|b. No artesians, deep or shallow well shall be constructed within 25 meters from any source of pollution.
c. No radioactive sources or materials shall be stored within a radius of 25 meters from any well or source is adequately and safely enclosed by proper shielding .
d. No person charged with the management of a public water supply system shall permit any physical connection between its distribution system and that any other water
supply, unless the latter is regularly examined as to its quality by those in charge is made and found to be sage and potable .
e. The installation of booster pump to boost water direct from the water distribution line of a water supply system where low-water pressure prevails is prohibited.
Chapter III. Food Establishment
Sec. 14. Sanitary Permit. -
a. No person or entity shall operate a food establishment for public patronage without securing a permit from the local health office. The term " food establishment" as used
in this chapter means an establishment where food or drinking are manufactured, processed, stored, sold or served.
b. Every Sanitary Permit shall be posted in a conspicuous place of the establishment.
c. Fees - The fees payable on applications for permits and upon the issuance, renewal and noting of such certificates shall be is such amounts as the City or Municipal
Authority may by resolution impose.
d. Noting of Permit - Within 14 days after any chance n the ownership or occupancy of any establishment, the new occupant shall apply to the City or Municipal Health Officer
to have such change noted in the records and on the permit certificate which he shall produce for the purpose and shall pay the corresponding fee in respect of such noting.
e. Record of Permit Certificates. -
1. Every City or Municipality shall keep a record of all establishments in respect of which permits have been issued and all permit certificates and renewals thereof;
f. The record shall in every case show the following:
i. The name and address of the holder of the permit who in every case shall be the actual occupier of the establishment :
ii. The location of the establishment;
iii. The purpose or purposes for which the permit has been issued;
iv. The date the first permit was issued and the dates of any renewal thereof.
v. Every change of occupation and management of the establishment since the first permit was issued; and
vi. Conditions under which the permit was issued or any renewal thereof granted;
The record shall be available at all reasonable times for inspection by any officer of the Department of Health.
Sec. 15. Health Certificates. - No person shall be employed in any food establishment without a Health Certificate issued by the local health authority. This certificate shall
be issued only after the required physical and medical examinations are performed and immunizations are administered at prescribed intervals.
Sec. 16. Quality and Protection of Food. - All food must be obtained from sources approved by the local health authority. In this regard, the following requirements are
a. Meats, meat products and fish shall be procured for sources under sanitary or veterinary supervision.
b. All meat and fish shall be properly cooked before serving .
c. No meat products fish, vegetables and other food sources shall be procured from sources or areas known to have been affected by radioactivity as for example, areas
contaminated with a very large amount of radioactive fallout.
d. Milk and fluid milk products shall be obtained from sources approved by the local health authority. Milk obtained from other sources must be sterilized, pasteurized or
e. Milk shall be stored in a refrigerator. Canned or packaged milk, other than milk powders, shall be refrigerated after the container has been opened.
f. All perishable and potentially hazardous foods shall be stored at 45°F (7°C ) or below.
g. Cooked food intended to be served hot shall be kept at a temperature not lower than 140°F (60°C )
h. Raw fruits and vegetables shall be thoroughly washed before they are used.