The CODE ON SANITATION

of the Philippines

PRESIDENTIAL DECREE NO. 856

Structural, Facilities, Equipment &
Utensils Requirements
1. Floors
Material Concrete or other impervious or
easily cleaned
Angles bet. floors & Not less than 7.62 cm (3 inches from
walls the floor)
Walking & driving Kept clean, free of debris, properly
surfaces drained
Floor drains Graded
Mats & duck boards Removable & kept clean
 Structural Requirements
2. Walls
Internal surface Smooth, even, non-absorbent
Material Impervious, non-absorbent
Height fr. the floor Not less than 2 m(79 in) from the floor
Internal wall Light color
Wall covering Attached & sealed to a wall or ceiling
Light fixture, Kept clean
decorative materials, Local decorative materials allowed only in
etc. particular area subject to approval of local
health officer
Water in flower vase changed at least once
every 3 days
 Structural Requirements
4. Lighting
Source Constant, without fluctuation or oscillation,
free from glare, no shadows
Minimum Preparation, packaging, washing area (20 foot
illumination candles)
intensity Dining area (5 foot candles)
Measurement of 30 inches from the floor
intensity
Lighting fixtures To be approved by local health officer
Colored or light bulbs in food display area is
strictly prohibited
 Structural Requirements
5. Ventilation
Air supply Comfortable at no less than 0.005 m3/sec
per person
Relative humidity 60%
Temperature 26.67ºC or 80ºF
Exhaust system With air suction device, hood, ducts, fan
objectors, separators & receptacles &
others
Others Free from steam condensation, odors,
fumes
Rooms & equipment vented to outside as
required
Structural Requirements
6. Overcrowding
Guidelines to prevent overcrowding

No. of persons Area/Person

using dining room Square Meter Square Foot

Below 25 1.12 12
25 to 74 1.02 11
75 to 149 0.93 10
150 to 500 0.84 9
More than 500 0.74 8
Structural Requirements
6. Overcrowding
Minimum volume and space

Workrooms/ 11.33 cubic meters (400 [Link].) without

Worker deduction of benches, machines, etc.

Office space 7.08 cubic meters (250 [Link].)

Kitchen area ¼ of total dining area but not less than
9.30 sq.m (100 [Link].)
Structural Requirements
7. Changerooms 3. Ceilings
Dust-proof • Dust-proof
Washable • Washable
Smooth • Smooth
Non-absorbent • Non-absorbent
Light color • Light color
Sanitary Facilities Requirements
1. Wash-Hand Basins
Installed in convenient places
Near toilet facilities as applicable
Provided with soap, nail brush, clean towels or
other hand drying devices
Maintained in good repair and in clean condition
Supplied with hot & cold temperature or running
water at temperature of 37.8ºC (100ºF)
Sanitary Facilities Requirements
2. Toilet Facilities
Adequate & clean for male, female & disabled
Accessible to customers & employees
Adequate hand-washing facilities within or adjacent to
toilet room
Not open directly in preparation, storage, or serving
area, otherwise door shall be tight fitting, self-closing
& opening outward
Shall be completely enclosed, properly lighted &
ventilated
Sanitary Facilities Requirements
2. Toilet Facilities
Sanitary convenience provided for use of customers
Dining Room Water Closet Urinal Wash Hand Basin
Accommodation
Female Male Female Male

1-49 1 1 1 1 1
50-60 2 1 1 1 1
61-120 2 2 2 2 2
For every additional 60 1 1 1 1 1
persons
One water closet for 1 1
disabled person
Sanitary Facilities Requirements
2. Toilet Facilities
Sanitary convenience provided for use of food establishment
personnel
Number of Personnel Water Closet Urinal Wash Hand Basin

Female Male Female Male

1-29 1 1 - 1 1
30-49 2 1 1 2 2
50-99 2 2 2 3 3
For every 100-up, one (1) fixture for each additional 50 personnel; one (1) shower
provided for every 15 personnel; one (1) drinking fountain for every 75 personnel
Sanitary Facilities Requirements
2. Toilet Facilities
Minimum space requirement for toilet structural requirements

Unit Square Meter/Unit Square Foot/Unit

Water Closet 1.50 16
Lavatories 1.11 12
Urinals 1.11 12
Sanitary Facilities Requirements
2. Toilet Facilities
Requirements for toilet structures
Minimum Height of Ceiling 2.5 m
Lighting Not less than 10 foot-candles
(107.6 lux)
Natural Ventilation Window space shall be at least
10% of the floor area of toilet
room
Mechanical Ventilation Use of exhaust fans
Sanitary Facilities Requirements
3. Water Supply
Safe with Certificate of Potabiility of Drinking issued
by DOH
Adequate with 40L/capita per day
From approved source
Hot & cold running water at 20 psi
Transported water in bulk transport system handled,
stored & dispensed in sanitary manner
Sanitary Facilities Requirements
3. Water Supply
Bottled & packaged potable drinking water
handled, stored & protected from contamination
Water used for steam free from any materials &
additives
Ice made from potable water
Ice handled, transported, stored & dispensed
protected against contamination
Sanitary Facilities Requirements
4. Sewage Disposal and Drainage
Disposed in public sewerage system or in compliance
with the General Provisions on Waste Disposal of
DOH
Grease trap required & placed outside the food
establishment as practicable
 Sanitary Facilities Requirements
5. Refuse Collection, Separation, Storage & Disposal

Collection  Refuse cans used in food preparation

area for immediate use only, leak proof
& non-absorbent
 Containers with tight fitting lids,
vermin proof & easily cleaned
 Cleaned with soap & brush after being
emptied
 Sufficient number
 Sanitary Facilities Requirements
5. Refuse Collection, Separation, Storage & Disposal
Segregation/Sep  Recyclables – dry papers/cardboards, broken
aration bottles, plastics, rubbers, glasses, metals, &
minerals
 Trashes – ashes, rice hull, chaffs, husks, shells,
cobs, papers, cardboards
 Food materials – food leftovers,
kitchen/cooking wastes, food washings,
vegetable trimmings, fruit peelings, egg shells,
bones, entrails & gills
 Sanitary Facilities Requirements
5. Refuse Collection, Separation, Storage & Disposal

Storage  Inaccessible to vermin

 Easily cleanable & washable
 Tight-fitting cover
 Refuse cans separate from food handling
area
 Space for cleaning provided & with
scrubbing brush, cleansing agents, steam
or hot water & hose
 Clean at all times
 Sanitary Facilities Requirements
5. Refuse Collection, Separation, Storage & Disposal

Disposal  Disposed of at least once

a day
 Open air burning
discouraged or incinerator
provided
Equipment & Utensil Requirements
1. Construction, Design and Maintenance
Cleanable
Do not use lead-soldered containers &
cadmium-lined piping & fixtures
Surfaces in contact with utensils made of
materials that are impervious, corrosion-
resistant, non-toxic, easily cleanable,
durable & resistant to chipping
Equipment & Utensil Requirements
1. Construction, Design and Maintenance
Adequate number of utensils provided
3-compartment sink provided for manual washing
& sanitizing of equipment & utensils; 2-
compartment sink for washing not requiring
sanitizing & for washing vegetables
Sinks of adequate length, width & depth to permit
complete immersion
Equipment & Utensil Requirements
1. Construction, Design and Maintenance
Sinks constructed with smooth, easily cleaned, non-
corrosive materials
Do not use utensils & equipment with noticeable
cracks & seams
Sliding doors easily cleanable & removable; runners
shall be allotted at the ends to permit removal of dust
& debris
Equipment & Utensil Requirements
1. Construction, Design and Maintenance
Requirements for washing of utensils

Washing of  Scrapped with all food particles

utensils into trash bags before washing
 Cleansed in warm water at 49ºC
(120ºF) with soap or detergent
 If no running water, wash-water
changed frequently
Equipment & Utensil Requirements
2. Bactericidal Treatment
Immersion for at least 30 s in a clean hot water
at a temperature of at least 77ºC (170ºF)
Immersion for at least 1 min in lukewarm water
containing 50-100 ppm chlorine solution
Exposure in a steam cabinet at a temperature of
at least 77ºC (170ºF) for at least 15 min or at a
temperature of 93ºC (200ºF) for at least 5 min
Equipment & Utensil Requirements
2. Bactericidal Treatment
Exposure in open or hot-air cabinet at a temperature of
at least 82ºC (180ºF) for at least 20 min
Immersion in water with iodine solution (12.5 ppm)
for 1 min
Any other method approved by local authority
Equipment & Utensil Requirements
3. Handling of Washed Utensils
Allow to drain in wire racks without
using dry cloth, or store in self-draining
position
Drying cloth used to store dishes and
utensils temporarily should be cleaned &
changed frequently
Food contact surfaces of cleaned &
sanitized equipment & utensils should be
protected against contamination
Equipment & Utensil Requirements
4. Storage of Washed Utensils
Clean, dry place & vermin-proof
Cups, bowls & glasses shall be inverted
Stored at 46 cm (18 in) above the floor in
clean, dry & protected from splash, dust &
other contamination
Air-dried before being stored in properly
constructed cabinets
Equipment & Utensil Requirements
4. Storage of Washed Utensils
When not stored in closed cupboards or
lockers, utensils shall be covered or inverted
when practicable
Silverware shall be provided, designed &
maintained to prevent contamination
Racks, trays, shelves & drawers made of
impervious, non-corrosive, non-toxic,
smooth, durable & resistant to chipping
materials