sp-1232 - hse specification - public health

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Petroleum Development Oman

L.L.C.PUBLIC HEALTH

Document ID SP-1232

Document Type Specification

Security Not Restricted

Discipline Full name of te discipline

Document Owner Corporate Functional Discipline !ead- !ealt

Month and Year of

Issue"arc 2#13

Version $. #

Keywords

Cop%ri&t' This document is the property of Petroleum Development Oman, !"

#either the whole nor any part of this document may $e disclosed to others or

reproduced, stored in a retr ieval system, or t ransmitted in any form $y any

means %electronic, mechanical, repro&raphic recordin& or otherwise' without

prior written consent of the owner"



Petroleum Development Oman LLCRevision: 5.0

Effective: June-12

• 2.11 *rivate *ro)erties

ection removed

• 1.> Re)ortin #ormat

ew ection added

•2.&.3 $ACC* ?ua!itstem

A))endi #: ection 8 @ >E!ectrica!

/ersion 2.0 June 200& aid 7heith

C"%&

Chanes to the fo!!owinsections:

• 2.&.1 2.&.2 2.&.5 2.&.3

2.

• A))endi D

ew ection added

2.11 *rivate usiness #aci!ities

User otes;

1. ,he reBuirements of this document are mandator. on-com)!iance sha!! on! +e authorised + adesinated authorit throuh ,E*-O=, a))rova! as descri+ed in this document.

2. A contro!!ed co) of the current version of this document is on *DOs !ive !in(. efore ma(inreference to this document it is the users res)onsi+i!it to ensure that an hard co) or e!ectronicco) is current. #or assistance contact the Document Custodian.

&. =sers are encouraed to )artici)ate in the onoin im)rovement of this document + )rovidinconstructive feed+ac(

*ae & Document Title *rinted 1;%0&%12

,he contro!!ed version of this C"# Document resides on!ine in 'ive!in(<. *rinted co)ies are =CO,RO''ED.




Effective: June-12

*ae Document Title *rinted 1;%0&%12





Effective: June-12

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Effective: June-12

Relate& Business Processes # C"6 Documents

Relate& Business Processes

Co&e Business Process <EPB" =!+>

C*-122 $E "anaement stem Code of *ractice

Parent Document<s>

Doc! o! Document Title

21%;0 "uscat "unici)a!it 'oca! Order Co!ours of ,an(ers

>%2003 Chemica! and +acterio!oica! !imits s)ecified in Omani tandard

Other Relate& C"6 Document<s>

Doc! o! Document Title

*-124; )ecif ication for Civi! F ui!din Construction

*-12>5 )ecification for Construction and ui!din ervices

*-1245 )ecification and Criteria for Desin of Civi! ui!din 6or(s =)date

*-1244 )esification for ,rans)orta+!e Accommodation =nits

*-12&1 )esification for Occu)ationa! $ea!th

*-11; )ecification for Chemica!s "anaement

*-100; )ecification for 6aste "anaement

*-1003 )ecification for ABueous Eff!uents

,he re!ated C"# Documents can +e retrieved from the Cor)orate usiness Contro!Documentation Reister CMF .



http://sww4.pdo.shell.om/CMFportal/ListBP.aspx







Effective: June-12

TABLE O6 COTET'






Effective: June-12

- Intro&uction

-!- Purpose an& O9?ectives

,his )ecification descri+es *DOs reBuirements for manain )u+!ic hea!th ris(s associatedwith the activities of *DO and its Contractors and addresses the hea!th haGards associated with

accommodation cam)s and wor()!ace amenities.

-!, 'cope an& Applica9ility

,his )ecification a))!ies to a!! cam)s offices +ui!dins and other )remises +e!onin to oroccu)ied + *DO Contractors or u+-Contractors authorised to wor( on +eha!f of *DO.,his )ecification addresses:

• !ee)in accommodation.

• #ood hiene Hinc!udin (itchens )antries dinin ha!!s dr food stores co!d stores and

food hand!ersI.

• *est contro!.

• ,oi!ets and washin faci!ities.

• 6aste manaement.

• 6ater manaement.

• ar+er sho)s.

• 'aundries.

• Recreationa! faci!ities.

• ,his )ecification does not address hea!th haGards associated with o+ tas(s in the

wor()!ace Hrefer to *-12&1 KOccu)ationa! $ea!thI.

-!. Revie1 an& Improvement

An user of this document who encounters a mista(e or confusin entr is reBuested toimmediate! notif the Document Custodian usin the form )rovided in C*-122 K$E"anaement stem document *art 2 Cha)ter &.

,his document sha!! +e reviewed as necessar + the Document Custodian +ut no !essfreBuent! than ever four ears. ,riers for fu!! or )artia! review of this )ecification are!isted in C*-122 K$E "anaement stem document *art 2 Cha)ter >.

-!= Distri9ution

Team Leaders/Area Co-ordinators are res)onsi+!e for ensurin that a!! *DO and Contractorsfaci!ities under their contro! are manaed accordin to the reBuirements of this )ecification.

Corporate Functional Discipline Heads are res)onsi+!e for ensurin that the reBuirements ofthis )ecification are ref!ected in the documents for which the are res)onsi+!e.

Contract Holders are res)onsi+!e for communicatin this )ecification to Contractors and forensurin that the reBuirements of this )ecification are adhered to within the sco)e of theircontracts.

Contractors are res)onsi+!e for ensurin that activities underta(en within the sco)e of theircontracts are manaed in accordance with the reBuirements of this )ecification.

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Effective: June-12

, Per0ormance Re@uirements

,!- PreOccupancy Inspection

o cam) office +ui!din or other )remises sha!! +e occu)ied as fit for occu)anc unti!a))roved + *DO. ,his reBuirement sha!! a!so a))! to an eistin cam) office +ui!din or)remises at the start of a new contract. Accomodation and #ood *remises sha!! +e ins)ected and a))roved + the Occu)ationa! and*u+!ic $ea!th ,eams from the )!annin commissionin to fina! o)erationa! F im)!ementationstae to ensure the accommodation units and food )remises meet the reBuired !ivinconditions s)ecification and food safet standards.

,!, Camp 6acilities

A!! cam) faci!ities sha!! +e constructed to )rovide )rotection aainst )ests and adverse weatherconditions and sha!! com)! with:

*DO-*-124;: )ecification for Civi! F ui!din Construction.*DO-*-12>5: )ecification for Construction and ui!din ervices.*DO-*-1245: )ecification and Criteria for Desin of Civi! ui!din 6or(s =)date.

,em)orar trans)orta+!e units such as )orta-ca+ins sha!! meet the reBuirements of:

*DO-*-1244: ,rans)orta+!e Accommodation =nits.

8n )ermanent cam)s a minimum tota! area of sBuare metres Hm2I )er )erson sha!! +e)rovided and a minimum se)aration distance of 2 metres +etween +eds. A maimum of )ersons sha!! occu) a room or cu+ic!e at an one time.

8n mo+i!e cam)s a minimum tota! area of &m2

)er )erson sha!! +e )rovided and a minimumse)aration distance of 1 metre +etween +eds.

A fu!! !enth cu)+oard H!oc(erI sha!! +e )rovided for each occu)ant.

eds with firm s)rins or suita+!e hard-+oard Hwithout curvatureI sha!! +e )rovided and fittedwith a suita+!e mattress of at !east 3cm thic(ness a +!an(et two sheets two )i!!ows and two)i!!ow cases.

ed !inen sha!! +e washed at !east once a wee(. An evidence of +ed +us sha!! +e re)ortedimmediate! to the cam) su)ervisor.

Air conditionin shou!d +e + means of windows or s)!it units and shou!d inc!ude coo!in and

heatin sstem.

A!! s!ee)in accommodation sha!! +e air-conditioned. 6here s!ee)in accommodation is)rovided in tem)orar trans)orta+!e units such as )orta-ca+ins heatin sha!! +e )rovided inaccordance with *DO-*-1244 and *DO-*-12>5HI. *orta-ca+ins sha!! a!so +e insta!!ed%secured in accordance with *DO-*-1244 and *DO-*-12>5HI

ufficient natura! and artificia! !iht Hminimum 150 'u intensitI sha!! +e )rovided in a!! rooms.

,!. 7itchen

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Effective: June-12

9itchens shou!d +e desined and constructed to ensure a !inear f!ow of activities from oodsde!iver to servin of mea!s.

1. ,he f!oor area of a (itchen sha!! +e at !east 1m2 )er )erson served He.. the (itchenarea for a mess seatin 100 )ersons sha!! +e at !east 100m 2I

2. ,he f!oor sha!! +e dura+!e non-a+sor+ent non-s!i) and without crevices in which dirt+acteria and insects can !ode. An!es and unctions +etween f!oor and wa!! sha!! +ecovered.

&. AdeBuate drainae sha!! +e )rovided. ha!!ow !aGed ha!f-round f!oor channe!s withremova+!e ratins sha!! +e insta!!ed. A!! sin(s wash hand +asins and )otato )ee!erssha!! have water sea! tra)s to )revent drain odour. #or cam)s eBui))ed with manho!esand rease tra)s these sha!! +e situated outside the +ui!din.

. 6a!!s sha!! +e smooth im)ervious !iht in co!our and dura+!e from f!oor to cei!in.

5. ,he cei!in sha!! +e smooth fire-resistant !iht co!oured covered at wa!! oints andeas to c!ean.

3. AdeBuate !ihtin sha!! +e )rovided Hminimum of 500 'u intensit in enera! wor(in

areasI.

4. o items sha!! +e (e)t on window !edes. #! screens sha!! +e fitted on a!! (itchenwindows that can +e o)ened.

>. Doors sha!! +e tiht-fittin and se!f-c!osin. e!f-c!osin doors sha!! not +e wededo)en. #! screens sha!! +e fitted on a!! (itchen doors which o)en to the outside. windoors sha!! have siht )ane!s. Doors sha!! +e made of fire )roof materia!s other thanwood

;. ,he (itchen sha!! +e air-conditioned and vented in accordance with *DO-*-12>5HIKAir Conditionin 8nsta!!ation. A hood inc!udin a )rimar rease fi!ter sha!! +e fiedover coo(in stove or coo(ers and an etractor fan of a suita+!e siGe sha!! +e insta!!ed.

10. A!uminium%stain!ess stee! sheets sha!! +e fitted at coo(in stove or coo(ers areas if)orta-ca+ins are used as (itchens.

11. #or washin hands se)arate hands free ta)s with !on hand!es Hsurica!I sha!! +e)rovided in (itchens toether with a !iBuid soa) dis)enser !iBuid soa) and dis)osa+!e)a)er towe!s. $ands sha!! +e washed after ever stae of food )re)aration.

12. ufficient num+er of dou+!e-unit stain!ess stee! sin(s sha!! +e )rovided with a su))! ofrunnin hot and co!d water deterents and sanitisin so!utions. C!oths sha!! not +eused to wi)e and dr dishes croc(er and cut!er - air drin or dis)osa+!e )a)ertowe!s sha!! +e used.

1&. 6here !are )ots are used a se)erate )ot washin room sha!! +e )rovided with ACunit venti!ation !ihts and a!uminium she!ves. #urther the )!atform sha!! +e raised tothe wor(in heiht and the surface sha!! +e ti!ed for eas c!eanin.

1. A se)arate c!eanin eBui)ment storae area is reBuired either at the entrance to the(itchen or inside (itchen to store a!! the c!eanin eBui)ments % **E in use awa fromthe )rocessin area to avoid contamination. ,he area sha!! +e a))ro)riate enouh andeBui))ed with hoo(s % she!ves % stands to !eave the eBui)ment % **E to +estored and air dr when not in use.

15. 6here a (itchen is !ocated in a )ermanent +ui!din inc!udin cam)s for )roects an Automatic Dishwashin "achine HAD"I sha!! +e )rovided. A!! croc(er and cut!ersha!! +e washed + the caterer on!

13. At !east two e!ectronic f!-(i!!ers sha!! +e insta!!ed +ut advice on num+ers F )ositioninsha!! +e )er manufacturerLs s)ecifications. 8nsect (i!!ers which have remova+!e tras

are )referred for eas dis)osa! and c!eanin






Effective: June-12

,!= Dinin/ Hall <"ess>

1. ,he mess sha!! +e !are enouh to seat 50M of the cam) )o)u!ation. A minimum of1.5 1."2 sha!! +e )rovided for each em)!oee

2. ,a+!es and chairs or reasona+! comforta+!e +enches as an a!ternative sha!! +e)rovided and maintained in a c!ean condition.

&. ,he mess sha!! +e air conditioned and we!! !it Hminimum !iht intensit of &00 'uI.

. At !east two e!ectronic f!-(i!!ers sha!! +e insta!!ed +ut advice on num+ers F )ositioninsha!! +e )er manufacturerLs s)ecifications. E!ectronic f! (i!!ers sha!! not +e fieddirect! near or a+ove ta+!es where food is served or consumed.

5. A!! doors to the outside sha!! +e se!f-c!osin and sha!! not +e weded o)en.

3. 6ash hand +asins sha!! +e )rovided with a !iBuid soa) dis)enser !iBuid soa) anddis)osa+!e )a)er towe!s. ,he area sha!! +e we!! shaded enc!osed and )rotected from

dust or sand.

4. Co!d drin(in water in c!ean !ass water us with !ids sha!! +e )rovided on each ta+!e.

,! 6oo& Hy/iene

2 5 1 6oo& Han&ler 6itness

A!! food hand!ers must )ossess a current "edica! #itness Certificate issued + a reconisedmedica! faci!it. A!! medica! #itness for food hand!ersL certificates sha!! contain resu!ts of stoo!microsco) and cu!ture resu!ts.

,he cam) su)ervisor sha!! (ee) co)ies of a!! certificates readi! avai!a+!e on site. ,he *DOCoo)erate *u+!ic $ea!th Adviser sha!! have the riht to review "edica! #itness Certificates andto sto) the wor( of an em)!oee who fai!s to )roduce their Certificate.

A!! records of medica! eva!uations that must +e carried out annua!! or )eriodica!! as )er therecommendation on stoo! ana!sis on a!! food wor(ers shou!d +e (e)t and fo!!owed u) ifnecessar.

o )ersonne! to wor( in a food environment if sufferin from s(in inf!ammation vomitindiarrhoea a fever or a sore throat ee nasa! or ear dischare i!!nesses that can +e )assed onthrouh food such as a!mone!!a and those caused + other transmitted food hand!in diseasessuch as iardia.

An food hand!er sufferin from an of the a+ove hea!th conditions or cuts in his hands or +odsha!! immediate! re)ort to his su)ervisor and sha!! +e (e)t awa from food hand!in wor( unti!he ets c!earance from an a))roved "edica! *ractitioner.

"inor a+rasions cuts and +urns must +e covered with an a))roved and easi! visi+!ewater)roof dressin.

#ood hand!ers shou!d +e vaccinated aainst ,etanus $e)atitis A and $e)atitis and records

of these (e)t on medica! fi!e.






Effective: June-12

2 5 2 Trainin/ Re@uirements

A!! #ood hand!ers must receive a asic 8nduction within the contractor oranisation to 'eve! 1#ood $iene +efore commencin an food )re)aration activities A!! food hand!ers sha!! +e trained in 'eve! 2 #ood $iene within the contractor oranisation

Href-mandator trainin matriI the first & months of em)!oment.

,he trainin sha!! inc!ude e!ements of:N $aGard Ana!sis and Critica! Contro! *oints stem H$ACC*I.N Causes of food )oisonin.N asic +acterio!o.N *ersona! hiene.N *revention of food contamination.N *est contro!.N C!eanin.N #ood $iene and #ood afet.

Refresher trainin for a!! food hand!ers on 'eve! 2 #ood $iene sha!! +e conducted ever 2

ears.

#ood hand!ers sha!! inc!ude store (ee)er caterin su)ervisor ri +o cam) +oss chefs coo(swaiters and (itchen +os Hhe!)ers

"andator ,rainin ReBuirements






Effective: June-12

2 5 3 6oo& Han&lers an& Personal Hy/iene

#ood hand!ersL )ersona! hiene )ractices and c!ean!iness must minimise the ris( of foodcontamination.

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#ood afet #ood afet "t H$ACC*I

4o9 Title In&uction Level , Level . Level = Level . Level = 6oo& 'a0ety "/tAu&itin/

O)erations%Area"anaer

efore commencin on-site8nterna! +eforecommencin on-

site

8nterna! Eterna! within &months of

em)!oment

#ood $ienist efore commencin on-site 8nterna! +eforecommencin on-site

Eterna! 6ithin 3months ofem)!oment

8nterna! Eterna! 6ithin &months ofem)!oment

Eterna! within &months ofem)!oment

Cam) u)ervisoror Cam) oss

efore commencin on -site

8nterna! +eforecommencin on-site

8nterna!

with Eterna!assessment

$ead Chef efore commencin on-site

8nterna! +eforecommencin on-site

8nterna!

with Eterna!assessment

Assistant Coo(se.. utcher

a(er a!ad*re)

efore commencin on-site

8nterna! +eforecommencin on-

site

8nterna!

6aiters andOther #ood$and!ers e..store (ee)ersenera!assistants

efore commencin on-site




Effective: June-12

#ood hand!ers inc!udin waiters and waitresses must not wear an ewe!r other than a )!ainweddin rin and sma!! s!ee)er earrins in )ierced ears which shou!d not contain stones.

Each food hand!er sha!! +e )rovided with a minimum of three uniforms a)rons ca)s and non-s!i) footwear. =niforms must +e in ood re)air and +e eas to c!ean.

#ood hand!ers must have a c!ean and tid a))earance c!ean hands with short finernai!s andshort hair which shou!d +e covered durin food )re)aration.

#ood wor(ers sha!! understand that the must do whatever is reasona+!e to sto) unnecessarcontact with read-to-eat food not to sneeGe +!ow or couh over un)rotected food or surfaces!i(e! to come into contact with food

An inured food hand!er sha!! ma(e sure that +andaes or dressins on an e)osed )arts ofthe +od are covered with a water)roof coverin.

#ood hand!ers must not smo(e or use to+acco or simi!ar )re)arations where food is hand!ed.#ood hand!ers must wash their hands with anti+acteria! soa) after ever activit. $and washinmust +e restricted to wash-hand +asins and hand drin to )a)er towe!s. in(s for food

eBui)ment must not +e used for hand washin.

$ands must +e washed a!was:

• On enterin and re-enterin the (itchen or food service area.

• efore hand!in an )re)ared foods. After hand!in a!! raw food.

• After hand!in a!! food and non-food waste or refuse.

• After an c!eanin )rocedure. After touchin ears nose mouth or hair. After usin the

6C.

#ood hand!ers sha!! wear )!astic dis)osa+!e !oves whi!st servin food. 7!oves are to +ere)!aced after each use.

2 5 4 Procurement an& 5oo&s Receivin/

*urchasers of food commodities must satisf themse!ves that food su))!iers o)eratec!ean%hienic )remises and su))! foods to the s)ecified standard.

)ecified mem+ers of staff shou!d +e res)onsi+!e for the recei)t of food su))!ies and mustensure that no food is )!aced on the f!oor un!ess adeBuate! )rotected from contamination.

Eamination of de!iveries must inc!ude chec(s aainst s)ecified standards to ensure that:

• #ood commodities are c!ean where a))ro)riate and free from o+vious contamination.

• Canned oods are not damaed He.. !ea(in rust or +!ownI and canned foods are

chec(ed for refrieration reBuirements He.. caterin siGe canned coo(ed meatsI.• Date-coded )roducts are received and a+!e to +e used within the )eriod s)ecified.

• *erisha+!e oods are of a hih Bua!it.

• #roGen food is su))!ied at or +e!ow @1>C

• #oods reBuirin refrieration are de!ivered at 5c or +e!ow un!ess advised different!

accordin to manufacturerLs or su))!ierLs instructions.

• Coo( chi!! foods are su))!ied at +etween 0C and C

• 6eihin sca!es used for de!iveries shou!d not +e used for enera! (itchen use and shou!d

+e thorouh! c!eaned +etween the weihin of different food )articu!ar! raw meats.

2 5 5 6oo& Haar& Proce&ures






Effective: June-12

An items found to +e su+-standard on de!iver and not conformin to s)ecification must +ereected.

tandard *rocedures for the dis)osa! of reected foods and continenc )!ans for theirre)!acement must +e a))!ied.

'oca! food haGard )rocedures for the safe withdrawa! and dis)osa! of foods must ensure thatsuch foods are adeBuate! !a+e!!ed recorded and set aside and do not re-enter the food chain.

#oods identified as +ein contaminated must +e se)arated and secured for safe off-site HforIdis)osa!.

2 5 6 6oo& 'tora/e

1. A!! dr food sha!! +e stored on stain!ess stee! she!ves or stain!ess stee! ha!f%!ow ta+!es.,he area underneath sha!! +e (e)t c!ean at a!! times Hfor this reason wooden )a!!etssha!! not +e used to store food )roductsI. "eta! or )!astic +ins with tiht fittin coverssha!! +e used for !oose rains f!our etc. And sha!! +e (e)t on )!astic )a!!ets or stain!ess

stee! ha!f%!ow ta+!es

2. #ood sha!! +e stored such that it is readi! accessi+!e and )ro)er she!vin sha!! +e)rovided where a))ro)riate. othin sha!! +e stored underneath +enches.

&. he!ves )refera+!e stain!ess stee! sha!! have a non-a+sor+ent finish that is eas toc!ean. Cu)+oards and wooden she!ves sha!! not +e used.

. A!! she!ves and rac(s sha!! have a minimum c!earance of &0cms from round !eve!.

5. C!eanin chemica!s deterents mo)s and +rushes sha!! not +e (e)t in food stores andsha!! +e (e)t in a se)arate storae room identified with the "ateria! afet Data heet.

3. ,he store must a!was +e (e)t in a c!ean and tid condition and +e free of ans)i!!aes and )ests.

4. Ensure there are no a)s +e!ow or a+ove the storae doors )reventin insects fromenterin the storae area

>. Cam) +oss office sha!! not +e a )art of storae area this needs to +e sereated

torae is another wa to )rotect food from +ecomin contaminated or s)oi!ed.,he Kfirst in first out H#8#O in accountinI ru!e meanin that foods shou!d +e used in the orderthe are de!ivered must +e uti!ised. Even Kfirst e)ir first out #E#O is recommendedwhichever is a))!ica+!e

#oods must +e stored in a safe and hienic manner and at the referred tem)erature as )er theta+!e +e!ow. ,he fo!!owin addition uide!ines must +e a))!ied:

• #oods stored se)arate! from non-food items.

• Different t)es of foods stored se)arate!.

• #oods are to +e (e)t c!ean coo! covered and )est free.

• toc( rotated and dates codes monitored He.. Pest +L and P=se +L datesI

• Coo(ed and raw foods c!ear! identified and stored se)arate!.

• "i!( cream and fats se)arated from a!! raw )roducts and stron sme!!in )roducts which

cou!d taint them.

• A!! am+ient H room tem)erature stored I )ac(ed food to +e (e)t off the f!oor f!ours%cerea!s

etc. are to +e stored in covered mo+i!e containers after o)enin.

• Raw )otatoes and veeta+!es (e)t on duc(+oards or !ow rac(in.

• *erisha+!e food sha!! +e )!aced in )!astic )erforated crates%+as(ets

• read (e)t refrierated or in a we!!-venti!ated conditions.






Effective: June-12

• #resh fruit and veeta+!es (e)t in a coo! H5o ->o I and we!!-venti!ated environment to (ee)

the fruits and veeta+!es fresh.

#roGen #ood #roGen meat )roducts froGenveeta+!es

"inus 1>oC

Refrierated #ood #resh raw meat )roducts fresh)ou!tr and wet fish

1oC to oC

"i!( cream cheeses es fatsand coo(ed meats

A!! food items sha!! +e stored in a we!!-!it and air conditioned room !are enouh to ensure thatan adeBuate su))! of food which inc!udes etra stoc( for emerencies is avai!a+!e at a!!times.

2 5 7 Col& 'tores Re0ri/erators an& 6reeers

Refrieration is a method of storae + which s)oi!ae is de!aed +ut not )revented.#reeGer%refrieration eBui)ment must +e covered + a 2-hour ca!! out contract with as)ecified res)onse time and their tem)eratures monitored at !east dai!.

A!! co!d storae units sha!! have thermometers and their tem)eratures sha!! +e monitored andrecorded three times a da and records (e)t.

#ish and fish )roducts sha!! +e wra))ed and stored in a se)arate freeGer. 6here this is not)ractica! fish sha!! +e )!aced in se)arate com)artments or she!ves and +e thorouh!wra))ed.

6a!(-in freeGers % chi!!ers sha!! have meta! she!ves and ood !ihtin H150 !uI. ,he sha!! +eeBui))ed with safet devices to )revent accidenta! !oc(-in. A thermometer aue sha!! +efied outside the unit to ive tem)erature readins of the eBui)ment. ,he aue sha!! +emaintained in ood wor(in order and ca!i+rated on a "onth! +asis. Records of ca!i+rationsha!! +e (e)t + e!ectrician in cam) or the cam) manaer

8ce-cream and ice sha!! not +e stored in the same freeGer as meat fish or )ou!tr to avoid crosscontamination and a!so for odour contro!.

Each item in the wa!(-in refrierator freeGer and dr storae shou!d +e in a sea!ed !a+e!!edcontainer or )ac(ae with the contents and date received.

#reeGer +urn does not ma(e food unsafe mere! dr in s)ots. 8t a))ears as reish-+rown!eather s)ots and is caused + air comin in contact with the surface of the food. Cut freeGer-

+urned )ortions awa +efore coo(in the food. $eavi! freeGer-+urned foods ma have to +ediscarded for Bua!it reasons.

8f there is a )ower outae the freeGer fai!s or if the freeGer door has +een !eft aar + mista(ethe food ma sti!! +e safe to use if ice crsta!s remain. 8f the freeGer has fai!ed and a re)airmanis on the wa or it a))ears the )ower wi!! +e on soon do not o)en the freeGer door. 8f thefreeGer door was !eft aar and the freeGer continued to (ee) the food co!d the food must stasafe. 8ntroduce dr ice +!oc( ice or +as of ice in the freeGer unti! )ower is restored use ana))!iance thermometer to monitor the tem)erature.

A freeGer fu!! of food wi!! usua!! +e )reserved and safe for coo(in a+out 2 das if the door is(e)t shut a ha!f-fu!! freeGer wi!! !ast a+out a da. ,he freeGin com)artment in a refrierator

ma not (ee) foods froGen as !on. 8f the freeGer is not fu!! Buic(! rou) )ac(aes toether so






Effective: June-12

the wi!! retain the co!d more effective!. e)arate meat and )ou!tr items from other foods soif the +ein to thaw their uices wont dri) onto other foods.

,o determine the safet of foods when the )ower oes on chec( their condition andtem)erature. 8f the food is )art! froGen sti!! has ice crsta!s or is as co!d as if it were in arefrierator H5CI it is safe to use. Discard foods that have +een warmer than 5C for more

than 2 hours. Discard an foods that have +een contaminated + raw meat uices. Dis)ose ofsoft or me!ted ice cream for Bua!its sa(e.

2 5 8 6oo& Han&lin/ Areas

=nauthorised )ersons sha!! not +e a!!owed in areas where food is )re)ared %hand!ed. A noticeto this effect sha!! +e )!aced outside these areas.

#ood hand!in areas sha!! +e desined or set u) to )ermit food hand!ers to wor( hienica!!and (ee) the areas c!ean. ,he )referred desin for food hand!in areas )re)aration section

does not over!a) with the f!ow of raw coo(ed food and wastes. A suested desin for (itchen and hand!in area in Ha))endi #I.

A s)ecific and measura+!e c!eanin schedu!e sha!! +e )re)ared and im)!emented for each food)re)aration area and a!! food )re)aration eBui)ment:

• 6hat is to +e c!eaned

• freBuenc of c!eanin

• chemica!s and )rocess reBuired

• )ersons res)onsi+!e

• )ersona! )rotective eBui)ment used must +e documented

• **E sined off + the su)ervisor.

6aste sha!! +e stored in a c!ean area%eterna! room and not +e )ermitted to +ui!d u) in%nearfood hand!in areas.

"em+ers of the )u+!ic who are not food hand!ers must +e restricted from enterin foodhand!in areas. Other )eo)!e who have !eitimate reasons for +ein in these areas shou!d +esu)ervised to ma(e sure that the do not hand!e sneeGe +!ow couh or eat over e)osedfood or surfaces !i(e! to come into contact with food.

"o+i!e and tem)orar )remises for storin )re)arin and hand!in food are as far as is)ractica+!e su+ect to the same )rovisions as out!ined a+ove.

2 5 9 Preventin/ Cross Contamination

Cross-contamination is the transfer of harmfu! +acteria to food from other foods cuttin +oardsutensi!s etc. if the are not hand!ed )ro)er!. ,his is es)ecia!! true when hand!in raw meat)ou!tr and seafood so these foods and their uices must +e (e)t awa from a!read coo(ed orread-to-eat foods and fresh )roduce.

,o avoid an cross-contamination coo(ed and uncoo(ed food sha!! a!was +e )re)ared andstored se)arate!.

*or( and )or( )roducts sha!! have se)arate )ots )ans croc(er and cut!er c!ear! mar(ed

and easi! identified. *or( sha!! have se)arate storae faci!ities and )re)aration area.






Effective: June-12

e)arate areas%surfaces sha!! +e )rovided for )re)aration of coo(ed and uncoo(ed foods. A!!ta+!es must +e made of stain!ess stee! and wooden ta+!es are not a!!owed in (itchens or otherfood )re)aration areas. 3 Co!our coded cuttin +oards made of )o!)ro)!ene or other non-a+sor+ent snthetic materia!s sha!! +e )rovided for meats chic(en fish veeta+!es etc. Hee A))endi 7- cuttin +oard sstemI. ,hese sha!! a!was +e (e)t c!ean and disinfected aftereach use. A )ur)ose made )o!)ro)!ene cho))in +!oc( sha!! +e )rovided for cuttin !are

oints of meat. 8t sha!! a!was +e (e)t c!ean disinfected smooth and free of crac(s or fissures.

A chain !ove sha!! +e )rovided and used when cho))in meat fish and chic(en.

taff sha!! ado)t a )o!ic of Kc!eanin as the o throuhout the )re)aration )eriod.

A!! fresh fruits and veeta+!es consumed without )ee!in and eaten raw are to +e sanitised +immersion in food sanitiGer. ,o fo!!ow the !a+e! instructions as mentioned in differentcommercia! )roducts. H8mmersion in an >0 ))m ch!orine so!ution for 20 minutes fo!!owed +rinsin to remove a!! traces of chemica!sI.

2 5 1Tha1in/

A faci!it for defrostin froGen foods sha!! +e )rovided. ,his ma +e either a )ur)ose +ui!tRa)id ,haw Ca+inet a refrierator a chi!! room with a tem)erature of 10-15C or acommercia! microwave oven )rovided with a suita+!e defrosts )roramme.

Defrostin times of meat and )ou!tr sha!! +e in accordance with HA))endi I.

Do not assist defrostin + )!acin the froGen )roduct in water warm oven or hot surface.Once food is thawed it sha!! not +e refroGen and must +e coo(ed within 2 hours of thawin.

2 5 11 Coo)in/

A!! food shou!d +e coo(ed thorouh!. #ood shou!d +e coo(ed as c!ose to the time that it wi!!+e served. ,his reduces the chance of the food +ecomin contaminated after it has +eencoo(ed.

Coo(ed food sha!! +e stored either a+ove 3&QC or +e!ow 5QC to )revent food )oisonin)athoens from survivin or mu!ti)!in. Coo(ed food that is to +e coo!ed must not +e atam+ient tem)erature for an !oner than ;0 minutes.

A diita! food )ro+e thermometer sha!! +e used to chec( that the core tem)erature of a!! hihris( foods has achieved 45QC.HminimumI

Records of coo(in co!d ho!din and hot ho!din tem)eratures shou!d +e maintained as )art ofthe food safet manaement sstem.

am)!es H100I of a!! mea!s served durin each mea! sha!! +e mar(ed and (e)t in a freeGer for;3 hours +efore servin. A!! sam)!es to +e !a+e!!ed and recorded Hdate and timeI.

*articu!ar care must +e ta(en when coo(in an at ris( food such as raw meat chic(en andmi!(. ,hese foods must +e we!! coo(ed in order to achieve a core tem)erature of 45C for 2minutes and then he!d at safe tem)erature if reBuired for service at 3&C or a+ove.

2 5 12 Coolin/ 6oo&

*ae 1> Document Title *rinted 1;%0&%12





Effective: June-12

At ris( fresh! coo(ed food H raw meat chic(en and mi!(I underoin coo!in either for serviceco!d or for further )rocessin must +e:

N 9e)t se)arate from raw foods.N *ortioned where a))ro)riate within &0 minutes of the end of the coo(in )rocess.N Coo!ed as Buic(! as )ossi+!e down to a safe tem)erature in a contro!!ed

environment.

N Coo!ed without increasin the tem)erature of the other foods under storae.

Coo(ed food sha!! +e coo!ed to 5C within 3 hours. 8f a !are container of coo(ed food foream)!e a +eef curr is )!aced in a refrierator for coo!in it can ta(e as !on as 2 hours tocoo! to 5C. ,his is ver danerous as the centre of the food wi!! remain warm and a!!ow food-)oisonin +acteria to row to danerous !eve!s.,he food must +e coo!ed from 30C Hor hiherI to 21C within 2 hours and from 21C to 5Cwithin a further hours.

2 5 13 Reheatin/ o0 Coo)e& 6oo&s

Reheatin shou!d +e !imited to reci)es which incor)orate coo(ed and chi!!ed inredients He..Cau!if!ower cheese fish ca(esI.

#oods to +e minced and )ureed after coo(in shou!d +e (e)t hot durin )rocessin to avoidreheatin foods.

6hen reheatin foods a core tem)erature of 45C must +e achieved for )eriod of 2 minutes.6here reheatin is carried out in commercia! microwaves oven the manufacturerLs instructionsshou!d +e fo!!owed.

Reheated foods for hot service in common with other fresh! coo(ed hot foods must +e (e)tat a tem)erature of 3&C or a+ove )rior to service.

Once reheated foods not served must +e treated as food waste and dis)osed of accordin to!oca!! areed food haGard )rocedure. *reheatin of a!! hih ris( foods shou!d +e avoidedwhere )ossi+!e.

Co!d food which is to +e served hot wi!! need to +e Buic(! and thorouh! heated at the eventunti! it is steamin hot and then (e)t hot unti! it is served. 8t is +est to re-heat the food to atem)erature of 40C to 45 C and ho!d the food at this tem)erature for at !east two minutes.=se a thermometer to chec( that a!! of the food reaches at !east this tem)erature.

*ae 1; Document Title *rinted 1;%0&%12





Effective: June-12

2 5 14 Co&e2 HACCP 6oo& 'a0ety "ana/ement 'ystem

Caterin contractors and su+-contractors )ut in )!ace sha!! im)!ement $ACC*%#ood afet"anaement stem in their food hand!in o)erations and maintain )ermanent )rocedures+ased on the Code $aGard Ana!sis.

Caterer sha!! de)!o com)etent food hiene officer%s with 'eve! #ood $iene and 'eve! $ACC* certificates + an internationa!! reconised trainin oranisation wherever the are)osted as )er the reBuirement of the caterer.

The following principles of HACCP must be applied

1. 8dentif the haGards and )otentia! ris(s.2. 8dentif the Critica! Contro! *oints HCC*sI at the ste)s at which contro! is essentia! to

)revent or e!iminate a haGard or reduce it to acce)ta+!e !eve!s. 8dentif critica! contro!

)oints inc!udin cross contamination coo(in coo!in and hiene.&. Esta+!ish critica! !imits at CC*s which se)arates acce)ta+i!it from unacce)ta+i!it. et

u) )rocedures to ma(e sure safet is maintained at a!! critica! contro! )oints.. =se the correct sins too!s and trainin materia!s to ensure 8m)!ementation of an

effective monitorin )rocedure5. Esta+!ish corrective actions when a CC* is out of contro!. ,a(e corrective actions as

soon as a CC* is in eo)ard or when an vio!ations are )ointed out + the $ea!thDe)artment.

3. Esta+!ish verification )rocedures: et u) a record-(ee)in sstem to !o a!! f!owchartstem)erature chec(s the nature and siGe of the o)eration

4. 7ood hiene )ractices and )re-reBuisite )rorams shou!d +e documented carried outand monitored.HDocuments must +e (e)t u) to date and retained for an a))ro)riate )eriod of 1 earsI

.

2 5 15 Clean an& 'anitise Thermometer

A stain!ess stee! thermometer with a )ro+e and diita! dis)!a unit is desired.

As the )ro+e of the thermometer wi!! +e inserted into food the )ro+e must +e c!eaned andsanitised +efore it is used to measure the tem)erature of a different food. 8f the )ro+e is not

c!eaned and sanitised food )oisonin +acteria ma +e transferred from one food to anotherfood. ,his is es)ecia!! im)ortant when the thermometer wi!! +e used to measure thetem)erature of raw food and then coo(ed food.

,he )ro+e of a thermometer can +e c!eaned and sanitised + usin the fo!!owin ste)s:

• 6ashin the )ro+e with warm water and deterent.

• anitisin the )ro+e in an a))ro)riate wa Ha!coho!ic swa+s are often usedI.

• Rinsin the sanitiser awa if necessar Hrefer to the instructions on the sanitiserI.

• A!!owin the )ro+e to air dr or thorouh! drin it with a dis)osa+!e towe!.

"aintain the thermometer in ood wor(in order. Re)!ace +atteries if the are em)t or drainedHf!atI and re)air or re)!ace the thermometer if it +rea(s.






Effective: June-12

2 5 16 Cleanin/ an& 'anitisin/ Utensils

C!ean means Pc!ean to the touchL that is free from an dirt dust or food )artic!es that can +eseen and does not necessari! sme!!. C!eanin is the remova! of these )artic!es and%or sme!!s.

anitise means to a))! heat and%or chemica!s Hor other )rocessesI to a surface so that thenum+er of +acteria on the surface is reduced to a !eve! that is safe for food contact.

C!eanin and sanitisin shou!d usua!! +e done as se)arate )rocesses. A surface needs to +ethorouh! c!eaned +efore it is sanitised as sanitisers are un!i(e! to +e effective in the)resence of food residues and deterents.

#ood )remises must maintain their faci!ities at a hih standard of c!ean!iness and hiene. ,hisinc!udes the fitures fittins and eBui)ment as we!! as those )arts of vehic!es that are used totrans)ort food.

,he standard of c!ean!iness must ensure that there is no accumu!ation of ar+ae recc!edmatter food waste dirt rease or other visi+!e matter.

*rocessin fresh food on or with dirt eBui)ment wi!! transfer +acteria onto the food. #oodutensi!s and eBui)ment must +e c!eaned and sanitiGed +efore each use and +etween +einused for raw food and read to eat food.

A!! eBui)ment and wor( surfaces used in the )re)aration of a mea! must +e thorouh! c!eaned)rior to commencin )re)aration and coo(in of the net mea!. 6here utensi!s or eBui)menthave +een used continuous! over an etensive )eriod to )re)are )rocess or serve the samefood the wi!! a!so need to +e c!eaned and sanitiGed at reu!ar interva!s.

C!eanin materia!s used must sta s)ecific to each area to avoid cross contamination.

=tensi!s such as cuttin +oards +ow!s and (nives need to +e thorouh! washed in warm soa)

water.

After washin the utensi!s shou!d !oo( c!ean and there shou!d +e no food or oi! residue.

8dea!! an industria! dishwasher with hot wash and drin cc!e is desired in !are (itchens.

in(s that are used for washin dishes must +e sanitised with a chemica! sanitiser or ver hotwater.

A!! utensi!s must then +e thorouh! dried +efore the are re-used. Air-drin is +est.

C!eanin )ersonne! shou!d not +e invo!ved in the )re)aration of an foods.

2 5 17 6oo& Transportation an& 6oo& 'ervice

/ehic!es used to trans)ort food must +e desined and constructed to ensure that food contactsurfaces can +e c!eaned and if necessar sanitised to )rotect the food the are carrin fromcontamination.

Coo(ed food sha!! +e trans)orted usin food therma! containers. ,herma! containers are not to+e o)ened a!on route. e)arate containers for $ot and Co!d food.

$ot and co!d foods must +e de!ivered )rom)t! to site at safe tem)eratures and (e)t coveredunti! served. ,his is )articu!ar! im)ortant for Kat ris( foods. De!a cou!d !ead to +acteria!

rowth )roduct deterioration and contamination.






Effective: June-12

Croc(er cut!er and other ta+!eware used in the mea! service must +e c!ean and not crac(edor chi))ed and must +e trans)orted in c!osed containers.

toves or coo(ers must +e hienic and service staff must not hand!e +everae foods orta+!eware in a wa which ma cause cross contamination.

$ot and co!d food shou!d +e served at the areed time of service. De!as cou!d !ead to +oth+acteria! rowth and )roduct deterioration.

#ood tem)eratures throuhout mea! de!iver must +e maintained as fo!!ows

• $ot foods served at 3&C or a+ove

• Co!d food to +e served at +etween 1C and 5C.

• 8ce cream to +e served froGen at or +e!ow @15C.

2 5 18 "ana/in/ 6oo& Aller/ies

8ndividua! sudden severe a!!eric reaction to food HAna)h!aisI is +ecomin more )reva!ent inour societ. A!! food hand!ers shou!d +e made aware.

A food a!!er is ver different to food into!erance. A!! food a!!eries must +e ta(en serious! asthe can cause !ife threatenin conditions.

Common sins and sm)toms of a food a!!er inc!ude one or more of the fo!!owin: hivesHraised red we!ts on the +odI tin!in fee!in around the mouth a+domina! )ain vomitinand%or diarrhoea facia! swe!!in couh or wheeGe difficu!t swa!!owin or +reathin !oss ofconsciousness or co!!a)se H)a!e or f!o))I or cessation of +reathin.

,he (e a!!erens that trier these reactions are:

*eanuts tree nuts Ha!monds cashews raGi! haGe!nut )istachios )ine nutI e mi!( fishshe!!fish sesame so and wheat

:here possi9le such in/re&ients use& in 0oo& preparation are to 9e &isplaye& ne2t tothe &ish serve&!Display a notice; Please re0rain 0rom any 0oo&( or 0oo& in/re&ient previously )no1n to9e aller/ic to you

,!* Pest Control

*est contro! shou!d +e done on a reu!ar schedu!ed +asis with sin!e )oint res)onsi+i!it

attached to a )articu!ar )erson res)onsi+!e for the )roramme inc!usive of record (ee)in andmanaement re)ortin.

7enera! c!ean!iness and ood house(ee)in of cam)s and surroundins sha!! +e maintained asthe )rimar method of )est contro!. *ests of )u+!ic hea!th sinificance inc!ude f!iesmosBuitoes coc(roaches rats ants feria! cats and dos. A )est contro! )roramme sha!! +e deve!o)ed and maintained for each cam). )rain in andaround cam)s sha!! +e carried out )eriodica!! once a month minimum. 8f there is severit ofinfestation of f!ies or )ests then the freBuenc of foin and s)rain sha!! +e increasedfreBuenc decided + the )reve!ant condition.

#ood hand!in area must +e reu!ar! ins)ected for sins of infestation and structura! fau!tswhich ma cause infestation of )ests and an sihtins He.. Coc(roaches ants insects and

mites rodents cats and +irdsI shou!d +e re)orted recorded and a))ro)riate action ta(en.






Effective: June-12

#!ash insect (i!!ers shou!d +e a))ro)riate! )!aced in a suita+!e site in a!! food hand!in areaand shou!d +e c!eaned and maintained on a reu!ar +asis.

8t is a !ea! reBuirement that food )remises +e (e)t in such ood order re)air and condition aswi!! ena+!e them to +e effective! c!eaned and (e)t free from vermin. Reu!ar maintenance isessentia! in order to com)! with the reBuirement.

9ee) areas outside the (itchen free from food waste other waste materia!s weeds and enera!untidiness.

9ee) a!! waste and unwanted used materia!s HrefusesI storae areas c!ean. 9ee) tiht-fittin!ids on waste +ins. Ensure reu!ar co!!ections of waste materia! HrefuseI to )reventaccumu!ation and waste overs)i!!. A se)arate area for waste food is desira+!e.

#! screens attached to doors and window o)enins are recommended.

Chec( a!! incomin materia!s for infestation.

9ee) a!! food containers off the f!oor.

6aste dis)osa! is to +e c!eared reu!ar! to )revent accumu!ation of food scra)s%s)i!!ae.

Ensure that rids and fi!ters are (e)t in )!ace on venti!ation o)enins.

A!! traces of infestation shou!d +e re)orted immediate! to *u+!ic $ea!th and maintenancede)artment.

Only the PDOapprove& pestici&es liste& in Ta9le - shall 9e use& an& to 9e revie1e&yearly

,a+!e 1:'r! o Pro&uct ame Tar/et Pests

1 Dice 2. C Coc(roach F craw!in insects2 Dice 2.5 Coc(roach ants and craw!in insects

& *remise C 200 ,ermites

9-Othrine ,# &.5 #oin

5 9!erat *e!!ets Rodent

3 9!erat 6a +!oc(s Rodents

4 Defender na(e Re)e!!ent na(es> E)o!eon -200 DeodoriGer

; E)o!eon -40 DeodoriGer

10 Reside D2.5M EC ed-+us coc(roach

11 Acte!!ic 50EC #!ies and Ants12 he!to % aon % Acte!!ic

aeroso!sCoc(roach ants and craw!in insects

An other )esticide must +e a))roved + *DO Occu)ationa! and *u+!ic $ea!th ,eams hea!thsection )rior to use.

A!! )esticides used must have a $OC card in accordance with *DO $E )ecification forChemica!s "anaement H*-11;I.

On! trained )ersonne! sha!! +e authorised to hand!e )esticides or to o)erate )esticide s)raineBui)ment.

*ersona! )rotective eBui)ment H**EI and c!othin sha!! +e used in accordance with there!evant $OC card and the reBuirements of *DO **E )ecification H*-12&I.






Effective: June-12

9ee)in of anima!s sha!! not +e a!!owed in *DO and contractors cam)s e.. dos cats ra++itsetc.

,!F 'anitary 6acilities an& 'e1a/e

,oi!et and washin faci!ities sha!! +e )rovided in or adacent to !ivin Buarters wor( )!ace andrecreation areas. "inimum reBuirements are s)ecified in HA))endi I.

,oi!et and washin faci!ities sha!! +e (e)t c!ean and in ood wor(in order at a!! times.

,oi!ets and washroom fittins sha!! +e constructed of materia! which can +e easi! c!eaned.,he f!oors wa!!s and cei!ins sha!! have a surface finish that can +e easi! c!eaned.

A!! toi!ets sha!! have window o)enins to the outside air or +e )rovided with an artificia!venti!ation sstem. ,he )ro)ortion of window surface sha!! +e not !ess than 10M of the f!oorarea.

'ihtin of at !east 200 'u sha!! +e )rovided in a!! toi!ets and washin faci!ities.

A continuous su))! of co!d and hot water with suita+!e hand washin soa)s sha!! +e )rovidedin or adacent to a!! toi!ets and washin faci!ities.

#!oors of showers sha!! +e )rovided with s!i) free materia!.

hower cu+ic!es sha!! +e )rovided with doors.

AdeBuate drainae from a!! sanitar faci!ities must +e maintained to maintain hienestandards.

ewae eff!uent sha!! +e manaed in accordance with *DO ABueous Eff!uents )ecificationH*-1003I. ewae s!ude sha!! +e dis)osed of in accordance with *DO 6aste "anaement)ecification H*-100;I.

,!G :aste "ana/ement

Domestic wastes Hinc!udin (itchen wastesI office wastes and c!inica! wastes sha!! +e storedco!!ected and dis)osed of in accordance with *DO 6aste "anaement )ecification H*-100;I.

Eterna! waste areas shou!d +e (e)t c!ean and rece)tac!es covered at a!! times to )revent)ests.

9itchen waste +ins need to have !ids thats are foot o)erated.

*rocedures must +e in )!ace for the c!ean and safe interna! co!!ection storae and dis)osa! offood and non-food waste.

#ood waste and non-food refuse shou!d +e removed reu!ar! from waste co!!ection )oints andmust not +e he!d overniht within the food hand!in areas.

8nterna! storae dis)osa! area shou!d +e a c!osed area% or room with a door to avoid f!infestation of the cam). ,he f!oor shou!d +e cemented and easi! c!eana+!e to maintain thedis)osa! area c!ean and free of odour. ,he (itchen waste storae area shou!d +e screened

we!! venti!ated hienic tid and )est )roof.9itchen waste to +e stored in c!osed s(i)s in caseof mo+i!e cam)s.






Effective: June-12

,! :ater Re@uirements

6ater for drin(in coo(in washin and toi!ets in cam)s sha!! +e )rovided from *DO-a))roved sources.

A minimum water su))! of 250 !itres )er )erson )er da sha!! +e )rovided.

6ater sha!! +e distri+uted from source + )i)es made from =*/C stee! or cast-iron materia!sa))roved + the com)an. o !ead )i)es sha!! +e used.

6ater sha!! +e stored in a+overound tan(s made either in stain!ess stee! a!vanised stee! orreinforced fi+re !ass.

6ater su))!ies for domestic and for food hand!in%drin(in sha!! +e se)arate with se)aratetan(s and )i)e!ines. o criss crossin of )i)es to avoid cross contamination to water and)i)e!ine

6ater su))!ies for domestic use sha!! +e disinfected + ch!orinatin so that a residua! freech!orine !eve! of 0.2 m%! to 0.5m%! is maintained throuhout the distri+ution sstem. Chec(and record the ch!orine !eve! dai!.

8f water is truc(ed in the tan(er truc( sha!! +e !icensed in accordance with RO* reBuirements.,he driver and he!)er sha!! have va!id $ea!th Certificates issued + the "inistr of $ea!th andreistration !icence%reistration. Co)ies of each of these certificates sha!! a!was +e carried inthe vehic!e avai!a+!e for ins)ection at an time.

A!! water tan(ers sha!! +e )ainted +!ue Href. Diwan of Roa! Court "uscat "unici)a!it 'oca!Order o. 21%;0 Co!ours of ,an(ersI and sha!! have the words *O,A'E 6A,ER written inwhite on +oth sides of the tan(er in Ara+ic and in En!ish.

6ater tan(ers sha!! not +e used for an other )ur)ose and sha!! +e (e)t c!ean and in oodre)air. Each water tan(er driver and he!)er sha!! have a va!id hea!th and reistration!icence%reistration.

6ater su))!ied to cam)s sha!! com)! with the chemica! and +acterio!oica! !imits s)ecified inOmani tandard >%2003 Hrefer to A))endi DI. acterio!oica! !imits in water storae tan(ssha!! +e chec(ed month! and the tan(s sha!! +e c!eaned annua!!. ,he !ine or contractor medicsha!! co!!ect water sam)!e and send it to "inistr of hea!th or re)uta+!e 'a+orator for+acterio!o and chemica!s ana!sis.

6ater%ice sam)!in )rocedure refers to HA))endi CI.

,!-+ Laun&ry

'aundr services sha!! +e )rovided for a!! )ersonne! accommodated in cam)s. ,he servicesha!! inc!ude washin of +ed !inen towe!s wor( c!othin and )ersona! c!othin.

AdeBuate faci!ities for washin and drin c!othes are )rovided. in(s or tu+s with hot and co!dwater c!eanin soa) and drin !ines to )rovidin washin machines and drers.






Effective: June-12

)ecia! !aundr faci!ities Hwashin machinesI shou!d +e )rovided for wor( c!othes that are incontact with oi!s or chemica!s He.. rease or )esticidesI.

AdeBuate drainae from !aundr faci!ities must +e )resent to ensure stanant water does not+ecome a )otentia! for disease transmitters such as mosBuitoes f!ies etc.

'aundr faci!it ies sha!! +e (e)t c!ean and maintained in wor(in order.

8ndividua! !aundr shou!d +e washed and dried se)arate!.

'aundr from an individua! that has an infectious disease sha!! +e stored and washedse)arate! from other !aundr. A *DO "edica! Officer shou!d +e consu!ted to determine ans)ecific washin and hand!in reBuirements.

Deterents and other !aundr-re!ated chemica!s sha!! +e stored in a venti!ated room adascentto the !aundr wor(in area. ,he chemica! storae room sha!! +e we!! venti!ated haveadeBuate !ihtin with air conditionin and ehaust fan

A drin area that is )rotected aainst dust and anima!s sha!! +e )rovided.

,!-- Recreational 6acilities

Recreationa! faci!ities sha!! +e )rovided in a!! cam)s. As a minimum indoor faci!ities sha!!inc!ude ,/ /CR videos P(ee) fitL eercise rooms with a))ro)riate eBui)ment and ames.Outdoor faci!ities sha!! +e )rovided where )ractica+!e and ma inc!ude a foot+a!!%cric(et )itchand tennis court.

8n cam)s where swimmin )oo!s are )rovided these sha!! +e constructed and o)erated inaccordance with *DO-*-12>0 7uide!ines to wimmin *oo!s. ,he water Bua!it sha!!

com)! with the !imits defined in HA))endi EI.

,!-, 'a0ety Precautions an& 6irst Ai& Re@uirements

,he em)!oer must ensure that Bua!ified first-aid can +e )rovided at a!! times. A))ro)riate!eBui))ed first-aid stations sha!! +e easi! accessi+!e throuhout the )!ace of wor(.

Ee-wash stations and%or emerenc showers sha!! +e )rovided c!ose to a!! wor(stations wherethe recommended first-aid res)onse is immediate f!ushin with water.

ites sha!! have in )!ace written emerenc )rocedures for dea!in with cases of trauma orserious i!!ness u) to the )oint at which care of the )atient can +e transferred to an a))ro)riatemedica! faci!it.

toc(ed first aid +oes must +e stored in a coo! dr )!ace +ut easi! accessi+!e to em)!oees.

8nsta!!in +atter-)owered smo(e detectors in the faci!it is advisa+!e.






Effective: June-12

#ire etinuisher must +e insta!!ed in the (itchen faci!it. A!! (itchen staff must +e made awareof the daners of fires and trained in the use of a fire etinuisher.

*!an two emerenc esca)e routes from each room. #ire dri!!s must +e reu!ar! carried out.






Effective: June-12

. Appen&ices

.!- APPEDI A Tha1in/ an& Coo)in/ Times o0 6roen "eat an&Poultry

:ei/ht

<)/>

Appro2imate tha1in/ timeat -+oC -oC

<Hours>

"inimum coo)in/ time in0oil

at -G+oC<Hours>

2.25 15 2.50

.50 1> &.50

3.45 2 .45

;.00 &0 5.45






Effective: June-12

.!, APPEDI B "inimum 'anitary 6acilities

Type o0

Occupancy

Lavatories Urinals 'ho1ers :ashHan&

Basinsase Cam)s 1 )er 10

)ersons1 )er 25 1 )er 10 1 )er 10

6or(sho)s 1 )er 20 1 )er 25 1 )er 15 1 )er 20

Road Cam)s 1 )er 20 - 1 )er 20 1 )er 20

urve )arties 1 )er 20 - 1 )er 20 1 )er 20

Ris HiteI 1 )er 20 - 1 )er 25 1 )er 25

Ris HCam)I 1 )er 10 1 )er 25 1 )er 10 1 )er 10

"o+i!e Cam) 1 )er 20 - 1 )er 25 1 )er 25

Constructionsite

1 )er &0 1 )er &0 O)tiona! 1 )er &0

O,E: 6here an sanitar fittins form an intera! )art of an individua!s !ivin Buarters thenum+er of simi!ar fittins reBuired in communa! sanitar faci!ities in that area ma +e reducedin areement with the *DO Occu)ationa! and *u+!ic $ea!th ,eams.






Effective: June-12

.!. APPEDI C J Correct 'amplin/ o0 Drin)in/ :ater 0or Bacteria

1. am)!e resu!ts sha!! com)! with the reBuirements of *12&2 and sha!! +e co!!ected at !eastonce a month. Re)resentative sam)!es sha!! +e co!!ected from the source from (itchenHsI andfrom staff rooms.

2. am)!e containers must +e steri!e and contain reducin aent Hsodium thiosu!)hateI. 500 m'sam)!e +ott!es are avai!a+!e from the "A# C!inic !a+orator. *urchase sam)!e +ott!es from!oca! CDC !a+orator or tr orderin from the "A# c!inic on 44&4. DO OT use damaed oro)en containers and never rinse them.

&. e!ect a ta) that is su))!in water from a service )i)e connected direct! to the main. Aminimum of -; sam)!in ta)s sha!! +e avai!a+!e for )o)u!ations under 500 and nine sam)!in)oints from 501 to 5000 staff. Rotate +etween ta)s to o+tain re)resentative sam)!es.

. e!ect a ta) that a))ears to +e c!ean and without !ea(s to the outside of the faucet. =se ana!coho! wi)e to steri!ise the ta) if it is s)ecifica!! reBuired for sam)!in or di) a cotton woo!

swa+ in 40M ethano! and disinfect the ta) + !ihtin the swa+ and a ho!din it under the ta).

5. =se on! co!d water for sam)!in. O)en the ta) fu!! and !et run for 2 to & minutes or a timesufficient to a!!ow c!earin of the service !ine. Reduce the f!ow to a!!ow fi!!in of the +ott!ewithout s)!ashin. 8t is im)ortant that the container +e (e)t c!osed unti! immediate! +eforesam)!in and that the sam)!e is re)resentative of the water sstem +ein tested.

3. #i!! the container without a!!owin finers too!s or other forein o+ects to come in contactwith the water. 'eave sufficient heads)ace in container to a!!ow for miin + sha(in +eforeeamination.

4. am)!es sha!! +e !a+e!!ed with the !ocation and the time and date of co!!ection.

>. am)!es sha!! arrive at the !a+orator within one hour of sam)!in or +e refrierated +e!ow10C in a coo! +o with ice +ric(s. 'A"PLE' must reach the la9oratory 1ithin ,= hours orthey 1ill 9e re0use&!

;. e)arate sam)!es sha!! a!so +e co!!ected for chemica! ana!sis inc!udin )$ tur+idit and,ota! Disso!ved o!ids. ,he !oca! *DO *roduction Chemistr !a+orator shou!d ana!se these.

10. 6ater sam)!e resu!ts sha!! +e made )u+!ic to a!! staff month!.

CDC la9oratories <Pu9lic Health La9sI can conduct the water ana!sis.

CDC iGwa $aima ohar ur a!a!ah 8+ra 8+ri 9hasa+ uraimi RustaB and C*$' Darsait"uscat

*ae &0 Document Title *rinted 1;%0&%12





Effective: June-12

.!= APPEDI D Drin)in/ :ater 'tan&ar&s <Oman 'TD' +G(,++*>

Physical Properties

Drin(in water sha!! +e co!our!ess taste!ess odour!ess and free from tur+idit.

Chemical Properties

aI ,oic chemica!s

'u9stance"a2imum Permissi9le

Level <m/(l>

'ead 0.01e!enium 0.01 Arsenic 0.01

Cadmium 0.00&

Canide 0.04"ercur 0.001oron 0.5

+I Chemica!s that have s)ecia! effects on hea!th

'u9stance"a2imum Permissi9le

Level <m/(l>

#!uoride 1.5itrate 50

cI Chemica!s that affect the suita+i!it of drin(in water

Parameter "a2imum Permissi9leLevel <m/(l>

,ota! Disso!ved o!ids 1000

Co))er 28ron 1

"anesium &0"ananese 0.Sinc &

Ca!cium 200Ch!oride 300

u!)hate 00

*heno!s 0.002,ota! hardness 500)$ rane 3.5 @ >

dI Ch!orine

,he minimum residua! ch!orine concentrations reBuired for the effective disinfection of drin(inwater is 0.2 @ 0.5 m%!.






Effective: June-12

Bacteriolo/ical

Parameter Concentration Limit

!scherichia coli HE%co!iI ni! % 100 m!

Co!iform oranisms ni! % 100 m!

otes:

• ,hrouhout an ear ;5M of sam)!es eamined shou!d not contain an co!iform

oranisms.

• am)!es for +oth chemica! and +acterio!oica! ana!ses sha!! +e co!!ected from the R.O.

)!ant and (itchen and sent to the "inistr of $ea!th or re)uta+!e !a+oratories for ana!sis+ the !ineT or contractor medicT.

• #reBuenc of sam)!in:

•

Chec( and record ch!orine !eve!s dai!. acterio!oica! and chemica! !imits in water storae tan(s sha!! +e chec(ed month!. 6ater storae tan(s sha!! +e c!eaned annua!!.






Effective: June-12

.! APPEDI E Pu9lic Health 'tan&ar&s 0or '1immin/ Pools

-! Bacteriolo/ical

*arameter Concentration 'imit

,ota! co!on H*!ateI count not more than 100%m!,ota! co!iform not more than 10 )er 100 m!

!scherichia coli HE. co!iI i!

Com)!iance with these !imits sha!! +e chec(ed wee(!.

,! Chemical

*arameter Concentration 'imit

#ree ch!orine 1.0 - &.0 m%!

*$ 4.2 - 4.> A!(a!init Hca!cium car+onateI 100 - 200 m%!

,ota! Disso!ved o!ids H,DI 1500 m%!

Com)!iance with these !imits sha!! +e chec(ed twice )er da.

.! Physical

*arameter ReBuirement

/isi+i!it Co!our!ess and c!ear water such that the+ottom at the dee)est end of the )oo! isc!ear! visi+!e at a!! times.

edimentation • o a!ae rowth

• o sediment or dirt at the )oo! +ottom

Com)!iance with these !imits sha!! +e chec(ed twice )er da.

*ae && Document Title *rinted 1;%0&%12





Effective: June-12

.!* APPEDI 6 Plan o0 :ellDesi/ne& 7itchen






Effective: June-12

.!F APPEDI 5 J Cuttin/9oar& 'ystem

CUTTING-BOARD SYSTEM RED RA: "EAT

BLUE RA: 6I'H

$ELLO: COO7ED "EAT

5REE 'ALAD(6RUIT PRODUCT'

BRO: VE5ETABLE PRODUCT'

:HITE DAIR$ AD BA7ER$ PRODUCT'

:HITE H(D BUTCHER$BLOC7

Lar/e ?oint o0 meat or 0ish






Effective: June-12

.!G APPEDI H J Camp Inspection chec)list

5eneral 5ui&elines

The in0ormation in the &escription section is to assist personnel &urin/ the inspection8ho1ever3 personnel con&uctin/ this inspection must 9e thorou/hly 0amiliar 1ith thein0ormation relatin/ to camps in the 0ollo1in/ Company manuals:

• PDO H'E 'P -,.+3 -,.-3 -,.,

Pu9lic Health inspections are to inclu&e all aspects o0 H'E• uita+!e +ui!din !aout for Receivin torae coo(in

dishwashin food servin and dinin areas accommodation for thestaff with sanitar faci!ities 'aundr Recreation faci!ities and medica!services.

• A!! the +ui!dins or )orta ca+ins shou!d +e com)!iant with

s)ecifications in terms of safe +ui!din with no associated (nownhaGards.

• #itted with a!! emerenc esca)e measures and Eits

• Avai!a+i!it of fire etinuishers fire a!arms esca)e route sins

esca)e route ma)s emerenc te!e)hone num+ers assem+! )ointsetc

• E!ectrica!: ca+!in% earth!in% water resistant )!us etc.

• 6ater su))! faci!ities

• 6ater drainae and sewae dis)osa!

• 6aste dis)osa! and waste manaement

• *est contro! and eradication

Ratin S!stem "ill #e $se% &rom '-(

') *er! Poor con%ition- Totall! Unaccepta#le

+) Poor Con%ition- Unaccepta#le

,) Slihtl! accepta#le "ith reat preserations

.) Accepta#le "ith preserations

() E/cellent con%ition



Contract o!; Contractor;

'ite 'upervisor; Date ;

Location; Inspecte& 9y ;

Not Applica#le ) N0A




Effective: June-12

The Pu9lic Health Chec)list has 9een mo&i0ie& to t1o cate/orieso0 inspection;

I! Inspection o0 0oo& sa0etyII! :el0are Inspection

Inspection o0 0oo& sa0ety;

-! Receivin/3 0ollo1in/ 6I6O3 &ocumentin/ e2piry &ates3 sortin/ an& stora/e o00oo& items

,! Coo)in/3 la9elin/3 servin/ an& 0oo& samplin/.! Dish1ashin/3 utensils &ryin/ an& stora/e=! 'anitiin/ the 9oar&s3 )nives3 chain /love etc! 6oo& han&lers hy/iene*! 6oo& han&lers 0itness to 1or)F! 6oo& han&lers trainin/ in 0oo& sa0ety

G! Hy/ienist an& camp 9oss certi0ication on 0oo& han&lin/! Dinin/ hall3 Bain "arie an& 0oo& servin/ areas-+! Perio&ic revie1s(inspections or au&its per year --! :ater 9acteriolo/ic(chemical analysis

:el0are Inspection

-! Accomo&ation

,! 'anitary 0acilities

.! Recreation

=! Laun&ry

! "e&ical 0acilities

6oo& 'a0ety Inspection Chec)list






Effective: June-12

% DECR8*,8O RE"AR9 AC,8O RA,87

6oo& Receivin/ # 'tora/e

1. A))roved vendors

2. #reBuenc of su))!

&. Records of su))!iers

. "ethod of storae

5. #8#O Assurance

3. E)ir dates dis)!a

4. uita+!e torae area s)ace

>. e)arate storae areas for different fooditems. #roGen Dr veeta+!es F fruits.

;. e)arate storae for chemica!s withhoc Card dis)!a

10. ecure sound storae area with eterna!doors fitted with +rushes or ru++er +arrierto )revent !iht % insect entr

11. e!f c!osin f! screen doors fitted to a!!eterna! doors in such a wa as to)rovide insect )roof venti!ation whi!emain door is o)en.

12. E!ectric f! (i!!er insta!!ed and o)erationa!.

1&. ,he store is c!ean and free of ans)i!!ae and )ests

1. torae c!eaninL inc!ude !iht AC6indows ehaust fans etc.. schedu!e)rovided

1ro2en &oo% items15. uita+!e and adeBuate co!d storae

and refrierated eBui)ment areavai!a+!e.

13. Re3$irements4

Fro"en food at minus #$ ° C% & ° C

Chilled and refrigerated food from #°

C to '° C(14. ufficient num+er of refrierators and

chest freeGers are )rovided.1>. ,em)eratures for freeGers and chi!!ers

are recorded a minimum three timesdai!

1;. Record charts )osted on thechi!!ers%freeGer unit.

*ae &> Document Title *rinted 1;%0&%12





Effective: June-12

% DECR8*,8O RE"AR9 AC,8O RA,8720. #ish and fish )roducts are stored in a

se)arate freeGer. #ish must +e firm!wra))ed if mied with chic(en%meat

21. 8f wa!(-in freeGers are used -tain!ess tee! she!ves are avai!a+!e!ihtin is adeBuate H150 'uI safetdevices to )revent accidenta! !oc(-inare )rovided and a thermometeraue is fied outside the unit and)orta+!e inside

22. o eterna! )ac(ain shou!d +e)resent in the freeGers.

2&. C!earance )rovided +etweenfreeGer%frides to access the switch at)!u soc(et.

2. A!! freeGers !a+e!!ed with their storedcontents. H)ictures recommended for!anuae +arrierI

Dr! 1oo% Store is separate &rom *eeta#le 5 1r$it Store25. #ood items are stored in a we!! !ihted

H150 !uI and air conditioned room!are enouh with res)ect to siGe ofthe cam) to ensure adeBuate su))!of food is avai!a+!e and notconested.

23. 6a!! mounted thermometer )rovided.H10-13oCI

24. ,he storae of food is in such a wathat a!!ows the #irst-in #irst-out or#8R, EU*8RV #8R, O=, )racticeto +e o+served and e)ir date c!ear!avai!a+!e.

2>. Dr food is stored on tain!ess tee!she!ves which are non-a+sor+ent.

2;. ,he area underneath is (e)t c!eanand have a minimum c!earance of&0cm from round !eve!.

&0. #or !oose rains f!our etc. usemeta! or )!astic +ins with tiht fittincovers on )!astic )a!!ets.

&1. #8#O tas used on o)en rain F f!oursac(s.

&2. *!astic +as(ets are used to store!oose veeta+!es. ac(s ofveeta+!es to +e stored on )!astic)a!!ets.

&&.

*!astic +as(ets are used to store!oose #ruits. ac(s of #ruits to +e

*ae &; Document Title *rinted 1;%0&%12





Effective: June-12

stored on )!astic )a!!ets.% DECR8*,8O RE"AR9 AC,8O RA,87

7itchen

&.9itchen is secure! anchored aainststron winds.

&5. 6a!(was and stairwas to (itchenare free of tri))in haGards.

&3. 6a!(wa access to as c!inderstorae area )rovided.

&4. 7as c!inder emerenc shutdownsstem active. He.. free fa!!in weihtF com)!ete shutdown achievedI

&>. On !ine as +ott!es are !ocatedoutside and chained. A +!oc( wor(

se)aration wa!! is )rovided Hin caseswhere the c!inders are c!oser than5m from com+usti+!e materia!I andthe enc!osure is we!! venti!ated.

&;. o smo(in sins are dis)!aed nearthe as c!inders.

0. 8ns)ection of as c!inder date isrecorded if c!inder is more than5ears since manufactured.

1. Earth!in % roundin for the (itchen isattached.

2. Eterna! ca+a!!in is either of anarmored % outdoor s)ecification orcontained within riid % f!ei+!econduit.

&. Eterna! wa!! mounted fireetinuisher )rovided for (itchenwithin affied ins)ection date and sunshade )rovided.

. 9itchen is +i enouh to cater for thenum+er of em)!oees served. He..a))ro. 1 m2 )er )erson servedI.

5. A!! doors to (itchen are fitted with se!fc!osin mechanisms.

3. inae )rovided for emerencesca)e route on ever door.

4. 8nterna! doors from canteens to(itchen are fitted with un-authoriGedaccess sinae.

>. A!! doors to (itchen are !oc(ed when(itchen not in use.






Effective: June-12

% DECR8*,8O RE"AR9 AC,8O RA,87;. e!f c!osin f! screen doors fitted to

a!! eterna! doors in such a wa as to)rovide insect )roof venti!ation whi!emain door is o)en not reBuired for

emerenc eits.50. A!! eterna! doors are fitted with

+rushes or ru++er +arrier to )revent!iht % insect entr to the (itchen.

51. mo(e a!arms fitted in 9itchen

52. Cei!ins are smooth fire resistantcovered at wa!! oints and eas toc!ean.

5&. AdeBuate !ihtin Hnot !ess than 500!u intensit for enera! wor(in areaI.

5. )!ash +ac( Kwa!!s are insta!!ed to)revent water contact with hotcoo(in oi!s food etc.

55. ,he f!oor is dura+!e non a+sor+entnon s!i) and no crevices in whichdirt%+acteria can !ode.

53. AdeBuate and )ro)er drainae)rovided.

54. 9itchen f!oor drains are c!ean andca))ed with insect resistant covers.

5>. 9itchens are air conditioned

5;. $oods and rease fi!ters are fiedover coo(in ranes.

30. uita+!e etractor fans are fied withf! screens fitted to a!! etractor fans.

31. E!ectronic f! (i!!ers with stic( +oardare insta!!ed awa from food)re)aration areas. =/ !am)s to +echaned annua!!.

32.7as )i)in is )ainted % co!ored +!ac(.

3&.7as +urners are c!ean with no car+onde)osits F a!! ets are c!ear andfunctiona!.

3. e)arate hands free washin sin(sha!! +e mandator in a!! faci!ities.'iBuid soa) )rovided in a suita+!edis)enser.Dis)osa+!e *a)er towe!s sha!! +e)rovided. 6ith foot o)erated dust+infor )a)er towe!s dis)osa!.

35. $air nets and )!astic !oves are

stored and avai!a+!e within the (itchenentrance.






Effective: June-12

% DECR8*,8O RE"AR9 AC,8O RA,8733. e)arate stain!ess stee! wor(

surfaces sha!! +e )rovided for)re)aration of coo(ed and uncoo(edfood.

34. A!! storae ca+inets are !a+e!ed andfitted with se!f c!osin doors.

3>. C!ean wa!! mounted fire etinuishersare )rovided and affied with currentins)ection date.

3;. 6et chemica! fire etinuisher is)rovided in coo(in area.

40. #ire +!an(ets are )rovided.

41. #irst Aid o to +e avai!a+!e in the(itchen with a c!ear !ist of contents

which are avai!a+!e at a!! times42. 9itchen refrierators are c!ean on a!!

eterna! and interna! surfacesinc!udin hand!esNB6 Defrosting of fish) meat and poultr* at ambient temperatures --e(g(in a +itchen sin+ is prohibited(,nce the food is thawed) it shall notbe refro"en(

4&. #ood stored in (itchens is !ocated on)!astic )a!ettes or sanitiGe a+!e

she!vin.4. 3 Co!our coded cuttin +oards made

of )o!)ro)!ene materia! are)rovided for fish meat coo(ed meatsa!ad fruit dair and veeta+!es.,hese shou!d +e sanitised after eachuse A!! )ur)ose )o!)ro)!ene cho))in+!oc(s for cuttin !are oints of meatsha!! +e c!eaned and sanitised aftereach use.

45. 9itchen (nives sha!! +e co!our codedc!eaned and sanitised after each use.

43. Chain !ove )rovided F sanitised aftereach use

44. 2 diita! food thermometers with)ro+es are )rovided to chec( andrecord tem)eratures of )re)ared food.

ecommended a+ove W3&° C or

+e!ow 5° C

#ood must +e coo!ed within ;0

minutes and then stored undertem)erature contro!.






Effective: June-12

% DECR8*,8O RE"AR9 AC,8O RA,874>. Coo(ed and uncoo(ed food is

sereated covered and c!ear!!a+e!!ed with )roduction date when

stored.4;. *re)ared foods trans)orted to (itchen

are in insect )roof containers.>0. A!! +ain-marie are c!ean set to the

correct tem)erature and sited at ana))ro)riate !ocation

>1. am)!es of each coo(ed food itemmust +e retained in a freeGer for ;3hours or wor(in das. ,he sam)!esmust +e c!ear! identified with thedate and time of )re)aration.

>2. Dishwashin area is avai!a+!e awafrom the coo(in area

>&. #or drin the dishes%croc(er airdrin or )a)er towe! is used. HC!othsshou!d not +e used to wi)e and drdishes%croc(erI.

>. anitiGe a+!e storae for (itchenutensi!s )ots and )ans are )rovided.Hwa!! mountin recommendedI

>5. A s)ecific and measura+!e c!eaninschedu!e for the (itchen and itseBui)ment is avai!a+!e.

>3. 6aste +ins are foot o)erated andcovered.

>4. 6aste +ins are of c!ean a))earanceand not trans)orted outside of(itchen.

>>. torae area for used (itchen oi! is+onded and suita+!e for containmentof 110M of the amount of intended

stored oi!.>;. =sed (itchen oi! is stored in a suita+!e

sea!ed container. He.. oi! drumI;0. On-!ine as c!inders are not stored

with em)t c!inders.

Dinnin/ "ass;1. 6a!(was and stairwas to Canteens

are free of tri))in haGards.;2. Eterna! !iht is functiona!.

;&. Eterna! !iht switch is of water)roof

desin if )ositioned outside.






Effective: June-12

% DECR8*,8O RE"AR9 AC,8O RA,87;. Eterna! e!ectrica! switch is of water

resistant desin mounted with asea!ed +o.

;5. 6ater heater Hif )rovidedI is earthed.

;3. Earth!in % roundin for the canteenis attached.

;4. Eterna! ca+a!!in is either of anarmored % outdoor s)ecification orcontained within riid % f!ei+!econduit.

;>. 6aste +ins with !ids )rovided outsidecanteen.

;;. Eterna! wa!! mounted fireetinuishers )rovided for canteens

within affied ins)ection date and sunshade )rovided.

100. Canteen is secure! restrainedaainst stron winds.

101. Area under and around canteens arefree of waste % de+ris.

102. Eterna! )aintin of canteens ismaintained. He.. no )aint chi))in orrottinI

10&. o standin water under or aroundcanteen.

10. o o)en drains !eadin from canteen.105. A!! doors to the outside sha!! +e se!f

c!osin fitted with +rushes or ru++er+arrier. #! screen Doors are)rovided.

103. 6ash hand +asins Has )ers)ecificationI are )rovided outside themess ha!!s. 'iBuid oa) in dis)enserand )a)er towe!s are )rovided.

104. ,he mess is !are enouh to seat50M of the cam)s )o)u!ation and a

minimum of 1."2 sha!! +e )rovidedfor each seated em)!oee

10>. ,he mess is air conditioned and we!!!ihted. A!! !ihts are wor(in.H&00!uI- A%C is turned on.

10;. E!ectronic f! (i!!ers are insta!!ed atentrance and eit and adeBuate!maintained. =/ !am)s to +e chanedannua!!.

110. $and washin area with hot and co!drunnin water Hhaded if outdoorsI

*ae Document Title *rinted 1;%0&%12





Effective: June-12


6oo& Han&lers an& Personal Hy/iene111. #ood hand!ers a))ear c!ean neat and

tid. ,he have c!ean hands withshort finer nai!s and short hair whichis covered durin food )re)aration.Jewe!!er Hrins watches nec(!acesetc.I are not worn whi!e wor(in withfood.

112. #ood hand!ers have +een )rovidedwith minimum of & uniforms--a)ronsca)s and a )air of non-s!i) footweara))ro)riate to the haGards.

11&. #ood hand!ers have +een trained on

food hiene. 8nc!udin $ACC*Certification for a!! the reBuiredindividua!s at different !eve!s. As )erthe reBuired standard in thes)ecification. Records (e)t

11. A!! food hand!ers have a va!id"unici)a!it certificate. Cam) +osshas the co)ies of a!! the certificates.

115. #ood hand!ers sufferin fromdiarrhoea vomitin hih tem) orwho have cuts se)tic sores in their

hands or +od have +een (e)t awafrom food hand!in wor(s. taff areaware of the )rocedure of re)ortin tothe su)ervisors if the are i!!

113. #itness to wor( inc!udin stoo! ana!sisre)orts documented and records (e)t.

114. otices indicatin =nauthorised*ersons are not a!!owed in the food)remises are dis)!aed and ensured.

11>.mo(in is not a!!owed in the foodhand!in area. A))ro)riate sins aredis)!aed.






Effective: June-12


HACCP 'ystem11;. 8m)!emented and maintained

)ermanent )rocedures +ased on theCode $aGard Ana!sis and Critica!Contro! *oints H$ACC*I or #oodafet "anaement stem Hin eachfood )roduction o)erationI.

120. Critica! Contro! *oints HCC*I areidentified and recorded in ris( +asedassessment for food )re)aration

121. Coo(ed food shou!d achievetem)erature a+ove 45C andrecorded

122. Coo(ed food sha!! +e stored eithera+ove 3&⁰C Hain "arieIor +e!ow 5QcHin co!d units or refrierators

12&. Coo(ed food sha!! +e trans)ortedusin therma! containers

XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX






Effective: June-12

:el0are Inspection Chec)list


'leepin/ Accommo&ation12. 6a!(was and stairwas to

accommodation are free of tri))inhaGards.

125. Eterna! !iht is functiona! and ofwater)roof materia!.

123. Eterna! e!ectrica! switch is of waterresistant desin mounted within asea!ed +o.

124. 6ater heater is earthed.12>. Earth!in % roundin for the )orta

ca+in is attached.12;. Eterna! ca+!in is either of an

armored % outdoor s)ecification orcontained within riid % f!ei+!econduit.

1&0. 6a!! mounted fire etinuisher)rovided for )orta ca+in within affiedins)ection date and sun shade)rovided.

1&1. *orta ca+in is secure! restrainedaainst stron winds.

1&2. ound construction which )rovides)rotection aainst )ests

1&&. Eterna! )aintin of )orta ca+in ismaintained. He.. no )aint chi))in orrottinI

1&. o standin water% waste % de+risunder or around )orta ca+in.

1&5. 6aste +in with !id )rovided outside)orta ca+in.

1&3. Ash tra )rovided in )roimit of roomfor smo(ers.

1&4. 6a!! mounted shoe rac( )rovidedoutside room.

1&>. 'ihtin is sufficient in a!! the roomsHe.. not !ess than 150 !u intensitI.

1&;. E!ectrica! fuse +o !a+e!ed withe!ectrica! haGard sin.

10. E!ectrica! )!us are & )in or 2 )in)!ued into a recommended fused &)in ada)ter.

11. *!u soc(ets show no sin of+urnin % damae.







Effective: June-12

12. Ca+!e and fused )!u for fride is oftwin F earth desin with threetermina!s.

1&. Air conditionin with sea!s inc!udescoo!in F heatin sstem

Hcom)i!ed%se)aratedI. #i!ters are (e)tc!ean

1. chedu!e )rovided for A%C c!eanin.15. *ro)er venti!ation is )rovided He..

windows )!aced o))osite sidesI is)rovided.

13. Curtains are sufficient to restrict niht!ihtin distur+ance in +edrooms.

14. Each occu)ant is )rovided with a fu!!!enth !oc(er with the a+i!it to +e!oc(ed Hcu)+oardI.

1>. *ro)er haner hoo(s or rac(s1;. "in. s)ace )rovided as m2 )er

)erson with 2 m. +etween +eds.150. eds are comforta+!e and staffs is

)rovided with a +!an(et two +edsheets two )i!!ows and two )i!!owcases.

151. o evidence of +ed +us.152. chedu!e )rovided for +ed !inen

wee(! chane and wash or twicewee(!

15&. $ouse(ee)in is to the reBuiredstandard and c!eanin schedu!e)osted.

15. mo(e detectors avai!a+!e andwor(in with ins)ection record

155. o evidence of smo(in in the rooms.153. o evidence of coo(ed food in room.154. o evidence of incense +urnin in

room.15>. 8nsect )roof nettin fitted over

etractor fans.15;. o !ea(s from interna! )i)e wor(. He..drains% waterI

130. inae )rovided for emerencesca)e route F no smo(in.

131. $iene and c!ean!iness !eve! of+athroom is acce)ta+!e.

*ae > Document Title *rinted 1;%0&%12





Effective: June-12


'anitary 6acilities132. 'ihtin is adeBuate a!! wor(in H150

'uI.13&. Eterna! !iht switch is of water)roofdesin if )ositioned outside.

13. Eterna! e!ectrica! switch is of waterresistant desin mounted with asea!ed +o.

135. 6ater heaters are earthed andthermostat is set to an acce)ta+!etem)erature

133. Earth!in % roundin for the a+!ution+!oc( is attached.

134. Eterna! ca+a!!in is either of anarmored % outdoor s)ecification orcontained within riid % f!ei+!econduit.

13>. ,oi!ets are )rovided as )er theminimum reBuirement H1)er 10)ersonsI ,oi!ets have 6Cs showersand wash hand +asins in oodwor(in order and are c!ean.

13;. ,oi!et cu+ic!es shou!d have afunctiona! door !oc(in mechanism.

hower cu+ic!es sha!! +e made ofwater resistant materia!.

140. e!f c!osin f! screen doors fitted toa!! eterna! doors in such a wa as to)rovide insect )roof venti!ation whi!emain door is o)en.

141. ,oi!ets have window o)enins to theoutside air or are )rovided withadeBuate artificia! venti!ation sstem.

142. uita+!e container for used raGor+!ades dis)osa! )rovided.

14&. "irrors for shavin )rovided.14. #! screens fitted to a!! etractor fans145. #!oor of showers are c!ean sanitised

reu!ar! non-s!i))er and in oodre)air.

143. oa) tras and towe! haners are)rovided for each shower cu+ic!e.

144. u))! of runnin co!d and hot wateris )rovided in or adacent to toi!etsand washin faci!ities.


*ae ; Document Title *rinted 1;%0&%12





Effective: June-12

14>. ewae !ines not !ea(in and ewae)it not overf!owin no evidence of+ad sme!!s.

14;. Areas under and around A+!ution+!oc(s are free of waste % de+ris.

1>0. o visi+!e indication of !ea(ae frometerna! )i)e wor(.

1>1. Covered waste-+in )rovided for eachdoorwa.

1>2. ,oi!et c!eanin schedu!e )rovided.






Effective: June-12


Recreation1>&. A))ro)riate recreationa! faci!ities are

)rovided: 8ndoor and outdooractivities and recreation1>. ufficient !ihtin no tri))in haGards

A))ro)riate eBui)ments and s)ace.

Laun&ry1>5. 'aundr is suita+!e for the num+er of

em)!oees stain in the cam) and)rovided with ufficient num+ers ofwashin machines drers andautomatic irons.

1>3. Deterents and other re!atedchemica!s are !a+e!!ed

1>4. $OC Cards shou!d +e avai!a+!e foreach deterent and chemica! used.

1>>. Ee wash station avai!a+!e andchec(ed dai! for water !eve! andfunction

1>;. ufficient she!ves for c!othes afterironin

1;0. #unctiona! Ehaust fan fitted witheterna! f! screen net






Effective: June-12


"e&ical 6acilities1;1. *re-em)!oment fitness to wor( and

Routine "edica! Eaminations are)rovided at no cost to em)!oee.1;2. A fu!! eBui))ed C!inic with a!!

necessar emerenc serviceseBui)ment inc!udin EC7 machineand defi+ri!!ator and treatment drusis to +e esta+!ished on site if W 100em)!oees reside on cam). ?ua!ifiedtrained for emerenc hand!in ma!enurse is )resent.

1;&. A suita+!e vehic!e must +e )rovided

as an am+u!ance 8f the nearest *DOc!inic is more than 10 (m from thecam).

1;. ,he c!inic is )rovided with anemerenc ram) for tro!!e and)atient stretcher access to c!inic.

1;5. ,he c!inic shou!d have a suita+!e)atient waitin area eaminationtreatment or o+servation room withaccess to a toi!et for )atients. Ase)arate room as storae for medica!

eBui)ments. A !oc(a+!e dru ca+inetwith a!arm for contro!!ed medication.1;3. urse has had a fami!iariGation )eriod

and induction throuh *DO c!inic andis com)etent to )erform the tas(sa!!ocated to him in manainemerenc cases. $as +een trainedin ' AC' and has attendedemerenc dri!!s.

1;4. Com)uter is necessar for (ee)in ofrecords u) to date and entr of

eamination and treatment records.#a machine and te!e)honeavai!a+i!it with access to ma(e )honeca!!s to ena+!e the nursecommunication with *DO C!inics anddoctors in case of emerenc andfo!!ow u).

% DECR8*,8O RE"AR9 AC,8O RA,871;>. Records on Evidence of chec(in






Effective: June-12

first aid (its and ee wash stations atri site%cam)

1;;. "onth! co!!ection of 6ater forchemica!%+acterio!oic ana!sisrecords (e)t

200. Avai!a+i!it of fitness to wor( recordsof food hand!ers inc!udin thereBuired stoo! ana!sis re)orts

Ratin S!stem "ill #e $se% &rom '-(

') *er! Poor con%ition- Totall! Unaccepta#le

+) Poor Con%ition- Unaccepta#le

,) Slihtl! accepta#le "ith reat preserations.) Accepta#le "ith preserations

() E/cellent con%ition






Effective: June-12

.! APPEDI I J 6itness to 1or) 0or 0oo& han&lers

#itness to wor( for food hand!ers shou!d +e carried out + *DO reconisedhea!th c!inics with !a+ faci!ities as )er *12&0 F 'a+our !aw reBuirements

,he fitness to wor( for food hand!ers shou!d inc!ude too! ana!sis.

)ecia! !a+orator test reBuired for food hand!ers in addition to fitness to wor(is:

too! ana!sis which is to inc!ude +oth "icrosco)ic and Cu!ture ana!sis.

,hese are to +e carried out:

1- efore em)!oment

2- month! thereafter

&- *ost !eave or sic( !eave due to a+domina! i!!ness or fever of un(nownoriin

.!-+ APPEDI 4 J "ana/ement o0 suspecte& 0oo& 9orne illness

Durin a food sus)ected out+rea( of more than & cases of diarrhoea andvomitin re)orted at the same da at an one cam) faci!it !ocation.

8nitiate a ca!! to *DO !oca! emerenc res)onse throuh the emerenc

num+er Re)ortin of the sus)ected out+rea( shou!d +e immediate! to the *DO Doctorusiness service u)ervisor *roduction Area coordinator and the area $E Advisor of the orth outh or "A#

*DO Area doctor is to notif the Authorities at "O$ at the e)idemio!ode)artment.

*riorit is iven to medica! treatment of the cases as a first !ine

"icrosco)ic and cu!ture stoo! ana!sis for the )atients is reBuired durin theout+rea(

asa! swa+ cu!ture and stoo! ana!sis to +e carried out for food hand!ers A!! das (e)t food sam)!es are to +e sent to a reconised medica! !a+oratorfor ana!sis






Effective: June-12

.!-- APPEDI 7 "icro9iolo/y

#o (acteria)Pato&en

caracteristic

Source and food

commonl% *nvolved

Details of illness

(" )acillus !ereus

T*+TI

*acultative,

spore formin&

anaero$e,

T* -rowthtemp. / to

01 ! %P2 3 0"0⁰

4"5'

TI -rowth

Temp. 61 to5/ ! %P2. 7'⁰

Produced

to8ins as they

&row in food

and also in the

intestine"

Infective dose.

Medium

Source .

!ereals especia ll y rice,dried food and spices, soil,

dust and Ve&etation"

Food commonl%

*nvolved'

Meats, ve&eta$le dishes,

mil9, cream pastries, soupsand puddin&s, fried, $oi ledor coo9ed rice, cornflower,

vanil la slices, custards and

other starchy food such as

potatoes or pastas"

Onset Time. (/ hrs after eatin&

contaminated food"

Symp to ms inclu de nausea,

vomitin&,

a$dom in al pain and some

diarrhea"

Duration. (660 hrs

Occasionally the e8oto8in actsas an endoto8in

causin& il lness 1(: hrs after

eatin& contaminated

food and can last for ( to 6

days" In these circumstances

the main sympt om is watery

diarrhea"

Carrier status' #one

6"

!lostridium)otulinum

Spore formin&anaero$ic

$acteria"

Produces an

e8oto8in as

they &row on

food"

-rowth Temp.5 to /; !⁰-rowth P2. 0":

to 4

Infective dose.

Very low%to8in'

Source .

Soil, Intestinal tracts of *ish

and mammals %Mea t and

fish'" The spores can

surv ive coo9in& and other

processes such as cannin&"

Food commonl%*nvolved'

!anned Salmon, smo9ed

fish, vacuum pac9ed meat,

$ottled ve&e ta $les and

her$s in oil"

Onset Time. (65: hrs afte r

eatin& contaminated food"

Symptoms include Difficulties in

swallowin&, tal9in& and

$reathin&, *ati&ue, head ache,

diarrhea at f i rst, dama&e to the

nervous system and distur$ed

vision and verti&o" Death occurs

with in 1 days of the onset ofsymptoms unless an antito8in is&iven" Illness is life threatenin&"

Carrier status' #one






Effective: June-12

#o (acteria)Pato&en

caracteristic

Source and food

commonl% *nvolved

Details of illness

5"

• !lostridium

Perfrin&ens

• <od

shaped,

spore

formin&

anaero$ic

$acteria

• !auses

illness $yproducin&

endoto8in"

• Infective

dose.

=sually

2i&h

• -rowth

Temp. (;

to /6 !⁰

• -rowth P2.

/ to 1"4

Source .

2uman and animal

intest ines, soil , sewa&e,dust, f lies, raw meat and

poultry" Some dried

products can $e

contaminated"

Food commonl%

*nvolved'

Meat, &ravy, soups, stewsand sauces and ve&eta$les

such as potatoes andcarrots"

)acter ia &row rapidly in meat

that is coo9ed slowly or in

coo9ed meat that is stored at an

am$ient temperature " Spores

form in adverse condit ions such

as hi&h temperatures " Once

condit ions are more favora$le,the spores re&enera te into

$acteria" To8ins are released when the $acteri a die" The

infective dose is (,;;;,;;; per&ram of food"

Onset Time. 1 66 hrs after


Symptoms inc lude a$domina l

pain and diarrhea" Vomit in& is

unusual" The illness can $e fatal

to the elderly"

Duration. (6 to 01 hrs"

Carrier status' Possi$le

0" • >scherichia

!oli ;(/7

• *acultative,

rod shaped

$acteria

that

produce an

e8tremely

virulent

to8in%verocytoto

8in'"

• -rowth

Temp. 5 ;! to

0: ;!

• -rowth P2.

P2 0"0 3 4"/

• !auses

illness $yproducin&

Source .

2uman and animal

in test ines, raw meat and

sewa&e" The $acteria arean indicator of poor

personal hy&iene standardsand contamination of water

$y sewa&e"


<aw meat, undercoo9ed$eef $ur&ers+mince, &ravy,

raw mil9 and mil9 products,unprocessed cheese,

salads, fruits, coo9ed meat,$uffets, frui t ?uice and sea

foods"

Most are harmless" )ut a

few strains can cause food

poisonin& and are

responsi$le for t raveler @s

Onset Time. ( to : days af ter


Symptoms inc lude a$domina l

pain fever, nausea and diarrhea%watery+ $loo dy'" =p to 5;A

develop he mo lyt ic urae micsyndrome"

Duration. 6 wee9s or lon&er"

Carrier status'

The $acteria are present

naturally in the human intestine






Effective: June-12

enteroto8in

"

• This is

responsi$le

for many

cases of

food $orne

disease"

diarrhea B severe diarrhea

in $a$ies B children"

#o (acteria)Pato&encaracteristic

Source and foodcommonl% *nvolved

Details of illness

/" • Salmonella

e Infectionspecies

• *acultative,

rod shaped

anaero$ic

$acilli"

• -rowth

Temp. 7 to

07 !⁰

• -rowth P2.

5"1 to 4Infective dose.

Medium %low in

mil9 and hi&h

in hi&h fat

foods such aschocolate"

!auses

ma?orit y andmos t serious

cases of food

poisonin&"

ar&e num$ers

of $acteria

liv in& in food"The $acteria

need tomult iply

e8tensively$efore they

can cause

illness 3

infect ive dose

is usually

(;;,;;; per

&ram of food"

Source .

2uman and animal

intest ines and e8cre ted

stools" The route into foodareas is in raw foods of

animal ori&in 3 meat,

poul try, sausa&es, mil9,

e&&s and e&& products 3 orin animal e8creta and

ferti l iCers 3 for instance onve&eta$les" Insects, $irds,

vermin and domestic petsare also sources"

Food commonl%

*nvolved'

Meat, Poultry, >&&s B e&&

products %especially raw orli&h tl y coo9ed cheese',

Mil9, melons, almonds,dried coconuts, $a9ed

&oods, dressin&s especially

mayonnaise, $ean sprouts

and chocolate"

Onset Time. :76 hrs usually (6

5: hrs after eatin& contaminatedfood"

Symptoms include a$dominalpain fever, head ache, vomit in&

and diarrhea" The illness can $e

fa ta l to the vu lnera$ le &roups

such as youn&, old, ill andconvalescin&"

Duration. (7 days"

Carrier status' may $e carried

in the human intestine

:" Staphylococcus ureus

Sphere shaped

$acteria,facultative

Source .

2umans 3 *rom the s9in, nose,

hands, throat and hair" lsofound in $o ils, car$uncles,

Ehitlows, septic lesions, $urns

Onset Time. (7 hrs after eatin&contaminated food"

Symptoms include acutevomit in &, a$dom inal pain,






Effective: June-12

anaero$e

Produces an

e8oto8in asthey &row on

food"-rowth Temp.

7 to 01 !⁰-rowth P2. 5"1

to (;

Infective dose.

Medium

and scratches"

<aw mil9 from &oats and cows

3 the or&anism and i ts to8ins

can also $e found in cream

and cheese"


Tur9ey, chic9en, por9, roast

$eef, e&& products, salads

e"&" chic9en, potato,

macaroni, $a9ery products,

cream filled pastries,

luncheon meats, mil9 and

dairy products, lasa&na and

fermented sausa&e"

diarrhea and sometimes

collapse"

Duration. : 60 hours"

Carrier status' common



Details of illness

7" • Vi$rio

Parahaemolyticus

• !urved <od

shaped,

-ram 3ve,

facultativeanaero$e

•-rowthTemp. /;! to

05 ;!

Optimum

5;F! to

57 ;!,

• -rowth

Temp. P20"/ (("

• Infective

dose.Medium

Source'

<aw foods of mar ine ori&in,

salt wate r fish, shellfish,

crustaceans B f ish products"

Out$rea9s in =K are infreGuent

and &enerally due to imported

sea food" <apid &rowth may

occur in sea foods or the

human intestine"


<aw B improperly coo9ed f ish

Salted !ucum$er !ra$ B cra$

salad, Octopus, shrimps etc"

$dominal Pain, diarrhea

%watery stools containin& $lood

B mucous' , usual ly vomi tin&,mild fever, ch il ls , headache,

prostration"

Onset. 6 to 4: hrs, &eneral ly (6 to

(1 hrsDuration. ( to 7 days

1" • Yersinia

>nterocolitic

a

• Psychotrop

hic -ram 3

ve,

facultative

anaero$e

• -rows in

refri&erated

stora&e"• -rowth

Source'

Soil, water, intestinal tracts of

var ious animals %pi&s, $ irds,do&s and cats' , mil9 and raw

por9"

*aecal oral tra ns mi ss ion

involvin& infected animals or

persons or the consumption of

contaminated food and water"

Food commonl%

Onset. ( to / days, usually 60 to 5:

hrs"

Duration. ( to 7 days

Symp to ms include diarrhoe a,

a$dominal pain, fever, headache,

Vomitin& %rare', arthrit is,

Pharyn&itis"






Effective: June-12

Temp. ;;! to

00 ;!Optimum

61F! to5; ;!,

• -rowth P2.

P2 0"6 3 (;• Infective

dose.

=n9nown

*nvolved'

Meat and meat produc ts

especially por9, tur9ey,

ve&eta$les, salads, mil9 and

mil9 products, shell fish

especially oysters, l iGuid e&&,

salami"

4" )acillary

Dysentery%Shi&ella

Sonnei,Shi&ella

*le8neri'

Infectivedose. very

low

Source' Primary source is the

intestinal tract of humans andani mals" Infec te d person

+carr ie rs , sewa&e, manure, water " Transmiss ion occurs $y

*aecal oral route"


!ontaminated foods, water ,

mil9, salads, parsley, f ru i ts,

sand wi ch filli n&s, $a9ery

produc ts e"&" cream fil led

pastries and shell fish

Onset. ( to 7 days, usually 0 days


Symptoms include diarrhoea, fever,

stom ach cram ps and vom it in &"

Diar rhoea of ten conta ins $ lood,mucus and pus" S Sonnei &enerally

mild, other species more severe"

Carrier status' !ommon



Details of illness

(;" •

!ampylo$acter He?uni

• Micro

aerophilico$li&ate

• -rowth

Tem p. 61 ;!

to 0: ;!

Optimum

57F! to

05 ;!,

• -rowth P2.

0"4 3 4"/

• Infective

dose. low

Source'Soil, sewa&e, poultry, water,

anima ls , raw mea t and raw

mil9, $ott led mil9 pec9ed $y

$ irds, ca ts , do&s, rodents,

some wild $irds, duc9s, &eese

and sea&ulls"

Food commonl%

*nvolved'

<aw or inadeGuatelypasteurised mil9, handlin& raw

or eatin& undercoo9edchic9en, other meats B meat

products, water, $ot t led mil9pec9ed $y $irds, ca9e icin&,

person to person spread"

Onset. ( to (( days, usual ly 6 to /days


Symptoms include 2ead ache, fever,

diarrhoea, malaise vomitin& is rare"Diarrhoea may $e profuse, watery

and freGuent or alternatively $loody"

Carrier status' 2i&h

((" • 2epa ti ti s

Viral

Source'

!arriers, *aeces, $lood, urine

and water"


Eater, shell fish, mil9,icin& +pas tr y &laCes, frui t,

Onset. (/ to /; days, usually 6 to /

days

Duration. ( wee9 or lon&er

Symptoms include *ever, malaise,nausea, a$dominal pain, and later

?aund ice






Effective: June-12

salad, ve&eta$les and f ru it

?uices" Transmi ssion is $yfaecal oral route"

(6" • isteria

Monocyto&enes

• %anaero$ic'

Micro

aerophilic,

Psychotrop

hic• -rowth

Temp. ("/ ;!to 06 ;!

Optimum5;F! to 57;!

• -rowth P2.

P2 0"0 3 4"/• Infective

dose.pro$a$ly

low inimmune

compromis

ed

Source'

Soil, sewa&e+effluent survivesmany wee9s af ter sprayin&,

water , ve&etat ion and otherenvironmental sources, sila&e

%animal feed' sources,carriers, $irds and mammals"

Food commonl%

*nvolved'

<aw mil9, soft cheese,

colesla w, ice crea m, raw

ve&eta$les, raw and coo9ed

meats, raw and undercoo9ed

poultry, raw and smo9ed f ish,

fer me nt ed sausa&es and

salads, coo9chill products"

Onset. ( to 7; days,

Duration. 01 to 76 hours

*lu li9e symptoms, nausea,vomitin&, malaise, fever, diarrhoea,

septicaem ia, menin&i tis anda$ortion in pre&nant women"



Details of illness

(5" • #orovirus

• Infective

dose. very

low

Source'

Infected person,

environmental contaminat ion%air $orne spread', sewa&e +

water "

Food commonl%

*nvolved'

Eater, Ice, desse rts , cold

mea ts , salads, some fru it ,

shell f ish" Transmission is $y

faecal oral route

Onset. (6 to 01 hrs" Duration. (6 to

/; hours

Symptoms include vomitin&,

diarrhoea, nausea, a$dominal pain,

fever

(0" • Typhoid

%SalmonellaTyphi'

• Paratyphoid

%Salmonella

paratyphi'• Infective

Source' !arriers, sewa&e,

manure, water"

Food commonl%

*nvolved'Eater, mi l9 , coo9ed mea t,

Onset. ( to 5 wee9s" Duration. ( to 1

wee9s

Paratyphoid usually shorter"

Symptoms include fever, nausea,malaise, headache, rose spots on






Effective: June-12

dose. low

dairy products, coconut, salad

dressin&s, salads, some fruitand ve&eta$le and manure"

Transmission is $y faecal oral

route"

trun9, slow pulse, anore8ia, spleen

enlar&e me nt , cons tip at io n or

sometimes severe diarrhoea" %some

fatalities have $een reported'