A.

Measures for Pest Control:

Referencing the Food Safety Act 2013, particularly Section 22, which mandates food
establishments to implement measures for pest control to prevent contamination of food
products.
Incorporating guidelines from the Sanitation Code of the Philippines, specifically Section
28 which outlines measures for pest control in food establishments.

B. Food Safety Parameters:

Anchoring guidelines on food safety parameters to the Hazard Analysis and Critical
Control Points (HACCP) principles, emphasizing the identification and control of critical
control points to ensure food safety.
Also, aligning with the Good Manufacturing Practice standards for food manufacturing,
packing, repacking, or holding food (AO 153 s. 2004) to establish food safety
parameters throughout the production process.

C. Construction and Layout of Storage Houses:

Referring to the Sanitation Code of the Philippines, particularly Section 44, which
provides guidelines on the construction and layout of food storage facilities to ensure
cleanliness and prevent contamination.

D. Equipment Maintenance:
Anchoring equipment maintenance procedures to AO 153 s. 2004, Section 4 which
outlines requirements for the maintenance and calibration of equipment used in food
processing.

E. Personal Hygiene of Employees:

Aligning with the Sanitation Code of the Philippines, particularly Section 32, which
mandates food handlers to observe strict personal hygiene practices to prevent
contamination of food products.

F. Organization of Materials Purchased:

Referencing AO 153 s. 2004, Section 3 which provides guidelines for the proper
organization and storage of raw materials and ingredients to prevent cross-
contamination and spoilage.

G. Sanitizing Measures:
Anchoring sanitizing measures to AO 153 s. 2004, particularly Section 5 which outlines
requirements for cleaning and sanitizing food contact surfaces and equipment.

H. Product Information:
Referring to the Food Safety Act 2013, particularly Section 27 which mandates food
establishments to provide accurate and comprehensive product information to
consumers, including allergen information and expiration dates.
I. Maintenance of Utilities:
Aligning with the Sanitation Code of the Philippines, particularly Section 35 which
provides guidelines for the maintenance of utilities such as water and electricity to
ensure food safety and sanitation.

J. Storage:
Referencing AO 153 s. 2004, Section 6 which outlines requirements for the proper
storage of food products to maintain their quality and safety.

K. Disposal of Waste Materials:

Anchoring waste disposal procedures to the Sanitation Code of the Philippines,
particularly Section 36 which provides guidelines for the proper disposal of waste
materials to prevent environmental contamination.