San Code SASC 4 Food Establishments

SASC-S-05

FOOD ESTABLISHMENTS

This Section describes the public health standards for food establishments. Compliance with facility and equipment standards, temperature control and prevention of contamination, and good hygiene and handling practices, will protect Saudi Aramco employees and their dependents from the threat of foodborne illness. NOTE: All Code Sections should be read in conjunction with referenced documents listed at the end of the Saudi Aramco Sanitary Code.

1 DEFINITIONS See Glossary at end of this document.

2 APPLICATION TO OPERATE A FOOD ESTABLISHMENT

2.1 Any person, company or Saudi Aramco organization, either separately or jointly, desiring to sell or give food, beverage or ice intended for human consumption to the Saudi Aramco population shall make written application through the appropriate Saudi Aramco proponent organization as outlined in Paragraph 2.2 of this Code Section (Saudi Aramco community bake sales are exempt).

2.2 Submission of written application:

2.2.1 A Saudi Aramco organization proposing to operate a food establishment that will be controlled by Saudi Aramco, including Saudi Aramco facilities operated by concessionaires, contractors and self-directed groups, shall submit their application to Saudi Aramco Preventive Medicine Services. As a minimum, the application shall include the following:

2.2.1.1 The name, address and telephone number of each applicant.

2.2.1.2 The exact location of the existing/proposed food establishment.

2.2.1.3 The type of food establishment.

2.2.1.4 The design, materials and layout of work and support areas, and the type, model and arrangement of fixed equipment.

2.2.1.5 The methods and vehicles that will be used to transport food.

2.2.1.6 The dates of the proposed operation if for a temporary food establishment.

2.2.1.7 Whenever a Saudi Aramco food establishment is to be constructed, an existing Saudi Aramco structure is converted to use as a food establishment, or whenever any Saudi Aramco food establishment is remodeled or altered, properly prepared plans and specifications for such construction, conversion, remodeling or alteration shall be submitted during the planning phase of the proposed project.

2.2.1.8 The signatures of all applicants.

2.2.2 All non-Saudi Aramco companies, manufacturers/vendors and operators of food establishments other than warehouses desiring to do business with Saudi Aramco shall apply through the Saudi Aramco Industrial Development Division in accordance with their protocol, and shall complete such other formalities as are required by the Saudi Aramco Contracting, Purchasing, Food Services and other concerned departments.

2.2.3 All non-Saudi Aramco warehouse operators (food and food-related articles) desiring to do business with Saudi Aramco shall apply through the Vendor Liaison Unit in accordance with their protocol, and shall complete such other formalities as are required by the Saudi Aramco Contracting, Purchasing, Food Services and other concerned departments.

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Food Establishments, SASC-S-05

2.3 Only those products, goods and services specifically defined in the application will be considered, but the evaluation process will assess ALL factors that could directly or indirectly affect products, goods and services offered to Saudi Aramco.

2.4 Pending applications may be amended at any time prior to issuance of the "Certificate Of No Objection." Amendments are an extension of the original application and shall comply with all requirements pertinent to that application.

2.5 After receiving a written application from a Saudi Aramco organization or written notice from the Saudi Aramco Industrial Development Division or Vendor Liaison Unit requesting that a food establishment be evaluated, Saudi Aramco Preventive Medicine Services shall, as appropriate:

2.5.1 Review the terms of the application according to the requirements of the Saudi Aramco Sanitary Code to verify that the application is complete and valid.

2.5.2 Review plans and specifications.

2.5.2.1 No Saudi Aramco food establishment shall be constructed, remodeled, or altered except in accordance with plans and specifications included in the application.

2.5.2.2 No approved non-Saudi Aramco food establishment shall be remodeled, altered or changed except in accordance with the plans and specifications included in the application.

2.5.3 Inspect the food establishment to determine if the following factors comply with the provisions of this Code Section: a) management, supervision and qualifications of personnel; b) grounds, buildings, rooms, illumination and ventilation; c) water, sewage and solid waste facilities; d) equipment, utensils and vehicles; and e) methods and practices used to store, handle, prepare, manufacture, process, package, distribute, transport, sell and/or give away food, beverage or ice.

2.5.3.1 If Saudi Aramco Preventive Medicine Services finds that these factors comply with the requirements of the Saudi Aramco Sanitary Code with only minor deficiencies noted, then a conditional "Certificate Of No Objection" may be transmitted to the Saudi Aramco proponent organization, Industrial Development Division or Vendor Liaison Unit, as appropriate.

2.5.3.2 If Saudi Aramco Preventive Medicine Services finds that these factors comply with all requirements of the Saudi Aramco Sanitary Code, then an approved "Certificate Of No Objection" may be transmitted to the Saudi Aramco proponent organization, Industrial Development Division, Vendor Liaison Unit, as appropriate.

2.6 If Saudi Aramco Preventive Medicine Services does not find that the products, goods and services; the operating methods, practices and procedures; or equipment and facilities proposed in the application comply with the requirements of the Saudi Aramco Sanitary Code, then a "Certificate Of No Objection" cannot be issued. Saudi Aramco Preventive Medicine Services will transmit pertinent findings to the Saudi Aramco proponent organization, the Industrial Development Division recommending that the food establishment be brought into compliance with the Saudi Aramco Sanitary Code. Until such time as the food establishment qualifies for a conditional or approved "Certificate Of No Objection," Saudi Aramco shall not accept products, goods or services, whether offered for sale or as a gift, from the non compliant applicant.

2.7 After receipt of a conditional or approved "Certificate Of No Objection," the Saudi Aramco proponent organization, Industrial Development Division or Vendor Liaison Unit may, as far as Saudi Aramco Preventive Medicine Services is concerned, implement the specific terms of the application.

2.8 With respect to a conditional "Certificate Of No Objection," deficiencies identified must be corrected by a specific reinspection date.

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2.8.1 If significant new deficiencies have not developed and all conditional deficiencies are corrected by the required date, i.e. the food establishment achieves compliance with provisions of this Code Section, Saudi Aramco Preventive Medicine Services may then transmit an approved "Certificate Of No Objection" to the Saudi Aramco proponent organization, the Industrial Development Division or the Vendor Liaison Unit, as appropriate.

2.8.2 If the applicant fails to correct identified deficiencies by the time of the reinspection, or if significant new deficiencies have developed since the original inspection, Saudi Aramco Preventive Medicine Services will "object" and the conditional "Certificate Of No Objection" will become void.

2.9 After a "Certificate Of No Objection" is issued, a NEW APPLICATION is required:

2.9.1 Prior to any proposed addition, alteration, conversion, expansion, modification, move or any change in the ownership, location, physical facility, equipment, process or procedure related to products, goods or services offered to Saudi Aramco.

2.9.2 Prior to any proposed addition of products, goods or services to be offered to Saudi Aramco.

2.10 If an approved food establishment fails to submit a new application, or fails to receive a "Certificate Of No Objection" in response to a new application, prior to making a change defined in Paragraph 2.9 of this Code Section, Saudi Aramco Preventive Medicine Services will "object" and the original "approval" will become void. Saudi Aramco Preventive Medicine Services will transmit this "objection" to the Saudi Aramco proponent organization, the Saudi Aramco Industrial Development Division or the Saudi Aramco Vendor Liaison Unit, as appropriate.

2.11 If an approved food establishment fails to continue to comply with the requirements of this Code Section:

2.11.1 Various written recommendations, warning notices and suspension recommendations shall be transmitted from Saudi Aramco Preventive Medicine Services to the Saudi Aramco proponent organization, the Saudi Aramco Industrial Development Division or the Saudi Aramco Vendor Liaison Unit, as appropriate.

2.11.2 If all administrative remedies fail, or a significant public health hazard exists, Saudi Aramco Preventive Medicine Services will "object" and the original "approval" will become void. Saudi Aramco Preventive Medicine Services will transmit this "objection" to the Saudi Aramco proponent organization, the Saudi Aramco Industrial Development Division or the Saudi Aramco Vendor Liaison Unit, as appropriate.

2.12 Definition of "approved by Saudi Aramco Preventive Medicine Services":

2.12.1 A food establishment is approved in the sense that it complied, at the time of inspection, with the requirements of the Saudi Aramco Sanitary Code as they related to the specific products, goods and services; the operating methods, practices and procedures; and all associated equipment and facilities proposed in the application. Saudi Aramco Preventive Medicine Services, therefore, had no reason to object at that moment in time. If the food establishment continues to comply with the terms of their application according to the requirements of the Saudi Aramco Sanitary Code, then Saudi Aramco Preventive Medicine Services will have no reason to object to the food establishment continuing to be approved to provide Saudi Aramco with the specific products, goods and services defined in the application.

2.12.2 As noted in Paragraph 2.12.1, the "approval" is valid only for the specific person, location, processes, facilities, products, goods and services included in the approved application.

2.12.3 The "approval" granted by Saudi Aramco Preventive Medicine Services pertains specifically and exclusively to public health and does not imply or suggest "approval" or acceptance by the Saudi Aramco Purchasing Department, Saudi Aramco Industrial Development Division, the Saudi Aramco Vendor Liaison Unit or any other Saudi Aramco organization or affiliated concessionaire, contractor, vendor or other agency.

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2.13 "Objections" and "voiding" of "approvals" by Saudi Aramco Preventive Medicine Services.

2.13.1 All "approvals" are based on a substantial body of evidence that verifies compliance with requirements of the Saudi Aramco Sanitary Code. When the terms of the original application are found to be devoid of such substantive verification, this "void" is reported by Saudi Aramco Preventive Medicine Services to the Saudi Aramco proponent organization which directly or indirectly controls the products, goods or services provided by the deficient food establishment.

2.13.2 Saudi Aramco Preventive Medicine Services cannot force a food establishment to correct deficiencies or terminate their operations to protect the public health.

2.13.3 With respect to food, beverage and ice, the protection of the health of Saudi Aramco employees and their dependents is the responsibility of the Saudi Aramco proponent organization that directly or indirectly controls the provision of associated products, goods and services, e.g. Saudi Aramco Food Services Department, Saudi Aramco Purchasing Department, Saudi Aramco Industrial Development Division and Saudi Aramco Vendor Liaison Unit.

2.13.3.1 If Saudi Aramco Preventive Medicine Services informs a proponent that a Saudi Aramco food establishment does not comply with the requirements of the Saudi Aramco Sanitary Code, it is the proponent's responsibility, directly or in conjunction with the contracting agency, to ensure that required corrective actions are implemented.

2.13.3.2 If Saudi Aramco Preventive Medicine Services informs a proponent that a non-Saudi Aramco food establishment indirectly controlled by the proponent does not comply with the requirements of the Saudi Aramco Sanitary Code, it is the proponent's responsibility, in conjunction with the Industrial Development Division or Vendor Liaison Unit, to take whatever action is required to protect Saudi Aramco employees and dependents from potentially hazardous products, goods and services provided by the deficient food establishment.

2.13.4 An approved food establishment that fails to continue to comply with requirements of the Saudi Aramco Sanitary Code despite written recommendations, warning and suspension notices represents a significant public health risk. Failure to discontinue use of specific products, goods and services after being informed by Saudi Aramco Preventive Medicine Services that the "approval" for such products, goods or services has been voided makes the proponent organization liable for potential illnesses and loss of life. Such products, goods and services shall not be purchased or used until the public health risk has been mitigated and a substantive new application is approved.

3 INSPECTIONS

3.1 Saudi Aramco Preventive Medicine Services will inspect each food establishment as often as is necessary to ensure that the food establishment is in compliance with this Code Section. It is assumed that food establishment management will cooperate fully with Saudi Aramco Preventive Medicine Services during inspections and ensure that deficiencies are corrected within the time limit established by Saudi Aramco Preventive Medicine Services.

3.2 If Saudi Aramco Preventive Medicine Services finds that a food establishment does not comply with one or more requirements of this Code Section, it shall report the violation(s) to the Saudi Aramco proponent and, depending on the significance of the public health risk and past experience with the manufacturer's/vendor's compliance, shall either:

3.2.1 Recommend compliance by Saudi Aramco Preventive Medicine Services' next unannounced inspection; or

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3.2.2 Recommend that a warning notice be issued to the manufacturer through the Saudi Aramco Industrial Development Division or to the warehouse vendor through the Saudi Aramco Vendor Liaison Unit requiring compliance by a specific date; or

3.2.3 Recommend that a suspension notice be issued to the manufacturer through the Saudi Aramco Industrial Development Division or to the warehouse vendor through the Saudi Aramco Vendor Liaison Unit.

3.2.4 Withdraw Saudi Aramco Preventive Medicine Services' "Certificate Of No Objection" in accordance with requirements outlined in Paragraph 2.11 of this Code Section.

3.3 Food establishment management shall conduct periodic (at least weekly) "in-plant" sanitation inspections. Records of these inspections, as well as follow-up actions, shall be kept on file. The reports shall be made available to Saudi Aramco Preventive Medicine Services' representatives at the time of each inspection.

4 GENERAL REQUIREMENTS

4.1 The food establishment, and all parts of the property used directly or indirectly in connection with the operation of the food establishment, shall be kept free of public health nuisances (see SASC-S-11). The building(s) shall be used for no other purpose. The building shall be located as far away from objectionable odors, smoke, dust, or other contaminants as is possible. The building shall not be located in an area subject to flooding.

4.2 Only persons necessary to the operation and maintenance of the food establishment shall be allowed to enter the food establishment. All such necessary persons shall comply with the requirements outlined in Subsection 5 of this Code Section. Note that precautions shall be taken to prevent contamination of food and food contact surfaces by necessary visitors.

4.3 Only articles necessary to the operation and maintenance of the food establishment shall be stored in the food establishment or on any part of the property used directly or indirectly in connection with the operation of the food establishment.

4.4 No laundry operation shall be conducted in the toilet or shower rooms; utility or janitor's closets; or any area where ingredients and packaging are stored; ingredients and food are manufactured, processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipment and utensils are washed and stored; or where food or food contact surfaces are exposed. If laundry operations are conducted on the premises, the laundry shall be located in a building separate from the food establishment or, if sharing a common wall with the food establishment, all doors to the laundry shall open to the outside, i.e. no door shall connect the laundry to the food establishment. In all cases, the ventilation system for the laundry shall be separate and independent of the food establishment system.

4.5 Clean uniforms shall be stored in a clean, dry place protected from contamination. After use, or when they become soiled, damp or unclean, uniforms shall be placed in a nonabsorbent container or washable laundry bag where they shall be held until they are removed for laundering. Laundry containers and bags shall be cleaned or washed when emptied.

4.6 No operation of the food establishment shall be conducted in any room used as living or sleeping quarters (also see Paragraph 5.18 of this Code Section). If living or sleeping quarters are provided on the premises, they shall be located in a building separate from the food establishment or, if sharing a common wall with the food establishment, all doors to these quarters shall open to the outside, i.e. no door shall connect the living and sleeping quarters to the food establishment. In all cases, the ventilation system for the living and sleeping quarters shall be separate and independent of the food establishment ventilation system.

4.7 Live animals, including those intended for slaughter, shall be excluded from all portions of the food establishment and all parts of the property used directly or indirectly in connection with the operation of the food establishment. Animals shall not be slaughtered in any food establishment other than a Saudi Arab Government approved slaughter house.

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4.8 "No Smoking" signs shall be posted and maintained in storage, preparation, handling, processing, warewashing, manufacturing, packaging, retail sales and similar areas.

4.9 All public entrances, exits, corridors and stairways shall be properly illuminated. Fire exits shall be provided with illuminated exit signs equipped with emergency power sources. Public entrances, exits, corridors, stairways, fire exits and fire escapes shall be kept free of obstructions.

4.10 Hawking of food on Saudi Aramco premises is prohibited.

4.11 A vendor shall submit required applications and receive a "Certificate Of No Objection" before attempting to sell raw fish, shrimp or other foods from a vehicle on Saudi Aramco premises.

5 PERSONNEL

5.1 Personnel shall have a valid photo identification card in their possession that identifies them as an employee of the food establishment. Identification cards are not transferable.

5.2 Personnel shall have a valid medical examination certificate.

5.2.1 As a minimum, all personnel shall be given a physical health examination prior to commencement of employment, when required by illness or injury and whenever requested by Saudi Aramco Preventive Medicine Services. The medical examination shall be equivalent to, and completed with the same thoroughness as, those conducted by the Saudi Aramco Medical Services Organization.

5.2.2 All medical examinations shall be conducted in a medical clinic or hospital located in Saudi Arabia by a physician licensed by the Saudi Arab Government.

5.2.3 As a minimum, the examination shall include a chest x-ray, routine urinalysis, blood pressure measurement, stool analysis (ova and parasites, as well as bacterial tests for Salmonella sp. and Shigella sp.), and examination for skin disease. The extent of the examination may be expanded at the discretion of Saudi Aramco Preventive Medicine Services.

5.2.4 The medical examination report shall include a statement, signed by the licensed physician conducting the examination, declaring that the individual is physically fit to perform his assigned duties as a food handler and is free of chronic skin ailment, communicable disease or other condition that could promote the transmission of foodborne illness.

5.2.5 A copy of the employee's medical examination, with a photograph of the employee attached, shall be kept on file at his work site. The results of medical examinations shall be available for review by authorized Saudi Aramco representatives prior to and throughout the individual's employment by the food establishment.

5.3 Any employee who is ill, has an infection, diarrhea, cuts on his hands, or other condition , no matter how minor, that could promote the transmission of foodborne illness SHALL NOT be allowed to work in ANY food facility in ANY capacity. The employee shall be removed from duty and referred to a licensed physician for evaluation. An explanation of the employee's duties and a specific request that he be examined and tested for communicable disease or other condition that could promote the transmission of foodborne illness shall be submitted to the physician. The employee shall not be allowed to return to duty until:

5.3.1 He has been examined and found to be free of communicable disease or other condition that could promote the transmission of foodborne illness.

5.3.2 He has been treated and is free of communicable disease or other condition that could promote the transmission of foodborne illness.

5.3.3 A statement signed by the examining/treating physician to the effect that the employee has been examined/treated and is free of communicable disease or other condition that could promote the transmission of foodborne illness is in the employee's file at his work site. This

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report shall be available for review by authorized Saudi Aramco representatives and, if so requested, a copy of the report shall be transmitted to Saudi Aramco Preventive Medicine Services.

5.3.4 If a foodborne illness is suspected, food establishment management and/or the treating physician shall immediately report the case to any of the following Saudi Aramco Preventive Medicine Services (SAPMS) representatives:

5.3.4.1 Chief, SAPMS: 03-877-8527.5.3.4.2 Epidemiology Specialist: 03-877-8261.5.3.4.3 Senior Supervisor Environmental Health: 03-877-8215.5.3.4.4 Supervisor C.A. Environmental Health: 03-877-8426.5.3.4.5 Supervisor N.A. Environmental Health: 03-678-4868.5.3.4.6 Supervisor S.A. Environmental Health: 03-572-2076.

5.3.5 Note: Depending on the circumstances and public health risk involved, Saudi Aramco Preventive Medicine Services may recommend that the food establishment be closed until the danger of foodborne disease transmission no longer exists. Mitigation measures may require a substantial improvement in the sanitary condition of employee communal living and food facilities, i.e. reduce the potential spread of communicable disease amongst employees, thus reducing the risk in the food establishment.

5.4 An employee that voluntarily reports a suspected communicable disease or other condition that could promote the transmission of foodborne illness shall NOT be subject to punishment, e.g. loss of earnings.

5.5 An on-the-job food sanitation training program shall be developed, implemented and documented. This shall be an ongoing program designed to teach personnel the food sanitation principles and practices required by this Code Section and to encourage them to achieve the highest possible hygienic standards in their personal habits and in the workplace. Seminars, lectures, films and posters shall be introduced to emphasize the importance of food handling under hygienic conditions and precautions required to prevent contamination of foods.

5.6 Personnel shall be thoroughly trained and qualified in all aspects of the specific tasks assigned to them.

5.7 Personnel shall maintain a high degree of personal cleanliness and shall conform to good hygienic practices.

5.8 Personnel shall take a bath before and after processing operations, as appropriate.

5.9 Personnel shall wear masks on their mouths and noses to prevent contamination of foods, as appropriate. The mask shall be designed to contain sneezes, e.g. a standard surgical mask.

5.10 During the manufacturing processes, personnel shall not apply their fingers to their mouth, eyes, ears, nose, hair, scalp, feet or privates, and shall not cough or sneeze near any food or food contact surface.

5.11 Personnel shall thoroughly wash their hands and the exposed portions of their arms before starting work; after using the toilet; after touching their ears, nose, mouth or hair; after handling any food waste or refuse; before and after any cleaning procedure; after handling raw meat, poultry, fish, fruit or vegetables; before moving from a raw food preparation area to any other area; after smoking, eating or drinking; and during work as often as necessary to keep hands clean. They shall keep their fingernails clean and trimmed.

5.12 Personnel shall not eat, drink, spit, clean their nose, chew gum or use tobacco in any form while in areas where ingredients and packaging are stored; ingredients and food are manufactured, processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipment and utensils are washed and stored; or where food or food contact surfaces are exposed. Personnel shall eat, use

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tobacco and chew gum in designated areas during non-work periods only. An area shall not be designated as a dining or tobacco use area if eating or the use of tobacco might result in contamination of packaging, ingredients, food, equipment, utensils or food contact surfaces.

5.13 Personnel shall be provided with and required to wear neat, clean, light colored uniforms that are changed at least daily. Clothing that is used once and then discarded is permissible.

5.14 Personnel shall be provided with and required to wear clean and sound gloves, boots and other protective clothing, if necessary.

5.15 Personnel shall be provided with and required to wear clean hair restraints that effectively contain the hair on their head, as well as facial hair, if applicable.

5.16 Personnel shall wear closed shoes, preferably steel-toed safety shoes. Open sandals and bare feet shall be prohibited.

5.17 Personnel shall remove all jewelry while preparing or handling ingredients, food and food contact surfaces.

5.18 Personnel shall not sleep or lie in areas where ingredients and packaging are stored; food is manufactured, processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipment is washed or stored; or where food contact surfaces are exposed.

5.19 Personnel shall handle soiled tableware in a way that avoids contamination of hands. Conversely, personnel shall handle clean tableware in a way that prevents contamination of the tableware.

5.20 The person in charge shall be responsible for assuring that personnel comply with the requirements of this Code Section. He shall demonstrate knowledge of the principles and practices critical to food protection and sanitation, such as the proper sources of food, safe time and temperature relationships for potentially hazardous foods, the elements of good personal hygiene, proper handling techniques, approved warewashing procedures, storage and use of toxic items, and control of insects, rodents and other vermin.

6 POISONOUS OR TOXIC MATERIALS

6.1 Only those poisonous or toxic materials specifically designed for use in food establishments, such as approved sanitizing agents and pesticides that are required for proper maintenance and operation of the facility, shall be present in the food establishment.

6.2 Detergents, sanitizers, caustics, acids, lubricants and other chemicals shall not be stored above or mingled with food, food contact surfaces, equipment or utensils. This requirement does not prohibit the convenient location and availability of cleaning and sanitizing agents in warewashing areas.

6.3 Containers of poisonous or toxic materials, including detergents, sanitizing agents, insecticides and rodenticides, shall be specifically and plainly labeled as to the contents and as to its hazardous nature and instructions for use. Poisonous or toxic materials shall be stored in their original, labeled container except that cleaning agents and sanitizers may be removed from bulk drums of greater than 38 liters (10 gallons) and placed in properly labeled, purpose-made smaller containers that can be more easily managed in the workplace (the use of empty food containers for this purpose is expressly prohibited). The working containers shall be identified with the common name and intended use of the cleaning agent or sanitizer.

6.4 Poisonous or toxic materials shall be stored in locked cabinets or rooms that are used for no other purpose. They shall not be stored in areas where packaging, ingredients, food, equipment or utensils are stored; where food is stored, prepared, processed, cooked, packaged, chilled, frozen or served; or where warewashing takes place. Sanitizing agents and cleaning compounds shall not be stored in the same cabinet or area of a locked room where insecticides, rodenticides or other poisonous or toxic materials are kept. None of these products shall be stored in a way that causes contamination or adulteration of food, food contact surfaces, utensils or equipment (extreme care shall he taken to avoid such adulteration/contamination).

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6.5 Sanitizing agents, cleaning compounds and other chemicals intended for use on food contact surfaces shall not be used in a way that contaminates or leaves a toxic residue on packaging, ingredients, food, equipment, utensils or other food contact surfaces; that is hazardous to personnel; nor in a way that is not in compliance with the manufacturers' instructions printed on the label.

6.6 Poisonous or toxic materials not intended for use on food contact surfaces shall not be used in a way that directly or indirectly contaminates food contact surfaces. They shall not be used in a way that contaminates or leaves a toxic residue on packaging, ingredients, food, equipment, utensils or other food contact surfaces; that is hazardous to personnel; nor in a way that is not in compliance with the manufacturers' instructions printed on the label.

6.7 Personal medications shall not be kept in areas where packaging, ingredients, food, equipment, utensils or other food contact surfaces are stored or used.

6.8 First aid supplies shall be stored and used in a way that does not contaminate packaging, ingredients, food, equipment, utensils or other food contact surfaces.

7 PEST CONTROL

7.1 All outside pest breeding places, as well as all inside harboring and hibernating spots, shall be under periodic control. Areas along fences, around buildings, at loading docks, under stored materials, in and around refuse facilities, as well as floors, walls, ceilings, bucket elevators and conveyors in the building, shall be inspected frequently to detect the presence of insects, rodents and other vermin. Preventive control measures are preferable to eradication campaigns.

7.2 The food establishment shall be designed, constructed, equipped, maintained and operated to prevent the entrance and harborage of insects, rodents, animals, birds and other vermin, as well as environmental contaminants such as smoke and dust. Effective measures, such as excluding, inspecting and exterminating, shall be used to minimize the entry, presence and propagation of vermin, both inside and outside of the food establishment.

7.3 All sewer or drain openings shall be closed with a properly secured, perforated metal cover. Perforations shall not admit a cylinder 13 millimeters (0.5 inch) in diameter.

7.4 There shall be no openings in exterior walls, foundations, basements, and roofs that admit insects, rodents or other vermin. Openings for pipes, conduits and other utility services in foundations or exterior walls, floors or roofs shall be closed solidly by metal sheeting, concrete or other impervious material. If metal sheeting is used to seal holes around pipes, conduits and other opening, it shall extend at least 7.6 centimeters (3 inches) beyond all sides of the opening.

7.5 All pesticides used in and around the food establishment shall be registered with, and approved for use in food establishments by, the Saudi Arab Government. Pesticides should be of low toxicity for humans.

7.6 Pesticides shall be dispensed and handled by authorized, properly trained personnel. Restricted-use pesticides shall be applied by a qualified pest control operator.

7.7 Pesticides shall not be applied in areas where food handling, warewashing or other such operations are in progress or in a way that contaminates packaging, ingredients, food, equipment, utensils or other food contact surfaces. As a precautionary measure after application of pesticides, the food contact surfaces of potentially contaminated equipment and utensils shall be thoroughly cleaned to remove residues. The cleaning agent must be completely soluble, non-corrosive for metal surfaces, of good wetting or penetrating action, with an emulsifying action on fat and dissolving action on food residues and having germicidal action.

7.8 Fly electrocution devices, if used, shall be designed to have "escape- resistant" trays. They shall be installed so that dead insects are prevented from falling on food and food contact surfaces. Trays shall be emptied into an outside refuse container at least once each day.

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7.9 Bait stations shall be tamper-proof or covered or, if open, maintained so that the rodenticide is kept within the station. If used inside the food establishment, bait stations shall be used in non-food handling areas only and are restricted to rodenticides falling within the anticoagulant group.

7.10 Trapping is the preferred method of rodent control inside a food establishment. Tracking powders shall not be used inside a food establishment.

8 FACILITY DESIGN AND CONSTRUCTION (GENERAL)

8.1 The exterior walking and driving areas shall be surfaced with either concrete, asphalt, or other materials that have been effectively treated to facilitate maintenance and to minimize dust. If subject to flooding or accumulation of water, exterior walking and driving surfaces shall be graded to drain.

8.2 The food establishment shall be enclosed in a building consisting of floors, walls and overhead structures that comply with the minimum standards prescribed by this Code Section. The size of the building shall be compatible with the purpose intended without crowding of equipment, personnel or materials. It shall include sufficient space for storage of both raw materials and finished products. The design shall allow sufficient space for maintenance and cleaning operations and for sound hygienic control at all stages of production.

8.3 The food establishment shall be so designed as to apply hygienic operation in a regulated flow in the process lines, from the arrival of raw materials to the complete processing of the finished product. Different food establishment operations shall be conducted independently of each other, as applicable. Separate areas shall be provided for each of the following functional categories: a) maintenance; b) water treatment; c) dry storage of nonperishable ingredients and packaging; d) bulk storage of goods; e) cold storage of perishable ingredients and products; f) manufacturing, processing, packaging, preparing (bakery, meat, vegetables, etc.), cooking and serving; g) warewashing and storage; h) product holding, storage and shipping; i) laboratory; j) toilet and dressing areas; and k) storage of refuse prior to final disposal; l) retail sales outlets; and m) general offices. Where this is not feasible, the various operations shall be located in a way that does not contribute to cross contamination or interfere with one another.

9 FLOORS

9.1 Floors of all rooms where perishable ingredients are stored; ingredients and food are manufactured, processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipment and utensils are washed and stored; food or food contact surfaces are exposed; as well as floors in dressing rooms, locker rooms, toilet rooms and vestibules; shall be constructed of non-slippery, non-toxic, sealed concrete, terrazzo, ceramic tile or other equally impervious material that is not affected by weak acids, alkalis or steam; shall be finished such that they are smooth, free from crevices and pits and are easily cleanable; and shall be properly sloped to a trapped drain. These floor surfaces shall be coved at the juncture of the floor and wall, as well as at the wall and ceiling, with a 10 millimeter (3/8 inch) minimum radius coving. The coving material shall extend up the wall at least 10 centimeters (4 inches). All materials shall be properly grouted and sealed.

9.2 Floors of all other rooms, including those where nonperishable dry ingredients, packaging materials and nonperishable finished products are stored, shall comply with the above specifications, except floor drains need not be provided. Coving of wall/floor junctions is desirable, but is not mandatory if junctions can be kept clean.

9.3 Floors of walk-in refrigerators and freezers shall be graded to drain all parts of each floor to the outside through a wastepipe, doorway, or other opening.

9.4 Carpeting, if used, shall be of closely woven construction, properly installed, easily cleanable and maintained in good repair. Carpeting is prohibited in rooms where ingredients and food are manufactured, processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipment and utensils are washed and stored; food or food contact surfaces are exposed; as well as in dressing rooms, locker rooms, toilet rooms and vestibules.

9.5 Mats and duckboards are prohibited, except as permitted in subsection 42.4.3 of this Code Section.

9.6 Utility lines and pipes shall not be unnecessarily exposed on floors.62


10 WALLS, CEILINGS AND APPURTENANCES

10.1 Walls, ceilings and non-supporting partitions, including all appurtenances thereto, of rooms where perishable ingredients are stored; ingredients and food are manufactured, processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipment and utensils are washed and stored; food or food contact surfaces are exposed; as well as floors in dressing rooms, locker rooms, toilet rooms and vestibules; shall have a durable, nonabsorbent, smooth, washable, light colored and easily cleanable surface. They shall not support the accumulation of dirt, condensation or mold development. The use of rough or unsealed and unfinished building materials, such as brick, concrete blocks and wooden beams, is prohibited in these rooms. Concrete or pumice blocks used for interior wall construction shall be finished and sealed to provide a smooth, easily cleanable surface.

10.2 Studs, joists and rafters shall not be exposed in rooms outlined above. If exposed in other rooms of the food establishment, they shall be properly finished to provide a smooth, easily cleanable surface.

10.3 Covering materials, such as sheet metal, linoleum and vinyl, shall be attached and sealed to wall and ceiling surfaces so that they leave no open spaces or cracks.

10.4 Acoustical paneling may be utilized providing it is installed not less than 1.8 meters (6 feet) above the floor. Any perforations shall not penetrate the entire depth of the panel, shall not be greater than 3 millimeters (0.13 inches) in any dimension, and shall not comprise more than 25 percent of the exposed panel surface. The paneling shall otherwise meet the requirements of this Section.

10.5 Conduits of all types shall be installed within walls as practicable. When otherwise installed, they shall be mounted or enclosed so as to facilitate cleaning.

10.6 Wall or ceiling mounted light fixtures, vent covers, fans, decorative materials, equipment and appurtenances shall be installed in a way that does not obstruct or prevent cleaning, shall be designed and constructed to facilitate cleaning, shall be made of easily cleanable materials, and shall be maintained in good repair.

11 DOORS AND WINDOWS

11.1 All openings to the outside shall have solid doors or glazed windows that shall be kept tightly closed when not in use. Doors, windows and appurtenances thereto, shall be designed and constructed to avoid accumulation of dirt and shall be finished such that they are smooth, nonabsorbent and easily cleanable.

11.2 All outer doors shall be tight-fitting and self-closing. All doors, including sliding or folding types, shall be constructed so that the space between the lower edge of the door and the threshold does not exceed 6.4 millimeters (0.25 inch). The space between sections of folding and sliding doors, when closed, shall not exceed 6.4 millimeters (0.25 inch). All exposed edges of the lower 20.3 centimeters (8 inches) of wooden doors and jambs serving exterior entrances, or any other door easily accessible to rodents, shall be protected by covering such edges of doors and jambs with metal sheeting that cannot be gnawed through.

11.3 All ventilation and other non-window openings that cannot be solidly sealed and that remain accessible to insects and rodents shall be appropriately screened by grills, hardware cloth or other material capable of precluding the entrance of insects, rodents and other vermin. Note that the swing-type louvered flaps that automatically close when an exhaust or ventilation fan is switched off are deemed to be acceptable screening if they are kept clean and in good repair.

11.4 Effective means shall be provided to prevent entrance of flies when outside doors must be opened for immediate passage through the door. This shall be deemed satisfied when all outside door openings are fitted with properly operated air curtain devices or other equally effective means for impeding the entry by flies. Note that these devices are designed to hamper, not completely stop, the movement of flies through a door. They do not block entry by crawling insects, rodents, animals or other vermin; and

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they do not hold cool air in or keep hot air, dust smoke and other potential sources of contamination out of the food establishment. Provision of such devices does not in any way reduce the need for solid, tight-fitting, self-closing doors that are kept tightly closed when not in immediate use.

11.5 Openable windows shall be provided with suitable screens made of non- corrosive materials and designed in such a way as to facilitate their cleaning and maintenance (screening shall not be less than six mesh per centimeter {16 mesh per inch}). Note that the desert environment of Saudi Arabia is very dusty and subject to high temperatures and extreme temperature shifts. Opened windows represent a contamination hazard and are likely to tax ventilation and temperature control systems. It is recommended that windows not be opened except to air the building in response to a specific emergency situation. Openable windows shall be kept tightly closed at all other times.

11.6 Internal window sills, if any, shall be sloped downward and away from the window to prevent accumulation of filth, eliminate resting sites for insects and rodents and to discourage personnel from using sills as shelving.

12 ILLUMINATION

12.1 Shatter-proof protective light shields designed to contain broken glass from exploding electric light bulbs shall be provided for all artificial lights fixed and suspended over areas where ingredients and packaging are stored; food is manufactured, processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipment and utensils are washed or stored; and food contact surfaces are exposed.

12.2 The levels of illumination, whether from natural or artificial sources, shall be provided. In all cases, illumination shall be evenly distributed and of sufficient intensity to avoid discoloration, shadows and strong glare. Also refer to illumination requirements outlined in SAES-P-123, Saudi Aramco Engineering Standards.

13 VENTILATION

13.1 Ventilation shall be provided to remove gases, odors, steam, excessive heat, grease, vapors and smoke from the food establishment. Ventilation systems shall be installed and operated according to standards equivalent to those outlined in Saudi Aramco Engineering Standards.

13.2 Intake air ducts shall be designed and maintained to prevent the entrance of dust, dirt and other contaminating materials. All ventilation openings shall be appropriately screened by grills, hardware cloth or other material capable of precluding entrance of insects and rodents. Note that automatic fan ventilation openings are acceptable for rodent stoppage if the fan covering is maintained in good repair.

TABLE 1Illumination

Illumination Levels Required*Area to be Illuminated Lux FootcandlesBottle filling inspection 1075 100Bottle sorting room 755 70Desk in office 320 30Dining room 320 30Food service area 540 50Hallway 110 10Milking parlor 215 20Packaging areas 215 20Processing/preparation areas 160 15Stairway 110 10Storage areas 215 20Warewashing area 540 50All other indoor areas 110 10

* Measured at a distance of 76 centimeters (30 inches) above the floor

13.3 The direction of air flow shall always be from clean to "less clean" areas, i.e. air shall flow out from areas where ingredients and food are manufactured, processed, packaged, prepared, cooked, chilled,

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frozen, stored or served to areas where equipment and utensils are washed, to adjoining areas and to the outside atmosphere. Another way of expressing this concept is that a positive air pressure in relation to adjacent areas shall be maintained in "clean" areas.

14 PLUMBING AND CROSS CONNECTION CONTROL

14.1 Plumbing shall be designed, sized and installed according to standards equivalent to the Saudi Aramco Plumbing Code. Plumbing and plumbing fixtures shall be operated and maintained in a way that prevents contamination. Plumbing and plumbing fixtures shall be kept clean, operative and in good repair.

14.2 The potable water system shall be designed and constructed to prevent the possibility of backflow. Devices to protect against backflow and backsiphonage shall be installed on all water outlets and equipment where an air gap of at least twice the inner diameter of the water outlet is not provided between the water outlet and the flood-level rim of the receiving drain or receiving basin of the drain fixture, and wherever else backflow or backsiphonage may occur. A hose shall not be attached to a faucet unless a back flow prevention device is installed.

14.3 There shall be no cross connection between the potable water supply and any unsafe or questionable water supply, sewerage system or any source of pollution that might contaminate or otherwise degrade the potable water supply.

14.4 There shall be no direct physical connection between the sewerage system and any drain originating from equipment that contains food or food equipment and utensils.

14.4.1 Drainage from equipment, refrigeration units and other equipment shall be discharged to a floor sink, funnel drain or evaporator basin. An air gap of at least twice the inner diameter of the discharge outlet shall be provided between the discharge outlet and the flood-level rim of the receiving drain/basin.

14.4.2 Dishwashing machines may be connected directly to the sewer immediately downstream from a floor drain or they may be drained through an approved indirect connection.

14.4.3 Indirect waste receptors shall be located to be readily accessible for inspection and cleaning.

14.5 The potable water supply system shall be protected against the entrance of carbon dioxide or carbonic acid from carbonating devices by an air gap (see Paragraphs 14.2.1 and 14.4.1 of this Code Section); or a dual- vented, spring-loaded check valve located so that the system downstream from the device contains no copper or other potentially toxic materials. A screen of not less than 100 mesh per 2.54 centimeters (100 mesh per inch) shall be installed immediately upstream from the check valve.

14.6 A non-potable water system is permitted only for purposes such as air conditioning and fire protection. It shall not be directly or indirectly connected with the potable water system. Water from the system shall not contact ingredients, product, packaging, equipment, utensils or other food contact surfaces. The piping of the non-potable water system shall be durably identified so that it is readily distinguishable from piping that carries potable water.

14.7 Piping systems, exclusive of food establishment process and product systems, shall be color-coded. Non-toxic paints shall be used (the use of paints containing lead shall be avoided). The following color coding scheme is recommended:

TABLE 2Piping System Color-Code

Piping System Base ColorIdentifying

Color StripeChilled Water Blue 1-GrayChlorine, Gas and Liquid Yellow 1-Oxide RedCondensate Water Blue 1-WhiteDistilled and Demineralized Water Blue 1-Aluminum

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Raw Water Blue 1-BlackSea, Salt or Brine Water Blue 1-YellowTreated (any process) Blue 1-Oxide Red

Note: HVAC lines and electrical conduits are not color-coded but are painted the same color as the background construction.

15 WATER

15.1 Water shall be obtained, conveyed, treated, stored and distributed in a closed system. Design, construction, maintenance and operational standards, as well as quality criteria, shall comply with standards equivalent to those outlined in Section SASC-S-17 of this Code and standards referenced in Saudi Aramco Engineering Standards.

15.2 Enough potable water for the needs of the food establishment shall be obtained from the municipal water supply. If a municipal water supply is not available, then water shall be obtained from an adequate, easily accessible source that has been properly located and protected to ensure that water obtained is of a safe and sanitary quality. The source shall be constructed in a way that prevents underground or surface contamination from reaching the source. Facilities shall be operated and maintained by competent individuals. No part of the system shall be used for any other purpose.

15.3 Water wells (or other water source) and collection, conveyance, treatment, storage and distribution systems, or parts thereof, which are newly constructed, have been repaired or have otherwise become contaminated, shall be thoroughly disinfected according to requirements outlined in Section SASC-S-17 of this Code before being used. The supply shall be purged of all but normal residual amounts of disinfectant (less than 3.0 milligrams per liter if chlorine is used to disinfect the system) before a sample for bacteriological testing is collected.

15.4 All water not provided directly by pipe to the food establishment from the source shall be transported in a bulk water transport system that is used for no other purpose. Hauled water shall be delivered directly to the closed water system at the food establishment. The bulk water transport system shall comply with requirements outlined in Section SASC-S-17 of this Code.

15.5 Water storage tanks shall be enclosed from the filling inlet to the discharge outlet. Tanks shall be designed with openings that permit visual inspection of the tank and provide access for cleaning and disinfection. All openings shall be covered. Covers shall overlap openings, be sloped so they are self-draining and shall be provided with gaskets and devices for securing them in place. All openings in the top of the tank shall be flanged upward to form a curb that prevents surface water from entering openings. Vents and overflows shall terminate in a downward direction and shall be screened to prevent entry by birds and other animals. All water storage tanks shall be provided with a sample tap.

15.6 All potable water supplied to the food establishment shall be disinfected by chlorination or other means or methods of equal efficiency in the killing or removal of organisms capable of causing infection. When chlorination is employed, a sufficient amount of chlorine shall be added to the water to maintain a chlorine residual of at least 0.5 milligrams per liter (0.5 parts per million) at all points in the distribution system from which water may be withdrawn.

15.7 Cold running water shall be delivered to all equipment that uses water. Additionally, hot water shall be provided to all hand washbasins, showers and warewashing facilities. Water shall be delivered at a minimum pressure of at least 1.4 kilograms per square centimeter (20 pounds per square inch) with a minimum flow of at least 3.8 liters per minute (1 gallon per minute). The temperature of hot water shall equal or exceed 49°C (120°F).

15.8 Sufficient taps and hoses shall be provided to support food establishment operations. A hose used for conveying potable water shall be constructed of a safe materials, shall have a smooth interior surface, shall be used for no other purpose and shall be clearly identified as to its use. Caps and keeper chains shall be provided for water system inlet and outlet fittings, as well as hose fittings. All such fittings shall be capped when not in immediate use. The hose shall be stored and used so as to be kept free of contamination.

15.9 Water treatment equipment, devices, filters, or any other water treatment or conditioning apparatus, shall be made of safe materials; shall be designed to be disassembled for periodic replacement of active elements/media, cleaning and service; shall be operated, inspected and serviced according to the

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manufacturers' instructions and specifications; and shall not be operated beyond their rated capacity. All such equipment shall be maintained in a clean and sanitary condition and, if necessary, shall be sanitized by approved means.

15.10 Coagulant, if used, shall not pass into the treated water.

15.11 The rate of filtration through a sand filter, if used, shall not exceed 163 liters per square meter (4 gallons per minute per square foot) of filtration surface area per minute when treating water obtained from an approved municipal source. If the source of water is from other than an approved municipal source and is treated in an in-plant water treatment facility approved by Saudi Aramco Preventive Medicine Services, the rate of filtration through the sand filter shall be reduced by 50 percent and the product water shall be further sanitized by chlorination, ozonization, or other satisfactory means approved by Saudi Aramco Preventive Medicine Services. Sand filters shall be backwashed when the head loss exceeds the manufacturers' specifications, or whenever indicated.

15.12 Compressed air used to pressurize the potable water system shall be filtered or otherwise treated to render it free of dust, insects and extraneous material. Air intakes shall be properly located and maintained. Filters shall be located upstream from the compressor and shall be easily removable for cleaning and replacement. The blower or compressor supplying air shall be designed so that it will deliver oil- free air. Oil-free air shall be produced by a method equivalent to one of the following: a) use of carbon ring piston compressor; b) use of an oil-lubricated compressor with effective provision for removal of oil vapor; or c) high-pressure, water-lubricated or non-lubricated blowers.

15.13 Steam used in contact with food or food contact surfaces shall be produced from potable water and shall be free from any harmful materials or additives.

15.14 Records of equipment operation and maintenance, quantities of product water produced and chlorine residual maintained shall be kept in a log book. The log book shall be available for review by authorized Saudi Aramco representatives at all times.

15.15 The bacteriological and chemical quality of the water after treatment shall be as good as, or better than, it was before treatment.

15.16 Drinking water fountains and associated requirements

15.16.1 Drinking fountains, if provided, shall be approved angle-jet type and shall be provided with an adequate supply of water under pressure.

15.16.2 Spillage, overflow, drainage or wastewater from drinking fountains and faucets shall be discharged to the sewerage system through approved drains to prevent impoundment of water, creation of mud holes or other nuisance conditions.

15.16.3 Open containers from which water must be dipped or poured, such as barrels, pails or tanks, whether or not they are fitted with a cover, are prohibited.

15.16.4 Where single service paper cups are provided, cups shall be dispensed from a sanitary device designed for this purpose and a waste receptacle shall be provided for disposal of used cups.

15.16.5 The common drinking cup is prohibited.

16 SEWAGE

16.1 Sewerage: Sewage, including liquid wastes, shall be disposed of according to standards equivalent to those outlined in Section SASC-S-14 of this Code. Pit latrines, outhouses and other non- water-carried sewage disposal methods are prohibited.

16.2 Sewage shall be discharged to a municipal sewerage system. Where no such system is available, sewage shall be discharged to a suitable treatment and disposal facility that is sized, constructed, maintained and operated according to standards equivalent to those outlined in Sections SASC-S-14 and SASC-S-14 of this Code.

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16.3 Floor drains and sewer pipes shall be large enough to carry off all wash and wastewater and sanitary sewage. Sufficient clean-out places shall be provided in sewer drain pipes.

16.4 If used, grease traps shall be located so they are easily accessible for cleaning.

17 TOILETS, SHOWERS AND HANDWASHING (GENERAL)

17.1 Sufficient individually accessible toilet, shower and handwashing facilities shall be provided, as appropriate. They shall be designed and located to permit simultaneous use.

TABLE 3Numbers and Types of Fixtures Required

Number of persons housed in the communal living

facility

Number of showers/baths

Number of toilets and urinals*

Number of hand washbasins

From 1 to 10 2 2 2From 11 to 20 4 4 4From 21 to 40 6 6 6From 41 to 60 8 8 8From 61 to 80 10 10 10From 81 to 100 12 12 12More than 100 one per 10 additional

personsone per 10 additional

personsone per 10 additional

persons

TABLE 4Minimum Space Required for Each Type of Installation

Installation Minimum Width

Minimum Depth

Minimum Space Per Unit

Hand washbasin 60 cm 105 cm 1.1 m2

Shower cubical 75 cm 75 cm 1.3 m2

Shower stall 75 cm 75 cm 1.3 m2

Toilet compartment 80 cm 105 cm 1.5 m2

Urinal 60 cm 105 cm 1.1 m2

17.2 Toilet rooms and shower rooms shall be completely enclosed. They shall be designed, constructed and maintained according to standards outlined in this Code Section.

17.3 Toilet and handwashing facilities shall be readily accessible and open to personnel at all times. Facilities are not considered to be readily accessible if an employee is required to climb more than one floor-to- floor flight of stairs or if they are located more than 61 meters (200 feet) from the location where the employee normally works.

17.4 Entrance/exit doors to toilet rooms and shower rooms shall be tight- fitting, self-closing and shall be kept closed when not in immediate use. Toilet room/shower room doors shall not open directly into areas where ingredients and packaging are stored; ingredients and food are manufactured, processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipment and utensils are washed and stored; or where food or food contact surfaces are exposed. If entrance/exit doors to toilet rooms/shower rooms in an existing food establishment are connected to such areas, the doors shall be closed and new doors shall be opened to a non sensitive area. If this proves to be impossible, a double set of doors with an intervening vestibule shall be provided, the air from the vestibule being exhausted to the outside through its own mechanical exhaust system that is independent of the food establishment and toilet room/shower room ventilation systems.

17.5 Walls and ceilings shall be constructed of durable materials and shall have light colored, smooth, easily cleanable surfaces. Ceilings shall be at least 2.1 meters (7 feet) high as measured to the lowest

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projection from the ceiling. The junctions between the walls and floors shall be sealed and coved. The walls to a minimum height of 1.2 meters (4 feet) in toilet compartments and next to handwashing facilities shall be impervious to water, detergents and disinfectants. The walls to a minimum height of 1.8 meters (6 feet) in shower compartments shall be lined with glazed ceramic tiles.

17.6 The walls or partitions between toilet/shower compartments may be less than the height of the room walls, but the tops shall not be less than 1.8 meters (6 feet) from the floor. If partitions are used, the bottoms of the partitions shall be raised at least 15 centimeters (6 inches) above the floor. In situations where a raised partition is not desirable, such as partitions separating eastern style toilet fixtures where a raised partition may not afford suitable privacy, partitions shall be placed on a continuous raised masonry or concrete base at least 15 centimeters (6 inches) high, or a properly designed and constructed wall that joins the floor shall be provided.

17.7 Floors shall be constructed of durable materials, which are slip- resistant, smooth, easily cleanable, washable and impervious to water, detergents and disinfectants (carpeting is prohibited). Floors shall be sloped to trapped floor drains. The junctions between floors and walls shall be sealed and coved.

17.8 Each toilet fixture (water closet) shall occupy a separate compartment.

17.8.1 Toilet bowls shall be set entirely free and open from all enclosing structures and shall be so installed that the space around the fixture can be easily cleaned. This does not prohibit the use of wall-hung toilets.

17.8.2 Every western-type toilet shall be made of substantial materials having a smooth, nonabsorbent, easily cleanable finish. They shall be fitted with a hinged, open-front seat. A holder supplied with toilet tissue shall be provided in each toilet compartment.

17.8.3 Every eastern-type toilet shall be made of substantial material having a smooth, nonabsorbent, easily cleanable finish. Each toilet compartment shall be provided with a water tap for washing (and a supply of toilet paper with holder, where indicated). Water taps in eastern toilet compartments shall be fitted with appropriate backflow prevention devices designed to protect the water distribution system from contamination.

17.8.4 Covered waste receptacles shall be provided in all toilet compartments used by women.

17.9 Urinals may be substituted for water closets on a one to one basis, except that the number of water closets may not be reduced to less than two-thirds of the number required.

17.10 Toilet room handwashing facilities shall comply with the same standards as those outlined in Subsection 18 of this Code Section.

17.11 Each shower fixture (shower bath) shall occupy a separate compartment. The compartment shall be composed of a cubical with a bench and a clothes hook and a separated shower stall. The visual privacy of the bather shall be maintained. Privacy curtains, if used, shall be of easily cleanable material and kept clean.

17.11.1 Shower floors shall be self-draining. The design shall preclude the flow of water into adjacent areas.

17.11.2 Shower floors shall be slip-resistant or be provided with impervious, non-slip mats. If impervious mats are used, they shall be cleaned, sanitized and air dried at least once daily. Mats shall not be kept on the shower floor when not in use.

17.11.3 Showers shall be supplied with water at a temperature of at least 32°C (90°F) at a rate of at least 11.4 liters (3 gallons) per minute. Thermostatic, tempering or mixing valves shall be installed to prevent scalding of bathers. Any slow-closing faucet used shall provide a flow of water for at least 30 seconds without the need to reactivate the faucet.

17.12 All facilities shall be well ventilated and free of excessive condensation. They shall be suitably cooled or heated. They shall be provided with mechanical ventilation systems capable of providing the equivalent of five air changes per hour. At least 20 percent of the air supply shall be taken from the

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outside. Note that the requirements regarding the circulation of air from clean to "less clean" areas may dictate that an independent mechanical ventilation system be provided. If this is not feasible, mechanical extract fans may be used in lieu of the required mechanical ventilation system. Extract fans shall be capable of exhausting 1 cubic meter (35 cubic feet) of air per minute for each toilet, urinal, shower or hand washbasin installed.

17.13 The storage of ingredients, equipment, utensils or single service articles in toilet rooms, shower rooms, handwashing areas or vestibules is prohibited.

17.14 Legible signs made of durable materials directing all users to wash their hands after using the toilet/urinal shall be posted in every toilet room (in Arabic, English and other appropriate languages).

18 HANDWASHING, PRODUCTION AREAS

18.1 Handwashing facilities shall be located in full view of work places. As a minimum, workplace handwashing facilities shall be provided in: a) the manufacturing, processing, packaging, preparing, cooking and serving areas; b) the warewashing areas; and c) the preparation areas in retail sales outlets. Note that sinks used for food preparation or for washing equipment or utensils shall not be used for handwashing. Also note that janitor's sinks and utility sinks are not acceptable substitutes for hand washbasins. The handwashing facilities provided in or next to toilet rooms may be used jointly if in full view of the workplace.

18.2 Handwashing facilities that are constructed or remodeled shall be provided with tempered water from a self-closing combination or premixing faucet that supplies warm water for a minimum of 15 seconds while both hands are free for washing and rinsing (also refer to water supply requirements in Subsection 15 of this Code Section). A foot, knee or elbow operated combination or premixing faucet may be substituted for a self-closing faucet. The manually operated, stem-type hot and cold mixing valves currently installed in existing facilities should be scheduled for remodeling at the earliest possible date.

18.3 Handwashing cleanser and single-use paper towels shall be provided in dispensers at or next to hand washbasins at all times (common towels are prohibited). A refuse container lined with a disposable plastic bag shall be provided next to paper towel dispensers. The refuse container need not be covered if used on a continuing basis for nothing other than the disposal of paper towels.

19 CHANGING AREAS AND LOCKERS

19.1 A changing area, separate from toilet rooms and food related areas, shall be provided wherever the work performed involves exposure to excessive dirt, heat, fumes, vapor or moisture.

19.2 Where the process in which the worker is engaged is such that his work clothing becomes wet or has to be washed between shifts, provision shall be made to ensure that such clothing is dry before reuse.

19.3 Lockers or other suitable facilities shall be provided and used for the storage of employee's street clothing and personal belongings. Since a clean uniform must be worn each day, facilities for storing wet uniforms for reuse are not required.

19.4 Hooks or a rail fitted with captive hangers shall be provided for hanging aprons and other reusable protective clothing. The hooks/hangers shall be sufficiently spaced to allow free air circulation around all items when all hooks/hangers are used.

19.5 Shoe/boot racks shall be provided for proper air drying of shoes and boots. The racks shall be sufficiently spaced to allow free air circulation around all items when all hooks/racks are used.

19.6 Clothes shall not be hung in any area other than those areas specifically designated in Subsection 19 of this Code Section.

20 AMBIENT STORAGE FACILITIES

20.1 Non-refrigerated storage facilities:70


20.1.1 Adequate and suitable space, fixed shelving and movable storage dollies, skids, racks and open-ended pallets shall be provided to accommodate orderly, uncluttered, off-the-floor storage of all dry goods, packaging materials and products.

20.1.2 Fixed shelving shall be designed and made of (or finished with) materials that are durable, smooth, impervious and easily cleanable. The bottom shelf of a fixed shelving unit shall be raised at least 15 centimeters (6 inches) above the floor. Fixed shelving may be attached directly to the wall to maximize use of available space, but this is not recommended. As a minimum, an aisle of at least 60 centimeters (2 feet), preferably 90 centimeters (3 feet), should exist between walls and fixed shelving units, and between fixed shelving units running parallel to each other.

20.1.3 Movable dollies, skids, racks and open-ended pallets may rest directly on the floor if the storage device can be moved easily by hand operated or motorized moving equipment. If used, movable dollies, skids, racks or open-ended pallets shall be placed at least 46 centimeters (18 inches) away from all walls.

20.1.4 The temperature within the storage facility shall be maintained at 30°C (86°F) or below to ensure proper shelf life of products.

20.2 Non-refrigerated storage practices:

20.2.1 Dry goods, packaging materials and products shall be stored in an orderly, uncluttered, off-the-floor manner on fixed shelving or on movable dollies, skids, racks or open-ended pallets in a way that allows access for proper cleaning, ventilation, stock rotation and pest control activities, and that protects stored items from contamination.

20.2.2 Dry goods, packaging materials and products shall not be stored under exposed sewer lines or in areas subject to flooding, drainage, overhead leakage or condensation. They shall be protected from contamination and adulteration by all agents, including dust, coughs and sneezes, insects, vermin, toxic substances, unclean equipment and utensils.

20.2.3 An easily distinguishable first-in first-out stock rotation system, such as expiry date placarding of pallets, shall be used in the facility to avoid using outdated stock. The first- in first-out system shall identify and use supplies that will expire first, not those that were received first.

20.2.4 All stored items shall be examined regularly for signs of damage, pest infestation and to ensure that they are used before they expire. Unusable items, e.g. blown, severely dented and seam damaged cans, as well as outdated items, shall be discarded. If such items must be held until they have been written-off, a separate area shall be designated and utilized for storage of damaged and/or outdated stock. Damaged and/or outdated stock shall be removed from the premises expeditiously to avoid mixing with regular stock.

20.2.5 Stored foods, whether raw or prepared, if removed from the containers they were received in, shall be enclosed in clean, covered, food-grade containers that have been used for no purpose other than food storage.

20.2.5.1 Bulk storage containers and container covers shall be labeled to identify stored foods by their common names. The use of cloth towels or plastic bags as container covers is prohibited.

20.2.5.2 Properly designed and constructed plastic or stainless steel scoops shall be provided for bulk ingredient/ food dispensing. Cans and garden shovels are not acceptable substitutes for proper scoops. Scoops shall be jabbed into the bulk food item with the handle up for storage. A clean scoop can be used each time if the lid will not fit on the container with the scoop in the container.

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20.2.6 Foods not subject to further washing or cooking shall be protected from contamination by foods requiring washing or cooking, e.g. washed fruit shall be stored separately from unwashed fruit.

20.2.7 After a fire, flood, power outage or other disaster that might result in the contamination of food, or that might prevent potentially hazardous food from being held at required temperatures, the person in charge shall immediately contact Saudi Aramco Preventive Medicine Services. On receiving notice of this occurrence, Preventive Medicine Services shall take whatever action is required to protect public health.

21 REFRIGERATED STORAGE

21.1 Refrigerated storage facilities:

21.1.1 Enough conveniently located refrigeration/freezer units shall be provided to accommodate orderly, uncluttered, off-the-floor storage of all ingredients and products on shelves and racks that comply with requirements outlined in Subsection 25 of this Code Section. Each refrigerator/freezer shall be designed to include at least one built-in temperature indicating device that is accurate to ±1°C (±2°F). The temperature sensing probe shall be located to measure the air temperature in the warmest part of the unit. The temperature display device shall be positioned so that it is easily readable, preferably built-in to the outside face of the refrigerator/freezer unit at eye level.

21.1.2 A separate refrigeration unit designed and operated to rapidly cool foods from hot/warm temperatures to 5°C (41°F) or below is highly recommended.

21.1.3 Refrigeration units shall be capable of maintaining a temperature of 5°C (41°F) or below at all times under maximum load/use conditions.

21.1.4 Freezer units shall be capable of maintaining a temperature of -18°C (0°F) or below at all times under maximum load/use conditions.

21.2 Refrigerated storage practices:

21.2.1 All foods requiring refrigeration shall be maintained at a temperature of 5°C (41°F) or below. The temperature of frozen food shall be maintained at -18°C (0°F) or below.

21.2.2 If a separate refrigeration unit is used to rapidly cool foods from hot/warm temperatures to 5°C (41°F) or below, cooled foods shall be transferred immediately to a standard holding refrigeration unit for routine storage. This is required to ensure that adequate space and capacity is available for rapid cooling of hot/warm foods.

21.2.3 Temperature gauges of refrigerators and freezers shall be checked daily. Periodically, the temperature of refrigerated and frozen food items shall be measured with a sanitized, probe-type thermometer and this measurement shall be compared with the temperature gauge reading of the refrigerated storage unit. Variations of greater than 2°C (4°F) after the food has been in the closed refrigerator/freezer overnight shall be evaluated and reconciled.

21.2.4 Refrigerators and freezers shall not be over stocked. All items shall be stored in an orderly, uncluttered, off-the-floor manner on shelves or racks.

21.2.5 The free circulation of air shall be maintained in refrigerators and freezers. Stored items shall not be placed in front of the cooling unit.

21.2.6 Freezers shall be defrosted regularly.

21.2.7 Food shall not be stored in contact with undrained ice.

21.2.8 Stored foods, whether raw or prepared, if removed from the containers they were received in, shall be enclosed in clean, covered, food-grade containers that have been used for no

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purpose other than food storage. Additionally, frozen foods shall be adequately wrapped to avoid freezer burn.

21.2.9 Cloth, toweling and other fabrics shall not be used to cover containers, except that specially cared for towel covers essential to the leavening of dough may be permitted if suitable alternative materials are unavailable for this unique process.

21.2.10 Foods likely to be contaminated (raw meat, poultry, fish, seafood, eggs, etc.) and prepared foods shall be stored separately from each other and from all other products to avoid cross contamination. Use separate, marked refrigerators where possible. If raw foods are stored in the same refrigerator as prepared foods, raw foods shall be placed on the bottom shelves, segregated one from the other by type. Prepared foods shall be stored on top shelves. Storing of any food item in a way that will allow it to drip shall be avoided.

21.2.11 Containers shall be arranged in the refrigerator/freezer to provide for unrestricted heat transfer through the container walls. Containers subject to rapid cooling shall be loosely covered during the cooling period so as not to restrict air flow to the surface of the food. Cooled containers shall be tightly covered.

21.2.12 Stored ice intended for human consumption shall not be used to cool stored food, food containers or food utensils.

22 GARBAGE AND REFUSE

22.1 Garbage and refuse facilities:

22.1.1 Prior to removal from the premises, garbage, broken glass, damaged cans and other refuse shall be stored in a way that makes it inaccessible to insects, rodents and other vermin. Outside storage of garbage or refuse in open piles or in any container other than an approved garbage or refuse container is prohibited. Inside storage of waste in open piles on the floor of the garbage/refuse storage room is prohibited, but waste may be stored in properly closed, heavy duty plastic bags that may be stacked on the floor of a properly designed and constructed refuse facility.

22.1.2 A garbage/refuse storage room, whether located outside or inside the food establishment, shall be large enough to store the garbage/refuse containers that accumulate between disposal periods. Walls, ceilings and all attachments thereto, shall be constructed of smooth, easily cleanable, nonabsorbent materials. The floor shall be constructed of a smooth, easily cleanable, nonabsorbent material, such as sealed concrete, and shall be properly sloped to a trapped drain. The structure shall be insect- and rodent-proof. The entrance door to the room shall be fitted with an air curtain device. The storage room shall be kept clean and maintained in good repair. Additionally, garbage/refuse storage rooms shall not be located inside a food facility unless they are refrigerated to 5°C (41°F) or less.

22.1.3 The area of an outside garbage/refuse storage area shall be adequately sized as to accommodate all the garbage/refuse containers that accumulate between disposal periods.

22.1.4 Facilities shall be provided for cleaning garbage/refuse containers, lugger boxes and compactor systems after they are emptied. As a minimum, the facility shall be provided with hot running water delivered at a minimum pressure of at least 1.4 kilograms per square centimeter (20 pounds per square inch) with a minimum flow of at least 3.8 liters per minute. A floor constructed of a smooth, easily cleanable, nonabsorbent material, such as sealed concrete, that is properly sloped to a trapped drain connected to the sewerage system.

22.2 Garbage and refuse containers:

22.2.1 Approved garbage and refuse containers shall include standard 115 liters (30 gallons) steel garbage cans, modified 210 liters (55 gallons) steel drums, purpose-built lugger boxes and compactor systems. All such containers shall be made of durable, nonabsorbent, easily cleanable materials that are impervious to attack by insects, rodents and other vermin. They

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shall be designed and constructed so that they do not leak. Drain plugs, where required, shall be in place at all times except during cleaning.

22.2.2 Refuse equipment and containers shall be provided with tight- fitting lids, doors or covers.

22.2.2.1 The lids, doors or covers of outside refuse equipment and containers shall be kept in the closed position when not in immediate use.

22.2.2.2 Refuse containers that are being actively used in the food facility need not be covered. Refuse containers shall be covered when not being actively used. Filled refuse containers shall be covered and removed from the food establishment to the refuse storage facility.

22.2.3 The cover and the outside surface of the 210 liters (55 gallons), 115 liters (30 gallons) and smaller containers shall be labeled with the word "GARBAGE" or "REFUSE." Once used as a garbage or refuse container, the lid and container shall not be used for any other purpose, especially food preparation or storage.

22.2.4 The 210 liters (55 gallons), 115 liters (30 gallons) and smaller containers shall be lined with heavy duty plastic bags to minimize cleaning requirements and facilitate removal of refuse.

22.2.5 Refuse containers shall be provided where refuse is generated. There shall be a sufficient number of approved containers to hold all the garbage and refuse that is produced at the work site and to accommodate the total amount accumulated in the refuse holding facility between disposal periods.

22.2.6 After being emptied, each container shall be thoroughly washed with hot water and detergent on the inside and outside in a way that does not contaminate food, equipment, utensils or food preparation areas.

22.2.7 Refuse equipment and containers shall not, by their location or installation, create a nuisance or prevent cleaning of adjacent space.

22.3 Garbage and refuse disposal:

22.3.1 Refuse shall be disposed of often enough to prevent the development of odors and the attraction of insects and rodents.

22.3.2 Waste shall be removed to the disposal facility in a purpose- built refuse transport vehicle.

22.3.3 All refuse shall be disposed of in a municipal sanitary landfill. Open dumps and burn pits are prohibited.

23 JANITOR'S CLOSET

23.1 A room, area, or cabinet separated from areas where ingredients and packaging are stored; ingredients and food are manufactured, processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipment and utensils are washed and stored; or where food or food contact surfaces are exposed shall be provided for the storage of cleaning equipment and supplies, e.g. mops, buckets, brooms, cleansers and waxes.

23.2 The food establishment shall be equipped with at least one of the following to be used exclusively for general cleaning purposes and for the disposal of mop bucket wastes and other liquid wastes: a) a one compartment, nonporous janitorial sink; or b) a slab, basin, or floor constructed of concrete or equivalent material, curbed and sloped to a drain. Such facilities shall be connected to approved sewerage and provided with hot and cold running water through a mixing valve and protected with a backflow protection device.

24 CLEANING AND PREVENTIVE MAINTENANCE

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24.1 A single individual shall be assigned responsibility for the cleanliness of the food establishment. This shall be his only function within the food establishment. This individual shall have assistant personnel, all of whom are well trained on the assembling and use of special cleaning tools and the safe and effective use of detergents and disinfectants. At least one of these assistants shall be capable of assuming his responsibilities should he be absent from the food establishment. All personnel shall be aware of the hazards of contamination.

24.2 A cleaning and preventive maintenance program shall be developed and implemented. For purposes of this Code Section, non-food contact surfaces of some large equipment, e.g. conveyer lines, outer surfaces of washing machines, outer surfaces of ovens and outer surfaces of refrigeration units, are part of the physical facility and shall be subject to programmed cleaning as well as routine equipment cleaning.

24.2.1 The program shall identify all physical facilities, both inside and outside the food establishment. Each individual facility shall be assessed as to how it might contribute to the contamination of ingredients, products, equipment, utensils and other food contact surfaces. After this is completed, assess how cleaning and maintenance of each individual facility can most effectively reduce or prevent contamination. Formulate specific cleaning/maintenance policies, procedures and methods designed to reduce the risk of contamination.

24.2.2 The completed program shall include a manual that lists all facilities; the cleaning and/or maintenance needs unique to each facility; the specific equipment, tools and chemicals, as well as the step by step procedures and methods required to complete each cleaning and/or maintenance task; and the name of the individual(s) responsible for completing the task.

24.3 A cleaning schedule shall be developed and implemented. The schedule shall outline the frequency that all facilities identified in the cleaning program will be cleaned. Specific dates and times shall be assigned to daily, weekly, monthly and quarterly cleaning cycles.

24.4 Maintenance and cleaning tools, such as brooms, mops, buckets, vacuum cleaners, shall be stored in a way that prevents contamination of ingredients, equipment, utensils and products; and in a way that expedites cleaning of the maintenance equipment facility (refer to Subsection 23 of this Code Section).

24.5 The cleaning of mops and similar cleaning tools, and the disposal of mop water and similar liquid wastes in food preparation sinks, hand washbasins and warewashing facilities, is prohibited (refer to Subsection 23 of this Code Section).

24.6 Single-use, disposable paper towels shall be used for cleaning food contact surfaces. If multi-use, disposable paper cloths are used for cleaning non-food contact surfaces, they shall be rinsed frequently in an approved sanitizing solution, stored in that solution between uses and shall be used for no other purpose. The paper cloth shall be disposed of at the end of each period of use.

24.7 All facilities shall be kept clean, in good repair and free of insects, rodents and objectionable odors. All toilet, shower and handwashing fixtures, and adjacent floors and walls subject to splash, shall be cleaned with detergent, rinsed and then sanitized with a 0.3 to 0.6 percent hypochlorite solution, or equivalent, at least once daily.

24.8 Dustless methods shall be used, such as vacuum cleaning, wet cleaning, or the use of dust-arresting sweeping compounds on floors.

24.9 High level cleaning of ceilings, gantries, rafters and light fixtures requires special access equipment that shall be available, either in the food establishment or through an agreement with a company that provides such equipment when needed.

24.10 Cleaning, except emergency cleaning, shall be done during periods when the least amount of equipment, ingredient and product is exposed, such as after the day's production is completed.

25 EQUIPMENT AND UTENSILS (GENERAL)

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25.1 All new and replacement equipment shall meet or be equivalent to applicable U.S. National Sanitation Foundation (NSF) standards or, in the absence of applicable NSF standards, be approved by Saudi Aramco Preventive Medicine Services.

25.2 Equipment components, such as doors, seals, hinges and fasteners, shall be kept intact, tight and adjusted according to the manufacturers' specifications and good engineering practices.

25.3 All machines shall be designed to perform their functions with minimal operator assistance. If operators must perform a task manually, the machine shall be designed such that manual operation may be performed without the operator or his clothing touching food contact surfaces or the product.

25.4 Color-coded knife handles and matching cutting boards should be provided for different food preparation activities. This is required to minimize and control cross contamination (also see Paragraph 32.5 of this Code Section).

25.5 Materials:

25.5.1 All equipment and utensils shall be made of, repaired with and finished with safe, nontoxic, corrosion resistant, nonabsorbent materials which are resistant to denting, buckling, pitting, chipping and crazing. Materials shall not impart odors, color or taste, nor contribute to the contamination of food.

25.5.2 Food contact surfaces shall not contain lead, antimony or cadmium, whether it be contained in the base metal alloy or it is plated onto the surface of the base metal.

25.5.3 The use of solder containing antimony, cadmium or lead for repairing food equipment is prohibited. All solder used shall be specifically formulated for repair of food equipment and shall be composed of safe materials and be corrosion resistant.

25.5.4 Galvanized metal shall not be used as a food contact surface.

25.5.5 Cast iron shall not be used for utensils or food contact surfaces of equipment, except that cast iron may be used as a heated cooking surface for grills and griddles, and as a utensil serving surface if the utensil is used as part of an uninterrupted cooking process from cooking through service.

25.5.6 Copper and copper alloys shall not be used for acid foods or for fittings or tubing downstream from either a check valve or a backflow device exposed to carbon dioxide. Equipment made of copper or its alloys shall be plated with tin so that foods shall not directly contact the copper or copper alloy metal.

25.5.7 Hard maple wood may be used for baker's tables. The use of wood as a food contact surface under any other circumstance is prohibited, except that wood may be used for shipping crates that only contact fresh, whole fruits and vegetables.

25.5.8 Glass, plastic and rubber or rubber-like materials are permitted for repeated use as food contact surfaces if they: a) are resistant under normal conditions of use to scratching, scoring, decomposition, crazing, chipping and distortion; b) are of sufficient weight and thickness to permit cleaning and sanitizing by normal dishwashing methods; c) are free of formaldehyde or any other substance that can affect the characteristics of the food it contacts; and d) they comply with other requirements outlined in Subsection 24 of this Code Section.

25.5.9 Conveyor belts shall be made of suitable, easily cleanable, nonabsorbent materials.

25.6 Design and fabrication:

25.6.1 All equipment and utensils shall be designed and fabricated for durability under conditions of normal use. Food contact surfaces, as well as non-food contact surfaces that require frequent cleaning or are exposed to splash or food debris, shall be designed and fabricated to be smooth and easily cleanable; free of breaks, open seams, cracks, chips, pits and similar

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imperfections; and free of unnecessary ledges, projections and difficult-to-clean internal corners and crevices. Threads shall be designed to facilitate cleaning. Ordinary "V" type threads are prohibited.

25.6.2 Unless designed for in-place cleaning, food contact surfaces shall be accessible for cleaning and inspection by one of the following methods: a) cleaning and inspection without disassembly; b) cleaning and inspection after disassembly without the use of tools; or c) cleaning and inspection after disassembly with the use of simple tools kept available near the equipment, such as a mallet, a screwdriver or an open-ended wrench.

25.6.3 Cutting or piercing parts of package openers shall be readily removable for cleaning.

25.6.4 Sinks and drainboards shall be self-draining.

25.6.5 Equipment requiring unsafe lubricants shall be designed and constructed so that the lubricant cannot leak, drip or be forced onto a food contact surface.

25.6.6 Ventilation hoods and devices shall be designed to prevent condensate from dripping into ingredients, products, or onto food contact surfaces. Filters, if used, shall be readily removable for cleaning and replacement. Ventilation equipment shall be properly operated and maintained.

25.6.7 Unless water-tight joints are provided, all piping, thermometers, rotary shafts and other parts extending into a food container shall be collared with a condensation, drip or dust sealing apron.

25.6.8 Equipment shall be self-draining. The drain shall comply with requirements outlined in Paragraph 14.4 of this Code Section.

25.6.9 Equipment and utensils fitted with blades, saws or other sharp-edged cutting tools shall be guarded and otherwise designed to protect operators from injury.

25.7 Location and installation:

25.7.1 Food equipment and food contact surfaces shall not be located in a locker room, toilet room, toilet room vestibule, garbage room, mechanical room, bedroom, or under an exposed sewer line, exposed non-potable water line, leaking water line, a surface where water condenses, any surface that drips, an open stairwell or under any other potential source of contamination.

25.7.2 Aisles and working spaces between units of equipment and between equipment and walls shall be unobstructed and of sufficient width to permit personnel to perform their duties readily without contamination of ingredients, products or food contact surfaces by clothing or personal contact.

25.7.3 Equipment that is placed on a table or counter unless portable, shall be sealed to the table or counter or mounted on legs at least 10 centimeters (4 inches) high. All equipment shall be installed to facilitate cleaning of the equipment and adjacent areas.

25.7.4 Equipment is not portable within the meaning of this Code Section unless: a) it is small and light enough to be moved easily by one person; and b) it has no utility connection, or has a utility connection that can be disconnected quickly, or has a flexible utility connection line of sufficient length to permit the equipment to be easily moved for cleaning.

25.7.5 Floor mounted equipment, unless readily movable, shall be installed in one of the following ways: a) sealed to the floor; b) installed on a raised platform of concrete or other smooth material in a way that prevents liquids or food debris from seeping or settling underneath, between, or behind the equipment in spaces that are not open for cleaning and inspection; or c) installed on legs at least 15 centimeters (6 inches) off the floor, except that vertically mounted floor mixers may be elevated as little as 10 centimeters (4 inches) off the floor if no part of the floor under the mixer is more than 15 centimeters (6 inches) from the cleaning access.

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25.7.6 Unless sufficient space is provided for ease of cleaning between and behind each unit of floor mounted equipment, the space between it and adjoining equipment and between it and adjacent walls shall be closed. If exposed to seepage, the equipment shall be sealed to the adjoining equipment or adjacent walls.

25.7.7 If commercial quantities of syrup are produced, e.g. syrup production in a carbonated beverage plant, a separately enclosed room fitted with a self-closing door shall be provided.

25.8 Only safe lubricants shall be used on equipment designed to receive lubrication of bearings and gears on, or within, a food contact surface.

25.9 Single-use gloves, used as a food handling utensil, shall be used for only one purpose and changed when soil accumulates, breaks occur in the gloves or interruptions occur in the operation. Plastic disposable gloves shall not be reused.

25.10 A three-compartment sink with two integral drainboards, accessory drainboards and drying racks shall be provided. Sink compartments and drainboards shall be large enough to accommodate the largest object cleaned. Hot and cold potable water that complies with requirements outlined in Subsection 15 of this Code Section shall be provided to each sink compartment through a mixing valve.

26 SPECIALIZED EQUIPMENT AND INSTALLATIONS

26.1 Apparatus and testing equipment:

26.1.1 A metal stem-type, numerically-scaled indicating thermometer with a range from -18°C (0°F) to 104.5°C (220°F) and accurate to ±1°C (±2°F) at all temperatures within the range shall be provided and used to measure temperatures. An electronic digital thermometer equipped with a metal probe of equal range and accuracy may be used in conjunction with, or in place of, the mechanical indicating thermometer.

26.1.2 Where the facility treats and chlorinates water, an approved test kit shall be provided to measure the concentration of residual chlorine in the treated water. The test kit shall have a range from at least 0.0 to 2.5 milligrams per liter (0.0 to 2.5 parts per million) and a sensitivity of at least 0.1 milligram per liter.

26.1.3 Acid and sugar hydrometers, graduated measuring devices and other laboratory apparatus shall be provided as needed.

26.1.4 Alkali and caustic soda testing equipment or devices for measuring the strength of the soaker solutions employed in bottle washing shall be provided as needed.

26.1.5 If product is carbonated, an apparatus for measuring the degree of carbonation of the finished product shall be provided.

26.2 Syrup-making equipment, if provided:

26.2.1 All vats, jars, vessels, tanks, pipelines, filters and other apparatus employed in mixing, conveying or storing ingredients and syrup shall be constructed of stainless steel or other suitable material resistant to corrosion by the action of ingredients and syrup. The use of galvanized iron, lead, zinc, copper, brass, or other potentially deleterious material is prohibited.

26.2.2 All apparatus, equipment and utensils employed in syrup making shall comply with the general requirements described in Subsection 25 of this Code Section and shall be designed and constructed so that they are self-draining and so they can be readily flushed, cleaned and sanitized.

26.2.3 All vessels, tanks, jars and vats shall be provided with suitable covers to protect them against dust, dirt, insects and other sources of contamination.

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26.2.4 Mixing shall be by mechanical means only. The mixing mechanism shall be designed, constructed and operated to prevent contamination of the syrup.

26.2.5 Filter elements shall be single-service and shall be stored in a clean, dry place.

26.3 An eye wash sink designed for flushing the eyes with potable water shall be provided in close proximity to areas where water is chlorinated, hazardous chemicals are used and equipment containing hazardous chemicals are maintained. If circumstances warrant, a safety shower shall also be required. Operation of the eye wash and safety shower shall be by means of a simple push bar, pull ring or step pad.

27 TRANSPORTATION

27.1 All food, food products, drink and drink products transported to or between food establishments shall be protected by individually wrapped cartons, cases or crates, packaged so as to properly safeguard them from dust, dirt, filth, droplet infection, contamination, pollution, tastes, odor or other noxious substances.

27.2 All perishable foods shall be transported in a way that protects them against deterioration, spoilage or lowering of quality. Precautions shall be taken to ensure that they reach their destination in the same quality and sanitary condition as when they were loaded on the vehicle. Refrigerated vehicles shall be used to transport chilled foods. Hot foods shall be transported in insulated containers that keep them hot.

27.3 All vehicles used to transport food shall be so constructed and operated as to protect their contents from contamination and to ensure that required temperature limits, if applicable, are maintained. They shall not be used for any purpose other than the transport of food. They shall be kept clean and in good repair.

28 CLEANING AND SANITIZATION OF EQUIPMENT

28.1 The cleaning frequency of equipment and utensils shall be based on the temperature conditions during processing operations, type of ingredients (whether hazardous or non-hazardous foods), degree of processing and potential exposure to contamination. The frequency of cleaning and sanitization shall be increased as the ambient temperature increases, the amount of processing increases, etc.

28.1.1 Utensils and food-contact surfaces that are not used continuously shall be cleaned and sanitized: a) after a substantial interruption in their continuous use; and b) after each period of use.

28.1.2 Food-contact surfaces of mixers, production line, processing or continuously operating equipment shall be cleaned and sanitized: a) after a substantial interruption in the operation; b) throughout the day at intervals required to eliminate food temperature hazards and to reduce food particle accumulation; and c) at the end of each day's production.

28.1.3 The food-contact surfaces of cooking devices shall be cleaned at least once per day except that this shall not apply to hot oil cooking equipment and hot oil filtering systems.

28.1.4 Utensils and food contact surfaces of equipment not specified shall be cleaned and sanitized at a frequency based upon the type of food, temperature, risk of contamination and the amount of food particle accumulation. In general, such items shall be cleaned and sanitized after each period of use or at least once every four (4) hours.

28.1.5 Non-food contact surfaces of equipment shall be cleaned as frequently as is necessary to keep surfaces free of accumulated dust, dirt, food particles and other soil. Refer to programmed cleaning schedules for physical facilities discussed in Paragraph 24.2 of this Code Section.

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28.1.6 The boxes, baskets and other receptacles in which food establishment products are transported shall be maintained in good repair and kept free of accumulated dust, dirt, insects, rodents and other contamination.

28.2 Soiled equipment, utensils, etc shall be handled in a way that precludes contamination of cleaned items with soiled items.

28.3 Dry cleaning methods such as scraping, brushing or vacuuming shall be used to remove accumulations of dust or dry food particles from surfaces that contact only dry, non-potentially hazardous food. Sanitization of those surfaces is not required. Equipment used in dry cleaning methods shall not be used for any other purpose.

28.4 Multi-use dishes, utensils, pots/pans and disassembled parts of food contact equipment shall be subjected to the successive steps of washing, rinsing and sanitizing in a three compartment sink or warewashing machine. When cleaning in sinks or warewashing machines is impractical, e.g. when the equipment is too large or is fixed, cleaning shall be done by alternate methods. Alternative procedures shall provide for all three steps of the warewashing process.

28.5 Utensils and equipment shall be disassembled to permit access to internal food contact surfaces.

28.6 Dishes, utensils, pots/pans and disassembled parts shall be pre-flushed and/or pre-scraped and, when necessary, pre-soaked to remove gross food particles and soil. Fixed equipment shall be flushed, scraped or rough cleaned, as appropriate, to remove gross food particles and soil.

28.7 Cleaning agent(s) shall be applied to all food contact surfaces to remove food particles and soil, e.g. hand swabbing while immersed in a hot detergent solution (35°C [95°F] or hotter) in the first compartment of a three compartment sink; mechanical cleaning as outlined in Subsection 29 of this Code Section; application of high pressure detergent sprays or low pressure foams on fixed equipment; or by other task specific cleaning method.

28.8 Washed items shall be rinsed with hot water (35°C [95°F] or hotter) to remove cleaning agents and flush away abrasives (note that there may be special situations where the rinse and sanitization process is combined in one step [see Paragraphs 28.9 and 28.9.7 of this Code Section]). If using a three compartment sink, immerse each item in the hot rinse water contained in the second sink compartment, turning and agitating the item as it is placed in the rinse water.

28.9 Rinsed equipment and utensils shall be sanitized by one of the following methods (note that sanitizers and detergent-sanitizers shall be of the type which does not require a potable water rinse and they shall not be used in a concentration which exceeds the maximum concentration indicated by the manufacturers' label instructions):

28.9.1 Contact with a solution of 100 milligrams per liter (100 parts per million) residual chlorine for 30 seconds. Large vessels and fixed equipment may be sprayed with a solution containing not less than 100 milligrams per liter residual chlorine (100 parts per million) that is allowed to stand for at least 30 seconds before the equipment is used. Items shall not be rinsed and shall be allowed to air dry.

28.9.2 Contact with hot water at a temperature of at least 77°C (170°F) for 30 seconds. When this method is used the following facilities shall be provided and used: a) an integral heating device or fixture installed in or under the sanitizing compartment of the sink that is capable of maintaining the water temperature in the sink at 77°C (170°F) or above; and b) dish baskets of such size and design to permit complete immersion of the equipment and utensils in the hot water.

28.9.3 Contact with a solution of 12.5 milligrams per liter (12.5 parts per million) available iodine for one minute. Iodine based chemical sanitizers shall be used only in solutions which have a pH of 5.0 or less, unless the container label specifies a higher pH limit of effectiveness.

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28.9.4 Contact with a quaternary ammonium solution at a concentration and a contact time indicated by the manufacturers' label instructions. Quaternary ammonium compounds shall be used only in water with 500 milligrams per liter (500 parts per million) hardness or less.

28.9.5 Exposure to clean steam that is free from harmful materials or additives while enclosed in a steam cabinet or closed tank, piping network or other such closed system. Equipment and utensils shall be exposed to steam in the closed system for at least 15 minutes at a temperature of at least 82°C (180°F) or for at least five minutes at a temperature of at least 93°C (200°F).

28.9.6 Exposure to an enclosed jet of clean, live steam that is free from harmful materials or additives for not less than one minute.

28.9.7 When a detergent-sanitizer is used in the first compartment of a two-compartment sink, the same detergent-sanitizer shall be used to sanitize in the second compartment (note that chlorine may be used as the sanitizer in the second sink compartment in lieu of the detergent-sanitizer if it is used in accordance with the requirements outlined in Paragraph 28.9.1 of this Code Section). If the detergent-sanitizer is a chlorine based compound, the chlorine concentration and contact time of the sanitizing solution shall comply with the requirements outlined in Paragraph 28.9.1 of this Code Section. If the detergent- sanitizer is a non-chlorine based compound, the concentration of the sanitizing solution shall comply with the limits indicated by the manufacturers' label instructions, the contact time shall be increased from 30 seconds to one minute and the sanitizing solution shall be at a temperature of at least 24°C (75°F).

28.10 All cleaned and sanitized equipment and utensils shall be allowed to air dry in a self-draining position on approved, properly protected hooks or racks.

28.11 Testing equipment and materials shall be provided to adequately measure applicable chemical concentrations, temperatures and other pertinent parameters. For example, a numerically-scaled indicating thermometer accurate to ±1°C (±2°F) shall be provided to check water temperatures.

28.12 All cleaned and sanitized equipment, pans, apparatus and utensils shall be handled so as to be protected from contamination. Cleaned items shall be handled in a way that precludes cross contamination with soiled items. Spoons, knives and forks shall be touched only by their handles. Cups, glasses and bowls shall be handled without contact with inside surfaces or with surfaces that contact the user's mouth.

28.13 Cleaned and sanitized equipment and utensils shall be stored in a way that protects them from contamination. Cleaned and sanitized equipment and utensils and movable equipment shall be stored at least 46 centimeters (18 inches) above the floor in a clean, dry location that protects them from contamination by splash, dust and other means. The food contact surfaces of fixed equipment shall also be protected from contamination.

28.14 Cleaned and sanitized equipment and utensils shall not be stored in a locker room, toilet room, toilet room vestibule, garbage room, mechanical room, bedroom, or under an exposed sewer line, exposed non- potable water line, leaking water line, a surface where water condenses, any surface that drips, an open stairwell or under other potential source of contamination.

28.15 In-Place Cleaning (CIP): Pipes, tubes, valves and lines intended for in- place cleaning shall be designed and fabricated so: a) cleaning and sanitizing solutions can be circulated throughout a fixed system using an effective cleaning and sanitizing regimen; b) cleaning and sanitizing solutions will contact all interior food contact surfaces; c) in-line thermometers are located to measure the least heated sections of the line; d) the system is self-draining and can be evacuated completely; and e) the equipment can be dismantled for interior inspection and microbiological sampling.

28.16 Wherever practical, stored utensils shall be covered or inverted. Facilities for the storage of spoons, knives and forks shall be provided and shall be designed to present the handle to the employee or customer.

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28.17 Tableware should be set prior to serving a meal only if glasses and cups are inverted, and knives, forks and spoons are wrapped or otherwise covered. All unused preset tableware shall be collected for washing and sanitizing after the meal period.

29 MECHANICAL CLEANING AND SANITIZATION

29.1 Mechanical cleaning and sanitizing may be done by spray-type or immersion-type warewashing machines, or other device if it can be proved to thoroughly clean and sanitize a specific item or class of items. Such machines and devices shall be installed and maintained in good repair according to the manufacturers' instructions. All equipment shall display the U.S. National Sanitation Foundation "Seal of Approval" or comply with requirements equivalent to the U.S. National Sanitation Foundation's standards for mechanical warewashing machines.

29.2 Warewashing machines and their auxiliary components shall be operated in accordance with the manufacturers' instructions.

29.3 Warewashing machine conveyors shall be accurately timed to assure proper exposure times during wash, rinse and sanitizing cycles in accordance with the specifications attached to the machines.

29.4 Detergents, sanitizing agents and other chemicals shall be automatically dispensed to the various compartments of the machine. Automatic dispensers shall be properly installed, operated and maintained.

29.5 The pressure of water supplied to a spray-type dishwashing machine shall not be less than 1 kilograms per square centimeter (15 pounds per square inch) or more than 1.8 kilograms per square centimeter (25 pounds per square inch) measured in the water line immediately adjacent to the machine. A 6.3 millimeters (0.25 inch) IPS valve shall be provided immediately upstream from the final rinse control valve to permit checking the flow pressure of the final rinse water.

29.6 Separate, easily-readable, numerically-scaled, indicating thermometers accurate to ±2°C (±3°F) shall be provided to indicate water temperature in each tank of the machine and the temperature of the final rinse water as it enters the manifold.

29.7 Staging tables and racks shall be of adequate size for the proper handling of soiled pans. They shall be located so they do not interfere with the proper use of the dishwashing facilities.

29.8 If necessary, items shall be scraped and soaked prior to being washed in the warewashing machine.

29.9 After precleaning, items shall be loaded into racks, trays or baskets or onto conveyors in a self draining position which will expose each item to the unobstructed spray from all cycles.

29.10 The temperature of the wash water in spray-type warewashers shall not be less than: a) 74°C (165°F) in a single-tank, stationary-rack, single temperature machine; b) 71°C (160°F) in a single-tank, conveyor machine; c) 65.6°C (150°F) in a single-tank, stationary-rack, dual temperature machine; d) 65.6°C (150°F) in a multi-tank, conveyor machine; e) 65.6°C (150°F) in a single-tank, pot, pan and utensil washer (stationary or moving rack; or f) 50°C (120°F) in a spray-type glass washer.

29.11 Rinse water tanks shall be protected by baffles or other effective means to minimize the entry by wash water into the rinse water. Washed items shall be rinsed free of particulate matter, detergent and abrasives with potable water.

29.12 When machines use hot water for sanitization, rinse waters shall be kept clean. The temperature of the primary rinse water shall be maintained at not less than 71°C (160°F) and the temperature of the final rinse water shall not be less than 82°C (180°F) except that the temperature shall be 74°C (165°F) in a single-tank, stationary rack, single temperature machine. The temperature of the primary rinse shall be measured in the rinse compartment tank and the temperature of the final rinse water shall be measured at the manifold.

29.13 Special equipment and procedures for washing returnable bottles:

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29.13.1 If returnable bottles are used, bottles shall be thoroughly cleaned and sanitized immediately before they are filled by means of an automatic mechanical bottle washing machine (bottles that are washed and then stored empty shall be rewashed immediately before they are filled). Washing bottles by hand, except as a preliminary step prior to mechanical bottle washing, is prohibited.

29.13.2 The capacity of the bottle washing machine shall be equal to or greater than the capacity of the bottle filling machine.

29.13.3 The wash and rinse compartments shall be fitted with thermometers, preferably of the recording type.

29.13.4 Bottle washing and inspection:

29.13.4.1 Unclean bottles shall be exposed to a three percent alkali solution (known as the soaker solution) containing not less than 60 percent caustic soda (sodium hydroxide), for a period of not less than five minutes at a temperature of not less than 55°C (131°F), or to an equivalent cleansing and sanitizing process. The strength of this solution shall be determined at least twice daily and shall be maintained at the desired concentration by adding more cleaning compound as needed. The soaker solution shall be completely changed as often as is necessary to ensure that bottles are properly cleaned.

29.13.4.2 Bottles shall be rinsed free of all caustic soda with potable water prior to filling.

29.13.4.3 All bottles leaving the washing machine shall be carefully inspected. Improperly cleaned or otherwise defective bottles shall be removed.

29.14 The suggested schedule for cleaning and sanitizing dishwashing, bottle washing and other warewashing machines is outlined in Table 5.

TABLE 5Suggested Schedule and Procedure for Cleaning and Sanitizing Dishwashing, Pan Washing, Bottle Washing and Warewashing Machines

Part of Machine to be Cleaned (If Applicable)

Frequency of Cleaning

Cleaning Procedure

Prerinse Compartment Twice daily Inspect and flush if foreign matter has accumulated or bad odor present.

Weekly · Drain and remove foreign matter.· Flush with hot water.· Sanitize with 100 ppm chlorine solution with 4

hour contact time.Caustic Soda Compartments

Each time recharged · Drain and remove foreign matter

· Flush thoroughly with hot waterWash Compartments Each time recharged · Drain and remove foreign matter.

Flush thoroughly with hot water.Screens/Pans Daily Remove debris, flush, air dryInside Brushes Twice daily Inspect and flush with hot water.

Weekly · Inspect and flush with hot water.· Sanitize with 25 ppm chlorine solution allowing

overnight contact time.· Drain and leave to dry.

Rinse Compartments Twice daily Inspect jets and remove any material clogging jets.Daily · Drain and flush with hot water.

· Drain and leave to air dry.Weekly · Drain and flush with hot water.

· Sanitize with 100 ppm chlorine solution with 4 hour contact time.

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· Drain and leave to air dry.Entire Machine As required De-scale machine.

30 HANDLING FOODS, INGREDIENTS AND PACKAGING

30.1 Raw materials, foods, ingredients and packaging materials shall be obtained from sources that produce such items in purpose-built food establishments under sanitary conditions and according to generally accepted industry practices. They shall be unadulterated, wholesome and free from spoilage, filth or other contamination. They shall be safe for human consumption. They shall have a fresh, wholesome flavor and odor and shall be sound and have a normal appearance. They shall be delivered to the food establishment in a vehicle that complies with the requirements of Subsection 27 of this Code Section. They shall be at a safe temperature when received. They shall be handled and processed according to standards outlined in this Code Section.

30.2 The raw materials, foods, ingredients and packaging materials shall be obtained from manufacturers and vendors currently on the Saudi Aramco Approved Vendors List.

30.3 Only those raw materials, foods, ingredients and packaging materials packed in the original manufacturers' labeled container shall be received and used.

30.3.1 The label shall honestly represent the package contents in accordance with Saudi Arab Government standards. The label must list all additives. The item is misbranded if the labeling is false or misleading in any way or the package contains a chemical preservative not stated on the label.

30.3.2 The dates of production and expiration shall be recorded on the packaging.

30.4 Raw materials, foods, ingredients and packaging materials shall not be accepted:

30.4.1 If they contain decomposed, toxic or extraneous substances that will not be removed to acceptable levels by normal food establishment procedures of sorting, preparation or processing.

30.4.2 If the packaging in which they are received exhibits signs of damage, contamination, deterioration, spoilage or intentional tampering which may have rendered the contents unsafe and unfit for use.

30.5 If raw materials, foods, ingredients or packaging materials are inadvertently received and then defects outlined in Paragraph 30.4 of this Code Section are discovered, the offending item(s) shall be segregated, audited, written-off and disposed of in accordance with the organization's standard operating procedures.

30.6 Raw materials, foods, ingredients and packaging materials shall be stored in a manner that protects them against contamination, infestation and quick deterioration. Stores and their doors and windows shall be constructed so as to prevent entrance of rodents. If rodents are present, stores shall be completely emptied and the rodent infestation shall be eliminated. The store shall be tightly closed to prevent reentry by rodents.

30.7 Raw materials, foods, ingredients and packaging materials shall be protected at all times, including while being manufactured, processed, cooked and packaged, from contamination. They shall be protected against contamination resulting from the addition of, or cross contamination with, unsafe or unapproved foods, ingredients and additives.

30.8 Prior to introduction into the processing line, or at a convenient point within it, raw materials and ingredients shall be inspected, sorted and selected as required to remove unsuitable materials. Such

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steps shall be carried out under hygienic conditions so that only sound and clean raw materials and ingredients shall be processed.

30.9 Raw materials shall be washed as needed to remove dust or other contaminants. Water used for such purposes shall not be recirculated unless suitably treated.

31 INGREDIENTS

31.1 Water: The quality of water used in the food establishment shall conform with standards equivalent to those described in Section SASC-S-17 of this Code. If water is used for conveying raw materials, it shall also comply with Section SASC-S-17 of this Code.

31.2 Sugar: The sweetening agents used in the manufacture of food establishment shall consist of edible sugar, such as sucrose, dextrose, invert sugar and levulose, singly or in combination, or other approved sweetener.

31.3 Preservatives: No antiseptic, disinfectant or preservative prohibited by Saudi Arab Government or U.S. Food and Drug Administration standards shall be used in food establishment products.

31.4 Acids and flavors: Citric, tartaric, or other edible organic acids and their salts, may be used in food establishment products. Acids and flavors shall be stored in suitable containers, properly labeled and protected against contamination.

31.5 Colors: Only caramel, U.S. certified coal tar and approved vegetable colors, shall be used in food establishment products. Note that the use of coloring agents in bread products is prohibited.

31.5.1 All colors shall be prepared in small batches.

31.5.2 All color solutions shall be boiled for at least two minutes immediately before being added to the product.

31.5.3 Color solutions shall be stored in a dark place.

31.6 Eggs: Only clean, whole eggs with shells intact and without cracks or checks, or pasteurized egg products, shall be used.

31.6.1 Eggs and pasteurized egg products shall be obtained from Saudi Aramco approved sources. They shall be delivered to the food establishment in refrigerated vehicles. The internal temperature of eggs and pasteurized egg products shall not exceed 5°C (41°F) at the time they are off-loaded from the refrigerated vehicle. Note that properly packaged dried egg products are exempt from these temperature requirements.

31.6.2 Upon receipt, all eggs and egg products shall be placed in approved refrigeration equipment and held at a temperature equal to or less than 5°C (41°F) until used. This requirement is waived if the eggs or egg products will be used as an ingredient in a food that will achieve a time/temperature relationship adequate to pasteurize the entire volume of the processed food within two hours of receipt of the eggs or egg products.

31.6.3 Eggs and egg products shall only be used as an ingredient in foods which are heated. The heating process shall achieve a time/temperature relationship adequate to pasteurize the entire volume of the processed food. Eggs and egg products shall not be added to the food after the food has been pasteurized.

31.6.4 Eggs and egg products that will be served directly, i.e. not incorporated as an ingredient in a processed food, shall be heated to 74°C (165°F) or higher before being served. Dried eggs and dried egg products shall be reconstituted before they are heated.

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31.7 Pasteurized milk and milk products:

31.7.1 Only pasteurized milk and milk products shall be used, or intended for use or for sale, in whole or in part, for human consumption, except as specifically regulated by Paragraph 31.8 of this Code Subsection.

31.7.2 All pasteurized milk and milk products, including condensed, evaporated or dried milk, shall comply with standards outlined in Section SASC-S-06 of this Code for grade "A" pasteurized milk (requires an average bacterial plate count not exceeding 20,000 per cubic centimeter or gram). A specific exception to this requirement is permitted in the case of a pasteurized milk or milk product that will be used as an ingredient in a food that will be processed and pasteurized in a commercial food plant, i.e. the maximum bacterial plate count may be increased to 50,000 per cubic centimeter or gram if the pasteurized milk or milk product complies with all other grade "A" quality standards (note that the exception may be increased to a maximum bacterial plate count of 100,000 per cubic centimeter or gram in the case of cream).

31.7.3 All pasteurized milk and milk products shall have an internal temperature of not more than 5°C (41°F) when delivered to the food establishment (condensed, evaporated and UHT milk are exempt from this temperature requirement).

31.7.4 All pasteurized milk and milk products shall, upon receipt, be placed in approved refrigerators and held at a temperature equal to or less than 5°C (41°F) until used. This is not required if the milk or milk product will be used as an ingredient in a food that will achieve a time/temperature relationship adequate to pasteurize the entire volume of the food within two hours of receipt of the milk or milk product.

31.7.5 Dry milk products shall only be used as an ingredient in foods which are heated. The heating process shall achieve a time/temperature relationship adequate to pasteurize the entire volume of the processed food. Dry milk ingredients shall not be added to the food after the food has been pasteurized.

31.7.6 Dried milk and dried milk products that will be served directly, i.e. not incorporated as an ingredient in a processed food, shall be reconstituted and then heated to 74°C (165°F) or higher before being served.

31.8 Raw (unpasteurized) milk and milk products:

31.8.1 The use of raw milk and milk products is restricted to commercial food plants. Raw milk and milk products shall be used for no purpose other than as an ingredient in a food that will be heated and held at pasteurization temperatures.

31.8.2 Raw milk and milk products shall comply with standards outlined in Section SASC-S-06 of this Code for grade "A" raw milk for pasteurization or ultra-pasteurization except that the maximum bacterial plate count for commingled milk shall be reduced from 300,000 per cubic centimeter to a maximum of 200,000 per cubic centimeter and the somatic cell count shall be reduced from 1,500,000 per cubic centimeter to a maximum of 800,000 per cubic centimeter.

31.8.3 Specific requirements regulating the internal temperature of raw milk and milk products when they are delivered to the food establishment have not been established.

31.8.4 If the raw milk or milk product will be pasteurized within two hours of receipt, then it need not be refrigerated during this processing period. If not, it shall immediately be cooled in approved equipment to 5°C (41°F) or less and maintained at that temperature until processed.

31.9 Ice intended for human consumption or that may contact ingredients, water or food contact surfaces shall be produced in accordance with requirements outlined in Subsection 41 of this Code Section.

31.10 Compressed air used in the food, beverage or ice production process shall be filtered or otherwise treated to render it free of dust, insects and extraneous material. Air intakes shall be properly located

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and maintained. Filters shall be located upstream from the compressor and shall be easily removable for cleaning and replacement. The blower or compressor supplying air shall be designed so that it will deliver oil-free air (see Paragraph 15.9 of this Code Section).

32 FOOD PREPARATION AND PROCESSING

32.1 Preparatory operations leading to the finished product and the packaging operations shall be so timed as to permit expeditious handling of consecutive units in production under conditions that would prevent contamination, deterioration, spoilage, or the development of pathogenic microorganisms or toxicity. In food plants, random samples shall be drawn from the processing line and from the finished product to assure safety of production.

32.2 Food shall be processed and prepared with the least possible manual contact, with suitable utensils and on surfaces that, prior to use, have been cleaned and sanitized. Utensils may be placed in the food with the handle extended or laid flat on a clean portion of the food preparation table or cooking equipment during brief pauses in preparation.

32.3 The time that potentially hazardous foods are between 5°C and 60°C (41°F and 140°F) shall be minimized. Cooked foods that will not be kept hot, but must be chilled, shall be cooled from 60°C to 5°C (140°F to 41°F) as quickly as possible. The food, depending on the nature of the food, shall be cooled by: a) transferring the food from a deep pot to a shallow pan and then immediately placing the pan in a refrigeration unit; b) dividing large pieces of meat or other food into portions no thicker than 10 centimeters (4 inches), transferring the pieces to shallow pans and then immediately placing the pans in a refrigeration unit; c) placing the food in specialized equipment designed to rapidly cool the food; d) periodically stirring food placed in refrigeration units to cool; e) stirring the food in a container while the container is setting in an ice water bath; and f) a combination of these and many other methods.

32.4 Raw fruits and raw vegetables shall be washed thoroughly before being cooked. Those to be processed raw shall be sanitized in a solution containing 100 milligrams per liter (100 parts per million) residual chlorine with a minimum contact time of 10 minutes.

32.5 Separate utensils shall be used for raw and cooked ingredients or, if this is not possible, they shall be thoroughly cleaned and sanitized between each use. Color-coding is the recommended method of keeping utensils separate, e.g. different colored knife handles and cutting boards for different activities.

32.6 Work surfaces shall be used for one purpose only whenever possible. Ingredients needing no further cooking, such as cheese, shall not be prepared on surfaces previously used for raw fruits or vegetables. In small units with limited work space, it may be necessary to use work tops for more than one purpose. In these cases, different color-coded preparation boards shall be used for each specific food.

32.7 Frozen food shall be thawed by one of the following methods only:

32.7.1 Approximately 24 to 48 hours in advance of planned cooking time, place the frozen food in a refrigerator operating at a temperature of 5°C (41°F) or less.

32.7.2 As part of the continuous uninterrupted regular cooking process, i.e. by continuously cooking from the frozen state until the food is thoroughly cooked.

32.7.3 Thaw food in a microwave oven and immediately transfer to regular cooking units as part of a continuous cooking process.

32.7.4 Thaw food in a microwave oven when the entire uninterrupted cooking process takes place in the microwave oven.

32.8 Food that requires cooking will be cooked to heat all parts of the food to a temperature of at least 60°C (140°F) except that:

32.8.1 Roast beef may be cooked to an internal temperature of 55°C (131°F).

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32.8.2 Poultry, poultry stuffing, stuffed meat and all precooked frozen food shall be cooked to heat all parts of the food to at least 74°C (165°F) with no interruption of the cooking process.

32.9 Food that was cooked and then refrigerated shall be reheated within 30 minutes to a center temperature of at least 74°C (165°F) before being placed in a hot holding unit for use. Steam tables or other hot food holding units are neither designed to, nor are they capable of, rapidly heating food to a center temperature of 74°C (165°F) in 30 minutes. Attempting to use hot holding equipment for reheating food is strictly prohibited.

32.10 Dried milk, reconstituted dried milk, dried-milk products, dried eggs, and dried-egg products that will be served directly, i.e. not incorporated as an ingredient in a processed food, shall be heated to 74°C (165°F) or higher before being served (see Subsection 31 of this Code Section).

32.11 Non-dairy products may be reconstituted on the premises only when they will be prepared and stored in sanitized, covered containers not exceeding 3.8 liters (1 gallon) in capacity and are rapidly cooled to 5°C (41°F) or below after preparation.

32.12 Preparation of syrups:

32.12.1 Syrups shall be prepared, processed and stored in a way that prevents contamination and adulteration.

32.12.2 Syrups shall be clarified by mechanical filtration.

32.12.3 Wherever feasible and practicable, syrups shall be heated to boiling for not less than five minutes to destroy potentially pathogenic microorganisms and substantially reduce overall microbial population.

32.12.4 Finished syrups shall not be handled or exposed to the air, dust or other potential sources of contamination, but shall be conveyed to final mixing or storage tanks through a closed, clean, sanitized and properly protected system of pipes and pumps. The system shall be designed for in place cleaning (CIP) or shall be designed so that it can be easily dismantled for cleaning.

33 PACKAGING AND LABELING

33.1 Every commercial product that is sold, offered for sale, or held for sale shall have a protective wrapping, or other packaging.

33.2 Packaging materials shall be non-absorbent, tasteless and odorless and shall assure convenient protection of the product against contamination. Packaging materials shall not contain substances that cause objectionable organoleptic changes in the product, that render the product toxic or that adversely affect the product in any way.

33.3 Packaging materials shall be protected from contamination during storage and production. They shall be kept in a clean, dry place until used. Handling shall be minimized.

33.4 Packaging shall be carried out under suitable hygienic conditions. The packaging shall protect the product from contamination and infestation.

33.5 Processed products prepared for sale, or those distributed during processing or packaging, shall be coded to enable identification of lots and their production date, so that a specified lot that may have become contaminated or unfit for the purpose of its intended use shall be segregated. Labeling of food products shall comply with the latest edition of Saudi Arab Standards Organization Standard #1, Labeling of Prepackaged Foods.

33.6 Bottle filling, capping and associated practices:

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33.6.1 Bottles shall be filled and capped with automatic machinery. Under no condition shall food, syrup or water be added by means of a graduate, bottle, cup, simple siphon or by any other manual procedure.

33.6.2 The operator or his clothing shall not come in contact with the inner surface of the bottle or cap, or any portion of the machinery that comes in contact with the inner surface of the bottle or cap. Caps that have been touched on the inner surface by the operator shall be discarded. Bottles that have been touched on the inner surface shall be rejected, emptied and reprocessed as a dirty bottle. The delivery tube or orifice of the filling equipment shall be protected from manual contact, dust, insects, rodents and other contamination.

33.6.3 The delivery tube or orifice of filling equipment shall be designed so that condensation or moisture is diverted from the normal filling position of the container receiving the product.

33.6.4 Imperfectly capped bottles shall be rejected, emptied and reprocessed as a dirty bottle.

33.6.5 In the case of bottled beverages and other clear liquids, the final package (capped bottle) shall be inspected to detect the presence of any foreign objects in the bottles.

33.6.6 Caps shall be stored in a special compartment or cabinet that is used for no other purpose and that is maintained free from dust, flies, vermin and other sources of contamination and pollution.

33.7 Packaging and freezing of frozen desserts:

33.7.1 Single service caps, containers or other single service articles for use in contact with frozen desserts mix shall be purchased and stored in sanitary tubes, wrappings or cartons which shall be kept in a clean, dry place until used. All packaging materials shall be handled in a sanitary manner.

33.7.2 Packaging, cutting, molding, dipping and other preparation of frozen desserts or their ingredients shall be done in an approved manner. Containers shall be adequately covered immediately after filling. Caps and containers shall be handled in such a manner as to prevent contamination of the package contents.

33.7.3 Product drip, overflow or spilled ingredients or frozen dessert mix shall not be returned to the ingredient or frozen dessert mix dispenser/container; shall not be used as an ingredient in other frozen desserts or foods; and shall not be sold or given away for human consumption.

33.7.4 All frozen dessert mix which is not frozen at the plant at which it was pasteurized shall be transported to the place of packaging or freezing in sealed containers in a refrigerated vehicle which is maintained in good sanitary condition.

34 STORAGE OF FINISHED GOODS

34.1 The finished product shall be stored under such conditions as to preclude contamination or proliferation of microorganisms. The product shall be protected against deterioration or damage to packaging. The product shall be stored in a way that does not interfere with processing, production or packaging operations.

34.2 During storage, periodic inspection shall be carried out on the finished product to ensure that it is fit for human consumption and that it complies with the standard specifications of the finished product.

34.3 Store rooms shall be rodent-proof, moisture free and air conditioned and refrigerated, as appropriate, per the requirements of Subsections 20 and 21 of this Code Section.

34.4 The finished product shall be transported under such conditions as to preclude contamination or proliferation of microorganisms. The product shall be protected against deterioration or damage to packaging. Transport vehicles shall comply with requirements outlined in Subsection 27 of this Code Section.

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35 FOOD DISPLAY AND SERVICE

35.1 Potentially hazardous foods shall be kept at a temperature of 5°C (41°F) or lower, or at a temperature of 60°C (140°F) or higher during display and service. A non-hazardous prepared food that is properly displayed on a service line in a food establishment need not be refrigerated if the food will be sold and consumed within two hours of its final preparation time.

35.2 Food on display shall be protected from consumer contamination by the use of easily-cleanable, counter-protector devices, display cases and similar equipment, as well as other means of protection.

35.3 Suitable utensils shall be used by employees and provided to consumers who serve themselves to avoid unnecessary contact with food. Between uses during service, utensils shall be stored in the food containers with the food they are being used to serve; clean and dry; or in running water.

35.4 Ice for consumer use shall be dispensed by automatic, self-service ice dispensing machines or by a food service employee. Food service employees shall dispense ice with scoops, tongs, or other ice dispensing utensils. Ice dispensing utensils and receptacles shall be protected from contamination during service and storage.

35.5 Condiments, sugar, seasonings and dressings for self-service use shall be provided only in individual packages or from dispensers that protect their contents. Milk and milk products for drinking purposes shall be provided to the consumer in an unopened, commercially filled package not exceeding 1 liter (1.06 quart) in capacity, or served from an approved bulk milk dispenser. Once served to a consumer, individual portions of food shall not be served again. Unopened packaged food, other than potentially hazardous food, that is still wholesome, may be reserved.

36 SINGLE-SERVICE ARTICLES

Single-service articles shall be commercially packaged for individual use or shall be available to the consumer from a dispenser in a way that prevents contamination of surfaces that may contact food or the user's mouth. Single- service articles shall be used only once. Handling of single-service articles in bulk should be conducted in a way that protects them from contamination. Single-service articles shall be stored above the floor on clean shelves and in closed containers that protect them from contamination.

37 LABORATORY CONTROLS

37.1 Food plants shall have a laboratory to carry out tests necessary to assure the safety of products.

37.2 Saudi Aramco Preventive Medicine Services shall periodically take samples representative of the water, ice, ingredients and products used by Saudi Aramco. These shall be analyzed to monitor the safety of food, beverages and ice provided to Saudi Aramco employees and their dependents.

38 QUALITY STANDARDS

38.1 Carbonated beverages:

38.1.1 Standard Plate Count (SPC) shall not exceed 100 bacteria per milliliter.

38.1.2 Most Probable Number (MPN) of coliform bacteria shall not exceed 2.2 per 100 milliliters.

38.1.3 Yeasts and molds shall not exceed 20 per milliliter.

38.2 Frozen desserts:

38.2.1 Standard Plate Count (SPC) shall not exceed 50,000 bacteria per gram.

38.2.2 Coliform bacteria shall not exceed 10 per gram.

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38.2.3 Phosphatase shall be less than 1 microgram per gram if milk or milk products are used as an ingredient.

38.2.4 Yeasts and molds shall not exceed 10 per gram if cultured milk products are used as an ingredient.

39 MOBILE FOOD ESTABLISHMENTS

39.1 Mobile food establishments shall comply with the requirements of this Code Section, including application and inspection requirements outlined in Subsections 2 and 3 of this Code Section. Except as otherwise provided in this Subsection, Saudi Aramco Preventive Medicine Services may impose additional requirements to prevent hazards and protect health, may prohibit the sale of some or all potentially hazardous foods, and when no health hazard will result, may waive or modify requirements of this Code Section relating to physical facilities (requirements outlined in Paragraphs 39.2 through 39.7 of this Code Subsection shall not be waived).

39.2 Running water and central sewage are not required for a mobile food unit which serve only food that was prepared and packaged in individual servings which are transported and stored as required by this Code Section. Beverages served in such a mobile unit must not be potentially hazardous and must be dispensed from covered urns, other protected equipment or in commercially packaged individual serving containers. For those mobile food units not provided with water or adequate cleaning facilities, all equipment and utensils shall be thoroughly cleaned and sanitized at a central commissary at least once each day.

39.3 A mobile food unit requiring a water system shall have a potable water system under pressure. The system shall be of sufficient capacity to furnish enough hot and cold water for food preparation, equipment and utensil cleaning and sanitization and hand washing in accordance with the requirements of this Code Section. All water distribution pipes and tubing shall be constructed and installed in compliance with the general requirements of Section SASC-S-17 of this Code. The water inlet shall be located in a position that prevents contamination by waste discharges, road dust or other sources. The water inlet shall be provided with a transition connection of a size or type that prevents connection to any other service.

39.4 Mobile food units shall provide only single-service articles for use by the consumer.

39.5 If liquid waste results from operation of a mobile food unit, it shall be stored in permanently installed retention tanks that are at least 50 percent larger than the water supply tank. Liquid wastes shall not be discharged from the retention tank when the mobile food unit is in motion. Utility service connections for waste disposal shall be of a different size or type than those used for supplying potable water to the mobile food unit. Waste connections shall be located below the level of water connections to preclude contamination of the potable water system.

39.6 Mobile food units shall operate from an approved base commissary or other fixed food service establishment that is constructed and operated in compliance with the requirements of this Code Section.

39.7 An enclosed service building separated from the base commissary operations shall be provided for supplying and maintaining mobile food units. The service area shall be constructed and operated in compliance with the requirements of this Code Section.

39.7.1 Potable water transfer equipment shall be stored and handled in a way that protects the water and equipment from contamination.

39.7.2 The mobile food unit liquid waste retention tank, where used, shall be thoroughly flushed and drained each time the mobile food unit is serviced. All liquid waste shall be discharged to a sanitary sewage disposal system. The flushing and draining area for liquid wastes shall be separate from the area used for loading and unloading of food and related supplies.

40 TEMPORARY FOOD SERVICE ESTABLISHMENTS

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40.1 A temporary food service establishment shall comply with the requirements of this Code Section, except as otherwise provided in this Subsection. Saudi Aramco Preventive Medicine Services may impose additional requirements to protect against health hazards related to the conduct of temporary food service establishments, may prohibit the sale of some or all potentially hazardous foods, and when no health hazard will result, may waive or modify requirements of this Code Section, except those requirements of Paragraphs 40.2 through 40.12 of this Code Subsection.

40.2 Self-directed groups, service organizations or anyone else preparing and/or handling food for public consumption shall present the following details prior to "approval" from Saudi Aramco Preventive Medicine Services: a) type of food; b) origin of food; c) methods of storage, transportation and preparation; d) date of preparation; and e) proposed date of consumption.

40.3 Only those potentially hazardous foods requiring limited preparation, such as hamburgers and frankfurters, which require seasoning and cooking, shall be prepared or served by temporary food establishments permitted under the provisions of Paragraphs 39.1 and 39.2 of this Code Section. The preparation or service of other potentially hazardous foods, including pastries filled with cream or synthetic cream, custards and similar products, and salads or sandwiches containing meat, poultry, eggs or fish, is prohibited. This prohibition does not apply, however, to any potentially hazardous food that has been prepared and packaged under conditions meeting the requirements of this Code Section, is obtained in individual servings, is stored at a temperature of 5°C (41°F) or below or at a temperature of 60°C (140°F) or above in facilities that meet the requirements of this Code Section.

40.4 Ice that is consumed or that contacts food or food contact surfaces shall have been made under conditions meeting the requirements of Subsection 41 of this Code Section. The ice shall be obtained only in chipped, crushed, or cubed form and in single-use, food-grade plastic or wet-strength paper bags filled and sealed at the point of manufacture.

40.5 Equipment shall be located and installed in a way that facilitates cleaning the establishment and that prevents food contamination. Food contact surfaces of equipment shall be protected from contamination by consumers and other contaminating agents. Where helpful to prevent contamination, effective shields for such equipment shall be provided.

40.6 Enough potable water shall be available in the establishment for cleaning and sanitizing utensils and equipment and for hand washing. A heating facility located on the premises and capable of producing enough hot water for these purposes shall be provided.

40.7 The storage of packaged food in contact with water or undrained ice is prohibited, although cans or bottles of non-hazardous beverages may be so stored when the water contains at least 100 milligrams per liter (100 parts per million) of available chlorine and is changed often enough to keep both the water and containers clean.

40.8 Liquid waste shall be disposed of in accordance with standards equivalent to those outlined in Section SASC-S-14 of this Code.

40.9 A facility shall be provided for employee/operator hand washing. Where water under pressure is unavailable, the facility shall consist of at least a basin, warm water, soap and individual paper towels.

40.10 Floors shall be made of concrete, tight wood, asphalt, or other easily cleanable material.40.11 Walls and ceilings of food preparation areas shall be constructed in a way that prevents the entrance

of insects and rodents. Ceilings shall be made of wood, canvas, or other material that protects the interior of the establishment from the weather. Screening material used for walls shall be at least six mesh per centimeter (16 mesh per inch). This Section does not prohibit outdoor cooking where the operation is conducted in a sanitary manner.

40.12 Service openings, if any, shall not be larger than is necessary for the particular operation conducted. These openings shall be provided with tight-fitting solid or screened doors or windows or shall be provided with fans installed and operated to restrict the entrance of flying insects. Doors and windows, if any, shall be kept closed when not in use.

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41.1 Production of ice in automatic ice making machines is a very limited process. An automatic ice plant is a food establishment and shall comply with the requirements of this Code Section, except as otherwise provided in this Subsection. Saudi Aramco Preventive Medicine Services may waive or modify requirements of this Code Section when no health hazard will result (requirements outlined in Paragraphs 41.2 through 41.17 of this Code Subsection shall not be waived).

41.2 The "general requirements" outlined in Subsection 4 of this Code Section shall apply.

41.3 The "personnel" requirements outlined in Subsection 5 of this Code Section shall apply except:

41.3.1 The on-the-job food sanitation training program may be limited to personal hygiene, equipment handling, proper packaging techniques and storage of packaging and filled ice bags.

41.3.2 Requirements pertaining to bathing and wearing of masks are relaxed.

41.3.3 Uniform and hair restraint requirements are limited to individuals that fill ice bags or work with ice contact surfaces.

41.3.4 Requirements pertaining to jewelry and handling soiled tableware are not applicable.

41.4 All requirements pertaining to poisonous or toxic materials; general facility design and construction; floors; walls, ceilings and appurtenances thereto; doors, windows and ventilation openings; illumination; ventilation; plumbing and cross connection control; water; and sewage are applicable.

41.4.1 Ice shall be made from potable water that complies with requirements outlined in Section SASC-S-17 of this Code.

41.4.2 Ice shall be free of rust and other foreign materials and shall meet the same bacteriological, chemical and physical standards of quality as for drinking water as outlined in Section SASC-S-17 of this Code.

41.5 Requirements pertaining to toilets and toilet room hand washing facilities apply, but showers are not required. Separate handwashing facilities are not required in the packaging area if the toilet room handwashing facilities are readily accessible. The requirement for a dressing area and lockers is relaxed.

41.6 Requirements pertaining to non-refrigerated storage facilities and practices are limited to packaging materials.

41.7 Requirements pertaining to refrigerated storage facilities and practices are relaxed. Freezer units need not be maintained at any required temperature as long as the unit keeps the ice solidly frozen (as evidenced by the fact that bags in which ice is stored remain dry).

41.8 Requirements pertaining to garbage and refuse facilities are relaxed. Refuse facilities shall comply with standards applicable to any other place of employment (see Section SASC-S-04 of this Code).

41.9 Requirements pertaining to the janitor's closet and cleaning and preventive maintenance of physical facilities are generally applicable.

41.10 General requirements pertaining to equipment and utensils apply. Requirements pertaining to specialized equipment and installations do not apply, except that an eye wash sink is required in the area where large refrigeration units area maintained.

41.11 In response to Company-wide practice, requirements pertaining to transportation of ice do not apply.

41.12 Requirements pertaining to cleaning and sanitization of equipment apply.

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41.13 Requirements pertaining to mechanical cleaning and sanitization; ingredients (other than water); raw materials handling; and preparation and processing (other than prevention of contamination) do not apply.

41.13.1 Ice, while being manufactured, processed, packaged, stored and transported, shall be protected from contamination.

41.13.2 Hands shall not come into direct contact with the ice when other methods of handling can be used. If ice must be touched with the hands, clean/sanitized rubber gloves or disposable plastic gloves shall be worn.

41.14 Packaging requirements apply, but labeling requirements are not applicable.

41.14.1 Ice shall not be processed or packaged on open platforms or on trucks or other vehicles used for delivery.

41.14.2 Ice shall be packaged in single-use, food-grade plastic or wet- strength paper bags. Packaging shall not impart odors, color or taste, nor contribute to the contamination of ice.

41.15 Requirements pertaining to the storage of the finished product apply.

41.16 Requirements pertaining to food display and service and single-service articles (other than ice bags) do not apply.

41.17 Requirements pertaining to laboratory control methods and specialized product quality standards apply.

42 MARINE VESSEL GALLEYS

42.1 Marine vessel galleys(herein referred to as galleys) are food establishments which have special considerations due to space limitations, dictated by the tonnage rating of the vessel. Galleys shall comply with the requirements of this Code Section, except as otherwise provided in this Subsection. When no health hazard may result, Saudi Aramco Preventive Medicine Services may waive or modify requirements of this Code Section relating to physical facilities.

42.2 FOOD HANDLING PRACTICES

42.2.1 Serving potentially hazardous, "leftover food" from a previous day's meal is prohibited.

42.2.2 Ice utensils - scoops, shall not be stored inside the ice machine, directly in contact with the ice. Scoops may be stored on hooks or other attachments provided above the level of ice, or kept in a 100 ppm solution of chlorine outside the ice machine.

42.2.3 Condensate or accumulated ice shall not contact foods or ingredients.

42.2.4 Prepared foods, placed in the chiller, to be served later, shall be labeled with the date of preparation and discarded, if not used within 48 hours.

42.2.5 Refreezing of any foods, once thawed, is prohibited.

42.2.6 Stored ice intended for human consumption shall not be used to cool stored food, food containers or food utensils.

42.2.7 Due to the logistics of supplying foodstuffs to vessels, all food tems or ingredients shall be inspected by the master or his representative to assure the quality of the items. Food supplies not held in conformance with the temperature standards in this chapter, or foods which appear adulterated, should be rejected and reported to Saudi Aramco Preventive Medicine Services.

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42.2.8 Boxes, baskets or other receptacles which are used to transfer foodstuffs from the pier to the vessel or from one vessel to another, shall be kept clean and in a safe condition.

42.3 EQUIPMENT AND DESIGN

42.3.1 Walk-in cold stores shall be provided with an audible alarm, which when activated from inside a closed walk-in, can be heard in the galley.

42.3.2 Exhaust ducts from galley ranges in which grease or fat is likely to accumulate, shall have a fixed means for extinguishing a fire within the duct, be fitted with readily removable grease filters or traps, and have suitably located hatches for inspection/cleaning.

42.4 GALLEY AND RELATED HOUSEKEEPING

42.4.1 Decks, bulkheads, deckheads, fixtures and equipment shall be kept clean and free of food residue and debris and routinely cleaned in accordance with a written schedule. Areas of high use or traffic are to be scheduled for more frequent cleaning.

42.4.2 Cleaning of spills, appliances and equipment shall be done as soon as possible after the spill or after use.

42.4.3 Duckboards in dry stores and walk-in chiller/freezers shall be made of durable and easily cleanable materials and removed at least weekly, before restocking if possible.

42.4.4 Counters surfaces, cabinets, shelves and drawers shall be wiped down at least once per day.

42.4.5 Water closets, washbasins and other fixtures shall be cleaned and disinfected at least once each day. These shall be thoroughly washed with detergent, rinsed and then disinfected with approximately a 0.5 percent hypochlorite solution, or with an equivalent substitute.

42.4.6 Mop wastewater shall not be discarded through culinary or warewash sinks, at wash basins or shower drains. Water closets are acceptable for disposal of such wastewater.

42.4.7 A written cleaning schedule shall be drafted and implemented which describes in detail the equipment or appliance to be cleaned, the frequency of cleaning, and the procedure to be followed. The Chemicals and tools to accomplish the task shall be specified, as well as the step by step procedure and method required to properly clean and sanitize each item. The Master shall check the effectiveness of the schedule.

42.4.8 As far as possible, a single individual shall be assigned to clean. This should be his primary duty. This person should be fully trained in the use of cleaning/sanitizing chemicals and techniques necessary to accomplish this task.

42.4.9 Cleaning tools and appliances, such as brooms, mops, buckets and vacuum cleaners shall be provided, stored and used in a manner which prevents contamination of food, ingredients and food contact surfaces.

42.4.10 Routine cleaning shall be done during periods when food preparation activities are least. To minimize contamination, dustless cleaning methods, such as damp mopping and wiping shall be used.

42.4.11 Because galleys are inherently difficult to clean, due to shelf rails, spill lips and capture equipment, a vacuum cleaner shall be provided and used, exclusively for routine cleaning activities in the galley.

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Documents

San Code SASC 4 Food Establishments