THE CODE ON SANITATION OF THE PHILIPPINES

(P.D. 856)

In Partial Fulfillment of the Requirements for

Health Care in the Philippine Setting
Preventive Medicine III

Department of Preventive, Family and Community Medicine

Faculty of Medicine and Surgery
University of Sto Tomas

Submitted by: D2 Group 2

Leader: Tan, Kent
Secretary: Traboco, Lisa
Members:
Tan, Kathryn
Tan, Katrina
Tan, Mark
Tan, Reina
Tanchoco, Luisa
Taningco, Noemi
Tayag, Erin
Tayag, Charisse
Timbol, Mae
Tioleco, Daniel
Tolentino, Miafelia
Tongson, Michael
Torres, Estrellita
Tuason, Zsarin
Tumulak, Mayjane

Submitted to:
Alejandro V. Pineda Jr. MD
Rafael P. Bantayan Jr. MD
RESOURCES:
→ http://www.doh.gov.ph/code_sanitation_phils.htm
→ www.chanrobles.com
INTRODUCTION

Before December 23, 1975, the Public Health Laws and Regulations were scattered amongst the many
volumes of our statute books. It was tiring, time consuming and difficult to search for them when they were
needed. Thus, there was the need to have a consolidated compilation which would serve as the guide for
protecting and promoting the health of the Filipino people.

SUMMARY of CHAPTERS:

CHAPTER 1: GENERAL PROVISIONS

Definition of terms:
→ Code- refers to Code of Sanitation of the Philippines
→ Department- the Department of Health
→ Secretary- the Secretary of Health
→ Regional Director- official who heads a Regular Health Office
→ Local Health Authority – official or employee responsible for application of prescribed health measure in
a local political subdivision
→ Health Officer- Provincial, City or Municipal health Officer
→ Engineer- a Sanitary Engineer
→ Section- any section of this code unless the term refers to other statues which are specifically
mentioned

Functions of the Department of Health

The following are powers and functions that the Department shall partake in:
→ Promote, preserve and raise the health standards of individuals and communities throughout the
Philippines
→ Extend maximum health services and medical care to those in the rural areas and who cannot afford
due to poverty
→ Develop, administer, and coordinate health activities and services (i.e. public health, preventive,
curative and rehabilitative programs, medical care, health and medical education services)
→ Upgrade the quality and standard of medical practice
→ Assist local health agencies in developing public health programs
→ Issue permits to establish and operate government and private hospitals, clinics, and other para-
medical courses, blood banks and clinical laboratories
→ Stipulate standard rates of fees for health, medical, laboratory and public health services
→ Perform other functions as the law may provide

Authority of the Secretary: Aside from the power and authority appointed by law, the Secretary is empowered
to promote rules and regulations for the proper implementation of the provisions of the Code.

Authority of the Bureau Directors: The Bureau Directors are responsible for staff activities such as
development of plans, programs, operating standards and management of their respective field assignments.

Authority of the Regional Directors: The Regional Directors are appointed to administer health functions in
their regions, implement policies and programs; and enforce provisions of the Code and rules of the
Secretary.

Authority of the Health Officers

The Health Officers administers health functions in areas under their jurisdiction and enforce provisions of
the Code and rules of the Secretary.

Miscellaneous Provisions
→ International treaties, agreements and conventions on public health are recognized by the Republic of
the Philippine and are part of the Code as long as they do not contravene any provisions of the Code.
→ Any rights and proceedings that has been effected by the Code shall not be affected by any other
provisions.
 → A power granted to a public health officer in this Code may be exercised by a deputy or agent of the
official pursuant to law.
→ Any report, notice, statement or record must be in English or Filipino.
→ Any notice to be sent to any person by provisions of the Code shall be sent through the postal service
→ When property has been seized or condemned officials in the interest of public health, the owner is
not compensated.
→ When a duty is vested in a health officer as provided in this Code, it shall also be the concern of the
superiors of the health office.

CHAPTER 2: WATER SUPPLY

Prescribed Standards and Procedures

Standards for drinking water and its examination (bacteriology and chemical) shall conform to the National
Drinking Water Standards. Treatment to render it safe for drinking, disinfection and distribution shall be in
accordance with procedures prescribed by the Department.

Jurisdiction of the Department

→ Sites of water sources before construction
→ Delivery of water from new or recently repaired water systems
→ Operation of water system after an order of closure issued by the Department
→ Plans and specifications of water systems of subdivisions and projects prior to house construction
→ Certification of potability of drinking water

Types of Water Examinations Required

→ Initial Examination- Physical, chemical, bacteriology, and radioactive examinations of water from
newly constructed systems are needed prior to operation and public use.
→ Periodic examination- Water from existing sources must be subject to bacteriological examination
as often as possible with an interval of not longer than 6 months. General systematic chemical
examination shall be done every 12 months.

Examining Laboratories and Submission of Water Samples

Examination of drinking water shall be performed only in private or government laboratories accredited by
the department. Reports are submitted in a manner and within a time prescribed by the Department.

Other Protective Measures

→ No washing of clothes or bathing with a 25 meter radius from a well or any source
→ No artesians,deep or shallow well constructed within 25 meters from any source of pollution
→ No radioactive sources or materials stored with 25 meter radius from a well or water source
→ No person charged with management of a public water supply system shall permit any physical
connection between its distribution system and any other water supply, unless the latter is
regularly examined to acertain its quality.
→ Installation of booster pump to boost water direct from water distribution line of a water supply
system

CHAPTER 3: FOOD ESTABLISHMENTS

These implementing rules and regulations shall apply to all food establishments and facilities including those
located in vessels, food containers and vehicles, and food sold in the streets.

SANITARY PERMIT: No person or entity shall operate a food establishment for public patronage without
securing a sanitary permit. The sanitary permit shall be posted in a conspicuous place in the establishment
and shall be available for inspection.

HEALTH CERTIFICATES AND FOOD HANDLERS

1. No person shall be employed in any food establishment without a health certificate issued by the
city/municipal health officer. Ths certificate shall be issued only after the required physical and medical
examinations and immunizations.
2. The health certificate shall be clipped in the upper left front portion of the garment of the employee
while working. The health certificate shall be renewed at least once every year or as often as required by
local ordinance.
3. Requirements regarding food handlers:
a. Food handlers shall observe good personal hygiene and practices:
→ Wearing clean working garmets and hair restrain.
→ Washing hands, arms and fingernails before working.
→ Using chewing or smoking tobacco in any form while engaged in food preparation or
service, or while in the equipment and utensils washing or food preparation areas is not
allowed.
b. No person shall be allowed to work in food handling and preparation when afflicted with a
communicable disease or a carrier of such disease which includes boils or inflected wounds, colds
or respiratory infection, diarrhea or gastrointestinal upsets, and other related illnesses.
c. The manager or person-in-charge of the establishment shall notify the health officer or the
company physician when employee is known to have a notifiable disease.

QUALITY AND PROTECTION OF FOOD

All foods must be obtained from sources approved by the local health authority.
1 All meats shall come from duly licensed slaughterhouses inspected and approved by the veterinarian or
the regulatory authority.
2 Fish, shrimps, prawns, shellfish, seaweeds and other seafoods, brackish water foods, surface water foods
and food from aquaculture farms or ponds shall not come from sources in any manner polluted by
sewage, chemicals, radioactive waste and other toxic substances.
3 Vegetables and fruits shall come form safe sources where the soil is not contaminated by night soil,
sewage and toxic chemicals.
4 No meat products, fish, vegetables and other food shall be procured from sources or areas known to have
been affected by radioactivity.

Transporting of food and food materials

1. All food and food materials shall be transported in sanitary transporting facilities inspected and approved
by the local officer.
2. Readily perishable food and food materials transferred to another town, city, province or region in
commercial quantity or intended for public consumption shall be accompanied by a transfer permit issued
by the local officer where the food and food materials originated.

Preparation, storing and serving of food and drink

1. All food while being displayed, stored, prepared, served or sold shall be protected from contamination.
2. All meats, fish, shellfish, shrimps… shall be properly washed before being cooked or served.
3. Suitable utensils shall be provided and used to minimize handling of food at all points where food is
prepared.
4. Fruits, vegetables, seaweeds etc. for salads should be fresh and free from bruises, dirt an dshall be
prepared with minimal hand contact and on surfaces and with utensils which have been sanitized.
5. Reduce hand contact with food to a minimum.

REQUIREMENTS REGARDING THE USE OF FOOD SERVICE SPACES

1. Plans of proposed food spaces shall be subjected to the approval of the local health office.
2. No person shall use any room or place for or in connection with the preparation storage, handling or sale
of any article of food.

STRUCTURAL REQUIREMENTS

No sanitary permit shall be issued for any premises to be used for the preaparation, handling, and sale of
food unless it is constructed in accordance wit the following requirements:
1 FLOORS
→ The floor of all rooms in which food or drink is stored prepared or served, or in which utensils are
washed, hall be constructed of concrete or other impervious or easily cleaned material that is
resistant to wear and corrosion and shall be adequately graded and drained.
→ Mats or duckboards, if used, shall be constructed as to facilitate being cleaned and shall be kept
clean.
→ Weighing scale for wet products shall be provided at the receiving area and shall always be kept
clean.
→ The walking and driving surfaces of all exterior areas where food is served shall be kept clean and
free of debris and shall be properly drained so that water does not accumulate. Such areas shall be
surfaced with concrete, asphalt or similar materials to facilitate cleaning and to minimize dust.
→ Floor drains shall be provided.

2 WALLS
→ The internal surface of walls shall have a smooth, even, non-absorbent surface capable of being
readily cleaned.
→ The walls, where subject to wetting or splashing, shall be constructed of impervious, non-absorbent
materials to a height of not less that 2 meters from the floor;
→ The internal wall shall be painted in light colors or treated with such other wall finish as the health
officer prescribes.
→ Wall covering materials used shall be attached and sealed to the wall or ceiling as to leave no open
spaces or cracks which would permit accumulation of greases and debris or provide harborage for
vermin.
→ Light fixture, decorative materials and other similar equipment attached to the walls or ceilings shall
be kept clean.

3 CEILINGS
→ All ceilings or, of no ceiling is provided, the entire undersurface of the roof shall be dust proof and
washable;
→ The ceiling or undersurface of the rooms in which food is prepared or packed or in which utensils are
washed shall be smooth, non-absorbent and painted light color.

4. LIGHTING
→ The general standards of illumination provided shall permit effective inspection and cleaning and
shall be sufficient intensity and appropriate to the purpose for which any room or place is used.
→ All lighting shall be reasonably free from glare and distributed so as to avoid shadows.
→ Lighting fixtures used in areas exposed to extreme temperatures shall be type approved by the local
health officer.
→ Use of colored lights or bulbs in the display of food or food materials is strictly prohibited.

1. VENTILATION
→ Ventilation shall be provided which shall be effective and suitable to maintain comfortable condition.
→ 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 odors, fumes and impurities.
→ 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. Toilets shall be
provided with mechanical exhaust ventilation.
→ Canopies, air ducts, fans or other appliances shall be provided as required by the health authority in
particular circumstances.

2. 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. Guidelines provided shall be observed to prevent
overcrowding of restaurant.
3. CHANGEROOMS
→ 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 situated and arranged that there is no contamination of food by contact with
clothing. Where the number of persons engaged or employed is four or more either sex, there shall be
provided separate changing rooms for each sex.

SANITARY FACILITIES REQUIREMENTS

1. WASH-HAND BASINS
2. TOILET FACILITIES
3. WATER SUPPLY
4. SEWAGE DISPOSAL AND DRAINAGE
5. REFUSE COLLECTION, SEPARATION, STORAGE AND DISPOSAL

REQUIREMENTS REGARDING VERMIN CONTROL

1 Spaces where food and drinks are stored, prepared and served shall be constructed and maintained as to
exclude vermin.
2 A vemin abatement program shall be maintained in the establishment by the owners, operators, or
administrators. If they fail, neglect or refuse to maintain a vermin abatement program, the local health
agency shall undertake the work at their expense.
3 During deratting or disinfecting operations, food preparation and cleaning equipment shall be covered to
protect them from toxic chemical substances.
4 Insect and rodent attractants shall be removed or covered. There shall be no poison baits in food
processing establishments, food storage and other places in which food is being served.
5 Vermin control in public places shall be the responsibility of the provincial, city, or municipal
governments which have jurisdiction over them.

REQUIREMENTS REGARDING EQUIPMENT AND UTENSILS

Construction, design and maintenance

1 Equipment and utensils shall be so designed, fabricated and installed so that cleaning is easy and that
they do not pose health hazards.
2 Lead-soldered containers and cadmium-lined piping and fixtures shall not be used.
3 Surfaces that come in contact with food or drinks shall be made of materials that are impervious,
corrosion resistant, non-toxic, easily cleanable, durable and resistant to chipping.
4 Adequate number of utensils and equipment shall be provided in proportion to the expected number of
customers.
5 A three-compartment sink shall be provided and used for manual washing and sanitizing of equipment
and utensils. At least a two-compartment sink shall be provided and used for washing kitchenware and
equipment which do not require sanitizing and for washing vegetables.
6 All utensils, equipment and vegetable sinks shall be constructed of smooth, easily cleaned, non corrosive
materials, designed as to resist denting and buckling, and free from open seams.

Washing of utensils
1 Utensils shall be scrapped with all food particles into trash bags before washing.
2 If running water is not used, the wash-water shall be changed frequently.

Bactericidal Treatment (Sanitizing): Eating and drinking utensils and equipment, after thoroughly cleaned,
shall be subjected to one of the following bactericidal treatments:

Handling of washed utensils

1 Washed utensils shall be stored in a clean and dry place adequately protected against vermin and other
source of contamination.
2 The drying cloth on which to store dishes and utensils temporarily after bactericidal treatment shall be
cleaned and changed frequently;
3 Food contact surfaces of cleaned and sanitized equipment and utensils shall be handled in such a manner
as to be protected from contamination.

Storage of washed utensils

1 Washed utensils shall be stored in a clean and dry place adequately protected against vermin ad other
source of contamination;

DRY STORAGE OF NON-PERISHABLE FOODS

Non perishable foods shall be stored in the following manner:

1 Designated spaces, lockers, cupboards, racks, shelves, and containers shall be used for storage;
2 All spaces, lockers and cupboards shall be constructed of materials of the same quality as used for food
preparation and food serving operations. Containers shall be made of metal or equivalent material fitted
wit tight covers;
3 Food or food materials shall be stored separately from chemicals and disinfectants so as to avoid
contamination;
4 Food storage rooms shall be insect and vermin proof;
5 Wet and dry and food materials shall be stored separately

REFRIGERATED STORAGE OF PERISHABLE GOODS:

Perishable foods shall be stored in the following manner:

1. Kept below 7o C (45o F) except during preparation
2. For storage of extended period of times, store at 4o C (40o F)
3. Recommended temperature for perishable food storage:
a. Frozen foods: < -12o C (10o F)
b. Meat and Fish: 0-3o C (32-38o F)
c. Fruits and Vegetables: 7-10o C (44-50o F)
d. All refrigerating systems should have adequate compartments sufficient for shelving foods and
should be maintained in an odor-free, clean and in a good working state. It should be equipped
with thermometers with scale divisions not larger than 1o C or 2o F.

Food Servicing Operations

1. Provide effective, easily cleanable, counter protective devices, sneeze and cough guards whenever
unwrapped food is placed on display in all types of service operation. Self-service openings should have
similar devices so as to protect food from manual contact from customers.
2. Leftover and unsold food that has been subjected to possible contamination should not be served or sold
for human consumption.
3. Avoid any direct hand contact with any food or drink.
4. Disposable cups, plates and spoon and other single use utensils should be purchased in sanitary cartons
and stores in a clean dry place. Direct hand contact with these articles must be avoided.
5. Utensils used in dispensing frozen dessert should be kept in running water or in water maintained at 77 o C
(170o F). They must be frequently changed and washed and stored in a dry place after each use.
6. Constant temperature bottles used for potable water and other beverages should be kept clean and given
effective bactericidal treatment before and after subsequent use.

Sanitary Inspection
1. Responsible Officer  inspect at least every 6 months.
2. Sanitation Inspection Fee  set by municipality
3. Mission Order  The mission order must contain date, mission order number and series, name of the
inspector and the I.D. number, the business names, addresses, categories of establishments to be
inspected and the scheduled date of inspection.

Aids to Inspection: The sanitation inspector should have the following items during inspection:
1. Sanitary Inspection of Food Establishments Form (EHS Form No. 103-A)
2. Clipboard
3. Thermometers (hot and cold)
4. Flashlight
5. Metal measuring tape
6. Camera
7. Copies of Sanitation laws, regulations, standards and other reference materials needed in the inspection
8. Field bag
9. The following if available:
→ Light meter
→ Water pressure gauge
→ Blacklight
→ Food and Drink Sampling Kit
→ Epidemiological kit

Food Establishments Frequency of Inpection

(Minimum Number of Inspection)
Class A At least once every three months
Class B At least once every two months
Class C At least once a month
Markets At least once a week
Other Food Establishments At least once every six months

Percentage rating (%) Sanitation Standard Color Code

90 – 100 Excellent Luminous Green
70 – 89 Very Satisfactory Luminous Yellow
50 - 69 Satisfactory Red - Orange

** Food Establishments with a percentage rating below 50% shall be recommended for suspension of operation
until compliance

Sanitation Standard Rating Sticker (SSRS):

1. The SSRS should be posted in a conspicuous part of the food establishment eg. Door.
2. It shall be renewed every time inspection is conducted.

Service of Notice
1. Whenever an inspection form indicates non-compliance, the owner of establishment is required within the
time stated in the notice to comply.
2. In the event of noncompliance from the first order, a second notice is issued.

Revocation of Permit
1. Non-compliance of the owner of the establishment after 2 prior notices which is deemed inexcusable by
the health authority. He shall recommend the revocation of the said permit.
2. Lifting of suspension of permit maybe recommended whenever the owner of the establishment
satisfactorily corrects the defects.
3. The owner of the establishment has the right to file for a motion of reconsideration to the health
authority.
4. The health authority may file court proceedings against any establishment continuously operating after
the revocation of its permit.

Groceries or “Sari-Sari” Stores:

1. Sanitary permit
2. Health Certificate
3. Sanitation Requirements
No grocery or sari-sari store shall be established within a distance of 25 meters from any source of
contamination. Eg. Garbage dump sites, cesspools, lagoons and the like.
Processed food such as hotdogs, ham and other readily perishable foods offered for sale in the sari-
sari stores shall be refrigerated and maintained in proper temperature (7o C) to prevent food spoilage
or contamination.
Bakeries:
1. Sanitary Permit
2. Health Certificate
3. Sanitation Requirements
Baking materials must be obtained from safe and approved sources.
Store Rooms/ Cabinets/ Compartments
i. Separate damp-free room or compartment shall be provided storage or flour in bulk.
ii. A separate storeroom or cabinet should be provided for ingredients used in baking other
than flour such as butter, jam, eggs etc.
iii. Storeroom shall be rodent and insect free.
Preparation: Movable appliances shall be fitted with wheels to facilitate removal for cleaning
purposes.
Display: No person shall place or display any bakery products unless adequately protected from
rain, dust, flies and her contaminants.
Transport of Bakery Products
i. Containers or crate used in transporting bread should be constructed in a manner that it
completely protect the bread from contamination and is capable of being cleaned.
ii. All crates should be cleaned and stored properly so as not to subject these to
contamination.
iii. Delivery trucks and carts of bakery products should always be kept clean and sanitary.
They should be completely enclosed and the interior wall should be made of smooth,
impervious and easily cleanable materials.

a. Dairies

1. No dairy shall keep unhealthy or infected cows, carabaos or goats for the production of
milk, or feed them unwholesome food which produced unwholesome milk.

2. No animals used for production of milk shall be allowed to graze on land which has been
contaminated by radioactivity.

3. No dairy shall sell unwholesome milk that has not been previously pasteurized or otherwise
sterilized.

b. Ice Plants

1. Sanitary Permit Requirements

One should acquire a Sanitary Permit before operating.

2. Health Certificate Requirements

Personnel directly engaged in the preparation, manufacturing, handling and transporting of

ice should have a valid health certificate issued by the local health office

3. Sanitary Requirements

The construction and operations of an ice plant shall conform to the standards prescribed by
the Department of Health:

3.1 No establishment of this kind must be constructed 25 meter from sources of

contamination.
 3.2 Any establishment that manufactures ice shall be located in a building that
protects the ice, equipment, utensils from dust, dirt, rodents, insects and other
contaminating sources.

i. The floors shall be constructed of concrete and easily cleaned

material and shall be adequately drained and graded.
ii. The walls at all rooms in which ice is manufactured, processed,
packaged and stored shall be of impervious, non-absorbent material
with a height of not less than 2 meters (79 inches) from the floor and
constructed of dust proof materials and maintained in a clean and
sanitary condition.
iii. All ceilings shall be smooth, non-absorbent and dust-proof.
iv. There shall be sufficient ventilation for all rooms to ensure sanitary
conditions.

3.3 No person afflicted with communicable disease shall work in any area of an ice
plant.

3.4 All employees shall wear clean protective garments and shoes and conform to
hygienic practices while on duty.

3.5 Ice intended for human consumption or to be used in direct contact with food,
food equipment or food utensils shall meet bacteriological, physical and chemical
standards of the Philippine National Standards for Drinking Water.

3.6 Water Supply

i. Water supply shall be potable and from approved public or private

water supply system.
ii. All water filters and other treatment facilities shall e cleaned as
often as necessary to keep them operational and in a sanitary
condition.

3.7 Liquid waste shall be disposed in public sewers, or other approved disposal
syatems.

3.8 Plumbing

i. All plumbing shall be sized, installed and maintained in accordance

with the National Plumbing Code of the Philippines.
ii. Potable water system should be installed in a manner that prevents
backflow.
iii. Soil, waste or drain pipes should be isolated, installed and maintained
as not to be a source of contamination to the ice.

3.9 Air for Agitation

i. Air used for water agitation shall be filtered or otherwise treated to

render it free from dust, insects and extraneous material.
ii. Ensure that the blower or compressor delivers oil-free air.

4. Sanitary Facilities

4.1 Ice contact surfaces should be easily cleaned and kept clean at all times.
4.2 Freezing tank covers shall be of impervious material to protect ice containers
splash, drip and contamination.
4.3 All portable can or tank filters should be kept clean at all times.
4.4 Toilet and hand washing facilities
 i. Adequate, clean and conveniently located toilet facilities should be
made available to all employees.
ii. Toilet rooms should be completely enclosed with self-closing doors.
iii. Adequate hand washing facilities should be provided within or
adjacent to the toilet rooms.
iv. Facilities shall include hot and cold running water, service paper
dispenser, drying device and soap or detergent receptacles placed
nearby.
v. Personnel of the establishment shall be provided with lockers and
working garments.

5. Operation

5.1 It shall be the responsibility of the owner, operator or whoever is in charge to

provide the personnel necessary equipment and supplies for cleaning and
maintenance of the establishment and its premises.

5.2 Operators should provide sufficient equipment for the sanitary transport of ice.
This equipment should be cleaned every after use.

5.3 Garbage or trash shall be temporarily stored in containers with tight covers and
collected on time scheduled by the municipal or city collection system.

5.4 All ice blocks should be thoroughly washed upon contact with the delivering
platform prior to distribution.

5.5 Processing and packaging of ice for human consumption shall be accomplished in a
sanitary manner.

6. Transportation of ice

6.1 In transporting o delivering ice intended for public consumption, precautionary

measures should be taken to protect ice from contamination.

6.2 Vehicles used for transporting ice shall be of closed construction with tight fitting
covers.

6.3 All vehicles hauling packaged or unpackaged ice shall be thoroughly washed
immediately prior to loading of ice.

c. Ambulant Food Vendors

1. Ambulant food vendors shall sell only bottled drinks, biscuits and confectioneries and other
pre-packed foods.

2. It is prohibited for ambulant food vendors to sell food that requires the use of utensils.

SECTION 6: CLASSIFICATION OF FOOD ESTABLISHMENTS

a. CLASSIFICATION OF FOOD EATING AND DRINKING ESTABLISHMENTS INTO CLASS A, CLASS B, AND
CLASS C

1. Class A

The percentage rating shall not be lower than 90% and shall conform to the
requirements of the preceding sections.
 2. Class B

The percentage rating shall not be lower than 70% and all those which failed to comply with one
or more minor requirements for Class A.

3. Class C

The inspection rating shall not be lower than 50% and all those who have violated one or
more important items of sanitation requirements of public health importance of these rules and regulations.
Class C establishments are permitted to operate only for a temporary period to be determined by the local
health officer. Those below 50% shall be subject to cancellation of permit.

4. Class A food establishments found during two successive inspection to have failed to meet Class A
requirements shall be degraded to Class B or Class C as the case maybe.

5. On the other hand, Class B or C establishments who have complied with Class A requirements
may apply for upgrading or classification using EHS Form No. 111.

6. On receipt of such application, the city or municipal health officer shall cause an inspection of
the premises and shall be subsequently issue the appropriate classification placard of the
establishment upon payment of the Food Establishment Classification Fee, the amount of which
shall be set through local ordinance; or inform the applicant of any improvement or work which
shall be carried out to meet the full requirements of the higher classification as the case maybe.

b. SPACE AND FACILITIES

1. Food establishments, aside from complying with the requirements of the preceding
sections, shall also conform to the following requirements:

1.1 The minimum seating capacity for Class A restaurants shall be 50, 30 for Class B and 10
for Class C.

1.2 Two or more customers mat request and shall be allocated a separate table and no other
customer shall be placed at such table

1.3 The furniture, furnishing and equipment shall be of good quality and maintained in good
condition.

1.4 Tables shall be covered with cloth which shall be maintained at all times in a clean
condition. Table napkins shall be available and every customer shall be provided with a
freshly laundered table napkins.

1.5 The area of the room used exclusively for dining shall be sufficient to provide reasonable
space for comfortable dining and such space shall not be less than 1.11 sq. m. per
customer per place.

i. The floor area of the dining room shall be completely covered with high grade
quality carpet; provided that alternative suitable floor coverage to the satisfaction of
an inspector maybe permitted in any particular case such as marble, wood parquet,
vinyl tiles, etc.

c. ANTEROOM

1. Where customers are likely to remain in the premises for a longer period than one hour, a
suitable lounge, reception room of foyer shall be provided for Class A and B establishments and
shall be well furnished to seat not less than one sixth of the maximum number of customers,
suitable facilities shall be available for storing cloaks, hats, raincoat, umbrellas and the like.
d. SANITARY CONVENIENCE FOR THE USE OF CUSTOMERS SHALL BE PROVIDED IN ACCORDANCE WITH THESE
RULES AND REGULATIONS.

e. DANCING

1. Where dancing is authorized in the premises or in any specific part of the premises, the area
allocated for that purpose shall not exceed one half of the area allocated for dining.

d. SERVING OF MEALS

1. Lunch shall be provided on Class A and B establishments of not less than 5 days each week, and
dinner not less than 6 days in each week, between the following minimum hours:

Lunch: 12:00 noon and 2:30 p.m.

Dinner: 6:00 p.m. and 8:00 p.m.

g. AIR CONDITIONING

1. The premises shall be equipped with sufficient number of appliances so that at all times, the
temperature and humidity maybe maintained at a level so as to provide comfortable and healthy
conditions that pass sanitation standards.

2. Air conditioning of at least the dining area is compulsory for Class A and B establishments.

3. Areas which are 915 meter (3000 ft.) above sea level in elevation are exempted to these
requirements.

h. PUBLIC DISPLAY OF CLASSIFICATION PLACARD

1. The placard shall be posted conspicuously in the public part of establishment.

2. If an inspection of a Class A food establishments reveals that the premises are not being maintained
in accordance with, or fail to meet any of the requirements of these rules and regulations:

2.1 The holder of the sanitary permit shall be notified by the health officer in writing of the
action necessary to remedy any defects.

2.2 Such defects shall be corrected within 14 days of the service of the notice or the placard
removed from the premises.

3. No person shall display any placard indicating the premises meeting the requirements for Class A
food establishments:

3.1 Without the permission of the local health officer in writing.

3.2 No person shall display any such notice and must remove the placard accordingly after being
notified by the local health officer that the premises do not meet the standard for Class A
food establishment.

4. No establishments shall use “Class A” or “Grade A” as their name or calling to preclude misleading
the public on the classification of the food establishment.

CATERERS AND CATERING ESTABLISHMENTS INCLUDING CENTRALIZED KITCHENS OR BULK FOOD PREPARATION
ESTABLISHMENTS OF FASTFOODS AND RESTAURANTS.
1. FOOD CONTAINERS
All containers used to store, keep or hold food and drink for transportation from any caterer’s
premises or centralized kitchen or bulk food preparation establishments, to any site or food
 outlets designated by the customers or concessionaires for consumptions, shall be of the
following approved type:
Container for liquid and semi-liquid foodstuffs, food with gravies or sauces or the like, shall be
leak proof, and each provided with an adequate type of cover which will prevent the contents
from spilling over and from being contaminated while in transit.
Containers for other foods, sandwiches, cakes and other pastry products shall be completely
enclosed or sealed so as to prevent the possibility of any contamination. Such foodstuffs maybe
individually wrapped or packaged.
Disposable or single-service articles for food shell be placed in containers designed for the
purpose of fully wrapped and packaged in the same manner as being done for foodstuffs.
All containers shall not be composed in whole or in part of any poisonous or deleterious substance
which may render the contents injurious to health.

FOOD BOOTHS, STALLS, CARTS, ETC. IN CARNIVAL, FAIRS, AND THE LIKE
1.SANITATION REQUIREMENTS
The food booths, stalls, carts or similar trade shall be so constructed that food, drinks,
utensils and equipment not be exposed to insects, dust and other contaminants.
They shall be located in clean surroundings and kept in a clean sanitary condition.
Only food and drinks which re clean, wholesome and free from adulteration shall be sold and
served.
Adequate supply of water of safe quality and suitable sink shall be easily available and used
for cleaning utensils and equipment.
Only single-service containers, wrapping and packaging materials and utensils shall be used in
serving or selling of food and drinks.
Perishable foods intended to be served cold should be kept at 7 o C or lower. Foods intended to
be hot should be kept at temperatures not lower than 60 o C.
Ice shall come from approved sources.
All garbage from booths shall be kept in tight receptacles.
Waste water and other liquid wastes shall be disposed off in a sanitary manner so as not to
create nuisance.
Bottled ad packaged drinks shall not be submerged in the cooling water. Cooling containers
shall be kept clean and sanitary.
Food booths and the likes should be well lighted especially during the night.
Food booths, etc. should be disinfected weekly. The procedure should be approved by the
local health office.

FOOD VENDING MACHINES

Sanitary Permit Requirement
Sanitation Requirement
1. The vending machines shall be constructed in a manner wherein the food/drinks are not exposed to
contaminants.
2. Only approved type of single service wrapping or packaging materials shall be used in the vending
machines.
3. Vending machines can only be operated on designated places approved by the local health office.
4. Products inside the vending machine should be maintained in the proper temperature.
5. The food inside the vending machine should be free from objectionable odor, animals or vermin and must
be maintained clean and in sanitary condition.

CHAPTER 4: MARKETS AND ABATTOIRS

Markets- it is a general term referring to a public place, building or structure where commodities such as
foodstuff, ware and other merchandise may be bought or sold. There are six different kinds of markets and
this includes: Public market, Private market, Food market, Satellite market, Supermarket, Wet market and
Dry market.
Abattoirs- otherwise known as slaughterhouse is the facility or premises used in the slaughter of food animal
for human consumption

Prescribed Standards of Construction:

1. Suitability of site insofar as elimination of nuisance condition and prevention of contamination are
concerned. Market and abattoirs should have enough distance away from other establishments and should
follow rules on building constructions.

2. Availability of ample water supply for public use and for proper maintenance of cleanliness in the market.
Water supply should be sufficient either from public main water or from approved source and the quality of
water should be in accordance with the Philippine National Standard.

3. Accessibility of adequate drainage facilities. There should be sufficient drainage facilities. Sewer lines
from toilet and urinals should not be connected with the drainage line.

4. Durability of construction to protect vendors and customers from any hazard and exposure to the
elements; and

5. Facilities for sanitation maintenance, such as cleaning and elimination of harborages of vermin. There
should be enough water supply, proper sewage disposal and drainage, toilets and hand washing facilities,
proper solid waste management and good vermin control

Responsibility of the Local Health Authority. -

1. On markets – Make periodic inspections to ascertain the maintenance of adequate sanitary conditions of
markets and their premises; Supervise and control the proper care and use of market stalls; Prohibit the
construction of living quarters within any market and its premises; Enforce the ban on construction of
partitions, sheds or booths within the market area.

2. On Abattoirs - Supervise the maintenance of adequate sanitation in abattoirs and their premises; Enforce
the requirements on the examination of meat as provided in existing laws; Permit the slaughter of
animals for public consumption in other designated areas in certain exigencies, provided public health is
adequately protected; Supervise the sanitary disposal of all abattoir wastes; and Ensure that only healthy
animals shall be slaughtered, and the method of slaughtering, the techniques of dressing and the storing,
handling and transporting procedures are in accordance with prescribed standards.

CHAPTER 5: PUBLIC LAUNDRY

Sanitary Permit. - No public laundry shall operate without a sanitary permit from the Secretary or his duly
authorized representative. Furthermore, a public laundry is a laundry established and operated for
commercial purposes, open to the public, and not to an exclusive clientele. If a public laundry decides to
make an extension or alter their establishment it is required that they apply for a new sanitary permit.

General Requirements. - The construction and operation of a public laundry shall be governed by the
following requirements:

Structural Requirements -

1. The site should be distant from sources of nuisance. The establishment should be located only in
designated places or areas that are under existing zoning laws and zoning ordinances. Furthermore, the
establishment shall not be located in areas prone to flooding and other hazards.
2. Smooth and water tight materials shall be used for flooring. The floors of the laundry area which are
subjected to frequent wetting shall have a properly sloped surface which points towards the drain. The uses
of floor coverings are prohibited.

3. Adequate drying facilities shall be provided and articles for drying protected from sources of
contamination. The use of automatic controlled extractors shall be preferably used in partial drying to save
time, reduce effort, and produce a better result

Sanitary Requirements -

1. Employees shall be provided with potable drinking water, toilets and washing facilities. All drinking water
sources shall have a certificate of potability of drinking water issued by the Secretary of Health or duly
authorized representative. Water to be used for drinking and laundering that is not supplied from a piped-
water supply system shall be handled, transported, dispensed in a sanitary manner and shall be stored in a
separate tank, reservoir or container approved by the local health officer.

2. Employees shall be provided with lockers for their working garments and street cloths. The lockers should
have sufficient area of change room separately for male and female employees.

3. The plant and its premises and equipment shall be maintained clean and sanitary at all times. There shall
be regular and effective disinfecting procedures of storage rooms at least once a week done by a trained
personnel provided with adequate and effective disinfectants and disinfecting equipment. Tables, racks and
other surfaces or areas which comes in contact with clean linens shall be cleaned and disinfected regularly at
the end of each day’s operation and in times of possible contamination.

Special Requirements. - The following requirements shall be enforced:

1 All articles to be laundered coming from hospitals and infected sources shall be treated by exposure to a
sufficient quantity of hot water detergents or by other effective means of disinfection. The method of
disinfection or sterilization to be used is linens shall be effective and appropriate to the type of
microorganism that it will eradicate, the required time of contact, the pH and temperature of water or
medium to be used, the concentration of the disinfectant, the presence of extraneous materials, and the
degree of infection or contamination.
2 Articles for delivery to the laundry shall be kept in containers which shall be kept closed until the articles
are removed at the laundry. The soiled-linen cart shall be enclosed with a tight-fitted closing lid to
prevent the possible dispersion and spread of contaminants to other areas during collection and transport
of soiled-linen bag.
3 A separate room shall be used solely for receiving, sorting, marking or handling unwashed articles. The
hospital or institution shall adopt a coding or marking system for sorting, washing, storage and delivery,
which may depend upon the following considerations: the place where the soiled linens are first
collected; the type and degree of soilage or contamination of the soiled linen; the color and rate of
discoloration of the linens; the size and density of the linens; the type of fabric used; and all other
factors that may be common and frequent in hospitals and health-related institutions
4 Diapers must be protected from pathogenic organisms and from chemical substances which are irritating
to the skin of the infant. Laundered diapers for delivery shall be packed in sealed sanitary containers.
The washing and sterilizing procedures shall be effective to ensure the complete removal of soil waste,
microorganism, and other types of contaminants, which may remain in the diaper. The diapers shall be
washed using detergents and disinfectants which art strong enough and effective yet shall not cause
irritation of babies’ tender skin.

CHAPTER 6: SCHOOL SANITATION and HEALTH SERVICES

Definition of terms
1 school – institution of learning which may be public, private or parochial
2 special school – school which utilizes cadavers, plants, animals bacterial and viral cultures for studies and
research
3 physical environments – the school plants, grounds, facilities
4 emotional environment – factors which affect the emotional health of students and members of the
faculty

The physical environment

1 Site – traffic hazards should be avoided but not to the point of sacrificing accessibility to public
transportation. It shall be distant from sources of nuisances
2 Grounds – the acreage shall be large enough to permit playgrounds, athletic fields and school gardens
3 Building – preferably it shall be constructed of strong and curable materials and designed along functional
lines. For the prevention of fire hazards, the requirements of the local fire department shall be observed.
Sufficient ventilation shall be provided. Wall and ceiling finishes should be chosen as to give optimum
lighting with minimum glare. Artificial lighting with louvered fluorescent or incandescent fixtures shall be
used to supply minimum lighting of 25 foot candles in the darkest corner. For flooring, suitable materials
shall be used which will give maximum durability without creating a slippery surface.
4 Sanitary facilities – the school population shall be provided with potable water sewage and waste disposal
systems shall likewise conform to the requirements prescribed in this code.

The emotional environment

1 Suitable location – the school site shall be located away from disturbances and places which give
undesirable influence
2 Recreational facilities – the school must have a safe and attractive playground and adequate facilities for
suitable sports and games.
3 Rest rooms – the facilities shall be provided where faculty members can rest and get short respite form
teaching chores

Health services: Trained personnel and adequate facilities should be available so that students may be
afforded the following health services:
1 Periodic physical and medical examination
2 Periodic immunization
3 Medical and dental treatment
4 Treatment from common emergencies
5 Counseling and guidance

Requirements for special schools

1 Cadavers shall be stored in morgues and dissected in dissecting rooms, all of which shall be constructed
and maintained in accordance with standards prescribed by the department
2 Poisonous and harmful plants and animals shall be kept in adequate and secured areas
3 Viral and bacterial cultures shall be kept in laboratories under standard security laboratory measures
4 Schools utilizing radioactive materials or sources for study or research should closely conform to the
requirements and guidelines given by the Radiation Health Office and the Philippine Atomic Energy
Commission concerning radiation protection.

CHAPTER 7: INDUSTRIAL HYGIENE

Sanitary Requirements for Operating an Industrial Establishment. - The following sanitary requirements shall
be applicable to industrial establishments:

1. No person, firm, corporation, or entity shall operate any industrial establishment without first obtaining a
sanitary permit from the Secretary or his duly authorized representatives.
2. Industrial establishments shall be allowed to operate only in places or zones assigned for the kind of
industry by existing zoning laws, ordinances, or policies. The local health authority shall determine the
suitability of location where no zoning law, ordinance or policy exists.
3. Adequate potable water supply shall be provided to employees.
4. All wastes incident to the operation of the industrial plant shall be collected, stored, or disposed of in a
manner to prevent health hazards, nuisances, and pollution. Where a city or municipal collection and
disposal system exists, it should be maintained.
5. an abatement program for the control of vermin shall be maintained.
6. Adequate restrooms and mass halls shall be provided for employees.
7. All places of employment and all workrooms, including machinery and equipment, shall be kept clean and
sanitary.

Responsibility of the Secretary - The Secretary shall:

1. Issue a list of maximum concentration of atmospheric contaminants as guide in appraising health hazards
and in evaluating control measures. The term maximum concentration as used in this Chapter means the
amount of atmospheric contaminant which can be tolerated by man for continuous daily exposure with no
impairment of health or well-being either immediate or after a long period of exposure.
2. Review the concentration values at regular intervals to amend or alter the list where indicated.
3. Specify other concentrations of short intermittent duration capable of causing acute impairment of
health.
4. Require control of other contaminants known or believed to be capable of causing impairment of health
but not included in the list already issued by the Department.
5. Prescribe control measures to eliminate transmission of infectious disease through processing or handling
of industrial products or wastes.
6. Prescribe illumination standard values and order their review at regular intervals to alter to which
workers may be exposed while on their job.
7. Promulgate measures to effectively and adequately control any possible radioactivity to which workers
may be exposed while on their job.
8. Promulgate control measures to reduce noise pollution.

Responsibilities of the employer and employees

a. Employer responsibility-
1. Provide, install and maintain in good repair all control measures and protective equipment;
2. Inform affected employees regarding the nature of the hazards and the reasons for, and
methods of control measures and protective equipment;
3. Make periodical testing of the hearing of all employees in noisy areas of operation.
4. Adopt measures so that the noise produced is within allowable limits so as not to affect
neighboring offices, buildings or establishments;
5. Request the Department a permit for variation from the requirements when other means of
equivalent protection are provided: and
6. Provide personal protective equipment and or protective barriers when they are necessary.

b. Employee responsibility
1. Observe strictly protective control measures which are prescribed; and
2. Use equipment provided them properly.

Environmental provisions - The environmental provisions enumerated hereunder for the protection of the
health workers are applicable to all industrial establishments:

a. Control of atmospheric contaminants-

1. Workers shall not be exposed to atmospheric contaminants hazardous to health.
2. Control of atmospheric contaminants shall be accomplish by methods approved by the
Secretary or his duly authorized representatives or other government authority.

b. Control of infectious agents-

1. Control measures shall be provided to eliminate or control transmission of infectious
diseases through processing or handling of industrial products or wastes.

c. Control of possible sources of radiation of radiation hazards should be carried out under the
supervision of the Radiation Health Officer or his authorized representative.

d. Noise- Control measures shall be provided to reduce intensity of noise sufficiently to render it
harmless to workers and to eliminate it at its source as a nuisance by following recommendations of
the local health or other government authority.

e. Illumination
 1. Adequate lightning shall be provided and distributed in all word areas in amount required
for the type of work or seeing tasks measured by a light -meter with a minimum of glare and
contrasting intensities between work and workroom.
2. Where the specific task requires more light than provided by general illumination,
supplementary lighting shall be supplied

f. Ventilation-
1. Natural or artificial ventilation shall be provided in all work areas at a rate to insure a safe
and healthful working atmosphere, free from injurious amounts of toxic materials and
reasonably free from offensive odours and dust throughout the establishment.
2. Proper control measures shall be used to reduce concentration of toxic contaminants to
allowable limits.
3. Air inlets shall be arranged, located and equipped to insure sufficient air velocity and an
exhaust system shall be located so that discharged materials shall not reenter places of
employment or habitations nor create any hazard of nuisance.

Personal Protective Equipment - The following requirements shall be applicable for personal protective
equipment :

a. Personal protective equipment and or protective barriers shall be provided whenever substances,
radiations or mechanical irritants are encountered in a manner capable of causing any pathological
change or injury or impairment in functions of any part of the body through skin and or mucous
membrane absorption.
b. Personal protection equipment which shall include respiratory protectors and other accessories
shall be fitted to each exposed worker when necessary.
c. X-ray film badges or pocket desimeters should be worn by workers who, during their course of work
are unavoidably exposed to even a small amount of radiation.
d. Supervisors and employees shall familiarize themselves with the use,proper sanitary care and
storage of this equipment.

CHAPTER 8: PUBLIC SWIMMING OR BATHING PLACES

Sanitary Requirements for Operating Public Swimming or Bathing Places

1. No public swimming pools, bathhouses, bathing places and establishments and facilities shall be operated
for public use without a sanitary permit (EHS Form No. 101) issued by the local health public officer. Any
extension or additional construction or alteration an establishment shall require a new sanitary permit
before it could operate.
2. Rented bathing suits shall be washed with water and soap, thoroughly cleansed, soaked in boiling water
and dried each time they are used.

Structural Requirement for Public Swimming or Bathing Places

1. Public swimming pools, bathhouses and other public swimming and bathing places shall be located only in
places where there are zoning laws exist. The site should be of minimum airborne or algal contamination.
2. Plans and specifications for new establishments.
3. Materials used for the pool should be non-toxic.
→ Complete, continuous circulation of water should be observed.
→ Recirculation system and disinfection equipment should be provided every eight hours or less
or at least three times in 24 hours.
→ The pool should be equipped with chlorinator, hypochlorinator or disinfectant feed or
feeders.
→ Total numbers of bathers should not exceed 1 person per 2 cubic meters of water.

Safety Precautions at Public Swimming or Bathing Places

1. Every swimming pool or bathhouse should be under the supervision of trained personnel for operation,
maintenance and safety of bathers.
2. Standard 24- hour first aid kit should be provided.
3. Emergency areas should be accessible at any time.
4. No public bathing place should be maintained on a natural body of water that has been determined and
declared by the DOH to be unsafe.

Standard Requirements for Determining the Water Quality of Public Swimming and Bathing Places
1. pH of the pool should not be below 7.4 nor above 7.8.
2. Bacterial count of sample should not be more than 15 % of the samples covering 200 bacteria count per
ml.

Requirements for Bathers

1. Take a cleansing shower bath using soap and thoroughly rinsing off soap suds before entering the pool
room or bathhouse.
2. Bather leaving pool or bathhouse to use the toilet should take a second cleansing before returning.
3. Every bather is advised to urinate, use toilet first before entering pool
4. Anyone having skin disease or inflamed eyes, nasal or ear discharges, or any communicable disease is not
allowed to use the facility
5. Persons who have open blisters are advised not to use the pool for possible infection.
6. Spitting, spouting of water, blowing of nose etc is strictly prohibited.
7. All bathers should be instructed that blowing of the nose to remove water could possibly cause
contaminant spreading.
8. Divers should be advised to use caps, and nose clips for their protection.
9. No boisterous or rough play is allowed except for water sports.
10. Liquor and food is not allowed in the pool area.
11. Persons intoxicated with liquor and drugs are not allowed to use the pool/bathhouse
12. Persons intending to use the pool should wear proper swimming attire approved by the management.

Requirements for Personnel

1. Updated health certificate should be secured.
2. Health certificate must be renewed at least once a year.
3. Health certificate non transferable.

Evaluation of Public Swimming or Bathing Establishments

1. It is the duty of the local health officer to inspect and evaluate at least every three months. It should be
conducted at least within seven working days.
2. Public swimming or bathing places with percentage below 50% shall be recommended for suspension.
Sanitation standard rating of 90-100% is deemed excellent.

Records should be kept by the operator and should include:

1. Health record of personnel
2. Number of bathers per month
3. Period where each filter is backwashed or cleaned
4. Results of all tests (pH etc.)
5. Type, quantity and amount of chemical added
6. Other pertinent info

Responsibility of the Local Health Officer

1. Inspect state of sanitation.
2. Ascertain health status of the personnel working for the establishment for presence of infectious,
communicable disease.
3. Ensure validity of sanitary permit.
4. Issue and ensure validity of health certificate.
5. Ensure employment and training of lifeguards and employment number required per number of bathers.
6. Ensure test for bacteriological quality of water, chlorine content, ventilation and lighting etc.
7. Examine sanitation records of the establishment.
8. Observe pool safety.
9. Conduct sanitary survey.
10. Investigate reported drowning incidents
11. Coordinate with government or NGOs for the enforcement of rules and regulations
12. Issue mission order to sanitation to inspector in conducting inspections.

CHAPTER 9: REST AREAS, BUS STOPS AND SERVICES STATIONS

Sanitation Requirements for Operating Rest Areas, Bus Terminals, Bus Stops, and Service Stations: No
establishment covered by these rules and regulations shall be operated for public patronage without a
sanitary permit

Health Certificates
1. No person shall operate or be employed in the establishment without first securing a health certificate
(EHS Form No. 102-B)
2. Health certificate shall be picture of the employee.
3. All bus driver, bus conductor, bus inspector, bus mechanic including all those who work in the shops stalls
etc shall be required to present up-to-date health certificate before they could work in the
establishment.
4. Health certificates must be renewed at least once a year and are non-transferable.
5. All personnel of the of the establishment shall
→ Observe good personal hygiene.
→ Wear prescribed uniform.
→ Refrain from smoking while working.

General Requirements for Rest Areas, Bus Terminals, Bus Stops and Service Stations
1. Rest areas, bus terminal, bus stops and service stations with one or more permanent sheds or buildings
and service facilities for motor vehicles shall be provided with sanitary facilities. They shall be well-
lighted and ventilated in accordance with the standards of DOH.
2. Rest areas and bus stops shall be constructed at least one for every two hours travel interval but not
shorter than 30 kilometers interval.
3. Waiting shed for commuters shall be of adequate size to comfortably accommodate 30 persons.
4. Owners shall observe vermin control abatement program in their establishment.
5. All passengers’ headrest and seat covers shall be cleaned prior to leaving the terminal.
6. Ambulant vendors allowed to sell only pre-packaged foods.
7. Rest area should meet a minimum of five buses.
8. All solid wastes from buses should be disposed to a refuse receptacle.

Sanitary Facility Requirements

1. Toilet facilities should be clean, accessible, completely enclosed, properly lighted and ventilated and
likewise properly maintained. Adequate water for flushing and hand-washing must be provided for.
2. Drinking fountains with 1:100 ratio must be provided.
3. All water supply must have a certificate of water potability issued by the local health officer.
4. Sewage of the establishment must be connected to a public sewage system.
5. Every room and waiting area must be provided with at least two refuse receptacle or containers.
6. Separate cigarette butts must be provided.
7. Accumulation of refuse is not allowed.
8. Separation of wet and dry refuse must be provided.
9. Rooms, toilets and other openings to outdoor spaces shall be effectively screened, unless air-conditioned.
10. Growth of bush, weeds and grass must be controlled to prevent harboring of noxious insects.
11. Standard illumination must be provided and must be constant, without fluctuation or oscillation that may
cause eye fatigue.
12. Ventilation should be provided to maintain a suitable and comfortable condition.
13. An exhaust system must be installed.
14. There shall be sufficient floor space to avoid overcrowding.
15. Lockers should be provided for proper storage of clothing and personal belongings.

Specific Sanitary requirements for Rest Areas

1. Rest areas shall be provided with adequate sanitary facilities
2. Area requirement for parking shall accommodate a minimum of five buses or ten cars at one time.
3. Ambulant vendors allowed to sell only pre-packaged foods.
4. Waiting sheds should be able to accommodate at least 30 persons. Floor should be smooth, concrete
finish or non-slip material.
5. All seats in waiting areas must be cleaned and maintained at all times.

Specific Sanitary requirements for Bus Terminals

1. Waiting area with seating facilities for commuters shall accommodate a minimum of 150 passengers.
2. Public restrooms must be made available for all bus terminals.
3. There shall be adequate ventilation either natural or mechanical within an enclosed parking or waiting
areas.
4. Food should be away from designated areas for buses.

Specific Sanitary requirements for Bus Stops

1. Only food with a minimum of satisfactory rating shall be allowed to operate within the premises of bus
stops.
2. Bus stops shall be provided with adequate sanitary facilities and public restrooms.
3. Receptacle for biodegradable and non-biodegradable must be provided.

Specific Sanitary requirements for Service Stations

1. Service stations must be located within zoning laws of the locality.
2. Refuse receptacle of biodegradable and non-biodegradable, black and green respectively must be
observed.
3. Toilet, hand-washing and drinking facilities must be accessible at all times.
4. Grease trap shall be provided for every service station.

Evaluation and Inspection

1. It is the duty of the municipal health officer to cause the inspection and evaluation of every rest areas,
bus terminals, bus stops and service stations at least every 3 months
2. Sanitation inspector must wear the proper uniform with proper ID card while conducting inspection.

Responsibility of the Operator

1. Maintain and preserve a clean environment or surrounding of the establishment as provided for
implementing rules and regulations.
2. Assist health authorities during inspections.
3. Instruct bus drivers to stop only at designated bus stops.
4. Promote healthy initiatives
5. Maintain cleanliness of their vehicles.
6. Implement “No Smoking” campaign of the Department.
7. Comply with the provisions of the rules and regulations.

Responsibility of the Local Health Officer

1. Conduct or cause regular inspections of rest areas, bus terminals, bus stops and service stations and their
premises.
2. Advise bus operators to patronize bus stops/ bus areas.
3. Institute precautionary measures o prevent and control spread of communicable diseases.
4. Ascertain validity of sanitary permit.
5. Recommend temporary or permanent closure of any establishment not meeting the provisions.
6. Enforce the provisions rules and regulations.

Responsibility of the Local Health Officer

1. Prohibit public and private conveyance to make stop at points along the highways other than regularly
designated areas.
2. Require all public transportation companies to comply.
3. Require all food establishments, rest areas, bus terminals, bus stops to conform.
4. Provide necessary supplies, materials and equipments for the local health officer to conduct evaluation
and inspection of establishments.
5. Information dissemination regarding patronage of bus stops/rest areas with sanitation.
6. Direct local health officer in the enforcement of the rules and regulations.

CHAPTER 10: CAMPS AND PICNIC GROUNDS

SANITARY REQUIREMENTS FOR PERSONNEL

Health Certificate
1. Any personnel shall be issued a health certificate issued by the local health officer.
2. It shall be renewed at least every year or as required by the ordinance.
3. The health certificate shall be visibly seen with the personnel attached to his uniform or shall be made
available upon inspection
4. It is non-transferrable

SITE REQUIREMENTS

Location

1. Location where pollution, noise, offensive odors or other nuances are within the standard set by the
Department of Environment and Natural Resources.
2. No establishment shall be located within an earthquake fault line, landslide or flood prone areas, lahar
paths, places with volcanic activity or any other hazards.

Road system

1. Road system shall be laid at with proper width and gradient and provided with storm culverts of sufficient
size.
2. Should be well-maintained, made with all-weather surface. All entrance and exit points should be
located properly so as to avoid traffic hazards.
3. Roads should be provided with street signs and markers.

SANITARY FACILITIES REQUIREMENTS

Water Supply

1. There should be a daily supply of water for consumption.

2. The plumbing system should be in accordance with the National Plumbing code of the Philippines
3. Drinking water shall be supplied sanitarily and stored in a separate container approved by the local health
officer.
4. Angle-type jest should be provided for drinking fountains.
5. For water cooling device. Ice shall not touch the water.
6. Ice from ice maker should come from potable and suitable drinking water.

Sanitary Toilet Facilities

1. Should be located with 25 m radius diameter from the service area.

2. Adequate number of plumbing devices should be provide for every person in the establishment
3. Separate clearly marked toilets for males and females.
4. Minimum floor area of 1.2 square meters and minimum dimensions of 0.9 meters.
5. Easy accessibility of the toilet ares
6. Proper maintenance of toilet areas should be done regularly
7. Toilet papers, soap, hand drying equipment should be provided at all times.
8. A central washing facility should be provided
9. Laundering should be separated
10. Locker rooms and storage cabinates should be provided to all personnels
11. Separate changing rooms for male and females personnels.

CHAPTER 11: DANCING SCHOOLS, DANCE HALLS AND NIGHT CLUBS

These implementing rules and regulations shall apply to all dancing schools/ studios, dance halls,
discos/discotheques, night/day clubs, bars, cabarets folkhouses, karaoke bars, videoke bars, music lounges
and other similar establishments, facilities, premises and others, including their personnel.

SANITATION REQUIREMENTS

Sanitary Permit

General Requirements

1. Water Supply
2. Food and Drinks
3. Sewage and Disposal Darinage
4. Solid Waste Management
5. Vermin Control
6. Sanitary Facilities Requirements
a. Wash Basins
b. Toilet Facilities
7. Site Requirements: ocation should be in areas with existing zoning and ordinances, Should be far way
from churches and schools.

REQUIREMENTS FOR PERSONNEL

General Requirements
1. Wear clean and presentable working garments
2. Good personal hygiene and practices
3. Smoking allowed only in designated areas. Alcohol beverage drinking allowed only for personnel required
to do such.
4. Use of prohibited drugs is prohibited
5. Observe proper decorum at all times.

Dance Instructors/ Instructress

1. All should be issued a health certificate by the local health officer
2. The health certificate shall be renewed every year.
3. Health certificates are non-transferrable and shall always be available for inspection.

CHAPTER 12: TONSORIAL AND BEAUTY ESTABLISHMENTS

1. Working personnel shall wash their hands with soap and water before servicing customers.
2. They shall wear clean working garments.
3. They shall not smoke nor eat while working.
4. Implements of their trade shall be cleaned and disinfected before and after their use.
5. Customers shall be supplied with clean and fresh towels, drapes and other linen necessary.
6. Precautionary measures to prevent disease transmission shall be observed when serving customers showing
any form of dermatoses.

CHAPTER 13: MASSAGE CLINICS and SAUNA BATH ESTABLISHMENTS

Definition of Terms.
1. Massage - A method wherein the superficial soft parts of the body are rubbed or stroked or kneaded for
remedial or aesthetic or hygienic purposes.
2. Massage Clinic - An establishment where message is administered to customers.
3. Masseur - A trained person duly licensed by the Secretary of his authorized representative to perform
massage and to supervise massage clinic attendants.
4. Massage Clinic Attendant - A trained person duly permitted by the Secretary or his authorized
representative to massage customers under the guidance and supervision of a masseur.
5. Sauna Bath Establishment - An establishment where customers are exposed to steam which is generated
by sprinkling water on hot stones or by some other means.
6. Sauna Bath attendant - A person Who applies the proper technique of giving steam bath to customers.
Massage Clinic
1. The reception and office rooms shall be properly lighted and ventilated.
2. Every massage room shall be adequately ventilated, provided with a sliding curtain at the entrance and the
with a suitable and clean massage table .
3. Sanitary and adequate hand washing, bath and toilet facilities shall be available
4. Customers shall be provided with soap, clean towels, sanitized rubber or plastic slippers.The y shall be
required to take a thorough bath before massage.
5. Masseur and masseur attendant shall wash their hands with soap and water before and after massaging a
customer.
6. The establishment and its premises shall be maintained clean and sanitary at all times.

Sauna Bath Establishment

1. The reception and office rooms shall be properly lighted and adequately ventilated.
2. The sauna bath room shall be properly lighted, provided with thermometers, and maintained clean and
sanitary at all times.
3. Sanitary and adequate hand washing, bath and toilet facilities shall be available.
4. Customers shall be provided with soap, clean towels and sanitized rubber or plastic slippers.

Personnel.
Masseur
1. The person must have a certificate as a registered masseur, issued by the Committee on Examiners
for Masseur of the Department.
2. He must possess an up-to-date health certificate issued by the local health authority to include VD
clearance secured from any government clinic or hospital.
3. The person must wear a clean working garment when attending to customers.

Sauna Bath Attendant

1. Attendant must possess an up-to-date health certificate issued by the local health authority.
2. The person must wear a clean working garment when attending to customers.

CHAPTER 14: HOTELS, MOTELS, and APARTMENTS, LODGING, BOARDING,

or TENEMENT HOUSES and CONDOMINIUMS

Definition of Terms. – In this chapter, the following terms shall mean:

1. Hotel - A building where transient guests are received and are supplied with and charged for meals,
lodging and other services.
2. Motel - A roadside hotel for motorists, usually consisting of private cabins.
3. Boarding House- A building where selected persons for fixed periods of time are supplied with, and
charged for sleeping accommodations and meals.
4. Lodging House - A building where persons are supplied with and charged for sleeping accomodotations
only.
5. Tenement House - A building or portion thereof which is leased or sold to an occupant as residence by
four or more families doing their cooking within the premises but living independently of one another
although having a common right in the use of halls, stairways, terraces, verandas, toilets and baths.
6. Apartment House - A building containing a number of separate residential suites.
7. Condominium - A building with one or more storeys composed of multi-unit residential suites under joint
ownership of occupants each unit provided with complete sanitary facilities, utilities and other
amenities.
General Provisions. - The following are required for the establishments defined in the preceding section:

1. No establishment shall be operated and opened for public patronage without a sanitary permit issued by
the Secretary or his duly authorized representative.
2. Any extension or additional construction in an establishment shall require a sanitary permit before it
could be operated.
3. All establishments shall provide their patrons with adequate water supply, toilet and bath facilities in
accordance with standards prescribed in this Code.
4. Establishments and their premises shall be kept clean and sanitary at all times.
5. Periodic insect and vermin control measures shall be undertaken to eradicate vectors of diseases.
6. Animals, fowls and pets shall be housed in appropriate kennels or cages separate from living quarters.
7. No person shall be employed in establishments without first procuring a health certificate from the local
health authority,

Special Provisions. - The following provisions are applicable:

a. Hotels and Motels -

1. The storage, preparation and serving of food to customers shall be in accordance with the
standards prescribed in Chapter III of this Code.
2. Customers shall be provided with clean linen such as bed sheets, pillow cases, towels and napkins.
3. When rooms or cabin are vacated, their toilets or baths shall be sanitized and clean and fresh linen
shall be provided before the room or cabin is rented again for occupancy.

b. Condominium - the following conditions are applicable:

The choice for sites should consider
1. Availability of bus and taxi transportation services.
2. Nearness to place of work, schools,police stations and clinics.
3. Availability of low-cost goods.
4. Parking facilities and playgrounds for children.
5. Facilities for refuse disposal and cleanliness of buildings, and
6. Efficiency of lifts.

CHAPTER 15: PORT, AIRPORT, VESSEL and AIRCRAFT SANITATION

Definition of Terms:

1. Airport/ port of entry – any port designated by concerned authorities of the Phlippines on which
aircraft/vessel may land or call where the formalities incident to custom, immigration, and quarantine
are carried out.
2. Airport/ port of departure – the last place where an aircraft takes off.
3. Domestic airport – port for local travel.
4. Foreign port – situated outside territorial limits.
5. In quarantine – state or condition during which measures are applied to prevent the spread of a disease or
vector from the object of quarantine.
6. Port – a place where a ship may anchor or tie up for the purpose of shelter, repair, loading or discharge of
cargo or for other activities connected to water borne commerce.
7. Protective area – an area of at least 400 meters around the perimeter of an airport as per requirement of
International Health Regulation.
8. Vessel - a general term for all crafts capable of floating in water, designated as a means to be used in
water transportation.

Port and Airport Sanitation. - In ports and airports, the following sanitary requirements shall be applied:
1. Every port and airport shall be provided with potable drinking water and wholesome food supplied from
sources approved by the Secretary or his duly authorized representative.
2. The drinking water and food shall be stored and handled in a manner to ensure their protection against
contamination. The local health authority shall conduct periodic inspections of equipment, installations
and premises, and collect regularly samples of water and food for laboratory examination to determine if
they are fit for human consumption.
3. There shall be available to as many ports and airports as practicable organized medical and health
services with adequate staff, equipment and facilities for the prompt isolation and care of infected
persons, disinfection, disinfecting, laboratory examination of rodents for plague infection, collection of
water and food samples for examination.
4. the local health authority for each port and airport shall take all practicable measures to keep port and
airport installation free of rodents.
5. In ports and airports of entry, facilities shall be provided for immunizations required in international
travel.
6. Every port of entry and the area within the perimeter of an airport of entry shall be kept free from
mosquito vectors of yellow fever, malaria and other diseases of epidemiological significance.

Vessel Sanitation. - For the purpose of this Section, the provisions of Art.II of the Quarantine Regulations
promulgated under Section 5 of Republic Act No. 123 shall be applied and enforced.

Aircraft Sanitation. - For the purpose of this Section, the requirements in the Guide to Hygiene and
Sanitation in Aviation of the World Health Organization are adopted as part of this code.

CHAPTER 16: VERMIN CONTROL

Vermin- A group of insects or small flies such as flies, rodents, etc.

1. Vermin control shall be the responsibility of the owner or the administrator of a place or establishment.
Once the people responsible did not comply, local health agency will take over at their expense.
2. In public places, local government unit has the responsibility of its control.
3. The procedure of its control shall be approved by the health authority

CHAPTER 17: SEWAGE COLLECTION and DISPOSAL, EXCRETA DISPOSAL and DRAINAGE

Definition of terms
1. Public sewerage system- system serving 25 people or more
2. Septic tank- water tight receptacle which receives drainage from toilets and sinks, which partially
removes solid material through a period of detention.
3. House sewer- Pipeline of a structure leading to a septic tank or any point of discharge
4. Septic tank absorption bed or drain field- An underground pipeline from the outlet of the septic tank,
consist of perforated pipes so effluent may be oxidized and absorbed by the soil.
5. Effective capacity of a septic tank- liquid capacity of a septic tank below the liquid level line of the tank
6. Effective depth of a septic tank- Depth of septic tank from bottom to the liquid level line.
7. Freeboeard or airspace of a septic tank.- distance from the liquid level line up to the top of the tank.
8. Distribution box- A small concrete receptacle between the septic tank and the drain field which acts as a
surge tank to distribute the flow of sewage equally to each line of drain tiles
9. Approved excreta disposal facilities:
→ Toilets connected to a community sewage
→ Toilets connected to a septic tank
→ Approved type of privy or pit
→ Any approved disposal divices
10. Privy- Any structure that receives drainage from toilets etc, that is not connected to a sewage system
11. Septic privy- Where fecal matter is contained with water connected to a drain field and not served with
water.
12. Box and can privy- A privy where fecal matter is deposited and emptied for cleaning
13. Concrete vault privy- A water tight pit privy
14. Chemical privy- A privy containing chemicals that prevents septic action during decomposition.

Scope of supervision of the Department

1. Construction of any approved type of toilet
2. Individual plans of sewage disposal system or other treatment device.
3. Location of any toilet or sewage system relative to water supply
4. Plans, design, data, and specification of any existing sewage system or treatment facility.
5. Discharge of untreated effluent
6. Manufacture of septic tank
7. Method of disposal of sludge

Operation of Sewage Treatment Works

1. Provide laboratory for tests and examinations
2. Forward to local health authority, control tests and other records
3. Inform local health authority in case of breakdown
4. Provide treatment of all sewage entering the treatment plant.

Requirements in the Operation of Sewage Works and Sewage Treatment Plants

1. All houses under the system shall be connected to the sewer areas
2. Effluent from the treatment plant shall be carried to a stream or to deep water where the outlet is
discharged
3. Storm water shall be discharged into the storm sewage and sanitary sewage to the sanitary sytem.
4. Properly designed grease traps shall be installed in establishment discharging large amount of grease. (eg.
restaurants.)

Septic Tanks: Construction

In cases wherein a public sewerage system is not available, a septic tank may be constructed
to receive sewer outfalls from residences, schools, and other building. Construction guidelines of such
septic tanks have been provided. The shape of the septic tank should generally be rectangular. In
cases of multi-compartment septic tanks, the first compartment should have a capacity amounting to
one-half to two-thirds of the total volume of the tank. Also, the septic tank should be made concrete,
which is either pre-cast or poured in place. Likewise, blocks made of brick, concrete or adobe may
also be used. These materials are chosen due to their impervious characteristic, making them suitable
for containing material that is prevented from leaking out. To prevent contamination of water supply
with contents of the septic tank, certain guidelines have also been made. First and foremost, the
septic tank should not be constructed under any building. Also it should not be constructed within 25
meters from any source of water supply.

Disposal

For the disposal of the effluents from septic tanks, a subsurface-soil, absorption field should
be utilized. Likewise, the effluents should also be treated with some type of a purification device,
with the treated effluents subsequently discharged into a stream or body of water, provided that it
conforms to the quality standards prescribed by the National Water and Air Pollution Control
Commission.

Determination of Septic Tanks Capacity

Septic tank capacity may be determined from the estimated unit flow which is based on
adequate detention time interval resulting in efficient sedimentation. Daily flow may also be used as
estimated flow when it is available. In the case of edifices with occupants, the number of persons
that can be served by the septic tank can be computed in two ways, wherein the greater result from
whichever method is utilized. The first method is by using the number of rooms in the building, with
each room considered as occupied by two persons. The second method, on the other hand, utilizes
the actual number of persons served by the tank.

Sanitary Privies

In the construction of a privy, a suitable building should be made in order to provide comfort
and privacy for its users. A sanitary privy should consist of the following: an earthen pit, a floor
covering the pit, and a water-sealed bowl. The privy should be so constructed such that fecal matter
and urine will be deposited into the earthen pit. The earthen pit should have an area of at least 1 m 2.
In the same way, the floor should be made of concrete or other impervious material, and should be
able to tightly cover the pit. This is important in preventing the entrance of flies, and also preventing
possible spread of diseases through these flies. In the same way, the water-sealed bowl should also be
joined to the floor in such a way that a water-tight and insect-proof joint is formed. Also, wooden
floors and seat risers should not be used in the construction of privies.

Drainage

The Drainage system is the responsibility of cities and municipalities. And it is part of this
responsibility for them to provide a satisfactory system of drainage in all inhabited areas. With
satisfactory it is meant that the drainage system they provide should be able to receive and serve as
a conduit for all waste water from buildings and premises without causing nuisance to the community
and danger to public health. This is not often the case, especially in the Manila area where clogged
drainage systems are a constant public nuisance and public health danger during heavy rains. Also
part of their responsibility is to maintain these drainages in a sanitary state and in good repair, which
is again not often the case in Metro Manila. Ideally, building or premises producing wastes water
should be connected to the municipal drainage system in all areas where it exists.

Special Precaution for Radioactive Excreta and Urine of Hospitalized Patient

For patients who are given high doses of radioactive isotope as part of their therapy, such as
in thyroid disease, separate toilet facilities should be provided. With separate it is meant that the
facilities that they use are different from the ones that are used by patients which are not under-
going radioactive therapy. Also, radioactive therapy patients should be instructed other precautions
such as the use of the same toilet bowl at all times, and flushing of the toilet at least 3 times after
their use. This is done in order to prevent other patients from getting contaminated with the
radioactive isotopes that may have been excreted by the patients undergoing radioactive therapy.

CHAPTER 18: REFUSE DISPOSAL

Responsibility of Cities and Municipalities. - Cities and municipalities shall provide an adequate and efficient
system of collecting, transporting and disposing refuse in their areas of jurisdiction in a manner approved by
the local health authority.

Requirements.

1. Occupants of buildings and residences shall, provide a sufficient number of receptacles for refuse. Refuse
in receptacles shall be protected against vermin and other animals.
2. Refuse shall be disposed through a municipal collection service. If this service is not available, disposal
shall be by incineration, burying, sanitary landfill or any method approved by the local health authority.
3. Refuse shall not be thrown i any street, sidewalk, yard, park or any body of water. It shall be stored
suitable container while awaiting its final disposal.
4. Streets shall be kept clean by occupants or owners of properties lining the street from the line of the
property to the middle of the street and from one property to the other.'
5. Parks, plazas and streets adjacent to public buildings shall be kept clean by the local government
concerned.

CHAPTER 19: NUISANCES AND OFFENSIVE TRADES AND OCCUPATIONS

Nuisance - Anything that injures health, endangers life, offends the senses or produces discomfort to the
community.

Offensive trades or occupations - These are the following:

1. Soap boiling
2. Guts cleaning
3. Boiling of offal, bones, fat or lard (Permissible if process is performed in a public slaughter house)
under prescribed regulations.
4. Manufacturing or glue or fertilizer;
5. Skin Curing
6. Scrap processing
7. Manure storing
8. Lime burning
9. Lye making; and
10. Any manufacturing process in which lead, arsenic, mercury, phosphorous, or other poisonous
substance is used.

Types of Nuisances:

1. Public or private premises maintained and used in a manner injurious to health;

2. Breeding places and harborages of vermin;
3. Animals and their carcasses which are injurious to health;
4. Accumulation of refuse;
5. Noxious matter or waste water discharged improperly in streets;
6. Animals stockage maintained in a manner injurious to health;
7. Excessive noise; and
8. Illegal shanties in public or private properties.
→ The use of such chemicals permissible in the practice of pharmacy and in printing where
ready made lead types are used.

Responsibilities of Owners, managers or Operators. - The owners, managers or operators of establishments

shall:

1. Secure a sanitary permit from the local health authority before establishing and operating their business
or trade;
2. Remove daily all injurious by-products and wastes;
3. Prevent the escape of industrial impurities and adopt methods to render them innocuous;
4. Maintain working establishments and their premises clean and sanitary at all times;
5. Store all materials properly to prevent emission of noxious or injurious effluvia.

CHAPTER 20: POLLUTION OF THE ENVIRONMENT

Types of pollution:

1. Pollution of pesticides and heavy metals;

2. Pollution of food caused by chemicals, biological agents, radioactive materials, and excessive or improper
use of food additives;
3. Non-ionizing radiation caused by electronic products such as laser beams or microwaves;
4. Noise pollution caused by industry, land and air transports and building construction;
5. Biological pollutants including the causative agents of intestinal infections;
6. Pollution of agricultural products through the use of chemical fertilizers and plant pesticides containing
toxic chemical substances and unsanitary agricultural practices

CHAPTER 21: DISPOSAL OF DEAD PERSONS

Definition of Terms
1. Burial: interments of remains in a grave, tomb or sea
2. Burial grounds: cemetery, burial park or any place duly authorized by law for permentnt disposal of dead
3. Cemetery: public or pivate land used for the burial of the dead and other uses dedicated for cemetery
pusposes, to include landscaped grounds, driveways, columbaria, crematories, mortuaries, mausoleums,
niches, graveyards and public comfort rooms
4. Cremation – a process that reduces human remains to bone fragments of fine sand or ashes through
combustion and dehydration
5. Death certificate: a document issued by the attending physician or in his absence, by the city/municipal
helath officer or other duly authorized government official, using the prescribed form certifying the
death of a person
6. Disinterment: the removal or exhumation of remains from places of interment
7. Embalming: preparing, disinfecting and preserving a dead body before its final disposal
8. Embalming establishment: a place where a bosy of a human being embalmed or treated for burial with
preservatives
9. Embalmer: a duly licensed person who applies, injects or introduces any chemical substance or drug or
herbd internally or externally to a dead human body for the purpose of embalming, disinfecting and
preserving it
10. Funeral establishment: includes funeral parlors, funeral chapels and any similar place used in the
preparation, storage and care of the body of a deceased person for burial and cremation
11. Remains: the body or parts of a body of a dead person including the cremated remains
12. Undertaker: a duly licenced person who practices undertaking
13. Undertaking: the care, transport and disposal of the body os a deceased person by any means other that
embalming

Burial Grounds Requirements

1. Burial should only take place in authorized places. Establishment and opening of public cemeteries and
momorial parks requires an initial clearance from the DOH, and submission of the vicinity’s map and other
technical description (name, dimensions, area).
2. The depth of water table during dry and rainy season, highest flood level, drainage disposal shoulod be
determined. The site should be 25 meters away from any dwelling house, and 50 meters away from any
source of potable water supply.
3. There should be adequate, clean, accessible toilet facilities for males and female and disabled persons.
4. Sewage should be connected to the public sewerage system and there should be proper receptacles for
solid waste.
5. Vermin abatement program should be imposed and facilities/rooms should be properly protected from
any form of infestation.

Burial Requirements
1. A death certificate should be issued by an attending physician and forwarded to the local health officer
within 48 hours after death and to the local civil registrar within 30 days after death.
2. Bureau of Quarantine/National Quarantine Office shall impose regulations regarding shipment of remains
and other rules regarding burial in this section shall also be applied.
3. Remains shall be buried one and a half (1½) meters underground and should be filled well and firmly.
4. The cost of the burial shall be shouldered by nearest of kin or by city/municipal government whenever
not financially capable or not applicable
5. There shall be no discrimination against any race, nationality, religion or political afiliation.
6. If there is reason to believe or suspect that the cause of death is due to violence or crime, local
authorities concerned should be informed and body shall not be buried until pardoned by provincial/city
fiscal.
7. When unembalmed, the body should be buried within 48 hours after death, unless legal investigation is
required or permitted by local health authority.
8. If death is due to communicable disease, burial completed within 12 hrs after death. There shall be no
more public assembly, and only family members are allowed to attend the funeral.

Disinterment Requirements
1. Permission to exhume may be granted 3 years after burial period if death is caused by non-dangerous
communicable diseases.
2. If death is caused by dangerous communicable disease, permission to exhume ia given 5 years after burial
period.
3. Exhumation within a shorter time to the above conditions (for medico legal cases) may be granter with
the approval of the Regional Director concerned or his duly authorized representative.
4. Remains should always be disinfected and placed in a durable, sealed container prior to final disposal.

Funeral and Embalming Requirements:

1. These regulations encompasses funeral chapels, embalming establishments and morgues.
2. Funeral establishments shall be classified as follows:
3. Sanitary requirements for funeral chapels/places for public assembly (for embalming and dressing rooms)
4. These should be constructed of concrete or semi-concrete and are able to accommodate 5 bodies at one
time.
5. The floors and walls of the rooms shall be made of concrete or other durable impervious material and
must have adequate lighting and ventilation.
6. The embalming table should be made of a single marble slab or any impervious material. All washings and
body fluids should flow to a drain connected to the waste piping system of the establishment.
7. Rubber gloves should always be used by embalmers and assistants.
8. Washing facilities should be provided with soaps, detergents and germicidal solutions for the use of
personnel.

Licensing and Registration Procedures (for undertakers and embalmers)

1. Issuance of license to practice
2. Issuance of certificates of registration
3. Government and private physicians may perform embalming without license and registration certificates
as the need arises.

Autopsy and Dissection of Remains

1. Authorized persons for autopsy include health officers, medical officers of law enforcement agencies,
mambers of medical staff of accredited hospitals.
2. Autopsy shall be performed in the following instances:
a. If it is required by special laws
b. If there are orderr of court, mayor or fiscal
c. When there s a written request of police authorities
d. WhenSolicitor General or fiscal deem it necessary to disinter and take possession to
determine cause of death
e. When there is a written request of nearest kin to establish cause of death
3. Autopsy may be performed when the following requirements are satisfied:
a. Director of hospital should notify next of kin of death and request permission in performing
an autopsy
b. Autopsy is performed when the permission is granted or no objection is raised within 48 hours
after death
4. If there is no next of kin, permission is secured from the local health authority

Donation of Human Organs for Medical, Surgical and Scientific Purposes

1. A written authorization of donation should be secured. This should specify recipient, specific organ or
part, and purpose for which it should be utilized.
2. The donor does not need the consent of his/her spouse
3. Next of kin may authorize donation
4. If no next of kin and if the remains are in the custody of an accredited hospital, Director of the hospital
may initiate and authorize donation.
5. A simple written authorization signed by the donor with 2 witnesses is sufficient for validity; a copy shall
be forwarded to the Secretary of health.
6. Authorization is binding to the executors, administrators and members of the family of the deceased

Use of Remains for Medical Studies and Scientific Research: Unclaimed remains for 48 hours may be used by
medical schools and scientific institutions for studies and research subject to the rules and regulations
prescribed by the DOH, provided that certification is secured by the director or chief of hospital.

Special precautions for safe handling of remains containing radioactive isotopes

1. Remains containing radioactive isotope below the Philippine Nuclear research Institute requirement for
disposal waste does not require any special handling precautions
2. Remains must be handled according to the requirements provided for by the Philippine Nuclear Institute
3. Autopsy precautions for remains with radioisotopes:
4. Radiological health and health officer with his duly authorized representative shall be notified
5. Pathologist and/or embalmer shall be warned accordingly of the hazards in handling the cadaver and
radiation safety precautions shall be provided
6. Normal burial may be carried out after the amount of radioactive isotopes has decayed to safety level as
provided by the Philippine Nuclear Institute and research
7. Cremation
a. Precautions to prevent the possible concentrations of the radioactivity at the base of the
stack of the crematorium and to limit the release of radioactivity in the atmosphere shall
conform with PNRI regulations on safe disposal of wastes contaminated by radioactive
isotopes

The secretary may provoke or suspend the license of an undertaker or embalmer who violates
provisions of Chapter XXI “Disposal of dead persons” of the Code of Sanitation of the Philippines and these
implementing rules and regulations

Any person who shall engage the business of embalmibg who violates any provision of Chapter XXI
“disposal of dead persons” of the Code of Sanitation of the Philippines and these implementing rules and
regulations shall be liable to pay of not more than P 1,000 for each violation

CHAPTER 22 – FINAL PROVISIONS

Penal provisions:

All establishments and personnel who shall violate the provisions of the Code of Sanitation of the
Philippines, and these implementing rules and regulations shall be punishable by the closure, temporary or
permanent of the cemeteries/memorial parks, funeral and embalming establishments or may be prosecuted
before the court of justice as provided in the Section 103 (a) and (b) of the said presidential decree.

Separability Clause. - In the event that any section, paragraph, sentence clause or word of this Code is
declared invalid for any reason, other provisions thereof shall not be affected thereby.

Repealing Clause. - All laws, as will as pertinent rules and regulations thereof which are inconsistent with the
provisions of this Code are hereby repealed or amended accordingly.

Effectivity. - This Code is hereby made part of the law of the land and shall take effect after 15 days from
the date of publication in the official gazette or newaspaper of general circulation.

UPDATES

Since then, others Laws have been passed which serve as additional guidelines, adjuncts in keeping
with the latest scientific advances and current environmental issues. Some of these additional information
are as follows:
→ Ecological Solid Waste Management Act of 2000 (RA 9003)
 → Philippine Clean Air Act of 1999 (RA 8749)
→ Toxic Substances and Hazardous and Nuclear Wastes Control Act of 1990 (RA 6969)
→ National Water & Air Pollution Control Commission Act (RA 3931)
→ Philippine Environmental Policy (PD 1151)
→ … And other Philippine Environmental Laws and Regulations

The DOH has also released in 2001, the Executive Summary: Health and Environment, The Vital Link
which describes further changes that should be implemented in promoting and protecting the Filipino Health.
Namely on emerging environmental problems like chemicals and solid wastes, especially the contaminants
that get into food.