BERTULFO Chapter 4

BERTULFO, CHRISTINE G.
BSHM 1-4D
CHAPTER 4
Provisions Of the Sanitation Code of The Philippines Pertinent to The Hospitality Industry
President Ferdinand E. Marcos signed the Philippines' Sanitation Code into law on December 23, 1975. The
code's goal is to ensure that people's health is protected and promoted. Water supply is the process of
distributing water in a systematic manner using a system of fixed pumps and pipelines. The water supply is
sterilized before it is distributed to a specified site. Sanitation is necessary to ensure that the water is both
hydrating and potable, as well as safe for human use. The Department of Health oversees defining water
treatment standards and methods to ensure that it is safe to consume. The National Drinking Water Standards,
as well as their bacteriological and chemical studies, must meet the National Drinking Water Standards' criteria
(Chapter2. Sec. 9). According to Section 11, drinking water from newly generated sources must be evaluated on
a regular basis, as well as for the danger of radioactive contamination. Bacterial tests are performed as often as
possible, but no more than once every six months, on water from current sources. Section 13 of the same code
outlines other protections against contamination of drinking water. Schools, farmers markets, and other public
venues are all examples of food establishments that keep, prepare, package, serve, vend, or otherwise provide
food for human use. The operation of food outlets for public consumption requires a sanitary authorization. The
individual or entity in charge of the firm must obtain it from the local health department. The sanitary permit
must be posted prominently in the business establishment (Sec.14, a). The granting of a health certificate
requires physical and medical examinations, as well as vaccines delivered at regular intervals. The following
rooms or places are not to be utilized by anyone in the preparation, storage, or handling of food in food
establishments. Food may be made, prepared, cooked, and kept in department stores or multi-use business
locations if it is used for any purpose that is likely to contaminate the food or harm its wholesomeness or
cleanliness. or sold only in a sanitary permit-issued area set aside only for the purpose of selling it. In the
hospitality business, Hazard Analysis Critical Control Points (HACCP) are routinely used to guarantee that food
safety requirements are effectively managed. Consistent monitoring and inspection for symptoms of insect
infestations are some of the ideas used. Pest management or the removal of the cause of infestation danger is
taken. Keeping track of pests, as well as the methods used to avoid, monitor, and control them. In a variety of
ways, such as drying, storage refers to holding and safeguarding. The possibilities include smoking, pickling,
and storing for later use. There are three types of storage goods: perishable, semi-perishable, and non-
perishable. Any food outlet is responsible for serving food and beverage standards. food that is sanitary, safe,
clean, and fresh If the food and beverages they consume are annoying, any consumer has the right to make a
complaint. According to Collins's dictionary (nd), a hotel's laundry service is a service that washes and irons
visitors' garments. A public laundry, according to Section 37 of the Sanitation Code, is one that is open to the
general public rather than a select group of customers and is developed and operated for commercial purposes.
Laundry services come in a variety of forms, including laundromats, manned laundries, fluff & fold, and dry
cleaning. garments are fluffed and folded in a service like this. are taken immediately from your home and
cleaned and dried before being returned to you. Any artificial swimming lagoon, isolation or flotation tank,
mineral bath, therapeutic pool or similar facility, special purpose pool, wading pool, or water recreation
attraction that is used by the public for swimming or bathing is referred to as a public swimming or bathing
place. A private dwelling managed by the owner of the property, whose use is restricted to members of his or
her family or guests, is not included. To prevent the spread of pathogens and diseases, the number of bacteria
and viruses in the water must be kept to a minimum. The more germs, algae, and larvae that enter the pool if
adequate sanitation is not followed, the more likely they are to do so. To kill microorganisms, the person in
charge of sanitation can utilize pumps, mechanical sand filters, and disinfectants like chlorine.
According to Section 53 of the Sanitation Code, the Local Health Authority is required to: ra. Examine the
employees on a regular basis for the existence of any contagious diseases; make recommendations to the
Department of Health on the need for sanitary permits to be revoked; and examine the sanitation. The
Department of Health has the ability to create standards and criteria in this area under Section 52 (a). To prevent
pollution of their waters and to make it easier to maintain cleanliness, they need to have sanitary structures in
place. Procedures for determining the hygienic quality of water used in swimming pools; and Sanitary structural
standards for appurtenances (e.g., toilets, shower baths, and dressing rooms) to eliminate the danger of
infection. Based on the water treatment utilized, gauges to be used in the limiting of swimming or bathing loads
of swimming pools. There is usually a small (but sometimes non-existent) improvement on campsites.
Fireplaces for campfires, a vehicle-accessible road, picnic tables, defined spots denoting a camper's or group's
border, piped drinkable water, flush toilets, and shower facilities are frequently included. It's possible that
there's a legislation or regulation that prohibits camping A picnic ground is a location where a meal is served
outdoors as part of an expedition, typically in attractive settings such as a lakeside, park, or any other location
with an interesting view. It is typically utilized for family bonding, private gatherings of people, or huge
gatherings such as workplace picnics. Sanitary structural standards for appurtenances (e.g., toilets, shower
baths, and dressing rooms) to eradicate the risk of infection; and Procedures of knowing the sanitary quality of
water used in swimming pools.

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