Article 97Supplement v1, p. 97

COMMERCIAL LAWS SUPPLEMENT

drinks

are

manufactured,

processed,

stored,

sold

or

served.

b. Every Sanitary Permit shall be posted in a conspicuous

place of the establishment.

c.

Fees — The fees payable on applications for permits

and upon the issuances, renewal and noting of such

certificates shall be in such amounts as the City or

Municipal Authority may by resolution impose.

d. Noting of Permit — Within 14 days after any change in

the ownership or occupancy of any establishment, the

new occupant shall apply to the City or Municipal Health

Officer to have such change noted in the records and on

the permit certificate which he shall produce for the

purpose and shall pay the corresponding fee in respect of

such noting.

e. Record of Permit Certificates

1)

Every City or Municipality shall keep a record of all

establishments in respect of which permits have been

issued and of all permit certificates and renewals thereof.

f. The record shall in every case show the following:

i. The name and address of the holder of the permit who

in

every

case

shall

be

the

actual

occupier

of

the

establishment;

ii. The location of the establishment;

iii.

The purpose or purposes for which the permit has

been issued;

iv.

The date the first permit was issued and the dates of

any renewal thereof;

v.

Every change of occupation and management of the

establishment since the first permit was issued; and

vi. Conditions under which the permit was issued or any

renewal thereof granted.

The record shall be available at all reasonable times for

inspection by any officer of the Department of Health.

SECTION 15. Health Certificates . —

No person shall be employed in any food establishment

without a Health Certificate issued by the local health

authority. This certificate shall be issued only after the

required

physical

and

medical

examinations

are

performed

and

immunizations

are

administered

at

prescribed intervals.

SECTION 16.

Quality and Protection of Food . — All food

must be obtained from sources approved by the local

health

authority.

In

this

regard,

the

following

requirements are applicable:

a. Meats, meat products and fish shall be procured from

sources under sanitary or veterinary supervision.

b.

All meat and fish shall be properly cooked before

serving.

c.

No meat products, fish, vegetables and other food

sources shall be procured from sources or areas known to

have been affected by radioactivity as for example, areas

contaminated with a very large amount of radioactive

fallout.

d.

Milk and fluid milk products shall be obtained from

sources approved by the local health authority. Milk

obtained

from

other

sources

must

be

sterilized,

pasteurized or otherwise heated.

e.

Milk shall be stored in a refrigerator. Canned or

package milk, other than dry milk powders, shall be

refrigerated after the container has been opened.

f. All perishable and potentially hazardous foods shall be

stored at 45ºF (7ºC) or below.

g. Cooked food intended to be served hot shall be kept at

a temperature not lower than 140ºF (60ºC).

h. Raw fruits and vegetables shall be thoroughly washed

before they are used.

SECTION

17.

Structural

Requirements .

—

Food

establishments shall be constructed in accordance with

the following requirements:

1.

No person shall use any room or place for or in

connection with the preparation, storage, handling or

sale of any article of food —

a.

Which is at anytime used or in direct communication

with a sleeping apartment or toilet;

b. In which any animal is kept; or

c.

Which is or has been used for any purpose which

would be likely to contaminate the food or to affect

injuriously its wholesomeness or cleanliness; or

d.

Which

is

not used exclusively for the purpose;

Provided, That in department stores or multi-purpose

business establishments, food may be manufactured,

prepared, cooked, stored, or sold only in the area set aside

exclusively for said purpose and for which a sanitary

permit has been issued.

2. No sanitary permit shall be issued for any premises to

be used for the preparation, handling and sale of food

unless it is constructed in accordance with the following

requirements:

a. Floors . — The Floors shall be —

i. Constructed of concrete or other impervious and easily

cleaned material that is resistant to wear and corrosion

and shall be adequately graded and drained; all angles

between the floors and walls shall be rounded off to a

height of not less than 3 inches (7.62 cm.) from the floor;

or

ii.

Constructed of wood with dovetailed or tongue and

grooved floor boards laid on a firm foundation and tightly

clamped together with all angles between the floor and

walls rounded off to a height of 3 inches (7.62 cm.); or

iii.

Constructed in accordance with the requirements of

sub-clause (i) and (ii) of this clause and covered with

linoleum, smooth surfaced rubber or similar material

fixed to the floor with cement or suitable adhesive:

Provided, That with the approval in writing of the local

authority, floors may be covered with carpets or other

floor covering in those parts of the premises where such

carpets or coverings can be satisfactorily cleaned and

maintained.

b. Walls

i. The internal surface of walls shall have a smooth, even,

non-absorbent surface capable of being readily cleaned

without

damage

to the surface and constructed of

dust-proof materials;

ii. The walls, where subject to wetting or splashing, shall

be constructed of impervious, non-absorbent materials to

a height of not less than 79 inches (2 meters) from the

floor;

iii.

The internal walls shall be painted in light colors or

treated with such other wall finish as the health authority

may prescribe.

c. Ceilings

i.

All ceilings or, if no ceiling is provided, the entire

under-surface

of

the

roof

shall

be

dust-proof

and

washable.

ii.

The ceiling or undersurface of the roof of rooms in

which food is prepared or packed or in which utensils or

hands are washed shall be smooth, non-absorbent and

light coloured.

d. Lighting

i.

The general standards of illumination provided shall

permit effective inspection and cleaning and shall be of

sufficient intensity appropriate to the purpose for which

any room or place is used;

ii. In rooms where food is prepared or packed or in which

utensils or hands are washed there shall be a minimum

illumination intensity of 20 foot-candles; in premises

where food is consumed, there shall be a minimum

© Compiled by RGL

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