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FOOD ESTABLISHMENTS Chapter III
In establishing a food establishment, the owner/proprietor should be able to accomplish all the necessary requirements established by the local government with the participation of the city or municipal health office with regards to the sanitation and safety not only the customers but as well as the workers. They should be able to secure legal permits before they can start operating. • The structures and ambiance of the whole establishment should be kept maintained clean, no overcrowding, and good ventilation at all times, and proper waste disposal, in order not only to give satisfaction to the customers but also to prevent the spread of diseases, particularly air-borne. Availability of toilette area or even a wash area if the former cannot be provided is also encouraged
There is also emphasis on the screening of the workers. There are certain guidelines that the owner and/or human resources officer in choosing who are qualified to work in the food establishment. One of the most highlighted is the issuance of the medical certificate to the worker. He should be free from any diseases nor a carrier of any disease for it may be hazardous to his co-workers as well as to the customers. • There should also be well-distinct work description among the workers of the said establishment. i.e.: the cook should not be expected to do janitorial job (rest room cleaning) simultaneously; the cashier who receives all the money from the customers should be avoided to do preparation of food in the kitchen. • In summary, the chapter would like to emphasize on prevention of all the contagious diseases that is likely to spread in food handling and other services. Guidelines should be well-maintained by the management at all times, otherwise, necessary consequences will be imposed (i.e. suspension/ termination of permits, closure of the establishments, etc.)
