. 2.15 MEAT INSPECTION CERTIFICATE-an official certificate issued by the meat inspecter or meat control officer who conducted the posunortem inspection to certify that the carcass is fit for human consumption. 2.16 MEAT INSPECTION STAMP - any mark or stamp approved by the National Meat Inspection Commission (NMIC) and i ncludes any tag or label bearing such mark or stamp. 27 2.17 MEAT INSPECTOR - a properly trained officer authorized by the local government chief executive or National Meat Inspection Commission to conduct inspection of meat and meat by-product. 2.18 OFFAL - the by-products, organs, glands and tissues other than meat of the food animal which may or may not be edible. 2.19 POULTRY -domestic fowls likechicken,duck, goose, turkey, pigeon and quai!. 2.20 SCALDING - the process of subjecting slaughtered swine or poultry between 58°C - 65°C water to facilitate hair or feather removaL 2.21 SLAUGHTER - the butchering of food animal. 2.22 SLAUGHTER ANIMAL - any food animal brought into an abattoir for slaughter. 2.23 ~ SUSPECT - any animal suspected of being affected with a disease or condition, which may require its condemnation and is subject to further examination to determine its disposition. 2.24 SWINE - refers to hog or pig. 2.25 TRIPPERY AND GUTTERY SECTION - section of an abattoir used for cleaning the viscera of the slaughtered animal. 2.26 VERMIN - a group of insects such as flies, mosquitoes, cockroaches, lice, fleas, mites, ticks, bedbugs, or small animal such as mice and rats that are vectors of diseases. 2.27 VERMIN ABATEMENT PROGRAM - a series of preventive and control procedures and activities for vermin control in the establishment. 2.28 VISCERA - the internai organs of food animal. SECTION3. PRESCRIBED STANDARDS OF CONSTRUCTION FOR ABATTOIRS 3.1 Site Requirements 3.1.1 The site shall be at Jeast 200 meters away from residential areas, schoo\s, churches, and places of public assembly, funeral establish ments, courts or public office and 25 meters away from markets and other food establishments. 3.1.2 It shall comply with the local zoning laws and ordinance. 28 3.2 Building Construction and Maintenance 3.2.1 The construction materials used shall be durable and resistant to wear and corrosion. 3.2.2 The building and any portion thereof shall at ail times be properly maintained in good condition. 3.2.3 The construction and maintenance of abattoirs shall conform to sanitary standards prescribed by the Department of Health and the National Meat Inspection Commission (NMIC). 3.3 Size 3.3.1 The minimum size of slaughtering area for new orextensively altered/ renovated abattoirs shall be as follows: Table 4. Dimension of Slaughtering Area Type of Animal Slaughtered Area(m2) Swine only 21 Cattle only 23 Swine and cattle 28 Poultry 14 Note: These dimensions are minimum standards, and when the number of animais to be killed warrants it, the size shall be appropriately increased. 3.3.2 The minimum size of the offal cleaning area for new and extensively altered/renovated abattoirs shall be as follows: Table S. Dimension of Off al Cleaning Area Type of Animal Slaughtered Area(m2) Swine only 10 Cattle only J) Swine and cattle J) 29 3.4 3.5 Floors 3.4.1 Ali floors shall be constructed of durable water-resistant materials. 3.4.2 lt shall be easily cleaned, free of cracks and indentation. 3.4.3 It shall be non-slippery and ail angles between the floors and walls shall be rounded off to a height of at least 7.62 centimeters (3 inches) from the floor. 3.4.4 Floors shall be sloping toward drains. For cattle and swine pens, the floor slope shall not be less than 5.2 ccntimeters per meter and 4.2 centimeters per meter, respectively. Walls, Partitions, Posts, Doors 3.5.1 The walls, partitions, posts, doors and other parts of the workrooms shall be constructed of impervious materials to a height of at least 2 meters from the floor and of such construction and finish as will make them readily and thoroughly cleaned. 3.5.2 Walls shall be free of cracks and crevices and shall be of white or light color. 3.5.3 Doors shall be at least 1.5 m. in width to allow smooth work flow and those opening from parts of the slaughterhouse where meat is handled shal I either be fitted with air screens or self-closi ng and snug fitting double action doors. 3.6 Overhead Rails 3.6.1 Overhead rails shali be placed not less than 0.6 m. from walls, posts and other fixed parts of the building. Header rails shall be placed at least 0.9 m. from adjacent walls and columns. 3.().2 The minimum height of overhead rails and distance between rails shall be as follows: 30 i \ '/ 3.7 Table 6. Minimum Requirements for Overhead Rails DESCRIPTION CAT1LE HOO Meter Feet Meter Feet Vertical Distance: Bleeding rail (dis- 4,88 16 3.05 10 tance from rail to point of application of shackle to shack- From sticker's led foot = 1.22 m.) platfonn Dressing (Trolley 3.35 Il 3.20 10.5 length = 0.38 m.) Whole Carcass Rail 3.35 li 2.74 9.0 Head detached 3.05 10 Head Attached Quarter Carcass Rail 2.29 7.5 - Horizontal Distance: Between Bleeding 2.44 8 Rail - Dressing Rail 1.22 4 - Chili Room Rail 0.99 3.22 - Ceiling 3.7.1 The ceiling shall be made of materials suited for the purpose and shall be of sufficient height to permit carcasses to hang in such a way that they do not touch the floor. 3.7.2 Ceiling shall be well maintained, and shall be properly designed so as to prevent accumulation of dust and condensation. 31 3.8 Lighting 3.8.1 There shall be adequate light, both natural and/or artificial for ail rooms and compartments. 3.8.2 Lighting shall be free from glare and evenly distributed 10 avoid shadows. 3.8.3 Lighting shall be such that color of meat is not altered. 3.8.4 Light bulbs and fixtures shall be of safe type or, otherwise, provided with protection 10 prevent the contamination of meat and other products in case of breakage. 3.8.5 Artiticial I ight intensity shall not be Jess than the following: a. 50 foot candies (538 lux) at ail inspection and workrooms; b. 10 foot candies (l07.6 lux) at chilling rooms; and c. 20 foot candies (215.2 lux) in other areas of the establishment. 3.8.6 The intensity of the required illumination inside the establishment shall be rneasured at a point 76.2 centimeters (30 inches) above the floor. 3.9 Ventilation 3.9.1 There shall be adequate ventilation in accordance with DOH standard to facilitate entry of fresh air in all working areas and to allow rernoval of obnoxious odor, heat and moisture. 3.9.2 Openings for ventilation shall be provided with screen. 3.9.3 Ventilation systems shall be designed and constructed to ensure that airflows frorn food areas to by-product areas, edible to inedible areas, and cooked or finished food areas to raw areas. Airflow from warm areas to cold areas shall be minimized to avoid condensation problems. 3.10 Equipment Layout 3. 10.1 Eq u ipment s hall be i nstalled at least 30cent i meters ( 1 foot) fro m wall s, support structure and other stationary fixture. Distance shall be increased for large equipment. 32 3. I0.2 Equipment shall be made up of stainless steel or other approved material which is impervious to liquid, non-toxic, and corrosion resistant. Galvanized metal having the smoothness ofhigh commercial dip may also be used. 3.10.3 Equipment shall be so arranged as to facilitate sanitary control. 3. 10.4 Equipment shall be properly installed. 3.10.5 Equipment and utensils used for preparing, processing and handling of any meat or meat food product shall be of such materials and construction as will make them easily cleaned and will ensure strict cleanliness in the preparation and handling of ail meat and meat food products. 3.l l Meat Loading Area. Meat loading area shall be well-constructed and separated from unloading area. 3.12 Holding Facilities and Spaces for Special Purposes 3.12.1 Holding Pens/Lairage a. b. C. d. Holding pens shall be located near the abattoir and shall be provided with roof and enough space to accommodate the number of animais to be slaughtered. The minimum area of the holding pen shall be 2.23 square meters per cattle and 0.6 square rneter per swine. The holding pen of the abattoir where animais are confined before slaughter shall not be on windward side of the abattoir and shall be constructed of sufficiently strong rnaterîa\s to safely hold any animal that may be brought for slaughter. The pen shal I be constructed so as to permit proper antemortem inspection and provided with facilities such as a "squeeze" chute for large animais so that each animal may be closely examined by the meat inspector. When slaughtering is conducted after sunset or before sunrise, sufficientartificial lightingshall be provided to permit proper antemortem inspection. e. The minimum width of aisle shall be 1.20 meters (4 feet). f. Adequate potable drinking water supply shall be provided for the animais. 33 .. g. h. lt shall have properly designed unloading bay. There shall be separate animal entry and exit facilities. Cross traffic of different species shall be avoided. 1. Holding pens sha Il be properl y drained, and shall be main ta i ned free from manure, vermin and objectionable odor. 3.12.2 Other Holding Facilities and Spaces a. b. C. The isolation pen and chute, the hide, skin, hoof and horn section, the trippery and guttery section, and the condemned meat room/receptacle shall be properly located, used, and regularly cleaned and disinfected. The size of the chute shall not cause discomfon to animais. The entrance chute shall be at least 0.40 meter for swine and 0.80 meter for cattle. Condemned meat room/receptacles shall be provided with locks. 3.12.3 Veterînary or Meat Inspector's Office. The office shall be properly located, shall have enough office facîlities and a minimum area of 25 square meters. 3.13 Amenities 3. 13.1 Amenities shall be located so as not to jeopardize the hygienic holding, slaughter and dressing of animais and the processing, packing, storage and transport of meat and meat products. 3.13.2 Arnenities shall be designed, constructed and maintained to provide sufficient space and facilities for employees/workers to consume food, change clothes, store persona! belongings, and attend to persona! hygiene; facilitate c\eanliness and tidiness; and preclude direct opening to any food area. 3.13.3 Changcrooms a. b. Adequate and suitable lockers or other facilities shall be provided for the orderly storage of clothing and persona! belongings of employees in the establishment. Such facilities shall be so situated and arranged that there is no contamination of meat by contact with clothing. There shall be separate rooms for each gender. 34 C. Changerooms shall be cleaned daily and disinfected at least once a week. 3.13.4 Canteens Canteens operating within the establishment shall comply with the provisions of Chapter III - "Food Establishments" of the Code on Sanitation of the Philippines (P.D. 856). 3.14 Storage Spaces 3.14.1 Shelves in storage rooms shall be constructed approximately 3 centimeters from the wall toeliminate narrow cracks forcockroaches, and the bottom shelf shall be approximately 38 centimeters ( 15 inches) above the floor or otherwise arranged so as to permit thorough cleaning. 3.14.2 Shelves shall not be covered with paper, cardboard, oilcloth, or other absorbent material. 3.15 Slaughterhouse Premises and Perimeter Fencing 3.15.1 The operator shall ensure that no animal or fowl except those for slaughter is inside the slaughterhouse and its premises. No swine, cattle or other animais shall be permanently kept in the premises of any slaughterhouse. 3.15.2 No part of the establishment shall be used for domestic purposes. 3.15.3 The outer prernises of every establishment embracing decks and areas where cars and wagons are loaded, and the driveways, approaches, yards, pens and a\leys, shall be properly drained and kept in clean and orderly condition. No nuisance shall be allowed in any establishment or on its premises. 3.15.4 Perimeter fencing shall be provided to prevent entry of possible hazard. 3.16 Other Structures and Facilities Ali abattoirs shall have the following facilities: 3.16.1 Separate slaughter and dressing rooms between hogs and large animais. 3.16.2 Separate rooms for emptying and rinsing the digestive system. If the arrangement is not feasible, fixed equipment instead of separate rooms may be provided as long as the products intended for food are protected from contamination. 35 ~-16.3 Separate rooms for the handling of tripe and gut. If the arrangement is not frasible. fixed equipment instead of separate roorns rnay be provided as long as the products intended for food are protected from contamination. 3.16.4 Separate provisions for the preparation and/or storing of edible fats. 3.165 Separate provisions for storing of hides, skin or pelt, horns and inedible animal fats unless these materials are removed daily from the abattoir. 3.16.6 Separatc area for salting, curing, grading, c.ilibrating or packaging, if this is carried out in the abattoir. 3.16.7 Special room for the slaughter of sick or suspect animal. If a special room is not available, the slaughter of the sick or suspect animal may be done at the end of a normal day's kill, or at any other time immediately prior 10 a regular cleaning and disinfection of the slaughter tloor and facilities where separate slaughtering is carried out on the main floor. The entire floor shall be washed down and disi nfected at complet ion of the slaughter of the sick or suspect animal. 3.16.8 Separate room or portion of a room under Iock and key for storing suspect meat. This shall be designed so as to prevent contamination of other meat and risk of substitution. 3.16.9 Separate room or any other appropriate devîce under Iock and key for storing condemned meat. 3.16.10 Provisions for the control of the entrances and exits of the meat inspection services. 3.16.11 Appropriate site and adequate facilities for the cleaning and disinfection of transport vehicles. 3.16.12 Separate room for boning and cutting in cases where meat is boned-out and cut-up. The packing of boned-out and cut-up meat shall take place in the same room where it is boned-out and cut up, but where this is not possible, the packing may take place in a separate room. The temperature shall be controlled in these rooms. 3.16.13 Provisions for sufficienl tables, benches and other equipment and materials to facilitate post-mortem inspection. 36 SECTION 4. SANITARY FACILITIES REQUIREMENTS FOR ABATTOIRS 4.1 WaterSupply 4.2 4.1.1 There shall be adequate supply of potable water whether from public or private source which satisfies the Philippine National Standards for Drinking Water and sufficient to meet the water requirements in the slaughter and cleaning of food animais. 4. 1.2 No cross connection of water suppl y piping systems shall be allowed in abattoirs. 4.1.3 Both cold and hot water under adequate pressure shall be available during operation. Hot water shall not be less than 82°c. 4.1.4 The following minimum supply of potable water shall be provided in the process of meat production, preparation and marketing within the abattoir: a. 0.23 eu. m. (60 gal) per cattle; b. 0.12 eu. m. (30 gal) per swine; C. 0.06 eu. m. (15 gal) per goat and· sheep; and d. 0.008 cu. m. (2 gal) per bird 4.1.5 Ali other pertinent provisions of Chapter II - "Water Supply" of the Code on Sanitation of the Philippines (P.D. 856) and its implementing rules and regulations are hereby adopted and made part of these rules and regulations. Toilet and Hand-Washing Facilities 4.2.1 Ail slaughterhouses shall be provided with adequate and approved type of toilet and hand-washing facilities, which include water faucets, wash basins, lavat0ries, toilets and bath facilities. 4.2.2 The minimum requirements for toilet and hand-washing facilities for personnel shall be as follows: 37 Table 7, Toiletand Hand-washing Facilities Requirements Numberof Water Closet Urinal Wash-hand Shower Personnel Stail Basin Head Femal1 Male Female Male 1 - 29 1 1 - 1 1 1 30-49 2 1 1 2 2 2 50 - 99 2 2 2 3 3 3 Note: Additional one ( 1) fixture for each additional 50 personnel or a fraction thereof, one ( 1) drinking fountain for each additional 75 personnel or a fraction thereof. 4.2.3 Hand-washing facilities shall be conveniently located in ail rooms used for slaughtering, dressing, boning, preparat ion, packing or other meat handling practices. Such hand-washing facilities shall not be operated manually. Cleansing agents including towels, receptacles and dispensers shall be made available. 4.2.4 Durable and legible signs shall be posted conspicuously in every toilet room directing employees to wash their hands with soap and water before returning to work. 4.2.5 Toi let and washrooms shall be properly cleaned, maintained, located and shall be provided with adequate supply of water, soap and hand dryer. 4.2.6 The minimum space requirement for toi let and hand-washing facilities shall be the same as in Table 3. 4.2.7 The plan of each toilet shall be approved by the local health officer as recommended by the sanitary engineer in accordance with DOH standards. 4.2.8 Odor absorbent materials/equipment such as activated carbon, sawdust, and air purifier machines shall be provided in each toilet. 38 4.3 Sewage Disposai and Drainage 4.3.1 There shall be an efficient drainage, plumbing and wastewater treatment system approved by the local health officer asrecommended by the sanitary engineer for the establishment and premises to collect ail liquid wastes incidental to the operation and properly connected to an approved sewage treatment and disposai system or the municipal sewerage system. 4.3.2 There shall be at least one drainage inlet for every 372 square meters (400 square feet) of floor space. Slope shall be 0.64 centimeter per meter to the drainage inleÎ. 4.3.3 The drains shall be at least 21 centimeters (8 inches) in diameter for the ruminai contents of cattle, 16 centimeters (6 inches) in diameter for swine, sheep and calves. The paunch and stomach contents shall not be connected to the regular drainage line of the abattoir. 4.3.4 The drain in the slaughtering area shall be equipped with separators that will prevent the discharge into drainage system of feather, entrails, and other materials likely to clog the drainage system. 4.3.5 Drainage lines from toilets and urinais shall not be connected with the drainage lines within the slaughterhouse. 43.6 Floor drains shall be provided with a deep seal trap with effective rodent screen. 4.3.7 A grease trap or grease interceptor shall be installed for grease recovery. 4.3.8 The plumbing system shall be in accordance with the National Plumbing Code. It shall be maintained within the slaughterhouse premises. 4.3.9 The wastewater treatment faci lities and the disposai of the wastewater of the abattoir shall comply with the effluent standards set by the Department of Environment and Natural Resources and the pertinent provisions of Chapter XVII - "Sewage Collection and Disposai, Excreta Disposai and Drainage" of the Sanitation Code of the Philippines (P. D. 856) and its implementing rules and regulations. 4.4 Solid Waste Disposai 4.4.1 Ali rooms shall be provided with at least two (2) refuse receptacles or containers made of impervious materials, one for biodegradable and one for non-biodegradable wastes. 39 .. 4.4.2 :\Il rcccptadcs or containers shall be p1ovi<lc<l with tight-fitting l1ds or covers so constructed and maintained as to be vermin-proofed and easily cleaned. The receptacles or containers shall be lined with black plastic trash bags for non-biodegradabte and green plastic trash bags for biodegradable materials. 4.4.3 Each container shall be thoroughly cleaned inside and outside with water, soap and brush after being emptied. 4.4.4 Storage of refuse shall be done in such a way that it will not be accessible to vermin in order to avoid becoming a potential attractant and harborage for vermin and cause of nuisance. 4.4.5 Refuse storage shall be maintained clcan at ail limes. 4.4.6 Ali refuse shall be disposed at least once a day, or more often as neèessary, through the collection system or by an approved method and in such a manner as to prevent nuisance. 4.4.7 Slaughterhouses shall be provided with sufficient number of waterproof metal containers with tight fitting metal cover for holding 1rimmings, hair, inedible animal parts and other similar wastes. Slaughterhouses shall provide containers for holding various condemned parts and organs plainly marked "Con demned for Animal Food", or "Condemned for Incineration", or "Condemned for Rendering". Ali these wastes shall be disposed daily. 4.4.8 Ani mal holding facilities shall be provided with a watertight, easy to carry, and vermin-proofed receptacle for manure. Such receptacle shall always be securely covered except on the time of emptying and shall be preferably disinfected after every use. No manure shall be allowed to accumulate except in such receptacle. Manure shall be disposed by a method approved by the local health officer. 4.4.9 Solid waste management in the abattoir shall be in compliance with other pertinent provisions of Chapter XVIII - "Refuse Disposai" of the Code on Sanitation of the Philippines (P.D. 856) and its implementing rules and regula,tions. 4.5 Vermin Control 4.5.1 The establishment shall be kept free from vermin and rodents. 4.5.2 Windows, doors and other openings shall be provided with no. 16 wire mesh screen and other appropriate devices. 40 4.5.3 The accumulation on the premiscs of any material in which vermin may breed such as swine hair, bones or manure shall be prohibited. 4.5.4 The growth of bushes, weeds and grass shall be controlled to prevent harborage of ticks, bugs and other insects. 4.5.5 Pest contrai operation shall be under th,e supervision of the local health officer or otherwise done by an accredited urban pest contrai applicator. 4.5.6 A vermin abatement program shall be maintained in the abattoir by the owner, operator, or administrator. If they fail, neglect or refuse to maintain a vermin abatement program, the local health office shall undertake the work at the expense of the owner, operator or administrator. 4.5.7 The procedure and frequency of vermin abatement program shall be determined and approved by the local health office . 4.5.8 The verinin abatement program in the abattoir shall be in accordance with Chapter XVI - "Vermin Control" of the Code on Sanitation of the Philippines (P.D. 856) and its implementing rules and regulations. 4.6 Cleaning and Disinfection of Utensils, Equipment and Premises 4.6.1 Equipment and utensils for preparing, processing and handling of meat and meat food products shall be of such materials and construction as will make them easily and thoroughly cleaned to ensure strict cleanliness in the preparation and handling of ail meat and meat food products. 4.6.2 Properly located facilities for cleaning, disinfecting and sterilizing utensils, equipment, implements and premises shaU be provided. 4.6.3 The following shall be the recommended ·disinfectants to be used in the slaughterhouse: a. b. C. A steam-water injector attached to the water system with a temperature of at Ieast 82°C ( l 80°F). For fixed equipment, walls, floors and other fixed food contact surfaces, 100 ppm of ch lori ne solution (75% available chlorine) shall be applied by spraying. Personnel shall wear proper persona! protective equipment (PPE) and adequate ventilation shall be provided during the application of such disinfectant. For utensils, the standard dosage of chlorine to be used in manual sanitizing operation shall be as follows: 41 Table 8. Standard Dosage of Chlorine to be Used in Manual Sanitizing Operation ofUtensils (Immersion in Chlorine Bath with 50 - 100 ppm Chlorine - Compound) (60% to 75% Available Chlorine) VOLUMEOF DOSAGEOFCHLORINE TO BEUSED WATERIN VAT/SINK/ Il\1MERSION CONTAINER S0PARTS PER 100 PARTS PER MILLION MILLION TIME (PPM) (PPM) lnt<RS GAIJ.a-.5 (;RAM; 'JE<\- 'D\81$. GRM,r, 1},1.- 1)\1!1,F~ ~ 10 15 20 25 )} 35 40 45 xi 55 (fJ 65 70 75 ro (w<,.) ~ S«N ~) SUl'I S:Œ:N FUL FUL FUL FUL 1.25 0.35 OJfl 0.04 0.71 0.14 0.(fl 2.50 0.71 0.14 0.(f/ 1.42 0.28 0.14 3.75 1.05 0.21 O.! 1 2.13 0.43 0.22 5.00 1.42 0.28 0.14 2.84 0.57 0.29 6.25 1.77 0.35 0.18 3.54 0.71 0.36 7.50 2.13 0.43 0.22 4.25 0.85 0.43 At least 8.75 2.48 0.50 0.25 4.% 0.99 0.50 two (2) 10.00 2.83 0.57 .029 5.67 1.13 0.56 minutes in 11.25 3.19 0.64 0.32 6.38 1.28 0.64 lukewann water 12.50 3.54 0.71 0.36 7.09 1.42 0.71 with Chlorine 13.75 3.':XJ 0.78 0.39 7.00 1.56 0.78 solution 15.00 4.25 0.85 0.43 8.51 1.70 0.85 16.25 4.61 0.92 0.46 9.21 1.84 0.92 17.50 4.% 0.99 0.50 9.92 1.98 0.99 18.75 5.32 1.05 0.53 l0.63 2.13 1.07 20.00 5.67 1.13 0.57 11.34 2.27 1.14 d. Other disinfectants approved by the DOH. 4.6.4 Ali handling equipment and irnp!ements shall be cleaned and disinfected at the start and end of every working day. 4.6.5 Equiprnent and implements corning in contact with diseased or infected material or have become contaminated shall be immediately cleaned and disinfected. 4.6.6 The c\eaning of equipment, implements, floors, walls and other food contact surfaces shall be done in such a manner as to avoid contaminating any carcass or meat/meat products. 42 4.6.7 Dis infectants shall be applied toequipment, irnplements, tloors, walls and other food contact surfaces only after thorough cleaning. There shall be sufficient time of contact (at least 2 minutes) between the disinfectant and the equipment, implement, or prernises being disinfected. 4.6.8 Any residue of detergents, sanitizing agents and disinfectants used in washing the tloors, walls, equipment and implements and other food contact surfaces shall be removed by thorough rinsing with potable water before they are used again. 4.6.9 Mop sink shall be provided and under no circumstances shall a sink used for the cleaning of utensils and equipment be used for empcying mop buckets or washing or rinsing of mops. SECTIONS. SPECIFIC SANITARY REQUIREMENTS FOR OTHER SLAUGHTERHOUSE PROCEDURES AND PRACTICES 5.1 Meat and Offal Handling and Storage The following shall be the minimum standards and sanitary requirements for meat and offal handling and storage: 5. 1.1 The rooms and compartments used for handling and storage of edible products shall be separate and distinct from those used for inedible products. There shall be separate exit for meat and offa!. 5.12 The rooms and compartments in which any meat or meat food product is prepared or handled shall be free from odors coming from dressing and toilet rooms, catch basins, hide cellars, casing rooms, inedible tank, fertilizer rooms and holding pens. 5.1.3 Rooms, compartments, and places used for handling and/or storing any meat or meat food products and ail other parts of the establishment shall be kept clean and sanitary. 5. ! .4 Due care sha!I be taken to prevent meat and meat food product from falling on the floor or being contaminated. 5.1.5 Under no circumstances shall the carcass of any animal, which has died other than by s!aughter, be brought into any room or compartment where meat or meat food product is prepared, handled or stored. 5.1.6 No person shall dry, sait, tan or store the hides or skin of any animal except in such places as may be approved by the local health officer. 43 5.1.7 Adequate chilling and cold storage facilities shall be provided except in establishments where ail carcasses and meat food products are removed within six (6) hours after slaughter. 5.1.8 Cold storage faci lities shall be provided with thermometers and shall have adequate capacity to maintain a temperature of 5°C or less at ail times. 5.1.9 Cold st0rage rooms shall be kept c lean, free from objectionable odors, and in good repair. The following temperature shall be maintained: a. Chilling temperature = 0°C to 4°C b. Refrigeration temperature = 5°C 10 18°C c. Freezing temperature = below 0°C 5.1.10 Meat or edible offals held for chilling or freezing shall be hung or kept in appropriate corrosion•resistant trays and in such a manner as to permit adequate circulation of air around the meat. 5.1.11 Meat shall be held in a manner where the drip from one piece does not fall on another piece. 5.1.12 If meat is placed on trays, care should be taken to prevent contact between the base of the tray and meat stored beneath. 5.1.13 Meat or edible offals for storage in a freezer shall be placed on solid or slated shelves, movable dollies or pallets, or in cabinets and not stocked directly on the floor. Such storage spaces shall be kept clean and free from objectionable odors. 5.2 Meat Transport The following shall be the minimum standards and sanitary requirements for the transport of meat from abattoirs: 5.2.1 The floors and walls of meat vans in which meat or meat food products are transported shall be constructed of impervious material and kept in a clean and sanitary condition. 5.2.2 Meat vans used in transferring loose meat and meat products between establishments shall be closed or so covered that the contents are kept clean. 44 5.2.3 Meat or edible offals shall not be loaded in any means of transport used for live animais or any other cargo which may affect adversely the meat or edible offals. Only scalded stomachs and intestines, and skinned, dehaired or scalded heads and feet shall be transported. 5.2.4 The meat or edible offals shall not be loaded in a vehicle or any other means oftransport which has not been cleaned and disinfected. 5.2.5 Except when frozen and adequately wrapped, carcasses, quarters or sides shall be hung on overhead rails during transport or placed in suitable racks or similar devices. 5.2.6 The meat van orother means of transport shall comply with the following: a. b. c. d. e. f. Appropriate design and equipment so as to maintain a temperature of 7°C ( 45°F) or colder during the whole period of transport and to prevent the contents from contamination. Ali parts likely to corne in contact with the meat oredible products shall be made of impervious, corrosion-resistant material with smooth surfaces and joints and easy to clean and disinfect. Meat vans shall be provided with overhead rails or with duckboards and racks made ofimpervious, corrosion-resistant material which shall al ways be kept clean and in a satisfactory state of repair. If a meat loading equipment is used, it shall be so designed as to facilitate easy cleaning and disinfection. It shall minimize contact between meat and personnel and prevent contact between meat and the floor. Closed containers shall be provided for edible offals. If the period of transport is less than two (2) hours, edible offals in close containers may be transported in insulated vehicle. If more time is required, they shall be transponed under refrigeration. Thawing shall be prevented in the case of frozen meat. However, if accidentai thawing occurs, the meat shall be examined and evaluated by a meat inspector before any further step is taken. Prior to departure from the slaughterhouse, the entrance/exit door of the loaded vehicle shall be padlocked by the meat inspector and is unlocked by another meat inspecter upon reaching the market. The procedure shall be followed if there are other meat and edible offals that have to be taken 10 another market. 45 5.3 Disposai ofCondemned Animais 5.4 The following shall be the minimum sanitary requirements for the disposai of condemned animais in abattoirs: 5.3.1 Condemned carcasses and parts may be rendered according to their merits into industrial fats and tal!ow, bone meal, tankage, fertilizers, and other similar products in appropriate rendering equipment. 5-3.2 Condemned carcasses, organs or parts thereof in an approved establishment which has no facilities for rendering or tanking, shall be denatured with crude carbolic acid, strong creoline solution or other prescribed agents or destroyed by incineration. 5.3.3 If such condemned carcasses, organs and parts thereof are no! incinerated, they shall be disposed of in accordance with Chapter XVIII - "Refuse Disposai" of the Code on Sanitation of the Philippines (P.D. 856) and its irnplementing rules and regulations. Slaughtering or Dressing of Livestock The following shall be the minimum sanitary requirements for slaughtering or dressing of livestock in abattoirs: 5.4.1 No slaughtering of cattle, sheep, goats, swine, poultry or other warm blooded animais shall be done unless such staughtering is performed under the supervision of the meat contrai officer or his duly authorized representative. The carcass shall be inspected and passed as fit for human consumption, marked and stamped before offered for sale or delîvery. 5.4-2 No persan shalt slaughter livestock for the purpose of human consumption in locations other than abattoirs, provided, however, that this does no! apply to the following cases: a. b. C. Cases of person who slaughtered animal for the consumption of his immediate family. Cases where livestock suffer frorn difficult delivery, puerperal paralysis, acute tympanitis, or other related diseases and have to be immediately slaughtered. Cases where livestock have been injured or have fallen into an incurable state due to unforeseen accident and have to be immediately slaughtered. 4A 5.4.3 Only food animais that have passed antemortem inspection shall be slaughtered in the abattoir. 5.4.4 The meat, viscera, blood, bones, and hide of I i vestock produced and prepared in abattoirs shall not be transported outside abattoirs until after passing postmortem inspections. 5.4.5 Ali offal, blood, fat, manure and other wastes shall be removed immediately after completion of the slaughtering operations, and the floors, walls and equipment shall then be properly cleaned. 5.5 Poultry Handling The fotlowing shall be the minimum sanitary requirernents for poultry handling: 5.5.1 Poultry shall no! be dressed or handled together with other kinds of slaughter animais. 5.5.2 A separate building for the purpose shall be constructed. If the poultry dressing area shall be made an integral part of the main slaughterhouse, it shall be completely separated by walls with doors leading to the outside. 55.3 Dressing Plant a. b. A poultry dressing plant shall be used only for fowls and for no other slaughter animais. The area of the dressing floor shalt be sufficiently large to cope up with the number of fow\s to be handled daity. b. The walls shall have a height of at least 2.5 meters and shall have smooth internai surfaces which shall be painted with white, non-taxie oil or plastic paints. 5.5.4 Dressing Facilities a. b. The bars on which the fowls may be suspended for slaughter or hung after slaughter shall be constructed of materials that are impervious to liquids, corrosion-resistant and easily cleaned. Satisfactory sanitizing of the bars shall be done after each cleaning. The enclosures for fowls pending slaughter shall be so located as not to create nuisancè and shall be kept clean and in a satisfactory state of repair. 47 PARTIU. GENERAL PROVISIONS SECTION 1. DEFINITIONOFTERMS As used in these rules and regulations, the terms below shall be defined as follows: 1.1 1.2 ESTABLISHMENT - a collective term construed to include public markets, food terminals, supermarkets, satellite markets, wet markets, dry markets, abattoirs and other similar establishments and their premises. HEALTH CERTIFICATE- a written certificate using the prescribed form issued by the city or municipal health officer to a person employed in the market, abat1oir and other similar establishments after passing the required physical and medical examinations and immunizations. 1.3 LOCAL GO VERN MENT UNIT- the local political subdivision which refers 1- ro the province, city, municipaliry or barangay. 1.4 LOCAL HEALTH AUTHORITY - an official or employee responsible for the application of a prescribed health measure in a local political subdivision. For a province, the local health authority is the governor and for a city or municipality, the local health authority is rhe mayor. 1.5 LOCAL HEALTH OFFICER - the provincial, city or municipal health officer. 1.6 SANITARY ENGINEER - a person duly regiscered with the Board of Examiners for Sanitary Engineers (Republic Act 1364) and who heads or works with the sanitation division/section/unit of the local health office or employed with the Department of Health or its regional health offices. 1.7 1.8 SANITARY PERMIT - rhe certification in writing by the city or municipal health officer or in his absence, by the chief or head of the sanitation division/section/unit that the establishment complies withexisting sanitation requirements upon evaluation or inspection conducted in accordance with Presidential Decree Nos, 522 and 856 and its implementing rules and regulations and local ordinances. SANITATION JNSPECTOR- a govern ment official or personnel, employed by the national, provincial, city or municipal government, who enforces sanitary ru les, lawsand regulations and implementsenvironmental sanitation activities under the supervision of the provincial/city/municipal health officer/sanitary engineer. 48 SECTION 2. SANITARY REQUIREMENTS FOR PERSONNEL 2.1 2.2 Health Certificate 2.1.1 Any person who intends to operate or work in an establishment shall be required to secure an updated health certificate issued by the local health officer (EHS Form 102-A or B). 2.1.2 The hea!th certificate shall be renewed at least once a year or more often as required by local ordinance. 2.1 J The health certificate shall be clipped visibly in the upper left front portion of the garment worn while working or shal I be made avai table for inspection at ail times. 2.14 Health certificates are non-transferable. Pei:-sonnel and Pei:-sonal Hygiene 2.2.1 Employees/workers of the establishment shall at ail times observe good persona! health and hygienic practices such as, but not limited to, the following: 2.2.2 2.2.3 a. Wearing of clean and appropriate working garments; b. C. d. Washîng of hands with soap and water before and after working, after using rhe toilet, after coughing or sneezing into hands, or as often as necessary to remove dirt and contaminants; Keeping utensils and equipment clean and sanitary at ail times; Refraining from smoking tobacco, drinking of alcoholic beverages, spitting or blowing of nose, and littering white working; and e. Other persona! health and hygienic practices called for the nature of work in the establishment. Ail workers/employees suffering from a communicable, contagious or infecrious disease shall not be allowed to work in the establishment and shall be immediately reported to the operaror and referred for trearment. Any person who is suffering from a eut or injury shall not be allowed to work in the preparation, handling, packaging or transportation of meat in the establishment unless and until the eut or injury has been treated or dressed to prevent the discharge of blood onto the meat 49 2.2.4 Aprons, frocks and other clothing worn by persons who handle any meat or meat food product shall be made of materials that can be easily cleaned. 2.2.5 Soiled work clothing and any cloth used in processing or cleaning shall-be kept in containers provided for mops, brushes, brooms, hose, cleaning compounds and other items in routine use. 2.3 Persona! Protective Equipment .. 2.3.1 Ali workers shall wear appropriate clean protective clothing such as caps, coats, hair restraint, apron~, rubber boots, glovcs and other necessary protective equipment in accordance with the provisions of Chapter VII - "Industrial Hygiene" of the Code on Sanitation of the Philippines (P.D. 856) and its împlementing rules and regulations and in accordance with the Occupational Safety and Health Standards formulated by the Department of Labor and Employment under the Local Code of the Philippines. SECTION 3. SANITARY PERMIT 3.1 No market or abattoir shall be established, constructed, operated or altered until the plans and location of the same have been reviewed and verified by the local health officer and approved by the local health authority in compliance ro the requirements of these ru\es and regulations. 3.2 Sanitary Permit Requirement 3.2.t No establishment shall operate without a sanitary permit issued by the local health officer. 3.2.2 Any extension or additiona! construction, alteration or renovation in the establishment shall require a new sanitary permit before it could be operated. 3.2.3 Application for or Renewal ofSanitary Permit a. The application for or renewal of sanitary permit shall be filed with the local health office having jurisdiction over the establishment. b. c. Sanitary permit shall be issued upon compliance with the sanitary rules and regulations. Fees shall be paid to the local government office upon application, noting or renewal of sanitary permit. The amount of fees shal\ be set through city or municipal ordinance. 50 3.2.4 Noting of Permit. Ifthere is a change in the ownership ofestablishment, the new owner shall apply to the local health office within fourteen (14) working <lays 10 have such change noted in the records and permit certificate and shall pay the corresponding fee for such noting. 3.2.5 Validity. The sanitary pennit shall be val id on the day of issuance until the last day of December of the same year, and shall be renewed every beginning of the year, thereafter. 3.2.6 Revocation/Suspension. Upon the recommen<lation of the local health officer, the sanitary permit shall be suspended or revoked by the local heahh authority upon violation of any sanitary rules and regulations. 3.2.7 Posting of Permit. The sanitary permit shall be posted in a conspicuous place of the establishment for public information and shall be available for inspection by authorized health and other regulatory personnel. 3.2.8 Record ofSanitary Permit a. b. c. Every city or municipality shall keep a record of ail establishments that have been issued sanitary permit and renewal thereof. The record shall in every case show the following: i. ii. IU. iv. V. vi. The name and address of the holderof the san itary permit; The location of the establishment; The narure/kind of business for which the permit has been issued; The date the first permit was issued and the dates of any renewal thereof; Every change of management of the establishment since the first permit was issued; Sanitary conditions under which the permit was issued or any renewal thereof granted; and vii. The revocation of the sanitary permit. The record shall be available at ail reasonable limes for inspection by any authorized officer of the Department of Health or local government unit. 51 SECTION 4. EVALUATION AND INSPECTION 4.1 Responsible Officer lt shal! be the duty of the local health officer to cause the inspection and evaluation of every establishment required to secure a sanitary permit for its operation at least once every week for market and market stall and once every three months for supermarket and abattoir and to cause as many additional inspections and re-inspections and evaluation as deemed necessary for the enforcement of these ru les and regulations. Inspection of the establishment shall be conducted withi 11 scven (7) days after payment of the inspection fec to the city or municipal treasurer conccrned. 4.2 Sanitation and Inspection Fee .. The fees payable on every inspection shall be in such amount prescribed by local ordinance. 4.3 Mission Order 4.3.1 The local health officer or the ch ief of sanitation di vision/ section/unit of the local health office, as the case may be, shall issue a mission order (EHS Form No.112) for every sanitation inspection that will be conducted by the sanitary engi neer/ sanitation inspector. 4.3.2 The mission order must contain the date, mission order number and series, the name of the inspector and the I.D. number, the business names, addresses, categories of establishments to be inspected and the scheduled dates of inspection. This must be shown to the operator of the establishment before any inspection is conducted. The immediate supervisor of the inspector shall monitor the enforcement of the mission order. 4.3.3 Sanitary inspection conducted without a mission order is prohibited. 4.3.4 The owner/operator of the establishment shall report to the local health officer or chief of sanitation division/section/unit any unauthorized inspection that was conducted. 4.4 Uniform of the Sanitation Inspector and Aids to Inspection 4.4.1 The sanitation inspector shall wear the prescribed uniform of the office with the proper identification card while conducting the inspection. 52 4.4.2 He shall Jikewise bring ail the equipment and supplies needed in the inspection such as the inspection forms, clipboards, thermometers, flashlight, measuring tape, camera, light meter, water pressure gauge, residual chlorine and pH comparator kits, blacklight, food and drink sampling kit, copy of the sanitation laws, regulations, standards and other materials needed in the inspection. 4.5 Frequencyoflnspection 4.5.I Inspection of markets and market sialis shall be conducted at least once every week. 4.5.2 Inspection of abattoirs and supermarkets shall be conductcd at lcast once every three months. 4.6 Recording of Inspection 4.6.1 The sanitary engineer/sanitation inspector shall keep a record of ail his inspections orevaluation reports in an inspection form (EHS Fom1 103-B) . 4.6.2 The sanitary engineer/sanitation inspector shall furnish the original of such report to the owner/operator of the establishment. 4.6.3 Demerits entered in the appropriate column of the inspection form shall indicate that the item does not conform to the requirements of these ru!es and regulations. a. The inspection fonn has twenty (20) items. Non--complying items are indicated withan (X). Every such item is weighted withademerit of 5. The rating of the establishment is therefore: 100 Jess (number of demerits x 5). The result is expressed as a percentage (%) rating. 4.6.4 SanitationStandard a. The percentage rating has an equivalent sanitation standard as foltows: Table 9. Sanitation Standard Rating Percentage Rating Sanitation Standard ColorCode 90- 100% Excellent Luminous Green 70-89% Very Luminous Yellow Satisfactory 50 - 69 % Satisfactory Luminous Red 53 4.7 b. The sanitation standard rating sticker (SSRS) (EHS Form No. 104 -A/C) shall be posted in a conspicuous part of the establishment preferably at the entrance, for guidance of the customers and the general public. It shall be updated once every three (3) months, unless revoked earlier. 4.6.S The average sanitation standard for every establishment shall be evaluated by the local heal!h officer/chief of sanitation division/ section/unit every end of the year to determine its improvement/ maintenance of rating. Report of Inspection 4.7.1 The sanitary engineer/sanitation inspector who conducted the inspection shall complete the sanitary inspection report, and whenever an inspection form issued indicates non-compliance to any item, the inspector shall notify the owner/operator of the corrections to be made and indicate a reasonable period for its compliance. a. The recommended corrective measures shall be specific in nature for the easy understanding of the owner/operator of the establishment. · b. Reasonable period for compliance or grace period shall be inclusive of Saturdays, Sundays and holidays. 4.7.2 The sanitary engineer/sanitation inspector who conducted the inspection shall li kewise prepare a sanitary order (EHS Form No. 107) for approval by the local health officer or chief of the sanitation division/section/unit as the case may be. 4.7.3 Within 48 heurs of the inspection or evaluation, the original copy of the inspection report (EHS Form No. 103-B) and the sanitary order shall be furnished and acknowledged by the holder of the sanitary permit or the owner/operator of the establishment. The inspection report shall be personal!y delivered, or shall be sent through postal service, registered with return card. 4.8 Re-inspection 4.8.1 1 f upon re-inspection after the deadline, the sanitary engineer/ sanitation inspector finds that correction bas not been effected, he shall report to the local health officer who shall recommend to the local health authority the revocation of sanitary permit. 54 4.9 +.X.2 A ..:opy ol the 111spcctio11 torm and any nütH.:c sçr\cd ,llall. rn .111 cases be filed and kept by the local health office and be available for inspection by authorized officials. Service of Notice 4.9.1 Whenever an inspection or evaluation form indicates non-complying items, the local health officer shall serve the owner or operator of the establishment a sanitary order requiring him, within the grace period stated in the order, to take remedial action as may be specified therein. 4.9.2 In the event of non-compliance of the first sanitary order by the owner/operator of the establishment, the health officer may serve a second notice: a. Second Sanîtary Ortler 1. If the owner/operator of the establishment needs additional time to comply with the first sanitary order, he shall request the local health officer in writing, prior to the expiration of the sanitary order for an extension of the grace period. The local health officer, upon the recommendation of the sanitary enginee;/ sanitation inspector who conducted the inspection, will act on such request. Il. Notice ofhearing (EHS Form No.118). The local health officer shall ca 11 the ow ner/operator of the establishment to show cause, at a time and place stated in the notice why the permit issued in respect of the establishment should not be revoked. 4.10 Revocationof Permit 4.10.1 After prior notice and hearing as provided above, the local health officer, if found that the terms of the two notices have not been complied with or failure to comply therewith is not excusable, shall recommend to the local health authority the revocation of the said permit, or; 4.10.2 After the second sanitary order on an extended grace period, a re inspection was conducted and still the owner/operator failed to comply with such order as reported by the sanitary engineer/ sanitation inspector, the local health officer shall recommend to the local health authority the revocation of the sanitary permit without delay and shall infonn other related agenciesofthe city ormunicipality of such revocation. 55 4.10.3 Lifting of suspension of permit may be recommended when the owner/operator of the establishment complied with the notices. 4.10.4 The owner/operator of the establishment may file a motion for reconsideration to the local health autho~ity if he is not satistïed with the action of the local health officer. 4.10.5 The local health authority shall file court proceedings against any establishment for continuously operating aftcr the revocation of its permit. 4.11 Summary Suspension of Permit Whenever the local health officer tïnds unsanitary or unhealthy conditions in the operation of the establishment which constitute a substantial hazard co public health, the local health oftïcer shall recommend to the local health authority the immediate suspension of the sanitary permit. Any person 10 whom such order is issued may file a written petition and shall be afforded , a hearing within 48 hours. 4.12 Appeals The person or panel conducting the hearing may confirm, modify or reverse the decision appealed from which decision shall be final. 4.13 PowerofEntry Any sanitary engineer/sanitation inspector or duly authorized officer of the Department of Health or of the provincial, municipal or city health offices, upon presentation of proper credentials may at ail reasonable times enter into any market or abattoir premises or any premises used for any of the purpose referred to in these rules and regulations, for the purpose of inspection or any other action necessary for administration of these rules and regulations. 4.13.1 Sanitation inspections shall be conducted by officiais in accordance with Part III, Section 4, sub-section 4.3 of these ru les and regulations. 4.13.2 Sanitation inspections shall be done preferably during the operation of the establishment. 4.14 Hearings The local health authority may conduct hearings regarding erring establishments to include appeals from establishments. The decision of the local health authority shal! be deemed final and executory. 56 SECTIONS. RESPONSIBILITY OF THE OPERATOR Government and private operators in-charge. of markets and abattoirs shall: 5.1 Ensure the efficient operation and maintenance of sanitation in the establishment and its prernises; and 5.2 Cornply with these implementing rules and regulations. SECTION 6. RESPONSIBILITY OF THE LOCAL HEALTH OFFICER The local health officer shall: 6.1· Conduct or cause the regular inspection of every establishment and its premises to ascertain its state of sanitation; 6.2 Issue sanitary permit after a complete evaluation/inspection of the establishment and its prernises and after compliance to the requirements of these implementing rules and regulations; 6.3 Post the sanitation standard rating sticker (SSRS) in a conspicuous part of the establishment for public guidance after each inspection; 6.4 Recommend to the local health authority the withholding, disapproval or revocation of the sanitary permit upon violation of, or pending compliance to certain terms and conditions stipulated under these ru les and regulations; 65 Inform ail concerned agencies/organizations regarding these implementing rules and regulations; and 6.6 Assist in the enforcement of the provisions of these impiementing rules and regulations. SECTION 7. RESPONSIBILITY OF THE LOCAL HEALTH AUTHORITY The local health authority shal\: 7.1 Enforce the Code on Sanitation of the Philippines (P.D. 856) and its implementing rules and regulations; 7.2 Supervise over the maintenance of adequate sanitary conditions in government or privately owned markets and abattoirs and their premises; 7.3 Ascertain the validity of sanitary permit of the establishment and health certificates of the employees in the establishment; 57 7.4 Supervise the sanitary disposai of ail sol id and liquid wastes incidental to the operation of the establishment subject to the DOH ru les and regulations, standards and regulations set by the Department of Environment and Natural Resources and other existing health and environmental laws; 7.5 Revoke the. sanitary permit of the establishment as recommended by the local health officer; 7.6 Prohibit the use of the market and abattoir and their premises as sleeping or living quarters, or the construction therein of sleeping or living quarters; 7.7 Assist in the enforcement of the requirement on the examination of meat in the abattoir as provided for by existing laws and mies and regulations of the National Meat Inspection Commission; and 7.8 Coordinate with representatives of the Department of Health and National Meat Inspection Commission to ensure that animal slaughtering, dressing, handling, storing and transporting procedures are carried out in a sanitary ... manner. SECTIONS. PENAL PROVISION 8.1 Any person who shall violate, disobey, refuse, omit or neglect to comply with any of the provisions of these rules and regulations, shall be guilty of misdemeanor and upon conviction shall be punished by irnprisonment for a period of not exceeding six (6) months or by a fine of not exceeding Php 1,000.00 or both depending upon the discretion of the court. 8.2 Any person who shall interfere with or hinder, or oppose any officer, agent or rnernber of the Department of Health or the bureaus and offices under it, in the performance of his duty as such under these rules and regulations, or shall tear down, mutilate, deface or alter any placard, or notice, affixed to the promises in the enforcement of these rules and regulations, shall be guilty of misdemeanor and punis hable upon conviction by irnprisonment for a period not exceeding six (6) months or by a fine of not exceeding Php 1,000.00 or both depending upon the discretion of the court. SECTION 9. SEPARABILITY CLAUSE In the event that any rule, section, paragraph, sentence, clause or words of these implernenting rules and regulations is declared in val id for any reason, the other provisions thereof shall not be affected thereby. SECTION 10. REPEALING CLAUSE Ali rules and regulations that are inconsistent with the provisions of these rules and regulations are hereby repealed or amended accordingly. 58 SECTION 11. EFFECTIVITY These ru les and regulations shall take effect after fifteen (l 5) days from date of publication in the official gazette or newspaper of general circulation. Approved on this 23rd day of Decernber nineteen hundred and ninety eight, Manila, Philippines. Date of Publication: 18 February 1999 Manila Standard 59 ACKNOWLEDGEMENT The Department of Health sincerely appreciates the dedication and enthusiasm of Dr. Mario C. Villaverde, Direct or of the Environ mental Health Service for his role in bringing these Implementing Rules and Regulations (IRRs) from concept tO reality. It is also worth mentioning the enduring commitment of the Environmental Sanitation Division headed by Engr. Victor V. Sabandeja together with his technical staff in the Plans, Programs and Policies Formulation Section namely: Engr. Antonino A. Hormillosa, Engr. John C. Foz, Engr. Luis F. Cruz, Engr. Reynante C. Francisco, Engr. Pamela A. Mogol and Engr.Joselito M. Riego de Dios for their invaluable contribution in the revision and refinement of this document. Deep sense of gratitude is also given to the agencies, assoc1at1ons and organizacions who shared their insights and ex.periences during the writeshops, cons-ulrntive meetings and series of public hearings conducted nationwide. Their s1ruggles, arguments and even temporary setbacks have enforced feasible sanitation laws. The following agencies, associations and organizations pursued their ongoing interests, invaluable cornments and contribution to these efforts: 1. Department of Environment and Natural Resources, Quezon City 2. Department of Public Works and Highways, Manila 3. Animal Products Development Center, Bureau of Animal Industry, DA, Quezon City 4. National Meat Inspection Commission, DA, Quezon City and Baguio City 5. Department of Interior and Local Government, Quezon City 6. Bureau of Product Standards, Depatment ofTrade and lndus1ry, Makati City 7. Metro Manila Development Authority, Makati City 8. Philippine Society of Sanitary Engineers, Inc. Manila 9. Office for Public Health Services, Department of Health, Manila 10. Office for Legal Affairs, Department of Health, Manila 11. Health Policy Development Staff, Department of Health, Manila 12. Department of Health Regional Offices 13. Provincial Health Offices of Davao del Norte, Laguna, Davao Oriental, Davao del Sur, Cotabato 14. City/Municipal Health Offices of Makati City, Quezon City, Caloocan City, Muntinlupa City, BaguioCity, Pasay City, Lapu-lapu City, Davao City, Gene rai Santos City, Paraftaque City, San Fernando City-La Union, Valenzuela, Cannona-Cavite 15. Engr. Simon M. Cuevo, City Health Department, Manila 16. City Veterinarian, Pasig City, Davao City and Baguio City 17. Philippine Society of Microbiology 18. Zero Waste Management of the Philippine Foundation lncorporated. Quezon City 60 19. National Consumers' Affair Council, Makati City 20. Department ofVeterinary Paraclinical Sciences, UPCVM, Los Banos, Laguna 21. City Economie Enterprise, Davao City 22. Market Vendors' Association, Pasig City, Marikina City and Davao city 23. Sunshine Supermarket, Baguio City 24. Victoria Supermarket, Baguio City 25. Rustan's Supermarket, Harrison Plaza Recognition is hereby ex.tended to the following DOH personnel who compassionately nurtured the spirit of collaborative effort in the final review and approval of the manuscript: 1. Dr. Susan Pineda-Mercado Undersecretary of Health Office for Public Health Services 2. Atty. Agustin C. Mangila V DirectorIII Office for Legal Aff airs 3 Ms. Myleen Meniado-Beltran Officer•in-Charge Health Policy Development Staff The Depatment of Health enjoins ail agencies especially the Local Government Executives in meetingthedemandsandchallenges fora healthful livingenvironment as we enter our journey for development towards Philippine 2000. 61