PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
1 
  
1          Scope  
 
This Code contain s a serie s of minimu m requirement s and practice s to be observe d in 
the sale  of fresh  agriculture  and fisheries  products in market s and autho rized  
outlets that are fit for huma n consumption.  
 
This Code applie s to all agricultur e and fisherie s product s consistin g of fruits , 
vegetables, meat , fish, and fisher y product s that have not undergon e any treatmen t or 
any processing an d exhibi t good qualit y charact eristics.  
 
2         Objective  
 
The purpose  of the Code  is to ensure  that  fresh  agriculture  and fishery products  
sold  in market s and authorize d outlet s are safe and fit for huma n consumption.  
 
3        Definitions  
 
For the purposes  of this Code,  the definitions  spec ified in the documents of the Codex 
Alimentariu s and reference s cited herei n shal l apply . Othe r relevan t definition s are 
as follows:  
 
3.1  
authorized  
a retail outlet permitted  by the National  Controlling  Authority,  Local  Government  
Units  (LGU)  or designate d offici al 
 
3.2  
carcass  
all parts , excludin g viscer a of slaughtere d animal s after bleedin g and dressin g that 
ma y be used for huma n consumption  
 
3.3  
chilled  
food s are coole d to a temperatur e approachin g that of melting ice / freezing water ,    
i.e. 0°C to 4°C 
 
3.4  
cleaning   
the remova l of soil, dirt, greas e or othe r objectionabl e matter  
 
3.5  
disinfection  
the reduction, by means of chemical agents and/or physical methods, of the number of 
microorganisms in the environment, to a level that does not comp rise food safety or 
suitability  
 
3.6  
environment  
surrounding area/ place where food is prepared, maintained, exposed, serves and/or 
consumed  
  
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
2 
 3.7 
equipment  
an article that is used in the operation of markets and authorized outlets such as a 
freezer, grinder, ice maker , mixer, chiller, scale , slicer  and table . It does not include 
apparatuses used for handling or storing large quantities of packaged foods that are 
received from a supplier in a cased or overwrapped lot such as hand trucks, forklifts, 
dollies, pallets, rackets and skids.  
 
3.8 
fish  
  includes all fish and other aquatic species such as crustaceans (crabs, prawns, shrimps 
and lobsters), cephalopods (squid, cuttlefish and octopus) and mollusks (clams, 
mussels, scallops, oysters, snail and gastropods).  
 
3.9 
fishery products  
include s all seawater or freshwater animals or other products of aquatic living 
resources or parts thereof, e.g., seaweeds, invertebrates, etc.  
 
3.10  
fit for human consumption  
fresh  agriculture  and fisher y  products  that  have  pass ed inspectio n by competen t 
authority and in whic h no chang e due to disease , decompositio n or contamina tion 
has subsequently been found  
 
3.11  
food animal  
include s all domesti c animal s slaughtere d for huma n consumption , such as but 
not limited  to cattle , caraba o, buffalo,  horse,  sheep,  goat,  swine,  deer,  rabbit  
and poultry,  such  as chicken,  duck,  goose , turkey , quail , and pigeon  
 
3.12 
food recall  
whe n measure s are applie d to retur n unsaf e or unsuitabl e agricul ture or 
fisher y products that have alread y been supplie d or mad e availabl e to consumers  
 
3.13 
fresh  produce  
product s  apar t  from  freezing ,  chillin g  or  refrigeration ,  have  not  been  treate d  
for  the purpos e of preservatio n othe r than throug h protectiv e packagi ng and 
which  retains its natura l characteristics  
 
3.14 
frozen  
foods  are cooled  so that  the temperature  of every  part  of the food  is  -18°C or 
lower  after  thermal  stabilization  
 
3.15 
fruits  
succulen t edibl e plan t part s used chiefl y as desser t or swee t cours e and consume d 
as raw  
 
  
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
3 
 3.16 
handling  
manner  of  packing,  storing  and  maintaining  the  quality  and safety   of  fresh  
agriculture  and fisherie s products  
 
3.17 
ice 
solid  state  of potable  water  used  to chill  and maintain  the low temperature  of 
agriculture and fisher y products for preservatio n purposes  
 
3.18  
input   
all material s and item s includin g container s and packagin g used in the handlin g and 
sale of fresh agricult ure and fisherie s products  
 
3.19  
market /outlet  
place , buildin g or structur e wher e fresh agricultur e & fishe ries products  are bought  
or sold  directly to consumers  
 
3.20  
marke t day 
concerned Local Government Unit designated day(s) in a week where  loca l vendors 
includin g  other  municipalities/cities  vendor s  are  allowed  and  permitted  to  sell  
their products  in pub lic market s or authorize d places  
 
3.21 
meat 
fresh,  chilled,  or frozen  edible  carcass  including  offal derive d from food  animals  
 
3.22 
meat by-product  
include s edibl e part othe r than mea t whic h has been derive d from food anima l 
whether  bone d or boneles s and groun d or intac t to whic h no othe r ingredien t has been 
added  
 
3.23 
mea t inspectio n certificate  
an official  certificate  issued  by the meat  inspector  or meat  control  officer  who  
conducted the post morte m inspectio n certify ing that the carc ass is fit for huma n 
consumption  
 
3.24 
meat -brand/ mark of meat inspection  
any mark  or stamp  approved  by the National  Meat  Inspection  Service  (NMIS)  and 
include any tag or labe l bearin g such mar k or stamp 
 
3.25  
offal 
the by-product , organs , gland s and tissue s othe r than mea t of the food anima l 
whic h may or may not be edible  
 
  
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
4 
 3.26 
organolepti c test 
assessmen t of qualit y of fresh agricultural commodities  using sensory evaluation   
 
3.27  
packaging materials  
any containers such as cartons, boxes, cases and sacks or wrapping and covering 
material such as foil, film, wax paper, brown/kraft paper.  
 
3.28  
perishable  
rapidl y spoiling or decomposin g commodity  
 
3.29 
potabl e water  
water  that  is fit for drinking  for human  consumption,  one that  meets  the 
requirements  as specifie d in the Internationa l Standa rd for Drinkin g Water , WHO (1963)  
 
3.30   
poultry  
domesti c fowl s like chicken , duck , goose , turkey , pigeon,  quail  including  ostrich  
 
3.31  
refrigeration  
proces s wher e the produc t is coole d to 5°C to 18°C  
 
3.32 
sales  stall  
any fixed or mobil e structur e intende d for sellin g of fresh agricultura l commoditie s 
in the marke t or authorized outlets .  
 
3.33   
selling area  
surroundin g area  or plac e wher e fresh agricultur e and fishery  product s are 
handle d for sale 
 
3.34  
sorting  
proces s of segregatin g the product s base d on the size, appearance , ripenes s and 
quality  
 
3.35  
slaughter   
butchering  of food  animal  
 
3.36 
slaughte r animal   
any food anima l brough t into an licensed abattoi r for slaught er 
 
3.37  
traceability    
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
5 
 abilit y to  track  the  movemen t of food through specified  stage(s) of product ion, 
processing  and distribution  
 
3.38  
unreported fishing  
refers to fishing activities which have not been reported, or have been misreported 
to the Department, in contravention of national laws and regulations of the 
Philippines, or undertaken in the area of competence of a relevant RFMO which have 
not been reported or have been misreported, in contravention of the reporting 
procedu res of that organization and further elaborated by regulations to b e 
promulgated by the Department  
 
3.39  
vegetables   
edibl e parts of  plan t which can be eaten , cooke d or in raw form . It refer s to a plan t 
whos e fruit , tubers , bulbs,  leaves  are used as food  
 
3.40 
vendor/handler   
any authorized  person  (the  principal  vendor  or his/her  assistant ) who directl y 
handle s fresh  agricultur e and fisherie s product s in the distributio n chai n and 
complie s with the personal hygien e requirements  
 
3.41 
vermin  
collectiv e term for insect s such as flies , mosquitoes , cockroaches , lice, flies , mites , 
ticks, bedbugs , or smal l animal s such as mice and rats that are vector s of diseases  
 
3.42 
vermi n abatemen t program  
serie s  of  preventiv e  and  contro l  procedure s  and  activitie s  for  vermin contro l in 
the establishment  
 
3.43 
washing  
use of potabl e wate r to remov e contaminant s in fresh agricultura l commodities  
 
3.44  
waste water   
wate r from domesti c and industria l drains  
 
 
4  Minimum Requirements  
 
4.1 Source  
 
4.1.1 All fresh agriculture and fishery products should come from licen sed and /or 
registered facilities.  
 
4.1. 2 Sellin g of unregulated, unreported  and illegally caught fish are prohibited.  
 
4.1.3 Sale of shellfish  coming from red tide  affected  areas is prohibited.  
  
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
6 
  
4.2 Inputs  
 
4.2.1 Equipment , containers , and utensils  
 
Requirements  regarding  equipment,  containers,  and utensils  used  in handling  
during  sale of  fresh  agricultur e  and  fisherie s  products ,  and  storag e  shoul d  be  in  
accordanc e  with Chapte r III- "Foo d Establishments " of the Sanitatio n Code of the 
Philippine s (PD 856) an d its implementin g rule s and regulations.  
 
4.2.2   Specifications   
 
4.2.2.1  Holdin g container s (includin g ice & wate r storag e like tanks , drums , etc.) 
shal l be clean, non-corrosive , non-toxic material , non-absorbent , non -porous,  
perforate d for fruit s and vegetables only, free from cracks and d efects , easy to clea n 
and disinfec t and shall not be used for any other purposes.   
 
4.2.2.2  Cuttin g and choppin g block s shal l be mad e of even , impervious , non- fibrous , 
and easil y cleane d material s and free of crack s and crevices.  
 
4.2.2.3  Utensils  such as  cutting  knives,  cutting  boards,  weighing  scale,  pair  of 
scissors, pails , and others shall be clean, non-corrosive , non-absorbent,  and free from  
cracks,  and defects.  
 
4.2.3 Handlin g practices   
 
4.2.3.1 Container s previousl y used for substance s that are toxic or harmfu l to 
human health,  such  as insecticide,  paint  or motor  oil, soap  or detergent,  
disinfectant,  and the like shou ld not be used.  
 
4.2.3.2 Container s (includin g ice & wate r storage ) shal l be cover ed at all times  to 
prevent contamination. Separate containers for  meat carcass,  blood  and internal  
organs  shall be used to prevent cross -contamination.  
 
4.2.3.3 Container s shoul d not be stacke d on top of one anothe r to avoi d 
contamination throug h dripping s from holes.   
 
4.2.3.4 Containers,  utensils,  table  surface,  cutters,  cutting  knives,  and other 
equipmen t shoul d be in good condition , and properl y maintained  and cleaned.  
 
4.2.3.5 Equipment  shall be in good working  conditions .  
 
4.2.3.6 Container s mus t be kept in clean , protected places , and vermi n- free areas.   
 
4.2.4 Cleaning   
 
4.2.4.1 Utensils,  containers,  materials  and  equipment  should  be  free  from  all  
solid particle s  befor e  bein g  thoroughl y  cleanse d  in potabl e wate r with soap and 
acceptabl e detergent.   
  
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
7 
 4.2.4.2 All utensils , container s and stall material s shoul d be thoroughly cleaned  
befor e and after the day' s work , drie d, and kept in sanitar y container/cabinet.  
 
4.2.4.4 Detergents  and  disinfectants  used  to  clean  and  disinfect  working  
surfaces, utensils , containers , wate r outlet s and othe r component s shoul d be non-
toxic and  non-corrosive .  It mus t be kept awa y from area s wher e the fresh 
agricultura l and fisherie s product s are displayed  and stored . 
 
4.3 Packin g and packagin g materials   
 
4.3.1 Packaging  or wrapping  materials  should  be free  from  any form  of 
impurities  or contaminants , withou t defect s or pinholes.   
 
4.3.2 Wra pping/packagin g material s mus t be properl y handle d and kept clean.  
 
4.3.3 Printe d packagin g material s like newspape r mus t not be used.  
 
4.3.4 Recyclin g   of   previousl y   used   wrapping/packagin g   material s   shoul d   not   
be practiced.  
 
4.4 Wate r and water storage  
 
4.4.1 Wate r for genera l purpose s (washin g input s and recipients ) shoul d be 
potabl e and where possible chlorinated.  
 
4.4.2 Wate r t o  b e  used shoul d be obtaine d from approve d sources, free from 
impuritie s or foreig n matters.  
 
4.4.3 Transported  potable  water  should  be kept  in a clean and appropriate  
container  to prevent contamination . Only those autho rized  by competent authority 
should be used in transportin g water.  
 
4.4.4 Wast e wate r mus t be properly  dispose d of and not presen t a hazar d to the 
potable water , surroundin g area or handlers.  
 
4.4.5 Wate r hose mus t be in good conditio n and properl y hung after use, not 
allowing the tip of the hose  to be in contac t with dirty objects.  
 
4.5       Cold storag e (For fish and meat products)  
 
4.5.1 Cold storag e facilities/freezer s shoul d be provided  with  thermometer  and 
should have adequat e capacit y to maintai n a temperatur e of -18°C or lowe r at all 
times.  
 
4.5.2 Cold storag e rooms/freezer s shal l be kept clean , free from objectionabl e odor , 
and in good condition . The followin g temperatu re should  be maintained:  
 
4.5.2.1 Chillin g temperature  for fish and fishery products should be at 0˚ C to 4˚ C and 
0˚C-10˚C for meat ; 
  
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
8 
 4.5.2.2 Freezing temperature  of fresh -frozen fish and fishery products  and meat  
should be -18˚C or below  
  
4.6    Ice and ice handling   
 
4.6.1 Ice shall be made of potable water  and manufactured from ice plant approved 
by competent authorities . 
 
4.6.2 Ice shal l not be place d in direc t contac t with the floor  or unclea n surfaces . 
 
4.6.3 Ice crusher  and ice picks  shall be properly  maintained  and kept  clea n. 
 
4.6.4 Ice storag e shall be kept clea n and well maintained . 
 
 
5 Requirement s for fres h agricultur e and fisherie s products  
 
5.1  Handlin g practices  
 
5.1.1  Genera l consideration   
 
5.1.1.1 Fres h agricultur e and fisherie s product s mus t be kept clean , and protec ted 
from any form s of contaminants.  
 
5.1.1.2 Fres h agricultur e and fisherie s product s shal l be displayed/  sold in tables , 
shelves, boxe s and storag e spac es that are smoot h and mad e of non-contaminating  
material,  clean  and protecte d from direc t sunlight , dust , fumes , pests like insects, 
rodents and other biological agents.  
 
5.1.1.3 Fres h agricultur e and fisherie s product s shal l be kept or store d separatel y in 
areas from  non-edible products like soap, disinfectants, pesticides  and other  toxic  or 
poisonous substances.  
 
5.1.1.4 Withdrawal  of fresh  agriculture  and fisheries  products  for sale  shall  be on a 
first in, first out (FIFO)  basis . 
 
5.1.1.5 Proper segregation of products should be observed.  
 
5.1.1.6 Fres h and prepare d agricultural  commodities  must  be packed  separately  
according to species/kin d. 
 
5.1.1.7  Use of formali n and other poisonous substances as preservative  and colorant  
are prohibited.  
 
 
5.1.2 Specia l considerations  
 
5.1.2.1 Fish and other aquati c species   
 
a) Fish and other aquatic species shall be handle d properly after catch  and, 
prevented from any form of contaminations and exposure to sunlight to slow 
down quality deterioration.   
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
9 
  
b)  It mus t be iced , or store d in a cool temperatur e as soon as possibl e to preven t 
spoilage and deterioration.  
 
c) Fish  and  shellfis h  (mollusk/bivalve )  shal l  be  packe d  properl y  in  clea n 
appropriate  packaging materials or fish container s or crates.  
 
d) Oyster s and mussel s and othe r bivalve s shal l be moistene d by occasiona l 
sprinkling of clear  weak  brine solutio n or clea n seawate r and originates from 
harvesting area declared as safe for PSP toxin contaminants . 
 
e) Seaweed s and othe r seawee d specie s shal l be washe d with clea n seawate r or 
weak brin e  solution ,  free  from  any  adherin g  foreig n  matte r  and  properl y  
packe d  in appropriate containers.  
 
f) Live fish mus t be kept in clean , cool and aerate d container.  
 
g) Ever y containe r with fish shal l be iced properly to main tain the temperature of 
chilled fish at 0 ˚C – 4 ˚C (preferably at a ratio of 1 part of ice to 1 part fish).  
 
h) Fish  containers  like banniera,  styrofoam  boxes,  and plastics  shall  be elevated  
from  the floor.  Shellfis h container s like  Styrofoam  boxes  or polyethylene  
plastic  boxes  shall  be provide d with cover , easil y cleane d and in good condition.  
 
i) Fresh  fish and fishery  products  should not be exposed  to room  temperature 
withou t ice.  Fres h fish mus t be kept in chillin g/freezing  temperatur e at all times.  
 
j) Fresh fish and fisher y products  should be cleaned by  removin g undesirabl e parts , 
whe n necessary.  
 
k) Fish  wastes  (entrails,  scales,  etc.)  shall  be properly  collected  and disposed.  
 
l) Dressed,  sliced, fillet , steak , or debone d fish shal l be washe d thoroughl y 
and stored immediatel y at chilling  or freezing temperature where applicable.  
 
 
5.1.2.2 Fruit s and vegetables   
 
a) The fruits  and vegetables  displaye d for sale shal l be well-protecte d and kept 
at an appropriat e temperature . Fruit s and vegetable s shoul d not be displaye d on 
the floors/ground  and place d in protruded  areas beyon d stall perimeter . 
 
b) Fruits and vegetable s should be classified  accordin g to size, ripeness , variety , and 
storag e life.  
 
c) Perishabl e fruit s and vegetable s shal l be store d in clean , cool and dry place . 
 
d) Leave s of fruit s and root crop s shal l be remove d to minimiz e wate r loss.  
 
e) Bambo o basket s shall be lined with appropriate  materials  to act as barriers  against  
too muc h moistur e loss.  
 
f) Vegetable s should be freshen ed with clean water , whenever applicable .  
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
10 
  
g) Cut-up vegetable s shoul d be packed with transparen t plastic.   
 
h) Perforated plastic film liners  should be used  on containers for  commodities  stored  
at low temperatures  and provide d with  proper  ventilation.  
 
i) Fruits and vegetable s should be packed  in clea n containers .   
 
j) Packin g of fruit s and vegetable s shoul d have no sign of degradation  and shoul d 
not be treate d with unauthorize d preservative.  
 
k) Root and bulb  crops  should be stored  at a relatively  dry atmosphe re. 
l) Selec t fruit s and vegetables , removin g part s or item s in poor condition , and chec k 
that they are intact and fit for huma n consumption.  
 
m) Prepare  each  kind  of fruits  and vegetables  in the appropriate  manner  and 
according  to its intende d use.  
 
n) Peel , squeez e and/o r cut, as appropriat e fruit s and vegetable s with 
appropriat e and hygieni c equipmen t and utensils.   
 
o) Avoid   direct   hand   contact   with   read y-to-eat   of   any   kind,   including   
peeled fruits/vegetables.  
 
5.1.2.3  Meat  
 
a) All mea t and mea t product s for sale shoul d com e from approve d source s 
such as an accredite d slaughterhouse , cold storage,  dressin g and mea t processin g 
plant.  
 
b) All  fresh  meat  should  be  properly  stamped  or  branded  and  issued with a 
Meat Inspectio n Certificate. All imported frozen meat from cold storages should be 
accompanied  by Certificate of Meat Inspection (CoMI)  
 
c) Meat  should  be displayed  in manner  where  the drip  from  one piece  does  not 
fall on anothe r piece.  
 
d) Mea t product s mus t not be remove d from the cold storage/freezer s unti l 
require d for servin g or display.  
 
e) Tongs in handlin g mea t product s should be used  to avoi d direc t contact . Plasti c 
gloves may also be used by the handler.  
 
6          Requirement s for the area or plac e of selling   
 
6.1       Area or place of selling    
 
6.1.1    Genera l considerations   
  
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
11 
 6.1.1.1 Thes e shoul d be designe d and constructe d in accordanc e with Sectio n IV of 
the Recommende d Internationa l Code of Practic e -Gener al Principle s of Food 
Hygiene (CAC/RC P 1-1969 , Rev. 4 - 2003) . 
 
6.1.1.2 Requirement s of the Sanitatio n Code of the Philippine s (P.D . 856 ) shoul d 
also be considered . 
 
6.1.1.3 Plac e or area for displa y for fresh agricultur e and fisherie s product s shal l be 
kept clea n and sanitar y at all times . 
 
6.1.1.4 Signboards/stal l label s shoul d be place d in an area wher e it coul d not be a 
source of contamination  
 
6.1.1.5 Equipment , containers , utensils , workin g surfaces , and other component s 
shal l mee t the same requirements specified in  4.2. 
 
6.1.1.6 Flies  and other  pests  or vermin  should  be controlle d. 
 
6.1.1.7 Spillages  should  be cleaned  up promptly  and product  debris  should  not be 
allowed to accumulate . 
 
 
6.1.2  Specifi c considerations   
 
6.1.2.1 Indoo r areas   
 
a) Indoor areas and selling areas shoul d be sufficientl y lit, well- ventilated,  and 
kept  as clean  as possible  at all time s  and  situate d  far  from  any  sourc e  of  
contaminant s  (rubbish ,  wast e  water, animals) . Use of color enhancing lights is 
prohibited . 
 
b) The workin g area , includin g surface s in contac t with the fresh commoditie s, shal l 
be in goo d conditio n and properl y maintaine d and shal l be washe d with potabl e 
wate r and disinfecte d as appropriate.  
 
6.1.2.2 Outdoo r areas  
 
a) The area wher e the fresh agricultura l product s are displaye d for sale shal l be 
elevated an d at least 60 to 70 cm off the groun d for sale of mea t and mea t 
products.  
 
b)  The area shoul d be used only durin g marke t days.  
 
6.2 Hygieni c practice   
 
6.2.1 Facilities  
 
6.2.1.1 Toilet s mus t have separat e room s for male and femal e with clean  flushable  
bow ls. 
 
6.2.1.2 Toilet s   mus t   be   well- ventilated ,   well - lighte d   and   frequentl y   cleane d   
and disinfected.   
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
12 
  
6.2.1.3 Individua l toile t quarter s mus t have covere d wast e boxes.  
 
6.2.1.4 Hygienic/sanitar y practice s reminder s shoul d be appropriatel y poste d in 
toilets . 
 
6.2.1.5 Han d washin g lavatorie s should be  provide d with potabl e water , liqui d 
cleaning detergent s and hand dryin g devices.  
 
6.2.1.6 Locke r rooms , whe n available , shoul d be kept in good hygieni c conditions.  
 
6.3       Persona l hygiene  
 
6.3.1 Food handlers and market vendors should take a bath before going to work.  
 
6.3.2  Nails should be kept trimmed, clean and without nail polish.  
 
6.3.3 Clean apron and hairnet should  be worn at work at all times.   
 
6.3.4  No perso n who is known to be sufferin g from , or who is a carrie r of any 
communicable  disease  or has infected  wound  or open  lesions  should  engage  in the 
preparation , handling , and transportation . 
 
6.3.5 Market  vendors  should possess valid  health  certificates . 
 
6.3.6 Person s sellin g or handlin g fresh produc e shal l refrai n from spitting , 
coughing, sneezing , smokin g or behavior/habit s that can compromis e food safety.  
 
6.3.7 Food handlers shal l not wea r any jewelr ies, accessories  and perfumes . 
 
6.3.8 Handlers  shall  not handle  fresh  produce,  money,  and receipts  or tickets  at 
same time . Whe n this is not possible , was hing and disinfec ting of  hand s befor e 
handlin g and selling products  is recommended . 
 
6.3.9 Suitabl e protectiv e clothin g with sleeve s mus t be wor n by all 
handlers/vendors. Garments  shall  be changed  every  day or as often  as necessary.     
 
6.3.10 Hand s  and  forearm s  mus t  also  be  thoroughl y  washe d  after  visitin g  the  
toilet, blowing  the nose,  handling  refuse  or swill, and smoking before handling 
products and at frequen t interval s durin g the wor k period.  
 
6.3.11 Clean and dry disposable cloths is preferred  for usage . 
 
6.3.12 Tong s or glove s shal l be provide d to customer s whe n they handl e the 
products wher e applicable.   
 
 
7 Requirement s for fres h agricultur e and fisherie s product s marketing   
 
7.1 Sale s stall 
  
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
13 
 7.1.1 The sale s stall shoul d be built of solid , resista nt and impermeabl e materia l 
and shoul d be sufficientl y high to be easil y sanitized.  
 
7.1.2 The sales  stall,  its surroundings  and equipment  or tools  should  be kept  clean,  
free of litte r and odors , in good repai r and conditio n and free from vermi n at all times. 
 
7.1.3 The sale s stall shal l be free from persona l belongings , such as clothes , 
footwear, blankets,  tobacco,  and other  forms  of contaminants.  Avoid  keeping 
persona l belonging s in the area  of food  preparat ion, storage and/or consumption.  
 
7.1.4 All  merchandis e  displaye d  for  sale  shal l  be  so  arrange d  that  the  aisle s  
and passageway s shal l not obstruc t the flow of customers.  
 
7.1.5 Display  table  surface  should  be sloping  or inclined  to allow  efficient  
downward flow of wate r to the drainage . The surfac e shoul d also be smooth , free from 
crack s or crevices , non-porous , non-corrosive , non-toxic , non-absorbent, easy to 
clean and disinfect.  
 
7.1.6 Business  permit,  stall  number,  names  of principal  vendor/handlers  and 
certificate, (e.g. Mea t Inspectio n Certifica te) issue d for the day are displaye d in 
conspicuou s place withi n their respectiv e stall.  
 
7.1.7 Adornments,  decorative  displays,  promotional  materials  and other  items  
may  be place d in such a way that they do not presen t a sourc e for cross -
contamination.  
 
7.1.8 Animal s mus t not be allowe d in any stall area . Infestation s of insect s or 
rodents mus t be reporte d immediatel y to the Marke t Administrato r or 
Superintendent.  
 
7.1.9 Whe n not in use, the sale s stall shoul d be covered  and/or kept in a clean dry 
place .  
 
7.1.10 The outdoo r sale s stall shoul d not be used for any othe r purpose.  
 
7.1.11 The outdoo r sale s stall shoul d be locate d in a zone determine d by the 
concerned Loca l Governmen t Unit so that it is protecte d from contaminant s 
origina ting from traffic, pedestrians , domesti c animal s and/o r vectors.  
 
7.1.12  The outdoo r sale s stall mus t be designate d by the marke t superintenden t or 
administrato r and store d in clean , safe and dry area protecte d from sun, dust , 
fume s and othe r source s of contaminants  during  non- marke t days.  
 
7.2 Protection and sale of fresh agriculture and fisheries products  
 
7.2.1 Genera l consideration  
 
7.2.1.1 Requirement s of Republi c Act No. 7394 otherwis e know n as the Consume r Act 
of the Philippine s (i.e. Title III Protection  Against  Deceptive,  Unfair  and 
Unconscionable Sales Acts or Practices ) should be considered.  
 
7.2.1.2 Due care shal l be take n to preven t fresh product s from fallin g to the floor.   
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
14 
  
7.2.1.3 Care shoul d be take n to preven t contaminatio n at all times.  
 
7.2.1.4 Product s shoul d not be handle d unnecessaril y by buyers.  
 
7.2.1. 5 Colo r enhancin g lights , mats and othe r material s to deceiv e the consumer s 
as to the freshness/wholesomenes s is prohibited.  
 
7.2.1. 6 If  the  outdoo r  poin t  of  sale  is  a  vehicle ,  the  driver' s  compartmen t  shal l  
be separate d from the compartmen t used for handlin g and sale . It shal l be cleane d and 
separate d from the rest of the vehicle.   
 
 
8  Handlin g and  disposal  of waste  and pest control   
 
8.1 Wast e bins (containers ) shoul d be kept far from the handlin g area and have a 
lid and, wher e possible , shoul d be fitte d with an automati c closin g device.  
 
8.2 Wast e container s shoul d be of rust or corrosio n resistan t material , water proof , 
and easy to clean.  
 
8.3 All receptacle s / refus e bins shoul d be provide d with tigh t fittin g lids or covers , 
so constructe d and maintaine d as to be vermin -proof and easily cleaned.  
 
8.4 Waste management should comply with the provisions under Clean Water Act 
9275  and Solid Waste Management RA 9003 . 
 
8.5 Pest contro l shoul d be carrie d out in accordanc e with provincial , city, 
municipal  and/or national regulations. The application of chemical substances for 
pest control should only be done by authorized technical personnel. The procedure 
should avoid the contaminatio n of the commodity , vendors/handlers , the public  and 
the envir onment.  
 
8.6 Duly  approve d  by  competen t  authorit y  vermin  abatement  program  shall  
be institute d in the marke t or authorize d outlets.  
 
9 Traceabilit y and recall     
9.1 If applicable , each container/packaging  material of fresh  products  should  be 
marke d prop erly for effectiv e recal l and stoc k rotatio n to identif y the following:  
 
9.1.1    Produce r and contac t information;  
 
9.1.2    Plac e of production/origin;  
 
9.1.3    Packe r and contac t details;  
 
9.1.4    Produc t species;  
 
9.1.5    Weight , volume , number  
 
9.1.6    Harves t area  and/or ; and   
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
15 
  
9.1.7    Production Date  
 
9.1.8     Name and address of meat establishment  
 
9.2 Authoritie s shoul d ensur e effectiv e procedure s are in plac e to deal with any 
food safet y hazar d and to enabl e the complet e and rapi d recal l of product s from the 
marke t. 
 
9.3 Product s that have been withdraw n from marke t due to immediate  hazard,  
other products  which  are produced  under  similar  conditions  must  be evaluated  
for safety  and may need to be withdrawn . The need for publi c warning s shoul d be 
considered . 
 
9.4 Recalle d product s mus t be held unde r the supervisio n of the competent 
authority unti l they are destroyed , used for purposes   other   than   human   
consumption,   or   determined   to   be   safe   for   human consumptio n. 
 
 
   
PHILIPPINE NATIONAL STANDARD                                         
Code of Hygienic  Practic e for the Sale of F resh Agricultur e 
and Fisher y Product s in Market s and Authorize d Outlets  
             Revised Draft  
16 
 Reference s                                                                                       
 
PNS/BAFP S 46:200 6 
 
The  followin g  reference d  document s  are  indispensabl e  for  the  applicatio n  of  this 
document . For dated references , only the edition cited applies . For undate d references , the 
latest edition of the references document (including any amendments) applies.  
 
The Agriculture and Fisheries Modernization Act  
 
The Code of Federa l Regulation s Part 123 – Fish & Fishery Products  
 
The Consumer Act of the Philippines  
 
EC Regulatio n 178/2002  
 
Fisherie s Administrativ e Orde r #211  
 
Fisherie s Administrativ e Orde r #210  
 
Fisherie s Administrativ e Orde r #212  
 
Food Standard s Code – Australi a New Zealan d 2002  - Traceability  
 
Gönül ,  Kaletun ç  &  Ferha n  Özadali .  Understanding  the  Recall  Concept  in  the  Food  
Industry .  www.ohioline.osu.edu/ae x-fact/0251.html . Retrieved: February 21, 2006  
 
Internationa l Standar d for Drinkin g Water , WHO (1963) RA 9296  
Recommended  International  Code  of Practice - General  Principles  of Food  Hygiene  - 
CAC/RC P 1-1969 (Rev . 4-2003)  
 
The Sanitation Code of the Philippines  
 
Traceabilit y in the Food Chai n – Food Standard s Agenc y UK 
 
Fisheries Administrative Order  212 S. 2001  
 
AO no. 6 series of 2012 - Rules and regulations on hygienic handling of chilled, frozen 
and thawed meat in meat markets  
 
Code of Hygienic Practice for the Preparation and Sale of Street Foods, Codex 
Alimentarius CAC/ RCP 43R -1995  
 
US-FDA Food Code 2009  
 
Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering, Codex 
Alimentarius CAC/ RCP 39 -1993