Reprinted with the support of UNICEF & unicef DEPARTMENT OF HEALTH Manila, Philippines 1976 THE CODE ON SANITATION OF THE PHILIPPINES PRESIDENTIAL DECREE NO. 856THE CODE ON SANITATION OF THE PHILIPPINES Presidential Decree No. 856 Published by THE DEPARTMENT OF HEALTH Manila, Philippines 1976 Reprinted in 1998 with the support of UNICEFFOREWORD by Clemente $, Gatmeitan Secretary of Health CONTENTS ‘THE CODE ON SANITATION Presidential Decree No. 856 Chapter Chapter Chapter Chapter Chapter Chapter Chapter Chapter Chaprer Chapter (Chapter Chapter Chapter Chapter ‘Chapter Chapter Chapter Chapter Chapter ‘Chapter Chapter Chapter 1 1 WL Vv v vi vil van IK xt XIN xv xv XVI XVI xvat xix XXIL General Provisions Water Supply Pood Establishments Markets and Abattoirs Public Laundry School Sanitation and Health Services Industrial Hygiene Public Swimming or Bathing Paces Rest Areas, Bus Terminals, Bus Stops and Service Stations ‘Camps and Picnic Grounds . Dancing Schools, Dance Halls and Night Clubs ‘Tonsorial and Beauty Establishments 7 ‘Massage Clinics and Sauna Bath Establishments Hotels, Motels, and Apartments, Lodging, Boarding or Tenement Houses, and Condominiums... Port, Aisport, Vessel and Aircraft Sanitation Vermin Conte ar ‘Sewage Collection and Disposal, Exereta Disposal and Drainage owen Refuse Disposal .. NNosarees and Offensive Trades and Occupations Pollution ofthe Environment Disposal of Dead Persons Final Provisions 20 20 2 21 23 24 28 25 29 31 31Republika ng Pilipinas KAGAWARAN NG KALUSUGAN TANGGAPAN NG KALIHIM Maynila FOREWORD ‘The promulgation of the Code on Sanitation on December 23, 1975 by His Excellency, President Ferdinand E, ‘Marcos, sa significant landmark in the history of our country's health and sanitation efforts, ‘This Code on Sanitation has for its ultimate objective the improvement of the way of the Filipinos by directing public health services towards the protection and promotion of the health ‘of our people, Publ health laws and regulations ‘on sanitation in the Philippines used to be scattered in numerous volumes ‘of our statute books. To look for them when needed has often been a ‘cumbersome and tedious task. Clearly, there was a compeling need to compile all existiig public health laws and to update them to make them truly responsive to the present day needs ‘of the nation. Historically, there have been three major efforts to codify our health laws ‘and regulations. | remember distinctly that the initial one started more than 20 years ago when the late Dr. Mariano Icasiano, then City Health Oiticer of ‘Manila, the late Dr. Amadeo Cruz, then Director of Health Services and | worked as a corimittee on codification. From our efforis came out a first dratt of the code. Unfortunately, our proposed code did not gain official sanction due to conflicts of political interest which afflicted most of our agencies in the Old Society. ‘The two other subsequent efforts to produce a code did not fare any better. While assistance and support were received from vatious government and private entities and individuals, they were never enacted by Congress; red tape, social indifference and other similar evi's were to blame. With the advent of the New Society and its atmosphere that was conducive to reform, work on the fourth draft of the code was expedited. Further impetus was afforded by the dynamism which pervaded the public health service and by the Administration's social concer. President Marcos gave it the force of law when he signed it as Presidential Decree No. 856. In the various stages of development of the code, there are reflected significant contributions from various departments, bureaus and offices of the national government and many civic and professional societies. Notable among them are the Regional, Provincial and City Health Otices; the National Environmental Protection Commission; the Metropolitan Waterand Sewage System; the Population ‘Commission; the following departments of the executive branch of the government: Labor, Natural Resources, Agriculture, Education, and Finance: the Philippine Public Health ‘Association; the League of Public Health Engineers; the Philippine Society of Sanitary Engineers and many others, ‘Acknowledgment is publicly made of their invaluable support and interest, ‘The new Code on Sanitation ushers Ina new era for public health in the Philidpines. It marks the consolidation ‘of what used to be disparate laws and Ch = o- (Sgd.) CLEMENTE S. GAT! regulations into a single compact volume. With it, the problems of confusion and misinformation - or worse stil, the lack of it - were swept away. That it ig a modem and updated code is shown by its coverage of all present day business enterprises and establishments. Being so, it should be kept a living, vibrant document + relevant and responsive to the needs of our communities and of the nation, at large, Itishoped that compliance by those concerned and enforcement by our health officers will become so much easier with the publication of this bible ‘on sanitation of the New Society. Secretary of Health July 1, 1976 ara nftTAN, M.D. MPR THE CODE ON SANITATION Malecafiang Manila PRESIDENTIAL DECREE NO. 856 CODE ON SANITATION WHEREAS, the health of the people, being of paramount importance, all efforts of public services should be directed towards the protection and promotion of health; and WHEREAS, with the advance in the field of sanitation in recent years, there arises the need for updating and codilying cour scattered sanitary laws to ensure that they are in keeping with modern standards of sanitation and provide a handy reference and guide for thir enforcement; NOW, THEREFORE, 1, FERDINAND E. MARCOS President of the Philippines, by virwe of the powers vested in me-by the Constitution, do hereby order and decree the following Code on Sanitation (CHAPTER L- GENERAL PROVISIONS SECTION 1. Tile ~ The ttle of this Code is “Code on Sanitation of the Philippines SEC, 2. Definition of Terms — Whenever any of the following words or terms is.used herein or in any rule or regulation issued under this Code, it shall hhave the meaning given it inthis section, as follows: & Code ~ Code on Sanitation of the Philippines. b. Department ~ The Department of Health. Secretary = The Secretary of Health, 44. Regional Director ~ an official who heads a Regional Health Office Local Health Authority ~ an official or employee responsible for the application of a prescribed health ‘measure ina local political subdivision, [Health Officer ~ Provincial, City or Municipal Health Officer. Engineer ~A Sanitary Engineer. 1h. Section any seetion of this code unless the term refers to other statutes which are specifially mentioned. SEC. 3. Functions of the Department of Health ~ The Department shall have the following powers and functions a. Undertake the promotion and preservation of the health ofthe people and raise the health standards of individuals and communities throughout the Philippines: Extend maximum health services tothe people in rural areas and provide medical care to those who cannot afford it by reason of poverty; & Develop, administer and coordinate various health activities and services which shall include public health, preventive, curative and rehabilitaive programs, medical care, health and medical education services; 4. Upgrade the standards of medical practice, the quality of health services and programs to assure the people of Deter health services;Assist local health agencies in developing public health progeams including medical care, and promote medical and public research; F. Issue permits to establish and operate government and private hospitals, Clinics, dispensaries, schools of nursing, mid-wifery, and other para-medical courses, puericulture Centers, clinical laboratories and blood banks: Prescribe standard rates of fees for health, medical, laboratory, and other publi services; and h, Perform such other funetions as may be povided by Taw. SEC. 4. Authority of the Secretary ~ In addition to the power and authority tof the Secretary which are provided by Iw, he is likewise empowered 10 promulgate rules and regulations for the proper implementation and enforcement of the provisions ofthis Code. SEC. 5. Authority of the Bureau Directors = The Bureau Directors shall be responsible for staf activities involving the ‘development of plans, programs, operating standards and management techniques in thei respective field of assignment SEC. 6. Authority of the Regional Directors ~ The Regional Directors shal ‘administer health functions in their regions, implement policies, standards and programs involving health services: and enforce the provisions of this Code and the rules and regulations promulgated by the Secretary vunder this Code SEC. 7. Authority of the Health Officers ~ The Health officers shall ‘administer bealth functions in areas under their jurisdiction and enforce the provisions of this Code and the rules and regulations promulgated by the Secretary under this Code SEC. 8. Miscellaneous Provisions ~ ‘International treaties, agreements and conventions - The Republic of the Philippines recognizes international leeaties agreements and conventions on public health. Their provisions may be considered paris of this Code provided they do aot contravene the Constitution, existing Jaws or any provisions ofthis Code. b. Rights and proceedings - Any proceeding which has commenced or any right which has accrued upon the ‘effectivity of this Code shall not be affected by any of its provisions However, matters of procedure and rights arising after the date of effectivity of this Code shall conform to the provisions hereof. 1c. Delegation of power and assis ment of uty- Whenever a power ‘s granted for a duty is assigned «any public health officer in this Cor», the power may be exercised by a deputy or agent of the official pursuant to faw, unless it is expressly provided otherwise in this Code, 4d, Language required Any notice, report, statement or record required or authorized by this Code, shall be ‘written in English of Pilipino. ©, Mailing of notices- Unless otherwise ‘capressly provided, any notice required to be sent to any person by any provision of this Code, shall be sent ‘through the postal service. The affidavit of the official or employee who mailed the notice is prima facie evidence that the notice was sent as prescribed herein £ Condemnation and seizure of property- When any property is officially condemned or seized by ‘government authorities in the interest ‘of public health, the owner thereof shall not be entitled to compensation. 8 Command responsibility When a duty is expressly vested ina health officer as provided in this Code, it shall be understood that it shall likewise be the concern ofthe superiors ‘of the health office under the principle ‘of command responsibility (CHAPTER II— WATER SUPPLY SEC. 9, Prescribed Standards and Procedures ~ Standards for drinking water and their bacteriological and chemical ‘examinations, together with the evaluation ‘of results, shall conform to the criteria set by the National Drinking Water Standards, ‘The treatment of water to render it safe for drinking, and the disinfection of ‘contaminated water sources together with their distribution systems shall be in accordance with procedures prescribed by the Department SEC, 10. Jurisdiction of the Department - “The approval of the Secretary ot that of his duly authorized representative is required in the following Sites of water sources before their ‘construction; b. Delivery of water to consumers from new or recently repaired water systems; Operation of a water system after an order of closure was issued by the Departinent; 4. Plans and specifications of water systems of subdivisions and projects prior to the construction of housing tunits thereat; and €. Certification of potability of drinking water, SEC. 11. Types of Water Examinations Required ~ The following examinations are required for drinking water 4, Initial examination-The physical, chemical and — bacteriological examinations of water from newly constructed systems or sources are requited before they are operated and ‘opened for public use. Examination of water for possible raitioactive contamination should also be done initially b. Periodic examination- Water from existing sources is subject to bacteriological examination as often as ‘possible but the interval shall not be longer than six months, while general systematic chemical examination shall be conducted every 12 months or ‘oftener. Examination of water sources shall be conducted yearly for possible radioactive contamination. SEC. 12, Examining Laboratories and Submission of Water Samples ~The examination of drinking water shall be performed only in private or government laboratories duly accredited by the Department. It is the responsibility of ‘operators of water systems 10 submit to accredited laboratories water samples for examination in a manner and at such intervals preseribed by the Department SEC. 13. Other Protective ‘Measures ~ To protect drinking water from ‘contamination, the following measures shall be observed:‘Washing clothes or bathing within & radius of 25 meters from any well oF other source of drinking water is, prohibited, No ariesians, deep or shallow well shall be constructed within 25 meters from any source of pollution. No radioactive sources or materials shall be stored within a radius of 25 meters from any well or source of drinking water unless the radioactive source is adequately safely enclosed by proper shielding. No. person charged with the management of a public water supply system shall permit any physical connection between its distribution system and that of any other water supply, unless the latter is regularly examined a5 (0 its quality by those in charge of the public supply to which the connection is made and found to be safe and potable. ‘The installation of a booster pump to boost water direct from the water distribution Jine of a water supply system, where low-water pressure prevails is prohibited CHAPTER I11— FOOD ESTABLISHMENTS ‘SEC. 14. Sanitary Permit — No person or entity shall operate a food establishment for public patronage without securing 2 permit from the local healt office, The term. "food establishment” as used in this ‘chapter means an establishment where food or drinks are manufactured processed, stored, sold or served, Every Sanitary Permit shall be posted jin a conspicuous place of the establishment. 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 by resolution impose, Noting of Permit ~ Within 14 days after any change in the ownership or ‘occupancy of any establishment, the new occupant sball apply to the City ‘or Municipal Health Officer to have such change noted in the records and ‘onthe permit certificate which he shall produce forthe purpase and shall pay the corresponding fee in respect of such nating. Record of Permit Certificates |. 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. ‘The record shall in every caso show the following: i, The name and address of the holder ofthe permit who in every case shall be the actual occupier of the establishment; ‘The location of the establishment ‘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; vy. Byery change of occupation and ‘management ofthe establishment since the fist permit was issued; and vi Conditions under which the permit was issued or any conewal thereof granted vil. “The record shall be available at all reasonable times for inspection by any officer of the Department of Health. SEC. 15. Health Certificates - No person shall be employed in any food estoblishmert without a health Certificate issued by the local health authority. This certificate shall be issued only after the required physical and medical examinations are performied and immunizations are administered at prescribed inervals, SBC. 16. Quality and Protection of Food ~ Ail foods must be obtained from sources approved by the local health authority. In this regard, the following fequirements are applicable: 8. Meats, meat products and fish shall be procurec from sources under sanitary fr veterinary supervision, . All meats and fish shall be properly cooked before serving. © Nomeat products, fish, vogetables 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 4. Milk ard fluid products shall be ‘obtained from sources approved by the local health authority. Milk obtained from other sources must be sterilized, pasteurized or otherwise heated ‘¢. Milk shall be stored in a refrigerator. Canned or packaged milk, other than ‘ry millpowders, shall be refrigerated after the container has been opened, £ All perishable and potentially hhazardous foods shall be stored at 45°F (7°C) orbelow. & Cooked food intended tobe served hot shall be kept ata temperature not lower than 140°F (60°C), h. Raw fruits and vegetables shall be thoroughly washed before they are used, SEC. 17. Structural Requirements ~ ood establishments shall be constructed im 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 — 8 Which is at anytime used or in direct communication with a sleeping apartment o¢ toilet; b. In which any animal ig kept; oF 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; oF 4d. Which is not used exclusively for the purpose; Provided, That in department stores or multipurpose 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 itis constructed in accordance ‘with the following requirements FLOORS ~The floors shall be: Constructed of concrete o other impervious and easily cloaned material that is sesistantto wear and corrosion and shall be adequately araded and drained; all angles between the floors and walls shall be rounded off to a height of not less than 3 inches (7.62em.) from the floor, ot ji, Constructed of wood with dovetailed or tongue and‘grooved floor boards laid on 4 firm foundation and tightly clamped together with all angles beiween the floor and walls rounded off to a height of 3 incbes (7.62 em); or Constructed in accordance with the requirements of sub-clause (i) and (ii) of this, clause and covered with Hnoleum, smooth surfaced rubber of similar material fixed tothe floor with cement or suitable adhesive: Provided, That with the approval in writing ofthe local authority, floors may be covered wit carpets or other floor covering in those pars of the premises where such carpets of coverings can be satisfactorily cleaned and maintained, WALLS ‘The internal surface of walls shall have a smooth, even, nnon-absorbent surface capable of being readily cleaned without damage tothe surface and constructed of dust-proof materials The walls, where subject 10 wetting oF splashing, shall be constructed of impervious, ron-absorbent materials to a height of not less than 79 inches (2 meters) from the floor, ‘The internal walls shall be painted in light colors or treated with such other wall finish as the health authority prescribe. ©. CEILINGS All ceilings or, ifno ceiting is provided, the entire under- surface of the roof shall be ust-proof and washable. ‘The ceiling of under-surface 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 colored 4. LIGHTING ‘The general standards of illumination provided shall permit effective inspection and cleaning and shall be of sufficient intensity appropriate tothe purpose for ‘whieh any room or place is used In rooms where food is prepared or packed or in which utensils or hands are washed there shall be minimum illumination intensity of 20-Fo0t candles; in premises where food is consumed, there shall be a minimum illumination intensity of $-foot candles Intensities of illumination shall be measured at a point 30 inches (76.20 em.) above the floor, All lightings shall be reasonably free from glare and distributed so as to avoid shadows; At other areas or working surfaces, the illumination shall be of such intensity as ‘may be required by the health authority 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; ili, In the absence of effective natural ventilation, ‘mechanical ventilation with low from aclean area, and tharging in sucha manner as not to create a nuisance, shall be provided iv. Canopies, air ducts, fans oF other appliances shall be provided as required by the health authority in particular circumstances; ¥. Effective provision shall be made for securing and maintaining a reasonable temperature, OVERCROWDING ~There shall be sufficient floor space to enable ‘every person working thereon to ‘cary out his duties efficiently and. (opermit easy access for cleaning Working spaces, aisles or passageways and areas 10 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 ‘There shall be: provided adequate and suitable lockers for other facilities for the orderly storage of clothing and personal belongings of ‘employees or persons ‘engaged or employed in the premises. Such facilites shall be sosituated and arranged so that there sno contamination of food by contact with clothing, and where the umber of persons engaged for employed is four or more of either sex, there shall be provided separate changing rooms for each sex, hh. WASH-HAND BASINS Wash-hand basins shall be installed in convenient places and as near as practicable 10 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. If required in writing by the local health authority an additional wash-hand basin shall be installed as near as practicable to the toilet facilites; Provided, that 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- hhand basins specified in this regulation shall be installed under specifications of the National Plumbing Code of the Philippines.i. WASH-HAND BASIN MAINTENANCE i. An adequate supply of soap, clean towels, roller towels presenting a clean surface t0 cach user from a continuous roller towel dispenser or other hhand drying services approved by health authorities. 4, The wasb-hand basin and all hhand washing fecilities shall, atall times, be maintained in good repair and a clean condition iii. All wash-hand basins shall, at alll times, while the premises are being used, be supplied with hot and cold oF empered running water at a minimum temperature of 100°F (37.8°C). SEC. 18. Use of Food-Service Spaces ~ 4 Food-service spaces shall not be b, used a5 living or sleeping quatters. Clothing or personal effects shall be kopt in lockers or in designated places away from food service spaces. No animal or live fowls shall be allowed in such spaces. Persons not direcily connected with food preparation and serving shall not be allowed (o stay in food-serving spaces. Foods in storage orin preparation must rot be handled by anyone other than the preparation and serving staff SEC. 19. Food Handlers ~ No person shall be employed in any food establishment without 2 health certificate issued by the local health authority, '. Food handlers shall at al times i. Wear clean working garments The cook shall wear prescribed caps and female employees caps or hairets, fi, Observe good personal hygiene, iii, Wash their hands thoroughly with soap and water and dry them with a clean or disposable towel ora suitable hand-drying device immediately before working, or ater visiting the toilet ‘SRC. 20. Vermin Control ~ ‘Vermin A group of insects or small animals suchas flies, mosquitoes, cockroaches, fleas, lice, bedbugs, mico, and rats which ate vectors of diseases a Spaces where food and drinks are Stored, prepared and served shall be so constructed and maintained as (0 ‘xclude vermin, 'b. All openings which connects spaces to the outer air shall be effectively protected with sereen 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 owner's, operators, of administrators. If they fail, neglect or refuse to maintain a vermin abatement program, the local health agency will Undertake the work af their expense. 4. During derauing or disinfecting ‘operations, all foodstuffs, utensils, food Preparation and cleaning equipment shall be covered to protect them from toxic chemical substances Vermin control in public places shall be the responsibilty ofthe provincial, city or municipal governments which have jurisdiction over them, £ ‘The procedure and frequency of vermin, abatement program shall be determined and apzroved by the local health authority SEC. 21. Toilet and Washing Facilities ~ ‘Adequa’e and clean toilet facilities for male and female customers and ‘personnel shall be provided in properly located areas, ‘Toilet rooms shall not be open directly into spaces where food is prepared, stored or served. Where such toilets exist, the doors shall be tight-fitting and self-closing, Adequate hand-washing facilities shall be provided within or adjacent to toilet Facilities shall include hot and cold running water, single-Service paper or cloth towel dispenser or drying device and soap or detergent SEC. 22. Disposal of Refuse = Refuse cans may be used in food- preparation areas for immediate use only. ‘Storage refuse cans, filed and empty, shall bein a designated space separate from foad-handling operations. ‘These cans shall be so constructed and maintaired as to be vermin-proof and ‘easily cleaned, Cans containing refuse shall be tightly covered at all times, except during ‘actual use in food-handling areas. Holding bins may likewise be used, provided they are constructed of ‘impervious, readily-cleaned materials, and fitted with tight-fiting covers. Where refuse cans are used, a space separate from the food-handling spaces ‘and adjacent to the refuse-can storage space shall be provided for cleaning them. This space shall be equipped with scrubbing. brushes cleansing agents, steam or hot water under pressure, and ‘hose fitted with adjustable nozzle, SEC. 23, Equipment and Utensils = They shall be so designed, fabricated and instaled so that cleaning is easy and they do not pose health hazards b. Lead-soldered containers and cadmium-lined piping and fixtures shall not be used. Surfaces that come into contact with ood or drinks shall be constructed of materials that are impervious, corrosion-tesistant, non-toxic-easily cleanable, durable and resistant to chipping. ‘Sliding doors on cabinets shall be easily cleanable an removable. Runners shall be alloted a the ends to permit removal ‘of dust and debris. The bottom shelves of open-based fixtures shall be removable 10 facilitate inspection, cleansing and maintenance, SEC. 24. Washing of Utensils ~ They shall be seraped and pre-rinsed to remove food particles, 'b. They shall be thoroughly cleansed in warm water at 120°F (49°C) with soap or detergent ©. Afrumning wateris not used, the wash- ‘water shall be changed frequently. SEC. 25. Bactericidal Treatment ~ Eating and drinking utensils and ‘equipment, efter thoroughly cleaned, shall be subjected to one of the following bactericidal treatments: a. Immersion for at least half a minute in ‘lean hot water at a temperature of at Teast 170°F (77°C);’, Immersion for atleast one minute in a lukewarm chlorine solution 50 ppm; ec. Exposure in a steam cabinet at a temperature of at least [70°F (77°C) for at least 15 minutes of at 4 temperature of 20°F (93%C) for at least § minutes: ‘d. Exposure in an open or hot air cabinet fla temperature of at least 180°F, (82°C) for at least 20 minutes: or Any other method approved by the local health authority SEC Utensils ~ a, Washed utensils shall be allowed to drain dey in wire racks without use of drying cloths, or shall be stored in selfedraining position to permit ready air-drying The drying cloth on which to store dishes and utensils temporarily after bactericidal treatment should be clean and changed frequently. 26. Handling of Washed SEC, 27, Storage of Washed Utensils = ‘a, They shall be stored in a clean and dry place adequately protected against vermin and other sources of ‘contamination 'b. Cups, bowls, and glasses, shall be inverted for storage ‘©. When not stored in closed cupboards ‘of lockers, utensils and containers shall be covered or inverted whenever practicable, Utensils shall not be stored ‘nthe botiom shelves of open cabinets below the working top levels 4d. Racks, trays and shelves shall be made fot materials that are impervious, corrosion-resistant, non-toxic, smooth, durable and resistant (0 chipping. Drawers shall be made of the same materials and kept clean. Felt-lined rawers are not acceptable, but the use ‘of clean and removable towels for lining drawers is acceptable. SEC. 28. Dry Storage of Non- Perishable Foods - Non-perishable foods shall be stored in the following Designated spaces, lockers, cupboards rocks, shelves and containers shall be used for storage. b. All spaces, lockers and cupboards shall be constructed of materials ofthe seme {quality as used for food-preperation and food-serving operations. Containers shall be made of metal fitted with tight The recommended temperature range for dry stores is 50-60°F (10-15*C) except where dry foods for immediate tse are stored in the preparation and servicing spaces. SEC. 29. Refrigerated storage of Perishable Foods ~ Perishable foods shall be stored in the following manner: 4 They shall be kept ator below 45°F (7°C) except during preparation or ‘when held for immediate serving after preparation. . When such foods are tobe stored fr cstended periods, atemperatueof °F (6°C) is recommended Frits and vegetables shall be stored in 00 100m, 4. Recommended temperatures for perishable food storage ae: 1) Frozen foods nt more than 10°F ci2"0) 2), Meat and ish 32.38°F (0-3°C) 3) Milk and milk products 40-45°F Ero 4) Fruits and vegetables: 44-50°F @-10°C) All refrigerating compartments and refrigerators must be kept clean, in good repair and free from odours. They shall 2e provided with thermometers with seale divisions not larger than 2°F or I°C. Sufficient shelving shall be provided to prevent stocking and 10 permit adequate ventilation and cleaning. SEC. 30. Food Servicing Operations These operations should be in accordance with the following requirements: a, Handcontacts with food or drink shall be avoided; fingers shall not be used to serve bute, ice, or similar items of food. Sugar shall be served in covered dispeasets or containers, ori packages wrapped for single service. b, The surfaces of containers and utensils, inclucing glasses and tablewares, which ‘eomein contact with food or dink shal not be handled ‘© Disposable cups, plates, spoons and other single-service containers and ‘utensils shall be purchased in sanitary cartons and stored in aclean, éry place until used. These articles shall be so ‘handled on removal from the carton that the hand does not touch the surface which will be in contact with food or drink 4d, Cleanctothes, napkins, spoons, towels, and other cloth equipment shall be stored in clean places designated specifically for them. Soiled linens, including towels, aprons, and coats, shall be stored ina closed bin or locker, suitably marked, €. Spoons, spatulas, dippers and scoops used intermittently for dispensing frozen desserts shall be kept in running water or in water maintained at 170°F (77°C) and frequently changed, or they ‘may be washed and stored ina dry place after each use, Constant temperature bottles and other containers used for potable water and other beverages shall be kept clean and given effective bactericidal treatment before and after subsequent use. SEC. 31. Evaluation of Food Establishment ~ {shall be the duty of the Provincial, Municipal o City Health Officer to cause an inspection end evalustion of every food establishment requiring a permit for its operations, at Iesst every six months and shall cause as many additional Inspections and re-inspections and ‘valuation to be made as are necessary for the enforcement of the provision of this Chapter. During the inspection or evaluation carried out at least every six months, the inspector shall record his findings on an inspection form provided for the purpose and shall furnish the original of such report tothe holder of sanitary permit, the manager ‘or occupier of the premises, Demerits ‘entered inthe appropriate column inspection forms shall indicate thatthe item does not, inthe opinion of the inspector, comply with the requirements of this regulation, Within 48 hours ofthe inspection or evaluation, the original of the inspection report shall be furnished the holder ofthe permit certificate, the manager or occupier of the food establishment. Whenever an inspection form issued indicates non-compliance items ‘relating to any particular type of premises, the inspector shall notify the bolder of the sanitary permit, the manager or occupier of the correction to be made and indicate a reasonable period fr its compliance. Ifupon re-inspection after the deadline the inspector finds the correction has not been effected