Environmental Procedures

Health, Safety, Environmental and Quality
Integrated Management System Manual

Environmental Procedures (Level 3)
ISSUED
REVISION DATE: PREPARED BY:
HSEQ Integrated Management System BY:
Mar -16 GW
AS
PAGE:
Environmental Procedures REVISION LIST 1/1
REVISION INSTRUCTIONS
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Title Revision Date Date Title Page Revision
Environmental 01-Oct- 27-Mar-

00 Environmental Procedure 01
Procedure 2015 2016
QMS-Dept.
Revision List
Document Code:
HSEQ INTEGRATED MANAGEMENT HSEQ IMS – L3
SYSTEM
Revision Date: Mar-16
Environmental Procedures PAGE:
Rev. No. 01
2/236
1. Policy
Environmental Procedures
Uncontrolled when printed
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Rev. No. 01
3/236
2. Procedure
2.1 Water Supply Protection

2.2 Waste Water Management Program
2.3 Waste Management
2.4 Oil Spill Control
2.5 Air Pollution Control
2.6 Noise Control
2.7 Food Hygiene
2.8 Camp Sanitation
2.9 Control of Hazardous Substances
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Rev. No. 01
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2.1 Water Supply Protection
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Rev. No. 01
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Contents
2.1.1 Purpose
2.1.2 Scope
2.1.3 Definitions
2.1.4 Responsibilities
2.1.5 Transportation & Storing
2.1.6 Cleaning Tanks
2.1.7 Tests
2.1.8 Supplied Drinking Water
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Rev. No. 01
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2.1.1 Purpose
Water is a fundamental necessity for life. Protection of this natural resource is an

essential health requisite. If the water supply is not protected, the spread of water-
borne communicable disease and degradation of the quality of life are imminent. The
costs in terms of illness and lost time from work could be severe. This section specifies
the public health requirements necessary for the maintenance of a hygienic, safe and
wholesome water supply.
This procedure is prepared to ensure the quality of the sanitary and hygiene on the
DPS rigs and avoids that DPS personnel being exposed to water borne illness which is
caused by mishandling of water.
2.1.2 Scope
This document describes industry recommended practices, procedure or guidelines

required for effective Sanitary & Hygiene procedures to ensure compliance with
Aramco G.I. SAES-S-010 (Saudi Aramco Sanitary Code and to ensure compliance
with SAEHC-S-01 Saudi Aramco Environmental Health Code)
2.1.3 Definitions
Chlorine Residual:
The amount of chlorine in all forms (total) or (free) remaining in treated water to ensure
disinfection for a certain period of time.
Coliform Group Bacteria:
(1) A group of bacteria predominantly inhabiting the intestines of man or animal, but
also occasionally found elsewhere. It includes all aerobic and facultative anaerobic,
gram negative, non-spore forming bacilli that ferment lactose with production of
gas.
(2) A group of organisms, which include Escherichia coli.
Contamination Water:
The direct or indirect introduction into water of microorganisms, chemicals, wastes or
wastewater.
mg/L:
Milligrams per liter, which is the metric equivalent of parts per million (ppm).
TDS (Total Dissolved Solids):

Total solids dissolved in water. TDS is expressed in mg/L frequently expressed as
parts per million (ppm).
Vacuum Breaker:
A device for relieving a vacuum or partial vacuum formed in a pipeline, preventing back
siphonage.
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Bottled Drinking Water: All water, which is sealed in bottles, packages or other
containers and offered for sale for human consumption.
Chemically Treated:
Any water that has been chemically treated. The treatment may range from simple
addition of chlorine to kill bacteria to multiple chemical applications to render it non-
corrosive and or non-scaling or to remove certain physical or chemical pollutants.
Compliance Monitoring:
A) In the case of any water supplied from a distribution network, the point of
compliance is where it emerges from the taps that are normally used for human
consumption
B) In the case of water supplied from a tanker the point of compliance is where the
water emerges from the tanker. Compliance Monitoring shall be construed as
collecting samples from these points for the purpose of determining water quality.
Cross-connection:
Any actual or potential connection between the potable drinking or potable raw water
supply and / or a source of contamination or pollution including contamination by water
of an inferior quality.
1. Raw water and potable raw water are inferior quality to drinking water.
2. Cross-connections are the links through which it is possible for contaminating
materials to enter a potable water supply. The contaminant enters the potable
water system when the pressure of the polluted source exceeds the pressure of
the potable source. The action may be called back siphonage or backflow.
Essentially it is reversal of the hydraulic gradient that can be produced by a
variety of circumstances. Cross-connection can also occur when there is a
direct pathway between the potable water supply and a potential source of
contamination. Examples include potable tanks sharing a common wall with a
tank containing an inferior product or pipes containing a contaminant passing
through or over a water potable water tank.
Desalinated:
Water from which most of the dissolved salts have been removed by one of the
desalination processes (e.g. reverse osmosis, electro dialysis or flash evaporation).
Disinfect:
To kill infectious microorganisms by physical or chemical means. Some bacterial
spore forming organisms may survive the process, but all other microorganisms are
reduced to insignificant levels or eliminated completely.
Drinking water:
Water intended primarily for human consumption, either directly, as supplied from the
tap, or indirectly, in beverages, ice or foods prepared with water. Drinking water is also
used for other domestic purposes such as bathing and showering.
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Filter:
A device made of porous material, through which a fluid is passed, to separate from it
matter held in suspension.
Fire Water:
Any water (fresh, well, sea) contained in a piping system or storage tank and normally
intended to provide water for extinguishing fires. The source of the fire water shall be
identified.
Groundwater:
That part of the subsurface water that is in the zone of saturation.
Hard water: Any water containing more than 300 mg/L calcium and or magnesium
expressed as calcium / magnesium carbonate
Health Hazard:
Refer to SAEHC-S-18 for conditions considered to be hazardous to health and or a
nuisance. For the purposes of this Code section an actual or potential health hazard
includes an unprotected service connection on a drinking water supply to any domestic
property supplied with both potable raw and potable drinking water, and an
unprotected potable water service connection to a commercial or industrial property.
Note: Hazardous condition includes:
1. Fixtures with direct water connections or submerged inlets (sanitary

appliances, water heaters, washing machines, dishwashers etc.)
2. Swimming pools, spas or similar or similar apparatus.
Hypochlorite:
In its sodium salt form, the active bleaching ingredients in liquid chlorine bleach.
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 an
approximately five percent solution of sodium hypochlorite.
Managed network:
Refers to a distribution system which is the responsibility of water-supply operator
serving private property.
Maximum Contaminant Level (MCL):

The highest level of a contaminant that is permitted in drinking water.
µg/L:
Micrograms per liter, which is equivalent to parts per billion (ppb).
Operational monitoring:
Operational monitoring refers to monitoring of water quality in the treatment process
and leaving the works prior to entering the distribution system.
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PME:
Presidency of Meteorology and Environment who are designated as the responsible
authority for the protection of the environment and the development of environmental
protection standards in the Kingdom of Saudi Arabia.
Potable Drinking Water:

Water at the consumer tap that is wholesome and which meets the chemical, physical
and microbiological section as outlined in SAEHC-S-01. It is also a synonym for
drinking water.
Potable Raw Water:

Raw water which has been disinfected and is distributed in a separate supply system
for domestic use – i.e. washing, showering, flushing cisterns etc.
Raw Water:
Raw water refers to water in a storage reservoir, or underground source prior to
receiving treatment. This water normally contains less than 5,000 mg/l TDS
Safe:
Free from micro-organisms, parasites and substances which in terms of number or
concentration constitute a potential danger to public health and otherwise meets the
contaminant levels
Secondary maximum contaminant level (SMCL):

Secondary drinking water standards regulating contaminants that may cause cosmetic
effects (such as skin or tooth discoloration) or aesthetic effects (such as taste, odor, or
color) in drinking water.
Utility Water:
Water containing, normally less than 5000mg/L TDS, used in process facilities other
than human consumption
Air Break:
A physical separation, which may be a low inlet into the indirect waste receptor from
the fixtures, appliances or devices indirectly connected.
Air Gap:
(1) In a water supply system, it is the unobstructed vertical distance through the
atmosphere between the lowest opening from any pipe or faucet supplying water to a
tank, plumbing fixture or other device in the flood-level rim of the receptacle.
(2) The unobstructed vertical distance between the inlet from the potable water system
and the flood level rim of the non-potable water system, for a safe air gap, must be
equal to at least twice the inside diameter of the inlet pipe.
Backflow:
The flow of water or other liquids, mixtures or substances, under positive or reduced
pressure in the distribution pipes of a potable water supply from any source other than
its intended source.
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Backflow Prevention Assembly:

A device or means designed to prevent backflow or back siphonage. Most commonly
categorized as air gap, reduced pressure principle device, double check valve
assembly, and pressure
Water Supply System:

Includes the waterworks and auxiliaries for collection, treatment, storage and
distribution of the water from the sources of supply to the free-flowing outlet of the
consumer.
Water Hardness:
Soluble metal salts, principally those of calcium and magnesium, sometimes including
iron and manganese that, when present in water in significant levels, can create
scaling problems.
Water Intended for Human Consumption:

All water either in its original state or after treatment, intended for drinking, cooking,
food preparation or other domestic purposes, regardless of its origin and whether it is
supplied from a distribution network or from a tanker.
Fire Water Distribution System:

Fire water need not be drinking water quality if distributed in a separate, independent
water distribution system that is used for no purpose other than firefighting, i.e. the
water from the separate, independent fire water system and is not intended for human
consumption. Where tanks used for the storage of fire water are supplied by a system
intended for human consumption a suitable backflow prevention device must be
provided between the fire water tank and the supply water.
2.1.4 Responsibilities
Medic / Doctor
- The rig Medic / Doctor is responsible for implementing DPS sanitary and
hygienic procedure & compliance with established hygiene instructions and
Aramco G.I. and Saudi Aramco Environmental health Sanitary Code.
- He is responsible for conducting daily as well as weekly hygienic inspections
and reporting same.
- The Medic / Doctor is responsible for collecting water samples from tanks /
water supply and ice machines in order to perform required tests plus maintain
records in the clinic files and send water samples for approved Aramco
laboratory in monthly basis in order to conduct monthly water analysis. The
result of the monthly tests shall be recorded and maintained in the clinic files.
DPS Management
The management is responsible to ensure that, this procedure is periodically appraised

and if necessary revised. Adequate staff, funds and materials are available to meet the
requirement of the DPS sanitary and hygiene procedures.
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Rev. No. 01
11/236
2.1.5 Transportation & Storing
2.1.5.1 Water
 Water shall be obtained, conveyed, treated, stored and distributed in closed

containers that are protected from contamination.
 Water Truck / Boat supplies potable water to DPS rigs in a regular basis and
controlled by a formal manifest which is managed by medic and recorded in rig
Medic filing system.
2.1.5.2 Water Storage Tank
 Onshore Water Tanks :
 After bunkering, isolate the storage tank(s) for 30 min. Analyze a sample
taken from the water in the storage tank for free residual chlorine. The results
should be within 0.05-0.3 mg/l. After the bunkering is finished. The results
must be logged, at the next bunkering and if required, the dosing pump
should be adjusted according to the results previously obtained. If no free
residual chlorine can be traced, add chlorine solution directly into the tank
through the roof manhole, before a new sample is taken. This procedure
must be repeated until residual chlorine traces are found. If the amount of
residual chlorine is too high, the water can be diluted with water from another
storage tank or the chlorine can be removed with sodium bisulphate. The
water can also be stored for a few days before consumption. The chlorine
concentration will then usually be reduced. Add hypochlorite solution to the
tank as required and if found necessary following analysis of water samples.
A procedure for measuring residual chlorine must be enclosed with the
instrument of analysis. Before the tank is placed in service, a sample for
bacteriological analysis shall be collected from the tank. Note that the
residual chlorine level shall be no higher than 3 milligrams per liter (3 parts
per million) when the sample is collected.
 The sample shall be tested to verify the absence of coliform organisms and a
heterotrophic plate count [HPC] of 500 CFU/mL or less. If check, samples
show the presence of coliform organisms in the tank but not in the source
supply, then the tank shall be re-chlorinated. If test results from the source
supply tanker show it to be contaminated with coliform bacteria, then the
source of the problem shall be identified and corrected by cleaning and
disinfecting the tanker interior water storage by the water supplier and the
water supplier shall provide a proof manifest that this process was
implemented properly. After correction is verified by bacteriological testing,
the tank shall be emptied and refilled. Water from the refilled tank shall be
tested to verify the absence of coliform bacteria again.
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Rev. No. 01
12/236
 All water storage tanks shall be provided with a sample tap, which shall be
identified and in working order.
 All water storage tanks shall be drained, visually inspected internally and
cleaned on yearly cycle; and de-sludge and super-chlorinated by application
of a chlorine solution or other approved means at least every 12 months.
(Refer to section 2.1.6.1 Guideline for Cleaning and Disinfection of
Water Storage Tanks).
 Records shall be kept of the dates of inspections, procedures to be followed,

disinfectants used and the strength of the disinfecting solution.
 Vents shall be of the gooseneck type or roof ventilator type, protected to

prevent possible entry of dust, any animals, insects, or any contaminants,
with the opening protected by 16-mesh or finer corrosion resistant screening.
 Equipment, devices, filters, and all other water treatment or conditioning

apparatus, shall be operated, inspected and serviced or replaced according
to the manufacturer's instructions and specifications, and shall not be
operated beyond their rated capacity.
 All such equipment shall be maintained in a clean and sanitary condition and,
if necessary, shall be sanitized by application of a chlorine solution or by
other approved means. Where any of the above are used in remote locations
appropriate manufacturer’s instructions shall be kept on site as part of that
sites Operating Procedures.
 All the water filters must be inspected weekly by rig Senior Mechanic and a
record must be kept for changing water filters. All water filters should be
tagged with the date of installation.
 If hoses are used for conveying potable water, they shall be dedicated,
constructed of safe materials, shall have a smooth interior surface, shall be
used for no other purpose, and shall be clearly identified as to their use. Caps
and keeper chains shall be provided for water system inlet and outlet fittings,
as well as hose fittings. All such fittings shall be capped when not in
immediate use. Hoses shall be stored and used to be kept free of
contamination.
Document Code:
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Rev. No. 01
13/236
 Offshore Water Tanks:
 Connect the filling hoses to the supply vessel, request the supply vessel to
start their transfer pump, while closing our supply valve in the manifold, take
a sample of the water, the medic will analyze the sample
 The sample shall be tested to verify the absence of coliform organisms and a
heterotrophic plate count [HPC] of 500 CFU/mL or less. If check samples
show the presence of coliform organisms in the tank but not in the source
supply, then the tank shall be re-chlorinated. If test results from the source
supply vessel show it to be contaminated with coliform bacteria, then the
source of the problem shall be identified and corrected by cleaning and
disinfecting the vessel’s tank interior water storage. This should be
communicated with the client, who is responsible for all supply vessels. Water
from the refilled tank shall be tested to verify the absence of coliform bacteria
again.
 After testing completed, the bunkering operations will be started to the

potable water tanks analyze a sample taken from the water in the storage
tank for free residual chlorine. The results should be within 0.05-0.3 mg/l.
After the bunkering is finished. The results must be logged.
 Vents shall be provided with each tank which is square and a ball installed
inside.
 Water line in the bunker stations (STBD & PS) shall be provided with a
sample tap, which shall be identified and in working order.
 Records shall be kept of the dates of inspections, procedures to be followed,

disinfectants used and the strength of the disinfecting solution.
 All water tanks shall be properly sealed to avoid contamination by any

external resources.
 If hoses are used for conveying potable water, they shall be dedicated,
constructed of safe materials, shall have a smooth interior surface, shall be
used for no other purpose, and shall be clearly identified as to their use. Caps
and keeper chains shall be provided for water system inlet and outlet fittings,
as well as hose fittings. All such fittings shall be capped when not in
immediate use. Hoses shall be stored and used to be kept free of
contamination.
 All water storage tanks shall be drained, visually inspected internally and
cleaned on yearly cycle, and de-sludge and super-chlorinated by application
of a chlorine solution or other approved means at least every 12 months.
(Refer to section 2.1.6.1 Guideline for Cleaning and Disinfection of Water
Storage Tanks).
Document Code:
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Rev. No. 01
14/236
2.1.5.3 Backflow-Prevention Assembly
 A device or means designed to prevent backflow or back siphonage. Most

commonly categorized as air gap, reduced pressure principle device, double check
valve assembly, pressure vacuum breaker, atmospheric vacuum breaker, hose
bibb, vacuum breaker, residential dual check, double check with intermediate
atmospheric vent, and barometric loop.
 A Backflow-Prevention Assembly shall be installed if there are any possible

connections when there is a direct pathway between the potable water supply and
a potential source of contamination. Examples: General Bathroom’s water supply
line, Toilets flushers and potable water pump delivery lines.
 All potable water supply Tanks/piping system shall be completely isolated from the
raw water lines or any other contaminated fluid piping in order to avoid any
contamination could happen from the raw water supply or any potential
contaminant. Any kind of cross-connection is not allowed in the potable water
system.
2.1.5.4 Guidelines for the chlorination of bunkered water
When chlorination is employed, a sufficient amount of chlorine shall be added to

the water to maintain a measurable free chlorine residual of at least 0.5
milligrams per liter (0.5 parts per million) at all points in the distribution system
from which water may be withdrawn. The maximum chlorine residual should not
exceed 3.0 mg/L (3.0 ppm).
 Manual Dosing
When the dosing is operated manually, the dosage has to be calculated. The
dosage has to be regulated according to the results of analysis.
Make a note of the volume of water to be bunkered (m3) and the rate of
bunkering (m3/h). If there is any water left in the tank, this volume must be added
to the volume of water that is going to be bunkered.
The required volume of chlorine solution
Bunkering period (h) = volume to be bunkered (m3) / bunkering rate (m3/h)

Required volume of chlorine solution (l) = feed rate (l/h) x bunkering period (h)
Document Code:
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Rev. No. 01
15/236
2.1.6 Cleaning Tanks
2.1.6.1 Guideline for Cleaning and Disinfection of Water Storage Tanks
 Sludge of organic material, corrosion products etc. will settle to the bottom of the
tanks during operation. Bacteria may form a film of slimy appearance on the tank
walls. The storage tanks should therefore be cleaned and disinfected at regular
intervals. The tanks should also be disinfected after periods of inspection and or
maintenance. After repairs and painting have been completed; the interiors of all
water storage tanks shall be disinfected before they are placed in service (it may
take a week before it can be used)
 Disinfection Method
- After paint has thoroughly dried and cured, the tank shall be filled slowly to
the overflow level with potable water to which enough chlorine has been
added
- The chlorine, either as sodium or calcium hypochlorite shall be introduced

into the water as early during the filling operation as possible. Early
introduction of chlorine is essential because the filling action is depended
upon to agitate and evenly mix the chlorine with the total volume of water
in the tank.
- Chlorine compound should be poured into the tank through the clean out
or inspection manhole, the inspection manhole shall be bolted covered, if
no manhole available at the bottom, the chlorine solution shall be poured
into the tank through the roof manhole
- The chlorinated water shall be retained in the tank for at least 24 hours,
during which time all valves shall be operated several times to ensure
disinfection of the appurtenances. At the end of this 24-hour period, the
treated water in all portions of the tank shall have a residual of not less
than 10 milligrams per liter (10 parts per million) free chlorine.
- After the holding period, the super chlorinated water in the tank shall be
completely drained to waste.
- After refilling and before the tank is placed in service, a sample for
bacteriological analysis shall be collected from the tank.
Note: The residual chlorine level shall be no higher than 3 milligrams per
liter when the sample is collected.
- 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 in
collection of samples
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Rev. No. 01
16/236
- If the initial disinfection fails to produce satisfactory, the tank shall be

emptied and refilled again then samples shall be taken from the tank and
the water supply, if the tank sample shows presence of coliform organisms
but not in the water supply then the tank shall be re-chlorinated by the high
concentration method, if test results from water supply sample shows
presence of bacteria then the source problem must be identified and
corrected immediately. After correction is verified by bacteriological testing,
the tank shall be emptied and refilled. Check samples again. If the tank
sample shows presence of coliform organisms but not in the water supply
then the tank shall be re-chlorinated by the high concentration method.
- If a water tanker supply is used, water tankers shall be drained, visually

inspected and sanitized by application of chlorine or any other approved
means of disinfection at least every 12 month or if any bacterial presence
in tests results. Records shall be kept of the dates of disinfection.
 Cleaning
Surfaces inside the tank must be flushed with a high pressure hose jet. Check
whether there is a slimy layer on the surfaces, and ensure that this layer is
thoroughly removed. If necessary, the tank must be scrubbed, but care must be
taken not to damage any protective linings or coatings. After scrubbing and
flushing, the tank should again be completely emptied. Personnel performing the
cleaning must wear clean working clothes and boots prior to entering the tank. All
equipment must be cleaned prior to being used for washing purposes.
 Inspection
After the storage tank has been cleaned and emptied it should be inspected to
ensure that the cleaning was effective, also if parts of the surfaces need
repainting. It is the Doctor's responsibility to inspect the tank after cleaning and
before refilling.
Records and the PTW copy shall be kept of the dates of inspections, procedures
to be followed, disinfectants used and the strength of the disinfecting solution. All
this records shall be documented in Medic filing system.
Document Code:
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Rev. No. 01
17/236
2.1.6.2 Potable Water Treatment System
A. The Offshore Potable Water Treatment System consists of:
1- Water Maker
2- Neutralizer / Mineralizer System
3- Automatic Chlorine Unit
4- Potable Water Pumps
5- Activated Carbon Water Fine Filter
6- Ultra Violet Sterilizer
 Water Maker
The combined brine / air ejector driven by the ejector pump creates a vacuum in
the system in order to lower the evaporation temperature of the feed water.
The feed water is introduced into the evaporator section stage 1 through an orifice,
and is distributed into every second plate channel (evaporation channels).
The hot water is distributed into the remaining channels, thus transferring its heat
to the feed water in the evaporation channels.
Having reached boiling temperature - which is lower than at atmospheric pressure -

the feed water undergoes a partial evaporation, and the mixture of generated vapor
and brine enters the separator vessel, where the brine is separated from the vapor
and is introduced into every second channels of the evaporator stage 2 as feed
water.
The vacuum steam generated in the first stage passes via a demister into the
remaining channels in stage 2 of the evaporator section.
 Neutralizer / Mineralizer System
It is undesirable to have domestic water, produced by Desalination Plants such as

evaporators and reverse osmosis water makers, with a low pH value (Acid
Condition) due to its corrosive and harmful effects.
The water should therefore be treated to make it neutral or slightly alkaline. This
acid condition is due to the presence of free carbonic acid gas (C02) and to ensure
its complete removal the water should be filtered through a bed of neutralizing filter
media, named E.W.T. Compound, where the C02 combines with the filtering
material to form natural bicarbonates.
The consumption is approximately 1/2 kg (1Ib) of material per 35.000 liters. of

water to be treated. It is sufficient to effect partial reloading 2 - 4 times a year only,
to compensate for the quantity which disappears by dissolving in the water.
E.W.T. Compound is supplied in granules packed in 25kg. It is advisable to
occasionally reverse the flow of water through the unit to loosen the medium and to
flush after every refill until the water is clear again.
Document Code:
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Rev. No. 01
18/236
A Neutralizing-filter will improve taste and quality of the water. It will avoid
corrosion (rust and oxidized particles) in the fresh water system.
 Automatic Chlorine Unit
In order to determine the Sodium Hypochlorite dosing it is first necessary to

ascertain the required amount of Sodium Hypochlorite to be added in milligrams
per liter to give a residual of 0.5 mg/l.
Operational Checks
- Check that the stock of chlorine is sufficient and not beyond its shelf life.
- Check that the dosing vessel contains sufficient solution for at least 24 hours
operation, or enough to last until the next operational check.
- Check that the analysis results for residual chlorine are within the
recommended limits. The dosing pump must be adjusted as necessary to
meet the desired levels of chlorination.
On a general basis the chlorine content should be 0.05 - 0.5 mg/l measured as free
residual chlorine, 30 minutes after the chlorine was added.
 Activated Carbon Water Fine Filter
Hatenboer-Water activated carbon water fine filters are effective and well-designed
filter units to remove most traces of organic based pollution. The physical and
chemical quality of the water will be improved in order to prepare drinking water
and or process water free of hydrocarbons (ola mineral oils), aromatic derivatives,
pesticides, detergents, chlorine (dechlorination) etc.
The water enters the filter unit and passes through a layer of selected granulated
activated carbon, which is packed in spiral wounded polypropylene filter elements
(FDA-quality). The active carbon removes the organic pollution by means of
adsorption. The turbid matter is removed by filtration at 5 micron nominal
selectivity.
Under normal conditions the carbon elements will require to be replaced every
three months based on the pressure drop over the filter unit or as per OEM
instruction, with a minimum of one replacement per year (drinking water-treatment
applications only). This is depending on the drinking feed water quality.
Analysis of the feed water and the filtrate water may be required to indicate
moment of filter bed replacement.
 Ultra Violet Sterilizer
 UV guarantees that the microbiological requirements of drinking water are met.
 This system contains all functions to control and supervise the UV system,
operator panel, lamp start sequencer, UV lamp supervision, UV intensity
Document Code:
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Rev. No. 01
19/236
monitoring, flow control interlock, etc. The status of the UV system is

permanently displayed at the operator panel.
 During "normal" operation the display continually shows the current parameter
values.
- UV Intensity
- Operating hours of UV lamps
- On / Off switches of UV reactor
- Event- or alarm messages
 The following messages result from factory set threshold values:
- GREEN UV intensity higher than pre-alarm threshold value (> 60% of

maximum value).
- YELLOW UV intensity is lower than pre-alarm threshold value « 60%, >
50%), maintenance may be necessary in next future
- RED UV intensity lower than alarm threshold value « 50%) or UV lamp
failure, maintenance necessary
 UV Lamp Monitoring System
This system consists of UV sensor, electronics (amplifier / limit value relays),

UV lamp supervision, as well as operator panel with pilot lights and text display.
The intensity (254 nm) within the reactor chamber is measured continuously by
the UV sensor. After signal processing the intensity [W/m2] is displayed,
furthermore it is available as a standard analogue output signal (0-20 or 4-
20mA) for external signal processing.
By permanent measurement of UV intensity highest degree of safety is

guaranteed. Every failure will be displayed at the operator panel as well alarm
signaling is caused without delay.
The efficiency of the UV system substantially depends on the UV intensity

being available in the reactor. During operation ageing of the UV lamp reduces
the UV intensity, as does scale formation on the lamp's quartz jacket. The
intensity also may be influenced by supply voltage and/or UV absorption (water
quality)
 Cleaning Process
A cleaning procedure should be carried out as often as scale cause a decrease

in UV intensity of - 20%, it is necessary latest when >UV-Intensity< is
displayed.
As such a decrease also may be caused by ageing of the UV lamp or changes

in water quality (UV transmission), a visual inspection of the UV sensor or the
quartz jacket (UV module) is helpful before starting the cleaning procedure.
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Proceeding in this way leads to cleaning intervals which are adapted to the
individual operating conditions (water quality).
Quartz jacket (UV module) and UV sensor always have to be cleaned together,
for this they have to be dismounted. It is recommended to use wetted white
cotton or a sponge for wiping, eventually a suitable cleaning agent
 Replacement of UV Lamp
The effective life of the UV lamp depends on the required minimum UV dose
[J/m2] which is resulting from the existing UV intensity [W/m2] and duration
time (flow rate).
Normally, the lamp has to be replaced latest, when >UV-Alarm< or >UV-

Intensity< is indicated following cleaning procedure.
Especially, if treating water with altering UV transmission care should be taken

for appropriate reserve (please note: low UV transmission caused by high
count of particles can't be compensated by higher intensity).
B. The Onshore Potable Water Treatment System consists of:
1. Neutralizer / Mineralizer System

2. Automatic Chlorine Unit
3. Potable Water Pumps
4. Activated Carbon Water Fine Filter
5. Ultra Violet Sterilizer
 Neutralizer / Mineralizer System
It is undesirable to have domestic water, produced by Desalination Plants such as

evaporators and reverse osmosis water makers, with a low pH value (Acid
Condition) due to its corrosive and harmful effects.
The water should therefore be treated to make it neutral or slightly alkaline. This
acid condition is due to the presence of free carbonic acid gas (CO2) and to ensure
its complete removal the water should be filtered through a bed of neutralizing filter
media, named E.W.T. Compound, where the CO2 combines with the filtering
material to form natural bicarbonates.
The consumption is approximately 1/2 kg (1Ib) of material per 35.000 liters. of

water to be treated. It is sufficient to effect partial reloading 2 - 4 times a year only,
to compensate for the quantity which disappears by dissolving in the water.
E.W.T. Compound is supplied in granules packed in 25 kg. It is advisable to

occasionally reverse the flow of water through the unit to loosen the medium and to
flush after every refill until the water is clear again.
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A Neutralizing-filter will improve taste and quality of the water. It will avoid
corrosion (rust and oxidized particles) in the fresh water system.
 Automatic Chlorine Unit
In order to determine the Sodium Hypochlorite dosing it is first necessary to

ascertain the required amount of Sodium Hypochlorite to be added in milligrams
per liter to give a residual of 0.5 mg/l.
Operational Checks
- Check that the stock of chlorine is sufficient and not beyond its shelf life.
- Check that the dosing vessel contains sufficient solution for at least 24 hours
operation, or enough to last until the next operational check.
- Check that the analysis results for residual chlorine are within the
recommended limits. The dosing pump must be adjusted as necessary to
meet the desired levels of chlorination.
On a general basis the chlorine content should be 0.05 - 0.5 mg/l measured as free
residual chlorine, 30 minutes after the chlorine was added.
 Activated Carbon Water Fine Filter
Hatenboer-Water activated carbon water fine filters are effective and well-designed
filter units to remove most traces of organic based pollution. The physical and
chemical quality of the water will be improved in order to prepare drinking water
and or process water free of hydrocarbons (ola mineral oils), aromatic derivatives,
pesticides, detergents, chlorine (dechlorination) etc.
The water enters the filter unit and passes through a layer of selected granulated
activated carbon, which is packed in spiral wounded polypropylene filter elements
(FDA-quality). The active carbon removes the organic pollution by means of
adsorption. The turbid matter is removed by filtration at 5 micron nominal
selectivity.
Under normal conditions the carbon elements will require to be replaced every
three months based on the pressure drop over the filter unit or as per OEM
instruction, with a minimum of one replacement per year (drinking water-treatment
applications only). This is depending on the drinking feed water quality.
Analysis of the feed water and the filtrate water may be required to indicate
moment of filter bed replacement.
 Ultra Violet Sterilizer
UV guarantees that the microbiological requirements of drinking water are met.
This system contains all functions to control and supervise the UV system,
operator panel, lamp start sequencer, UV lamp supervision, UV intensity
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monitoring, flow control interlock, etc. The status of the UV system is permanently
displayed at the operator panel.
During "normal" operation the display continually shows the current parameter
values.
- UV Intensity
- Operating hours of UV lamps
- On / Off switches of UV reactor
- Event- or alarm messages
The following messages result from factory set threshold values:
- GREEN UV intensity higher than pre-alarm threshold value (> 60% of

maximum value).
- YELLOW UV intensity is lower than pre-alarm threshold value « 60%, >
50%), maintenance may be necessary in next future
- RED UV intensity lower than alarm threshold value « 50%) or UV lamp
failure, maintenance necessary
 UV Lamp Monitoring System
This system consists of UV sensor, electronics (amplifier / limit value relays), UV

lamp supervision, as well as operator panel with pilot lights and text display.
The intensity (254 nm) within the reactor chamber is measured continuously by the
UV sensor. After signal processing the intensity [W/m2] is displayed, furthermore it
is available as a standard analogue output signal (0-20 or 4-20mA) for external
signal processing.
By permanent measurement of UV intensity highest degree of safety is

guaranteed. Every failure will be displayed at the operator panel as well alarm
signaling is caused without delay.
The efficiency of the UV system substantially depends on the UV intensity being

available in the reactor. During operation ageing of the UV lamp reduces the UV
intensity, as does scale formation on the lamp's quartz jacket. The intensity also
may be influenced by supply voltage and / or UV absorption (water quality)
 Cleaning Process
A cleaning procedure should be carried out as often as scale cause a decrease in

UV intensity of - 20%, it is necessary latest when >UV-Intensity< is displayed.
As such a decrease also may be caused by ageing of the UV lamp or changes in

water quality (UV transmission), a visual inspection of the UV sensor or the quartz
jacket (UV module) is helpful before starting the cleaning procedure. Proceeding in
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this way leads to cleaning intervals which are adapted to the individual operating
conditions (water quality).
Quartz jacket (UV module) and UV sensor always have to be cleaned together, for
this they have to be dismounted. It is recommended to use wetted white cotton or a
sponge for wiping, eventually a suitable cleaning agent
 Replacement of UV Lamp
The effective life of the UV lamp depends on the required minimum UV dose [J/m2]
which is resulting from the existing UV intensity [W/m2] and duration time (flow
rate).
Normally, the lamp has to be replaced latest, when >UV-Alarm< or >UV-Intensity<

is indicated following cleaning procedure.
Especially, if treating water with altering UV transmission care should be taken for
appropriate reserve (please note: low UV transmission caused by high count of
particles can't be compensated by higher intensity).
2.1.7 Tests
 The Medic must ensure that potable water is obtained from an approved source and
has added adequate chlorine to the water in the bulk water transport (conveyance)
system to create a 0.5 mg/L to 1.5 mg/L concentration.
 All rigs must send a water samples to an approved lab monthly. Results must be filed
in the SMS filing system.
 The medic must perform a weekly water analysis using the test water kit. A record
should be available and filed in the clinic files. (Refer to HSE-L4-107B Water Test)
 The medic must perform a daily water analysis and a record should be available and
filed in the clinic files. (Refer to HSE-L4-107A Water Test).
 The weekly and monthly samples shall be taken from (rig camp tank, main camp
tanks, water supply truck and ice making machines).
a) Monthly Water Analysis
Sample Procedure:
1. Use a sterile water sample bottles for collecting the water sample.
2. Collect the water sample when you are sure you can deliver it to the
laboratory within six (6) hours.
3. Refrigerate (cooler with ice packs) the water sample if it cannot be
delivered to the laboratory within six (6) hours.
4. Ensure that each water sample bottle is identified as follows:
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a) Owner of the water supply

b) Location of water sampling
c) Date collected
d) Time collected
5. Sample points should be included to ensure that the samples taken are
representative of different sources from which the water is obtained by the
public or enters the system.
6. Remove any aerator, screen or other attachments from the sampling tap.
7. Disinfect the end of the faucets pout with an alcohol swab before running
the water to remove debris or bacteria.
8. Turn on water and let it run for 3-4 minutes to remove standing water from
the plumbing.
9. Remove the sample bottle lid.
- Do not touch the inside of the lid

- Do not put the lid down in any surface
- Do not rinse the bottle
10. Fill the bottle to the level as required and close lid firmly. A small air space
should be left to make shaking easier, before analysis.
11. Keep the water sample cool (but not frozen) until it is received in the
laboratory.
b) Weekly Water Analysis
Sample Procedure:
 Follow the same instructions mentioned in section (a) Monthly water

analysis.
Test procedure:
 Check all materials are complete inside the test kit.

 Clean the flat surface or table with Dettol Antiseptic Solution.
 Prepare all the needed materials like gloves, medical waste container, and
5cc syringe.
 Do not open packets or vial until you are ready to perform the tests.
Bacteria Test:
1. Take out the Bacteria Test Vial and set upright on a flat surface.
2. Take the water sample with a 5cc syringe and put very slowly into the vial.
3. Carefully twist off cap and fill vial to ½ inch below the top (to 5ml line). DO
NOT OVERFILL and DO NOT SPILL the bacteria growth powder in the
vial.
4. Replace the cap and twist on tightly. Shake the vial vigorously for 20
seconds or more until all the powder is dissolved.
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5. Place the capped vial upright in a warm area (70–90°F or 00-00°C) where
it cannot be disturbed for 48 hours.
6. After 48 hours, observe the color of the liquid WITHOUT opening the vial:
Purple Color : Negative Result (No Bacteria were detected)

Yellow Color : Positive Result (It is highly likely that potentially harmful
bacteria were detected) then follows disinfection
instructions in section (2.1.6.1 Guideline for Cleaning
and Disinfection of Water Storage Tanks).
7. For positive results, add bleach to the sample before pouring down the
toilet, then wash hands thoroughly. Negative samples may be poured
directly into the toilet.
8. Discard the vial into the Medical Waste Container.
PH / Hardness / Chlorine Test
1. Carefully open pH / Hardness / Chlorine Test packet and take out strip.
2. Immerse the reagent pads into water sample and remove immediately.
Hold the strip level for 15 seconds.
3. Match pH (end pad), Total Hardness (middle pad) and Total Chlorine Pads
(pad nearest to handle) to the color chart inside the test kit.
c) Daily Water Analysis
Sample Procedure:
 Follow the same instructions mentioned in section (a) Monthly water

analysis.
Test procedure
 Check all materials are complete inside the test kit.

 When adding drops of solution, hold the bottle vertically and add drops
slowly to ensure proper drop size, swirling the sample after each drop.
 Perform test out of direct sunlight and read the results facing away from
the light. Use the white card supplied with the kit as a background to
facilitate easy reading.
 Store your test kit out of direct sunlight in a cool place.
 Replace test kit reagents yearly to ensure accurate testing results.
Chlorine Test
1. Fill small vial to line.

2. Add 5 drops Solution 1.
3. Cap vial and slowly invert several times.
4. Within 2-3 seconds, compare color in vial with color standards to
determine Free Chlorine level.
5. Wait 1-2 minutes and compare again to determine Chlorine Residual level.
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PH Test
1. Fill the large tube to the top (solid) line.

2. Add 1 drop Solution 4, mix by swirling.
3. Add 5 drops Solution 2, mix by swirling.
4. Compare the color with pH color standards.
TDS (Total Dissolved Solids) Test
1. Remove the protective cap.

2. Press the ON / OFF switch to turn the meter on.
3. Immerse the meter into the water / solution up to the max immersion level
(2”).
4. Lightly stir the meter to dislodge any air bubbles.
5. Wait until the display stabilizes. Once the reading stabilizes (approx. 10
seconds), press the HOLD button to view the reading out of the water.
6. If the meter displays a flashing ‘x10’ symbol, multiply the reading by 10.
7. After usage, shake off any excess water from the meter. Replace the cap.
Water Temperature Test
1. Once the meter is on, the temperature function can be used at any time, in
or out of the liquid.
2. Press the TEMP button. The display will switch to temperature (in Celsius
only).
3. To return to TDS’ mode, press the TEMP button.
2.1.8 Supplied Drinking Water
 The drinking water on DPS rigs supplied by a Client approved bottled water vendor.
Please refer to the drinking water supply agreement between DPS and Spring Water
Factory Company Limited
 Offshore potable water is provided through water makers which are under DPS
preventive maintenance program. The water shall be tested under the following
conditions:
1- When the water tastes, color, etc. is abnormal.

2- When the water source changed e.g. supply by boat.
3- When the water maker has been through a major repair / upgrade / replacement
The same procedure for onshore rigs shall apply. Records shall be kept at clinic for
reference.
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2.2 Waste Water Management
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Contents
2.2.1 Purpose
2.2.2 Scope
2.2.3 Acronyms
2.2.4 Definitions and Acronyms
2.2.5 Responsibility
2.2.5.1 DPS Management
2.2.5.2 Line Manager / Rig Superintendent
2.2.5.3 OIM / STP / Spill Response Coordinator (SRC)
2.2.5.4 HSE and Training Section
2.2.6 Procedures
2.2.6.1 Water Supply and Prevention of Cross Connection
2.2.6.2 Sanitary Waste Water Treatment Systems
2.2.7 References
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2.2.1 Purpose
The purpose for this procedure is to insure that all DPS rigs maintained a healthy and
hygienic environment for all personnel and to prevent any waste or damage to
surrounding environment. This will be done by but not limited to:
- A well maintained sewage system as per below instructions.

- A septic and lifting tank to be installed and inspected to prevent any deviations.
- Waste water management to be discussed and known to all employees.
- Controlled system to prevent any environmental loss or damage.
- Conducting operations in compliance with ARAMCO requirements.
2.2.2 Scope
All DPS rigs will be maintained and operated in a way that minimizes the possibility of
affecting the environment or the personnel by applying the required items to construct
a well waste water management and a proper sewage system for rig camp and camp
site or accommodation.
2.2.3 Acronyms
DPS : Drilling and Petroleum Services Company

HSE : Health, Safety & Environment
EDC : Egyptian Drilling Company
PA : Public Announcement System
MSDS : Material Safety Data Sheet
ASAP : As Soon AS Possible
EPD : Environmental Protection Department
2.2.4 Definitions
The Environment:
Defined as the air, water and land around the company’s work places, facilities and
other activities, including aquatic and terrestrial life.
Cross-connection: Any actual or potential connection between the potable drinking or

potable raw water supply and a source of contamination or pollution including
contamination by water of an inferior quality.
- Cross-connections are the links through which it is possible for contaminating
materials to enter a potable water supply. The contaminant enters the potable
water system when the pressure of the polluted source exceeds the pressure of
the potable source. The action may be called back siphonage or backflow.
Backflow:
The flow of water or other liquids, mixtures or substances, under positive or reduced
pressure in the distribution pipes of a potable water supply from any source other
than its intended source.
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Backflow Prevention Assembly:

A device or means designed to prevent backflow or back siphonage. Most commonly
categorized as air gap, reduced pressure principle device, double check valve
assembly, pressure vacuum breaker, atmospheric vacuum breaker, hose bibb
vacuum breaker, residential dual check, double check with intermediate atmospheric
vent, and barometric loop.
Sanitary Sewer:
Sewer that carries liquid and water-carried human waste from residences, commercial
buildings, industrial plants, and institutions, together with minor quantities of storm,
surface, and groundwater(s) that are not admitted intentionally. Significant quantities
of industrial wastewater are not carried in sanitary sewers.
Septic Tank:
An underground vessel for solids settling out of waste water, from a small flow
disposal system. Effluent from the tank is normally disposed of in a soil absorption
system, while settled solids are periodically pumped out and hauled to a treatment
facility for disposal.
Sewage:
Wastewater in the form of liquids and other waste from, any form of toilet urinal or
water closet.
It is the responsibility of DPS to provide a well maintained waste water management

system, accompanied with a constructed sewage system to prevent any damage to
health or environment.
Protection of the environment surrounding DPS operations is the responsibility of all

employees of the company and all personnel employed by the company’s contractors.
Each individual person is responsible for: carrying out work in compliance with DPS
environmental policy and implementation procedures and bringing potential minor
hazards of the environment to the notice of the management.
2.2.5.1 Management
The management has overall responsibility for ensuring that an effective

Procedure for the implementation of an effective waste water management and
sanitary system surrounding DPS operations exists and is implemented.
Each Line Manager / Rig Superintendent has a responsibility to insure that all
DPS rigs maintaining a proper sewage system and approved septic tank and to
insure that all applicable requirements were implemented as reasonably practice.
Investigation and reporting of all environmental accidents and near misses plus
initiation of all necessary follow-up action. Promotion of awareness of
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environmental protection matters amongst subordinates. Identification and

implementation of training needs of staff with respect to environmental matters.
Where appropriate consultation with Aramco environmental advisor.
2.2.5.3 OIM / STP
The OIM / STP shall be responsible for any deviation or unacceptable installation
to the system, any deviation has to be reported to the Rig Superintendent to be
immediately corrected.
He shall insure that the sewage system is in use before spud in and operationally
effective.
He shall insure that there is no harm to environment or human being caused by

the sewage system or the septic tank design.
Responsibility of monitoring compliance with this Procedure is vested in the HSE

& Training Section with functional guidance and assistance from Aramco
environmental advisors. In addition, the responsibilities of the HSE & Training
Section include:
- Provision of specialist support and advice on environmental matters at all

stages of DPS operations.
- Contact Aramco environmental advisors on environmental matters and
provision of guidance to effects coordination and consistency in liaison with
bodies external to the company.
- Providing assistance in the preparation of contingency plans for responding
to oil spills and to other incidents with the potential for environmental
damage.
- Provision of advice on the effect or the environment on DPS operations,
where this is not already available from other specialist groups.
2.2.6 Procedure
Wastewater generated onshore and by fixed offshore installations shall be treated in a

system that is designed in compliance with the design requirements. The system shall
be maintained and operated such that the treatment systems specified in these
procedures with the alignment of ARAMCO requirements are operated as they were
designed to operate.
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2.2.6.1 Water Supply and Prevention of Cross-connections
 Cross connecting the potable water supply with any non-potable or other water
supply of questionable quality is prohibited.
 An approved backflow prevention plumbing device shall be installed on
distribution lines where there is a direct connection or a potential connection
between the potable water distribution system and other liquids, mixtures, or
substances from any source other than the potable water supply.
 Refer to Appendix 3 for Piping System Color Codes
Drill Water
Tank
Water Potable
Maker water tanks
Boat /
Bunkering Station
Simple Illustration Drawing
2.2.6.2 Sanitary Wastewater Treatment Systems
 All wastewater treatment Systems shall be operated and maintained in manner

that:
1. risks to public health and the environment are minimized

2. All applicable standards are achieved
 No desert dumping of wastewater is permitted.

 No wastewater shall be disposed of to the marine environment if it does not
meet Appendix 1.
 Disinfection: All wastewater treatment plants which discharge effluent or reuse
effluent on land must provide disinfection to achieve the required
bacteriological effluent water quality requirements specified in Appendix 1.
 Wastes discharged shall at no time contain substances in concentrations toxic
to human, animal, plants or fish life. The wastes discharged shall not contain
phenols, cresols, or any other substances in concentration sufficient to impart
objectionable tastes, odors, or foaming to usable waters.
 All marine discharges of wastewater (includes sanitary, industrial, cooling water
discharges and any other discharge) must be monitored by a reliable
flowmeter(s). Flowmeters must be kept in repair and calibration at all times.
Calibration every one year
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 Sanitary wastewater treatment plants shall be sampled as per Appendix 2.

Records of the flow and test results shall be kept for a minimum period of 5
years.
 For sanitary wastewater treatment systems handling less than 1900 m³ / day,
Sodium Hypochlorite addition shall be the required disinfection method
 Sodium hypochlorite is strong oxidant and must be stored safely in a cool and
dry location.
 Facilities are required to measure, at point of discharge of treated sanitary
wastewater, daily effluent residual chlorine and pH and monthly effluent total
coliform bacteria; and maintain records onsite.
2.2.6.2.1 MODU Waste Water Systems
 Sewage to be discharged to the marine environment from DPS offshore

MODUs located less than 4 nautical miles from land and manned by 10 or
more people shall have a sewage treatment plant meeting all design criteria in
SAES-A-104.
 Sewage and wastewater discharges shall not produce visible floating solids or
cause discoloration of the surrounding water.
 Food waste may be discharged from offshore platforms into the sea 12 nautical
miles or more from the nearest land, but only after comminution. Disinfection is
not required. Comminuted food waste shall be capable of passing through a
screen with openings no greater than 25 millimeters.
A. Waste Water from Accommodation
Grey Water
Accommodation
Waste Sewage Unit
Black Water
 The sewage treatment unit is a biological sewage treatment system, which

uses naturally occurring (present in wastewater) aerobic bacteria. The unit
offers an integrated two-tank configuration whereby its primary tank contains
the Aeration & Media Chambers, and the secondary tank contains the
Disinfection Chamber.
 The Sanitary Water System covers both the black and grey water system from
the accommodation decks.
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 Grey Water: Sanitary wastewater other than that containing medical waste,
kitchen waste or human excreta (from toilets and urinals); discharged from any
appliance or fixture such as showers, sinks, or bath water.
 Grease traps shall be provided for communal kitchens catering to 10 or more
B. Offshore Drainage Systems
The deck drain system or zero discharge system is a network of drainage that
covers the entire rig in segregating the:
- Clean (non-oil) drainage
- Drainage that might have been contaminated by oil or mud
Depending on location the drainage are routed to the appropriate tanks
- Clean drain holding where for areas contamination with any oil source is
can be kept in the clean drain holding tank when in afloat.
- Bilge holding tank for areas where contamination with oil source is likely
such as the cranes drip pan or pipe rack area the drainage are routed to
the bilge holding tanks where it would be process further by the oily
water separator before discharging overboard.
- Drill floor, rotary table boundary ditch & cantilever pipe rack area are
routed to a drain ditch which is collected by the skimmer tank. From the
skimmer tank, the drainage is either directed to the mud treatment
system or it can be discharge into the bilge holding tank.
- Helideck and helideck equipment drains are controlled by a 3-way valve

diverts drains to either overboard or to a barrel tank filled with diesel if
Helicopter crash occurred
.
Oil Water
Separator
Dirty Oil Tank Bilge Holding Clean Drain

Tank Holding Tank
The Oily Water Separator is intended for the separation of oily water mixtures
which are created within the machinery spaces .The separation is the removal
of small and finest oil droplets.
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- The unit draws from the bilge holding tank and discharges to either one
of the outlets: overboard, dirty oil tank or clean drain holding tank
- The treated water leaves the housing via the sea bilge valve and the oil
content of the discharged water will be measured by the 15-ppm bilge
Separator / alarm.
- In accordance with MARPOL Annex I; the discharged water has to be

less than 15 ppm oil.
- The 15 ppm Bilge Alarm will record time, date, oil content > 15 ppm and
separator status. Data will be ROM saved for 18 months.
2.2.6.2.2 Onshore Waste Water System
Septic tank system
Wastewater generated shall be collected disposed in a system that is designed

in compliance with the design requirements. The system shall be maintained
and operated such that the system specified in ARAMCO requirements are
operated as they were designed to operate as per below requirements:
- All sewer lines shall be connected and finally directed to a lifting tank to
contain all sewage available; this lifting tank shall contain two
submersible pumps to lift all required sludge to the septic tank.
- The lifting tank must be underground level to collect sludge and lift it to
the septic tank.
- The septic tank will consist of a minimum of 2 tanks in series with an

overflow connecting pipe or be a conventional septic tank design. The
actual design will be variable with the requirement that it will allow solids
to settle and clear water to be discharged to the pond, see figure no.1
for tank design.
- The system will be surrounded by a fence that can keep the general
public and animals away from the wastewater. The sand dike and razor
wire currently used as perimeter fencing on sites is the proposed typical
design for this fence.
- The pond will be sized for the site specific needs. As there is no way to
know for sure how much space is required, the sizing will be on a case-
by-case basis.
- The bottom of the pond may or may not include crushed rock or gravel.
If this is not feasible for a specific site, it will not be required.
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- Any sewage sludge present in the septic tanks can be disposed of by

placing it in the open pit, covering with lime, and backfilling.
Minimum horizontal separation distances between sewerage components and

water systems shall be as indicated in Table 1 shall be maintained for any
facilities using this equipment.
- Backflow preventers shall be installed on the piping connecting the

water maker with the Drill water tank to avoid mixing with potable water
line. Reduced pressure backflow devices or air gap and break tank shell
be installed in all potable water lines serving waste water lift station and
waste water treatment plants unless all totally separate non potable
water system using reclaimed water installed for all cleaning
requirements and chemical makeup water requirements. Adequate
clearance from the floor ceiling and walls must be provided to facilitate
the remove of the relief valve. An RPBD shall not be installed in a pit
below ground level.
- Clean out mechanism to be done as below:
 Tanks should be inspected at least once a year. The depth of

sludge and scum should be measured in the vicinity of the outlet
baffle.
 Cleaning is usually accomplished by pumping the contents of the

tank into a tank truck. Septic tanks should not be washed or
disinfected after pumping. A small residual of sludge should be left
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in the tank for seeding purposes. Prior to entering a septic tank, a

safe system of work needs to be developed and agreed with Loss
Prevention in accordance with confined space entry permit
requirements.
- Any enlargement for the pit must be done if required and by ARAMCO
approval and applied.
- Odor problems from any vents associated with these wastewater

disposal systems shall be moderated by the addition of a carbon vent
canister to the vents causing the odor problems.
- Flies may be a problem in certain areas and seasons and shall be

controlled by destruction of breeding and use of traps and poisons.
2.2.7 References
 Saudi Aramco Environmental Protection Policy.

 SAEHC-S-02 Sanitary Wastewater and Sewerage System.
 SAES-A-104 Wastewater Treatment Reuse and Disposal (Rev. 12.11.11).
 Drilling Operational Excellence & Compliance Division “Septic Tank Requirements”.
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Appendix 1
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Appendix 2
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Appendix 3 - Piping System Color Codes
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2.3 Waste Management Program
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Contents:
2.3.1 Purpose
2.3.2 Scope
2.3.3 Acronyms
2.3.4 Definitions
2.3.6 Procedures
2.3.6.1 Elements Waste Management Program
2.3.6.2 Waste Classifications
2.3.6.3 Waste Storage
2.3.6.4 Waste Transportation
2.3.6.5 Waste Management Training
2.3.6.6 Recordkeeping
2.3.6.7 Amount of waste
2.3.6.8 Placards and Information
2.3.6.9 References
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2.3.1 Purpose
The purpose of this procedure is to describe the processes for identifying, assessing
and removal from site all waste associated with activities and rig operations, and is to
establish adequate and controllable disposal of both hazardous and non-hazardous
consumer waste in a safe, timely, efficient, cost effective manner.
Environmental preventive measures will largely depend on control practices through

work programmers, regular briefing on the environment and most of all on site
supervision. Effective supervision of the drilling operations is crucial for ensuring
proper implementation of the DPS environmental responsibilities and the
environmental preparedness measures.
2.3.2 Scope
This document describes industry recommended practices, procedures or guidelines

required for effective Waste Management Program including the implementation of
with waste minimization approaches at DPS rigs to ensure compliance in Aramco
(SAEHC-S-03 “Solid Waste Management”), Engineering Standard (SAES-S-007,
“Solid Waste Landfill Standards” and SAHWC “Saudi Aramco Hazardous Waste
Code”. This document applies to all DPS onshore / offshore activities.
The management of environmental issues resulting from DPS activities with Aramco is
and shall remain the responsibility of DPS. Rules and regulations in Kingdom Saudi
Arabia assign the responsibility of environmental management to the generator of
wastes / activities that impact the environment. The duty for the care of all waste
generated by DPS shall always remain the responsibility of DPS.
2.3.3 Acronyms
NCR : Non Conformance Report

SMART : Specific, Measurable, Achievable, Reasonable and
Timeframe
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2.3.4 Definition
Collection:
It means the act of removing solid waste (or materials which have been separated for
the purpose of recycling) from a central storage point.
Collection frequency:
The number of times collection is provided in a given period of time.
Food waste:
The organic residues generated by the handling, storage, sale, preparation, cooking,
and serving of foods, commonly called garbage.
Hazardous Waste:
Means waste that cannot be satisfactorily handled together with consumer waste as it
may cause significant pollution or the risk of harming people and environment.
Clinical waste:
- Human pathological waste including tissues and organs removed during

surgery or other medical procedures, including abortion tissues and placentas
and specimens of body fluids and their containers.
- Waste from patients with certain diseases or conditions. Human blood or waste
contaminated with human blood or any contaminated items from even dry
blood.
- Needles, syringes, lancets, pipettes, blades and needles with attached tubing
and broken or unbroken glassware that was in contact with infectious agents
Product Changes
Which reduce the waste, generated by use of the product.
Process Changes:
Which are changes in the technology, material input, and operating practices.
Technology Changes:
Are modifications of the processes or equipment (i.e. Process operating conditions like
flow rates, temperature, pressures, or residence times) to optimize process reactions
or to improve operating efficiency of existing equipment.
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Source Reduction:
Results in a direct decrease in the volume of waste generated. It is the preferred and
most effective waste management strategy.
Reused:
Returning the material to the original process as a substitute input material or using it
as a raw material substitute for another process.
Recovery:
The recovery of valuable material that is marketable or the recovery of a resource
processed as a byproduct. An example is the recovery of waste hydrocarbons for re-
introduction into the crude stream.
Waste Segregation:
Segregate of hazardous and non-hazardous wastes.
Composting:
A biological degradation process leading to a highly stabilized organic product that
contributes to soil fertility.
Energy Recovery:
The use of combustible packaging waste as a means of generating energy including
direct incineration with the recovery of heat.
Packaging:
All products made of any material of any nature to be used for the containment,
protection, handling, delivery and presentation of goods.
Product:
A material for which there is a legitimate and verifiable use. Making the claim that a
material is a product because we might use it for something at a later date should be
avoided.
Recycling:
Re-processing of the original material for other purposes (Landfill is not considered to
be a form of organic recycling).
Waste:
A material that is discarded intended to be discarded, or required to be discarded.
Waste Disposal:
Includes landfill, incineration, permanent storage of waste, (e.g., in a mine), treatment
of waste prior to final disposal and injection of waste.
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Waste Recovery:
Includes reclamation, recycling or composting or any form of transformation by
biological processes of products or materials or the obtaining of energy from products
or materials, e.g., solvents, organic substances, metals or acids and the use of wastes
obtained from recycling, reclamation or composting.
2.3.5.1 Client Responsibilities
The client will be responsible to provide a Supply Vessel for the removal and
disposal of all waste from the Rig.
2.3.5.2 DPS Personnel
Personnel are responsible for segregation and disposing all waste in the
prescribed manner and using resources in an efficient manner to minimize the
generation of waste in accordance with the characterization of waste that detailed
in this procedure. Any contractor working for DPS shall be part of Waste
Management Program (or at least waste disposal procedure) to be able to control
the different types of wastes that might results from its own activities. Protection
of the environment surrounding DPS operation is the responsibility of all
employees of the company and all personnel employed by the DPS contractors.
Each individual person is responsible for; carrying out work in compliance with
this procedure and bringing potential minor hazards of the environment to the
notice of the management.
The Management is responsible for ensuring Waste Management procedures

relevant to the DPS activities are maintained and implemented. There is
commitment to continuous improvement by setting realistic and achievable waste
minimization objectives on an annual basis.
The management has overall to insure that, this procedure is periodically

appraised and if necessary revised adequate staff, funds and materials are
available to meet the requirement of this procedure. Employees receive sufficient
information, instruction, training and supervision in environmental protection
matters.
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2.3.5.4 Line Manager / Superintendent
The Line Manager / Superintendent have the responsibility for implementing This
procedure. The Line Manager / Superintendent will ensure all waste material is
minimized, controlled, permitted and disposed of in accordance with applicable
Aramco (SAEHC-S03, “Solid Waste Management”) and Engineering Standard
(SAES-S-007, “Solid Waste Landfill Standard”) and Sound Environmental and
Safety Practices and SAHWC “Saudi Aramco Hazardous Waste Code”.
Each Line Manager / Rig Superintendent has a responsibility to be fully

conversant with the environmental policy and statutory environmental
requirements of direct relevance to their operations and to ensure that all
activities under their requirements.
The successful discharge of these responsibilities will impose the following duties
on Line Manager / Rig Superintendent:
- Provision of instruction, guidance and support to Senior Tool Pusher /

OIM on protection of the environment.
- Monitoring the implementation of procedures and working practices to
identify areas of Non Conformance and taking corrective actions to
promptly rectify any deficiencies identified through nonconformance
Reporting procedures (NCR).
- Ensuring all waste management contractors are licensed and operate
within the constraints of their license
initiation of all necessary follow up action plan (SMARTER). Promotion of
awareness of environmental protection matters amongst subordinates.
Identification and implementation of training needs of staff with respect to
environmental matters. Where appropriate consultation with Aramco
environmental advisor.
2.3.5.5 OIM / STP
A copy of the waste manifests will be held by the Senior Tool Pusher (land rigs
Only) identifying all waste streams, as well as any approvals or permits to
dispose of waste that relate to the rig (Waste Manifest Form HSE-L4-091).
The Senior Tool Pusher (Land Rig Only) will also be responsible for maintaining
the waste Inventory worksheet.
OIM will be responsible to ensure that the waste register is used and maintained
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The Senior Tool Pusher / OIM is responsible for ensuring:
- All subordinates are aware of potential hazards to the environment.

- All operation are carried out in accordance with statutory and company
requirements.
- Subordinates are aware of their individual responsibilities for protecting the
environment.
- Implementing the contingency plan in the event of any spill or accident.
- Ensuring the crew complies with the rigs waste management strategy.
- Verifying the effectiveness of this procedure.
- Eliminate the materials disposed.
2.3.5.6 HSE Section Head
HSE Section Head has the responsibility to provide liaison with the regulatory
agencies and provide technical support as requested.
Responsibility of monitoring compliance with this procedure is vested in the HSE

Section with functional guidance and assistance from Client environmental
advisors. In addition, the responsibilities of the HSE Section include:

- Contact with Aramco environmental advisors on environmental matters
and provision of guidance to effects coordination and consistency in liaison
with bodies external to the company.
2.3.5.7 Training Section Head
Training Section Head has the responsibility to ensure that all related training for
the waste management are identified in accordance with Client Requirements,
which are waste segregation, minimization, characterization, spill prevention and
HAZCOM.
He will also be responsible to maintain a record for all training delivered.
2.3.5.8 Barge Engineer (Offshore Rigs)
A copy of the waste manifests will be held by the Barge Engineer identifying all
waste streams, as well as any approvals to dispose of waste that relate to the rig.
(Waste Manifest Form no. HSE-L4-091).
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The Barge Engineer will also be responsible for maintaining the waste register
(Waste Record Book)
He has the responsibility also to report to the Company Representative on-board

for the type and amount of waste being stored and shipped.
Ensuring the proper disposing document for reception, collection, processing,

incineration, recycling and disposal
He will be assisted by personnel of all departments in order to ensure an

extensive support in collecting, separating, processing and disposal of waste in
all departments on-board and to ensure that all procedures are being carried out
according to this procedure.
2.3.5.9 RSTC
Ensuring that all employees are informed and trained in handling waste.
Ensuring personnel protection equipment (PPE) is available for all personnel in

accordance with the Material Safety Data Sheet (MSDS).
Ensuring safety signs are displayed in accordance with this procedure.
Carry out weekly inspection for waste storing area using the checklist.
Weekly checks should be made to ensure the integrity of containers, storage

facilities and handling practices.
2.3.5.10 Shore Base Coordinator
Maintain the segregation of all wastes received from offshore rigs and ensure
that approved contractors for disposing all wastes generated are complied with
this procedure while collecting
2.3.5.11 Rig Engineer, Sr. Mechanic and Material Man
Shall identify the amount of received oil and grease used per month in order to
be reported by the monthly KPI, therefore, benchmarking between what have
been received and disposed can be measured
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2.3.6 Procedures
This procedure is providing the company criteria for minimizing, collecting, storing,
processing and disposing of wastes, including the use of the equipment on board.
No waste other than that specifically defined and allowed in Marpol Annex 5 is
discharged to the sea; please refer to section 2.3.6.2 “Waste Classification”
Creating an inventory to identify and track waste streams with management of those
streams, can help provide a baseline for identification of opportunities to improve
practices. An accurate inventory of waste management practices recording the types
of wastes, methods of treatment or disposal and location of final disposal will not only
be a valuable tool for waste minimization programmers, but also be a source of data in
the event of any question of liability for contamination and site remediation to aid in this
process. An inventory of all waste generated and disposed of from the rig-site and
main camp site or accommodation will be maintained at rig (Refer to HSE-L4-0093
Waste Inventory Worksheet).
2.3.6.1 Elements Waste Management Program
Proper management of wastes begins with pollution prevention. Pollution

prevention refers to the elimination, change or reduction of operating practices
which result in discharges to land, air or water. This principle should be
incorporated into the design and management of DPS rigs and the planning of
associated activities. If elimination of a waste is not possible, then minimizing the
amount of waste generated should be investigated.
Responsible Waste Management Program may be accomplished through

hierarchical application of the practices of:
1) Source Reduction
2) Recycling
- Reuse
- Recovery
3) Treatment
4) Responsible Disposal
The Waste Management Hierarchy consists of reduce, recycle, reuse, recover

(4R’s), treatment and reasonable disposal.
Waste Management Hierarchy” A triangle represents the hierarchy. As you move

down the triangle, you start with the most preferred waste minimization strategies
that offer the greatest number of options
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Minimizing of Waste
The waste minimization approach, based on the ALARP (As Low As Reasonably
Practicable) principle, aims to reduce the volume and hazard characteristics of
waste generated to the extent that is economically practical.
1) Source Reduction at the place of origin
- OIM / STP has the responsibility to substitute As Low As Reasonably

Practicable the disposable materials / products with recycled or reused
one, that should be highlighted with the proceeding with any Material
Requisition (MR), therefore purchasing department has to ensure that all
specifications mentioned in any MR is delivered to DPS vendors, by this
way DPS can reduce the amount of waste by recycled waste, that system
shall be audited in yearly basis by QMS in order to ensure the
effectiveness.
- Reduce excess paper, make double-sided copies since applicable.
- Print out documents only when strictly necessary.
- Collect used paper in offices and reuse it for photocopying or throughout
fabrication of notebooks.
- Reduce plastic waste by using ceramic mugs instead of disposable plastic
cups.
- Reduce use of water bottles – you should refill at water fountains instead
of purchasing a new disposable bottle.
- Housekeeping shall be improved on board by annual campaigns.
2) Recycle
- Reuse
Differently to recycling, which recovers materials for processing, reuse

refers to recovering the original product. Reuse, therefore, primarily
involves collection and redistribution of goods.
 Oil drums reused as waste containers and painted for “color

coding”
 Repair is often another function of reuse operations, when
durable goods need only minimal repair to be fully functioning
again.
 All other reused materials will be sold out to special companies,
that are approved by the government and qualified to reuse all
of this materials such as (Recycling Scrap metal, Recycling
used plastics)
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3) Treatment / Disposal
Generally disposal of all waste into the sea is prohibited, except as provided
otherwise in regulations 4, 5, 6 and 7 of revised MARPOL Annex 5, please
refer to section 2.3.6.2 “Waste Classification”
Depositing wastes on land or in water using methods appropriate for a given

situation.
Disposal methods include:
 Land filling
 Burial
 Surface discharge
 Land spreading or land farming
 Underground injection
All of the waste produced on site shall be segregated at source and stored in
skips or other containers. The locations of the receptacles should be
obtainable and to the convenience of the people on board.
Any waste may be put in the receptacles of the appropriate category only. All
persons on board have to comply with this principle. The crew advises any
third party in case of misuse or any violation of MARPOL Annex V (e.g.
throwing overboard of garbage).
A designated location will be determined to serve as the Waste Holding

Areas on each rig and support skips for wastes to be disposed onshore, an
approved and locally licensed waste management contractor operating in
Saudi Arabia will remove waste and deliver it to appropriately licensed waste
handling facilities
All waste skips / containers shall be properly covered
All disposing process is clarified in disposing scheme chart, which shall be

implemented by the approved contractor to disposed the waste in
accordance with country law.
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Key Waste Management Decision
Waste Generated
Characterize
Refer to Section 2.3.6.2
Segregate
Refer to section 2.3.6.2
Minimize Reduce
Recycle
Is there a residue
Yes Reuse
Treatment Does it require

treatment?
Yes
No
Disposal
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Disposal Scheme
Disposal
Recycled Landfills Waste Treatment Incinerated

Company
Plastic Food Waste Aerosol / Pressurized Medical Waste

Can
Glasses Chemical Waste Used Oil & Grease
Metal Scrap Wood Scrap Waste Paint
Domestic Waste Toner Cartridges Florescent Light

Recycling then landfill
Batteries Oily Rags & Filters
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2.3.6.2 Waste Classifications
Specific categories of waste have been identified on the basis of harmful effects
to human health and the environment. Each category of waste requires a
different management procedure for handling and disposal.
The waste categories include:
1- Non-Hazardous Waste Management

A. Waste in the cabins or in accommodation areas
B. Waste in galleys
C. Plastic, Scrap Wood and Glasses
D. Food Waste
E. General Waste (Domestic)
F. Scrap Metal
2- Hazardous Waste
A. Accumulators, Electrolyte and Batteries
B. Aerosols empty and spray cans
C. Waste Oil, Lubricants, and Grease
D. Waste Paints and Empty Paint Container
E. Medical Waste
F. Florescent lights
G. Oily rags and oil filters
H. Printing Tonner
I. Chemical Waste
J. Drilling Fluid
K. Waste Water
It is necessary to identify and categorize all wastes prior to disposal. Due to the
high disposal cost, associated long term liability and the potential of causing
pollution, all wastes should be identified as to hazard class prior to being placed
into a trash skip or other container / luger intended for disposal or recycling.
Table No.1: “Waste Generated during Routine Operation" presents a partial list of
waste and hazard class of wastes which may be generated during DPS
operations.
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1- Non-Hazardous Waste Management
- All non-hazardous wastes will be sent ashore on support vessels for

offshore rigs and by trucks in land rigs
- All Containers / Skip shall be color coded as described in below section
2.3.6.3.1
- All Waste shall be logged and manifested.
A. Waste in the cabins or in accommodation areas
In each cabin a rubbish bin for each categories of waste has to be

located.
 Domestics waste
 Metal Waste
 Sharp Edge waste
The cleaning personnel empties these receptacles into separate

transportable containers once a day.
B. Waste in galleys
Very different types of waste are being generated here. They shall be
divided / segregated into the following categories which are the basis for
separation:
 Paper, cardboard, cartons, bottles, etc.

 Metal cans, lids and bottle capsules, etc.
 Raw food waste, food scraps, food particles
All waste is taken to the collecting places at least once a day. And all
wastes shall be disposed by the type of the waste as per the disposal
scheme.
C. Plastic, Scrap Wood, Glasses
- When sufficient amounts have been accumulated it shall be disposed of

as non-hazardous waste to the onshore waste handling facility in open
top waste skip covered by a plastic cover.
- Those type of waste will be disposed as recycled material, except the
wood which will be disposed in landfill.
- Those kind of wastes shall be segregated as per the below scheme in
section 2.3.6.3.1.
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D. Food Waste
- All biodegradable food wastes shall be comminuted before disposing in

land rigs and stored in sealed containers.
- Outside special areas for offshore rigs, rigs operating primarily beyond
three nautical miles from the nearest land shall install and use
comminutes to grind food wastes to a particle size capable of passing
through a screen with openings no larger than 25 millimeters.
- When operating inside a special area for offshore rigs, all food wastes
must be comminuted or ground prior to discharge in to the sea. All
discharges are to be as far as practicable and not less than 12 nautical
miles from the nearest land.
- Disposal shall be carried out by the approved contractor for landfill.
E. General Waste (Domestic)
- General waste which includes but not limited to paper, cardboard, rubber,
Rags, clothes, lining and packing materials will be disposed of as non-
hazardous.
- Fens lines shall be cleaned up before rig move by rigs roustabouts.
- It shall be disposed of as non-hazardous waste to the onshore waste
handling facility in open top waste skip covered by a plastic cover.
F. Scrap Metal
- Redundant scrap steel should be disposed of as non-hazardous waste to

the onshore waste handling facility in open top waste skip covered by a
plastic cover selling to scrap buyers for recycling.
2- Hazardous / Dangerous Waste
General Instructions
 Hazardous / Dangerous materials are material that has toxic properties

harmful to human health or producing detrimental effect on the environment,
such as infectious, toxic, explosive, inflammable materials and ionizing
radiation. Wastes with these characteristics should be classified as
Hazardous / Dangerous in the monthly waste log sheet / waste record book
and waste manifest. Dangerous Wastes, Residues or ash resulting from
various activities or operations, retaining the properties of dangerous
materials and having no subsequent basic of alternative uses, such as clinical
wastes resulting from medical treatment activities.
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 All hazardous waste must be transported to an approved area for disposal

and waste manifest form must be completed It is however, essential that all
information about supplier, product name and the volume is collected. A
product Material Safety Data Sheet (MSDS) should be used to provide this
information, after final disposal the contractor shall be provide the same
manifest stamped and signed by the approved disposal facility
 Separate the waste, different waste types to be packed in separate

containers in accordance with the categories mentioned in section 2.3.6.2.
Hazardous wastes shall be labeled clearly in accordance with Danger Label
for IMDG and HAZCOM Labels refer to section 2.3.6.3.4
 Solid waste should be packed in closeable containers.
 Liquid waste should be packed in steel closed top drums.
 Old drums to be used for waste oil must be empty. Old labels should be
removed and new labels put on. The drum shall be cleaned from any
residuals remaining inside the drum prior to use it and the residuals shall be
disposed according to its category
 Epoxy waste must be kept separate from other chemical waste.
 Absolutely no dumping of hazardous waste is permitted. The disposal of

chemically contaminated liquid near water sources or where there is a risk of
soil or water impairment should be avoided. Any spillage must be reported to
DPS head office and the client. In case of any spill please refer to the ERP
spill contingency plan (OH&S procedure chapter 17 section 17.1.4), and
investigation shall be carried out by the form no. HSE-L4-010
 Differing types of wastes should be kept separated, since the mixing of

contaminated with other waste type increases the volume of waste requiring
special treatment. Lubricating oil, pipe dope, or oil based mud should be kept
separate from water based mud.
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A. Accumulators, Electrolyte and Batteries
- Ensure that batteries cannot tilt, spill or short-circuit and packaging in

tight metal box / drum closed top
- Secondary containment shall be available underneath the storing
area, storing procedure please review section 2.3.6.3.3
- Those type of waste will be disposed as recycled material by the
approved contractor after treating it
- Marking with packaging label 9.
B. Aerosols empty and spray cans
- Packaging must be marked with all danger classes in Clip-cover drum

- Eye wash station shall be available in the storing area
- Danger label: 2
C. Waste Oil, Lubricants and Grease
- Waste oils, lubricants and grease including cooking oil will arise from
normal rig operations.
- All waste oils and lubricants will be classified as hazardous waste and
shall be treated in the approved treatment companies
- Waste oils and lubricants will be collected in sealed tanks or closed
top drum “The original drum”
- Cooking oil shall be stored separately from any other used oil and the
storing closed top drum shall be signed in Arabic and English
Languages
- In case of oil spill please refer to the ERP spill contingency plan
(OH&S procedure chapter 17 section 17.1.4), and investigation shall
be carried out by the form no. HSE-L4-010
- All drums and tanks shall be label as danger, 3
- Some oil and gas wastes such as used oil filters, paint-related
materials and oil-contaminated waste, although low in toxicity, are not
allowed to dispose of in landfills. Alternative technologies may be
required for the disposal of certain wastes, which are not safe to
dispose by the landfill methods. Where necessary, wastes will be
transported off site to approved waste facilities for disposition by
waste disposal contractors. All waste disposal contractors should be
selected by a review of documentation of the following:
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 Contract, which specifies terms and means of disposal

 Appropriate licenses and permits
 Appropriate insurance (if available)
 Trained and certified personnel
 A detailed description of how the waste will be disposed of
including method of disposal, place of disposal
 Any other requirements specified by the Client
D. Waste Paints and Empty Paint Container
- Residual paint from empty paint container will be removed and to be

collected with the waste paints. Empty paint containers will be placed
in designated skips area for disposal as hazardous waste and
- Disposing for all Waste Paints and Empty Paint Container shall be
performed as mentioned in the waste oil, lubricant and grease section.
- Waste Paints and Paint Containers will be collected in closed top
drum
- Danger label: 2 and 3
E. Medical Waste
- Clinical waste shall be collected separate from other domestic waste

- Clinical waste and expired medicine shall be sealed and secure firmly
and shall be transported off location through stainless steel container
or yellow plastic sealed bag via an approved contactor to designated
medical facility
- Needles (sharps) shall be treated as hazardous wastes and shall be
placed in the relevant color –code “yellow” medical container
- Clinic wastes shall be handled by an approved third party contractor
- Danger label: 6
F. Florescent lights
- Florescent lights and light bulbs will be back loaded for disposal
onshore in a closed top drum marked with proper tagging and in
accordance with IMDG regulations.
- Those type of waste will be disposed by the approved contractor to
waste treatment facility
- Danger Label: 1
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G. Oily rags and oil filters
- Oil contaminated solid waste (oil mixed products, oily rags, filters,
etc…)All oily products shall be back loaded for disposal onshore in a
clip top drum marked with proper tagging and in accordance with
IMDG regulations.
- Disposing for all Waste oily rags and oil filters shall be performed as
mentioned in the waste oil, lubricant and grease section.
- For any case of oil spill please refer to DPS Environmental Manual
Chapter 4 and to the ERP spill contingency plan (OH&S procedure
Chapter 17 section 17.1.4), and investigation shall be carried out by
the form no. HSE-L4-010
- Danger Label: 2
H. Printing Tonner
- Toner cartridges from photo copiers or laser printers, ink cartridges of

computer printers (poisonous!) shall be back loaded for disposal
onshore in a clip top drum marked with proper tagging and in
accordance with IMDG regulations.
- Disposing for all Waste tonners drums shall be performed as
mentioned in the disposing scheme
- Danger Label: 6 Toxic
I. Domestic Sewage
- Domestic sewage which arise from domestic and sanitary effluents

Domestic sewage is classified as non-hazardous waste Sewage and
wastewater will be treated in the rigs sewage treatment system prior
to discharge
- All information for the treatment is clarified in DPS Environmental
Manual Chapter 2
J. Chemical Waste
- A record should be kept for all chemicals stored or used on site.

- As part of waste management measures, unused chemicals should
be returned to manufacturing or distributor wherever possible, please
review below chart
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- Weekly checks should be made to ensure the integrity of containers,

storage facilities and handling practices.
- Suitable PPE shall be provided for safe handling of chemicals.
- MSDS sheets shall be available.
- In case of chemical spill please refer to the ERP spill contingency plan
(OH&S procedure Chapter 17 section 17.1.4, and investigation shall
be carried out by the form no. HSE-L4-010
- All chemical containers should have proper labeling as per the
HAZCOM program as mentioned in section 2.3.6.3.4.
- Since all kind of chemicals available on board are belonging to the
client, therefore the client shall be responsible for the reporting,
transportation and final disposing of it.
K. Drilling Fluid
For drilling operations the following measures to manage waste should

be considered where relevant:
 Adequate storage facilities for mud components.

 Preventive maintenance of mud pumps.
 Proper runoff system on shale shakers.
 Monitoring devices for the mud system should be periodically
tested.
Since the mud is belonging to the client, therefore the client shall be
responsible for the reporting, transporting and final disposal of it.
L. Waste Water
DPS shall be complied with Aramco SAES-A-104 “Waste Water

Treatment Reuse & Disposal” and SAES-A-103 “Discharge to Marine
Environment”, and DPS Environmental Manual Chapter 2 Waste Water.
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Class of Chemicals Chemical Examples Storage Method

Ethanol, Methanol, Acetone, Xylene, Toluene,
Flammable Liquid In shielded area from the direct sunlight
*Diethyl Ether, *Tetrahydrofuran
Chloroform, Cyanides, Heavy Metal Compounds (e.g. Cadmium,

Toxics In a ventilated, dry, cool area
Mercury)
Corrosive Hydrochloric Acid, Sulfuric Acid, Phosphoric Store on protected shelving and in secondary containment (marked ACID),
Acid – Inorganic Acid, Chromic Acid, Nitric Acid Do NOT store acids on metal shelving
Corrosive Store on protected shelving, secondary containment away from inorganic

Acetic Acid, Trichloroacetic Acid, Formic Acid
Acid – Organic acids , Do NOT store acids on metal shelving
Corrosive Ammonium Hydroxide, Potassium Hydroxide,

Store on protected shelving away from acids
Bases – Inorganic Sodium Hydroxide
Corrosive Hydroxylamine, Tetramethylethylamine Store on protected shelving and separated from acids and inorganic
Bases – Organic Diamine, Triethylamine bases
Flammable Solids Carbon, Charcoal, Paraformaldehyde Cool dry area away from oxidizers and corrosives
Store in secondary containment with non-combustibles or inorganic

Oxidizers Perchlorates, Permanganates, Nitrates
material
Sodium, Lithium, and Potassium Metals, Store in a cool dry location. Protect from sources of water. Label area for
Water Reactive
Sodium Borohydride water-reactive storage
Store in a secure location away from other chemicals, store in areas away
Explosives Trinitrophenol, Picric Acid, Diazoisobutylnitrile
from shock or friction
General Stock Storage on shelves with like

Sodium bicarbonate, Agar, Salt buffer
Chemicals chemicals
Document Code:
SYSTEM
Rev. No. 01
66/236
2.3.6.3 Waste Storage
2.3.6.3.1 Waste Segregation
Keeping wastes segregated will reduce disposal cost and long term liability. All
reuse generated on Onshore / Offshore / Central Warehouse shall be segregated
and placed into waste specific containers / lugers and drums; the containers /
lugers and drums shall be labeled appropriately as mentioned in section 2.3.6.3.4
Adaptations of Waste segregation will enable better waste management
practices.
Mixing a hazardous waste with a non-hazardous waste usually results in all the
waste being classified as hazardous. This results in increased hazardous waste
disposal cost and long term liability to DPS. For example, if a small quantity of a
chlorinated paint solvent thinner is mixed with food waste or galley cleaning rags
all the material will be classified as hazardous thus requiring disposal at a higher
cost.
Document Code:
SYSTEM
Rev. No. 01
67/236
Offshore Segregation Scheme
Metal Scrap, DPS Waste Skip, Blue, Signed in A&E
Domestic Waste, DPS Skip, Blue, Signed in A&E

Non-Hazardous
Waste
Wood Scrap, DPS Waste Skip, Blue, Signed in A&E
Glass, Light Green Closed Top Drum
Segregation
Medical Waste, Sealed Yellow Plastic Bag
Chemical Waste, in accordance with chemical waste chart
Aerosol empty and Spray Cans, Gray Closed Top Drum
Batteries, Red Closed Top Drum / Trash Bins

Hazardous
Waste
Used Oil, Original Drum labeled or DPS Tote Tank
Waste Paint, Yellow Closed Top Drum, signed in A&E
Florescent Light, White Closed Drum, signed in A&E
Oily Rags & Filters, Black Closed Top Drums or sealed

box
Printing Tonner, Orange trash bin, signed in A&E
Document Code:
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Rev. No. 01
68/236
Onshore Segregation Scheme
Metal Scrap, Waste lugger box, Blue, Signed in A&E
Non-Hazardous Organic Waste, Trash bins signed in Arabic and English

Waste
Non-organic/Domestic Waste, Trash Bins, Green, Signed

in A&E
Wood waste, open accumulation yard
Segregation
Medical Waste, Yellow trash bin Marked and Labeled in

A&E
Caustic soda cans, Blue lugger box signed in A & E
Hazardous Aerosol empty and Spray Cans, Trash Bin Blue

Waste
Used Oil, Oily Rags & Filters Box/Tank, Box in yellow

with black stripes
Waste Paint , Waste lugger box signed in A & E
Florescent Light, Red Trash bin signed in A & E
Batteries, Gray Drum signed in A & E
Chemical Waste, Blue Lugger box signed in A & E
Document Code:
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Rev. No. 01
69/236
2.3.6.3.2 Waste Containers / Luger
Medical waste storage plastic container must be inspected weekly by RSTC and
Medic (Form S/N: HSE-L4-070, weekly clinic inspection) for accumulation, leaks,
damaged containers, temperature control and infection control. All waste
containers / lugers should be inspected on a regular basis, monthly at least. If
containers / lugers are found to be in poor condition or are leaking, the contents
should be transferred to another container. The unsatisfactory container / lugers
should then be marked as unusable, or rendered unusable and disposed of or
returned to the supplier.
All containers (drums, buckets, poly bags tied closed when not in use, etc.)
containing wastes or products shall be in good condition and tightly sealed when
not in use to prevent any releases into the environment. Containers used for
storage and transportation can consist of drums for used oil, poly bags for
domestic reuse etc.
Containers used for transport of wastes should be labeled; hazardous waste

should be adequately identified and documented in the waste manifest. Containers
that hold hazardous waste must be inspected weekly by RSTC / Rig Engineer
(Form S/N: HSE-L4-065, weekly housekeeping). Tanks must be inspected for
leaks on a daily basis, this inspection shall be covered all welding areas and
discharge valve.
The containment compartment of storage and collection devices shall be cleaned

at least once weekly to prevent propagation of odors, insects, rodents or other
nuisance conditions (more often if necessary).
2.3.6.3.3 Waste Storage Areas
Collection systems shall be operated in such a manner as to protect the health of

personnel associated with the operation.
Hazardous / non-hazardous Waste storage areas should be designed to protect

the waste from the following:
- Corrosion or wear of the waste containers / lugers.

- Accidental spillage, leakage or inadvertent leaking due to precipitation
accessing waste containers / lugers.
- Accident or weather causing the waste container / luger to break open
resulting in escape of the contents.
- Waste to be blown away in windy conditions during storage or
transportation.
- Scavenging of waste by vandals, thieves, trespassers or animals.
Document Code:
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Storage containers shall be covered when not in immediate use.
Waste chemicals stored in one central storage area are required to avoid the
storage of incompatible chemicals in proximity to each other.
Hazardous storage area shall be equipped with secondary containment, oil spill kit
to be in place (Refer to Oil Spill Prevention, DPS Environmental Manual Chapter
4), all containers shall be properly closed, Fire extinguisher for the area are
serviced and tagged (Inspection for fire extinguishers as per DPS OH&S
Procedure), and Eye wash or safety shower and emergency equipment
If temporary storage on the rig is necessary the waste must be stored in a dry area.
All fluid chemical waste must be kept in sealed containers if the original packing is
damaged.
Hazardous waste may be stored at a rig location for a maximum of 90 days, and
will be segregated and stored appropriately as mentioned above.
2.3.6.3.4 Labeling
Hazardous waste storage container(s) should have a label and marked with:
- Waste content (type, volume) in Arabic and English (Hazardous and non-
hazardous wastes)
- Hazards associated with waste
The container should be labelled as soon as waste is added with the appropriate
mark in accordance with the International Maritime Dangerous Goods Code
(IMDG), Labels shall be placed on the side of the container and not on the top
Position so that it can be easily read. Refer to below Danger Label for IMDG chart
HAZCOM Labels shall be provided for Hazardous Materials including process

chemicals, products, test substances and other hazardous materials leaving the
site. The HAZCOM labels shall include the hazard ratings from the related CHB,
along with precautionary statements on health, fire and reactivity, required PPE
and first aid procedures.
Document Code:
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Rev. No. 01
71/236
HAZCOM Label
HAZCOM Label Numerical Ratings:
4……………..Extremely Hazardous
3……………..Highly Hazardous
2……………..Moderately Hazardous
1……………..Slightly Hazardous
0……………..Insignificant Hazard
Document Code:
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Rev. No. 01
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Danger Label for IMDG
2.3.6.4 Waste Transportation
Accumulated material, when a sufficient amount of waste has been accumulated

on the drilling unit / location, DPS shall arrange for transportation to be handled by
government approved third party contractor. Wastes removed from the drilling rig
for disposal shall be recorded on a waste manifest. The manifest system requires a
turnover signature each time the waste changes hands and therefore is a multiage
form. For Poly Bags, skips and drums containing hazardous / dangerous or non-
hazardous wastes a copy of the manifest to be used by the transporters and waste
generator / handlers / disposal facilities handling DPS waste. In additional to the
following procedures should be followed:
1. Complete waste manifest, keep generator copy.

2. Log into monthly waste manifest log sheet (Form no. HSE-L4-092)
ensuring manifest number is logged on this form by RSTC.
3. Seal Poly Bag with a custody seal. This ensures that nothing is added /
removed from the poly bag during transportation.
The transport and disposal company / waste handling contractor is a must and
shall be approved from Aramco, also final destination of waste or waste disposal
facility should be approved from Saudi Arabia.
- Solid wastes shall be transported by contractor to disposal area in

vehicles equipped to minimized windblown debris.
- Transportation vehicles shall be properly marked and drivers shall carry
appropriate documents describing the nature of waste transported and its
degree of hazard, along with valid license. This should be checked by
STP
- Vehicles and containers shall be designed to prevent the release of
transported liquid and solid waste.
- Drivers shall have specialized training (HAZCOM Training) related to the
handling and disposal of their cargo and carry on board the relevant
MSDS. This should be checked by HSE Section Head prior the
agreement signed with the contractor
- Safety & fire prevention equipment and telephone number to contact in an
emergency shall be provided on the vehicle
All containers, lugers, drums and bags shall be labeled as mentioned in section
2.3.6.3.4 prior loading it to the truck or sending it to the vessel, this should be
verified by STP (Onshore rigs) and Barge Engineer (Offshore Rigs)
Document Code:
SYSTEM
Rev. No. 01
73/236
2.3.6.5 Waste Management Training
All employees required to handle or come in contact with wastes on a regular basis
should be trained. The training should include hazards, classification of waste,
storage requirements, segregation, emergency procedures and disposal
procedures, including completion of documentation and recordkeeping.
HAZCOM training is mandatory for all personnel. The training should be once
every three years
All facilities must maintain and store all inspection reports, incidents, accidents and
releases report. Copies of completed waste manifests, chemical inventory, waste
inventory work sheet (Onshore rigs only), materials safety data sheets, deposition
location records.
The Waste Record Book shall contain (for offshore rigs only):
- Each discharge operation or to a reception facility, or completed
incineration, shall be promptly recorded in the waste record book and
signed for on the date of the incineration or discharge by the barge
engineer.
- The entries in the Waste Record Book shall be at least in English. The
entries in an official national language of the flag the rig shall prevail in case
of a dispute or discrepancy.
- The entry for each incineration or discharge shall include date and time,
position of the rig, category of the waste and the estimated amount
incinerated or discharged.
- The Waste Record Book shall be kept on board and in such a place as to
be available for inspection in a reasonable time by authorities. This
document shall be preserved for a period of two years after the last entry is
made in the record.
- In the event of any discharge or accidental loss shall be made in the Waste
Record Book, and the reasons for the discharge or loss, details of the items
discharged or lost, and the reasonable precautions taken to prevent or
minimize such discharge or accidental loss. (In any case of spill or
discharge to the sea, please refer to the ERP spill contingency plan (OH&S
procedure chapter 17 section 17.1.4, and investigation shall be carried out
by the form no. HSE-L4-010.
Document Code:
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Rev. No. 01
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2.3.6.7 Amount of waste
- The amount of waste onboard is estimated in m3
2.3.6.8 Placards and information
- The placards have to be written in Arabic and English

- In the accommodation area placards shall be displayed at several places
which forbid throwing overboard or in the ground of waste and cigarettes. In
all cabins and rooms extensive information shall be available about the
waste matter, separation and disposal. With this all employees are required
to follow the regulations of waste management
- Waste segregation color code shall be displayed in several places around
the rig site
2.3.7 References
 Aramco (SAEHC-S03, “Solid Waste Management”) and Engineering Standard (SAES-S-

007, “Solid Waste Landfill Standard”).
 Saudi Aramco HSERM-001-R1 (Health, Safety, and Environmental requirements
manual).
 MARPOL 73/78, Annex 5
Document Code:
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Rev. No. 01
75/236
2.4 Oil Spill Prevention
Document Code:
SYSTEM
Rev. No. 01
76/236
Contents
2.4.1 Purpose
2.4.2 Scope
2.4.3 Acronyms
2.4.4 Definition
2.4.5.3 OIM / STP / Spill Response Coordinator (SRC)
2.4.6 Procedures
2.4.6.1 Land Rig Spills
2.4.6.2 Offshore Rig Spills
2.4.6.3 Updating of Spill Contingency Guidelines
2.4.6.4 Classification of Spills
2.4.6.5 Required Equipment
2.4.6.6 Training Exercises
2.4.7 Spill Control Methods
2.4.7.1 SRC Initial Response Action
2.4.7.2 Rig Personnel Initial Response Actions
2.4.7.3 Response to Land Spills
2.4.7.4 Response to Offshore Spills
2.4.7.5 Handling Any Accidental Spill.
Document Code:
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Rev. No. 01
77/236
2.4.1 Purpose
 The overall objective is to prevent and to limit as far as practicable the adverse
consequences of any spills that might originate from DPS rig. Ensuring the right
procedures are applied in controlling and processing this type of incident. In this
respect, the present section aims to provide:
- A specific organization enabling a prompt and effective response in any case

- The methodology and the procedures to apply in case of incident
 To translate the DPS environmental responsibilities and implementation of the

procedures with effective controlling measures through work scopes, training, regular
briefing on the environment and effective field supervision.
 To promote the concept of environmental protection to all its employees and to provide
guidance as to individual and collective responsibilities in this area of activity.
 Setting environmental objectives and targets to promote improvements in environmental

performance.
 Maintaining emergency response procedures and resources to mitigate the impact of

accidental releases of oil and hazardous chemicals.
 To effectively deal with spill accidents in order to prevent the adverse effects on the
environment and on the individuals cleaning up the contents of the spill.
 Conducting operations in compliance with Aramco G.I. 2.104 “Leak and Spill Reporting”
and G.I. 2.4.401 “Oil Spill Contingency Plan” and G.I.2.400 “Offshore Oil Spill
Contingency Plan” regulations.
2.4.2 Scope
All DPS rigs will be maintained and operated in a way that minimizes the possibility of a
fire, explosion or release of a hazardous substance in to the environment.
2.4.3 Acronyms

SRC : Spill Response Coordinator
ECE : Emergency Control Center
EDC : Egyptian Drilling Company
PA : Public Announcement System
ASAP : As Soon AS Possible
BOP : Blow Out Preventer
Document Code:
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2.4.4 Definition
The Environment:
Is defined as the air, water and land around the company’s work places, facilities and
other activities, including aquatic and terrestrial life.
Spill Response Coordinator:
At all times, there must be at least one individual on site who has the responsibility of
coordinating all emergency spill response procedures.
Bulk Storage Container:
Any container with 55 gallon or greater design capacity used to store oil. These
containers are used for purposes including, but not limited to, the storage of oil prior to
use or while being used.
Oil:
Oil of any kind or in any form, including, but not limited to: fats, oils, or greases of animal,
fish, or marine mammal origin; vegetable oils; and other oils and greases, including
petroleum, fuel oil, sludge, synthetic oils, mineral oils, oil refuse, oil mixed with wastes,
and oily wastewater.
Controlling the Spill:
To stop the cause or source of oil or slowing down the rate of release of oil. Containing
the Spill is minimizing the damage of the oil / chemical by preventing the spill from
spreading to other areas.
Clean up Spill:
Is the removal of the contaminants or oil itself from the affected area. The proper
disposal of the materials used in the removal of the contamination is the final step in any
clean up.
It is the responsibility of DPS to implement ARAMCO GI-2.400 Offshore oil spill

contingency plan ,GI-2.401 Inland oil spill contingency plan & GI-2.104 Oil spill reporting
in all their operation with Aramco and to take all practicable measures to protect the
environment, wildlife, public amenities and property from the consequence of any oil spill
which might occur as a result of DPS related activities.
Any contractor working for DPS shall be part of a specific Oil Spill Contingency Plan (or
at least an oil spill procedure) to be able to face the spills that might result from its own
activities. This plan shall be activated first, before requesting for DPS assistance.
It is the responsibility of DPS to check that the contractor’s relevant plans do exist, are
compatible with the company’s own Oil Spill Contingency Plan and objectives and are
operational, with adequate capability of response.
Protection of the environment surrounding DPS operations is the responsibility of all
employees of the company and all personnel employed by the company’s contractors.
Each individual person is responsible for; carrying out work in compliance with DPS
environmental policy and implementation procedures and bringing potential minor
hazards of the environment to the notice of the management.
Document Code:
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The management has overall responsibility for ensuring that an effective policy for
the protection of the environment within and surrounding DPS operations exists
and is implemented. It is the management responsibility to insure that, this
Procedure is periodically appraised and if necessary revised (Refer to HSE-L4-
0097 "Oil Spill Appraisal Form"). Adequate staff, funds and materials are available
to meet the requirement of the company’s environmental protection policy.
Employees receive sufficient information, instruction, training and supervision in
environmental protection matters.
Each Line Manager / Rig Superintendent has a responsibility to be fully conversant

with the environmental policy and statutory environmental requirements of direct
relevance to their operations and to ensure that all activities under their
requirements.
on Line Manager / Rig Superintendent. Developing and maintaining appropriate
working system, procedures for the control of pollution. Provision of instruction,
guidance and support to Senior Tool Pusher on protection of the environment.
Monitoring the implementation of procedures and working practices to identify
areas of non-conformance and taking corrective actions to promptly rectify any
deficiencies identified.
initiation of all necessary follow-up action. Promotion of awareness of
environmental protection matters amongst subordinates. Identification and
implementation of training needs of staff with respect to environmental matters.
Where appropriate consultation with Aramco environmental advisor.
2.4.5.3 OIM /STP / Spill Response Coordinator (SRC)
The SRC shall be under commencement of clean-up operations and coordinate

communications with Aramco foreman. The SRC have a responsibility for ensuring
all subordinates are aware of potential hazards to the environment. All operation
are carried out in accordance with statutory and company requirements.
Subordinates are aware of their individual responsibilities for protecting the
environment. All incidents causing or having the potential for causing damage to
the environment are investigated and reported to DPS Management. Spill
dispersants and other chemicals are available all the time per regulatory
requirements.
The SRC should deploy the resources necessary to prevent a spill from causing
damage to the environment. However, on the other hand the SRC must not lose
sight of the importance of his duties associated with securing the safety of the crew
and the drilling rig.
Document Code:
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Rev. No. 01
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The SRC is requested to pay attention to the following matters:
1. The seriousness of the situation is assessed in view of the geographical

area within which there is a spill.
2. The environment in the vicinity of the spill and the sensitivity there of and
the extent to which the environment is threatened by the spill.
3. The seriousness of the situation in view of the size of the spill and
pollution characteristics of the spill and the viscosity and rate of
evaporation of the spilled substance.
4. The seriousness of the situation in regard to such natural conditions and
weather which affect the composition and behavior of the spill.
5. The seriousness of the situation in view of threat to the general safety of
the crew.
Since it is evident that the conditions in the spills may vary, it is not possible
beforehand to indicate general guidelines for all cases and the SRC is obliged to
pay attention to all matters of importance and act with forethought and practical
judgment in the prevailing circumstances ( Also see article 2.4.7.1 SRC Initial
Response Action).
Responsibility of monitoring compliance with this procedure is vested in the HSE &
Training Section with functional guidance and assistance from Aramco
environmental advisors. In addition, the responsibilities of the HSE & Training
Section include:

- Contact Aramco environmental advisors on environmental matters and
provision of guidance to effects coordination and consistency in liaison
with bodies external to the company.
- Providing assistance in the preparation of contingency plans for
responding to oil spills and to other incidents with the potential for
environmental damage.
- Provision of advice on the effect or the environment on DPS operations,
where this is not already available from other specialist groups.
2.4.6 Procedures
The person identifying leakage, spillage of oil or harmful chemicals shall alert the SRC,
who will inform Client Representative. It is the responsibility of the SRC to have a local
contingency plan in place. Each rig shall develop their own local contingency plan
referring to Appendix 1 as Sample addressing the responsibilities down the line in case
of minor spills.
Investigation report (Form S/N: HSE-L4-010, for more information regarding the incident
investigation report please refer to DPS OH&S Procedure chapter 9) to be forwarded to
Document Code:
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DPS Head Office, under any circumstances that the environmental incident is out of the
SRC’s control, he shall advice Saudi Aramco Foreman. The SRC shall advice the
Superintendent that a request for additional resources is required. The SRC in
cooperation with client representative shall thereafter follow the procedures of the client.
DPS Operation Manager shall contact Client Rig Superintendent and decide if the ECC
has to be established.
DPS General Manager shall inform one of the first three positions in the EDC Cairo
Emergency Organization.
The management of the response on site is centered on the SRC. He will be supported
on site by, the On Scene Commander [Barge Engineers (offshore), Mechanic (onshore)].
In case of large spill (i.e. while flaring, oil line leak), Client will take charge of the
operation, so, the Head of Drilling is requested to actively participate in case of decision
meetings of the client’s ECC and to integrate and cooperate the actions of DPS own
intervention teams (SRC, Rig Personnel) the general plan of action.
2.4.6.1 Land Rig Spills
Drilling or work over operations, the production facility operator should ascertain
that the BOP assembly and well controls system is installed that will be capable of
controlling any wellhead pressure anticipated. The drilling or work over rig must
prepare and implement their own Spill Contingency Plan (Appendix 1 as
Reference) that will pertain to the drilling or work over rig. The BOP installation
should be in accordance with the requirements of state and other applicable rules
and regulations. The degree of well control system redundancy and “fail-safe”
valves design should vary with hazard exposure and probable consequences of
failure.
Rig Components and Equipment
- Adequate storage facilities for mud components.

- Preventive maintenance of all rig equipment.
- Proper runoff system on shale shakers. (Refer to appendix 2)
- Fuel storage tanks should be kept relatively close to the generations.
Drilling Fluid
Monitoring devices for the mud system should be periodically tested. Those
devices shall be calibrated annually by approved third party; Mud chemicals should
be properly stored, handled and disposed of in accordance to applicable regulatory
requirements.
Document Code:
SYSTEM
Rev. No. 01
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Facility Drainage
All sources of drips and small spillages of oil on onshore rigs should be protected
with drains and drip pans to catch the oil before it can enter the soil or floor. Drip
pans should be observed at weekly basis by RSTC, (refer to DPS OH&S
Procedure Chapter 11) and emptied when necessary to make sure they do not fill
to overflowing. Drains should empty into sumps which should be emptied as often
as necessary to prevent overflowing.
2.4.6.2 Offshore Rig Spill
Offshore spills that penetrate beaches require different clean-up methods. Lighter
oils, such as fuel oil and kerosene are much more water soluble and penetrate
beach sediment more rapidly than heavier substances. Once light oils reach a
shoreline, they penetrate all porous spaces. After containing these spills with
boom, clean-up can be accomplished with large skimmers or sorbents depending
on the type of material spilled.
Offshore Drainage Systems
The deck drain system or zero discharge system is a network of drainage that
covers the entire rig in segregating the:
- Clean (non-oil) drainage

- Drainage that might have been contaminated by oil or mud
Depending on location the drainage are routed to the appropriate tanks
- Clean drain holding where for areas contamination with any oil source is can be
kept in the clean drain holding tank when in afloat.
- Bilge holding tank for areas where contamination with oil source is likely such
as the cranes drip pan or pipe rack area the drainage are routed to the bilge
holding tanks where it would be process further by the oily water separator
before discharging overboard.
- Drill floor, rotary table boundary ditch & cantilever pipe rack area are routed to
a drain ditch which is collected by the skimmer tank. From the skimmer tank,
the drainage is either directed to the mud treatment system or it can be
discharge into the bilge holding tank.
.
Oil Water
Separator
Dirty Oil Tank Bilge Holding Clean Drain

Tank Holding Tank
Document Code:
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Rev. No. 01
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The Oily Water Separator is intended for the separation of oily water mixtures
which are created within the machinery spaces .The separation is the removal of
small and finest oil droplets.
- The unit draws from the bilge holding tank and discharges to either one of
the outlets, overboard, dirty oil tank or clean drain holding tank
- The treated water leaves the housing via the sea bilge valve and the oil
content of the discharged water will be measured by the 15-ppm bilge
Separator/alarm.
- In accordance with MARPOL Annex I; the discharged water has to be less
than 15 ppm oil.
- The 15 ppm Bilge Alarm will record time, date, oil content > 15 ppm and
separator status. Data will be ROM saved for 18 months.
Sump Systems
The sumps provided as overflow and spill collection equipment should be large
enough to allow protection against accidental spillages. Some adequate alternate
means should be provided for removing the liquid caught in the sumps in case the
primary sump pump becomes inoperative. The pump and start-up device should be
inspected and tested according to the PMS system (ORCAL System) that received
by Rig Engineer to ensure they are functional at all times.
Tanks
All tanks should be equipped with protective devices to reduce the potential for
overflowing or rupturing and discharging oil upon the surface of the water.
Atmospheric storage or surge tanks should be equipped with high liquid level
sensors or glass tube to prevent spills and pressure tanks should have high and
low pressure sensors to activate alarms / control flow or other acceptable
alternatives to prevent spills. Tanks should be adequately protected internally and
externally from corrosion, as required, to prevent leakage or spillage.
Well Control Oil System and Equipment
Producing Wells, type of surface and subsurface shut in valves and devices in use
at the facility should be described as to method of operation and control.
During drilling or workover operations, the BOP assembly and well control system
should be installed that is capable of controlling any wellhead pressure anticipated.
The Casing and BOP installations should be in accordance with requirements of

applicable rules and Aramco contract obligations. The degree of well control
systems redundancy and “fail-safe” valves design should vary with hazard
exposure and probable consequences of failure.
Document Code:
SYSTEM
Rev. No. 01
84/236
2.4.6.3 Updating of Spill Contingency Guidelines
It is the responsibility of the RSTC every well, this plan is rig & Site specific, and to
provide all the people involved therein (internal or external) with updated issues.
2.4.6.4 Classification of Spills
Clean up Party / Level of

Type Spill Size BBL Description
Response
A. Minimal adverse environmental impact. Facility’s response.

Local personnel and resources
Offshore < 50 B. Onsite clean-up required. In most (Emergency Procedure)
Small cases, spills will be recovered, oil are
Onshore < 1000 allowed to be dispersed naturally Client Emergency Procedure
depending on the location, time and and resources if spill
weather conditions. overboard into the sea.
A. Substantial and short-term

Offshore 50- environmental impact.
5000 Activate DPS Procedure
Medium B. External assistance required to do
Onshore cleanup/ chemical dispersion/actual and Client Emergency Procedure
1000-10000 forecasted spills tracking/monitoring to
determine their path
A. Severe and/or long-term environmental

impact. Activate DPS Procedure
Offshore >5000
Major B. External assistance required to do Client Emergency Procedure
Onshore >
cleanup/ chemical dispersion/actual and
10000
forecasted spills tracking/monitoring to Local Assistance
determine their path.
2.4.6.5 Required Equipment:
Every onshore and offshore rig will be equipped with the emergency equipment
listed below. Location for the equipment; near enough to hazardous material
storage and handling areas, but not so close that it cannot be approached or could
be damaged in the event of a spill or fire.
Document Code:
SYSTEM
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The required equipment will consist of:
Table No.1: Required Spill Equipment List
SN Item Qty. Specifications Use and capabilities
Salvage DOT specification 85 Deposit spill residue and over

1 3
drum gallon open head pack leaking containers
BS/ANSI/Chemical
Protect hands from chemical
2 Gloves 3 Pairs resistant, gauntlet type
exposure
21”, neoprene, nitrite
Self 30-min, positive
Protect workers from inhalation
contained pressure, non-fogging
3 3 Set of toxic vapors and oxygen
breathing mask with speech
deficiency during emergencies
apparatus diaphragm
2 x 50 lb. Absorb and prevent the spread

4 Absorbent
Bags of non-corrosive liquid spills
Push
5 2 Sweep up spent absorbent
broom
Scoop up spent absorbent and
6 Shovel 2 Spark resistant blade
solid spill residues
Fire
7 extinguishe 2 10-pound dry chemical Fight minor fires
rs
Cover torso and partially cover
BS/ANSI Chemical
8 Apron 3 legs to protect from exposure to
resistant
chemical splashes
BS/ANSI chemical / Protect eyes from exposure to
9 Goggles 3 pairs
dust chemical splashes
BS/ANSI with swivel Protect face from exposure to
10 Face shield 3
and helmet adapter chemical splashes
BS/ANSI steel toe Protect feet from chemical
11 Boots 3 pairs
rubber gumboots exposure
BS/ANSI chemical
resistant two piece Protect body and legs from
12 Coveralls 3 pairs
pants and jacket spills
combination
Water-proof, hazard.
Lighting inside confined spaces
13 Torch 2 Area class with spare
and poor light areas
batteries
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2.4.6.6 Training and Exercises
DPS is responsible through the Head of Safety and training for: Checking that the
plan is functional and correctly achieved through joint (DPS / Client) periodic
exercises and drills. Providing the adequate training to the personnel involved in
this plan (internal, external training sessions).
In this respect, the SRC and on Scene Commander [Barge Captains (offshore) or
Mechanic (onshore)] shall go through the appropriate training courses and then be
able to train the personnel to be engaged in oil spill intervention teams (SRC & Rig
Personnel). Those training courses shall be followed by written test to measure the
SRC competency.
The SRC will attend Oil Spill Prevention Training Courses ONCE as per HSERM
Manual and Management of Major Emergency Training Course every 5 years
(Offshore Rigs), Emergency Response Team Leader every 5 years (Onshore Rigs)
To ensure that the personnel at the rig are fully aware and conversant with the rig’s
emergency procedures, drills and exercises should be every 6 months for offshore
rigs and yearly for onshore rigs as per DPS OH&S Procedure Chapter 6
Emergency Drills and Aramco HSERM. Drills and exercises should be executed at
a set time and should be .In accordance with DPS OH&S Procedure Chapter 6
Emergency Drills and Aramco HSERM .After the exercise a debriefing should be
held by the key personnel and general information to rig personnel is always
useful. One must make sure that all major points are covered in the discussion as
these will be a useful contribution to the daily running of the rig.
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2.4.7 Spill Control Methods
Oil spills are dangerous to the health of people and to the environment. The hazards
include fumes, ignitions, asphyxiation, burns, water contamination, soil contamination
and fire. In case of an oil spill make sure you know what to do. Immediate measures can
help the oil spill from spreading. See below diagram.
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2.4.7.1 SRC Initial Response Action
Whenever there is an imminent or actual oil / chemical spill, the SRC must:
a) Immediately alert rig personnel. This may be accomplished by an

announcement over the rig PA system or by sounding the general alarm
followed by an announcement over the PA system.
Immediately notify:
- The Driller and client representative.

- Client (as per established procedure).
- DPS Head Office (as per established procedure).
b) Take all reasonable measures to ensure that fires, explosions, and releases
do not recur or spread to other areas on-site (refer to DPS / Client
procedures, e.g. Blow out etc.). These measures must include:
- Collecting and containing released waste,

- Removing or isolating containers and stopping process and
operations (if required)
- Monitor for rupture in valves, pipes, or other equipment leak
- Pressure build-up or gas generation
c) Immediately identify the character, exact source and amount of material

released and a determination of how far the release has spread. This may be
done by direct observation of the situation, a review of MSDS and
transportation manifests
d) Assess possible hazards to human health and the environment that may
result from the release
e) Decide if the situation calls for evacuation of rig personnel and notify the
chain of command, accordingly
f) After remediation efforts have been completed, ensure that all spills clean up
equipment is cleaned and fit for its intended use before operations are
resumed
2.4.7.2 Rig Personnel Initial Response Actions:
1. Alert: The first action that should be taken by person discovering the spill is
to alert the SRC.
2. Identify the hazards and assess the situation.
3. Secure the scene without entering the immediate hazard area, do what is
possible to isolate the area and assure the safety of personnel and
environment in the vicinity of the incident. Keep people away from the scene
and the perimeter. Allow enough room to move and remove equipment that
may be necessary to respond to the emergency.
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2.4.7.3 Response to Land Spills:
Table No.2: Responding to Spills in Four Steps
Identify the source of the spill
a) Determine where the spill is coming from and the identity of the spilled material.
If a liquid is emanating from a group of containers, determine which one is
leaking
Stop the leak at the source
Ensure that spill response personnel are adequately protected. Always work in
pairs using the buddy system, if the spilled material is hazardous or toxic.
b) Approach from upwind If the container is a drum, turn it in such a way that the
hole or rupture is above the surface of the liquid. If the container has a valve,
close it. Confine the liquid to further prevent it from entering the environment.
This can be achieved by pouring absorbent over the area of the spill, placing the
sand to prevent its movement
Collect and package all spill residues.
Use the spill response kit equipment for collection spill residues include
absorbent, sand and all other materials that come into contact with the released
liquid. In case of oil spill equal to or more than 1000 BBL an excavation process
shall be performed to the spill area until the area soil visually clean and a soil
c) sample shall be taken and analyzed in rig mud lab by the mud engineer to make
sure that the soil impact was eliminated, if the analysis results is positive then
the excavation process shall be continued and repeat the test again. And if the
amount of spill is less than 1000 BBL an excavation process shall be performed
to the spill area until the area soil visually clean and the test is not required. Any
residues should be placed in rigid, leak proof containers which must be tightly
sealed for transportation. Label the containers using the appropriate label /
signs. Provide MSDS
Decontaminate the spill area, and spill control equipment.
d) Decontamination shall be done by a soapy wash down of the equipment

(shovels, rubber boots, etc.) to a solvent rinse followed by steam cleaning or
high pressure washing machine.
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2.4.7.4 Response to Offshore Spill
Table No.3: Responding to Spills in Four Steps
Identify the source of the spill
a) Determine where the spill is coming from and the identity of the spilled material.
If a liquid is emanating from a group of containers, determine which one is
leaking
Stop the leak at the source
Ensure that spill response personnel are adequately protected. Always work in
pairs using the buddy system, if the spilled material is hazardous or toxic.
b) Approach from upwind If the container is a drum, turn it in such a way that the
hole or rupture is above the surface of the liquid. If the container has a valve,
close it. Confine the liquid to further prevent it from entering the environment.
This can be achieved by pouring absorbent over the area of the spill, placing the
absorbent around the spill to prevent its movement.
Collect and package all spill residues.
Use the spill response kit equipment for collection spill residues include
absorbent, and all other materials that come into contact with the released liquid.
In case of oil spill on-board, oil spill equipment shall be used to contain the spill
c)
In any case of oil spill over board, shall be communicated with the client
immediately for assistance and activation of emergency response plan
Any residues should be placed in rigid, leak proof containers which must be
tightly sealed for transportation. Label the containers using the appropriate label
/ signs. Provide MSDS
Decontaminate the spill area and spill control equipment.
d) Decontamination shall be done by a soapy wash down of the equipment

(shovels, rubber boots, etc.) to a solvent rinse followed by steam cleaning or
high pressure washing machine.
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Equipment and Materials:
 Skimmers
A skimmer device can be used on a contained spill near a pier or dock. There
are two types of skimmers, suction units and oleophilic units.
- Suction units vary greatly in design and purpose, all require some
type of suction device to remove oil.
- Oleophilic units use a type of material to which oil will stick. All
oleophilic skimmers operate on the principle that oil, not water, will
stick to the oleophilic material when it is submerged in an oil spill. The
oleophilic portion is then removed from the oil and wiped, scraped, or
squeezed to remove the oil
 Sorbents
Sorbents can be used on small spills when it is not feasible to use a skimmer.
Sorbents are composed of both oleophilic and hydrophobic material with a
large capacity for oil absorption. Sorbents are spread on the water, allowed to
soak up the oil, and then removed from the water. The three classifications of
sorbents are mineral, natural, and manufactured products. Mineral sorbents
include material such as volcanic ash, vermiculite, and some chalks. Natural
products include various types of straw, rice, oat and wheat, hay or
cottonseed hulls. Synthetic products are generally manufactured from high
molecular weight polymers, such as polypropylene. Some common types of
synthetic sorbents are sorbent pads, sorbent booms and sorbent mops
 Vacuum system
Vacuum system is another device commonly used in the removal of small

contained spills. These units consist of a vacuum unit and a storage tank
 Other Equipment
Hand shovel, absorbent pads, empty drums, drip pans / trays and buckets
and spill kits
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2.4.7.5 Handling Any Accidental Spills
Emergencies can be a confusing time. So to make it easier for you, just

remember the 3 C's of “Handling Any Accidental Spills”. These are
Control, Contain, and Clean-up
Procedures are as follows:
I. Control:
1. Immediately take control of the situation.

2. If possible, stop the source of the leakage. It can be done by turning off
a valve immediately or turning the container upright.
3. Search for causes of ignition. Put out any flames or turn off any
machines those are working.
4. Wear proper safety gear. Fumes can be inhaled, so make sure that your
whole body is well protected. Appropriate PPE should be worn.
5. Inform management immediately. If possible look for your supervisor.
Ask for help
II. Containment (Dikes / Secondary Containment):
1. If the oil or chemicals are near any type of drainage be sure to seal
those first
2. Surround the oil spill with sand. Enclose the area of contamination
3. Make sure that you have secured all exit points for the spillage
III. Clean-Up:
1. Small contained spills found on dry ground can be cleaned up in

numerous ways. First, it must be contained. This can be achieved using
a dike made out of sand. Any catch basins that are found in the area
should be covered with a nonporous cover and then dike around.
Clean-up can be done with a sorbent such as speedy dry, sorbent pads,
or boom.
2. Place the absorbent pads, pillows or rolls directly on the liquid.
3. Scatter the absorbent pads or rolls in the different areas to aid in the
cleanup.
4. Continue placing and replacing absorbent pads until the last drop of
liquid is absorbed.
5. Get ready with your plastic bags for the soiled absorbents.
6. Place all the soiled absorbent pads inside the plastic bag.
7. Re-bag soiled absorbents to prevent leakage.
8. Then once all the absorbent pads are picked up, place the absorbent
booms or socks inside the plastic bags.
9. Once you have finished with bagging everything place the bags inside a
drum or a single container.
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10. Label or tag the container.

11. Contact immediately your waste handler for proper disposal.
12. Ensure presence of MSDS / CHB along with contained material.
Vacuum Truck
Vacuum truck is another device commonly used in the removal of small

contained spills. These units consist of a vacuum unit and a storage tank
mounted on a truck. In small spills, septic tank pump out trucks may be used
for this purpose.
2.4.8 References
1. Saudi Aramco Environmental Protection Policy.

2. General Instruction 6.001, “Notification Requirements for Incidents (Including
Fires).
3. General Instruction 6.003, “Guide For Committees Investigating Major Incidents
And Engineering Reviews Of Other Incidents".
4. General Instruction 2.104, “Offshore Oil Spill Reporting Procedures”.
5. General Instruction 2.400, "Offshore Oil Spill Contingency Plan".
6. General Instruction 430.001, “Waste Management”.
7. Oil Spill! (Let's-Read-and-Find... Science 2) by Melvin Berger and Paul Mirocha
(Paperback - Apr 30, 1994).
8. Oil Spills by Joanna Burger (Hardcover - Feb 1, 1997).
9. The BP Oil Spill (True Books) by Peter Benoit (Paperback - Mar 2011)
10. MARPOL 73/78-ANNEX 1 Prevention of pollution by oil and oily water
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Appendix 1 (Sample of Local Contingency Plan Offshore)
1. Record the:
Type and quantity of the chemical involved

Confirm Incident Nature Send Two Operators to Exact location of the leak or spillage
and Location Investigate and Report Back
Details of anyone affected by the incident.
2. Prevent areas to area(s) contaminated
Make PA Announcement -
Personnel to Keep Clear of
Incident Location. Incident
Control Team to Report to
Control Room
Shutdown Chemical Injection

Package
(if applicable)
Casualties Known or
Suspected?
No Yes
Initiate GPA and Obtain Inform Rig
Relevant Material Safety Data Superintendent of
Obtain Muster Result Incident Details and
Sheets
Request Advice
Obtain information on Respond to Incident

Make Further PA Brief Emergency
Missing Persons Scene maintaining a
Announcement - Confirming Response Team Leader
On or Off-Shift safe distance
Incident Nature and Location
Cabin Nos.
Refer to Chemical Data
Obtain Wind Speed and
regarding level of
Direction and Indicate
protection required and
on Plot Plan
establish a safe area
Request Assistance from
Doctor and First Aiders
LEGEND Rescue and
Maintain Decontaminate any
On-Scene Commander Communications with Casualties Involved
(OIM) Emergency Response
Teams
Muster Controller Silence General Alarm once
(Safety Eng./Materials Muster Complete Perform any Necessary
Man) Manual Isolations
Communication Operator / Confirm if (Additional)
Radio OP. Process or Electrical Do MSDS indicate safe
Isolations Required to wash down chemical
Damage Control Team to drains?
Consider Mobilisation of Oil
Spill Response Contractor
Yes
No
Clean Spillage
Ensure continuous Monitoring
of Fire and Gas and Chemical
Systems
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SCENARIO SPECIFIC CHECKLIST
Confirm Incident Nature and Location  0 Mins
Make a PA announcement “Personnel to Keep Clear of

_____________ and First Response Team to report to ECC
Room and Emergency Response Team to Emergency 
Response Base”
Send Two Operators to Investigate 
Record the:
 Type and quantity of the chemical involved
 Exact location of the leak of spill
 Details of anyone affected by the incident

Prevent access to contaminated area 
Shut down Chemical Injection Package if applicable 
Collate Incident Details and obtain relevant Material Safety
Data Sheets  5 Mins
Notify Rig Superintendent (Request Additional Advice) 

PA Announcement – Further Information re Incident 
Brief Response Team Leader regarding Clean-up
Operations  10 Mins
Casualties Known or Suspected

Initiate General Alarm 
Mobilise DCT to the Incident Location Immediately 
Mobilise Medical Provider 
Obtain Muster Result and Information on Missing Persons – Work Control
Info, On or Off-Shift, Cabin Nos. etc. 
Determine Possible Location for Missing Personnel 
Silence the General Alarm once the Final Muster Result has been achieved

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Appendix 1 (Sample of Local Contingency Plan Onshore)
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HSEQ IMS – L3
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Appendix 2
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2.5 Air Pollution Control
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Contents
2.5.1 Purpose
2.5.2 Scope
2.5.3 Acronyms
2.5.4 Definition
2.5.5.4 OIM / STP
2.5.5.5 HSE Section
2.5.6 Procedures
2.5.7 References
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2.5.1 Purpose
This document describes the process for identifying and evaluating air emission
exposures and risks caused by operations / activities of DPS rigs. Environmental
preventive measures will largely depend on control practices through work
programmers, regular briefing on the environment and most of all on site supervision.
Effective supervision of the drilling operations is crucial for ensuring proper
implementation of the DPS environmental responsibilities and the environmental
preparedness measures.
2.5.2 Scope
This document applies all DPS exploration and production operations and activities.
required for effective Air Emission including the implementation of Air Emission
minimization approaches at DPS rigs to ensure compliance with Aramco Engineering
procedures (SAEP-340, “Air Dispersion Modeling & Engineering Inventory”) and
(SAES-102, “Ambient Air Quality & Sources Emissions Standards”). This document
applies to all DPS onshore / offshore activities.
2.5.3 Acronyms
AAQS : Ambient Air Quality Standards

SMART : Specific, Measurable, Achievable, Reasonable and Timeframe
CEM : Continuous Emission Monitoring
VOC : Volatile Organic Compound
SO2 : Sulphur Dioxide
H2S : Hydrogen Sulfide
NOX : Nitrogen Oxides
CO : Carbon monoxide
SOX : Sulfur Oxides
2.5.4 Definition
Air Quality:
Ambient air pollutant concentrations with temporal and spatial distribution.
Air Pollutant:
Any substance emitted to the atmosphere that causes or has the potential to produce
adverse impacts on human health or the environment.
Ambient Air:
The portion of the atmosphere external to defined industrial areas.
Ambient Air Quality Standards (AAQS):

The maximum concentration limits of criteria pollutants permitted in air which allowing
for a degree of safety, present no hazard to human health or the environment.
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Continuous Emission Monitoring (CEM):

The system that are used to sample, condition and analyze in stack gas streams, and
provide a permanent record of emissions or process parameters.
Emission Source:
Any facility, process or operation that releases air pollutants to the atmosphere.
Emission Standard:
The maximum amount or rate of a specified pollutant permitted in airborne discharges.
Fugitive (Non-Point) Emissions:

Emissions to the atmosphere from such sources as pumps, valves, flanges, seals, and
other process locations not vented through discrete openings. Also includes emissions
from area-wide sources such as settling ponds, wastewater pit and piles of stored
material.
Inhalable Particulates:
Any particle dispersed to the atmosphere in solid or liquid form that has an
aerodynamic size of 10 microns or less. Realistic determination particle behavior in
any environment must consider the size, shape and density of the particle.
The best technique able to accomplish this is called aerodynamic sizing. The
aerodynamic diameter of a particle is defined as the diameter of a sphere having the
same resistance to motion as the particle.
Opacity:
The degree to which emissions reduce the transmission of light and obscure the view
of an object in the background; the percent of opaqueness of the exhaust gas of a
stack or flare; the higher the opacity number, the darker the emissions.
Point Emission Source:

A stationary location or fixed facility from which pollutants are discharged from one
single point of release into the surrounding atmosphere. Examples are stacks,
combustion and vents.
Source Emission Standards:

The maximum rate of a particular pollutant that can be discharged from a source.
Source emission limits are used to limit adverse ambient air quality impacts. Source
emission standards are given for specific pollutants and specific sources and can
specify technologies / strategies to control the quantity and or release rate of air
pollutants from a facility.
Stack:
Any specific opening used directly or indirectly for discharging pollutants to the
atmosphere.
Volatile Organic Compound (VOC):

Any organic compound that contributes to atmospheric photochemical reactions and
subsequent air quality degradation.
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DPS Employees are responsible for understanding the potential environmental

exposures and risks associated with Air Emissions and for conducting their work
in a sound environmental manner.
Any contractor working for DPS shall be part of Air Emission Procedures to be
able to control the different types of air pollutants that might results from its own
activities.
Each individual person is responsible for carrying out work in compliance with
DPS environmental policy and implementation this procedure and bringing all
potential environment hazards either minor or major hazards of the environment
to the notice of the management.
The Management is responsible for ensuring Air Emission Procedure relevant to

the DPS activities are implemented. There is commitment to continuous
improvement by setting realistic and achievable Air Emission minimization
objectives on an annual basis.
It is the management responsibility to insure that, this Procedure is periodically

appraised and if necessary revised. Adequate staff, funds and materials are
available to meet the requirement of the DPS environmental protection policy.
Employees will receive sufficient information, instruction, training and supervision

in environmental protection matters.
The Line Manager / Superintendent are responsible for developing and

implementing air quality goals and objectives relevant to their operations and
activities. The Line Manager / Superintendent will ensure all Air Emission is
minimized, controlled and permitted in accordance with applicable Aramco
Engineering Procedures (SAEP-340, “Air Dispersion Modeling & Engineering
Inventory”) and (SAES-102, “Ambient Air Quality & Sources Emissions
Standards”) and best safety practices.

conversant with the environmental policy and statutory environmental
requirements of direct relevance to their operations and to ensure that all
activities under their requirements. The successful discharge of these
responsibilities will impose the following duties on Line Manager / Rig
Superintendent, provision of instruction, guidance and support to Senior Tool
Pusher / OIM on protection of the environment. Monitoring the implementation of
this procedure and working practices to identify areas of Non Conformance and
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taking corrective actions to promptly rectify any deficiencies identified through

Non Conformance Reporting NCR.
initiation of all necessary follow up action plan SMARTER. Promotion of
awareness of environmental protection matters amongst subordinates.
Identification and implementation of training needs of staff with respect to
environmental matters, where appropriate consultation with Aramco
environmental advisor.
2.5.5.4 OIM / STP
OIM / STP has responsibility to ensure air emissions from the rig are minimized,
controlled and discharged in accordance with applicable regulatory requirements
and sound environmental and safety practices so air quality is not severely
impacted. For onshore rigs the Senior Tool Pusher will file copies of site plans
showing the location of all emission sources (Refer to Exhaust and Dust
Emissions Areas) this copies shall be updated in annual basis,. OIM / STP is
responsible for ensuring, all subordinates are aware of potential hazards to the
environment. All operation are carried out in accordance with statutory and
company requirements. Subordinates shall be aware of their individual
responsibilities for protecting the environment, this responsibilities is illustrated
and explained in air emission awareness and environmental awareness training
courses.
OIM / STP are responsible for ensuring adequate monitoring of air emissions
relevant to their operations and activities is conducted and that all appropriate
environmental controls are implemented. The Senior Tool Pusher and Line
Supervisors are responsible for ensuring Air Emission Procedures are
implemented. They must also ensure the responsibility, authority and inter
relationships of all other key personnel who manage, perform and verify work
directly affecting the management of air pollutants are also identified and
documented.
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2.5.5.5 HSE Section
HSE Section has the responsibility for facilitating the onsite activities associated
with the development and implementation of Air Emission Procedures. In
addition, they will also provide liaison with Client environmental engineering and
provide technical support as requested. The HSE Section and RSTC support Rig
staff the onsite activities associated with monitoring air emissions and identifies
regulatory requirements for conducting air monitoring, if applicable. These
individuals also provide liaison with Client environmental engineering as required.
Responsibility of monitoring compliance with Procedure is vested in the HSE
Section with functional guidance and assistance from Client environmental
advisors. In addition, the responsibilities of the HSE Section include; Provision of
specialist support and advice on environmental matters at all stages of DPS
operations. Contact with Aramco environmental advisors on environmental
matters and provision of guidance to effects coordination and consistency in
liaison with bodies external to the company.
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2.5.6 Procedures
2.5.6.1 Air Emissions Monitoring
All DPS Rigs facilities shall be designed to not discharge any toxic substances or
hazardous matter in such quantities or duration as to be harmful to the health and
welfare of humans, animals, or plants.
If the Rig discharges gaseous or particulate emissions to the atmosphere, then

monitoring / Testing is required for all air emission sources at annual basis. Air
emissions must be controlled in conformance with DPS HSEQ Policy and
Aramco Engineering Procedures (SAEP-340, “Air Quality Impact Analysis and
Assessment”) and (SAES-102, “Ambient Air Quality & Sources Emissions
Standards”) and best safety practices.
DPS is committed to perform annual exhaust and air emissions analysis by Third
Party Company in order to achieve continuous improvement for equipment and to
decrease the emissions to minimum rates to avoid any environmental impact and
to make sure these ranges is complying with DPS and Aramco Environmental
standards.
The analysis records shall be communicated with all rigs members through safety
meetings and shall be maintained with rig HSE filing system.
Typically, local regulatory agencies enhance air quality by using permitting

systems to control air emissions that restrict discharges to the atmosphere or
prescribing emission control equipment.
Common contaminants discharged into the atmosphere from DPS Rigs include:
1. Nitrogen Oxides (NOx)

2. Carbon Monoxide (CO)
3. Sulfur Oxides (SOx)
4. Volatile Organic Compounds (VOC)
5. Hazardous Air Pollutants (HAP)
6. Particulates
7. Smoke
For gaseous contaminants, emission rates are calculated from stack testing,
material balance, manufacturer’s data or continuous emission monitoring.
Visual observations are the best indicators for identifying air quality concerns
from particulates and smoke.
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2.5.6.2 Sources of Air Emission
General Requirements
 Site emission sources at a prevailing downwind direction and at suitable

distances from sensitive areas (population areas, roads, etc.). Evaluation
of such facilities as to adequacy of location, emission controls, and / or
operational procedures shall be reviewed and approved on an individual
basis by the DPS Environmental coordinator.
 All Rigs facilities shall be designed to not discharge any toxic substances
or hazardous matter in such quantities or duration as to be harmful to the
health and welfare of humans, animals, or plants. Evaluation of such
facilities as to adequacy of controls and / or procedures and emission
potential shall be done on an individual basis by DPS Environmental
coordinator. Best Available Control Technology shall be used for all
equipment which has a potential for air emission.
Below is a list of typical emission sources and the types of emissions generated,
methods to calculate the emission rates and types of available emission controls.
 Internal Combustion Engines
Internal Combustion Engines generate Nitrogen Oxide (NOx), Carbon

Monoxide (CO), smoke and Volatile Organic Compound (VOC). Sulfur oxides
(SOx) are generated when the source of fuel contains sulfur (e.g., diesel).
Emission rates are calculated from data obtained from stack testing or
manufacturer’s data. Verify calculated emission rates with manufacturer's
specifications to determine if emissions are within acceptable limits. And in
case of the emissions rates exceeds the acceptable limits the faulty equipment
shall be shut down and revert to the manufacture of this equipment and follow
his recommendations to return it back to the original design specifications in
order to keep the emission in the proper limits. Emission control devices such
as catalytic converters and air / fuel ratio controllers must be in place and
functional if such devices are factory installed; otherwise operate the engine
within design specifications.
 Vents and Combustion Flares
Vents and Combustion Flares emissions include H2S, SO2, CO, NOx, VOC,
and particulates. Material balance or continuous emission factors are used to
determine emission rates.
 Fugitive Emissions
Fugitive Emissions are typically a source of VOC discharged from valves,

flanges, fittings, pumps, connections, instrumentation, packing seals, etc. The
emissions generally result from wear and tear, corrosion and improper fit of
equipment. Emission factors, material balance or ambient leak detection
programs normally determine emission rates.
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 Storage Tanks
Storage tank discharge significant VOC emissions. The emission rate is

dependent on the tank type and size, product being stored and production rate.
Tank calculations are typically used to determine the emission rate. Vapor
recovery filter or carbon filters are used to capture tank emissions.
 Septic Tanks
Sewage septic tank discharge VOC emissions. The emission rate is dependent
on the tank type, atmospheric temperature and size. Tank calculations are
typically used to determine the emission rate.
 Vehicles
All vehicles shall be properly to minimize excessive exhaust emissions and

shall comply with Standardization and Metrology Organization for Gulf
Cooperation Council (GCC) country standards. Also see GCC standard No.47,
144 and 145.
Perform effective and periodic maintenance of vehicles and engine to reduce

the impact of exhaust gas emissions. Implement maintenance program for fuel
engines.
 Dust
Dust shall be controlled by properly wetting the work area prior to commencing
the work. A water truck to be ordered when required by client representative to
keep the rig site dust inhibited in order to minimize the dust emission in the
lowest rates.
 CFC/HCFC
A Refrigerant recovery / recycling equipment has to be used during the

servicing or maintenance of HVAC / refrigeration equipment using CFC or
HCFC refrigerant.
Steps of Safe Recovery process
 Select the appropriate pressure rated cylinder for recovery

 Ensure the recovery equipment including manifold gauge set, recovery
cylinder, hoses
 Weigh the empty recovery cylinder on an accurate scale assuring that
the cylinder is free standing on the scale with no restrictions
 Monitor the pressure during the filling step and do not exceed maximum
service pressure of the recovery cylinder
 Monitor gross weight during filing step never overfill the recovery cylinder
 Shut off valve if maximum gross weight reached
 Once recovery is completed close the cylinder valve completely
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 Weigh filled cylinder as final checkpoint

 Tag the cylinder by identifying the refrigerate content to avoid mixing
2.5.7 References
 SAEP-302 Instructions for Obtaining a Waiver of a Mandatory Saudi Aramco

Engineering Requirement Document Responsibility: Environmental Standards
Committee SAES-A-102 Issue Date: 10 March 2010 Next Planned Update: 10 March
2015 Ambient Air Quality and Source Emissions Standards.
 SAES-102 “Ambient Air Quality and Source Emissions Standards”.
 SAEP-340 Air Quality impact analysis and assessment.
 Kingdom of Saudi Arabia, Supreme Economic Council, General Environment
Regulations (October 2001).
 Presidency for Meteorology and the Environment, Document No. 1409-01 (August 20,
1982).
 "Royal Commission Environmental Regulations, Royal Commission for Jubail and
Yanbu (2004).
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2.6 Noise Control
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Contents
2.6.1 Purpose
2.6.2 Scope
2.6.3 Acronyms
2.6.4 Definitions
2.6.5.1 Senior Tool Pusher / HCPA
2.6.5.2 Management
2.6.6 Procedures
2.6.6.1 Noise Monitoring
2.6.6.2 Audiometric Testing
2.6.6.2.a Audiogram testing frequency
2.6.6.2.b Annual Audiogram
2.6.6.2.c Audiometric Evaluation
2.6.6.3 Protection Equipment
2.6.6.4 Employee Training
2.6.6.5 Record Keeping
2.6.7 Program Evaluation
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2.6.1 Purpose
 The purpose of this Noise control program is to prevent occupational hearing loss and
to maintain a good and healthy environment to employees by providing the proper
guards to prevent any Noisy areas.
 An effective Noise Control Program includes, as a minimum:
1. Noise exposure monitoring

2. Audiometric testing and analysis
3. Provision and effective use of hearing protection
4. Training on the effects of noise, the care and use of hearing protection, etc.
5. Recordkeeping.
 To translate the DPS responsibilities and implementation of the procedures with

effective controlling measures through work scopes, training, regular briefing on the
hearing protection and effective field supervision.
 To promote the concept of hearing protection to all its employees and to provide
guidance as to individual and collective responsibilities in this area of activity.
 DPS is committed to prevention of accidents to minimize loss of life or bodily injury to

its employees, contractor and subcontractor employees.
 In fulfilling this commitment, which is essential to and equally important as production

objectives, the DPS will take every reasonable measure to provide and maintain a safe
and healthful work environment for its employees and protect the public against
foreseeable hazards resulting from operations.
2.6.2 Scope
All DPS rigs will be maintained and operated in a way that to a safe and healthful work
environment for its employees as stated in DPS Policy.
2.6.3 Acronyms

HCPA : Hearing Conservation Program Administrator
OSHA : Occupational Safety and Health Administration
AL : Action Level
PEL : Permissible Exposure Limit
dB : Decibels
STS : Standard Threshold Shift
CFR : Construction Federal Standard
NRR : Noise Reduction Rating
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2.6.4 Definitions
 Noise: A sound which is unwanted, either because of its effect on humans, its effect
on fatigue or malfunction of physical equipment, or its interference with the perception
or detection of other sounds. Noise levels are measured in decibels, or dB for short.
The higher the decibel level, the louder the noise.
 Decibel (dB): The standard unit of sound intensity measurement.
 dB (A): The sound level in decibels read on the "A"-scale of a sound level meter. The
"A"-scale weighting best approximates the response of the human ear to sound.
 Ambient Noise: A measure of the intensity, duration, and character of sounds from all
sources that affect a given location.
 Community Noise: A measure of the overall noise which is associated with outdoor
sound levels in the community.
 Action Level: Equivalent continuous sound level of 85 dB (A).
 Engineering Controls: A physical means of reducing noise exposure which does not
include the use of personal hearing protection like substitution of manufacturing
equipment or isolation brought about by barriers, enclosures or modification of the
equipment, including the addition of materials such as absorbers and damping
materials.
 Noise Exposure: A cumulative acoustic stimulation which reaches the ear of a person
over a specified period of time such as a work shift, a day, a working life, or a lifetime.
 Noise Hazard: An acoustic stimulation of the ear which is likely to produce noise
induced permanent hearing loss in some of the exposed population.
 Feasible: Technical feasibility is the existence of technical know-how as to materials

and methods available or adaptable to specific circumstances, which can be applied to
control noise with a reasonable possibility that employee exposure to occupational
noise will be reduced.
 Time Weight Average (TWA): That sound level, which if constant over an 8-hour
exposure period, would result in the same noise dose as is measured.
 Permissible Level Exposure (PLE): The maximum legal noise exposure, established
by SASO. The current PEL is 90 dB (A) over an eight-hour period.
 Noise Reduction Rating (NRR): Is measurement, in decibels, of how well a hearing

protector reduces noise. The higher the NRR number the greater noise reduction.
While wearing hearing protection your exposure to noise is equal to the total noise
level minus the NRR of hearing protection in used.
 Noise Dose: Refers to the equivalent continuous noise levels to which a person is
exposed over an eight-hour working day described in decibels.
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2.6.5.1 OIM / STP (HCPA)
The administration of this program will be the responsibility of HCPA.

Administrative responsibilities include:
- Coordination and supervision of noise exposure monitoring.

- Identification of employees to be included in the Hearing Conservation
Program.
- Coordination and supervision of audiometric testing program.
- Supervision of hearing protector selection.
- Development of policies relating to the use of hearing protectors.
- Supervision of employee training programs.
- Coordination and supervision of required recordkeeping.
- Periodic evaluation of overall program. APPENDIX I "Hearing Conservation
Program Evaluation Checklist".
- Coordination of required changes / improvements in the program.
 The DPS management has overall responsibility for develop, implement and
manage operations in a manner consistent with the corporate occupational
standards and procedures in their operations. Review the implementation of such
standards and procedures by HSE Section.
 Manage operations under their area of responsibility in a proactive manner to

ensure a safe and healthful work environment and implement requirements of
Hearing Conservation Program.
 Work with HSE & Training Sections as necessary to address any outstanding
issues to reach an acceptable resolution that does not compromise employee
working conditions.
 Adequate staff, funds and materials are available to meet the requirement of the
company’s environmental protection policy. Employees receive sufficient
matters.

conversant with the DPS Hearing Conservation Program and statutory hearing
protection requirements of direct relevance to their operations and to ensure that
all activities under their requirements.
on Line Manager / Rig Superintendent:
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- Provision of instruction, guidance and support to HCPA on protection of the

environment.
- Monitoring the implementation of this procedure and working practices to
identify areas of non-conformance and taking corrective actions to promptly
rectify any deficiencies identified.
Responsibility of monitoring compliance with this Procedure is vested in the HSE

Section with functional guidance and assistance from Aramco environmental
advisors. In addition, the responsibilities of the HSE Section include:
- Provision of specialist support and advice on hearing conservation matters

at all stages of DPS operations.
- Contact with Aramco environmental advisors on environmental matters and
provision of guidance to effects coordination.
2.6.6 Procedures
Occupational noise can cause hearing loss and increase the worker's susceptibility to
other workplace problems including physical and psychological disorders, interference
with speech and communication and disruption of job performance associated with
excessive noise intensities. This exposure to noise produces hearing loss of a neural
type involving injury to the inner ear hair cells.
The loss of hearing may be temporary or permanent. Brief exposure causes a

temporary loss. Repeated exposure to high noise levels will cause a permanent loss.
Permanent hearing loss is preventable with the continued use of proper hearing
protection and reduction of workplace noise levels to below 85 decibels. This will
benefit not only employees who can listen and communicate well throughout their
lifetimes, but also helps the DPS in terms of reduced exposure to hearing loss
compensation claims and a potential for increased general safety and job
performance. See “Permissible Noise Exposure”
“Permissible Noise Exposure”
Duration(Hours) Sound Level (dB)

32.0 80
27.9 81
24.3 82
21.1 83
18.4 84
16.0 85
13.9 86
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12.1 87
10.6 88
9.2 89
Employee not
using hearing 8.0 90
protectors will be 7.0 91
trained, fitted,
and required to 6.2 92
use hearing 5.3 93
protectors if they
are exposed to an
4.6 94
8 hours TWA 4.0 95
average sound
level of 85
3.5 96
decibels or 3.0 97
greater. (AL: 2.6 98
50%)
2.3 99
2.0 100
1.7 101
1.5 102
1.4 103
1.3 104
1.0 105
0.87 106
0.76 107
0.66 108
0.57 109
0.5 110
0.44 111
0.38 112
0.33 113
0.29 114
0.25 115
0.22 116
0.19 117
0.16 118
0.14 119
0.125 120
0.11 121
0.095 122
0.082 123
0.072 124
0.063 125
0.054 126
0.047 127
0.041 128
0.036 129
0.031 130
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DPS is in compliance with OSHA Occupational Noise Exposure standard 29 CFR

1910.95 establishes a Permissible Exposure Limit (PEL) for occupational noise
exposure and requirements for audiometric testing, hearing protection, and employee
training if those sound levels are exceeded.
This regulation defines an "Action Level" (AL) as a "dose" of 50%, which is equivalent
to an eight hours’ Time Weighted Average of 85 dB. When noise levels exceed this
amount, an effective hearing conservation program is required, which includes as a
minimum requirements as following:
2.6.6.1 Noise monitoring

2.6.6.2 Audiometric testing
2.6.6.3 Protection equipment
2.6.6.4 Employee training
2.6.6.1 Noise Monitoring
1. When information indicates that any employee's exposure may equal or

exceed an 8 hours’ Time Weighted Average of 85 decibels, DPS shall
develop and implement a monitoring program.
2. DPS shall identify employees for inclusion in the hearing conservation
program.
3. RSTC is responsible to identify the Noisy areas in workplace and he shall
implement his required responsibilities which is
a. Identify the areas by safety signs BASED ON THE NOISE
SURVEY
b. Insure that any high noise areas provided by the proper
selection of hearing protectors
c. Insure that a noise survey is done annually and documented in
the rig SMS files
d. The results of the annual noise exposure measurements will be
recorded and updated annually Noise Survey Report & Rig
Noise Layout” and both shall be displayed in the rig training
room information board.
4. The annual Noise survey shall be done by an approved instrument and to

be calibrated as required, DPS noise survey shall include all areas as
below example
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5. Instruments used to measure employee noise exposure levels shall be

calibrated to ensure measurement accuracy and shall be type 1 integrating
averaging sound level meter or equivalent system conforming to BS EN
60804:1994 or ANSI Standard S1.4-1983 or ANSI S1.43-1997 (R1997),
"Specifications for Sound Level Meters," or, IEC 61672-1:2002 (BS EN
61672-1:2003), Class 1 or 2.
6. Sound level measurements shall be taken at twenty-five meter intervals.
7. Monitoring shall be repeated whenever a change in production, process,
equipment or controls increases noise exposures to the extent that:
- Additional employees may be exposed at or above the AL

- The attenuation provided by hearing protectors being used by
employees may be rendered inadequate to meet the requirements.
8. DPS shall notify each employee exposed at or above an 8 hours’ Time

Weighted Average of 85 decibels of the results of the monitoring.
9. The DPS shall provide affected employees with an opportunity to observe

any noise measurements conducted.
2.6.6.2 Audiometric Testing
DPS shall establish and maintain an audiometric testing by making audiometric

testing available to all employees whose exposures equal or exceed an 8 hours’
Time Weighted Average of 85 decibels. The program shall be provided at no cost
to employees.
Audiometric tests shall be performed Annually by a third party licensed or

certified audiologist, otolaryngologist, or other physician or by a technician who is
certified by the Council of Accreditation in Occupational Hearing Conservation or
who has satisfactorily demonstrated competence in administering audiometric
examinations, can obtain valid audiograms and can properly use, maintain and
check / calibrate audiometers being used.
A technician who operates microprocessor audiometers does not need to be

certified.
A technician who performs audiometric tests must be responsible to an

audiologist, otolaryngologist or physician.
2.6.6.2.a Audiometric testing frequency
1. Audiometric testing shall be done with the fit to work test before sending
a new employee to the workplace
2. Shall be done annually by third party to all rig employees
3. Shall be done if any employee complained for an ear pain due to high
interval exposure of high noise limits
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2.6.6.2.b Annual Audiogram
Audiograms will be conducted at least annually after obtaining the baseline

audiogram for each employee exposed at or above an 8 hours’ Time Weighted
Average of 85 decibels.
The HCPA / RSTC will maintain a record of all employee audiometric test
records. This record will include:
- Name and job classification of the employee

- Date of the audiogram
- The examiner's name
- Date of the last acoustic or exhaustive calibration of the audiometer
- Employee's most recent noise exposure assessment
2.6.6.2.c Audiometric Evaluation
 Each employee's annual audiogram will be compared to his baseline audiogram

by qualified evaluator to determine if a Standard Threshold Shift (STS) has
occurred. This comparison may be done by a technician.
 In determining if a STS has occurred, an allowance can be made for the

contribution of aging (presbycusis).
 An audiologist, otolaryngologist, or physician shall review problem audiograms

and shall determine whether there is a need for further evaluation. The DPS shall
provide to the person performing this evaluation the following information:
a. A copy of the requirements for hearing conservation as set forth in the

standard.
b. The baseline audiogram and most recent audiogram of the employee to
be evaluated.
c. Measurements of background sound pressure levels in the audiometric
test room.
d. Records of audiometer calibrations.
 If the annual audiogram shows that an employee has suffered a STS, the DPS
may obtain a retest within 30 days and consider the results of the retest as the
annual audiogram.
 Unless a physician determines that the STS is not work related or aggravated by
occupational noise exposure, DPS shall ensure that the following steps are taken
when a standard threshold shift occurs:
a. Employees whom are not using hearing protectors will be trained, fitted,
and required to use hearing protectors if they are exposed to an 8 hours
TWA average sound level of 85 decibels or greater.
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b. Employees already using hearing protectors shall be retrained, refitted,

and required to use hearing protectors and provided with hearing
protectors offering greater attenuation if necessary.
c. DPS Human Resource will inform the employee, in writing, within 21
days of this determination, of the existence of a permanent Standard
Threshold Shift. Refer to HSE-L4-100 “Standard Threshold Shift Letter”
A copy of the STS letter will also be sent to the employee's supervisor.
d. The RSTC will counsel the employee on the importance of using
hearing protectors and refer the employee for further clinical evaluation
if necessary.
 If subsequent audiometric testing of an employee whose exposure to noise is

less than an 8 hours TWA of 90 decibels indicates the STS is not persistent, the
RSTC:
a. Shall inform the employee of the new audiometric interpretation.

b. May discontinue the required use of hearing protectors for that
employee.
2.6.6.3 Protection Equipment
A. The RSTC shall ensure that hearing protectors are worn:
1. By any employee who is subjected to sound levels equal to or

exceeding an 8 hours TWA of 85 decibels.
2. By any employee who has experienced a persistent STS and who is
exposed to 8-hour TWA of 85 decibels or greater.
3. By any employee who has not had an initial baseline audiogram and
who is exposed to 8 hours TWA of 85 decibels or greater.
B. Employees will be given the opportunity to select their hearing protectors

from variety of suitable hearing protectors at no cost to them.
1. DPS Company will provide training in the use and care of all hearing
protectors.
2. The RSTC will ensure proper initial fitting and supervise the correct
use of all hearing protectors.
3. Employees will be held accountable for not properly using and
maintaining the equipment furnished.
4. The RSTC will evaluate the attenuation characteristics of the
hearing protectors to ensure that a given protector will reduce the
individual's exposure to the required decibels. Refer to HSE-L4-101
Hearing Protection Equipment Summary Form.
5. If the 8 hours TWA is over 85 decibels, then the protector must
attenuate the exposure to at least 8 hours TWA of 85 decibels or
below.
6. If the protector is being worn because the employee experienced a
STS, then the protector must attenuate the exposure to 8-hour TWA
of 85 decibels or below.
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7. If employee noise exposures increase to the extent that the hearing

protectors provided may no longer provide adequate attenuation,
the employee will be provided more effective hearing protectors.
C. It is the responsibility of the supervisor to ensure that hearing protectors are

worn by all employees who are exposed to noise levels at or above an eight
hour TWA of 90 decibels or if the employee experienced a permanent STS
or has not yet had a baseline audiogram.
2.6.6.4 Employee Training
An in house training shall be performed for each employee including the hearing
conservation program and will be conducted by RSTC for one time and repeated
refresher training if necessary, this training program will include information on:
1. The effects of noise on hearing.

2. The purpose and use of hearing protectors.
3. The advantages, disadvantages, and attenuation of various types of
protection.
4. Instruction in the selection, fitting, use and care of protectors.
5. The purpose of audiometric testing and an explanation of the test
procedures.
DPS Training Matrix will be used to record and track the training dates and the
employees in attendance. Information provided in the training program shall be
updated to be consistent with changes in protective equipment and work
processes.
Noise exposure measurement records will be retained for two years. Audiometric
test records will be retained for the duration of the affected workers employment
plus thirty years. See “Guide for Recordkeeping”
“Guide for Record Keeping”
You can’t control workplace noise without reliable information. Accurate records
document what you have done to control noise and inform you when you may
need to change your strategy to keep noise under control. Record keeping ties
together critical information about all the other tools you use to eliminate or
control workplace noise. The table below summarizes the critical record-keeping
information for each noise-control tool.
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Noise- What it Critical record-keeping Retention

control tool covers information period
The date of survey, instruments
used, areas surveyed, noise hazards
identified, employees affected,
Exposure Sound
employees with exposure levels 2 years
monitoring survey
exceeding 85 decibels over an eight-
hour period.
Name and job classification of each

Baseline and affected employee, Until the
Audiometric annual employee test results, tester’s name, employee’s
testing audiograms test date, audiometer calibration termination
date, test room background sound date
pressure level.
Education Hearing Names of employees who received No

and conservation training, training dates, who minimum
training concepts presented the training period
Date of initial hearing protector fitting

No
Hearing Selection for each employee, size and brand of
minimum
protectors and fitting hearing protector selected, name of
period
person who assisted with fitting
Classification of Noise Area
Areas having occupational noise levels exceeding 85dB (A) shall be classified as
Noise Areas and shall be labeled on site and in the Noise survey map. The area
boundaries and entrances shall be posted with warning signs requiring hearing
protection.
2.6.7 PROGRAM EVALUATION
At least annually, the Hearing Protection Program will be evaluated by Line

Management / RSTC using a program evaluation checklist Refer to HSE-L4-098
“Hearing Conservation Program Evaluation Checklist” After the evaluation, the
changes / revisions to the program deemed necessary will be made as soon as
possible.
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2.7 Food Hygiene
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Content
2.7.1 Purpose
2.7.2 Scope
2.7.3 Acronyms
2.7.4 Definition
2.7.6 Procedures
2.7.6.1 Keeping Food Safe
2.7.6.1.a Storage
2.7.6.1.b Cold Store Chart
2.7.6.2 Food Preparation
2.7.6.2.a Keeping It Clean
2.7.6.2.b Thawing
2.7.6.3 Cooking “General Rules”
2.7.6.3.a Cooking Temperature Chart
2.7.6.3.b Microwave Cooking
2.7.6.3.c Slow Cookers
2.7.6.4 Serving
2.7.6.4.a General Rules
2.7.6.4.b Handling Leftovers
2.7.6.5 Special Care for Special Food
2.7.6.6 Power Outages / Appliance Failure
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2.7.1 Purpose
This procedure is prepared to ensure the quality of the Hygiene on the DPS rigs and
avoid that DPS personnel being exposed to foodborne illness which is caused by
mishandling of food. The most common foodborne illnesses are caused by a
combination of bacteria, naturally present in our environment and food handling errors
made in commercial settings, food services institutions or at home. Ironically these are
also the easiest types of foodborne illnesses to prevent. Proper cooking or processing
of raw meat and poultry destroys bacteria that can cause foodborne illness. However
purchasing, storing and preparing both traditional and new meat and poultry products
present many challenges as to who is responsible for keeping food safe once it leaves
the store. Following the guidelines in these procedures will ensure proper handling of
meat and poultry products as well as other foods and prevent foodborne illness.
Whether dealing with a traditional food or a new product, the basic principles of safe
food preparation and storage are the same.
2.7.2 Scope

required for effective Hygiene Procedures to ensure compliance.
2.7.3 Acronyms

HSE : Health, Safety and Environment
FDA : Food and Drug Administration
2.7.4 Definition
Foodborne Illness:
Is caused by bacteria that multiply rapidly at temperatures between 15°C and 52°C.
Control of Foodborne Bacterial:

That may be present it is important to maintain the internal temperature of cooked
foods that will be served hot at 60°C or above, and to maintain the internal temperature
of foods that will be served cold at 4°C or below.
Pollutants:
Means "any solid, liquid, gaseous, or thermal irritant, or contaminant, including smoke,
vapor, soot, fumes, acids, alkalis, chemicals, and waste. Waste includes materials to
be recycled, reconditioned, or reclaimed."
Spoilage:
When foods have not been stored properly or have simply been kept too long.
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Mold:
Growth of fungus that occurs on food or in a home or other moist warm conditions.
Bottled Drinking Water:

All water, which is sealed in bottles, packages or other containers and offered for sale
for human consumption, as drinking water.
Chemically Treated:
addition of chlorine to kill bacteria to multiple chemical applications to render it non
corrosive / none scaling or to remove certain physical or chemical pollutants.
Water Contamination:
wastewater.
Disinfect:
To kill infectious microorganisms by physical or chemical means. Some bacterial spore
forming organisms may survive the process, but all other microorganisms are reduced
to insignificant levels or eliminated completely

and microbiological section as outlined in SASC-S-01
Raw Water:
In Saudi Aramco terminology, raw water means water that has not undergone
treatment. This water normally contains less than 5,000 mg/l TDS and is used
extensively in Saudi Arabia for domestic purposes
Residual Chlorine:
The free chlorine, which remains in solution after the demand has been satisfied. TDS
(Total Dissolved Solids): Total solids dissolved in water. TDS is expressed in mg/L.
frequently expressed as parts per million (ppm)
Utility Water:
Water containing, normally less than 5000mg/L TDS, used in process facilities (as
opposed to the raw water used in domestic rig
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2.7.5.1 Medic / Doctor
 The Rig Medic / Doctor shall be responsible for implementing DPS Sanitary and
Hygienic Procedure and compliance with the established hygienic instructions
 He shall be responsible for conducting daily as well as weekly hygienic

inspections and reporting same. “Refer to HSE-L4-061 Accommodation and
Food Hygiene Inspection Checklist”
 Personnel are responsible for disposing all waste and Hygiene Procedures in the
prescribed manner and with accordance to the HACCP Manual.
 Personnel are responsible for using resources in an efficient manner to minimize
the generation of waste
 Any contractor working for DPS shall be part of DPS to be able to control the
different types of wastes that might results from its own activities
 Subordinates are aware of their individual responsibilities for protecting
themselves against ill-health
 Each individual person is responsible for carrying out work in compliance with
DPS Hygienic Procedure, implementation procedures and bringing potential
minor hazards of the environment to the notice of the management
 The Management is responsible for ensuring their food establishment complies

with ARAMCO requirements in SAEHC-S-04 Food service establishments and
ensuring Hygiene Procedures relevant to the DPS activities are defined,
maintained and implemented. There is commitment to continuous improvement
by setting Specific, Measurable, Achievable, Reasonable and Timeframe SMART
housekeeping and cleaning objectives on an annual basis
 The management has overall responsibility for ensuring that an effective policy
for the Hygiene Procedures
 It is the management responsibility to insure that this Procedure is periodically
available to meet the requirement of the DPS Hygiene Procedures. Employees
receive sufficient information, instruction, training and supervision in health work
environment protection matters
 DPS management has to insure that all food handlers need to obtain their health
certificates issued by the Saudi government baladia office
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 The Line Manager / Superintendent shall follow-up compliance and Hygiene

Procedures and established instructions. He shall be responsible for conducting
random hygienic inspections during his visits to the rigs in his Rig visit report
Form
 The Line Manager / Superintendent have the line responsibility for implementing
Hygiene Procedures. The Line Manager / Superintendent will ensure all
housekeeping and cleaning were done according to the appropriate standard.
 The successful discharge of these responsibilities will impose the following duties
on Line Manager / Rig Superintendent, developing and maintaining appropriate
working system, procedures for the control of Sanitary and Hygiene Procedures.
Provision of instruction, guidance and support to Senior Tool Pusher Hygiene
Procedures. Monitoring the implementation of procedures and working practices
to identify areas of Non Conformance and taking corrective actions to promptly
rectify any deficiencies identified through Non Conformance Reporting NCR
system
2.7.5.5 OIM / STP
 OIM / STP shall have the overall responsibility for ensuring that Hygienic
Procedures are maintained and adhered to and shall be responsible for ensuring
that the weekly camp accommodation and hygiene inspection checklist in place.
“Refer to HSE-L4-061 Accommodation and Food Hygiene Inspection
Checklist”
 OIM / STP is responsible for ensuring Sanitary and Hygienic Procedures are
implemented. He must also ensure the responsibility, authority and inter
relationships of all other key personnel who manage, perform and verify work
directly affecting the management of Hygienic Procedures are also identified and
documented
 OIM / STP is responsible for ensuring all subordinates are aware of potential
hazards to the health.
2.7.5.6 HSE Section
 The HSE Section shall see through planned audits and ensure to comply with the
established DPS Hygiene Procedures at all DPS locations and report same.
 HSE Section has the responsibility for facilitating the onsite activities associated
with the development and implementation Hygiene Procedures. In addition, they
will also provide liaison with the regulatory agencies and provide technical
support as requested.
 Responsibility of monitoring compliance with this procedure is vested in the HSE
Section with functional guidance and assistance from Aramco HSE advisors.
 HACCP training is mandatory for all personnel dealing with food handling.
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2.7.6 Procedures
2.7.6.1 Keeping Food Safe
Most of foodborne illness is caused by bacteria that multiply rapidly at

temperatures between 15°C and 52°C. To control any bacteria that may be
present it is important to maintain the internal temperature of cooked foods that
will be served hot at 60°C or above, and to maintain the internal temperature of
foods that will be served cold at 4°C or below. High food temperature (71°C to
100°C) reached in boiling, baking, frying and roasting kill most bacteria that can
cause foodborne illness. Prompt refrigeration at 4°C or below in containers that
are less than 2 inches deep, inhibits the growth of most, but not all, of these
bacteria. All foods requiring refrigeration shall be maintained at temperature of
5°C or below .The temperature of frozen food shall be maintained at -18°C or
below essentially stops bacterial growth but will not kill bacteria that are already
present. Reheating to an internal temperature of 74°C or above will kill bacteria
that may have grown during storage. However, foods that have been improperly
stored or otherwise mishandled cannot be made safe by reheating. To avoid
introducing bacteria that can cause foodborne illness, it is important to ensure
that everything that touches food during preparation and serving is clean.
The following guidelines highlight the most important food safety rules to
keep in mind when storing, preparing and serving food.
2.7.6.1.a Storage
Storage areas must be designed to Illuminate any contamination from surrounding

environment or from the storage items itself, storage areas could be a dry store
caravan or the Chiller but they should be designed and items has to be stored inside
as per below instruction.
Non-refrigerated storage facilities:
A good shelving storage container or caravan adequate and suitable space which
allows all dry items to be stored in accordance with the HACCP manual and avoid any
floor storage.
Fixed shelving shall be designed and made of (or finished with) materials that are
durable, smooth, impervious and easily cleanable.
Temperatures in dry goods and non-refrigerated ‘ambient’ food stores shall be

maintained at below 30°C (86°F) and recorded daily in the temperature Log sheet
Dry goods, packaging materials and products shall be stored in an orderly, uncluttered,
off-the-floor manner on fixed shelving or on movable racks.
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All stored items shall be examined regularly and weekly by Rig Doctor and RSTC for
signs of damage, pest infestation and to ensure that they are used before they expire.
Refrigerated storage facilities:
Sufficient and adequate chiller or freezer component to be installed in rig camp area to
provide the suitable and adequate storing of refrigerated storage items
Refrigeration units shall be capable of maintaining a temperature of 5°C (41°F) o

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

all times under maximum load/use conditions.
Refrigerators and freezers shall not be over stocked. All items shall be stored in an
orderly, uncluttered, off-the-floor manner on shelves or racks.
Food should not be stored with an un-drained ice
All stored items shall be examined regularly and weekly by Rig Doctor and RSTC for
signs of damage, pest infestation and to ensure that they are used before they expire.
Below best practices and store cold chart could be used as a guide for the
storage of items inside the storage areas
Perishable Foods
 Raw meat and poultry should be wrapped securely so they do not leak
and contaminate other foods or surfaces. Since repeated handling can
introduce bacteria to meat and poultry, it’s best to leave a product in the
store wrap unless it’s torn
 Use plastic bags over commercial packaging or place the product on a
plastic to contain raw juices
 Date any undated products you may have purchased and be sure to use
them within the recommended time
 Refrigerate all products marked “keep refrigerated.”
 Eggs should be stored in their carton in the refrigerator
 Freeze all products with a “keep frozen” label
 Use a refrigerator thermometer to verify refrigerator temperature at 4°C or
below and freezer temperature at -18°C or below
 Maintain a clean refrigerator and freezer
 Make sure the arrangement of items in your refrigerator and freezer
allows the cold air to circulate freely
 To minimize dehydration and quality loss, use freezer wrap, freezer
quality plastic bags or aluminum foil over commercial wrap on meat and
poultry that will be stored in the freezer for more than a couple of months
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 Packaging materials shall be non – absorbent, tasteless and odorless and

shall assure convenient protection of the product against contamination
 Packaging materials shall be protected from contamination during storage
and production. They shall be kept in a clean, dry place until used.
Handling shall be minimized
 Packaging shall be carried out under suitable hygienic conditions. The
packaging shall protect the product from contamination and infestation.
 Storage of finished goods:
- The finished product shall be stored under such conditions as to

preclude contamination of microorganisms
- During storage, periodic inspection shall be carried out on the
finished product to ensure that it is fit fits for human consumption
and that it complies with the standard specifications of the finished
products
2.7.6.1.b Cold Store Chart
PRODUCT REFRIGIRATOR FREEZER
Eggs
Fresh, in shell 3 weeks Don’t Freeze
Raw yolks, whites 2-4 days 1 year
Hard cooked 1 week Don’t freeze well
Liquid pasteurized egg
Substitutes
Opened 3 days Don’t freeze
Mayonnaise, commercial 2 months Don’t freeze

Refrigerate after opening
TV Dinner, Frozen Casseroles 3-4 months

Keep frozen until ready to serve
Deli & Vacuum-Packed Products

Store-prepared egg, chicken, tuna 3-5 days Don’t freeze well
ham, macaroni salads
Pre-stuffed pork & lamb chops, 1 day If you are going to freeze
chicken breasts stuffed These foods, do as soon
with dressing as
Store-cooked convenience meals 1-2 days you get them home, not
after
Soups & Stews They’ve sat in the

Vegetable or meat added 3-4 days refrigerator.
Hamburger, ground &

Stew Meats
Hamburger & stew meats 1-2 days 2-3 months
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Ground turkey, veal, pork, 1-2 days 3-4 months

lamb & mixtures of them 3-4 months
Hot-dogs & Lunch Meats

Hot-dogs, opened package 1 week In freezer wrap,
un-opened package 1-2 months
Lunch meat, opened 3-5 days
un-opened 2 weeks
Bacon & Sausage

Bacon 7 days 1 month
Sausage raw, from pork
Beef, turkey 1-2 days 1-2 months
Smoked breakfast 7 days 1-2 months
Hard sausage, pepperoni 2-3 days 1-2 months
Ham, Corned Beef

Corned Beef, in pouch with 5-7 days Drained, wrapped
Pickling juices 1 month
Ham canned (label says 6-9 months
“keep refrigerated”) 7 days Don’t freeze
Ham fully cooked-whole 3-5 days 1-2 months
Ham fully cooked-half 3-4 days 1-2 months
Ham fully cooked-slices 1-2 months
Fresh Meat
Beef steaks 3-5 days 6-12 months
Beef roasts 3-5 days 6-12 months
Lamb chops 3-5 days 6-9 months
Lamb roasts 3-5 days 6-9 months
Pork chops 3-5 days 4-6 months
Pork roasts 3-5 days 4-6 months
Veal roasts 3-5 days 4-8 months
Variety meats – Tongue,
Brain, kidneys, liver, heart. 1-2 days 3-4 months
Meat leftovers
Cooked meat and meat dishes 3-4 days 2-3 months
Gravy and meat broth 1-2 days 2-3 months
Fresh Poultry
Chicken or turkey, whole 1-2 days 1 year
Chicken or turkey, pieces 1-2 days 9 months
Giblets 1-2 days 3-4 months
Cooked Poultry, Leftover
Fried Chicken 3-4 days 4 months
Cooked poultry dishes 3-4 days 4-6 months
Pieces, plain 3-4 days 4 months
Pieces covered with broth
Gravy 1-2 days 6 months
Chicken nuggets, patties 1-2 days 1-3 months
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2.7.6.2 Food Preparation
2.7.6.2.a Keeping It Clean
 Be sure that the food preparation area and all surfaces and utensils that will
touch food are clean.
 All Food Preparation utilities and Food making tools must be cleaned and
sterilized in accordance with the HACCP manual requirement
 A cleaning schedule shall be developed and implemented. The schedule shall
outline the frequency that all facilities identified in the cleaning program will be
cleaned
 Cleaning water temperature for every utilities must be known to the employees
and to be mentioned by catering supervisor.
 A proper cleaning agents shall be used to each utility and MSDS for cleaning
agents should be posted and known to employees , separation must be
considered between the cleaned utilities and the agents
 If a washing machine exists a proper inspection and recording of its water
temperature to avoid any dirty utility
 The food-contact surfaces of cooking devices shall be cleaned at least once per
day and Non-food contact surfaces of equipment shall be cleaned as frequently
as is necessary to keep surfaces free of accumulated dust.
 Instead of using the utilities cleaning machine there has to be three washing
basins inside kitchen Wash Basin , Clean basin and sanitize basin also the
wash basin must contain a Food mill machine underneath to prevent food
contamination
 Washed items shall be rinsed with hot water (35°C [95°F] or hotter) to remove
cleaning agents and flush away abrasives and stored in clean and separated
shelves and ready for usage.
 Wash fresh fruits and vegetables with plain water to remove surface pesticide
residues and other impurities, such as soil particles.
 Always wash hands with soap and warm water for at least 20 seconds, before
beginning food preparation.
 Gloved hands should be washed just as often as bare hands when working with
food.
 The kitchen work area temperature must be managed with A/Cs to provide a
proper working environment to catering stuff and prevent any effects in food
while preparing
 Personnel shall maintain a high degree of personnel cleanliness and shall
conform to good hygienic practices, whenever handling, preparing or serving
food.
 Any employee who is ill, has an infection, diarrhea, cuts on his hands, or other
condition, no matter how minor, that could promote the transmission of food
borne illness SHALL NOT be allowed to work in ANY food facility in ANY
capacity. The employee shall be removed from duty and referred to a licensed
hospital for evaluation
 Do not sneeze or cough into food.
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 Do not let juices from raw meat or poultry come in to contact with other foods.
Wash the colored cutting board, utensils, counter, sink and hands with hot
soapy water immediately after preparing raw meat or poultry.
 Also use a fingernail brush to clean under nails and cuticles.
 Keep dish washing sponges and cloth clean (insure hot water thermometer is
functional).
 Use colored cutting boards that are easy to clean (Plastic or rubber composition
are good choices).
 Wooden boards should only be used for cutting breads because they are porous
and difficult to clean thoroughly. Wooden board must be cover with salt when it
is not in use).
Do not taste any food of animal origin (Meat, poultry, eggs, fish or
shellfish), when it is raw or during cooking.
2.7.6.2.b Thawing
 Do not thaw meat or poultry on the counter. Bacteria can multiply rapidly at
room temperature.
 The safest way to thaw meat or poultry is to defrost it in the refrigerator. Place
the package in the refrigerator immediately after removing it from the freezer.
 Foods that have been thawed in the refrigerator can be safely defrozen.
 For faster thawing, put the package in a water tight plastic bag submerged in
cold water. Change the water every 30 minutes. The cold water temperature
slows bacterial growth that may occur on the outer thawed portions while the
inner areas are still thawing.
 The microwave oven can be used for quick, safe defrosting. Follow the
manufacturer’s directions. Foods defrosted in the microwave oven should be
cooked immediately after thawing
 Frozen food shall be thawed by one of the following methods only:
- In a refrigerator
- In the microwave
- Under cool running water
- As part of the cooking process
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1. Product °Centigrade
Eggs & Egg Dishes Cook until yolk & white
Eggs are trim
Egg dishes 71
Ground Meat & Meat Mixtures
Turkey, Chicken 77
Veal, Beef, Lamb, Pork 71
Fresh Beef
Rare (some bacterial risk) 60
Medium 71
Well Done 77
Fresh Veal
Medium 71
Well Done 77
Fresh Lamb
Medium 71
Well Done 77
Fresh Pork
Medium 71
Well Done 77
Poultry 82
Chicken 82
Turkey 77
Turkey Breasts, Roasts cooked until juices run
Thighs, Wings clear
Stilling (cooked alone or in bird) 74
Duck & Goose 82
Ham
Fresh (raw) 71
Precooked (to re-heat) 60
Shoulder 71
2.7.6.3 Cooking “General Rules”
 Cook meat and poultry to the “doneness” temperature given in the cooking
temperature see “Cooking Temperature Chart”
 To make sure meat or poultry over 2 inches thick is cooked all the way through,
use a meat thermometer. Insert the tip into the thickest part of the meat, avoiding
fat, bone or gristle. For poultry, insert the tip of the thick part of the thigh next to
the body. For meat and poultry less than 2 inches thick, look for clear juices and
lack of pink in the center as signs of “doneness”
 Cooking temperature in conventional ovens should be at least 63°C. Do not use

recipes that call for cooking without a reliable and continuous heat source. Avoid
interrupted cooking. Completely cook meat and poultry at one time. Partial or
interrupted cooking often produces conditions that encourage bacterial growth.
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Then cooking frozen meat or poultry that has not been defrosted, cook it about 1.5
times the length of time required for the same cut when thawed.
2.7.6.3.a Cooking Temperature Chart
Cooking food to an internal temperature of 74°C usually protects against

foodborne illness. However, some foods are considered tastier when they are
cooked to a higher internal temperature. The higher temperatures in this chart
reflect a greater degree of “doneness”
2.7.6.3.b Microwave Cooking
Microwave ovens heat food surfaces rapidly. However, time must be allowed for
the heat to penetrate to the center of the food. It is important to be familiar with
the information in the owner’s manual and take the following steps to ensure that
food cooks thoroughly and evenly in the microwave oven:
- Debone large pieces of meat. Bone can shield the area around it form
thorough cooking
- Cover the food to hold in moisture and facilitate even cooking
- Use the middle range temperature settings for 60 percent power for
large cuts of meat or poultry. This allows heat to be conducted
throughout the food without over cooking
- If the microwave oven doesn’t have turntable, turn the entire dish
several times during cooking
- Always stir soups, stuffing and gravies several times during cooking
- Use a temperature probe or meat thermometer to verify that food has
reached a safe internal temperature. Check the temperature in several
places. Avoiding fat and bone.
- When following microwave oven cooking instructions on product labels,
remember that ovens vary in power and operating efficiency. Check the
cooked product with a meat thermometer to ensure that it has reached
a safe internal temperature.
- Allow food cooked in the microwave oven to stand for the
recommended time before serving. This is necessary to complete the
cooking process.
- Glass cookware glass ceramic cookware and waxed paper are safe for
microwave cooking.
- Plastic wrap may be used to cover containers but should not touch the
food. Before using other types of containers, wraps or paper products,
check to be sure that they are approved for use in the microwave oven.
Unapproved materials may melt burn or contain chemicals that can
migrate into food during cooking.
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Do not use the microwave oven for home canning. As the liquid in a
sealed glass jar heats and expands; pressure can build up, causing the
jar to explode.
2.7.6.3.c Slow Cookers
Slow cookers generally take over 2 hours to heat food to bacteria killing
temperatures. Try to make sure uniform and thorough cooking:
- Use small pieces of refrigerated (not frozen) meat or poultry

- Do not fill the cooker more than 2/3 full
- Always place the lid on the slow cooker
- Check the internal temperature to be sure that the food is thoroughly
cooked to at least 74°C
2.7.6.4 Serving
2.7.6.4.a General Rules
 Always wash hands, with soap and warm water for at least 20 seconds, before
serving or eating food
 Serve cooked products on clean plates, with clean utensils
 Wash hands utensils and other food contact surfaces after contact with raw meat
or poultry and before contact with the same food when cooked for example, if a
serving dish is used to hold raw chicken, wash the dish well before using it to
serve the same chicken after it’s cooked.
2.7.6.4.b Handling Leftovers
 Wash hands before handling leftovers and use clean utensils and surfaces.
 Refrigerate or freeze leftovers in covered shallow (less than 2 inches deep)
containers within 2 hours after cooking. Debone large pieces of meat or poultry
and divide them into smaller portions to refrigerate or freeze within 2 hours after
cooking. Leave airspace around containers or packages to allow circulation of
cold air and help ensure rapid, even cooling.
 When preparing Food for later use, refrigerate or freeze it immediately after
cooking, in covered shallow containers, so there’s no chance of leaving it out for
more than 2 hours. Refrigerators and freezers are designed to compensate for
the addition of a few temporarily hot foods without allowing other foods to warm
up.
 Date leftovers so they can be used within a safe time as shown in the cold
storage chart refer to Refer to “Cold Storage Chart”. Avoid tasting old leftovers.
 Remove stuffing from meat or poultry before refrigerating or freezing.
 Before serving, cover and reheat leftovers to 73°C Soups, sauces, gravies and
other “wet” foods should be reheated to a rolling boil.
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 When reheating leftovers in the microwave oven, follow the guidelines for micro
wave cooking on (2.7.6.3.b Microwave Cooking).
 If in doubt, throw it out. Discard outdated, obviously spoiled, or possibly unsafe
leftovers in garbage disposal or in tightly wrapped packages that cannot be
consumed by people or animals.
2.7.6.5 Special Care for Special Food
Some foods require special care either because they are more vulnerable to
bacteria that can cause foodborne illness or they have unusual characteristics.
this section provides additional information handling some “special care” foods.
Shelf Stable Products
Shelf stable products packaged in plastic containers, foil packages, waxed paper
cartons, metal cans, and glass jars have extended, but infinite and shelf lives.
Commercial packaging is done under carefully controlled conditions, but there
are still limits to how long it will preserve food.
Here are some tips on using these products wisely:
 Check the labels on unfamiliar products that are shelf stable to be sure that
they do not require refrigeration. Also check the package for a “sell by” or
“use by” date
 Store shelf stable products in a cool (below 29°C), clean, dry place.
 When storing products in the pantry, place newly purchased packages
behind older ones, so each package can be used within its recommended
shelf life.
 Carefully check package condition before use. Most foods in plastic, foil or
paper that has been punctured or torn should be discarded. An exception
would be rice or noodles with no visible contaminants, such as posts or
mold.
 In general, high acid canned foods (e.g. tomatoes, grapefruit and
pineapple) can be stored in the cabinet for 12-18 months; low-acid canned
foods (e.g. stew, carrots, spinach) will keep 2 to 5 years without losing
quality.
 As a safety precaution, boil all low acid home canned foods for at least 10
minutes before serving.
 Leaking, bulging, badly dented, or rusted cans, cracked jars or jars with
loose or bulging lids; food with a foul odor or any container that spurts liquid
when you open it may indicate the presence of clostridium botulimum. If
possible, avoid opening such foods. Never test them.
 To dispose of suspect home canned products, it is best to enclose the food,
in its original container, in a heavy garbage bag marked “POISON “and
place the bag in a trash container.
 If a suspect canned food is opened in your kitchen, thoroughly scrub the
can opener or other utensils, containers, counters, etc., that might have
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contacted the food or its containers. Discard any sponges or cloths used in
the clean-up, wash your hands thoroughly and promptly launder any
clothing that might have been splattered upon.
2.7.6.6 Power Outages / Appliance Failure
Following these steps will help keep food safe during power outages or
when the freezer or refrigerator is not working:
 If the appliance will be working again within a couple of hours, just minimize
opening, of the freezer and refrigerator doors
 A fully stocked freezer will usually keep food frozen for 2 days after losing
power. A half-full freezer will usually keep food frozen for about 1 day the
freezer is not full, quickly group packages together so they will retain the
cold more effectively
 Separate raw meat and poultry items from other foods. If the raw meat and
poultry begin to thaw, this will prevent their juices from getting onto other
foods.
 If the power will be out for a longer period than the freezer will maintain the
cold, dry ice may be placed in the freezer
 In the refrigerator, food will usually keep 4 to 6 hours, depending upon the
temperature of the room. If the power will be out for a longer time, block ice
may be placed in the refrigerator
CAUTION: Never touch dry ice with bare hands or breathe its vapors
in an enclosed area. Dry ice is frozen carbon dioxide, a gas that
settles in low areas and is lethal to breathe in high concentration.
When the freezer is operating again, use the following guidelines to

decide what to do with foods that were stored in the freezer:
 If ice crystals are still visible / the food feels as cool as if refrigerated, it is
safe to refreeze
 Raw meats and poultry, cheese juices, breads and pastries can be refrozen
without substantially compromising quality. Prepared foods, fish, vegetables
and fruits can be refrozen safely, but quality may suffer
 If the food thawed or was held above -15°C for more than 2 hours it should
generally be discarded because bacteria may multiply to unsafe levels
under these conditions. The only foods that should be refrozen are wrapped
hard cheeses, butter and margarine, breads and pastries without custard
fillings, fruits and fruit juices that look and smell acceptable and vegetables
held above 4°C for less than 6 hours. When the refrigerator is operating
again, use the following guidelines to decide what to do with foods that
were stored in the refrigerator:
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 Fresh meats, poultry, lunch meats, hot dogs, eggs, milk soft
cheeses, and prepared or cooked foods should be discarded if they
have been held above 4°C for more than 2 hours because bacteria
can multiply to unsafe levels under these conditions
 Fresh fruits and vegetables are safe as long as they are still firm and
there is no evidence of mold, a yeasty smell or sliminess. Juices,
opened containers of vinegar and oil salad dressings, ketchup,
pickles, jams and jellies, and well wrapped hard cheeses are a safe
as long as there is no evidence of mold growth, and they look and
smell acceptable. Well-wrapped butter and margarine can usually
be kept as long as they do not melt, but should be discarded if
rancid odors develop. To remove spills and freshen the freezer and
refrigerator, wash them with a solution of 2 tablespoons of baking
soda dissolved in 1 quart of warm water. To absorb and lingering
odors, place an open box or dish of baking soda in the appliance
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2.8 Camp Sanitation
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Content
2.8.1 Purpose
2.8.2 Scope
2.8.3 Acronyms
2.8.4 Definition
2.8.6 Procedures
2.8.6.1 General Housekeeping Instructions
2.8.6.2 Inspections / Audits
2.8.6.3 Pest Control Accommodation
2.8.6.4 Offices, Recreation and Other Activity Rooms
2.8.6.5 Laundry
2.8.6.6 Toilets and Bathrooms
2.8.6.7 Drinking Water and Potable Water
2.8.6.8 Other Area of Concern
2.8.7 Hygiene Inspection / Audit
2.8.8 Scheduled Inspections / Audits
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2.8.1 Purpose
This procedure is prepared to ensure the quality of the Sanitary and sanitation of all
camp areas on the DPS rigs and avoid that DPS personnel being exposed to health
illness due to any waste contaminant or any dirty usable areas.
2.8.2 Scope

required for effective cleaning to all areas in Camp site to provide a well living places.
In order to insure that this was done an inspection and audits must be done as
recommended in the below procedure
2.8.3 Acronyms

HSE : Health, Safety and Environment
2.8.4 Definition
Pollutants:
Means "any solid, liquid, gaseous, or thermal irritant, or contaminant, including smoke,
vapor, soot, fumes, acids, alkalis, chemicals, and waste. Waste includes materials to
be recycled, reconditioned, or reclaimed."
Chemically Treated:
addition of chlorine to kill bacteria to multiple chemical applications to render it non
corrosive / none scaling or to remove certain physical or chemical pollutants.
Water Contamination:
wastewater.
Pest:
Any unwanted, living organisms, including insects or other animals, fungi, parasites or
micro-organisms that attack food, crops, or humans.
Disinfect:
To kill infectious microorganisms by physical or chemical means. Some bacterial spore
forming organisms may survive the process, but all other microorganisms are reduced
to insignificant levels or eliminated completely
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Poisonous or Toxic Materials:

Cleaners and sanitizers, which include cleaning and sanitizing agents and agents such
as caustics, acids, drying agents, polishes, and other chemicals and pesticides
.
and microbiological section as outlined in SASC-S-01
Residual Chlorine:
The free chlorine, which remains in solution after the demand has been satisfied. TDS
(Total Dissolved Solids): Total solids dissolved in water. TDS is expressed in mg/L.
frequently expressed as parts per million (ppm)
2.8.5.1 Medic / Doctor
 The Rig Medic / Doctor shall be responsible for maintaining DPS Sanitary and
Hygienic Procedures and compliance with the established hygienic instructions
He shall be responsible for conducting daily as well as weekly hygienic
inspections and reporting same. “Refer to HSE-L4-061 Accommodation and
Food Hygiene Inspection Checklist”
 Personnel are responsible for disposing all waste and follow DPS Sanitary and
Hygiene Procedures in the prescribed manner and with accordance to the
HACCP Manual.
 Personnel are responsible for using resources in an efficient manner to minimize
the generation of waste
 Any contractor working for DPS shall be part of DPS Sanitary and hygienic
Procedures to be able to control the different types of wastes that might results
from its own activities
 Subordinates are aware of their individual responsibilities for protecting
themselves against ill-health
 Each individual person is responsible for carrying out work in compliance with
DPS Sanitary and Hygienic Procedures, implementation procedures and bringing
potential minor hazards of the environment to the notice of the management
 The Management is responsible for ensuring Sanitary Procedures relevant to the

DPS activities are defined, maintained and implemented. There is commitment to
continuous improvement by setting Specific, Measurable, Achievable,
Reasonable and Timeframe SMART housekeeping and cleaning objectives on
an annual basis
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 The management has overall responsibility for ensuring that an effective policy
for the Sanitary and Hygiene Procedures
 It is the management responsibility to insure that this procedure is periodically
available to meet the requirement of the DPS Sanitary and Hygiene Procedures.
Employees receive sufficient information, instruction, training and supervision in
health work environment protection matters
 The Line Manager / Superintendent shall follow-up compliance with Sanitary and
Hygiene Procedures and established instructions. He shall be responsible for
conducting random hygienic inspections during his visits to the rigs in his Rig visit
report Form
 The Line Manager / Superintendent have the line responsibility for implementing
Sanitary and Hygiene Procedures. The Line Manager / Superintendent will
ensure all housekeeping and cleaning were done according to the appropriate
standard.
 The successful discharge of these responsibilities will impose the following duties
on Line Manager / Rig Superintendent, developing and maintaining appropriate
working system, procedures for the control of Sanitary and Hygiene Procedures.
Provision of instruction, guidance and support to Senior Tool Pusher on Sanitary
and Hygiene Procedures. Monitoring the implementation of procedures and
working practices to identify areas of Non Conformance and taking corrective
actions to promptly rectify any deficiencies identified through Non Conformance
Reporting NCR system
2.8.5.5 OIM / STP
 OIM / STP shall have the overall responsibility for ensuring that Sanitary and
Hygienic Procedures are maintained and adhered to and shall be responsible for
ensuring that the weekly camp accommodation and hygiene inspection checklist
in place. “Refer to HSE-L4-061 Accommodation and Food Hygiene
Inspection Checklist”
 OIM / STP is responsible for ensuring Sanitary and Hygienic Procedures are
developed and implemented. He must also ensure the responsibility, authority
and inter relationships of all other key personnel who manage, perform and verify
work directly affecting the management of Sanitary and Hygienic Procedures are
also identified and documented
 OIM / STP is responsible for ensuring all subordinates are aware of potential
hazards to the health.
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2.8.5.6 HSE Section
 The HSE Section shall see through planned audits and ensure to comply with the
established DPS Sanitary and Hygiene Procedures at all DPS locations and
report same.
 HSE Section has the responsibility for facilitating the onsite activities associated
with the development and implementation of Sanitary and Hygiene Procedures.
In addition, they will also provide liaison with the regulatory agencies and provide
technical support as requested.
 Responsibility of monitoring compliance with this procedure is vested in the HSE
Section with functional guidance and assistance from Aramco HSE adviso
2.8.6 General Housekeeping Instructions
2.8.6.1 Accommodation
 Daily cleaning of beds. Complete change of its linens is to be done weekly

 Daily thorough cleaning of all bed rooms, corridors, recreation rooms and offices
 Continuous and for 24 hours / day thorough cleaning for the kitchen / galley,
mess hall, food preparation areas, food storage areas, backyard if present,
laundry, toilets, change rooms and bathrooms
 A reusable container shall be provided for each habitable room
 Rubbish containers are to be cleaned daily
 For land rigs, trench and rubbish burning pits are prohibited on drilling rig sites
 Floor space in sleeping room shall be allocated at a rate of not less than 4.6
square meters (50 square feet) per occupant, preferably 6.5 square meters (70
sq. Feet) per occupant.
 For offshore rigs, sanitary disposal of rubbish and wastes is done, in compliance
with the environmental rules, regulations and Aramco (SASC-S-13, “Solid Waste
Management”) and Engineering Standard (SAES-S-007, “Solid Waste landfill
Standard”). All non-conformances are to be reported at once to the responsible
person. In compliance with SAES-A-103” Discharges to Marine Environment “.
2.8.6.2 Offices, Recreation and Other Activity Rooms
Continuous and for 24 hours / day thorough cleaning
2.8.6.3 Laundry
 Weekly running of all washers with Savlon and without clothes or as per the
manufacture recommendation
 Detergents are to be of the quality and the quantity recommended / specified by
the manufacturer
 MSDS to be available on board rig for all detergents in used
 Where a laundry is provided for personnel linen only, a minimum of two washers
and two dryers must be provided for each 50 occupants
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 All laundry equipment shall be kept clean and in good repair

 All heavily solid items shall be washed separately
 Clothes bags used to contain soiled items shall be washed along with their
contents
 Cleaned items shall be protected from contamination
2.8.6.4 Toilets and Bathrooms
 Continuous and for 24 hours / day thorough cleaning

 Daily cleaning with Savlon or equivalent
 Detergents are to be of quality suitable for toilets / bathroom cleaning, and the
quantity is to conform to manufacturer recommendation
 Toilets, showers and hand wash basins shall be designed to be easily cleanable
they shall be cleaned at least once daily, shall be kept free of objectionable odors
and shall be maintained in good repair
 Toilets and shower rooms shall be conveniently located at a distance of not more
than 61 meters (200feet) from the farthest habitable room. Location shall be
plainly marked by signs in Arabic and English
2.8.6.5 Drinking Water and Potable Water
 On Shore Rigs
 The drinking water DPS use bottles mineral water and supplied by Aramco
approved bottled water supplier. Please refer to drink water agreement
between DPS and Springs Water Factory Company Limited.
 For the Potable water, a laboratory analysis is to be performed once every
month or whenever water source is changed.
 It is the responsibility of the Rig Doctor / Medic to take the samples.
 Random samples shall be taken every day from the supply truck, camp
site tank and rig site tank.
 Samples are to be put in disposable sterile cups labeled with the rig name,
sources of sample and date.
 The samples shall be sent on the same day therefore it is practical to take
the sample on the crew change date to the Head Office. Doctor will send
them to a designated laboratory to perform a sample analysis on the
quality of water as per Aramco Sanitary Code.
 The result of the analysis will be forwarded to the Rig Doctor and kept at
clinic for reference.
 For negative results, it is the rig responsibility to take corrective action e.g.
change water source, clean tanks both at camp and rig etc. When the
corrective actions completed, another set of samples should be taken and
send to Al Khobar for analysis to assure adequacy of remedial action.
 Ensure that the water purifiers are regularly checked and that the filters are
replaced within the time frame specified by the manufacture and that the
correct filter is used so pre filter samples and post filter sample can be
taken.
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 Appraisal and vetting of water sources as part of the Hazard Analysis

Critical Control Point (HACCP) Plans.
 Daily testing of residual chlorine, pH and TDS levels shall be done on a
daily basis
 Maintenance of records of testing shall be done
 Bulk water systems , tank inlets and road tankers shall be filled with caps
and keeper chains , roof hatches are properly sealed from dust and other
environmental contamination and proper filling lines constructed
 Water tanks and water storage tanks must be drained, visually inspected,
internally sanitized by the application of chlorine solution or other approved
means at least every 6 months. Records shall be kept of the dated of
inspections, procedures to be followed, disinfectants used and the strength
of the disinfectants solution
 Offshore Rigs
 The drinking water DPS use bottles mineral water and supplied by Aramco
approved bottled water supplier. Please refer to drink water agreement
between DPS and Springs Water Factory Company Limited.
 The Potable water is provided through water makers which are under DPS
Preventive Maintenance System. The water shall be tested under the
following conditions;
1. Water taste, color, etc. is abnormal.
2. Water source changed e.g. supply by boat.
3. Water maker has been through a major repair / upgrade /
replacement etc.
 The same procedure for onshore Rigs shall apply. Records shall be kept at
Clinic for reference.
 Drinking Water Properties “Standard”
 Colorless
 Clear
 Odorless
 Turbidity should be up to 5 N.T.U.
 Colony count at 37 c should be <10 colony/cc
 Colony count at 28 c should be <10 colony/cc
 Fungal colonies should be negative
 Protozoa should be negative
 pH should be 6.5-8.5
 Total dissolved salts should be up to 100 mg/L
 Iron should be <0.05 mg/L
 Manganese should be <3 mg/L
 Ammonium salts should be 0.05-0.5 mg/L
 Nitrates should be 0.002 mg/L
 Residual chlorine should be 0.5-1 mg/L
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 Total hardness should be up to 500 mg/L
Please refer to Aramco Sanitary Code for more detailed water quality limits.
2.8.6.6 Other Area of Concern
 Good housekeeping, cleanliness and order are first step in safety. All work areas
should be kept clean and orderly
 All walkways and steps etc. should be kept clear of tools, trash, boards, barrels,
hoses and slipping hazards such as oil or grease
 Trash and disposal containers should be placed in different areas around the rig.
These containers should be emptied often enough to prevent overflowing. The
lids & covers of refuse equipment shall be kept in the closet position when not in
use
 Flammable materials should be stored in Flammable lockers. Equipment or other
items should not block access to safety equipment such as fire extinguishers or
hoses
 Spills from sack or bulk chemicals should be cleaned up as soon as possible
 All rig waste should be disposed of in a proper manner. Non deteriorating waste
such as plastic bags, wrappers, wood, etc., may require special disposal
procedures. Also, see DPS Waste Management Program and procedure
 Open containers of paint or thinner should not be in the paint locker
 Dispose of paint and thinner properly. Do not mix with other waste
 Scrap metal should be kept separate from all other waste (hot metal could cause
a fire if mixed with other waste.)
2.8.7 Hygiene Inspection / Audit
 Hygienic inspection / audit shall be conducted on both systematic and random basis to
ensure compliance with DPS Sanitary and Hygiene Procedure
 The Rig Doctor and rig line supervisors shall be responsible for maintaining DPS
Sanitary and Hygiene Procedure and compliance with the established Aramco Sanitary
Code instructions and shall be responsible for conducting daily as well as weekly
hygienic inspections and reporting same
 The Senior Tool Pusher shall have the overall responsibility for ensuring that DPS
Sanitary and Hygiene Procedure are maintained and adhered to and shall be
responsible for ensuring that weekly camp accommodation and hygiene checklist are
carried out and in scheduled intervals
 The Rig Superintendent shall follow up compliance with hygienic standards and
established instructions. He shall be responsible for conducting random hygienic
inspections during his visits to the rigs he is responsible for
 The HSE & Training Section shall see through planned audits ensure compliance with
the established hygienic instructions at all DPS locations and report same
2.8.8 Random Inspections / Audits
Random Inspection Audits, the Superintendent / Line Manager / Aramco EPA shall
upon his visits to the rigs conduct hygienic inspection as part of the rig survey /
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inspection and shall be responsible for ensuring that corrective actions are taken.
However random unannounced audits shall be carried out when it is suspected that
major hygienic hazards are existent and this shall be done in cooperation with the
Operation department.
2.8.9 Pest Control
Bodily injury or property damage from the actual spraying or dispersal of pesticide or
herbicide by the pest control staff to control pest for that is either expected or intended
from the standpoint of the insured. Consequently, it is possible that bodily injury in the
form of an allergic reaction from the chemical, determines the allergic reaction should
have been expected from your standpoint.
To sum up briefly, if someone suffers bodily injury or property damage that is the result
of pest control staff using pesticides and herbicides, If pest control staff has been
applying chemicals to control pests at camp, you have been assuming these risks
blindly this represents a significant gap in your risk transfer plan.
The issue of whether pesticides and herbicides are truly "safe" to use at camp creates
several serious questions:
- The facility shall be designed, constructed, equipped and operated to prevent

the entry and harborage of insects, rodents or other vermin.
- All facilities shall be insect- and rodent – proofed, freed of vermin before
occupancy and shall be maintained in an insect and rodent free condition.
- All sewers or drain opening shall be closed with a properly secured cover
- Occupants are prohibited to leave, dump & permit to accumulate any garbage
or trash in any building, or any premises or open lot, in a manner that will afford
food and harborage for insects and rodents
- The pest control program shall encompass all areas outside and inside the
communal living facility. Preventative control measures are preferable to
eradication methods
- Pesticides shall be dispensed and handled by authorized, properly trained
personnel. Restricted –use pesticides shall be applied by a qualified pest
control operator
- Pesticides shall not be applied in areas where food handling, ware washing or
other operations are in progress or in a way that contaminate food equipment
or other food contact surfaces
- Personnel responsible for dealing with pest control equipment and materials
shall be wearing appropriate PPE (Personal Protective Equipment)
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2.9 Control of Hazardous Substances
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Contents
2.9.1 Purpose
2.9.2 Scope
2.9.3 Acronyms
2.9.4 Definition
2.9.5.2 Management
2.9.5.4 OIM / STP
2.9.5.6 RSTC
2.9.6 Procedures
2.9.6.1 Components of SHOCP
2.9.6.2 Chemical Inventory
2.9.6.3 Labels
2.9.6.4 Training and Information
2.9.6.5 MSDS
2.9.6.6 Mixing area of hazardous materials
2.9.6.7 Fuel storage tanks and fuel transfer
2.9.6.8 Storage and transportation
2.9.6.9 Segregation
2.9.6.10 Secondary containment
2.9.6.11 Personal protective equipment
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2.9 1 Purpose
The purpose of Safe Handling of Chemicals Program SHOCP and procedure is to

ensure that the hazards of chemicals used in the workplace is evaluated and those
hazards are communicated to both DPS management and DPS employees. In
addition, the purpose is to minimize hazardous exposure to chemicals and to provide
information to emergency personnel, as required by TOSHA’s Hazard Communication
Right-to-Know Standard and the Occupational Exposure to Hazardous Chemicals
Standard, Aramco G.I. 150.100 “Hazardous Materials Communication (HAZCOM)
Program” and Aramco G.I. 150.001 “Asbestos Hazard Management” and SAHWC
“Saudi Aramco Hazardous Waste Code”.
2.9.2 Scope
The SHOCP and procedure applies to all chemicals known to be present in the
workplace such that employees can be exposed under normal conditions of use or in a
foreseeable emergency. This document describes industry recommended practices,
procedures or guidelines required for effective SHOCP and procedure including the
implementation of SHOCP and procedures approaches at DPS rigs to ensure
compliance with Aramco G.I. 150.100 “Hazardous Materials Communication
(HAZCOM) Program” and Aramco G.I. 150.001 “Asbestos Hazard Management”.
2.9.3 Acronyms
SHOCP : Safe Handling of Chemicals Program

SAHWC : Saudi Aramco Hazardous Waste Code
TOSHA : Tennessee Occupational Safety and Health Administration
CFR : Code of Federal Regulations
HAZCOM : Hazard Communication
CHP : Chemical Hygiene Plan
OSHA : Occupational Safety and Health Administration
SSEP : Short Service Employee Program
MSDS : Material Safety Data Sheets
HMIS : Hazardous Materials Information System
NFPA : National Fire Protection Association
PPE : Personal Protective Equipment
CAS : Abstract Service Number
TLV : Threshold Level Value
CHB : Chemical Handling Bulletins
CRA : Chemical Risk Assessment
OIM : Offshore Installation Manager
STP : Senior Tool Pusher
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2.9.4 Definition
SHOCP Hazard Communication:

Means through DPS management inform their employees about hazards in the
workplace (i.e. training and MSDS), which are regulated by the OSHA Hazard
Communication Standard, 29 CFR 1910.1200.
SHOCP / Hazard Communication do not apply to:
 Biological hazards
 Radiation hazards
Hazardous Substance:
Any substance that is capable of causing an acute or chronic health condition in
humans or adversely impacting the environment. Substances that are considered
physical hazards (flammable substances, explosives, shock sensitive, etc.) are
included in the definition of a hazardous substance.
Expose Employee:
A worker who may be exposed to hazardous chemicals under normal operating
conditions or in foreseeable emergencies.
DPS Management:
The persons engaged in a business including a contractor or subcontractor.
Material Safety Data Sheet:

Detailed information bulletin prepared by the manufacturer or importer of a chemical
that describes the physical and chemical properties, physical and health hazards,
routes of exposure, precautions for safe handling and use, emergency and first aid
procedures and control measures.
Container:
Any bag, barrel, bottle, box, can, cylinder, drum, reaction vessel, storage tank, tank
truck or the like that contains a hazardous substance.
Emergency:
Any potential occurrence such as, but not limited to, equipment failure, rupture of
containers or failure of control equipment, which may or does result in a release of a
hazardous substance into the workplace.
Exposure or Exposed:
Any situations arising from work operation where an employee may ingest, inhale,
absorb through the skin or eyes or otherwise come into contact with a hazardous
substance.
Hazard Warning:
Any words, pictures, symbols or combination thereof appearing on a label or other
appropriate form of warning which convey the health hazards and physical hazards of
the substance in the container.
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Health Hazard:
A substance for which there is statistically significant evidence based on at least one
study conducted in accordance with established scientific principles that acute or
chronic health effects may occur in exposed employees.
Immediate Use:
The hazardous substance will be under the control of and used only by the person who
transfers it from a labeled container and only within the work shift in which it is
transferred.
Physical Hazard:
A substance for which there is scientifically valid evidence that it is a combustible
liquid, a compressed gas, explosive, flammable, an organic peroxide, an oxidizer,
pyrophoric, unstable (reactive) or water-reactive.
Work Area:
A room or defined space in a workplace where hazardous substances are produced or
used and where employees are present.
- Attend training before they work with, use or handle hazardous chemicals
upon initial employment (HAZCOM training) (see also SSEP and
procedure) and when new hazardous chemicals are introduced.
- Stay informed about the hazards of any chemicals known to be present in
their workplace and work with those chemicals in a safe manner.
- Know how to protect themselves from adverse effects of chemicals.
- Ensure all containers are properly labeled.
- Notify their supervisor as soon as possible after exposure to a hazardous
chemical in the workplace.
- Any contractor working for DPS shall be part of SHOCP and procedure (or
at least hazard communication procedure) to be able to control the different
types of chemicals that might results from its own activities.
- Protection of the environment surrounding DPS operations is the
responsibility of all employees of the company and all personnel employed
by the DPS contractors. DPS contractors and subcontractor shall provide
personal protective equipment of own safety for their workers.
- Notify DPS of the hazards of any chemicals they are delivering or using
while on board DPS rigs. Disclose health hazards and fire protection
information for any trade secrets, which will be protected
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2.9.5.2 Rig Management
- Ensure their employees are trained on the Hazardous “Right-to-Know

Standard and the Hazard Communication procedure”.
- Determine the required personal protective equipment needed in their work
area and ensure their employees are properly trained in the use of that
equipment.
- Ensure that the proper PPE is made available to their employees.
- Assure that all hazardous chemicals that enter or leave the workplace are
properly labeled, tagged or marked.
- Develop safe procedures for work in their areas, as well as written
procedures for emergencies.
- Ensure that a procedure exists to review and update label information.
- Ensure all employees have access to MSDS and are informed of any
hazards related to chemicals they will use in their workspace.
- This can be done by either hard copies at mud storage areas and mud lap
or via a computer as long as the employees are properly trained and there
is assurance they can operate the system.
- Ensure that any contractors, sub-contractors, vendors or visitors are
informed of any hazardous chemicals used in the areas being visited or
where a person will be working. These people will be provided or required
to provide PPE for their safety.
- At least once a year, the DPS shall ensure that, all applicable employees
have been properly trained and will maintain all training records for at least
5 years.
- Make sure that specific training is provided for non-routine tasks.
- Deal with employee exposure to hazards immediately and take steps as
necessary to provide medical evaluation, monitoring or treatment.
- The Line Manager / Superintendent have the responsibility for

implementing SHOCP and procedure. The Line Manager / Superintendent
will ensure all material is controlled and MSDS is available. Also SHOCP
and procedure in accordance with applicable Aramco G.I. 150.100
“Hazardous Materials Communication (HAZCOM) Program” and Aramco
G.I. 150.001 “Asbestos Hazard Management”.
- The successful discharge of these responsibilities will impose the following
duties on Line Manager / Rig Superintendent; developing and maintaining
appropriate working system, procedures for the control of chemical
materials.
- Provision of instructions, guidance and support to Senior Tool Pusher on
protection of the environment. Monitoring the implementation of procedures
and working practices to identify areas of Non Conformance and taking
corrective actions to promptly rectify any deficiencies identified through Non
Conformance Reporting system (NCR).
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2.9.5.4 OIM / STP
- A copy of the chemical inventory will be preserved by the OIM / STP

identifying all chemicals on board rig. Also he will be responsible for
maintaining the inventory with mud engineer.
- OIM / STP is responsible for ensuring all subordinates are aware of
potential hazards to the individuals and environment. All operation are
carried out in accordance with statutory and company requirements.
Subordinates are aware of their individual responsibilities for protecting the
environment.
- OIM / STP and Line Supervisors are responsible for ensuring SHOCP and
procedure are developed and implemented. They must also ensure the
responsibility, authority and inter relationships of all other key personnel
who manage, perform and verify work directly affecting the management of
SHOCP and procedure are also identified and documented.
- Serve as a technical resource for questions and comments regarding the

SHOCP and procedure.
- Maintain a backup library of hardcopy MSDS and provide ready access to
MSDS during an emergency (accidental release).
- Provide the RSTC with the names and phone numbers of the
representatives who can be contacted for information during an emergency
situation.
- Submit necessary reports to regulatory agencies.
2.9.5.6 RSTC
- Follow up with Client Mud engineer to prepare a full chemical inventory, this
inventory shall be communicated with rig STP/OIM.
- Ensure that a current chemical listing (inventory) is maintained and updated
as per the chemicals on rig location.
- Insure that the inventory must include the chemical name, the CAS number
and the location of where the chemical is used or stored.
- Arrange with Client mud engineer to provide any MSDS (Material Safety
Data Sheet) for all chemicals on board and to provide it to rig personnel
when needed.
- Organize with Client Mud engineer and Rig STP/OIM to maintain good
housekeeping for the chemical yard by identifying types of chemicals
(Hazardous, Flammable, Corrosive...Etc.) In order to let them plan for
chemical segregation as per Client requirement.
- Organize with client Mud engineer to back load any extra chemicals
(unused chemicals, unserviceable chemicals and unnecessary chemicals)
on board to the client chemicals yard in order to avoid stacking the
chemicals on rig location.
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2.9.6 Procedures
2.9.6.1 Components of SHOCP
There are five components of the DPS SHOCP. The following is a procedure that
must be followed in order to comply with the DPS SHOCP and Aramco G.I.
150.100 “Hazardous Materials Communication (HAZCOM) Program” and Aramco
G.I. 150.001 “Asbestos Hazard Management”.
2.9.6.2 Chemical Inventory
An electronic or paper hard copy of a chemical inventory of each hazard chemical

normally used or stored in the workplace must be compiled and maintained.
The inventory shall contain the stock number, quantity stored, quantity used and
location for all Hazardous Materials used.
The inventory must be updated anytime revised information is made available
All employees who are using or exposed to any hazardous chemicals on the
inventory must have access to the inventory. (i.e. dusts, exhaust fumes, etc.). If the
chemical is not hazardous, then it should not be included in the chemical inventory.
2.9.6.3 Safety signs and labels
 All warning safety signs for hazardous material shall be posted and introduced to
employees in Arabic and English as per DPS safety signs manual to be able to
identify the potential hazardous of either chemical storage areas or chemical
mixing areas.
 Safety signs are an administrative control and shall be posted in a way to be easily
identified by all rig personnel in the hazardous material handling area.
 All containers containing hazardous materials must be properly labeled or marked

with the following required information:
- Chemical / common name.

- Appropriate hazard warnings (health, flammability and reactivity ratings)
including specific organs affected (e.g., may cause lung damage,
irritates skin, etc.).
- Name and address of chemical manufacturer, importer or other
responsible party.
 The rig receiving containers without appropriate form of warning should take action
to have the material returned or obtain a label from the manufacturer, importer or
purchase a label. Portable or secondary containers do not have to be labeled if it is
intended only for immediate use (on that shift), will be used up by the derrick man
who transfers the chemical from one container to another container and the
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container remains in his custody at all times. If all three criteria are not met, the
container must be appropriately labeled.
 Labels must be cross referenced with the MSDS and the chemical inventory entry,
and must be written in English / Arabic. They must be placed on a prominent area
of the container. DPS can label the container in another language, but the
information must be presented in English as well. DPS use of NFPA diamonds /
HMIS labels, but this is not a requirement, as long as the required information is
labeled on the containers. Regardless of the type of labeling system selected, DPS
must ensure that employees are fully aware of the hazards and understand the
labeling system.
 In the case of portable containers, the identity and hazard warnings must be
transferred, unless the portable container is under the control at all times of the
derrick man making the transfer and the contents are used in one shift.
 NFPA Diamonds:
A numerical rating is also provided in the blue, red, and yellow diamonds. This
number indicates the severity of the hazard, with a 0 indicating no hazard and 4
indicating the most severe hazard. These placards represent the "worst" of what is
in the rig, but they will not provide specific chemical names, quantities or locations.
They are designed to give emergency personnel a general idea of the worst
hazards present in the rig or work area.
Figure No.1: NFPA Diamonds.
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 HMIS Labels:
The HMIS labeling system operates on the same principle as the NFPA diamond.
Blue indicates health hazard, red indicates flammability, yellow indicates reactivity
and special information (such as what personal protective equipment to wear) will
be provided in the white section. It also uses a numerical system from 0-4 to
indicate the severity of the hazard.
These labels should be used on individual containers of hazardous materials (ie.

barrels, bottles, cans, buckets, tubs, etc.) so that there are never any unlabeled
containers in the work area. It is recommended that they be used on all containers,
even if the manufacturer's label is still in place; however, this is just a
recommendation.
Figure No.2: HMIS labels
Figure No.3: Other labeling and signage may be required to communicate

hazards in the work areas.
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2.9.6.4 Training and Information
Each person who handles or uses hazardous chemicals shall be trained before
they work with, use or handle hazardous chemicals upon initial employment (see
also SSEP) and when new hazardous chemicals are introduced it shall be added
immediately to the chemical inventory by Client mud engineer and he shall inform
RSTC who will communicate the potential and the way of handling of this
hazardous material in safety meetings with all personnel will interfere with this new
material. HAZCOM training shall be conducted as a minimum every three years
and documented appropriately for all employees. This training will be tracked
through the rig training matrix.
At a minimum, the training agenda will include the following topics
1. Defining the SHOCP, the reasons why the standard was written and the
employees’ rights under the standard.
2. Explanation of the existence of the written plan and how each employee
has a right to review the document.
3. The chemical container labeling requirements to include:
- Chemical name
- Hazards
- Protection requirements
- Improper handling
- First aid treatment
4. Explaining the requirement for conducting periodic chemical inventories.

5. Explaining the requirement that a MSDS be procured for each
hazardous chemical. Advising where the sheets are kept in the unit and
exactly how an employee can arrange to review the sheets. An
orientation relative to the information available from MSDS.
6. A discussion of the types of questions to which a properly trained
employee should be able to effectively respond. Examples of the
questions:
- Do you work with any hazardous chemicals?

- Do you know what the Hazard Communication (Right-To-Know
Law) is?
- Can the chemicals you work with hurt you?
- What could they do to you?
- What precautions have been made to protect you against the
hazards of the chemicals?
- Have you had any training?
- Do you know what an MSDS is?
- Do you know who to contact if you wish to review the written
SHOCP or review an MSDS?
- Do you know that if you complain to your supervisor about your
working conditions that DPS cannot reprimand you?
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7. Employees with potential for exposure to hazardous chemicals shall

receive job specific training in addition to that previously listed including:
- Special emphasis on chemicals listed as carcinogenic

- Methods / observations used to detect the presence or release
of hazardous chemicals
- Procedures, techniques and protective equipment to prevent
exposure
The training format selected to present the orientation and review

sessions will be selected such that maximum effectiveness of
communication is achieved. Depending on the evaluation of the
comprehension capability of the group to be trained, an appropriate
combination of training modes to include audiovisuals, classroom
instruction, small group discussion, one on one individualized
instruction, on the job demonstrations, etc. will be employed. Specific
training for non-routine tasks will be dictated by the situation and
evaluated thoroughly in accordance with past experience and
knowledge of that situation.
2.9.6.5 MSDS
The MSDS must be readily available at all times to all personnel using hazardous
chemicals. If there is difficulty in obtaining an MSDS, the requestor must contact
the supplier / manufacturer for the MSDS.
The Foreman can request the MSDS in writing from the storage yard or Sack
Store. If the MSDS is not made available, the employee has a right to refuse to
work with that hazardous chemical without retaliation. A person in the work area
should be designated as the responsible person to ensure there are copies of
MSDS for every chemical used and stored in the workspace.
The policy of DPS is to maintain a file of MSDS in each rig that corresponds to the
inventory of hazardous chemicals in that respective work area. MSDS may be
maintained by the RSTC. A master file of all data sheets made available will be
maintained in the mud lab and chemical store area. This master file of MSDS will
be made available upon request during normal working hours.
During an emergency situation and at times other than normal working hours,
individuals can contact the rig RSTC or rig Doctor who will have available a current
listing and organizations capable of providing emergency management assistance
and information. The MSDS are designed to provide information concerning the
physical and health hazards of chemicals found in the workplace. An MSDS is
composed of the following sections, which should be covered in employee training:
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I. Identify
A. Chemical name
B. Common or trade names
C. Chemical formula
D. CAS number
E. Chemical composition
II. Physical Data
A. Boiling point temperature
B. Freezing point temperature
C. pH
D. Vapor pressure
E. Specific gravity
F. Molecular weight
G. Density
H. Solubility in H2O
I. Odor
J. Color
K. Volatile components
III. Fire and Explosive Data
A. Flash point
B. Auto ignition temperature
C. Flammability limits in air (Upper / Lower)
D. Extinguishing media
IV. Reactivity Data
A. Stability
B. Incompatibility (Materials to avoid)
C. Hazardous decomposition products
V. Health Hazard Data
A. TLV
B. Exposure effect
C. Emergency and first aid procedures
VI. Spill, Leak and Disposal Procedures
A. Steps to be taken in case material
B. Waste disposal method
VII. Special Protection Information
A. Respiratory protection
B. Ventilation
C. Protective gloves
D. Eye protection
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2.9.6.6 Mixing areas of hazardous materials
A. Offshore
- The mixing area is an area on mud systems contains all the possible jobs for
dealing with hazardous materials. This area shall be designed in a way to contain
transferring, lifting and mixing processes.
- Mixing areas shall be monitored for any air emission by annual third party survey to
prevent any health impact on workers inside this areas
- This area should be risk assessed to put the required control for all this workplace
Impacts and environmental aspects. This control shall minimize the limits of this
aspects to ALARP
- The control measures could be but not limited to:
A. Elimination: Controls involve first assessing Hazardous Materials can be

eliminated by stopping usage of hazardous materials. Where this is not
practical in some cases, consideration should be given to each of the below
controls
B. Substitution: Replacing the hazard or hazardous work practices with a less
hazardous one, e.g., replacing hazardous drilling chemicals with an
environmental friendly type of chemical.
C. Engineering: Modification to tool/equipment/system/machinery/facility or
introduction to a new device that may reduce exposure/contact of Hazardous
Materials to employees.
D. Administrative control: provide safety signs, labels , MSDS and required
training
E. PPE: Provide all necessary PPE for dealing with hazardous materials
- The rig crew shall implement D&E from the above mentioned hierarchy of control,
since the chemicals are belonging to the client, therefore DPS shall only suggest to
eliminate or substitute materials to the client representative, who will decided the
type of chemicals will be used
- All mixing areas shall be audited regularly by the RSTC and rig management to
insure that above controls are implemented and functionally effective.
B. Onshore
- The mixing area is an area on mud systems contains all the possible jobs for
dealing with hazardous materials. This area shall be designed in a way to contain
transferring, lifting and mixing processes.
- Mixing areas shall be monitored for any air emission by annual third party survey to
prevent any health impact on workers inside this areas
- This area should be risk assessed to put the required control for all this workplace
Impacts and environmental aspects. This control shall minimize the limits of this
aspects to ALARP
- The control measures could be but not limited to:
A. Elimination: Controls involve first assessing Hazardous Materials can be

eliminated by stopping usage of hazardous materials. Where this is not
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practical in some cases, consideration should be given to each of the below

controls
B. Substitution: Replacing the hazard or hazardous work practices with a less
hazardous one, e.g., replacing hazardous drilling chemicals with an
environmental friendly type of chemical.
C. Engineering: Modification to tool/equipment/system/machinery/facility or
introduction to a new device that may reduce exposure/contact of Hazardous
Materials to employees.
D. Administrative control: provide safety signs, labels , MSDS and required
training
E. PPE: Provide all necessary PPE for dealing with hazardous materials
- All mixing areas shall be audited regularly by the RSTC and rig management to
insure that above controls are implemented and functionally effective.
2.9.6.7 Fuel storage tanks and Fuel transfer
- Fuel tanks shall be located where they are not subject to physical damage from
vehicles. Where this is not possible, barrier protection shall be provided
- All Fuel tanks should be equipped with filter and standard vents
- Dispensing nozzles and valves shall be of the self-closing type (Locking devices
are not allowed). Drip pans shall be provided and used when needed.
- The Rig shall ensure that all fuel tanks are conspicuously marked as to contents in
both Arabic and English.
- The Rig shall ensure that neither smoking, open flame or cell phones are allowed
within 7.6 meters (25 feet) of the handling of flammable liquids. A notice shall be
conspicuously posted
- Gasoline Fuel will be stored in an area designed to store flammable liquids and
protected with a proper firefighting extinguisher. Example: Paint Locker, flammable
storage container, etc.
- All fuel storage tanks shall be equipped with secondary containment big enough to
contain 10% of the tank capacity.
- All fuel tank transfer pumps shall be bonded so as to contain any fuel leaks from
the pumps.
- Fuel tanks used to refuel vehicles shall be fitted with an earth lead. The earth lead
shall be securely attached to the vehicle being refueled at all times while fuel is
being transferred.
- Any fuel transfer process shall be controlled by PTW and all aspects controls shall
be in place, this control measures could be but not limited to:
A. Engineering: provide an oil spill kit in place and secondary containment/drip

pan.
B. Administrative control: provide safety signs, labels and MSDS.
C. PPE: Provide all necessary PPE while transferring fuel.
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2.9.6.8 Storage and transportation:
All Hazardous Chemicals shall be stored in designated area(s) and segregated as

per requirements stated in the MSDS. Any damaged or deteriorated or even
expired hazardous materials shall be treated as Hazardous waste and kept
segregated until this waste collected by an approved waste collection,
transportation and disposal company. This process is controlled by a formal
manifest.
Storage shall be constructed equipped with necessary controls in accordance to

the requirements in the MSDS.
Hazardous Chemicals containers and the containers’ materials shall be so

designed, constructed and with condition that its contents cannot escape unless
there is a requirement for safety devices to be fitted into the container. Remove
any damaged containers.
All hazardous material storage areas must be risk assessed and all hazards to be
controlled by locating proper spill kits to be available on location for any emergency
situation. This spill kits shall be distributed as per DPS safety equipment layout.
If any above ground storage tank are used for storage of hazardous materials, all
personnel should be aware of the use, condition and required control that should
be taken while working with storage tanks. Tanks are subject to weathering,
damage and corrosion. Any of these can lead to leakage, which can pose hazards
to both human health and the environment. Leak detection inspection for storage
tanks shall be in place. Any kind of entry to the above ground storage tank should
be considered as a confined space entry and shall be controlled by a PTW
Dumping the hazardous material from an above ground storage tank directly to the
soil is prohibited to avoid any environmental impact and should be sucked by a
vacuum truck to be used for other applications.
While transporting loading or unloading any chemicals a direct supervisor must

check the condition for the lifting items if there is any damage and to insure that all
different types of hazardous storage containers must be lifted in its appropriate way
either it’s a drum, pallet, sack and compressed gas cylinder.
All hazardous material storage containers and compressed gas storage racks shall
be inspected and certified by Third Party Company biannually.
The risks associated with the transfer, loading and unloading of chemicals include
leakage or defective containers, deteriorated hoses, pipeline, inadequate training
or improper equipment, all of which may result in personal injury or incidents.
Ensure the following:
- Availability, safe use and condition of shipment transporter

- No any leaks or cuts in the chemical received
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- Employee awareness and competency to handle a hazardous material spill

- Loading and unloading areas to be done in a well-spaced areas to prevent any
personal injury
Shipment transporter to be visually inspected before starting its job in location by

Rig mechanic for any defection, in case of any failure found the shipment should
not be loaded or offloaded and NCR shall be issued by rig STP
2.9.6.9 Segregation:
Hazardous material storage yard shall be organized by separating chemicals kinds

and Segregation shall be done for all below items:
- Flammable materials
- Corrosive and health effect materials
- Batteries
- New Oil drums
- Paint
- Compressed gas cylinders (Oxygen, Nitrogen, Acetylene, Propane and Freon)
All used and empty drums for a hazardous material will be stored separately
according to its type in a designated area for waste to be collected by the approved
waste collection, transportation and disposal company. This process is controlled
by a formal manifest.
2.9.6.10 Secondary containment:
All liquid chemicals storage containers / Rack shall be equipped with secondary
containment to contain and prevent any possible chemical leaks or spills
This secondary containment shall be able to handle as a minimum 10 % from the

stored chemical volume inside the Container / Rack
The Secondary containment shall be equipped with a drain line to be able to collect
any chemical spills in proper container in order to dispense by the approved waste
collection, transportation and disposal company. This process is controlled by a
formal manifest.
2.9.6.11 Personal Protective equipment (PPE):
Each employee is responsible for wearing his PPE when and where required and
in the manner in which they are trained. PPE requirement in accordance with the
Hazardous Material MSDS.
DPS is committed to provide HAZCOM training for all DPS employees as per
requirement in every 3 years intervals. And it is the employee responsibility to
implement the training instructions while being in work place.
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Employees must also aware that the PPE is the last protection guard against the
hazard associated with the work required, Refer to HSEQ IMS-L4 Personal
Protective Equipment.
Hazardous material PPE could be but not limited to:
- Head and face protection (Face shield)

- Eye protection (Eye Googles)
- Respiratory protection (Face mask)
- Hand protection (Rubber gloves)
- Foot Protection (Rubber boat)
- Body protection (Apron)
All DPS Employees shall implement the below instructions:
- Use the PPE in accordance with the MSDS and the training received.
- Care for and maintain their PPE as instructed, guard them against
damage and store them in a clean, sanitary location.
- Immediately report any defects in the PPE and whenever there is any
defection in the PPE it has to be immediately replaced by new.
- Promptly report to the supervisor any symptoms of illness that may be
related to exposure to hazardous atmospheres/materials. Ensuring the
availability of appropriate respirators and accessories.
- All employees have to be aware of tasks requiring the use of any
Hazardous material PPE
- Continually monitoring work areas and operations to identify PPE required
to the areas subjected to hazardous materials, this can thoroughly
identified in Rig Risk Assessment.
- Hazardous material PPE shall be completely used as per the hazardous
material MSDS as a minimum.
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2.10 Environmental Impact Assessment
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Contents
2.10.1 Purpose
2.10.2 Scope
2.10.3 Acronyms
2.10.4 Definition
2.10.5.1 OIM / STP
2.10.5.2 Management
2.10.5.4 HSE & Training Section
2.10.5.5 DPS Employees
2.10.6 Procedures
2.10.6.1 Identification and Analysis of Rig Activities
2.10.6.2 Identification of Environmental Aspects and Impacts
2.10.6.3 Description of the Environmental Aspects and Impacts Identification
Register (ENVAIIR)
2.10.6.4 Environmental Aspects and Impact Assessment
2.10.6.5 Determination of Significant Environmental Aspects and Impacts
2.10.6.6 Determination of Impact Intensity (I)
2.10.6.7 Determination of Impact Spatial Extension (Sp)
2.10.6.8 Determination of Impact Temporal Duration (T)
2.10.6.9 Determination of Environmental Vulnerability
2.10.6.10 Determination of Environmental Impacts / Aspects Significance
2.10.6.11 Checking and Implementation and Updating
2.10.6.12 Regulatory Framework
2.10.6.13 Benefits to the DPS and the Environment
2.10.7 References
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2.10.1 Purpose
This document describes the process for determining exposures and risks to the
environment caused by maintenance and operations of DPS rigs / activities or its
Subcontractors in order to ensure proper management and control of significant
aspects. To ensure compliance with Aramco “Comprehensive Environmental
Health Assessment CEHA”
This document describes also the procedure for the environmental aspects
identification and evaluation process to determinate significant environmental
impacts associated with rigs activity
.
2.10.2 Scope
The objectives of environmental impact register are:
- Identification of Rig activities with environmental importance.

- Identification of all environmental aspects associated with the rig’s
activities.
- Determination of possible environmental impacts as per identified
environmental aspect and effect.
- Design and implementation of appropriate measures to eliminate,
mitigate or control environmental impacts and responsible person.
2.10.3 Acronyms
CEHA : Comprehensive Environmental Health Assessment

DPS : Drilling & Petroleum Services Company
EIA : Environmental Impact Assessment
IEE : The Initial Environmental Evaluation
DEE : The Detailed Environmental Evaluation
2.10.4 Definition
Environment:
The surroundings or conditions (air, water, soil, resources) that influence the life
of an organism or society and their interrelationships.
Environment Aspect
Element of an organization’s activity, products or services that may interact with
the environment. The interaction may result as a positive or negative impact on
the environment. A significant environmental aspect may produce a significant
environmental impact.
Environment Impact:
Any change to the environment whether adverse or beneficial, wholly or partially
resulting from human activities and organization’s activities or services.
Environmental Assessment:
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The determination, description and quantification of the effects between project

activities and the environment.
Effect:
The environmental response to a disturbance, what occurs as a result of an
impact.
Monitoring:
A continuing assessment of conditions surrounding rig activities to determine if
the effects occur as predicted and if the mitigation measures are effective.
Mitigation / Controls:
The process of determining and implementing measures or controls to reduce
the significance of adverse effects.
Environmental Protection Plan:

A description of the mitigating measures and other controls that will be
implemented to minimize environmental effects before, during and after the
operation.
Environmental Impact Assessment (EIA):

Comprehensive study of environmental impact of the rig and also explains the
measures that would be required to mitigate significant impact to an acceptable
degree and to fulfill the requirements of competent authorities.
Environmental Aspect and Impacts Identification Register

Register that describes the approach to the management of environmental
impacts associated with all stages of rig execution undertaken by DPS.
2.10.5.1 OIM / STP
The OIM / STP identify requirements for conducting environmental evaluations

and the regulatory approval process, if applicable. They also provide a liaison
with Aramco foreman. Also he has to ensure the implementation of identified
mitigation measures
2.10.5.2 Management
The DPS Management is responsible for ensuring environmental evaluations

relevant to their operations and activities are conducted and that all appropriate
environmental controls are implemented. The Management ensures that
potential environmental impacts from project specific activities are identified
and that appropriate measures are implemented to eliminate or reduce the
exposures to the environment. The evaluation process is built into the project
schedule to ensure timely completion and approval.
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DPS management has overall responsibility for develop, implement and

manage operations in a manner consistent with the corporate occupational
standards and procedures in their operations. Review the implementation of
such standards and procedures by HSE Section.
Manage operations under their area of responsibility in a proactive manner to

ensure a safe and healthful work environment and implement requirements.
Work with HSE Section as necessary to address any outstanding issues to

reach an acceptable resolution that does not compromise employee working
conditions.
The management has overall responsibility for ensuring that an effective policy
for the environmental protection within DPS operations exists and is
implemented. It is the management responsibility to insure that, this policy is
periodically appraised and if necessary revised.
Adequate staff, funds and materials are available to meet the requirement of
the company’s environmental protection policy. Employees received sufficient
matters.

conversant with the EIA requirements of direct relevance to their operations
and to ensure that all activities under their requirements.
The successful discharge of these responsibilities will impose the following

duties on Line Manager / Rig Superintendent, developing and maintaining
appropriate working system, procedures for the EIA. Provision of instruction,
guidance and support to EIA on protection of the environment.
Monitoring the implementation of procedures and working practices to identify

areas of nonconformance and taking corrective actions to promptly rectify any
deficiencies identified.
2.10.5.4 HSE & Training Section
The HSE section support staff facilitates the onsite activities associated with
the evaluation process and provides technical support as needed.
Responsibility of monitoring compliance with this policy is vested in the HSE &
Training Section with functional guidance and assistance from Aramco
environmental advisors. In addition, the responsibilities of the HSE Section
includes provision of specialist support and advice on environmental
conservation matters at all stages of DPS operations.
Contact with Aramco environmental advisors on environmental matters and

provision of guidance to effects coordination.
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2.10.5.5 DPS Employees
DPS employees are responsible for understanding the potential environmental

exposures and risks associated with their workplace and for conducting their
work in a sound environmental manner.
2.10.6 Procedures
2.10.6.1 Identification and analysis of rig activities
The identification and assessment of environmental aspects shall take into

account the conditions described below:
- Identification of Rigs activities, products and services that may interact

with the environment.
- Normal operating conditions (plants, equipment working normally,
planned activities normally carried out, etc.).
- Abnormal operating conditions (plant and equipment start-up and
shut-down, maintenance, dysfunctional behavior of equipment, etc.).
- Assessment of the significance of environmental aspects.
- Identification of proper measures to minimize and mitigate the
relevant environmental impacts.
- The suggested methodology is suitable for assessing the significance
of environmental aspects.
- Emergency situations (failure or breakdown of piping, tanks or
equipment, power breakdown, spills, flooding, etc,).
During ordinary operation In addition, it shall be noticed that, apart from the
results of the assessment carried out, the significance of an environmental
aspect shall be considered high and the aspect shall be immediately well
managed if one of the following conditions occur:
- Non-compliance with local environmental laws and regulations (e.g.

non- compliance with standard limits, etc.)
- Environmental incidents
- Complaints from Local Communities or Local Authorities.
2.10.6.2 Identification of Environmental Aspects and Impacts
The environmental aspects usually related to Project activities are

preliminarily listed below for a prompt reference:
- Emissions into the air (e.g. by equipment, generators, engines, etc.)

- Discharges into sea water
- Waste production and management
- Use of hazardous substances
- Noise and vibration production emission
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- Flora and fauna, marine environment, habitats, sea bed disturbance

- Natural and energy resources consumption.
- Water consumption
- Electricity, fuel, and raw materials consumption
- Discharges into groundwater and soil
- Electromagnetic radiations
- Light emissions
- Wastewater discharges
- Use of hazardous substances (e.g. Ozone depleting substances, etc.)
- Hazardous waste generation
- Radiation emission
- Generation of medical waste
The main data to be collected and information to be recovered for a proper

evaluation are as follows:
- Energy consumption, fuel, water, materials.

- Noteworthy changes occurring in plants and equipment that may
affect overall consumption and emissions into the environment.
- Any change, including insubstantial ones, in the procedures or
operating practices that may affect the significance of environmental
aspects (e.g. emissions into the air, noise production, types of waste
produced, etc.).
- Changes occurring to laws or regulations currently in force.
Environmental impacts, real or potential, positive or negative, are identified.

Each environmental aspect can have several impacts, including but not
limited to the following:
- Consumption of renewable resources

- Consumption of non-renewable resource
- Air contamination
- Water pollution
- Sea Water pollution
- Soil and / or groundwater contamination
- Aquifer contamination
- Contamination by solid waste
- Wildlife impact
- Inconvenience to humans or health impacts
- Ambient noise
- Acidification
- Low level ozone formation
- Global warming
- Offshore seabirds
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2.10.6.3 Description of the Environmental Aspects and Impacts Identification

Register (ENVAIIR)
The ENVAIIR Register shall be initialed when design proposals and options
are being evaluated during initial phase of the rig. The identification of the
environmental aspects, effects, significant impacts and mitigation measures
will be detailed in the ENVAIIR Register by considering the following:
- Recommendations of Environmental Impacts Assessment.

- Aramco Requirements.
- Applicable KSA environmental regulations.
The identification of significant aspects / impacts and proposed measures of

control, mitigation or elimination of impact shall be carried out by the following
key persons, and submitted to the OIM / STP for his comments and final
approval. OIM / STP shall transmit a copy of rig ENVAIIR, finally should be
submitted to the Rig Superintendent and HSE Section Head for final approval
- Rig Safety and Training Coordinator

- Field HSE Supervisor
- Rig Engineer / Sr. Mechanic
- Barge Engineer
- Sr. Electrician
2.10.6.4 Environmental Aspects and Impacts Assessment
The RSTC / Field HSE Supervisor shall carry out the evaluation of identified
environmental aspects, effects and impacts to determinate their significance
and he will propose the suitable mitigation measures as per the EIA
recommendations
2.10.6.5 Determination of significant environmental aspects and impacts
This section describes the approach for the determination of significance of

identified environmental aspects and impacts in normal and abnormal
operation. Each Environmental aspect and impact is identified and evaluated
by the following characteristics:
- Intensity (I)
- Spatial extension (Sp)
- Temporal duration (T)
- Environmental vulnerability (V) of the impacted area
- Identification of applicable environmental legislation and requirement
The significance (S) of the environmental aspect / impact is evaluated by

combining the above mentioned criteria.
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2.10.6.6 Determination of Impact Intensity (I)
For each environmental impact defined by materialization of it environmental

aspect(S), four level of Impact Intensity (I) shall be considered:
- Score 4 H (High): Emissions of highly pollutant substances,

emissions of high quantity of pollutant substances and / or noise
emissions such as to significantly change the environment noise and /
or high generation of very hazardous wastes. High consumption of
power, inert material, water, soil, etc.
- Score 3 M (Medium): Emissions of moderate quantity of pollutant

substances and / or noise emissions such as to change the
environment noise and / or medium generation of hazardous wastes.
Moderate consumption of power, inert material, water, soil, etc.
- Score 2 L (Low): Emissions of low quantity of pollutant substances

into several environmental matrices and / or noise emissions and / or
low generation of hazardous wastes. Low consumption of power, inert
material, water, soil, etc.
- Score 1 N (Negligible): Emissions of negligible quantity of pollutant

substances and / or noise emissions and / or negligible generation of
non-hazardous wastes. Negligible consumption of power, inert
material, water, soil, etc.
2.10.6.7 Determination of Impact Spatial Extension (Sp)
For each environmental impact factor four levels of impact spatial extension
(Sp) shall be considered:
- Score 4 H (High): The impact extends in a wide area outside the site
- Score 3 M (Medium): The impact extends in a restricted area outside

the site
- Score 2 L (Low): The impact extends inside the site
- Score 1 N (Negligible): The impact extends in a restricted area

inside the site
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2.10.6.8 Determination of Impact Temporal Duration (T)
For each environmental impact four levels of impact temporal duration (T)
shall be considered:
- Score 4 H (High): The impact has an important long term effect
- Score 3 M (Medium): The impact has a medium term effect
- Score 2 L (Low): The impact has a temporary and short term effect
- Score 1 N (Negligible): The impact has an immediate effect and it is

solved in a very short time
2.10.6.9 Determination of Environmental Vulnerability (V)
The last element that contributes to assess the significance (S) of the
environmental impact is the evaluation of the Vulnerability and value of the
surrounding environment, where the impact may take place.
Four levels of environmental vulnerability (V) shall be considered in this

step:
- Score 4 H (High): Causes severe and acute effects to receptors,

durable deterioration of the quality of any environmental matrix,
irreversible modification of landscape or of ecological equilibrium.
- Score 3 M (Medium): Causes moderate effects to receptors,

reversible deterioration of the quality of any environmental matrix, and
(hardly) reversible modifications of landscape or ecological
equilibrium.
- Score 2 L (Low): Causes limited effects to receptors, quickly

reversible deterioration of the quality of environmental matrices, slight
and reversible modification of landscape or ecological equilibrium.
- Score 1 N (Negligible): Causes negligible or no effects to receptors,

slight and reversible deterioration of the quality of the environment
matrices in a low value area.
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2.10.6.10 Determination of environmental impacts / aspects significance
The significance value (S) is obtained by adding the scores of all described
criteria. Environmental Impact Factors Significance (S) is classified as
follows:
IMPACT INTENSITY
1 2 3 4 SIGNIFICANCE SCALE
1 4 6 8 10 1 4-7 N (Negligible)
IMPACT DURATION
IMPACT SPATIAL
EXTENSION
2 6 8 10 12 2 8-10 L (Low)
3 8 10 12 14 3 11-13 M (Medium)
4 10 12 14 16 4 14-16 H (High)
1 2 3 4
IMPACT VULNERAVILITY
2.10.6.11 Checking of implementation and updating
The RSTC shall carry out environmental audit based on the approved ENVIIR
Register and ensures the implementation of mitigation measures at each
operational site. Any non-compliancy identified during these audits, shall be
brought to the attention of OIM / STP for his corrective action.
The ENVAIIR Register is a living document that needs to be periodically

reviewed and updated ongoing basis, RSTC in liaison with concerned party
will update this document and reflect any changes made in the control,
mitigation or elimination measures in line with site conditions.
2.10.6.12 Regulatory Framework
Where there are no definitive environmental regulations governing

exploration and production activities, the DPS conducts such evaluation
activities in accordance with DPS HSE Policy and practices and any related
Aramco “Comprehensive Environmental Health Assessment CEHA” or
industry practices. The final selection on the level of environmental evaluation
to be utilized is made on the basis of all relevant factors, including special
circumstances peculiar to a given site or location.
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2.10.6.13 Benefits to DPS and the Environment
DPS and the environment derive the greatest benefit when the environmental
evaluation process begins with preliminary planning and design and extends
throughout the life of the project. By conducting appropriate planning and
evaluation in the project’s conceptual stage, environmental issues are
consistently identified and protection controls determined and implemented in
a cost effective and timely manner. This in turn, helps control and reduces
overall project costs, accelerates the regulatory review and approval process
and facilitates the scheduled completion of the project.
2.10.7 References
 Aramco “Comprehensive Environmental Health Assessment CEHA”.

 Saudi Aramco Policy Statements SAPS No. INT-5 Environmental Protection.
 2.2 Saudi Aramco General Instructions.
 GI-2.714 Environmental Protection Policy Implementation.
 GI-151.006 Implementing the Saudi Aramco Sanitary Code.
 GI-430.001 Waste Management.
 Kingdom of Saudi Arabia, Labor and Workmen’s Law, Articles 128-144.
 Environmental Protection Standards, Document No. 1409-01, Saudi.
 Arabian Presidency of Meteorology and Environment (PME), August, 20, 1982.
Document Code:
HSEQ IMS – L3
SYSTEM
Rev. No. 01
181/236
Example of Environmental Impact Assessment (EIA)

EVALUATION OF RE-EVALUATION OF
SIGNIFICANCE PREVENTIVE / CONTROL & MITIGATION SIGNIFICANCE
ACTIVITY SUBACTIVITY ASPECT IMPACT (Before Environmental Measures) (After Environmental Measures) RESPONSIBLE
ENVIRONMENTAL MEASURES Scal
I Sp T V S Scale I Sp T V S
e
- Diesel 1. Handle any grease and oil drum with care.
consumption 2. Always adjust properly drum's lids.
- Energy 3. Use of secondary containment during changing
- Depletion of
consumption of oil and greases.
Negligible
Natural
Medium
- Loss of material 4. Use concrete areas for maintenance activity.
Use of new oil & Resources Rig Engineer
- Accidental spill / 3 2 3 3 11 5. Provide a spill kit at the vicinity of maintenance 2 1 1 3 7
greases - Sea Water Sr. Mechanic
leaking areas.
Pollution
- Generation of 6. Different substances segregated and well
hazardous wastes - Soil Pollution labelled to prevent cross contamination.
- Nonhazardous 7. Dirty oil discharged to tank then to drums and
waste production then sent ashore
- Diesel
Heavy 1. Use drip pallet and funnel during transfer of
consumption
equipment used oil.
- Energy
maintenance - Depletion of 2. Take at hand Oil spill kit.
consumption
Negligible
Natural 3. Provide proper adjust of drums' lids.
Medium
- Loss of material
Transfer of Resources 4. Use designated areas for temporary storage of Rig Engineer
- Accidental spill / 3 2 4 3 12 2 1 1 3 7
exhaust oil - Sea Water use oils. Sr. Mechanic
leaking
pollution 5. Use of secondary containment for storing Oils
- Generation of
- Soil Pollution and Greases
hazardous wastes
6. Dirty oil discharged to tank then to drums and
- Nonhazardous then sent ashore
waste production
- Generation of
Negligi
Low
Change of spent hazardous waste Rig Engineer
ble
- Soil Pollution 2 1 4 3 10 1. Use designated areas for temporary storage. 1 1 2 3 7
batteries - Accidental spill / Sr. Mechanic
leaking
Periodic preventive maintenance of mobile
- Depletion of
Negligible
Internal Use of mobile - Generation of dust equipment is required (Amos) . 2. Speed limit (10
Natural
Low
mobilization of equipment & gas emissions km/h) shall be respected. 3. Use of used oil is Rig Engineer
Resources 3 3 2 2 10 1 2 1 2 6
vehicles, heavy (Crane, forklift, - Consumption of forbidden 5. Switch off running engines when not in Sr. Mechanic
- Atmospheric
equipment vehicles) resources use.
Pollution
Awareness by corporate campaign
Document Code:
SYSTEM
Rev. No. 01
182/236
SIGNIFICANCE PREVENTIVE / CONTROL & SIGNIFICANCE
(Before Environmental Measures) (After Environmental Measures)
ACTIVITY SUBACTIVITY ASPECT IMPACT MITIGATION ENVIRONMENTAL RESPONSIBLE
MEASURES
Scal
e
1. Provide a spill kit where necessary

2. Post warning sings to avoid unsafe conditions
- Atmospheric 3. Carry out waste segregation of paint cans, rags,
- Accidental spill Pollution contaminated paint and solvents as per guide for
- Generation of - Soil segregation of hazardous waste.
flammable vapors contamination 4. Paint & solvent containers shall remain closed.
- Storage of
Low
Low
- Generation of 5. Housekeeping maintained at a high standard to Barge Engineer
Painting Jobs Use of the paint 2 1 4 3 10 2 1 2 3 8
hazardous waste hazardous prevent accidental spills or damage to Tool Pusher
& solvents
- Generation of waste containers etc
substances use - Possibility of 6. Conduct Environmental Inspections, and
- Odors prejudicing monitoring the records
health 7. Weekly oil and fuel consumption
8. Environmental Training Plan
9. PPE available
1. All paint and solvent containers shall remain

closed.
2. Washing shall be done only at designated areas.
- Generation of - Soil &
3. Direct discharge on the ground is not allowed.
Negligible
hazardous waste Atmospheric
4. Provide firefighting equipment at painting areas.
Low
Washing of paint - Generation of Pollution Barge Engineer
Painting Jobs 2 2 4 2 10 5. Housekeeping maintained at a high standard to 2 1 2 2 7
elements substances use - Depletion of Tool Pusher
prevent accidental spills or damage to
- Consumption of Natural
containers etc.
resource Resources
6. Staff trained to perform all tasks required.
Drums, Sac's, Containers etc. in poor condition
removed from rig. Contractors utilize
Document Code:
SYSTEM
Rev. No. 01
183/236
SIGNIFICANCE PREVENTIVE / CONTROL & SIGNIFICANCE
(Before Environmental Measures) (After Environmental Measures)
ACTIVITY SUBACTIVITY ASPECT IMPACT MITIGATION ENVIRONMENTAL RESPONSIBLE
MEASURES Scal
e
- Depletion of
- Generation of natural
metal scrap and resource
spent materials - Soil
(electrodes, contamination
1. Provide proper segregation
grinder disks, steel - Possibility of
2. Pollution Prevention and Waste Management
Negligible
brushes) prejudicing
Use of grinding 3. Training plan
Low
- Gas consumption health
Machine, 2 1 4 2 9 4. Conduct Environmental Inspections, and 1 1 3 2 7 Welder
(oxygen and - Sea Water
electrodes monitoring the records
acetylene) Pollution
5. Suitable PPE available
- light emission - Air emission
6. Medical intervention and visits
- Odor emission - Storage of
- Noise production waste
- Energy (hazardous
consumption and non-
HOT Works hazardous)
- Depletion of
natural
1. Provide proper storage of gas cylinders away
- Gas consumption resource
from heat sources.
(oxygen and - Possibility of
2. Post warning sings to avoid unsafe conditions
acetylene) prejudicing
(no smoking).
Negligible
- Waste production health
Use of 3. Gas cylinders shall be segregated and identified;
Low
( metal) - Sea Water

flammable 2 3 2 2 9 oxygen cylinders must be stored separately from 1 1 1 2 5 Welder
- light emission Pollution
gases other gas cylinders in a ventilated area.
- Odor emission - Air emission
4. Provided firefighting equipment if necessary.
- Noise production - Storage of
5. Check for physical condition of hoses/ fittings &
- Energy waste
valves6
consumption (hazardous
and non-
hazardous)
Document Code:
SYSTEM
Rev. No. 01
184/236
SIGNIFICANCE SIGNIFICANCE
(Before Environmental Measures) PREVENTIVE / CONTROL & MITIGATION (After Environmental Measures)
ACTIVITY SUBACTIVITY ASPECT IMPACT RESPONSIBLE
ENVIRONMENTAL MEASURES
Scal
e
1. Provide the spill kit near to bunkering areas

2. Appropriate connection installed
- Spill of mud /
3. Installation of valves on supply hoses.
Unloading of chemicals / fuel or - Sea Pollution
4. Inspection to be done for the hoses
Medium
Medium
combustibles oil inside supplying - Waste Barge Engineer
5. Secondary retention for the hoses
from the vessel hose directly on production 3 3 2 3 11 2 3 2 3 10 Rig Engineer
6. Under PTW System, Barge Engineer oversees
to storage tanks the ground / sea - Depletion of Sr. Mechanic
all bunkering operations. Dedicated observers
(and vice versa) - Resource resource
watch for sheens etc during bunkering
consumption
7. Self-closing gun
8. Spill containment kit
- Accidental spill
1. Installation of non-return valves.
Unloading of due to failure of
- Sea / Soil 2. PTW In place for diesel transfer
Medium
Supply of liquid combustibles hose couplers, Barge Engineer
High
Pollution 3. hose proper certified
fuels from the vessel leaking from pump 4 3 4 3 14 2 3 2 3 10 Rig Engineer
- Depletion of 4. Inspection to be done for the hoses
to storage tanks system Sr. Mechanic
resource 5. Self-closing gun
(and vice versa) - Resource
6. Secondary containment
consumption
1. Provide a holder for the nozzle.

- Accidental spill of 2. Avoid direct discharge on the ground of the fuel
- Sea / Soil
combustibles, contained inside the nozzle after refueling
Negligible
Use of supply Pollution
inappropriate activities. Rig Engineer
Low
nozzle for - waste
manipulation of 2 2 3 3 10 3. Refueling activities only by authorized person. 2 1 1 3 7 Sr. Mechanic
refueling production
nozzle 4. Drip Tray available Crane Operator
combustibles - Depletion of
- Resource 5. Self-closing gun
resource
consumption 6. Secondary containment
7. Spill containment kit
Document Code:
SYSTEM
Rev. No. 01
185/236
Scal
e
Preparation of Depletion of
food. natural
Dishwasher resources 1. Monthly Water monitoring.
Boiling water Water 2. Wastewater monitoring.
unit for tea and Pollution 3. Periodical checking of taps, valves, toilets.
coffee. - Water Sea Water Water plant
Medium
Toilets. consumption Pollution 4. Using of macerator for food waste Rig Medic
Low
Hand basins and - Energy Soil 3 3 3 3 12 5. Waste segregation process 2 3 1 3 9 STP / OIM
toilet flush. consumption Contamination 6. Food is being contained in a big plastic bags Camp-boss
Shower facilities - Odor emission Inconvenience and then put in food trash basket and sent for
LQ Activities Cleaning to humans or final disposal
activities health impact 7. Spill containment kit
Heating Low level
&Cooling ozone
Ventilation formation
Lighting
1. Plastic reduction,
Oven, fridge,
- Air emission and 2. Awareness about natural consumption
microwave, - Air Pollution Rig Medic
Low
Low
- waste water 3. Products utilized as per manufacturers
other electrical - Sea / Soil 3 2 2 2 9 2 2 2 2 8 STP / OIM
production guidelines.
appliances Pollution Camp-boss
- Waste production 4. Environmentally friendly products sourced where
Laundry activity
possible.
- Use of natural
resources - Depletion of
office - Waste production resources 1. Awareness and communication
Low
Low
All the
administrative Office activities - Use of Hazardous - Storage of 3 2 2 2 9 2. Segregation for wastes 2 2 2 2 8
employers
work Substances hazardous 3. Final disposal of tuners
- Generation of waste
Hazardous waste
Document Code:
SYSTEM
Rev. No. 01
186/236
I Sp T V S Scale I Sp T V S Scale
- Consumption of
water
- Consumption of
energy - Depletion of
Depuration plant
Medium
- Hazardous waste resources 1. Analysis of water
Low
and Rig Engineer
Treatment plant - Waste production - Air Pollution 3 2 3 3 11 2. Waste management plan. 2 2 2 3 9
Wastewater Sr. Mechanic
- Nonhazardous - Sea / Soil 3. Only qualified personnel
treatment plant
waste production Pollution
- Use of chemicals
- Odors emission
- Spill
1. Proper collection of medical wastes in a

- Generation and
dedicated container.
temporary storage
Negligible
- Air pollution 2. Waste bags are utilized to ensure correct
of medical
Low
- Soil disposal.
Clinic Activities Clinic operation wastes/use of 2 1 3 3 9 2 1 2 2 7 Rig Medic
Contaminatio 3. Medic responsible for hand carrying any out-of-
incinerator with air
n date controlled drugs and disposing of them via
emission
the correct route.
production
4. Create the required hazard waste manifest .
Document Code:
SYSTEM
Rev. No. 01
187/236
Scal
e
- Electricity, fuel and

raw material - Depletion of
consumption natural
- Noise production resources
- Spill - Noise
1. Periodical preventive maintenance
- Hazardous disturbance
Operation of 2. Identification of Noise Hazard Areas.
substances use - Soil
heavy rotatory 3. Conduct noise surveillance.
(grease, diesel, contamination
Medium
Operation of equipment (Mud 4. Appropriate PPE Available.
Low
lubricants) - Possibility of
drilling pumps, shale 3 3 3 2 11 5. Environmentally friendly pipe dope utilized 2 2 3 2 9 7.
- Waste production prejudging
equipment shakers, top where possible.
(used oil, grease, health
drive, pneumatic 6. Hydraulic oil used as BOP fluid, flow alarm and
oily rags, filters, - Air
devices) flow meter fitted for early detection (Closed
metal) contamination
circuit system)
- Wastewater - Disturbance
discharge of fauna
- Release of - Sea Water
potentially toxic contamination
fluids to sea
Document Code:
SYSTEM
Rev. No. 01
188/236
ENVIRONMENTAL MEASURES Scal
e
- Generation of - Noise
noise, - Depletion of
- Air emissions natural
CO2, CO, NOx, resources
SO2, VOCs, - Air 1. Perform maintenance
methane, un- contamination 2. Routine checking of power generator
combusted - Soil / Sea performance.
hydrocarbons & water 3. Conduct Noise Survey identification of noise
particulates contamination hazard areas.
Medium
Rig Engineer
4. Emergency response plan for each rig “Oil /
High
Supply of Use of Power - Consumption of - Storage of
4 4 4 2 14 3 3 3 2 11 Sr. Mechanic
energy Generator Units resources “diesel” hazardous Diesel Spill”
Sr. electrician
- Possibility of waste and 5. Environmental Monthly Audit
spillage used oil 6. Recording weekly oil and fuel consumption
- Noise production - Low level 7. Waste management procedure
- Used oil ozone 8. Engines are monitored and visual inspections
production formation performed to ensure operating effectively.
- Possibility of - Global
release into soil warming
- Hazardous waste - Ozone
production Depletion
Document Code:
SYSTEM
Rev. No. 01
189/236
Scal
e
- Water 1. Handle any grease and oil drum with care.
Negligible
consumption 2. Always adjust properly drum's lids.
Use of lubricants Rig Engineer
Low
- Energy 3. Use of drip pan during changing of oil and
for routine 3 2 3 2 10 2 1 2 2 7 Sr. Mechanic
consumption greases.
maintenance Asst. Driller
- Diesel 4. Provide a spill kit at the vicinity of maintenance
consumption - Soil Pollution areas.
Maintenance of
- Hazardous waste - Depletion of
drilling rig
production (used natural
equipment
oil, filters, oily resources
Negligible
rags, tires, spare Rig Engineer
Low
Change of spare 1. Use a dedicated area for temporary storage of
parts, etc…) 2 1 4 2 9 2 1 2 2 7 Sr. Mechanic
parts metal scraps
- Potential release Welder
- Non-hazardous
waste production
- Water
consumption
- Wastewater
discharge
- Soil Pollution
Negligible
Cleaning of - Hazardous waste 1. Use of wheeled drip trays for collection of oily
Medium
Use of cleaners - Depletion of
drilling pipes’ discharged drips
and oily natural 3 2 4 3 12 2 1 1 3 7 NDT Contractors
joins for NDT - Emission of odors, 2. Collection of oily waste substances into
substances resource STP / OIM
inspections - Dripping of dedicated drum for further safe disposal
cleaners & oily
substances
- Directly into the
ground,
Document Code:
SYSTEM
Rev. No. 01
190/236
Scal
e
- Depletion of
natural /
water
resource
- Generation of
- Soil and
Hazardous waste
ground water 1. Authorized person to clean mud tanks
- water consumption
contamination 2. Proper planning
- Accidental spill
- Storage of 3. Waste management plan
Negligible
Negligible
- Release into soil /
hazardous 4. PPE available
Cleaning mud Cleaning mud Sea STP
waste 2 2 1 1 6 5. PTW shall be issued 2 2 1 1 6
system tank - Wastewater Drilling Crew
- Gas odors 6. Dump valve shall be controlled
discharge
are causative 7. Gas check before entering into confined space
- Hazardous waste
of air quality 8. All confined space entry to be implemented as
discharged
which per DPS manual chapter 4
- Emission of odors,
impacted as
gas
well as the
possibility of
prejudging
health
Document Code:
SYSTEM
Rev. No. 01
191/236
Scal
e
- Soil Pollution
- Depletion of
natural
resources
- Storage of
hazardous
- Accidental spill &
waste
particles emission,
(chemicals)
generation of
- Soil and
hazardous waste
ground water 1. All unloading of oil drums / chemical shall be
- Water
contamination done by the use of fork lift / crane / lifting
Preparation of consumption
- Chemicals/ equipment.
drilling mud - Diesel Forklift operator
Medium
substances 2. Use an identified and dedicated area for
Low
base Use of drilling consumption Crane operator
causatives of 3 4 2 3 12 temporary storage of chemical wastes (sacks, 2 2 2 3 9
(Mixing and mud chemicals - Use and handling STP
biological drums), do not mix with urban / domestic
handling of chemicals Derrick Man
damage wastes.
Chemicals) - Possibility of
(fauna and 3. Cleaning by compressed air is forbidden at
spillage
flora) chemical storage area.
- Hazardous waste
- Gas odors 4. PPE available
discharged
are causative
- Emission of odors,
of air quality
gas
which
impacted as
well as the
possibility of
prejudging
health
Document Code:
SYSTEM
Rev. No. 01
192/236
Scal
e
Medium
Separation of - Generation 1. Drilling cuttings shall be disposed into cuttings STP
Low
Operation of - Sea / Soil
solids from used contaminated 4 2 4 2 12 barge and fluid skips. 2 1 4 3 10 Shale Shaker
shale shaker Pollution
oil base mud cuttings 2. Shale shaker tank shall be inspected for leaks. Man
Negligib
Medium
1. Good communication between crew
Operation of - Leaking of base - Soil / sea STP
le
3 2 4 2 11 2. Visual inspection during working activities 1 1 1 3 6
Mud Pump mud Pollution Drilling crew
3. Inspection of the mud line
Pumping of
drilling mud - Spill of mud due to
Medium
Transfer of mud disengage of STP
Low
- Soil / Sea 1. Visual inspection of line and tank
between mud connector pipes 3 2 3 3 11 2 2 1 3 8 Asst. Driller
Pollution 2. Good communication between crew
tanks from mud / kill Derrick Man
tanks
- Spill of base mud
Negligible
contained into drill 1. Use of mad bucket,
Low
Disengagement - Soil Driller
pipes on rig floor 3 1 3 2 9 2. Drip panel installed 2 1 1 2 6
of drill pipes Pollution STP
with leaking into 3. Only qualified person
POOH the soil / Sea
Operation
(Pull out of hole)
Negligible
1. Trip tank proper checked
Pump of mud
Low
- Overflow of trip - Soil / Sea 2. Installation & maintenance of mechanical / STP
from mud tank to 3 1 3 2 9 2 1 1 2 6
tank Pollution electrical level switches. Derrick Man
trip tank
3. Knowledge of info-drill system
Negligible
1. Trip tank proper checked.
Return of mud
Low
RIH Operation - Overflow of trip - Soil / Sea 2. Installation & maintenance of mechanical / STP
from well to trip 3 1 3 2 9 2 1 1 2 6
(Run in hole) tank/mud tank Pollution electrical level switches. Drilling crew
tank
3. Knowledge of Info drill system
Document Code:
SYSTEM
Rev. No. 01
193/236
Scal
e
- Leakage and spill

the pressure - Soil / Sea
testing liquid Pollution
- Burst hose - Water 1. Inspection of the pump before using
Hydro testing
Negligible
Usage of resulting in BOP Contaminati 2. Check Pressure hoses prior testing
(BOP, cement
Low
pressure test fluid loss to the on 3. Adequate connection and appropriate
line, mud line, 2 2 2 2 8 1 1 1 1 4 STP
liquid in testing sea. - Depletion of equipment used
drill pipe and
pump - water consumption natural 4. Flow meter and alarm are fitted for early
casing, etc…)
- Oily water resources detection, possible loss 2 gallons.
discharge - Storage of
- Potential release oily water
into soil
- Soil
contaminati
1. Waste segregation
Negligible
on
Installation of Using of - Waste production 2. Hygiene and housekeeping
Low
- Storage of OIM / STP
temporary accommodation - Resources 2 2 2 2 8 3. PPE available 1 1 1 1 4
waste Rig Medic
caravans / caravans consumption 4. Containers and waste bins for waste
- Depletion of
5. Weekly Inspection
natural
resources
Document Code:
SYSTEM
Rev. No. 01
194/236
Scal
e
- Air
contaminati
on
- Depletion of
1. Emergency response plan for each rig
natural
2. Maintenance check plan
resources
3. Transportation equipment, forklift monthly-rental
- Noise
- Emission to air inspection checklist
disturbance
- Fuel and raw 4. Crane monthly-rental inspection checklist
- Storage of
Equipment material 5. Heavy truck monthly-rental inspection checklist
Rig hazardous
Medium
installation (mud consumption 6. Light vehicle monthly-rental inspection checklist STP
Low
transportation, waste
pit, diesel tanks, - Noise production 4 2 4 2 12 7. Equipment pre-transportation checklist 2 1 4 3 10 Sr. Mechanic
positioning and - Soil
mud pumps, - Hazardous 8. Ambulance inspection checklist Sr. Electrician
Mounting contaminati
Koomey, etc…) substances 9. Freezer truck inspection checklist
on
transportation 10. Vehicle deficiency report
- Chemicals/
- Induced traffic 11. Defensive driving training
substances
12. Journey management plan
causatives
13. Monthly environmental inspection checklist
of biological
14. Material safety data sheet provided
damage
- Impact on
local
community
Document Code:
SYSTEM
Rev. No. 01
195/236
(Before Environmental Measures) ENVIRONMENTAL MEASURES (After Environmental Measures)
- water consumption - Depletion of

- Hazardous and natural
non-hazardous resources
waste generation ( - Potential
oily rags, grease release into
Negligible
1. Emergency response plan for each rig STP
drums, wood, soil / Water
Low
Prepare and drift Drifting of casing 2. Inspection Barge Engineer
plastic, ) - (chemicals, 2 1 4 2 9 2 1 2 2 7
casing/ Drill pipe and drill pipes 3. PPE available Crane Operator
- Noise production oil)
- Releases into soil - Noise 4. Spill kits to be provided Roustabouts
- Hazardous disturbance
substances use - Storage of
(grease, diesel, hazardous
solvents, lubricants) waste
- Electricity, fuel and

- Depletion of
raw material
natural
consumption
resources
- Noise production
- Noise
- Possible releases to
disturbance
Soil / Sea
- Soil / Water
- Hazardous
contaminatio
substances use
n
(grease, diesel,
- Storage of
Top Drive lubricants)
Negligible
hazardous 1. Emergency response plan for each rig
Medium
activities (drilling, Drilling Activity - Waste production Rig Engineer
waste 2. Inspection
extraction, Top Drive (used oil, grease, 3 2 4 Sp 12 2 1 1 3 7 STP
- Chemicals 3. PPE available
descending, Maintenance oily rags, filters, Sr. Mechanic
substances 4. Spill kits to be provided
rotating) metal)
are causative
- Wastewater
of local water
discharge (oily
quality which
water )
impacted
- Blow out (emissions
- Air
to air, hazardous
contaminatio
waste production,
n
potential release
- Fire
into soil and ground
production
water, etc.)
Document Code:
SYSTEM
Rev. No. 01
196/236
- Depletion of
natural
resources
- water consumption
- Storage of
- Diesel
hazardous
consumption
waste
- Use and handling
(chemicals)
of hazardous
- Soil and
substances 1. PTW to be issued
water
- Possibility of 2. Safety signs
Medium
Cementing and contaminati
Low
spillage 3. Material safety data sheet provided ( MSDS) STP
displacement of Cement Job on 3 2 3 3 11 2 2 1 3 8
- Release into 4. Quantities of cement required for the section Barge Engineer
cement - Chemicals/
ground water and calculated as accurately as possible to prevent
substances
soil excess use or mixing.
causatives
- Hazardous waste
of biological
production
damage
- Wastewater
(fauna and
discharge
flora)
- Emission to air
- Air
contaminati
on
- Use and handling
- land
of radioactive
affected by
sources
radioactive
- Storage of
contaminati 1. Job to be done under PTW
- Logging radioactive
on 2. Radioactive awareness
Negligible
- Explosive sources
- People 3. All radioactive materials are used in controlled STP
Low
Wireline Materials - Electromagnetic

affected by 2 1 4 2 9 conditions inside the well and can PROBABLY 2 1 2 2 7 Barge Engineer
Operations - Use of radiation
radioactive be fished if necessary. Client’s 3rd party
radioactive - Uncontrolled
contaminati 4. Designated area for storing radioactive materials
materials release of
on and explosives
radioactive
- Potential
substance to
emission to
marine
air
environment
Document Code:
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Rev. No. 01
197/236
- Potential release
Break down into soil (mud, - Soil
- Cement Job
Negligible
lines (waste cement, diesel, contaminati
- Change
etc…)
Low
line, mud line, on 1. Monthly environmental inspection checklist
Valves 2 1 4 2 9 2 1 2 2 7
cement line, - Hazardous - Storage of 2. Flash lines with water before to break down
- Change Mud
diesel line, substances hazardous
Lines
etc…) discharge (OBM, waste
cement, etc…)
- Diesel and water

consumption
- Oily water
discharge
1. Crews are aware of spill kits and spill response
- Potential release
procedure to prevent overboard discharge of
into soil
- Depletion of substances.
- Hazardous waste
natural 2. Decks are cleaned regularly with
production
resources environmentally acceptable rig wash.
- Black water - Release of dirty
- Soil 3. Drums are bunded, and retained in areas
- Grey water contaminated Barge Engineer
Medium
contaminati 4. Spill procedures in place, spill kits audited
Low
Cleaning and - Deck drainage water to sea 1 STP
on 3 2 4 3 12 5. Poor condition containers removed 2 1 4 3
washing - Operation of - Loss of 0 Roustabout
- Storage of 6. Drain plugs to be ordered for containment
Oil water containment of Foreman
hazardous 7. Biological Treatment Plant.
Separator container on deck
waste 8. Regular inspection & maintenance of treatment
releasing to sea
- Storage of plant.
- Discharge of
oily water 9. Products in grey water are environmentally
treated sewage
acceptable
- Discharge of
10. All deck water to be collected in the skimmer
untreated sewage
tank
- Release of shower
/ basin water to
sea / Soil
Document Code:
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Rev. No. 01
198/236
Scal
e
- Depletion of
natural
resource
- Soil
- Using Sand
- Hazardous waste contaminati
blasting
Negligible
production (sand on Barge Engineer
- Using 1. Concrete and drip tray
Low
Buffing mixed with paint) - Storage of STP
Grinding 2 2 1 1 8 2. PPE available 2 1 2 2 7
Operation - Energy hazardous Roustabout
- Using Buffing 3. Isolation for the working area
consumption waste Foreman
and needle
- Noise production - Possibility of
gun
prejudicing
health
- Noise
disturbance
Document Code:
SYSTEM
Rev. No. 01
199/236
Scal
e
- Hazardous
substances
storage - Depletion of 1. Waste segregated to allow recycling where
- Waste production natural possible
(hazardous and resources 2. Skips located in specific locations and
nonhazardous) - Soil / Sea segregation mechanisms detailed during
- Generation of - Energy contaminati induction.
Material storage Waste consumption on 3. Vents from storage vessels directed in board.
Negligible
(used material, - Storing areas - Potential release - Storage of 4. Dry bulk capacity calculated and quantity to be Barge Engineer
Low
raw material, - Storage of into soil / Sea waste 2 1 4 2 9 received decided in advance. 1 1 1 2 5 STP
chemicals, mud / - Dust and odors (hazardous 5. All bulk transfers overseen by barge engineer. All Employees
etc…) chemicals / production and 6. Hydraulic oil received in containers or drums and
fuel / oil - Incorrect nonhazardo held in bunded areas.
segregation of us) 7. OBM held in pits and valves and master valve
waste. - Possibility of padlocked under permit to work.
- Lack of Skips or prejudicing 8. TSTPs in place for pit cleaning and closure of
containers due to health valves.
supply chain from
Shore
- Potential release
of non-native
Negligible
- Refilling / species - Sea water 1. All of ballast / pre-load is filled on location prior
Low
Pre-load
Dumping pre- - Marine borne contaminati 2 2 1 1 8 to movement of rig and tanks emptied and 1 1 1 2 5 Barge Engineer
operations
load tanks Diseases and on cleaned after jacking
contaminants to
sea
- Maintenance
Negligible
Negligible
Operation of air- of Air
- Fugitive CFC 1. System regularly inspected through planned
conditioning / Conditioning - Ozone Sr. Electrician
emissions to 2 2 1 1 6 maintenance check. 1 1 1 2 5
refrigeration Systems Depletion Rig Engineer
atmosphere 2. Safe waste disposal for Freon
systems - Charging
Freon
Document Code:
SYSTEM
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Scal
e
- Maintenance
Negligible
Negligible
Operation of air- of Air
- Fugitive CFC 3. System regularly inspected through planned
conditioning / Conditioning - Ozone Sr. Electrician
emissions to 2 2 1 1 6 maintenance check. 1 1 1 2 5
refrigeration Systems Depletion Rig Engineer
atmosphere 4. Safe waste disposal for Freon
systems - Charging
Freon
- Operation
cranes
- Depletion of
- Skidding
natural
upper drilling 1. Cranes regularly inspected and serviced under
- Use of hydraulic resources
Negligible
Negligible
package and PMS, preventing hydraulic leaks and reducing
oil and potential - Soil / Sea Rig Engineer
Using of lower main the risk of burst pipes etc.
spillage of oil contaminati 2 2 1 1 6 1 1 1 2 5 Sr. Mechanic
Hydraulic Oil cantilever 2. Hydraulic skidding systems regularly inspected
- Spillage of Gear on Barge Engineer
beams and serviced under PMS, preventing hydraulic
Oil - Storage of
- Jacking leaks and reducing the risk of burst pipes etc.
waste
systems for
hazardous
lowering and
raising the hull
- Uncontrolled
- Ambient
release of
Noise
hydrocarbons,
- Water
muds, Hydraulic
Contaminati
- Well Test - Fluids to sea from
on
Significant 3rd party
Medium
Medium
- Ozone
Well Test spills or equipment during All 3rd party equipment certified and tested prior to STP
Depletion 3 3 2 3 11 2 3 2 3 10
Operations leakage production testing, deployment. Client’s 3rd Party
- Global
- Flaring & or well intervention
warming
Venting operations
- Acidification
- Atmospheric
- Low level
emissions of CO2,
ozone
CO & CH4 /
formation
smoke
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3.3 Catering Company Contract
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5. HACCP Manual
REZAYAT CATERING
HACCP BASED
FOOD SAFETY MANAGEMENT

SYSTEM
Table of Contents
Revision Schedule………………………………………………………..…………………………………………….. 3
Revision Control…………………………………………………………………………………………………………. 4
Our Introduction………………………………………………………………………………………………………… 5
Scope of HACCP System……………………….……………………………………………………………………..
Process Flow Diagram………………………………………………………………………………………………… 6
Hazard analysis process flow……………………………………………………………………………………… 7
The Seven Principles of HACCP……………………………………..……………………………………………. 17
Tables of Chemical, Biological, Physical Hazards and their source………………………………. 18
Probability/seriousness result in risk………………………………………………………………………….. 19
Example of Decision Tree to Identify CCP’s………………………………………………………………… 20
CCP Decision Tree Check List……………………………………………………………………………………… 21
 Determine Critical Control Points (CCPs)………………………………………………………………. 24
 Establish critical limits for each CCP………………………………………………………………………
 Establish a monitoring system for each CCP………………………………………………………….
 Establish corrective actions………………………………………………………………………………….. 25
 Establish verification procedures…………………………………………………………………………..
 Establish documentation and record keeping……………………………………………………….
Our Objectives……………………………………………………………………………………………………………. 26
Legislative Compliance………………………………………………………………………………………………..
Rezayat Catering Quality Policy………………………………………………………………………………….. 27
Rezayat Catering Occupational Health and Safety Policy Statement…………………………… 28
Our Food Safety team………………………………………………………………………………………………… 29
Responsibilities of the Team Leader & the team…………………………………………………………
Management Organization Chart……………………………………………………………………………….. 30
HACCP-Hazard Analysis work sheet……………………………………………………………………………. 31
Risk Assessment for Foreign body Contamination, Plastic, Glass and wood……………….. 36
Prerequisites for the application of HACCP (SOP)……………………………………………………… 37
Management and Supervision…………………………………………………………………………………….
Facilities……………………….…………………………………………………………………………………………….
Supplier Control………………………..……………………………………………………………………………….. 38
Inspection and Documentation of Incoming Materials……………….…………….…………………
Production Equipments……….………..……………………………………………………………………………
Maintenance, Cleaning and Sanitation …….………………………………………………………………… 39
Pest Control…………………….……….…………………………………………………………………………………
Waste Management……..……………………………………………………………………………………………. 40
Personal Hygiene………………………………………………………………………………………………………..
Health Status……………………………………………………………………………………………………………… 41
Personal Behaviour……………………………………………………………………………………………………. 42
Visitors………………………..….………..………………………………………………………………………………..
Chemical Control……………………………………………………………….…….…………………………………
Receiving and Storage…………………..…………………………………………………………………………….
Cross-Contamination……………………………………….…..…………………………………………………….
Training…………………………………….……………………………………………………………………………….. 43
HACCP - Based Food Safety Management System, (Revision 2; Date: 26-05-2015)

Instruction and Supervision…………………………………………………………………………………………
Manager or Person-in-Charge………..…………………………………………………………………………..
Duties of Person in Charge………….………………………………….…….……………………………………. 44
Food Safety……………………………………………………………….………………..……………………………..
Food Preparation and Safety………………………………………….…….……………………………………. 46
Packing of cooked Foods……………………………………………………………………………………………. 48
Food Display and Service……………….…..……………………………………………………………………….
Food Left-overs………………….………………………………………………………………………………………. 49
Disposal of Food items………………………………………………………………………………………………..
Traceability and recall……………………….…….………………………………………………………………….
Health and Food Safety Inspection Program………………………………………………………………. 50
Inspection of Food Establishments, Kitchen and Correction of Violations…………………… 52
Access to Food Kitchens and Establishments………………..……………………………………………. 53
Conduct Of Inspection…………………………………………………………………………………………………
Rating Food Kitchens/Establishments…………………………………………………………………………
Follow-up inspections………………………………………………………………………………………………… 54
Time Frame for Correction………………………………………………………………………………………….
Inspection ………….………………..…………………………………………………………………………………….
Imminent Health Hazard, Ceasing Operations…………………….......................................... 55
Resuming Operations after an imminent Health Hazard…………………………………………….
Grading System Guidelines in Food Inspection Report ………………………………………………. 56
Glass Breakage Procedure………………………………………………………………………………………….. 57
Delivery Vehicle Breakdown Procedure……………………………………………………………………... 58

Revision Schedule
Revision Date Details Prepared By Reviewed By Approved By
Original March 2011 Original issue Arun V.R Hussain Al Hajji Raju Sebastian
1 January 2014 Revised (Hygiene (Special Contract (Regional

Manager) Manager) Manager)
2 May 2015 Revised
This document has been prepared in accordance with the scope of Rezayat
Company LTD appointment with its client and is subject to the terms of
that appointment. It is addressed to and for the sole and confidential use
and reliance of Rezayat Company LTD client. Rezayat Company LTD Rezayat Catering
accepts no liability for any use of this document other than by its client
P.O. Box 90,
and only for the purposes for which it was prepared and provided. No
person other than the client may copy (in whole or in part) use or rely on Al-Khobar Pin 31952
the contents of this document, without the prior written permission of Saudi Arabia.
Rezayat Company LTD. Any advice, opinions, or recommendations within
Tel: 03-8825700
this document should be read and relied upon only in the context of the
document as a whole. © Rezayat Company LTD 2015 Fax: 03-8871093

Revision Control
The policies and procedures detailed in this manual will be controlled by the Food Safety and
Hygiene Manager and shall be reviewed on an annual basis or;
 When there is a change in legislation.

 When there is a change in working practices.
 When there is a change in the company’s management structure.
To ensure the content of this manual is accurate and relevant to Rezayat Catering, any changes
or revisions to this document can only be made by the Food safety and Hygiene Manager, and
authorized by the company’s General Manager.
Effective communication is required in order to implement the policies and procedures detailed
in this document and within the Kingdom of Saudi Arabia; English is the commercially adopted
language. Should any person not fully understand the wording of the policies and procedures
detailed in this document then they should seek clarification as soon as possible from Food
safety and Hygiene Manager.

Our Introduction
REZAYAT Catering & Support service is a MNC with head office in Al-khobar, Saudi Arabia was
established in 1971.Complement its other operations in the Oil and Gas Support field. Since
then it has become one of the leading Catering and Service providers in Saudi Arabia.
The company posses highly experienced and technical professionals who have expertise in their
fields and are capable of absorbing any new technology development. Group policy is “a team
that deliver on its promises”. The paramount aim is to retain a reputation for quality and service
in the catering sector.
Scope of HACCP system

In order for food to be acceptable it has to be suitable and safe. While suitability usually refers
to the sensory, nutritional and convenience aspects of foods, safety is “the assurance that food
will not cause harm to the consumer when it is prepared and/or eaten according to its intended
use”. Control measures and conditions have been developed and implemented to ensure food
safety and suitability at all stages of the food chain. These form the basis of the hygiene and
safety Programmes in food establishments.
Established methods of food safety, which usually constitute a major part of product control
activities in food establishments, rely on inspection, Production and maintenance personnel are
not directly involved in safety assurance, although food safety is directly affected by their
activities. Worldwide increases in the number of food-borne epidemics, the increasing health
and economic Consequences of food-borne illnesses and the inherent limitations of traditional
systems are a clear indication that conventional methods are not functioning as planned.
The Hazard Analysis and Critical Control Point (HACCP) system, because of its logical and
practical approach to food safety, has evolved as an alternative, scientifically based and
internationally recognized food safety system.
The Joint FAO/WHO Food Standards Programme (Codex Alimentarius Commission) was one of
the first international bodies to adopt the HACCP system and promote its application. Now a
days HACCP is internationally acknowledged as the system of choice to ensure food safety
because it is logical and practical, preventive in nature and places the responsibility of ensuring
food safety in the hands of all steps in the process like Receipt of raw materials (vegetables,
meat, fish, etc..), storage, defrosting, thawing, washing, cutting, preparation, hot holding,
serving, reheating etc. The guidelines for the application of HACCP systems, as described by the
Codex Alimentarius Commission have been accepted internationally as a reference for HACCP
application. This logical approach to food safety has been summarized in the seven principles of
the HACCP system

PROCESS FLOW DIAGRAM
Step1
Purchase/receipt
Step2
Storage
Step 1A
Step 1B Ingredients/
Water Packaging
Step3
Defrost
Step4
Preparation
Step 4A
Waste
Step 5
Cooking
Step 6 Step 7 Step 6A

Hot Hold Cooling Cold Hold
Step 8B
Waste removed
Step 8 Step 8A to the disignated
Serve Hot Serve Cold area

HACCP- POCESS FLOW: PURCHASE/DELIVERY OF COOKED/READY TO EAT FOOD
HAZARDS CONTROL / CRITICAL LIMITS MONITORING/VERIFICATION CORRECTIVE ACTION

Contamination of cooked/ready Buy from the reputable supplier. Record supplier details. Consider using a different supplier
to eat food with food poisoning (Delivery check list)
bacteria.
Visit and inspect supplier
Make sure high risk food is protected Check/packaging/containers and condition Reject food which is not protected
by proper packaging/containers. of food for signs of damage and contamination is in damaged or dirty packaging or
visibly contaminated.
Gowth of food poisoning bacteria. Make sure delivery transport keeps Check chilled deliveries for temperature. Check Reject chilled food if temperature
chilled food below 8ºC or frozen as frozen food is not defrosting. is above 8ºC or if frozen food is
required and place in cold storage (For large deliveries check a few items). showing signs of defrosting. (Below 12ºC)
immediately.
Make sure chilled food is date coded Check delivery for date coding. Reject food if 'use by' date has
to make stock rotation easier. passed.
Where hot food is to be served more Check hot deliveries for temperature. If temperature of high risk food has
than 2 hours after cooking, make fallen below 65ºC reject the food.
sure it is delivered and held above 65ºC
Contamination of cooked food with Clean and disinfect probe prior to use by: Check that the probe has been properly cleaned Clean and disinfect the probe. More
food poisoning bacteria from • using anti-bacterial wipes. and disinfected. supervision/better/training/retraining
thermometer. • Washing and disinfecting of staff.
• using boiling water.
Contamination of ready to eat fruit Trim and wash thoroughly Look at the food. Wash more thoroughly or throw out.
and vegetables with food poisoning (Fruit & Vegetable Washing Form)
bacteria (e.g. from soil)
Contamination of food with foreign See chemical contamination (SOP)

objects/chemicals.
7
HACCP- PROCESS FLOW: HANDLING OF COOKED/READY TO EAT FOOD
HAZARDS CONTROL/CRITICAL LIMITS MONITORING/VERIFICATION CORRECTIVE ACTION

Growth of food poisoning bacteria. Time the food spends outside the fridge Check the time. Return food to fridge. Throw out food
should be as short as possible (less than if temperature has risen significantly
2 hours recommended) for too long.
Use small quantities of food at a time. Look at staff practices while they are handling More supervision/better training/re-
fill up supplies from the fridge. food. training of staff.
Thaw frozen cooked food in the fridge. Check where frozen cooked food is defrosted. Return food to fridge.
Contamination of cooked food with Where possible only handle food when it Look at staff practices while they are handling More supevision/better training/re-
food poisoning bacteria. is cold. food. (see SOP) training of staff.
(Bacteria will multiply rapidly on Handle food as little as possible.

warm food).
Use gloves or tongs where appropriate
Wash hands before handling cooked/
ready to eat foods/ equipment/utensils
Use hand sanitizer

Make sure wash hand basin is provided Check supplies at wash hand basin. Repalce supplies.
warm water, soap and clean towels.
Use clean equipment and utensils. Check that equipment/utensils are clean Clean equipment.
Repair/replace equipment which
cannot be properly cleaned. Review
cleaning schedules and practices.
Use clearly defined and separate worktop/ Check that the worktop/area used for cooked food More supervision/better training/re-
area for cooked/ready to eat foods only. is only used for that purpose. training of staff.
Use colour-coded equipment. Check that colour-coded equipment is correctly
used.
Wash and disinfect worktop/area before Check cleaning/disinfection of equipment/surface. Review cleaning schedules and
use for cooked/ready to eat food. practices.
Contamication of food with foreign
objects/chemicals.

HACCP- PROCESS FLOW: REFRIGERATION OF COOKED/READY TO EAT FOOD
Growth of food poisoning bacteria. Store at 1 - 4 ºC Measure the temperature of the food by:- If temperatures of food are recorded
above 5ºC, then: -
• taking the temperature of a 'dummy' food Check the operation of the fridge and
(e.g. pre-packed jelly or water) adjust if necessary.
• measuring core or surface temperatures of food If temperatures of less than 5ºC
in fridge. When taking a core temperature, wash cannot be achieved, report immediately
and disinfect the probe before and after use.
When possible, transfer food to another
refrigerator. Store correctly to avoid cross
contamination.
Measure the air temperature by: If unit breaks down and temperature
• placing a thermometer probe inside the unit. of the food rises significantly contact
management for advice.
• looking at the temperature of the display gauge Re-check temperature and record.
Rotate stock to make sure foods are not Examine date codes daily Throw out food once its date code has
kept too long. Make sure high risk of food passed.
is date-coded, including food which is
cooked on the premise.
Contamination of cooked/ready to Store cooked/ready to eat food apart from

eat food with food poisoning raw food by providing a separate fridge.
bacteria. (Bottom of the Refrigerator)
If not, store cooked/ready to eat food:-
• above raw food
• in a separate part of the chill room
• in covered containers

HACCP- PROCESS FLOW: COLD SERVE/DISPLAY

Growth of food poisoning bacteria. Display below 5ºC Measure the temperature of food in the display If temperatures of food are recorded
unit by:- above 5ºC, then:-
• Taking the temperature of a 'dummy' food
(e.g. pre-packed jelly or water). Check the operation of the fridge and
adjust if necessary.
• Measuring the core or surface temperature of
food on display. If a temperature of less than 5ºC
cannot be achieved call maintenance
Measure the air temperature by If unit breaks down and temperature of the
• placing a thermometer probe inside the unit food rises significantly - report immediately
• looking at the temperature of the display gauge
Re-check temperature and record.
Check length of time on display. If any food is displayed above 5ºC for
up to 4 hours* (allowed by regulation)
either:
1. throw or
2. chill to below 5ºC until with your
management.
*This can only be done once. If temp-
erature rises again aboce 5ºC, throw
out the food.
Fod displayed above 5ºC for over 4
hours must be thrown out.
Contamination of cooked/ready to Make sure staff wash their hands look at the staff practices. Discard cooked/ready to eat food if it
eat food by food poisoning bacteria thoroughly before handling cooked or may have been contaminated.
ready to eat food or equpment/utensils
Use tongs/spoons to handle food. More supervision/better training/
re-training of staff.
Screen food on diplay from contamination Look at food on display Screen food e.g. sneeze guards
by customers.
Use clean equipment from contamination Check equipment. Loot at the cleaning taking Clean equipment. Repair/replace
by customers. place to check that it is done properly. equipment/utensils which cannot be
Contamination of food with foreign refer (SOP) properly cleaned.
object chemicals Review cleaning schdules and pract.
10

HACCP- PROCESS FLOW: COOKING

Suvival of food poisoning bacteria Make sure centre of food is heated to Use a probe thermometer to measure the temp- Continue cooking until the minimum
82ºC or hotter. erature of the food (refer SOP) target temperature is achieved
SOP-suitable temperatures and times to

make sure cooking is safe) (Wash and disinfect the probe before and after
use).
If it is not practical to use thermometer
every time e. g. ala carte items, either:- Check that the time/temperature combination is Continue cooking until time/temperature
• specify correct cooking time/oven correct by probing the food regularly. combination is achieved.
temperature (refer SOP) Change time/temperature combination
• look at the food (e.g. cook until juices Check operation of equipment from time to time. Repair/replace equipment.
run clear).
• follow manufactures instructions (refer SOP)
Make sure that frozen foods, especially Check that foods are fully defrosted for the core Thaw for a longer period in 1 - 4°C
poultry and large joints, are thoroughly temperature of 1°C
defrosted before cooking - Unless manu-
facturer states otherwise
Note: -
It is recommended that defrosting is
carried out in a fridge taking care to avoid
risk of cross contamination of cooked
/ready to eat foods
Contamination of cooked food with Clean and disinfect probe prior to use by: Check that the probe has been properly cleaned Clean and disinfect the probe.
food poisoning bacteria from • using anti-bacterial wipes and disinfected. More supervision/better training/
themometer • washing and disinfecting retraining of staff
• using boiling water
Contamination of cooked food with (Refer SOP)
foreign objects/chemicals
11

HACCP- PROCESS FLOW: COOLING

Possible growth of any food Reduce the temperature of cooked food Check times (refer to SOP) Improve cooling procedures/facilities
poisoning bacteria which survie to below 5ºC as quickly as possible. Example:
cooking. • place cooked food in blast chill. 1. cook smaller portions/joints:
• Ice cube/Water bath/Small portioning 2. place in large shallow container;
• within 90 minutes place cooked food in: 3. place in a clean, well ventilated area
-storage fridge 4. use a blast chill
-walk-in chill
More supervision/better training/refresher

training
Contamination of cooked food Cool in a clean area away from raw food Look at where and how food is cooled Throw out any cooked food if it may
with food poisoning bacteria or other sources of contamination (refer SOP) have been contaminated
Make sure food handlers observe good Look at staff practices. Improve training and instruction
standards of personal hygience in order Daily check list
to avoid contamination.
12

HACCP- PROCESS FLOW: REHEATING
Survival of food poisoning bacteria Make sure centre of food is re heated to Use a probe thermometer to measure the tempe- Continue reheating until 82ºC is
as a result of inadequate reheating 82ºC or hotter. (see SOP) rature of the centre of the food. (see SOP) achived (or other suitable time/tempe-
of the food. (temperatures and times to make sure (Wash and disinfect the probe before and after rature combination)
reaheating is safe) use)
If it is not practical to check the tempe- Check that the time/temperature combination is Continue reheating until satisfactory
rature every time, either: specify reheating correct by probing the food regularly. temperature is achieved.
time/temperatures Change time/temperature combination
or
follow the manufacturer instructions Check operation of equipment form time to time Repair/replace equipments.
Note
It is recommended that the finished dish (Refer SOP)
is reheated only once.
Make sure that frozen high risk foods are Check that the food is fully defrosted. Thaw for a longer period
thoroughly defrosted in a fridge before
reheating-unless manufacturer states
otherwise.
Contamination of cooked food with Clean and disinfect probe prior to use by: (Refer SOP) Clean and disinfect the probe. More
food poisoning bacteria from • using anti-bacterial wipes supervision and better training of staff
thermometer • washing and disinfecting
• using boiling water
Contamination of cooked food with (Refer SOP)

13

HACCP- PROCESS FLOW: FOREIGN OBJECT/CHEMICAL CONTAMINATION
Receipt of food contaminated with Buy from a reputable supplier Visit and inspect supplier Consider using a different supplier
foreign objects, chemicals or pests.
Maintain supplier details
Make sure food is free from contamination Check Food Reject food which may have been cont-
by foreign object, chemical or pest. aminated with any foreign objects/
chemicals or pest.
Contamination of food within Maintain structure and equipment properly Check structure and equipment are in good Repair/replace structure and equipment
premises by foreign objects, e.g. condition
metal nuts, bolts, ceramic pieces, maintain checklist
wood splinters, rust, paints
Glass Limit use of glass items, particularly for Check that glass items are not used where Replace glass items with those made
storage and during preparation possible. Where glass items are used, make from plastic/stainless steel or other
sure they are in good condition. suitable materials.
Remove damaged glass items.
Cover light fittings. Check light fittings are covered Fit light covers
Introduce glass policy Check glass policy is followed Improve procedures. Better supervision/
training/re-training of staff.
Discard any food which may have been

contaminated in the premises.
Contamination within premises
staples, plastic and other Remove and dispose of wrappings Check staff practices Improve procedures. Better supervision/
packaging materials. carefully training/re-training of staff.
Stones, soil, slugs, etc. Wash vegetables thoroughly Check staff practices Rewash vegetables.
Pest droppings Insects Employ a pest control company Check pest control contract is up to date and Review contract with pest control
recommedations are carried out. company
Make sure premises are pest-proof Check premises are pest-proof and free from Improve premises and pest control
pest. measures.
Fit flyscreens to window/doors where Check flyscreens are fitted and maintained Fit/repair flyscreens.
necessary.
Store food in pest-proof containers Check staff practices More supervision/better/training/
retraining of staff
Discard any food which may have been

Contamination from personnel, Make sure staff wear suitable clean, Check staff are wearing suitable head covering More supervision/better training/re-
e.g. hair, buttons protective clothing, including head training of staff.
covering
Jewellery, etc. Limit jewellery, plain ring Check jewlellery worn by staff Request removal of jewellery
Contamination of food with Store chemicals in properly labelled Check storage of chemicals Provide suitable storage are for
chemicals. containers cleaning materials
e.g. cleaning chemicals and
pesticides. Discard any food which may have been
14

HACCP- PROCESS FLOW: HOT HOLD/DISPLAY

Growth of food poisoning bacteria If hot food will be on display for more than If food is kept on display for more than 2 hours, If the temperature has fallen below
2 hours, keep above 65ºC then discard the food. 65ºC, either:
1. cool quickly and refrigerate for
reheating or serving cold.
2. raise temperature above 65ºC
3. throw out the food.
It is recommended that food is
reheated only once.
Contamincation of hot food with use clean equipment and utensils Check equipment is clean Clean equipment. Repair/replace equipm-
food poisoning bacteria. ent which cannot be properly cleaned.
Throw out food if it may have been
contaminated and temperature has fallen
make sure staff wash their hands before Look at staff prcatices below 65ºC
handling cooked or ready to eat food.
use hand sanitizer after hand washing
Use tongs/spoons to handle food More supervision/better training/
retraining of staff.
Contamination of food with (Refer SOP)
15

HACCP- PROCESS FLOW: NUT/PEANUT ALLERGY

Contamination of food by peanut/ Know which incoming products contain Check labels or accompanying documents Do not consider foods as being nut
nut containing food (PNC food) peanuts/nuts oil/nut derivatives by free if there is any uncertainty.
agreeing composition and labelling with Use for non allergic people only
supplier. Ask supplier to notify changes.
Make sure all foods containing nuts/ Check labelling. If identity of foods is uncertain, use for
peanuts are properly labelled during non allergic people only
storage, preparation and use.
Store all unwrapped PNC foods separate Check storage If non PNC foods may have been contami-
from non PNC foods in covered containers nated by PNC foods, use for non allergic
people only.
Clean all equipment, utensils, thermo- Check cleaning procedures. Improve staff awareness/training.
meter probes and work surfaces imme-
diately after use for PNC foods. Change procedures.
Use colur coded containers and equip- Check equipment
ment for PNC foods.
Wash hands thoroughly after handling Check staff practice/check nut policy
PNC foods.
Prevent cross contamination during Check cooking procedures. If non PNC foods may have been
cooking by:- contaminated by foods, use for non
• using deep saucepans to prevent allergic people only.
splashing.
• placing below non PNC foods in oven
• cooking at a different time
•using non nut based cooking oil which
has not been used previously for PNC
foods.
Unwitting purchase of peanut/nut Clearly identify on menu, or at point of Check menu/notices Chenge menus/ put up notices
containing foods (PNC foods) by sale, any foods which may contain
allergic curtomer peanuts/nuts /nut/oil/nut derivatives
16

The Seven Principles of HACCP
Hazard Analysis and Critical Control Points (HACCP) is a process control system designed to
identify and prevent microbial and other hazards in food production. It includes steps designed
to prevent problems before they occur and to correct deviations as soon as they are detected.
Such preventive control systems with documentation and verification are widely recognized by
scientific authorities and international organizations as the most effective approach available
for producing safe food.
HACCP systems must be based on the seven principles articulated by the NACMCF. The seven
principles are: (1) hazard analysis, (2) critical control point identification, (3) establishment of
critical limits, (4) monitoring procedures, (5) corrective actions, (6) record keeping, and (7)
verification procedures.
1. Conduct a hazard analysis, and consider any measures to control identified
hazards
Hazard is defined as a chemical, biological, or physical agent in, or a condition of, food with the
potential to cause an adverse health effect, while hazard analysis is the process of collecting
and evaluating information on hazards and conditions leading to their presence to decide
which are significant for food safety and should therefore be addressed in the HACCP plan.
Chemical hazards include residues of pesticides and veterinary drugs, certain non-GRAS
(generally recognized as safe) additives and preservatives, toxic metals, and chemicals from
cleaning (table.1). Biological hazards include disease-causing microorganisms such as bacteria,
viruses, parasites and fungi, and also certain plants and fish that carry toxins. Table shows the
most significant food-borne biological hazards that may occur in food (Table.2), while Physical
hazards include dirt, hair, broken glass and crockery, nails, staples, metal fragments or bits of
packaging materials that accidentally enter food (Table.3).
The HACCP team should list all of the hazards that may be reasonably expected to occur at
each step of the process and then conduct a hazard analysis to identify for the HACCP plan
which hazards are of such a nature that their elimination or reduction to acceptable levels is
essential to the production of a safe food. The team must then consider what control
measures, if any, exist that can be applied for each hazard.
Table: 1 Chemical used in food processing
Point of use Type of chemical
Growing crops Pesticides, herbicides, defoliants

Raising livestock Growth hormones, antibiotics
Production Food additives, Processing aids
Kitchen maintenance Lubricants, paints, solvents
Kitchen Sanitation Cleaners, sanitizing agents, pesticides
17
Table 2 Some food-borne biological hazards
Bacteria Parasites Seafood toxins
Aeromonas hydrophila Anisakis spp. Ciguatera fish poisoning

Bacillus cereus Ascaris lumbricoides Gempylotoxin
Brucella spp. Cyclospora cayetanensis Tetrodotoxin
Campylobacter jejuni Cryptosporidium parvum Scombrotoxin (histamine)
Clostridium botulinum Diphyllobothrium spp. Paralytic, neurotoxic and
Clostridium perfringens Entamoeba histolytica diarrhetic shellfish poisoning
Listeria monocytogenes Giardia lamblia
Pathogenic Escherichia coli Taenia spp. Viruses
Plesiomonas shigelloides Hepatitis A virus
Salmonella spp. Mycotoxigenic moulds polioviruses
Shigella spp. Aspergillus spp. Norwalk virus group
Staphylococcus aureus Fusarium spp.
Streptococcus pyogenes Penicillium spp.
Vibrio cholerae
V. parahaemolyticus
V. vulnificus
Yersinia enterocolitica
Table 3 Examples of physical hazards and their sources
Physical hazard Source
Metal Bolts, nuts, screws, screens/sieves, steel wool

Glass Light bulbs, watch crystals, thermometers, etc.
Wood splinters Pallets, equipment bracing, overhead structure
Insects Environment, electrocution traps, incoming ingredients
Hair Meat ingredients, employees, clothing, rodents
Mould Poor sanitation, inadequate cleaning of equipment
Rodents/droppings inadequate rodent controls, incoming ingredients
Dirt, rocks Raw materials, poor employee practices
Paint flakes Equipment, overhead structure
Band-aid Poor employee practices
Pen caps Poor employee practices
Carcass ID tags Slaughterhouse
Hypodermic needles Veterinarian
Bullets/shot/BBs Animals shot while in fields
Feathers Poor sanitation, inadequate pest (bird) controls
Gasket material inadequate preventive maintenance of equipment
Grease Poor equipment maintenance Programme
18

Subsequently, the HACCP team should determine which possible hazards as defined as actually
a risk – this is risk assessment. The term risk is defined by two elements: Seriousness and
probability of a potential hazard. The hazard must be of such a nature that eliminating or
reducing to an acceptable level is essential for manufacturing safe Food and which realistically
could be expected to occur (probability).
Seriousness is the effect on the consumer’s health as well as the consequential damage;
Seriousness must be based on literature, practical experience and/or experimental data etc.,
and is classified into three levels:
Seriousness Explanation
High Serious diseases, harmful effects and/or wounds, both occurring

Immediately and long-term effects, possibly with fatal consequences.
Medium Substantial diseases, harmful effects and/or wounds, both occurring

Immediately and long-term effects.
Low Minor diseases, harmful effects and/or wounds, not or hardly

occurring or only long-term effects after extremely high doses.
Probability is the chance of a hazard being present in the finished product at the time of
consumption; Probability is based on measurements, observations or expectations of the
company specific situation and may be classified in three levels:
Probability Explanation
Low theoretically possible, but hardly occurs in practice
Medium may occur; it has been known to occur with some frequency
High occurs frequently
Probability x seriousness results in Risk, which may be classified in four levels:
Probability of Presence in product (P)
low medium high
high 3 4 4
Seriousness of medium 2 3 4
the hazard (S)
low 1 2 3
19

EXAMPLE OF DECISION TREE TO IDENTIFY CCP s
(answers questions in sequence)
Do control preventative measure(s) exist?
Modify step, process

YES NO
or product
Is control at this step YES

necessary for safety?
NO Not a CCP Stop (*)
Is the step specifically designed to eliminate or reduce the

likely occurrence of a hazart to an acceptable level? (**) YES
NO
Could contamination with identified hazard(s) occur in excess of

acceptable level(s) or could these increase to unacceptable
levels (**)
YES NO Not a CCP Stop (*)
Will a subsequent step eliminate identified hazard(s) or reduce

likely occurrence to an acceptable level? (**)
YES NO C RITICAL C ONTROL POINT
Not a CCP Stop (*)
(*) Proceed to the next identified hazard in the des cribed proces s
(**) Acceptable and unacceptable levels need to be defined within the overrall objectives in identifying the
CCPs HACCP plan.
20

CCP DECISION TREE CHART
CCP
Process Step Hazards Q1 Q2 Q3 Q4 Q5 Team Comment
Yes/no
1. Receipt of Deliveries
• External contamination from rain water, bird droppings,
vermin/rodents and flying insects during in loading Y Y N N No Procedures and action as per hazard analysis
process.
• Pests/rodents or Flying insects, dust to poor hygiene
debris build up.
• Chemical or physical contamination Y Y N N No Procedures and action as per hazard analysis
YES Procedures and action as per hazard analysis
• Bacterial contamination or growth Y Y Y
1A Packaging
• External contamination from rain water, bird droppings,
vermin/rodents and flying insects during in loading Y Y N N No Procedures and action as per hazard analysis
process
• Pest/rodents and or Flying insects due to poor hygiene/
debris build up.
1A Packaging
No
• Chemical or physical contamination Y Y N N Procedures and action as per hazard analysis
1B Water
• Bacterial contamination or gowth Procedures and action as per hazard analysis
2. Storage
• Physical contamination from operators. Y Y N N No Procedures and action as per hazard analysis
• Glass contamination from internal light sources
• Pests/rodents and or Flying insects due to poor hygiene
debris build up.
2. Storage
YES
• Bacterial contamination or growth Y Y Y Procedures and action as per hazard analysis
3. Defrost
• Physical contamination from operatives. Y Y N N No Procedures and action as per hazard analysis
• Glass contamination from internal light sources
• Pests/rodents and or Flying insects due to poor hygiene
debris build up.
3. Defrost
• Bacteria contamination or growth Y Y Y YES Procedures and action as per hazard analysis
4. Preparation
• Physical contamination from staffs Y Y N N No Procedures and action as per hazard analysis
• Foreign body/Dust contamination from environment.
21
CCP
Yes/no
4. Preparation
• Coss contamination from raw products Y Y Y YES Procedures and action as per hazard analysis
• Contamination from dirty hands or gloves, equipment
or utensils or packaging.
• Gowth of food poisoning bacteria
4. Preparation
• Salad/Fruit washing and sanitation Y Y YES Procedures and action as per hazard analysis
4. Preparation
• Chemical contamination from cleaning products Y Y N N No Procedures and action as per hazard analysis
4A. Waste
• Physical contamination from operator Y Y N N No Procedures and action as per hazard analysis
5. Cooking
• Survival of food poisoning bacteria Y Y Y YES Procedures and action as per hazard analysis
6. Hot Hold
• Growth of bacteria Y Y Y YES Procedures and action as per hazard analysis
• Germination of spores
6. Hot Hold
6.Hot Hold
6A. Cold Hold
6A. Cold Hold
7. Cooling
• Growth of bacteria Y Y Y YES Procedures and action as per hazard analysis
7. Cooling
7. Cooling
8. Serve Hot
• Glass contamination from internal light source Y Y N N No Procedures and action as per hazard analysis
• Pests/rodents and or Flying insects due to poor
hygiene/debris build up.
22

CCP
Yes/no
8. Serve Hot
• Bacterial contamination or growth; Gowth of food Y Y Y YES Procedures and action as per hazard analysis
spoilage bacteria
8A. Serve Cold
• Growth of food poisoning (pathogenic) bacteria Y Y Y YES Procedures and action as per hazard analysis
• Cross contamination
8B. Waste transferred
23

2. Determine Critical Control Points (CCPs)
A Critical Control Point (CCP) is a step at which control can be applied and is essential to prevent
or eliminate a food safety hazard or reduce it to an acceptable level. If a hazard has been
identified at a step where control is necessary for safety, and no control measure exists at that
step, or any other, then the product or process should be modified at that step, or at any earlier
or later stage, to include a control measure. The determination of a CCP in the HACCP system
can be facilitated using a decision tree
3. Establish critical limits for each CCP
The critical limit is the criterion that separates acceptability from unacceptability.
Critical limits must be specified and validated if possible for each critical control point.
In some cases more than one critical limit will be elaborated at a particular step. Criteria often
used include measurements of temperature, time, moisture level, pH, aw available chlorine,
and sensory parameters such as visual appearance and texture.
Classification into risk categories determines the control measures to be implemented. The
following may be discerned:
Risk Category Control Measures
1 No control measures required.
No control measures required, but conclusion must be re-assessed

2
periodically during the verification audit.
Control measures required In general, control by means of general
3 control measures from the prerequisite Programme/SSOP will
suffice.
Specific control measures are required, specifically developed in
4 order to control risk.
4. Establish a monitoring system for each CCP

Monitoring is the act of conducting a planned sequence of observations or measurements of
control parameters to assess whether a CCP is under control. Monitoring procedures must be
able to detect loss of control at the CCP. Further, monitoring should ideally provide this
information in time to make adjustments to ensure control of the process to prevent violating
the critical limits. The task or test, the frequency of testing and the persons responsible for
carrying out the task should be detailed in the monitoring procedure. Most monitoring
procedures for CCPs will need to be done rapidly because they relate to on-line processes and
there will not be time for lengthy analytical testing. Physical and chemical measurements are
often preferred because they may be done rapidly.
24
5. Establish corrective actions
Specific corrective actions must be developed for each CCP in the HACCP system in order to deal
with deviations when they occur. The actions must ensure that the CCP has been brought under
control. Actions taken must also include proper disposal of the affected product.
6. Establish verification procedures
Verification activities that can be used to determine if the HACCP system is working correctly
include:
1. Review of the HACCP system and its records.
2. Review of deviations and product dispositions.
3. Confirmation that CCPs are kept under control.
4. Auditing methods, procedures and tests.
5. Random sampling and analysis.
6. System validation (ensuring development of a documented system that meets all
Codex requirements and updating the system when changes are made in processes, steps or
materials used in production)
7. Establish documentation and record keeping
Efficient and accurate record keeping is essential to the application of a HACCP system. HACCP
procedures should be documented. Documentation and record keeping should be appropriate
to the nature and size of the operation. Documentation examples are:
• Hazard analysis
• CCP determination
• Critical limit determination.
Record examples are:

• CCP monitoring activities
• Deviations and associated corrective actions
• Modifications to the HACCP system.
25

Our Objectives
 Company policy to take all possible steps to ensure the health safety and welfare of its
employees and the persons engaged in work for the organization and its client’s staffs
and employees.
 Compliance with the facility and equipment sections, temperature control and
prevention of contamination, and good hygiene and handling practices.
 Providing training to employees about food processing and food safety for safe and
hygienic catering business.
 Upgrade process technology/infrastructure to achieve safe hygienic process
environment.
Legislative compliance
We take at most care to meet our Legislative, Statutory and regulatory requirements.
 Saudi Labour Law
 Codex Alimentarius Commission, Recommended international code of practice-general
principles of food hygiene.
 Aramco Sanitization code for food establishments(SASC-Food Establishments)
 United states Food and drug Administration, Current good manufacturing practice in
manufacturing, packing, or holding human foods
 ISO 9001:2008 Quality Management System.
 HACCP manual
Our Quality Policy

We have defined and documented with regards to food safety and occupational health, safety
and welfare of all employees and other person engaged in work for the organization and any
other third parties who come into contact with business.
It is the duty of each employee to comply to ensure that the work place and our products
remain as safe as possible, there by demonstrating the organization’s commitment with safe
food. It is focused on the safety of the foodstuffs, commitment and responds to the
expectations and needs of its customers and consumers.
We ensure the policy and objectives are understood, implement and maintained at all level
of the organization. This is done through suitable means like displaying in each unit and when
conducting meeting with departmental heads, etc. Employees are advised of the policy and
objectives on joining the company and or during the training.
26

REZAYAT CATERING
QUALITY POLICY
Rezayat Catering is wholly committed through its people to providing quality

accommodation, catering and related services to its customers, in accordance
with their specifications, requirements and to their absolute satisfaction.
The total dedication of our staff to the achievement of excellence is a major part
of our success.
We shall continually monitor and appraise the level of satisfaction of our

customers by forging close links with our customers and listening and responding
to their needs and also focus on continual improvement to provide a framework
for ISO 9001:2008 Quality Management System which shall serve as platform for
Rezayat Catering to deliver consistently high standards of quality products and
services.
GENERAL MANAGER
ISSUE: 3
REV: 01
DATE: 1st May 2010
27
REZAYAT CATERING
The Directors of Rezayat Catering consider the occupational health and safety (OH&S) within the working
environment is vital to the Company achieving consistent high standards in all its activities.
Therefore it is policy of Rezayat Catering to develop a health, safety and environmental awareness culture
throughout the Company that is aimed to prevent incident, injuries and ill health to our employees and
others (who may be affected by our work activities). Our aim is to achieve an incident and injury free
workplace.
Every employee of Rezayat Catering has a role to play in ensuring that these aims are achieved, by acting
with due regard for their own and others’ health and safety.
Sub-contractors will also be expected to perform in a similar manner to ensure that their own OH&S, the
OH&S of others and that of Rezayat Catering is not compromised. Should this not be possible Rezayat
Catering will provide the resources to achieve this aim, so far as is reasonably practicable.
Every employee has a “duty of care” to co-operate with this policy to ensure all statutory duties and
obligations are complied with. The successful implementation of this policy requires total commitment from
all levels of personnel, from the boardroom to the youngest employee. Each individual has a legal obligation
to take reasonable care for their own health, safety and the safety of others who may be affected by his or
her acts or omissions.
Adequate facilities and arrangements will be maintained for employee consultation at all levels on health
and safety issues, to encourage active participation and feedback.
Rezayat Catering is at all times committed to follow health and safety legislation by adopting industry best
practice to ensure that all aspects of the business comply with health and safety requirements.
In order to achieve our aim, training, instruction, formal procedures and monitoring systems are provided.
This policy will be regularly monitored; OH&S objectives will be set to ensure that these aims are achieved.
It will be reviewed and, if necessary, revised in the light of legislative or organisational changes and
communicated to all employees and those associated with our business in accordance with our programme
of continuous improvement.
The Company is committed to the success of this policy.
ISSUE: 1
REV: 02
DATE: 1st Jan 2014
GENERAL MANAGER
28

Our Food Safety Team
We have assembled the food safety team in order to develop, implement and maintain the
HACCP procedures and food safety management system.
The team members have the knowledge, expertise and different disciplines available which are
required to develop, implement and maintain a HACCP system covering the entire scope of food
safety system. The competency of Food safety Team member is available and maintained with
Rezayat Catering Hygiene and Safety Department, and is reviewed and updated periodically.
Following are the members of Food Safety Team
1. Arun V.R Food Safety Team Leader Hygiene Manager

2. Alfiero Delos Santos Member Training Manager
3. Raju Sebastian Member Regional Manager
4. Lewis Mc Donough Member Food & Beverage Operation Manager
5. Hussain Alhajji Member Special Projects Manager
6. Douglas A. Ellis Member Head Chef
7. Palitha Weerasinghe Member Head Chef
Responsibilities of the Team Leader & the team
Reviewing critical control points when quality complaint in that critical control point is
reported.
Ensure that the HACCP operating in the company satisfies the requirements of the
current legal standards.
Have full responsibility for revision, Amendment and Document Control of HACCP and
Food safety Management system.
Have authority to take appropriate measures to fulfil the requirements of the HACCP
system.
Have the authority to implement the observations, conclusions and recommendations
reached as a result of review.
Coordinating and interacting with external authorities to meet all statutory and
regulatory requirements such as Saudi Baladiya, Saudi ARAMCO etc...
Have the authority to convene meetings for corrective action, preventive action and
non-conformance reviews.
29

REZAYAT CATERING
MANAGEMENT OPERATIONS ORGANIZATION CHART
MANAGEMENT TEAM
REGIONAL MANAGER ACTIVITY
FEED BACK SPECIAL PROJECTS MANAGER
HYGIENE MANAGER
TRAINING MANAGER
H.R. MANAGER
INSPECTION
FEED BACK
FOLLOW UPS
OPERATIONS CORRECTIVE ACTION
PREVENTIV E ACTION
CONTINUEL IMPROVEMENT
PROJECT PROJECT PROJECT

CAMP BOSS
*SENIOR SIDE *JUNIOR SIDE *SENIOR & JUNIOR SIDE

LAUNDRY
LAUNDRYMAN
KITCHEN (SR)
WESTERN COOK DINING HALL DINING HALL
KITCHEN (JR)
ARABIC COOK WAITER WAITER HOUSEKEEPING OFFICE CLEANING
INDIAN COOK OFFICE BOY
PASTRY COOK FILIPINO COOK HOUSEKEEPER
GENERAL
ASST. COOK ASST. COOK ROOM BOY CLEANER
KITCHEN BOY BUTCHER GENERAL CLEANER
KITCHEN BOY
LEGEND: DOTTED LINES DENOTES THE MANAGEMENT AND SUPERVISORY SUPPORT/ RELATIONSHIP TO THE PROJECT
*Application according to the availability of the facility & as per the contract
30
HACCP - HAZARD ANALYSIS WORK SHEET
Likely Adverse
Occurrence Health
Process Step Hazards & Source/Cause (Hight/Medium/ Effects
Control Measures
Low) (H/M/L)
1. Receipt of Deliveries Physical Hazards • Prerequisite programmes in place to control all named
CCP • External contamination from rain water, bird droppings, hazards, include; Daily hygiene schedules and clean-
vermin/rodents and flying insects during in loading ing programmes, glass policy and daily audits.
process.
• Glass contamination from internal light sources Low Low • All light fittings covered.
• Pests/rodents and or Flying insects due to poor • Supplier FSMS systems and HACCP in place and veri-
hygience/debris build up fied/audited to eliminate/reduce potential foreign body or
Microbiological contamination.
• Chemical/pesticide used at source in conjuction with
local regulations.
Chemical Hazads
• Chemical or physical contamination Low Medium • Supplier FSMS in place and regularly audited:
Microbiological Hazards Medium High • Suplier FSMS systems and HACCP in place and veri-
• Chemical or physical contamination fied/audited to eliminate/reduce potential foreign body
or Microbiological contamination
• Critical limits:
Frozen:
Target <-18ºC
Critical limit -16ºC for beef/chicken
(<-12ºC for delivery acceptance)
Chilled:
Target <4ºC
Critical limit <5ºC for pasteurised dairy
(<8ºCfor delivery acceptance)
1. A Physical Hazards • Prerequisite programmes in place to control all named
Ingredients/Packing • External contamination,bird droppings, vermin/rodents hazards, include; Daily hygiene schedules and cleaning
and flying insects during in loading process. programmes, glass policy and daily audits.
• Glass contamination from internal light sources Low Low • All light fittings covered.
• Pests/rodents and or Flying insects due to poor • Supplier FSMS systems and HACCP in place and
hygiene/debris build up Microbiological/pesticide used at source in conjuction
with local regulations
Chemical Hazards Low Medium •Supplier FSMS in plce and regularly audited;
• Chemical or physical contamination
31

Likely Adverse
Occurrence Health
Control Measures
Low) (H/M/L)
1. B Water Microbiological Hazards • Supplier FSMS systems and HACCP in place and
• Bacterial contamincation or growth Low Medium verified/audited to eliminate/reduce potential foreign
body or microbiological contamination. Lab test reports
Chemical Hazards Low Medium Approved supplier, Periodical supplier inspection

• Chemical or physical contamination Preiodical sampling and laboratory test reports
2. Storage Physical hazards • Prerequisites in place to control named hazards include;
CCP • Physical contamination from operatives. Daily hygiene schedules and cleaning progrmmes,
• Glass contamination from internal light sources. Glass policy and glass audits, Pest control programmes
• Pest/rodents and or Flying insects due to poor Low Low • Staff awareness/training programmes in place with
hygiene/debris build up. records of training retained/filed.
Micorbiology hazards
• Bacterial contamination or growth Medium High Correct temperature is maintained and controlled at open
shift change and close.
Targets:
Frozen storage
Equipment working continuously: Target <-18ºC
Critical limit< -16ºC for beef/chiken (<-12ºC for other
products)
Equipment working discontinuously: Target <-18ºC
(air temeprature at set-up)
Critical limit< -16ºC for beef/chiken (<-12ºC for other
products)
Chilled storage
Equipment working continuously: Target <4ºC
Critical limit <5ºC for pasteursed dairy (<8ºC for other
products) equipment working discontinuously:
Target <4ºC (air temperature at set-up)
Critical limit <5ºC for pasteursed dairy (<8ºC for other
products)
• Equipment inspected on daily itervals and during
preparation.
• All staff trained in correct substance control/usage.
• Procedures for maintenance, refrigeration breakdown,
and daily temperature checks and calibration
procedure in place;
• Rotate stock is rotated and used within date codes.
products are dated coded and uses within 3 days.
food is kept covered.
Target
All dates, holding times adhered to. Critical limit:
Use by dates adhered to.
• Prerequisites in place to control named hazards
include; Daily hygiene schedules and cleaning
programmes, Glass policy, pest control programmes,
maintained by external contractor.
• Staff awareness/training programmes in place with
records of training retained/filed.
32

Likely Adverse
Occurrence Health
Control Measures
Low) (H/M/L)
3. Thawing/Defrosting Physical Hazards • Prerequisites in place to control named hazards
CCP • Physical contamination from operatives. include; Daily hygiene schedules and cleaning
• Glass contamination from internal light sources. programmes, Glass policy, pest control programmes,
• Pests/rodents and or Flying insects due to poor Lonw Low maintained by external contractor.
hygiene/debris build up. • Staff awareness/training programmes in place with
Microbiological Hazards Correct temperature is maintained and controlled at open,
• Bacterial contamination or growth Medium High shift change and close.
• Equipment inspected on daily intervals and during
preparations.
• All staff trained in correct substance control/usage.
• Procedures for maintenance, refrigeration breakdown,
and daily temperature checks and calibration
Target:
1ºC to 2ºC
24 hours or less time between thawing and cooking
4. Preparation Physical Hazards • Prerequisites in place to control named hazards
CCP • Physical contamination from operator Low Low include; Daily hygiene schedules and cleaning
• Foreign body/Dust contamination from environment. programmes, Glass policy, pest control programmes,
maintained by external contractor.
Microbiological Hazards Medium High Colur coding used in preparation zone:
• Cross contamination from raw products Red-raw meat
• Contamination from dirty hands or gloves, equipment Brown-raw vegetables
or utensils of packaging. Green-salad & fruit
• Growth of food poisoning bacteria Blue-raw fish
Yellow-cooked meat
White-dairy products
procedure of time limits for products in preparation zone:
• 90 minutes maximum at ambient temperature
• Separation of the preparation and handling of raw and
ready to eat/high risk foods in place
Chemical Hazards • Supplier FSMS in place and regularly audited.

• Chemical contamination from cleaning products Low Medium • Maintenance programme in place keeping high standards
of cleaning of food contact surfaces and keeping chemi-
cals away from food.
33

Likely Adverse
Occurrence Health
Control Measures
Low) (H/M/L)
4. A Salad Washing Microbiological Hazards High High Wash fruits and vegetables as per the procedure.
and Sanitation • Survival of food poisoning bacteria 100 ppm chlorine solution for 10-15 minutes
CCP
5. Waste Physical Hazards
• Physical contamination from operator • Staff hygiene policy/programmes in place with all side
• Foreign body/Dust contamination from environment. Low Low staff trained and records of training maintained and
retained on personnel files.
6. Cooking Microbiological Hazards • Correct temperature is maintained and controlled
CCP • Survival of food poisoning bacteria Medium High • Adequate time-temperature exposure, CCP above 75°C
• Follow recipes
• Procedure in place prohibiting cross contamination from
raw meat (also Raw eggs) to utensils and ready to eat
products)
7. Hot Hold Microbiological Hazards • Correct temperature is maintained and controlled
CCP • Growth of bacteria Medium Hight • CCP Temperature greater than 65ºC
Chemical Hazards • maintenance programmed in place keeping high standa-
•Chemical contamination from cleaning products. Low Low rds of cleaning of food tontact surfaces and keeping
chemicals away from food (refer SOP)
Physical Hazards
• Physical contamination from operator Low Low • Staff hygiene policy/programmes in place with all site
• Foreign body/Dust contamination from environment staff trained and records of training maintained and
on trained and records of training maintained and retained
on peronnel files.
34

Likely Adverse
Occurrence Health
Control Measures
Low) (H/M/L)
8. Cooling Microbiological Hazards • Cooling procedure in place; foods to be cooled rapidly in
CCP • Growth of bacteria Medium High shallow containers or use other methods of rapid cooling,
• Germination of spores preferably in designated "cooling" areas where the temp-
erature is low. When cooled to be refrigerated below 5ºC.
• Achieve less than 15ºC within 90 minutes.
Chemical Hazards • Maintenance programme in place keeping high standards
•Chemical contamination from cleaning products. Low Low of cleaning of food contact surfaces and keeping chemi-
cals away from food.
• Decant containers are kept clean and there is no risk of
contamination of product in "cooling" area
• food is kept covered.
Physical Hazards
• Physical contamination from operator Low Low • Staff hygiene policy/programmes in place with all site
• Foreign body/Dust contamination from environment staff trained and records of training maintained and
retained on personnel files.
9. A Serve Cold Microbiological Hazards • Time is minimised at ambient max 2 hrs.
CCP • Growth of food poisoning (pathogenic) bacteria Medium High • Food is covered/wrapped/labelled and dated
• Cross contamination • Stock is rotated in accordance with date codes
• Raw is separated from cooked.
• Sanitising and cleaning of display and storage areas
daily programme in place.
• Any food sent out from kitchen must not be returned or
reissue. CCP temperature is below 5°C
8. B. Waste transferred Physical Hazards • Staff hygiene policy/programmes in place with all site
• Physical contamination from staff Low Low staff trained and records of training maintained and
• Foreign body/Dust contamination from environment retained on personnel files.
35

Risk Assessment for Foreign Body contamination, Plastic, Glass and Wood
Location Assessment Date Last assessment Date
Calculate Hazard Rating-Frequency Rating
Frequency Severity Probability

Resk assessment to consider foreign
Hazards
body contamination including Plastic,
identified
Metal, Wood and Glass on site.
3 2 6
Control measures
Control to reduce or eliminate risk
1 Glass register and weekly glass audit
hygiene audit checks general house keeping for a foreign bodies. If there is a reapeat issue
2
it will be marked red.
3 Broken equipment are removed to outside the compactor area and dimped into a skip.
4 All damaged crates are removed to the waste area and returned.
5 Glass breakage procedure are followed and completed if there is a breakage.
6 All staff receive Hygiene and Fod safety training
7 Utensils checks daily.
8 Jewellery policy enforced and monitored via the Hygiene audit.
Low risk
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Prerequisites for the application of HACCP (SOP)
The prerequisite for the proper development and implementation of an effective HACCP system
is a solid foundation of hygiene measures, conditions and requirements. This is usually
accomplished through the application of a permanent food hygiene Programme, which should
be designed, implemented, monitored, and reviewed effectively. Such a Programme provides
the basic environmental and operating conditions that are necessary for the production of safe
and suitable food. Hygiene and sanitation requirements outlined in the following references
may be used in developing the prerequisite Programme:
1. Codex Alimentarius Commission, Recommended international code of practice – general
principles of food hygiene.
2. United States Food and Drug Administration, Current good manufacturing practice in
manufacturing, packing, or holding human food,
3. Saudi ARAMCO sanitation code for food establishments (SASC-Food Establishments)
Management and supervision
Rezayat Catering management ensures the type of control and supervision needed depends on
the size of the business, the nature of its activities and the types of food involved. It is vital that
managers and supervisors, who are responsible in the first place to ensure the quality and
safety of food products, have enough knowledge of food hygiene principles and practices to be
able to judge potential risks, take appropriate preventive and corrective action, and ensure that
effective monitoring and supervision takes place.
Facilities
Effective hazard control requires attention to good hygienic design and construction,
appropriate location, and the provision of adequate facilities. Depending on the nature of the
operations and the risks associated with them, premises, equipment and facilities should be
located, designed and constructed to ensure that:
 Rezayat kitchens are located, constructed and maintained in accordance with sanitary
design principles;
 There is a linear (one way) product flow control to minimize direct or indirect cross-
contamination from raw to cooked materials;
 Ensure the other forms of contamination are minimized;
 Design and layout permit appropriate maintenance, cleaning and disinfection and
minimize airborne contamination;
 Surfaces and materials, in particular those in contact with food, are non-toxic and,
where necessary, suitably durable and easy to maintain and clean;
 Where appropriate, suitable facilities are available for temperature, Time, Chemical
concentration and other controls;
 Ensure that effective pest control measures are in place.
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Supplier control
Rezayat Catering identify and specify quality and safety requirements of incoming materials
used directly in production, such as raw materials, ingredients and materials used in cleaning,
disinfection and packaging, and should not accept any material if it contains hazards, or
decomposed or extraneous substances. Where appropriate, supplier evaluation should be
carried out and approved suppliers identified. Raw materials or ingredients should be inspected
and sorted before processing. Only sound, suitable raw materials or ingredients should be used.
Stocks of raw materials and ingredients should be subject to effective store and stock control.
Proper supplier control requires documentation of specifications for ingredients and packaging
materials, and the development of a supplier approval system that culminates in the
preparation of an approved supplier list.
Inspection and Documentation of Incoming Materials
 Food Safety and Hygiene Manager and person-in-charge shall maintain documented
procedure for inspecting raw materials.
 In order to ensure product integrity, the person-in-charge shall inspect the all incoming
delivery vehicles, raw materials and their packing. These incoming goods inspection shall
include checks for the presence of pest infestations and other objectionable materials.
 Records indicating date of receipt, carrier, core, vehicle temperature, amount, and product
condition shall be maintained in Delivery Check list.
Food Delivery practices shall be implemented by the Rezayat Catering to ensure that all foods
delivered to sites will be of their best quality and free from contamination or adulteration.
Frozen food items shall be stored during delivery inside freezers maintained at -18 to -22˚C
chilled at 1-5˚C and dry and packed foods shall be maintained at 15 -18˚C Temperatures of
perishable and/or frozen products shall be taken and recorded upon loading and unloading of
the delivery vehicles. .A quality monitoring procedures shall be implemented to check quality of
the foods upon delivery to sites Procedures shall, where appropriate, be in place in the case of
transportation delivery breakdown.
Production equipment
Rezayat Catering ensure that equipment and containers coming into contact with food should
have the following Characteristics:
 They should be design and constructed to ensure that they can be adequately cleaned,
disinfected and maintained to avoid the contamination of food.
 They should be manufactured from non-toxic materials.
 They should be located so that they;
- permit adequate maintenance and cleaning;
- function in accordance with their intended use;
- facilitate good hygiene practices, including monitoring.
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Maintenance, cleaning and sanitation
Rezayat Catering shall providing adequate facilities, suitably designated, for cleaning food
utensils and equipment. Such facilities should have an adequate supply of hot and cold potable
water where appropriate. Establishments and equipment should be kept in an appropriate state
of repair and condition in order to:
 facilitate all sanitation procedures;
 function in accordance with their intended use, particularly at critical steps;
 Prevent physical contamination of food, e.g., from metal shards, flaking plaster, debris
or chemicals.
Cleaning should remove food residues and dirt, which may be a source of contamination. The
necessary cleaning methods and materials will depend on the nature of the operation.
Disinfection of utensils and equipment may be necessary after cleaning. Chemicals used in
cleaning should be handled and used carefully and in accordance with manufacturers’
instructions, see (Rezayat Catering COSHH Manual), and stored separately from food in clearly
identified containers to avoid the risk of contaminating food. Physical methods such as heat,
scrubbing, turbulent flow, or vacuum cleaning, and chemical methods, using detergents or
alkalis may be used separately or in combination. Cleaning procedures should involve, where
appropriate:
Removing debris from surfaces;
Application of a detergent solution to loosen soil and bacterial film;
Rinsing with water that complies with local or international standards for drinking
water
Disinfection (where necessary).
Cleaning and disinfection Programmes should ensure that all parts of the establishment are
appropriately clean, including the cleaning of equipment used for cleaning. They should be
continually and effectively monitored for their suitability and effectiveness and should be
documented to specify:
Areas, items of equipment and utensils to be cleaned;
Responsibility for particular tasks;
Method and frequency of cleaning;
Monitoring arrangements.
Pest control
Effective pest control shall be maintained in the food production, storage, and serving areas
because pests pose a major threat to the safety and suitability of food. Pest infestations can
occur where there breeding sites and a supply of food, so good hygiene practices should be
employed to avoid creating an environment conducive to pests... Rezayat catering maintains
written procedures outlining the requirements of the program to reduce the potential of
product contamination from pest activity or use of chemicals to control pests. A company
representative will coordinate with the pest control operation at all times, Good sanitation,
inspection of incoming materials, and good monitoring can minimize the likelihood of
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infestation and thereby limit the need for pesticides. A comprehensive pest control Programme
should cover:
• Access prevention
Facilities should be kept in good repair and condition. Holes, drains and other places where
pests are likely to gain access should be kept sealed. Wire mesh screens, for example on open
windows, doors and ventilators, can reduce the problem of pest entry. Animals should be
excluded from the food processing surroundings.
• Harbourage and infestation
The presence of food and water encourages pest harborage and infestation. Food sources
should be stored in pest-proof containers and/or stacked above the ground and away from
walls. Food premises should be kept clean, inside and out. Where appropriate, refuse should be
contained in covered, pest-proof receptacles.
• Monitoring and detection
Establishments and surrounding areas should be regularly examined for evidence of infestation.
• Eradication of pests
Infestations should be deal with immediately and without adversely affecting food safety or
suitability. Treatment with chemical, physical or biological agents should be carried out without
posing a threat to the safety or suitability of the food.
Waste management
Adequate drainage and waste disposal systems like segregation of Bio degradable and Non-
biodegradable waste in the facilities should be provided. They should be designed and
constructed in such a way that the risk of contaminating food or the potable water supply is
eliminated. Suitable provision must be made for the removal and storage of waste. Waste must
not be allowed to accumulate in food handling, food storage, and other working areas and the
adjoining environment. Waste stores must be kept appropriately clean.
Personal hygiene
Individuals who do not maintain an appropriate degree of personal cleanliness, who have
certain illnesses or conditions, or who behave inappropriately can contaminate food and
transmit illness to consumers. To ensure that those who come directly or indirectly into contact
with food are not likely to contaminate it personal hygiene must be practiced by:
 maintaining an appropriate degree of personal cleanliness
 behaving and operating in an appropriate manner, e.g., by avoiding jesting and joking
Hygiene facilities should be available to ensure that an appropriate degree of personal
hygiene can be maintained. Where appropriate, facilities should include:
 Wash basins and a supply of hot and cold or suitably temperature-controlled water
 Soap and paper towels;
 Lavatories of appropriate hygienic design;
 Adequate changing facilities for personnel.
Such facilities should be suitably located and designated. All Rezayat Catering employees and
other persons who enter the manufacturing plant should follow the requirements for personal
hygiene. Food handlers should maintain a high degree of personal cleanliness and wear suitable
protective clothing, head covering, and footwear. Cuts and wounds should be covered by a
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visible waterproof dressing. Personnel should always wash their hands when personal
cleanliness may affect food safety, for example:
• At the start of food handling activities;
• Immediately after using the lavatory;
• After handling raw food or any contaminated material.
Avoid handling ready-to-eat food, where appropriate.
Use of Hand Sanitizers
A hand sanitizer or chemical hand sanitizing solutions must have active ingredients that are
listed as safe by ARAMCO Sanitary Code and Saudi Ministry of Health must be safe for direct
application to human skin and Generally Recognized as Safe (GRAS) for the intended use in
contact with food and shall be only applied into hands that are thoroughly cleaned.
Fingernail Maintenance
The greatest concentration of microbes exists around and under the fingernails of the hands.
Food service personnel shall keep their fingernails trimmed as short as possible and do not
extend beyond the fleshy portion of the fingertip. Also they must not wear artificial nails, nail
jewelry, nail polish or sparkles, during food preparation or food serving.
Use of Disposable Gloves
Food handlers shall wear disposable gloves when handling, preparing or serving foods that are
not to be further processed e.q. salads, sandwiches, cooked meats, etc. or when handling
cutleries, crockery or dispensing foods. Before wearing gloves, food handlers shall wash their
hands thoroughly and will discard gloves immediately after leaving work area, touching raw
foods, touching any parts of the body or when gloves is already worn out or dirty.
Health status
All Rezayat Food handling staff shall be given and pass a medical health examination prior to
commencement of employment. Medical examination shall be conducted in a medical clinic
approved by Saudi Arab Government and by physician licensed by the Saudi Arab Government.
Validity of the Health certificate shall be for a period of one year or as stated by the Saudi Arab
Government. A copy of the employee medical certificate with photograph of the employee shall
be available for review by authorized health and customer representatives.
People known or suspected to be suffering from, or to be a carrier of, a disease or illness likely
to be transmitted through food should not be allowed to enter any food handling area if there is
a likelihood of them contaminating the food. Any person so affected should immediately report
illness or symptoms of illness to the management. The employee shall not be allowed to return
to duty until. He has been examined and found to be free of communicable disease or any other
conditions that could promote the transmission of foodborne illness
A medical examination of a food handler should be carried out if a food handler shows any
clinical or epidemiological symptoms.
Conditions that should be reported to management so that any need for medical examination
and/or possible exclusion from food handling, can be considered include
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• Jaundice;
• Diarrhoea;
• vomiting;
• Fever;
• Sore throat with fever;
• Visibly infected skin lesions (boils, cuts, etc.);
• Discharges from the ear, eye or nose.
Personal behaviour
People engaged in food handling activities should refrain from behaviour that could result in
contamination of food, for example:
• Smoking;
• Spitting;
• Chewing or eating;
• Sneezing or coughing over unprotected food.
Personal effects such as jewellery, watches, pins or other items should not be worn or brought
into food handling areas if they pose a threat to the safety and suitability of food.
Visitors
Visitors to food processing, or handling areas should, where appropriate, wear protective
clothing and adhere to the other personal hygiene provisions in this section.
Chemical control
Documented procedures must be in place to ensure the segregation and proper use of non-
food chemicals in the plant. These include cleaning chemicals, or baits used in or around the
plant (refer COSHH manual)
Receiving and storage
All raw materials and products should be stored under sanitary conditions and the proper
environmental conditions (such as correct temperature and humidity) to ensure their safety and
wholesomeness.
Cross-contamination
Pathogens can be transferred from one food to another, either by direct contact or by food
handlers, contact surfaces, or the air. Raw, unprocessed food should be effectively separated,
either physically or in time, from ready-to-eat foods. With effective intermediate cleaning and,
where appropriate, disinfection. Access to processing areas may need to be restricted or
controlled. Where risks are particularly high, access to processing areas should be exclusively
via a changing facility. Personnel and visitors may need to put on clean protective clothing
including footwear and wash their hands before entering the kitchen.
Surfaces, utensils, equipment, and fittings should be thoroughly cleaned and, where necessary,
disinfected after raw food, particularly meat and poultry, has been handled or processed.
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Training
Training is fundamentally important to any food hygiene system. Any persons engaged in food
operations that come directly or indirectly into contact with food should be trained and/or
instructed in food hygiene to a level appropriate to the operations they are to perform.
Inadequate hygiene training, instruction or supervision can pose a potential threat to the safety
of food and its suitability for consumption.
Awareness and responsibilities
Rezayat Staffs should be aware of their roles and responsibilities in protecting food from
contamination or deterioration. Food handlers should have the necessary knowledge and skills
to enable them to handle food hygienically. Those who handle strong cleaning chemicals or
other potentially hazardous chemicals should be instructed in safe handling techniques.
Training Programmes
Factors to take into account in assessing the level of training required include:
a. The nature of the food, in particular its ability to sustain growth of pathogenic or spoilage
microorganisms;
b. The manner in which the food is handled and packed, including the probability of
contamination
c. The extent and nature of processing or further preparation before final consumption The
conditions under which the food will be stored and the expected length of time before
consumption
Refresher training
Training programmes should routinely be reviewed and updated by the Rezayat management.
Systems should be in place to ensure that food handlers remain aware of all procedures
necessary to maintain the safety and suitability of food. All employees should receive
documented training in personal hygiene, principles of food hygiene (GMP), cleaning and
sanitation procedures, personal safety, and their role in the HACCP Programme.
Instruction and supervision
Periodic assessments of the effectiveness of training and instruction Programmes should be
made, as well as routine supervision and checks to ensure that procedures are being carried out
effectively. Managers and supervisors of food processes should have the necessary knowledge
of food hygiene principles and practices to be able to judge potential risks and take the
necessary action to remedy deficiencies.
Manager or Person-In-Charge
Manager or person-in-charge shall be responsible for assuring that personnel comply with the
requirements of this code. He shall demonstrate knowledge of the principles and practices
critical to food protection and sanitation, such as proper sources of food, safe time and
temperature relationships for cooking and storing potentially hazardous foods, the elements of
good personal hygiene, proper food handling techniques, approved ware washing procedures,
storage and use of toxic items, and control of insects, rodents and other vermin.
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Duties of Person-In-Charge
The person-in-charge shall ensure:
a. Only persons allowed and required in kitchens and food storage areas are entering such
areas. Unauthorized personnel are not allowed to enter food production and storage areas.
b. Kitchen staffs are effectively cleaning or washing their hands as may be required see proper
hand washing methods) and observing proper personal hygiene.
c. That all foods received, thawed, prepared, cooked or served within his area of responsibility
are of best state and quality to ensure food safety.
d. Ensure that all critical points control in the HACCP food safety program are monitored,
followed and properly recorded.
e. All drawn procedures to maintain food safety are followed and enforced to each kitchen
personnel.
f. That all equipments and structures necessary to maintain food safety are properly operating
and in good state and will inform and require necessary personnel in the event of
malfunction, breakdown and repair of such equipments to ensure good food quality in each
step of production.
g. All kitchen food service personnel are of good health and shall maintain a high degree of
personal cleanliness during duty... That in the event of an illness of his food service
personnel will immediately exclude him from duties and refer him to medical person in-site
for evaluation and diagnosis to determine if he has an illness that may be a risk to food
safety and production. (See Guidelines in case of food service personnel illness)
h. That in the event of emergencies will inform his superiors to assist him and give directions
to deal with such situations.
Food Safety
Raw materials, food, ingredients and packaging materials shall be obtained from sources that
produce such items in purpose-built food establishments under sanitary conditions and
according to generally accepted practices. They shall be unadulterated, wholesome and free
from spoilage, filth or contamination. They shall be safe for human consumption. They shall
have a fresh, wholesome flavor and odor and shall have a sound normal appearance. All foods,
ingredients and raw materials shall be maintained at below 5˚C (41˚F) or below 30˚C (85˚F) in
the dry stores all times. They shall be at safe temperature when received.
All raw materials, foods, ingredients and packaging materials shall be obtained from reputable
sources such as those vendors currently on the Saudi Aramco Approved Vendors List or those
approved by the Saudi Government Health Ministry. Only those raw materials, foods,
ingredients and packaging materials packed in the original manufacturer’s labeled container
shall be received and used. The dates of production and expiration must be clearly recorded in
the packaging of each food, raw material and ingredients.
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Raw materials, foods, ingredients and packaging materials shall not be accepted:
 If they contain decomposed toxic or extraneous substances that will not be removed to
acceptable levels by the Rezayat Catering SSOP procedures of Food flow.
 If the packaging in which they are received exhibit signs of damage, contamination,
deterioration, spoilage or intentional tampering this may have rendered the contents
unsafe or unfit for use If raw materials, foods, ingredients or packaging materials are
inadvertently received and then defects as stated above are discovered, the offending
item (s) shall be segregated, audited, written-off and disposed. Raw materials, food,
ingredients and packaging materials shall be stored in a manner that protects them
against contamination, infestation and quick deterioration. Stores and their windows
and doors shall be constructed so as to prevent entrance of rodents. If rodents are
present, stores shall be completely emptied and rodent infestation must be eliminated.
The store shall be tightly closed to prevent re entry of rodents. Raw materials, foods,
ingredients and packaging materials shall be protected at all times, including while being
stored, thawed, prepared, processed, cooked and served from contamination. They shall
be protected against contamination resulting from addition of, or cross contamination,
with, unsafe or unapproved foods, ingredients and additives.
Eggs
Eggs may contain salmonella bacteria inside or on their shells, so it’s important to be careful
how to handle them and how to use them. This is because salmonella can cause very serious
illness, especially among more vulnerable people. Occasionally it can even cause death
 Keep eggs away from other foods, when they are still in the shell and after cracked to
open it.
 Don’t use damaged or dirty eggs.
 Be careful not to splash raw egg onto other foods, surfaces or dishes.
 If you are breaking eggs to use later (sometimes called ‘pooling’) keep the liquid egg in
the fridge and take out small amounts as needed.
 Use all ‘pooled’ liquid egg on the same day and don’t add new eggs to top it up.
 Cook eggs and foods containing eggs thoroughly.
 Use pasteurized egg for raw or lightly cooked foods.
 Always wash and dry your hands thoroughly after touching eggs or working with them.
 Clean food areas, dishes and utensils thoroughly and regularly, using warm soapy water,
after working with eggs.
 Serve egg dishes straight away, or cool them quickly and keep chilled.
Main things to avoid:
 bacteria spreading from eggs onto other foods, hands, work surfaces or utensils (cross-
contamination)
 bacteria surviving because eggs aren’t properly cooked
Salmonella bacteria can be on the shell as well as inside the egg, so to help stop bacteria
spreading, Need to be very careful when handle eggs, both when they are still in the shell and
after cracked to open it. Keep eggs away from other foods. And always wash and dry your
hands, and clean surfaces, sinks, dishes and utensils thoroughly, after working with eggs.
45

Cooking eggs properly kills bacteria, but bacteria will survive in foods that aren’t cooked
thoroughly. This is why Rezayat shouldn’t use raw eggs in food intended for vulnerable groups,
when they won’t be cooked – use pasteurized egg instead.
Not possible to guarantee that any egg will be free from salmonella, whatever the source or
brand. So need to be careful when handling all eggs. There is a smaller chance that eggs from
vaccinated flocks will contain salmonella, but should still take care. So it’s always better to buy
eggs from a reputable supplier.
Storage
 Store eggs in a cool, dry place, ideally in the chiller 1-4 °C.
 Keep eggs apart from other foods.
 Clean the storage area regularly.
 Don’t use eggs after the ‘Best before’ date
Rezayat Catering is careful to avoid cross-contamination. Ideally, careful about the drips of egg
and broken shells could spread bacteria. So dispose of the shells carefully, and thoroughly clean
surfaces, sinks, dishes and utensils before starting a different type of work. All staff should wash
their hands with warm water and soap, and dry them thoroughly, after working with eggs.
Pooled eggs to be use later, do not keep large amounts of ‘pooled’ liquid egg at room
temperature. Cover it and store it in the fridge and take out a small amount when it need.
Never use the same utensils with raw egg that are going to use to serve cooked food.
Ideally, pooled liquid egg should be used on the same day, so only break the eggs that will
require for the day and avoid storing the liquid egg for more than 24 hours. Never add new eggs
to a batch of liquid egg – use one batch up and then start another.
Eggs and egg products that will be served directly, i.e. not incorporated as an ingredient in a
processed food, shall be heated to 75˚C (167˚F) or higher before being served. Dried eggs and
egg products shall be reconstituted before they are heated.
Food Preparation and Safety

Food shall be processed and prepared with the least manual contact, with suitable utensils and
on surfaces that, prior to use, have been cleaned and sanitized. The time that the potentially
hazardous foods (PHF) are between the critical temperature range of 5˚C (41˚F) and 65˚C
(149˚F) must be kept at minimum. During cooking, the time to increase the temperature from
5˚C (41˚F) to 65˚C ( 149˚F) shall be undertaken as soon as possible without “simmering” or “slow
cooking”.
a. All PHF that are displayed for service shall be maintained at over 65˚C (149˚F) at all times.
b. PHF that are normally served cold shall be kept at minimum of 5˚C (41˚F) except foods that
are to be consumed within two hours from preparation with ingredients that have been
maintained at or below 5˚C (41˚F).
c. Any potentially hazardous foods that are not kept within the temperature requirements
must be discarded after a period of 2 hours outside of the required temperatures. Foods
46

that are to be chilled after cooking or serving must be chilled as quickly as possible after
final cooking and preparation.
d. Other methods of quick cooling such as placing the product in thin layers/ flat trays or
portioning of large joints of meat and placing in chiller or freezer may be acceptable if
approved by the relevant authorities.
Raw fruits and vegetable shall be washed thoroughly before being cooked. Those to be
processed raw must be sanitized in a solution containing 100 milligrams per liter (100 parts per
million) residual chlorine with a minimum contact time of 10 minutes.
Separate utensils shall be used for raw or cooked ingredients or, if this is not possible, they shall
be thoroughly cleaned and sanitized after each use. Color coding is the recommended method
of keeping utensils separate, e.g. different color knife handles and cutting boards for different
usages.
All reasonable precautions shall be undertaken to prevent contamination or cross-
contamination of food while being prepared. Separate areas, equipments and work surfaces
must be available for the various activities undertaken in the kitchen. Where a single food
preparation surface is the only one available, all necessary step shall be taken to prevent cross-
contamination. Proper disinfection techniques shall be practiced.
Frozen food shall be thawed by one of the following methods only:
a. Approximately 24 to 48 hours in advance of planned cooking time, place the frozen food in a
refrigerator at temperature of 1- 4˚C.
b. As part of a continuous uninterrupted regular cooking process, i.e. by continuously cooking
from the frozen state until the food is thoroughly cooked.
c. Thaw food in a microwave oven and immediately transfer to regular cooking units as part of
the continuous cooking process.
d. Thaw food in a microwave oven when the entire uninterrupted cooking process takes place
in a microwave oven.
Foods that require cooking will be cooked to heat all parts of the food to a temperature of at
least 65˚C (149˚F) except for:
a. Roast beef must be cooked to an internal temperature not less than 65˚C (149˚F).
b. Poultry, poultry stuffing, stuffed meat and all precooked frozen food shall be cooked to heat
all parts of the food to at least 75˚C (167˚F) with no interruption of the cooking process.
Food that have been cooked and then refrigerated shall be reheated quickly to a core
temperature of at least 82˚C (180˚F) for a minimum of 15 seconds before being placed in a hot
holding unit for use. Steam tables or other hot holding units must be designed to, or are capable
of, rapidly heating food for a core temperature of 75˚C (167˚F) in 30 minutes holding time. It is
not allowed to use hot holding equipments for reheating food.
Dried milk, reconstituted dried milk, dried milk products, dried eggs and dried egg products that
will be served directly, i.e. not to be incorporated as an ingredient in a processed food, shall be
heated to 75˚C (167˚F) for a minimum of 15 seconds or higher before serving.
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Packaging of Cooked Foods
Every product of the Rezayat Catering kitchens that will be for consumption of its customers
shall have protective wrapping, or placed in clean containers. Packaging materials and /or
containers shall be non absorbent, tasteless and odorless and shall ensure convenient
protection of the product against contamination. Packaging materials shall not contain
substances that may cause objectionable organoleptic changes in the product, that will render
the product toxic or that will adversely affect the product in any way. Packaging materials and
containers shall be protected from contamination during storage and production. They shall be
kept in a clean, dry place until used. Handling shall be minimized. Packaging or placing in food
containers shall be carried out in suitable hygienic conditions. The packaging or container shall
protect the product from contamination or pest infestation.
Food Display and Service
All Potentially Hazardous Foods (PHF) shall be kept at a temperature of 5˚C (41˚F) or lower for
cold foods or at a temperature of 65˚C (149˚F) during display or service.
Food on-display shall be protected from consumer contamination by the use of easily cleanable,
counter protector devices, display cases and similar equipments, as well as other means of
protections. Suitable utensils shall be used by employees and provided to consumers who
served themselves to avoid unnecessary contact with food. Between uses during service,
utensils shall be stored in the food containers with the food they are going to serve, clean and
dry or in running water.
Food service personnel shall dispense ice with scoops, tongs, or other ice dispensing utensils.
Ice dispensing utensils with receptacles shall be protected shall be protected from
contamination during service and storage. Condiments, sugar, seasonings and dressings for self-
service use shall be provided only in individual packages or from dispensers that protect their
contents. Milk and milk products for direct consumption shall be provided to the consumers in
an unopened. Once served to the consumer, individual portions of food shall not be served
again.
Consumer Self-Service Operations
Raw, unpackaged animal food as beef, lamb, poultry and fish may not be offered for consumer
self-service. But this not applies to:
a. Ready-to-eat foods at salad bars or buffets that serve foods such as sushi’s or raw shellfish.
b. Ready-to-cook individual portions for immediate cooking on the equipment and
consumption, such as consumer cooked meats or consumer-selected ingredients for
barbecues.
Consumer self-service operations for ready-to-eat foods will be provided with suitable utensils
or effective dispensing methods that protect the food from contamination. Consumer self-
service operations, such as buffets, salad bars will be monitored by food employees trained in
safe operating procedures.
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Food Left-Overs
Food left-overs prepared and held at temperatures as specified in Food Preparation and Safety
and properly protected against contamination as specified in Food Display and Service may be
retained and offered for re-service or consumption. Left-overs shall be labeled “Left-Over” or
coded with labels and must be served and consumed within 24 hours from time of packing.
a. Left-overs may be retained -
5 hours or less if maintained at 65˚C (149˚F) after initial cooking.
24 hours or less at 5˚C (41˚F) or less if rapidly cooled from 65˚C (149˚F) to 5˚C (41˚F)
within 90 minutes.
4 hours or less if refrigerated left-overs at 5˚C (41˚F) or less are reheated to core
temperature of 82˚C (180˚F) or above and held for 15 seconds or more.
b. Left-overs not consumed within the time periods or exceeding the temperature and time
requirements as specified above will be discarded.
c. Left-overs may be offered for service once, and remaining food not consumed within the
specified time periods must be discarded.
d. The following foods must not be retained or offered as left-overs:
Food that have been creamed or received extensive handling and preparation, e.q.
hashes, gravies, stuffings, dressings and creamed meats.
Raw or partially cooked PHF’s.
Food prepared for consumption by highly susceptible consumers e.q. children, pregnant
women, senior citizens or sick people.
e. Left-overs will not be refrozen or mixed with fresh ingredients.
Disposal of Food Items

Prior to removal from the premises, all garbage and refuse shall be separated with Bio
degradable and Non-biodegradable and stored in a way that makes it inaccessible to insects,
rodents, animals or vermin. Outside storage of garbage or refuse in open piles or in any
container other than approved garbage or refuse container is prohibited. Inside storage of
waste in open piles on the floor of the refuse/garbage storage room is prohibited. But waste
may be stored in properly closed, heavy duty plastic bags that may be stacked on the floor of a
properly designed waste facility.
All dedicated garbage rooms shall be of adequate size to accommodate refuse generated from
the food establishment that accumulates between collection points. Facilities must be provided
for cleaning garbage/refuse containers, lugger boxes and compactor systems after they have
been emptied. Refuse shall be disposed of as often enough to prevent the development of
odors and the attraction of insects, rodents and animals. Waste shall be removed to the
disposal facility in purpose-built transport vehicle by a third party contractor.
Traceability and recall

Effective procedures should be in place to deal with any food safety hazard and to enable the
complete rapid recall of any implicated lot of the finished food from the units. These systems
and plans must be periodically tested to ensure that they are comprehensive and serve to
49

remove an unsafe product from consumers and/or the distribution chain. However, food
businesses should expand their recall and traceability systems to encompass product issues not
involving food safety. Where a product has been withdrawn because of an immediate health
hazard, other products that are produced under similar conditions and that may present a
similar hazard to public health should be evaluated for safety and may need to be withdrawn.
The need for public warnings should be considered. Recalled products should be held under
supervision until they are either destroyed, used for purposes other than human consumption,
determined to be safe for human consumption, or reprocessed in a manner to ensure their
safety. All raw materials and products should be lot-coded and a recall system should be in
place so that rapid and complete traces and recalls can be performed when product retrieval is
necessary.
HEALTH AND FOOD SAFETY INSPECTION PROGRAM

Our Responsibility
Food safety is a requirement which encompasses and expands current legislation with the main
purpose of protecting our staff and the end user, our customers. The Rezayat Catering quality
policy has a total commitment to deliver consistently high standards of quality products and
services. And this includes a total food safety program for all our restaurants and kitchens in
adherence to this commitment.
What is Food?
Food is any material usually of animal, plant or synthetic origin that is taken by man to give
energy and health to his body. This includes all food ingredients, dietary supplements, or fluids
he eat, drink or taken intravenously to supply his body the energy, give him health or satisfy his
craving for what tastes he wants.
Rezayat Catering Food Safety Program
Rezayat Catering is committed to good quality service to its customers and staff and that
include serving clean and safe food throughout its food service outlet. To ensure this, it tend to
enhance a surveillance and reporting program that include the risk-based Hazard Analysis
Critical Control Point (HACCP) and greater food safety education among its staff, especially
those involved in food service. As part of its surveillance and food safety education program,
the Rezayat Catering management has empowered the Food Safety and Hygiene Manager or its
designated representative, to visit each food outlet of the company and make inspections,
corrective suggestions and educate each staff about HACCP and other food safety programs of
the company
This aims to define the responsibilities, principles and practices for implementation of a safe
food production program that is designed to protect staff and customers’ health and the
environment. The Food Safety and Hygiene manager will serve as the auditor and educator
while staff in –charge of each food outlet will be the lead agent to implement the program. This
will focus mainly on the prevention aspect of food safety and minimize risks and hazards
associated with food production.
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Offences Relating to Food Safety
In order that we manage our business in such a way which will not render liable to default, we
need to be aware of what constitutes an offence that is to be considered in food business.
Rendering food that is injurious to health such as adding any article or substance to food,
using any article or substance as an ingredient in food, or subjecting the food to other
process or treatment that causes the food to be injurious to consumer’s health is an offence
as per local health authority’s regulations.
Selling or serving food not complying to food safety regulations such as foods that have
been rendered injurious to health, unfit for human consumption, or contaminated with
health injurious pathogens, parasites, chemicals, physical contaminants, etc. is an offence.
Selling or serving food not of the nature, substance, or quality demanded by the consumer.
Legal action can be taken against any person who serve or sell food that is falsely described
or labeled.
It is a major offence for anyone to knowingly obstruct, not offer assistance or supply false or
misleading information to local authorities or health officers who conducts visits or
investigations in a food production establishment.
The Person-In-Charge
The person-in-charge is usually will be the camp boss/Head Chef or Unit Manager of each unit
or site or his designated representative. The person-in-charge will ensure that he is always
present at the food establishment during all hours of operation. He will also ensure that all food
handlers are following the required food safety standards that had been put in place to ensure
food quality service.
Enforcement of food safety requirements
The day to day enforcement of food safety regulations and practices will be the responsibility of
the management as represented by the Food Safety and Hygiene Manager or his designated
representative and the local authorities representatives like Municipal heath officers, ARAMCO
inspectors, Royal Commission officers, etc.
For the Rezayat Management, the Food Safety and Hygiene Manager or designated
representative is expected to inspect all Rezayat kitchens, restaurants, stores, dining halls, etc.
He will normally have his own white coat and temperature system. The person-in-charge must
guide him around the kitchen and restaurant, being helpful as he can. His attitude will
significantly influence the outcome of the inspection. An interested and polite response will, in
general, elicit the same response from him which will prove helpful and constructive.
The Food Safety and Hygiene Manager will check if you are operating within the requirements.
He will check temperatures and temperature documentation. Training and health cards of all
catering staff and supervisors will also be inspected. He may also take samples of food produced
from the site. If he is unhappy with any aspect of your operation, he will either tell the person-
in-charge and confirm in writing, or issue some kind of improvement notice. The person-in-
charge must inform his superior if a visit has been made and explain his findings. Discuss with
Him how you are going to address the problem or procedure. Local government regulations
have provided wide ranging powers and will enable the Food Safety and Hygiene Manager to
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fight and control food-borne infection. Every food manufacturer and retailers have an
important responsibility to ensure all food they produce is as safe as it can possibly for
consumers’ consumption.
The improvement notice can be served to you by the Food Safety and Hygiene Manager if he
believes standards are not being complied with. The improvement notice will state the
following:
The reason for not complying
The measures needed to correct the fault
The time period to correct the fault.
Should the improvements are not made within the stipulated time-scale or upon the next
inspection visit, disciplinary action will be taken.
Inspection of Food Establishments, Kitchens and Correction of Violations

The goals of the food safety and sanitation inspection programs are to ensure public health
protection, especially the staff of our contractors, reduce the occurrence of food borne illness
and ensure sanitary compliance of each kitchen or food outlet of the Rezayat Catering.
Ultimately, the responsibility for providing safe sanitary food lies with the person-in-charge of
the food kitchen or outlet. Inspections and training programs are the primary tools of the Food
Safety and Hygiene manager or his designated representative has for identifying procedures,
practices, facilities and equipments that may be a hazard and for initiating actions necessary to
correct deficiencies. These sanitary inspections serve the Food Safety and Hygiene Manager and
the person-in-charge of the food outlet or establishment by –
Identifying potential problems and providing reasonable solutions to correct sanitation
problems before outbreaks of food borne illness occur.
Identifying procedural, training and management needs and providing training for food
personnel.
Assisting the food establishment or kitchen person-in-charge in identifying deficiencies in
equipment and facilities.
The Food Safety and Hygiene Manager will put emphasis on above items that have direct
bearing on the prevention of foodborne illnesses, as opposed to those items that, although
necessary for optimum food service, are of lesser public health significance.
Self Evaluation
Each food kitchen outlet or establishment will.
Perform a documented self evaluation of the kitchen or food outlet using the guideline
as exampled in SSOP manual.
Keep records of self evaluation on file for at least one month and submit file to the Food
Safety and Hygiene Manager for subsequent filing after end of the month.
Conduct undocumented self evaluations daily and should focus on time- temperature
control of food, especially during cooking, personal hygiene and food handling practices.
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Access to Food Kitchens and Establishments
The Food Safety and Hygiene Manager or his designated representative will be permitted access
to any food establishment / kitchen at any time during normal operational hours to conduct
sanitary inspections. The food establishment person-in-charge or designated representative will
accompany the Food Safety and Hygiene Manager or his designated representative during this
inspection.
1. Routine inspections of the Food Safety and Hygiene Manager maybe announced or
unannounced and are formal sanitary inspections to ensure that the establishment or
kitchen to be inspected are in compliance of these guidelines.
2. Follow-up inspections are announced, limited formal sanitary inspections by the Food
Safety and Hygiene manager to ensure correction or compliance to critical deficiencies.
3. Comprehensive inspections of food kitchens / establishments may be announced or
unannounced and will include physical facilities and equipment to determine compliance
with this guidelines and facilities to support actual food operations like plumbing,
drainage, physical structure of premises, refrigeration facilities, equipments in kitchens,
etc.
Conduct of Inspections
The Food Safety and Hygiene Manager or his designated representative to conduct the
inspection will
Notify the person-in-charge or appropriate representative of the food establishment
kitchen, to accompany him through rounds of the area. If the area to be inspected is a rig,
the Food Safety and Hygiene Manager will ask permission to the tool pusher or company
man
Will emphasize control of practices and conditions to ensure food safety and prevent food
borne illness. If the food establishment /kitchen have an approved HACCP program,
inspections will focus on evaluating the effectiveness of and compliance with the HACCP
program.
Will avoid any effort to avoid interfering with the kitchen operation while conducting the
inspection.
Will explain to the management of the Rezayat Catering all findings and the ratings assigned
to the particular food establishment / kitchen. Comments or discussions of problems will
not be conducted in the presence of customers. If the contractor tool pusher or the
company man request for the copy of inspection report, a copy can be furnished upon
approval of the Rezayat Catering management.
Rating Food Kitchens / Establishments
Potential problems in food establishments should be resolved in the lowest level possible
without compromising the safety of the food served. The person-in-charge and the Food Safety
and Hygiene Manager or designated representative should work as partners in ensuring the
production of safe and wholesome food. Ratings are only one tool used by inspectors to
promote health and are quite subjective, so sound judgment is very critical. The team work of
the person-in-charge and the inspectors is a critical one to effectively and efficiently resolve and
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eliminate potential health problems. The rating to be used is “excellent”, “satisfactory” or
“unsatisfactory”.
a. Excellent ratings should be reserved for food kitchens / establishments demonstrating a
level of sanitation above the expected standard.
b. Satisfactory ratings are given only to when minor non-critical discrepancies are noted.
c. Unsatisfactory ratings are used when critical items are identified. The Food Safety and
Hygiene Manager or designated representative will consider that food establishment phase
of operation during the inspection, how long the deficiencies have existed, efforts to correct
the deficiencies and the potential health risks if the deficiencies are allowed to continue or
when it is considered that too many non-critical items are identified that can lead to critical
problems.
d. Any imminent health hazard identified during the inspection must be reported immediately
by notifying the responsible authorities for immediate action to eliminate the identified
hazard.
Follow-up Inspections
If a kitchen or food establishment is rated unsatisfactory, an immediate follow-up inspection
must be done within a week period. If the discrepancy that caused the unsatisfactory rating is
corrected on the spot, and considered not a repeated discrepancy, there is no need for a re-
inspection. Follow-up inspections are not interventions. Follow-up inspections are conducted to
verify compliance with previously documented deficiencies.
Time frame for Correction
The person-in-charge of the food kitchen or establishment must correct all critical violations at
the time of inspection and implement corrective actions for the HACCP plan implementation.
Considering the nature of the potential hazard involved and the complexity of the corrective
action needed, the Catering staff or designated representative may agree to specify a longer
time frame. Non-critical corrections must not to exceed 5 days after the inspection, for the
person-in-charge of the food kitchen to correct critical violations or deviations from the HACCP
plan.
Inspection
Routine and Follow-up Inspections
The Food Safety and Hygiene Manager will use the hygiene inspection checklist for recording
findings noted during routine and follow-up inspections. Checklist items can be added or
removed depending on the application requirements of the inspections. Each item will
correspond to a box by which the inspector will check if the specific point is followed and done
or cross-out if there are deviations to the item, comments or remarks space is added to fully
explain what the deviation is and possible corrective action taken.
The number of those items found to be in non-compliance should be noted and reported to the
management, Critical deficiencies are to be identified and noted and must be corrected as soon
as possible. Should the deficiency cannot be corrected, a response from the person-in-charge
will be noted for the number of specific days outlining what action to be taken to correct the
deficiency required.
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Result of the inspection can be used to establish the scheduling of the next inspection. The
results will be used as reference in the conduct of follow-up inspection of unsatisfactory food
kitchens or establishments. The inspector will reevaluate the over-all condition of the food
kitchen or establishment for future routine inspections.
A copy of the checklist form will be provided to the food kitchen or establishment’s person in
charge. He should keep the forms for at least Six months on file for future reference.
Comprehensive Inspections
The Food Safety and Hygiene Manager will do comprehensive inspections unannounced or
announced and will include the presence of the site tool pusher or designated representative to
evaluate:
a. The physical facilities and equipment to determine compliance with the food safety plan
b. The facilities capability to support actual food operations.
A full report will be submitted to the management of Rezayat Catering about these inspections
in detail and with suggestions for corrective actions.
Emergency Inspections
The Food Safety and Hygiene Manager or its designated staff may perform emergency
inspection of each food kitchen in the event of emergency cases in food kitchens site or
establishment that may pose a major risk in the food production and safety.
A full report by the person-in-charge associated with an incident report about the emergency
will be submitted. The Food Safety and Hygiene Manager will submit his own corresponding
report detailing the emergency situation and the actions done to minimize risk on the foods
stored within the emergency area and services affected by the incident.
Imminent Health Hazard, Ceasing Operations
A food kitchen or establishment may immediately discontinue operations and notify the Food
Safety and Hygiene Manager or designated representative if an imminent health hazard exists
due to emergencies (such as fires, extended interruption of water or electrical service, misuse
of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross
unsanitary occurrence or condition or other circumstances) that may endanger customers or
kitchen staff health.
Resuming Operations after an Imminent Health Hazard
If operations of a kitchen or food establishment are discontinued due to circumstances as
specified in section above or otherwise according to local authorities, the food establishment or
kitchen must obtain approval from Food Safety and Hygiene Manager or designated
representative before resuming any operation. A thorough investigation must be done to
ensure that all foods to be served after the emergency ceasing of operations is safe and that all
food contact surfaces and equipments are free from contaminants. This inspection program will
serve as the basic rules of conduct for surveillance and corrective action that will be done to
enforce compliance of each food establishment or kitchen of the Rezayat Catering. A
corresponding HACCP program will be drawn tailor-fit for our operations to ensure health
protection through food safety, reduce the occurrence of foodborne illnesses and ensure
sanitary compliance. Ultimately, the responsibility of providing safe sanitary food lies with the
55

person-in-charge of the food establishment or kitchen and related staff handling and serving
the food.
GRADING SYSTEM GUIDELINES IN FOOD INSPECTION REPORT

A grading system will be used in the Food Kitchen Inspection Report as each item in the report is
given corresponding point. An item if considered a critical control point will be given 6 or 8
points while noncritical ones is given 4, 3 or 2 depending in its influence in food production
safety. For example, under food protection category, item no.1 reads “PHF (potentially
hazardous foods) meets time / temperature requirements during storage, preparation, display
and left-over” was given 8 points since it is considered a very critical control point. And since
there are 4 stages in this category, namely; storage, preparation, cooking and display, each is
given two points for each stage. One point for confirming the temperature requirements and
point for time requirements.
All points rated for each factor will be added and the sum divided by total category points
considered will give a percentage ratio and to be rated as follows;
90 % and above – Good / Pass
80 to 90 % - Satisfactory
80 % and below - Unsatisfactory
Site food kitchens with excellent rating and conforms to each critical control points will be
considered “safe kitchen” .It demonstrated a level of sanitation above the expected standard
and does not require immediate future inspections. Inspection frequency for this type of
kitchen may be reduced. However, if there are major changes in staff or equipments within the
kitchen area occurred, E.g. Replacement of person-in-charge, introduction of new or
malfunction of equipment in use, etc., immediate inspection will be scheduled to ensure control
points are still followed.
Excellent rated kitchen but with a critical control point non-conformance will be considered for
follow-up inspection only for that non-conformance factor. A time frame for correction of the
violation will be given and must be corrected before the follow-up inspection. Follow-up
inspection will concentrate on the critical control point violation and steps taken to correct such
violations.
Satisfactory rated kitchens will be subjected for follow-up inspection in a short time frame and
critical control points violations must be corrected and demonstrated during the inspection.
Follow-up inspection will cover completely all factors as stated in the report but will
concentrate in critical control point’s violations as noted in the previous inspection.
Any kitchen rated unsatisfactory with multiple critical control points violations identified will be
subjected to short time frame follow-up inspection. Inspection will be thorough to ensure that
all violations are corrected. The inspector will consider how long the violations have existed and
the potential health risks if the violations are allowed to continue. Any imminent health hazard
noted will be reported to the responsible staff, mainly the person-in-charge for immediate
correction to prevent or minimize the risk.
Critical control point violations not corrected after the follow-up inspection will be reported to
person-in charge immediate superior for immediate action. Any kitchen rated
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“unsatisfactory“again after the follow-up inspection will be noted and reported for immediate
corrections to the Rezayat Catering management.
GLASS BREAKAGE PROCEDURE

Glass, brittle plastic or ceramic shards or particles mixed in food is one of the dangerous
physical contaminants that may occur in our kitchens. To prevent such occurrence, this
procedure is formulated to guide and ensure that all our food service personnel in dealing with
such situations. In the event of any glass, brittle plastic or ceramic containers or equipment
breakage happen in our stores, food preparation, kitchen, dining halls or any food production
areas, following procedure must be followed:
1. All work activities in the area will stop immediately. Isolate the area of breakage and only
concerned staff will be allowed.
2. Identify all exposed foods, food contact equipments and packaging within the area.
3. Inform immediate superior of the situation.
4. Immediate superior will guide staff to dispose all exposed food and food packaging
materials. All food contact equipments will be segregated for check of presence of
contaminants and cleaning.
5. Check the footwear and clothing of all personnel within the area for any breakage particles.
6. Immediate superior will inform the Head Chef/camp boss/ camp manager.
7. Using relevant cleaning materials remove glass, brittle plastic or ceramics in careful and
controlled manner and carefully dispose it direct to waste bins outside.
8. If possible, check if collected fragments fit together to establish all have been retrieved.
9. Work activities will only continue once the area was checked and cleared by the Head
Chef/Camp Boss /Camp Manager.
10. Incident will be recorded in the incident/Damage logbook. Relevant customers must be
informed of the incident.
11. Suspected foods shall be hold and discarded, recorded in the Kitchen Wastage/Discard
Product Log.
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DELIVERY VEHICLE BREAKDOWN PROCEDURE
Should a vehicle breakdown of a food delivery on route to a Rig/Satellite kitchen site, the driver
shall immediately contact his immediate superior to inform them of the problem:
His immediate superior will immediately inform the following:
1. Corresponding Head Chef/Camp Boss/Personnel In charge where the delivery is destined to.
2. Head Chef/Camp boss concerned shall inform the Contracting Manager/Unit Manager and
Food Safety and Hygiene Manager about the situation.
The driver’s immediate superior shall report:
• Give full details of location and problem.
• Give an indication of time to rectify problem.
The persons contacted will assess the situation and advise the driver and the camp boss
concerned on the action to be taken to ensure the safety of the product(s).
The people contacted will also co-ordinate all follow-up action to resolve the problem.
Any suspect product will be placed on QA hold and the disposition of the product to be decided
by the camp boss and chief cook upon the delivery onsite and / or by the Food Safety and
Hygiene manager and recorded in the Kitchen wastage/Discard Product Log.
Disposition of the product will be based as per delivered goods quality control standards.
Details will be documented in the Incident record and the discarded products will record in the
Kitchen Wastage/Discarded Product Log.
58

REZAYAT CATERING
HACCP - BASED
STANDARD OPERATING PROCEDURES
HACCP - Standard Operating Procedures (Revision 2; Date: 26-05-2015)

0
Table of Contents
Administrative Forms
Revision Schedule
Revision Control
Introduction
HACCP based Record Keeping frequency
Summary Tables for coordinating Sections with the Forms
Summary Table for Monitoring & Reviewing the HACCP Based SOP Plan
Facility and Equipment

1. Employee Health and Personal Hygiene……………………………………………………………… 9
 Daily Food Safety Check List…………………………………………………………………………. 11
 Daily due Diligence Check List………………………………………………………………………. 112
2. Hand Washing……………………………………………………………………………………………………. 113
Facility and Equipment

3. Cleaning and Sanitization of Food Contact Surfaces…………………………………………. 15
 Specific Cleaning check list – Kitchen………………………………………………………….. 18
4. Cleaning and Sanitation of Manual ware washing…………………………………………….. 19
5. Cleaning &Sanitizing Utensils - Dish Wash Machine…………………………………………. 21
 Temperature Chart - Dish Washer……………………………………………………………… 23
6. Controlling Time and Temperature during Preparation……………………………………. 24
 Cooking Temperature Log…………………………………………………………………………… 26
7. Cleaning and Sanitizing Ice Machine…………………………………………………………………. 27
8. Pest Control……………………………………………………………………………………………………… 29
 Pest Control Scheduled form………………………………………………………………………. 31
9. Use and Calibration of Thermometer……………………………………………………………….. 32
 Calibration record for Thermometers…………………………………………………………. 35
10. Cleanliness and Sanitization of the Dining Room………………………………………………. 36
 Specific Cleaning Check list - Dining Hall……………………………………………………… 38
11. Laundry and Linen Use……………………………………………………………………………………… 39
Maintenance
12. Preventive Maintenance…………………………………………………………………………………… 41
 Preventive Maintenance Plan……………………………………………………………………… 42
13. Corrective Maintenance…………………………………………………………………………………… 43
 Corrective Maintenance Log……………………………………………………………………….. 44
Flow of Food
14. Purchasing and Receiving………………………………………………………………………………… 45
 Delivery Check List……………………………………………………………………………………… 49
15. Storage…………………………………………………………………………………………………………….. 50
 Temperature Chart Chiller/Freezer……………………………………………………………. 53
16. Storage and Using Poisonous or Toxic Materials……………………………………………… 54
17. Date Making Ready To Eat Potentially Hazardous Foods………………………………….. 56
18. Preparing/Cooking Food…………………………………………………………………………………… 58
19. Holding and Serving Food…………………………………………………………………………………. 61
 Food holding Temperature log…………………………………………………………………… 65

1
20. Preventing Contamination at Food Bar…………………………………………………………….. 66
21. Preventing cross contamination during Storage and Preparation…………………… 68
22. Using Time alone as a Public Health Control to limit Bacteria growth in
Potentially Hazardous Foods…………………………………………………………………………….. 70
23. Cooling Potentially Hazardous Foods………………………………………………………………… 72
 Food Cooling Temperature Log…………………………………………………………………… 74
24. Reheating Foods………………………………………………………………………………………………. 75
 Food reheating Temperature log………………………………………………………………… 77
25. Serving Foods…………………………………………………………………………………………………… 78
26. Using Suitable Utensils when handling Ready to Eat Foods………………………………. 79
27. Washing Fruits and Vegetables…………………………………………………………………………. 81
 Vegetable & Fruit washing check list…………………………………………………………… 83
28. Transportation of Foods from Central Kitchen to Satellite Locations………………… 84
 Food Transportation temperature log………………………………………………………… 86
29. CCP of Refrigerated and Frozen Foods-Rig Move……………………………………………… 87
 Transporting Food carrier Procedure Log……………………………………………………. 89
30. Waste Management…………………………………………………………………………………………. 90
Communication
31. Handling a Food Recall……………………………………………………………………………………… 92
 Kitchen Wastage/Discard product Log………………………………………………………… 94
32. Responding a Physical Hazard Found in Food…………………………………………………… 95
 Physical Hazard Incident Report form…………………………………………………………. 96
33. Responding a Food borne Illness Complaint……………………………………………………… 97
 Food Borne Illness Incident Report form…………………………………………………….. 99
Employee Orientation and Training

34. New Employee Orientation………………………………………………………………………………. 100
 New Employee Orientation Check List………………………………………………………… 102
 New Employee Orientation - Training register…………………………………………….
103
35. Food Safety and HACCP Training Programme…………………………………………………… 104
 Annual Training Calendar……………………………………………………………………………. 106
 Food Safety Training register………………………………………………………………………. 107
Food Safety and HACCP Training and Monitoring

36. Self Improvement for Continuous Quality Improvement………………………………….. 108
 Food Establishment Inspection Check list…………………………………………………… 109

2
Revision Schedule
Original March 2011 Original issue Arun V.R Hussain Al Hajji Raju Sebastian
1 January 2014 Revised (Hygiene (Special Contract (Regional

2 May 2015 Revised
Revision Control

To ensure the content of this manual is accurate and relevant to Rezayat Catering, any
changes or revisions to this document can only be made by the Food safety & Hygiene
Manager, and authorized by the company’s General Manager.
Effective communication is required in order to implement the policies and procedures

detailed in this document and within the Kingdom of Saudi Arabia; English is the commercially
adopted language. Should any person not fully understand the wording of the policies and
procedures detailed in this document then they should seek clarification as soon as possible
from Food safety & Hygiene Manager.
This document has been prepared in accordance with the scope of

Rezayat Company LTD appointment with its client and is subject to
the terms of that appointment. It is addressed to and for the sole
and confidential use and reliance of Rezayat Company LTD client. Rezayat Catering
Rezayat Company LTD accepts no liability for any use of this P.O. Box 90,
document other than by its client and only for the purposes for
which it was prepared and provided. No person other than the Al-Khobar Pin 31952
client may copy (in whole or in part) use or rely on the contents of Saudi Arabia.
this document, without the prior written permission of Rezayat Tel: 03-8825700
Company LTD. Any advice, opinions, or recommendations within
this document should be read and relied upon only in the context of Fax: 03-8871093
the document as a whole. © Rezayat Company LTD 2015

3
INTRODUCTION
HACCP-Based Standard Operating Procedures (SOPs)
SOPs are a prerequisite to the HACCP Plan. These are written procedures designed to ensure
that unsanitary conditions do not introduce hazards in to the end products. HACCP
specifically requires that these procedures eliminate or reduce hazards from occurring in
areas where food is exposed, before and after critical control points (CCPs) such as cooking,
cooling and reheating standards have been implemented.
Three main points are essential to developing a food safety program: basic facility sanitation,
temperature control, and documented SOPs.
1. Be sure that all food preparation areas are clean and sanitary, such as workers’ hands,
utensils, and food contacts Surfaces. Avoid cross contamination.
2. Temperature control means keeping cold foods cold and hot foods hot. Cook to
proper temperatures and hold at proper temperatures, and be sure to record those
temperatures. A basic, properly calibrated food thermometer (digital or dial) is all you
need to check for proper temperatures.
3. SOPs can be used to verify proper sanitation and the observance of proper
temperatures, as well as other food safety aspects in a foodservice operation.
HACCP-based SSOPs include the following principles:
 Corrective actions
 Monitoring procedures
 Verification procedures
 Record keeping procedures

4
HACCP-Based Record keeping Frequency
DOCUMENTATION Documentation
Frequency
Food Safety Check List (Daily)
Daily Due diligence check list (Daily)
Delivery Check List (Daily - After Each Delivery)
Freezer/Chiller Temperature log (Daily)
DAILY
Cooking Temperature Log (Daily)
Fruits &Vegetable Washing Check (Daily)
Holding & Serving Temperature Log (Daily)
Cooling Temperature Log (as needed)
Catering Facility Specific Cleaning Rota (Daily)
Dish Washer Machine Temperature (Daily)
Third party Pest Control Check List Weekly

Internal Pest Control Check List
Monthly
Food Cooling Temperature Log
Food Borne Illness Incident Report
Physical Hazard Incident Report As needed
Preventive Maintenance Check list
Corrective Maintenance Log
Rig Moving Check list
Kitchen Wastage/discard Product Log
Basic Food Safety Training Ongoing
In-service Training Roster Monthly; minimum of two

Food Establishment Inspection Check List(Monthly) times per year
Annual Training Calendar (Yearly)

5
Summary Table for Coordinating Sections with Forms
Employee
Cleaning and Controlling Time Inspection For
Health Employee
sanitizing and Temperature Continuous
Check lists and Communication Orientation
food Contact during the Flow Quality
personal and Training
Surfaces of Food Improvement
Hygiene
Daily Due Diligence Check List X X X
Daily Food Safety check list X X X X
Dish Machine Temperature Log X
Ice Machine Monitoring Form X
Delivery / Temperature Check List X
Refrigerator / Freezer Temperature Log X
Cooking/Core Temperature Log X
Food Reheating Temperature Log X
Holding / Serving Temperature Log X
Cooling Temperature Log X
Catering Facility Specific Cleaning Rota X
Transporting Temperature Log X
Thermometer Calibration Log X
Foodborne Illness Incident Report X
Fruit & Vegetable Washing Check list X
Physical Hazard Incident Report X X
Kitchen wastage/Discard Product Log X

New employee Orientation-Food Safety
X
Check list
Basic Food Safety Training X X X
New Employee Orientation Training X X
In-service Training Roster X X
Annual Training Calendar X X
Food Establishment Inspection Checklist X X X X

6
Summary Table for Monitoring and reviewing HACCP-Based SOP
Sanitation Standard Operating
Record Monitored by Whom Reviewed by Whom
Procedures
Employee Health and Personal Food Establishment Inspection Checklist Hygiene Manager Training Manager, RM,DGM
Hygiene Food Safety Checklist(daily) Head Chef/Camp Boss Hygiene Manager
Kitchen Wastage/Discard Product Log Head Chef/Cook/Store keeper Camp Boss / Supervisor
Food Safety Check List (Daily) Camp Boss/Head Chef Supervisor/Unit Manager
Cleaning and Sanitizing
Dish Machine-Temperature Log Chefs/Cooks Head Chef/Camp Boss
Food Contact Surfaces
Ice Machine Monitoring Form Chefs/Cooks Head Chefs/Camp Boss
Kitchen Wastage/Discard Product log Chef/Camp Boss Head Chef/Supervisor
Receiving Delivery Check List Camp Boss/Store Keeper Head Chef/Store Keeper
Storage Refrigerator/Freezer Temperature Log Chef/Camp Boss Head Chef/Supervisor
Cooking Cooking /Core Temperature Log Chefs Camp Boss/Head Chef
Preparation Fruit & Vegetable Washing Check List Camp Boss/Head Chef Head Chef/Supervisor
Controlling Time
and Holding and
Holding/Serving Food Temperature Log chefs Head Chefs/Camp Boss
Temperature Serving
during Flow of
Cooling Cooling Temperature Log Chefs Head Chefs/Camp Boss
Food
Reheating Reheating Temperature Log Chefs Head Chefs/Camp Boss
Transporting Transporting Temperature Log Head Chefs/Camp Boss Supervisor/Unit Manager
Thermometer
Thermometer Calibration Monitoring Form Chefs Head Chef/Supervisor
Calibration

7
Summary Table For Monitoring and reviewing HACCP-Based SOP
Sanitation Standard Operating
Record Monitored by Whom Reviewed by Whom
Procedures
Responding to a
Foodborne Foodborne Illness Hygiene Manager / F & B Operation
Unit Manager/Camp Boss
Illness Incident Report Manager/RM
Communication Complaint
Responding to a
Physical Hazard Incident Hygiene Manager / F & B Operation
Physical Hazard Unit Manger/Camp Boss
Report Manager/RM
Found in Food
Basic Food Communication from

Hygiene & Safety Manager Hygiene Manager/Training Manager
Safety Training Training center
On-The-Job: New Employee
Hygiene Manager / Training
Employee New Employee Orientation-Food Safety Hygiene & Safety Manager
Manager/HR Manager
Orientation Checklist
Orientation and
Training In-House Training Roster Training Manager/Unit
Hygiene & Safety Manager
(session ) Manager/Hygiene Manager
On-The-Job: In-
Service Training
Training Manager/Unit
Annual Calendar Hygiene & Safety Manager
Manager/Hygiene Manager
Hygiene Manager/Training
Food Establishment
Inspection for continuous quality Unit Manager/Head Chef/Camp Manager/Regional Manager/ Dy.
Inspection Checklist
Improvements Boss General Manager/F& B Operations
(Monthly)
Manager
Directions: 1.Identify the staff members who will be responsible for monitoring and verifying records. 2.Maintain this record with HACCP files for 6 months

8
Standard Operating Procedure
Employee Health and Personal Hygiene
PURPOSE: To prevent contamination of food by foodservice employees.
SCOPE: This procedure applies to Rezayat Catering foodservice employees who handle,
prepare, or Serve food.
INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP.
2. Follow ARAMCO/Contractors requirements.
3. Follow the Employee Health Policy.
4. Report to work in good health, clean, and dressed in clean attire.
5. Change apron when it becomes dirty.
6. Wash hands properly, frequently, and at the appropriate times.
7. Keep fingernails trimmed, filed, and maintained so that the edges are cleanable and not
rough.
8. Wear single-use Food grade gloves during working.
9. Do not wear any jewellery except for a plain ring such as a wedding band.
10. Treat and bandage wounds and sores immediately. When hands are bandaged, single-use
gloves must be worn.
11. Cover a lesion containing pus with a bandage. If the lesion is on a hand or wrist, cover
with an impermeable cover such as a finger cot or stall and a single-use glove.
12. Eat, drink, use tobacco, or chew gum only in designated break areas where food or food
contact surfaces may not become contaminated.
13. Taste food the correct way:
 Place a small amount of food into a separate container.
 Step away from exposed food and food contact surfaces.
 Use a teaspoon to taste the food. Remove the used teaspoon and container to the
dish washing area. Never reuse a spoon that has already been used for tasting.
 Wash hands immediately.
14. Wear suitable and effective hair restraints while in the kitchen
MONITORING:
 A designated foodservice employee (Person in charge/Camp boss) will inspect
employees when they report to work to be sure that each employee is following this
SOP.
 The designated foodservice employee (Person in charge/Camp boss) will monitor that
all foodservice employees are adhering to the personal hygiene policy during all hours
of operation.

9
Employee Health and Personal Hygiene, continued
CORRECTIVE ACTION:
1. Retrain any foodservice employee found not following the procedures in this SOP.
2. Discard affected food.
VERIFICATION AND RECORD KEEPING:

The Person in charge/Camp boss will verify that foodservice employees are following this SOP
by visually observing the employees during all hours of operation. The Person in charge/Camp
boss will complete the Daily due diligence Check List. Food service employees will record any
discarded food on the Kitchen Wastage/ Discard Product Log in the Daily Check list. The
records are to be kept on file for a minimum Six Months. Refer attached Daily Due Diligence
Check list

10
DAILY FOOD SAFETY CHECKLIST - DAILY
Person Conducting Inspection:
Unit Name: Date:
Mgr.
PROCEDURES COMMENTS Initial &
Date
Personal Hygience
Designated uniform - clean daily
Appropriate shoes
hair restraint - cover all hair
Jewelry - limited to plain wedding ring, remove watch
Fingernails-short, unpolished, clean. No artificial fingernails.
Employees with illness and symptoms - appropriate action taken
Open sores, cuts, abrasions, or burns must be completely covered
when handling food.
Smoking - in designated areas
Sneezing/coughing - appropriate action taken
Eating, drinking, & gum chewing in designated areas only
Conducting Taste - testing
Break and Meal
• Where breaks/meals occur
• When breaks/meals occur
Locker room - storage of personal items
Handwashing & Glove Use
Handwashing procedures:
• When to wash hands
• Where to wash hands
• How to wash hands
Use of disposable gloves
• When to change
• How to use
Laundry and linen use - use appropriate cloth towels/handling
and storage
How to prepare and when to use cleaning solutions
How to prepare and when to use sanitizing solutions
Use of test strips to determine product strength
Contact with blood and bodily fluids
Other Information
Directions:
1. This form should be completed daily.
2. Keep on file for Six months.
M anager in charge Signature (Verification): Date:

11
DAILY DUE DILIGENCE CHECK LIST
Unit No. Unit Name: Date:
Opening Check List (To be com pleted at the start of the day before any food is prepared or served) a a
Walk around the kitchen and search for non conformities & Report to the management Yes No
Deliveries checked for quality & freshness & put away Delivery Checklists done Yes No
All areas & equipment clean & sanitized & fit for food preparation Yes No
Hand wash sinks, adequate soap, kitchen roll, nail brush, and hot & cold water Yes No
All foods covered, segregated, labeled and within use by date Yes No
All Kitchen staff fit, trained or supervised & in correct uniform Yes No
All fridges and freezers are at the correct temperatures Yes No
Monitoring of staff personal hygiene Yes No
Employees with illness and symptoms - appropriate action taken Yes No
If your answer 'NO' to any of the above, corrective action must be taken & the Corrective Action Log filled in
Food Temperature Checks/Core Temperature (Hot Food in Bain-m arie / Salad Bar / Chillers / Freezers / )
LUNCH (1HR AFTER DISPLAY)
Walk in
B/Marie Salad Bar Walk In Chiller Chiller Chiller Refrigerator Freezer Freezer Hot Holding
Freezer
°c °c °c °c °c °c °c °c °c
DINNER (1HR AFTER DISPLAY)
Walk in
B/Marie Salad Bar Walk In Chiller Chiller Chiller Refrigerator Freezer Freezer Hot Holding
Freezer
°c °c °c °c °c °c °c °c °c
STANDARD TEMPERATURE
Above 63°c Below 5°c Below 5°c Below 5°c Below 5°c Below 5°c Below -18°c Below -18°c Below -18°c Below -18°c
Dishwasher Temperature (Rinse Tem perature should +82°c) AM PM

Record the reading from the dial on the side of the machine. °c °c
Allow the machine to w arm up for at least 30 minutes before you attempt the take the temperature.
Thawing Of Food Stuffs (please follow the Thawing procedures in Place)

Thawing item Thawing start date & time Butchery date & time Cooking date & time
RED MEAT
SEA FOODS
POULTRY
Vegetables & Fruits washing and sanitizing procedure - Refer SSOP manual
Sanitizing - 100ppm/15
Cooking Vegetable Salad Vegetables Fruits Washing minutes
Food discard/wastage log

Product Reason Corrective Action
Closing Checklist (To be com pleted at the end of Preparation & Service) a a
All fridges and freezers are at the correct temperatures Yes No
Any Out of Date Foods logged as waste and binned Yes No
All foods covered, dated and stored correctly Yes No
All areas & equipment cleaned and sanitized thoroughly Yes No
Any incidents logged and reported to the Unit Manager/Camp Boss Yes No
All equipment made safe and turned off Yes No
Soap and tissue roles replenished where necessary Yes No
All Kitchen SSOP Check lists duly filled and signed, all relevant works done Yes No
Walk around the kitchen and search for non conformities & Report to the management Yes No
If your answer 'NO' to any of the above Corrective action must be taken & the Corrective Action Log filled in
Camp Boss Name: ………………………………………
Camp Boss Signature………………………………………

12
Hand Washing
PURPOSE: To prevent foodborne illness by contaminated hands.
SCOPE: This procedure applies to Rezayat Catering employee’s who are handles, prepare,
and serve food.
INSTRUCTIONS:
1. Train Rezayat Catering foodservice employees on using the procedures in this SOP.
3. Post hand washing signs or posters in a language understood by all foodservice staff near
all hand washing sinks, in food preparation areas, and restrooms.
4. Use designated hand washing sinks for hand washing only. Do not use food preparation,
utility, and dishwashing sinks for hand washing.
5. Provide warm running water, soap, and a means to dry hands. Provide a waste container
at each hand washing sink or near the door in restrooms.
6. Keeps hand washing sinks accessible anytime employees are present?
7. Wash hands:
 Before starting work
 During food preparation
 When moving from one food preparation area to another
 Before putting on or changing gloves
 After using the toilet
 After sneezing, coughing, or using a handkerchief or tissue
 After touching hair, face, or body
 After smoking, eating, drinking, or chewing gum or tobacco
 After handling raw meats, poultry, or fish
 After any clean up activity such as sweeping, mopping, or wiping counters
 After touching dirty dishes, equipment, or utensils
 After handling trash
 After handling money
 After any time the hands may become contaminated
8. Follow proper hand washing procedures as indicated below:
 Wet hands and forearms with warm, running water at least 58˚C and apply soap.
 Scrub lathered hands and forearms, under fingernails, and between fingers for at least
10-15 seconds. Rinse thoroughly under warm running water for 5-10 seconds.
 Dry hands and forearms thoroughly with single-use paper towels.
 Dry hands for at least 30 seconds if using a warm air hand dryer.
 Turn off water using paper towels.

13
Hand Washing, continued
MONITORING:
1. A designated employee will visually observe the hand washing practices of the
foodservice staff during all hours of operation.
2. The designated employee will visually observe that hand washing sinks are properly
supplied during all hours of operation.
CORRECTIVE ACTION:
2. Ask employees that are observed not washing their hands at the appropriate times or
using the proper procedure to wash their hands immediately.
3. Retrain employee to ensure proper hand washing procedure.

The Person in charge/Camp boss will complete the Daily Due Diligence Checklist to indicate
that monitoring is being conducted as specified. The Daily Due diligence Checklist is to be
kept on file for a minimum Six months.

14
Cleaning and Sanitizing Food Contact Surfaces
PURPOSE: To prevent foodborne illness by ensuring that all food contact surfaces are
properly cleaned and sanitized.
SCOPE: This procedure applies to Rezayat Catering foodservice employees involved in

cleaning and sanitizing food contact surfaces.
PROCEDURES:
3. Follow manufacturer’s instructions regarding the use and maintenance of equipment and
use of chemicals for cleaning and sanitizing food contact surfaces. Refer to Storing and
Using Poisonous or Toxic Chemicals SOP.
4. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils,
thermometers, carts, and equipment:
 After and Before each use
 Between uses when preparing different types of raw animal foods, such as eggs, fish,
meat, and poultry
 Between uses when preparing ready-to-eat foods and raw animal foods, such as eggs,
fish, meat, and poultry
 Any time contamination occurs or is suspected
5. Wash, rinse, and sanitize food contact surfaces of sinks, tables, equipment, utensils,
thermometers, carts, and equipment using the following procedure:
 Wash surface with detergent solution.
 Rinse surface with clean water.
 Sanitize surface using a sanitizing solution mixed at a concentration specified on the
manufacturer’s label.
 Place wet items in a manner to allow air drying.
 Store clean dishes in an inverted position.
6. If a 3-compartment sink is used, setup and use the sink in the following manner:
 In the first compartment, wash with a clean detergent solution at or above 49 oC or at
the temperature specified by the detergent manufacturer.
 In the second compartment, rinse with clean water.
 In the third compartment, sanitize with a sanitizing solution mixed at a concentration
specified on the manufacturer’s label or by immersing in hot water at or above 78oC
for 30 seconds.

15
Cleaning and Sanitizing Food Contact Surfaces, continued
7. If a dish machine is used:
 Check with the dish machine manufacturer to verify that the information on the data
plate is correct.
 Refer to the information on the data plate for determining wash, rinse, and
sanitization (final) rinse temperatures; sanitizing solution concentrations; and water
pressures, if applicable.
 Follow manufacturer’s instructions for use.
 Ensure that food contact surfaces reach a surface temperature of 82oC or above if
using hot water to sanitize.
MONITORING:
Rezayat Catering Foodservice employees will:
1. During all hours of operation, visually and physically inspect food contact surfaces of
equipment and utensils to ensure that the surfaces are clean.
2. In a 3-compartment sink, on a daily basis:
 Visually monitor that the water in each compartment is clean.
 Take the water temperature in the first compartment of the sink by using a calibrated
thermometer.
 If using chemicals to sanitize, test the sanitizer concentration.
 If using hot water to sanitize, use a calibrated thermometer to measure the water
temperature. Refer to Using and Calibrating Thermometers SOPs.
3. In a dish machine, on a daily basis:
 Visually monitor that the water and the interior parts of the machine are clean and
free of debris.
 Continually monitor the temperature and pressure gauges, if applicable, to ensure
that the machine is operating according to the data plate.
 For hot water sanitizing dish machine, ensure that food contact surfaces are reaching
the appropriate temperature by a calibrated maximum registering thermometer.
 For chemical sanitizing dish machine, check the sanitizer concentration on a recently
washed food-contact surface using an appropriate test kit.
CORRECTIVE ACTION:
2. Wash, rinse, and sanitize dirty food contact surfaces. Sanitize food contact surfaces if it is
discovered that the surfaces were not properly sanitized.
3. Discard food that comes in contact with food contact surfaces that have not been
sanitized properly.

16
Cleaning and Sanitizing Food Contact Surfaces, continued
In a 3-compartment sink:
Drain and refill compartments periodically and as needed to keep the water clean.
 Adjust the water temperature by adding hot water until the desired temperature is
reached.
 Add more sanitizer or water, as appropriate, until the proper concentration is
achieved.
In a dish machine:
 Drain and refill the machine periodically and as needed to keep the water clean.
 Contact the appropriate individual(s) to have the machine repaired if the machine is
not reaching the proper wash temperature indicated on the data plate.
 For a hot water sanitizing dish machine, retest by running the machine again. If the
appropriate surface temperature is still not achieved on the second run, contact the
appropriate individual(s) to have the machine repaired. Wash, rinse, and sanitize in
the 3-compartment sink until the machine is repaired or use.
 For a chemical sanitizing dish machine, check the level of sanitizer remaining in bulk
container. Fill, if needed. “Prime” the machine according to the manufacturer’s
instructions to ensure that the sanitizer is being pumped through
If the proper sanitizer concentration level is not achieved, stop using the machine and
contact the appropriate individual(s) to have it repaired. Use a 3-compartment sink to
wash, rinse, and sanitize until the machine is repaired.

Rezayat Catering employees will record monitoring activities and any corrective action taken
on the Specific Cleaning Rot - Kitchen. The personnel in charge or camp boss will verify that
foodservice employees have taken the required temperatures and tested the sanitizer
concentration by visually monitoring foodservice employees during the shift and reviewing,
initialing, and dating the Specific Cleaning Rot - Kitchen. The log will be kept on file for at least
Six Months. Refer attached Specific Cleaning Rot - Kitchen.

17
Kitchen - Specific Cleaning Check List
Month/Year of : Unit :
Area To Be Week 1 Week 2 Week 3 Week 4
Mode Freq. Chemicals & PPE Methods of Cleaning
Cleaned 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
1. Pre-clean 2. Clean,apply
Floors Twice a Chlorox,Liquid
detergent with mop 3. Rinse 5. Air
/Walls/Doors day Soap,Mop,Gloves
dry
1.Preclean. 2. Apply Detergent. 3.
As Liquid Soap,
Work Surfaces required Sanitizer,scrubber
Rinse with hot water. 4.Apply
sanitizer. 5. Rinse with Water
Cooking 1. Remove the scrapes.2 Apply
As Oven
Range & Grill soapy water & scrub.4.Apply oven
required Cleaner,Gloves,Mask
Top cleaner&srub.5.Rinse&Air dry
1. Pre clean. 2. Apply surface
End of Gloves,Face
Dish Washer the Shift Mask,Surface Cleaner
Cleaner & Clean.3. Apply Sanitiser.
4. Rinse with clean Water.5.Dry off
1. Pre clean. 2. Apply Detergent &
Deep Fat Fryer Twice a Oven Cleaner, Mask,
Clean.3. Apply Sanitiser. 4. Rinse
& Rice Boiler day Gloves, Goggles
with clean Water.5.Dry off
After 1. Pre clean. 2. Apply Detergent &
Refer to Cleaning &Sanitizing Manual
Surface Cleaner,
Baine Mary each
Sanitizer,Gloves
sevrvice with clean Water.5.Dry off
Oven & 1. Switch off the mechines. 2. Spray
Oven
the Oven cleaner 3. Clean the grills
Microwave Daily Cleaner,Scrubber,Mask,G
with proper PPE. 4. Clean and
Oven loves, Goggles
Sanitize the surfaces. 5. Dry Off
1.Clear the sink of all food particles
Preparation/ Liquid Soap, 2.Clean metal surfaces & fixtures on
Hand washing Daily Gloves,Sanitizer,scrubbe sink. 3.Wash with liquid soap
sink r, Face Mask solutions. 4Apply sanitizer.5.Rinse
& Dry
Liquid
As 1. Remove trash bags.2 Apply soapy
Trash Bins saop,Scrubber,towel
needed hot water & scrub.4.Air dry.
Gloves
1. Power off the mechine. 2. Clean
Chiller and Liquid
Weekly with liquid soap 3. Rinse with
Freezer Soap,Mop,Gloves,Mask
water. 4. Apply sanitizer. 5. Dry off
1. Plugg Off 2. Remove tray and

Wire brush, Cleaning
Pest Lamp Weekly clean with wire brush 3. Clean with
rag, Rubber gloves, mask
soap. Air dry
1. Remove the diffuse 2. if, remove
Rubber Gloves, Brush,
Lights Monthly the insects with brush 3. Wash with
Clean Cloths
liquid soap 4. Air dry 5. Re fixing
Oven Cleaner,Hot 1. Remove the filters & soak in hot

Exhaust Hood Weekly Water,Gloves,Mask, water & Degreaser/oven cleaner. 2.
Goggles wash with soap and dry.
1.Plugg off 2.Remove filter and

Air Condition Scouring Pad, Cleaning
Weekly clean 3. Clean the outer body 3. Air
Units Rag, Gloves, Mask
dry 4. Install 5. Switch on
Monitored by: CAMP BOSS/SUPERVISOR

18
Cleaning and Sanitizing Manual warewashing
PURPOSE: All flatware, serving dishes, utensils and equipment parts are washed, rinsed
and sanitized after each use. The ware washing sinks will be checked prior to use to ensure
chemical concentrations and/or sanitizing temperatures are adequate.
SCOPE: This procedure applies to Rezayat Catering foodservice employees involved in all
flatware, serving dishes, utensils and equipment parts are washed, rinsed and sanitized after each
use.
PROCEDURES:
1. Scrape and rinse all items before washing. Some item may require soaking before
washing.
2. Wash items in the first sink using a detergent solution.
Water temperature should be at least 49°C.

a. Use a brush, cloth, or scrubber to loosen remaining soil.
b. Replace detergent solution when suds are gone or water is dirty.
Immerse or spray-rinse items in second sink. Water temperature should be at least
49°C. Remove all traces of food and detergent. If using immersion method, replace
water when it becomes cloudy, dirty, or sudsy.
Immerse items in third sink filled with hot water or a chemical sanitizing solution.
3. If hot water immersion is used, the water temperature must be at least 77°C. Items
must be immersed for 30 seconds. Proper personal protective equipment should be
worn.
4. If chemical sanitizing is used, the sanitizer must be mixed at the proper concentration.
Water must be at correct temperature for the sanitizer used.
5. To avoid recontamination of clean and sanitary items:
Air dries all items on a drain board.

Handle clean dishes with clean hands.
In storage, dishes are inverted, covered or otherwise protected from
contamination.
Proper Ware washing Sink Setup
WASH RINSE SANITIZE

49°C 49°C 77°C
Soapy Water Clear Water Chemical
Sanitizer/Hot water

19
Cleaning and Sanitizing Manual warewashing
Chemical Solution Concentration Level Minimum Temperature Minimum Immersion Time
25mg/l minimum 49°C 10 seconds
Chlorine Solution
MONITORING:
Rezayat Catering employees will:
1. In a 3-compartment sink, on a daily basis:
a. Visually monitor that the water in each compartment is clean.
b. Check the water temperature in the first compartment of the sink by using a
calibrated thermometer.
c. If using chemicals to sanitize, test the sanitizer concentration.
d. If using the hot water to sanitize, use a calibrated thermometer to measure the
water temperature.
CORRECTIVE ACTION:
1. Retrain any employee found not following the procedures in this SOP.
2. If food is affected, consult with management for discard procedures and record
keeping.
3. In a 3-compartment sink:
1. Drain and refill compartments periodically and as needed to keep the water
clean.
2. Adjust the water temperature by adding hot water until the desired
temperature is reached.
3. Add more sanitizer or water, as appropriate, until the proper concentration is
achieved.
4. If there is any maintenance related issues concerning the 3-compartment sink
(i.e., water not reaching temperature), contact the appropriate individuals(s) to have
the sink repaired.
1. Use disposable single service/single use items if a 3-compartment sink or a dish
machine is not available.

Rezayat Catering employees will record monitoring activities and any corrective action taken
on the Manual Ware washing at the beginning of each shift. Management will verify that
employees have taken the required temperatures and tested the sanitizer concentration by
visually monitoring employees during the shift and reviewing, initialing.

20
Cleaning & Sanitizing Utensils - Dish wash Machine
PURPOSE: All flatware, serving dishes, utensils and equipment parts are washed, rinsed
and sanitized after each use. The Dish washer will be checked prior to use to ensure the water
temperatures and chemical concentrations are adequate to sanitize the utensils.
SCOPE: This procedure applies to Rezayat Catering employees involved in all flatware,
serving dishes, utensils and kitchen equipment parts are washed, rinsed and sanitized after
each use.
PROCEDURES:
Rezayat employees who use the dish washing machine will be responsible for knowing how to
use the machine, documents its use, and properly maintain it after use. Steps include.
1. Hot Water at 82°C Sanitizing
a. Prior to actual washing of dishes ensure that all internal parts of the Dish washer are
free from food debris, grease and other foreign objects.
b. Ensure that water temperature is 82°C and verify that soap and rinse dispensers have
enough products for the shift use. Employee must remain aware of functioning
conditions throughout the shifts.
c. Scrape, rinse and if necessary soak items before placing them in the machine. Place
scrapped food particle in to proper disposal units.
d. Load Dishwasher racks. Avoid overloading or improper loading.
e. Check the water temperature with infra-red gun type thermometer and ensure that
above 82°C (Periodic calibration for the inbuilt temperature gauge on the machine).
f. Place the rack in machine and if the machine has got a door, close it.
g. Record after every shift the temperature of the Dish washer and logged in the Dish
washer temperature monitoring Log.
h. Once the wash-rinse-sanitize cycle finish, remove dishes from machine with clean
hands and allow to air dry.
If the same employee is responsible for loading the dirty dishes and then
unloading the clean dishes, he must be instructed to wash hands between
loading and unloading.
i. During unloading, visually inspect all items for thorough cleanliness. If an item still had
food particles, run it through the machine again. Some items may require soaking in
order to remove all food particles prior to running it through the machine.
2. Chemical Sanitizing
a. Prior to actual washing of dishes ensure that all internal parts of the Dish washer are
free from food debris, grease and other foreign objects.
b. Verify that soap and rinse dispensers have enough products for the shift use.
Employee must remain aware of functioning conditions throughout the shifts.
c. Scrape, rinse and if necessary soak items before placing them in the machine. Place
scrapped food particle in to proper disposal units.

21
Cleaning & Sanitizing Utensils - Dish wash Machine, Continues
d. Load Dishwasher racks. Avoid overloading or improper loading.
e. Place the rack in machine and if the machine has got a door, close it. Check that the
wash cycle is maintaining a temperature of at least 49°C and runs for a minimum 2
minutes.
f. Once a year qualified and trained technician to check and calibrate the chemical
dispensers to according to required standards.
g. Run racks of trays, dishes, and flatware through the dish were machine.
h. Record after every shift the temperature of the Dish washer and check the
concentration of the chemical as prescribed by the manufacture and logged in the
Dish washer temperature monitoring Log.
i. Once the wash-rinse-sanitize cycle finish, remove dishes from machine with clean
hands and allow to air dry.
If the same employee is responsible for loading the dirty dishes and then
unloading the clean dishes, he must be instructed to wash hands between
loading and unloading.
j. During unloading, visually inspect all items for thorough cleanliness. If an item still had
food particles, run it through the machine again. Some items may require soaking in
order to remove all food particles prior to running it through the machine.
PROCEDURES:
Rezayat Employees will:
 Verify that Dish washing machine is functioning properly daily at the beginning of each
shift.
 Complete the Dish wash machine temperature Monitoring form.
CORRECTIVE ACTION:
2. If food is affected, consult with management for discard procedure and record
keeping.
3. Inform and contact the appropriate individuals to have the machine repaired if the
machine is not reaching the proper wash temperature indicated on the gauge.
 Wash, rinse and sanitize in the 3-compartment sink until the machine is
repaired (refer SOP) or use disposable single service/single use items if a 3-
compartment sink is not available.
CORRECTIVE ACTION:
Rezayat employees will record monitoring activities and any corrective action taken on the
Dish washer temperature monitoring log daily at the beginning of each shift.
Management will verify the employees have taken the required temperatures and the
chemical dispenser calibration by visually monitoring employees during the shift and
reviewing initializing and dating the Dish washer temperature monitoring log. The log will be
kept on the file for at least 6 months.

22
Temperature Chart - Dish Washer
Month :_______ Unit: ___
Temperature Noted Chemical
Date Remarks Signature
6:00 AM 12:00 PM 7:00 PM PPM
1
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
NOTE: Recommented Safe Dish washing water Temperature is above 82˚C

Signature:____________________
Supervisor/Manager

23
Controlling Time and Temperature during Preparation
PURPOSE: To prevent foodborne illness by limiting the amount of time that potentially
hazardous foods are held in the temperature danger zone during preparation.
SCOPE: This procedure applies to Rezayat Catering foodservice employees who prepare
food.
INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP. Refer to the Using and
Calibrating Thermometers SOP.
3. Wash hands prior to preparing foods. Refer to the Washing Hands SOP.
4. Use clean and sanitized equipment and utensils while preparing food.
5. Separate raw foods from ready-to-eat foods by keeping them in separate containers until
ready to use and by using separate dispensing utensils. Refer to the Preventing Cross-
Contamination During Storage and Preparation SOP.
6. Pre-chill ingredients for cold foods, such as sandwiches, salads, and cut melons, to
5˚C or below before combining with other ingredients
7. Prepare foods as close to serving times as the menu will allow.
8. Prepare food in small batches.
9. Limit the time for preparation of any batches of food so that ingredients are not at room
temperature for more than 30 minutes before cooking, serving, or being returned to the
refrigerator.
10. If potentially hazardous foods are not cooked or served immediately after preparation,
quickly chill. Refer to the Cooling Potentially Hazardous Foods SOP.
MONITORING:
1. Use a clean, sanitized, and calibrated probe thermometer, preferably a thermocouple.
2. Take at least two internal temperatures from each pan of food at various stages of
preparation.
3. Monitor the amount of time that food is in the temperature danger zone. It should not
exceed 4 hours.

24
Controlling Time and Temperature during Preparation
CORRECTIVE ACTIONS:
1. Retrain all foodservice employees found not following the procedures in this SOP.
2. Begin the cooking process immediately after preparation is complete for any foods that
will be served hot.
3. Rapidly cool ready-to-eat foods or foods that will be cooked at a later time.
4. Immediately return ingredients to the refrigerator if the anticipated preparation
completion time is expected to exceed 30 minutes.
5. Discard food held in the temperature danger zone for more than 4 hours.

Rezayat Catering employees will record the date, product name, start and end times of
production and the cooking temperature measurements taken, any corrective actions taken.
The Person in charge/Camp Boss will verify that foodservice employees are taking the
required temperatures and following the proper preparation procedure by visually
monitoring foodservice employees during the shift and reviewing, initialing, and dating the
Cooking Temperature Log. The Temperature Checklist is to be kept on file for a minimum of
Six Months.

25
Cooking Temperature Log
Unit:
Internal Temp. Internal Temp. Emp. Manager

Date Food Item Corrective Action
Initial Initial
Start Time End Time
Directions: Tem perature Ranges:

1. Complete this f orm daily. • Poultry: 75º C f or 15 seconds
2. If temperatures are outside of the • Stuf f ing, stuf f ed meats, casseroles, and other dishes combining
acceptable range and time, indicate raw and cooked f oods: 75º C f or 15 seconds.
corrective action on f orm. • Potentially Hazardous Foods cooked in microw ave: 75º C; let
3. Continue cooking f oods until f ood stand f or 2 minutes af ter cooking, stir during cook process.
internal temperature reaches the • Ground or f laked meats: 69º Cf or 15 seconds.
required temperature • Beef and roasts: 145º F f or 4 minutes.
4. Keep on f ile f or Six months. • Beef steaks, pork, veal, lamb: 65º C f or 15 minutes
• Fish and f ood containing f ish: 70º C f or 15 minutes.
• Shell eggs (f or immediate service): 65º C f or 15 seconds
(if it is not f ully cooked use pasteurized eggs)
• Vegetables (canned, f rozen, f resh): 65º C f or 15 seconds,
held above 65º C.
• Ready-to-eat commercially processed and packaged f oods:
65º F f or 15 seconds, held above 70 º C

26
Cleaning & Sanitizing - Ice Machine
PURPOSE: Ice should be handled in a manner to ensure food safety.
SCOPE: This procedure is applied to all Rezayat Catering food service employee should be
handled the ice Machine and ice in a manner to ensure food safety.
PROCEDURE: Rezayat Catering employees must observe the following procedures to

ensure the safety of ice used for consumption.
1. Wash hands before handling scoop or portioning ice.
2. Use a scoop to transfer ice to a clean and sanitized container. The scoop should be
stored in a sanitary manner (clean and dry surface) adjacent to the ice machine. It
should never be stored in the ice storage bin. Scoop handle should never come in
contact with ice intended for consumption.
3. Keep the ice machine lid closed when not in use.
4. To avoid cross contamination, do not use bare hands to handle ice intended for
consumption.
5. To prevent the introduction of a physical hazard, glass containers must not be inserted
directly into the ice storage bin.
6. Store and transport ice in designated containers only.
 Do not use containers that formerly held chemicals or potentially hazardous foods.
 Ice containers must be labeled.
 Ice containers must be kept clean and sanitary.
 Ice containers must not be stored directly on the floor.
7. Discard ice used for display (salad bars) or ice baths.
 Do not use for consumption
8. Clean and sanitize parts of ice machine considered “food contact surfaces” according to
manufacturer’s guidelines. Complete the Catering Facility Specific Cleaning Rota.
MONITORING:
A designated Rezayat Catering Supervisors will:
1. Monitor employees to ensure that proper ice handling techniques are being followed
2. Assign the cleaning and sanitizing of the ice machine on a weekly basis.
3. Provide training and tools for employees to properly clean and sanitize.
Rezayat Catering employees will:
1. Adhere to the steps outlined on this SOP.
2. Clean and sanitize the ice machine on a weekly basis and complete the Catering
Facility cleaning Rota.

27
Cleaning & Sanitizing - Ice Machine, continued
CORRECTIVE ACTION:
2. Discard ice intended for consumption that has been mishandled and/or has come in
contact with surfaces that have not been cleaned and sanitized properly.

Personal in charge/Camp boss will verify that employees handle ice intended for consumption
appropriately by visually monitoring employees during the shift. Management will verify the
ice machine is cleaned and sanitized on a weekly basis by visually inspecting the machine and
reviewing, initialing, and dating the Catering Facility Cleaning Rota. The log will be kept on file
for at least Six months.

28
Pest Control
POLICY: Efforts will be made to ensure that pests are controlled in Rezayat catering
facilities, including use of a licensed Third party pest control operator (PCO).
PROCEDURE: Rezayat Catering Facilities will use the services of an integrated pest
management program (IPM) using the following steps:
Deny access to pests
1. Use reputable suppliers for all deliveries.
2. Check all deliveries before they enter the facility.
3. Refuse shipments that have signs of pest infestation, such as bite marks on cardboards
containers.
4. Keep all exterior openings closed tightly. Check doors for proper fit as part of the
regular inspection schedule.
5. Report any signs or sightings of pests to management.
6. Report any openings, cracks, broken seals, or other opportunities for pest infestation
to management.
Deny pests food, water, and a hiding or nesting place
1. Dispose of garbage quickly and correctly. Keep garbage containers clean, in good
condition, and tightly covered in all areas (indoor and outdoor). Clean up spills around
garbage containers immediately. Wash, rinse, and sanitize containers regularly.
2. Store recyclables in clean, pest-proof containers away from the building.
3. After delivery, place food and supplies into storage as quickly as possible.
 Keep all food and supplies at least six inches off the floor
 Consider refrigerating foods such as powdered milk, cocoa, and nuts after
opening. These foods attract insects, but most insects become inactive at
temperatures below 5˚C.
 Place opened packages of food (i.e., cereals and grains) in storage containers
with tight fitting lids. All foods must be protected from exposure to
contaminants.
 Use FIFO (First in First Out) inventory rotation, so pests do not have time to
settle into these products and breed.
4. Clean the facility thoroughly and regularly. Careful cleaning eliminates the food
supply, destroys insect eggs, and reduces the number of places pests can safely take
shelter.
5. Maintain sanitation of floor drains on a weekly basis.

29
Pest Control, Continues
Use and Storage of Pesticides
The PCO should decide if and when pesticides should be used in your establishment. PCOs are
trained to determine the best pesticide for each pest, and how and where to apply. The PCO
should store and dispose of all pesticides used in your establishment. If any over the counter
pesticides are stored on-site, follow these guidelines:
1. All chemicals used in the facility must be approved.
2. Keep pesticides in their original containers. If a chemical is removed from the original
container, ensure the container is labeled with the common name of the substance.
3. Store pesticides in locked cabinets away from food-storage and food-preparation
areas.
4. Store aerosol or pressurized spray cans in a cool place. Exposure to temperatures
higher than 49˚C could cause them to explode.
5. Many pesticides are considered hazardous waste; therefore, check local regulations
before disposing.
MONITORING:
Rezayat Management and staff will visually observe that chemicals are being stored, labeled,
and used properly during all hours of operation. Supervisory and management staff will
assign cleaning tasks to maintain cleanliness standards. Supervisors will monitor completion
of all cleaning tasks daily.
CORRECTIVE ACTION:
2. If food is affected, consult with management for discard procedures and record
keeping.
3. Review infestation and control issues with the PCO, take necessary steps to controlling
and/or eliminating pests.

Apart from the third party Pest control, Rezayat Management will conduct routine
inspections and complete the Pest control Log is to be kept on file for a minimum of Six
months, refer attached Internal Pest control Check list.

30
PEST CONTROL SCHEDULE FORM
UNIT NAME:
AREAS APPLIED SIGNED BY:
FOOD PEST
DATE TIME DINING GARBAGE OUTSIDE STAFF
KITCHEN STORES PREPARATION TOILET CONTRL REZAYAT STAFF
HALL COLLECT. AREA AREA ACCOM.
AREA STAFF
Note: Pest Controller must be guided/ assisted by a Rezyat Staff in food "clean" areas. Do not allow direct application of pest control chemicals on food items,
extreme care must be exercised during pest control operations.
NOTED BY:

31
Use and Calibration of Thermometers
POLICY: Temperatures will be taken at all steps in the food flow - receiving, storing,
preparing, cooking, transporting, serving and cooling - with calibrated thermometers to
ensure the safety of food served to customers.
PROCEDURE: Rezayat Catering Employees must take temperatures at critical steps
throughout the flow of food. A designated employee will calibrate thermometers on a weekly
basis.
Measuring the Temperature of Food:
1. Use a food thermometer that measures temperatures from 0˚F (-18 ˚C) to 220˚F
(104˚C) and is appropriate for the temperature being taken.
2. Use only oven-safe, bimetallic thermometers when measuring temperatures of food
while cooking in an oven.
3. Do not use glass thermometers filled with mercury.
4. Use a calibrated thermometer. Calibrate thermometers on a weekly basis, or
whenever they are dropped or suffer a shock (i.e., extreme temperatures).
5. Sanitize stem of clean thermometer with an alcohol wipe or insert stem into sanitizing
solution for at least 5 seconds, then air dry (Refer to SOP).
6. Insert the end of the sanitized thermometer into one of the following locations,
depending on the type of food:
The thickest part of the product for meat, poultry or fish.
The center of the item.
Between two packages of refrigerated or frozen packaged foods
Until at least 2 inches are submersed in milk and other liquids. Do not allow the
thermometer’s sensing area or probe to touch the sides or bottom of the
container.
In bags of bulk milk or liquids, fold the bag over the stem of the thermometer or
probe. Make sure the tip of the thermometer does not poke through the bag.
Bimetallic, dial-faced stem thermometers are accurate only when measuring
temperatures of thick foods. A dimple mark located on the stem of the
thermometer indicates the maximum food thickness that can be accurately
measured. If using the bimetallic stem thermometer to measure temperatures of
thin products such as hamburger patties, stack the patties and then take
temperature.
Measure the temperature for at least 15 seconds.
Take two temperatures in different locations, because product temperatures can
vary throughout the food item. It may be necessary to stir the food for more
accurate readings.
Read thermometer and record temperature.
Clean and sanitize stem of thermometer after each use.
Have food thermometers easily-accessible to employees during all hours of
operation.
Store food thermometers in an area that is clean and not subject to
contamination.

32
Use and Calibration of Thermometers, Continues
Calibrating Thermometers – Ice-Point Method
Note: Due to employee safety concerns, the boiling-point method will not be listed here as an
option. The boiling-point method is sometimes less reliable due to variations in altitude and
atmospheric pressure. The ice-point method of calibrating thermometers should be used as
follow:
1. Fill a large glass (at least 6” in diameter) with crushed ice. Add cold, clean tap water until
the glass is full. Stir the mixture well so that it will be at 0°C.
2. Put the end of the clean thermometer or probe stem into the ice water so that the
sensing area is completely submerged, and not touching the bottom or sides of the glass.
Wait 30 seconds. The thermometer stem or probe stem must remain in the ice water.
3. Hold the adjusting nut on a dial thermometer, located under the indicator head of the
thermometer, secure with a small wrench or pliers, and rotate the head of the
thermometer until it reads 0°C.
4. Press the reset button on a digital thermometer to adjust the readout.
5. Record in the Calibration Record for Thermometers Log once the calibration was
completed, including date and initials of person verifying.
MONITORING:
Rezayat Catering employees will use the ice-point method to verify the accuracy of food
thermometers. The accuracy of the food thermometers will be checked:
 At regular intervals
 If dropped.
 If used to measure extreme temperatures, such as in an oven.
 Whenever accuracy is in question.
CORRECTIVE ACTION:
2. For an inaccurate, digital thermometer with a reset button, adjust the thermometer
according to manufacturer’s instructions.
3. If an inaccurate thermometer cannot be adjusted on-site, discontinue using it, and follow
manufacturer’s instructions for having the thermometer calibrated.
Rezayat Catering employees will record the calibration temperature and any corrective action
taken, if applicable, on the Calibration Record for Thermometers each time a thermometer is
calibrated. Rezayat Management will verify that employees are using and calibrating
thermometers properly by making visual observations of the employees during the
calibration process and all operating hours. Management will review and initial the
Calibration Log. The Calibration Log will be kept on file a minimum of Six months.

33
Use and Calibration of Thermometers, Continues
THERMOMETER CALIBRATION GUIDE
Using a food thermometer is the only sure way of knowing your food is at proper
temperature – whether you are cooking, cooling, reheating or holding. Each type of food
thermometer has its own individual characteristics
USING A DIAL STEM THERMOMETER
1. Remove the thermometer from the plastic sleeve.
2. Clean and sanitize before each use.
3. Place the metal stem 2 to 3 centimeter deep in to the thickest part of the food with
the pointed end first and hold for 5 seconds.
4. The pointer on the dial will move up to the internal
temperature of the food.
5. The dial stem thermometer can easily be used in roasts,
casseroles and soups. It must be inserted sideways in to
thin foods like burgers, steaks or chops.
6. Use the thermometer to check the internal temperature
of a food at, or near, the end of cooking time.
7. Do not place the thermometer in food during cooking or
grilling, the thermometer will melt.
8. After checking the temperature, clean the metal stem with soap and sanitize with a
sanitizer then dry and store in the pouch - do not put the entire thermometer.
CALIBRATING THERMOMETR
Food thermometer should be checked regularly to ensure that they are working properly.
There are two ways to check the accuracy of a food thermometer. One method uses is ice
point method, the other boiling point method. The ice point method is typically used
because the boiling point method may be less reliable due to variations in altitude or
atmospheric pressure.
ICE POINT METHOD
1. Fill a large glass with crushed ice. Add clean
tap water with until the glass is full, and stir
the mixture well.
2. Put the testing & calibrated thermometer or
probe stem in to the ice water so that the
sensing are is completely submerged, do not
let the stem touch the bottom or sides of the
glass and wait for 30 seconds.
3. Compare the reading with Calibrated
thermometer (Standard).
4. Hold the adjusting nut securely with a wrench
or other tool and rotate the head of the
thermometer until it reads 32˚F or 0˚C.

34
CALIBRATION RECORD FOR THERMOMETER
Unit Name: Date:
Mgr.
Therm om eter Reference Difference from
Date Calibrated by Com m ents Initial &
identification tem p. (ºC) reference
Date
Directions: Ice Point Method:

1. Complete this form w hen checking the 1. Fill a large glass (at least 6' in diameter) w ith crushed ice. Add cold, clean tap
accuracy of food thermometers. w ater until the glass is full. Stir the mixture w ell so that it w ill be at 0 º C
2. Calibrate thermometer. 2. Put the end of the clean thermometer or probe stern into the ice w ater so that
• At regular intervals (at least once per w eek. the sensing area is completely submerged, and not touching the bottom or
• If dropped. sides of the glass. Wait 30 seconds. The thermometer stem or probe stem
• If used to measure extreme temperatures, must remain in the ice w ater.
such as in an oven. 3. Hold the adjusting nut on a dial thermometer, located under the indicator head
• Whenever accuracy is in question. of the thermometer, secure w ith a small w rench or pliers, and rotate the
3. Keep on file for Six months. head of the thermometer until it reads 0º C
4. Press the reset button on a digital thermometer to adjust the readout.

35
Cleanliness and Sanitation of the Dining Hall
POLICY: Rezayat Catering ensure the cleanliness and sanitation of the dining room is to be
maintained.
PROCEDURE: Rezayat Catering employees involved in the service of food to customers in

the dining room and dining room maintenance must observe the following procedures to
ensure its safety:
Board and Retail:

Before service:
1. Ensure tables have been cleaned and sanitized.
During service:
1. Clean and sanitize tables as they become available. Wipe seats after table tops have been
cleaned and sanitized. Once the cleaning towel is used to wipe chairs, the towel then must be
cleaned/sanitized prior to wiping another table top. Use designated cloths and appropriate
sanitizing solution such as Chlorine.
2. If needed, replace table-top materials (i.e., salt and pepper shakers, sweetener, etc.)
3. Empty trash containers as needed.
4. Immediately wipe up spills as they occur and if needed, put out wet floor signs.
5. Sweep and mop floors or vacuum carpet as needed.
After service:
1. Ensure all tables have been cleaned and sanitized. All chairs are cleaned.
2. Empty and clean all trash containers.
3. Clean the microwave(s) if present in dining room.
4. Sweep and mop floors or vacuum carpet.
Full Service & Catering:

Before service:
1. Clean and sanitize tables if not covered with linens and/or if needed.
2. Wash hands before handling place settings, food, or beverages.
3. If tableware is preset, it should be protected from contamination by being wrapped,
covered, or inverted (not always applicable for all catering events).

36
Cleanliness and Sanitation of the Dining Hall, continues
During service:
1. Handle all dishes, glasses, cups, and flatware by non-food contact surfaces only.
2. Immediately wipe up spills as they occur and if needed, put out wet floor signs. Use
designated cloths and appropriate sanitizing solution such as Chlorine 100 ppm.
After service:
1. Remove unused flatware after the meal, clean and sanitize.
2. If tables are covered with linens, remove after meal and if needed, replace with clean
tablecloths. Cloth linens, tablecloths, and napkins should be sent to the laundry and kept
separate from other linens used in the establishment, such as cleaning towels. Treat
stains promptly.
3. If no tablecloth is used, remove all materials (salt and pepper shakers, sweetener, etc.)
clean and sanitize tables. If needed, replace materials and reset tables.
4. Wipe seats after table tops have been cleaned and sanitized. Once the cleaning towel is
used to wipe chairs, the towel then must be cleaned/sanitized prior to wiping another
table top.
5. Sweep and mop floors or vacuum carpet after meals.

Management will:
1. Monitor employees to ensure that dining areas are properly maintained and all foods are
served safely.
2. Provide supplies needed to maintain the cleanliness and sanitation of dining areas.
3. Follow up as necessary.
4. Rezayat Catering employees will monitor and record the Specific Cleaning check list for
the Dining Hall and it will be kept on file for minimum Six months. Please refer below
check list.

37
Specific Cleaning Check List - Dining Hall
Week 1 Week 2 Week 3 Week 4
Area To Be
Cleaned 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Twice a
Floors/Walls Chlorox,Liquid Soap,Mop,Gloves 1. Pre-clean 2. Clean,apply detergent with mop 3. Rinse 5. Air dry
day
Doors
Tables
Chairs
Trash Bins As needed Liquid saop,Scrubber,towel Gloves 1. Remove trash bags.2 Apply soapy hot water & scrub.4.Air dry.
Air Curtains
Pest Lamp
1. Switch off the mechines. 2. Spray the Oven cleaner 3. Clean the
Oven Cleaner,Scrubber,Mask,Gloves,
Microwave Oven Daily
Goggles
grills with proper PPE. 4. Clean and Sanitize the surfaces. 5. Dry
Off
1.Clear the sink of all food particles 2.Clean metal surfaces &
Liquid Soap, Gloves,Sanitizer,scrubber,
Hand washing sink Daily
Face Mask
fixtures on sink. 3.Wash with liquid soap solutions. 4Apply
sanitizer. 5.Rinse & Dry
Salad Bar
Ice Maker Machine
Juice Dispenser
Water
Boiler/Dispenser

38
Laundry and Linen Use
PURPOSE: Rezayat Catering employees will ensure that clean and sanitized, cloths, towel,
aprons and good facility.
SCOPE: This procedure applies to Rezayat Catering service employees who handle the linen
and laundry
INSTRUCTIONS:
Upon receiving of soiled linens/uniforms/clothes, laundry man must do the following;
A. Marking/Segregation.
1. Wear proper PPE as required

2. Sort them out according to the following classification
a. White
b. Colored
c. Coverall (greased)
d. Used by Sick/contaminated person
e. Items contaminated with Human body fluids, etc., blood.
3. Any linen that comes in contact with human blood or other bodily fluids should be
remarked for special treatment in the laundry. This would be including soaking in a
chlorine bleach solution and washing in a separate load.
4. Count number of each item
5. Check care instructions carefully.
6. Check each garment for damage, color fading, stains, buttons missing, tears, etc.
7. Report any unusual condition, including value items left behind to the Camp Boss
or person concerned.
Washing
1. Wash all soiled items based on how they are sort-out. Take great care that no
damage occurs and be careful not to overload the machine.
2. Separate the clothes according to their colors and type of fabric and according to
the program required. (Light, moderate and heavy wash)
3. Check the pocket and damages or unusual condition of Guest Laundry and staff
uniforms.
4. Soiled Coverall and clothes/linens stained with blood need to have special
chemical process before the normal washing process. Prior to washing, it must be
soaked with a chlorine solution (Refer manufactures instruction)
5. After washing and spin dry, transfer Items to the tumble dryer,
6. The washer must check the temperature and timing properly according to the
fabric.
7. Rezayat employees should wash their hands prior to handling clean linens.

39
Laundry and Linen Use, continues
8. Washer is also responsible for cleaning the machine and working area at the end
of every working day.
Rezayat Management will:

1. Provide sufficient containers to store clean and soiled cloths/linen separately.
2. Provide appropriate cleaning agents to effectively clean all items laundered.
3. Monitor all employees to ensure that they are following procedures.
4. Follow up as necessary

40
Preventive Maintenance
POLICY: To ensure that all equipments used in production and other department are
maintained at their required efficiency and capacity at all times.
PROCEDURE: This procedure covers the manner of conducting preventive maintenance

schedule up to the turn-over of the equipment to the operations.
1. Camp Boss needs to have a routine check around the kitchen and Camp to identify and
prepare the preventive maintenance check list as per the contractor’s manual.
2. Camp Boss notifies and informs the by giving list of machines scheduled for maintenance
and agrees on date of preventive maintenance of a machine and logged in the
Corrective/Preventive maintenance log.
3. The contractor representative on site need to review and assign a technician for the
completion of the task.
4. Contractor’s Technician conducts preventive maintenance as per the
corrective/Preventive maintenance Log.
5. Need to supervise a responsible person from the Rezayat catering, when the work is in
the Preparation areas, for to prevent the cross contamination and ensure the food safety
during the preventive maintenance program.
6. Camp boss maintains the record of Preventive Maintenance activity.

1. Make a schedule for the Facility Maintenance Inspection.
2. Provide the Maintenance check List to the Contractor.
Rezayat Catering employees will record the Preventive&Corrective maintenance check list
.This will be kept on file a minimum of Six months.

41
PREVENTIVE MAINTENANCE PLAN
Unit :__________________
CAMP
SL. EQUIPMENT / MACHINE MANUFACTURER LOCATION RESPONSIBILITY JAN FEB MAR APR MAY JUN JUL AUG SEP OCT NOV DEC
BOSS SIGN
NO
10
11
12
13
14
14
15
PREPARED BY :_______________________ Done
APPROVED BY :_______________________ Planned

42
Corrective Maintenance
POLICY: To ensure establish a procedure for effective corrective maintenance to ensures
that the machine and facilities are operating at optimum levels of their performance.
PROCEDURE: This procedure covers the manner of carrying out corrective maintenance of
the equipment and facilities that constitute the Rezayat Food safety management System.
1. After identification of equipment that has had break-down, Camp Boss/Chef shall raise
maintenance request and inform the Contractor immediately.
2. The contractor will depute men and material to rectify the break down.
3. The maintenance technician shall inform that the non Conformities has been rectified and
indicated the same in the Corrective/Preventive maintenance Log.
4. Camp boss need to get a signature from the Contract representative on the maintenance
log.
5. File the Corrective/Preventive maintenance Log in the unit.

3. Continual Monitoring and Informing the Nonconformities.
4. Prepare Corrective/Preventive maintenance Log.
4. Monitor all maintenance employees to ensure the Food safety during corrective
maintenance procedures.
Rezayat Catering employees will record the Corrective/Preventive maintenance Log and it will
be kept on file a minimum of Six months. Refer attached Corrective and Preventive
Maintenance Check List.

43
CORRECTIVE MAINTENANCE LOG
Unit Name………………. Date ……………………
Time ……………………
Details of Problem / Incident throughout the day:
Details of actions taken and actions to be taken:
Remember !
You must make sure any affected food is made safe or thrown away, and that faulty
equipment is not used
You must try to prevent the problem arising again
Persons Responsible for Taking Action : Name…………………………………………….

(Maintenance Representative) Signed……………………………………………
Agreed Completion Date ………………………………………………

Sign when action has been fully completed and recurrence prevented
Date………………………… Signed………………………………Name…………………………….
Head Chef/Camp Boss………………………………………..
Rig Manager……………………………………..

44
Purchasing and Receiving
POLICY: Food is purchased only from approved vendors and is checked for proper
conditions as it is received in the facility to ensure the safety of food served to customers.
PROCEDURE: All Rezayat Catering Employees purchasing and receiving food must:
Note: potentially hazardous foods are foods in which microorganisms are able to grow rapidly
– often moist, high in protein, and have a neutral or slightly acidic pH.
Purchasing General Principles:

1. Understand regulations for specific foods:
 Purchase packaged or processed food only from suppliers who receive their products
from licensed reputable suppliers and manufacturers, who adhere to good
manufacturing practices.
 Fresh produce may be purchased directly from local growers as there is no inspection
process for these non-potentially hazardous foods. When making direct purchases,
buyers should ensure packages are clean and will maintain the integrity of the food
item, as communicated through product specifications.
 Meat and fresh shell eggs may be purchased from local municipal inspected licensed
producers, the products need to be transported to the sites and stores in accordance
with the proper transporting procedures.
 Purchase pasteurized dairy products.
2. Prior to establishing contracts, Rezayat Catering administrators should visit approved
vendors to ensure that they maintain clean warehouses and adhere to safe storage and
handling practices and have a secure facility to minimize intentional contamination.
Receiving General Principles:

1. Coordinate delivery times with vendors/suppliers to ensure that deliveries are made
when they can be stored immediately. Schedule receiving times when product quantity
and quality can be checked, including product temperatures.
2. Receive only one delivery at a time from approved suppliers.
3. Organize freezer and refrigeration space, loading docks, and store rooms before
deliveries.
4. Gather all supplies needed to check in the order (i.e., temperature logs, calibrated
thermometers, pens, flashlights, etc.).
5. Clean loading carts before deliveries, and keep receiving areas well lit.
6. Do not touch ready-to-eat foods with bare hands
7. Check to make sure frozen food is solid, and does not show evidence of thawing and
refreezing (i.e., large ice crystals or liquids on the bottom of cartons).
8. Check the integrity of food packaging.

45
Purchasing and Receiving, Continues
9. Check to ensure that refrigerated foods are received at or below 5˚C.
10. Check dates of milk, eggs, and other perishable goods to ensure safety and quality.
11. Determine whether foods will be marked with the date arrival or the “use by” date and
mark accordingly.
12. Remove potentially hazardous foods from the temperature danger zone (5˚C to 65˚C) and
place in storage as quickly as possible. Transfer all foods to their appropriate locations as
quickly as possible.
13. Accept only pasteurized dairy products.
14. Compare delivery invoice against products ordered and products delivered.
15. Check the cleanliness of crates and other shipping containers before accepting products.
Reject foods that are shipped in dirty crates.
16. Reject potentially hazardous foods that are not at acceptable temperature and cans with
swelled tops or bottoms, leakage, incomplete labels, flawed seals, rust, or dents.
17. Evaluate quality of products by odor, sight, and touch. Reject unacceptable products.
Products must meet order specifications and quality requirements. If any foods are
deemed unacceptable, they should be rejected and put in a designated area for credit.
18. Observe the delivery vehicles when they arrive to ensure that they are clean, organized to
prevent cross-contamination and temperatures are controlled. Be sure refrigerated foods
are delivered on a refrigerated truck.
19. Confirm vendor name, as well as driver’s identification before accepting delivery. To avoid
the possibility of intentional contamination (i.e., bioterrorism), it is important to track the
food supply back to chosen vendor.
Receiving Frozen and Refrigerated Foods:

1. Check temperature with a calibrated thermometer to ensure that cold foods are below
5°C.
a. For fresh meat, fish, and poultry products, insert a clean and sanitized thermometer
into the center/thickest part of the product to ensure a temperature of 5°C or below.
The temperature of milk should be 5°C or below.
b. For packaged products, insert a food thermometer between two packages using
caution not to puncture the wrapper. If the temperature exceeds 5°C, it may be
necessary to take the internal temperature before accepting the product.
2. Check at random the temperature of a minimum of three different refrigerated food
items for each delivery. Complete the Delivery Check list.
3. Reject, with the exception of fresh shell eggs (5°C), all foods that should be stored below
5°C that are delivered above 5°C.
4. Place foods in the proper storage area (cooler or freezer) quickly to avoid potential
bacterial growth. Proper cooler temperatures are 5˚C or lower. Proper deep chill storage
temperatures are from -3˚C to 0˚C or below. Proper freezer temperatures are -22˚C or
below.

46
5. Use First in First out (FIFO) inventory rotation of products in all storage areas to assure
that the oldest products is used first. Products with the earliest use-by or expiration dates
are stored in front of products with later dates. Mixing old food with new food is not
acceptable.
6. Keep products in original package or in appropriate food grade containers until used.
MONITORING:
Rezayat Catering Head Chef and Central Sore coordinator will:

1. Develop and implement written product specifications to ensure products purchased
consistently meet expectations.
2. Request a written letter of assurance from all vendors indicating that they follow
either a HACCP program or good manufacturing practices.

1. Be informed and abide by Rezayat Catering contractual agreements.
2. Understand regulations for specific foods and review orders and delivery information
to ensure orders and product specifications are being met.
Rezayat Catering Employees will:

1. Abide by the policy listed in this SSOP when purchasing and/or receiving foods.
2. Check at random the temperature of a minimum of three different refrigerated food
items for each delivery. Complete the Delivery Check List Log.
CORRECTIVE ACTION:
2. Reject the following:
 Frozen foods with signs of defrosted or below -12°C.
 Cans that have signs of deterioration, such as swollen sides or ends, flawed seals
or seams, dents, or rust
 Punctured packages.
 Foods with outdated expiration dates.
 Foods that are out of safe temperatures or deemed unacceptable by the
established rejection policy.
 Any food items with less than 4 months expiry from the specified expiration.

47

Rezayat Catering employee(s) will record the temperature of a minimum of three different
refrigerated food items for each delivery and any corrective action on the Delivery Check List.
Management will verify that employees are receiving products using the proper procedure by
visually monitoring receiving practices during the shift and reviewing the Delivery Check List
at the close of each day. Delivery Check List is kept on file for a minimum of Six months. Refer
attached Delivery Check list.

48
DELIVERY CHECKLIST
Unit Name: Date: Time:
Supplier: Name of Delivery Person:

Is Driver wearing protective clothing: Yes / No Driver's Clothing Clean?: Yes / No
Personal Hygiene of driver - Comments:
Delivery Weights
Select 3 different items from the delivery & weight them
Items Supplier Weight Checked Weight

1
2
3
Delivery Vehicle
Vehicle Registration No:
Condtion & Cleanliness: Acceptable/Not Acceptable

Temperature in-side of vehicle food storage comptmt: ºC
Core temperature of foodstuff in vehicle storage compartment: ºC
Raw & Cook food segregation: Yes / No - Not Applicable
Food Delivery:
Did the driver attempt to place the delivery on a bench / shelf Yes / No
Packaging intact Yes / No
Presence of dirt on delivery packaging Yes / No
Packaging damp Yes / No
Presence of Insect / Infestation Yes / No
Strong Odour Yes / No
Blown or leaking tinned goods Yes / No
Out of date Yes / No
Vacuum pac intact Yes / No
Excessive ice Yes / No
Items rejected Yes / No
Reasons:
Head Chef/Camp Boss sign: Driver's Signature:
Manager/Supervisor Sign:

49
Storage
POLICY: All foods, chemicals, and supplies should be stored in a manner that ensures
quality and maximizes safety of the food served to customers. All foods will be thawed using
appropriate practices to ensure food safety.
PROCEDURE: Rezayat catering employees who receive and store food must maintain the
storage areas, including dry, refrigerated, and freezer storage, by following these steps:
Storage upon Receiving:

1. Place potentially hazardous foods in the proper storage area quickly to avoid bacterial
growth:
 5˚C or lower - refrigerator temperatures
 -3˚C to 0˚C - deep chill storage temperatures
 -18˚C or below - freezer temperatures
 18˚C to 22˚C - Dry storage temperatures
2. Place foods into appropriate storage areas immediately upon receipt in the following
order:
a. Refrigerated foods - Store foods in designated refrigerators. If food products are
stored together in a refrigerator, they should be placed on shelves in the following
order:
Prepared or ready-to-eat foods (top shelf)

Fish and seafood items
Whole cuts of raw beef
Whole cuts of raw Lamb
Ground or processed meats
Raw poultry (bottom shelf)
b. Frozen food
c. Dry goods
3. Keep all food items on shelves at least 6” above the floor to facilitate air circulation and
proper cleaning.
4. In dry storage, store food out of direct sunlight.
5. Rotate goods when placing them in storage by placing the new items behind the old items
to ensure that the older items are used first (First-In First-Out inventory rotation).
6. Make sure all packages (i.e. each can in the case) are dated with receiving date and if
needed the use-by date.
7. Store food in original container if the container is clean, dry, and intact. If necessary,
repackage food in clean, well-labeled, airtight containers. This also can be done after a
package is opened. Food is NEVER put in chemical containers and chemicals are NEVER
placed in food storage containers.

50
Storage, Continues
8. Store potentially hazardous foods for a maximum of 3 days at 5˚C or below from date of
preparation (use-by date).
9. Place supplies in appropriate storage areas, away from food.
Storeroom Sanitation:
1. Maintain clean and uncluttered storage areas. Storage areas should be positioned to
prevent contamination from garbage.
2. Dispose of items that are beyond the expiration or “use by” dates.
3. Store all items on shelves at least 6” above the floor to facilitate air circulation and
proper cleaning.
4. Check for signs of rodents or insects. If there are signs of the presence of rodents or
insects, notify management.
Temperature Control:
1. Check the temperature of all refrigerators, freezers, and dry storerooms at the
beginning of each day.
 Refrigerator temperatures should be between 1˚C and 4˚C.
 Freezer temperatures should be -18˚C or above.
 Storeroom (dry storage) temperatures should be between 18˚C to 22˚C.
2. All refrigerated units should have a thermometer inside the unit, and a built-in
thermometer visible from the outside. Record internal and external temperatures on
the Daily Due Diligence Check List.
3. Take corrective actions if temperatures are out of the recommended range.
4. Don’t overload refrigerated storage areas, as this prevents air flow and makes the unit
work harder to stay cold.
5. Use caution when cooling hot food in the refrigerator, as this warms the unit and may
put other foods into the temperature danger zone.
6. Keep units closed as much as possible to maintain proper temperatures.
7. Defrost all units on a regular schedule to aid in proper maintenance and air
circulation.
MONITORING:
A designated Rezayat Catering employee will record the location, description or inventory
number of the holding unit, date, time, internal/external temperatures, corrective action and
initials on the Refrigerator/Freezer Temperature Log on a daily basis at the beginning of each
day. Report to management any readings that do not fall in the optimal ranges: 1°C to 4°C
(Refrigerator); - 18°C to - 22°C (Freezer). A designated Rezayat Catering employee will check
the refrigerators daily to verify that foods are date marked and that foods exceeding the 3-
day time period are not being used or stored.

51
Storage, Continues
CORRECTIVE ACTION:
2. If a unit is observed to not be working at capacity, remove the food product from the unit
immediately.
3. If food is affected, consult with management for discard procedures and record keeping.
Discard ready-to-eat foods that are contaminated by raw eggs, raw fish, raw meat,
or raw poultry.
Discard ready-to-eat foods that are not date marked or that exceed the 3-day time
period.
Rezayat Catering Management will periodically check the storage of foods during hours of
operation and complete the Food Establishment Check list. Management will verify that
employees have followed storage, date marking and thawing policy, and taken required
temperatures by visually monitoring employees during the shift, and reviewing, initialing and
dating the Daily due Diligence Check List. Keep the records in file for a minimum of Six
months.

52
Temperature Chart - Chiller/Freezer
Month :_____________
Temperature Noted Remarks
DATE SIGNATURE
6:00 AM 12:00 PM 6:00 PM Inspected/Checked
1
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
Recommented Safe Temperature of Freezer is - 18˚C, Chiller Below 5˚C

Signature:____________________
Supervisor/Manager

53
Storage and Using Poisonous / Toxic Chemicals
PURPOSE: To prevent foodborne illness by chemical contamination.
SCOPE: This procedure applies to All Rezayat Catering foodservice employees who use
chemicals in the kitchen.
INSTRUCTIONS:
3. Follow manufacturer’s directions for specific mixing, storing, and first aid instructions on
the chemical containers in the MSDS.
4. Label and date all poisonous or toxic chemicals with the common name of the substance.
5. Store all chemicals in a designated secured area away from food and food contact
surfaces using spacing or partitioning.
6. Limit access to chemicals by use of locks, seals.
7. Store only chemicals that are necessary to the operation and maintenance of the kitchen.
8. Mix, test, and use sanitizing solutions as recommended by the ARAMCO requirements.
9. Use the appropriate chemical test kit to measure the concentration of sanitizer each time
a new batch of sanitizer is mixed.
10. Do not use chemical containers for storing food or water.
11. Label and store first aid supplies in a container that is located away from food or food
contact surfaces.
12. Label and store medicines for employee use in a designated area and away from food
contact surfaces. Do not store medicines in food storage areas.
13. Store refrigerated medicines in a covered, leak proof container and cannot contaminate
food.
MONITORING:
Rezayat Catering Foodservice employees and Camp boss/Head Chefs will visually observe that
chemicals are being stored, labeled, and used properly during all hours of operation.
CORRECTIVE ACTION:
2. Discard any food contaminated by chemicals.
3. Label and properly store any unlabeled or misplaced chemicals.

54
Storage and Using Poisonous / Toxic Chemicals, continued

The Camp boss/Personnel in charge will complete the Daily Due Diligence Checklist indicate
that monitoring is completed. Foodservice employees will record the name of the
contaminated food, date, time, and the reason why the food was discarded on the Wastage
and Discarded Food in Daily due Diligence Check List. The Unit Manager/Personnel in charge
will verify that appropriate corrective actions are being taken by reviewing, initialing, and
dating and are kept on file for a minimum of Six Months.

55
Date Marking Ready-To-Eat Potentially Hazardous Foods
PURPOSE: To ensure appropriate rotation of ready-to-eat food to prevent or reduce
foodborne illness from the pathogenic microbes like Listeria monocytogenes.
SCOPE: This procedure applies to the Rezayat Catering employees who prepare, store, or
serve food.
INSTRUCTIONS:
1. Train foodservice employees on using the procedures in this SOP. The best practice for a
date marking system would be to include a label with the product name, the day or date,
and time it is prepared or opened. Examples of how to indicate when the food is
prepared or opened include:
 Labeling food with a calendar date, such as “cut chicken breasts, 26/02/11, 8:00
a.m.,”
 Identifying the day of the week, such as “cut chicken breasts, Saturday, 8:00
a.m.,” or
 Using color-coded Date tags, such as cut chicken breasts, Use proper colored date tags
suitable for relevant dates.
3. Label ready-to-eat, potentially hazardous foods that are prepared on-site and held for
more than 24 hours.
4. Label any processed, ready-to-eat, potentially hazardous foods when opened, if they are
to be held for more than 24 hours.
5. Refrigerate all ready-to-eat, potentially hazardous foods at 5˚C or below.
6. Serve or discard refrigerated, ready-to-eat, potentially hazardous foods within 3 days.
7. Indicate with a separate label the date prepared, the date frozen, and the date thawed of
any refrigerated, ready-to-eat, potentially hazardous foods.
8. Calculate the 3-day time period by counting only the days that the food is under
refrigeration. For example:
 On Thursday, 21/05/2015, lasagna is cooked, properly cooled, and refrigerated with a
label that reads, “Lasagna, Cooked, 21/05/2015.”
 On Friday, 22/05/2015, the lasagna is frozen with a second label that reads, “Frozen,
22/05/2015.” Two labels now appear on the lasagna. Since the lasagna was held
under refrigeration from Thursday, 21/05/2015 - Friday, 22/05/2015, only 1 day is
counted towards the 3-day time period.
 On Saturday 23/05/2015 the lasagna is pulled out of the freezer. A third label is
placed on the lasagna that reads, “Thawed, 23/05/2015.” All three labels now appear
on the lasagna. The lasagna must be served or discarded within 3 days.

56
Date Marking Ready-To-Eat Potentially Hazardous Foods,
continued
MONITORING:
A designated Rezayat Catering employee will check refrigerators daily to verify that foods are
date marked and that foods exceeding the 3-day time period are not being used or stored.
CORRECTIVE ACTION:
2. Foods that are not date marked or that exceed the 3-day time period will be discarded.

The Personnel in charge/Head Chefs will complete the Daily due Diligence Check List. The
Food Safety Checklist is to be kept on file for a minimum of Six months

57
Preparing / Cooking Food
POLICY: All foods will be cooked using appropriate practices and procedures to ensure
safety. This includes cooking foods to required internal temperatures and taking and
recording temperatures throughout the day.
PROCEDURE: Rezayat Catering employees involved in the production of food must

complete the following steps:
General Principles:
1. Wash hands prior to preparing foods.
2. Use clean and sanitized equipment and utensils while preparing food. Avoid touching
ready to- eat food with bare hands.
3. Touch only those surfaces of equipment and utensils that will not come in direct contact
with food.
4. Separate raw animal foods, such as eggs, fish, meat, and poultry, from ready-to-eat foods,
such as lettuce, cut melons and lunch meats during receiving, storage and preparation.
5. Separate raw foods from ready-to-eat foods by keeping them in separate containers until
ready to use and by using separate dispensing utensils.
6. Separate different types of raw animal foods, such as eggs, fish, meat, and poultry, from
each other, except when combined in recipes.
7. Separate unwashed fruits and vegetables from washed fruits and vegetables and other
ready-to-eat foods.
8. Clean the exterior surfaces of food containers, such as cans and jars, of visible soil before
opening.
9. Pre-chill ingredients for cold foods, such as sandwiches, salads, and cut melons, to 5°C or
below before combining with other ingredients.
10. Prepare foods as close to serving times as the menu will allow.
11. Prepare food in small batches.
12. Limit the time for preparation of any batch of food so that ingredients are not at room
temperature for more than 30 minutes before cooking, serving, or being returned to the
refrigerator. Total time of food at room temperature shall not exceed four hours.
13. If potentially hazardous foods are not cooked or served immediately after preparation,
quickly chill.

58
Preparing / Cooking Food, Continued
Thawing:
1. Use one of the three acceptable methods for thawing food:
Thaw food in the refrigerator at 5°C or below. NEVER thaw food at room temperature.
Thaw food needed for immediate service under potable running water at 21°C or
lower. Prepare the product within 4 hours of thawing.
Thaw the product in the microwave if the product will be cooked immediately.
2. Use the lowest shelf in the cooler for thawing raw meat to prevent cross-contamination
and separate raw products from cooked and ready-to-eat products.
3. Do not refreeze thawed food, unless it is first cooked or processed.
Prepare hot foods:
1. Cook hot foods to the following listed end-point temperatures or recipe directions
Poultry 74°C for 15 seconds

Stuffing, stuffed meats, casseroles, and other
74°C for 15 seconds
dishes combining raw and cooked foods
Potentially hazardous foods cooked in 74°C; let food stands for 2 minutes after
microwave cooking, stir during cook process
Ground or flaked meats 68°C for 15 seconds
Beef and pork roasts 63°C for 4 seconds
Beef steaks, Lamb, veal, lamb 63°C for 15 seconds
Commercially raised game animals 63°C for 15 seconds
Fish and foods containing fish 63°C for 15 seconds
Shell eggs (for immediate service)
63°C for 15 seconds
(If it is not fully cooked use pasteurized eggs)
Vegetables(canned, frozen, fresh) 58°C for 15 seconds, held above 58°C
Ready-to-eat commercially processed and
58°C for 15 seconds, held above 58°C
packaged foods.
2. Take end-point cooking temperatures. Record the end-point cooking temperature on the
Cooking Temperature Log.
3. If a recipe contains a combination of meat products, cook the product to the highest
required temperature.
4. Reduce holding time of foods before serving by using batch cooking.
5. Allow temperature of cooking equipment to return to required temperatures between
batches.

59
Preparing / Cooking Food, Continued
6. Do not use hot holding equipment to cook or reheat foods.
7. Prepare products that will not be cooked or heated away from other products.
MONITORING:
1. Rezayat Catering employees will monitor that fruits and vegetables are being properly
washed, labeled and dated during all hours of operation.
2. Use a clean, sanitized, and calibrated probe thermometer to take the temperatures of
each batch of potentially hazardous food product.
3. Take at least two internal temperatures from each batch of food by inserting the
thermometer into the thickest part of the product, which is usually the center.
4. Take at least two internal temperatures of each large food item, such as a turkey, to
ensure that all parts of the product reach the required cooking temperature.
5. Monitor the amount of time that food is in the temperature danger zone. It should not
exceed 4 hours.
CORRECTIVE ACTION:
2. Remove unwashed fruits and vegetables from service.
3. Label and date fresh cut fruits and vegetables.
4. Begin the cooking process immediately after preparation is complete for all foods that will
be served hot.
5. Continue cooking food until the internal temperature reaches the required temperature.
6. Rapidly cool ready-to-eat foods or foods that will be cooked at a later time.
7. Immediately return ingredients to the refrigerator if the anticipated preparation
completion time is expected to exceed 30 minutes.
8. If food is affected, consult with management for discard procedures and record keeping

Rezayat Catering employees will complete the Cooking Temperatures in Daily Check Lists.
Management will verify that employees have taken the required cooking temperatures by
visually monitoring employees and preparation procedures during the shift and reviewing,
initialing, the Daily due Diligence Check List are to be kept on file for a minimum of Six
months.

60
Holding and Serving Foods
POLICY: All hot food will be held hot (at or above 65˚C) and cold food will be held cold (at or
below 5˚C) according to the Legal requirements and Rezayat Quality policies.
Temperatures of food will be taken routinely to ensure that proper temperatures are
maintained through holding to ensure the safety of the food served to customers. Any
conflict between food quality and food safety must always be decided in favor of food safety.
When in doubt about the safety of food, throw it out.
PROCEDURE: Rezayat Catering employees involved in the production or service of food

must:
Holding Hot Food:

1. Prepare and cook only as much food as needed. Batch cooking is ideal for maintaining
food temperature and quality.
2. Use hot-holding equipment that is able to keep hot food at 65˚C or higher. Preheat steam
tables and hot boxes.
3. Follow manufacturer’s instructions in using hot-holding equipment.
4. Keep foods covered to retain heat and to keep contaminants from falling into food.
5. Measure internal food temperatures once an hour using a calibrated thermometer.
6. If temperatures are below 65˚C, Discard hot potentially hazardous foods after 4 hours if
they have not been properly held at or above 65˚C.
7. Record the temperature in the Daily due Diligence Sheet.
8. Do not mix freshly prepared food with food being held for service.
Holding Cold Food:

1. Use cold-holding equipment that is able to keep cold foods at 5˚C or below.
2. Measure internal food temperatures once an hour using a calibrated thermometer.
Record temperatures in the Daily due Diligence sheet. If temperatures are above 5˚C, then
refrigerate.
3. Protect cold food from contaminants with covers or food shields.
4. Discard cold potentially hazardous foods after 4 hours if they have not been properly held
at or below 5˚C.
5. Place cold food in pans or on plates first, never directly on ice. The only exceptions are
whole fruits and vegetables that will be washed after holding.
6. Ice used on a display should be self-draining. Wash and sanitize drip pans after each use.

61
Holding and Serving Foods, continued
Using Time as a Temperature Control Measure:
1. Establish written procedures that clearly identify the:
 Specific foods for which time rather than temperature will be used to limit bacteria
growth.
 Corrective procedures that are followed to ensure that foods are cooled properly
 The time that is 4 hours past the point when the food is removed from temperature
control, such as an oven or refrigerator.
 Procedures that are followed when food is in the danger zone for greater than 4
hours.
2. Cook raw potentially hazardous food within 4 hours past the point when the food is
removed from temperature control.
3. Serve or discard cooked or ready-to-eat food within 4 hours past the time when the food
is removed from temperature control.
4. Avoid mixing different batches of food together in the same container. If different batches
of food are mixed together in the same container, use the time associated with the first
batch of food as the time by which to cook, serve, or discard all the food in the container.
MONITORING:
1. for foods using Time as a Temperature Control Measure:
 Employees will continually monitor that foods are properly marked or identified with
the time that is 4 hours past the point when the food is removed from temperature
control.
 Employees will continually monitor that foods are cooked, served, or discarded by the
indicated time.
2. at food bars:
 Continually monitor customers’ use of the food bar to ensure that customers are not:
 Touching food with their bare hands.
 Coughing, spitting, or sneezing on the food.
 Placing foreign objects in the food.
 Using the same table wares for subsequent trips.
3. For hot foods held for service:
 Verify that the air/water temperature of equipment is approximately three degrees
higher than 65°C.
 All hot potentially hazardous foods should be 65°C or above before placing the food
out for display or service.
 Take the internal temperature of food before placing it on a steam table or in hot
holding equipment.
 Record temperatures in the Daily due Diligence Check List.
 If needed, reheat foods in accordance with relevant SOP.

62
4. For cold foods held for service:
 Verify that the temperature of equipment is approximately three degrees lower than
5° C.
 Chill foods, if applicable, in accordance with relevant SOP.
 All cold potentially hazardous foods should be 5°C or below before placing the food
out for display or service.
 Take the internal temperature of the food before placing it onto any salad bar using a
Calibrated thermometer.
 Record temperatures in the Daily due Diligence Check List.
CORRECTIVE ACTION:
3. Discard food if it cannot be determined how long the food temperature was out of
appropriate range.
4. Discard ready-to-eat food that has been touched with bare hands.
5. For foods using Time as a Temperature Control Measure - Discard unmarked or
unidentified food or food that is noted to exceed the 4-hour limit
6. For hot foods:
 Reheat the food to 82°C for 15 seconds if the temperature is found to be below 65°C
and the last temperature measurement was 65°C or higher and taken within the last 2
hours. Repair or reset holding equipment before returning the food to the unit, if
applicable.
 Discard the food if it cannot be determined how long the food temperature was below
65°C
7. for cold foods:
 Rapidly chill the food using an appropriate cooling method if the temperature is found
to be above 65°C and the last temperature measurement was 5°C or below and taken
within the last 2 hours:
 Place food in shallow containers (no more than 4 inches deep), cover loosely, and then
place on the top shelf in the back of the cooler. Be sure to label foods appropriately.
 Stir the food in a container placed in an ice water bath.
 Add ice as an ingredient.
 Separate food into smaller or thinner portions.
8. At food bars:
 Remove and discard contaminated food.
 Demonstrate to customers how to properly use utensils.

63

Rezayat Catering employees will record temperatures of food items and document corrective
actions taken on the Daily due Diligence Check List. A designated employee will record
temperatures of coolers and cold holding units on the Daily due Diligence Check List.
Management will verify that employees have taken the required holding temperatures by
visually monitoring employees during the shift and reviewing and Daily due diligence Checklist
at the close of each day the Checklist is to be kept on file for a minimum of Six months.

64
Food Holding Temperature Log
Unit Name: Specific Area: Date:
Temperatures
Breakfast Lunch Dinner Mid Night Emp. Camp
Food Item Name 5:00 AM 6:00 AM 7:00 AM 9:00 AM 11:00 AM 12:00 AM 1:00 PM 2:00 PM 5:00 PM 6:00 PM 7:00 PM 8:00 PM 11:00 PM 12:00 PM 1:00 PM 2:00 PM I nitial Boss Sign
Corrective Action:
Directions: Temperature Standards:
1. Complete this f orm throughout service hours. • Hot f oods should be kept at 65º C or higher
2. If temperatures are outside acceptable range, indicate corrective action on f orm • Cold f oods should be kept at 5º C or below .
3. Report discrepancies to management.
4. Keep on f ile f or Six months.

65
Preventing contamination at Food Bars
PURPOSE: To prevent foodborne illness by ensuring that all items held on food bars are
protected from contamination.
SCOPE: This procedure applies to Rezayat Catering staffs that are responsible for
maintaining and monitoring the Service and self-service food bars.
INSTRUCTIONS:
3. Follow Employee Health Policy, Personal Hygiene, and Washing Hands SOPs.
4. Follow manufacturer’s instructions for pre-heating and pre-chilling food bar equipment
before use.
5. Place all exposed food under sneeze guards.
6. Provide an appropriate clean and sanitized utensil for each container on the food bar.
7. Replace existing containers of food with new containers when replenishing the food bar.
8. Assist customers who are unable to properly use utensils.
9. Ensure that customers use a clean dish when returning to the food bar.
10. Store eating utensils with the handles up or in a manner to prevent customers from
touching the food contact surfaces.
11. Avoid using spray chemicals to clean food bars when in use.
MONITORING:
1. Monitor and record temperatures of food in accordance with the Holding Food and
serving Foods SSOP.
2. Continually monitor food containers to ensure that utensils are stored on a clean and
sanitized surface or in the containers with the handles out of the food.
3. Continually monitor customers’ use of the food bar to ensure that customers are not:
Touching food with their bare hands
Coughing, spitting, or sneezing on the food
Placing foreign objects in the food
Using the same plate for subsequent trips
CORRECTIVE ACTION:
2. Remove and discard contaminated food.
3. Demonstrate to customers how to properly use utensils.
4. Discard the food if it cannot be determined how long the food temperature was above
5˚C or below 65˚C.

66
Preventing contamination at Food Bars, continued
The Personnel in charge will verify that foodservice employees are assigned to maintain food
bars during all hours of operation. The Head chef / Camp boss will complete the Daily due
Diligence Checklist daily. This form is to be kept on file for a minimum of Six months.
Foodservice employees will document any discarded food on the Kitchen Wastage or Discard
Log in Daily. The Personnel in charge will verify that appropriate corrective actions are being
taken by reviewing.

67
Preventing cross-contamination during storage & Preparation
PURPOSE: To reduce foodborne illness by preventing unintentional contamination of food.
SCOPE: This procedure applies all Rezayat Catering staffs that are responsible for receiving,
storing, preparing, and serving food.
INSTRUCTIONS:
3. Wash hands properly. Refer to the Washing Hands SOP.
4. Avoid touching ready-to-eat food with bare hands. Refer to Using Suitable Utensils When
Handling Ready-To-Eat Foods SOP.
5. Separate raw animal foods, such as eggs, fish, meat, and poultry, from ready-to-eat foods,
such as lettuce, cut melons and lunch meats during receiving, storage, and preparation.
6. Separate different types of raw animal foods, such as eggs, fish, meat, and poultry, from
each other, except when combined in recipes.
7. To prevent cross contamination, the following procedure shall be followed by all Rezayat
Kitchen personnel while handling and preparation. Use separate colour coded chopping
boards and knives as follows.
a. Red - Raw meat
b. Blue - Sea Foods
c. Brown - For Vegetables (needs further preparation e.g. cooking)
d. Green - Vegetable and Fruits (Salad)
e. Yellow - Cooked Meat
f. White - Dairy Products
8. Store raw animal foods in refrigerators or walk-in Chiller by placing the raw animal foods
on shelves in order of cooking temperatures with the raw animal food requiring the
highest cooking temperature, such as chicken, on the lowest shelf.
9. Separate unwashed fruits and vegetables from washed fruits and vegetables and other
ready-to-eat foods.
10. Use only dry, cleaned, and sanitized equipment and utensils. Refer to Cleaning and
Sanitizing Food Contact Surfaces SSOP for proper cleaning and sanitizing procedure.
11. Touch only those surfaces of equipment and utensils that will not come in direct contact
with food.
12. Place food in covered containers or packages, except during cooling, and store in the
walk-in refrigerator or cooler.
13. Designate an upper shelf of a refrigerator or walk-in Chiller as the “cooling” shelf.
Uncover containers of food during the initial quick cool-down phase to facilitate cooling.
14. Clean the exterior surfaces of food containers, such as cans and jars, of visible soil before
opening.
15. Store damaged goods in a separate location.

68
Preventing cross-contamination during storage & Preparation,
continued
MONITORING:
A designated Rezayat Catering foodservice employee will continually monitor food storage
and preparation to ensure that food is not cross-contaminated.
CORRECTIVE ACTION:
2. Separate foods found improperly stored.
3. Discard ready-to-eat foods that are contaminated by raw eggs, raw fish, raw meat, or raw
poultry.

The Personnel in charge will visually observe that employees are following these procedures
and taking all necessary corrective actions during all hours of operation. The Camp boss will
periodically check the storage of foods during hours of operation and complete the Daily due
Diligence Checklist. The Food Safety Checklist will be kept on file for a minimum Six months.
Foodservice employees will document any discarded food on the Wastage and Discarded
Product Log in daily check list. File is to be kept on file for a minimum of Six months.

69
Using Time Alone as a Public Health Control to Limit Bacteria
Growth in Potentially Hazardous Foods
PURPOSE: To prevent foodborne illness by ensuring that potentially hazardous foods are
not held in the temperature danger zone for more than 4 hours before being cooked or
served.
SCOPE: This procedure applies to all Rezayat Catering foodservice employees that handle,
prepare, cook, and serve food.
INSTRUCTIONS:
 Specific foods for which time rather than temperature will be used to limit bacteria
growth.
 Corrective procedures that are followed to ensure that foods are cooled properly.
Refer to the Cooling Potentially Hazardous Foods SOP.
 Marking procedures used to indicate the time that is 4 hours past the point when the
food is removed from temperature control, such as an oven or refrigerator.
 Procedures that are followed when food is in the danger zone for greater than 4
hours.
3. Cook raw potentially hazardous food within 4 hours past the point when the food is
4. Serve or discard cooked or ready-to-eat food within 4 hours past the time when the food
is removed from temperature control.
5. Avoid mixing different batches of food together in the same container. If different
batches of food are mixed together in the same container, use the time associated with
the first batch of food as the time by which to cook, serve, or discard all the food in the
container
MONITORING:
1. Rezayat Catering Foodservice employees will continually monitor that foods are properly
marked or identified with the time that is 4 hours past the point when the food is
2. Foodservice employees will continually monitor that foods are cooked, served, or
discarded by the indicated time.

70
Using Time Alone as a Public Health Control to Limit Bacteria
Growth in Potentially Hazardous Foods, continued
CORRECTIVE ACTION:
2. Discard unmarked or unidentified food or food that is noted to exceed the 4-hour limit.

Rezayat Catering employees will mark or otherwise identify food as specified in the
Instructions Section of this SOP. The Personal In charge/Camp Boss will verify that
foodservice employees are following this procedure by visually monitoring foodservice
employees and food handling during the shift. The Head Chef/Camp boss will complete the
Daily due Diligence Check list daily. Checklist is to be kept on file for a minimum of Six
Months.

71
Cooling Potentially Hazardous Foods
POLICY: When cooked food will not be served right away (or is left over and can be saved),
it must be cooled as quickly as possible to prevent microbial growth.
Temperatures will be taken during the cooling process to make sure that time and
temperature standards are met to ensure the safety of food served to customers.
PROCEDURE: There are two acceptable methods of cooling food outlined below. Rezayat
Catering employees involved in the cooling process of food must observe the following
procedures:
One-stage (4 hours) method:

1. Cool hot cooked food from 65˚C to 5˚C within four hours using an appropriate procedure.
2. Take temperatures of product after four hours to make sure that food temperature is
below 5˚C.
3. Reheat food to 82˚C if food has not cooled to 5˚C in four hours.
Two-stage (6 hours) method (*recommended by the FDA Food Code)

1. Cool hot cooked food from 65˚C to 21˚C or lower within two hours, and then cool down to
5˚F or lower within an additional four hours, for a total cooling time of six hours, using an
appropriate procedure.
2. Take temperatures at the two and six hour intervals to make sure that the appropriate
temperatures were reached.
3. Reheat food to 82˚C if food has not cooled to 5˚C in six hours. It is critical to ensure the
temperature dropped from 65˚C to 21˚C or lower within two hours.
* NOTE: The reason that the two-stage method allows six hours to cool is that in the first
two hours of cooling the food is passed through part of the temperature danger zone
where the growth of microorganisms is most likely to occur.
Factors that affect how quickly foods will cool down:
1. Size of the food item being cooled – the thickness of the food or distance to its center
plays the biggest part in how fast food cools.
2. Density of the food – the denser the food, the slower it will cool. For example, Cream of
broccoli will take longer than French onion soup.
3. Container in which a food is stored – stainless steel transfers heat from foods faster than
plastic.
4. Size of container – Shallow pans with product depth less than two inches allow the heat
from food to disperse faster than deep pans.

72
Cooling Potentially Hazardous Foods, Continued
Food may not move through the temperature danger zone fast enough if the food is still hot
when placed in the cooler or freezer or kept in bulk. The hot food may also raise the
temperature of the surrounding food items, possibly placing them in the temperature danger
zone (5˚C - 65˚C).
Methods for cooling foods:

1. Reduce the quantity of the food being cooled. Cut large food items into smaller pieces or
divide large containers of food into smaller containers.
2. If possible, use blast chillers or tumble chillers to cool food before placing in refrigerated
storage.
3. Use ice-water baths. Divide cooked food into shallow pans or smaller pots then place
them in ice water and stir food items frequently.
4. Add ice or water as an ingredient. This works for foods that contain water as an
ingredient, such as a soup or stew. The recipe can initially be prepared with less water
than is required. Cold water or ice can then be added after cooking to cool the product
and to provide the remaining water required in the recipe.
5. Stir food to cool faster and more evenly. Ice paddles (plastic paddles that are filled with
water and then frozen) and chill sticks can be used to stir food through the cooling
process. Stirring food with ice paddles chills food quickly as this acts as an internal ice
bath.
MONITORING:
1. Use one of the two approved methods to cool foods quickly.
a. One stage – take the temperature at the end of 4 hours.
b. Two Stage - take temperatures at the two and six hour intervals.
2. Record temperatures.
CORRECTIVE ACTION:
2. Reheat food to 82˚C if food has not cooled to 5˚C according to one/two stage method.

Rezayat Catering employees will use the one or two stage method of cooling food products
and will record temperatures. Management will verify that employees have taken the
required cooling temperatures by visually monitoring employees apply the cooling
procedures during the shift and reviewing.

73
Food Cooling Temperature Log
Unit Name:
Mgr.
Internal Temp. Internal Temp. Emp.
Date Food Item Corrective Action Initial
Initial
Start Time End Time & Date
Directions: Temperature Standards

1. Complete this form daily 1. One-Stage Method:
2. If temperatures are outside of acceptable ranges, • Cool hot cooked food from 65ºC to 5ºC w ithin 4 hours.
indicate corrective action on form.
3. Reheat food to 82º C if food as not cooled according
to one or tw o stage method.

74
Reheating Foods
POLICY: All food will be reheated to an internal temperature of 82°C and then held at this
temperature for at least 15 seconds to assure the safety of food.
PROCEDURES: Rezayat Catering employees reheating food should:
1. Remove leftover food from the freezer/refrigerator.

2. Check the temperature of the food to make sure it has been held at 5°C or lowers by using
a calibrated thermometer. Record the start temperature on the Reheating Temperature
Log.
3. Reheat the food product to 82°C for 15 seconds using an oven, stove, or steamer. The goal
is to take the food through the temperature danger zone (5°C - 65°C) as quickly as
possible. Discard food that has not reached this temperature within two hours.
4. Serve the food immediately, or place the food in a steam table or a pre-heated hot cart
and recheck temperature to make sure temperature is held at or above 65°C.
5. If the food has been held, check the temperature of the food before serving.
6. Discard any potentially hazardous foods held in the temperature danger zone (5°C to
65°C) for more than four hours.
7. Foods may only be reheated one time.
MONITORING:
1. Use a clean, sanitized, and calibrated probe thermometer to take the temperatures of all
reheated food products.
2. Take at least two internal temperatures from each batch of reheated food by inserting the
thermometer into the thickest part of the product, which usually is the center.
3. Take at least two internal temperatures of each reheated large food item, such as a
turkey, to ensure that all parts of the product reach the required reheat temperature.
4. Monitor the amount of time it takes to reheat the food. Reheating should not exceed 2
hours.
5. Record the start temperature of the food to make sure it has been held at 5°C or below
and record end-point reheating temperature.
CORRECTIVE ACTION:
2. Discard food that has not reached a reheat temperature of at least 82°C for 15 seconds
within two hours.
3. Discard any potentially hazardous foods held in the temperature danger zone (5°C to
65°C) for more than four hours.
4. Discard foods that have already been reheated once.
5. If food is affected, consult with management for discard procedures.

75
Reheating Foods, continued

Rezayat Catering employees will complete the Reheating Temperature Log.
Rezayat Management will verify that employees have taken the required reheating
temperatures by visually monitoring employees and reheating procedures during the shift.
Management will complete the Food Safety Checklist. Logs are to be kept on file for a
minimum of Six months.

76
Reheating Temperature Log
Unit Name: Year/M onth:
Internal Temp. Internal Temp. Emp. Mgr.

Date Food Item Corrective Action
Initial Initial
Start Time End Time
Directions: Tem perature Ranges:

1. Complete this form as needed.
2. If temperatures are outside the acceptable range • Reheat food to 82 º C for 15 seconds w ithin 2 hours.
and time, indicate corrective action on form.
Keep on file for Six months.

77
Serving Foods
PURPOSE: To prevent foodborne illness by ensuring that all foods are served in a sanitary
manner.
SCOPE: This procedure applies to All Rezayat Catering Food Service employees who serve
food.
INSTRUCTIONS:
3. Follow the employee health policy. (Refer SOP)
4. Wash hands before putting on gloves, each time the gloves are changed, when changing
tasks, and before serving food with utensils. Refer to the Washing Hands SOP.
5. Avoid touching ready-to-eat foods with bare hands. Refer to the Using Suitable Utensils
when Handling Ready-To-Eat Foods SOP.
6. Handle plates by the edge or bottom; cups by the handle or bottom; and utensils by the
handles.
7. Store utensils with the handles up or by other means to prevent contamination.
8. Hold potentially hazardous food at the proper temperature. Refer to the Holding Hot and
Cold Potentially Hazardous Foods SOP.
9. Serve food with clean and sanitized utensils.
10. Store in-use utensils properly. Refer to the Storing In-Use Utensils SOP.
11. Date mark and cool potentially hazardous foods or discard leftovers. Refer to the Date
Marking Ready-to-Eat, Cooling Potentially Hazardous Foods SOPs.
MONITORING:
A designated foodservice employee will visually observe that food is being served in a manner
that prevents contamination during all hours of service.
CORRECTIVE ACTION:
2. Replace improperly handled plates, cups, or utensils.
3. Discard ready-to-eat food that has been touched with bare hands.
4. Follow the corrective actions identified in the Washing Hands; Using Suitable Utensils
When Handling Ready-To-Eat Foods; Date Marking Ready-to-Eat, Potentially Hazardous
Foods; Cooling Potentially Hazardous Foods; and Holding Hot and Cold Potentially
Hazardous Foods SOPs.
The Personnel In charge/Camp Boss will periodically check the storage and use of utensils
during service. In addition, the Head Chef will complete the Food Safety Checklist daily. The
Food Safety Checklist is to be kept on file for a minimum of Six Months.

78
Using Suitable Utensils When Handing Ready-to-Eat Foods
PURPOSE: To prevent foodborne illness due to hand-to-food cross-contamination.
SCOPE: This procedure applies to the all Rezayat Catering foodservice employees who
prepare, handle, or serve food.
INSTRUCTIONS:
3. Use proper hand washing procedures to wash hands and exposed arms prior to preparing
or handling food or at any time when the hands may have become contaminated.
4. Do not use bare hands to handle ready-to-eat foods at any time unless washing fruits and
vegetables.
5. Use suitable utensils when working with ready-to-eat food. Suitable utensils may include:
 Single-use gloves
 Deli tissue
 Foil wrap
 Tongs, spoons, and spatulas
6. Wash hands and change gloves:
 Before beginning food preparation
 Before beginning a new task
 After touching equipment such as refrigerator doors or utensils that have not been
cleaned and sanitized
 After contacting chemicals
 When interruptions in food preparation occur, such as when answering the telephone
or checking in a delivery
 When handling money
 Anytime a glove is torn, damaged, or soiled
 Anytime contamination of a glove might have occurred
MONITORING:
A designated foodservice employee will visually observe that gloves or suitable utensils are
used and changed at the appropriate times during all hours of operation.
CORRECTIVE ACTION:
2. Discard ready-to-eat food touched with bare hands.

79
Using Suitable Utensils When Handing Ready-to-Eat Foods,
continued
The Head Chefs/Camp boss will verify that foodservice workers are using suitable utensils by
visually monitoring foodservice employees during all hours of operation. The Personal in
charge will complete the Daily due Diligence Checklist daily. The designated foodservice
employee responsible for monitoring will record any discarded food on the Wastage and
Discarded Foods Log in Daily due Diligence Check list and kept on file for a minimum of Six
Months.

80
Washing Fruits and Vegetables
PURPOSE: To prevent or reduce risk of foodborne illness or injury by contaminated fruits
and vegetables.
SCOPE: This procedure applies to all Rezayat Catering foodservice employees who prepare
or serve food fruits and vegetables.
INSTRUCTIONS:
3. Wash hands using the proper procedure.
4. Wash, rinse, sanitize, and air-dry all food-contact surfaces, equipment, and utensils that
will be in contact with produce, such as cutting boards, knives, and sinks.
5. Follow manufacturer’s instructions for proper use of chemicals.
6. Wash all raw fruits and vegetables thoroughly before combining with other ingredients,
including:
 Unpeeled fresh fruit and vegetables that are served whole or cut into pieces.
 Fruits and vegetables that are peeled and cut to use in cooking or served ready-to-eat.
7. Wash fresh produce vigorously under cold running water or by using an approved
chemical. Packaged fruits and vegetables labeled as being previously washed and ready-
to-eat are not required to be washed.
8. Scrub the surface of firm fruits or vegetables such as apples or potatoes using a clean and
sanitized brush designated for this purpose.
9. Remove any damaged or bruised areas.
10. Label, date, and refrigerate fresh-cut items.
11. Refer to the Date Marking Ready-to-Eat, Potentially Hazardous Food SOP.
MONITORING:
1. The Head chef/camp boss will visually monitor that fruits and vegetables are being
properly washed, labeled, and dated during all hours of operation.
2. Foodservice employees will check daily the quality of fruits and vegetables in cold storage.

81
Washing Fruits and Vegetables, continued
CORRECTIVE ACTION:
2. Remove unwashed fruits and vegetables service and washed immediately before being
served.
3. Label and date fresh cut fruits and vegetables.

The Head Chef/Camp boss will complete the Fruit Washing Checklist daily to indicate that
monitoring is being conducted as specified in this SOP. The Daily due Diligence Checklist is to
be kept on file for a minimum of Six Months.

82
VEGETABLE AND FRUIT WASHING RECORDS
Unit Name: _________
WASHING/CHECKED SANITIZING VEG. AND FRUITS CHECKED

DATE TIME FRUIT / VEGETABLE
(Cl) SOLN. 100PM PERIOD 15 MINS. BY:
Camp Boss Sign: Manager/Supervisor Sign:

83
Transportation of Foods from Central Kitchen to Satellite
Locations
POLICY: To prevent foodborne illness by ensuring food temperatures are maintained during
transportation and contamination is prevented.
PROCEDURE: Rezayat Catering employees involved in the production and transportation
of food from a central kitchen (One Unit) to a satellite location (Another Unit) must be
responsible for the safety of food they handle. Steps include:
1. Prepare the food carrier before use:
 Ensure that all surfaces of the food carrier are clean.
 Wash, rinse, and sanitize the interior surfaces.
 Ensure that the food carrier is designed to maintain cold food temperatures at
5°C or below and hot food temperatures at 65°C or above.
 Place a calibrated stem thermometer in the warmest part of the carrier if used for
transporting cold food, or the coolest part of the carrier if used for transporting hot
food.
 Pre-heat or pre-chill the food carrier according to the condition of foods.
2. Store food in containers suitable for transportation. Containers should be:
 Rigid and sectioned so that foods do not mix.
 Tightly closed to retain the proper food temperature.
 Nonporous to avoid leakage.
 Easy-to-clean or disposable.
 Approved to hold food.
3. Place food containers in food carriers and transport the food in clean trucks, as quickly as
possible.
Employees at Central Kitchen:
1. Before transporting food to remote sites, take the temperature of the food carrier and
record on the Food Carrier procedure Log.
2. Take temperature of food when it leaves the central kitchen. Hot foods should be at 65˚C
or above and cold food should be at 5˚C or below. Take temperature of food when it is
returned from a satellite location.
a. Discard cold foods that are not at or below 5˚C.
b. Discard hot foods that are not at or above 65˚C.
c. For cooling, chill hot foods that are above 65˚C. The product must be cooled to
21˚C in two hours from the last 65˚C reading. If cooling is not possible, dispose of
food. If cooling is possible, cool to 21˚C in two hours and to 5˚C or below in four
additional hours
3. Place chilled food in freezer.

84
Transportation of Foods from Central Kitchen to Satellite
Locations, continued
Employees at Satellite Location:
1. Take temperature of food when it arrives at the satellite location and record in the
Holding & Serving Food Temperature Log.
2. Check temperature of food on serving lines every two hours, or more often if
temperatures are near the danger zone (5˚C – 65˚C).
MONITORING:
1. Before transporting food to remote sites, take the air temperature of the food carrier and
record on the Food Carrier Temperature Log.
2. Take temperature of food when it leaves the central kitchen. Hot foods should be at 65˚C
or above and cold food should be at 5˚C or below. Record temperatures on the Holding &
Serving Food Temperature Log
CORRECTIVE ACTION:
2. Continue heating or chilling food carrier if the proper air temperature is not reached.
3. Reheat food to 82°C for 15 seconds within 2 hours if the internal temperature of hot food
is less than 65°C).
4. Cool food to 5°C or below using a proper cooling procedure if the internal temperature of
cold food is greater than 5°C.
5. Discard foods held in the danger zone for more than 4 hours.

Before transporting food to remote sites, Rezayat Catering employees will record food carrier
temperature on the Food Carrier Temperature Log. Employees will also take temperatures of
food when it leaves the central kitchen and record temperatures on the Holding & Serving
Food Temperature Log. Upon receipt of food at remote sites, employees will record receiving
temperatures and corrective action taken on the Holding & Serving Food Temperature Log.
Rezayat Management will verify that employees are following this SOP by visually observing
employees and reviewing and initialing the recorded temperatures in the Holding & Serving
Food Temperature Log and the Food Carrier Temperature Log daily from both the central
kitchen and satellite location(s). The Holding & Serving Food Temperature Log and the Food
Carrier Temperature Logs are to be kept on file for a minimum of Six months.

85
Food Transportation Temperature Log
Unit Name: M onth:__________________
Loading From Receiving at the Rezayat

Rig Top
Date Food Item the Kitchen Rig Corrective Action Emp.
Initilal
Temp Time Temp Time Initial
Direction: In betw een 5-65˚C is considered as the danger zone temperature. All the hot f ood should be above & maintain 65˚C
during the transportation and receiving. Cold f ood should be below & maintain 5˚C during the transportation and receiving

86
CCP of Refrigerated and Frozen foods – Camp Move
POLICY: To prevent the food spoilage and foodborne illness by ensuring that all the
refrigerated, frozen and dry foods in the chiller, freezer, Dry store on the proper temperature
and properly wrapped in the container and refrigerated products, food temperatures are
maintained during the time of Camp move.
PROCEDURES: Rezayat Catering employees involved in the transportation of food from
one Site to another Site during the time of Camp move must be responsible for the safety of
food they handle.
1. Stand by Freezer and Chiller truck to be arranged by the Drilling Company, and ensure the
temperature of freezer/chiller truck is in the required temperature and check the
cleanliness inside the truck by the provider before transferring of the food stuffs.
2. Prior to the transferring of food stuffs to the truck, Rig Camp Boss will recheck and ensure
the temperature and cleanliness inside the trucks is acceptable to the food safety.
3. Transfer all the chiller/freezer items properly wrapped.
4. Food transferring employee should wear the all proper personnel protective equipment
(hand gloves, hair restrains, mask, clean uniforms and tongs etc...) and wash the hands to
prevent the possible way of cross contaminations.
5. Separate Raw, Cooked foods (If present) and Ready to eat Foods to avoid the cross
contamination
6. Prepare the food crates before Rig move starts:
 Ensure that all surfaces of the food crates are clean.
 Wash, rinse, and sanitize the interior surfaces.
 Ensure that the food carrier is designed to maintain cold food temperatures at 5°C or
below and Frozen food temperatures at -18°C or below.
 Place a calibrated stem thermometer in the warmest part of the crates if used for
transporting cold food, or the coolest part of the crates if used for transporting hot
food.
7. Store food in containers suitable for transportation. Containers should be:
 Rigid and sectioned so that foods do not mix.
 Tightly closed to retain the proper food temperature.
 Nonporous to avoid leakage.
 Easy-to-clean or disposable.
8. Place food containers in food carriers and transport the food in clean trucks, as quickly as
possible.
Procedures in Present Location Kitchen:
1. Before starting the Rig move to remote sites, check the temperature of the food stuffs
and record on the Transporting Food Carrier Procedure Log.
2. Check the cleanliness and temperature of the Transporting trucks.

87
CCP of Refrigerated and Frozen foods – Rig Move, continued
3. Take temperature of food stuffs when it leaves the present location kitchen. Frozen food
should be frozen (Always below -18˚C) and cold food should be always cold (Always below
5˚C) and record the temperature in Transporting Food Carrier Procedure Log.
Procedures in Moved Location kitchen:
1. Take temperature of food when it arrives at the new location and record in the
Transporting Food carrier Temperature Log
2. Prior to transfer back the items in to the walk inn chiller and freezer, clean and sanitize
the floor, walls inside pallets and shelving’s.
3. Wait for the required proper temperatures (Freezer: - 18˚C, Chiller: 5˚C) in the location
Check and record the temperature in Refrigerator/Freezer Temperature Log.
4. Transfer all the food stuffs in to the chiller and Freezer and dry store respectively and safe
manner to avoid the cross contamination of the food stuffs (Refer SOP).
MONITORING:
1. Before starting the rig move, take the temperature of the crate boxes, food carrier trucks
and record on the Transporting Food Carrier Procedure Log.
2. Take temperature of food when it leaves the present location kitchen. Cold food should
be at 5˚C or below and Refrigerated Food should be at -18˚C or below. Record
temperatures on the Transporting Food Carrier Procedure Log.
CORRECTIVE ACTION:
1. Retrain any foodservice staffs found not following the procedures in this SOP.
2. Continue heating or chilling food carrier if the proper air temperature is not reached.
3. Reheat food to 82°C for 15 seconds within 2 hours if the internal temperature of hot food
is less than 65°C).
4. Cold food to 5°C or below using a proper cooling procedure if the internal temperature of
cold food is greater than 5°C.
5. Discard foods held in the danger zone (5°C - 65°C) for greater than 4 hours.

Before Camp move starts, Rezayat Catering employees will record food carrier temperature
on the Transporting Food Carrier Procedure Log. Employees will also record the temperatures
of food stuffs when it leaves from the present location and will also record receiving
temperatures and corrective action taken on the Transporting Food Carrier Procedure Log.
Rezayat Management will verify that employees are following this SOP by visually observing
employees and reviewing and initialing the recorded temperatures in the Transporting Food
Carrier Procedure Log and it has to keep on file for a minimum of Six months. Refer attached
Transporting Food Carrier Procedure Log.

88
TRANSPORTING FOOD CARRIER PROCEDURE LOG
(Please note - Duly fill during Camp Move)
Unit Name………………. Date ……………………
CHECK LIST BEFORE LOADING Time ……………………

Cleanness of the food Transporting Vehicle
Temperature of Freezer
Temperature of Chiller
Food Items wrapped and Packed for Transporting
Proper Preventive Measures in Place
Camp Boss………………………………………..
Rig Manager……………………………………..
CHECK LIST BEFORE UNLOADING Time ……………………

Cleanness of the Camp Storage Facilities
Temperature of Freezer
Temperature of Chiller
Proper Preventive Measures in Place
Check for any Non Conformities during Transportation & Action Taken
Camp Boss………………………………………..
Rig Manager……………………………………..
Remember !
You must make sure any affected food is made safe or thrown away, and logged in the
Daily Diligence Check List
You must try to prevent the problem arising again

89
Waste Management
PURPOSE: This procedure is a guideline for staff in the disposal, removal and management
of waste from the camp premises, including general waste, paper and food; Biodegradable
and Non bio degradable. All staff is responsible for complying with this procedure to ensure
the safe and effective management of waste by Rezayat Catering.
SCOPE: Rezayat Catering is committed to recycle and reusing waste products where ever
possible to produce an effective waste management system that maximizes conservation of
natural resources and minimizes environmental harm, to protect our customer and promote
food safety awareness among staff. This will foster safe and hygienic workplace.
INSTRUCTIONS:
Rezayat Catering acknowledges different materials require a different waste management
approach. Rezayat Catering adheres to segregation of waste based on the below
classifications.
Covered Garbage cans are classified as follows;
a. Bio-degradable - is a type of waste which can be broken down, in a matter of weeks or

few months, into its base compounds by micro-organisms and other living things,
regardless of what those compounds may be green waste, food waste, waste paper,
sewages, slaughter house waste etc.
b. Non-Bio-degradable wastes - is a type of a substance or chemical that is non-
biodegradable cannot be changed to a harmless natural state by the action of
bacteria, and may therefore damage the environment e.g. like plastic, glass, etc.
c. Used Cooking oil – The waste oil that collected after the cooking purpose from the
fryer etc. Shall be kept and disposed in a Separate container with lid and marked as
USED COOKING OIL outside the kitchen.
Garbage cans are available at Camp premises, Camp rooms, Mess halls and kitchens. All bins
are labeled for easy identifications. These are emptied by room boys and kitchen aid on daily
basis or as needed. To avoid contamination, Kitchen garbage cans are foot operated while the
rest, cover can be lift using hand. Plastic garbage bag are placed inside the receptacles as
under liner. All collected wastes are discarding on a central dumping area provided by the
contractor and as per the contract the waste management contractor will come and collect
from the site and discard as per the municipal regulations. Again, segregation of waste is
being followed based on waste classification. Kitchen Aid will collect the used oil and stored in
the respective container and the waste management contractor will collect for the further
treatment/disposal.

90
Waste Management, continued
Once a week, all waste bins are washed with soap solutions and rinse with hot water then air
dry and logged in the Specific cleaning check lists in respective area like Kitchen, Dining hall,
Pastry room, Dry store etc.
For staff safety, mandatory compliance on safety procedures on handling wastes are enforce.
Staff are required to wear personal protective equipments and should wash and sanitize
hands after in contact with waste or when necessary/needed before resuming work.
MONITORING:
1. The Head chef/camp boss will visually monitor that the day to day handling of waste
operations in the facility.
2. Camp boss and Unit Manager to make sure the procedures being followed and the
check lists are duly updated and logged for future reference.
CORRECTIVE ACTION:
1. Any food was got in contact with either food to food or surface to food shall be
discarded immediately and logged in Daily due diligence check list. Clean and sanitize
the contaminated surfaces.
2. Rezayat shall ensure Hand washing stations are provided and equipped with liquid
hand wash, paper towels and garbage cans/bins etc.

The Person in charge/Camp boss will complete the Daily due diligence check list to indicate
that monitoring is being conducted as specified in this SOP. The Cleaning check and Daily due
diligence check list lists are to be kept on file for a minimum of Six Months.

91
Handling a Food Recall
PURPOSE: To prevent foodborne illness in the event of a product recall.
SCOPE: This procedure applies to Rezayat Catering foodservice employees who prepare or
serve food.
INSTRUCTIONS:
3. Review the food recall notice and specific instructions that have been identified in the
notice.
4. Communicate the food recall notice to catering sites.
5. Hold the recalled product/items using the following steps:
 Physically segregate the product, including any open containers, leftover product, and
food items in current production that items contain the recalled product.
 If an item is suspected to contain the recalled product, but label information is not
available follow the proper discard procedures.
6. Mark recalled product “Do Not Use” and “Do Not Discard.” Inform the entire staff not to
use the product.
7. Inform to the Rezayat Management to the recalled products.
8. Identify and record whether any of the product was received in the units, locate the food
recall product from the site, and verify that the food items bear the product identification
code(s) and production date(s) listed in the recall notice.
9. Account for all recalled product by verifying inventory counts against records of food
received at the units.
MONITORING:
Rezayat Catering Foodservice employees and Site in charge/Head chef/Camp boss will visually
observe that catering locations/ sites have segregated and secured all recalled products.
CORRECTIVE ACTION:
2. Determine if the recalled product is to be returned and to whom, or destroyed and by
whom.
3. Notify feeding site staff of procedures, dates, and other specific directions to be followed
for the collection or destruction of the recalled product.
4. Consolidate the recall product as quickly as possible.

92
Handling a Food Recall
5. Conform to the recall notice using the following steps:
 Report quantity and site where product is located to manufacturer.
 Obtain the necessary documents from the State legal authorities
 Complete and maintain all required documentation related to the recall including:
 Recall notice
 Records of how food product was returned or destroyed
 Awareness notice
VERIFICATION AND RECORD KEEPING

Rezayat catering Foodservice employees will record the name of the contaminated food,
date, time, and the reason why the food was discarded on the Wastage or Discarded Food
Log in the Daily due Diligence sheet. The Personal In charge will verify that appropriate
corrective actions are being taken by reviewing, initialing, and dating the Daily due Diligence
sheet each day. Maintain the Logs for a minimum of Six Months.

93
KITCHEN WASTAGE/DISCARD PRODUCT LOG
Unit Name:
Quantity of Camp Boss

Date Product Reason Corrective Action
Food Signature
Manager/Supervisor Signature:

94
Responding a Physical Hazard Found in Food
POLICY: Rezayat Catering employees will respond to a complaint of a physical hazard found
in food promptly and will show concern for the individual making the complaint.
PROCEDURE: Employees involved in the production or service of food must observe the
following procedures when a foreign object or physical hazard is found in food.
1. Employees will show concern for the individual and apologize for the inconvenience of
finding a foreign object in the food. The employee will then call upon management to
handle the interaction.
2. Management will determine if the foreign object did any harm to the individual, such as
broke a tooth, cut, etc.
3. Save the object and the box/bag from which it came in, if known.
4. Determine if the foreign object came in food products delivered to the facility. If so,
record the manufacturer’s name, codes and dates listed on the product. Follow up to
determine if the foreign object was introduced to food product at the facility.
5. If significant, report the incident to the Hygiene & Safety Manager so appropriate follow-
up can be done.
MONITORING:
Rezayat Catering Management and staff will interact with the customer in a manner that
shows concern and will gather information about the foreign object found in food from
person affected, staff member preparing or serving food, and anyone else who was affected.
Management will then complete the Physical Hazard Incident Report.
CORRECTIVE ACTION:
2. If the incident is significant, report the incident to the Hygiene & Safety Manager so
appropriate follow-up can be done.
3. Determine if product(s) needs to be recalled.

Rezayat Catering Management will interact with the customer and collect data to complete
the Physical Hazard Incident Report. The Unit/Facility manager will verify that appropriate
corrective actions are being taken by reviewing, initialing, and dating the Physical Hazard
Incident Report as incidents are reported. Maintain the Physical Hazard Incident Report for a
minimum of Six months. Refer attached Physical Hazard Incident Report.

95
Physical Hazards Incident Report
Date: Employee:
Time: Manager:
Customer's Name:
Food Item:
Object Description:
Manufactur's Product Information:
Summary of Incident, include description of physical harm:
Bag, label, and indicate current location of object:
Was medical assistance sought? If so describe:
Corrective Action:
Hygiene Manager Signature:

Date:
Manager's Unit:

96
Responding to a Food Borne Illness Complaint
POLICY: Rezayat Catering staff members will respond to a complaint of a food borne illness
promptly by showing concern for the individual making the complaint. The complaint is
investigated by Rezayat Catering Food Safety Team within 24 - 48 hours.
Food safety and the safety of the customers are always the priority of Rezayat Catering.
Background: A food borne illness is defined as an illness in which two or more people
experience the same illness after eating the same food at the same location. It can occur
when an individual becomes ill after ingesting a food or beverage that has been contaminated
with a harmful bacteria, parasite or virus. What many people may not know is that food
borne illness can occur as early as 2-6 hours or as late as 10 days after consumption.
Therefore, it is not always the last food eaten that causes the onset of food borne illness.
Practices to prevent food borne illnesses include good personal hygiene, cooking foods to
proper temperatures, avoiding cross-contamination, keeping foods out of the temperature
danger zone and avoiding the purchase of foods from unsafe sources. All Rezayat Catering
staffs is required to attain a Food Handlers’
Certification from the Saudi Municipality. A well informed staff has the knowledge needed to
prevent the possibility of food borne illness outbreaks.
PROCEDURE: When a complaint is received related to a food borne illness, follow these
steps:
1. Rezayat Catering Employees will indicate concern for the individual and call upon the Unit
Manager to handle the interaction.
2. The Unit Manager will indicate concern for the individual without assuming capability and
will redirect the case to the Hygiene & Safety Manager. It is important to reassure the
customer the matter will be handled promptly. The Unit Manager will contact the Hygiene
& Safety Manager and provide as much detail as possible including customers’ contact
information.
3. If the Hygiene & Safety Manager is not available (i.e., out of the office/Leave), and the
complaint cannot be handled within 24-48 hours, the Unit Manager and Food & Beverage
Operation Manager responsible for the area will gather data concerning the complaint
using the Food Borne Illness Incident Report Form. Follow the same steps the Hygiene &
Safety Manager would have followed.
4. The Hygiene & Safety Manager will contact the customer and making the complaint. Get
data required to complete the Food Borne Illness Incident Report Form. It is important to
maintain confidentiality particularly concerning the customers’ name.
Document:
a. Symptoms
b. Names, phone numbers and address of customers affected.
c. Physicians’ names and phone numbers.
d. Start investigative procedures.

97
Responding to a Food Borne Illness Complaint, continued
 Inquire about the times and sources of meals eaten via meal plan usage and register
reports.
 Collect and verify HACCP records of the suspected facility. Temperature charts are of
particular importance.
 Rezayat Clinic Doctor has authority to access the customers’ medical records.
e. Activate the investigative panel if a food borne illness outbreak is suspected and start
formal investigation.
 Panel Members: Rezayat Catering Hygiene & Safety Manager, Food & Beverage
Operation Manager, Unit Managers, Rezayat Clinic Doctor, Clinic Nurse.
f. Reinforce staff’s food safety education.
g. If the food product needs to be recalled, the Hygiene & Safety Manager will communicate
the food recall notice to all satellite units that might have received the product (i.e., a
recall of a product made by sandwich prep distributed throughout Rezayat Catering
facilities). Hold the suspected product using the following steps:
1. Physically segregate the product, including any open containers, leftover product, and
food items in current production that contain the recalled product as an ingredient.
2. Mark recalled product “Do Not Use” and “Do Not Discard.” Inform the entire staff not
to use the product.
3. If further examination is determined to be needed, send the recalled product to a
laboratory for testing.
MONITORING:
Rezayat Catering Management and staff will interact with the customer in a manner that
shows concern without assuming culpability. The complaint is ideally referred to the Hygiene
& Safety Manager who will interview the customer to collect data and complete the Food
Borne Illness Incident Report Form. In the absence of the Hygiene & Safety Manager, the Unit
Manager/Food & Beverage Operation Manager will handle the complaint. The complaint is
investigated by Rezayat Catering Food Safety Management team within 24-48 hours.
CORRECTIVE ACTION:
2. Determine if the product needs to be recalled and sent to a laboratory for examination.
3. Verify the facility’s HACCP records.

Rezayat Catering Hygiene & Safety Manager will interview the customer and collect data to
complete the Food Borne Illness Incident Report Form. The Unit Managers verify that
appropriate corrective actions are being taken by reviewing, initialing, and dating the Food
Borne Illness Incident Report Form as incidents are reported. Maintain the Food Borne Illness
Incident Report Form and Daily due diligence Check list for a minimum of Six Months. Refer
attached Food borne illness Incident Report.

98
Food Incident Report Form
Points To Remember ! Unit:

1, Fill out this form completely
2, Deal with the report in a calm & professional manner
3, Follow the form step by step
4, Explain to the guest the necessity to complete this in depth questionnaire
5, Do not admit any responsibility
6, Do not inform the caller of any related incidents
7, Do not prompt the caller with any responses
8, If any other reports arise you must fill out another form completely
9, When you have completed the form, you must inform Hygiene Manager Immediately
10, No course of action is to be taken before informing Food & Beverage Operation Manager
Questionnaire Date of report / / .
Name of person reporting the incident Name
Name of person with symptoms Name

Date of visit Date / /
Time of eating Time am / p.m.
Number of Items consumed
What did the guest have to eat Starter
Note, Main course
Ensure that you enter the total number of Desert
dishes prepared on the day in question Coffee
What did the guest have to drink Drink
What time did the guest feel ill Time am / p.m. Date / /
Symptoms Swallon Face includung lips
Vomiting Yes / No Headache Yes / No
What symptoms has the guest experiencedDiarrhoea Yes / No Dizziness Yes / No
Fever Yes / No Aching Yes / No
Allergies
Does the guest have any food allergies
( If yes establish the allergies ) Allergies :
Medication
Is the guest on any medication
( If yes establish the medication ) Medication :
Has the guest informed their doctor Yes / No

( If yes establish the doctors details ) Name Tel No
Did the guest eat prior to entering the unit Yes / No

What did time did the guest eat Time am / p.m. Date / /
Where did the guest eat Name
What did the guest eat Food
Is any other member of their party ill No

Name of person with any symptoms Name Tel No
Has the E.H.O been informed No
Name of booking Name Table No

99
New Employee Orientation
POLICY: Rezayat Catering employees will receive training on basic food safety procedures
during the first 30-days of employment by attending Base Training and receiving on-the-job-
training (OJT).
PROCEDURE: Employees must:

1. Attend Base Training as scheduled to receive the Rezayat Catering Basic Food Safety
Certification. Employees, who do not acquire their food handlers’ certification within 60
calendar-days from joining date, having food handlers’ certification is a Rezayat Catering
condition of employment.
2. Meet with management to receive OJT on basic food safety procedures.
3. Review each point in the New Employee Orientation - Food Safety Checklist with
management. Each procedure will be discussed thoroughly with implications for food
safety described.
4. Ask questions to manager if policy or procedure is not clear.
5. Read, sign, and date the statement at the end of the checklist, indicating understanding
and agreement with stated procedures.
Management will:
1. Schedule a meeting for the OJT session following Base Training. An efficient way to get
this task accomplished is to conduct the OJT in groups rather than to meet with one
employee at a time.
2. Discuss each policy and procedure on the checklist and highlight the importance of
adhering to food safety principles. Check off each procedure as it is discussed. If
employees have questions, note and follow up, if appropriate.
3. After reviewing all procedures, the manager should request employees to read, sign, and
date the statement at the end of the New Employee Orientation - Food Safety Checklist,
indicating understanding and agreement of the policies. The manager also should sign and
date the form. The signed New Employee Orientation – Food Safety Checklist must be sent
to the Training Office within two weeks from the time the employee attended Base
Training.
4. Inform employees that a copy will be placed in their personnel file as documentation of
sanitation performance agreement.
5. Inform employees on how to access a copy of the department Standard Operating
Procedures Manual. This manual can be used as a reference, if questions or concerns
occur later.
6. Thank employees for participating. Emphasize again the priority of food safety and the
involvement of every staff member.

100
New Employee Orientation, Continued
MONITORING:
Rezayat Catering Management will ensure staff’s attendance at Base Training for employees
to get a clear picture of Food Safety policies in Rezayat Catering. Within two weeks from the
time an employee attended Base Training, management will conduct on-the-job food safety
training utilizing the New Employee Orientation - Food Safety Checklist.
CORRECTIVE ACTION:
1. Re-direct employees who missed their scheduled Base Training.
 If the employee had a legitimate reason to miss the training (i.e., a true emergency
such as a death in the family), and will not miss the 60-day condition of employment
mark, management should re-schedule the employee for the next Base Training
 Re-direct employees to acquire the food handlers’ certification from the Rezayat
Catering Food Safety Department, If
 The employee simply neglected to attend the scheduled training, and does not have a
legitimate reason.
 The employee does have a legitimate reason for having missed the scheduled training,
but waiting for the next scheduled Base Training time would compromise.
2. Follow up immediately on conducting on-the-job- training and completing the New
Employee Orientation - Food Safety Checklist for all employees who did not receive the
OJT within Two weeks from the time they attended Base Training.
Rezayat Catering Management will conduct on-the-job food safety training and complete the
New Employee Orientation - Food Safety Checklist which is sent to the Training Office where it
will be placed in the employee’s personnel folder. Management will verify the transfer of
learning to the job site and the OJT process by visually observing employees’ sanitation
practices during the shift, and by reviewing and signing the New Employee Orientation - Food
Safety Checklist. Send the New Employee Orientation - Food Safety Checklist to the Training
Office within 2 weeks from the time the employee attended Base Training. The New
Employee Orientation - Food Safety Checklist is placed in the employee’s personnel file. Refer
attached new employee orientation Check list.

101
NEW EMPLOYEE ORIENTATION CHECK LIST
NEW EMPLOYEE ORIENTATION TRAINING – FOOD SAFETY & HYGIENE
Demonstrated
Evaluation
Critical Control Points Correct
Date __________
Performance
Prerequisites
Personal hygiene
If I have fever, vomiting or diarrhea, I will tell the Person In Charge or Manager.
I know how and when to wash my hands.
I will not work with open wounds in my hand.
Immediately finishing a task for which I have worn gloves, I remove the gloves and wash my hands.
Receiving
I know how to check incoming goods and any food that is damaged or spoiled will be returned to the
supplier or discarded.
Cold foods are immediately refrigerated at 5C or colder.
Hot foods are received at 65C or hotter and held at that temperature till service
Storage
I store raw food on the bottom shelves in the refrigerator and ready-to-eat food above the raw food,
5C or colder.
I know the temperatures of the refrigerators and report any refrigerator above 5C.
I store chemicals completely separate from food.
Equipment
I know how to clean and sanitize my equipment and work area.
I make sure that equipment is working correctly and the work area is clean before I begin food
preparation.
Food process controls

I wash and disinfect vegetables that are served as ready-to-eat
During pre-preparation, I look for and remove physical hazards from food.
I know the proper thawing procedures (In Microwave, In Chiller, In Cold running Water) to reduce the
cross contamination and food spoilage while handling & preparation.
After handling raw meat / fish / poultry, I wash my hands, equipment, and work area before touching
ready-to-eat food.
I know how to use a thermometer properly.
I cook foods to a minimum temperature for 75 C
OR: as ordered by the individual customer.
I hold hot food 65C or hotter, or for less than 2hours if time is used as a control.
When cooling, I rapidly cool foods from 65C to 20C within 2hrs and then to 5C in 4 hours
When making a cold combination such as salads, I pre-cool ingredients to 10ºC or colder and
complete the process quickly. When mixing, I wear gloves or use a clean and sanitized utensil.
I hold cold high risk foods at 5C or colder for no more than 7 days. It is labeled.
I do not add leftovers to a fresh food.
On _______________, I trained __________________________________________ to know the above food safety

information, and I verified that he/she could apply it in his scope of work.
__________________________ ______________ _______________________

Food Safety & Hygiene Manager Date Food Handler

102
NEW EMPLOYEE ORIENTATION- TRAINING REGISTER
Unit/Unit No:
Date:
Duration:
Sl .No. Name Badge No. Occupation Signature

1
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
Trainer: Arun. VR/Alfiero Delos Santos
Designation: Hygiene Manager/Training Manager - REZAYAT CATERING
Signature:

103
Food Safety and HACCP Training Program
POLICY: Rezayat Management will provide initial training in food safety and HACCP
programs. Training will be on-going to ensure that employees are aware of food safety and
are following the food safety program.
PROCEDURE: Rezayat Management will:

1. Ensure all employees attend Base Training, employees, who do not acquire the food
handlers’ certification within 60 calendar-days from the date of Join. Having food
handlers’ certification is a Dining Services’ condition of employment.
2. Include basic food safety training as part of new employee orientation by conducting on
the- job- training (OJT) and completing the New Employee Orientation - Food Safety
Checklist.
a. After reviewing all procedures, the manager should request employees to read,
sign, and date the statement at the end of the New Employee Orientation - Food Safety
Checklist, indicating understanding and agreement. The manager also should sign and
date the form. The signed New Employee Orientation – Food Safety Checklist. Provide staff
with at least bi-annual training on food safety and HACCP. As the sessions are provided,
document the facilities Training program by completing the In-Service Training Roster &
Annual Training Calendar Log.
a. Management initiative is what drives this portion of the employees’ training
requirements. Management should consult with the training Manager to acquire training
materials.
3. The following staff to wit;
g. All food handlers (Waiter, Kitchen boy, Room boy etc.)To complete CIEH –
Food Safety in Catering Level 1 certification course.
h. Cook and Chef must be accredited in CIEH – Food Safety in Catering Level 2
training.
i. CIEH – Level 3 award in Supervising Food Safety in Catering for Supervisors.
4. Provide training resources to staff.
5. Observe staff to ensure that they demonstrate food safety knowledge each day in the
workplace.
6. Document the content of all training sessions and attendance.
7. File the In-Service Training Roster & Annual Training Calendar in the office.
 In-Service Training Roster - send to the Rezayat Safety Department as the sessions are
provided.
 Annual Training Calendar – Filed in Training Office at the end of each Year
8. File a copy of training documentation, In-Service Training Roster & Annual Training
Calendar, in the facility’s HACCP records. Maintain the documentation for a minimum of
Six Months.

104
Food Safety and HACCP Training Program, continued
MONITORING:
Rezayat Management will ensure staff’s attendance at Base Training for employees to acquire
the mandated and enough knowledge of food safety. Within two weeks from the time an
employee attended Base Training, management will conduct on-the-job food safety training
utilizing the New Employee Orientation - Food Safety Checklist. In addition, management will
provide staff with at least bi-annual training on food safety and HACCP, and will complete the
In-Service Training Roster & Annual Training Calendar Log.
CORRECTIVE ACTION:
1. Re-direct employees who missed their scheduled Base Training.
 If the employee had a legitimate reason to miss the training (i.e., a true emergency
such as a death in the family), management should re-schedule the employee for the
next Base Training.
 Re-direct employees to acquire the food handlers’ certification from the Saudi Aramco
Approved Departments.
 The employee simply neglected to attend the scheduled training, and does not have a
legitimate reason.
 The employee does have a legitimate reason for having missed the scheduled training,
but waiting for the next scheduled Base Training time would compromise.
2. Follow up immediately on conducting on-the-job- training and completing the New
Employee Orientation - Food Safety Checklist for all employees who did not receive the
OJT within 2 weeks from the time they attended Base Training.
3. Schedule in-service sessions and coordinate attendance for all employees who have not
had a minimum of at least bi-annual training on food safety and HACCP.

Rezayat Catering Management will conduct on-the-job food safety training and complete and
have the employee sign the New Employee Orientation - Food Safety Checklist. In addition,
management will provide staff with at least bi-annual training on food safety and HACCP and
will complete the In-Service Training Roster & Annual Training Calendar Log. Management
will verify the transfer of learning to the job site and the training process by visually observing
employees’ sanitation practices during the shift, and by reviewing and signing the New
Employee Orientation - Food Safety Checklist, the In-Service Training Roster and the Annual
Training Calendar Log. Keep a copy of records for a minimum of Six Months. Refer attached
Annual Training Calendar and In-service Training register.

105
Annual Training Calender: January - December 2015
Topic Discussion Jan Feb Mar April May June July August Sep Oct Nov Dec
khoba r Juba i l
Ba s i c Food Sa fety Concepts i n khoba r Juba i l Na bors Bl ue Na bors Qa hwa
La bour La bour DPS 44, 43 DPS 46 DPS 45 DPS 5,4
Ca teri ng Indus try Apa tment Apa rtment 115,654 Stra wberry 622 Del l a
Ca mp Ca mp
Juba i l khoba r
Ti me Tempera ture Rel a ti on i n Qa hwa Na bors Bl ue Na bors Juba i l khoba r
DPS 5,4 DPS 45 DPS 46 DPS 44, 43 La bour La bour
Ca teri ng Del l a 622 Stra wberry 115,654 Apa rtment Apa tment
Ca mp Ca mp
khoba r Juba i l
Bl ue Na bors Qa hwa khoba r Juba i l Na bors
Importa nce of Pers onnel Hygi ene DPS 46 DPS 45 DPS 5,4 La bour La bour DPS 44, 43
Stra wberry 622 Del l a Apa tment Apa rtment 115,654
Ca mp Ca mp
Juba i l khoba r
Juba i l khoba r Bl ue Na bors Qa hwa Na bors
Ha nd wa s hi ng procedures La bour La bour DPS 46 DPS 44, 43 DPS 5,4 DPS 45
Apa rtment Apa tment Stra wberry 115,654 Del l a 115,654
Ca mp Ca mp
Juba i l khoba r
Juba i l khoba r Na bors Bl ue Na bors Qa hwa
Cros s conta mi na ti ons La bour DPS 44, 43 DPS 46 La bour DPS 45 DPS 5,4
Apa rtment Apa tment 115,654 Stra wberry 622 Del l a
Ca mp Ca mp
khoba r Juba i l
khoba r Juba i l Na bors Bl ue Na bors Qa hwa
Control l i ng of Pes t Infes ta ti on La bour La bour DPS 44, 43 DPS 46 DPS 45 DPS 5,4
Apa tment Apa rtment 115,654 Stra wberry 622 Del l a
Ca mp Ca mp
khoba r Juba i l
Bl ue Na bors Qa hwa Juba i l khoba r Na bors
Stora ge of Food Stuffs DPS 44, 43 DPS 46 La bour DPS 45 DPS 5,4 La bour
Stra wberry 622 Del l a Apa rtment Apa tment 115,654
Ca mp Ca mp
khoba r Juba i l
Na bors Qa hwa Na bors Bl ue khoba r Juba i l
Cooki ng Tempera ture DPS 45 DPS 5,4 DPS 44, 43 DPS 46 La bour La bour
115,654 Del l a 115,654 Stra wberry Apa tment Apa rtment
Ca mp Ca mp
Juba i l khoba r
Juba i l khoba r Bl ue Na bors Qa hwa Na bors
Cl ea ni ng a nd di s i nfecti i on La bour La bour DPS 46 DPS 44, 43 DPS 5,4 DPS 45
Apa rtment Apa tment Stra wberry 115,654 Del l a 115,654
Ca mp Ca mp
khoba r Juba i l
Ha ndl i ng of Chemi ca l s i n Food khoba r Juba i l Na bors Bl ue Na bors Qa hwa
La bour La bour DPS 44, 43 DPS 46 DPS 45 DPS 5,4
es ta bl i s hments Apa tment Apa rtment 115,654 Stra wberry 622 Del l a
Ca mp Ca mp

106
FOOD SAFETY- TRAINING REGISTER
Unit/Unit No:
Date:
Duration:
Topics Discussed:
Sl .No. Name Badge No. Occupation Signature

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Trainer: ARUN.VR
Designation: HYGIENE MANAGER - REZAYAT CATERING
Signature:

107
Self-Inspection for Continuous Quality Improvement
POLICY: Rezayat Catering facilities will have an on-going process in place for self-
inspection/evaluation for the purposes of continued quality improvement.
PROCEDURE: Rezayat Management will conduct a facility evaluation on a monthly basis.

The designated Hygiene and Safety Manager will inspect on a monthly basis.
1. Use the Food Establishment Inspection Form to inspect the facility on a monthly basis. The
Food Establishment Inspection Form is to be kept on file for a minimum of Six months.
2. Participate in the Hygiene and Safety Manager’s visits as appropriate, or assign area Unit
in charge will follow the inspector during the visit.
3. Meet with responsible parties to discuss inspection outcomes and to initiate and provide
immediate support for implementing corrective action.
Hygiene and Safety Manager will:
1. Use the in-house Food Establishment Inspection Form for monthly evaluation of their
assigned facilities.
2. Meet with Unit Manager after each inspection to discuss the outcomes.
3. Recommend needed corrective actions.
4. Document the process by completing the Food Establishment Inspection Form.
MONITORING:
Rezayat Management will conduct self-inspections on a monthly basis utilizing the Food
Establishment Inspection Form. Hygiene and Safety Manager will conduct inspections on a
Monthly basis utilizing the Food Establishment Inspection Check list.
CORRECTIVE ACTION:
1. Retrain any employee found to be the cause of demerits during the inspection process.
2. Implement corrective actions to address discrepancies/demerits on inspection forms.
Rezayat Catering Management will conduct monthly inspections; Hygiene and Safety
Manager will conduct monthly inspections and complete the Food Establishment Inspection
Form. The Unit/Facility Manager will verify the inspection process by reviewing and signing
forms for inspection processes. Maintain the Food Establishment Check list on file for a
minimum of Six months. Refer attached Food Establishment Inspection Check List.

108
Food Safety and Hygiene Inspection
Unit: Date
Kitchen Notices are they clearly visible on the wall, clean, readable 0
1 Quality Policy Rezayat quality policy statement
2 Occ-Health and Safety policy policy outlining our stance on health and safety
3 Sink notices Food prep sink & Non food prep sink clearly defined w ith notice
4 Hand wash sink notice a notice instructing on the correct hand w ashing regime
5 Now wash your hands on entry exit doors & on w alls by hand w ash basin
6 Temperature sheet highlights important cooking , storage & cooling temperatures
7 No smoking signs on entry exit doors & on w alls in kitchen
8 Food preparation area notice on entry exit doors
9 Delivery area sign to highlight the area designated as the delivery area
10 Delivery acceptance procedure displayed in the area designated as the delivery area
11 Quality points of meat , fish ,veg displayed in the area designated as the delivery area
12 Colour code for boards & knives so every body is aw are of w hich colour cutting board & knife to use to prevent cross contamination
13 De frosting label procedure a notice explaining the de frosting date code labelling procedure
14 Stock rotation procedure a notice explaining the stock rotation procedure
15 Cutting board cleaning procedure a notice explaining the Procedure for Soaking Boards, knives, Robo attachments etc.
16 Raw meat & fish area notice a notice identifying the only area to be used to prepare raw meat & fish
17 Fruit and vegetable washing area a notice identify the only area to be used to w ash and prepare,along w ith the w ashing procedure
18 Thawing area a notice identifying the thaw ing area and procedures
19 Pot washing area a notice identifhing the pot w ashing area and pot w ashing procedures clearly
20 Cleaning procedures displyed notice explains the cleaning procedure and schedule displyed
21 Freezer/Chiller label procedure notice explaining the freezer and chiller product labeling procedure displyed
22 Kitchen Food safety Management System Documentation

23 HACCP- FSMS Manual rezayat catering haccp based food safety management system manual in place
24 HACCP-SSOP Manual rezayat catering haccp based standard sanitary operating procedure manual in place
25 Cleaning and Sanitation Manual rezayat catering cleaning and sanitation manual in place, explains the all procedures of cleaning
26 Incident / Injury Reporting Log log book w hich show s the injury and incidents in the w orking environment
27 Holding and Handling of Food

28 Hot holding Units hot holding units clean and w ith out any food debrises,not to be used to reheat foods
29 internal temperature food is heated to the required safe internal temperature before placing in hot holding
30 Holding temperature Temperature of hot food being held at above 63˚C,food should protected from contamination
31 Food handling Food is handled w ith suitable clean and sanitized utensils,such as single use gloves or tongs
32 Cooking temperature Food is cooked to the required safe internaltemperature for the appropriate time,using a calibrated termomer
33 Cleaning and Sanitation Clean disp tow els are used only for sanitizing equipments,surfaces.and not for drying hands and utensils
34 Cold holding Temperature of cold food being held at or below 5˚C
35 Temperature monitoring temperature of all refrigerators and freezers monitored and documented in daily sheets
36 storage food is stored 6'' inches off the floor in w alking chiller,freezer,dry store etc
Kitchen Paperwork (daily & weekly paperwork present in the kitchen on clip boards and being followed )
37 Daily Due Dilligence Sheets are they filled in completely, and signed by Camp boss and chef, No blanks, or missing days
38 Delivery check list to be completed w eekly for each supplier, Delivery Checklists for every dry,chilled and frozen delivery
39 Core temperature records carried out every time items are cooked, reheated, stored, & deforsted to record core temperatures
40 Transporting Food procedure Log Duly filled w hen there is a transportation of food occure
41 Cleaning rota in house constructed rota, show ing the correct method, chemicals & H&S point to be follow ed
42 Corrective/preventive maint-log Duly filled w hen any corrective and preventive maintenace occure

109
Unit: Date
Food Storage
44 Fish,(Tuna) Storage Fish(Tuna) is stored on ice in all fridges, in date, looks, smells feels good.
45 Date code system system follow ed,all food stuffs Labelled w ith keeping and use by dates
46 PHF's Storage are stored for a maximum of seven days at 41˚F from the date of preparation
47 Raw & cooked segregated raw food is kept beneath & as far a part from cooked food or food that is not going to be cooked
48 Stock rotation followed rotation of stock follow ed, FIFO inventory is being follow ed old stock stored in a position to be used first
49 Out of Date Stock no out of date stock, defrosted foods must have defrost labels 1
IF OUT OF DATE FOOD FOUND DEDUCT 10 POINTS
50 No food stored on the floor it is not acceptable that FRESH food of any description & in any container is stored directly any floor
51 Stored food covered w ith cling film and dated or in a lidded clean container not over sized of the contents,
52 Storage Temperature, (Core temps of product must be taken, sanitize the probe before each insertion)
53 Freezer Temp(Minus temp) oC Time
54 Wa-In Freezer Temp( Minus temp) oC Time
55 Wa-inn Chiller Temp oC Time
56 Chiller Temp oC Time
57 Bain Marie (Food temp) oC Time Random Sampling
58 Dry Stores Lockable, Clean & Tidy No food debris on the floor, no bare w ooden shelves, no chemicals,below 20˚C
Kitchen Structural Maintenance
59 Walls tiles cracked, tiles coming off, w ashable paints on w all, clean w ith out food debries, no holes.
60 Electrical are plug sockets safe, no dangerous w ires hanging from ceiling or floor, steel benches earthed
61 Flooring tiles cracked,tiles coming up, tiles sealed round skirting & easy and accesable to clean and sanitize alw ays
62 Equipments All equipements are in good w orking condition and accessible for easy cleaning and sanitation
63 Ceiling sealed completely, no gaps in panels, w ashable ceiling tiles used not w ood
64 Doors kick plate fitted, easy cleanable, closer fitted & w orking
65 Lighting sufficient lights in kitchen, no bulbs out, are the light bulbs covered w ith a protective diffuser
66 Windows Window s in tact, no cracks, frames not flaking or chipping, Closed unless fitted w ith fly screen
Kitchen Equipment Maintenance
67 Hand held temperature probe is it w orking, clean, no food debris in protective jacket or on probe. Sanitize after each insertion
68 Cook prep line equipment clean, w orking efficiently, burning blue flame not yellow , controls intact, safe & w ell maintained
69 Walk in refrigeration door seals intact, display intact & w orking, floor,w alls, shelving intact, stable
70 Kitchen Hood completely sealed no signs of grease leaking, no filters or air flow grills missing or broken,Clean
71 Dishwasher no leaks from machine or tabling, rinse temp 82oc chemicals dosed correctly, CLEAN INSIDE & OUTSIDE !
72 Freezer/Chiller on a metal bogey, seals intact, w orking correctly, display intact & w orking, vents clean (as above)
73 Sinks no leaking taps or w aste, clean, hot w ater&cold w ater available, secured to the w all, not blocked
74 Hand held liquidizer stored on the w all in holder, clean, safe and w ell maintained, Com plete w ith tool to detach blade
75 Robo coupe clean, body intact, safe w ell maintained, blade is free of food inside shaft
76 Rice Cookers in good w orking condition, clean w ith out any food debries
77 Gas Lines Covered all gas lines/electrical cables must be covered 1
IF NOT DEDUCT 5 POINTS PER OPEN ACCESS GAS LINE
78 Microwaves No holes due to arking, plastic stirrer cover in place and clean, inside door screen in good condition
(deduct 5 points per microwave plastic stirrer cover missing) 1
79 Chopping boards clean, no deep scores / pits and in all six colours Replaced w hen required Replace Date / /
First Aid Box (a copy of the "First Aid Content Guide" must be present in the box, copies are in the kitchen file)
80 First aid box does the box contain the correct level of equipment (Speck notice in box)
81 First aid box is the box attached correctly to the w all, is the box in good condition and clean
82 Eye wash station is the eye w ash station attached to the w all, are the eye bottles sealed & intact (Speck notice in box)
83 Back up supply of the most heavily used items, highlighted w ith a black dot on the First aid contents guide
Garbage Storage and Disposal
84 Garbage cans clean and kept covered, Garbage cans are emptied as necessary
85 Delivery/Loading Dock Loading dock and area around dumpster are clean, dumpsters are closed
Kitchen Hygiene H&S (accept no more than 1 day build up of food debris & dirt )
(With the exception of the convection oven and extact canopy w hich is three days)
86 Wet floor sign present in kitchen , clean, readable, in good condition
87 cleaning equipment mops & buckets, brushes & dust pan, floor squeegee, Pot brush are present and in good conditions
88 Equipment legs & wheels clean, collection of food debris on & round legs & w heels
89 Ceiling not greasy, air input vents clean no fluff, lighting clean & w ell maintained, Ceiling tiles good condition
90 Handles of fridges no food debris behind handle , not greasy, clean & w ell maintained
91 Work surfaces clean,no ground in food debris in joints w ith other benches & the w all,sanitised after use
92 Flooring under & behind benches & low level fridges clean & free of food debris
93 Walls clean, not greasy, no sticky tape on the notices,
HACCP - Standard Operating Procedures (Revision 2; Date: 26-05.2015)

110
Unit: Date:
Kitchen Hygiene H&S Cont- (accept no more than 1 day build up of food debris & dirt )
94 Doors clean, no scuff marks, door handle free from food debris
95 Kitchen extract canopy clean & grease free, follow ing the "Cleaning and sanitation manual'
96 Hand wash basin nail brush, good supply of bacterial hand soap,disposable tissues, clean & w ell maintained
97 Waste bins doubled bagged on the dish w ash, clean inside and out free from food debris
98 Under shelving clean free from food debris, dust and spillages, of food & chemicals,
99 Plate wash area green pads kept in clean sanitizers solution, disposable tissues,dry floor, minimal food debris
100 Utensils & light equipment free from food debris, grease, w ell maintained, hygienic condition, dry, grease free
101 Flat griddle free from carbon, grease & food debris, except no more that 1 days build up of dirt
102 Ribbed griddle free from carbon, grease & food debris, except no more that 1 days build up of dirt
103 4 & 6 Ring burners free from carbon, grease & food debris, except no more that 1 days build up of dirt
104 Salamanders free from carbon, grease & food debris, except no more that 1 days build up of dirt
105 Brat Pans free from carbon, grease & food debris, except no more that 1 days build up of dirt
106 Walk in refrigeration shelving, legs & under shelve free from grease, food debris, clean w alls, ceiling & floor not slippy
107 Walik Inn fridge curtains In place if fitted, clean and in good condition, none missing
108 Walk Inn fridge fan and motor clean, no fluff, not greasy (check cleaning fridge vents)
109 Salad bars clean internal cavity & shelving, no food debris in corners&joints, clean floor under that, proper temperature
110 Can opener clean blade, no food debris in the w heel mechanism, free from food debris round the base plate
111 Convection oven minimum build up of carbon in cavity, clean, minimal grease, w indow able to see through
112 Microwaves clean on the outside & handle, clean internally especially the roof panel & corners
113 Fryers external clean & free of grease build up especially the side panels, funnel & internal cupboard
114 Fire equipment all fire equipment in good repair & clean, fire blanket, extinguishers, break glasses, exit signs
115 Dish washer Clean exterior and interior, Filter clean and present, no sign of damage,enough chemical and hot w ater
116 Baine Marie w ork in good comdition, clean internal cavity and shelving, no food debries present, clean floor under
Kitchen Pest Control ( do not touch any traps or baits, if they are broken call the pest control out!
117 Traps & Baits traps for insects & rodents visible in kitchen area & baited
118 Pest infestation look round the kitchen/building for signs of infestation if concerned inform contractor to call the pest control
119 Electronic fly killer clean, free from fluff & grease, minimal fly's in collection draw , bulb w orking & bright not flickering
Chemicals
120 Storage & Use Store correctly and aw ay from food, dispensed /used correctly,& The Correct specified chemicals
Personnel Hygiene
121 Toilet facilities Adequate toilet Facilities not too far from the kitchen, adequate hand w ashing soap and tissues
122 Correct uniform clean full uniform to be w orn at all times, apron, hygiene shirt, chefs trousers, clean oven cloth
123 Clean appearance hair tied back if longer than shoulder length & hat must be w orn in open kitchens, nails clean & short
no nail polish, cut & scores covered w ith detectable plaster/preferably safety shoes w orn/clean and safe
124 Body Odour if personnel smell of BO send off duty to clean themselves up, talk to personnel concerned
125 Clean shaven small goatee beards permitted, if no beard clean shaven, if full beards, then beard net w orn
126 Jewellery no figure or w rist jew ellery w edding ring only, no w atch, no nail polish, small ear, nose, eye stud
127 Employee Behavoiur eating,drinking,chew ing gum are observed only in designated areas aw ay from w ork areas
128 Medicaly Fitness open sores,cuts,splints & bandages on hands are completely covered w ith dis-gloves w hile handling food
Pest Control File

129 Pest control file in office bait plan in file, inspection records in the file
130 Frequency of visits Date of last visit Every 1 months
LABELLED Due Diligence File In Office,records up to date, correct, signed by GM & HC, Circle any from the list below that are not
132 Delivery check list completed w eekly by the chef / Camp boss for every supply
133 Core temperature records proves the correct cooking & holding temperatures have been achieved in service and preparation
134 Daily Due Dilligence Sheets are they filled in completely, and signed by Camp boss and chef, No blanks, or missing days
135 COSHH data sheets for better understanding about the chemicals and its usage and proper protective equipments usage
136 Cleaning Rotas Past w eeks cleaning rotas signed and filed aw ay
137 Daily Due Dilligence Sheets Daily sheets completely filled in no blanks and signed by the Rig supervisors and HM, no days missing
Pass mark 90% Total Score for sheet 1 & 2 0%
HACCP - Standard Operating Procedures (Revision 2; Date: 26-05.2015)

111
REZAYAT CATERING
CLEANING AND SANITIZING

MANUAL
Revision Schedule
Original March 2011 Original issue Arun V.R Hussain AlHajji Raju Sebastian
1 January 2014 Revised (Hygiene (Special contract (Regional

2 May 2015 Revised
Revision Control

To ensure the content of this manual is accurate and relevant to Rezayat Catering, any changes
or revisions to this document can only be made by the Food safety & Hygiene Manager, and
authorized by the company’s General Manager.
Effective communication is required in order to implement the policies and procedures detailed
in this document and within the Kingdom of Saudi Arabia; English is the commercially adopted
language. Should any person not fully understand the wording of the policies and procedures
detailed in this document then they should seek clarification as soon as possible from Food
safety & Hygiene Manager.
This document has been prepared in accordance with the scope of Rezayat
Company LTD appointment with its client and is subject to the terms of that
appointment. It is addressed to and for the sole and confidential use and reliance Rezayat Catering
of Rezayat Company LTD client. Rezayat Company LTD accepts no liability for any P.O. Box 90,
use of this document other than by its client and only for the purposes for which it
was prepared and provided. No person other than the client may copy (in whole Al-Khobar Pin 31952
or in part) use or rely on the contents of this document, without the prior written Saudi Arabia.
permission of Rezayat Company LTD. Any advice, opinions, or recommendations Tel: 03-8825700
within this document should be read and relied upon only in the context of the
document as a whole. © Rezayat Company LTD 2015 Fax: 03-8871093
Cleaning and Sanitizing Manual (Revision 2; Date: 26-05-2015)

Page | 2
CLEANING PROCEDURES
CONTENTS PAGE NO
General Guidelines for Equipment and Utensils 4
10 Rules in Safe Cleaning of Food Areas 6
Proper Ware Washing Cycle 7
Cleaning Instructions
A. Equipment
Kitchen Equipment and Utensils 8
Salad Bars 9
Food Service Trolleys 10
Electric Benders 11
Deep Fat Fryers 12
Dining Tables 13
Dough Mixers 14
Electric Grills 15
Meat Grinder Machine 16
Food Warmers or Steam Cabinets 17
Ice Maker Machine 18
Work Tables/Surfaces 19
Bain-Marie 20
Bratt Pans 21
Electric Water Boiler and Dispenser 22
Chopping Boards 23
Cooking Ranges and Ovens 24
Dining Hall Chairs 25
Exhaust Fans 26
Insect Electricutors/Pest Lamp 27
Knives 28
Microwave Oven 29
Garbage Cans 30
Rice Cooker 31
Tilting Kettle 32
Upright Chillers 33
Cold Beverage Dispensers 34
Can opener 35
B. Facilities
Dry Store Room 36
Kitchen Hood & Chimney 38
Kitchen Sinks 39
Walk-in Chillers 40
Walk-in Freezers 41
Toilets 42
Floors 44
C. Cleaning Chemicals and Recommended Usage 45-47
D. Specific Cleaning Checklists 48-53

Page | 3
GENERAL GUIDELINES FOR EQUIPMENT AND UTENSILS CLEANING AND
SANITIZING
The sanitation regulation specifies that any surface that comes into contact with food must be cleaned
after each use. This requirement applies to all areas in the food service department.
The cleaning frequency of equipment and utensils shall be based on the temperature conditions during
the processing operations, type of ingredient (whether hazardous or non-hazardous foods) and degree of
processing and potential exposure to contamination.
a. Utensils and food-contact surfaces that are not used continuously shall be cleaned and sanitized:
1. After substantial interruption of their continuous use,

2. After each period of use.
b. Food-contact surfaces like mixers, production line, processing or continuously operating

equipment shall be cleaned and sanitized;
1. After a substantial interruption of operation,

2. Throughout the day at intervals required to eliminate food hazards,
3. End of each day’s operation.
c. The food-contact surfaces of cooking devices shall be cleaned at least once per day except hot
cooking oil equipment and hot oil filtering systems.
d. Utensils and food contact surfaces of equipment not specified above shall be cleaned and
sanitized at a frequency based upon the type of food, temperature, risk of contamination and the
amount of food particle accumulation. In general, such items shall be cleaned and sanitized after
each period of use.
e. Non-food contact surfaces of equipment shall be cleaned as frequently as necessary to keep

surfaces free of accumulated dust, food particles and other soil. Please refer to programmed
cleaning schedules for physical facilities in Appendix B.
Sinks for use in manual ware washing will be thoroughly cleaned, rinsed and sanitized before each use or
at frequency to prevent recontamination of equipment and utensils. Ware washing sinks may not be used
for hand washing or dumping of mop water.
Multi-use dishes, utensils, pots/pans and disassembled parts of food contact equipment shall be
subjected to the successive steps of washing, rinsing and sanitizing in a three compartment sink or ware
washing machine.
Dishes, utensils, pots/pans and disassembled parts shall be pre-flushed and or scraped whenever
necessary, pre-soaked to remove gross food particles and soil.
Equipment and utensils will be thoroughly washed in the first compartment of a 3- compartment sink with
a detergent solution. Detergent solution should be approved for food service equipment and used in
accordance to the cleaning agent manufacturer’s label instructions.

Page | 4
Equipment and utensils will be rinsed free of detergent and abrasives in the second compartment of the
sink with clean water at least 35°C (95°F).
Equipment and utensils will be sanitized in the third compartment by immersing the items in 100 mgs of
residual chlorine per liter water (100 ppm) solution. For at least 30 seconds.
All cleaned and sanitized equipment and utensils shall be allowed to air dry in self-draining position in
racks or hooks.
All cleaned and sanitized equipment and utensils shall be handled and stored to protect from
contamination. All cleaned and sanitized equipment and utensils shall not be stored in a locker room,
toilet room, garbage room, mechanical room, and bedroom or under exposed sewer line.
Tableware should be set prior to serving a meal only if glasses and cups are inverted, and knives, spoons,
forks are wrapped or covered and handles are presented to the customer for use.

Page | 5
10 RULES OF CLEANING IN FOOD AREAS
1. Always plan your cleaning activities.
2. Always have high regard to safety. Wear PPE (personal protective equipment) during cleaning.
3. Do not expose foods to contamination during cleaning.
4. Clean from “high risk areas” to “low risk areas”.
5. Always follow manufacturer’s instructions in using and diluting chemicals for cleaning.
6. Store cleaning chemicals away from food areas.
7. Always practice “Clean as you go”.
8. Use correct tools and chemicals for your cleaning.
9. Coordinate with proper maintenance staff regarding equipment scheduled for cleaning.
10. Clean the cleaning tools after use.

Page | 6
PROPER WARE WASHING CYCLE
The proper ware washing method must have a particular order to process:
1. Equipment and Utensils must be clean prior to use. All properly cleaned and sanitized equipment
and utensils should be bacteriologically safe prior to use. Should contamination is suspect,
equipment or utensils should not be used and must be recleaned and sanitized.
2. Scrapping, Preflushing and Presoaking. Scrapping, preflushing and presoaking, as necessary, are
methods for removing gross amounts and stubborn dirt from equipment and utensils.
3. Cleaning. There are two steps in the cleaning process – washing and rinsing.
Washing, using proper detergents or chemicals, remove remaining dirt and oils from the
equipment and utensils. This is a physical and chemical process. The dirt and remaining bacteria,
as well as the cleaning compounds, are suspended in the wash water.
Rinsing removes most of the suspended soil, bacteria and cleaning compounds from the
equipment and utensils. Although the equipment and utensils are visibly look clean at this point,
they still contain bacteria that may contaminate foods in contact with the surface.
4. Sanitizing. Sanitizing kills the remaining pathogenic bacteria on the equipment and utensils.
Sanitization will occur when certain chemical concentration, temperature requirements, time
requirements and water conditions are satisfied. No rinsing or any other process should take
place after the sanitizing process.
5. Air Drying. The only acceptable method of drying equipment and utensils is air drying. The use of
towels for drying, polishing or any other purpose may contaminate equipment and utensils with
bacteria.
6. Proper Storage and Handling. Proper storage and handling of cleaned and sanitized equipment
and utensils is very important prior to use. Cleaned and sanitized equipment and utensils must be.
 Stored in clean surfaces
 Protected from contaminants and insects
 Handled properly to minimize contamination of food contact surfaces
Manual Ware washing Methods
3 - Compartment Sink Method (hot water sterilization)

Scrape Detergent Clear Water Hot Water Air Dry
Wash and Scrub Rinse Sanitize at 82°C*

*Must be immersed for 30 seconds or the 3-Compartment Sink Method (chemical sterilization)
Scrape Detergent Clear Water Chemical Air Dry
Wash and Scrub Rinse Sanitization*

*Immersion according to chemical schedule

Page | 7
CLEANING INSTRUCTION CI-A -01
FOR WASHING AND CLEANING OF KITCHEN EQUIPMENT & UTENSILS
PERSONAL PROTECTIVE Hand Rubber Cover-All Cleaning Face Protective

Safety Shoes
EQUIPMENT Gloves Uniform Mask
CHEMICALS REQUIRED Detergent Chlorine tablets Oven Cleaner
1part per 20 parts Dilute to 100 ppm

DILUTION Sprayed directly
water concentration
FREQUENCY OF CLEAN After each use; when necessary

RESPONSIBILITY Kitchen Dishwasher, Kitchen Assistant
EQUIPMENT REQUIRED 3 compartment sink, sponge pads, scouring pads (fiber or metal), metal
brush
CLEANING METHOD
1. Scrape surface to remove food particles and dirt.
2. Pre-soak equipment or utensils to remove excess oil and abrasives in sink first compartment
3. With use of scouring pad soaked in detergent solution, apply detergent to food contact surface to
remove dirt, food particles, soil, oil, etc.
4. Use scouring pad and scrub to remove any dirt and stains clinging to inside and outside surface
portion.
5. Soak in second sink for pre-rinsing.
6. Using water at 50˚C or higher, rinse item to remove excess detergent, dirt and stains.
7. Soak rinsed item in third compartment in 100 ppm chlorine solution for 30 seconds to sanitize.
8. Allow sanitized tem to air dry in self-draining position on properly protected hooks or racks.
Cleaned and sanitized equipment and utensils shall be separated from dirty items to minimize
contamination.
NOTE
Check chlorine concentration of sanitizing solution by available test kit before proceeding to
sanitizing step.
Always wash crockery and cutlery separate from pots and pans.
Store pot and pans in inverted position to allow self-draining and protect from contamination.
Always clean and sanitize sink compartments before use.
Prepare correct diluted detergent solution before start of washing.
For stubborn dirt or stains in bottom of stainless steel pots and pans, use oven cleaner for
cleaning affected surfaces. Spray directly oven cleaner to parts to be cleaned. Allow 20 mins for
chemical to react and then scrub stains away. Rinse thoroughly with water to remove excess
chemicals and dirt.
Do not use oven cleaner on aluminum surfaces since it may corrode and damage affected areas.
Always use face protective mask when handling and using oven cleaner.

Page | 8
CLEANING INSTRUCTION CI-A-02
FOR MANUAL CLEANING AND SANITIZING OF SALAD BARS
PERSONAL PROTECTIVE Clean Over – All

Rubber Hand Gloves Steel Toed work shoes
EQUIPMENT Uniform
Bactericide Detergent
CHEMICALS REQUIRED Chlorine Tablets
1part to 1200 parts water

DILUTION 100 ppm solution
Dilute to 100 ppm concentration

RESPONSIBILITY Kitchen Assistant/Waiter
EQUIPMENT REQUIRED Plastic Pail, scouring pads, ice scoop, disposable paper towels, sponge
pads
CLEANING METHOD
1. Empty well of the salad bar by removing all foods in bowls and trays. If ice is present, collect the
ice cubes by scooping and dispose.
2. Close cleaning unit controls and overhead light and unplug electrical cord from wall receptacle.
3. Drain water from well by opening drain valve.
4. Remove sneeze guards by removing clamps. Clean guards by wiping with detergent soaked
sponge and rinse with clean water and let air dry.
5. Clean well sides and bottom by scrubbing scouring pads soaked in detergent solution. Remove
scum deposits and stains. Be careful in handling temperature probe to avoid damage on the
protruding round cover.
6. Rinse well sides and bottom with water to remove excess detergent and dirt.
7. To make out side stainless steel tops and sides shiny, scrub surfaces with metal polish liquid using
mint cloth.
8. Replace sneeze guards and clamp securely.
9. Drain rinse water from wells. Make final cleaning touches with disposable paper towel on out side
and in side surfaces to remove water deposits and stains.
10. Plug electrical inlet and check if cooling unit and overhead lights are functioning properly.
11. At required time before serving period, fill wells with ice and start cooling controls to allow unit
reach required operating temperature. If any problem with the proper operation of the unit is
encountered, inform person/Department in charge for necessary action and repairs.

Page | 9
FOR CLEANING OF FOOD SERVICE TROLLEYS
PERSONAL PROTECTIVE Clean Over -All

Rubber Hand Gloves Steel Toed Safety Shoes
EQUIPMENT Uniform
CHEMICALS REQUIRED Bactericide Detergent Chlorine tablets
DILUTION 1part per 1200 parts water Dilute to 100 ppm concentration
FREQUENCY OF CLEAN After each use; during deep cleaning and when necessary
RESPONSIBILITY Kitchen Assistant, Waiter, as assigned
EQUIPMENT REQUIRED Plastic pail, scouring pads, disposable paper towels, sponge pads
CLEANING METHOD
1. Remove items on top of trolley table and below tires (depending on how many tires) to facilitate
fast cleaning of the equipment.
2. Starting from top to bottom, clean the trolley table, handles, and then the bottom tier and
succeeding tires to remove clinging dirt and stains. Use scouring pad soaked in detergent solution
for scrubbing; include the table bottom and corners of tires to remove unexposed dirt and stains.
3. Clean trolley frames and caster wheels. Move trolley for a small distance to exposed bottom of
wheels for cleaning.
4. Douse equipment with water, especially in bottom of table and tires, caster wheels and in corners
to remove encroached excess detergent and dirt.
5. Wipe dry table and tires top with dry paper towels and allow equipment to air dry.
6. Before use, sanitize handle, table and tires top with sanitizing solution using sponge pad. Allow to
air dry. Return items stored on table top and tires.

Page | 10
FOR CLEANING OF ELECTRIC BLENDERS

EQUIPMENT Uniform
CHEMICALS REQUIRED Bactericide Detergent Chlorine tablets
DILUTION 1part per 1200 parts water 100 ppm concentrated Solution
FREQUENCY OF CLEAN After each use; during deep cleaning and when necessary
RESPONSIBILITY Kitchen Assistant, As assigned
EQUIPMENT REQUIRED Plastic pail, Scouring pads, disposable paper towels, sponge pads
CLEANING METHOD
1. Unplug blender unit from electrical outlet.

2. Disassemble parts like jar, cover, cover cap and jar gasket. Blender jar can be removed from drive
unit by rotating it counter clockwise. Take care in handling gasket to prevent damage or tear.
3. Wash disassembled parts in detergent solution. Scrub clinging food particle and dirt with use of
scouring pad. Do not wet or soak in water main drive unit with motor.
4. Use wet paper towel to wipe off dirt in main drive unit especially in rotating drive coupling.
5. Rinse disassembled parts with water to remove excess detergent and dirt.
6. Allow main drive motor and disassembled parts to air dry by storing in racks in inverted position
to drain off water. Small parts like the cover cap, impellers and gasket must be stored in clean
containers to prevent loss due to misplacement.
7. Protect parts from dust and other contaminants during storage.
8. Before use, sanitize jar, cover, cover cap, impeller and gasket by soaking the items in 100 ppm
chlorine solution for 30 seconds. Allow sanitizing solution to drain. Assemble sanitized parts
properly taking care to place gasket in proper position to avoid damage.
Note: Check concentration of sanitizing chlorine solution with test kits before each use.

Page | 11
FOR CLEANING OF DEEP FAT FRYERS

EQUIPMENT Uniform
CHEMICALS REQUIRED Heavy Duty Cleaner Bactericide Detergent
DILUTION 1part to50 parts water Prepare Solution
FREQUENCY OF CLEAN During deep cleaning and when necessary

RESPONSIBILITY Kitchen Assistant, As assigned
EQUIPMENT REQUIRED Plastic pail, Scouring pads, disposable paper towels, Container
CLEANING METHOD
1. Close operation controls of the unit. Inform maintenance electrician to turn-off contractor switch
of the unit. Cover electrical controls with plastic and tape to protect them from water during
cleaning.
2. Remove wire mesh basket and clean them in ware washing sink while letting fryer oil to cool.
3. Open front cover and drain oil in clean dry pail by opening drain ball valve. If oil is still warm, be
careful in handling pail to prevent untoward accidents. Cover pail with oil and store in safe place.
4. Allow heating coils to cool if still hot.
5. Close drain valve and wash inside of the pan with water and then with detergent solution.
6. Scrub sides and heating elements with scouring pad to remove grease and dirt.
7. Drain detergent – dirt mixture by opening drain valve.
8. Rinse inside fryer with generous amount of water and let rinse water to drain.
9. Clean top and sides of fryer with scouring pad soaked in detergent to remove dirt and oils and
rinse.
10. Scrub legs with scouring pad soaked in detergent solution and rinse.
11. Replaced cleaned baskets and allow equipment to air dry with drain valve still open.
12. Remove controls tape cover, before operation, close drain ball valve and refill used oil from pail or
fill fryer bath with new oil at specified level. Test equipment by turning on contractor switch and
controls and check if pilot lamp lights or if absent, check temperature of oil if getting warm.
NOTE: Please discard the used oil in designated USED OIL containers to protect the environment.

Page | 12
FOR CLEANING AND SANITIZING OF DINING TABLES

EQUIPMENT Uniform
CHEMICALS REQUIRED Bactericide Detergent Sanitizer
FREQUENCY OF CLEAN After Each use, During deep cleaning and when necessary
RESPONSIBILITY Kitchen Assistant, Waiter
EQUIPMENT REQUIRED Plastic pail, Scouring pads, disposable paper towels, Sponge pad
CLEANING METHOD
1. Remove table linens and any items on top of table.

2. With scouring pad soaked in detergent solution, wipe table top, bottom of table and frames and
legs.
3. Scrub frame feet to remove any stains and dirt by turning table upside down.
4. Rinse surface with water to remove excess detergent and dirt.
5. Put table in upright position, disinfect table top by wiping with sponge pad soaked in sanitizing
solution, and allow sanitizing solution to stay for Two minutes.
6. Wipe table top with single use paper towel to dry.
7. Allow table to air dry.
 NOTE: If table is securely attached to the floor, only scrub frame and feet thoroughly to clean.

Page | 13
FOR CLEANING OF DOUGH MIXER

EQUIPMENT Uniform
FREQUENCY OF CLEAN After Each use, During deep cleaning, when necessary
RESPONSIBILITY Kitchen Assistant, Pastry Chef
EQUIPMENT REQUIRED Plastic pail, Scouring pads, disposable paper towels,
CLEANING METHOD
1. Turn off switch and unplug electrical unit from wall receptacle. If unit is attached to an electrical
contactor, press and lock emergency safety switch to prevent accidental start of drive unit.
2. Remove worn screw from drive shaft and immerse both bowl and worn screw in ware washing
sink.
3. Clean by wiping with wet J – cloth soaked in detergent solution main drive unit surface, bowl grille
cover, bowl holder, bowl holder lever and handle, bowl holder arm, base leg and base feet in
successive order (from top to bottom) to remove dust, clinging food particles, oil and dirt. DO
NOT WET SWITCHES AND ELECTRICAL CONTROLS.
4. In a ware washing sink, wash bowl and spiral dough hooks (or any of the attachments used; batter
beater, whip hook, etc.) in detergent, rinse and sanitize by immersing in sanitizing solution for 30
seconds or more.
5. Allow washed items to dry.
6. Wipe with dry disposable towel the main drive unit surfaces to allow fast drying of surface
cleaned.
7. Before use, test equipments by plugging receptacle to electrical outlet or by unlocking emergency
switch and turn on control switch. If main drive unit fails to start, inform person-in-charge for
necessary assistance.

Page | 14
FOR CLEANING OF ELECRIC GRILL

EQUIPMENT Uniform
CHEMICALS REQUIRED Heavy Duty Cleaner Detergent
DILUTION 1part to50 parts water 1 part to 100 parts water
FREQUENCY OF CLEAN After Each use, During deep cleaning of equipment

RESPONSIBILITY Kitchen Assistant, Duty Chef
Plastic pail, Scouring pads, Metal wire brush with handle, Disposable
EQUIPMENT REQUIRED
paper towels,
CLEANING METHOD
1. Allow unit to cool, inform maintenance/electrician to turn off equipment electric connection
switch.
2. If grill is of stainless steel plate type, detach plate and bring to ware washing sink to clean. If grill is
of cast iron grill type, detach grill and immerse in heavy duty cleaner-water solution to soften
carbonized food particles and dirt clinging to grill wires.
3. For stainless steel plate type, clean above and below surface with detergent by scrubbing with for
wire type grille, brush with metal brush each grille wire to remove clinging dirt and ashes. Rinse
grille with water and allow to air dry.
4. Dry clean heating elements or plate by scrubbing away ashes and dirt with metal brush. DO NOT
WET heating plates or elements.
5. Re attaché grilles or plates when dry.
6. Wipe clean controls and grille body surface with scouring pad soaked in detergent solution.
7. Wipe dry grille outside surface with single use paper towels to remove excess detergent and
stains.
8. Check operation of equipment by turning on electrical switch and switch controls and check if
heating plate is getting warm and pilot lamp lights.
9. Turn off control switch and unit ready for use.

Page | 15
FOR CLEANING OF ELECRIC MEAT GRINDER MACHINE

EQUIPMENT Uniform
CHEMICALS REQUIRED Detergent Sanitizer
DILUTION 1part to100 parts water As required
FREQUENCY OF CLEAN After each use, During deep cleaning of equipment

RESPONSIBILITY Kitchen Assistant, Duty Chef
Plastic pail, Scouring pads, Metal wire brush with handle, Disposable
EQUIPMENT REQUIRED
paper towels, Sponge pad
CLEANING METHOD
1. Turn off switch and unplug electric meat grinder unit from wall receptacle.
2. Remove pan from top portion of machine. Put stuffing tube in wash sink for washing.
3. By rotating grinder head counter clockwise and dismantle grinder head.
4. Pull out from inside the grinder plate, blade, and auger screw.
5. Wash all dismantled parts by rubbing with scouring pad and metal wire brush and soaked in
detergent solution to remove food particle and stains.
6. Rinse thoroughly all the parts under running water to remove excess detergents and stains.
7. Collect the cleaned parts into the pan and wipe dry with paper towels. Allow parts to air dry in
drying rack.
8. Detach grinder body by removing snap-on screw fastener from the main drive unit.
9. Soak grinder body in water and allow food particle to soften. Wipe clean drive coupling of main
drive unit to remove any food particles and dirt. Do not wet the electric motor drive unit.
10. Wash grinder body and snap-on fasteners in detergent solution and rinse thoroughly.
11. Allow washed pieces to dry by putting them in stand-up tilting position to allow drainage of
water.
12. Before usage, wipe with sanitizing solution all disassembled parts.
13. Assemble the parts by first attaching the body to drive unit, insert the auger screw, knife, plate
and head by turning to screw thread to the grinder body clockwise.
14. Plug unit to receptacle and turn on switch, check auger screw is turning counterclockwise.

Page | 16
FOR CLEANING OF FOOD WARMERS OR STEAM CABINETS
PERSONAL PROTECTIVE Clean Over - Rubber Hand Steel Toed Protective Safety
EQUIPMENT All Uniform Gloves Safety Shoes Face Mask Goggles
Heavy duty cleaner and

CHEMICALS REQUIRED Oven Cleaner Glass Cleaner
degreaser
Direct spray Direct Spray
DILUTION 1part to250 parts water
Application Application
FREQUENCY OF CLEAN During deep cleaning of equipment, When necessary

RESPONSIBILITY Kitchen Assistant
Plastic pail, Fiber scouring pads, Metal scouring pads, Disposable paper
EQUIPMENT REQUIRED
towels
CLEANING METHOD
1. Transfer food contents in trays to other food warmer units or cool to room temperature for
storage.
2. Unplug electrical connection from outlet. Turn off and cool unit to room temperature.
3. Remove water tray at bottom of unit and drain in sink. Clean tray with fiber scouring pad soaked
in cleaner/degreaser solution and scrub to remove stubborn dirt and stains.
4. Clean inside of food warmer, taking care not to damage heating elements and thermometer
probe in bottom of unit. Use metal scouring pads soaked in cleaner detergent solution and scrub
to remove stubborn dirt.
5. If surface is stainless steel, use oven cleaner to remove stains. After spraying allow chemical to
react for 20 minutes and then remove stains by scrubbing with metal scouring pad.
6. Rinse interior surface with liberal amount of water to remove excess detergent and dirt. Take
extreme caution to avoid damaging heating element and thermometer probe in bottom of unit.
7. Clean outside portion of thermo glass door of food warmer with wet cloth to remove the stains.
For stain deposit on glass, Spray the glass cleaner and wipe dry.
8. For cleaning of exterior surface of unit, use heavy duty and degreaser; for stubborn dirt, use oven
cleaner and allow chemical to react for 20 minutes before scrubbing with metal scouring pad.
9. Allow interior portion to drain excess water.
10. Close thermo glass door of the unit and rinse outside surface with water to remove excess
detergent and chemicals.
11. Allow unit to air dry inside and out by leaving door open.
12. Replace water tray and fill to correct level. Plug unit and put controls on, let the unit to heat to
reach food warming temperature. Replace food trays for warming.
NOTE: Always use protective mask and Safety goggles when handling the chemicals.

Page | 17
FOR MANUAL WASHING AND SANITIZING OF ICE MAKER MACHINE
PERSONAL PROTECTIVE Over -All Uniform for Rubber Hand Gloves Steel toed Safety
EQUIPMENT Cleaning Shoes

Plastic pail, Scouring pads, Water hose, Disposable paper towels,
EQUIPMENT REQUIRED
Sponge pad
CLEANING METHOD
1. Inform site maintenance staff one day in advance that ice maker machine is scheduled for
cleaning.
2. Maintenance staff must inform cleaning staff about time when it is safe to start cleaning
procedures. Always check that machine safety switch is turned off before opening cover of units.
It is the duty of maintenance staff to open machine cover for access of inside portion.
3. Remove residual ice still inside the cooling unit and dispose.
4. With use of scouring pad and detergent, wipe clean inside portion of ice cooling unit taking care
not to damage cooling fins and baffles of ice making unit.
5. Clean by scrubbing with scouring pad ice container receptacle.
6. Rinse with hose water excess detergent and dirt inside and outside of machine.
7. Drain excess water.
8. Sanitize inside and outside ice surface contact surfaces by wiping with sponge pad soaked in
sanitizing solution.
9. Allow surface to air dry.
10. Inform maintenance staff to replace cover and start the machine.
11. Collect ice produced in first half an hour of operation and dispose.

Page | 18
FOR MANUAL CLEANING OF WORK TABLE/SURFACES
PERSONAL PROTECTIVE Over -All Uniform for Rubber Hand Gloves Steel toed Safety
EQUIPMENT Cleaning Shoes
FREQUENCY OF CLEAN After Each use, During deep cleaning of Kitchen area, When necessary

Plastic pail, Sanitized Sponge, Water hose, Table Squeegee, Fiber
EQUIPMENT REQUIRED
scouring pad
CLEANING METHOD
1. Remove all items on top of the work table.

2. With the use of scouring pad, scrub and apply liberal amount of detergent of table top surface.
3. Scrub and clean bottom of table, including the frames and if a drawer is present, remove drawer
and clean.
4. Rinse with water all scrubbed and cleaned areas.
5. With the use of table squeegee, remove excess water on top of table top.
6. Sanitize table top by wiping sponge soaked in sanitizer solution. Let sanitizer solution stay for 20
minutes.
7. Remove excess sanitizer solution with use of table squeegee.
8. Dry table top by wiping with single-use paper towels
9. Let table to air dry before use.

Page | 19
FOR MANUAL CLEANING OF BAINE - MARIE
PERSONAL PROTECTIVE Clean Over - All Rubber Hand Gloves Steel toed Safety
EQUIPMENT Uniform Shoes
CHEMICALS REQUIRED Bactericide Detergent Glass Cleaner Metal Polish
1part to200 parts Direct Spray Direct Spray

DILUTION
water Application Application
FREQUENCY OF CLEAN After Each service day, During deep cleaning of equipment
RESPONSIBILITY Waiter, Kitchen Assistant

Plastic pail, Scouring pad, Glass Squeegee, Disposable paper towels, Dry
EQUIPMENT REQUIRED
cotton cloths
CLEANING METHOD
1. Remove all food on trays in wells of the Baine-Marie.

2. Close heating unit and overhead display lights and unplug electrical cord from receptacle outlet.
3. Drain water from wells by opening valve.
4. Remove overhead light cover and wipe with mint cloth to remove dirt and stains after cleaning,
replace cover securely.
5. Clean sneeze guard glass panels by spraying glass cleaner on panels and with use of glass
squeegee, scrape excess detergent and dirt in one direction, downward.
6. With use of scouring pad soaked in detergent solution, clean wells bottom and sides by scrubbing
to remove scum deposits. Be careful in handling the temperature probe to avoid damage on the
protruding round cover.
7. Rinse well sides and bottom with water to remove excess detergent and dirt.
8. To make outside stainless steel tops and sides shiny, scrub surfaces with Metal polish liquid using
dry cotton cloths
9. Drain rinse water from wells. Make final cleaning touches with dry cotton cloths on outside and
inside surface to remove water deposits and stains.
10. Prior to use make sure the surfaces are sanitized with the sanitizer with the use of dry disposable
paper towel.
11. Plug electrical inlet and check if heating unit and overhead lights are functioning properly.
12. Fill wells to correct water level at required time before serving period and start heating controls
to allow unit reach required operating temperature. If any problem with the proper operation of
the unit is encountered, inform person-in-charge for necessary repairs.

Page | 20
FOR MANUAL WASHING OF BRATT PANS
Rubber Hand
PERSONAL PROTECTIVE Clean Over - All Steel toed Long sleeve
Gloves
EQUIPMENT Uniform Safety Shoes Rubber gloves
CHEMICALS REQUIRED Bactericide Detergent/Liquid Soap
DILUTION 1 Part to 200 parts water
FREQUENCY OF CLEAN After Each use, During deep cleaning of equipment
EQUIPMENT REQUIRED Plastic pail, Scouring pad
CLEANING METHOD
1. Turn-off electrical switch of the unit. Cover electric controls with plastic bags and masking tape to
prevent water from wetting the electric controls.
2. Bring pan to maximum tilt by turning worm screw handle and raise cover.
3. Empty pan by scooping and remove residual food particles.
4. Bring pan to upright position.
5. Pour water to wet sides of the pan and immerse bottom to soften any food residues still in the
bottom.
6. With the use of scouring pad, scrub top and bottom of the cover to clean and remove food
particles. If cover gasket is removable, remove gasket and wipe clean. Put gasket inside pail.
7. Clean outer portion and top of cover by scouring pad and soaked in detergent solution.
8. Rinse thoroughly with water inside and out portion of the pan.
9. Drain collected water in bottom by tilting pan to maximum position. Rinse with water inside
portion to remove any clinging excess detergent and food particle.
10. Rinse with water outside portion and cover especially cover bottom to remove any excess
detergent and dirt.
11. With cover in upright position and pan in maximum tilt, allow unit to air dry.
12. Rinse cover gasket by scrubbing in water and hand to dry.
13. Be sure to replace cover gasket before use.

Page | 21
FOR MANUAL CLEANING OF ELECTRIC WATER BOILER & DISPENSER
Rubber Hand
PERSONAL PROTECTIVE Clean Over - All Steel toed Face Protective
Gloves
EQUIPMENT Uniform Safety Shoes Mask
CHEMICALS REQUIRED Oven Cleaner Detergent
DILUTION Direct Spray Application 1 Part to 200 parts water
FREQUENCY OF CLEAN During deep cleaning of equipment
RESPONSIBILITY Waiter, Kitchen Assistant
EQUIPMENT REQUIRED Plastic pail, Scouring pad, Paper towel, Valve parts container
CLEANING METHOD
1. Turn off electrical control by setting thermostat to zero. Allow unit and water inside to cool.
Unplug electrical outlet from wall receptacle.
2. When water is cool, remove cover and tilt until to drain water still inside body.
3. Disassemble dispenser valve and clean parts, be careful not to damage gaskets and valve
components when handling the dispenser parts. Wash parts in detergent solution to remove
stains and dirt.
4. Place cleaned valve parts in a clean container and allow to air dry.
5. Wash boiler inner body and cover with scouring pad soaked in detergent solution by scrubbing to
remove dirt and stains. For persistent stains, oven cleaner. Spray oven cleaner in surface to be
cleaned and allow staying for 20 minutes. With gloved hand and scouring pad, scrub away stains.
6. Rinse inner body with water and allow water to drain through dispenser tubing by tilting to drain
excess rinse water.
7. Wipe clean controls and grille surface with scouring pad soaked in detergent solution.
8. Wipe dry outside surface with single use paper towel.
9. Replace dispenser valve parts to reassembly and check valve handle faces lock position.
10. Check operation of equipment by turning on electrical switch and adjust thermostat controls to
desired heating range and check if plate is getting warm.
11. Pour clean water for boiling in inner body and replace cover and allow draining hot water from
dispenser for 20 seconds to clean valve lines and parts. Dispose collected drain water.

Page | 22
FOR MANUAL WASHING AND SANITIZING OF CHOPPING BOARDS
Rubber Hand
PERSONAL PROTECTIVE Clean Over - All Steel toed Long sleeve
Gloves
EQUIPMENT Uniform Safety Shoes Rubber gloves
CHEMICALS REQUIRED Bactericidal Detergent Sanitizer
100 ppm solution/Direct

DILUTION 1 part to 200 parts water
Application
FREQUENCY OF CLEAN After Each use; During deep cleaning of equipment
EQUIPMENT REQUIRED Plastic pail, Scouring pad, Metal brush or scraper
CLEANING METHOD
1. Clean chopping boards in ware washing sink by use of scouring pad and detergent solution.
2. Remove any stubborn dirt by use of metal scraper or brush.
3. In second sink, rinse boards in liberal amount of water to remove any clinging detergent and dirt.
4. Wash the chopping boards in dish washer for one cycle.
5. Dip boards in third sink to sanitize in 100 ppm sanitizer solution for 5 -10 minutes or apply
6. Collect chopping boars to air dry in storage racks or hooks in self draining position.
NOTE: Chopping boards with uneven surfaces, deep fissures, cracks must be replaced or sent to
mechanical workshop for grinding through cleaning and sanitizing must be applied for these grinded
boards before use. Always check the concentration of sanitizer as per the manufactures instructions.

Page | 23
FOR CLEANING OF COOKING RANGES AND OVENS
Clean Over - All
PERSONAL PROTECTIVE Rubber Hand Steel toed Protective Face
Uniform
EQUIPMENT Gloves Safety Shoes Mask
CHEMICALS REQUIRED Heavy Duty Cleaner and Degreaser Oven Cleaner
DILUTION 1 to 50 parts water Direct Spray application
RESPONSIBILITY Kitchen Assistant/Person Assigned

Scouring pad, Water pail, Water hose, Wiping cloths or Paper towels,
EQUIPMENT REQUIRED
Metal brush or scraper
CLEANING METHOD
1. Allow unit to cool, if range is electric type; disconnect power plug from electrical outlet. If switch
is of contactor type, inform maintenance staff to turn off contactor of the unit. If the range is of
gas type, close gas tank supply regulator valve.
2. Disassemble oven racks and grilles and soak in detergent solution to soften hardened dirt and
abrasives.
3. Remove any loose dirt inside oven compartment by brushing. Spray oven cleaner on stubborn
stains and allow reacting for 20 minutes and then wiping or brushing away dirt.
4. Clean cooking range and drip tray using scouring pad to remove stubborn dirt and oils.
Disassemble pot holders and soak in ware washing sink and scrub with scouring pad to remove
dirt and stains and rinse in water.
5. In oven, remove dirt by scrubbing with scouring pad. Use scouring pad soaked in Degreaser
solution to remove oils and clinging dirt.
6. Using damp paper towel, remove residual detergent and cleaning chemicals in both cooking range
and oven by wiping start from top to bottom. Do not wet friction igniter elements, electrical parts
or wings and heating plate or gas burner of the cooking range.
7. Allow cleaned parts to air dry; replace dismantled parts to their proper positions.
NOTE: Do not inhale vapors from oven cleaner during spray application and cleaning. Do not allow
oven cleaner chemicals to contact your skin. Use protective face mask when handling oven cleaner
solution to protect your eyes and face.

Page | 24
FOR CLEANING OF DINING HALL CHAIRS
PERSONAL PROTECTIVE Clean Over – All

Rubber Hand Gloves Steel Toed work shoes
EQUIPMENT Uniform
CHEMICALS REQUIRED Heavy duty cleaner and Degreaser Surface Polish
DILUTION 1part to 250 parts water Direct Spray Application
FREQUENCY OF CLEAN During weekly deep cleaning of equipments

EQUIPMENT REQUIRED Plastic Pail, scouring pads, Wire brush with handle, disposable paper
towels,
CLEANING METHOD
1. Pull out chair from under the table and remove chair cover linen or any things on top of the seat.
2. With use of scouring pad soaked in detergent solution, clean by scrubbing the chair back rest, arm
chair (if any), seat, bottom of seat, legs and feet. Remove any stains or dirt by scrubbing areas.
3. With a wet cloth, wipe dry clean areas to remove excess detergent and stains. Wash in pail of
water wet cloth and squeeze to remove ant detergent and excess water.
4. Allow washed surface to air dry.
5. For leather and synthetic leather surfaces of seat and backrest, use surface polish and wipe with
damp cloths to achieve shin and clean surfaces.
6. Replace seat covers and linens with new ones (if applicable).

Page | 25
FOR CLEANING OF EXHAUST FANS
Clean Over - All
PERSONAL PROTECTIVE Steel toed Safety Shoes
Uniform Rubber Hand Gloves
EQUIPMENT
CHEMICALS REQUIRED Heavy Duty Cleaner and Degreaser
DILUTION 1 to 50 parts water for detergent solution

Plastic pail, Scouring pad, Wire brush with handle, Wiping cloths or
EQUIPMENT REQUIRED
Paper towels, Metal brush or scraper, Stepladder
CLEANING METHOD
1. Turn off switch and unplug electrical unit from wall receptacle.
2. From inside, with use of step ladder, pre-clean exhaust fan blades, fan lover fins and motor body
by wiping blades and motor surface with paper towel to remove accumulated dust and dirt.
3. Clean by scrubbing fan blades with scouring pad soaked in detergent solution to remove dirt and
stains.
4. Close louver of fan and scrub away dirt with use of scouring pad.
5. To reach cramped surfaces, use wire brush to remove accumulated dirt and dust.
6. Rinse washed surfaces by soaking scouring pad in water ad clean away excess dirt and detergent.
7. Transfer stepladder to outside area to clean outside portions of fan by use of scouring pads.
8. Allow rinsed subject to air dry.
9. Plug electrical unit to wall receptacle and start. Check air flow is from inside going outside to
prevent outside contaminants from entering food storage or production areas.

Page | 26
FOR CLEANING OF ELECTROCUTORS/PEST LAMP
Clean Over - All
EQUIPMENT
CHEMICALS REQUIRED Degreaser
DILUTION 1 to 50 parts water for detergent solution

Plastic pail, Scouring pad, Wire brush with handle, Wiping cloths or
EQUIPMENT REQUIRED
Paper towels, Metal brush or scraper, Stepladder
CLEANING METHOD
1. Turn off switch and unplug electrical unit from wall receptacle. Allow about 20 minutes to pass to
allow excess electrical energy to drain.
2. With use of step ladder, remove from hangers the electrocutor unit and place in work table.
3. Disassemble bottom insect collector pan and dry clean with use of metal brush. If stains are
prominent, wash pan in water and scrub stains with scouring pad. Rinse pan under running water.
4. Allow pan to air dry by putting it in tilting position to allow even drainage of water.
5. Brush pest lamps element wires to remove any dirt and burned particles. Wipe top cover with
single use paper towel to remove dust and dirt.
6. Replace securely dried collecting pan.
7. Return electrocutor unit in its above spot and securely hang to hangers or wall attachments.
8. Plug unit to wall receptacle and turn on switch and check if pilot lamp lights.
9. If pilot lamp lights are working properly, do not touch the pest lamp to prevent electrical shock or
injuries.

Page | 27
FOR MANUAL CLEANING AND SANITIZING OF KNIVES
Clean Over - All
PERSONAL PROTECTIVE
Uniform Rubber Hand Gloves Steel toed Safety Shoes
EQUIPMENT
CHEMICALS REQUIRED Bactericide Detergent Chlorine Tablets
DILUTION 1 parts to 1200 parts water 100 ppm sanitizing solution
FREQUENCY OF CLEAN After each use, During deep cleaning of equipment, When necessary
EQUIPMENT REQUIRED Scouring pad
CLEANING METHOD
1. Pre – Clean knife by wiping blade with single use paper towel to remove any dirt and stains.
2. With scouring pad soaked in detergent solution, clean knife blade and handle by rubbing to
remove dirt and stains.
3. Rinse knife in running water to remove dirt and excess detergent.
4. Immerse knife blade in sanitizing solution for 30seconds to sanitize.
5. Wipe blade and sides with single use paper towel and knife is ready for use.
6. For storage, secure knife by placing it in magnetic knife rack or clean sheath to air dry.
NOTE: Extreme caution must be practiced when cleaning knife to prevent accidents. Always handle
knife by its handle to prevent accidental cuts or abrasions and prevent contaminating its blade. Keep
pointed tip of knife blade down and away from persons.

Page | 28
FOR CLEANING OF MICROWAVE OVEN
Clean Over - All
EQUIPMENT
CHEMICALS REQUIRED Bactericide Detergent
DILUTION 1 parts to 200 parts water
FREQUENCY OF CLEAN After each use, During deep cleaning of equipment, When necessary
EQUIPMENT REQUIRED Plastic pail, Scouring pad, Paper towels
CLEANING METHOD
1. Turn off switch and unplug electrical unit from wall receptacle.
2. Allow inside to cool by leaving the cover open.
3. If center revolving tray is removable, remove tray and scrubbing top and sides of oven with
scouring pad soaked in detergent solution to remove any stains and dirt.
4. Clean bottom of oven by scrubbing to remove any dirt and stains.
5. Sides and bottom of oven to wipe away any dirt and excess detergent.
6. Clean inside and outside portion of door by scrubbing with scouring pad soaked in detergent
solution to remove any stains and dirt.
7. With use of wet single use paper towel, clean up door cover to remove excess detergent and dirt.
8. Clean revolving tray by immersing in detergent solution and scrubbing to remove any dirt and
stains.
9. Rinse tray in water and wipe dry with single use paper towel.
10. Replace tray in revolving center and with cover open, allow inside of unit to air dry.

Page | 29
FOR CLEANING OF GARBAGE CANS
Clean Over - All
EQUIPMENT
CHEMICALS REQUIRED Heavy duty cleaner and degreaser
DILUTION 1 parts to50 parts water
FREQUENCY OF CLEAN End of Shift, During deep cleaning of equipment, When necessary

Water hose, Brush with long handle assigned only for refuse bin
EQUIPMENT REQUIRED
cleaning, Scouring pad
CLEANING METHOD
1. Cleaning of refuse bins must be done away from food production areas.
2. Empty contents and bring bin to cleaning area.
3. With use of brush dosed with Heavy duty cleaner and degreaser, clean inside and outside portion
of bin to remove stains and dirt clinging to surface. Clean also the cover.
4. Rinse with pressured water from hose, do not let any water splatter to surrounding areas.
5. Let bin to air dry, drying under the sun in upright position with out cover is preferable.
6. Before use, put plastic bag inner lining to collect refuse.
NOTE: Brush assigned for cleaning refuse bins must be for exclusive purpose and use only.

Page | 30
FOR CLEANING OF RICE COOKER
Clean Over - All
EQUIPMENT
CHEMICALS REQUIRED Detergent
After each use Daily, During deep cleaning of equipment, When

FREQUENCY OF CLEAN
necessary
EQUIPMENT REQUIRED Plastic pail, Rice serving paddle, Paper towels, Scouring sponge pad
CLEANING METHOD
1. Close controls of rice cooker and unplug electrical connection from main wall receptacle.
2. Allow unit to cool, remove, remove cover and pull out rice pot from main heating unit.
3. Remove residual rice in pot by serving paddle and under running water, wet inside pot area to
soften food particles.
4. Remove by sponge pad soaked in detergent solution any residual rice particle and stains inside
and outside the pot by hard brushing. If pot is of non-stick type surface, do not use scouring pad.
5. Clean by wet sponge, the inside portion of the heating body to remove any burned rice portions
and dirt. Do not wet heating plate, use paper towels to wipe dry cleaned areas.
6. Rinse rice pot in water to remove excess detergent and dirt and allow drying.
7. Replace pot inside cooker, close cover and plug unit to electrical outlet to check if pilot lamp
lights.
8. If pilot lamp lights, unit is ready to use.

Page | 31
FOR MANUAL WASHING OF TILTING KETTLES
Clean Over - All
PERSONAL PROTECTIVE Steel Toed Safety Shoes
EQUIPMENT
CHEMICALS REQUIRED Bactericidal Detergent
After each use Daily, During deep cleaning of equipment, When

FREQUENCY OF CLEAN
necessary
EQUIPMENT REQUIRED Plastic pail, Scouring pad, Plastic scoop
CLEANING METHOD
1. Turn –off contactor switch of the kettle. Cover electric controls with plastic bag and masking tape
to prevent water from wetting electric controls of the unit.
2. Bring kettle to 15 degrees tilt and raise cover.
3. Empty kettle by scooping and remove residual food particles.
4. Bring kettle to vertical positions.
5. Pour water to wet sides of the kettle and immerse bottom to soften any food residues still in the
bottom.
6. With the use of scouring pad, scrub top and bottom of the cover to clean and remove food
particles. If cover gasket is removable, remove gasket and wipe clean. Put gasket inside pail.
7. Clean outer portion, by scouring pad soaked in detergent solution and top of cover.
8. Rinse thoroughly with water inside and out portion of the kettle.
9. Drain collected water in bottom by opening drain valve. Tilt kettle to 15 degrees and rinse with
water inside portion to remove any clinging excess detergent and food particles.
10. Rinse with water drain valve to remove any excess detergent and dirt.
11. With cover in upright position, kettle in 15 degree tilts and drain valve open, allow unit to air dry.
12. Rinse gasket in water and hang to dry.
13. Be sure to replace cover gasket and close bottom drain valve before use.

Page | 32
FOR CLEANING OF UPRIGHT CHILLERS
Clean Over - All
PERSONAL PROTECTIVE
EQUIPMENT
FREQUENCY OF CLEAN As often as necessary, During weekly deep cleaning
EQUIPMENT REQUIRED Fiber Scouring pad, Sanitized Sponge, Clean Paper towels, Pail, J Cloths
CLEANING METHOD
1. Defrost refrigerator unit 10 hours before cleaning period. Empty defrost drip pan under the unit
by transferring to wash sink and replace to collect defrost water drips. Unplug electrical
connection of unit to prevent undue electrical injuries.
2. Transfer content of chiller to another unit taking extreme caution to avoid cross-contamination of
foods.
3. Remove grills, containers, shelves and wash these items in ware washing sink.
4. Remove defrosted ice on top to bottom if there is any. Do not use pointed instruments in
removing ice on surfaces to prevent undue damage on refrigerator cooling surfaces.
5. Scrub and clean sides, walls of refrigerator starting from top to bottom with detergent solution.
6. Remove excess detergent with cloth sanitized clothes and squeeze excess solution in clean pail of
water.
7. Empty bottom drip pan and clean with detergent solutions.
8. Sanitize grills, containers, shelves and sides and bottom of refrigerator with 100 ppm sanitizer
solution applied with sanitized sponge, allow to stand for 30 seconds.
9. Allow all sanitized areas to air dry, replace all containers, grilles and shelves in chiller while air
drying.
10. Plug unit to electrical outlet and start to desired temperature setting. When required
temperature is reached, return the food materials; taking care to avoid cross contamination of
PHF food items.
NOTE: Do not apply sanitizing chlorine solution (If using) on metallic areas to prevent oxidizing
surfaces, Check sanitizing solution concentration with the test kit prior to use.

Page | 33
FOR MANUAL WASHING & SANITIZING OF COLD BEVERAGE DISPENSERS
Clean Over - All
PERSONAL PROTECTIVE
EQUIPMENT
FREQUENCY OF CLEAN Daily after each service, During deep cleaning of equipment
RESPONSIBILITY Dining Hall Waiter/Kitchen Assistant
EQUIPMENT REQUIRED Scouring pad, Clean Sponge pad, Clean Paper towels, Plastic Pail,
CLEANING METHOD
1. Unplug the unit from electrical receptacle outlet.

2. Drain juice reservoir contents into a clean container with cover. Store contents inside refrigerator.
3. Put water into reservoir and allow continuous draining to remove any juice residue in valve part
and tubing.
4. Empty the reservoir; dissemble valve parts including dispenser tip, tubing, and valve mechanism.
5. Wash in running water valve parts including tubing to remove residues. Scrub parts with
detergent solution.
6. Wash and scrub reservoir/s with scouring pad soaked in detergent solution.
7. Rinse all part in running water to remove excess detergent and dirt.
8. Soak dispenser valve parts in sanitizing solution for 30 seconds or more.
9. With sponge pad soaked in sanitizing solution, sanitize all interior parts of reservoir by wiping.
10. Wipe clean main cooling units.
11. Allow all parts to air dry.
12. Reassemble dispenser valve parts and reservoir and cover.
13. Before use, rinse with clean potable water inside reservoir and allow draining through dispenser
valve.
14. Pour juice in each reservoir, drain first half- glassful of juice in each dispenser valve and dispose.

Page | 34
CLEANING INSTRUCTION CI-A -28
FOR CLEANING AND SANITATION OF CAN OPENER
PERSONAL PROTECTIVE Hand Rubber Cover-All Cleaning

Safety Shoes Face Mask
EQUIPMENT Gloves Uniform
CHEMICALS REQUIRED Detergent Sanitizer Oven Cleaner
1part per 50 parts Dilute to 100 ppm

DILUTION Sprayed directly
water concentration

EQUIPMENT REQUIRED Scouring pads (fiber or metal), metal brush, Three compartment Sink
CLEANING METHOD
1. Remove elongated metal bar from the base table.
2. Gently spray the Oven cleaner to remove the grease and oil and keep at least 10 minutes.
3. To soften food particles sticking, soak it with hot soapy water for few minutes
4. In the meantime, remaining part attached to base table, scrub and rinse with hot water and
sanitize with 100 pm sanitizing agent.
5. With use of scouring pad soaked in detergent solution, apply detergent to food contact surface to
remove dirt, food particles, soil, oil, etc.
6. Use scouring pad and scrub to remove any dirt and stains clinging to inside and outside surface
portion.
7. Soak in second sink for pre-rinsing.
8. Using water at 40˚C or higher, rinse item to remove excess detergent, dirt and stains.
9. Soak rinsed item in third compartment in 100 ppm sanitizing solution for 90 seconds to sanitize.
10. Allow sanitized tem to air dry in self-draining position on properly protected hooks or racks.
11. Wipe and install back to base table.

Page | 35
CLEANING INSTRUCTION CI-B-01
FOR CLEANING OF DRY STORE ROOM
Clean Over - All
EQUIPMENT
CHEMICALS REQUIRED Bactericidal Detergent

FREQUENCY OF CLEAN During deep cleaning of the facility

RESPONSIBILITY Cleaning in charge, One assigned person as assistant
Mop bucket with side press mop squeezer, scouring pad, Clean mop
EQUIPMENT REQUIRED with long handle, paper towels, floor squeegee, Stepladder, Plastic bag
as covers, Cloths, Duster
CLEANING METHOD
1. Close air conditioning unit of the dry store and leave the door open.
2. With use of pallet lifter, pull out pallet inside dry store room and place in areas for temporary
storage.
3. Using stepladder, Cover food items in uppermost shelf with plastic bags to protect food items in
racks from dripping dirt and detergent during cleaning of ceiling.
4. Clean ceiling of room by wiping with damp mop soaked in detergent solution to remove dust and
stains. Squeeze excess detergent from mop and soak the mop in water. Mop ceiling areas to
remove excess detergent and stains. Squeeze the mop dry and mop the ceiling surface to dry
cleaned areas.
5. Using same method as step no. 4, clean side walls above highest shelf of store room.
6. Remove plastic covering the food items in top most rack and cover second top most rack and
clean side walls using the same method as No. 4 above.
7. Do same method for next succeeding racks from top to bottom and again the racks in opposite
side of the room.
8. Steps 5 to 7 are only applicable for racks attached to walls of dry store room. If racks are movable
type, just push the rack in middle of room and clean entire side wall as per step No. 4 above. Do
the same method for the row of racks in the opposite side of the room.
9. Using step ladder to reach the uppermost rack, transfer food items in portion of shelf and clean
with scouring pad soaked in detergent solution to remove stains and dirt of shelf top surface,
bottom and frames. Wipe cleaned surface with cloth soaked in water to remove excess detergent
and stains. Rinse and squeeze dry cloth in water and wipe surface to dry.
10. Using method as in No 9, above, clean lower row of shelf following same procedure starting from
top to bottom rows after finishing one column, clean next column of shelf following method in
No. 9 until all rows are finished.
11. Clean floor of dry store by applying detergent solution and with floor squeegee, scrub floor to
remove stains and dirt.

Page | 36
12. Push remaining detergent solution and dirt to floor drain by floor squeegee.
13. Clean drain filter and water trap by scrubbing with brush. (This brush is reserved for this purpose
only).
14. Allow floor to air dry.
15. Return pallets to their proper places and restart air conditioning.

Page | 37
FOR CLEANING OF KITCHEN HOOD AND CHIMNEY
Clean Over - All
PERSONAL PROTECTIVE Rubber Hand Steel Toed
Uniform Safety Goggles
EQUIPMENT Gloves Safety Shoes
CHEMICALS REQUIRED Heavy duty Cleaner and degreaser

FREQUENCY OF CLEAN Weekly During deep cleaning , When necessary

RESPONSIBILITY Kitchen Assistant/Person Assigned Helper
Plastic pail, Scouring pad, Clean mop, Wooden planks and Stepladder,
EQUIPMENT REQUIRED
Electrical pressure jet sprayer, water hose
CLEANING METHOD
1. Unplug hood ventilation fan and electrical hood lamps from the electrical outlet.
2. Clean of kitchen hood can only done during production pauses in kitchen to avoid contamination
of foods and disrupting routine cooking flow. Remove exposed food from cleaning area.
3. Prepare wooden planks especially designed so that cleaner can step above cooking equipments
and the stepladder can be positioned safely for hood cleaning.
4. Remove oil reservoir container if any and empty outside kitchen.
5. Remove filters taking care to number each filter component to prevent interchange during
replacement.
6. Clean filters and oil reservoir in outside cleaning area with stream of water and degreasing
detergent.
7. Rinse filters and oil reservoirs with water to remove excess detergent and dirt. Air dries outside.
8. Clean chimney, ventilation fan and hood with long handled mop using stepladder to reach
inaccessible areas. Use high pressure jet sprayer with water detergent mix to remove stubborn
dirt and greases. Do not spray directly to hood fan motor and lights to avoid wetting their
electrical parts.
9. Clean oil through at bottom of hood with scouring pad and degreaser to remove oil and grease
deposits.
10. Rinse cleaned area with use of jet sprayer using water as rinsing agent.
11. Allow hood, ventilation fan, and chimney and hood fan motor to air dry.
12. Return filters to their exact placement. Be sure each filter is attached securely to avoid accidents
during operations. Return oil reservoir and attach securely.
13. Plug and start ventilation and hood illumination lights to check their operation.
14. Remove wooden planks, stepladder and other equipments and return to storage. Clean floor and
affected area. Remove debris from cleaning operation.

Page | 38
FOR MANUAL WASHING & SANITIZING OF SINKS
PERSONAL PROTECTIVE Clean Over - All

EQUIPMENT
FREQUENCY OF CLEAN After each daily use, During deep cleaning, After declogging of drain
RESPONSIBILITY Kitchen Assistant/Person assigned
EQUIPMENT REQUIRED Plastic Pail, Scouring pad, Clean sanitizing Sponge pad,
CLEANING METHOD
1. Remove all equipments and items present in the sink wells. Collect any dirt and food particles in
the drain and throw the refuse bin. Do not allow big food particles and dirt in the sink drain to
pass through to prevent clogging the drain lines.
2. Pre-clean sink wells by splashing well sides and drain with water.
3. With clean scouring pad soaked in detergent solution, scrub sink top portion to remove dirt and
stains.
4. Scrub sink sides with the scouring pad to remove dirt and grease clinging to side portions.
5. Clean bottom portion by scrubbing with scouring pad.
6. Clean drain filter by removing it from holder and scrubbing with detergent solution.
7. Rinse scrubbed areas with water to remove excess dirt and stains.
8. Replace drain filter to its position.
9. Scrub sinks top and wells with sanitizing solution to remove unnecessary odour and sanitize
surfaces.
10. Allow sanitizing solution to contact surfaces for 2 minutes.

Page | 39
FOR CLEANING OF WALK IN CHILLERS
Clean Over - All
EQUIPMENT
CHEMICALS REQUIRED Heavy Duty Cleaner

FREQUENCY OF CLEAN During deep cleaning of the equipment as per schedule

Plastic pail, Scouring pad, Floor Squeegee, Clean mop, Mechanical Floor
EQUIPMENT REQUIRED
polisher
CLEANING METHOD
1. The person in charge shall inform the Unit Manager/Site Tool Pusher the scheduled cleaning of
walk in chiller in advance to allow Tool pusher to coordinate any maintenance repairs needed for
the cooling unit.
2. Cleaner can turn off the cooling unit control 2 hours before schedule cleaning. All stored food
items and pallet must be transferred to relevant storage area taking caution to avoid cross
contamination.
3. Cleaning must be done from top to bottom. Start with the ceilings using clean mop immersed in
detergent solution or by hand scrubbing to remove any stains and marks.
4. With use of clean mop, wipe side walls and doors. Remove any dirt and stains in racks and doors
by hand scrubbing with use of scouring pad immersed in detergent solution.
5. Clean floor by use of floor squeegee and Mechanical floor polisher with detergent solution.
6. Rinse cleaned areas with liberal amount of water starting from ceiling to walls and to floors.
7. Remove excess water in ceilings and walls with a squeeze dry clean mop.
8. Remove excess water in floor with use of floor squeegee to bring water to floor drain.
9. Allow unit to air dry by keeping the door open.
10. When dry, start cooling unit to allow temperature to reach ideal temperature storage conditions.
11. Return stored food items in their proper places taking caution avoid cross contamination.
NOTE: In sites where walk in chiller is connected to freezers, it is advisable to clean freezer first before
cleaning of walk in chillers.
Cleaning of evaporators and other parts of chilling unit must be done by trained maintenance
personnel.

Page | 40
FOR CLEANING OF WALK IN FREEZERS
Clean Over - All
PERSONAL PROTECTIVE Rubber Hand Steel Toed
Uniform Freezer Jacket
EQUIPMENT Gloves Safety Shoes
CHEMICALS REQUIRED Heavy Duty Cleaner

When necessary, During deep cleaning of the equipment as per

FREQUENCY OF CLEAN
schedule
Plastic pail, Scouring pad, Floor Squeegee, Floor Electric Polisher, Water
EQUIPMENT REQUIRED
Hose, Clean Mop
CLEANING METHOD
1. The person in charge shall inform site Tool Pusher/Unit Manager the scheduled cleaning of walk
in Freezer about 7 days in advance in such a way Tool pusher can coordinate any maintenance
repairs of the cooling unit.
2. Authorized person will turn off cooling controls 12 hours before scheduled cleaning. All stored
food items must be transferred to relevant storage area taking cautionary measures to avoid
cross contamination, transfer pallets to other areas to allow cleaning of floors.
3. Cleaning must be done from top to bottom. Start with the ceilings using clean mop immersed in
detergent solution to remove any stains and marks or by hand scrubbing.
4. With use of clean mop, wipe side walls and doors. Remove any dirt and stains in racks and doors
by hand scrubbing with use of scouring pad immersed in detergent solution.
5. Clean floor by use of floor squeegee and Mechanical floor polisher with detergent solution.
6. Rinse cleaned areas with liberal amount of water starting from ceiling to walls and to floors.
7. Dry ceilings and walls with a squeezed dry clean mop.
8. Remove excess water in floor with use of floor squeegee to bring water to floor drain. Use dry
mop to wipe floor dry.
9. Inform authorized person to start freezer controls on.
10. Return food items for freezer storage when temperature reaches minus 5 °C.
NOTE: In sites where walk in chiller is connected to freezers, it is advisable to clean freezer first before
cleaning of walk in chillers.
Cleaning of evaporators and other parts of chilling unit must be done by trained maintenance
personnel.

Page | 41
FOR MANUAL WASHING AND SANITIZING OF TOILET ROOM
PERSONAL PROTECTIVE Clean Over - All Rubber Hand Gloves

Steel toed Safety Shoes
EQUIPMENT Uniform
Bactericide Dettol Antiseptic

CHEMICALS REQUIRED Toilet Cleaner Glass Cleaner
Detergent Liquid
1part to 200 parts 1 capful in 1 liter
DILUTION Apply Directly Spray Directly
water water
FREQUENCY OF CLEAN As per schedule, During deep cleaning of facility
RESPONSIBILITY Camp Room Boy/As Assigned

Plastic pail, Scouring pad, Toilet bowl brush, floor mop with bucket and
EQUIPMENT REQUIRED mop squeezer, paper towels, floor squeegee, cloth towel, wet floor
signage barrier, glass squeegee.
CLEANING METHOD
1. Place ‘wet floor’ sign in the door entrance of the toilet room to be cleaned to signify that cleaning
routine is in progress to would be toilet users.
2. Start cleaning the toilet bowls of each toilet cubicle by use of toilet bowl brush and bactericide
detergent solution, for stubborn dirt and stains, use Toilet Cleaner and leave for 20minutes or
more to allow chemical to react, clean also the toilet tank, cubicle walls and doors, water hose
handles, bowl outside surface and base. Clean all toilet cubicles following same above procedure.
Use water to rinse all cleaned surfaces. After washing the bowl sides, flush bowl. For eastern type
of toilets, follow same procedure and use water hose to clean and rinse toilets tanks and floors to
remove stubborn dirt and stains.
3. Clean urinals – Check bottom of bowl and base for any dirt. Use detergent solution and bowl
brush, clean surfaces. For stubborn dirt, Use Henkel toilet cleaner and allow 20 minutes or more
for chemical to react. Rinse with water. Flush urinal to remove excess detergent and dirt.
4. Clean glass mirror above the hand wash basin. Use glass cleaner and glass squeegee to clean and
dry mirror surfaces.
5. Clean walls of the room. Use scouring pad and detergent to remove dirt and stains, for stubborn
dirt and stains in wall tiles, use toilet cleaner. Rinse excess detergent and dirt with use of hose
water.
6. Clean hand wash basin with detergent and scouring pad. Use toilet cleaner to remove stubborn
dirt and stains. Scrub faucet handles, basin bottom and base. Rinse excess detergent and dirt with
water.
7. Clean floor with floor squeegee and detergent solution. Include floors inside toilet cubicle. For
stubborn dirt on floor tiles, use the toilet cleaner. Follow the same procedure as in walls cleaning.

Page | 42
8. Rinse floor with generous amount of water to remove excess detergent and dirt. With use of floor
squeegee, bring all water solution to dry.
9. Clean floor drain and remove filter for cleaning. Use bowl brush and detergent. Replace drain
filter.
10. Replenish supply of hand wash soap in dispensers, paper towel in toilets, hand wash paper towels
in dispenser.
11. Sanitize toilet bowl covers and surfaces, door handles water hose handles, urinal flush handles,
wash basin faucet handles, hand dryer handles, paper towel dispenser handles, entrance door
handle with DETTOL applied on cloth.
12. Collect all refuse in refuse bins inside the toilet rooms and in hand washing stations for disposal
and attach new plastic bags in refuse bins.
13. With use of squeezed mop and some DETTOL solution, sanitize floor by mopping surfaces,
including floor inside toilet cubicles.
14. Squeeze mop and again mop floor to dry.
15. Check all electrical equipments and fixtures for any repair needed and inform immediate
supervisors so he will in turn inform relevant maintenance personnel.
16. Allow floor to dry - Open door and remove signage to inform toilet user that facility is now
available for use.

Page | 43
CLEANING OF FLOORS
Clean Over - All
PERSONAL PROTECTIVE
EQUIPMENT
CHEMICALS REQUIRED Heavy Duty Cleaner and Degreaser
DILUTION 1 part of 250 parts water
FREQUENCY OF CLEAN During daily housekeeping activities, During deep cleaning
RESPONSIBILITY Kitchen Assistant/Waiter/As Assigned
EQUIPMENT REQUIRED Mop bucket with mop squeezer, Broom, Dust pan, Floor squeegee
CLEANING METHOD
For cosmetic or routine cleaning:
1. By use of broom and dust pan, collect any solid dirt and refuse on the floor to be cleaned. Collect
at one area at a time do not allow any dust or dirt to fly or thrown to surroundings by sweeping
strokes.
2. Immerse mop in detergent solution inside the bucket and squeeze dry by use of mop squeezer.
3. Wipe floor by use of mop to remove any dirt and stains on the floor surface. Do not allow any
particles or detergent solution splash to the surrounding to prevent contamination.
4. Immerse mop in detergent solution to remove dirt collected by mop, squeeze dry.
5. Mop floor dry.
For deep cleaning:
1. By use of broom and dustpan, collect any solid dirt and refuse on the floor to be cleaned.
2. Wet floor with detergent solution and scrub floor by use of mop to remove any clinging dirt or
stains.
3. If sticky particle like chewing gum, paints, stains are present, remove it by use of metal scraper.
4. With use of floor squeegee, gather the detergent solution and dirt towards floor drain or water
outlet for drainage to sewage drain.
5. Clean floor drain and filter by removing accumulated dirt and brush drain tube and flushing.
6. Allow floor to air dry before allowing traffic along the floor area to prevent accidental slippage of
human traffic and recontamination of dirt.
NOTE: For safety, always put ‘wet floor’ barrier sign in passageways to caution personnel passing the
floor area to be cleaned.

Page | 44
C. LIST OF RECOMMENDED CHEMICALS FOR CLEANING AND DISINFECTION
RECOMMENDED
CLEANING DILUTION (as per
USAGE APPLICATION METHOD
CHEMICAL Manufacturer’s
Instruction)
Toilet Cleaner For cleaning of toilet For use in toilets, use 1. Apply using mint cloth directly to
bowls, bidets, showers, undiluted and applied surface to be cleaned.
sinks and swimming directly. 2. Leave for 20 mins or more.
pools. 3. Rub with a brush to remove
stubborn dirt.
4. Rinse thoroughly with clean water
For use in swimming pools 1. Apply with a sponge and leave for 20
and shower rooms: 200 ml. mins.
mix with 1 liter water 2. Rinse thoroughly with clean water.
Professional For cleaning and brushing 1 part to 10 parts water 1. Sweep floor cleans.
Cleaner floors. 2. Apply cleaning solution to heavily
soiled portions.
3. Brush floor to remove stains and
stubborn dirt.
4. Rinse with clean water.
5. Dry using mop or floor squeegee.
Floor Polish For floor polishing. No dilution 1. Clean floor and dry.
2. Apply polish by mop.
3. Let dry for 30 mins before allowing
traffic in the area.
Floor Wax For floor polishing No dilution 1. Clean floor and dry.
2. Apply manually using damp cloth.
3. Leave for 20 mins to dry.
4. Buff using buffing brush or scrubs.
Heavy Duty For cleaning floors, walls, For general cleaning: mix 1 1. Apply by mop, damp cloth or by
Cleaner and ceilings, grease covered part to 250 parts water or pressure spray.
Degreaser equipment, heavy soiled 20 ml to 5 liters water 2. Brush to remove stubborn or heavy
surfaces, etc. covered areas of grease or dirt.
3. Rinse with water.
4. Dry area.
For heavy grease surfaces: 1. Apply by mop, damp cloth or by
1 part to 50 parts or 100 ml pressure spray.
to 5 liters water 2. Brush to remove stubborn or heavy
covered areas of grease or dirt.
3. Rinse with water.
4. Dry area.
Carpet Shampoo For shampooing of 1 part to 10 parts water 1. Wet carpet for cleaning.
carpets. 2. Apply shampoo by hand or machine.
3. Brush by manual or machine means.
4. Rinse liberally with water.
5. Allow to dry.
6. After carpet is dry, use vacuum
cleaner to remove any residual
powder.

Page | 45
Glass Cleaner For glass cleaning. Direct application by spray 1. Clean glass with water.
2. Apply by spray to areas for cleaning.
3. Dry glass with squeegee.
Dishwashing For cutlery, crockery, 1 part to 10 parts water 1. Brush away any items clinging to the
Liquid drinking glass and posts surface.
cleaning. 2. Apply solution by sponge to remove
oils and any clinging particles.
3. Use scouring pads to remove stubborn
dirt.
4. Rinse thoroughly with warm water.
5. Sanitize food equipment in chlorine
bath with recommended solution.
6. Final rinse with clean water.
Oven Cleaner For cleaning of oven Direct spray application 1. Remove any loose dirt by brushing.
walls and grills; cooking 2. Spray cleaner to areas for cleaning.
range grills and surfaces, 3. Allow chemical to react for 30 mins.
bottom of pots, etc. 4. Spray surface with water.
5. Remove clinging dirt with scouring pad
WARNING: Do not use in or brush.
aluminum surfaces! 6. Rinse surface thoroughly with water.
Auto Wash For use in automatic Direct spray application 1. Connect hose to dishwashing machine
Cleaner dishwashing machines. allowing end to reach bottom of
solution.
2. Dishwashing machine will
automatically apply adjusted
gradients.
Clorox Bleach For disinfecting bathtubs, 1 cup bleach to 1 gallon Pre-wash surfaces and clean. Mop or wipe
Solution showers, floors, tiles and water with damp cloth soaked in solution for at
kitchen sinks. least 5 minutes and air dry.
For cleaning and No dilution required 1. Flush toilet. Clean toilet bowl with
disinfecting toilet bowls. required detergent to remove dirt
areas.
2. Pour solution to the bowl especially
under the rims.
3. Let solution stand for 10 minutes.
4. Scrub stubborn dirt with scouring pad.
5. Flush again and rinse with water.
Dettol Antiseptic For medical uses. For 1 capful (the cover) to 1 Apply directly by swabs, hand or clean
Liquid sanitizing cuts, bites, liter water cloth.
abrasions, infections etc.
For personal hygiene. 1-2 caps to 100 liters water Used for soak bathing, disinfection etc.
For laundry sanitizing. 1 capful to 1 liter water Used for soaking laundries after final
rinsing. Allow to soak for 20 mins then
tumble dry.

Page | 46
Liquid Hand Soap For washing hands. Direct application 1. Wet hands and exposed portion of
arms with generous amount of water.
2. Applied liquid soap to hands.
3. Scrub hands especially areas between
fingers, under the nails and portions of
arms. (20 seconds)
4. Rinse thoroughly with clean water.
5. Dry hands with clean paper towel, hot
air dryer or clean cloth.
Body Soap For bathing purposes. Direct application 1. Wet soap and rub directly to body
parts.
2. Rinse thoroughly with clean water to
remove soap film.
3. Dry with clean towel.
Disinfectant For disinfecting General disinfection: 1 to 1. Wipe area for disinfection with a clean
bathrooms, toilets, 20 parts water damp mop or cloth soaked in
drains, dust bins, garbage disinfecting solution.
area. 2. Let dry.
Laundry For washing clothes, For machine wash: (for Soak items for washing in enough water
Detergent linens, curtains etc. lightly soiled items) 2 caps and apply powder. Adjust machine
per 35 liters water (for settings per washing requirements.
heavily soiled items) 3 caps
per 50 liters water
For hands washing: 1 cap 1. Soak items for washing in water and
per 10 liters water apply powder.
2. Rub clothes/linens with both hands to
form suds and directly apply powder
to stubborn dirty areas.
3. Rinse with generous amounts of water
to remove any suds and dirt.
4. Hang items to dry.
Surface Polisher For polishing of smooth Direct Spray application 1. Spray over surface to be polished.
surfaces, leather, vinyl, 2. Wipe with damp cloth to remove
polished wood, synthetic stains and dust.
leather etc. 3. Using clean surface of same cloth,
wipe in circular strokes to polish
surface.
Steel/Metal For polishing of smooth Direct Spray application 1. Spray over surface to be polished.
Polisher steel or metal surfaces. 2. Wipe with damp cloth to remove
stains and dust.
3. Using clean surface of same cloth,
wipe in circular strokes to polish
surface.

Page | 47
Dry Store - Specific Cleaning Check List
Cleaned 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Twice a Chlorox,Liquid
Floors detergent with mop 3. Rinse 5. Air
day Soap,Mop,Gloves
dry
Liquid 1. Pre-clean 2. Apply detergent with
Doors Daily soap,scrubber,cloths,pa mop 3. Rinse 4. Wipe with
per tower,Mask,Gloves disposable rags 6. Air dry
Detergent,Sanitizer,Glove
As 1. Apply detergent 2. scrub 3. Rinse
Table s,Plastic pail, Scouring
needed 4. Sanitize 5. Air dry
pad
Heavy Cleaner solution,
1. Apply detergent 2. scrub 3. Rinse
Chair Daily Polish,Scouring pad,
4. Sanitize 5. Air dry
wire brush,paper towel

Liquid
Gloves
Liquid saop, Duster,
Storage 1. Clean 2.apply hot soap water 3.
Weekly Clean cloths, Scrubber,
Shelves/Racks Scrub 4.Rinse 4. Sanitize 5. Air dry
Gloves, sanitizer
soap. Air dry
Liquid saop Paper towel
1. Wash with soap&Hot water
Bulk Containers Weekly ,Scrubber, Gloves,
2.Rinse 4. Sanitize 5. Air dry
sanitizer
Liquid Soap, Scouring
1. Wash with soap&Hot water 2
Pallets Monthly Pad, Cleaning Rag,
Pressure hose rinse 3.Air dry
Gloves, pressure hose
Plastic Crates Weekly ,Scrubber, Gloves,
sanitizer
Chlorox,Liquid
Walls Weekly detergent with mop 3. Rinse 5. Air
Soap,Mop,Gloves
dry
Clean Cloths

Page | 48
Kitchen - Specific Cleaning Check List
Cleaned 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Floors Twice a Chlorox,Liquid
detergent with mop 3. Rinse 5. Air
/Walls/Doors day Soap,Mop,Gloves
dry
As Liquid Soap,
Work Surfaces required Sanitizer,scrubber
Rinse with hot water. 4.Apply
Cooking 1. Remove the scrapes.2 Apply
As Oven
Range & Grill soapy water & scrub.4.Apply oven
required Cleaner,Gloves,Mask
Top cleaner&srub.5.Rinse&Air dry
1. Pre clean. 2. Apply surface
End of Gloves,Face
Dish Washer the Shift Mask,Surface Cleaner
Cleaner & Clean.3. Apply Sanitiser.
4. Rinse with clean Water.5.Dry off
1. Pre clean. 2. Apply Detergent &
Deep Fat Fryer Twice a Oven Cleaner, Mask,
& Rice Boiler day Gloves, Goggles
with clean Water.5.Dry off
After 1. Pre clean. 2. Apply Detergent &
Surface Cleaner,
Baine Mary each
Sanitizer,Gloves
sevrvice with clean Water.5.Dry off
Oven & 1. Switch off the mechines. 2. Spray
Oven
the Oven cleaner 3. Clean the grills
Microwave Daily Cleaner,Scrubber,Mask,G
with proper PPE. 4. Clean and
Oven loves, Goggles
1.Clear the sink of all food particles
Preparation/ Liquid Soap, 2.Clean metal surfaces & fixtures on
Hand washing Daily Gloves,Sanitizer,scrubbe sink. 3.Wash with liquid soap
sink r, Face Mask solutions. 4Apply sanitizer.5.Rinse
& Dry
Liquid
Gloves
Chiller and Liquid
Weekly with liquid soap 3. Rinse with
Freezer Soap,Mop,Gloves,Mask
water. 4. Apply sanitizer. 5. Dry off

soap. Air dry
Clean Cloths
Oven Cleaner,Hot 1. Remove the filters & soak in hot

Exhaust Hood Weekly Water,Gloves,Mask, water & Degreaser/oven cleaner. 2.
Goggles wash with soap and dry.


Page | 49
Laundry - Specific Cleaning Check List
Cleaned 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Floors/Walls detergent with mop 3. Rinse 5. Air
day Soap,Mop,Gloves
dry
Liquid 1. Pre-clean 2. Apply detergent
Doors Weekly soap,scrubber,cloths,pa and srub 3. Rinse 4. Wipe with
Liquid Soap, Glass 1. Clean with water&soap 2. Wipe
Glass Window Weekly Cleaner, scrubber, Clean with clean cloths 3. Apply glass
cloths, Paper towel cleaner 5. Clean with paper towels
1. Remove the diffuser 2. if,
Rubber Gloves, Brush, remove the insects with brush 3.
Lights Monthly
Clean Cloths Wash with liquid soap 4. Air dry
5. Re fixing
Liquid
Daily/As 1. Remove trash bags.2 Apply
needed soapy hot water & scrub.4.Air dry.
Gloves
Scouring Pad, Cleaning 1.Plugg off 2. Clean with Pad 3.
Air Curtains Weekly
Rag, Gloves, Mask Wipe 4. Air Dry
Liquid Soap, Clean cloths
Working Tables Daily Rinse with hot water. 4.Apply
,scrubber, Sanitizer
Weekly clean 3. Clean the outer body 3.
Air dry 4. Install 5. Switch on
Liquid Soap, 1.Pre wash 2.Aplly liquid soap.
Hand washing
Daily Gloves,scrubber, Face 3.Scrubbing 4.Rinse with water 5.
sink Mask Air dry
Laundry
Gloves, Mask, duster, 1.Plugg off 2. Remove filter &
Machines/ Daily
scrubber clean 3. wash with soap 4. Air dry
Drayers
Shelves/Racks Scrub 4.Rinse 4. Air dry
Gloves
1. unpugg 2.Scrubb&clean, 3.
Gloves,Scrubber,liquid
Exaust Fan Weekly Apply detergent 4. Clean 5. Wipe.
soap, towel, gloves,mask
6. Dried off. 7. Restore Connection

Page | 50
Pastry/Bakery Room - Specific Cleaning Check List
Cleaned 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Twice Chlorox,Liquid 1. Pre-clean 2. Clean,apply detergent
Floors/Walls
a day Soap,Mop,Gloves with mop 3. Rinse 5. Air dry
After Liquid soap,Degreaser, 1. Pre-clean, hot soapy water 2.
Can Opener Each scrubber,paper Apply degreaser 3. Rinse 4. Sanitize
use tower,Gloves 5. Air dry
As 1.Preclean. 2. Apply Detergent. 3.
Work Liquid Soap,
require Rinse with hot water. 4.Apply
Surface/Tables Sanitizer,scrubber
d sanitizer. 5. Rinse with Water
Liquid
Chiller/Freezer Weekly with liquid soap 3. Rinse with water.
Soap,Mop,Gloves,Mask
4. Apply sanitizer. 5. Dry off
Liquid 1. Remove trash bags.2 Apply soapy
As
Trash Bins saop,Scrubber,towel hot water & scrub 3. Rinse 4.Air dry
needed
Gloves 5. Apply Sanitizer.
Scouring Pad, Cleaning 1.Plugg off 2. Clean with Pad 3. Wipe
Air Curtains Weekly
Rag, Gloves, Mask 4. Air Dry
soap. Air dry
1. Switch off the mechines. 2. Spray
Oven Cleaner, Rubber
Baking Oven the Oven cleaner 3. Clean the grills
Daily Gloves,Scrubber,Mask,Gl
Oven with proper PPE. 4. Clean and
oves, Goggles
Preparation/ 1.Clear the sink 2.Clean metal
Liquid Soap,
surfaces & fixtures on sink. 3.Wash
Hand washing Daily Gloves,Sanitizer,scrubbe
with liquid soap solutions. 4. Apply
sink r, Face Mask
sanitizer.5.Rinse & Dry
After Liquid saop, Sanitizer,
1.Plugg off 2. Pre rinse 3.apply soap
Dough Mixer Each Scrubber,towel Gloves,
4. Scrub 5.Rinse 4. Sanitize 5. Air dry
use plastic pail, Paper towel
sanitizer
Gloves, sanitizer
1. unpugg 2.Scrubb&clean, 3. Apply
Exaust Fan Weekly detergent 4. Clean 5. Wipe. 6. Dried
off. 7. Restore Connection

Page | 51
Walk-in Chiller&Freezer - Specific Cleaning Check List
Cleaned 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Floors detergent with mop 3. Rinse 5. Air
day Soap,Mop,Gloves
dry
Liquid 1. Pre-clean 2. Apply detergent
Doors Daily soap,scrubber,cloths,pa and srub 3. Rinse 4. Wipe with
Walls detergent with mop 3. Rinse 5. Air
day Soap,Mop,Gloves
dry
Rubber Gloves, Brush, the insects with brush 3. Wash
Lights Monthly
Clean Cloths with liquid soap 4. Air dry 5. Re

fixing
1. Cover the necessary part to
Liquid soap,scrubber, protect from water 2.Wash with
Weighing Scale Monthly
Cloths, Plastic cover liquid soap 3. wipe the water 5.
Air dry
Scouring Pad, Cleaning 1.Plugg off 2. Clean with Pad 3.
Air Curtains Weekly
Rag, Gloves, Mask Wipe 4. Air Dry
Liquid Soap, Scouring
1. Wash with soap&Hot water 2
Pallets Monthly Pad, Cleaning Rag,
Pressure hose rinse 3.Air dry
Gloves, pressure hose
Monthly
Freezer Coat /As Laundry washing Laundry washing & Drying
needed
sanitizer
Plastic Crates Weekly ,Scrubber, Gloves,
sanitizer
Gloves, sanitizer
1. unpugg 2.Scrubb&clean, 3.
Exaust Fan Weekly Apply detergent 4. Clean 5. Wipe.
6. Dried off. 7. Restore Connection

Page | 52
Toilet Room - Specific Cleaning Check List
Area To Be Chemicals & Week 1 Week 2 Week 3 Week 4
Mode Freq. Methods of Cleaning
Cleaned PPE 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31
Chlorox,Liquid
Floors AM/PM detergent with mop 3. Rinse 4.
Soap,Mop,Gloves
Sanitize 5. mop. 6. Air dry
1. Pre-clean 2. Apply detergent
Liquid
Walls AM/PM with mop 3. Rinse 4. Sanitize 5.
Soap,scrubber,mop
mop. 6. Air dry
1. Pre-Clean.2 Apply soapy water
Hand washing Liquid
AM/PM & scrub.4.Apply sanitizer
Sink Soap,scrubber,mop
.5.Rinse&Air dry
1. Pre clean. .2 Apply soapy with
Liquid
Shower water & scrub.4.rinse with water.
AM/PM saop,Scrubber,towel
Cubicle/curtains 5. Air dry (very dirty - Give to
Gloves
laundry)
1. Pre clean. 2. Apply Detergent .3.
Toilet Oven Cleaner, Mask,
AM/PM Apply toilet cleaner. 4. Rinse with
Bowl&Cover Gloves, Goggles
clean Water.
Liquid 1. Remove trash bags .2 Apply
Trash Bins AM/PM saop,Scrubber,towel soapy hot water & scrub.4.Air
Gloves dry.
1. Pre clean. 2. Apply Detergent .3.
Oven Cleaner, Mask,
Urinals AM/PM Apply toilet cleaner. 4. Rinse with
Gloves, Goggles
clean Water.
Glass cleaner, 1. Pre clean. 2. Apply Detergent &
Mirror AM/PM Cloths Tissue Clean.3. Apply Sanitiser. 4. Rinse
paper,Gloves,Mask with clean Water.5.Dry off
Gloves,Scrubber,liq 1. unpugg 2.Scrubb&clean, 3.
Exaust Fan Weekly uid soap, towel, Apply detergent 4. Clean 5. Wipe.
gloves,mask 6. Dried off. 7. Restore Connection
Liquid soap,
1. Pre-clean 2. Apply detergent
scrubber,
Doors Daily with mop 3. Rinse 4. Wipe with
cloths,paper tower,
disposable towels 6. Air dry
Mask, Gloves

Page | 53

Environmental Procedures

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Health, Safety, Environmental and Quality

Integrated Management System Manual

OLD (Removed) NEW (Inserted)

Environmental 01-Oct- 27-Mar-

2.1 Water Supply Protection

2.1 Water Supply Protection

Water is a fundamental necessity for life. Protection of this natural resource is an

This document describes industry recommended practices, procedure or guidelines

Coliform Group Bacteria:

TDS (Total Dissolved Solids):

Note: Hazardous condition includes:

1. Fixtures with direct water connections or submerged inlets (sanitary

Liquid Chlorine Bleach:

Maximum Contaminant Level (MCL):

Potable Drinking Water:

Potable Raw Water:

Secondary maximum contaminant level (SMCL):

Backflow Prevention Assembly:

Water Supply System:

Water Intended for Human Consumption:

Fire Water Distribution System:

The management is responsible to ensure that, this procedure is periodically appraised

2.1.5 Transportation & Storing

 Water shall be obtained, conveyed, treated, stored and distributed in closed

2.1.5.2 Water Storage Tank

 Onshore Water Tanks :

 Records shall be kept of the dates of inspections, procedures to be followed,

 Vents shall be of the gooseneck type or roof ventilator type, protected to

 Equipment, devices, filters, and all other water treatment or conditioning

 Offshore Water Tanks:

 After testing completed, the bunkering operations will be started to the

 Records shall be kept of the dates of inspections, procedures to be followed,

 All water tanks shall be properly sealed to avoid contamination by any

2.1.5.3 Backflow-Prevention Assembly

 A device or means designed to prevent backflow or back siphonage. Most

 A Backflow-Prevention Assembly shall be installed if there are any possible

2.1.5.4 Guidelines for the chlorination of bunkered water

When chlorination is employed, a sufficient amount of chlorine shall be added to

The required volume of chlorine solution

Bunkering period (h) = volume to be bunkered (m3) / bunkering rate (m3/h)

2.1.6 Cleaning Tanks

2.1.6.1 Guideline for Cleaning and Disinfection of Water Storage Tanks

- The chlorine, either as sodium or calcium hypochlorite shall be introduced

- Samples shall be collected in sterile bottles treated with sodium thiosulfate.

- If the initial disinfection fails to produce satisfactory, the tank shall be

- If a water tanker supply is used, water tankers shall be drained, visually

2.1.6.2 Potable Water Treatment System

A. The Offshore Potable Water Treatment System consists of:

Having reached boiling temperature - which is lower than at atmospheric pressure -

 Neutralizer / Mineralizer System

It is undesirable to have domestic water, produced by Desalination Plants such as

The consumption is approximately 1/2 kg (1Ib) of material per 35.000 liters. of

 Automatic Chlorine Unit

In order to determine the Sodium Hypochlorite dosing it is first necessary to

 Activated Carbon Water Fine Filter

 Ultra Violet Sterilizer

 UV guarantees that the microbiological requirements of drinking water are met.

monitoring, flow control interlock, etc. The status of the UV system is

 The following messages result from factory set threshold values: