Other than Chapter III of the Code on Sanitation, which applies to food service hygiene aboard common carriers, there are no national codes of practice on other aspects of food hygiene. In most cases, Codex recommended international codes of practice are adopted as guidelines. A technical advisory committee on food standards has been created to establish quality standards for various food products and to draft national codes of practice. The Environmental Sanitation Section of the Environmental Health Division, has about 2250 sanitary inspectors at the regional level and 750 at the local level who are responsible for implementing the Ministry of Health's Code on Sanitation. The code includes water supply, sanitation, sanitation in food service establishments, sewage collection and waste disposal.
Sanitary inspectors are high school or college graduates, or have attended some years of college.
In addition, they have undergone three weeks of training in environmental sanitation. The Bureau of Food and Drugs has 30 food inspectors at the central level and 77 at the regional level to inspect food processing establishments and food products and to ensure compliance with the regulations enforced by the Bureau of Food and Drugs. Food inspectors, usually Bachelor of Science degree holders, undergo one month of training in chemical and microbiological analysis of food and two months of training in food inspection procedures. Under the National Meat Inspection Commission, meat inspection and supervision of meat hygiene during preservation are conducted by 30 meat control officers at the central level and 28 at the regional level. These officers, who hold a doctorate in veterinary medicine, delegate duties to meat inspectors who number 71 at the central level and 18 at the regional level.