Article 98Supplement v1, p. 98

COMMERCIAL LAWS SUPPLEMENT

illumination intensity of 5 foot-candles. Intensities of

illumination shall be measured at a point 30 inches (76.20

cm.) above the floor;

iii.

All lighting shall be reasonably free from glare and

distributed so as to avoid shadows;

iv.

At other areas or working surfaces, the illumination

shall be of such intensity as may be required by the

health authority.

e. Ventilation

i.

Ventilation shall be provided which shall be effective

and suitable to maintain comfortable condition;

ii.

The ventilation shall be adequate to prevent the air

from becoming excessively heated, prevent condensation

and the formation of excess moisture on walls, ceilings

and for the removal of objectionable odours, fumes and

impurities;

iii.

In

the

absence

of

effective

natural

ventilation,

mechanical ventilation with airflow from a clean area, and

discharging in such a manner as not to create a nuisance,

shall be provided;

iv.

Canopies, air ducts, fans or other appliances shall be

provided as required by the health authority in particular

circumstances;

v.

Effective provision shall be made for securing and

maintaining a reasonable temperature;

f. Overcrowding — There shall be sufficient floor space to

enable every person working thereon to carry out his

duties efficiently and to permit easy access for cleaning.

Working spaces, aisles or passageways and areas to which

customers

have

access

shall

be

unobstructed

and

sufficient

to

permit

movement

of

employees

and

customers without contamination of food by clothing or

personal contact.

g. Changerooms

1.

There shall be provided adequate and suitable lockers

or other facilities for the orderly storage of clothing and

personal belongings of employees or persons engaged or

employed in the premises. Such facilities shall be so

situated and arranged so that there is no contamination

of food by contact with clothing, and where the number

of persons engaged or employed is four or more of either

sex, there shall be provided separate changing rooms for

each sex.

h. Wash-Hand Basins

i.

Wash-hand basins shall be installed in convenient

places and as near as practicable to where the person for

whose use they are provided are working while handling

food for sale or in such locations as may be otherwise

prescribed in any particular case.

ii.

If required in writing by the local health authority an

additional wash-hand basin shall be installed as near as

practicable to the toilet facilities: Provided, that the

wash-hand basins specified in this Code need not be

installed in premises where only food in sealed containers

is sold: and, Provided, further, that wash-hand basins

specified

in

this

regulation shall be installed under

specifications of the National Plumbing Code of the

Philippines.

i. Wash-Hand Basins Maintenance

i. An adequate supply of soap, clean towels, roller towels

presenting

a

clean

surface

to

each

user

from

a

continuous roller towel dispenser or other hand drying

services approved by health authorities.

ii.

The wash-hand basin and all hand washing facilities

shall, at all times, be maintained in good repair and in a

clean condition.

iii.

All wash-hand basins shall, at all times, while the

premises are being used, be supplied with hot and cold

or tempered running water at a minimum temperature

of 100ºF (37.8ºC).

SECTION 18. Use of Food-Service Spaces . —

a.

Food-service spaces shall not be used as living or

sleeping quarters.

b. Clothing or personal effects shall be kept in lockers or

in designated places away from food service spaces.

c. No animal or live fowls shall be allowed in such spaces.

d. Persons not directly connected with food preparation

and serving shall not be allowed to stay in food-serving

spaces.

e.

Foods in storage or in preparation must not be

handled by anyone other than the preparation and

serving staff.

SECTION 19. Food Handlers . —

a.

No

person

shall

be

employed

in

any

food

establishment without a health certificate issued by the

local health authority.

b. Food handlers shall at all times:

i.

Wear clean working garments. The Cook shall wear

prescribed caps and female employees caps or hairnets.

ii. Observe good personal hygiene.

iii. Wash their hands thoroughly with soap and water and

dry them with a clean or disposable towel or a suitable

hand-drying device immediately before working, or after

visiting the toilet.

SECTION 20. Vermin Control . —

Vermin — A group of insects or small animals such as

flies, mosquitoes, cockroaches, fleas, lice, bedbugs, mice,

and rats which are vectors of diseases.

a. Spaces where food and drinks are stored, prepared and

served shall be so constructed and maintained as to

exclude vermin.

b.

All opening which connects spaces to the outer air

shall be effectively protected with screen of non-corrosive

wire 16-mesh or finer. Door screens shall be tight-fitting.

c.

A vermin abatement program shall be maintained in

the

establishments

by

their

owners,

operators,

or

administrators. If they fail, neglect or refuse to maintain a

vermin abatement programs, the local health agency will

undertake the work at their expense.

d.

During

deratting

or

disinfecting

operations,

all

foodstuffs,

utensils,

food

preparation

and

cleaning

equipment shall be covered to protect them from toxic

chemical substances.

e.

Vermin

control

in

public

places

shall

be

the

responsibility

of

the

provincial,

city

or

municipal

governments which have jurisdiction over them.

f.

The procedure and frequency of vermin abatement

program shall be determined and approved by the local

health authority.

SECTION 21. Toilet and Washing Facilities . —

a. Adequate and clean toilet facilities for male and female

customers and personnel shall be provided in properly

located areas.

b. Toilet rooms shall not open directly into spaces where

food is prepared, stored or served. Where such toilets

exist, the doors shall be tight fitting and self-closing.

c.

Adequate hand-washing facilities shall be provided

within or adjacent to toilet room.

d.

Facilities shall include hot and cold running water,

single-service paper or cloth towel dispenser or drying

device and soap or detergent.

SECTION 22. Disposal of Refuse . —

a. Refuse cans may be used in food-preparation areas for

immediate use only.

b.

Storage refuse cans, filled and empty, shall be in a

designated

space

separate

from

food-handling

operations.

c. These cans shall be constructed and maintained as to

be vermin-proof and easily cleaned.

© Compiled by RGL

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