f. The procedure and frequency of vermin abatement program shall be determined and approved by the local health authority.

Sec. 21. Toilet and Washing Facilities. -

a. Adequate and clean toilet facilities for male and female customers and personnel shall be provided in properly located areas.

b. Toilet rooms shall not open directly into spaces where food is prepared, stored or served. Where such toilets exist, the doors shall be tight fitting and self-closing.

c. Adequate hand-washing facilities shall be provided within or adjacent to toilet room

d. Facilities shall include hot and cold running water single-service paper or cold towel dispenser or drying device and soap or detergent.

Sec. 22. Disposal of Refuse. -

a. Refuse cans may be used in food - preparation areas for immediate use only.

b. Storage refuse cans, filled and empty, shall be in a designated space from food-handling operations.

c. These cans shall be so constructed and maintained as to be vermin -proof and easily cleaned.

d. Cans containing refuse shall be tightly covered at all times, except during actual use in food-handling areas.

e. Holding bins may likewise be used, provided they are constructed of impervious, readily-cleaned materials and fitted with tight-fitting covers.

f. Where refuse cans are used, a space separate from the food-handling spaces and adjacent to the refuse-can storage space be provided for cleaning them. This
space shall be equipped with scrubbing-brushes, cleansing agents, steam or hot water under pressure, and a hose fitted with adjustable nozzle.

Sec. 23. Equipment and Utensils. -

a. They shall be so designated, fabricated and installed so that cleaning is easy and they do not pose health hazards.

b. Lead-soldered containers and cadium-lined piping and fixtures shall not be used.


c. Surfaces that come into contact with food or drinks shall be constructed or materials that are impervious, corrosion-resistant, non-toxic, easily cleanable, durable
and resistant to chipping.

d. Sliding doors on cabinets shall be easily cleanable and removable. Runners shall be allotted at the ends to permit removal of dust and debris. The bottom
shelves of open-based fixtures shall be removable to facilitate inspections, cleaning and maintenance.

Sec. 24. Washing Utensils. -

a. They shall be scraped and pre-rinsed to remove food articles.

b. They shall be thoroughly cleansed in warm water at 120°F (49°C) with soap or detergent.

c. If running water is not used, the wash-water shall be changed frequently.

Sec. 25 Bactericidal Treatment-Eating and drinking utensils and equipment, after thoroughly cleaned, shall be subjected to one of the following bactericidal
treatments:

a. Immersion for at least half a minute in clean hot water at a temperature of at least 170°F (77°C);

b. They shall be thoroughly cleansed in warm water at 120°F (49°C) with soap or detergent.

c. If running water is not used, the wash-water shall be changed frequently.

Sec. 25. Bactericidal Treatment. - Eating and drinking utensils and equipment, after thoroughly cleaned, shall be subjected to one of the following bactericidal
treatments:

a. Immersion for at least half a minute in clean hot water at a temperature of at least 170°F (77°C);

b. Immersion for at least one minute in a lukewarm chlorine solution 50 ppm;

c. Exposure in a steam cabinet at a temperature of at least 170°F (77°C) for at least 15 minutes at a temperature of 200°F (90°C) for at least 5 minutes;

d. Exposure in an oven or hot-air cabinet at a temperature of at least 180°F (82°C ) for at least 20 minutes; or

e. Any other method approved by the local health authority.
Office Address :
819 Antonio
Maceda St
  Sampaloc, Manila
  Philippines