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  • DOH IMPLEMENTING RULES AND REGULATIONS OF CHAPTER III FOOD . . .
    FOOD STALL — a permanently constructed food booth with partition walls, dividers or equivalent, with food showcases and food displays, counters, with or without kitchen, selling cooked meals or snack foods and usually found in fastfood areas of multi-purpose establishments They are sometimes referred to as self-service restaurants l
  • REPUBLIC ACT NO. 10611 - The Lawphil Project
    ARTICLE III BASIC PRINCIPLES OF FOOD SAFETY Section 5 Food Safety Requirements – To ensure food safety, the following general guidelines shall be observed: (a) In determining whether food is unsafe, the following shall be considered: (1) The normal conditions of the use of food by the consumer;
  • Chapter 3 Food Establishments | PDF - Scribd
    Chapter_3_Food_Establishments - Free download as PDF File ( pdf) or view presentation slides online
  • [ DOH, December 23, 1998 ] - Supreme Court E-Library
    5 1 5 Fish Stalls Fish stalls shall be located separate from the meat section The selling of fish caught through the use of explosives, chemicals and other unapproved manners shall be prohibited
  • Republic Act No. 8550 - The Lawphil Project
    (a) to achieve food security as the overriding consideration in the utilization, management, development, conservation and protection of fishery resources in order to provide the food needs of the population
  • (PDF) Circular economy in fisheries: How is fish market . . . - ResearchGate
    Improper management of fish waste has led to the Comprehensive National Fisheries Industry Development Plan to declare that Philippine fisheries are unsustainable A considerable portion of fish
  • MARKETS AND ABATTOIRS - Food and Agriculture Organization
    3 4 2 Stalls located along the perimeter of the market premises may be considered as fence, provided they are ~nclosed and secured with locks when not in use
  • Official Website of Municipality of Palanan, Province of Isabela
    1 provide the fisherfolk with a terminal point for unloading and loading of fish, fishery products and other aquatic resources; 2 Centralize trading activities in the area with the proper business climate; 3 Reduce spoilage through fast, systematic and sanitary practices; and 4 Develop and boost the fishing industry of the municipality
  • Chapter 4 - Market and Abbatoirs | PDF | Foods | Shelf Life - Scribd
    Utensils shall be thoroughly cleansed in warm water at ail times at 49°C (120°F) with soap or detergent 5 1 5 Fish Stalls iii If running water is not used, the wash-water shall be changed frequently a Fish stalls shall be located separate from the meat section
  • How is fish market waste managed in the Philippines?
    Improper management of fish waste is one of the factors that makes Philippine fisheries unsustainable A considerable portion of fish waste is produced in wet markets where bulk of fish products are sold





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