eservices.rcyanbu.gov.sa · FOREWORD The objective of the Royal commission for Jubail and Yanbu is...

Kingdom of Saudi ArabiaRoyal Commission for Jubail & YanbuDirectorate General for Jubail & Yanbu Project

ROYAL COMMISSIONPUBLIC HEALTH CODE

2005

ENVIRONMENTAL HEALTH SECTIONPROPERTY DEPARTMENT

Kingdom of Saudi ArabiaRoyal Commission for Jubail & Yanbu

ROYAL COMMISSION PUBLIC HEALTH CODE2005

ENVIRONMENTAL HEALTH SECTIONPROPERTY DEPARTMENT

FOREWORD

The objective of the Royal commission for Jubail and Yanbu is to protect thepublic health and welfare and to promote a harmonious balance in thecommunity which poses the least threat to the physical and mental well-beingof the inhabitants.

Giving due importance to health and safety for the residents and workforce ofthe Jubail and Yanbu Industrial cities, the Royal Commission established aPublic Health Code. The requirements of the Public Health Code have beenestablished for food premises, food processing industries, recreationalfacilities, barber establishments etc.

A comprehensive, integrated hygiene surveillance program comprising ofregular inspections, microbiological analysis, follow-up and training ofpersonnel is an integral part of Public Health Code.

The residents of both Jubail and Yanbu receive a level of hygiene favourablycomparable with the best international standards. The team involved in theimplementation of Public Health Code will continue to serve for thebetterment of the city and its residents.

Saud Bin Abdullah Bin Thenayyan Al-SaudChairmanThe Royal Commission for Jubail and Yanbu

Royal Commission Public Health Code

II

Public Health CodeTable of contents

FOREWORD I

TABLE OF CONTENTS II

CHAPTERS

CHAPTER SUBJECT PAGE

PHC-C-1 ADMINISTRATION 1

PHC-C-2 FOOD ESTABLISHMENTS 6

PHC-C-3 MILK AND MILK PRODUCTS PROCESSING 50

PHC-C-4 ICE PROCESSING INDUSTRY 76

PHC-C-5 BOTTLED BEVERAGE INDUSTRY 79

PHC-C-6 SANITATION IN FOOD PROCESSING INDUSTRY 84

PHC-C-7 SLAUGHTERHOUSES AND MEAT PROCESSING INDUSTRY 90

PHC-C-8 HYGIENE IN THE RETAIL FISH MARKET 101

PHC-C-9 PUBLIC HEALTH NUISANCES 106

PHC-C-10 PEST CONTROL 109

PHC-C-11 SWIMMING POOLS 112

PHC-C-12 BARBER AND BEAUTY SHOPS 142

PHC-C-13 LAUNDRIES AND LAUNDRY DEPOTS 148

PHC-C-14 SOLID WASTE DISPOSAL 153

PHC-C-15 WATER 161

REFERENCES 169

PHC-C-1ADMINISTRATION

SECTION SUBJECT PAGE

SECTION 1 DEFINITIONS 1

SECTION 2 OPERATING PERMITS 2

SECTION 3 SUBMISSION OF PLANS 3

SECTION 4 INSPECTIONS 3

SECTION 5PENALITIES, SUSPENSION OR REVOCATION OF OPERATINGPERMITS 4

SECTION 6 SPECIAL CIRCUMSTANCES 4

SECTION 7 HEALTH CERTIFICATION OF FOODHANDLERS AND BARBERS 5


III

SECTION 8 ENVIRONMENTAL HEALTH TRAINING CENTER 5

SECTION 9 SWIMMING POOL LIFE GUARD CERTIFICATION 5

SECTION 10 RULEMAKING PROCESS 5

PHC-C-2FOOD ESTABLISHMENTS


INTRODUCTION 6


SECTION 2 APPLICATION FOR A PERMIT/LICENSE FOR A FOODESTABLISHMENT

8

SECTION 3 FOOD HANDLERS HEALTH CERTIFICATION AND TRAINING 8

SECTION 4 EXAMINATION AND HOLD ORDER ON FOOD 10

SECTION 5 IMPLEMENTATION OF HACCP 11

SECTION 6 GENERAL REQUIREMENTS 13

SECTION 7 FACILITY DESIGN AND CONSTRUCTION 14

SECTION 8 SANITARY FACILITIES, WATER AND PEST CONTROL 17

SECTION 9 EQUIPMENT AND UTENSILS 19

SECTION 10 FOOD HYGIENE AND SAFETY 25

SECTION 11 MOBILE AND TEMPORARY FOOD SERVICE ESTABLISHMENTS 30

SECTION 12 TEMPORARY FOOD PREMISES 33

SECTION 13 VENDING MACHINES 35

APPENDIX A MINIMUM SPACE REQUIREMENT FOR FOOD ESTABLISHMENT 39

APPENDIX B EXAMINATION AND LABORATORY ANALYSIS REQUIRED FORFOOD ITEMS

40

APPENDIX C MINIMUM EQUIPMENT NEEDS FOR FOOD ESTABLISHMENTS 41

APPENDIX D CLEANING AND SANITIZING SOFT SERVE ICE CREAMMACHINES

42

APPENDIX E CLEANING AND SANITIZING OF SOFT DRINK MACHINES 44

APPENDIX F EXAMINATION AND LABORATORY ANALYSIS REQUIRED FORFOODHANDLERS

45

APPENDIX G GUIDELINES FOR FOOD HANDLERS - WEARING OF GLOVES 46

APPENDIX H CLEANING AND DISINFECTING FRUITS AND VEGETABLES TOBE CONSUMED RAW

47

APPENDIX I THAWING POTENTIALLY HAZARDOUS FOODS 48

APPENDIX J SAFE PROCEDURES - PACKED MEALS 49


IV

PHC-C-3MILK AND MILK PRODUCTS PROCESSING




52

SECTION 3 FOOD HANDLERS HEALTH CERTIFICATION 52


SECTION 5 SANITARY FACILITIES 54

SECTION 6 SEPARATE ROOMS BY FUNCTION 54

SECTION 7 MILK PLANT CLEANLINESS 54

SECTION 8 SANITARY PIPING USED TO CONVEY MILK WITHIN THE MILKPLANT

54

SECTION 9 CONSTRUCTIONS AND REPAIR OF CONTAINERS ANDEQUIPMENT

55

SECTION 10 CLEANING AND SANITIZING CONTAINERS AND EQUIPMENT 56

SECTION 11 STORAGE OF CLEANED AND SANITIZED CONTAINERS ANDEQUIPMENT

57

SECTION 12 STORAGE OF SINGLE-SERVICE CONTAINERS ANDMATERIALS

57

SECTION 13 PROTECTIONS FROM CONTAMINATION 57

SECTION 14 SANITARY REQUIREMENTS FOR BATCH PASTEURIZATION 59

SECTION 15 HIGH TEMPERATURES, SHORT TIME (HTST) CONTINUOUSFLOW PASTEURIZATION

62

SECTION 16 PASTEURIZATION-EMPLOYING REGENERATIVE HEATING 66

SECTION 17 TEMPERATURE RECORDING CHARTS 68

SECTION 18 EQUIPMENT TESTS AND EXAMINATIONS 68

SECTION 19 COOLING OF MILK 68

SECTION 20 FROZEN MILK PRODUCTS 69

SECTION 21 PACKAGING 71

SECTION 22 CLOSING OF PACKAGES 72

SECTION 23 TRANSPORTATION 72

SECTION 24 SAMPLING OF MILK AND MILK PRODUCTS 72

SECTION 25 IMPLEMENTATION OF HACCP 73

APPENDIX A CHEMICAL, BACTERIOLOGICAL, AND TEMPERATURESTANDARDS FOR 'GRADE A' MILK

74

APPENDIX B PASTEURIZATION 75


V

PHC-C-4ICE PROCESSING INDUSTRY




76



SECTION 5 ICE HANDLING AND TRANSPORTATION 77

SECTION 6 QUALITY OF ICE 77

PHC-C-5BOTTLED BEVERAGE INDUSTRIES




79


SECTION 4 WATER 79

SECTION 5 LABELLING 79

SECTION 6 REPORTING REQUIREMENTS 79


SECTION 8 FLOOR 80

SECTION 9 WALLS AND CEILING 80

SECTION 10 LIGHTING AND VENTILATION 80

SECTION 11 VERMIN 81

SECTION 12 SYRUP ROOM 81

SECTION 13 SEWAGE CONNECTIONS 81

SECTION 14 TOILET FACILITIES 81

SECTION 15 EQUIPMENT 81

SECTION 16 INGREDIENTS 82

SECTION 17 MANUFACTURING AND OPERATION 82

SECTION 18 SOLID WASTE MANAGEMENT 83

SECTION 19 SANITATION 83


VI

PHC-C-6SANITATION IN FOOD PROCESSING INDUSTRIES




SECTION 3 GENERAL PLANT SANITATION 84

SECTION 4 PESTICIDES 85

SECTION 5 EMPTY CONTAINERS STORAGE 85

SECTION 6 BACTERICIDAL TREATMENT OF UTENSILS & EQUIPMENT 85

SECTION 7 TAGGING UNSANITARY EQUIPMENT 86

SECTION 8 PERSONAL HYGIENE 86

SECTION 9 SANITARY FACILITIES 87

SECTION 10 SURROUNDINGS OF FOOD PACKING ESTABLISHMENTS 87

SECTION 11 APPLICABILITY 87

SECTION 12 ACID REQUIREMENTS 88

SECTION 13 TITRATION RECORDS FOR ROYAL COMMISSION 88

SECTION 14 LOW ACID INGREDIENTS IN ACID FOODS 88

SECTION 15 FORMULATED PRODUCTS 88

SECTION 16 TEST EQUIPMENT 88

SECTION 17 SAMPLES TO LABORATORY 89

SECTION 18 PRODUCTION RECORDS 89

SECTION 19 INSPECTION REPORTS 89

PHC-C-7SLAUGHTERHOUSES AND MEAT PROCESSING

INDUSTRY




91


SECTION 4 PERSONNEL HYGIENE 91

SECTION 5 DRESSING ROOMS AND LOCKERS 91



VII

SECTION 7 SANITATION 92

SECTION 8 CLEANING FREQUENCY 93

SECTION 9 MANUAL CLEANING AND SANITIZING 93

SECTION 10 POWER SPRAY CLEANING 94

SECTION 11 DRESSING OF ANIMALS 95

SECTION 12 MEAT INSPECTION 95

SECTION 13 TRANSPORT 96

SECTION 14 POULTRY SLAUGHTERHOUSE 96

SECTION 15 PEST CONTROL 100

SECTION 16 HACCP: (Hazard Analysis Critical Control Point) 100

PHC-C-8HYGIENE IN RETAIL FISH MARKET




101



SECTION 5 CLEANLINESS OF FLOORS 102

SECTION 6 JOINERY 102

SECTION 7 LIGHT 102

SECTION 8 VENTILATION 102

SECTION 9 WATER SUPPLY 102

SECTION 10 PLUMBING 102

SECTION 11 SINKS 102

SECTION 12 TOILET FACILITIES 103

SECTION 13 WASTE 103

SECTION 14 CLEANING OF EQUIPMENT AND UTENSILS 103

SECTION 15 INSPECTION 103

SECTION 16 DOMESTIC ANIMALS 104

SECTION 17 STORAGE AND SALE OF FISH 104

SECTION 18 EXPOSURE AND SALE OF FISH 105


VIII

PHC-C-9

PUBLIC HEALTH NUISANCES




SECTION 3 SPECIFIC PUBLIC HEALTH NUISANCES 107

SECTION 4 NOISE 108

PHC-C-10PEST CONTROL




SECTION 3 ACCUMULATION OF GARBAGE AND TRASH 109

SECTION 4 HARBORAGE FOR INSECTS AND RODENTS 109

SECTION 5 PREVENTIVE MEASURES AND CONTROL 110

SECTION 6 USE OF POISONS 110

SECTION 7 RESIDENTIAL INSECT CONTROL 110

SECTION 8 FUMIGATION 111

PHC-C-11SWIMMING POOLS


INTRODUCTION 112


SECTION 2 OPERATING PERMIT/LICENSE 113

SECTION 3 SWIMMING POOL PLANS AND SPECIFICATIONS 113

SECTION 4 PROPOSED DESIGN FACTORS 114

SECTION 5 LOADING STRESS AND STRUCTURAL STABILITY OFSWIMMING POOLS

114

SECTION 6 CONSTRUCTION MATERIALS 114

SECTION 7 SIZE, DIMENSIONS AND ASSOCIATED DESIGN CRITERIA 114

SECTION 8 STAIRWAYS, STEPHOLE LADDERS, LADDERS ANDHANDRAILS

116

SECTION 9 DECKS AND WALKWAYS 116


IX

SECTION 10 LIGHTING AND ELECTRICAL REQUIREMENTS FOR SWIMMINGPOOLS

117

SECTION 11 WATER SUPPLY 117

SECTION 12 SEWER SYSTEM 117

SECTION 13 SPECIFICATIONS FOR RECIRCULATION SYSTEMS 117

SECTION 14 BATHHOUSE (SHOWER ROOMS, DRESSING ROOMS, TOILETROOMS ETC.)

128

SECTION 15 REFUSE 131

SECTION 16 MISCELLANEOUS REQUIREMENTS 131

SECTION 17 LIFESAVING EQUIPMENT, FIRST AID KIT AND TELEPHONE 132

SECTION 18 SUPERVISION OF SWIMMING POOL OPERATION ANDRECORDS

132

SECTION 19 SUPERVISION OF BATHERS 133

SECTION 20 WATER QUALITY AND TESTING (PHYSICAL PARAMETERS) 133

SECTION 21 WATER QUALITY AND TESTING (CHEMICAL PARAMETERS) 134

SECTION 22 WATER QUALITY AND TESTING (MICROBIOLOGICALPARAMETERS)

136

SECTION 23 SPA POOLS 136

SECTION 24 FOOD SERVICE 139

APPENDIX A THE SLOPE OF THE BOTTOM OF ANY PORTION OF THE POOL 140

APPENDIX B MONTHLY SWIMMING POOL / SPA REPORT 141

PHC-C-12BARBER AND BEAUTY SHOPS



SECTION 2 APPLICATION FOR A PERMIT/LICENSE FOR A BARBERSESTABLISHMENT

142

SECTION 3 BARBERS HEALTH CERTIFICATION 142

SECTION 4 EMPLOYEE PRACTICES AND BARBERS HYGIENE 143

SECTION 5 PREMISES 144


SECTION 7 CLEANING AND DISINFECTION 145

SECTION 8 INSECT AND RODENT CONTROL 146

SECTION 9 REFUSE DISPOSAL 146

SECTION 10 TEA SERVICES OR PREPARATION OF FOOD 146

APPENDIX A EXAMINATION AND LABORATORY ANALYSIS REQUIRED FORBARBERS

147


X

PHC-C-13LAUNDRIES AND LAUNDRY DEPOTS



SECTION 2 APPLICATION FOR A PERMIT/LICENSE FOR A BARBERSESTABLISHMENT

148

SECTION 3 PERSONNEL 148

SECTION 4 LAUNDRY BUILDINGS 149


SECTION 6 LAUNDRY PROCEDURES 150


SECTION 8 DRY CLEANING 151

SECTION 9 LAUNDRY DEPOTS 152

PHC-C-14SOLID WASTE DISPOSAL




SECTION 3 WASTE CLASSIFICATION 154

SECTION 4 DISPOSAL FACILITIES 154

SECTION 5 INDUSTRIAL & HAZARDOUS WASTE TREATMENT ANDDISPOSAL REGULATIONS

155

SECTION 6 MUNICIPAL WASTE COLLECTION 155

SECTION 7 NON HAZARDOUS INDUSTRIAL WASTE & MUNICIPAL WASTEDISPOSAL

156

SECTION 8 INERT WASTE DISPOSAL REGULATIONS 157

SECTION 9 TRANSPORTATION OF SOLID WASTE 158

SECTION 10 WASTE DISPOSAL FACILITY CLOSURE 159

SECTION 11 SPECIAL FACTORS PERTINENT TO THE COMPOSTINGMETHOD OF SOLID WASTE DISPOSAL

159

PHC-C-15WATER




XI

SECTION 2 GENERAL WATER QUALITY CRITERIA 162

SECTION 3 POTABLE WATER 162

SECTION 4 SANITARY WASTEWATER DISCHARGE CRITERIA 163

SECTION 5 IRRIGATION WATER CRITERIA 163

SECTION 6 IRRIGATION WATER QUALITY MONITORING REQUIREMENTS 164

SECTION 7 REUSE OF WASTEWATER SLUDGE 164

SECTION 8 DISINFECTION PROCEDURES WHEN CONSTRUCTING NEWWATER MAINS OR REPAIRING EXISTING MAINS

165

SECTION 9 DISINFECTION OF WATER STORAGE TANKS 166

SECTION 10 TRANSPORTATION OF POTABLE WATER 168


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PUBLIC HEALTH CODEPHC-C-1

ADMINISTRATION

SECTION 1 DEFINITIONS:

1.1 Person: includes any natural person, firm, association, partnership or corporation, whetheracting as a principle, agent, employee or otherwise, and includes any governmental entity orcharitable organization.

1.2 Establishment: means any domestic or foreign corporation, firm, association, syndicate,joint stock company, partnership of any kind, joints venture, club, common law trust, societyor individual engaged in any profession, trade, occupation and any and every kind of callingcarried on for profit or otherwise within the city, including any governmental entity orcharitable organization.

1.3 Permit/License: includes the whole or part of a department permit, certificate, approval,registration, or similar form of permission required by the Royal Commission.

1.4 Royal Commission: The officer or other designated authority charged with theadministration and enforcement of the Public Health Code, or his duly authorized repre-sentative.

1.5 Plans: certain activities required submission of plans to the Royal Commission, who mustapprove the plans and issue a permit prior to the initiation of the activity. This includes but isnot limited to the operation, construction or renovation of facilities.

1.6 Inspection: means a periodic, unannounced inspection of any establishment specified inSubsection 2.1 of this Chapter, to determine compliance with all applicable requirements ofRoyal Commission Public Health Code.

1.7 Substantial Renovation: alteration or repairs made involving a change in “occupancyclassification” or use of the property.

1.8 Suspension/Revocation: suspend or revoke an existing license or premises issued byRoyal Commission.

1.9 Notice of Closure: means a public notice that may be posted by the Royal Commission at aestablishment upon suspension revocation of the establishments permit or license and thatresults in the immediate closure of the establishment and the discontinuance of alloperations of the establishment by order of the Royal Commission, because of violations ofrequirements relating to Royal Commission Public Health Code.

1.10 Food handler health certification: means any person employed in a food establishmentreceiving a health certification from Royal Commission after a medical investigation andfitness report issued by Royal Commission appointed physician.

1.11 Barber health Certification: means any person employed in a barber or beauty shopsreceiving a health certification from Royal Commission after a medical investigation andfitness report issued by Royal Commission appointed physician.

1.12 Food handlers/Barbers Training Certification: means a certificate issued by the RoyalCommission, certifying that a food handler/Barber has satisfactorily completed a trainingcourse.


2

1.13 Lifeguard: means a person certified in life saving and water safety at a swimming pool,appointed by the establishment to maintain surveillance over the bathers while they are onthe deck or in the pool and supervised bathers safety.

1.14 First Aid and CPR (Cardiac Pulmonary Resuscitation): means life safety coursesrequired for a lifeguard assigned to a swimming pool to ensure life saving an water safetyprocedures.

SECTION 2 OPERATING PERMITS (Business Licenses):

2.1 No person shall operate any of the following establishments without a valid operating permitissued by the Royal Commission:

a) Food Establishment (including Temporary Food Establishment)b) Milk and Milk Products Processing Industryc) Barber Establishmentd) Ice Processing Industrye) Swimming Poolf) Slaughterhouseg) Meat Processing Industryh) Laundry

2.2 Only a person complying with the requirements of this Code shall be entitled to receive orretain such an operating permit. Operating permits are not transferable. A valid operatingpermit shall be posted in every establishment.

2.3 Any person desiring to operate an establishment shall make written application for anoperating permit on an official form issued by the Royal Commission. Such application shallinclude the name and address of each applicant, the location and type of the proposedestablishment, and the signature of each applicant.

2.4 Prior to approval of an application for an operating permit, Royal Commission shall inspectthe proposed establishment to determine compliance with the requirements of this Code.

2.5 The Royal Commission shall issue an operating permit to the applicant if the inspectionreveals that the proposed establishment complies with the requirements of this Code.

2.6 The validity period of the permit or license will be in the accordance with the following table:

Table 1: Validity Period of Premises License

Premises ValidityFood establishment, Café, Buffia 1 yearSupermarket, Commissary 1 yearBarber Shops, Beauty Shops 1 yearFood Processing Industry 1 yearGoat Pens 1 yearSlaughterhouse 1 yearLaundry 1 year


3

SECTION 3 SUBMISSION OF PLANS:

3.1 No establishment shall be constructed or extensively modified except in accordance withplans and specifications approved by the Royal Commission.

3.2 Plans and specifications shall be submitted to the Royal Commission to seek the necessarybuilding permit.

3.3 The plans and specifications shall indicate the proposed layout, arrangement, mechanicalplans, and construction materials of work areas, and the type and model of proposed fixedequipment and facilities.

3.4 The Royal Commission shall approve the plans and specifications if they meet therequirements of this Code.

3.5 Whenever an establishment is constructed or subjected to substantial renovation, properlyprepared plans and specifications for such construction or renovation shall be submitted forreview and approval before construction, or renovation is begun.

3.6 Establishments under construction or modification shall retain a copy of the RoyalCommission approved technical drawings on site of construction. These drawings shall beavailable for Royal Commission for inspection.

3.7 Whenever plans and specifications are required by this Code to be submitted, the RoyalCommission shall inspect the establishment prior to the start of operations, to determinecompliance with the approved plans and specifications and with the requirements of thisCode.

3.8 Food establishments must comply with the minimum space requirements specified inPHC-C-2 Appendix A.

SECTION 4 INSPECTIONS:

4.1 An inspection of an establishment shall be performed as often as necessary for theenforcement of this Code.

4.2 The Royal Commission, after proper identification, shall be permitted to enter anyestablishment at any reasonable time for the purpose of making inspections to determinecompliance with this Code. The Royal Commission shall be permitted to examine therecords of the establishment to obtain information pertaining to any supplies purchased,received, or used.

4.3 Whenever an inspection of an establishment is made, the findings shall be recorded on aninspection report form. The inspection report form which shall summarize the requirementsof this Code and the corrections to be made shall be furnished to the person in charge of theestablishment after the inspection.

4.4 The completed inspection form shall specify a reasonable period of time for the correction ofthe violations found; and correction of the violations shall be accomplished within the periodspecified, in accordance with the following provisions:

4.4.1 All major violations as determined by the Royal Commission shall be corrected assoon as possible, but in any event within 10 days following inspection. A follow upinspection shall be conducted to confirm correction.


4

4.4.2 All minor violations as determined by the Royal Commission shall be corrected assoon as possible, but in any event by the time of the next routine inspection.

4.5 Whenever an establishment is issued a Notice of Closure under the provisions of thissection, it shall not resume operations until it is shown on re-inspection that conditionsresponsible for the Notice of Closure no longer exist. Opportunity for re-inspection shall beoffered within a reasonable time.

SECTION 5 PENALITIES, SUSPENSION OR REVOCATION OF OPERATING PERMITS:

5.1 The Royal Commission may impose penalties as specified by the Ministry of Municipalityand Rural Affairs, to those facilities failing to comply with the requirements of this PublicHealth Code.

5.2 The Royal Commission may, without warning, suspend any permit to operate anestablishment if the holder or operation of the permit does not comply with the requirementsof this Code, or if the operation constitutes a substantial hazard to public health. When apermit is suspended, the holder of the operating permit shall be afforded an opportunity foran office hearing within 20 days of receipt of a request for an office hearing.

5.3 Whenever an operating permit is suspended, the holder/operator of the permit shall benotified in writing that the operating permit is, upon service of the notice, suspended and theoperation of the establishment shall cease immediately. An opportunity for an office hearingshall be provided if a written request for an office hearing is filed with the Royal Commissionby the holder of the operating permit, within 10 days. The Royal Commission may end thesuspension at any time if reasons for suspension no longer exist.

5.4 The Royal Commission may, after providing an opportunity for an of fice hearing, revoke anoperating permit for serious or repeated violations of any of the requirements of this Code orfor interference with the regulatory authority in the performance of its duty.

5.5 Prior to revocation, the Royal Commission shall:

5.5.1 Notify, in writing, the holder/operator of the permit, the specific reason(s) for whichthe operating permit is to be revoked and;

5.5.2 That the revocation of the operating permit becomes final at the end of the 10 daysfollowing service of such notice unless a written request for an office hearing is filedwith the Royal Commission by the holder of the operating permit within such 10-day period.

5.6 The office hearings provided for in this Code shall be conducted by the Royal Commission ata time and place designated by him. The Royal Commission shall make a final finding basedupon the office hearing record and shall sustain, modify or rescind any notice or orderconsidered in the hearing. A written report of the office hearing decision shall be furnished tothe holder of the operating permit by the Royal Commission.

5.7 Whenever a revocation of an operating permit has become final, the holder of the revokedoperating permit may make written application for a new operating permit.

SECTION 6 SPECIAL CIRCUMSTANCES:

6.1 Individuals or companies proposing to operate businesses using traditional local foodpreparation and cooking methods, or businesses where space or other constraints render itimpracticable to comply fully with the requirements of this Chapter, may apply for waivers ofthose requirements which it is considered are impracticable to meet.


5

6.2 Such waivers shall not be granted if the premises would thereby fail to meet the minimumstandards prescribed by the Government of the Kingdom of Saudi Arabia or if, in the opinionof the Royal Commission, food safety would thereby be compromised and customersexposed to increased risk.

SECTION 7 HEALTH CERTIFICATION OF FOODHANDLERS AND BARBERS:

7.1 Food handlers should comply with the food handlers health certification outlined in PHC-C-2Section 3 and Appendix F of this Code.

7.2 Barbers shall comply with the barbers health certification outlined in PHC-C-12 andAppendix A.

SECTION 8 ENVIRONMENTAL HEALTH TRAINING CENTER:

8.1 As part of Health Certification Procedure all food handlers (including managers andsupervisors) and barbers shall attend training program organized by the Royal CommissionEnvironmental Health Training Center.

8.2 At the completion of the course, Food handlers/Barbers Training Certificate shall be issuedby the Royal Commission.

SECTION 9 SWIMMING POOL LIFE GUARD CERTIFICATION:

As required under PHC-C-11 Section 19 Life Guard assigned to supervision duties at swimmingpool shall have completed:

9.1 Senior Course of instruction in Life Saving and water safety.

9.2 Completed Course in First Aid and CPR (Cardiac Pulmonary Resuscitation).

SECTION 10 RULEMAKING PROCESS:

10.1 In the event that these regulations or their amended version, do not specify a standard fora specific premises or practice, then the Royal Commission shall use for reference otherrecognized regulations as a basis for technical justification or establishment of a changein the following order:

10.1.1 Ministry of Municipality and Rural Affairs, Kingdom of Saudi Arabia.

10.1.2 Ministry of Health, Kingdom of Saudi Arabia.

10.1.3 Saudi Arabian Standards Organization – SASO.

10.1.4 U.S. FDA Regulations for Food Safety and HACCP.

10.1.5 CODEX ALIMENTARIUS, FAO and WHO / Food and Veterinary Rules HACCP.

10.1.6 U.S. EPA Water Quality Standards.

10.1.7 U.S. Center for Disease Control Rules and Guidelines – CDC.


6


FOOD ESTABLISHMENTS

INTRODUCTION

A significant factor in ensuring the health and well-being of the population is the safety of the foodsupplies. Foodborne illness continues to be a major Public Health problem throughout the world. Theincidence of such illness can be reduced by applying the basic principles of food protection, theconsistent practice of which requires better understanding on the part of owners, operators, managers,and other food service employees, and necessitates a maximum of co-operation between Public Healthagencies and the food and food service industries.

But the main effort will need to be made by food and food service companies. They must ensure that theirfacilities are so designed, constructed, equipped and operated as to minimize the risk of contamination offood stored, prepared, or served in those facilities.

It is not enough to troubleshoot, to find solutions to problems after they have occurred. The emphasismust be on preventive measures whereby potential problem areas are identified and rectified before thepotential problem becomes a real problem.

Adherence to the requirements of this Code is essential to an adequate preventive hygiene program.The preventive hygiene program must be documented and implemented conscientiously. It will include,but will not be limited to, the following:

The implementation of Hazard Analysis Critical Control Point (HACCP) is relevant to all stagesthrough out any food establishment. The Royal Commission will assist all food operators in education andtraining of the principles of HACCP, its application and implementation.

HACCP is a systematic approach to food safety consisting of seven principles:

1. Conduct a hazard analysis. Prepare a list of steps in the process where significant hazardsoccur and describe the preventive measures.

2. Identify the Critical Control Points (CCP) in the process.

3. Establish Critical Control Points (CCP) monitoring requirement. Establish procedures forusing results of monitoring to adjust the process and maintain control.

4. Establish critical limits for preventive measures associated with each identified CriticalControl Points (CCP).

5. Establish corrective actions to be taken when monitoring indicates that there is a deviationfrom an established critical limit.

6. Establish effective record-keeping procedures that document the HACCP system.

7. Establish procedures for verification that the HACCP system is working correctly.

The Royal Commission will maintain a program of surveillance, monitoring, inspection and enforcement toensure compliance with the principles of Public Health, and the professional staff involved in this programwill also provide an ongoing advisory service.


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SECTION 1 DEFINITION:

1.1 Closed: Openings too small to permit the entrance of insects. An opening of 0.8 mm or lessis considered closed.

1.2 Corrosion resistant materials: Those materials which are unaffected by prolonged use andcontact with food, the normal use of cleaning compounds and bactericidal solutions, andother conditions of use.

1.3 Easily cleanable: Those surfaces which are readily accessible and made of such materialsand finish, and so fabricated that residue may be effectively removed by normal cleaningmethods.

1.4 Equipment: Stoves, ranges, hoods, slicers, mixers, meat blocks, tables, counters,refrigerators, sinks, dishwashing machines, steam tables and similar items, other thanutensils used in running a food service establishment.

1.5 Food: Any raw, cooked or processed edible substances, beverages or ingredients, ice orwater, for use in whole or in part for human consumption.

1.6 Food contact surface: Surfaces of equipment and utensils with which food normally comesinto contact, and those surfaces from which food may drain, drip, or splash back ontosurfaces normally in contact with food.

1.7 Food establishment: Any premises where food or beverages intended for humanconsumption are manufactured, processed, prepared, packed, stored, sold or served.

1.8 Food handler: Any person working in a food establishment who engages in foodpreparation or service or who may come in contact with any food utensils or equipment.

1.9 Kitchen-ware: All multiuse utensils other than tableware.

1.10 Mobile Food Unit: A food service establishment which is readily movable e.g. a wheeledvehicle.

1.11 Non-perishable food or drink: Any food or drink which, stored under normal conditionswithout refrigeration, will not support the rapid and progressive growth of micro-organismswhich would cause food infections or would be toxic.

1.12 Packaged: Bottled, canned, cartoned or securely wrapped.

1.13 Perishable food or drink: All food or drink which requires storage below 5°C to preventspoilage.

1.14 Potentially hazardous food: Any food that consists in whole or in part of milk or milkproducts, eggs, meat, poultry, fish, shellfish, edible crustacea, or other ingredients, includingsynthetic ingredients, in a form capable of supporting rapid and progressive growth ofinfectious or toxicogenic micro-organisms.

1.15 Reconstituted: Dehydrated food products recombined with water or other liquids.



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1.17 Safe materials: Articles manufactured from or composed of materials which may reasonablybe expected not to result directly or indirectly in contaminating food.

1.18 Sanitize: Effective bactericidal treatment by a process that destroys micro-organisms,including pathogens. Effective bactericidal treatment is demonstrated by a standard platecount of 2 colonies; or less per square centimeter of equipment surface; or 100 colonies orless per utensil.

1.19 Sealed: Free of cracks or other openings that permit the entry or passage of moisture.

1.20 Single service articles: Cups, containers, closures, plates, knives, forks, spoons, stirrers,straws, napkins, wrapping materials, toothpicks and similar articles intended for one time,one person use then discarded.

1.21 Tableware: Multi-use eating and drinking utensils e.g. spoons, forks, drinking glasses.

1.22 Temporary food service establishment: A food service establishment that operates at afixed location for not more than 30 consecutive days.

1.23 Utensil: Any implement used in the storage, preparation, transportation or service of food.

SECTION 2 APPLICATION FOR A PERMIT/LICENSE FOR A FOOD ESTABLISHMENT:

2.1 Food establishments shall comply with the requirements outlined in PHC-C-1.

SECTION 3 FOOD HANDLERS HEALTH CERTIFICATION AND TRAINING:

3.1 HEALTH CERTIFICATION:

3.1.1 No person shall work in a food establishment:

a) If he is infected with a disease in a communicable form that can be transmittedby foods.

b) If he is a carrier of organisms that cause a communicable disease.c) If he has a boil, acute respiratory infection, or infected wound.

3.1.2 All food handlers shall be medically examined and certified as fit for duty by aphysician approved by the Royal Commission for this purpose, before startingemployment. A Food handler's Authorization card will be issued by the RoyalCommission.

3.1.3 Private hospitals and clinics authorized by the Royal Commission shall conductfood handlers medical examinations prescribed in Appendix F of this Public HealthCode.

3.1.4 The Management of private hospitals and clinics examining Royal Commissionfood handlers shall maintain all medical records. These records shall be availablefor review by the Royal Commission.

3.1.5 During employment, food handlers shall be examined at regular intervals and asrequired by the Royal Commission.

3.1.6 The examination shall include X-ray, physical examination, laboratory tests, andother investigations as the Royal Commission shall require. (See Appendix F)


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3.1.7 Food handler's Authorization cards shall be carried by all food handlers duringworking hours.

3.1.8 For an employee holding a valid food handlers card issued by any other municipalAuthority in the Kingdom, the following protocol will be followed:

a) Employee must undergo a modified or "six monthly" food handlersexamination.

b) He may commence work only after being declared fit for duty.c) A Royal Commission Food Handlers Authorization Card will be issued in

place of the valid Municipal Card for a period not to extend beyond the datewhen the next routine physical examination is due.

d) The Municipal Card will be filed as supporting documentation in the clinicalmedical record.

e) The Municipal Card will be handed back to the food handler when he leavesthe City and the Royal Commission Authorization card will be withdrawn.

3.2 PROCEDURE WHEN INFECTION IS SUSPECTED:

3.2.1 When ever a food handler is conformed positive to any of the communicablediseases that can be transmitted through food (See Appendix F), the managementof the hospital or clinic must immediately forward an official notification to the RoyalCommission.

3.2.2 When ever a person engaged in the handling of food becomes aware that he issuffering from, or is a carrier of, typhoid, paratyphoid or any other salmonellainfection, or amoebiasis or bacillary dysentery, or any staphylococcal infectionlikely to cause food borne illness, he shall at once inform his supervisor/employer,who shall immediately inform the Royal Commission.

3.2.3 When the Royal Commission has received such notification or has any reasonablecause to suspect possible disease transmission by an employee of a foodestablishment, he may secure a morbidity history of the suspected employee ormake any other investigation as indicated and shall take appropriate action.

3.2.4 The Royal Commission shall take any or all of the following measures:

a) The immediate exclusion of the employee from employment in foodestablishments;

b) The immediate closing of the food establishment concerned until, in theopinion of the Royal Commission, no further danger of disease outbreakexists;

c) Restriction of the employee's services to some area of the establishmentwhere there would be no danger of transmitting disease;

d) Comprehensive medical and laboratory examination of the employee andother employees.

3.3 PERSONAL CLEANLINESS:

3.3.1 Food handlers shall maintain a high standard of personal cleanliness, and shallconform to good hygienic practices during all working periods in the food serviceestablishment.

3.3.2 Food handlers shall thoroughly wash their hands and the exposed portions of theirarms with bactericidal soap and warm water, before starting work, during work asoften as is necessary to keep them clean, and after smoking, eating, drinking or


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using the toilet. Food handlers shall keep their fingernails and hair clean andtrimmed.

3.3.3 Any person who has a non-infected open wound shall not work unless that woundhas been covered by a waterproof dressing or finger stall.

3.4 CLOTHING:

3.4.1 The clothing of all food handlers shall be neat and clean. Light-colored overclothing or uniforms are required in lieu of civilian clothes. Such over clothing shallbe changed daily or more frequently if required.

3.4.2 Clothing used once and discarded is permissible.

3.4.3 Food handlers shall use effective head covers to prevent the contamination of foodor food contact surfaces.

3.4.4 Clothing storage facilities shall be provided for each food handler by individuallockers. Where workers change from street clothing a changing room shall beprovided in which no food is to be kept.

3.5 EMPLOYEE PRACTICES:

3.5.1 Food handlers shall consume food only in designated dining areas. An area shallnot be designated as a dining area if consuming food there might result incontamination of other food equipment utensils or other items needing protection.

3.5.2 Food handlers shall not use tobacco in any form or spit in kitchen, preparationarea, store room's, dining rooms or hall ways leading to any of these rooms.

3.5.3 Food handlers shall handle soiled tableware in a way which minimizescontamination of their hands.

3.6 FOOD HANDLERS HEALTH TRAINING:

3.6.1 As part of Health Certification procedure all Managers, Supervisors and Foodhandlers associated with food services are required to attend food handlerstraining program organized by the Royal Commission Environmental HealthTraining Center.

a) Fees involved for the course will be paid by the owner or operator orcontractor, of the establishment to the organizers.

b) At the completion of the course, certificate of attendance will be issued by theRoyal Commission.

SECTION 4 EXAMINATION AND HOLD ORDER ON FOOD:

4.1 Food may be examined or sampled by the Royal Commission as often as necessary forenforcement of this Code. (See Appendix B)

4.2 The Royal Commission may place a hold order on any food which he believes to be inviolation of any section of this Code. The Royal Commission shall notify in writing theowner or person in charge of the food that he has placed the hold order on the food andshall specify the reasons.


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4.3 The Royal Commission shall tag, label, or otherwise identify any food subject to the holdorder. No food subject to a hold order shall be used, served, or moved from theestablishment.

4.4 The Royal Commission shall permit storage of the food under conditions specified in thehold order, unless storage is not possible without risk to the public health. In which caseimmediate destruction shall be ordered and accomplished.

SECTION 5 IMPLEMENTION OF HACCP:

Operators of all food facilities shall establish a general management procedure to implement theseven principles of Hazard Analysis Critical Control Point (HACCP). The following guidelines areprovided:

5.1 Assemble a HACCP team consisting of individuals who have specific knowledge andexpertise appropriate to the product and process. These individuals should have theknowledge and experience to correctly:

a) Identify potential hazardsb) Assign levels of severity and risk.c) Recommend controls, criteria, and procedures for monitoring and verification.d) Recommend appropriate corrective actions when a deviation occurs.e) Recommend research related to the HACCP plan.f) Predict the success of the HACCP plan.

5.2 Describe the food product and its distribution:

5.2.1 A separate HACCP plan shall be developed for each food product that is beingprepared in the food establishment.

5.2.2 The method of distribution should indicate whether food distributed is frozen,refrigerated, or shelf stable.

5.2.3 Assessment of potential for abuse in the distribution channel and by consumers.

5.3 Develop a flow diagram which describes the process:

The purpose of the diagram is to provide a clear, sample description of the steps involvedin the process.

5.3.1 The diagram outlines the steps involved in the process of food preparation chainfrom delivery of the raw ingredients, to the use by the final consumer. The flowdiagram shall include steps in the food chain which are before and after thepreparation of food in the establishment.

5.4 Verification of Flow diagram:

The HACCP team shall inspect the operation to verify the accuracy and completeness ofthe flow diagram. The diagram shall be modified as necessary and whenever amodification is suggested in the operation.

5.5 Step No:1 Conduct Hazard Analysis:

The HACCP team conducts a Hazard Analysis and identifies the steps in the processwhere hazards of potential significance can occur.


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5.5.1. Hazards must be of such a nature that their prevention, elimination or reduction toacceptable levels is essential to the production of safe food.

5.5.2. Evaluate preventive measures to be applied for each hazard to ensure foodsafety.

5.6 Step No:2 Identify the CCPs:

Critical Control Point is defined as a point, step or procedure at which control can beapplied and a food safety hazard can be prevented, eliminated, or reduced to acceptablelevels.

5.6.1 All significant hazards identified by the HACCP team during the hazard analysismust be addressed.

5.6.2 Critical Control Points (CCPs) may include, cooking, chilling, specific sanitationprocedures, production formulation control, prevention of cross contamination,and food handlers hygiene and premises sanitation.

5.7 Step No:3 Establish Critical Limits:

A critical limit is defined as a criteria that must be met for each preventive measureassociated with a CCP.

5.7.1 Each CCP shall have one or more preventive measures that must be properlycontrolled to assure prevention, elimination or reduction of hazards to acceptablelevels.

5.7.2 Critical limits may be set for preventive measures such as temperature, time, andphysical dimensions of the premises, moisture level, pH, salt concentration,preservatives, texture, aroma and visual appearance.

5.7.3 Critical limits may be derived from sources such as regulatory standards andguidelines.

5.8 Step No.4 Establish CCP monitoring requirements:

Monitoring is a planned sequence of observations or measurements to assess whether aCCP is under control and to produce an accurate record for future use in verification.There are three main reasons for monitoring:

5.8.1 Monitoring is essential to food safety management, it tracks the system'soperation.

5.8.2 Monitoring is to determine when there is loss of control and a deviation occurs ata CCP (i.e. exceeding the critical limit) corrective action is required.

5.8.3 Monitoring provides written documentation for use in verification of the HACCPplan.

5.9 Step No.5 Establish Corrective Action:

For instances where there is a deviation from established critical limits, corrective actionplans must be in place. The corrective actions must be clearly defined and be specific forthat CCP.


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5.10 Step No.6 Establish Documentation and Record Keeping:

Efficient and accurate record keeping is essential to the application of HACCP system.Generally, the records required in the total HACCP system shall include the following:

a) Hazard analysis team and assigned responsibilities.b) Description of the product and its intended use.c) Flow diagram for the entire food proceeding indicating CCPs.d) Hazards associated with each CCP and preventive measures.e) Critical limits.f) Monitoring system.g) Corrective action plans for deviation from critical limitsh) Recordkeeping procedures.i) Procedures for verification of HACCP system.

5.11 Step No.7 Establish Verification Procedures:

Verification and auditing methods, procedures and tests, including random sampling andanalysis, can be used to determine if the system is working. The frequency of verificationshall be sufficient to confirm that the system is working effectively. Examples of verificationactivities can include: Review of CCP records and determination of correct actions beingtaken when deviations occur, independent auditing, random sampling, and visualinspections of operations to observe if CCPs are under control.

SECTION 6 GENERAL REQUIREMENTS:

6.1 A food establishment and all parts of the property used in connection with the operationshall be kept free of litter and in a clean and sanitary condition.

6.2 The walking and driving surfaces of all exterior areas of any food service establishmentshall be surfaced with concrete, asphalt, or other similar material, effectively treated tofacilitate maintenance. These surfaces shall be graded to prevent pooling of water, andkept free of litter.

6.3 Only articles and equipment necessary for the operation and maintenance of the foodestablishment shall be stored on the premises.

6.4 Premises shall be designed to minimize traffic of unnecessary persons through the foodpreparation and utensil washing areas. Unauthorized persons shall not be permitted intothese areas.

6.5 No operation of a food establishment shall be conducted in any room used as living orsleeping quarters.

6.6 Live animals, including birds, shall be excluded from the food premises and from adjacentareas under the control of the permit holder. This exclusion does not apply to edible fish,crustacea or shell fish in aquaria.

6.7 A food establishment other than an approved slaughterhouse must not be used forslaughtering animals.

6.8 Laundry facilities in a food service establishment shall be restricted to the washing anddrying of linens, cloths, uniforms and aprons necessary for the operation. If such items arelaundered on the premises, an electric or gas dryer shall be provided and used.


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6.9 Separate rooms shall be provided for laundry facilities except that such operations may beconducted in storage rooms containing only packaged single-service articles.

6.10 Clean clothes or linen shall be stored in a clean place and protected from contaminationuntil used. Soiled clothes and linen shall be stored in non-absorbent containers or plasticbags until removed for laundering. No soiled clothing shall be stored in a room in whichfood is stored, processed, or cooked.

6.11 Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similarequipment shall be maintained and stored in a way that does not contaminate food,utensils, equipment, or linen and shall be stored in an orderly manner to facilitate cleaningof that storage location.

6.12 In the event of a fire, flood, power failure, or similar event which might result in thecontamination of food or that might prevent potentially hazardous food from being held atrequired temperatures, the person in charge shall immediately contact the RoyalCommission and retain all food for examination.

SECTION 7 FACILITY DESIGN AND CONSTRUCTION:

7.1 FLOORS:

7.1.1 Floors and floor coverings of all food preparation, food storage and utensil washingareas, and the floors of all walk-in refrigerator units, dressing rooms, locker rooms,toilet rooms and vestibules shall be constructed of smooth durable material such asterrazzo, ceramic tile, durable grades of linoleum or plastic and shall be maintainedin good repair. Anti-slip floor finishes are required for safety purposes.

7.1.2 Carpeting is prohibited in food preparation, equipment washing and utensilwashing areas where it would be exposed to water and toilet rooms where toiletfacilities are located.

7.1.3 The use of sawdust, wood shavings or similar materials as grease absorbent oranti-slip finish is prohibited.

7.1.4 Properly installed floor drains shall be provided in floors that are water flushed forcleaning or that receive discharges of water or other fluid waste from equipment, orin areas where pressure spray methods for cleaning equipment are used.

7.1.5 The floors of walk-in refrigerators and freezers shall be graded to drain the floor tothe outside through a waste pipe, properly connected to a sewer.

7.1.6 Mats and duckboards shall be of non-absorbent, grease resistant materials and ofsuch size, design and construction as to facilitate easy cleaning. Duckboards shallnot be used as storage racks.

7.1.7 Junctions of walls with floors shall be covered to prevent the accumulation of debrisand food and to facilitate cleaning.

7.1.8 Utility services shall be so installed as not to interfere with the regular cleaningprocess. They shall not be installed in or near the junctions of walls and floors.Utility service lines shall be installed to present a minimum of pipe work in the roomto facilitate cleaning.


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7.2 WALLS AND CEILINGS:

7.2.1 Walls and ceilings, including doors, windows, skylights and similar closures, shallbe maintained in good repair.

7.2.2 Walls and ceilings including doors, windows, skylights and similar closures, andtheir finishes shall be light colored, smooth, impervious and easily cleanable.Rough material which cannot be cleaned is prohibited.

7.2.3 Studs, joists and rafters shall not be exposed in food preparation and utensilwashing areas and in toilet rooms. If exposed in other areas, they should befinished to provide an easily cleanable surface.

7.2.4 Exposed utility lines and pipes shall be installed in a way which does not obstructor prevent cleaning of walls and ceilings. Utility service lines shall not be exposedunless it is absolutely necessary.

7.2.5 Light fixtures, vent covers, wall mounted fans, decorative materials and similarequipment attached to walls and ceilings shall be easily cleanable and kept in goodrepair.

7.2.6 Covering materials especially sheet construction shall be easily cleanable, smooth,and impervious and shall be attached and sealed to the wall and ceiling surfacesso that they leave no open spaces or cracks.

7.3 CLEANING:

7.3.1 Cleaning of the structure, except spillage onto floors which requires immediateattention, shall be done when the least amount of food is being processed such asafter closing or between meals. Floors, mats, duck boards, walls, ceilings andattached equipment and decorative materials shall be kept clean. Only methodswhich inhibit dust becoming airborne shall be used such as vacuum cleaning, wetcleaning, or dust arresting sweeping compounds when using brooms.

7.3.2 In every establishment there shall be at least one utility sink with a floor drain. Itshall be provided with hot and cold water and used for cleaning mops or similar wetfloor cleaning tools, and for the disposal of soiled wash water waste. The height ofthe tap outlet shall permit easy and hygienic filling of buckets or other containers.Lavatories, equipment, utensil washing or hand washing facilities shall not be usedfor utility purposes. (See Appendix C)

7.4 LIGHTING:

7.4.1 The minimum level of Illumination shall be 700 lux on all food preparation anddishwashing areas. 300 lux in all other areas measured at a height of 750 mm fromthe floor finish. Dining areas may have reduced lighting levels during mealtimes.

7.4.2 Shielding to protect against pieces of glass falling into food or onto food contactsurfaces shall be provided for all artificial lighting fixtures located above or adjacentto cooking equipment, preparation areas or serving counters. Shielding is neededwithin storage, preparation, service and display facilities and where utensils andequipment are cleaned and stored.

7.4.3 Infra-red or other heat lamps which cannot be protected totally shall be surroundedby a shield extending beyond the face of the bulb leaving only the face of the bulbexposed.


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7.5 HEATING, COOLING AND VENTILLATION:

7.5.1 The air in any work room or food serving area shall be maintained within the rangeof effective temperature from 22°C to 27°C. In certain circumstances where roomshave a prescribed temperature in relation to food storage the temperature shalladhere to that required for food storage. Effective temperature is measured 1.6meter height from the finished floor.

7.5.2 The humidity of the air should be maintained at a level such that the differencebetween the wet and dry bulb temperatures is not less than 5°C. Where watervapor is unavoidably present due to catering processes the humidity may beallowed to raise subject to the requirements for ventilation.

7.5.3 All rooms shall have sufficient fresh air ventilation to keep them free from excessiveheat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Ventilationsystems shall be installed and operated to the latest standards and when vented tothe atmosphere shall not create an unsightly or harmful discharge. The minimummechanical requirements are:

TABLE 1: MECHANICAL AIR FLOW REQUIRED

Location Air flow required per hour

Toilet rooms and vestibules 2.0 x the room volume

Store rooms 0.5 x the room volume

Eating areas 4.5 x the room volume

Kitchen areas up to 20.0 x the room volume

7.5.4 Hoods constructed of stainless steel shall be provided above all stoves, ranges,deep fryers, steamers and any other equipment which may generate heat, smokeor fumes.

7.5.5 All hoods shall be provided with grease filters which are easily removable forcleaning.

7.5.6 The lower rim of hoods shall form a channel to prevent any substance dripping onto food or equipment. Such channels shall drain to a stainless steel receptaclewhich is easily removable for cleaning.

7.5.7 Nothing in the foregoing shall be construed as prohibiting self-cleaning hoods ofapproved design and construction.

7.5.8 Ventilation system shall comply with applicable Royal Commission Building Codeand Local Fire-Prevention requirements.

7.5.9 Rooms, areas and equipment from which aerosols, obnoxious odors or vapors mayoriginate shall be vented effectively into the atmosphere.

7.5.10 Air intake ducts shall be designed and maintained to prevent the entrance of dust,dirt, insects, rodents and any other contaminating materials. Air intakes shall belocated to prevent short circuiting of air from any adjacent exhaust ventilation.


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7.6 DRESSING ROOMS AND LOCKERS:

7.6.1 If employees routinely change clothes within the establishment, a room shall bedesignated and used for that purpose. Dressing rooms shall not be used for foodpreparation, storage or service, or for utensil washing or storage.

7.6.2 Enough lockers or other suitable facilities shall be provided and used for thestorage of employees clothing and other belongings. If dressing rooms aredesignated the lockers or other facilities shall be located within these rooms.

SECTION 8 SANITARY FACILITIES, WATER AND PEST CONTROL:

8.1 WATER SUPLY:

8.1.1 Enough potable water for the needs of the food establishment shall be providedfrom an approved source.

8.1.2 Water should be provided directly by pipe from the approved source wherepracticable. Where a piped supply is impractical water shall be obtained from anapproved source in a bulk water transport system and shall be delivered to aclosed water system.

8.1.3 Bottled water shall be supplied only in sterile containers filled by an approvedsupplier. Bottles shall be stored and handled in such a manner as to preventcontamination and water shall not be transferred to any other storage container.

8.1.4 Water under pressure at the required temperatures shall be provided to all fixturesand equipment that use water.

8.1.5 Steam used in contact with food or food contact surfaces shall be free from harmfulmaterial's. Additives must be approved by the Royal Commission.

8.2 TOILET:

Toilet facilities shall be accessible for employees and customers. Facilities must not belocated more than 100 meters from the location of the food premises. Facilities shall beprovided in accordance with the following table:

TABLE 2: NUMBER OF TOILET FIXTURES REQUIRED

Number of Persons Minimum number of facilities1-9 1

10-24 225-49 350-74 4

75-100 5Over 100 (1 for each additional 30 persons)

8.2.1 When persons other than employees are permitted the use of the toilet facilities, areasonable allowance shall be made for those other persons when estimating theminimum number of facilities required.

8.2.2 Toilet rooms shall be completely enclosed and shall have tight fitting self-closingsolid doors which shall be closed except during cleaning or maintenance.

8.2.3 Toilet rooms shall be adequately ventilated.


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8.2.4 Toilet fixtures shall be kept clean and in good repair. Toilets shall be provided withtoilet tissue and a water jet. Easily cleanable receptacles shall be provided forwaste materials.

8.2.5 There shall be prominently displayed in every toilet room a notice requiring personsto wash their hands with hot water and soap after using the toilet.

8.3 HAND WASHING FACILITIES:

8.3.1 Hand washing facilities shall be provided on a scale of not less than one suchfacility for each ten employees in every food establishment. A hand washing facilityshould be installed not more than seven meters from any work location. (SeeAppendix C)

8.3.2 Hand washing facilities shall also be located in or immediately adjacent to toiletrooms or vestibules.

8.3.3 Sinks used for food preparation, washing equipment or utensils shall not be usedfor hand washing.

8.3.4 Each hand washing facility shall be provided with hot and cold water tempered bymeans of a mixing valve or combination tap. Any self-closing or metering tap shallbe designed to provide a flow of water for at least 20 seconds without the need toreactivate the tap.

8.3.5 A supply of soap shall be available at each hand basin. A sanitary supply of towelsor a hand drying device providing heated air shall be conveniently located neareach hand basin.

8.3.6 Common towels are prohibited. If disposable towels are used, easily cleanablewaste receptacles shall be conveniently located near the hand washing facilities.

8.3.7 Nail brushes shall be provided at each hand washing facility.

8.4 REFUSE – WASTE MATERIAL DISPOSALS:

8.4.1 Refuse shall be kept in durable insect proof and rodent proof containers that do notleak or absorb liquids. The covers shall be tight fitting and plastic bags shall beused to line the containers.

8.4.2 Containers, compactors, and compactor systems shall be easily cleanable,provided with tightly fitting doors or covers and shall be kept covered when not inuse. Drain plugs, where required, shall be in place at all times except duringcleaning.

8.4.3 Provision of refuse containers should be sufficient for the retention of all theaccumulated refuse.

8.4.4 After emptying, each container shall be thoroughly cleaned inside and out in a waythat does not contaminate food, equipment, utensils or food preparation areas.Suitable facilities including hot water and detergent/sanitizer shall be provided andused for washing containers. Liquid waste from compacting or cleaning operationsshall be disposed of into the sewerage system.

8.4.5 Refuse shall be stored on the premises in a manner which makes it inaccessible toinsects and rodents. Storage outside a building of unprotected plastic bags or wet


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strength paper bags or baled units containing refuse is prohibited. Clean cardboardand other packing material need not be stored in covered containers.

8.4.6 Refuse storage if used shall be constructed of easily cleanable non-absorbentwashable materials, shall be kept clean, and shall be resistant to entry andharborage of insects and rodents, and shall be large enough to store thecontainers required for refuse. The floor shall slope to a drain.

8.4.7 Outside storage areas or enclosures shall be large enough to store the requiredrefuse containers and shall be kept clean. Refuse containers and compactorsystems located outside shall be stored on racks 200 mm above a durable smoothsloped surface laid to a water trapped drainage inlet to the sewerage system. Thesurface shall be kept clean and in good repair.

8.4.8 Refuse shall be disposed of in such a manner as to prevent the development ofodor, and insects or rodents being attracted to it.

8.5 PEST CONTROL:

8.5.1 Effective measures shall be taken to prevent the harborage or feeding of rodents,flies, cockroaches and other pests on the premises.

8.5.2 Frequency of pest control treatment shall be based on type and degree ofinfestation as determined by the Royal Commission.

8.5.3 All Food establishments must have a valid contract with a licensed pest controlcompany approved by the Royal Commission. Yearly contract copy from the officialpest control company must be submitted to the Royal Commission.

8.5.4 Openings to the outside shall be effectively protected against pests and shallminimize pest's entry by tight fitting self closing doors, closed windows, screening,controlled air currents, or other means. Screen doors shall be self-closing, andscreens for windows, doors, skylights, transoms, and other openings to the outsideshall be tight fitting. Screening material shall have holes not larger than 0.8 mm inlargest dimension.

8.5.5 Only materials approved by the Royal Commission shall be used for pest control.

8.5.6 Blue light fly traps to be provided at the entrance and out doors of the premises.

8.5.7 Where required Air Curtain may be substituted in place of blue fly traps.

SECTION 9 EQUIPMENT AND UTENSILS:

9.1 MATERIALS:

9.1.1 Multi-use equipment and utensils shall be made and repaired with safe materials,including finishing materials; shall be corrosion resistant and shall be non-absorbent; and shall be smooth, easily cleanable, and durable under conditions ofnormal use. Single service articles shall be made from clean sanitary, safematerials. Equipment, utensils, and single service articles shall not impart odors,color, or taste nor contribute to the contamination of food.

9.1.2 The use of solder containing lead or cadmium is prohibited. If soft solder or hardsolder (silver solder) is used it shall be composed of safe materials and becorrosion resistant.


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9.1.3 Safe plastic or safe rubber or safe synthetic rubber materials that are resistantunder normal conditions of use to scratching, scoring, decomposition, crazing,chipping, and distortion, that are of sufficient density and thickness to permitcleaning and sanitizing by normal dishwashing methods, and which meet thegeneral requirements set forth in the introductory text of this section are permittedfor repeated use, plastics not capable of meeting these criteria shall not be usedrepeatedly.

9.1.4 Close grained and close jointed hardwood, which is non-absorbent, shall be usedfor baker's tables and chopping blocks. Wood shall also be used for single serviceuse such as chap sticks or stirrers. The use of wood as a food contact surfaceunder other circumstances is prohibited.

9.1.5 Mollusk and crustacean shells shall only be used as serving containers when theyare attached to the animal normally found in them, and have been processed tosanitize the shells and their contents.

9.2 DESIGN AND FABRICATION:

9.2.1 All equipment and utensils, including plastic ware should be designed andfabricated for durability under conditions of normal use and shall be resistant todenting, pitting, chipping and crazing. Food contact surfaces shall be hard, smooth,impervious and easily cleanable, free of breaks, open seams, cracks, chips, pitsand similar imperfections, and not awkward to clean internal corners or crevices.Cast iron may only be used as a heated food contact surface e.g. grills and skillets.

9.2.2 Screw threads shall be designed to facilitate cleaning; ordinary "V" type threads areprohibited. Equipment with bearings and gears requiring lubricants which areunsafe shall be designed and constructed so that the lubricant cannot leak, drip, orbe forced onto food contact surfaces. Only edible or harmless lubricants shall beused on equipment where the lubricant may come into contact with food contactsurfaces. Sinks, dish tables, and draining boards shall be self-draining.

9.2.3 Unless designed for in-place cleaning, food contact surfaces shall be accessible forcleaning and inspection by one of the following methods:

a) Without being dismantled.

b) By dismantling without the use of tools.

c) By easy dismantling using only simple tools such as a mallet, screwdriver oran open ended wrench, kept available near the equipment.

9.2.4 The food contact surface of equipment designed for in-place cleaning shall be sodesigned and fabricated that:

a) Cleaning and sanitizing solutions can be circulated throughout a fixed systemusing an effective cleaning and sanitizing program; and

b) All food contact surfaces shall be cleaned by cleaning and sanitizing solutions;and

c) The system is self-draining or capable of being completely evacuated.


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9.2.5 Where equipment is cleaned by pressure spraying it shall have water tightelectrical wiring, switches, and connections.

9.2.6 Thermometers which may be immersed into food shall be of metal stem stainlesssteel construction, numerically scaled, and accurate to + 2ºC.

9.2.7 Surfaces of equipment not intended for contact with food, but which are exposed tosplash or food debris or which otherwise require frequent cleaning shall bedesigned and fabricated to be smooth, washable, free of unnecessary ledges,projections, or crevices, and readily accessible for cleaning, and shall be of suchmaterial and in such repair as to be easily maintained in a clean and sanitarycondition.

9.3 EQUIPMENT- INSTALLATION AND LOCATION:

9.3.1 Equipment including ice makers and ice storage equipment shall not be locatedunder exposed or unprotected sewer or water lines, open stair wells, or othersources of contamination. This requirement does not apply to automatic fireprotection sprinkler heads.

9.3.2 Equipment that is placed on tables or counters, unless portable, shall be sealed tothe table or counter or elevated to provide a 100 mm clearance beneath theequipment and the work top and shall be installed to facilitate the cleaning of theequipment and adjacent areas.

9.3.3 Portable equipment must be capable of being moved easily by one person, andhave no fixed utility connection which prevents the equipment from being moved.

9.3.4 Floor mounted equipment unless readily movable shall be either:

a) Sealed to the floor; or

b) Installed on a raised platform with a hard, smooth easily cleanable and self-draining surface and mounted to facilitate cleaning the platform by means of agap between the equipment and the platform of 150 mm, if the equipment isnot sealed to the platform; or

c) Elevated on mountings at least 150 mm above the floor; except thatfreestanding mixing machines may have a minimum of 100 mm gap if no partof the machine is 150 mm from cleaning access.

9.3.5 Equipment is easily movable if it is mounted on wheels or castors and has no utilityconnection which prevents the equipment from being moved.

9.3.6 Unless access spaces are provided around each unit and an adjacent unit thespace between adjoining units and walls or ceilings shall not be greater than 1 mm.If seepage occurs the gap shall be sealed.

9.3.7 Aisles and working spaces between units of equipment and between equipmentand walls shall be unobstructed and of sufficient width to permit employees toperform their duties readily without contamination of food or food contact surfacesby clothing or personal contact.


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9.4 CLEANING FREQUENCY:

9.4.1 Tableware shall be cleaned and sanitized after each use.

9.4.2 Kitchen and food contact surfaces shall be cleaned and sanitized after each useand following any interruption of operation during which contamination may haveoccurred.

9.4.3 Where equipment and utensils are used for the preparation of potentiallyhazardous foods by a continuous production line, utensils and food contactsurfaces of equipment shall be cleaned and sanitized at regular intervalsthroughout the day. The schedule for cleaning shall be based on food temperature,type of food, and degree of food particle accumulation.

9.4.4 The food contact surfaces of grills, griddles, and similar cooking devices shall becleaned at least daily and shall be kept free of encrusted grease deposits and otheraccumulated soil.

9.4.5 Non-food contact surfaces of equipment shall be cleaned as often as is necessaryto keep the equipment free of accumulated dust, dirt, food particles, and otherdebris.

9.4.6 Single use absorbent paper or cloth may be used for wiping up food spillages.

9.4.7 Sponges or cloths kept in a clean sanitizing solution may be used for wiping foodspills on tables and equipment. Sponges or clothes used for cleaning food contactsurfaces shall be used for no other purpose and kept separately from those usedon tables and non-food contact surfaces.

9.4.8 Sponges or cloths when used shall be frequently cleaned in warm water andreturned to their sanitizing solution.

9.5 MANUAL CLEANING AND SANITIZING:

9.5.1 Sinks shall be cleaned before use. A sink with three compartments shall be used,one each for washing, rinsing, and sanitizing. Equipment and utensils shall berinsed or scraped and when necessary soaked to remove gross food particles andsoil. Equipment and utensils should be washed in a hot detergent solution atapproximately 50ºC which is frequently changed to keep it clean. They should thenbe rinsed free of detergent and abrasives and sanitized. Sink compartments shallbe large enough to accommodate completely the largest article to be cleaned. (SeeAppendix C)

9.5.2 When chemicals are used for sanitizing a test kit or other indicator that accuratelymeasures the parts per million concentrations shall be provided and used.

9.5.3 All tableware and food contact surfaces of all other equipment and utensils shall besanitized by one of the following methods:

a) Immersion for at least thirty seconds in clean water at a temperature of 82ºC.(180°F)

b) Immersion for at least two minutes in a clean solution containing at least 100parts per million of available chlorine as hypochlorite and at temperaturebetween 24°C and 50ºC. (75°F and 122°F)


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c) Immersion in a clean solution containing any other chemical sanitizer thatshall provide the equivalent bactericidal effect of a solution containing at least100 parts per million of available chlorine as hypochlorite at a temperature ofbetween 24°C and 50ºC. (75°F and 122°F)

d) Treatment with pure steam in the case of equipment too large to sanitize byimmersion but in which steam can be confined.

e) Rinsing, spraying or swabbing with a chemical sanitizing solution of at leasttwice the strength required for that particular sanitizing solution in the case ofequipment too large to sanitize by immersion. (See Appendix D and E)

9.5.4 Dish tables or drain boards of adequate size shall be provided for proper handlingof soiled utensils prior to washing and for cleaned utensils following sanitizing.They shall be located so that they do not interfere with the use of dishwashingfacilities.

9.5.5 When hot water is used for sanitizing, the following facilities shall be provided andused:

a) An integral heating device or fixture installed in or under the sanitizingcompartment of the sink capable of maintaining the water at a temperature of82ºC. (180°F)

b) A numerically scaled indicating thermometer accurate to + 2ºC convenientlyplaced to check frequently the water temperature.

c) Dish baskets of such size and design to permit complete immersion of thetableware, kitchenware, and equipment in the hot water.

9.6 MECHANICAL CLEANING AND SANITIZING:

9.6.1 Cleaning and sanitizing may be done by spray type or immersion dishwashingmachines or other devices if they work efficiently. Such machines shall be installedand maintained in good repair according to manufacturer's instructions. Automaticdetergent dispensers, and wetting agent dispensers, if any, shall be properlyinstalled and maintained.

9.6.2 The pressure of water supplied to the spray type dishwashing machines shall bebetween 100 and 170 KN/M² pressure measured in the water line immediatelyadjacent to the machine. A 6 mm IPS valve shall be provided immediatelyupstream from the final rinse control valve to facilitate checking the final rinse waterflow pressure.

9.6.3 Easily readable numerically scaled indicating thermometers accurate to + 2 C̊ shallbe provided to indicate the temperature of the water in each tank of the machineand the temperature of the final rinse water as it enters the manifold.

9.6.4 Rinse water tanks shall be protected by baffles or other effective means tominimize contamination of rinse water by wash water. Conveyors in dishwashingmachines shall be accurately timed to ensure correct exposure in wash and rinsecycles determined by the specifications attached to the machines.

9.6.5 Draining boards shall be of adequate size for the proper handling of soiled utensilsbefore washing, and for cleaned utensils after sanitization, and should be located


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and constructed so that the draining boards shall not interfere with the proper useof the dishwashing facilities.

9.6.6 Equipment and utensils shall be rinsed or scraped and when necessary soaked toremove gross food particles and soil before cleaning in a dishwashing machine.After rinsing, scraping or soaking, equipment and utensils shall be placed in racks,trays, baskets or on conveyors, in such a way that food contact surfaces aresubjected to the unobstructed application of detergent wash and clean rinsewaters, and that permits free draining. Clean rinse water shall remove particulatematter and detergent residues. All dishwashing machines shall be cleaned as oftenas necessary and at least daily.

9.6.7 Machines using chemicals for sanitization may be used provided that:

a) The temperature of the wash water shall not be less than 49°C.

b) The wash water shall be kept clean.

c) Chemicals added for sanitization purposes shall be automatically dispensed.

9.6.8 Machines using hot water for sanitizing may be used provided that wash water andpumped rinse water shall be kept clean and water shall be maintained inaccordance with the following Table:

TABLE 3: MECHANICAL DISHWASHER TEMPERATURES

Type of TankType ofMachine

Washtemperature

Pumped rinsetemperature

Final rinsetemperature

stationary-rack 65°C n/a 82°C

conveyormachine 70°C n/a 82°CSingle tank

pot, pan andutensil washer 60°C n/a 82°C

Multi-tank conveyormachine 65°C 70 82°C

9.6.9 All dishwashing machines shall be thoroughly cleaned at least once a day or moreoften when necessary to maintain them in a satisfactory operating condition.

9.7 DRYING AND STORAGE:

9.7.1 Sufficient draining board capacity shall be provided to achieve air drying. If watermark staining is excessive and would lead to consumer complaint, cutlery may bepolished by a single use paper towel that is frequently discarded and replaced.

9.7.2 Cleaned and sanitized equipment and utensils shall be handled in a way thatprotects them from contamination. Spoons, knives and forks shall be touched onlyby their handles. Cups, glasses, bowls, plates and similar items shall be handledwithout contact with inside surfaces or surfaces that contact the user's mouth.

9.7.3 Cleaned sanitized utensils and equipment shall be stored at least 150 mm abovefloor level in a clean, dry location in a way that protects them from contamination bysplash, dust and other means. The food contact surfaces of fixed equipment shallalso be protected from contamination. Equipment and utensils shall not be placedunder exposed sewer lines.


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9.7.4 Utensils shall be air dried before being stored or should be stored in a self drainingposition on hooks or racks to facilitate moisture removal.

9.7.5 Wherever practical stored utensils shall be inverted or covered; glasses and cupsshall be stored inverted on surfaces which prevent moisture remaining in them.Facilities for the storage of spoons, knives, and forks shall be provided and sodesigned as to prevent the handle to the employee or customer.

9.7.6 Tableware may be set before serving a meal only if:

a) Glasses and cups are inverted on a clean surface, and knives. Forks andspoons are wrapped or otherwise covered.

b) All unused preset tableware is collected for washing and sanitizing after themeal period.

c) Tableware is not left on tables between meal times.

9.7.7 Single service articles shall be stored 150 mm above the floor on clean shelvesand in closed containers that protect them from contamination.

9.7.8 Single service articles may be commercially packaged for individual use or shall beavailable to the consumer from a dispenser in a way that prevents contamination ofsurfaces that may contact food or the user's mouth. Handling of single servicearticles in bulk should be conducted in a way that protects them fromcontamination.

9.7.9 Single service articles shall be used only once.

9.7.10 Toilet rooms or vestibules shall not be used for storage of food equipment, utensilsor service articles.

SECTION 10 FOOD HYGIENE AND SAFETY:

10.1 GENERAL PROVISIONS:

10.1.1 Food shall be in sound condition, free from spoilage, surface or othercontamination, and shall be safe for human consumption.

10.1.2 Food establishments shall obtain all foodstuffs from licensed food establishmentsincluding primary producers in the Kingdom.

10.1.3 No fresh meat, fish or other edible produce or food shall be brought into the City forresale or processing for resale except in a condition and under circumstanceswhich satisfy the criteria stipulated for the storage and transport of food elsewherein this Code.

10.1.4 All produce and other food originating from inside or outside the City shall besubject to inspection by the Royal Commission.

10.1.5 All packaged food displayed for sale shall have the date of packaging and the dateof expiration beyond which the food may not be sold, written conspicuously on theoutside of the package.

10.1.6 Food which has not been sold by the expiration date must be removed from displayand not be offered for sale.


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10.1.7 Any food displayed for sale which has passed the expiration date may be seizedand disposed of by the Royal Commission.

10.2 SPECIAL REQUIREMENTS:

10.2.1 Fluid milk, fluid milk products, dried milk, and dried milk products used or servedor heat treated shall be pasteurized in accordance with the Milk ProductsProcessing Chapter of this Code, and shall meet grade (A) quality standard asdefined in this Code (see Appendix A of PHC-C-3)

10.2.2 All shellfish shall be packed in single use packages identified on the outside withthe name and address of the original processor.

10.2.3 Only clean whole eggs with undamaged shell, or pasteurized liquid frozen, ordried eggs/egg products shall be used.

10.2.4 At all times including while being stored, prepared, served or transported foodshall be suitably protected from potential contamination. The temperature ofpotentially hazardous food shall be below 5°C or above 62°C at all times exceptduring processing.

10.3 FOOD STORAGE:

10.3.1 Food, whether raw, prepared, or cooked if removed from the container orpackage in which it was obtained, shall be stored in a clean covered containerexcept during necessary periods of preparation or service. Container covers shallbe smooth, impervious and non-absorbent. The cover must not touch the food inthe container.

10.3.2 Carcass meat may be hung from clean sanitized hooks if no food product isstored beneath it. No such meat should hang within 150 mm of the floor surface.

10.3.3 Food shall be stored at least 150 mm above the floor on clean surfaces such thatthe floor and walls can be easily cleaned, and which protect the food from anycontamination or splashing.

10.3.4 Containers may be stored on pallets where equipment is provided for movingthem in a loaded condition.

10.3.5 Food and food containers shall not be stored where there is a risk ofcontamination by non-potable water, other than automatic fire protection sprinklerheads.

10.3.6 Food not subject to further processing prior to service shall be stored in a waythat protects it against cross contamination from food requiring washing orcooking.

10.3.7 No food or container shall be stored in contact with water or un-drained ice.

10.3.8 Bulk food containers shall be labeled identifying the food by a common name.

10.4 REFRIGERATED STORAGE:

10.4.1 Sufficient conveniently located refrigeration facilities shall be provided to ensurethat food is kept at required temperatures during storage. Each facility shall have


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a thermometer accurate to + 2°C, located to be easily readable and measure theair temperature in the warmest part of the facility.

10.4.2 The temperature of potentially hazardous foods requiring refrigeration shall notexceed 5°C except during necessary periods of preparation. Foods requiringcooling shall be cooled rapidly within 4 hours utilizing such methods, as shallowpans, agitation and air blast chilling or freezing.

10.4.3 Frozen foods shall be kept frozen in a store with the temperature –18°C or below.

10.4.4 Ice used for cooling shall not be used for any other purpose or for humanconsumption. Ice used for cooling stored food containers must not come intocontact with the food.

10.4.5 Freezers in food premises are meant to be used for storage of previously frozenfoods, these freezers must be used to freeze fresh food products such as freshchicken, meat, fish…etc.

10.5 HOT STORAGE:

10.5.1 Enough conveniently located hot food storage facilities shall be provided toensure that food is maintained at a temperature greater than 62°C during storage.Each facility shall have a thermometer accurate to + 2°C located to be easilyreadable and measure the temperature in the coolest part of the facility. Thethermometer need not be fixed in position.

10.5.2 Hot storage shall not be used for heating food.

10.6 FOOD PROCESSING:

10.6.1 Disposable Gloves: Food shall be prepared with minimal manual contact, usingsuitable utensils, and on surfaces that, before use, have been cleaned andsanitized. Where it is likely that manual contact will occur with processed food,then disposable plastic gloves must be worn. (See Appendix G)

10.6.2 Sanitizing raw fruits and vegetables for salads and juice:Operators intending to serve fresh salads and/or juice shall:

a) Allocate a specific preparation area for each purpose.

b) Provide commercial size two compartment stainless steel sink unit forsanitizing procedures.

c) Juice preparation area shall be located adjacent to customer service area.

10.6.3 Sanitizing raw fruits and vegetables for salads shall be thoroughly washedwith potable water before being cooked or served. Those served raw shall besoaked in a solution of sanitizer at a concentration equivalent to 100 ppm freechlorine for a minimum of 10 minutes contact time before draining. Further rinsingin clean potable water may be used to reduce odor. (See Appendix H)

10.6.4 Potentially hazardous foods (including precooked frozen foods) which are cookedshall be heated in a single operation to minimum internal temperature of 62°Cexcept that poultry, poultry stuffing, and stuffed meats shall be heated to 74°C.


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10.6.5 Potentially hazardous foods which have been cooked then refrigerated shall berapidly heated to 74°C before service or hot storage. Hot food holding facilitiesshall not be used for reheating of food.

10.6.6 Metal stem type thermometers accurate to + 2°C shall be provided and used tocheck food and facility temperatures.

10.6.7 Thawing Procedures: Potentially hazardous foods shall be thawed inrefrigerated units at a temperature below 5°C. A micro-wave oven may be used tothaw and cook food in a continuous process, or to thaw food if it is immediatelytransferred to a conventional cooking process. (See Appendix I)

10.6.8 "72 - Hour" Food Specimen: It is mandatory that 100 gr. samples of each foodserved in each meal during the previous 72 hours shall be retained underrefrigeration.

a) In the event of an outbreak of suspected food borne illness these sampleswill be required for laboratory examination. (See Appendix B)

b) The requirement applies equally to meals prepared for consumption on oroff the premises where the meals were prepared.

10.7 FOOD DISPLAY AND SERVICE:

10.7.1 Potentially hazardous food shall be kept either below 5°C or above 62°C duringstorage, display or service.

10.7.2 Food on display shall be protected from consumer contamination by the use ofeasily cleanable counter protector devices, display cases, and similar equipmentin addition to any other protection provided.

10.7.3 Suitable utensils shall be used by employees and provided to consumers whoserve themselves to avoid manual contact with food. Between uses duringservice, utensils shall be stored:

a) In food containers with the handle protruding from the food and container; or

b) Clean and dry; or

c) In a suitable sanitizing solution

10.7.4 Ice for consumers shall only be dispensed by employees using scoops or tongs,or through automatic ice dispensing machines. Ice dispensing utensils may bestored either in the ice with the handle extending from the ice or in a holdermounted inside the ice bin, or in a sanitizing solution. Ice storage bins shall bedrained through the air gap.

10.7.5 Sugar, condiments, creamers, seasonings, and dressings for self service useshall be provided in individual serving packs or from dispensers that protect theircontents. Milk and Milk products and other beverages shall be provided in asealed, commercially filled package less than 1 liter in size, or served from anapproved dispenser.

10.7.6 Individual portions of food shall only be served once to a consumer, except thatunopened packages of food which are not potentially hazardous may be re-served.


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10.7.7 Re-use of soiled tableware is prohibited.

10.8 TRANSPORTATION OF FOOD:

10.8.1 All food transport vehicles shall have a totally enclosed food carryingcompartment. Exemptions may be granted for:

a) Food which is already surface contaminated and exposure to the atmos-phere shall not affect its Quality or add any significant contamination.

b) Food which does not require temperature controlled conditions and isprotected by individually wrapped carton, crate or case, packaged so as toproperly safeguard the food from dust, dirt, filth, droplet infection,contamination, pollution, flavor, odor or noxious substances.

10.8.2 The interior finishes shall comply with the durability and ease of cleaningrequirements of this Code. All vehicles shall be regularly cleaned between eachload, and as often as necessary to maintain sanitary conditions.

10.8.3 Vehicles shall be identified by displaying conspicuously on both sides the nameand business address of the person carrying on the business.

10.8.4 Packed Meals: Perishable food or drink shall be kept in temperature controlledconditions during transportation to maintain its quality. Any other necessaryprecautions shall be taken to ensure that perishable food reaches its destina tionwith no change in quality or exposed to contamination when it was loaded. (SeeAppendix J)

10.8.5 Potentially hazardous food shall be carried in covered containers. Carcass meatmay however be hung uncovered from clean sanitized hooks, as long as it doesnot come into contact with the structure of the vehicle. All persons handlingcarcasses shall wear clean suitable protective clothing including hair covering.

10.8.6 Livestock, birds or un-skinned carcasses shall not be carried in the foodcompartment of a vehicle normally used for carrying other categories of food.

10.9 STORAGE OF POISONOUS AND HAZARDOUS MATERIALS:

10.9.1 Only those poisonous and hazardous materials required to maintain theestablishment in a sanitary condition or required for sanitizing equipment orutensils shall be present in food establishments.

10.9.2 Poisonous and hazardous materials include the following categories:

a) Insecticides, rodenticides, and other pesticides;

b) Detergents, bactericides and other cleaning agents.

c) Caustics, acids, polishes and other chemicals.

10.9.3 All containers of poisonous and hazardous materials including insecticides shallbe prominently and distinctly labeled for easy identification. Labels shall give theidentity of the contents with clear instructions for use, indicating the potentialhazards of the contents and the necessary precautions.


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10.9.4 Poisonous and hazardous materials shall be stored in containers which are leakproof and not easily damaged. Repacking in containers which have held food orare easily identifiable with containers used for food shall be prohibited.

10.9.5 Poisonous and hazardous materials shall be stored in cabinets that are used forno other purpose or in a place other than an area where food is stored, prepared,displayed or served and other than an area where clean equipment or utensilsare stored.

10.9.6 Bactericides and cleaning compounds shall not be stored in the same cabinet orarea of a room where insecticides, rodenticides and other pesticides, or otherpoisonous or hazardous materials are kept.

10.9.7 Bactericides, cleaning compounds, or other compounds intended for use on foodcontact surfaces shall not be used in a way that leaves any poisonous orhazardous residue on any surface, nor in a way that constitutes a hazard to thehealth of employees.

10.9.8 Poisonous and hazardous materials shall not be used in a way that contaminatesfood, equipment, or utensils, nor in a way that constitutes a hazard to employeesor other persons. They shall be used according to the strict instructions asdefined on the label.

10.9.9 Suitable protective clothing and equipment necessary during the use ofpoisonous and hazardous materials shall be provided and maintained in goodcondition.

10.9.10 Personal medications shall not be stored in food storage, preparation or serviceareas.

10.9.11 A readily accessible and adequately stocked first-aid kit shall be provided. The kitmust contain antiseptic and bandage dressings, including waterproof dressingsand finger stalls. The kit must be clearly labeled, and stored so as not tocontaminate food.

10.9.12 For poisonous and hazardous materials a written translation of labels in therelevant language(s) shall be provided.

10.10 FIRE EXTINGUISHER:

A general purpose dry chemical fire extinguisher shall be provided in every foodestablishment. The Royal Commission Industrial Security Fire Code shall be followed.

SECTION 11 MOBILE AND TEMPORARY FOOD SERVICE ESTABLISHMENTS:

11.1 GENERAL PROVISIONS:

11.1.1 Mobile and temporary food service establishments shall comply with theprovisions of the foregoing section 2 to section 10 except as otherwise providedin this section. Additional requirements may be imposed by the RoyalCommission to protect against health hazards related to the conduct of themobile or temporary food service establishments. The preparation and/or serviceof some or all potentially hazardous foods may be prohibited in certaincircumstances.


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11.1.2 Only those potentially hazardous foods requiring limited preparation shall beprepared or served. The preparation or services of other potentially hazardousfoods are prohibited. This prohibition does not apply to any potentially hazardousfood that:

a) Has been prepared and packaged under conditions meeting therequirements of this Code.

b) Is obtained in individual servings.

c) Is stored at a temperature of 5°C or below or at a temperature of 62°C orabove in the unopened container in which it was packaged, and in facilitiescomplying with the provisions of this Code.

11.1.3 Where the only food served is prepared, packaged in individual servings,transported under sanitary conditions in the correct temperature range, orconsists of beverages dispensed from containers which are protected from anycontamination, the operator need not comply with requirements pertaining to:

a) The necessity of water and sewerage systems

b) The cleaning and sanitizing of equipment and utensils, if the requiredequipment for cleaning and sanitization is kept at the premises from whichthe operator works.

11.2 ICE:

11.2.1 Ice for consumption or food contact shall have been made under condi tionsmeeting the requirements of this Code. The ice shall be obtained only in chipped,crushed or cube form, and in single use plastic bags filled and sealed at the pointof manufacture. Ice shall be protected from contamination until it is used.

11.2.2 Storage of packaged food in contact with water or un-drained ice is prohibited.Wrapped sandwiches shall not be stored in direct contact with ice.

11.3 TABLEWARE AND EQUIPMENT:

11.3.1 Mobile or temporary food service establishments shall provide sing le servicearticles unless effective facilities are provided for cleaning and sanitizingtableware.

11.3.2 Equipment shall be located and installed in a way that facilitates cleaning theestablishment, and that prevents food contamination.

11.3.3 Food contact surfaces of equipment shall be protected from all sources ofcontamination.

11.4 WATER SUPPLY AND WASTE DISPOSAL:

11.4.1 Enough potable water shall be available in the establishment for food preparation,for cleaning and sanitizing utensils and equipment and for hand washing. A waterheating facility shall be provided capable of producing suf ficient hot water forthese purposes.

11.4.2 A mobile food unit requiring a water system shall have a potable water systemunder pressure. The system shall be of sufficient capacity to furnish enough hot


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and cold water for food preparation, utensil cleaning and sanitizing, and handwashing, in accordance with the requirements of this Code. The water inlet shallbe located so that it will not be contaminated by waste discharge, road dust, 0il,or grease and it shall be kept capped unless being filled. The water inlet shall beprovided with a transition connection of a size or type that will prevent its use forany other service. All water distribution pipes or tubing shall be constructed andinstalled in accordance with the requirements of this Code.

11.4.3 All sewage and liquid waste shall be disposed of in accordance with the Chapter5 – Engineering manual of the Royal Commission Building Code.

11.4.4 If liquid waste results from operation of a mobile food unit, the waste shall bestored in a permanently installed retention tank that is of at least 15 percent largercapacity than the water supply tank. Liquid waste shall not be discharged fromthe retention tank when the mobile food unit is in motion. All connections on thevehicle for servicing waste disposal facilities shall be of a different size or typefrom those used for the supply of potable water.

11.4.5 A conveniently located hand washing facility shall be provided for employee handwashing. The facility shall have a minimum of a bowl, warm running water, soapand individual towels.

11.5 CONSTRUCTION:

11.5.1 Floors shall be made of concrete, tight wood, asphalt, or other cleanable material.

11.5.2 Walls and ceilings of food preparation areas shall be constructed in a way whichprevents the entrance of pests or animals. Ceilings shall be made of wood,canvas or other non-hazardous material that protects the interior of theestablishment from weather. Screening materials used for walls, doors orwindows shall have a maximum air gap of 1.5 mm. This section does not prohibitcooking in the open air where the operation is conducted in a sanitary manner.

11.5.3 Counter service openings shall not be larger than necessary for the particularoperation conducted. These openings shall be provided with tight fitting solid orscreen doors or windows; or shall be provided with fans installed and operated torestrict the entrance of flying insects. All openings shall be kept closed exceptwhen food is being served.

11.6 BASE OPERATIONS:

11.6.1 Mobile food operations shall be based at a fixed food service establishment andthe vehicle and equipment shall report at least daily to such location for supplies,cleaning, and servicing operations.

11.6.2 The base of operations shall comply with the standard laid down in this Code.

11.6.3 Vehicles used solely to transport food for wholesale purposes need not return totheir base of operations until they have completed delivering their load. Vehiclesmay be cleaned and sanitized at premises other than the base of operations,when it would otherwise be a long time before cleaning could be carried out. Thepremises must have at least the same standard of cleaning and sanitizingfacilities as the base of operations.

11.6.4 A mobile food unit servicing area shall be provided and shall have at leastoverhead protection for any supplying, cleaning, or servicing operation. Within


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this servicing area there shall be a location provided for the flushing and drainageof liquid wastes separate from the location provided for water servicing and forthe loading and unloading of food and related supplies.

11.6.5 The surface of the servicing area shall be constructed of a hard smoothimpervious material such as concrete or machine-laid asphalt and shall bemaintained in good repair, kept clean and graded to drain.

11.6.6 Servicing equipment which uses water shall be stored and handled in a way thatprotects the water, and the equipment from contamination.

11.6.7 Waste retention tanks shall be thoroughly flushed and drained during theservicing operation and all liquid waste shall be discharged to a seweragesystem.

SECTION 12 TEMPORARY FOOD PREMISES:

12.1 GENERAL REQUIREMENTS:

12.1.1 An outdoor and temporary food establishment shall comply with all applicableRoyal Commission Codes including Public Health Code requirements. The RoyalCommission may:

a) Impose additional requirements to protect against health hazards related tothe conduct of the temporary food service establishment.

b) Prohibit the sale of some or all potentially hazardous food.

c) And when no health hazard will result, may waive or modify requirements ofthis chapter.

12.2 PERMIT:

The owner or operator of each temporary food establishment shall obtain a permit fromRoyal Commission. He must submit a detailed plan at least a month ahead of the event tothe Royal Commission.

12.3 PERSONNEL:

All the food handlers working or desiring to work in the temporary food premises shall berequired to have a valid medical certification of their fitness prior to working, handling,processing and serving food issued by Royal Commission. Food handlers shall complywith all applicable sections in this code. (See Appendix F)

12.4 FOOD PROTECTION:

12.4.1 All food and utensils shall at all times be protected from dust, dirt, flies, or othercontamination influences. And the vehicles, tab les, or conveyance from whichfood is sold shall be maintained in a clean and sanitary condition. All food shall bedelivered to the buyer in or upon single service containers or other materialsapproved by Royal Commission.

12.4.2 No prepared food shall be served or sold in outdoor and temporary foodestablishment unless prepared or compounded in an establishment whichcomplies with applicable sections in this code.


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12.4.3 Food preparation shall be limited to the minimum, when the Royal Commissiondeems it necessary for the protection of public health may restrict the food offeredfor sale to such food as feels is not injurious to public health when handled bysuch facilities as used by outdoor and temporary food establishment.

12.4.4 It shall be unlawful for the owners, operators of outdoor and temporary foodestablishment to store food in unsanitary places or manner. No food, or food in acontainer, shall be stored directly on the floor. Food and food containers shall bestored at least 15 centimeters above the floor or under such other conditions asare approved by the Royal Commission.

12.4.5 All readily perishable food or beverages, capable of supporting rapid andprogressive growth of microorganisms which can cause food infections or foodintoxications, and which are intended to be held prior to processing, or are toreused on the premises shall be maintained at or below a temperature of 5°C.

12.4.6 All readily perishable food or beverages, capable of supporting rapid andprogressive growth of microorganisms which can cause food infections or foodintoxications, when being maintained hot for serving, or while being served hotshall be kept in devices which maintain the temperature of all portions of the foodabove 62°C.

12.4.7 Every temporary food establishment shall be provided with such facilities andequipment as necessary to proper store and dispose of all waste material. Allwaste material shall be removed daily or as soon as necessary. Every area in atemporary food establishment and adjacent areas of influence thereto shall bekept clean and free by all reasonable means of litter and rubbish.

12.4.8 Toilet and hand washing facilities shall be available to the said food handlerswithin a distance not more than 90 meters from the location, which facilities meetwith the approval of the Royal Commission.

12.5 EQUIPMENT:

12.5.1 Equipment shall be located and installed in a way that prevents foodcontamination, and also facilitates cleaning the establishment.

12.5.2 Food-contact surfaces of equipment and display tables shall be protected fromcontamination by consumers and other contaminating agents. Effective shieldsfor such equipment shall be provided, as necessary, to prevent contamination.

12.5.3 Tables and other basic equipment shall be in good conditions which are easilycleanable, washable and smooth in surfaces.

12.5.4 Suitable arrangement for cleaning and sanitizing all food equipment and utensilsafter each use shall be provided.

12.6 DISPLAY OF NAME:

Every outdoor and temporary food service establishment shall have painted the name andaddress of the person who own, manages and controls the business on behalf it isoperated. Such name shall be written in Arabic letters at least 7½ centimeters in height and5 centimeters in width in clear and visible sign.


35

12.7 TIME LIMIT:

Outdoor and temporary food service establishments shall not be permitted to remain in thefixed location appointed by Royal Commission for the purpose of sale or display of food orfood products for more than the approved time. During the times, operators shall keep thearea and the premises in a neat, clean, sanitary and orderly condition, pick up and disposein a sanitary manner all debris, garbage, paper, litter and other things which detract fromsanitation, safety and appearance of such area and premises.

SECTION 13 VENDING MACHINES:

13.1 GENERAL REQUIREMENTS:

13.1.1 Foods, beverages, and ingredients intended for sale through vending machinesshall be obtained from sources complying with this code.

13.1.2 All product contact surfaces of containers and equipment shall be protected fromcontamination.

13.1.3 Readily perishable foods offered for sale through vending machines shall bedispensed to the consumer in the individual, original container or wrapper intowhich it was placed at the commissary or at the manufacturer's or processor'splant: or such products shall be dispensed into single-service containers.

13.1.4 In vending machines dispensing readily perishable foods, beverages, oringredients in bulk, the bulk supplies of such food, beverages or ingredients shallbe transferred only to a bulk vending machine container and appurtenanceswhich are clean and have been subjected to an approved bactericidal process inaccordance with all applicable sections of this code.

13.1.5 Readily perishable foods or beverages or ingredients within the vending machineshall be maintained at a temperature not higher than 5° Celsius or a temperaturenot lower than 62° Celsius.

13.1.6 Vending machines dispensing readily perishable foods or beverages shall beprovided with controls which insure the maintenance of these temperatures at alltimes.

13.1.7 An exception may be made for the actual time required to fill or otherwise servicethe machine and for a maximum recovery period of 30 minutes followingcompletion of filling or servicing operations. Such controls shall also place themachine in an inoperative condition until serviced by the operator.

13.1.8 In the event of power failure, if the food storage compartment fails to retain atemperature below 5° Celsius or above 62° Celsius, the vending machine shallautomatically stop vending food.

13.1.9 Vending machines dispensing readily perishable foods or beverages shall beprovided with a thermometer which to an accuracy of + 2° Celsius, indicates theair temperature of the food storage compartment.

13.2 OPERATION AND MAINTENANCE:

13.2.1 In case of vending machines that use fluid milk products as an ingredient in hotLiquid foods or beverages, such milk product may be transferred at the machinelocation from the individual original container of not more than one liter capacity


36

to a vending machine bulk container which is clean and has been subjected to anapproved bactericidal process in accordance with all applicable sections. In anysuch transfer, the entire contents of the individual original container shall be used.

13.2.2 All multiuse containers or parts of vending machines which come in direct contactwith readily perishable foods, beverages, or ingredients shall be removed fromthe machine daily and thoroughly cleaned and effectively subjected to anapproved bactericidal process at the commissary or other approved facility, suchparts shall after cleaning and bactericidal treatment be protected fromcontamination.

13.2.3 All parts of vending machines which come into direct contact with other thanreadily perishable foods shall be thoroughly cleaned and subjected to bactericidaltreatment. The frequency of the cleaning and bactericidal treatment shall beestablished by the Royal Commission based upon the type of product beingdispensed. A record of the cleaning and bactericidal treatment operations shall bemaintained by the operator in each machine and shall be current for at least thepast 30 days.

13.2.4 All single-service containers which receive food or beverage from machinesdispensing such products in bulk shall be purchased in sanitary cartons orpackages which protect the containers from contamination shall be stored in aclean dry place until used and shall be handled in a sanitary manner. Thecontainers shall be stored in the original carton or package in which they areplaced at the point of manufacture until introduced into the container magazine ordispenser of the vending machine. The containers stored within the vendingmachine shall be protected from manual contact, dust, insects, rodents, and othercontamination.

13.2.5 The machine location shall be such as to minimize the potential for contaminationof the product shall be easily cleanable and shall be kept clean. Each vendingmachine shall be located in a room area or space which can be maintained in aclean condition and which is protected from overhead leakage from drains andpiping. Each vending machine shall be so located that the space around andunder the machine can be readily cleaned and so that insect and rodentharborage is not created.

13.2.6 The floor area upon which vending machines are located shall be reasonablysmooth of cleanable construction. and capable of withstanding repeated washingand scrubbing. This space and the immediate surroundings of each vendingmachine shall be maintained in a clean condition.

13.2.7 The vending machines shall be of sturdy construction and the exteriorconstruction shall be so designed, fabricated and finished as to facilitate its beingkept clean and to minimize the entrance of insects and rodents.

a) Service connections shall be such as to protect against un-intentional oraccidental interruption of service to the machine.

b) Door and panel access openings to the product and container storagespaces of the machine shall be tight fitting and if necessary casketed so asto preclude the entrance of dust, moisture, insects and rodents.

13.2.8 All ventilation louvers or openings into vending machines shall be effectivelyscreened against insects and rodents by screening materials of not less than 40meshes to the centimeter or equivalent. An exception to this provision may be


37

made for vending machines currently in use until such time as the machines arerelocated or removed from present machine location for any other purposes.

13.2.9 In all new machines in which a condenser unit is an integral part of the machine,such unit shall be sealed from the product and container storage spaces. Unlessthe vending machine is sealed to the floor so as to prevent seepage underneathor can be manually moved with ease one or more of the following provisions shallbe utilized to facilitate cleaning operation:

a) The machine shall be mounted on legs.

b) The machine shall be mounted on casters or rollers.

c) The machine shall be mounted on gliders which permit it to be easily moved.

13.2.10 All service connections through an exterior wall of the machine including water,gas, electrical and refrigeration connections shall be sealed to prevent theentrance of insects or rodents. All connections to such utilities shall be such as todiscourage their unauthorized or un-intentional disconnection.

13.2.11 All interior surfaces and component parts of the vending machines shall be sodesigned and constructed as to permit easy cleaning and shall be kept clean. Allproduct contact surfaces of the machine shall be of smooth, nontoxic, corrosionresistant and non-absorbent material, which shall be capable of withstandingrepeated cleaning and bactericidal treatment by normal procedures and shall beprotected against contamination.

13.2.12 Water used in vending machines shall be from a source approved by the RoyalCommission and shall comply with the Royal Commission Potable WaterStandards.

13.2.13 All vending machines which dispense carbonated beverages and which areconnected to a water supply system shall be equipped with two check valves or adouble check valve, an air gap, a device to vent carbon dioxide to theatmosphere. or any other device approved by the Royal Commission which willprovide positive protection against the entrance of carbon dioxide or carbonatedwater into the water supply system.

13.2.14 Where check valves are used for the protection of a water supply system, ascreen of not less than 16 mesh to a inch shall be installed in the water supplyline immediately upstream from the check valves.

13.2.15 In all vending machines which dispense carbonated beverages and which areconnected to a water supply system, the ingredient water contact surfaces fromthe check valves or other protective device downstream, including the deviceitself, shall be of such material as to preclude the production of toxic substanceswhich might result from interaction of carbon dioxide or carbonated water.

13.2.16 The vending machine operator shall maintain a suitable container for refuse. Heshall be responsible for sanitation of the environment of the place of operationunless operating on private property where adequate sanitary maintenance isprovided by the property owner or manager.

13.2.17 Containers shall be provided within all machines dispensing liquid products inbulk for the collection of drip, spillage, overflow, or other liquid wastes. Anautomatic shut-off device shall be provided which will place the vending machine


38

out of operation before such containers overflow. Containers or surfaces onwhich such wastes may accumulate shall be readily removable for cleaning, shallbe easily cleanable, and shall be kept clean. They shall be corrosive resistant. Ifliquid wastes from drip, spillage, or overflow, which originate within the machine,are discharged into a sewage system, the connection to the sewer shall bethrough an air gap.

13.2.18 Foods, beverages, or ingredients while in transit to vending machine locationsshall be protected from the elements, dirt, dust, insects, rodents, and othercontamination. Similar protection shall be provided for single-service containersand for the product contact surfaces of equipment, containers and devices intransit to machine locations.


39

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40

PHC-C-2APPENDIX B

EXAMINATION AND LABORATORY ANALYSIS REQUIRED FOR FOOD ITEMS

Type of Food Food Premises LaboratoryInvestigations

*Food Items(See below)

All ready to eat salads. Salad dressings

including mayonnaise. All cooked foods such

as fish, meat, chicken,eggs, milk and milkproducts.

Rice and any otheritems that may causefood borne illness.

Camps, Industrial Cafeteriasand Restaurants:

Samples from suspectedmeal (72 hour samples)

Family Food Related IllnessCases:

Samples of suspectedfood if available.

Sample of food remnantif available.

Note:-100 grams of each sample arerequired for Royal Commissioninvestigations and 100 grams ofeach sample are required forMinistry Of Health.

Bacteriological: Total Count Aerobic Bacillus Cereus Staphylococcus Aureus Clostridium perfringens Cholera E. Coli Salmonella Shigella Vibrio Parahemolitica Campylobactor Yersenia

ChemicalChemical analysis shall beconducted based on case

study


41

PHC-C-2APPENDIX C

MINIMUM EQUIPMENT NEEDS FOR FOOD ESTABLISHMENTS

A three compartment sink unit

Each compartment must be large enough to permit the total immersion of the largest item to becleaned. Each compartment must be provided with supplies of hot and cold running potable water.Each compartment must discharge in an approved manner, to the sewerage system.

A hand wash basin

A suitable facility for hand washing must be installed. Each such facility will be provided with hotand cold running potable water and shall discharge, in an approved manner, to the seweragesystem. Soap, nailbrush and disposable paper towels or a hot air dryer shall be provided at eachfacility.

A utility sink with floor drain

It shall be provided with hot and cold water and used for cleaning mops or similar wet floorcleaning tools, and for the disposal of soiled wash water waste. The height of the tap outlet shallpermit easy and hygienic filling of buckets or other containers. The sink and drain must discharge,in an approved manner, to the sewerage system.

Additional Sinks

Independent two compartment commercial size stainless steel sinks shall be provided for saladsanitizing procedures, juice preparation and in the butchery section.

Note: - The items listed above are not interchangeable in use. Each must be used solely for its specifiedpurpose.

These are MINIMUM requirements, specific additional requirements will be determined for eachoperation.


42

PHC-C-2APPENDIX D

CLEANING AND SANITIZING SOFT SERVE ICE CREAM MACHINES

Why sanitize?

The number of germs in ice cream and ice cream mixes increases very quickly because theycontain milk, eggs and sugar. These germs will cause sickness especially in children.

What to sanitize?

Everything must be cleaned and sanitized thoroughly before and after production of each batch,including:

1. The hands and arms of the assistant and supervisor , use liquid bactericidal soap. Single usedisposable gloves must be worn throughout the cleaning of the machine.

2. All machine parts which make contact with the mix e.g. mix tanks plus internal covers for thetanks; mixing cylinder; removable parts such as dasher/beater, shafts, seals; (O-rings) and theirchannels, bearing etc.; operating levers including removable seals (O-rings) and their channels,nozzles etc.

ALL REMOVABLE PARTS MUST BE THOROUGHLY SCRUBBED WITH A CONVENIENTBRUSH AS ICE CREAM CAN ACCUMULATE IN THESE PARTS.

3. All external machine surfaces such as the lid, drip trays and the outside of the machine.

Equipment

The following equipment is necessary and it must be reserved for the ice-cream machines only.

Sponges, long-handled bottle brush, small scrubbing brush, large bucket to soak all theremovable parts completely in the detergent/sanitizer solution.

Chlorine sanitizer before producing ice-cream to kill the germs. Clorox, Milton, Mikro-chlor,Diversol BX or CX, HTH are all suitable. (Use a 200 ppm solution).

Detergent/sanitizer after producing ice-cream to remove all the ice cream residues and to killmost germs. A detergent/sanitizer especially formulated for ice cream machines is recommended.

(For quantities, please seek manufacturer's recommendation or consult the RoyalCommission).

Who should sanitize?

The cleaning and sanitizing of an ice-cream machine correctly is a responsible task. Every batchproduced must be supervised by an authorized supervisor. Spot check is not enough. A registermust be maintained to identify the machine, mess, assistant, supervisor and the date of productionfor each batch and authenticated with a signature by the supervisor.


43

Cleaning & Sanitizing procedure for ice-cream machines:

Before each ice-cream run:

1) Fill the machine 3/4 full with water.

2) Add Chlorine. Use four (4) tablespoons of regular Clorox (or similar) per gallon of water. (Equalto 200 ppm).

3) Allow the chlorine solution to remain in the tank for at least fifteen (15) minutes.

4) Drain the solution and rinse the tank thoroughly with potable water.

5) DO NOT dry the sanitized parts with cloths, tissues etc.

After the machine is emptied (i.e. after service):

1) Flush the machine with potable water.

2) Fill the machine 3/4 full with water.

3) Add a detergent/disinfectant in accordance with the manufacturer's instructions. .

4) Brush the inside of the machine with a long-handled bottle brush.

5) Scrub the inside of the ice-cream delivery nozzles with the brush.

6) Empty the machine and flush it thoroughly with potable water.

7) Dismantle all removable parts such as dasher/beater, shafts, seals (a-rings) and their channels,bearings etc.; operating levers including removable seals (O-rings) and their channels, nozzlesetc. Thoroughly wash and scrub with the brushes to remove all the ice cream. Use thedetergent/sanitizer for this.

8) Re-assemble all parts.

External –Cleaning /Sanitizing

1) Wash the cover and the outside of the machine using a sponge and a detergent /sanitizer.

2) Rinse the cover and outside of the machine.

NOTE:- Between use, store sponges and brushes in a chlorine solution (two tablespoons of regularClorox per gallon of water).


44

PHC-C-2APPENDIX E

CLEANING AND SANITAZING OF SOFT DRINK MACHINES

The following equipment and materials are necessary:

1. Detergent2. Sponges and tube brushes,3. Chlorine sanitizer. A 200 ppm solution of Clorox, Milton, Mikro-chlor, Diversol BX or CX, HTH

etc. are all suitable. (Four tablespoons of regular Clorox per gallon of water will provide asolution of the correct concentration).

Before filling with juice, squash etc.:

1. Fill the container 3/4 full with cold water.

2. Add chlorine. Use four (4) tablespoons of regular Clorox (or similar) per gallon of water. (Equalto 200 ppm).

3. Switch on recirculation pump to enable the chlorine to contact the entire internal surface of thecontainer for at least ten minutes.

4. Drain the solution through the spigot and rinse the container thoroughly with potable water.

5. Fill the container with product and switch on the refrigeration unit immediately, and leave it onwhile product remains in the container.

After service each day:

1. Retaining remaining juice or beverage to be served the next day is unacceptable. Operatorshould plan the juice or beverage preparation quantity based on daily demand. After serviceeach day the remaining product should be discarded.

2. Thoroughly scrub all removable parts and the container with a hot solution of detergent.Thoroughly rinse with hot water to remove all traces of detergent.

3. Air-dry the container but ensure the prevention of contamination by dust particles.

4. Return removable parts and reassemble dispenser.

5. Using a mild detergent solution, clean all exterior surfaces.

ONCE SANITIZED, THE EQUIPMENT AND ITS COMPONENT PARTS MUST BE HANDLED ONLYUSING CLEAN, DISPOSABLE GLOVES.


45

PHC-C-2APPENDIX F

EXAMINATION AND LABORATORY ANALYSIS REQUIRED FORFOODHANDLERS

FOOD HANDLERS

New or Regular(Annual) MedicalExamination

Note:-New Foodhandlersare not required to

present anyprevious medical

certificates.

EXAMINATION REQUIRED

Physical :ChestHeartAbdomenEyeChest X-RaySkin And Venereal DiseaseNails

Vaccinations:-Typhoid-D.T.(given if not vaccinated in thelast 3 years)

LABORATORY ANALYSIS

Samples:(stool) Routine

SalmonellaShigellaCholera

(SWAB) Throat:DiphtheriaStreptococci

Nasal:Staphylococcusaureus

Rectal:Cholera

After 6 Months On return from Vacation Foodhandlers with valid

cards/certificates from aMunicipal Authority inKingdom

(Stool) Sample for:RoutineSalmonellaShigellaCholera

(SWAB) Throat:StreptococciDiphtheriaNasal:Staphylococcusaureus

Rectal:Cholera

In Case Of Related Illness Physical : as aboveSkin And Venereal DiseaseNails


(SWAB) Throat & Nasal:Staphylococcusaureus

Rectal:Cholera


46

PHC-C-2APPENDIX G

GUIDELINES FOR FOOD HANDLERS - WEARING OF GLOVES

1) The Royal Commission Public Health Code requires that plastic gloves must be worn "where itis likely that manual contact will occur with processed food". (Section 10, sub-section 10.6 -Food Processing – 10.6.1).

2) Special attention must be given to the handling of those foods which are described in the PublicHealth Code as "Potentially Hazardous" and these include milk, milk product, eggs, meat,poultry, fish, shellfish, edible crustacea, or other ingredients including synthetic ingredients, in aform capable of supporting rapid and progressing growth of Infectious or toxicogenicmicroorganisms.

3) When handling food which will be eaten by the customer without cooking, gloves must be worn.However, food should be handled as little as possible, and use should be made of tongs, forksor other implements, but where this is not possible, gloves must be used.

4) The following are examples of situations where gloves must be worn:

a) When preparing raw fruit or vegetables which will not be cooked before eating.b) When slicing cooked meat.c) When filling sandwiches.d) Portioning food such as cream cakes.e) When preparing cold displays.

5) When serving customers, a glove must be worn on the hand holding the plate and a servingimplement used with the other hand.

6) Gloves must be changed when a fresh task is undertaken.

7) It is unhygienic to use soiled gloves.

8) Use of a glove is not a substitute for regular hand washing.


47

PHC-C-2APPENDIX H

CLEANING AND DISINFECTING FRUITS AND VEGETABLES TD BE CONSUMEDRAW

Why Disinfect?

Raw fruits and vegetables carry on their surfaces germs which cause sickness, these germs comefrom the soil, bird dirt, insect/worm eggs etc. These germs are killed when the vegetables arecooked completely, but fruits and vegetables to be eaten raw must be washed thoroughly anddisinfected.(Section 10, sub-section 10.6 - Food Processing – 10.6.3).

What to disinfect?

All fruits eaten with their skin, (apples, grapes, plums etc), and vegetables such as lettuce,parsley, coriander, cabbage, cucumber, celery, tomatoes, etc. used in salads.

How to disinfect?

A solution containing 100 parts of chlorine per million parts of water (100 ppm) will kill the germsafter 10 minutes contact time. Various products are available CLOROX 10 ml (two tablespoons pergallon of cold water); MILTON (two tablespoons) per gallon of cold water; MIKRO-CHLOR - (12grams per gallon of cold water); DIVERSOL BX - (0.7 grams per gallon of cold water); HTH - (0.6grams per gallon of cold water).

The disinfectant with the measuring cup should be kept near the sink for salad preparation. Thesink should be marked permanently (small painted line will do) to indicate the correct volume ofwater for each batch. Instruct each kitchen assistant carefully. The following instructions should bedisplayed near the sink with quantities of disinfectant and water specified for that sink.

Procedure for Disinfecting Fruits & Vegetables

1. Wash the fruits and vegetables thoroughly with plenty of clean water to remove all soil and dirt.

2. In a clean sink, prepare a fresh solution of chlorine in accordance with the manufacturer'sinstruction.

3. Soak the cleaned fruits and vegetables in the solution for 10 minutes.

4. The fruits and vegetables are now ready for use. They may be rinsed in clean potable water toreduce odor.

NOTE: - Fruits and vegetables once cleaned and disinfected must not be handled by bare hands or un-sanitized utensils.

5. For each batch, start with a fresh solution of chlorine.


48

PHC-C-2APPENDIX I

THAWING POTENTIALLY HAZARDOUS FOODS

Potentially hazardous food should be thawed in one of the following ways: (Section 10, sub-section10.6 - Food Processing – 10.6.7).

1) In refrigerated units so that the temperature of the food does not exceed 5°C. This methodrequires planning ahead as thawing by this method requires at least 24 hours and for largerpieces, 48 hours or even longer.

2) In a microwave oven only when the food will be transferred immediately to conventionalcooking facilities as part of a continuous cooking process, or when the entire, uninterruptedcooking process takes place in the microwave oven.

3) As part of the conventional cooking process. This method simply permits cooking directly fromthe frozen state without an intermediate thawing period.

Any other methods must be regarded as potentially dangerous, and any of the subject foods foundbeing thawed in a manner not listed above, will be condemned as unfit for human consumption,and removed for safe disposal.


49

PHC-C-2APPENDIX J

SAFE PROCEDURES - PACKED MEALS

Packed meals require the highest standard of food hygiene during preparation, packing andtransportation to minimize the growth of germs.

GENERAL PREPARATIONS:

1. The inclusion of potentially hazardous foods (see chapter 2, Section 1 of this Code) should beavoided if possible.

2. The service of hot packed meals should be avoided if practicable.

FOOD HANDLING AND PREPARATION:

Food which will be subject to no further processing must not be touched with bare hands. Single-use disposable gloves, together with sanitized utensils, must be used.

TEMPERATURE CONTROL:

Food must be maintained at a temperature below 5°C or above 73°C except for necessary periodsof preparation, portioning, packing etc., and supplied to the consumer at those temperatures.Cooked food to be served cold must be cooled to below 5°C within 90 minutes of the end of thecooking process.

PORTIONING AND PACKING:

1. Those procedures must be carried out in a cool, clean environment.

2. All wrapping materials, containers or any other material which may come into contact with foodshall be of food-grade materials, single-use, and clean. Raw foods must be separatelywrapped.

3. The food shall be completely enclosed so that it may be transported without risk ofcontamination.

4. The following message, in Arabic and English must clearly display on the exterior of every mealpack.

WARNING:THIS FOOD MUST BE CONSUMED IMMEDIATELY. IMPROPER OR PROLONGED STORAGEMAY LEAD TO SPOILAGE OF THE CONTENTS, WHICH MAY IN TURN CAUSE ILLNESS.

TRANSPORATION:

1. Food must be loaded directly from temperature-controlled storage facilities to the vehicle, tominimize temperature variations.

2. Vehicles for transport of cold packs must be air-conditioned, preferably insulated andrefrigerated, even for short journeys.


50


MILK AND MILK PRODUCTS PROCESSING INDUSTRY


1.1 Adulterated Milk and Milk Products: Any milk or milk product shall be deemed to beadulterated if:

it bears or contains any poisonous or deleterious substance in a quantity which mayrender it injurious to health;

it bears or contains any added poisonous or deleterious substance for which no safetolerance has been established;

it consists, in whole or in part, of any substance unfit for human consumption; it has been produced, processed, prepared, packed or held under unsanitary conditions; it's container is composed, in whole or in part, of any poisonous or deleterious substance

which may render toe contents injurious to health; or if any substance has been added to or mixed or packed with so as to increase its bulk or

weight, or reduce its quality or strength, or make it appear better or of greater- value thanit is.

1.2 Bulk Milk Pickup Tanker: Is a vehicle including the truck, refrigerated tank and thoseappurtenances necessary for its use, used by a milk haulier to transport bulk raw milk forpasteurization from a dairy farm to a transfer station, receiving station or milk plant.

1.3 Cream: The sweet, fatty liquid separated from milk, with or without the addition of milk orskim milk, which contains not less than 18 percent milk fat.

1.4 Dried Milk: Grade A pasteurized milk which has been dried to powder or granule from by theroller or spray process and has a moisture content of not more than 5 per cent.

1.5 Flavored Milk or Milk Products: Milk and milk products as defined in this Section to whichhave been added a flavor and/or sweetener.

1.6 Food: - Any raw, cooked or processed edible substances, beverages or ingredients, ice orwater for use in whole or in part for human consumption.


1.8 Food establishment: Any premises where food or beverages intended for humanconsumption are manufactured, processed, prepared, packed, stored, sold or served.


1.10 Frozen milk product: Any clean, frozen or partially frozen combination of two or more ofthe following: milk, eggs or egg products, sugars, fruit or fruit juices, candy, nuts, or otherharmless and wholesome food products, flavors, color or harmless stabilizer, and shall bedeemed to include ice cream, frozen custard, ice milk, milk sherbet, ices and other similarproducts.


51

1.11 Heavy Cream or Heavy Whipping Cream: Cream which contains not less than 36 percentmilk fat, it is pasteurized or ultra-heat treated and may be homogenized.

1.12 Homogenized Milk: Milk which has been treated to ensure breakup of the fat globules tosuch an extent that, after 48 hours of quiescent storage at 4°C no visible cream separationoccurs in the milk, and the fat percentages of the top 100 milliliters of milk in a liter, or ofproportionate volumes in containers of other sizes, does not differ by more than 10 percentfrom the fat percentage of the remaining milk as determined after thorough mixing. The word"milk" shall be interpreted to include homogenized milk.

1.13 Laban: A fluid product resulting from the souring, by lactic acid producing bacteria or similarculture, of pasteurized skim milk, pasteurized low fat milk or whole milk and has a tetra tableacidity of not less than 0.5 percent, expressed as lactic acid.

1.14 Labneh: Any food that consists in whole or in part of milk or milk products, eggs, meat,poultry, fish, shellfish, edible crustacea, or other ingredients, including synthetic ingredients,in a form capable of supporting rapid and progressive growth of infectious or toxicogenicmicro-organisms.

1.15 Low fat milk: Milk from which a sufficient portion of milk fat has been removed to reduce itsmilk fat content to not less than 0.5 percent and not more than 2.0 percent.

1.16 Milk: The lacteal secretion, practically free from colostrums, obtained by the completemilking of one or more healthy cows, which contains not less than 8.5 percent milk solids-not-fat or the normal percentage produced in a commingled milk sample from the specificherd in question and not less than 3 percent milk fat (milk fat or butterfat is the fat of milk).The word milk shall be interpreted to include goat milk.

1.17 Milk Plant: Any premises, in which milk or milk products are produced, prepared orprocessed.

1.18 Milk Products: Include cream, light cream, coffee cream, table cream, whipping cream,light whipping cream, heavy cream, heavy whipping cream, whipped cream, whipped lightcream, sour cream, cultured sour cream, half-and-half, sour half-and-half, cultured half-and-half, reconstituted or recombined milk and milk products, concentrated milk, concentratedmilk products, skimmed milk, low fat milk, fortified milk and milk products, vitamin 0 milk andmilk products, homogenized milk, flavored milk or milk products, laban, yoghurt, labneh,cottage Cheese, and cultured milk, sterilized milk and milk products hermetically sealed in acontainer and so processed, either before or after sealing. as to prevent microbial spoilage,evaporated milk, condensed milk, butter, ice cream and other frozen milk products, driedmilk products and cheese.

1.19 Mix: The unfrozen combination of all ingredients of a frozen milk product with or withoutfruits, fruits juices, candy, nuts, flavors or harmless color.

1.20 Reconstituted or Recombined Milk and Milk Products: Milk or milk products resultingfrom the recombining of milk constituents with potable water.


1.22 Sanitization: The application of any effective method or substance for the destruction ofpathogens, and of other organisms as far as is practicable. Such treatment shall notadversely affect the equipment, the milk, or milk product or the health of consumers, andshall be acceptable to the Royal Commission. Effective sanitization is demonstrated by a


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standard plate count of 2 colonies or less per square centimeter of equipment surface or 100colonies or less per utensil.

1.23 Ultra-Heat Treated: Ultra-heat treated, when used to describe a dairy product, means thatsuch product shall have been thermally processed at or above 138 degrees C for at least 2seconds, either before or after packaging, so as to produce a product which has an extendedshelf life under refrigerated conditions.

1.24 Whipped Cream: Cream into which air or gas has been incorporated.

1.25 Whipping Cream: Cream which contains not less than 30 percent milk fat.

1.26 Yoghurt: A cultured milk product which contains the lactic acid producing bacteriaLactobacillus bulgaricus and Streptococcus thermophilus. It shall be pasteurized prior to theaddition of bacterial culture and bulky flavoring material. Yoghurt before addition of flavors orbulky flavors contains not less than 8.25 percent milk solid-not-fat, and has a tetra tableacidity of not less than 0.9 percent, expressed as lactic acid.


2.1 Food establishments shall comply with the requirements outlined in PHC-C-1. Further theMilk Plant Criteria required in this Chapter will be read in conjunction with all other SaudiArabian Standards as required by Ministry of Agriculture, Ministry of Trade and SaudiArabian Standards Organization (SASO).

SECTION 3 FOOD HANDLERS HEALTH CERTIFICATION:

3.1 Food handlers employed in Milk and Milk Products Processing Plant shall comply with theprovisions of PHC-C-2 of this Code.

3.2 Procedure when there is reason to suspect that an employee is infected with acommunicable disease:

When reasonable cause exists to suspect the possibility of transmission of infection from anyperson concerned with the handling of milk and/or milk products, the Royal Commission isauthorized to require any or all of the following measures:

3.2.1 The immediate exclusion of that person from milk handling;

3.2.2 The immediate exclusion of the milk supply concerned from distribution and use;

3.2.3 A medical examination certificate shall be presented from a certified medical centerthat the person is free of any communicable disease and parasites, before he ispermitted to return to work.

3.3 Cleanliness of Personnel:

3.3.1 Hands shall be thoroughly washed before commencing plant functions and as oftenas may be required to remove soil and contamination.

3.3.2 No employee shall resume work after visiting the toilet room without thoroughlywashing his hands.


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3.3.3 All persons, while engaged in the processing, pasteurization, handling, storage, ortransportation of milk, milk products, containers, equipment and utensils shall wearsuitable clean protective clothing.

3.3.4 All persons, while engaged in the processing of milk or milk products shall wear anadequate head covering.

3.3.5 No employee shall consume food or use tobacco while working.

3.3.6 Food handlers working in processing area, ingredient mixing room and packagingarea shall wear mask to protect the food or food contact surfaces from coughs andsneezes.

SECTlON 4 GENERAL REQUIREMENTS:

4.1 Surroundings: Milk plant surroundings shall be kept neat, clean and free from conditionswhich might attract or harbor flies, ether insects and rodents, or which otherwise constitute anuisance.

4.2 Floors: The floors of all rooms in which milk or milk products are handled, processed, or inwhich milk containers, utensils, and equipment are washed, shall be

4.2.1 Constructed of concrete or other equally impervious and easily cleaned material.

4.2.2 Be smooth, properly sloped, provided with trapped drains, and kept in good repair.

4.2.3 Cold storage rooms used for storing milk and milk products need not be providedwith floor drains when the floors are sloped to drain to one or more exits.

4.3 Walls and Ceilings: Walls and ceilings of rooms in which milk or milk products are handled,processed, or in which milk containers, utensils, and equipment are washed, shall have asmooth, washable light-colored surface, and be maintained in good repair.

4.4 Doors and Windows:

4.4.1 Effective means shall be provided to prevent the access of flies and rodents. Allopenings to the outside shall have solid doors or glazed windows which shall beclosed during dusty weather.

a) All openings to the outer air shall be effectively protected by screening; oreffective electric screen panels; or fans or air curtains which provide sufficientair velocity so as to prevent the entrance of flies; or properly constructed flapswhere it is impractical to use self-closing doors or air curtains or any effectivecombination of the above or by any other method which prevents the entranceof flies.

b) All outer doors shall be tight-fitting and self-closing. Screen doors shall openoutward.

c) All outer openings shall be rodent -proofed.

4.5 Lighting and Ventilation:

4.5.1 Adequate light sources shall be provided (natural, artificial or a combination of both)which furnish at least 700 Lux in all working areas. This shall apply to all roomswhere milk or milk products are handled, processed or stored, or where utensils,


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containers or equipment are washed. Dry storage and cold storage room's shall beprovided with at least 300 Lux.

4.5.2 Ventilation in all rooms shall be sufficient to keep them reasonably free of odors andexcessive condensation on equipment, walls, and ceilings. Pressurized ventilatingsystems, if used, must have a filtered air intake.

SECTION 5 SANITARY FACILITIES:

5.1 Water Supply: Enough potable water for the needs of the milk plant shall be provided froman approved source.

5.2 Toilet Facilities and Sewage Disposal: Every milk plant shall be provided with toiletfacilities based on the following standards:

5.2.1 Toilet rooms shall not open directly into any room in which milk and/or milkproducts are processed.

5.2.2 Toilet rooms shall be completely enclosed and shall have tight fitting, self -closingdoors.

5.2.3 Dressing rooms, toilet rooms, and fixtures shall be kept in a clean condition, ingood repair, and shall be well ventilated and well lighted.

5.2.4 Sewage and other liquid wastes shall be disposed of in a sanitary manner.

5.3 Hand washing facilities: Convenient hand washing facilities shall be provided, including hotand cold running water, soap, and individual paper towels or other approved hand dryingdevices. Hand washing facilities shall be kept in a clean condition and in good repair. Steam-water mixing valves and vats for washing bottles, cans and similar equipment shall not beused as hand washing facilities.

SECTION 6 SEPARATE ROOMS BY FUNCTION:

6.1 There shall be separate rooms for the pasteurizing, processing, cooling and packaging ofmilk and milk products including a separate room for mixing reconstituted milk, makingcottage cheese, etc. The areas used for cleaning milk cases, for cleaning and sanitizing milktank trucks, etc., if applicable, shall be located in separate rooms.

SECTION 7 MILK PLANT CLEANLINESS:

7.1 All rooms in which milk and milk products are handled, processed or stored and/or in whichcontainers, utensils or equipment are washed or stored, shall be kept clean, neat and free ofevidence of insects and rodents. Pesticides shall be used safely. Only equipment directlyrelated to processing operations or to handling of containers, utensils and equipment shallbe permitted in the pasteurization, processing, cooling, packaging and bulk milk storagerooms.

SECTION 8 SANITARY PIPING USED TO CONVEY MILK WITHIN THE MILK PLANT:

8.1 All sanitary piping, fittings, and connections which are exposed to milk or milk products, orfrom which liquids may drip, drain or be drawn into milk or milk products, shall consist ofsmooth, impervious, corrosion-resistant, non-toxic, easily cleanable materials.


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8.1.1 All sanitary piping, connections and fittings shall consist of s tainless steel of the AISI(American Iron and Steel Institute) 300 series; or, equally corrosion-resistant metalwhich is non-toxic and non-absorbent; or, heat resistant glass. Approved plastic, orrubber and rubber like materials may be used for gaskets, sealing applications, andfor short flexible takedown jumpers or connections where flexibility is required foressential or functional reasons.

8.1.2 Sanitary piping, fittings and connections shall be designed to permit easy cleaning,kept in good repair, and free of breaks or corrosion, and contain no dead ends ofpiping in which milk may collect.

8.1.3 All interior surfaces of demountable piping, including valves, fittings, and connectionsshall be designed, constructed, and installed to permit inspection and drainage.

8.1.4 All cleaned-in-place milk pipelines and return-solution lines shall be rigid, self-draining, and so supported to maintain uniform slope and alignment. Return solutionlines shall be constructed of material meeting the specifications of Section 8.1above. If gaskets are used, they shall be self-positioning of material meeting thespecifications outlined in Section 8.1 above, and designed, finished, and applied toform a smooth, flush interior surface. If gaskets are not used, all fittings shall haveself- positioning faces designed to form a smooth, flush interior surface. All interiorsurfaces of welded joints in pipelines shall be smooth and free from pits, cracks, orinclusions.

8.1.5 Each cleaning circuit shall have access points for inspection in addition to theentrances and exits. These may be valves, removable sections, fittings, or othermeans of combinations that are adequate for inspection of the interior of the line.These access points shall be located at sufficient intervals to determine the generalcondition of the interior surfaces of the line.

8.1.6 No alteration or addition shall be made to any milk pipeline system without priorapproval from the Royal Commission.

SECTION 9 CONSTRUCTIONS AND REPAIR OF CONTAINERS AND EQUIPMENT:

9.1 All multi-use containers and equipment with which milk or milk products come into contactshall be of smooth, impervious, corrosion resistant and non toxic material; they shall beconstructed for ease of cleaning and shall be kept in good repair.

9.1.1 All milk contact surfaces of multi-use containers and equipment shall consist ofmaterials as per PHC-C-3, Subsection 8.1.1

9.1.2 Where a rotating shaft is inserted through a surface with which milk or milk productscome into contact, the joint between the moving and stationary surfaces shall beclose-fitting. Where a thermometer or temperature sensing element is insertedthrough a surface with which milk or milk products come into contact, a pressure-tight seal shall be provided ahead of all threads and crevices.

9.1.3 All openings in covers of tanks, vats, separators, etc., shall have raised edges, orshall otherwise be protected from the entrance of surface drainage. Condensationdiverting aprons shall be provided as close to the tank or vats as possible on allpipes, thermometers, or temperature sensing elements, and other equipmentextending into a tank, bowl, vat, or distributor, unless a watertight joint is provided.

9.1.4 All surfaces with which milk or milk products come into contact shall be easilyaccessible or demountable for manual cleaning or designed for mechanical cleaning.


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All product-contact surfaces shall be readily accessible for inspection and shall beself-draining. Wing nuts, bayonet locks, and similar devices shall be used wheneverpossible in lieu of bolts and nuts, to promote easy dismantling.

9.1.5 There shall be no threads used in contact with milk or milk products except whereneeded for functional and safety reasons, such as in clarifiers, pumps, andseparators. Such threads shall be of sanitary type.

9.1.6 All multi-use containers and other equipment shall have rounded corners, and shallbe kept in good repair and free from breaks, crevices, and corrosion. Milk cans shallhave umbrella type covers.

9.1.7 Strainers, if used, shall be of perforated metal design, and so constructed as toutilize single-service strainer media. Multiple use woven material shall not be usedfor straining milk. An exception may be made to this requirement when for functionalreasons inherent to the production of certain milk products, such as buttermilk, whey,and dry milk products, a woven material is more practical than perforated metal.However, woven materials parts shall be mechanically cleaned by such methodsthat thoroughly clean the woven material and do not contaminate the product.

9.1.8 All single service containers, closures, gaskets, and other articles, with which milk ormilk products come in contact, shall be non-toxic.

SECTION 10 CLEANING AND SANITIZING CONTAINERS AND EQUIPMENT:

10.1 The product-contact surfaces of all multi-use containers, utensils, and equipment used in thetransportation, processing, handling, and storage of milk or milk products shall be effectivelycleaned and shall be sanitized before each use by one of the following methods:

10.1.1 Exposure to steam for at least 15 minutes at a temperature of at least 82° C, or for atleast 5 minutes at a temperature of at least 93°C in a steam cabinet equipped withan indicating thermometer which is located in the coldest zone.

10.1.2 Exposure to an enclosed jet of steam for not less than 1 minute.

10.1.3 Complete immersion in hot water at a temperature of at least 77°C for at least 5minutes, or exposure to a flow of hot water at a temperature of at least 77°C (asdetermined by use of a suitable accurate thermometer at the outlet) for at least 5minutes.

10.1.4 Complete immersion for at least 1 minute in or exposure for at least 1 minute to aflow of, an approved chemical sanitizer of adequate strength. All product-contactsurfaces must be wetted by the sanitizing solution and the piping so treated must befilled. Sanitizing sprays may be used. Chemical solutions once used, shall not bereused.

10.2 All multi-use containers and utensils shall be thoroughly cleaned after each use, and allequipment shall be thoroughly cleaned at least once each day used. Storage tanks shall becleaned when emptied and shall be emptied at least every 72 hours.

10.3 Pipelines and/or equipment designed for mechanical cleaning shall meet the followingrequirements:

10.3.1 An effective cleaning and sanitizing regimen for each separate cleaning circuit shallbe followed.


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10.3.2 During processing, pipelines and equipment used to contain or conduct milk and milkproducts shall be effectively separated from tanks or circuits containing cleaningand/or sanitizing solutions.

10.3.3 An accurate temperature recording device shall be installed in the return solution lineto record the temperature and time during which the line or equipment is exposed tocleaning and sanitizing. Temperature recording charts shall be identified, dated andretained for 3 months.

10.4 Plant in which containers are washed manually shall be equipped with a two-compartmentwash-and-rinse vat for this purposed. Such plants shall also provide a steam cabinet orindividual steam-jet plate with hood for sanitizing of cleaned containers or if sanitizing isdone with chemicals, a third treatment vat.

10.5 All multi-use containers, equipment, and utensils shall be sanitized before use, employingone or a combination of the methods prescribed in Section 10.1 (Cleaning and SanitizingContainers and Equipment). Assembled equipment must be sanitized immediately prior toeach day's run.

10.6 The residual bacteria count of multi-use and single-service containers used for packagingpasteurized milk and milk products shall not exceed one per ml of capacity or not over 1colony per square cm of product-contact surface in 3 out of 4 samples taken at random on agiven day. All multi-use and single-service containers shall be free of coliform organisms.

SECTION 11 STORAGE OF CLEANED AND SANITIZED CONTAINERS AND EQUIPMENT:

11.1 After cleaning and sanitization, all multi-use milk or milk product containers, utensils, andequipment shall be transported and stored to ensure complete drainage and shall beprotected from contamination before use.

11.1.1 All multi-use containers, equipment and utensils, after cleaning shall be transportedand/or stored in the inverted position on metal racks or in clean cases elevatedabove the floor. Racks and cases shall be constructed of non-absorbent, corrosion-resistant, non-toxic materials.

11.1.2 Floors shall not be flushed or washed when crates of clean bottles or packagingmaterial are stacked on them.

SECTION 12 STORAGE OF SINGLE-SERVICE CONTAINERS AND MATERIALS:

12.1 Single-service caps, cap stock, parchment paper, containers, gaskets, and other single-service articles for use in contact with milk and milk products shall be purchased and storedin sanitary tubes, wrappings, or cartons which shall be kept in a clean, dry, place until used;and shall be handled in a sanitary manner.

SECTION 13 PROTECTION FROM CONTAMINATION:

13.1 Milk plant operations, equipment, and facilities shall be located and conducted to preventany contamination of milk or milk products, ingredients, equipment, containers, andutensils.

13.2 All milk, milk products or ingredients which have spilled, overflowed, or leaked shall bediscarded.


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13.3 The processing or handling of products other than milk or milk products in thepasteurization plant shall be performed to preclude the contamination of such milk and milkproducts.

13.4 The storage, handling, and use of poisonous or toxic materials shall be performed topreclude the contamination of milk and milk products or ingredients of such milk and milkproducts or the product-contact surfaces of all equipment, containers or utensils.

13.5 Equipment and operations shall be so located within the plant as to prevent over-crowdingand contamination of cleaned and sanitized containers, equipment, and utensils by splash,condensation, or manual contact.

13.6 Milk and milk products drained from processing equipment at the end of a run, or collectedfrom a defoamer system which does not continuously return such product to the filler bowl,shall be re-pasteurized only if such milk or milk products are handled in a sanitary mannerand maintained at 5°C or less.

13.7 When the handling and/or refrigeration of such milk or milk product is not in compliancewith this requirement, it shall be discarded.

13.8 Returned packaged milk and milk products shall not be re-pasteurized for Grade "A" use.

13.9 During processing, pipelines and equipment used to contain or conduct milk products shallbe effectively separated from tanks or circuits containing cleaning, and/or sanitizingsolutions.

13.10 All product contact surfaces of containers, equipment, and utensils shall be covered orotherwise protected to prevent the access of insects, dust, condensation, and othercontamination.

13.11 All openings, including valves, and piping attached to milk storage and transport tanks,pumps, or vats, etc. shall be capped or otherwise properly protected.

13.12 The application of suitable filters to the manholes of transport tanks during unloading shallbe considered satisfactory.

13.13 Receiving and dump vats shall be completely covered, except during washing andsanitizing, and when milk is being dumped. Where strainers are used, the cover for the vatopening shall be designed to cover the opening with the strainer in place.

13.14 Whenever air under pressure is used for the agitation or movement of milk, or is directed ata milk-contact surface, it must be free of oil, dust, rust, excessive moisture, extraneousmaterials, and odor.

13.14.1 Filters utilized for compressed air filtration or treatment of air should be approvedby the Royal Commission.

13.14.2 The use of steam containing toxic substances is expressly prohibited.

13.14.3 Whenever steam is used in contact with milk or milk products, it shall be ofculinary quality and shall comply with the Royal Commission Potable WaterStandards. (See PHC-C-15)

13.15 Standardization shall be accomplished before the pasteurization process is started, unlesspasteurized milk or milk products are used for standardization. Such pasteurized milkproducts shall be protected against contamination. In no case shall pasteurized milk or milkproducts be standardized with un-pasteurized milk unless the standardized product is


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subsequently pasteurized. Standardization of Grade "A" milk and milk products with milkand milk products of other than Grade "A" quality is prohibited.

13.16 The processing of goods and/or drinks other than Grade "A" milk and milk products shall beperformed to preclude the contamination of such milk and milk products.

13.17 Means shall be provided to prevent contamination of milk containers, utensils, andequipment by dripping, spoilage, and splash from overhead piping, platforms, ormezzanines.

13.18 Only pesticides approved by the Royal Commission shall be used for pest control. Suchpesticides shall be used only in accordance with the manufacturers label directions andshall be prevented from contaminating milk, containers, equipment, and utensils.

13.19 All ingredients and non product contact materials used in the preparation or packaging ofmilk and milk products shall be stored in a clean place and so handled as to prevent theircontamination.

13.20 Pasteurized milk shall not be strained or filtered except through a perforated metal strainer.Multiple use woven materials shall not be used for straining milk.

SECTION 14 SANITARY REQUIREMENTS FOR BATCH PASTEURIZATION:

14.1 Pasteurization:

14.1.1 Pasteurization shall be performed as defined in Appendix B of this Chapter.

14.1.2 All indicating and recording thermometers used in connection with the batchpasteurization of milk or milk products shall be accurate within + 0.2 degrees Cthroughout the specified scale range.

14.1.3 The pasteurizer shall be so designed that the simultaneous temperature differencebetween the milk or milk product at the center and the coldest milk or milk productin the vat will not exceed 0.5°C at any time during the holding period.

14.2 Agitation: The vat shall be provided with adequate agitation, operating throughout theholding period. No batch of milk or milk product shall be pasteurized unless it covers asufficient area of the agitator to ensure agitation.

14.3 Location and required reading of indicating and recording thermometers:

14.3.1 Each batch pasteurizer shall be equipped with both an indicating and a recordingthermometer.

14.3.2 The thermometers shall read not less than the required pasteurization temperaturethroughout the required holding period.

14.3.3 The plant operator shall check daily the temperature shown by the recordingthermometer against the temperature shown by the indicating thermometers; thiscomparison shall be noted on the recording thermometer chart.

14.3.4 The recording thermometer shall not read higher than the indicating thermometer.

14.3.5 No batch of milk or milk products shall be pasteurized unless it is sufficient to coverthe bulbs of both the indicating and the recording thermometers.


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14.4 Assurance of minimum holding periods

14.4.1 Batch pasteurizers shall be operated so that every particle of milk product will beheld at not less than the minimum pasteurization temperature continuously for atleast 30 minutes.

a) When milk or milk products are raised to pasteurization temperature in the vat,and cooling is begun in the vat simultaneously with or before the opening of theoutlet valve, the recorder chart shall show at least 30 minutes at not less thanminimum pasteurization temperature.

b) When milk or milk products are preheated to pasteurization temperature beforeentering the vat, the recorder chart shall show a holding period of at least 30minutes at not less than the minimum pasteurization temperature plus the timeof filling from the level of the recorder bulb.

c) When cooling is begun in the holder after the opening of the outlet valve, or isdone entirely outside the holder, the chart shall show at least 30 minutes at notless than the minimum pasteurization temperature plus the time of emptying tothe level of the recording thermometer bulb.

14.4.2 When the recorder time interval on the recorder chart at the pasteurizationtemperature includes filling and/or emptying time, such intervals shall be indicatedon the recorder chart by the operator, by removing the recording thermometerbulb from the milk for a sufficient time to depress the pen, or by turning cold waterinto the vat jacket at the end of the holding period, or by inscribing the holding timeon the chart. The filling time and the emptying time for each holder so operatedshall be determined by the Royal Commission initially and after any change whichmay affect these times.

14.4.3 No milk shall be added to the holder after the start of the holding period.

14.5 Airspace heating:

14.5.1 Means shall be provided and used in batch pasteurizers to keep the atmosphereabove the milk and milk products at a temperature at least 3°C higher than theminimum required temperature of pasteurization during the holding period.

14.5.2 Each batch pasteurizer shall be equipped with an airspace thermometer. Thesurface of the milk or milk product shall be at least 2.5 cm below the bottom of thethermometer bulb when the vat is in operation.

14.5.3 The temperature shown by the airspace thermometer shall be recorded on therecording thermometer chart each time the pasteurizer is in operation.

14.6 Design and installation of valves and connections:

14.6.1 Valves and pipeline connections shall meet the requirements of Section 8 of thisChapter.

14.6.2 All pipelines and fittings shall be so constructed and so located that leakage will notoccur. Dependence shall not be placed on soldered joints to prevent leakage.

14.6.3 To prevent clogging and to promote drainage, all leak protection grooves shall be:

a) At least 5mm wide, and at least 2.5 mm inch deep at the center.


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b) Mating grooves shall provide these dimensions throughout their combinedlength whenever the valve is in, or approximately in the fully closed position.

c) All single-leak grooves and all mating-leak grooves when mated shall extendthroughout the entire depth of the seat, so as to divert leakage occurring at allpoints throughout the depth of the seat, and so as to prevent air bindings.

d) Washers or other parts shall not obstruct leak-protector grooves. .

14.6.4 A stop shall be provided on all plug type outlet valves and on all plug-type inletvalves in order to guide the operator in closing the valve so that un-pasteurizedmilk may not inadvertently be permitted to enter the outlet line or the holder,respectively.

a) The stop shall be designed so that the plug will be irreversible when the plugis provided with any grooves or their equivalent, unless duplicate, diametricallyopposite grooves are also provided.

b) In the case of 2-way, plug-type valves (i.e.. those having only one inlet andone outlet), a 180 degree stop or any combination of stops permitting two fullyclosed positions, may be substituted for a 90 degree stop, provided that thereare no air-relief grooves in the plug and that all leak grooves are locatedsymmetrically with respect to the valve inlet.

c) Stops shall be designed so that the operator cannot turn the valve beyond thestop position either by raising the plug or by any other means.

14.6.5 Outlet valves in addition to the requirements listed above shall be designed toprevent the accumulation of un-pasteurized milk in the milk passages of the valvewhen the valve is in closed position.

14.6.6 All inlet pipelines and outlets from vat pasteurizers shall be equipped with leak-protector valves.

14.6.7 Inlet and outlet connections, other than through close-coupled valves, shall notenter or leave the pasteurizer below the level of the milk contained in thepasteurizer.

14.6.8 In cases where the inlet line enters the holder above the milk level, and in whichthe inlet line may be submerged and thus prevent its complete emptying when theinlet valve is closed, the inlet line shall be provided with an automatic air-relief orvent, located either at the valve or elsewhere, and designed to function in everyclosed position of the valve. A vent may be provided by drilling a hole at least 3mmin diameter in the vat pipe, below the vat cover, but above the maximum mille level.

14.6.9 All leak-protector valves shall be installed in the proper position to ensure thefunction of the leak divert-devices. Inlet valves shall not be located in verticalpipelines unless they can be installed so that one of the groove systems is at thelowest level of the valve; and pipelines between the inlet valve and the pasteurizershall be as short as practicable and shall be sloped to drain.

14.6.10 All outlet valves shall be kept fully closed during filling, heating, and holdingperiods; and all inlet valves shall be kept fully closed during holding and emptyingperiods.


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SECTION 15 HIGH TEMPERATURES, SHORT TIME (HTST) CONTINUOUS FLOWPASTEURIZATION:

Pasteurization shall be performed as defined in Appendix B of this Chapter.

15.1 Indicating thermometers and recorder/controller instruments:

All indicating thermometers and recorder/controller instruments and devices used inconnection with the high temperature, short time, continuous flow pasteurization of milk ormilk products shall comply with the applicable specifications set forth in this Code.

15.2 Automatic Milk Flow Controller:

15.2.1 Each high temperature, short time, continuous flow pasteurization system shall beequipped with an automatic milk flow control of the diversion type, which complieswith the following definition, specifications, and performance requirements.

15.2.2 Automatic milk flow controls are those safety devices which control the flow of milk inrelation to the temperature of the milk, or heating medium and/or pressure, vacuum,or other auxiliary equipment. Milk flow controls shall not be considered as part of thetemperature control equipment. Milk flow controls shall be of the flow diversion typewhich automatically cause the diversion of the milk in response to an inadequatepasteurization temperature. At inadequate temperatures, flow-diversion devicesreturn the milk to the raw milk side of the heating system continuously untilpasteurization temperatures are obtained; at which time, the device restores forwardflow through the pasteurizer.

15.3 Flow-diversion devices:

All flow-diversion devices used in continuous pasteurizers shall comply with the following or equallysatisfactory specifications:

15.3.1 Forward flow of sub temperature milk, due to the omission or looseness of theconnecting clip, shall be prevented by making the valve and its actuatingmechanism integral, or, where there is a connecting device, by making itimpossible to assemble the valve and its actuating mechanism, except in suchmanner that it will function properly; or, where there is a connecting device whichmay be omitted or shaken loose by providing for pushing instead of pulling thevalve to the diverted position, or by providing that the pump will shut down whenthe milk is below the pasteurization temperature and the valve is not in the fully-diverted position; or by any other equally satisfactory means.

15.3.2 When a packing gland is used to prevent leakage around the actuating stem, itshall be impossible to tighten the stem packing nut to such an extent as to preventthe valve from assuming the fully-diverted position.

15.3.3 A leak escape shall be installed on the forward-flow side of the valve seat.However, when back pressure is exerted on the forward-flow side of the valve seat,while the milk flow is being diverted, the leak escape should lie between two valveseats, or between two portions of the same seat, one upstream and the otherdownstream from the leak escape. The leak escape shall be designed andinstalled to discharge all leakage to the outside, or to the constant-level tankthrough a line separate from the diversion line. When leakage is discharged to theconstant-level tank, a sight glass shall be installed in the leak escape line toprovide a visual means of leak detection.


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15.3.4 The closure of the forward-flow seat shall be sufficiently tight so that leakage past itwill not exceed the capacity of the leak escape device, as evidenced when theforward-flow line is disconnected; and, in order that proper seating may not bedisturbed, the length of the connecting rod shall not be adjustable by the user.

15.3.5 The flow-diversion device shall be so designed and installed that failure of theprimary motivating power shall automatically divert the flow of milk.

15.3.6 The flow-diversion device shall be located downstream from the holder. The flow-control sensor shall be located in the milk line not more than 46 cm upstream fromthe flow-control device.

15.3.7 In the case of higher heat, shorter time (HHST) pasteurizing systems utilizing thetemperatures of 89°C and above, and holding times of 1 second and less, the flow-diversion device may be located downstream from the regenerator and/or coolersection. Provided, that when the flow-diversion device is located downstream fromthe regenerator and/or cooler section, the flow-diversion device shall beautomatically prevented from assuming the forward-flow position until all product-contact surfaces between the holding tube and flow-diversion device have beenheld at or above the required pasteurization temperature continuously andsimultaneously for at least the required pasteurization time as defined in AppendixB of this Chapter.

15.3.8 The pipeline from the diversion port of the flow-diversion device shall be self-draining, and shall be free of restrictions or valves unless such restrictions orvalves are so designed that stoppage of the diversion line cannot occur.

15.3.9 When it is used, the pipe line from the leak detector port of the flow-diversiondevice shall be self-draining, and shall be free of restrictions or valves, unless suchrestrictions or valves are so designed that stoppage of the leak detector line cannotoccur.

15.4 Milk-flow controller instrumentation:

The following requirements shall be met with respect to the instrumentation of the milk-flowcontroller:

15.4.1 The thermal l imit controller shall be set and sealed so that forward flow of productcannot start unless the temperature at the controller sensor is above the requiredpasteurization temperature as defined in Appendix B of this Chapter for the milk ormilk product and the process used, nor continue during descending temperatureswhen the temperature is below the required pasteurization temperature. The sealshall be applied immediately after testing in the presence of the Royal Commission,and shall not be removed without immediately notifying the Royal Commission. Thesystem shall be so designed that no milk can be by-passed around the controllersensor which shall not be removed from its proper position during thepasteurization process. The cut-in and cut-out milk temperatures, as shown by theindicating thermometer, shall be determined at the beginning of each day'soperation and entered upon the recording chart daily by the plant Operator.

15.4.2 In the case of (HHST) pasteurization systems, utilizing the temperatures of 89°Cand above, and holding times of 1 second or less, with the flow-diversion devicelocated downstream from the regenerator and/or cooler section, additionaltemperature controllers and timers shall be inter wired with the thermal limitcontroller, and the control system shall be set and sealed so that forward flow ofproduct cannot start until all product-contact surfaces between the holding tubeand flow-diversion device have been held at or above the required pasteurization


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temperature, continuously and simultaneously for at least the requiredpasteurization time as defined in Appendix B of this Chapter. The control systemshall also be set and sealed so that forward flow cannot continue when thetemperature of the product in the holding tube is below the required pasteurizationtemperature. The seal shall be applied immediately after testing in the presence ofthe Royal Commission, and shall not be removed without immediately notifying theRoyal Commission. The system shall be so designed that no product can bebypassed around the control sensors, which shall not be removed from their properposition during the pasteurization process.

15.4.3 Manual switches for the control of pumps, homogenizers, or other devices whichproduce flow through the holder, shall be wired so that the circuit is completed onlywhen the milk is above the required pasteurization temperature as defined inAppendix B of this Chapter for the milk or milk product and the process used, orwhen the diversion device is in the fully-diverted position.

15.5 Holding tube:

15.5.1 Holders shall be designed to provide for the holding of every particle of milk or milkproduct for at least the time required in Appendix B of this Chapter for the milk ormilk product and the process used.

15.5.2 The holder shall be so designed that the simultaneous temperature differencebetween the hottest and coldest milk in any cross section of flow at any time duringthe holding period will not be greater than 0.5°C. This requirement may beassumed to have been satisfied without test in tubular holders of 18 cm. or smallerdiameter which are free of any fittings through which the milk may not bethoroughly swept.

15.5.3 No device shall be permitted for short circuiting a portion of the holder tocompensate for changes in rate of milkflow. Holding tubes shall be installed so thatsections of pipe cannot be left out, resulting in a shortened holding time.

15.5.4 The holding tube shall be arranged to have a continuously upward slope in thedirection of flow of not less than 2 cm per m.

15.5.5 Supports for tubes shall be provided to maintain all parts of holding tubes in a fixedposition, free from any lateral or vertical movement.

15.5.6 The holder shall be so designed that no portion between the inlet and the flow-control temperature sensor is heated.

15.5.7 The holding time for the HHST processes must be determined from the pumpingrate rather than by salt conductivity test because of the short holding tube. Theholding tube length must be such that the fastest flowing particle of any product willnot traverse the holding tube in less than the required holding time. Since laminarflow (the fastest flowing particle travels twice as fast as the average flowingparticle) can occur in the holding tube during pasteurization of high-viscosityproducts, holding tube lengths are calculated as twice the length required to holdthe average flow for the time standard.

15.6 Indicating and recording thermometers:

15.6.1 An indicating thermometer shall be located as near as practicable to thetemperature sensor of the recorder/controller, but may be located a short distanceupstream from the latter where milk between the two thermometers does not differsignificantly in temperature.


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15.6.2 The temperature shown by the recorder/controller shall be checked daily by theplant operator against the temperature shown by the indicating thermometer.Readings shall be recorded on the chart. The recorder /controller shall be adjustedto read no higher than the indicating thermometer.

15.6.3 The recorder/controller charts shall comply with the applicable provisions ofSection 17 of this Chapter.

15.7 Flow-promoting devices:

The pump, or pumps, and other equipment which may produce flow through the holder shallbe located upstream from the holder, provided that pumps and other flow-promoting devicesmay be located downstream from the holder if means are provided to eliminate negativepressure between the holder and the inlet to such equipment. When vacuum equipment islocated downstream from the holder, an effective vacuum breaker, plus an automatic meansof preventing a negative pressure in the line between the flow-diversion device and thevacuum chamber, shall be acceptable.

15.7.1 The speed of pumps or other flow-promoting devices governing the rate of flowthrough the holder shall be so controlled as to ensure the holding of every particleof milk for at least the time required as defined in Appendix B of this Chapter for themilk or milk product and the process used. In all cases, the motor shall beconnected to the metering pump by means of a common drive shaft, or by meansof gears, pulleys, or a variable speed drive, with the gear box, the pulley box, or thesetting of the 'variable speed protected in such a manner that the holding timecannot be shortened without detection by the Royal Commission. This shall beaccomplished by the application, in the presence of the Royal Commission, of asuitable seal(s) and such seals shall not be broken without immediately notifyingthe Royal Commission. The provisions shall apply to all homogenizers used astiming pumps. Variable speed drives used in connection with the metering pumpshall be so constructed that wearing or stretching of the belt results in a slowdown,rather than a speedup, of the pump. The metering or timing pump shall be of thepositive displacement type.

15.7.2 The holding time shall be taken to mean the flow of the fastest particle of milk, at orabove the required pasteurization temperature as defined in Appendix B of thisChapter for the milk or milk product and the process used, throughout the holdersection; i.e., that portion of the system that is outside of the influence of the heatingmedium, and slopes continuously upward in the downstream direction, and islocated upstream from the flow diversion device. Tests for holding time shall bemade when all equipment and devices are operated and adjusted to provide formaximum flow. When a homogenizer is located upstream from the holder, theholding time shall be determined with the homogenizer in operation with nopressure on the homogenizer valves. Where bypass lines are provided, eitherupstream or downstream from the metering pump, the holding time shall be testedwith both the regular and bypass line open, unless the bypass valve is so designedthat both lines cannot be open at the same time.

15.7.3 The holding time shall be tested during both forward and diverted flow. If necessaryto lengthen the holding time during diverted flow, an identifiable restriction may beplaced in the vertical portion of the diversion pipe line. When vacuum equipment islocated downstream from the holder, the holding time shall be tested with themetering pump operating at maximum flow, and the vacuum equipment adjusted toprovide for the maximum vacuum. The holding time shall be tested in both forwardand diverted flow in the presence of the Royal Commission initially, semiannuallythereafter, after any alteration or replacement that may affect the holding time, and


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whenever the seal of the speed setting has been broken.

15.8 Prevention of product adulteration with added water:

Where a water feed line is connected to a vacuum condenser and the vacuum condenser isnot separated from the vacuum chamber by a physical barrier, means shall be provided topreclude the backup and overflow of water from the vacuum condenser to the vacuumchamber. This provision may be satisfied by the use of a safety shut-off valve, located on thewater feed line to the vacuum condenser, automatically actuated by a control which will shutoff the inflowing water, if for example, the condensate pump stops and the water level risesabove a predetermined point in the vacuum condenser. This valve may be actuated bywater, air, or electricity, and shall be so designed that failure of the primary motivating powerwill automatically stop the flow of water into the vacuum condenser.

SECTION 16 PASTEURIZATION EMPLOYING REGENERATIVE HEATING:

16.1 Milk to milk regenerative heating:

Pasteurizer systems employing milk-to-milk regenerative heating with both sides closed tothe atmosphere shall comply with the following or equally satisfactory specifications:

16.1.1 Regenerators shall be constructed, installed, and operated so that pasteurizedproduct in the regenerator will automatically be under greater pressure than rawmilk in the regenerator at all times.

16.1.2 The pasteurized product, between its outlet from the regenerator and the nearestpoint downstream open to the atmosphere, shall rise to a vertical elevation of 30cm above the highest raw milk level downstream from the constant-level tank andshall be open to the atmosphere at this or a higher elevation.

16.1.3 The overflow of the top rim of the constant level raw milk tank shall always be lowerthan the lowest milk level in the regenerator.

16.1.4 No pump or flow-promoting device which can affect the proper pressurerelationships within the regenerator shall be located between the pasteurized outletfrom the regenerator and the nearest downstream point open to the atmosphere.

16.1.5 No pump shall be located between the raw milk inlet to the regenerator and the rawmilk supply tank, unless it is designed and installed to operate only when milk isflowing through the pasteurized product side of the regenerator, and when thepressure of the pasteurized product is higher than the maximum pressureproduced by the pump. This may be accomplished by wiring the booster pump sothat it cannot operate unless:

a) The metering pump is in operation;

b) The flow-diversion device is in forward-flow position; and

c) The pasteurized product pressure exceeds, by at least 0.071 kilograms persquare centimeter (1 pound per square inch), the maximum pressuredeveloped by the booster pump. Pressure gauges shall be installed at the rawmilk inlet to the regenerator and the pasteurized product outlet of theregenerator or the outlet of the cooler. The accuracy of required pressuregauges shall be installed at the raw milk inlet to the regenerator and thepasteurized product outlet of the regenerator or the outlet of the cooler.


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16.1.6 The motor, casing and impeller of the booster pump shall be identified, and suchrecords thereof maintained as directed by the Royal Commission. All electric wiringinterconnections should be in permanent conduit (except that rubber covered cablemay be used for final connections), with no electrical connections to defeat thepurpose of any provisions of this Chapter.

16.1.7 All raw milk in the regenerator will drain freely back into the constant-level raw milktank when the raw milk pump(s) are shut down and the raw milk outlet from theregenerator is disconnected.

16.1.8 When vacuum equipment is located downstream from the flow-diversion device,means shall be provided to prevent the lowering of the pasteurized product level inthe regenerator during periods of diverted flow or shutdown, an effective vacuumbreaker, plus an automatic means of preventing a negative pressure shall beinstalled in the line between the vacuum chamber and the pasteurized product inletto the regenerator.

16.1.9 When the differential pressure controller is installed and wired to control the flow-diversion device as described in the proceeding paragraph, the raw productbooster pump may be permitted to run at all times, provided that the meteringpump is in operation.

16.2 Milk-to-water-to-milk regenerative heating:

Milk-to-water-to-milk regenerators with both the milk and the heat -transfer water in the rawmilk section closed to the atmosphere shall comply with the following or equally satisfactoryspecifications:

16.2.1 Regenerators of this type shall be so designed, installed and operated that theheat-transfer-medium side of the regenerator in the raw milk section will,automatically, be under greater pressure than the raw milk side at all times.

16.2.2 The heat-transfer water shall be potable and the heat-transfer water shall be in acovered tank which is open to the atmosphere at an elevation higher, by at least 30cm than any raw milk level downstream from the constant-level tank. The heat-transfer water between its outlet from the regenerator and the nearest pointdownstream open to the atmosphere shall rise to a vertical elevation of at least 30cm above any raw milk in the system and shall be open to the atmosphere at thisor a higher elevation.

16.2.3 The heat-transfer water circuit shall be full of water at the beginning of the run, andall loss of water from the circuit shall be automatically and immediately replenishedwhenever raw milk is present in the regenerator.

16.2.4 The overflow of the top rim of the constant level raw milk tank shall always be lowerthan the lowest milk level in the raw milk section of the regenerator. Theregenerator shall be designed and installed so that all raw milk shall drain freelyback to the upstream supply tank when the raw milk pumps are shut down and theraw milk line is disconnected from the regenerator outlet.

16.2.5 No pump shall be located between the raw milk inlet to the regenerator and the rawmilk supply tank, unless it is designed and installed to operate only when water isflowing through the heat-transfer section of the regenerator, and when the pressureof the heat-transfer water is higher than the pressure of the raw milk. This may beaccomplished by wiring the booster pump so that it cannot operate unless:

a) The heat-transfer water pump is in operation; and


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b) The heat-transfer water pressure exceeds, by at least 7KPa, the raw milkpressure in the regenerator. Pressure gauges shall be installed at the raw milkinlet and the heat-transfer water outlet of the regenerator. The accuracy of therequired pressure gauges shall be checked in the presence of the RoyalCommission on installation, quarterly thereafter, and following repair orreplacement.

SECTION 17 TEMPERATURE RECORDING CHARTS:

17.1 All temperature recording charts shall be preserved for a period of 3 months. The use ofsuch charts shall not exceed the time limit for which they are designed. Overlapping ofrecorded data shall be a violation of this Section.

17.1.1 Batch pasteurizer recording charts shall contain the following information:

a) The name of the milk plant and the date.b) Number or location of recorder when more than one is used.c) Extent of holding period, including filling and emptying times when required.d) Reading of airspace thermometer within the holding period at a given time or

reference point as indicated on the chart.e) Reading of indicating thermometer within the holding period at a given time or

reference point as indicated on the chart.f) Amount and name of pasteurized milk or milk product represented by each

batch or run on the chart.g) Record of unusual occurrences.h) Signature or initials of operator.

17.2 High Temperature Short Time (HTST) Recording charts:

High temperature, short time pasteurizer recording thermometer charts shall contain all theinformation specified in Subsection 17.1 above, except reference to holding period (includingfilling and emptying), and reference to airspace thermometers, may be omitted. The followingadditional information is required:

17.2.1 A record of the time during which the flow diversion device is in the forward-flowposition.

17.2.2 The cut-in and cut-out milk temperatures recorded daily by the operator at thebeginning of the run.

SECTION 18 EQUIPMENT TESTS AND EXAMINATIONS:

18.1 The Royal Commission shall be notified in advance of the intention to perform theappropriate tests on new instruments and devices initially on installation and on allequipment as described in the foregoing sections, or any other tests which may from time totime be deemed necessary. Such testing and sealing which may be undertaken without priornotification to the Royal Commission may be required to be repeated.

SECTION 19 COOLING OF MILK:

19.1 All raw milk and milk products shall be maintained at 5°C or less until processed. Allpasteurized milk and milk products, except those to be cultured, shall be cooled immediatelyprior to filling or packaging in approved equipment to a temperature of 5°C or less. Allpasteurized milk and milk products shall be stored at a temperature of 5°C or less. Everyroom or tank in which milk or milk products are stored shall be equipped with an accuratethermometer.


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SECTION 20 FROZEN MILK PRODUCTS:

20.1 Ingredients, mix and product:

20.1.1 All ingredients used in mix or frozen milk products shall be obtained from sourcesthat produced the ingredients in purpose-built food establishments under sanitaryconditions and in accordance with generally accepted industry practices, shall be:

a) Wholesome and free from spoilage, filth or other contamination.

b) Safe for human consumption; shall have a

c) Fresh, wholesome flavor and odor have a normal appearance.

d) Delivered to the frozen desserts plant in vehicles that comply with therequirements of Section 23 of this Chapter.

20.1.2 Ingredients, mix and product shall be protected at all times, including while beingtransported, stored, manufactured, etc., from contamination.

20.1.3 Ingredients, whether raw or prepared, if removed from the container in which theywere obtained, shall be:

a) Enclosed in a clean, covered container except during necessary periods ofpreparation.

b) All food containers shall be clearly labeled on the side and on the lid to identifythe contents.

c) The use of a cloth towel or plastic bag as a container cover is prohibited.

20.1.4 All ingredients, mix and product shall be stored above the floor on a clean surfacein a way that permits cleaning of the storage area and that protects them fromcontamination by splash or other means.

20.1.5 Ingredients mix and product shall not be stored under exposed sewer lines or inareas subject to flooding, drainage, overhead leakage or condensation, etc.

20.1.6 Ingredients and mix not subject to further washing or pasteurization shall be storedin a way that protects them against contamination from ingredients and mixrequiring washing or pasteurization.

20.1.7 Packaged ingredients mix or product shall not be stored in contact with water orun-drained ice.

20.1.8 Ingredients, mix and product shall be protected from contamination by all agents,including dust, coughs and sneezes, insects, rodents, and unclean equipment.

20.1.9 Only clean, whole eggs with shells intact and without cracks or checks, orpasteurized liquid or pasteurized dried eggs or egg products, shall be obtained.

20.1.10 Milk and milk products used as ingredients in the raw state shall have:

a) An average bacterial plate count not exceeding 100,000 per ml;b) An average direct microscopic count not exceeding 100,000 per ml;c) An average reduction time of not less six hours.


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20.1.11 Milk and milk used as ingredients in the pasteurized, condensed, evaporated ordried state shall have an average bacterial plate count not exceeding 50,000 percubic centimeter or gram. Note that limits shall be doubled in the case of cream.

20.1.12 Dry milk products shall be used only if they are added to the mix prior to thepasteurization process.

20.1.13 Milk and milk products received at the frozen milk products plant for use in mix orfrozen milk products in the pasteurized state shall have an internal temperature ofno more than 5°C (40°F) at the time of receipt. If the pasteurized milk or milkproduct will not be used in mix which will be pasteurized within two hours afterreceipt, it shall be placed in approved refrigeration equipment and held at atemperature equal to or less than 5°C (40°F) until used.

20.1.14 All raw milk and raw fluid milk products received at the frozen milk products plantfor use in mix or frozen milk products shall immediately be cooled in approvedequipment to 5°C (40°F) or less and maintained at that temperature untilpasteurized, unless they are to be pasteurized within two hours after receipt. Theresultant pasteurized milk or fluid milk product, or the pasteurized mix whichincludes the milk or fluid milk product, shall immediately be cooled in approvedequipment to an internal temperature of 5°C (40°F) or less and held at thattemperature until used in mix or until the mix is frozen.

20.1.15 Ice that may contact ingredients, mix, product, water or food contact surfaces ofequipment and utensils shall nave been made under conditions equivalent to thoserequired by Chapter PHC-C-4 of the Public Health Code and shall meet the samebacteriological, chemical and physical standards specified by Royal CommissionPotable Water Standards.

20.2 Preparation, Processing and Pasteurization:

20.2.1 Ingredients, mix and product shall be processed and prepared with the leastpossible manual contact, with suitable utensils, and on surfaces that, prior to use,have been cleaned and sanitized.

20.2.2 Potentially hazardous frozen ingredients that will be thawed prior to addition to themix shall be thawed in a refrigeration unit so that the temperature of the ingredientdoes not exceed 5°C (40°F). A small quantity of a frozen ingredient may bethawed in a microwave oven when it will be transferred immediately to the mix justprior to pasteurization of the mix.

20.2.3 Raw fruits and vegetables that will be added to the mix prior to pasteurization shallfirst be thoroughly washed and rinsed. Those that will be added to the mix orproduct after pasteurization shall be washed with a suitable detergent and thensanitized in a 100 mg/L chlorine solution with a minimum contact time of 10minutes.

20.2.4 No frozen ingredient shall be added to a mix prior to pasteurization unless everyparticle of the mix will be allowed to thaw before it is pasteurized. Mix containingfrozen ingredients shall be thawed in a refrigeration unit so that temperature of themix does not exceed 5°C (40°F).

20.2.5 No potentially hazardous ingredient shall be added to the mix after pasteurization.

20.2.6 All mix shall be pasteurized in accordance with the specifications defined inAppendix B of this Chapter.


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20.3 The examination of frozen milk products and their ingredients:

During each 6 month period, at least four samples of frozen milk products and pasteurizedmix from each plant shall be tested by the Royal Commission. Samples of mix or frozenmilk products may be taken at any time prior to final delivery.

20.4 Bacterial limits of mix and frozen milk products:

The bacterial plate count and coli form count of the pasteurized mix or the frozen milkproduct shall at no time prior to delivery exceed 50,000 total vegetative organisms pergram or 10 coli form organisms per gram.

SECTION 21 PACKAGING:

21.1 All milk and milk products, including concentrated milk and milk products, shall bepackaged at the plant where final pasteurization is performed. Such packaging shall bedone without undue delay following final pasteurization.

21.2 All packaging shall be done on approved mechanical equipment. The term: "approvedmechanical equipment" shall not be interpreted to exclude manually-operated machinery.

21.3 Packaging machines shall be designed to minimize the need for adjustment duringoperation. All pipes, connections, defoaming devices, and similar appurtenances shallcomply with Section 7 and 8 of this Chapter.

21.4 Packaging machine supply tanks and bowls shall have covers which are constructed toprevent any contamination from reaching the inside of the filler tank or bowl. All coversshall be in place during operation.

21.5 A drip deflector shall be installed on each filler valve. Such drip deflector shall be designedand adjusted to divert condensation away from the open container.

21.6 Container in-feed conveyors to automatic packaging machines shall have overhead shieldsto protect the packages from contamination. Such shields shall extend from the formingunit discharge to the filling unit and from the filling unit to the closure unit. Overhead shieldsshall be required to can in-feed conveyors when the cans are fed to the filler with coversoff.

21.7 Container-fabricating materials, such as paper stock, foil, wax, plastic, etc., shall behandled in a sanitary manner and protected against undue exposure during the packageassembly operation.

21.8 Packaging machine floats, shall be designed to be adjustable without removing the cover.

21.9 The filler pipe of all bottling and packaging machines shall have an apron or otherapproved device as close to the filler bowl as possible to prevent condensation or drip fromreaching the inside of the filler bowl.

21.10 Filling cylinders on packaging machines shall be protected from contamination by the useof overhead shields when any lubricant is applied to the filler pistons, cylinders, or othermilk contact surfaces, the lubricant shall be nontoxic, sterile, and shall be sparingly appliedin a sanitary manner.


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SECTION 22 CLOSING OF PACKAGES:

22.1 The closing of milk and milk product containers shall be done in a sanitary manner onapproved mechanical closing equipment. The term "approved mechanical closingequipment" shall not exclude manually operated machinery. Hand-capping shall beprohibited. Provided, that if suitable mechanical equipment for the closing of specificcontainers of 11 L or more is not available, other methods which eliminate all possibility ofcontamination may be approved by the Royal Commission.

22.2 All mechanical closure, mechanisms shall be designed to minimize the need for adjustmentduring operation.

22.3 Packages which have been imperfectly closed shall be emptied immediately into approvedsanitary containers. Such milk or milk products shall be protected from contamination,maintained at 5°C or less, and subsequently re-pasteurized or discarded.

22.4 All closures shall protect the pouring lip of multi-use containers to at least the greatestdiameter. Single-service containers shall be so constructed that the product and thepouring and opening areas are protected from contamination during handling, storage andwhen the containers are initially opened.

22.5 Closures shall be handled in a sanitary manner.

SECTION 23 TRANSPORTATION:

23.1 All vehicles used for transportation of pasteurized milk and milk products shall beconstructed and operated so that the milk and milk products are maintained at 5°C or less,and are protected from sun, from freezing, and from contamination.

SECTION 24 SAMPLING OF MILK AND MILK PRODUCTS:

24.1 During any month at least one sample shall be taken of; raw milk, processed milk, all milkproducts from the milk plant(s). Samples from milk plant shall be taken on the premises atpoints where the milk is under the operator's control.

24.2 Samples shall be taken periodically from retail stores, food services establishment, grocerystores and other places where milk is distributed.

24.3 Analysis of samples:

24.3.1 Raw milk:

a) Antibiotic by Bacillus subtilis method or equivalent.b) Methylene blue.c) Colony Count.

24.3.2 Pasteurized milk:

a) Phosphatase test.b) Colony Count.

24.3.3 Sterilized milk:

a) Turbidity test.


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24.3.4 U.H.T. milk:

a) Colony Count.

24.3.5 The fat and solids non fat content shall be determined for samples.

24.4 Standards from Analysis:

24.4.1 Antibiotics not to exceed 0.5 unit milliliter.

24.4.2 For milk stored overnight at 20°C, 1 ml of methylene blue to 10 ml of milk sample.Incubated at 37.5°C for half an hour should result in no decolorization.

24.4.3 Colony count for raw milk 100,000 per ml from an individual supplier. 300,000 perml from commingled source. Pasteurized 20,000 per ml.

24.4.4 Phosphatase less than 1 microgram per ml by Scharer Rapid Method.

24.4.5 Turbidity after adding ammonium sulphate the filtrate should be clear not turbid.

24.5 Sampling Procedures:

24.5.1 All sampling equipment shall be sterile and made from stainless steel. Samplingequipment shall consist of:

a) A stirring rod 0.9 m long with loop handle.b) A ladle with a long handle.c) A sterilizable carrying case sealed from the atmosphere.d) A sterile sampling bottles of 100 ml capacity.e) An insulated container for storing samples.

24.5.2 Samples from bulk tanks shall be taken after the tank has been mechanicallyagitated for a period, to ensure that the milk is homogeneous texture.

24.5.3 Samples of prepacked milk or produced shall be 1 unit if they are 1 liter capacity orless.

24.5.4 Samples shall be transferred rapidly to an insulated container, and taken to theplace of analysis with the temperature kept below 7°C, and within 6 hours from thetime of sampling.

24.5.5 Samples shall be clearly labeled with the date and time of collection, type of milk,and analysis required.

SECTION 25 IMPLEMENTATION OF HACCP:

25.1 All Plants are required to implement HACCP at their premises; as per Section 5, PHC-C-2of this Code.

25.2 A tentative HACCP plan must be submitted within 3 months implemented within 1 yearfrom the date of issuance of the first license.

25.3 There must be proper documentation of the establishment’s sanitary Standard OperatingProcedures (SSOPs). A proper recall system or program must be in place to remove orcorrect marketed consumer products that violate the law.


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CHAPTER 3APPENDIX "A"

CHEMICAL, BACTERIOLOGICAL, AND TEMPERATURE STANDARDS FOR 'GRADE A' MILK

Temperature

Cooled to 5 degrees C or lesswithin two hours after milking,

provided that the blendtemperature after the first andsubsequent milking does not

exceed 10 degrees C

Bacterial limits

Individual producer milk not toexceed 100,000 per mL prior tocommingling with other producermilk. Not to exceed 300,000 permL as commingled milk prior to

pasteurization

Antiobiotics

No zone greater than or equalto16mm with Bacillus

Stearothermophilus disc assaymethod

GRADE A RAW MILK FORPASTEURIZATION OR ULTRA-

PASTEURIZATION

Somatic Cell CountIndividual producer milk not toexceed 1,500,000 per mL

TemperatureCooled to 5 degrees C or less

and maintained thereafterBacterial Limits* Not to exceed 20,000 per mL

Coliform

Not to exceed 10 per mL,provided that, in the case of bulkmilk transport tank shipments,shall not exceed 100 per mL

PhosphataseLess than 1 migrogram per mL

by the Scharer Rapid Method orequivalent

Antiobiotics

No zone greater than or equal to16mm with the Bacillus

Sterothermophilus disc assaymethod

GRADE A PASTEURIZED MILKAND MILK PRODUCTS

yeast and Molds**Not to exceed 10 per gram in

cultured products

*Not applicable to cultured products.**Not applicable to other than cultured products.


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CHAPTER 3APPENDIX "B"

PASTEURIZATION

Pasteurization (Milk and Milk Products)

"Pasteurized", and other similar terms shall mean the process of heating every particle of milk or milkproduct in properly designed and operated equipment to one of the temperatures given in the followingtable and holding it continuously at or above that temperature for at least the corresponding specifiedtime:

Temperature in Degrees Celsius Time*63 30 minutes*72 15 seconds89 1.0 second90 0.5 second94 0.1 second96 0.05 second

100 0.01 second If the fat content of the milk product is 10 percent or more, or if it contains added

sweeteners, the specified temperature shall be increase by 3 degrees C.

Pasteurization (Frozen Milk Products)

The process of heating every particle of mix in properly designed and operated equipment, to one of thetemperatures given in the following table and holding it continuously at or above that temperature for atleast the corresponding specified time.

Temperature in Degrees Celsius Time68.3 30 minutes79.4 25 seconds


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ICE PROCESSING INDUSTRY


1.1 Approved: Approved by the Royal Commission based on a determination of compliancewith the appropriate standards and good public health practice.

1.2 Equipment: All grinders, crushers, chippers, shavers, scorers, saws, cubers, can fil lers,core fillers, drop tubes, needles, core sucking devices, conveyors, and other items used inthe manufacture and storage of ice.

1.3 Ice: The product, in any form, obtained as a result of freezing water by mechanical orartificial means.

1.4 Ice plant: Any establishment in which ice is manufactured or processed, and stored,packaged and distributed, or offered for sale for human consumption, or for use where itshall come into direct contact with either food, beverages, food equipment or food utensils,where an ice plant is within a premises, which must conform to a higher standard of hygiene,the higher standard shall apply.

1.5 Processing: Includes grinding, crushing, flaking, cubing or any other operation whichphysically affects ice.

1. 6 Royal Commission: The officer or other designated authority charged with theadministration and enforcement of the Public Health Code, or his duly authorized repre-sentative.


2.1 Food establishments shall comply with the requirements outlined in PHC-C-1. Further the IcePlant Criteria required in this Chapter will be read in conjunction with all other Saudi ArabianStandards as required by Ministry of Trade and Saudi Arabian Standards Organization(SASO).


3.1 Food handlers employed in Ice Industry shall comply with the provisions of PHC-C-2 of thisCode.


4.1 Ice processing operations shall comply with the provisions of Chapter 2 of this Code. (FoodEstablishments)

4.2 Ice contact surfaces including loading platforms, conveyors and chutes shall be constructedof durable materials, be easily cleanable, and shall be kept clean and in good repair.

4.2 Ice tanks and cans shall be kept in a watertight condition and the inner surface shall be freeof corrosion. Canvas containers shall not be used, unless provided with a sanitary singleservice liner which completely encloses the ice.


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4.3 Freezing tank covers shall be designed and made of material which protects the icecontainers from splashing, dripping and other contamination. Covers shall be easilycleanable, kept clean and in good repair. Covers shall be fitted with lifting rings, handles, orsimilar devices to protect the covers when they are moved and provide easy means ofmovement. Can or tank covers, and the ledges and sides of the tank on which the coverrests, shall be cleaned as often as necessary to keep them in a sanitary condition, and in amanner satisfactory to the Royal Commission.

4.4 All portable can or tank fillers, core suckers, needles, core fillers, drop tubes, pipes, tongs,picks, and covers shall be maintained in a clean sanitary condition. Equipment and utensilsshall be stored in clean cabinets or other suitable enclosures which protect them fromcontamination. Any equipment which is contaminated or exposed to a risk of contaminationshall be cleaned and sanitized before re-use.

SECTION 5 ICE HANDLING AND TRANSPORTATION:

5.1 No person shall enter the tank room or any place where ice may be in contact with a walkingsurface, unless he wears specially designed and purpose made boots or shoe coverings.This footwear shall be used only in the risk area and removed when the person leaves thearea. If footwear is not removed it shall be easily cleanable, and thoroughly washed in anapproved sanitizing solution before re-entering such rooms. Where footwear must bechanged, suitable facilities shall be provided for seating and storage of outdoor and purposemade footwear. "Street" shoes without protective coverings shall not be permitted.

5.2 All ice blocks shall be thoroughly washed with potable water at the delivery platform beforedistribution.

5.3 Ice while being manufactured, processed, packaged and stored, shall be protected fromcontamination. Where mechanical handling is possible it shall be used in preference tomanual handling.

5.5 Ice should be transported in sealed containers to prevent leakage. Where ice is transportedwithout packaging, the interior of the food carrying compartment shall be thoroughly washedand sanitized before loading with ice.

SECTION 6 QUALITY OF ICE:

6.1 Ice intended for human consumption or which may inadvertently be consumed, shall meetthe same bacteriological, chemical and physical standards of quality as those for potablewater in accordance with Royal Commission Potable Water Standards.

6.2 All water used in an ice plant, including that used in making brine solutions, shall be of asafe sanitary quality and be from an approved source.

6.3 All water filters, settlement tanks, and other treatment facilities shall be cleaned as often asnecessary to keep them working and in a clean and sanitary condition. The water used shallbe tested for bacteria, chemicals, and physical properties to assess the water quality.Records of results shall be kept by the operator of the ice plant, and shall be made availableto the Royal Commission upon request.

6.4 Air used for water agitation shall be filtered or otherwise treated to remove from it dust, dirt,insects and extraneous material. Air intakes shall be located to prevent unnecessarypollution and be well maintained. Air intakes shall be provided with an air filter locatedupstream from the compressor and shall be easily removable for cleaning or replacement.

6.5 The blower, or compressor of the following type for supplying air for water agitation, shall beemployed to deliver air without oil:


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6.5.1 Use of carbon ring compressor.

6.5.2 Use of an oil lubricated compressor with effective oil vapor removal.

6.5.3 Use of high pressure water lubricant or non lubricated blowers.

6.6 The Royal Commission may take samples of ice, water, or any other material in the ice plant,for laboratory examination. (See Section 4 of PHC-C-2)


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BOTTLED BEVERAGE INDUSTRIES


1.1 Bottled Water: Means any artificial or natural mineral, spring, or other water bottled fordrinking purpose.

1.2 Bottled Beverage: means any liquid other than potable drinking water that is prepared andbottled for drinking purpose.



2.1 Food establishments shall comply with the requirements outlined in PHC-C-1. Further theBottled Beverage Plant Criteria required in this Chapter will be read in conjunction with allother Saudi Arabian Standards as required by Ministry of Trade and Saudi ArabianStandards Organization (SASO).


3.1 Food handlers employed in Bottled Beverage Industries shall comply with the provisions ofPHC-C-2 of this Code.

SECTION 4 WATER:

4.1 Water and beverage bottling plant buildings shall conform to the same requirements andstandards as food manufacturing establishments.

4.2 The water bottled and the water used in beverages or otherwise in the plant shall conform tothe Royal Commission Potable Water standards.

SECTION 5 LABELLING:

5.1 The bottle labels shall state the name and the address of bottling company and permitnumber and approved chemical analysis of the water and all substances added and alltreatment processes applied.

SECTION 6 REPORTING REQUIREMENTS:

6.1 Any operator of water or beverage bottling plans shall submit to the Royal Commissionrecords covering the source, processing, transportation and distribution of bottled beveragesor water.

6.2 A monthly record should be submitted containing at least a statement of the average numberof establishments served during the month, volume of water or beverage delivered duringthe month, analysis of water and data on materials in beverages and any changes in sourceof water or other materials used.


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7.1 The building or portion thereof employed for the manufacture of bottled water and otherbeverages, shall be used for no other purpose, and shall be so located as to be protectedfrom objectionable surroundings.

7.2 No portion of the bottling plant shall be used for domestic purposes unless separated bysuitable partition approved by Royal Commission.

7.3 The area surrounded the bottling plant shall be free of refuse, garbage; or similar organicmaterial, and there shall be no plants or storage buildings in this area which will contribute toor cause such nuisances or contamination.

SECTION 8 FLOOR:

8.1 The floors of all rooms shall be of concrete, tile, or other impervious material with a smoothsurface and shall be maintained in a clean and sanitary condition. They should be gradedand sloped to properly trapped drains.

8.2 All floors should be constructed of concrete, tile, or other impervious material with a smoothsurface, and the joints of floor and walls shall be tight.

8.3 The floor surface should be smooth. Drained floors should be smooth and sloped, so thatno pools of water will remain after flushing, and be maintained in good repair at all times.

8.4 All trapped drains should be of adequate size to minimize clogging and of easy accessibility.

8.5 All floors should be kept clean at all times and free from litter.

8.6 The syrup room floor should be cleaned thoroughly at least everyday, the bottling room daily,and other rooms as frequently as may be necessary to maintain them in a clean condition.

SECTION 9 WALLS AND CEILINGS:

9.1 Walls and ceilings in the syrup and bottling rooms shall be of hard, sound materials withsmooth, easily cleaned surfaces, frequently painted and maintained in a clean condition.

9.2 Walls and ceilings shall be constructed of wood, tile, smooth surface concrete or cementplaster, brick or other suitable materials, all with washable, smooth surfaces. If walls are ofwood construction, cement or other impervious wainscoting should be provided so as toeliminate the danger of rotting.

9.3 Walls and ceilings should be kept clean and painted with light colored paint as often as thefinish wears off or becomes seriously discolored.

SECTION 10 LIGHTING AND VENTILATION:

10.1 All rooms shall be adequately lighted and ventilated.

10.2 In general plant areas relying on natural lighting, the effective window area shall be excessof 10% of the floor area, and will furnish evenly distributed light.

10.3 Sufficient natural or mechanical ventilation shall be employed to maintain the water and/orbeverage plant dry and free from objectionable odors.


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SECTION 11 VERMIN:

11.1 All openings to the outer air shall be screened or otherwise protected, where necessary,against entrance of flies. The syrup room shall be especially protected against flies.

11.2 Rodents and cockroaches shall remain, under control at all times by always keeping thefacilities clean and using other effective methods.

11.3 All screen shall be tight fitted and in normal size and in good repair.

SECTION 12 SYRUP ROOM:

12.1 The syrup room shall be separately enclosed, well-ventilated and lighted, provided with sinksand taps for hot and cold water, and so constructed as to be particularly easily cleaned.

SECTION 13 WATER SUPPLY AND SEWAGE CONNECTIONS:

13.1 Running potable water under pressure shall be easily accessible to all rooms of the plant.

13.2 Adequate provision for quickly carrying off and disposing of waste water into public sewersystem shall be made for prompt removal and proper disposal of waste water and sewage.

13.3 Care shall be taken to avoid cross connections between water supplies and sewer lines.

SECTION 14 TOILET FACILITIES:

14.1 Suitable toilets, preferably which have no direct connections by door or passageway with therooms employed for manufacturing, and adequate lavatory facilities shall be provided andmaintained in a clean and sanitary condition.

14.2 Toilet and wash room fixtures should be so constructed and so operated as to makeimpossible back siphoning from these fixtures into water supplies.

14.3 Toilet rooms shall be provided with self-closing doors, ventilated by means of separateventilating pipes or flues to the outside of buildings, adequately lighted, and maintained in aclean state.

14.4 Lavatories shall be adjacent to toilets and provided with running hot and cold water, soapand individual towels, and kept clean and sanitary.

14.5 Taps shall preferably be operated by foot.

SECTION 15 EQUIPMENT:

15.1 Every plant manufacturing bottled beverages or bottling drinking water shall be equippedwith suitable mechanical bottle washing apparatus and with approved machines forcarbonating, filling and crowning, so that these operations can be performed in such amanner as to prevent any part of the operators or his clothing from coming in contact withthose surfaces of the bottle which come in contact with the beverage.

15.2 Bottle washing machines shall be so constructed and operated as to prevent back-siphonage, or return-flow, into the water supply lines.

15.3 Corks must be used only once, screw caps may be reused after proper sterilization.


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15.4 All containers filled with drinking water must, after capping, be covered with a hood ofparchment or other acceptable material.

15.5 All vats, jars, mixing and storage tanks, pipe lines, filters and other apparatus employed inthe preparation of syrups, shall be of sanitary construction and lined with materials resistantto the action of syrup ingredients.

15.6 Electrical or chemical coagulation devices and filters employed for clarification of water shallbe of types approved by the Royal Commission, shall not be operated beyond their ratedcapacity, and shall be maintained in a clean, wholesome and sanitary condition at all times.

15.7 Every plant manufacturing bottled carbonated beverages shall be adequately provided withthermometers, acid and sugar hydrometers, gas volume testers and apparatus forascertaining the alkalinity and causticity of the soaker solution employed in bottle washing.

SECTION 16 INGREDIENTS:

16.1 The water employed in the manufacture of beverages and for rinsing bottles or othercontainers shall be free from substances deleterious to health and shall conform toStandards for Potable Water.

16.2 Water storage or cooling tanks shall be constructed of non-corrodible material, properlycovered, clean, free from dust, both inside and outside and the inlet and outlet so arrangedas to prevent contamination during filling and emptying.

16.3 The sweetening agents employed in the manufacture of bottled beverages shall consistexclusively of edible sugar such as sucrose, dextrose, invert sugar, and laevulose, singly orin combination or other suitable and nutritious carbohydrates.

16.4 Citric, tartaric, or other edible organic acids and their salts may be employed; mineral acids,other than phosphoric acid or its salts, shall be prohibited from carbonated beverages.

16.5 Acids and flavors shall be stored in suitable containers, properly labeled and protectedagainst contamination.

16.6 Antiseptic, disinfectant and preservation which can cause any health hazard shall not beused and prohibited.

SECTION 17 MANUFACTURING AND OPERATION:

17.1 Where practicable, the operations of bottle washing and filling, compounding and mixing ofsyrups, and shipping, should be performed in separate rooms. Where this is not feasible, thevarious operations should be located in the available space in such manner as not tointerfere with one another.

17.2 Hand bottle washing, except as a preliminary to subsequent mechanical washing, shall beprohibited. All bottles shall be thoroughly cleaned and sanitized, immediately before filling, bymeans of a suitable automatic mechanical washing machine.

17.3 Syrups shall be prepared in a clean manner, and every precaution shall be taken againstcontamination or absorption of deleterious substances during the process of preparation andsubsequent storage.

17.4 Manual, filling or crowning shall be prohibited. Bottles shall be filled and capped withautomatic machinery and the operator or his clothes shall not come in contact with anyportion of the bottle or machinery which might result in contamination of the product.


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17.5 All bottles, cans, corks, and multi-use containers and equipment shal l be stored in separaterooms and protected from contamination at all times.

17.6 All non-alcoholic colors shall be prepared in small batches, sterilized immediately before use,and stored so as to be protected against dust. The finished products shall be stored in sucha manner as not to interfere with the sanitation of the bottling room.

SECTION 18 SOLID WASTE MANAGEMENT:

18.1 Broken bottles and such other refuse and rubbish as may be found in returned cases, etc.,shall be placed in suitable containers and properly disposed of.

18.2 Containers, onsite collection systems, and storage areas shall be selected and designed toprevent the accumulation of refuse and the creation of health and fire hazards.

SECTION 19 SANITATION:

19.1 All pipe lines, apparatus and containers employed in the manufacturing processes shall bethoroughly washed, cleaned, and sanitized at frequent intervals, so as to be maintained at alltimes in a clean and sanitary condition.

19.2 Steam, hot water, chlorine or other equally efficient agents are permissible for sanitation.

19.3 All apparatus and containers shall be washed and rinsed before sanitation.

19.4 If steam is employed, the cleaned surfaces to be sanitized shall be in actual contact with,clean, live steam for a period of not less than three minutes.

19.4.1 In treating tanks, vats, etc. by this method the steam should be liberated on thebottom and shut off not less than three minutes after steam is issuing from the top ofthe covered container.

19.4.2 In treating pipe lines and fillers, the steam should issue from the outlets of the pipesor fillers for at least three minutes to effect adequate sanitization.

19.5 If hot water is used, the cleaned surfaces to be sanitized shall be in contact with water at atemperature of not less than 180°F for a per iod of not less than 5 minutes.

19.6 If chlorine is used, the clean surfaces to be sanitized shall be in contact with a solutioncontaining not less than 50 ppm (parts per million) for not less than 30 minutes. (60 c.c. ofthe common commercial chlorine solutions available on the market in 30 liters of water willprovide solutions of the desired strength)

19.6.1 The chlorine solution may be retained in or pumped through the equipment for thedesired time (30 minutes).

19.6.2 Large vessels may be sprayed with 250 parts per million of chlorine and allowed tostand for 30 minutes before flushing.

19.7 Syrup tanks and other containers should be washed and sanitized shortly after beingemptied and immediately before use.

19.8 Syrup lines and fillers should be washed and sanitized at the end of each day's operationand flushed with potable water before beginning operation.


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SANITATION IN FOOD PROCESSING INDUSTRIES




2.1 LIGHT, VENTILATION AND PLUMBING:

2.1.1 Light - There shall be light of good quality and well distributed wherever the foodproduct may become contaminated.

2.1.2 Ventilation - There shall be ventilation sufficient to insure sanitary conditions.

2.1.3 Drainage and Plumbing - There shall be sufficient drainage and plumbing system forthe premises. All closed drains shall be properly installed with approved traps andvents.

2.2 WATER SUPPLY:

2.2.1 Potable water supply for plant use shall comply with Royal Commission PotableWater Standards.

2.2.2 In those cases where sea water is used in the processing of food product such as infish canneries, the sea water must meet the bacteriological and quality standard forsuch water, as per Section 3 of the current Royal Commission EnvironmentalRegulation

2.2.3 In cases where non-potable water is used, there shall be no cross connectionsbetween the non-potable supply line system and the potable water supply linesystem.

2.2.4 Any non-potable supply line system shall be painted with a color to distinguish itfrom any potable water supply line system.

SECTION 3 GENERAL PLANT SANITATION:

3.1 FLOORS, WALLS AND CEILINGS:

3.1.1 The floors, walls, ceilings, partitions, posts, doors and other parts of all preparationand processing area shall be of such materials, construction and finish that they maybe readily and thoroughly cleaned.

3.1.2 The floors in all areas where water is used in the operation are to be so constructedand of such materials as to be watertight and they shall be maintained in suchcondition as to stay watertight.


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3.1.3 All areas used for edible products shall be separate and distinct from those used forinedible products, such as fish meal reduction plants.

3.2 Areas, Equipment and Operations to be Sanitary:

3.2.1 Areas, equipment and utensils used for preparing, storing or otherwise handling anyfood product and all other parts of the food establishment shall be kept clean and ina sanitary condition.

3.2.2 Areas in which any food products is prepared, processed, stored or handledincluding walls ceiling and overhead structures of such areas, shall be kept asreasonably free from moisture as is practicable.

3.2.3 In such areas there shall be no dripping from any source including ceilings andoverhead structures that may contaminate the product.

3.2.4 Equipment and utensils used for preparing, processing or otherwise handling anyfood product shall be of such materials and construction that they can be readily andthoroughly cleaned.

3.2.5 Pipelines used to convey fluid or semi fluid products shall be so constructed thatthey can be readily and thoroughly cleaned.

3.2.6 Operations and procedures involving the preparation, storing or handling of any foodproduct shall be strictly in accordance with good sanitary practice.

SECTION 4 PESTICIDES:

4.1 Every practical precaution shall be taken to keep establishments free from flies, rats, miceand other vermin. If necessary, rodent-proof rooms shall be provided for materials whichmight become contaminated by these pests.

4.2 The use of insecticides or rodenticides, toxic to humans in areas where any food productsnot adequately protected is being stored or handled is prohibited.

4.3 Poisonous insecticides and rodenticides may be used under buildings, outbuildings or similarplaces or where adequately protected packaged products are stored only if adequateprecautions are taken to eliminate the possibility of said poisons being accidentally spilled orcarried by any means to areas where these poisons are prohibited. These poisons are to beadequately protected from possible contact by children or domestic animals and are to beplainly and distinctly labeled for identification by adults.

SECTION 5 EMPTY CONTAINERS STORAGE:

5.1 Empty cans, jars, lid covers, drums, etc. must be clean when filled with food products.

SECTION 6 BACTERICIDAL TREATMENT OF UTENSILS & EQUIPMENT:

6.1 The following quaternary ammonium compounds have been approved for use in bactericidaltreatment of utensils and equipment in food processing establishments.

6.1.2 Type A:

a) Alkyl benzyl dimethyl ammonium chlorideb) Alkyl benzyl trimethyl ammonium chloridec) Alkyl dimethyl benzyl-ammonium bromide


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d) Alkyl dimethyl-8-4-dichlorobenzyl ammonium chloridee) Alkyl dimethyl ethyl ammonium bromidef) Alkys trimethyl ammonium bromideg) Methyl dodecyl benzyl trimethyl ammonium chloride

6.1.2 Type B:

a) Para-diisobutyl cresoxy ethoxy ethyl dimethyl benzyl ammonium chloride(monohydrate).

b) Para-diisobtyl phenxy ethoxy ethyl dimethyl benzyl ammonium chloride(monohydrate).

c) Para-tertiaryoctyl phonexy ethoxy ethyl dimethyl benzyl ammonium chloride.

6.1.3 Type C:

a) Alkyl pyridinium bromideb) Alkyl pyridinium iodidec) N - (acyl colamino formyl methyl) - pyridinium chloride

6.2 All utensils and equipment so treated shall be thoroughly rinsed after treatment.

6.3 Any food product containing any of the above quaternary ammonium compounds shall beconsidered as an adulterated product and not for consumption.

SECTION 7 TAGGING UNSANITARY EQUIPMENT:

7.1 When the use of any equipment which is unclean or unsanitary, would lead to thecontamination of the food product, Royal Commission may attach a quarantine tag to it. Noequipment or utensils so tagged shall again be used until made acceptable. Such tag soplaced shall not be removed by any person other than Royal Commission.

SECTION 8 PERSONAL HYGIENE:

8.1 The employees of the establishment who handle any food product shall keep their handsclean, and after visiting the toilet room or urinals shall wash their hands before handling anyfood product or implement used in the preparation of the product.

8.2 Outer clothing and gloves worn by persons who handle any food product shall be clean andof material that can be readily cleaned.

8.3 Such practices as spitting on the floor and using empty cans, jars or other containers asdrinking cups or for purposes other than those originally intended are forbidden.

8.4 Care shall be taken to prevent the contamination of food products with perspiration, hair,cosmetics, medicaments and the like. Adequate head coverings must be worn by all menwhile engaged in the preparation or handling of any food products.

8.5 Face masks shall be worn by all food handlers and other personnel involved in the foodareas.

8.6 Smoking by any person shall not be permitted while preparing or handling any food productor while handling empty cans, jars, lids, barrels, drums or other receptacles used for foodproducts.


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8.7 No clothing, shoes, boots, aprons, etc. shall be kept or stored in any area where any foodproduct is prepared processed or handled except in or on facilities specifically provided forthis purpose.

SECTION 9 SANITARY FACILITIES:

9.1 Adequate sanitary facilities and accommodations shall be furnished by every food packingestablishment.

9.2 Dressing rooms, toilets and urinal rooms shall be sufficient in number and convenientlylocated.

9.2.1 These rooms shall be well lighted, sufficiently ventilated to insure sanitary conditions,vented to the outside and meet all requirements as to sanitary construction andequipment.

9.2.2 All doors entering such rooms shall be self -closing.

9.2.3 All windows shall be screened. Such rooms shall be separate from areas in whichfood products are prepared, stored or handled.

9.2.4 The walls, ceilings, partitions and other parts of all dressing rooms, toilet rooms,lavatory rooms and animal rooms shall be of light color and of such construction asto be easily and adequately cleaned.

9.3 Sanitary washing facilities including running hot and cold water, soap and individual towelsshall be provided and shall be placed in or near toilet and urinals rooms and also at otherplaces in the establishment as may be essential to insure cleanliness of all persons handlingany food products.

9.4 Adequate lockers or cloak rooms for all employees shall be provided and shall be kept cleanand well ventilated.

9.5 Toilet soil lines shall be kept separate from industrial waste lines to a point outside thebuildings. Drainage from toilet bowls and urinals shall not be discharged into grease salvagebasins or into open disposal systems.

SECTION 10 SURROUNDINGS OF FOOD PACKING ESTABLISHMENTS:

10.1 The outer premises of every food handling establishment embracing docks, storage areasand areas where cars and vehicles are loaded and unloaded and the driveways,approaches, yards, etc. shall be properly drained and kept in a clean and orderly condition.

10.2 The accumulation of any material in which flies or other insects or other vermin may breed orwhich will afford rodent harborages is forbidden.

10.3 No nuisance which may contribute to insanitation shall be allowed on the premises of anyfood packing establishment.

10.4 Acidified food products packed in hermetically sealed containers are subject to pH control.

SECTION 11 APPLICABILITY:

11.1 Low acid (high pH) foods or acid foods containing low acid ingredients to an extent where afood poisoning hazard may exist when placed in hermetically sealed containers and whichare not processed by steam under pressure must be packed under the supervision of the


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Royal Commission. This includes several types or classes of food products among which arethe following: vegetables in acidified brine or oil, Vegetable juice cocktails and variousformulated products.

SECTION 12 ACID REQUIREMENTS:

12.1 All products found to have a pH greater than pH6 will be restrained.

12.2 The pH of low-acid foods may be lowered by the addition of any edible organic food acidsuch as citric or acetic. Allowance must be made for the fact that certain acids, such asacetic, are quite volatile and rapidly lose their strength when heated in open containers.

12.3 Acidified vegetables from a batch previously inspected and released by the RoyalCommission may be repacked in a packing medium of an edible vegetable oil without officialre-inspection only when adequate records are maintained clearly showing the batch numberof the original batch and the date of release thereof and the batch number of the repackedvegetable.

SECTION 13 TITRATION RECORDS FOR ROYAL COMMISSION:

13.1 Samples of the acid blanching solutions and brining solution shall be collected, one sampleof each to be taken at the beginning of each day's run subsequently at about two-hourintervals during the day. These samples are to be titrated daily and records of titration shallbe retained for the Royal Commission.

13.2 When the blanching or brining solution is changed or more acid added, the batch numbermust be changed. A batch is understood to mean all material blanched at one time in a givensolution.

SECTION 14 LOW ACID INGREDIENTS IN ACID FOODS:

14.1 Some food such as vegetable juice are made by mixing portions of low acid vegetables withproducts possessing a safe level of acidity, with a resulting potential food poisoning hazard.

14.2 The control of acidity for this type of product is based on the examination of the finishedproduct, and is determined directly as pH, which must be below 4.6.

14.3 Samples of the finish product are to be submitted to the laboratory as requested.

SECTION 15 FORMULATED PRODUCTS:

15.1 By "formulated products" is meant the class of foods that is compounded from a number ofingredients according to a definite formula and these ingredients when so compounded donot have a pH low enough to render them commercially sterile when processed withoutsteam under pressure.

15.2 The control of acidity for this type of product is based on the examination of the finishedproduct, and is determined directly as pH, which must be below 4.6.

15.3 Samples of the finished product are to be submitted to the laboratory as requested.

SECTION 16 TEST EQUIPMENT:

16.1 All processing plants packing food products shall maintain pH determination equipment ofthe glass electrode type in proper condition.


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16.2 All plants packing vegetables in acidified brine shall have complete titrating equipment,consisting of burette, standardized alkaline solution, indicator solution, pipettes and titratingflasks or beakers.

16.3 All of the above must be kept in clean workable condition at all times.

SECTION 17 SAMPLES TO LABORATORY:

17.1 Samples of the finished product, whether brine packed or oil packed from an acid blanch areto be submitted to the laboratory as requested.

17.2 Cans should be labeled to show the following: product, date of pack, date of expiry and codenumber.

SECTION 18 PRODUCTION RECORDS:

18.1 Production records shall be kept and a coding system inaugurated as specified by theinspection service. The production record shall show the cooking time, temperature for eachbatch, and number of containers per batch.

SECTION 19 INSPECTION REPORTS:

19.1 A daily report shall be retained for the Royal Commission inspection and records.


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SLAUGHTERHOUSES AND MEAT PROCESSING INDUSTRY


1.1 Animal: An animal normally used for human consumption and includes, cattle, camel, goat,sheep and poultry.

1.2 Ante mortem: Inspection of the animal before slaughtering.

1.3 Condemned: Meat rejected for human consumption and which must be sterilized beforeremoval from a slaughterhouse.

1.4 Food: Any raw, cooked or processed edible substances, beverages or ingredients, ice orwater, for use in whole or in part for human consumption.


1.6 Food establishment: Any premises where food or beverages intended for humanconsumption are manufactured, processed, prepared, packed, stored, sold or served, inclu-ding slaughterhouses and meat plants.


1.8 Lairage: That part of a slaughterhouse where animals are kept before slaughter.

1.9 Meat Inspector: Person qualified to judge animals, carcases and offal, for fitness for humanconsumption.

1.10 Meat Plant: Any premises in which meat or meat products are prepared or processed forhuman consumption.

1.11 Meat Products: Includes such items as sausages, minced or cubed meat, burgers, pies etc.

1.12 Offal: The internal organs of the animals listed above i.e. heart, lungs, liver, spleen,kidneys, stomach and intestines.

1.13 Post mortem: Inspection of the animal or carcass after slaughtering.


1.15 Sanitize: Effective bactericidal treatment by a process that destroys microorganisms,including pathogens. Effective bactericidal treatment is demonstrated by a standard platecount of 2 colonies or less per square centimeter of equipment surface or 100 colonies orless per utensil.


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1.16 Scabbard: Knife holder of a design which facilitates cleaning by exposing the interiorsurface's which will become contaminated by fat and blood.

1.17 Slaughterhouse: Premises where animals and/or poultry are killed and dressed with the in-tention of being used for human consumption. Animals and poultry which are not fit, or notintended for human consumption shall not be taken to a slaughterhouse.

1.18 Veterinarian: Person qualified to treat diseased animals and competent to adjudge animalscarcasses and offal for fitness for human consumption.




3.1 All food handlers shall be medically examined and certified as fit for duty or a physicianapproved by the Royal Commission for this purpose, before starting employment. A Foodhandler's Authorization card will be issued by the Royal Commission. (See Section 3 andAppendix F of PHC-2 of this Code)

SECTION 4 PERSONNEL HYGIENE:

4.1 Slaughter men, veterinarians, meat inspectors and porters shall be provided with clean,white or light colored, washable over clothing including head coverings at the beginning ofeach day, and more often if the nature of the work causes rapid soiling. The over clothingshall protect the worker from contact with meat or blood, except on forearms.

4.2 All other persons shall wear light color, clean, protective clothing including head coveringswhile in room where meat is stored or processed or when handling meat.

4.3 Workers involved in working in chill and freezer stores should be provided with insulatedover clothing to reduce the effects of exposure to cold temperatures.

4.4 Equipment used by workers shall be easily sterilizable, i.e., plastic belts, metal two-partopenable scabbards, synthetic-handled stainless steel knives, steels etc. .

4.5 Workers shall be provided with waterproof safety boots extending to the top of the calf of theleg. Boots shall have slip resistant soles.

4.6 Workers shall be provided with waterproof aprons where their work results in heavy soiling,or contact with animals or water.

4.7 Workers with open wounds which become infected shall report immediately to the nearestclinic.

4.8 The person who kills an animal shall be trained in the subject and shall have been examinedby a competent authority to ensure that he can perform his work efficiently and that noanimal suffers during slaughter.

4.9 Persons working in lairages shall be trained and will treat animals with consideration usingonly minimal force to move an animal from its holding pen to slaughter area.

SECTION 5 DRESSING ROOMS AND LOCKERS:

5.1 The nature of slaughtering and meat plant operations requires a complete change of clothing


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before entering working rooms. A changing room shall be provided with facilities for seatingand hanging clothes. Changing rooms shall not be used for storage or handling of meat, orfor utensil washing or storage. Soiled clothing shall be removed daily and kept in easilycleanable moisture-proof containers.

5.2 Toilets, shower and hand washing facilities shall be provided adjacent to, or as part of, thechanging rooms. Soap and towels shall be provided for the use of employees.

5.3 Sufficient lockers or other suitable facilities shall be provided in changing rooms, and usedfor the storage of employees clothing and other belongings.


6.1 Slaughterhouses and meat plants shall comply with the provisions of Chapter PHC-C-2 ofthis Code.

6.2 The exterior grounds of a slaughterhouse or meat plant shall be kept clean, tidy, and freefrom litter.

6.3 The walking and vehicle use surfaces of all external areas of slaughterhouses and meatplants shall be finished with concrete, asphalt, or other similar material; effectively treated tofacilitate maintenance and minimize dust. These surfaces shall be graded to preventmoisture pooling.

6.4 Only articles necessary for the operation and maintenance of the slaughterhouse or meatplant buildings and grounds shall be stored on the premises.

6.5 No person under 18 years of age or any unauthorized person shall be permitted into theslaughterhouse or meat plant building or grounds.

6.6 No live animals or birds, other than animals to be slaughtered, are permitted within theboundaries of the slaughterhouse or meat plant.

6.7 Cleaning of the structure shall be done when the least amount of meat or product is beingprocessed or stored, usually after the slaughterhouse or meat plant has finished working.

6.8 All fixed facilities shall be cleaned by appropriate means including steam, where necessary,to effectively remove grease accumulations.

6.9 Sufficient utility sinks shall be provided for cleaning wet floor cleaning tools. Lavatories,equipment/utensil washing, or hand washing facilities shall not be used for utility purposes.

SECTION 7 SANITATION:

7.1 At each work point in a slaughter hall there shall be provided a sanitizing unit for equipmentwhich may become contaminated.

7.2 The unit shall be supplied with hot water above 82°C and shall have a sanitizingcompartment large enough to house the meat contact surfaces of the equipment being used.

7.3 Hand washing facilities shall be provided at convenient points in the slaughter hall, with hotand cold water, soap and disposable towels.

7.4 All manure and lairage bedding shall be removed daily from the lairage and taken to acovered storage point. The store shall be protected from flies and insect access. Thestoreroom floor shall be graded to a drain.


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7.5 All vegetable matter removed from animals shall be taken to a store satisfying therequirements of Subsection 7.4 (above).

7.6 The stored waste shall be removed daily, to a final disposal point, or treatment plant if it is tobe used for agricultural purposes.

7.7 Manure shall be carried in vehicles in a sealed compartment to the final disposal point.

SECTION 8 CLEANING FREQUENCY:

8.1 All equipment shall be cleaned daily and during any interruption of work which leaves theequipment unused for a period exceeding one hour.

8.2 Utensils shall be cleaned frequently during the day using hot water and grease-dissolvingagents where necessary.

8.3 Where equipment and utensils are used for the processing of meat by a continuousproduction line, utensils and food contacts surfaces shall be cleaned and sanitized at regularintervals throughout the day. The schedule for cleaning shall be based on the type ofcontamination and degree of meat accumulation.

8.4 Any equipment or utensil which is contaminated by a diseased portion of an animal shall beimmediately cleaned and sanitized.

8.5 Non food contact surfaces of equipment shall be cleaned as often as is necessary to keepthe equipment free of accumulated dust, dirt and meat debris.

8.6 Any meat spillage in the slaughter hall shall be removed by water flushing, using water at atemperature and pressure which shall remove greasy deposits.

8.7 Any spillage which occurs in a room where water flushing is not available shall be cleaned bythe use of single use absorbent paper followed by washing and sanitizing.

SECTION 9 MANUAL CLEANING AND SANITIZING:

9.1 Sinks shall be cleaned before use. A sink with 3 compartments shall be used, one each forwashing, rinsing, and sanitizing. Equipment and utensils shall be rinsed or scraped andwhen necessary soaked to remove gross meat debris and soil. Equipment and utensils shallbe washed in a hot detergent solution at a minimum temperature of 50°C, which is frequentlychanged to keep it clean. They shall then be rinsed free of detergent and abrasives.

9.2 All hand tools and food contact surfaces of all other equipment and utensils shall besanitized by one of the following methods:

9.2.1 Immersion in water at a temperature of 82°C for at least 30 seconds.

9.2.2 Immersion in clean water at a temperature of 24°C - 50°C containing at least 100parts per million of available chlorine as hypochlorite.

9.2.3 Immersion in clean water containing any other chemical sanitizer that will provide theequivalent of the solution in paragraph 9.2.2 above.

9.3 When chemicals are used for sanitization, a test kit or other indicator that accuratelymeasures the concentration of the active sanitizing agent shall be provided and used.

9.4 Each compartment of the sink should be large enough to permit the complete immersion of


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the equipment and utensils, and each compartment will be supplied with hot and coldpotable running water.

9.5 Separate storage racks will be provided for dirty utensils prior to washing and cleanutensils after sanitization. They will be adjacent to but not interfering with the use of thesink facilities.

9.6 When hot water is used for sanitizing the following facilities will be provided and used:

9.6.1 An integral heating device or fixture installed in or under the sanitizingcompartment of the sink capable of maintaining the water at a temperature of82°C.

9.6.2 A numerically scaled indicating thermometer, accurate to + 2°C, convenientlyplaced to check water temperature.

9.6.3 A basket or other means for completely immersing the meat contact surfaces ofarticles to be sanitized.

SECTION 10 POWER SPRAY CLEANING:

10.1 Cleaning and sanitizing may be carried out using high pressure hot water jets. The jetsmay incorporate an automatic detergent dispenser.

10.2 Clean potable water at a minimum temperature of 82°C and at a nozzle pressure of1400KN/M² will be used for cleaning walls, floors and immobile equipment.

10.3 As an alternative, to reduce water used, a spray at 3500- 4900 KN/M² may be used with awater delivery of about 9 liters per minute.

10.4 Where high pressure hoses are used, a separate supplementary supply of low pressurehot water jets is required for water f lushing of cleaned areas.

10.5 Water shall be continuously applied to food contact surfaces for a period of 1 minute toensure sanitizing.

10.6 Water shall be discharged through a nozzle giving a flat rather than a circular crosssectional flow.

10.7 Small items such as scabbards, knives, aprons and cleavers shall be sanitized byimmersion; power cleaning of such items may only be used for routine rinsing duringoperating periods.

10.8 Cleaned and sanitized equipment and utensils shall be handled in a way that protects themfrom contamination. Knives, scabbards, steels and cleavers will be touched only by theirhandles. Knives will be kept in clean scabbards.

10.9 Cleaned and sanitized utensils and equipment shall be stored at least 150 mm above thefloor in a clean dry location, in a way that protects them from contamination by splash, dustand other means. The food contact surfaces of fixed equipment will also be protected fromcontamination.

10.10 Equipment shall be air-dried before being stored, or should be stored in a self drainingposition on hooks or racks to facilitate moisture removal.

10.11 Toilet rooms or vestibules shall not be used for storage of equipment.


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SECTION 11 DRESSING OF ANIMALS:

11.1 Animals which are fouled shall be washed before slaughter.

11.2 All animals shall be hung or supported above the floor while being dressed.

11.3 During hide removal care shall be taken to avoid contaminating the meat. Hide shall betaken out of the slaughter hall immediately after removal.

11.4 When the hide has been removed the carcass shall be identified.

11.5 Offal and heads removed from carcasses shall be given the same identification mark asthe carcass so that inspection is facilitated.

11.6 Identification marks shall be non hazardous if they cannot be removed.

11.7 During evisceration care shall be taken to avoid spillage of stomach contents, faeces orintestinal contents. Stomachs and intestines shall be processed in a room not used for anyother purpose.

SECTION 12 MEAT INSPECTION:

12.1 Carcass meat and offal shall be inspected by a person who is trained in the subject andwho has been examined by a competent authority to ensure that he is capable of detectingdisease in animals or poultry.

12.2 An ante-mortem inspection shall be carried out to determine whether an animal is diseasedor injured. Any animal which is diseased, injured or in pain shall be dispatched withoutdelay in the casualty slaughter area.

12.3 Ante-mortem inspection shall be carried out as soon as possible after the animals areunloaded at the slaughterhouse.

12.4 Any animal which has undergone chemotherapeutic treatment for illness shall arrive at theslaughterhouse with a certificate from a veterinarian, which indicates the extent and type oftreatment, including dates of treatment.

12.5 The post-mortem examination of all the parts of the carcass and offal shall be carried out ina way which satisfies the inspector that he is aware of all the defects to be found in theanimal.

12.6 Carcasses and offal which have been examined by the meat inspector or veterinarian andare fit for human consumption shall be identified with his personal mark.

12.7 Carcasses and offal which are fit for human consumption shall be removed from theslaughter hall as soon as possible and transferred to the chillers or deep freezers.

12.8 Chillers and deep freezers of adequate capacity shall be provided at all slaughterhousesand meat plants.

12.9 Any animal found unfit for human consumption shall be removed to the casualty slaughterarea and condemned meat locker after slaughter.

12.10 Unfit meat shall be sterilized by heat treatment before being disposed of in a mannerapproved by the Royal Commission.


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SECTION 13 TRANSPORT:

13.1 Suitable refrigerated vehicles with a temperature retained at 5°C or below shall be providedfor the transport of carcasses, offal, meat and meat products.

13.2 Carcasses shall not be placed on the floor of the vehicles but shall hang from rails.

13.3 Offal, meat and meat products shall be carried in suitably protected, easily cleanedstainless steel or plastic containers.

13.4 Vehicles used for transporting the above items shall be kept clean at all times.

13.5 Persons who handle the above items shall wear suitable protective clothing including headcoverings.

SECTION 14 POULTRY SLAUGHTERHOUSE:

14.1 Poultry slaughterhouse shall comply with all applicable sections of Chapter PHC-C-2, PHC-C-6 and PHC-C-7.

14.2 In addition to this Public Health Code requirements the owner/Operator of the PoultrySlaughterhouse will comply with the regulations and directives made by the Ministry ofMunicipality and Rural Affairs, Ministry of Health and Ministry of Agriculture.

14.3 RECEPTION AREA OF LIVE POULTRY:

14.3.1 All live poultry shall be delivered directly to the slaughterhouse. Live poultry arenot allowed to be taken out of the slaughterhouse or sold without the priorpermission or approval of the Royal Commission.

14.3.2 Adequate sheltered holding facilities shall be provided for live birds awaitingslaughter.

14.3.3 The live poultry unloading area shall be so constructed that waste and dirty waterare drained into manure sump, and no pollution shall occur to the neighboringunit or other parts of the building.

14 .3.4 The holding areas shall be well ventilated and effectively drained to provideproper cleaning of the area.

14.3.5 All crates carrying live poultry shall carry labels/tags showing the name of farm,farm code, exporter name and date of export.

14.3.6 All poultry shall be given sufficient rest and water before slaughtering.

14.3.7 Live poultry shall be slaughtered within 24 hours of their arrival at theslaughterhouse.

14.4 SLAUGHTERING OF LIVE POULTRY:

14.4.1 A separate slaughtering room for stunning, bleeding, scalding, waxing (for ducksonly) and defeathering shall be provided. The bleeding and defeathering areashall be separated from the live birds holding area by a wall.

14.4.2 An appropriate clean and hygienic system for removing feathers from the birdsmust be provided. Non-toxic wax can be used in defeathering .


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14.4.3 A room for evisceration next to the slaughtering room shall be provided.Defeathered poultry from the slaughtering room shall enter the evisceration roomby railing system or a chute.

14.4.4 All poultry shall be bled for about 90 seconds after killing.

14.4.5 Knife sterilizer(s) with hot water maintained at 82°C shall be provided at the killingpoint, and the knife used for killing of poultry shall be sterilised regularly.

14.4.6 All poultry shall have the feathers completely removed before evisceration toprevent cross-contamination.

14.4.7 Evisceration of poultry from the side of the carcase is not permitted. Eviscerationof poultry in water is strictly prohibited.

14.4.8 The cloaca of the poultry carcasses shall be properly ringed with an appropriatevent cutter. The ringed cloaca shall be completely removed together with theoffal.

14.5 INSPECTION STATION/POINT:

14.5.1 An inspection station/point must be provided on-line after the eviscerationprocess.

14.5.2 Adequate inspection mirror(s) and knife sterilizer(s) with hot water maintained at82°C shall be provided at the inspection station/point.

14.5.3 Adequate veterinary inspector(s) must be engaged to carry out or supervise ante-mortem and post -mortem inspection and examination of the carcasses.

14.6 CHILLER TANK:

14.6.1 Dressed poultry shall be chilled to 4°C or below within 11/2 hours of evisceration.

14.6.2 The flow of the water in the chiller tank shall be on the opposite direction wherethe dressed poultry is moving.

14.6.3 The contact time of the dressed poultry in the spin chiller shall be at least 20minutes.

14.6.4 Ice used for processing and chilling of dressed poultry must be manufacturedfrom potable water.

14.6.5 Utilized ice must be stored and protected from contamination.

14.7 TAGGING OF DRESSED AND THAWED POULTRY:

14.7.1 All freshly slaughtered poultry carcasses shall be individually tagged.

14.7.2 The tags shall carry the name of the slaughter-house and the date of slaughter.Post-dated tagging is not permitted.

14.7.3 Service slaughter-house slaughtering on behalf of clients shall indicate both theclient’s name and the slaughterhouse name on the tags.


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14.7.4 Slaughter-houses with prior permission from Royal Commission to carry outthawing of frozen poultry and poultry parts shall ensure that the thawedpoultry/poultry parts are tagged and labeled with the following information:

- the chicken/duck was thawed from frozen chicken/duck;- do not refreeze;- use within 3 days from ________ (to state the date of the thawing);- keep refrigerated, and- state the country of origin if the chicken/duck is imported.

14.8 CHILLER AND FREEZERS:

14.8.1 Adequate built-in chiller(s) and freezer(s) must be provided for storage of poultryand its products.

14.8.2 The temperature of chiller must be maintained between 0 – 4°C and that offreezer must be –18°C or below. Every chiller/freezer must be fitted withtemperature recorder charts/graphs, and proper signage(s) to indicate thetemperature of the chiller/freezer. The temperature records/charts up to threemonths period must be available for inspection by Royal Commission.

14.8.3 Chillers & freezers must not be over loaded beyond their designated capacity.

14.8.4 Adequate racks made of material impervious to moisture must be installed insidechillers & freezers to allow proper storage of poultry and its products and in amanner that allows proper circulation of cold air around the products.

14.8.5 Chillers and freezers must be maintained in a sanitary condition at all times andthere must be no accumulation of ice formation in the chambers.

14.9 THAWING ROOM:

14.9.1 Thawing or processing of frozen poultry or its parts is not permitted unless withthe prior approval from Royal Commission.

14.9.2 When permitted, a proper thawing or processing room(s) and facilities must beadequately provided for the purposes

14.9.3 The temperature of the thawing and processing rooms must be maintained ataround 12°C.

14.10 CUTTING ROOM:

14.10.1 Any further cutting up of the dressed poultry shall only be carried out in aseparate room approved by the Royal Commission.

14.10.2 The temperature of the room must be controlled at around 12 – 15°C.

14.10.3 A knife sterilizer with potable water maintained at 82°C must be provided.

14.10.4 The use of vacuum tumbler for thawing of frozen poultry is not permitted.

14.11 PACKING ROOM:

14.11.1 This room must ideally be located between the cutting room and the finishedproduct cold room or delivery area.


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14.11.2 The room temperature must be controlled at around 12 – 15°C.

14.11.3 Only wrapping materials and carton boxes required for the day’s use arepermitted to be kept in this room.

14.11.4 All food packaging activities must be carried out on stainless steel tables.

14.12 COLD CHAIN SYSTEM:

14.12.1 All dressed poultry shall be delivered in refrigerated vehicles that are so equippedas to be capable of maintaining the dressed poultry at a temperature of 4°C orbelow (for chilled poultry),-18°C or below (for frozen poultry) duringtransportation.

14.12.2 The transport vehicle must be fitted with temperature recorders adequatelyinsulated and well maintained to prevent condensation, and kept in clean andsanitary condition at all times.

14.13 PERSONAL TRAINING:

14.13.1 All Food handlers must have the necessary knowledge and skill to enable them tohandle poultry and its products hygienically. They could either attendcourses/seminars/workshops conducted by reputable institutions/companies orany in-house training sessions conducted by trained personnel.

14.13.2 All poultry slaughter-houses should ensure that individuals have receivedadequate and appropriate training in the design and proper application of aHACCP system and process control.

14.14 RESTRICTED USE OF PREMISES:

14.14.1 Only the type of poultry as stated in the licence is allowed to be slaughtered in theslaughterhouse.

14.14.2 The number of poultry to be slaughtered in each premises is subject to theapproval of the Royal Commission, which would be based on the capacity, andline speed of the slaughtering plant.

14.14.3 The licensee is not permitted to use any part of the licensed premises orcompound for any other purpose or activity unless with the prior approval of theRoyal Commission for such other purpose or activity.

14.14.4 No further washing, drying, processing or storing of feathers is permitted insidethe slaughterhouse or within its vicinity.

14.14.5 No portion of the slaughter-house shall be used as living quarters or for otheractivities other than those approved by the Royal Commission.

14.14.6 The licensee shall ensure that only authorized personnel are allowed into anyarea where the poultry is slaughtered, processed or handled.

14.15 CHECKING AND SUBMISSION OF DOCUMENTS:

14.15.1 The licensee of a poultry slaughter-house shall furnish a daily report stating thenumber and type of poultry for slaughter to Royal Commission.


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14.15.2 The licensee of a poultry slaughter-house shall provide all Customs ClearancePermits (CCPs) and all relevant import documents to any authorized officer whoconducts inspections at the slaughter-house.

14.15.3 The Poultry and Poultry byproducts meant to be exported shall comply with rulesand regulations established by all concerned authorities in Kingdom of SaudiArabia.

SECTION 15 PEST CONTROL:

15.1 Slaughter-houses must have in place a pest management program to prevent theharborage & breeding of pests on the grounds and within establishment facilities.

15.2 Pest control substances used must be safe and effective under the conditions of use andnot be applied or stored in a manner that will result in the adulteration of food product.

15.3 Effective means must be provided to exclude vermin, e.g. rats, mice, cockroaches and fliesfrom entry and harbouring in the premises and any delivery vehicle.

15.4 The service of a professional pest control company must be required if the pest controlcarried out by the slaughter-house is found not effective.

15.5 No pets including birds and animals must be kept within or around the premises.

SECTION 16 IMPLEMENTATION of HACCP:

16.1 All slaughter-houses, meat and poultry processing Plants are required to implementHACCP at their premises; as per Section 5, PHC-C-2 of this Code.

16.2 A tentative HACCP plan must be submitted within 3 months from the start of operation.

16.3 All HACCP plans must be implemented within 1 year from the date of issuance of the firstlicense.

16.4 There must be proper documentation of the establishment’s sanitary Standard OperatingProcedures (SSOPs). A proper recall system or program must be in place to remove orcorrect marketed consumer products that violate the law.


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HYGIENE IN RETAIL FISH MARKET






SECTION 3 - FOOD HANDLERS HEALTH CERTIFICATION:

3.1 Fish handlers shall comply with all applicable food handlers sections in this code. (SeeAppendix F and Section 3 of PHC-C-2)


4.1 BUILDING:

All Retail Fish Markets shall be housed in a building consisting of floor, wall and ceiling.

4.2 FLOOR:

4.2.1 The floor surfaces in all rooms where fish or fish products are prepared, displayed orstored shall be of non absorbent and easy to clean construction material.

4.2.2 Floor shall be coved at the floor wall juncture with one centimeter coving, the floorsurfaces to be extended up the wall at least 15 centimeter and shall have sufficientproperly installed floor drains. The floor should have a minimum fall of 2.5centimeter in 3 meter to a floor drain or floor sink.

4.2.3 All floors shall be smooth, in good repair, and kept clean.

4.3 WALLS AND CEILINGS:

4.3.1 The walls and ceilings of all rooms in which fish are stored, displayed, prepared, orutensils are washed or refuse or garbage is stored and the walls and ceilings oftoilet rooms and walls in refrigerators shall be smooth, impervious, washablesurfaces, and shall be kept clean and in good repair. The wall shall be free of anyornamental or other unnecessary projection. They shall be vermin and insectproofed.

4.3.2 Walls and ceilings of all rooms shall be cleaned as often as necessary to maintainthem in a clean condition.


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4.3.3 Walls shall be tiled, either wholly or to at least to a height of 180 centimeter from thefloor.

SECTION 5 CLEANLINESS OF FLOORS:

5.1 All floors should be insect and vermin proof and joints around pipes or fittings passingthrough the floor should be made good to a tight joint with impervious jointing materials.

5.2 Every floor should be cleaned at least once a day and particular attention should be givento leaving the floors clean at the close of business.

5.3 The use of sawdust is prohibited.

SECTION 6 JOINERY:

6.1 All internal joinery work shall be of simple design to facilitate easy cleaning.Ornamentation, moulding and paneling increase the difficulty of cleaning and should beavoided. Joints shall be tight and flush fitting.

6.2 Woodwork surrounding doors, windows or other openings shall be fixed tight to theinternal wall surfaces so as to avoid open joints which may harbour vermin at the junctionwith the surrounding materials.

SECTION 7 LIGHT:

7.1 Light shall be provided in all areas and rooms of a retail fish market. Electric light shadesand fittings shall be of simple design which can be easily cleaned and kept clean.

SECTION 8 VENTILATION:

8.1 All fish preparation, display and utensils washing areas shall have sufficient ventilation toprovide a reasonable condition of comfort for the employees working there.

8.2 Ventilation ducts inside food rooms should be fitted flush with wall or ceiling surfaces. Theduct inlets should be insect proof and should not be placed near dusty places.

SECTION 9 WATER SUPPLY:

9.1 An adequate supply of hot and cold running water under pressure shall be provided in allareas.

SECTION 10 PLUMBING:

10.1 All plumbing shall be installed in compliance with Royal Commission codes and maintainedso as to prevent potential contamination of the water supply and prevent the possibility ofcontamination of foods and specialized equipment.

SECTION 11 SINKS:

11.1 Sinks for washing fish provided with an adequate supply of hot and cold running water,shall be available in cleaning and preparation area. Sinks for washing and preparing fishshould not be used for washing hands.


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11.2 Hand washing facilities, in good repair, shall be provided for employees, and shall beequipped with an adequate supply of hot and cold water. Hand washing detergent or soap,single-use sanitary towels in permanently installed dispensers shall be provided.

11.3 It is important that sinks should be located where they will be readily and frequently used byfish-handlers during the course of their work.

SECTION 12 TOILET FACILITIES:

12.1 Clean toilet facilities, in good repair, shall be provided. Toilet rooms shall be keptseparated by well-fitted, self closing doors that prevent passage of flies, dust, or odors.Hand washing sink shall be provided within or adjacent to toilet rooms.

SECTION 13 WASTE:

13.1 All food waste and rubbish containing food waste shall be kept in leak proof and rodent proofcontainers covered with close-fitting lids. All food waste and rubbish shall be removed anddisposed of in a sanitary manner as frequently as may be necessary to prevent the creationof a nuisance.

13.2 A commercial heavy duty garbage disposal shall be provided and shall be installed andmaintained in compliance with all plumbing codes.

13.3 All liquid wastes disposed of through the plumbing system shall be discharged into the publicsewerage system.

SECTION 14 CLEANING OF EQUIPMENT AND UTENSILS:

14.1 All utensils and all show and display cases or windows, counters, shelves, tables, scales,refrigeration equipment, sinks, machines, and other equipment or utensils used inconnection with the preparation, sale and display of fish shall be made of non-toxic materialsand so constructed, installed, and maintained as to be easily cleaned and shall be keptclean and in good repair.

14.2 All refrigerators, display fish cases, and other similar equipment which discharge liquid wasteshall be connected to the sewer system by means of an indirect connection.

14.3 Fish boxes or other containers shall be thoroughly washed and the lids replaced immediatelywhen the fish have been removed. Fish boxes shall be effectively cleaned and washed outwith a suitable sterilant.

SECTION 15 INSPECTION:

15.1 The Royal Commission may enter and inspect fish establishments, whenever it is openfor business, for the purpose of carrying out the provision of this code. A written report ofthe inspection shall be made, and a copy shall be supplied or mailed to the operator,manager, or owner of the establishment.

15.2 Inspection of raw fish shall be strict and uniform. And shall be designed and carried out tothe end that fish suitable for human consumption only will remain. Fish unsuitable forhuman consumption shall be rejected.


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15.3 Inspection of Fish:

15.3.1 Fresh fish must have:

a) Bright red gills, usually closed, and have no abnormal odor.b) Bright and full eyes with jet-black pupils and transparent cornea.c) Scales that are adherent.d) Skin that is free from malodorous slime and not discolored.e) Flesh that is firm to the touch. The firmness persists longest near the tail.f) Stiff body and rigid tail.g) A carcass that will sink in water.h) Clean abdomen that is free from offensive odor.i) Blood of normal consistency and fresh red.j) Flesh adherent to the bone when fish is split.k) Back bone of a pearly gray color.

15.3.2 Fish which is decomposed show:

a) Pale, gray or yellowish brown, dark red or otherwise abnormally colored gills,which are open or easily opened and may have offensive odor and be slimy.

b) Opalescence of cornea and lack of luster of pupils in 24 hours; sunken, opaquegray eyes and decomposed cornea in 3-4 days.

c) Loose, dull, and easily removable scales.d) Skin with malodorous slime. Sometimes washing away malodorous, slime may

reveal wholesome fish.e) Soft, pliable, limp flesh.f) Pliable carcass which will float in water.g) Discolored, malodorous, soft, pulpy abdominal wall, and alkaline to litmus paper.

h) Flesh easily removable from back bone when fish is split. .i) Dark, thin, offensive blood.j) Pink, discolored around the back bone. The more intense the discoloration the

longer the fish has been dead.

15.3 Any indication of the latter evidence or indication of infestation with parasites, orcontamination with fungi is cause for rejection. The presence of worms may be evidenced bynumerous small holes or small opaque bodies. When it is pertinent examination should bemade for encysted tape worm larvae. Canned or cured fish products are inspected in thesame manner as canned or cured meat products.

SECTION 16 DOMESTIC ANIMALS:

16.1 No live animals, birds or fowl shall be kept or allowed in any fish establishment.

SECTION 17 STORAGE AND SALE OF FISH:

17.1 Every retail fish establishment shall have effective refrigerator with a capacity not lessthan one day supply and ice box with adequate ice for holding or transportation.

17.2 Each cold store shall be provided with an easily visible thermometer of reading the internaltemperature.

17.3 The ideal temperature for storing fish in a refrigerator is 0° Celsius.


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17.4 Clean crushed ice made from potable water well mixed with the fish is the quickest and bestway of cooling down fish from ordinary temperatures in readiness for storage in arefrigerator.

17.5 No fish shall be kept overnight except in refrigerated storage or in conditions which renderrefrigerated storage unnecessary.

SECTION 18 EXPOSURE AND SALE OF FISH:

18.1 Where fish is exhibited it should be shaded from the direct rays of the sun. Displayed fishshall be guarded against contamination by customers.

18.2 Paper should never be used for wrapping fish if it has been previously used for any otherpurpose.

18.3 Fish exposed for sale shall be always accompanied by plenty of clean crushed ice madefrom potable water.


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PUBLIC HEALTH NUISANCES



1.2 Communicable Disease: An illness due to a specific infectious agent or its toxic productswhich arises through transmission of that agent or its products to another person or animalor reservoir or a susceptible host, either directly or indirectly through an intermediate plant oranimal host, vector, or the inanimate environment.

1.3 Habitable Room: A room occupied by one or more persons for living, eating, sleeping orworking purposes. It does not include bathrooms, toilet facilities, laundries, storage areas,corridors and other such spaces.

1.4 Nuisance: Any harmful, injurious, annoying, unpleasant or obnoxious condition asdetermined by the Royal Commission, which may have a potential for endangering humanlife or be detrimental to health or have a deleterious effect on the environment or thecapacity of an individual to enjoy the environment in which he finds himself.

1.5 Polluted: Means that the quality of food, water, air, the land, etc., has been impaired to adegree which creates an actual hazard to public health due to the presence of an infectiousagent, toxic substance or other potentially injurious factor.


1.7 Sewage: Signifies a combination of liquid wastes which may include chemicals, domesticwastes, human excreta, animal or vegetable matter in suspension or solution, and othersolids in suspension or solution, which are discharged from a dwelling, building or otherestablishment.

1.8 Solid Waste: Means useless, unwanted or discarded material with insufficient liquid contentto be free flowing, including, but not limited to, residential, commercial, industrial andagricultural waste materials, garbage, sewage sludge, etc.

1.9 Substandard: The condition referred to does not comply with those standards required inany of the Codes of the Royal Commission, or as otherwise determined by the RoyalCommission to be substandard.

1.10 Unsanitary: One or more of those factors in man's physical environment which exercise ormay exercise a deleterious effect of his physical development, health and/or survival are notbeing properly controlled.


2.1 All areas shall be kept free of nuisances and safety hazards. The operator or other person ororganization judged to be responsible for any plant, industrial area, community, facility,structure and/or service of any kind conducted within the City, shall be responsible forpreventing the occurrence of nuisances and for abating such nuisances as and when theyoccur.


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2.2 Whenever a nuisance is observed it shall be reported to the Royal Commission who willrequire the responsible person or organization to abate the nuisance.

2.3 Insects, rodents, vermin and other such nuisances shall be controlled by elimination ofbreeding and harborage sources; by proper sanitary practices; by proofing of buildings; byproper storage of materials; by extermination; or by other approved control methods.

SECTION 3 SPECIFIC PUBLIC HEALTH NUISANCES:

The following conditions/practices are declared to be hazardous to public health and are, therefore,classified as being Public Health Nuisances:

3.1 All polluted, decayed or unwholesome food offered for sale within the City.

3.2 Whatever renders air, water, food or drink unwholesome or detrimental to the health ofhuman beings, as determined by the Royal Commission.

3.3 The use of any common drinking cup or roller towel.

3.4 Any attractive condition, such as junk refrigerators/freezers, abandoned vehicles andequipment, vacant buildings, open cesspools, deep excavations, etc., which may provedetrimental to unwary adults and/or children, whether in a building, on the premises of abuilding or upon an unoccupied lot.

3.5 All individuals infected with communicable diseases if their conditions are not beingmonitored by the Royal Commission.

3.6 A habitable room judged to be overcrowded.

3.7 Any room judged to be improperly ventilated or illuminated.

3.8 Operating food service establishments, residential/housing facilities, places of employment,etc., without sufficient potable water to support the domestic needs of the operation.

3.9 Any substandard or unsanitary potable water storage or distribution system.

3.10 Any animal other than a cat, or a dog kept for the sole purpose of assisting the mobility of ablind person; any animal as described above for which there is no evidence of currentrelevant immunizations, any animal as described above which is not registered with theRoyal Commission; any animal running at large; any live animal in a food facility.

3.11 Acquisition of water from a non-approved source.

3.12 Transportation of potable water in a water tanker, container or other vessel not specificallyapproved for transportation of potable water.

3.13 Transportation of non-potable water, sewage, petroleum products or any substance otherthan potable water in a water tanker, container or other vessel specifically approved fortransportation of potable water.

3.14 Any substandard or unsanitary sewerage system or sewage treatment facility.

3.15 Disposal of solid waste, hazardous waste, sewage effluent, etc., in an area not specificallyapproved, designed and operated for this purpose.


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3.16 Accumulation of garbage or trash in any building, or on any premise or open lot, in a mannerthat will afford food and harborage for insects and rodents.

3.17 Storage of lumber, pipes, boxes, barrels, etc., on any premise or open lot that is not properlyplaced on racks raised at least 30 cm above the ground.

3.18 Failure to contain gases and leachate from solid waste disposal sites and effluent dischargedfrom sewage treatment facilities in a manner that prevents pollution of air, water and crops,and prevents insect and rodent breeding; etc.,

3.19 Burning garbage or refuse on the premises in a manner other than by controlled incineration;inadequate on-site incineration of solid waste and garbage; and/or failure to keep the areaaround the incinerator clean.

3.20 Any non-water carried sewage disposal system other than approved portable toilets.

3.21 Defecation and/or urination in other than an approved toilet.

3.22 A cross connection between the potable water supply and the sewerage system, a non-potable water system, or any other potential source of contamination and/or pollution.

3.23 All ponds or pools of stagnant water.

3.24 The presence of lice, bedbugs, fly larvae, rodents or any other vermin, or the traces,droppings, trails, runs or other evidence of the presence of such vermin.

3.25 Carcasses of animals found within the City that are not removed to the sanitary landfill forfinal, disposal within 24 hours.

3.26 Unclean conditions as determined by the Royal Commission.

SECTION 4 NOISE:

4.1 Noise levels as per current Royal Commission Environmental Regulations (Volume I,Section 7) shall be maintained.


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PEST CONTROL


1.1 Animals: Including chickens, pigeons and other birds, but excludes fish kept in indooraquaria.

1.2 Operator: The department, company or individual responsible for an operation, activity orpremises.



2.1 All buildings within the City shall be designed, constructed and maintained to exclude thepresence of insects, rodents, other animals and birds.

2.2 All plans for new buildings and all proposals for the remodeling of, or alteration to, existingbuildings, shall be submitted to the Royal Commission, who shall approve the submissiononly if adequate insect and rodent proofing measures are incorporated, including, in the caseof new buildings or extensions to existing buildings, pretreatment of the soil against termiteinfestation.

2.3 All buildings shall be free of insects and rodents at the time of initial occupation and,thereafter, before any change of occupant.

2.4 The use of pesticides for professional pest control activities shall not be permitted except byapproval and under the direct supervision of the Royal Commission.

2.5 Domestic pets shall be limited to cats, and to dogs kept for the sole purpose of assisting themobility of a blind person. Owners of such animals shall be in possession of evidence ofcurrent relevant immunization for that cat or seeing-eye dog; they shall register the animalwith the Royal Commission; and shall ensure that the animal causes no nuisance.

2.6 In all other circumstances cats, dogs and all other animals are not permitted (except asprovided in Section 2.5 of this Chapter), and will be disposed of under the supervision of theRoyal Commission.

SECTION 3 ACCUMULATION OF GARBAGE AND TRASH:

3.1 No employee or operator or occupier or any other person shall place, leave, dump, or permitto accumulate any garbage or trash, in any building or premises in a manner that will affordfood and harborage for insects, rodents, or other pests.

SECTION 4 HARBORAGE FOR INSECTS AND RODENTS:

4.1 No employee or operator or occupier or any other person shall accumulate, or permit theaccumulation on any premises or on any open lot, of any lumber, pipes, boxes, barrels,bricks, stones, etc., unless such material is stored in such place and manner as not toprovide harborage for insects, rodents, or other pests.


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4.2 Whenever conditions inside, outside, or under any building or structure provide suchextensive harborage for insects, rodents, and other pests, that normal control measures areineffective, the Royal Commission shall prepare a complete report with correctiverecommendations for action by the Royal Commission Department responsible for theoperation and maintenance of the premises in question.

SECTION 5 PREVENTIVE MEASURES AND CONTROL:

5.1 No occupant or operator of any building or land shall permit water to stand encouraging pestproliferation.

5.2 No occupant or operator of any building or land shall permit the accumulation of any matterwhich may encourage insect breeding or in any other way encourage pest proliferation.

5.3 Every occupant or operator of any building or land shall take all necessary measures todiscourage pest proliferation. Potential breeding sites for rodents, insects or other pestswithin the City boundaries, including all artificial bodies of water created by RoyalCommission or contractor activities, shall be controlled by the operator of the facility.

5.4 The Royal Commission shall render advice and assistance on appropriate control measuresto all contractors and concessionaires upon request, or as otherwise deemed necessary.

5.5 The Royal Commission shall constantly monitor the City to ensure that conditions for insectproliferation are alleviated as they occur.

5.6 The presence of rodents, lice, bedbugs, roaches, fly larvae, or any other vermin, or thetraces, dropping, trails, runs or other evidence of the presence of such vermin in anypremises, or on any land shall be regarded as evidence of unsanitary conditions. TheRoyal Commission will record such evidence and require the operator concerned to takeimmediate action to control the infestation.

SECTION 6 USE OF POISONS:

6.1 No insecticide, exterminating compound, or any drug, poison, chemical or preparation shallbe used for insect, rodent or other pest control purposes unless approved by the RoyalCommission. Normal compounds available for the above purposes from retail stores, fordomestic use, are not restricted. However they must be used in accordance with themanufacturer's instructions.

SECTION 7 RESIDENTIAL INSECT CONTROL:

7.1 Access to premises for the purpose of applying insecticides shall be obtained after priorappointment and in the presence of a Royal Commission and/or the occupant of thepremises at the time of application of insecticides.

7.2 The Royal Commission shall schedule and conduct such periodic application of insecticideswhenever it is deemed necessary.

7.3 The occupant of the premises shall prepare the premises for insecticidal application, inaccordance with instructions issued by the Royal Commission.

7.4 Wherever the occupant has not properly prepared the premises for the insecticidalapplication, no application will be given. Treatment to the outside of residential premisesshall be provided free of charge.

7.5 Internal treatments shall be subject to a fee.


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SECTION 8 FUMIGATION:

8.1 No fumigation, by cyanide compounds or other fumigants, of any premises, shall beundertaken except under the direct supervision of the Royal Commission.


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SWIMMING POOLS

INTRODUCTION

Man is at risk each time he consumes or has bodily contact with pool water. The spread of such diseasesas typhoid or paratyphoid fever, amoebic dysentery and bacillary dysentery through contaminateddrinking water is well documented and the potential exists for the spread of these diseases throughcontact with contaminated swimming pool water. In addition, the swimming pool and associated facilitiesfrequently play a role in the transmission of infections of the eye, ear, nose and throat, as well as athlete'sfoot, impetigo and other dermatoses.

The equipment and chemicals necessary to treat swimming pool water to reduce the disease risk maybecome safety hazards if not properly designed, constructed, operated and maintained. The water, wetsurfaces, ladders, diving boards, etc. also represent unique safety hazards that require regulation.

The manner in which public swimming pools are designed, constructed, operated, maintained, evaluatedand regulated is of significant Public Health concern. The following standards address these concernsand must be considered in relation to all public swimming pools operated within the City.


1.1 Alkalinity: The amount of bicarbonate, carbonate or hydroxide compounds present inswimming pool water, expressed as CaCO3.

1.2 Decks: Those areas surrounding a pool which are specifically constructed or installed foruse by bathers.

1.3 Disinfection: Maintenance of a free chlorine residual between 1.0 - 1.5 p.p.m.; or equivalentsanitizing chemical in the swimming pool water.

1.4 Hardness: Refers to the quantity of dissolved minerals, chiefly Calcium and Magnesiumcompounds, which may deposit scale in pipes, pools and heaters.

1.5 Overflow System: Encompasses perimeter type overflows, surface skimmers, and surfacewater collection systems of various designs.

1.6 Public Swimming Pool: Any swimming or wading pool operated for the use of the generalpublic or sector of the general public. Includes pools at private clubs, Royal Commissionrecreation facilities and other similar operations. The term "swimming pool" or "pool" asused in this Code means public swimming pool.

1.7 Private Residential Swimming Pool: Means any swimming pool under the control of aprivate resident, the use of which is limited to the family members and invited guests of theresident. (The design, construction and operation of such pools are not subject to theprovisions of these standards).

1.8 Recirculation System: A series of pipes, filters, drains, and chemical additive units forpurifying the swimming pool water.


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1.10 Skimmer Unit: A series of outlets around the pool to remove surface contamination from thepool.

1.11 Swimming Pool: Means any structure, basin, chamber, or tank containing an artificial bodyof water which is used or intended to be used for swimming or recreational Bathing.

1.12 Wading Pool: A pool that may range from 0.6 meter down to zero, intended for childrenwading.

SECTION 2 OPERATING PERMIT/LICENSE:

2.1 No person shall operate a swimming pool unless a valid license to operate said swimmingpool has been obtained from the Royal Commission. Such license shall be valid for one poolseason or one year, whichever is less, unless otherwise revoked for cause as hereinafterprescribed.

2.2 Applications for license to operate a swimming pool shall be made to Royal Commission onapplication forms prescribed and provided by the Royal Commission. The applicant shallcertify that he or she is knowledgeable about and understands the contents of theseregulations and further that he or she understands and is capable of operating the swimmingpool for which the operating license is requested.

2.3 The Royal Commission may require that applicants for an operating license of a publicswimming pool provide proof of knowledge of these regulations by taking and satisfactorilypassing a written examination or by attendance at a training course on swimming operationwhich is approved by the Royal Commission.

SECTION 3 SWIMMING POOL PLANS AND SPECIFICATIONS:

3.1 Whenever a public swimming pool is constructed or extensively remodeled, properlyprepared plans and specifications for such construction and remodeling shall be submittedfor review and approval before construction or remodeling is begun. Plans and specificationsshall be submitted through the building official, except that where no building permit isrequired, the plans and specifications shall be submitted directly to the Royal Commission.The plans and specifications shall comply with the requirements of this Code.

3.2 The Royal Commission shall approve the plans and specifications if they meet therequirements of this Code.

3.3 No Public swimming pool shall be constructed or extensively remodeled except inaccordance with plans and specifications approved by the Royal Commission.

3.4 The plans for the swimming pool shall include the above general design factors which definethe current proposal, as well as information pertaining to areas which are reserved for futureextensions. The proponent must also submit detailed plans that adequately define designspecifications, construction criteria, equipment, materials, processes and operationalconsiderations, showing longitudinal and transverse profiles of the entire plant, individualareas within the plant, as well as specific process units and pieces of equipment andappurtenances thereto (valves, pumps, etc.).


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3.5 Specifications for the construction of a new or original swimming pool will accompany theplans. Specifications may be omitted for extensions of existing pools, provided that thoseextensions are to be constructed in accordance with specifications filed previously withoriginal plans.

3.6 If the plans are solely for the extension of an existing pool, only such information as isnecessary for the comprehension of the plans shall be required. This information, in general,must conform to the above requirements for a complete system.

SECTION 4 PROPOSED DESIGN FACTORS:

4.1 A report, which should be written by a design engineer, shall accompany all plans forcomplete systems and shall give all data upon which the design is based and shall includeall conditions which may in any way affect the design or operation of the swimming poolincluding:

4.1.1 Maximum number of swimmers, non-swimmers and casual users (sunbathers, etc.,who might use the pool sporadically) expected daily.

4.1.2 Number and type of diving boards and platforms.

4.1.3 Source of water supply to be used.

4.1.4 Manner of disposal of sanitary sewage and backwash and drain water.

4.1.5 The method of swimming pool water treatment to be adopted and a description ofeach unit in the system.

4.1.6 The method of disinfection, the quantity of disinfectant per million parts of water andthe method of application.

SECTION 5 LOADING STRESS AND STRUCTURAL STABILITY OF SWIMMING POOLS:

5.1 All swimming pools shall be designed and constructed to withstand all anticipated loading forboth full and empty conditions. A hydrostatic relief method will be provided in areas having ahigh water table. The design engineer will be responsible for certifying the structural stabilityand safety of the pool.

SECTION 6 CONSTRUCTION MATERIALS:

5.2 Swimming pools, and all appurtenances thereto, shall be constructed of materials which areinert, non-toxic to man, impervious and permanent; which can withstand the design stresses;which will provide a tight tank with a smooth and easily cleanable surface, or to which asmooth, easily cleaned surface finish can be applied; and which will be finished in white or alight color. Sand or earth bottoms are not permitted.

SECTION 7 SIZE, DIMENSIONS AND ASSOCIATED DESIGN CRITERIA:

7.1 For purposes of computing user loading, those portions of the swimming pool 1.5 m (5, ft.) orless in depth will be designated as "non-swimmer" areas. Portions of the swimming pool over1.5 m (5 ft.), in depth will be designated as "swimmer" areas.

7.1.1 Non-swimmers: 0.93 square meter (10 sq ft) of pool water surface area shall beprovided for each non-swimmer expected at the time of maximum load.


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7.1.2 Swimmers: 2.23 square meter (24 sq ft) of, pool water surface area shall be providedfor each swimmer expected at the time of maximum load.

7.1.3 Casual Users: Computed user loading for pools with extensive deck areas forlounging or sun bathing shall be evaluated with regard to similar facilities currently inoperation.

7.1.4 Diving Area Factor: 28 square meter (300 sq ft) of pool water surface area shall bereserved around each diving board or diving plat form, and this area shall be addedto user loading calculations to determine the total pool surface area required in thefinal design.

7.2 No limits are specified for length and width of swimming pools except that swimming poolsused for competition should meet the requirements for diving areas as outlined in Section7.1.4.

7.3 The shape of the swimming pool shall be such that the circulation of pool water and controlof swimmers safety are not impaired. Consideration shall be given to shape from thestandpoint of safety and the need to facilitate supervision of bathers using the pool.

7.4 The slope of the bottom of any portion of the pool having a water depth of less than. 1.5 m (5ft) shall not be more than 30.5 cm in 3.7 m (1 ft in 12 ft) and side slope shall be uniform. Inportions of the pool with a depth greater than 1.5 m (5 ft), the slope shall not exceed 30.5 cmin 1.2 m (1 ft in 4 ft). (See Appendix A)

7.5 The minimum depth of water in the swimming pool shall be 91 cm (3 ft) except for specialpurpose pools, or for restricted or recessed areas in general pools which are set asideprimarily for the use of children. Such areas, when included as part of the swimming pool,shall be separated from the swimming pool proper by means of a safety line supported bybuoys attached to the side walls.

7.6 The maximum depth at the shallowest end of the swimming pool shall not exceed 105 cm (3ft 6 in) except for competitive or special purpose swimming pools.

7.7 Depth of water shall be plainly marked at or above the water surface, on the vertical wall ofthe swimming pool and on the edge of the deck or walk, next to the swimming pool, atmaximum and minimum points. Also at the points of break between the deep and shallowportions and at intermediate 30.5 cm (1 ft) increments of depth in the shallow end. Theyshould be spaced at not more than 7.6 m (25 ft) intervals measured peripherally. The depthin the diving areas shall be appropriately marked. Depth markers shall be in numerals 10.2cm (4 in) minimum height and of a color contrasting with their background.

7.8 Where depth markers cannot be placed on the vertical walls above the water level, othermeans shall be used which are plainly visible to persons in the swimming pool.

7.9 In order to incorporate necessary safety into the construction of the diving area, thedimensions in Appendix A shall be the minimum allowed in sizing diving areas.

7.9.1 Walls of a swimming pool in the diving area shall be either vertical for water depthsof at least 1.8 m (6 ft); or vertical for a minimum distance of 91 cm (3 ft) beneath thewater level, below which the wall may be curved to the bottom with a radius notgreater than 1.5 m (5 ft) and not greater than the difference between the depth atthat point and the vertical side depth.


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7.9.2 At least 4.6m (15 ft) of unobstructed headroom shall be provided above divingboards.

7.10 Wading facilities for children shall be physically separated from the main pool. Wading poolsshall be served by the pool or separate recirculation system with turnover rates of onceevery 2 hours.

SECTION 8 STAIRWAYS, STEPHOLE LADDERS, LADDERS AND HANDRAILS:

8.1 All stairways, stephole ladders, ladders, handrails, guardrails, diving boards, divingplatforms, supports, etc. shall be of substantial construction and of sufficient structuralstrength to accommodate maximum loading under continuous use conditions. They shall bemade of corrosion resistant materials, that are non-toxic, durable, easily cleanable and ofnon-slip design. They shall not have any sharp edges, be designed in a way that can entrapbathers, represent tripping hazards, or be otherwise unsafe.

8.2 A stairway, stephole ladder, or ladder shall be provided at the shallow end of the swimmingpool, if the vertical distance from the bottom of the pool to the deck or walkway is over 61.0cm (2 ft). A ladder or stephole ladder shall be provided at the deep portion of the swimmingpool. If the pool is over 7.62 m (25 ft) wide, such ladders or stephole ladders, shall beinstalled on each side of the pool.

8.3 Stairway steps leading into the swimming pool shall be of non-slip design, have a minimumtread of 30.5 cm (12 in) and have a maximum rise or height of 25.4 cm (10 in). Stairwaysshall be designed so that they may be cleaned readily and steps shall be sloped toward thepool to prevent the accumulation of dirt thereon. Handrails shall be provided on both sides ofstairways and shall extend over the edge of the deck. There shall be no abrupt drop-offs orsubmerged projections into the pool unless guarded by handrails.

8.4 Stephole ladders shall be of non-slip design, have a minimum tread of 12.7 cm (5 in) andhave a minimum width of 36 cm (14 in). Stephole ladders shall be designed so that they maybe cleaned readily and stepholes shall be sloped toward the pool to prevent theaccumulation of dirt thereon. Stephole ladders shall be provided with handrails at the top ofboth sides, extending over the coping or edge of the deck.

8.5 Ladders shall be equipped with non-slip rungs. All ladders shall be designed to provide ahandhold and will be rigidly installed. The clearance between any ladder and the pool wallshall not be greater than 12.7 cm (5 in), nor less than 7.6 cm (3 in). There shall be a handrailat the top of both sides of the ladder, which extends over the coping or edge of the deck.

8.6 Diving platforms and diving boards shall be provided with access stairways or ladders,equipped with handrails, if they are more than 1 m (3.3 ft) high. The actual diving platform ordiving board shall be protected with guardrails if it is more than 1 m (3.3. ft) high.

SECTION 9 DECKS AND WALKWAYS:

9.1 A continuous deck at least 1.2 m (4 ft) wide and preferably 3.05 m (10 ft) or more wide, shallextend completely around the swimming pool. The deck shall be made of an impervious,easily cleanable material with a non-slip surface. The deck shall be sloped away from thepool to a drain at a grade of 65.4 cm to 9.5 mm (1/4 to 3/8 in) per each lineal 30.5 cm (1 ft).Deck drains shall not be connected to the recirculation system.

9.2 As a minimum, two water faucets shall be installed, for cleaning the deck, one at each end ofthe pool enclosure.


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9.3 The walking and driving surfaces of all areas outside the swimming pool enclosure shall besurfaced with concrete, asphalt or similar material effectively treated to facilitatemaintenance and to minimize dust. These surfaces shall be well drained and kept clean.

9.4 The swimming pool site, including areas outside the swimming pool enclosure, shall bewell drained and shall not be located in an area subject to periodic flooding.

SECTION 10 LIGHTING AND ELECTRICAL REQUIREMENTS FOR SWIMMING POOLS:

10.1 All electrical wiring, equipment and appurtenances thereto shall be designed, constructed,installed, operated and maintained in accordance with the Royal Commission ElectricalCode.

10.2 No overhead electrical wiring shall pass within 6.1 m (20 ft) of the swimming pool.

10.3 Area lighting shall provide at least 700 Lux on deck area.

10.4 Where underwater lighting is used, provide at least 350 Lux measured at poll watersurface. Such lights shall be placed to provide illumination so that all portions of the pool,including the bottom, may be readily seen without glare.

SECTION 11 WATER SUPPLY:

11.1 The water supply serving the swimming pool and all plumbing fixtures, including drinkingfountains, lavatories and showers, shall meet the requirements of the Royal CommissionPotable Water Standards as outlined in PHC-C-15 Section 3.

11.2 All portions of the water distribution system serving the swimming pool and auxiliaryfacilities shall be protected against backflow. Water introduced into the pool, or surge tank,shall be supplied through an approved air gap. Alternatively, a fresh water inlet may besubmerged in the pool or make-up tank, if protected by a properly installed and testedvacuum breaker approved by the Royal Commission.

SECTION 12 SEWER SYSTEM:

12.1 The sanitary sewer serving the swimming pool and auxiliary facilities, including bathhouse,locker room and related accommodation, shall discharge to the public sewer system

12.2 There shall be no direct physical connection between the sanitary sewer system and anydrain from the swimming pool or recirculation system. Any swimming pool or gutter drainoverflow from the recirculation system when discharged to the sanitary sewer system willconnect through a suitable air gap to preclude the possibility of backup of sewage or wasteinto the swimming pool, piping system.

12.3 Valves and/or pumps used for draining swimming pools shall be sized or controlled toprevent the surcharging of the sewer.

SECTION 13 SPECIFICATIONS FOR RECIRCULATION SYSTEMS:

A recirculation system consisting of water conditioning, disinfection equipment and other necessaryaccessory equipment shall be provided in accordance with the following specifications:

13.1 The recirculation system shall be designed to clarify and disinfect the entire volume ofswimming pool water in 8 hours or less, thus providing a minimum turnover rate of at least3 times in 24 hours. The recirculation rate shall be increased to provide a 6 hour turnoverfor swimming pools subject to heavy bather loads. The turnover rate in a wading pool shall


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be once every 2 hours.

13.2 Piping shall be designed to give a reasonable amount of friction loss and to carry therequired quantity of water at a maximum velocity not to exceed 3.7 m (12 ft) per second.Piping shall be made of non-toxic materials, resistant to corrosion and able to withstandoperating pressures. Pipes shall be identified by a color code or tags.

13.3 Strainers shall be provided in the recirculation piping, just prior to the pumps, to preventhair, lint, etc. from reaching the pumps and filters. Strainers shall be resistant to corrosion,have openings of not more than 3.2 mm (1/8 in) in size, provide a free flow area of at least4 times the area of pump suction line and be readily accessible for frequent cleaning.

13.4 A vacuum cleaning system should be provided. When it is an integral part of therecirculation system, a sufficient number of connections shall be located in the walls of theswimming pool at least 20.3 cm (8 in) below the water line. All waste from vacuumingoperations shall bypass the filters and be discharged directly to the sewerage systemthrough an appropriate air gap.

13.5 Rate-of-flow indicators, reading in liters per minute, shall be installed and located on thepump discharge pipe to the filters, the return line from the skimmers or gutter drains, themain drain line from the swimming pool and the drain line from the children's wading pool,so that the rate of recirculation (and backwash rate where applicable) may be checked.The indicators shall be capable of measuring flows of at least one and one half times thedesign flow rate, shall be accurate within 10 percent of the true flow and shall be easy toread.

13.6 Pumps shall be of adequate capacity to provide the required number of turnovers ofswimming pool water as specified in section 13.1 and, whenever possible, shall be locatedto eliminate need for priming. If the pump or suction piping is located above the overflowlevel of the pool, the pump shall have a priming device. The pump or pumps will becapable of providing flow adequate for the backwashing of filters where required. Undernormal conditions, the pump or pumps shall supply the recirculation rate of flow at adynamic head of at least 12.2 m (40 ft). Data plates shall be permanently affixed to thepumps. The pump header which consolidates flow from the skimmers (or surge tank drain),various drain and vacuum lines, etc., shall be designed to ensure that the suction isproportionately distributed.

13.7 A fixed thermometer shall be installed in the recirculation line at the heater outlet (ifapplicable).

13.8 At least one drain/return outlet shall be provided at the deepest point of the swimming poolto permit the pool to be completely and easily emptied and to return the required quantity ofpool water to the filter system for treatment. Multiple drain/return outlets shall be providedwhere the width of the pool is more than 6.1 m (20 ft). In such cases, outlets shall bespaced not more then 6.1m (20 ft) apart nor more than 3 m (10' ft) from the side walls. Alloutlets / inlets shall be made of non-corrosive materials and shall be approved by the RoyalCommission.

13.9 The connection between the drain/return outlet and the discharge pipe shall be fitted with acup sink which is recessed into the floor of the pool. The cup sink shall be covered by aproper grating which is installed flush with the bottom of the pool. The cup sink shall belarge enough to accommodate a grating that provides for passage of water through grateopenings equivalent to at least 4 times the cross-sectional area of the discharge pipe orprovides sufficient area so that the maximum velocity of the water passing through thegrate will not exceed 45.7 cm (1.5 ft) per second. The spacing between gratemesh/openings shall not exceed 1.3 cm (0.5 in).


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13.10 The drain/return outlets in the bottom of the pool shall be plainly marked by a black orcontrasting circle, unless the outlet grating is of a conspicuous coloring.

13.11 The main drain/return outlet(s) described in Section 13.8 above shall be capable ofrecirculating that portion of the pool water that does not flow into the overflow gutters orskimmers.

13.11.1 In general, pools designed with overflow gutters will recirculate all water thatpasses through the gutter drain and the main drain/return outlets(s). When this isthe case, the flow through the main drain/return outlet(s) and the gutter drain shallbe adjusted so that 50 percent of the recirculated water passes through the maindrain/return outlet(s) and 50 percent passes through the gutter drain. In the rarecase where a pool with an overflow gutter is designed such that all water flowinginto the gutter drain is discharged to waste, then 100 percent of the water in thepool must be recirculated through the main drain/return outlet(s).

13.11.2 For pools provided with skimmers, the flow through the main drain/returnoutlets(s) and skimmers shall be adjusted so that at least 35 percent of therecirculated water passes through the main drain/return outlets(s) and 65 percentflows through the skimmers.

13.12 Water returned to the swimming pool from the recirculation system shall be injectedthrough a series of inlets so located to produce uniform circulation of water and to facilitatethe maintenance of a uniform disinfectant residual throughout the entire volume .ofswimming pool water without existence of dead spots.

13.12.1 An adequate number of inlets shall be provided, properly spaced and located, toaccomplish complete and uniform circulation of water and maintenance ofuniform disinfectant residuals throughout the entire pool volume. The minimumnumber of inlets shall be calculated by dividing the swimming pool perimeterlength in meters by 4.6 (divide feet by 15), or the minimum number of inlets for aswimming pool having a volume of 250,000 L (66,000 gal) or less may be basedon one inlet for each 22,700 L (6,000 gal), or fraction thereof, of pool volume.

13.12.2 Inlets shall be submerged at least 30.5 cm (12 in) below the water level. Multipleinlets shall be provided on opposite sides of the swimming pool when thedistance across any portion of the pool is more than 4.6 m (15 ft).

13.12.3 Each inlet shall be designed as an orifice subject to adjustment, or shall beprovided with an individual gate valve or similar device to permit adjustment ofwater flow, to obtain the best circulation of pool water.

13.12.4 Water velocity in the pipe serving an individual inlet shall be between 1.2 m (4 ft)and 3.7 m (12 ft) per second. The inlet piping system shall be designed such thatthe total hydraulic friction loss amongst all inlets is more than 91.4 cm (3 ft) ofhead.

13.12.5 Inlets shall not project more than 2.54 cm (1 in) beyond the pool wall surface.Inlets in the pool bottom shall be flush with the floor. Exposed surfaces of inletsshall not have sharp edges.

13.13 Overflow gutters (if applicable) are permitted on swimming pools provided that they meetthe following specifications. Note that the design concept of overflow gutters will bedrastically different depending on whether water spilling into the gutter will be returned tothe recirculation system or discharged to waste.


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13.13.1 The design shall minimize the need for make-up water while maximizing theremoval of foreign materials floating on top of the water.

13.13.2 The overflow gutter, drains and piping shall be designed to rapidly remove theoverflow water caused by wave action, other causes produced by the maximumpool bather load and, if applicable, recirculation displacement.

13.13.3 The gutter shall extend completely around the pool except at steps or recessedladders. The opening into the gutter beneath the coping shall be not less than10 cm (4 in) wide with a depth of at least 7 cm (3 in).

13.13.4 The overflow gutter shall be provided with outlet drains located 3 m (10 ft) to 4.6m (15 ft) apart. The minimum diameter of outlet drains shall be not less than 5.1cm (2 in). The connection between the outlet drain and the discharge pipe shallbe fitted with a cup sink which is recessed into the bottom of the gutter. The cupsink shall be covered by a proper grating which is installed flush with the bottomof the gutter. The cup sink shall be large enough to accommodate a grating thatprovides for passage of water through grate openings equivalent to at least oneand one half times the cross-sectional area of the discharge pipe.

13.13.5 The gutter shall be designed to prevent entrance or entrapment of bathers armsand legs.

13.13.6 The edge or lip of the overflow gutter shall serve as a handhold. The overflowedge or lip shall be rounded and not thicker than 6.4 cm (2.5 in).

13.13.7 Additional criteria specific to an overflow gutter connected to the recirculationsystem:

a) Overflow gutters shall not be connected directly to the recirculation system,but shall be discharged to a properly designed surge tank, which in turn isconnected to the recirculation pumps.

b) The overflow gutter shall be capable of continuously removing 50 percentor more of the recirculated water and returning it to the surge tank.

13.13.8 Additional criteria specific to an overflow gutter not connected to therecirculation system, but discharged directly to drain. There shall be no directphysical connection between the sanitary sewer system and any drain from theswimming pool or recirculation system. An air gap shall be provided if the gutterdrain is to be discharged directly to the sanitary sewer system.

13.13.9 Nothing in this Section shall preclude the use of the modified gutter drainsystem known as the roll-out or deck level type swimming pool. Overflow rates,curbing handho1ds, etc., shall be designed to conform with the generalprovision relating to gutter drain systems. Approval by the Royal Commissionshall be based on a detailed review of design and construction features andevaluated in the light of proposed use of the pool.

13.14 Skimmers (if applicable) are permitted in public swimming pools provided approvedhandholds are installed and sufficient motion to the pool water is induced by the pressureof return inlets. Note that handholds shall consist of bull nosed coping not over 7.6 cm (3in) thick for the outer 3.8 cm (1.5 in), or an equivalent approved handhold. The handholdsshall be no more than 22.9 cm (9 in) above the normal water line.

13.14.1 At least one skimming device shall be provided for each 46.5 square meter (500


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sq ft) of water surface area or fraction thereof.

13.14.2 Skimmers shall be located to minimize interference with each other and toensure maximum skimming action. The location of skimmers shall be such thatthe prevailing wind enhances skimming action and precludes creation of windgenerated dead spots.

13.14.3 Skimming devices shall be built into the pool wall and shall be made of sturdy,corrosion resistant materials. The top of the skimmers and skimmer covers shallbe flush with the deck.

13.14.4 The piping and other pertinent components of skimming equipment shall bedesigned for a total capacity of 65 to 80 percent of the required filter flow of therecirculation system, and no skimmer shall be designed for a flow-through rateof less than 114 L (30 gal) per minute or 14.2 L (3.75 gal) per minute per 2.5lineal cm (1 lineal in) of weir.

13.14.5 The skimmer weir shall be automatically adjustable and shall operate freely withcontinuous response to variations in water level over a range of at least 10 cm(4 in). The weir shall be of such buoyancy and design to operate at all flowvariations as described in Section 8.14.4 and to accommodate the volume andvelocity of the water that will pass over the weir at maximum load.

13.14.6 An easily removable and cleanable basket or screen through which all overflowwater must pass shall be provided to trap large solids.

13.14.7 The Skimmer shall be provided with a device to prevent air lock in the suctionline. If an equalizer pipe is used to prevent air lock in the suction line, it mustprovide an adequate amount of water for pump suction if the water of theswimming pool drops below the weir level. It must be sized to meet the capacityrequirement of the filter and pump and will in no case be less than 5 cm (2 in) indiameter. The pipe will be located at least 30 cm (1 ft) below the lowest overflowlevel of the skimmer. It shall be provided with a valve or equivalent device thatwill remain tightly closed under normal operating conditions, but willautomatically open when the water level drops as much as 5 cm (2 in) belowthe lowest weir level. If any other device, surge tank or arrangement is used, asufficient amount of water for pump suction must be assured.

13.14.8 Skimmer covers shall be fitted with data plates. Data plates shall be of apermanent nature and so located and inscribed as to be easily read andunderstood.

13.15 All filter systems, regardless of type (cartridge, sand, diatomite), shall meet the followingrequirements (as tested and certified by the manufacturer):

13.15.1 The filter and all component parts shall be of such materials, design andconstruction to withstand normal, continuous use without significantdeformation, deterioration, corrosion or wear which could adversely affect filteroperation. All orifices or other openings will be designed to maintain anapproximate constant area and shall be non-clogging. Where dissimilar metalswhich might set up galvanic electric currents are used in the filters, provisionshall be made to resist electrolytic corrosion.

13.15.2 The tank and its integral parts will be designed for a working pressure of 344.7KPa (50 psi) with a safety factor of 4 to 1. When the maximum shutoff head ofthe pump used with the filter tanks exceeds 344.7 KPa (50 psi), the tank shall


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be designed for this head with a 4 to 1 safety factor. This shutoff head fordesign purposes shall in no case be considered to be less than 344.7 KPa.

a) Tanks shall be tested for soundness and leakage at a pressure of 150percent of the working pressure.

b) Pressure vessels containing filter media, cartridges or elements, and allpermanent components, shall "be watertight to one and one half times theworking pressure and have no evidence of failure after being subjected to20,000 low-high pressure cycles of 0.0 to 2.1 kilogram per squarecentimeter (0 psi to 30 psi) at 22.8°C (73° F).The dwell time at minimumand maximum pressures shall be not less than two seconds. Followingcyclic pressure test, the vessel must not burst at a hydrostatic pressure ofless than 50 percent of the design burst.

c) The initial pressure drop through any filter operating at the design flow rateand measured from the filter housing inlet to the filter housing dischargeshall not exceed 0.2 kilogram per square centimeter (3 pounds per squareinch).

13.15.3 Filter tanks shall be designed to withstand the pressure developed by theweight of the water contained therein, with a safety factor of one and one-half.Vacuum filters that may be closed during part of their cycle shall, in addition, bedesigned to withstand the crushing pressure developed under a vacuum of 63.5cm (25 in) of mercury with a safety factor of one and one-half.

13.15.4 The filter plant will be provided with pressure, vacuum or compound gauges thatare required to indicate the condition of the filter. Gauges will be located on theinfluent and effluent side of the filter and at any other required location withinthe system. If possible, all gauges shall be plumbed with extensions so that theycan be clustered in one location at the same elevation.

13.15.5 Where the design of the filter permits accumulation of air in the top of thehousing, the filter tank shall be equipped with an air release valve connected atthe top of the tank that will expel air which enters the filter tank. A means shallbe provided to permit the manual operation of the air release valve.

13.15.6 In vacuum type filter installations where the circulation pump is 2 horsepower orhigher, an adjustable high vacuum automatic shutoff should be provided toprevent damage to the pump by cavitations.

13.15.7 All filter components which require servicing shall be accessible and availablefor inspection and repair when installed according to manufacturer'sinstructions. Adequate penings into the housing with removable covers shall beprovided. Sand filter tanks shall be provided with a covered access opening ofnot less than a standard 28 cm by 38 cm (11 in by 15 in) manhole.

13.15.8 Provision shall be made for draining the filter.

13.15.9 Where needed, means shall be provided for adding chemicals ahead of thefilters.

13.15.10 Each filter shall be fitted with a data plate. Data plates shall be of a permanent:nature and so located and inscribed as to be easily read and understood.


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13.15.11 In those cases where smaller filter units are installed in series to providerequired filtration capacity, filters shall be plumbed such that one unit may betaken out of service for cleaning and maintenance while the other unit(s) is stillin operation.

13.15.12 Filters shall be cleaned per manufacturer's recommendations. If themanufacturer's recommendations should not prove satisfactory for the localconditions, then the filters shall be cleaned when the head loss between theinlet and outlet of the filter is greater than 0.2 kilogram per square centimeter.

13.16 Sand Filters:

13.16.1 The design filtration rate of a standard rapid sand filter shall be a maximum of122 Liter per minute per square meter (3 gpm/sq ft) of bed area at time ofmaximum head loss with sufficient area to meet the design rate of flow requiredby the prescribed turnover. The design filtration rate for high rate sand filtersshall be in excess of 203 Liter per minute per square meter, but not in excess of1017 Liter per minute per square meter are (5 gpm/sq ft, but not in excess of 25gpm/sq ft) of bed area at time of maximum head loss with sufficient area tomeet the design rate of flow required by the prescribed turnover.

13.16.2 The system shall properly distribute incoming water during filter cycle to preventany appreciable movement or channeling of filtering media at the design flowrate. It shall properly collect water during backwash cycle and have a combinedarea at least equivalent to that of the backwash effluent piping.

13.16.3 The system shall provide adequate flow and distribution to uniformly expand thefiltering bed during backwashing, and to uniformly collect the filtered waterduring the filter cycle. With the exception of filters employing the dome or similartype under drain having openings 4.8 mm (0.19 in) or larger. All components ofthe lower distribution system shall be replaceable through the manhole openingprovided in the filter tank.

13.16.4 Filter media:

a) The filter media and supporting material shall be non-toxic and shall impartno color, taste, or odor to the pool water.

b) The filter media and supporting material shall not migrate during the filtercycle and shall remain reasonably flat and level when operated at thedesign flow rate.

c) The filter bed shall not break down or channel in the filter cycle whensubjected to a 101 kilogram per square centimeter (15 psi) pressure diffe-rential across the filter bed.

d) Filter sand shall be made of a hard, sharp silicon material free ofcarbonates or other foreign material and shall be screened to provide aneffective size between 0.4 mm and 0.6 mm (0.016 in and 0.022 in) with auniformity coefficient not exceeding 1.75. Depth of filter sand shall beadequate to perform the function for which it is intended; however, in nocase shall it be less than 50.8 cm (20 in) for rapid rate type and 30.5 cm(12 in) for high rate type filters.

e) The sand shall be of proper gradation and weight so there will be no medialost in the backwash operation using a rate of 610 L per minute per square


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meter are (15 gpm/sq ft) of filter area or the manufacturer's recommendedbackwash flow rate.

f) The sand shall be capable of being thoroughly cleaned when backwashedper the manufacturer's specifications.

g) Anthracite having an effective size between 0.6 mm and 0.8 mm (0.024 inand 0.032 in), with a uniformity coefficient of not greater than 1.8, may beused in lieu of the sand.

h) Where gravel is used to support the filter sand, it shall be a roundedmaterial, free of limestone and clay, and shall consist of at least four layersproperly graded to prevent intermixing. The total bed depth shall beadequate to perform the function for which it is intended; however, in nocase shall it be less than 50.8 cm (20 in) above the lower distributionopenings. A reduction in this depth or elimination of gravel may bepermitted where equivalent performance and service has beendemonstrated.

13.16.5 At least 30.5 cm (12 in) and preferably 45.7 cm (18 in), of freeboard will beprovided between the upper surface of the filter media and the lowest portion ofthe pipes or drains which serve as overflows during backwashing.

13.16.6 Sand filter systems shall be provided with a backwash sight glass on the wastedischarge line.

13.17 Diatomite Filters:

13.17.1 The filter should be designed and constructed so as to preclude the introductionof appreciable quantities of filter-aid into the pool during precoating operations.The septa shall be constructed to be resistant to rupture under conditions of themaximum differential pressure between influent and effluent which can be deve-loped by the recirculation pump(s). The septa will also have the strength toresist any additional stresses developed by the cleaning operation.

13.17.2 Sufficient filtering area will be provided to meet the design pump capacity asrequired by Section 13.15. Filtering area, Where fabric is used, should bedetermined on the basis of effective filtering surfaces as created by the septumsupports, with no allowances for areas of impaired filtration such as boardsupports, folds, or portions which may bridge the area.

13.17.3 Pressure filters: The design rate of filtration shall not be greater than 82 L perminute per square meter (2 gpm per sq ft) of effective filtering surface withoutcontinuous body feed and not greater than 102 L minute per square meter (2.5gpm /sq ft) with continuous body feed.

13.17.4 Vacuum filters: The design rate of filtration shall not be greater than 41 L perminute per square meter (1.0 gpm/sq ft) of effective filtering surface withoutcontinuous body feed and not greater than 61 L per minute per square meter(1.5 gpm/sq ft) with continuous body feed.

13.17.5 Where body feed is provided, the device shall be dependable, accurate within10 percent and shall be capable of continually feeding within a calibrated rangeadjustable from 82 to 244 L per minute per square meter (2 to 6 gpm/sq. ft) atthe design capacity of the recirculation pump(s).


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13.17.6 All filters shall be equipped for cleaning by one or more of the followingmethods:

a) Backwashing;b) Air pump assisted backwashing;c) Spray wash (mechanical or manual); and ord) Agitation.

Provision shall be made for completely and rapidly draining the filter.

13.18 Cartridge filters:

Cartridge type filters shall be demonstrated to produce an effluent at least equal to thatproduced by a sand type filter.

13.18.1 All internal components shall be designed and constructed to ensure thatforeign materials cannot bypass the cartridges or high permeability element. Allinternal components must be able to withstand a continuous differentialoperating pressure between influent and effluent of not less than 5.3 kilogramper square centimeter (75 psi) for pressure units and 1.4 kilogram per squarecentimeter (20 psi) for vacuum units. Where units are designed for pressurebackwashing, all components of the filter element shall be designed towithstand the pressure differential developed during backwashing withoutpermanent damage or deformation.

13.18.2 When reverse flow backwashing is not provided, there shall be a clearance of atleast 6.4 mm (1/4 in) between the tank and cartridges and between adjacentcartridges. There shall be an adequate distance between pleats at the outsidediameter of pleated cartridges to permit filtration. .

13.18.3 Sufficient filtering area shall be provided to meet the design pump capacity asrequired by Section 13.6 Filtering area should determined on the basis ofeffective filtration area with no allowances for areas of impaired filtration.

13.18.4 A suitable baffle or other device shall be installed in the filter tank to prevent thefull force of incoming water from impacting directly against the effective filterarea during filtering operations.

13.18.5 In multi-cartridge units, devices shall be provided to securely fasten cartridgestogether as well as to align stacked cartridges to provide proper sealing andmaintain proper clearance between adjacent cartridges. These devices shall notobstruct the filter area.

13.18.6 The design rate of filtration shall not be greater than 126 L per minute per centare (3.0 gpm/sq ft) of effective filtration area for depth type cartridge filters norgreater than 16 L per minute per square meter (0.4 gpm/sq ft) with surface typecartridge filters.

13.18.7 Cartridges should be replaced after each use unless the manufacturerspecifically indicates that they may be washed and reused. Some cartridge filtersystems are designed for backwashing in place. Some reusable cartridges mustbe removed from the filter tank and washed by hand. In either case, thecleaning method shall satisfactorily remove accumulated dirt from the filteringsurface. Cleanable cartridge filters should be discarded and replaced by newcartridge filters when successive runs or cycles are reduced to 75 percent of therun obtained with new cartridge filters.


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13.18.8 Means of removal of the wash water and dislodged dirt from the filter tank shallbe provided to prevent the accumulation of waste matter in the filter tank andconnecting pipe work.

13.19 Disinfectant and chemical feed systems required to disinfect the pool water, regulate pHand other chemical parameters, etc., and shall be provided as an integral part of therecirculation system. All new systems shall be fully automatic. Feed systems shall complywith the following requirements:

13.19.1 Feed systems shall be of sturdy construction and materials which will withstandwear, corrosion or attack by disinfectant solutions, vapors and/or otherchemicals.

13.19.2 Feed systems shall not be adversely affected by repeated, regular adjustmentsor other conditions anticipated in the use of the devices.

13.19.3 Feed systems shall be of such size, design, and material that they may bedisassembled easily for cleaning and maintenance.

13.19.4 Feed systems shall be designed and constructed to preclude stoppage fromchemicals intended to be used or foreign materials that may be containedtherein.

13.19.5 Feed systems should be of the positive displacement type.

13.19.6 Feed systems shall incorporate failure-proof safety features so that thedisinfectant or concentrated doses of other chemicals cannot feed directly intothe swimming pool, the pool piping system, water supply system, or theswimming pool enclosure under any type of failure of the equipment or itsmaintenance.

13.19.7 The disinfectant feed system shall be capable of supplying the equivalent of0.454 kg (1 lb) of chlorine per 24 hours for each 37,850 L (10,000 gal) of indoorswimming pool capacity and 0.454 kg (1 lb) per 8 hours for each 37,850 L(10,000 gal) of outdoor swimming pool capacity under conditions of operation tobe anticipated at the proposed installation.

13.19.8 The disinfectant feed system shall be equipped with a graduated, clearlymarked dosage adjustment to provide flows from full capacity to 10 percent ofsuch capacity. The device shall be capable of continuous delivery within 10percent of the dosage at any setting.

13.19.9 When disinfectant and/or other chemicals are introduced at the suction side ofthe pump, the feed system shall be designed to prevent air lock of the pump orrecirculation system.

13.19.10 Disinfectant and chemical feeding devices shall be fitted with data plates. Dataplates shall be of a permanent nature and so located and inscribed as to beeasily read and understood.

13.19.11 When compressed chlorine gas is used to disinfect swimming pool water, thefollowing additional features shall be provided:

a) The chlorine cylinders and chlorinator equipment shall be located inseparate, well ventilated rooms. Such rooms shall not be below groundlevel and shall be provided with forced draft vents located no more than


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one foot above the floor and which terminate out-of-doors. The controlswitches for the ventilation systems (one for the chlorine cylinder room andone for the chlorinator equipment room) shall be located outside each roomand shall be clearly marked "Turn On Before Entering". The doors to therooms shall not open to the swimming pool enclosure, but should open tothe outside.

b) The chlorinator equipment shall be of rugged design and construction,capable of withstanding wear without developing leaks. The chlorinator willbe a solution feed type, capable of delivering chlorine at its maximum ratewithout releasing gas to the atmosphere. The chlorinator shall be designedto prevent the backflow of water into the chlorine cylinder.

c) Chlorine cylinders shall be anchored to prevent their falling over. Valveprotection hoods shall be kept in place except when the cylinders areconnected to the chlorinator.

d) A valve system wrench shall be maintained on the chlorine cylinder while itis in use so that the gas supply can be shut off quickly in the case of anemergency.

e) Chlorine gas cylinders shall not be stored in direct sunlight, next to heatersor in areas subject to extreme heat loads. Note that this is very importantbecause the cylinders are fitted with fusible plugs which will melt at 71°C(160°F).

f) The chlorine feeding device shall be designed so that it will automaticallystop the flow of chlorine gas when the water supply is interrupted, thesystem is damaged or the feeding device or other part of the system failsdue to wear, corrosion, etc. As a back-up safety system, the chlorinefeeding device shall also be fitted with a line that will conduct leakingchlorine gas away from the swimming pool enclosure to the out-of-doorsshould the automatic chlorine shut-off fail to work.

g) A gas mask designed for use in a chlorine atmosphere and of a typeapproved by the U.S. Bureau of Mines will be provided. In addition,replacement canisters will be provided and a record shall be kept of gasmask usage to ensure that the mask will be serviceable when needed. Thegas mask shall be kept in a closed cabinet, accessible without a key andlocated outside the rooms in which chlorine cylinders and/or chlorinatorequipment is situated.

h) A chlorine gas leak detector shall be provided. The leak detector shall bestored next to the gas mask outside the chlorination rooms.

13.20 When a hypochlorite solution is used to disinfect pool water, the following additionalrequirements shall apply to the hypo chlorinator equipment:

13.20.1 The hypo-chlorinator shall feed the chlorine solution into the system in apositive manner under all conditions of pressure in the recirculation system,without artificial constriction of the pump suction line whether this line be underpressure or vacuum.

13.20.2 The hypo-chlorinator shall be fitted with a device that regulates the chlorine feedrate to ensure that a constant feed is provided despite variation in the backpressure generated by the recirculation system.


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13.20.3 The hypo-chlorinator shall be designed to prevent backflow from therecirculation system to the solution container and to reduce to a minimum theentry into the swimming pool of free calcium released from calciumhypochlorite.

13.20.4 The hypo-chlorinator shall be designed to prevent siphoning of hypochloritesolution from the hypochlorite solution vat into the recirculation system when therecirculation pump and hypo chlorinator are both turned off.

13.21 The use of alternative equipment and/or recirculation systems not covered by this Codemay be approved by the Royal Commission if sufficient facts are available to indicate thatthe system will perform as well as, or better than, systems permitted by the Code.

SECTION 14 BATHHOUSE (SHOWER ROOMS, DRESSING ROOMS, TOILET ROOMS ETC.):

14.1 Design and layout of bathhouse:

14.1.1 Separate facilities shall be provided for males and females.

14.1.2 Dressing rooms shall be provided adjacent to the shower facilities.

14.1.3 The layout of the bathhouse shall be such that the bathers, on leaving thedressing rooms, must pass the toilets and showers en route to the swimmingpool.

14.1.4 The entrances and exits from the bathhouse to the pool should be located at theshallow end of the pool.

14.2 Dressing rooms shall be equipped with benches, clothes hooks and lockers. Lockers shallbe constructed of easily cleanable, corrosion resistant materials and shall not have sharpedges. Lockers shall be properly vented. Lockers will be set either on solid masonry bases12.7 cm (5 inches nigh) or on legs so that locker bottoms are at least 25.4 cm (10 inchesabove the floor).

14.3 Cleanliness and sanitation: All dressing rooms, toilet rooms, shower rooms, lavatoryrooms, utility rooms, hallways and associated facilities shall be kept clean and in goodrepair at all times. They shall be free from flies and objectionable odors. All fixtures, as wellas floors and walls, subject to splash, shall be cleaned with an approved detergent, rinsedand then sanitized with a 0.3 to 0.6 percent hypochlorite solution (3,000 to 6,000 ppm), orother equivalent disinfectant approved by the Royal Commission at least once daily.Materials, maintenance and cleaning equipment, etc., shall be properly stored.

14.4 Pest Control: Facilities shall be designed, constructed, equipped and maintained to preventthe entrance and harborage of insects, rodents and other vermin. Control methods shallinclude elimination of breeding and harborage sites, pest proofing of buildings, propersanitary practices and other approved methods.

14.5 All electrical wiring, equipment and appurtenances thereto shall be designed, constructed,installed and maintained in accordance with Royal Commission standards.

14.6 All structural elements, plumbing, etc., shall be designed, constructed, installed andmaintained in accordance with Royal Commission standards.

14.7 Lighting: At least 200 Lux of light measured at a distance of 76 cm (30 in) from the floorshall be provided in all areas of the bathhouse except that at least 300 Lux shall beprovided at mirrors.


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14.8 Ventilation: All rooms shall have sufficient ventilation to keep them free of excessive heat,steam, condensation, etc., which would be conducive to the growth of microorganisms anddevelopment of odors. Toilet rooms shall be provided with a minimum ventilation rate ofone cubic m (35 cubic ft) of air per minute for each water closet or urinal installed.Ventilation systems shall be designed and operated in accordance with the RoyalCommission Building Code standards.

14.9 Walls, partitions, doors, ceilings and appurtenances thereto:

14.9.1 Walls, including non-supporting partitions and ceilings shall be made of durable,lightly colored, smooth, non-absorbent and easily cleanable materials, free fromcracks and open joints. The use of rough or unfinished building materials such asbrick, concrete blocks, etc., is prohibited. Exposed studs, joists and rafters shallbe properly finished to provide a durable, non-absorbent, smooth and easilycleanable surface. Walls and ceilings, including doors, windows, skylights andsimilar closures, shall be kept clean and in good repair.

14.9.2 The walls shall be finished with ceramic tile, stainless steel. fiberglass or otherwaterproof material to a height of not less than 1.22 m (4 ft) in toilet and lavatoryrooms and 1.83 m (6 ft) in shower rooms. The angle formed by the floor and sidewalls shall be of watertight construction and shall be coved to facilitate cleaning.

14.9.3 The walls or partitions between dressing rooms, toilet fixtures, etc., may be lessthan the height of the room walls, but the tops shall not be less than 1.83 m (6 ft)from the floor and the bottoms of partitions shall terminate at least 25.4 cm (10 in)above the floor. In situations where a raised partition is not desirable, Such aspartitions separating eastern style toilet fixtures, partitions shall be placed on acontinuous raised masonry or concrete base at least 12.7 cm (5 in) heights or aproperly designed and constructed wall that joins the floor shall be provided.

14.9.4 Utility service lines and pipes shall not be unnecessarily exposed on walls orceilings. Exposed utility service lines and pipes, light fixtures, vent covers, wallmounted fans and similar equipment attached to walls and ceilings shall beproperly designed and constructed of materials that are durable and easilycleanable, shall be installed in a way that does not obstruct or prevent cleaningand maintenance, and shall be kept clean and in good repair at all times.

14.9.5 Doors and door jambs shall be properly designed and constructed of materialsthat are durable and easily cleanable and shall be kept clean. Worn or damageddoors and door jambs shall be repaired to preclude entrance of insects androdents, afford privacy, etc.

14.10 Floors shall be made of durable, impervious, easily cleanable materials which extendupward onto the walls at least 12.7 cm (5 in). The junction between the wall and floor shallbe properly coved. Floors shall have a smooth, non-slip surface; shall be maintained ingood repair; and shall be kept clean and sanitized. Floors made of grouted tiles shall be soconstructed to minimize exposed grouting. Floors shall be sloped to properly designed andconstructed trapped drains that are connected to the sanitary sewer system. Bath mats,duck boards or other porous material shall not be used on floors.

14.11 The water supply system shall deliver water at a minimum pressure of at least 1.4 kilogramper square centimeter (20 psi) and at a minimum flow of at least 3.8 L (1 gal) per minute atall outlets and fixtures 11.4 L (3 gal) per minute at showers.


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14.12 Toilets, urinals, lavatories, showers and drinking fountains shall be provided on the basis ofthe following fixture schedule:*

Table 1The basis of the fixture types:

Type of Fixture Males FemalesToilet Fixture 1/60 1/40

Urinal 1/60 --Wash Hand Basin 1/60 1/60

Shower 1/40 1/60

Drinking Fountain -- Minimum of 1 to be located in swimming pool area.

*Fixture schedules shall be increased for swimming pools at school or similar locationswhere bather load peaks are reached on a regular basis.

14.13 Toilet facilities:

14.13.1 Toilets shall be adequate and conveniently located near the entrance/exit to thebathhouse and shall be accessible to bathers at all times.

14.13.2 Toilet rooms shall be completely enclosed and shall have tight fitting, self-closingdoors. Such doors shall not be left open except during cleaning or maintenance.

14.13.3 Each toilet (water closet) shall occupy a separate enclosure within the toilet room.

14.13.4 Toilet enclosures shall be provided with a toilet paper holder or dispenser and asupply of toilet paper.

14.13.5 Covered refuse containers shall be provided in toilet enclosures.

14.13.6 Western style toilets shall be set entirely free and open from all enclosingstructures and shall be so installed that the space around the fixture can be easilycleaned (this provision does not prohibit the use of wall-hung type toilet fixtures).Western toilets shall have a hinged, open-front seat made of durable,nonabsorbent, smooth, easily cleanable material.

14.13.7 Eastern style toilet fixtures shall be set in the floor of the toilet enclosure. Thefloor area surrounding the eastern style toilet fixture shall be sloped toward thetoilet fixture. Eastern style toilets shall be provided with a water tap. Such watertap shall not be cross connected with the toilet fixture.

14.14 Hand washing facilities:

14.14.1 Wash hand basins shall be located within or immediately adjacent to all toiletrooms.

14.14.2 Each wash hand basin shall be provided with hot and cold running water. Amixing valve or combination faucet shall be provided.

14.14.3 An adequate supply of hand cleansing soap or detergent shall be available ateach wash hand basin.

14.14.4 Individual paper hand towels, or sections thereof shall be provided (common usetowels are prohibited). Hot air blowers for drying the hands may be substituted for


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towels where paper hand towels are used, refuse containers shall be locatedconveniently near the wash hand basin and/or towel dispensers.

14.15 Shower facilities:

14.15.1 An adequate number of properly maintained showers shall be provided to ensurethat all swimmers have the opportunity to wash their bodies before they enter thepool.

14.15.2 Showers shall be supplied with water at a temperature of at least 32°C (90° F) ata rate of at least 11.4 L (3 gal) per minute. Thermostatic, tempering or mixingvalves shall be installed to prevent scalding of bathers.

14.15.3 Shower stalls shall be not less than 76 cm by 76 cm (30 in by 30 in) in area andshall be constructed to prevent water flow into the dressing room.

14.15.4 Shower floors shall be made of non-slip material. Bath mats, duck boards orother porous material shall not be, used on shower floors.

14.16 Drinking fountains shall be approved angle-jet type and shall be supplied with adequatewater pressure.

SECTION 15 REFUSE:

15.1 A sufficient number of durable, easily cleanable, non-absorbent, leak-proof, insect androdent-proof, covered, refuse containers shall be provided next to the entrance to theswimming pool, in the swimming pool enclosure and in appropriate areas of the bathhouse.Refuse containers shall be lined with plastic bags to minimize cleaning requirements.Containers shall be maintained in' a clean and sanitary condition at all times.

15.2 Plastic bags containing refuse shall not be stored in the swimming pool area in other thanthe approved refuse containers described in the previous paragraph.

15.3 Refuse shall be collected and removed from the swimming pool area at least once everyother day.

SECTION 16 MISCELLANEOUS REQUIREMENTS:

16.1 Food and drink shall not be permitted in the immediate area of the swimming pool,dressing rooms or decks surrounding the pool.

16.2 The Royal Commission shall inspect swimming pool facilities and equipment as often asis necessary to ensure compliance with this Code.

16.3 Spitting upon the walls, floors, decks, etc., is prohibited.

16.4 The use of a common foot bath in any area of the swimming pool complex is prohibited.

16.5 Bulk stocks of chemicals, cartridge filters, etc., shall be properly stored in a place otherthan the swimming pool. Only articles necessary to the immediate operation andmaintenance of the swimming pool shall be stored on the premises.

16.6 Playground equipment, when provided, shall be designed for safety, maintained in goodrepair and located in an area free from hazards and away from the swimming pool.


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SECTION 17 LIFESAVING EQUIPMENT, FIRST AID KIT AND TELEPHONE:

17.1 An elevated lifeguard platform or chair shall be provided for swimming pools operatedprimarily for unorganized use and having a water surface area of more than 209 squaremeters (2,250 sq ft). In pools with 371 square meters (4,000 sq ft) or more of water surfacearea, additional elevated platforms or chairs shall be provided. They shall be located toprovide a clear, unobstructed view of the pool bottom in the area under surveillance.

17.2 Not less than one unit of lifesaving equipment shall be provided for every public swimmingpool. One unit of lifesaving equipment shall consist of the following

17.2.1 A float board or ring buoys not more than 38.1 cm (15 in) in diameter to which an13 m (60 ft) length of 4.8 mm (0.2 in) rope shall be attached.

17.2.2 A life pole or shepherd's hook type of pole having blunted ends and a minimumlength of 3.7 m (12 ft).

17.2.3 A separate throwing line of 6.4 mm (0.25 in) rope with a length not less than oneand one half times the maximum width of the pool.

17.3 A standard first aid kit shall be provided at each swimming pool.

17.4 Lifesaving equipment and first aid kits shall be mounted in conspicuous, readily accessibleplaces around the swimming pool deck, at lifeguard chairs, or elsewhere, their functionsplainly marked. They shall be kept in good repair and properly stocked. Bathers or othersshall not be permitted to tamper with, remove from established locations, or use lifesavingequipment for any purposes other than for a lifesaving or related emergency situation.

17.5 There shall be a telephone readily accessible to every swimming pool. The telephonenumber of the nearest Emergency Receiving Room (ERR) shall be posted near thetelephone.

SECTION 18 SUPERVISION OF SWIMMING POOL OPERATION AND RECORDS:

18.1 Every swimming pool shall be operated under the close supervision of a competent, trainedperson who is familiar with this Code, as well as all phases of pool operation, including thewater treatment plant, making of routine control tests, keeping of records, pool safety,general sanitation, etc. The Royal Commission may require a certificate of competencyobtained through attendance and successful completion of a swimming pool operator'straining course as evidence of compliance with this section of the Code.

18.2 A 'hard-copy' of all operating records shall be maintained at the pool for a minimum of 1month for Royal Commission review in accordance with Appendix B of this Chapter. Thefollowing records shall be required:

18.2.1 Total and peak bather loads.

18.2.2 Volume and amounts of fresh water and chemicals added.

18.2.3 Operating periods of the recirculation pumps and filters and corresponding rate offlow meter readings.

18.2.4 Disinfectant residuals, pH readings and other chemical parameters measured, aswell as physical conditions measured.

18.2.5 Maintenance (and malfunctioning) of equipment, including a record of when filtersare cleaned.


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18.2.6 Unusual incidents, safety violations and injuries.

SECTION 19 SUPERVISION OF BATHERS:

19.1 One or more instructors, lifeguards, or equally qualified attendants shall be on duty at thepool side at all times when the pool is open and in use by the public. Lifeguard shall havesatisfactorily completed courses in first aid and CPR, as well as a senior course ofinstruction in life saving and water safety. The lifeguards shall be in full charge of thebathers and have authority to enforce all rules and regulations pertaining to safety andsanitation.

19.2 Lifeguards assigned to the pool shall not be subject to duties that would distract theirattention from proper observation and supervision of persons in the pool area, or thatwould prevent immediate assistance for persons in distress in the water.

19.3 Lifeguards shall wear distinguishing suits or emblems so that they may be easily identifiedby persons using the swimming pool.

19.4 Bathers shall comply with, and the lifeguard shall enforce, the following rules andregulations:

19.4.1 All persons using the swimming pool shall take a cleansing shower bath, us ingwarm water and soap, and thoroughly rinsing off all soapsuds, before entering theswimming pool enclosure. Sun 'bathers are not exempt and they must take anadditional cleansing shower to remove all oils, lotions, etc., each time they enterthe water, even if only for a short dip. A bather leaving the pool to use the toiletshall take another cleansing shower bath before returning to the pool enclosure.

19.4.2 Any person having an infectious or communicable disease shall be excluded froma Public swimming pool. Persons having any considerable area of exposed sub-epidermal tissue, open blisters, etc., shall be warned that these are likely tobecome infected and instructed not to use the pool.

19.4.3 Spitting, spouting of water, blowing the nose, etc., in the swimming pool shall beprohibited.

19.4.4 No running, boisterous or rough play, except supervised water sports, shall bepermitted in the pool, on the decks, diving boards, floats, platforms, or in dressingrooms, shower rooms, etc.

19.4.5 All bathers shall wear an acceptable type of swimming attire while using the pool.Use of articles of clothing other than swimming attire is prohibited.

19.4.6 Suitable signs, written in Arabic and English, embodying the above personalregulations and instructions shall be posted in all dressing rooms, the poolenclosure and in all pool offices.

SECTION 20 WATER QUALITY AND TESTING (PHYSICAL PARAMETERS):

20.1 The swimming pool water shall have sufficient clarity at all times so that a black disc, sixinches in diameter, is readily visible when placed on a white field at the deepest point of theswimming pool. Failure to meet this requirement shall constitute grounds for immediateclosure of the swimming pool.

20.2 Visible dirt on the bottom of the pool, as well as scum and floating matter on the watersurface, shall be removed at least once every 24 hours (more frequently if necessary) byvacuuming, skimming flushing or other effective means. .


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20.3 The temperature of the swimming pool water should be maintained below 29°C (84°F) toretard the growth of algae.

SECTION 21 WATER QUALITY AND TESTING (CHEMICAL PARAMETERS):

21.1 Chemicals used to control the quality of swimming pool water shall be demonstrated to benon-toxic to man in the concentrations used. Specialist chemicals used to control algae inswimming pools, other than chlorinated compounds specifically formulated for this purpose,shall be approved by the Royal Commission.

21.2 An accurate and complete record of all Chemical parameters to measure the pH, alkalinity,residual concentration of disinfectant, cyanuric acid, etc. as specified in Table 2. Therecord shall be maintained by pool attendants in accordance with Appendix B of thisChapter.

Table 2: Swimming Pool Chemical Parameters

Parameter Optimum RangeFrequency ofMeasurement

Chlorine (Free) 0.5-1.5 mg/l (ppm) Not less than every 2 hoursChlorine (Combined) 0.2 mg/l Not less than every 2 hours

Bromine 2.0-3.0 mg/l Not less than every 2 hourspH 7.2-7.8 Not less than every 2 hours

Temperature < 29°C (84°F) dailyT.D.S. 400-1500 mg/l weekly

Alkalinity 50-150 mg/l (ppm) weeklyHardness 80-500 mg/l (ppm) weekly

Cyanuric Acid < 200 mg/l (ppm) Once/week in summerOnce/month in winter

21.3 Pools, when in use, shall be continuously disinfected by a chemical which imparts an easilymeasurable, freely available residual.

21.3.1 When chlorine is used to disinfect pool water, a free residual chlorine between0.5 mg/L (ppm) to 1.5 mg/L (ppm) shall be maintained throughout the pool. Ifcyanuric acid is used to stabilize the chlorine, a free residual of at least 1.5 mg/Lchlorine shall be maintained throughout the pool. The level of combined chlorineshould not exceed ⅓of the total chlorine present.( maximum of 0.2 ppm)

21.3.2 The Royal Commission may accept disinfecting materials or methods other thanchlorine when they have been adequately demonstrated to provide a satisfactoryresidual effect which is easily measured and to be otherwise equally as effectiveunder conditions of use as the chlorine concentration required (e.g., the freeresidual concentration of bromine would have to be 2.0 mg/L to equal thedisinfecting power of 0.5 mg/L of free residual chlorine). The disinfectant shall notbe dangerous to public health, create objectionable physiological effects or imparttoxic properties to the water.

21.3.3 An approved test kit shall be provided at each pool to measure the concentrationof the disinfectant in the pool water. For halogens, the test kit shall have a rangefrom at least 0 to 2.5 mg/L and a sensitivity of at least 0.1 mg/L. Range andsensitivity specifications for disinfectants other than halogens shall be determinedby the Royal Commission at the time the alternate method of disinfection isapproved.


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21.3.4 The concentration of free residual disinfectant in pool water shall be measuredbefore the swimming pool is opened each day, at least once every two hoursduring periods of low usage and at least once hourly during periods of highusage.

21.4 Cyanuric acid:

21.4.1 It is recommended that a concentration of 40 mg/L (40 ppm), but not less than 25mg/L nor more than 100 mg/L, of cyanuric acid be maintained in chlorinatedswimming pool water to stabilize the chlorine and resist the decomposing effectsof sunlight.

21.4.2 The concentration of cyanuric acid shall be measured at least once per monthduring the winter, once per week during the summer, or whenever there is aproblem with maintaining stable chlorine residual. .

21.4.3 An approved cyanuric acid test kit with a range from at least 20 to 100 mg/L shallbe provided.

21.5 pH:

21.5.1 The pH of the pool water shall be maintained at not less than7.2 and not over 8.2,with the optimum being in the range between 7.4 to 7.6.

21.5.2 The pH of the pool water shall be measured at least once every two hours andwhenever there is a problem with maintaining a stable chlorine residual.

21.5.3 An approved pH test kit with a range of at least 6.6 to 8.4 and a sensitivity of atleast 0.2 pH units shall be provided at each swimming pool.

21.6 Alkalinity:

21.6.1 The alkalinity of the swimming pool water shall be at least 50 mg/L (50 ppm), butnot more than 150 mg/L (150 ppm), the optimum range being 80 mg/L to 120mg/L.

21.6.2 The alkalinity of the pool water shall be determined in all cases where there is aproblem with maintaining a stable pH or chlorine residual; and in any case notless than once per week.

21.6.3 An approved alkalinity test kit with a range of at least 0 to 200 mg/L and asensitivity of at least 10 mg/L shall be provided at each swimming pool.

21.7 Calcium hardness:

21.7.1 The hardness as expressed by calcium carbonate (CaCo3) shall range between80 mg/L and 500 mg/L. The optimum range being 200 mg/L to 250 mg/L forplaster lined pools or 175 mg/L to 225 mg/L for all other types of non-plaster linedpools.

21.7.2 The calcium hardness of the pool water shall be measured in all cases wherethere is a problem with corrosion of metal ( low calcium hardness suspected) orcalcium scale build-up on pool surfaces, filters and/or equipment (high calciumhardness suspected) ; and in any case not less than once per week.

21.7.3 An approved calcium hardness test kit with a range of at least 20 to 500 mg/L anda sensitivity of at least 20 mg/L shall be provided at each swimming pool.


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21.8 Total Dissolved Solids (TDS):

The total dissolved solids concentration of pool water shall range between 400 and 1500ppm as measured by electronic conductivity meter and recorded weekly.

SECTION 22 WATER QUALITY AND TESTING (MICROBIOLOGICAL PARAMETERS):

22.1 Not more than 15 percent of the samples covering any considerable period of time shalleither contain more than 200 bacteria per ml as determined by the standard (35°C) agarplate count or show positive results (confirmed test) for coliform organisms in any of thefive 10ml portions of a sample or more than 1 coliform organisms per 100 ml of a samplewhen the membrane filter is used.

22.2 Collection of samples:

22.2.1 Samples should be collected when the pool is in use, preferably during periods ofheaviest swimmer load. The hour of day and day of the week should be varied inorder to obtain, over time, a representative cross section of the sanitary quality ofthe water in the pool.

22.2.2 A sample for bacteriological examination shall be collected from each swimmingpool, children's wading pool and other bodies of water, such as a spa, which areseparated from the pool, but are attached to the recirculation system, at leastonce each week while the pool is in operation.

22.2.3 Samples shall be collected around the edge of the pool and need not be collectedfrom the center of the pool. A desirable collection point is between return waterinlets; however, the sampling point shall be varied over time to obtain arepresentative cross section of the sanitary quality of the water in the pool.

22.2.4 Sample bottles shall comply with the specification for Laboratory Apparatusoutlined in the latest edition of Standard Methods for the Examination of Waterand Wastewater. They shall be treated with sodium thiosulphate and sterilizedprior to use.

22.2.5 The sample bottle shall be properly labeled before the sample is collected.

22.2.6 The bottle shall be held in one hand near the bottom while the cap is removedfrom the bottle with the other hand. The bottle shall be plunged into the watermouth down and shall be swept along in a continuous arc approximately one footbelow the surface until it is full. The bottle shall be removed from the water at theend of the arc, mouth up, and the cap shall be replaced on the bottle.

22.3 Samples shall be examined in accordance with the procedures outlined in the latest editionof Standard Methods for the Examination of Water and Wastewater.

SECTION 23 SPA POOLS:

A spa pool is a self-contained body of warm water designed for sitting in as opposed to swimming.The relatively small volume of water in relation to bather load, combined with a raised temperatureand agitation of the water, makes considerable demands on the disinfection and filtration systems.Careful management by competent trained staff is therefore essential to ensure that the waterquality does not deteriorate.

23.1 Design criteria: spa pool design features.


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23.1.1 Conventional (Rim) Type - Water level 150-200mm (6"-8") below top. Overflow(Deck Level) Design - Maintains water level at constant height, excess water istransferred to balance tank.

23.1.2 Surfaces shall be free from defects and/or projections and designed to facilitatedraining and cleaning.

23.1.3 Overflow channels and balance tanks shall be accessible and easy to clean.

23.1.4 All steps into the spa together with the surrounding area shall be of a non-slippattern

21.1.5 All spas shall have a suitable hand rail fitted to aid entry and exit to the spa

23.2 Filtration:

23.2.1 The pump from the balance tank on a deck-level spa pool shall be automaticallydesigned to stop in the event of low water levels in the balance tank. The heaterand chemical dosing units shall be adequately interlocked to fail -safe in the eventthat water stops circulating.

23.2.2 In conventional (rim) spas water is drawn directly from the spa via a skimmer anda low suction point. All suction outlets shall be duplicated to reduce the risk ofentrapment of hair or any part of bather's bodies. Fittings shall be of an anti-vortex design for the same reason. If separate suction pipes are run to the p lantroom these shall be fitted with suction valves which shall be open while the pumpis running.

23.2.3 Maintenance and operation of filters shall be carried out in strict accordance withmanufacturer's instruction. Filters shall be backwashed on a daily basis.

23.2.4 Spa pools shall be on a separate filtration system from any swimming poollocated at the same facility.

23.2.5 Strainer baskets shall be examined daily, cleaned if necessary and in any casecleaned once each week.

23.2.6 Air for the air massage system shall be from a satisfactory source. Input air filtersshall be inspected and cleaned regularly.

23.3 Design capacity:

23.3.1 For each bather there shall be a minimum surface area of 0.37m2 (4 ft2) and aminimum volume of water of 250 liters (55 gallons).

23.4 Design bather load

23.4.1 The design bather load is the maximum number of bathers who use the spa inanyone hour, each hour consisting of 3 x 15 minute bathing sessions, eachfollowed by a 5 minute rest period. The design bather load shall be 10 times thecapacity of water in the spa system when measured in cubic meters.

23.4.2 As a general rule 30 liters/day/bather entry, or 50% of the water in the spasystem, whichever is the greater volume, shall be replaced each day.


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23.5 Turnover rates

23.5.1 There shall be a maximum water turnover time of 30 minutes. The turnover timeis the time taken for the entire pool water volume to pass through the filters andtreatment plant and back to the pool.

23.6 Dehumidification of indoor spas

23.6.1 The operation of jets/air blowers shall be controlled by timers to limit theoperation to no more than 10 minutes when the bath has been vacated.

23.6.2 Air ventilation shall be provided by a unit which works in 2 directions and iscapable of resisting the potentially corrosive and humid spa pool atmosphere.

23.6.3 A spa pool cover shall be used overnight, unless the pool is emptied.

23.6.4 In the case of a large spa pool or a pool operated in a confined space, a wall-mounted dehumidifier shall be provided.

23.7 Advice to users

23.7.1 The following shall be in the area of the spa pool:

a) A wall clock clearly visible from the poolb) A notice pointing out the recommended immersion timec) The maximum number of persons permitted in the pool at anyone time.

23.7.2 A notice shall also be clearly displayed near the pool advising users of thefollowing:

a) Do not wear sun tan lotions or skin creams in the spa poolb) Shower before entering the spa, and again after using the spa poolc) Do not exceed 15 minutes immersion per dayd) Do not exceed the maximum number of bathers permitted in the poole) Do not let children use the spa without supervisionf) Do not use a spa after a heavy mealg) If suffering from disease of the heart and circulation, skin conditions,

immunosuppressed, or subject to fits, or if taking drugs affecting thecardiovascular or nervous systems, seek medical advice before bathing in spapools.

23.8 Water quality and testing ( physical parameters):

23.8.1 The temperature of spa water shall be not more than 40°C (104°F).

23.8.2 Visible dirt, as well as scum and floating matter on the surface, shall be removedas often as is necessary and at least once every 24 hours by vacuuming,skimming, flushing or other effective means.

23.9 Water quality and testing (chemical parameters):

23.9.1 Chemicals used to control the quality of spa water shall be demonstrated to benon-toxic to man in the concentrations used. Specialized chemicals used tocontrol algae in spa pools, other than chlorinated compounds specificallyformulated for this purpose, shall be approved by Royal Commission.


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23.9.2 An accurate and complete record of all tests to measure the temperature, pH,alkalinity, TDS, residual concentration of disinfectant and cyanuric acid shall bemaintained by pool attendants. A 'hard-copy' of all test results shall be maintainedat the pool for a minimum of 1 month for Royal Commission review.

23.9.3 Chemical parameters shall be kept within the ranges specified in Table3.

Table 3: Spa Pool Chemical Parameters

Frequency ofMeasurement Range

Parameter

Not less than every 2 hours 3-5 mg/l (ppm) ChlorineNot less than every 2 hours <1 mg /I ChlorineNot less than every 2 hours 4-6 mg/l (ppm) BromineNot less than every 2 hours 7.2-7.8 pH

daily <40°C Temperaturedaily <1500 mg /I T.D.S.

weekly 50-150 mg/l (ppm) Alkalinityweekly 80-500 mg/l (ppm) Hardnessweekly <200 mg /I Cyanuric Acid

23.10 Water quality and testing ( microbiological parameters)

23.10.1 No sample shall:

a) Exceed 100 colonies/ml (24 hours at 37° C). and preferably < 10 cfu/MIb) Show positive results for coliform organisms and Escherichia coli in 100mLsc) Show positive results for Pseudomonas aeruginosa in 100mL.

SECTION 24 FOOD SERVICE:

24.1 At any swimming pool, wading pool or Spa where provision is made for the serving or saleof food and/or beverages, the swimming pool facility shall be so arranged and posted toprohibit the consumption of food and beverages by persons while on the swimming pooldeck.

24.2 No food or beverages shall be served or sold in containers of glass or of a material whichmay cause a hazard to bathers.

24.3 Adequate sanitary facilities shall be provided and maintained for the storage and disposalof garbage and refuse.

24.4 The food service operation at any swimming pool shall comply with all applicablerequirements of the PHC-C-2 of this Code.


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PHC-C-11APPENDIX A

WATER DEPTH SECTION DIMENSIONSHEIGHT OF BOARDABOVE WATER LEVEL

DIMEN-SIONS D-1 D-2 D-3 A B C D E

1' – 6'' min. 7' – 0'' 8' – 0'' 7' – 6'' 2' – 6'' 7' – 0'' 2' – 0'' 5' – 0'' 6' – 0''2' – 6'' min. 8' – 0'' 8' – 6'' 8' – 0'' 2' – 6'' 8' – 0'' 3' – 0'' 5' – 0'' 6' – 0''

1 meter min. 8' – 6'' 9' – 0'' 8' – 0'' 4' – 0'' 9' – 0'' 5' – 0'' 6' – 0'' 9' – 0''3 meters min. 10' – 0'' 11' – 0'' 10' – 0'' 5' – 0'' 10' – 0'' 5' – 0'' 7' – 0'' 12' – 0''

Pool walls and floors must not be inside the above clearances.

Date_______________Name of Pool__________________________________ Location_________________________________ Capacity in Gallons_______________Source of Water______________________ Type Filters_____________________ Type Chlorinator______________ Turnover Rate___________

(Well, city, bay, etc.) (Hours)

Other ChemicalTests

ChlorineUsedChlorine Residuals & pH

Water Recirculated(Filters, Pump Op.)New Water Added

No.Patrons

4 pm10 am8 am

Dayof

Mon.

REMARKS(Enter such as poolemptied unusual

temperature ,equipmentbreakdown,

accidents,etc.)

Filt-ers

BackWash

PoolBrushand

CleanCya.acidTDSAlkGals

Sol.Lbs.Gas

pHCl²pHCl²pHCl²

TotalGallons

HoursOperat-

ed

PumpG.P.M.

TotalGallons

HoursOperat-

ed

HoursOperat-

ed

No.ex .

clud-edFM

1

2

3

4

5

6

7

8

31

Signed:______________________________________________ Title: __________________________________________

APPENDIX BMONTHLY SWIMMING POOL / SPA REPORT

ROYAL COMMISSION PUBLIC HEATH CODE

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BARBER AND BEAUTY SHOPS


1.1 Barber's establishment: All premises used for cutting or styling of hair.

1.2 Directly communicable disease: Any illness arising through transmission of a specificinfectious agent from an infected person to a susceptible host.


1.4 Vermin: Human ectoparasites which give rise to infestations and commonly feed on humanblood.

1.5 Warm water: Water in the range 35 - 50°C.

SECTION 2 APPLICATION FOR A PERMIT/LICENSE FOR A BARBERS ESTABLISHMENT:

2.1 Barbers and Beauty establishments shall comply with the requirements outlined in PHC-C-1.

SECTION 3 BARBERS HEALTH CERTIFICATION:

3.1 All persons shall undergo a physical examination (See Appendix A) prior to working in anycapacity in a barber's establishment. If the physical examination reveals any person:

3.1.1 To be suffering from any infectious disease affecting the upper or lowerrespiratory tract, determined both by clinical, examination and x-ray, or

3.1.2 To be suffering from any other infectious or contagious disease, or

3.1.3 To be infested with vermin on his person then, that person shall not be permittedto work in a barber's establishment until a subsequent physical examinationindicates the condition to have been cured.

3.2 The physical examination shall be repeated annually, upon return from an out-of-Kingdomtrip, at the termination of any illness which may lead to carrier status, or at such other timeas may be required by the Royal Commission.

3.3 Upon successful completion of the physical examination the operator of the business shallmake application to the Royal Commission who shall, if satisfied as to the evidence ofsuccessful completion of the physical examination, issue a fitness certificate to that effect.

3.4 Barber's Health Cards, bearing the stamp of the Royal Commission, and approvedsignature there from, together with a recent photograph of the bearer, shall be worn by allbarber's shop employees at all times they are working in the barber's shop.


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3.5 Failure to pass a routine or other physical examination shall be cause for withdrawal of theHealth Card, without which it is prohibited to work in any capacity in a Barber'sestablishment.

SECTION 4 EMPLOYEE PRACTICES AND BARBERS HYGIENE:

4.1 Employees shall thoroughly wash their hands and exposed portions of arms with soap andwarm water before starting work, between working on each customer, and after using thetoilet or smoking.

4.2 Use of Tobacco in any form, in any area of the barber shop or beauty shop is prohibited.

4.3 Any person who has an open wound shall not work, unless the open wound has beencovered by a water-proof dressing.

4.4 The clothing of all employees shall be neat and clean. Light colored washable over clothingor uniforms are required in lieu of street clothes. Such over clothing shall be changed dailyor more frequently if required.

4.5 Employees shall routinely change from day to work clothes within the establishment. Aroom shall be designated and used for that purpose where possible. Changing rooms shallnot be used as part of the work area.

4.6 Enough lockers or other suitable facilities shall be provided and used for the storage ofemployees clothing and other belongings in the changing rooms.

4.7 No commonly used article may be used on any person except the temporary cover placedover the clothing. Towels for neck protection should be changed for each customer orpreferably be of the single use disposable type.

4.8 No powder puff, sponge, shaving brush, shaving soap, wet or dry dusters shall be used.Recommended application methods are by the use of dispensers and brushless shavingcream.

4.9 It is mandatory that disposable razor blade is used and it shall be discarded after each useand a new blade will be used for the next customer.

4.10 Alum or other material used to stop blood flow shall be in powder or liquid form and shouldbe applied in a way which precludes contamination of the container or stored product. Theuse of lump alum or styptic pencils is prohibited.

4.11 A patron shall not be served when the face, neck or scalp is inflamed, contains pus or iserupted. A person infested by lice shall not be served.

4.12 Therapeutic practices such as treating blackheads, infected hair follicles, sores or lesionsare prohibited. Plucking of hair is prohibited.

4.13 Patrons suffering from communicable diseases shall not be served.

4.14 No hair care operation shall be carried out in a room or adjacent to a room used forsleeping which has an interconnecting door.

4.15 No hair care operation shall be carried out in a room where food is stored or processed oradjacent to a room used for open food storage or processing. .

4.16 No hair care operation shall be carried out in any other place where the operation may


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result in contamination or where patrons may be contaminated or infected by activities atthat place.

4.17 All substances used for hair care shall be safe when used as directed by the manufacturerin contact with skin, mucous membrane, eyes, or hair.

4.18 Substances used for hair care are often unsafe when they come into contact with eyes andmucous membranes at concentrations exceeding those recommended. Appropriateremedies shall be kept at the premises to alleviate irritation or suitable procedures such aswater flushing be carried out.

SECTION 5 PREMISES:

5.1 Floors

5.1.1 The floors of all rooms used in connection with the operation of a hair treatmentpremises shall be constructed of smooth, impervious and easily cleanable materials.

5.1.2 Carpeting shall not be used in areas where it will be wetted, or hair debris fall onto it,or in toilet rooms where urinals or toilet fixtures are located.

5.2 Walls and Ceilings:

5.2.1 Walls and ceilings, including doors, windows, skylights and similar closures, shall beso constructed as to be easily cleaned and maintained in good repair.

5.2.2 Walls adjacent to sanitary fittings should be easily cleanable and water resistant.

5.3 Lighting and Ventilation:

The rooms used in connection with the operation of' a hair treatment business shall beadequately lighted and ventilated.

5.4 Water Supply:

5.4.1 Adequate number of hand washing facilities with supply of hot and cold water shallbe provided.

5.4.2 Each hand washing facility shall be provided with adequate supply of hot and coldwater.

5.5 Cleaning:

5.5.1 Floors shall be cleaned of gross hair debris at the end of any operation on acustomer which results in hair accumulating on the floor. Floors shall be thoroughlycleaned at the end of each working day.

5.5.2 Refuse shall be kept in insect and rodent proof containers in a plastic, single useliner. The covers shall be tight fitting.

5.5.3 Hair clippings shall be swept up and kept in containers immediately after eachcustomer has been attended to. Refuse storage shall be in a protected area toprevent spillage of contents.


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6.1 All equipment and utensils should be designed and fabricated for durability under conditionsof normal use and shall be resistant to denting, pitting, and chipping and crazing. Haircontact surfaces shall be easily cleanable, impervious, free of imperfection and with noawkward to clean crevices. All equipment shall be clean immediately before use and freefrom sanitizing agents. .

6.2 Multi-use equipment and utensils shall be made from and repaired with safe materials.Single use articles shall be made from clean sanitary safe materials.

6.3 Hair contact surfaces of equipment shall be accessible for cleaning and inspection by one ofthe following methods.

6.3.1 without being dismantled.

6.3.2 by dismantling without the use of tools.

6.4 Surfaces of furniture shall be easily cleanable, impervious and smooth. Chairs shall be of aneasily cleanable finish and design. Hairdressing chairs shall also have a minimum of placesliable to accumulate hair debris.

6.5 Headrest covers shall be changed after each customer.

6.6 Brooms, mops and any other articles used in cleaning shall not be left exposed.

6.7 Aisles and working spaces between' equipment and fixtures shall be unobstructed and ofsufficient width to permit persons to perform their duties safely.

SECTION 7 CLEANING AND DISINFECTION:

7.1 Brushes, clips, combs, rollers, scissors, tweezers and other hair care or beauty instrumentsand accessories which have been used on a customer, or soiled in any manner, shall beplaced in a properly labeled receptacle provided for the purpose; such instrument andaccessories shall not be used on another customer until they have been properly cleanedand disinfected.

7.1.1 Combs, brushes, etc. shall be cleaned with soap (or detergent) and hot water(minimum temperature of 49°C {120°F}) to remove all foreign matter which mightharbor bacteria.

7.1.2 Combs, brushes, hair accessories, tweezers, scissors and other nonelectricinstrument shall be disinfected by immersion for at least 2 minutes in a solutioncontaining at least 1000 milligrams per liter (1000 ppm) of a quaternary ammoniumcompound, or a solution containing at least 500 milligrams per liter of calciumhypochlorite.

7.1.3 Total immersion in a chemical sanitizer (Dettol or similar product) which is safe incontact with skin and hair, for the approved period of time and at the recommendedconcentration of chemical.

7.1.4 Total immersion in water at a temperature not less than 60°C with a detergentadded; followed by total immersion in a 10 percent, solution of commercial formalin.

7.1.5 Total exposure to ultraviolet light in an approved cabinet operated in accordancewith the manufacturer's instructions, and regularly maintained.


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7.1.6 Any other means agreed to be effective by the Royal Commission.

7.2 Cleaned and sanitized equipment shall be stored at least 150 mm above floor level in aclean dry location in a way that protects it from contamination by splash, dust and othermeans, unless stored in a chemical sanitizing solution.

7.3 Equipment shall be air dried or dried with a disposable paper towel before storage if it isliable to corrosion or is to be stored dry.

7.4 Single use articles shall be stored 150 mm above the floor, on clean shelves or in closedcontainers that protect them from contamination.

7.5 Toilet rooms or vestibules shall not be used for the storage of equipment or single usearticles.

SECTION 8 INSECT AND RODENT CONTROL:

8.1 Effective measures intended to minimize the presence of rodents, flies, cockroaches, andother insects, shall be taken. The condition of the premises shall be maintained to preventthe harborage of, or provide food for, rodents or insects or other vermin.

SECTION 9 REFUSE DISPOSAL:

9.2 All refuse, including hair debris, shall be contained in plastic storage bins, lined with adisposable liner and closely lidded. Refuse shall be disposed of daily to prevent theproliferation of vermin.

SECTION 10 TEA SERVICES OR PREPARATION OF FOOD:

10.1 The serving or consuming of food or drinks in a barber shop shall be prohibited.


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PHC-C-12APPENDIX A

EXAMINATION AND LABORATORY ANALYSIS REQUIRED FOR BARBERS

New or Regular(Annual) MedicalExamination

EXAMINATION REQUIRED

Physical :ChestHeartAbdomenEyeChest X-RaySkin And Venereal DiseaseNails

Vaccinations:-Typhoid-D.T.(given if not vaccinated in thelast 3 years)

LABORATORY ANALYSIS

Samples:(stool) Routine

SalmonellaShigellaCholera

(SWAB) Throat:DiphtheriaStreptococci

Nasal:Staphylococcusaureus

Rectal:Cholera

(BLOOD) Hepatitis BHIV

On return from Vacation Barbers with valid

cards/certificates from aMunicipal Authority inKingdom


(SWAB) Throat:StreptococciDiphtheriaNasal:Staphylococcusaureus

Rectal:Cholera


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LAUNDRIES AND LAUNDRY DEPOTS


1.1 Building Official: The Royal Commission Officer charged with the administration andenforcement of the Building Codes, or his duly authorized representative.

1.2 Dry Cleaning: The cleaning of soiled linen by a machine which uses chemical solvent forthe cleaning process.

1.3 Hazardous Linen: Linen which may have become contaminated by persons suffering frominfectious disease or by body fluids or secretations or by chemicals, and normally refers tohospital linen.

1.4 Royal Commission: The officer or other designated authority charged with theadministration and enforcement of the Public Health Code, or his duly authorized repre-sentative. .

1.5 Linen: Includes personal clothing and household, commercial and industrial linen Such asdrapes, sheets, towels, overalls etc.

1.6 Laundry: A business premises where linen is washed, dried and ironed by machinesoperated by the laundry personnel.

1.7 Laundry Depot: A business premises where soiled linen is received from customers for dis-patch. to a laundry or dry cleaners, and where clean linen is received from a laundry or drycleaners for return to customers.

SECTION 2 APPLICATION FOR A PERMIT/LICENSE FOR A LAUNDRY ESTABLISHMENT:

2.1 Laundries shall comply with the requirements outlined in PHC-C-1.

SECTION 3 PERSONNEL:

3.1 All laundry personnel employed in health facilities shall pass an annual medical examination,and valid medical examination reports from an approved medical center shall be available onthe premises for review by the Royal Commission.

3.2 All laundry personnel shall be free of skin infections or any communicable disease.

3.3 Clean uniforms, including hair covers, shall be worn by all personnel in the processing areas.

3.4 Personnel involved in the handling of soiled linen from medical facilities shall wearappropriate protective garments, e.g., masks, gloves and cover gowns.

3.5 Personnel shall practice good personal hygiene, including daily bathing and frequent handwashing.

3.6 No eating, drinking or smoking shall be allowed in processing areas.

3.7 Only authorized personnel shall be allowed in the processing areas.

3.8 A written training program stressing good personal hygiene and proper laundry processingprocedures shall be implemented. Records of training sessions shall be maintained.


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SECTION 4 LAUNDRY BUILDINGS:

4.1 The floors of all laundry rooms shall be easily cleanable. The floor surfaces shall be smooth,maintained in good repair and kept clean at all times.

4.2 The surfaces of all laundry walls and ceilings shall be easily cleanable and shall be lightcolored. They shall be maintained in good repair and kept clean at all times.

4.3 Sufficient natural or artificial light shall be provided to produce an intensity of not less than700 Lux at 76 cm (30 in) from the floor in all processing areas.

4.4 Separate rooms shall be provided for processing and for clean laundry storage.

4.4.1 Rooms for storing and sorting out soiled linen shall be separate from otherprocessing rooms.

4.4.2 Soil-sort rooms shall be under negative pressure and shall be ventilated with 10room-volumes of clean air per hour, vented directly to the external atmosphere withno recirculation.

4.5 The air flow within the laundry shall be from the clean to the dirty areas.

4.6 All areas within the laundry shall be supplied with sufficient ventilation to keep them free ofexcessive heat, steam, condensation, vapors and fumes.

4.7 Toilet facilities shall be located within the laundry premises kept clean, well ventilated and ingood repair. Hand washing facilities shall be available at all toilets.

4.8 Separate delivery and exit doors shall be available i.e. one for clean linen pick-up and onefor dirty linen delivery.

4.9 The area surrounding the laundry shall be kept clean and free of refuse, old equipment andother debris. The area shall be sufficiently drained to preclude the pooling of water.

4.10 Insects and rodents shall be effectively excluded from the premises via proper buildingconstruction and maintenance. All outer openings shall be kept closed and windows utilizedfor ventilation must be appropriately screened.

4.11 All sewage and wastewater shall be disposed of by means of a public sewerage system oran approved sewage disposal system which is constructed, operated and maintained inconformance with the Royal Commission standards.


5.1 All laundry equipment shall be properly installed, maintained in good repair, and kept clean.

5.2 Delivery vehicles shall have storage compartments which are easily cleanable, tightlyenclosed, and maintained in good repair. Delivery vehicles which are used to transport soiledlinen shall be cleaned and sanitized immediately thereafter. Clean and soiled linen shall notbe transported together in a truck unless appropriately designed separate compartments areavailable on the truck.

5.3 Plumbing shall be properly installed and maintained, and shall contain no cross connections,e.g. backflow or back siphonage. Sewage shall be properly disposed of in a sanitary manner.

5.4 A safe source of hot and cold water under pressure shall be provided, and boilers used tosupply washing machines with hot water must meet wash load requirements. .


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5.5 Solid waste shall be handled and disposed of in a sanitary manner.

5.6 An accurate indicating thermometer shall be installed on each washing machine.

5.7 Hand washing facilities shall be adequate in number, equipped with hot and cold runningwater, kept clean and maintained in good repair. Hand washing facilities shall be provided inthe soiled linen sorting room.

5.8 Soap and a sanitary means of hand-drying shall be provided at all hand washing facilities.

SECTION 6 LAUNDRY PROCEDURES:

6.1 Soiled Linen:

6.1.1 Wash formulas may be adaptable to various soil types, but shall include a watertemperature of 66 °C (150°F) to 71°C (160°F) for a total of 20 - 35 minutes.Washing, bleaching and at least one rinse must together total 20 - 25 minutes at66°C - 71°C. Additional rinses may be conducted at lower temperatures. Thereshall be no steam introduced directly on the linen. Water shall be heated to therequired temperature outside the wash wheel.

6.1.2 All heavily soiled items, such as mops and step-off mats, shall be washedseparately.

6.1.3 Cloth bags for soiled linen require the same handling as their contents.

6.1.4 Soiled linen receiving and sorting rooms shall be mopped daily using a germicidalsolution. Clean areas of the laundry shall be damp mopped at least weekly.

6.2 Hazardous Linen:

6.2.1 A separate room shall be provided at the laundry for the receipt and washing ofhazardous linen.

6.2.2 The room shall be kept under negative pressure and mechanically ventilated to theexternal air, with 10 room-volumes of air change per hour.

6.2.3 There shall be no re-circulation of exhausted air.

6.2.4 A wash-hand basin shall be provided in the hazardous linen room, together with asupply of hot and cold water, soap and disposable towels.

6.2.5 Protective clothing, including overalls, gloves, hats and masks shall be provided forall personnel handling hazardous linen.

6.2.6 A washing machine shall be built into the wall between the hazardous linen roomand the clean area of the laundry with doors on either side of the machine.

6.2.7 Hazardous linen shall be washed for at least 20 minutes at a temperature not lessthan 71°C (160°F).

6.2.8 Suitable detergents, oxidizing and sterilizing agents shall be used during the washcycle. All such substances shall be used only after obtaining Royal Commissionapproval.

6.2.9 Hazardous linen shall be delivered directly to the hazardous linen room.


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6.2.10 Hazardous linen shall be contained in color-coded linen outer bags with watersoluble inner liners.

6.2.11 Hazardous linen shall not be removed from the linen bag unt il it is placed in thewashing machine. Placement of hazardous linen in the washing machine will beperformed by using the base of the outer bag to push the inner water soluble linerinto the machine and then placing the linen outer bag in behind it.

6.2.12 When the washing cycle is completed, the clean linen shall be removed via thewashing machine door on the clean side of the laundry.

6.2.13 The linen shall then be subjected to an ironing process to reduce bacterial counts.

6.2.14 The linen shall then be wrapped to protect it from contamination.

6.3 Clean Linen:

6.3.1 Clean linen shall be kept completely separate from soiled linen during thetransportation and all linen processing procedures.

6.3.2 Sheets, bed spreads, pillow slips, patient and doctor gowns, pajamas, scrub dress,and other light garments shall be ironed on a press or flat-work iron to reduce totalbacterial counts.

6.3.3 Sorting bins, tables, and other furniture in clean areas shall be cleaned daily with agermicidal solution.

6.3.4 Clean linen shall be completely wrapped prior to storage.

6.3.5 Clean linen storage racks shall be easily cleanable and kept clean.


7.1 A Master Sanitation Schedule shall be developed and used in all laundries. This scheduleshall be available for review by the Royal Commission at all times.

7.2 Soiled and clean linen carts shall be color-coded, maintained separately, and used only fortheir designated purpose.

7.3 All areas within the laundry shall be kept clean, uncluttered and free of refuse and otherdebris.

SECTION 8 DRY CLEANING:

8.1 Dry cleaning machines shall be properly installed in accordance with the manufacturer'sinstructions.

8.2 Machines shall be installed in a well ventilated area, which is under negative pressure andmechanically ventilated to the external air, with 10 room-volumes of air change per hour.

8.3 There shall be no recirculation of exhausted air.

8.4 Solvents used in dry cleaning machines shall be formulated for that purpose and usedaccording to the manufacturer's recommendations.

8.5 All solvents used in dry cleaning machines shall be approved by the Royal Commission.


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8.6 A well ventilated hanging area must be provided for cleaned linen, to allow residual solventto evaporate.

8.7 Cleaned linen must not be wrapped for returning to the customer until all traces of solventhave evaporated.

8.8 Machines must be checked daily for solvent leakage.

8.9 Spare solvent containers must be stored in a secure well ventilated area.

8.10 Only trained personnel should be permitted to operate dry cleaning equipment.

8.11 Disposal of spent solvent (left over) and handling of empty solvent containers shall be inaccordance with Section 4 of the current Royal Commission Environmental Regulations.

SECTION 9 LAUNDRY DEPOTS:

9.1 Laundry depots shall not be used for any other purpose.

9.2 Floors, walls and ceilings shall be constructed of smooth impervious materials, which arekept in good repair, and kept clean at all times.

9.3 Adequate lighting, either natural or artificial, shall be provided, to produce an intensity of 700Lux 76cms from the floor.

9.4 Separate storage areas shall be provided for dirty and clean linen.

9.5 Suitable plastic containers shall be provided for the storage of dirty linen.

9.6 Adequate shelving, hanging rails and counters shall be provided for the storage of launderedand dry cleaned articles.

9.7 A wash hand basin together with a supply of hot and cold water, soap and disposabletowels, shall be provided for the use of staff personnel.

9.8 Personnel shall be provided with uniforms or other suitable protective clothing which shall bekept clean and changed daily.

9.9 Clean linen when returned from the laundry to the depot shall be completely wrapped toprevent contamination.

9.10 Hazardous linen shall not be received at laundry depots, but shall be delivered directly to thelaundry.

SECTION 10 : HANDLING AND STORAGE OF SOLVENTS:

10.1 Dry cleaning establishments utilizing solvents shall comply with the current RoyalCommission Environmental Regulations on hazardous materials and waste handlingsections.


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SOLID WASTE DISPOSAL


1.1 Composting: The process of microbial degradation of organic waste under controlledconditions.

1.2 Hazardous Solid Waste: Solid waste that may, by itself or in combination with other solidwaste, be infectious, explosive, poisonous, highly flammable, caustic, toxic, or otherwisedangerous or injurious to human, plant or animal life.

1.3 Incinerator: A combustion device specifically designed for the reduction, by burning, ofcombustible solid wastes.

1.4 Leachate: Liquid that has percolated through solid waste.

1.5 Public Waters: The Arabian Gulf, springs, wells and all other bodies of surface orunderground water.

1.6 Putrescible Material: Organic material that can decompose and may give rise to foulsmelling, offensive products.


1.8 Salvage: To collect, separate and/or reclaim reusable wastes from a solid waste disposalfacility for resale or reuse.

1.9 Scavenging: The uncontrolled picking of materials by animals or humans.

1.10 Seepage: Movement of water through soil without formation of definite channels.

1.11 Open Burning: Uncontrolled burning of wastes in the open or in an open dump.

1.12 Sanitary Land filling: The disposal of solid waste by compaction in or upon land and thecovering of all wastes deposited with earth or other approved cover material to preventhealth hazards.

1.13 Solid Waste: Any garbage, refuse, other discarded material or waste including any solid,liquid, semi-solid or contained gaseous material resulting from industrial, commercial,mining or agricultural operation, or community activities which is discarded or intended tobe discarded. Solid waste may be hazardous or non-hazardous waste.


2.1 The object of this Chapter is to set guidelines for the protection of Public Health from thestorage, collection and disposal of solid waste.

2.2 The current Royal Commission Environmental Regulations, Section 5 - WasteManagement, shall be read in conjunction with this Chapter.


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SECTION 3 WASTE CLASSIFICATION:

3.1 Waste generators shall, through testing of the waste or knowledge of the process by whichthe waste is generated, classify their waste into the following categories:

3.1.1 Hazardous Waste: These wastes are defined as any solid semi-solid, liquid, orcontained gaseous waste, or combination of such wastes, which may because ofits quantity, concentration, physical or chemical characteristics pose a hazard orpotential hazard to human health or the environment when improperly treated,stored, transported, disposed of or otherwise managed.

3.2 Non-hazardous Industrial Waste: These wastes include solid, liquid, semi-liquid orcontained gaseous materials or wastes resulting from industrial, mining, and agriculturaloperations and sludge from industrial, agricultural or mining, water supply treatment,wastewater treatment of air pollution control facilities, provided that they are not hazardous,municipal or inert wastes as otherwise defined in the current Royal CommissionEnvironmental Regulations.

3.3 Municipal Waste: Municipal wastes include garbage, refuse, food waste, office waste,waste vegetation and other decomposable material resulting from operation of residential,commercial, municipal, industrial or institutional establishments and from communityactivities.

3.4 Inert Waste: Inert wastes are those wastes which are not biologically or chemically activein the natural environment, such as glass, concrete and brick materials, broken clay andmanufactured rubber products.

SECTION 4 DISPOSAL FACILITIES:

The following information shall be required for:

4.1 Land disposal facilities:

4.1.1 The geological characteristics of the site reflecting depths and types of soil, depthto rock, depth to local and regional groundwater tables; location and logs of soilboring; existing and proposed topography with contours not to exceed 1.6 m (5 ft)contour intervals.

4.1.2 Direction and flow of surface and groundwater; down-gradient uses of surface andgroundwater; historic water well date; historic data pertinent to streams, springsand ponds;

4.1.3 A location and design of the physical features of the site.

4.1.4 Inlet and emergency overflow structures; description of the ultimate use of landdisposal site; and projected life of the site.

4.2 Incinerators:

4.2.1. A description of ash and residue disposal facilities

4.2.2. Methods, design and performance specifications of incineration equipment.

4.2.3. Provisions for testing and control of emissions therefrom.


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4.3 Composting plants:

4.3.1 Proposed methods and facilities to control plant odors.

4.3.2 Proposed plan for utilization of the processed compost.

SECTION 5 INDUSTRIAL & HAZARDOUS WASTE TREATMENT AND DISPOSALREGULATIONS:

5.1 Industrial waste and hazardous waste storage, transportation, treatment and disposal shallbe in accordance with current Royal Commission Environmental Regulations Section 5.

SECTION 6 MUNICIPAL WASTE COLLECTION:

6.1 Containers, on-site collection systems, and storage areas for municipal waste shall beselected and designed to prevent the:

6.1.1 Accumulation of refuse.

6.1.2 Objectionable odors, dust, unsightness or aesthetically objectionable or othernuisance conditions.

6.2 Containers for municipal waste shall be of adequate size and provided in sufficientnumbers to contain all food wastes, rubbish, ashes and municipal waste(s) that a residenceor other establishment generates in the period of time between collections.

6.3 Contractors shall be selected for the specific service intended, and shall be equipped withtightly fitting lids for all municipal wastes except for those used for inert, non-blowingwastes. The selected containers shall be reusable and be constructed of corrosionresistant metal or other material that shall not absorb water, grease, or oil. The containersshall be leak proof. Lightweight plastic or paper bags shall not be used as containers.

6.4 Occupiers of facilities including commercial and residential buildings shall provide suitablecontainers to hold their municipal waste awaiting collection, and shall be responsible formaintenance and cleanliness of these containers.

6.5 The minimum municipal waste collection frequency shall be as follows:

TABLE 1: The minimum municipal waste collection frequency

Areas collection frequencyResidential Areas Three times per weekCommercial Establishments generatingPutrescible food wastes (restaurants,hotels)

Daily

Other Commercial Establishments Twice per weekLitter containers Daily

6.6 Owners of derelict vehicles shall remove such vehicles from streets, roads, and vacantproperties fourteen (14) days from the time the owner of either the vehicle or the propertywhere the vehicle is located, have received notification from the Royal Commission toremove the vehicle.


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SECTION 7 NON HAZARDOUS INDUSTRIAL WASTE & MUNICIPAL WASTE DISPOSAL:

7.1 All non-hazardous industrial waste and municipal waste generated within the Industrial Cityand not intended for recycle or reuse shall be disposed of at Royal Commission approvedwaste disposal facilities located within the Industrial City.

7.2 Open burning of waste is prohibited in the Industrial City.

7.3 Operators of facilities that deliver municipal waste to the Royal Commission SanitaryLandfill shall follow the Royal Commission Sanitation Department procedures beforedisposal of such materials.

7.4 Municipal waste, non-hazardous industrial waste and inert waste shall be segregated at alltimes.

7.5 Disposal of non-hazardous industrial waste and municipal waste from industrial facilitiesshall be the responsibility of the generator. The minimum collection and delivery frequencyfor such wastes shall, unless otherwise approved by the Royal Commission, be as follows:

TABLE 2: The minimum collection and delivery frequency for Disposal of non-hazardousindustrial waste and municipal waste from industrial facilities

Waste collection and delivery frequencyNon-hazardous industrial waste Within 180 daysMunicipal waste – putrescible materials DailyMunicipal waste – other(e.g.office waste and packaging waste)

Twice per week

Sewage sludge, grit, screenings Daily

7.6 Any non-hazardous industrial waste or municipal waste found to be disposed of illegallyshall be retrieved by the generator and disposed of at the generators cost in accordancewith current Royal Commission Environmental Regulations.

7.7 Any non-hazardous industrial waste and municipal waste shall be disposed of in a Class II(single lined) landfill site which have, as a minimum, the following characteristics:

7.7.1 The landfill cells are lined with an impervious material to prevent direct contact ofthe wastes with surface water and groundwater.

7.7.2 The disposal site is above the highest groundwater elevation.

7.7.3 Separate landfill cells exist to segregate non-hazardous industrial waste frommunicipal waste.

7.7.4 Surface water is diverted from entering the landfill cell.

7.7.5 A leachate and runoff collection system is installed.

7.7.6 Leachate and runoff water from the landfill cells are collected and treated beforebeing allowed to leave the boundary limits of the site. The treated leachate/runoffeffluent shall meet the relevant water quality criteria as specified in Section 3 ofthe Royal Commission Environmental Regulation depend upon the final point ofdischarge.

7.7.7 Each landfill cell is equipped with landfill gas venting and monitoring system.


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7.7.8 The disposal site has stable foundations and embankments.

7.7.9 The site is fenced and designated as off limits to the public.

7.7.10 Each landfill cell is equipped with landfill gas monitoring and venting system.

7.7.11 The site is surrounded with a minimum of one upgradient and three down gradientgroundwater monitoring boreholes.

7.8 All class II landfill sites shall be operated such that:

7.8.1 Waste deposited in the landfill are compatible with the landfill liner.

7.8.2 Municipal wastes are segregated from non-hazardous industrial wastes.

7.8.3 Only physically, chemically and biologically compatible wastes are deposited in thesame landfill cell.

7.8.4 Waste is immediately spread and compacted and a daily cover of inert materials isapplied to the waste to minimize problems associated with litter, odor and vermin.

7.8.5 No unauthorized burning of waste takes place.

7.8.6 No feeding of farm or domestic animals within the site boundaries shall bepermitted.

7.8.7 Sludge and other wet materials are pretreated to reduce moisture before landfilldisposal.

7.8.8 Adequate equipment is to be maintained on-site to control fire and dust problems.

7.8.9 Operating procedures including monitoring, safety and emergency proceduresapproved by the Royal Commission are followed.

7.9 Scavenging of municipal waste shall be only be permitted by parties authorized by theRoyal Commission or their designee.

7.10 Completed portions of the Class II landfill sites shall be finished with final cover to supportvegetation, and vegetation shall be established. Post-closure control shall includemaintenance of fill areas and vegetation to minimize erosion.

7.11 Monitoring of landfill gas production and groundwater around the landfill shall beundertaken for 30 years after site closure according to a schedule approved by the RoyalCommission.

7.12 Food products, hazardous materials, containers used for hazardous materials or furnitureand bedding with concealed filling shall not be salvaged from a disposal site.

SECTION 8 INERT WASTE DISPOSAL REGULATIONS:

8.1 All inert waste shall be disposed of at Royal Commission approved waste disposal facilitieslocated in the Industrial City.


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8.2 Operators of facilities that collect and deliver inert waste to the Royal Commission SanitaryLandfill shall follow the Royal Commission Sanitation Department procedures beforedisposal of such materials.

8.3 Construction debris and demolition waste shall be collected and removed to the designatedsolid waste disposal area on a regular basis. These wastes shall not be allowed toaccumulate such that the material presents a safety hazard for workers or members of thepublic, or create a nuisance to the community.

8.4 Any inert waste found to be disposed of illegally shall be retrieved by the generator anddisposed of at the generators cost in accordance with these regulations.

8.5 Inert wastes shall be deposited in a Class III Disposal site with, as a minimum the followingcharacteristics:

8.5.1 The disposal site is above the highest groundwater elevation.

8.5.2 The site is fenced and designated as off limits to the public.

8.5.3 The site is fenced to prevent small objects from being blown away from the site.

8.6 All Class III landfill sites shall be operated such that:

8.6.1 Only inert solid waste material is deposited in a Class III cell.

8.6.2 Operating procedures including monitoring, safety and emergency proceduresapproved by the Royal Commission are followed.

8.6.3 No unauthorized burning of waste takes place.

8.7 Scavenging of inert waste shall be only be permitted by parties authorized by the RoyalCommission or their designee.

8.8 Completed portions of the Class III landfill sites shall be finished with final cover to supportvegetation, and vegetation shall be established. Post-closure control shall includemaintenance of fill areas and vegetation to minimize erosion.

SECTION 9 TRANSPORTATION OF SOLID WASTE:

9.1 Transportation of solid waste shall comply with all requirements outlined in Section 5 ofRoyal Commission Environmental Regulations.

9.2 Solid waste collection and transfer vehicles and devices shall be constructed, loaded andoperated so as to prevent dropping, leaking, sifting, blowing or other escapement of solidwaste from the vehicles.

9.3 Collection and transfer vehicles and devices carrying loads which are likely to blow or fallover shall have a cover which is either an integral part of the vehicle or device, or which isa separate cover of suitable material with fasteners designed to secure all sides of thecover to the vehicle or device, and shall be used while in transit.

9.4 Collection and transfer vehicles or other devices used in transporting solid waste shall becleanable and shall be cleaned at weekly intervals, or more often as necessary, to preventodors, insects, rodents or other nuisance conditions.


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9.5 Municipal waste shall not remain in collection vehicles for more than 24 hours, and shallonly be left in a collection vehicle overnight when this practice does not constitute a fire,health or safety hazard to workers or the public.

9.6 Cleaning of storage, collection and transport facilities and devices.

9.6.1 Washing areas for storage, collection and transport facilities and devices, ifprovided, shall be hard surfaced and all wash waters shall be conveyed to aholding basin or disposal system as approved by the Royal Commission.

9.6.2 Wastewater that may contain toxic or hazardous waste shall be processed inaccordance with Royal Commission Environmental Regulations to prevent pollutionof the environment and reduce associated risks.

SECTION 10 WASTE DISPOSAL FACILITY CLOSURE:

10.1 When closing the disposal facility, the operator shall leave the wastes, the disposal unitsand equipment in such a manner that they will not pose a future threat to human health orthe environment, soil and structures.

10.2 The operator shall have facility closure plan approved as per the current RoyalCommission Environmental Regulations. The closure plan shall contain description ofprocess for closing the facility units, closure start/completion dates, description of closuremethods and steps to comply with closure standards such as groundwater monitoring andleachate collection.

10.3 The operator must give a timetable 60 days in advance of beginning of facility closeractivities. Within 90 days of beginning closure, all waste on-site shall be removed ordisposed of. Within 180 days of beginning the closure, all closure activities must becompleted. Further, the owner shall certify that they have completed closure of the facilityas per approved plan.

10.4 The disposal facility operator shall implement post closure care plan approved by the RoyalCommission.

10.5 After closing the disposal facility, the operator shall be responsible for its maintenance andmonitoring in the post closure care phase for about 30 years or until the waste is stabilizedand poses no further hazard to the environment, whichever is longer. The activities thatshall be performed include:

10.5.1 Maintaining the final cover, the Leachate Detection System and groundwatermonitoring systems.

10.5.2 Preventing migration of liquid in to the closed unit by providing drainage andaccommodating setting of waste in the unit.

10.5.3 Protecting final covers, liners, monitoring systems from any disturbance.

10.5.4 Monitoring groundwater to detect any release of hazardous constituents.

SECTION 11 SPECIAL FACTORS PERTINENT TO THE COMPOSTING METHOD OFSOLID WASTE DISPOSAL:

11.1 All compostable waste shall be subjected to complete processing in accordance with theequipment manufacturer's operating instructions for the method being utilized.


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11.2 Facilities and procedures shall be provided for handling, recycling or disposing of wastesthat are non-biodegradable by composting.

11.3 Composting operations shall not be located in odor-sensitive areas. Odors shall bemaintained at the lowest practicable levels.

11.4 Provisions shall be made to effectively collect, treat and dispose of leachate or drainagefrom stored compost and the composting operation.

11.5 Compost shall be removed from the composting plant site as frequently as possible, butnot later than one year after treatment is completed.

11.6 Composted solid waste offered for use by the general public shall contain no pathogenicorganisms, shall be relatively odor-free and shall not endanger public health or safety.

11.7 All solid waste deposited at the composting plant shall be confined to the designateddumping area. Accumulation of solid wastes and undisposed residues shall be kept tominimum practical quantities.


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WATER


1.1 Best Available Techniques (BAT): Is the application at facilities of the most effective andadvanced production processes, methods/techniques or operational practices to preventand, where that is not practicable, to reduce emissions or discharges and other impacts tothe environment as a whole. BAT must as a minimum achieve emission or dischargestandards in these Regulations taking into account energy, environmental and economicimpacts and other costs to the facility.

1.2 Biochemical Oxygen Demand (BOD): An indicator of the efficiency of the sewagepurification process.

1.3 Chlorine Residual: The amount of chlorine in all forms(total) or HOCI (free) remaining intreated water to ensure disinfection for a certain period of time.

1.4 Coliform Group Bacteria: A group of bacteria include Escherichia Coli predominantlyinhabiting the intestines of man or animal, but also occasionally found elsewhere. Itincludes all aerobic and facultative anaerobic, Gram negative, non-spore forming bacillithat ferment lactose with production of gas.

1.5 Contamination, Water: The direct or indirect introduction into water of microorganisms,chemicals, wastes or waste water.

1.6 Disinfect: To kill infectious microorganisms by physical or chemical means. Somebacterial spore forming organisms may survive the process, but all other microorganismsare reduced to insignificant levels or eliminated completely.

1.7 Ground Water: The part of the subsurface water that is in the zone of saturation.

1.8 Hypochlorite: In its sodium salt form, the active bleaching ingredient in liquid chlorinebleach.

1.9 Irrigation Water: Treated effluent from the Industrial Waste Water Treatment Plant (IWTP)or the Sanitary Waste Water Treatment Plant (SWTP) which complies with the standardslisted in Table 1, and is discharged to the irrigation water distribution system for thepurpose of irrigating landscape areas within Jubail Industrial City.

1.10 Liquid Chlorine Bleach: A solution of sodium hypochlorite, a highly active oxidizing agent.Liquid chlorine bleach is also called household bleach and is commonly distributed as anapproximately five percent solution of sodium hypochlorite.

1.11 Microorganisms: Generally any living microscopic things (too small for the naked eye).This includes bacteria, yeasts, simple fungi, algae, etc. Some of these produce disease inman, animals and plants.

1.12 Mg/L: Milligrams per Liter, which is the metric equivalent of parts per million (ppm)


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1.13 Most Probable Number (MPN):

(1) That number of organisms per unit volume that, in accordance with statistical theory,would be more likely than any other number to yield the observed test result with thegreatest frequency.

(2) A laboratory technique for enumerating bacteria consisting of statistical evaluation ofgrowth or no growth in multiple dilutions of water or wastewater.

1.14 Potable Water: Water produced from water wells or by desalination, which is suitable forhuman consumption and which complies with the World Health Organization InternationalDrinking Water Standard listed in Table 2.


1.16 Sludge: Signifies the accumulated, settled solids deposited from sewage and containingmore less water collected during waste water treatment.

1.17 Total Suspended Solids (TSS): An indicator of the efficiency of the sewage purificationprocess.

1.18 Waste Water (Sewage): Industrial Waste Water and Sanitary Sewage which has beendischarged from various premises within Jubail Industrial City to the separate Industrial andSanitary Sewage Systems, and has been collected for treatment independently at theIndustrial Waste Water Treatment Plant and the Sanitary Waste Water Treatment Plant.

SECTION 2 GENERAL WATER QUALITY CRITERIA:

2.1 The operator of a facility shall not discharge any water or effluents which containcontaminants in such concentration and of such volume as to adversely affect, or causenuisance to, public health or welfare, animal or aquatic life, vegetation or property.

2.2 The operator of a facility shall use BAT (Best Available Technology) as described in thecurrent Royal Commission Environmental Regulations and as defined in Section 1 of thisChapter.

SECTION 3 POTABLE WATER:

3.1 The Operator of the Potable Water System shall ensure that all potable water distributedthrough the Potable Water System shall meet the potable water quality standards inTable 2 at the point of use.

3.2.1 The Operator of the Potable Water System shall prepare and submit a report to theRoyal Commission as per current Royal Commission Environmental Regulationsdocumenting the potable water quality at representative locations across thePotable Water System. This report shall be prepared and submitted on a monthlybasis. The information which shall be included in the report is as follows:

3.2.2 Date and time of sample collection. The location of sample collection shall be asspecified in the PHC-C-2 Section 4.

3.2.2 Analytical results for the potable water quality parameters as specified in theEnvironmental Permit to Operate as per current Royal Commission EnvironmentalRegulations.


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3.2.3 The number, frequency and explanation for the non-compliance events.

SECTION 4 SANITARY WASTEWATER DISCHARGE CRITERIA:

4.1 All sanitary wastewater produced in the Industrial City shall be transported to the SanitaryWastewater Treatment Plant (SWTP) via one of the following methods:

a) Sewer

b) Tanker delivery to SWTP

c) Tanker delivery to the Wastewater Tankering Point.

d) Tanker delivery to the Wastewater Tankering Point.

4.2 All sources of sanitary wastewater within 250m of an existing sewer system shall beconnected to the sanitary wastewater system. Installation of holding sump (cesspool) isnot permitted within 250m of the Wastewater system sewer network.

4.3 Direct discharge of untreated or partially treated sanitary wastewater to the followinglocations is prohibited without authorization from the Royal Commission.

a) Surface water drainage channels

b) Unlined evaporation ponds or lagoons

c) On open ground

d) Below ground surface

4.4 The operator of the Sanitary Wastewater System shall prepare and submit a report to theRoyal Commission as per current Royal Commission Environmental Regulationsdocumenting the water quality of the influent to the SWTP and the treated effluent. Thisreport shall be prepared and submitted on a monthly basis. The information which shall beincluded in the report is as follows:

a) Date and time of sample collection.

b) Results for the SWTP influent and effluent parameters as specified in the EnvironmentalPermit to Operate.

c) A summary of the source, quantity and quality of all off-specification wastewateraccepted under Royal Commission Environmental Regulations.

SECTION 5 IRRIGATION WATER CRITERIA:

5.1 All treated wastewater used for irrigation purposes shall meet the irrigation water qualitystandards specified in Table 1.

5.2 The treated effluent irrigation water distribution system shall be clearly marked and utilizeunique fittings and materials to avoid cross-connection with potable water or other waterdistribution systems.

5.3 Treated effluent shall only be used for irrigation of landscaping vegetation not for irrigationof food crops or forage production.


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5.4 Treated effluent shall not be applied to landscaping vegetation at elementary schools andkindergartens.

5.5 Treated effluent shall not be applied for irrigation by spray distribution systems in areas ofheavy public use or in other sensitive areas that may be designated by the RoyalCommission.

5.6 Treated effluent shall only be applied for irrigation where the soil permeability is sufficient toallow drainage of the applied water to avoid ponding.

5.7 Treated effluent shall only be applied for irrigation where no adverse effect on theunderlying aquifers or no contamination of surface water drainage channels can occur.

5.8 Use of effluent requires that all valve covers and other access points be tagged with theinscription "Contaminated Water – do not Drink" in Arabic and English.

5.9 Tanker trucks used to haul reclaimed wastewater shall be clearly marked in Arabic andEnglish that the water is sewage effluent and is unsafe for drinking or washing.

5.10 To prevent the breeding of mosquitoes and other insect pests, and to discourageharborage of rodents or other animal pests, landscape areas must be adequately gradedand drained to prevent runoff of irrigation water and consequent ponding or the formationof areas of stagnant water.

SECTION 6 IRRIGATION WATER QUALITY MONITORING REQUIREMENTS:

6.1 The Operator of The Waste Water System shall prepare and submit a monthly report to theRoyal Commission documenting the water quality of the irrigation water.

6.2 Daily sampling of irrigation water at waste water treatment plants shall be conducted formonitoring of bacteriological quality, number of cysts, turbidity, free residual chlorine, totalsuspended solids (TSS) and Biochemical Oxygen Demand (BOD).

6.3 Weekly sampling of Irrigation water shall be conducted by the operator.

6.3.1 Port of discharge to irrigation system.

6.3.2 At point of delivery to landscape area.

6.3.3 Parameters to be examined shall include bacteriological quality, parasites andresidual chlorine.

SECTION 7 REUSE OF WASTEWATER SLUDGE:

7.1 Because of the nature and public health risks of the material, dried sludge from wastewatertreatment plants may only be reused with the specific written permission of RoyalCommission. Each application shall be reviewed on an individual basis. The followingcriteria shall apply, if permission is granted.

7.1.1 The sludge must be well mixed with sand at the time of using.

7.1.2 There must be a cover layer of 12 to 18 centimeters (4.8 to 7.2 inches) of sandover the mixed sludge.

7.1.3 The sludge must not be stored where it is readily accessible to the public.


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7.1.4 The sludge must not be stockpiled for periods of more than 24 hours.

7.1.5 Persons handling sludge shall wash their hands frequently, particularly beforesmoking or eating.

7.1.6 Liaison with wastewater works supervisors on points and times of collection of thesludge must be undertaken.

SECTION 8 DISINFECTION PROCEDURES WHEN CONSTRUCTING NEW WATER MAINSOR REPAIRING EXISTING MAINS:

8.1 The following procedures apply primarily when mains are wholly or partially dewatered.After the appropriate procedures noted below have been completed, the main may bereturned to service prior to completion of bacteriological testing in order to minimize thetime customers are out of water. Leaks or breaks that are repaired with clamping deviceswhich the mains remain full of pressurized water present little danger of contamination andrequire no disinfection.

8.1.1 Trench Treatment: When an old main is opened, either by accident or bydesign, the excavation will likely be wet and may be badly contaminated fromnearby sewers. Liberal quantities of hypochlorite applied to open trench areaswill lessen the danger from such pollution. Tablets have the advantage in such asituation because they dissolve slowly and continue to release hypochlorite aswater is pumped from the excavation.

8.1.2 Swabbing with Hypochlorite Solution: The interiors of all pipe and fittings(particularly couplings and sleeves) used in making the repair shall be swabbedor sprayed with a 1 percent hypochlorite solution before they are installed.

8.1.3 Flushing: Thorough flushing is the most practical means of removingcontamination introduced during repairs. If valve and hydrant locations permit,flush towards the hydrant closest to the work location by discharging via thehydrant one direction at a time (opposing valve closed) each from both locations.Flushing shall be started as soon as the repairs are completed and shall becontinued until discolored water is eliminated.

8.1.4 Slug Disinfection : The slug method of water main disinfection consists ofplacing calcium hypochlorite granules in the main during construction, completelyfilling the main to eliminate all air pockets, flushing the main to removeparticulates, and slowly flowing through the main a slug of water dosed withchlorine at a concentration of 100 milligrams per liter (100 parts per million). Theslow flow ensures that all parts of the main and its appurtenances will be exposedto the superchlorinated water for a period of not less than 3 hours.

8.1.5 Sampling: Bacteriological samples shall be taken after repairs are completed toprovide a record for determining the procedure's effectiveness. If the direction offlow is unknown, samples shall be taken on each side of the main break. Ifpositive bacteriological samples are recorded, Royal Commission shall evaluatethe situation and recommend corrective actions. Daily sampling shall becontinued until two consecutive negative samples are recorded.

8.2 Special Procedure for caulked tapping sleeves:

8.2.1 Tapping sleeves are used to avoid shutting down the main to be tapped. Afterthe tap is made, it is impossible to disinfect the annulus without shutting down themain and removing the sleeve. The space between the tapping sleeve and the


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tapped pipe is normally 1.3 centimeters (0.5 inches), more or less, so that as littleas 100 milligrams of calcium hypochlorite powder per square foot will provide achlorine concentration of over 50 milligrams per liter (50 parts per million).

8.2.2 Before a tapping sleeve is installed, the exterior of the main to be tapped shall bethoroughly cleaned/disinfected and the interior surface of the sleeve shall bedusted with calcium hypochlorite powder.

SECTION 9 DISINFECTION OF WATER STORAGE TANKS:

9.1 After construction, repairs and painting have been completed, the interiors of all waterstorage tanks shall be disinfected before they are placed in service. (NOTE: Water storagetanks shall be painted in accordance with the Royal Commission Standards).

9.2 High Concentration Method: After paint has thoroughly dried and cured, the tank shall befilled slowly to the overflow level with potable water to which enough chlorine has beenadded to produce a concentration of 25 milligrams per liter (25 parts per million) in the fulltank.

9.2.1 The chlorine, either as sodium or calcium hypochlorite, or chlorine gas, shall beintroduced into the water as early during the filling operation as possible. Earlyintroduction of chlorine is essential because the filling action is depended upon toagitate and evenly mix the chlorine with the total volume of water in the tank.

9.2.2 A simple and effective method of adding dry chlorine to the tank is to mix thehypochlorite granules with the minimum amount of water required to produce aslurry and then use the slurry as a liquid.

9.2.3 Liquid chlorine compounds, including slurries, should be poured into the tankthrough the clean-out or inspection manhole in the lower course of a stand-pipeshell, or in the base of the riser pipe of an elevated tank. The inspection manholecover shall then be bolted into place and the filling of the tank started. If nobottom manhole is available, the chlorine solution shall be poured into the tankthrough the roof manhole.

9.2.4 If chlorine gas is used, a special tap can be provided in the clean-out manholecover and the gas/water mixture pumped into the tank as the filling is started.

9.2.5 The chlorinated water shall be retained in the tank for at least 24 hours, duringwhich time all valves shall be operated several times to ensure disinfection of theappurtenances. At the end of this 24-hour period, the treated water in all portionsof the tank shall have a residual of not less than 10 milligrams per liter (10 partsper million) free chlorine.

9.2.6 After the holding period, the superchlorinated water in the tank shall becompletely drained to waste or the water may be partially de-chlorinated withsodium bisulfate.

9.2.7 After refilling and before the tank is placed in service, a sample for bacteriologicalanalysis shall be collected from the tank. Note that the residual chlorine levelshall be no higher than 3 milligrams per liter (3 parts per million) when the sampleis collected.

a) Samples shall be collected in sterile bottles treated with sodium thiosulfate.No hose, valve or outlet other than the tank sample tap shall be used incollection of samples.


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b) The sample shall be tested to verify the absence of coliform organisms and aheterotrophic plate count (HPC) of 500 CFU/ml or less.

9.2.8 If the initial disinfection fails to produce satisfactory bacteriological samples, thetank may be emptied and refilled. Water from the refilled tank, as well as waterfrom the source supply, shall be tested. If check samples show the presence ofcoliform organisms in the tank but not in the source supply, then the tank shall bere-chlorinated by the "high concentration method". If test results from the sourcesupply show it to be contaminated with coliform bacteria, then the source of theproblem shall be identified and corrected. After correction is verified bybacteriological testing, the tank shall be emptied and refilled. Water from thefilled tank shall be tested to verify the absence of coliform bacteria. If checksamples show the presence of coliform organisms in the tank, then the tank shallbe rechlorinated by the "high concentration method".

9.3 Low concentration Method:

9.3.1 If the tank is large and management concludes that an alternative to thedisinfection method described in sub-section 9.1 of this Chapter is required toavoid draining the superchlorinated water to waste, the following method shall beused:

a) Calculate the amount of chlorine required producing 2 milligrams per liter (2parts per million) chlorine residual when the tank is full.

b) Add a small amount of water (1/25th the volume) and the calculated amount ofchlorine to the tank. This will produce 50 mil ligrams per liter (50 parts permillion) chlorine residual in the water in the bottom of the tank.

c) Hold the small amount of water containing the 50 milligrams per liter (50 partsper million) chlorine residual for 24 hours before adding more water to thetank.

d) Fill the tank to capacity after the 24 holding period. This will dilute thesuperchlorinated water from 50 to 2 milligrams per liter (50 to 2 parts permillion). Hold the 2 milligrams per liter (2 parts per million) water in the filledtank for an additional 24 hours.

e) After the additional 24 hour holding period and before the tank is placed inservice, a sample for bacteriological analysis shall be collected from the tank.

i Samples shall be collected in sterile bottles treated with sodium thiosulfate.No hose, valve or outlet other than the tank sample shall be used incollection of samples.

ii The sample shall be tested to verify the absence of coliform organisms anda heterotrophic plate count (HPC) of 500 CFU/ml or less.

f) If the initial disinfection fails to produce satisfactory bacteriological samples,the tank may be emptied and refilled. Water from the refilled tank, as well aswater from the source supply, shall be tested. If check samples show thepresence of coliform organisms in the tank but not in the source supply, thenthe tank shall be re-chlorinated by the "high concentration method". If testresults from the source supply show it to be contaminated with coliformbacteria, then the source of the problem shall identified and corrected. After


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correction is verified by bacteriological testing, the tank shall be emptied andrefilled. Water from the refilled tank shall be tested to verify the absence ofcoliform bacteria. If check samples show the presence of coliform organismsin the tank, then the tank shall be re-chlorinated by the "high concentrationmethod."

g) After satisfactory bacteriological results are obtained, the tank may be put intoservice without draining the water.

SECTION 10 TRANSPORTATION OF POTABLE WATER:

10.1 The person or department operating the potable water transportation equipment isresponsible for compliance with the requirements of this Code Section.

10.2 Any tank wagon, tank truck, tank car, container or other equipment used for conveyance ofpotable water for drinking or domestic uses shall meet the following design andconstruction requirements:

10.2.1 Tanks and containers intended to hold potable water shall be so constructed thatevery portion of the interior can be easily inspected and cleaned.

10.2.2 Piping, valves, and permanent or flexible connections shall be accessible andeasy to disconnect for cleaning.

10.2.3 The inlet or opening to every tank or container shall be constructed so that noforeign material likely to contaminate the water can enter.

10.2.4 Filling points and outlet connections of tanks and containers shall be constructedand protected so that no foreign material likely to contaminate or pollute the watercan come in contact with the inlet or outlet.

10.2.5 Transfer hoses shall be constructed of safe materials, shall have a smoothinterior surface, shall be used for no other purpose and shall be clearly identifiedas to their use. Caps and keeper chains shall be provided for water inlet andoutlet fittings, as well as hose fittings. All such fittings shall be capped when notin immediate use. Hoses shall be stored and used so as to be kept free ofcontamination.

10.3 If the tank wagon, tank truck, tank car, container or other equipment used for theconveyance of potable water for drinking or domestic uses has carried any substance otherthan potable water or milk, it shall be steam cleaned or treated by a method approved byRoyal Commission prior to use as a potable water transport container. Tanks andcontainers that have been used to transport sewage, or any other substance which mightleave a toxic or hazardous residue after the cleaning procedure, shall not be used totransport potable water under any circumstances.

10.4 Sufficient Chlorine shall be added to the water at the time the tank/container is filled toproduce a residual of not less than 0.5 milligrams per liter after 30 minutes of contact.


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PUBLIC HEALTH CODE

REFERENCES

1. Canada Food Safety and Quality Act, Canada, 2001.

2. Connecticut State Public Health Code, USA, 2001.

3. Government of Canada Meat Inspection Act, Canada, 2004.

4. Government of Ontario, “Health Protection and Promotion Act”, Canada, 1998.

5. Ministry of Municipality and Rural Affairs, Kingdom of Saudi Arabia.

6. Ministry of Health, Kingdom of Saudi Arabia.

7. Poultry Meat Hygiene and Inspection, Ministry of Agriculture, Nottingham, UK.

8. Property Standards By-Law, City of North York, Canada, 1992.

9. Rhode Island Rules and Regulations for Swimming Pools and Spas, USA, 2002.

10. Royal Commission for Jubail and Yanbu Environmental Regulations, Saudi Arabia, 2004.

11. Royal Commission for Jubail and Yanbu Engineering Manual, Saudi Arabia.

12. Royal Commission for Jubail and Yanbu Mechanical Code, Saudi Arabia.

13. Saudi Arabian Standards Organization, “Standards for Pasteurized Milk”, 1977.

14. Saudi Aramco Sanitary Code, Saudi Arabia, 2002.

15. South Pasadena Municipal Code, California, USA.

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