Republic of the Philippines
PROVINCE OF ZAMBOANGA DEL SUR
P A G A D I A N
ORDINANCE NO. 91
AN ORDINANCE PRESCRIBING RULES AND REGULATIONS FOR THE ESTABLISHMENT AND OPERATION OF BAKERIES.
BE IT ORDAINED BY THE MUNICIPAL COUNCIL OF PAGADIAN THAT:
SECTION 1. It shall be unlawful for any entity or person to establish and operate any bakery within the limits of the Municipality of Pagadian, province of Zamboanga, without first securing a sanitary permit from the District Health Office, or his local representative and the corresponding municipal treasurer of the town in which said bakery is to be established.
SECTION 2. For the purpose of obtaining the required sanitary permit to operate a bakery, the following sanitary requirements should be accomplished.
a) Location and structural requirement - The place or building where the bakery is to be operated must be located at least 20 meters away from a public toilet, public stable or unsanitary dumping place. It should be well lighted and ventilated.
The window area should not be less than one-fifth of the floor area should be not less than 140 sq. meters.
The height from the floor to the ceiling should not be less than 3 meters.
The ground floor, firmly cemented or made of boards and provided with adequate and sanitary drainage.
It should be provided with proper partitions separation one room from another, all of which should be adequately screened.
No kitchen should be allowed in the interior of any room designed for the preparation of the manufacture of bakery products.
(b) Sanitary facilities - Every bakery shall have an ample supply of good potable water and provided with a proper wash room and sanitary closet or closets, so constructed as to be apart and independent from the preparation not made fly-proof by being well screened and provided self closing door or doors.
� Equipments - All bakery establishment should be clean even volts, tables, rollers, utensils and other appropriate implements. It should be provided with adequate number of tables shelves, receptacles, including covered garbage cans and cuspidors. It should be also provided with a sufficient number of white aprons caps and slippers for the use of the workers in the establishment during the process of the manufacture of bakery products. All utensils and implements shall first be washed with a soap and hot water and then dipped boiling water.
SECTION 3. Personnel - Every user engaged in the preparation or distribution of bakery products shall be provided with a health certificates issued free of charge by the District Health Officer of his local representative, said certificate to be renewed every six months. Likewise all workers shall observe strict personal cleanliness, especially for their hands, fingers and clothing. They should not smoke or chew tobacco during the process of making bread, and spit on the floor, walls or any part of the establishment.
SECTION 4. Bakery Products - All flour, sugar and other ingredients used in the preparation of bread, pastry and other bakery products for sale in the public shall be of good whole some quality free from adulteration and such bread or bakery products shall conform to the definitions and standards prescribed under the Pure Food Law. Saccharin for sweetening purpose, yellow or any color stimulate the presence of eggs, or any color whereby damage or inferiority is concealed and provided, further, that such products are sold in clean packages or sold wrappers properly labeled with the phrase (among other words and phrases that may be necessary) ARTIFICIALLY COLORED, in big letters so that such phrases will appear most conspicuous on the label. Then the colored appearance of any bread or alimentary paste is caused by the used of artificially colored butter or margarine, or other substance other than egg, or if the ingredients that cause the colored appearance are purely egg and partly food color other than yellow or eggs yellow such bread or alimentary pastes must likewise be sold in the manner aforementioned. All bread, pastry and other manufactured products shall be kept in dry, airy properly screened rooms placed in appropriate clean shelves and cabinets protected from all kinds of insect and vermin.
Bakery products for sale shall always be displayed in fly-proof glass counters, shelves or show cases which should be raised at least 30 cm. from the ground. They should not be handled except pincers, transported always in sanitary manner, and delivered to the public, wrapped only in clean and not previously used, paper or bag.
In no case shall any room or rooms utilizing for the manufacture and storage of bakery products be used as sleeping quarters, and either shall domestic or pet animals be kept any place of the bakery.
SECTION 5. Sanitary Maintenance - It should be the duty of the owner, manager of person in charge of the bakery to exercise the necessary care for the sanitary maintenance of the establishment including the equipment and accessories used therein, and to see to it that all provisions of the ordinance are fully complied with.
SECTION 6. The District Health Officer or his local representative may suspend the permit or cancel it, as the case may be, if the holder concerned fails to comply with the rules and regulations herein provided.
SECTION 7. Any violation of this ordinance or part of the same shall be punished with a fine for not less than Twenty-five Pesos (P25.00), nor more than Fifty Pesos (P50.00), or by imprisonment for not less than Twenty-Five days (25), nor more than Two (2) months or with the temporary cancellation of the sanitary permit or municipal licenses, etc.
SECTION 8. This ordinance shall take effect upon its approval.
DATE ENACTED: APPROVED:
October 16, 1946 October 21, 1946
ATTESTED:
(SGD.) LEON E. NADELA
Municipal Secretary
A Certified True Copy:
November 6, 1970
(SGD.) ROMEO B. TAN
Secretary to the Board