(3)IMPLEMENTING RULES AND REGULATIONS ON CHAPTER III –FOOD ESTABLISHMENT.ppt

food handler's guide

1. Implementing Rules And Regulations On
Chapter III
“Food Establishments”
Of The Code On Sanitation Of The Philippines
( P.D. 856 )
Jeanelita L. Avanica, RN
DMO III/Program Manager

2. SPECIFIC OBJECTIVES:
•Define important terms used in the IRR on Food
Establishments;
•Identify the sanitary requirements for operation of
food establishment;
•Identify classification of food establishments; and
•Identify some special provisions on food
establishment.

3. Definition Of Terms
Food Establishment – an establishment where food
or drinks are manufactured, processed, stored, sold or
served, including those that are located in vessels.
Food Establishment Operator – any person who by
ownership or contract agreement is responsible for the
management of one or more establishments.

4. Food Handler – any person who handles, stores, prepares,
serves food drinks or ice or who comes in contact with any
eating or cooking utensils and food vending machines.
RESTAURANTS – coffee shops, canteens, panciteria, fast
food, refreshment parlor, cafeteria, snack bars, cocktail
lounge, bars, disco, night club, food kitchen caterer’s
premises and all other eating or drinking establishments in
which food or drink is prepared for sale elsewhere or as a
part of a service of a hospital, hotel, motel, boarding house,
institution caring for people and other similar
establishments.

5. Sanitation Requirements For Operating A Food
Establishment
•Sanitary Permit
•Health Certificate
•Quality and Protection of Food
•Structural Requirements
•Sanitation Facilities Requirements

6. 1)Application or renewal of sanitary permit shall be
filed with the city or municipal health office having
jurisdiction over the establishment.
 For vessels, application shall be filed in the city or
municipal health office of the vessel’s port of origin or
head port.
2) Sanitary permit shall be issued upon compliance to at
least satisfactory rating utilizing the sanitary inspection
of Food Establishment and existing sanitation standards.
Application For Renewal Of Sanitary Permit

7. Requirements On Health Certificates
•No person shall be employed in any food establishment
without a health certificate issued by the local health officer
after complying with the required physical and medical
examinations.
•Health certificates shall be clipped in the upper left front
portion of the garment of the employee while working.

8. •Health certificates shall be renewed at least every
year or as required by local ordinance.
•Health certificates are non-transferable.

9. Quality And Protection Of Food
a)All foods must be obtained from sources
approved by the local health authorities such
as:
•Meats from duly licensed slaughterhouses
inspected and approved by the veterinarian or
the regulatory authority;
•Sea foods, brackish water food, surface water
foods and food from aquaculture farms or
ponds shall not come from sources polluted
by sewage, chemicals, radioactive waste and
other toxic substances;

10. •Vegetables and fruits shall come from safe sources
where the soil is not contaminated by night soil,
sewage and toxic chemicals;
•No meat products, fish, vegetables and other food
shall be procured from sources or areas known to
have been affected by radioactivity; and
•All milk and milk products shall come from approved
sources and shall meet the standards and quality
established by the regulatory authority.

11. Transporting of Food and Food Materials:
•All food and food materials shall be transported in
sanitary facilities inspected and approved by the local
health officer. All food shall be in covered containers,
wrapped or packed so as to be protected from
contamination.
•Readily perishable food and food materials transferred to
another town, province or region in commercial quantity
or intended for public consumption shall be accompanied
by Transfer Permit, issued by the local health officer,
where the food and food materials originated.

12. •Exporting and importing of food and food materials
shall be covered by existing regulations of the Bureau
of Food and Drugs and other regulatory agencies.

13. Structural Requirements
•Floors
•Walls
•Ceilings
•Lighting
•Ventilation
•Overcrowding
•Change-room

14. Sanitary Facilities Requirements
•Wash –hand basin
•Toilet Facilities
•Water Supply
•Sewage Disposal and Drainage
•Refuse Collection, Separation, Storage and Disposal

15. Classification Of Food Establishments
•Class A – percentage rating shall not be lower than 90%
•Class B – percentage rating shall not be lower than 70%
•Class C – percentage rating shall not be lower than 50%

16. Requirements For Ambulant Food
Vendors
•Ambulant food vendors shall sell only bottled drinks,
biscuits, and confectionaries and other pre-packed foods.

17. REQUIREMENTS FOR CATERING
SERVICES
•Sanitary permit
•Health certificate
•Sanitation Requirements
•Food Containers
•Transport vehicles

18. Requirements For The Operation Of Food Booth,
Stall And Carts
•Temporary sanitary permit
•Health certificates
•Sanitation requirements

19. Requirements For Food And Drink
Vending Machines
•Sanitary permit
•Health certificate
•Sanitation Requirements

20. Thank You!!!