English PHC

Kingdom of Saudi Arabia
Royal CommissionforJubail & Yanbu

Directorate General forJubail & Yanbu Project
ROYAL COMMISSION
PUBLIC HEALTH CODE
ENVIRONMENTAL HEALTH SECTION

PROPERTY DEPARTMENT
Kingdom of Saudi Arabia
Royal Commission for Jubail & Yanbu
ROYAL COMMISSION PUBLIC HEALTH CODE

2005
ENVIRONMENTAL HEALTH SECTION

PROPERTY DEPARTMENT
FOREWORD
The objective of the Royal commission for Jubail and Yanbu is to protect the
public health and welfare and to promote a harmonious balance in the
community which poses the least threat to the physical and mental well-being
of the inhabitants.
Giving due importance to health and safety for the residents and workforce of
the Jubail and Yanbu Industrial cities, the Royal Commission established a
Public Health Code. The requirements of the Public Health Code have been
established for food premises, food processing industries, recreational
facilities, barber establishments etc.
A comprehensive, integrated hygiene surveillance program comprising of

regular inspections, microbiological analysis, follow-up and training of
personnel is an integral part of Public Health Code.
The residents of both Jubail and Yanbu receive a level of hygiene favourably
comparable with the best international standards. The team involved in the
implementation of Public Health Code will continue to serve for the
betterment of the city and its residents.
Saud Bin Abdullah Bin Thenayyan Al-Saud

Chairman
The Royal Commission for Jubail and Yanbu
Royal Commission Public Health Code
Public Health Code

Table of contents
FOREWORD I
TABLE OF CONTENTS II
CHAPTERS
CHAPTER SUBJECT PAGE

PHC-C-1 ADMINISTRATION 1
PHC-C-2 FOOD ESTABLISHMENTS 6
PHC-C-3 MILK AND MILK PRODUCTS PROCESSING 50

PHC-C-4 ICE PROCESSING INDUSTRY 76
PHC-C-5 BOTTLED BEVERAGE INDUSTRY 79
PHC-C-6 SANITATION IN FOOD PROCESSING INDUSTRY 84

PHC-C-7 SLAUGHTERHOUSES AND MEAT PROCESSING INDUSTRY 90
PHC-C-8 HYGIENE IN THE RETAIL FISH MARKET 101
PHC-C-9 PUBLIC HEALTH NUISANCES 106

PHC-C-10 PEST CONTROL 109
PHC-C-11 SWIMMING POOLS 112
PHC-C-12 BARBER AND BEAUTY SHOPS 142

PHC-C-13 LAUNDRIES AND LAUNDRY DEPOTS 148
PHC-C-14 SOLID WASTE DISPOSAL 153
PHC-C-15 WATER 161

REFERENCES 169
PHC-C-1
ADMINISTRATION
SECTION SUBJECT PAGE

SECTION 1 DEFINITIONS 1
SECTION 2 OPERATING PERMITS 2
SECTION 3 SUBMISSION OF PLANS 3

SECTION 4 INSPECTIONS 3
PENALITIES, SUSPENSION OR REVOCATION OF OPERATING
SECTION 5 4
PERMITS
SECTION 6 SPECIAL CIRCUMSTANCES 4
SECTION 7 HEALTH CERTIFICATION OF FOODHANDLERS AND BARBERS 5
II
SECTION 8 ENVIRONMENTAL HEALTH TRAINING CENTER 5

SECTION 9 SWIMMING POOL LIFE GUARD CERTIFICATION 5
SECTION 10 RULEMAKING PROCESS 5
PHC-C-2
FOOD ESTABLISHMENTS

INTRODUCTION 6
SECTION 2 APPLICATION FOR A PERMIT/LICENSE FOR A FOOD 8
ESTABLISHMENT
SECTION 3 FOOD HANDLERS HEALTH CERTIFICATION AND TRAINING 8
SECTION 4 EXAMINATION AND HOLD ORDER ON FOOD 10

SECTION 5 IMPLEMENTATION OF HACCP 11
SECTION 6 GENERAL REQUIREMENTS 13
SECTION 7 FACILITY DESIGN AND CONSTRUCTION 14

SECTION 8 SANITARY FACILITIES, WATER AND PEST CONTROL 17
SECTION 9 EQUIPMENT AND UTENSILS 19
SECTION 10 FOOD HYGIENE AND SAFETY 25

SECTION 11 MOBILE AND TEMPORARY FOOD SERVICE ESTABLISHMENTS 30
SECTION 12 TEMPORARY FOOD PREMISES 33
SECTION 13 VENDING MACHINES 35
APPENDIX A MINIMUM SPACE REQUIREMENT FOR FOOD ESTABLISHMENT 39

APPENDIX B EXAMINATION AND LABORATORY ANALYSIS REQUIRED FOR 40
FOOD ITEMS
APPENDIX C MINIMUM EQUIPMENT NEEDS FOR FOOD ESTABLISHMENTS 41
APPENDIX D CLEANING AND SANITIZING SOFT SERVE ICE CREAM 42
MACHINES
APPENDIX E CLEANING AND SANITIZING OF SOFT DRINK MACHINES 44
APPENDIX F EXAMINATION AND LABORATORY ANALYSIS REQUIRED FOR 45
FOODHANDLERS
APPENDIX G GUIDELINES FOR FOOD HANDLERS - WEARING OF GLOVES 46

APPENDIX H CLEANING AND DISINFECTING FRUITS AND VEGETABLES TO 47
BE CONSUMED RAW
APPENDIX I THAWING POTENTIALLY HAZARDOUS FOODS 48
APPENDIX J SAFE PROCEDURES - PACKED MEALS 49
III
PHC-C-3
MILK AND MILK PRODUCTS PROCESSING
ESTABLISHMENT
SECTION 3 FOOD HANDLERS HEALTH CERTIFICATION 52

SECTION 5 SANITARY FACILITIES 54
SECTION 6 SEPARATE ROOMS BY FUNCTION 54
SECTION 7 MILK PLANT CLEANLINESS 54

SECTION 8 SANITARY PIPING USED TO CONVEY MILK WITHIN THE MILK 54
PLANT
SECTION 9 CONSTRUCTIONS AND REPAIR OF CONTAINERS AND 55
EQUIPMENT
SECTION 10 CLEANING AND SANITIZING CONTAINERS AND EQUIPMENT 56
SECTION 11 STORAGE OF CLEANED AND SANITIZED CONTAINERS AND 57
EQUIPMENT
SECTION 12 STORAGE OF SINGLE-SERVICE CONTAINERS AND 57
MATERIALS
SECTION 13 PROTECTIONS FROM CONTAMINATION 57
SECTION 14 SANITARY REQUIREMENTS FOR BATCH PASTEURIZATION 59

SECTION 15 HIGH TEMPERATURES, SHORT TIME (HTST) CONTINUOUS 62
FLOW PASTEURIZATION
SECTION 16 PASTEURIZATION-EMPLOYING REGENERATIVE HEATING 66
SECTION 17 TEMPERATURE RECORDING CHARTS 68
SECTION 18 EQUIPMENT TESTS AND EXAMINATIONS 68
SECTION 19 COOLING OF MILK 68

SECTION 20 FROZEN MILK PRODUCTS 69
SECTION 21 PACKAGING 71
SECTION 22 CLOSING OF PACKAGES 72
SECTION 23 TRANSPORTATION 72
SECTION 24 SAMPLING OF MILK AND MILK PRODUCTS 72
SECTION 25 IMPLEMENTATION OF HACCP 73

APPENDIX A CHEMICAL, BACTERIOLOGICAL, AND TEMPERATURE 74
STANDARDS FOR 'GRADE A' MILK
APPENDIX B PASTEURIZATION 75
IV
PHC-C-4
ICE PROCESSING INDUSTRY
ESTABLISHMENT

SECTION 5 ICE HANDLING AND TRANSPORTATION 77
SECTION 6 QUALITY OF ICE 77
PHC-C-5
BOTTLED BEVERAGE INDUSTRIES
ESTABLISHMENT
SECTION 4 WATER 79
SECTION 5 LABELLING 79
SECTION 6 REPORTING REQUIREMENTS 79

SECTION 8 FLOOR 80
SECTION 9 WALLS AND CEILING 80
SECTION 10 LIGHTING AND VENTILATION 80

SECTION 11 VERMIN 81
SECTION 12 SYRUP ROOM 81

SECTION 13 SEWAGE CONNECTIONS 81
SECTION 14 TOILET FACILITIES 81
SECTION 15 EQUIPMENT 81
SECTION 16 INGREDIENTS 82
SECTION 17 MANUFACTURING AND OPERATION 82
SECTION 18 SOLID WASTE MANAGEMENT 83
SECTION 19 SANITATION 83
V
PHC-C-6
SANITATION IN FOOD PROCESSING INDUSTRIES

SECTION 3 GENERAL PLANT SANITATION 84

SECTION 4 PESTICIDES 85
SECTION 5 EMPTY CONTAINERS STORAGE 85
SECTION 6 BACTERICIDAL TREATMENT OF UTENSILS & EQUIPMENT 85

SECTION 7 TAGGING UNSANITARY EQUIPMENT 86
SECTION 8 PERSONAL HYGIENE 86
SECTION 9 SANITARY FACILITIES 87

SECTION 10 SURROUNDINGS OF FOOD PACKING ESTABLISHMENTS 87
SECTION 11 APPLICABILITY 87
SECTION 12 ACID REQUIREMENTS 88

SECTION 13 TITRATION RECORDS FOR ROYAL COMMISSION 88
SECTION 14 LOW ACID INGREDIENTS IN ACID FOODS 88
SECTION 15 FORMULATED PRODUCTS 88
SECTION 16 TEST EQUIPMENT 88

SECTION 17 SAMPLES TO LABORATORY 89
SECTION 18 PRODUCTION RECORDS 89
SECTION 19 INSPECTION REPORTS 89
PHC-C-7
SLAUGHTERHOUSES AND MEAT PROCESSING
INDUSTRY
ESTABLISHMENT
SECTION 4 PERSONNEL HYGIENE 91

SECTION 5 DRESSING ROOMS AND LOCKERS 91
VI
SECTION 7 SANITATION 92
SECTION 8 CLEANING FREQUENCY 93
SECTION 9 MANUAL CLEANING AND SANITIZING 93
SECTION 10 POWER SPRAY CLEANING 94

SECTION 11 DRESSING OF ANIMALS 95
SECTION 12 MEAT INSPECTION 95
SECTION 13 TRANSPORT 96
SECTION 14 POULTRY SLAUGHTERHOUSE 96
SECTION 15 PEST CONTROL 100
SECTION 16 HACCP: (Hazard Analysis Critical Control Point) 100
PHC-C-8
HYGIENE IN RETAIL FISH MARKET

ESTABLISHMENT

SECTION 5 CLEANLINESS OF FLOORS 102
SECTION 6 JOINERY 102

SECTION 7 LIGHT 102
SECTION 8 VENTILATION 102
SECTION 9 WATER SUPPLY 102
SECTION 10 PLUMBING 102

SECTION 11 SINKS 102
SECTION 12 TOILET FACILITIES 103
SECTION 13 WASTE 103

SECTION 14 CLEANING OF EQUIPMENT AND UTENSILS 103
SECTION 15 INSPECTION 103
SECTION 16 DOMESTIC ANIMALS 104

SECTION 17 STORAGE AND SALE OF FISH 104
SECTION 18 EXPOSURE AND SALE OF FISH 105
VII
PHC-C-9
PUBLIC HEALTH NUISANCES

SECTION 3 SPECIFIC PUBLIC HEALTH NUISANCES 107

SECTION 4 NOISE 108
PHC-C-10
PEST CONTROL

SECTION 3 ACCUMULATION OF GARBAGE AND TRASH 109

SECTION 4 HARBORAGE FOR INSECTS AND RODENTS 109
SECTION 5 PREVENTIVE MEASURES AND CONTROL 110
SECTION 6 USE OF POISONS 110

SECTION 7 RESIDENTIAL INSECT CONTROL 110
SECTION 8 FUMIGATION 111
PHC-C-11
SWIMMING POOLS

INTRODUCTION 112

SECTION 2 OPERATING PERMIT/LICENSE 113
SECTION 3 SWIMMING POOL PLANS AND SPECIFICATIONS 113
SECTION 4 PROPOSED DESIGN FACTORS 114

SECTION 5 LOADING STRESS AND STRUCTURAL STABILITY OF 114
SWIMMING POOLS
SECTION 6 CONSTRUCTION MATERIALS 114
SECTION 7 SIZE, DIMENSIONS AND ASSOCIATED DESIGN CRITERIA 114

SECTION 8 STAIRWAYS, STEPHOLE LADDERS, LADDERS AND 116
HANDRAILS
SECTION 9 DECKS AND WALKWAYS 116
VIII
SECTION 10 LIGHTING AND ELECTRICAL REQUIREMENTS FOR SWIMMING 117

POOLS
SECTION 11 WATER SUPPLY 117
SECTION 12 SEWER SYSTEM 117
SECTION 13 SPECIFICATIONS FOR RECIRCULATION SYSTEMS 117
SECTION 14 BATHHOUSE (SHOWER ROOMS, DRESSING ROOMS, TOILET 128
ROOMS ETC.)
SECTION 15 REFUSE 131
SECTION 16 MISCELLANEOUS REQUIREMENTS 131
SECTION 17 LIFESAVING EQUIPMENT, FIRST AID KIT AND TELEPHONE 132
SECTION 18 SUPERVISION OF SWIMMING POOL OPERATION AND 132
RECORDS
SECTION 19 SUPERVISION OF BATHERS 133
SECTION 20 WATER QUALITY AND TESTING (PHYSICAL PARAMETERS) 133
SECTION 21 WATER QUALITY AND TESTING (CHEMICAL PARAMETERS) 134

SECTION 22 WATER QUALITY AND TESTING (MICROBIOLOGICAL 136
PARAMETERS)
SECTION 23 SPA POOLS 136
SECTION 24 FOOD SERVICE 139

APPENDIX A THE SLOPE OF THE BOTTOM OF ANY PORTION OF THE POOL 140
APPENDIX B MONTHLY SWIMMING POOL / SPA REPORT 141
PHC-C-12
BARBER AND BEAUTY SHOPS

SECTION 2 APPLICATION FOR A PERMIT/LICENSE FOR A BARBERS 142
ESTABLISHMENT
SECTION 3 BARBERS HEALTH CERTIFICATION 142
SECTION 4 EMPLOYEE PRACTICES AND BARBERS HYGIENE 143

SECTION 5 PREMISES 144
SECTION 7 CLEANING AND DISINFECTION 145

SECTION 8 INSECT AND RODENT CONTROL 146
SECTION 9 REFUSE DISPOSAL 146

SECTION 10 TEA SERVICES OR PREPARATION OF FOOD 146
APPENDIX A EXAMINATION AND LABORATORY ANALYSIS REQUIRED FOR 147
BARBERS
IX
PHC-C-13
LAUNDRIES AND LAUNDRY DEPOTS

SECTION 2 APPLICATION FOR A PERMIT/LICENSE FOR A BARBERS 148
ESTABLISHMENT
SECTION 3 PERSONNEL 148
SECTION 4 LAUNDRY BUILDINGS 149

SECTION 6 LAUNDRY PROCEDURES 150
SECTION 8 DRY CLEANING 151

SECTION 9 LAUNDRY DEPOTS 152
PHC-C-14
SOLID WASTE DISPOSAL

SECTION 3 WASTE CLASSIFICATION 154

SECTION 4 DISPOSAL FACILITIES 154
SECTION 5 INDUSTRIAL & HAZARDOUS WASTE TREATMENT AND 155
DISPOSAL REGULATIONS
SECTION 6 MUNICIPAL WASTE COLLECTION 155
SECTION 7 NON HAZARDOUS INDUSTRIAL WASTE & MUNICIPAL WASTE 156
DISPOSAL
SECTION 8 INERT WASTE DISPOSAL REGULATIONS 157
SECTION 9 TRANSPORTATION OF SOLID WASTE 158

SECTION 10 WASTE DISPOSAL FACILITY CLOSURE 159
SECTION 11 SPECIAL FACTORS PERTINENT TO THE COMPOSTING 159
METHOD OF SOLID WASTE DISPOSAL
PHC-C-15
WATER

X
SECTION 2 GENERAL WATER QUALITY CRITERIA 162

SECTION 3 POTABLE WATER 162
SECTION 4 SANITARY WASTEWATER DISCHARGE CRITERIA 163
SECTION 5 IRRIGATION WATER CRITERIA 163

SECTION 6 IRRIGATION WATER QUALITY MONITORING REQUIREMENTS 164
SECTION 7 REUSE OF WASTEWATER SLUDGE 164
SECTION 8 DISINFECTION PROCEDURES WHEN CONSTRUCTING NEW 165
WATER MAINS OR REPAIRING EXISTING MAINS
SECTION 9 DISINFECTION OF WATER STORAGE TANKS 166
SECTION 10 TRANSPORTATION OF POTABLE WATER 168
XI
PUBLIC HEALTH CODE

PHC-C-1
ADMINISTRATION
SECTION 1 DEFINITIONS:
1.1 Person: includes any natural person, firm, association, partnership or corporation, whether
acting as a principle, agent, employee or otherwise, and includes any governmental entity or
charitable organization.
1.2 Establishment: means any domestic or foreign corporation, firm, association, syndicate,
joint stock company, partnership of any kind, joints venture, club, common law trust, society
or individual engaged in any profession, trade, occupation and any and every kind of calling
carried on for profit or otherwise within the city, including any governmental entity or
charitable organization.
1.3 Permit/License: includes the whole or part of a department permit, certificate, approval,
registration, or similar form of permission required by the Royal Commission.
1.4 Royal Commission: The officer or other designated authority charged with the
administration and enforcement of the Public Health Code, or his duly authorized repre-
sentative.
1.5 Plans: certain activities required submission of plans to the Royal Commission, who must
approve the plans and issue a permit prior to the initiation of the activity. This includes but is
not limited to the operation, construction or renovation of facilities.
1.6 Inspection: means a periodic, unannounced inspection of any establishment specified in

Subsection 2.1 of this Chapter, to determine compliance with all applicable requirements of
Royal Commission Public Health Code.
1.7 Substantial Renovation: alteration or repairs made involving a change in “occupancy

classification” or use of the property.
1.8 Suspension/Revocation: suspend or revoke an existing license or premises issued by

Royal Commission.
1.9 Notice of Closure: means a public notice that may be posted by the Royal Commission at a
establishment upon suspension revocation of the establishments permit or license and that
results in the immediate closure of the establishment and the discontinuance of all
operations of the establishment by order of the Royal Commission, because of violations of
requirements relating to Royal Commission Public Health Code.
1.10 Food handler health certification: means any person employed in a food establishment
receiving a health certification from Royal Commission after a medical investigation and
fitness report issued by Royal Commission appointed physician.
1.11 Barber health Certification: means any person employed in a barber or beauty shops
receiving a health certification from Royal Commission after a medical investigation and
fitness report issued by Royal Commission appointed physician.
1.12 Food handlers/Barbers Training Certification: means a certificate issued by the Royal
Commission, certifying that a food handler/Barber has satisfactorily completed a training
course.
1
1.13 Lifeguard: means a person certified in life saving and water safety at a swimming pool,
appointed by the establishment to maintain surveillance over the bathers while they are on
the deck or in the pool and supervised bathers safety.
1.14 First Aid and CPR (Cardiac Pulmonary Resuscitation): means life safety courses
required for a lifeguard assigned to a swimming pool to ensure life saving an water safety
procedures.
SECTION 2 OPERATING PERMITS (Business Licenses):
2.1 No person shall operate any of the following establishments without a valid operating permit
issued by the Royal Commission:
a) Food Establishment (including Temporary Food Establishment)

b) Milk and Milk Products Processing Industry
c) Barber Establishment
d) Ice Processing Industry
e) Swimming Pool
f) Slaughterhouse
g) Meat Processing Industry
h) Laundry
2.2 Only a person complying with the requirements of this Code shall be entitled to receive or
retain such an operating permit. Operating permits are not transferable. A valid operating
permit shall be posted in every establishment.
2.3 Any person desiring to operate an establishment shall make written application for an
operating permit on an official form issued by the Royal Commission. Such application shall
include the name and address of each applicant, the location and type of the proposed
establishment, and the signature of each applicant.
2.4 Prior to approval of an application for an operating permit, Royal Commission shall inspect
the proposed establishment to determine compliance with the requirements of this Code.
2.5 The Royal Commission shall issue an operating permit to the applicant if the inspection
reveals that the proposed establishment complies with the requirements of this Code.
2.6 The validity period of the permit or license will be in the accordance with the following table:
Table 1: Validity Period of Premises License
Premises Validity
Food establishment, Café, Buffia 1 year
Supermarket, Commissary 1 year
Barber Shops, Beauty Shops 1 year
Food Processing Industry 1 year
Goat Pens 1 year
Slaughterhouse 1 year
Laundry 1 year
2
SECTION 3 SUBMISSION OF PLANS:
3.1 No establishment shall be constructed or extensively modified except in accordance with

plans and specifications approved by the Royal Commission.
3.2 Plans and specifications shall be submitted to the Royal Commission to seek the necessary
building permit.
3.3 The plans and specifications shall indicate the proposed layout, arrangement, mechanical
plans, and construction materials of work areas, and the type and model of proposed fixed
equipment and facilities.
3.4 The Royal Commission shall approve the plans and specifications if they meet the
requirements of this Code.
3.5 Whenever an establishment is constructed or subjected to substantial renovation, properly

prepared plans and specifications for such construction or renovation shall be submitted for
review and approval before construction, or renovation is begun.
3.6 Establishments under construction or modification shall retain a copy of the Royal
Commission approved technical drawings on site of construction. These drawings shall be
available for Royal Commission for inspection.
3.7 Whenever plans and specifications are required by this Code to be submitted, the Royal
Commission shall inspect the establishment prior to the start of operations, to determine
compliance with the approved plans and specifications and with the requirements of this
Code.
3.8 Food establishments must comply with the minimum space requirements specified in
PHC-C-2 Appendix A.
SECTION 4 INSPECTIONS:
4.1 An inspection of an establishment shall be performed as often as necessary for the

enforcement of this Code.
4.2 The Royal Commission, after proper identification, shall be permitted to enter any
establishment at any reasonable time for the purpose of making inspections to determine
compliance with this Code. The Royal Commission shall be permitted to examine the
records of the establishment to obtain information pertaining to any supplies purchased,
received, or used.
4.3 Whenever an inspection of an establishment is made, the findings shall be recorded on an

inspection report form. The inspection report form which shall summarize the requirements
of this Code and the corrections to be made shall be furnished to the person in charge of the
establishment after the inspection.
4.4 The completed inspection form shall specify a reasonable period of time for the correction of
the violations found; and correction of the violations shall be accomplished within the period
specified, in accordance with the following provisions:
4.4.1 All major violations as determined by the Royal Commission shall be corrected as
soon as possible, but in any event within 10 days following inspection. A follow up
inspection shall be conducted to confirm correction.
3
4.4.2 All minor violations as determined by the Royal Commission shall be corrected as
soon as possible, but in any event by the time of the next routine inspection.
4.5 Whenever an establishment is issued a Notice of Closure under the provisions of this
section, it shall not resume operations until it is shown on re-inspection that conditions
responsible for the Notice of Closure no longer exist. Opportunity for re-inspection shall be
offered within a reasonable time.
SECTION 5 PENALITIES, SUSPENSION OR REVOCATION OF OPERATING PERMITS:
5.1 The Royal Commission may impose penalties as specified by the Ministry of Municipality
and Rural Affairs, to those facilities failing to comply with the requirements of this Public
Health Code.
5.2 The Royal Commission may, without warning, suspend any permit to operate an
establishment if the holder or operation of the permit does not comply with the requirements
of this Code, or if the operation constitutes a substantial hazard to public health. When a
permit is suspended, the holder of the operating permit shall be afforded an opportunity for
an office hearing within 20 days of receipt of a request for an office hearing.
5.3 Whenever an operating permit is suspended, the holder/operator of the permit shall be
notified in writing that the operating permit is, upon service of the notice, suspended and the
operation of the establishment shall cease immediately. An opportunity for an office hearing
shall be provided if a written request for an office hearing is filed with the Royal Commission
by the holder of the operating permit, within 10 days. The Royal Commission may end the
suspension at any time if reasons for suspension no longer exist.
5.4 The Royal Commission may, after providing an opportunity for an of fice hearing, revoke an
operating permit for serious or repeated violations of any of the requirements of this Code or
for interference with the regulatory authority in the performance of its duty.
5.5 Prior to revocation, the Royal Commission shall:
5.5.1 Notify, in writing, the holder/operator of the permit, the specific reason(s) for which
the operating permit is to be revoked and;
5.5.2 That the revocation of the operating permit becomes final at the end of the 10 days
following service of such notice unless a written request for an office hearing is filed
with the Royal Commission by the holder of the operating permit within such 10-
day period.
5.6 The office hearings provided for in this Code shall be conducted by the Royal Commission at
a time and place designated by him. The Royal Commission shall make a final finding based
upon the office hearing record and shall sustain, modify or rescind any notice or order
considered in the hearing. A written report of the office hearing decision shall be furnished to
the holder of the operating permit by the Royal Commission.
5.7 Whenever a revocation of an operating permit has become final, the holder of the revoked
operating permit may make written application for a new operating permit.
SECTION 6 SPECIAL CIRCUMSTANCES:
6.1 Individuals or companies proposing to operate businesses using traditional local food
preparation and cooking methods, or businesses where space or other constraints render it
impracticable to comply fully with the requirements of this Chapter, may apply for waivers of
those requirements which it is considered are impracticable to meet.
4
6.2 Such waivers shall not be granted if the premises would thereby fail to meet the minimum
standards prescribed by the Government of the Kingdom of Saudi Arabia or if, in the opinion
of the Royal Commission, food safety would thereby be compromised and customers
exposed to increased risk.
SECTION 7 HEALTH CERTIFICATION OF FOODHANDLERS AND BARBERS:
7.1 Food handlers should comply with the food handlers health certification outlined in PHC-C-2
Section 3 and Appendix F of this Code.
7.2 Barbers shall comply with the barbers health certification outlined in PHC-C-12 and
Appendix A.
SECTION 8 ENVIRONMENTAL HEALTH TRAINING CENTER:
8.1 As part of Health Certification Procedure all food handlers (including managers and
supervisors) and barbers shall attend training program organized by the Royal Commission
Environmental Health Training Center.
8.2 At the completion of the course, Food handlers/Barbers Training Certificate shall be issued
by the Royal Commission.
SECTION 9 SWIMMING POOL LIFE GUARD CERTIFICATION:
As required under PHC-C-11 Section 19 Life Guard assigned to supervision duties at swimming
pool shall have completed:
9.1 Senior Course of instruction in Life Saving and water safety.
9.2 Completed Course in First Aid and CPR (Cardiac Pulmonary Resuscitation).
SECTION 10 RULEMAKING PROCESS:
10.1 In the event that these regulations or their amended version, do not specify a standard for
a specific premises or practice, then the Royal Commission shall use for reference other
recognized regulations as a basis for technical justification or establishment of a change
in the following order:
10.1.1 Ministry of Municipality and Rural Affairs, Kingdom of Saudi Arabia.
10.1.2 Ministry of Health, Kingdom of Saudi Arabia.
10.1.3 Saudi Arabian Standards Organization – SASO.
10.1.4 U.S. FDA Regulations for Food Safety and HACCP.
10.1.5 CODEX ALIMENTARIUS, FAO and WHO / Food and Veterinary Rules HACCP.
10.1.6 U.S. EPA Water Quality Standards.
10.1.7 U.S. Center for Disease Control Rules and Guidelines – CDC.
5
PUBLIC HEALTH CODE

PHC-C-2
FOOD ESTABLISHMENTS
INTRODUCTION
A significant factor in ensuring the health and well-being of the population is the safety of the food
supplies. Foodborne illness continues to be a major Public Health problem throughout the world. The
incidence of such illness can be reduced by applying the basic principles of food protection, the
consistent practice of which requires better understanding on the part of owners, operators, managers,
and other food service employees, and necessitates a maximum of co-operation between Public Health
agencies and the food and food service industries.
But the main effort will need to be made by food and food service companies. They must ensure that their
facilities are so designed, constructed, equipped and operated as to minimize the risk of contamination of
food stored, prepared, or served in those facilities.
It is not enough to troubleshoot, to find solutions to problems after they have occurred. The emphasis
must be on preventive measures whereby potential problem areas are identified and rectified before the
potential problem becomes a real problem.
Adherence to the requirements of this Code is essential to an adequate preventive hygiene program.
The preventive hygiene program must be documented and implemented conscientiously. It will include,
but will not be limited to, the following:
The implementation of Hazard Analysis Critical Control Point (HACCP) is relevant to all stages
through out any food establishment. The Royal Commission will assist all food operators in education and
training of the principles of HACCP, its application and implementation.
HACCP is a systematic approach to food safety consisting of seven principles:
1. Conduct a hazard analysis. Prepare a list of steps in the process where significant hazards
occur and describe the preventive measures.
2. Identify the Critical Control Points (CCP) in the process.
3. Establish Critical Control Points (CCP) monitoring requirement. Establish procedures for
using results of monitoring to adjust the process and maintain control.
4. Establish critical limits for preventive measures associated with each identified Critical
Control Points (CCP).
5. Establish corrective actions to be taken when monitoring indicates that there is a deviation
from an established critical limit.
6. Establish effective record-keeping procedures that document the HACCP system.
7. Establish procedures for verification that the HACCP system is working correctly.
The Royal Commission will maintain a program of surveillance, monitoring, inspection and enforcement to
ensure compliance with the principles of Public Health, and the professional staff involved in this program
will also provide an ongoing advisory service.
6
SECTION 1 DEFINITION:
1.1 Closed: Openings too small to permit the entrance of insects. An opening of 0.8 mm or less
is considered closed.
1.2 Corrosion resistant materials: Those materials which are unaffected by prolonged use and
contact with food, the normal use of cleaning compounds and bactericidal solutions, and
other conditions of use.
1.3 Easily cleanable: Those surfaces which are readily accessible and made of such materials
and finish, and so fabricated that residue may be effectively removed by normal cleaning
methods.
1.4 Equipment: Stoves, ranges, hoods, slicers, mixers, meat blocks, tables, counters,
refrigerators, sinks, dishwashing machines, steam tables and similar items, other than
utensils used in running a food service establishment.
1.5 Food: Any raw, cooked or processed edible substances, beverages or ingredients, ice or
water, for use in whole or in part for human consumption.
1.6 Food contact surface: Surfaces of equipment and utensils with which food normally comes
into contact, and those surfaces from which food may drain, drip, or splash back onto
surfaces normally in contact with food.
1.7 Food establishment: Any premises where food or beverages intended for human
consumption are manufactured, processed, prepared, packed, stored, sold or served.
1.8 Food handler: Any person working in a food establishment who engages in food
preparation or service or who may come in contact with any food utensils or equipment.
1.9 Kitchen-ware: All multiuse utensils other than tableware.
1.10 Mobile Food Unit: A food service establishment which is readily movable e.g. a wheeled
vehicle.
1.11 Non-perishable food or drink: Any food or drink which, stored under normal conditions
without refrigeration, will not support the rapid and progressive growth of micro-organisms
which would cause food infections or would be toxic.
1.12 Packaged: Bottled, canned, cartoned or securely wrapped.
1.13 Perishable food or drink: All food or drink which requires storage below 5°C to prevent
spoilage.
1.14 Potentially hazardous food: Any food that consists in whole or in part of milk or milk
products, eggs, meat, poultry, fish, shellfish, edible crustacea, or other ingredients, including
synthetic ingredients, in a form capable of supporting rapid and progressive growth of
infectious or toxicogenic micro-organisms.
1.15 Reconstituted: Dehydrated food products recombined with water or other liquids.
sentative.
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1.17 Safe materials: Articles manufactured from or composed of materials which may reasonably
be expected not to result directly or indirectly in contaminating food.
1.18 Sanitize: Effective bactericidal treatment by a process that destroys micro-organisms,

including pathogens. Effective bactericidal treatment is demonstrated by a standard plate
count of 2 colonies; or less per square centimeter of equipment surface; or 100 colonies or
less per utensil.
1.19 Sealed: Free of cracks or other openings that permit the entry or passage of moisture.
1.20 Single service articles: Cups, containers, closures, plates, knives, forks, spoons, stirrers,
straws, napkins, wrapping materials, toothpicks and similar articles intended for one time,
one person use then discarded.
1.21 Tableware: Multi-use eating and drinking utensils e.g. spoons, forks, drinking glasses.
1.22 Temporary food service establishment: A food service establishment that operates at a
fixed location for not more than 30 consecutive days.
1.23 Utensil: Any implement used in the storage, preparation, transportation or service of food.
SECTION 2 APPLICATION FOR A PERMIT/LICENSE FOR A FOOD ESTABLISHMENT:
2.1 Food establishments shall comply with the requirements outlined in PHC-C-1.
SECTION 3 FOOD HANDLERS HEALTH CERTIFICATION AND TRAINING:
3.1 HEALTH CERTIFICATION:
3.1.1 No person shall work in a food establishment:
a) If he is infected with a disease in a communicable form that can be transmitted

by foods.
b) If he is a carrier of organisms that cause a communicable disease.
c) If he has a boil, acute respiratory infection, or infected wound.
3.1.2 All food handlers shall be medically examined and certified as fit for duty by a
physician approved by the Royal Commission for this purpose, before starting
employment. A Food handler's Authorization card will be issued by the Royal
Commission.
3.1.3 Private hospitals and clinics authorized by the Royal Commission shall conduct
food handlers medical examinations prescribed in Appendix F of this Public Health
Code.
3.1.4 The Management of private hospitals and clinics examining Royal Commission
food handlers shall maintain all medical records. These records shall be available
for review by the Royal Commission.
3.1.5 During employment, food handlers shall be examined at regular intervals and as
required by the Royal Commission.
3.1.6 The examination shall include X-ray, physical examination, laboratory tests, and
other investigations as the Royal Commission shall require. (See Appendix F)
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3.1.7 Food handler's Authorization cards shall be carried by all food handlers during
working hours.
3.1.8 For an employee holding a valid food handlers card issued by any other municipal
Authority in the Kingdom, the following protocol will be followed:
a) Employee must undergo a modified or "six monthly" food handlers

examination.
b) He may commence work only after being declared fit for duty.
c) A Royal Commission Food Handlers Authorization Card will be issued in
place of the valid Municipal Card for a period not to extend beyond the date
when the next routine physical examination is due.
d) The Municipal Card will be filed as supporting documentation in the clinical
medical record.
e) The Municipal Card will be handed back to the food handler when he leaves
the City and the Royal Commission Authorization card will be withdrawn.
3.2 PROCEDURE WHEN INFECTION IS SUSPECTED:
3.2.1 When ever a food handler is conformed positive to any of the communicable
diseases that can be transmitted through food (See Appendix F), the management
of the hospital or clinic must immediately forward an official notification to the Royal
Commission.
3.2.2 When ever a person engaged in the handling of food becomes aware that he is
suffering from, or is a carrier of, typhoid, paratyphoid or any other salmonella
infection, or amoebiasis or bacillary dysentery, or any staphylococcal infection
likely to cause food borne illness, he shall at once inform his supervisor/employer,
who shall immediately inform the Royal Commission.
3.2.3 When the Royal Commission has received such notification or has any reasonable
cause to suspect possible disease transmission by an employee of a food
establishment, he may secure a morbidity history of the suspected employee or
make any other investigation as indicated and shall take appropriate action.
3.2.4 The Royal Commission shall take any or all of the following measures:
a) The immediate exclusion of the employee from employment in food

establishments;
b) The immediate closing of the food establishment concerned until, in the
opinion of the Royal Commission, no further danger of disease outbreak
exists;
c) Restriction of the employee's services to some area of the establishment
where there would be no danger of transmitting disease;
d) Comprehensive medical and laboratory examination of the employee and
other employees.
3.3 PERSONAL CLEANLINESS:
3.3.1 Food handlers shall maintain a high standard of personal cleanliness, and shall
conform to good hygienic practices during all working periods in the food service
establishment.
3.3.2 Food handlers shall thoroughly wash their hands and the exposed portions of their
arms with bactericidal soap and warm water, before starting work, during work as
often as is necessary to keep them clean, and after smoking, eating, drinking or
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using the toilet. Food handlers shall keep their fingernails and hair clean and
trimmed.
3.3.3 Any person who has a non-infected open wound shall not work unless that wound
has been covered by a waterproof dressing or finger stall.
3.4 CLOTHING:
3.4.1 The clothing of all food handlers shall be neat and clean. Light-colored over
clothing or uniforms are required in lieu of civilian clothes. Such over clothing shall
be changed daily or more frequently if required.
3.4.2 Clothing used once and discarded is permissible.
3.4.3 Food handlers shall use effective head covers to prevent the contamination of food
or food contact surfaces.
3.4.4 Clothing storage facilities shall be provided for each food handler by individual
lockers. Where workers change from street clothing a changing room shall be
provided in which no food is to be kept.
3.5 EMPLOYEE PRACTICES:
3.5.1 Food handlers shall consume food only in designated dining areas. An area shall
not be designated as a dining area if consuming food there might result in
contamination of other food equipment utensils or other items needing protection.
3.5.2 Food handlers shall not use tobacco in any form or spit in kitchen, preparation
area, store room's, dining rooms or hall ways leading to any of these rooms.
3.5.3 Food handlers shall handle soiled tableware in a way which minimizes
contamination of their hands.
3.6 FOOD HANDLERS HEALTH TRAINING:
3.6.1 As part of Health Certification procedure all Managers, Supervisors and Food
handlers associated with food services are required to attend food handlers
training program organized by the Royal Commission Environmental Health
Training Center.
a) Fees involved for the course will be paid by the owner or operator or
contractor, of the establishment to the organizers.
b) At the completion of the course, certificate of attendance will be issued by the

Royal Commission.
SECTION 4 EXAMINATION AND HOLD ORDER ON FOOD:
4.1 Food may be examined or sampled by the Royal Commission as often as neces sary for
enforcement of this Code. (See Appendix B)
4.2 The Royal Commission may place a hold order on any food which he believes to be in
violation of any section of this Code. The Royal Commission shall notify in writing the
owner or person in charge of the food that he has placed the hold order on the food and
shall specify the reasons.
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4.3 The Royal Commission shall tag, label, or otherwise identify any food subject to the hold
order. No food subject to a hold order shall be used, served, or moved from the
establishment.
4.4 The Royal Commission shall permit storage of the food under conditions specified in the
hold order, unless storage is not possible without risk to the public health. In which case
immediate destruction shall be ordered and accomplished.
SECTION 5 IMPLEMENTION OF HACCP:
Operators of all food facilities shall establish a general management procedure to implement the
seven principles of Hazard Analysis Critical Control Point (HACCP). The following guidelines are
provided:
5.1 Assemble a HACCP team consisting of individuals who have specific knowledge and
expertise appropriate to the product and process. These individuals should have the
knowledge and experience to correctly:
a) Identify potential hazards

b) Assign levels of severity and risk.
c) Recommend controls, criteria, and procedures for monitoring and verification.
d) Recommend appropriate corrective actions when a deviation occurs.
e) Recommend research related to the HACCP plan.
f) Predict the success of the HACCP plan.
5.2 Describe the food product and its distribution:
5.2.1 A separate HACCP plan shall be developed for each food product that is being
prepared in the food establishment.
5.2.2 The method of distribution should indicate whether food distributed is frozen,
refrigerated, or shelf stable.
5.2.3 Assessment of potential for abuse in the distribution channel and by consumers.
5.3 Develop a flow diagram which describes the process:
The purpose of the diagram is to provide a clear, sample description of the steps involved
in the process.
5.3.1 The diagram outlines the steps involved in the process of food preparation chain
from delivery of the raw ingredients, to the use by the final consumer. The flow
diagram shall include steps in the food chain which are before and after the
preparation of food in the establishment.
5.4 Verification of Flow diagram:
The HACCP team shall inspect the operation to verify the accuracy and completeness of
the flow diagram. The diagram shall be modified as necessary and whenever a
modification is suggested in the operation.
5.5 Step No:1 Conduct Hazard Analysis:
The HACCP team conducts a Hazard Analysis and identifies the steps in the process
where hazards of potential significance can occur.
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5.5.1. Hazards must be of such a nature that their prevention, elimination or reduction to
acceptable levels is essential to the production of safe food.
5.5.2. Evaluate preventive measures to be applied for each hazard to ensure food
safety.
5.6 Step No:2 Identify the CCPs:
Critical Control Point is defined as a point, step or procedure at which control can be
applied and a food safety hazard can be prevented, eliminated, or reduced to acceptable
levels.
5.6.1 All significant hazards identified by the HACCP team during the hazard analysis
must be addressed.
5.6.2 Critical Control Points (CCPs) may include, cooking, chilling, specific sanitation
procedures, production formulation control, prevention of cross contamination,
and food handlers hygiene and premises sanitation.
5.7 Step No:3 Establish Critical Limits:
A critical limit is defined as a criteria that must be met for each preventive measure
associated with a CCP.
5.7.1 Each CCP shall have one or more preventive measures that must be properly
controlled to assure prevention, elimination or reduction of hazards to acceptable
levels.
5.7.2 Critical limits may be set for preventive measures such as temperature, time, and
physical dimensions of the premises, moisture level, pH, salt concentration,
preservatives, texture, aroma and visual appearance.
5.7.3 Critical limits may be derived from sources such as regulatory standards and
guidelines.
5.8 Step No.4 Establish CCP monitoring requirements :
Monitoring is a planned sequence of observations or measurements to assess whether a

CCP is under control and to produce an accurate record for future use in verification.
There are three main reasons for monitoring:
5.8.1 Monitoring is essential to food safety management, it tracks the system's

operation.
5.8.2 Monitoring is to determine when there is loss of control and a deviation occurs at
a CCP (i.e. exceeding the critical limit) corrective action is required.
5.8.3 Monitoring provides written documentation for use in verification of the HACCP
plan.
5.9 Step No.5 Establish Corrective Action:
For instances where there is a deviation from established critical limits, corrective action
plans must be in place. The corrective actions must be clearly defined and be specific for
that CCP.
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5.10 Step No.6 Establish Documentation and Record Keeping:
Efficient and accurate record keeping is essential to the application of HACCP system.
Generally, the records required in the total HACCP system shall include the following:
a) Hazard analysis team and assigned responsibilities.

b) Description of the product and its intended use.
c) Flow diagram for the entire food proceeding indicating CCPs.
d) Hazards associated with each CCP and preventive measures.
e) Critical limits.
f) Monitoring system.
g) Corrective action plans for deviation from critical limits
h) Recordkeeping procedures.
i) Procedures for verification of HACCP system.
5.11 Step No.7 Establish Verification Procedures:
Verification and auditing methods, procedures and tests, including random sampling and
analysis, can be used to determine if the system is working. The frequency of verification
shall be sufficient to confirm that the system is working effectively. Examples of verification
activities can include: Review of CCP records and determination of correct actions being
taken when deviations occur, independent auditing, random sampling, and visual
inspections of operations to observe if CCPs are under control.
SECTION 6 GENERAL REQUIREMENTS:
6.1 A food establishment and all parts of the property used in connection with the operation
shall be kept free of litter and in a clean and sanitary condition.
6.2 The walking and driving surfaces of all exterior areas of any food service establishment
shall be surfaced with concrete, asphalt, or other similar material, effectively treated to
facilitate maintenance. These surfaces shall be graded to prevent pooling of water, and
kept free of litter.
6.3 Only articles and equipment necessary for the operation and maintenance of the food
establishment shall be stored on the premises.
6.4 Premises shall be designed to minimize traffic of unnecessary persons through the food
preparation and utensil washing areas. Unauthorized persons shall not be permitted into
these areas.
6.5 No operation of a food establishment shall be conducted in any room used as living or
sleeping quarters.
6.6 Live animals, including birds, shall be excluded from the food premises and from adjacent
areas under the control of the permit holder. This exclusion does not apply to edible fish,
crustacea or shell fish in aquaria.
6.7 A food establishment other than an approved slaughterhouse must not be used for
slaughtering animals.
6.8 Laundry facilities in a food service establishment shall be restricted to the washing and
drying of linens, cloths, uniforms and aprons necessary for the operation. If such items are
laundered on the premises, an electric or gas dryer shall be provided and used.
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6.9 Separate rooms shall be provided for laundry facilities except that such operations may be
conducted in storage rooms containing only packaged single-service articles.
6.10 Clean clothes or linen shall be stored in a clean place and protected from contamination
until used. Soiled clothes and linen shall be stored in non-absorbent containers or plastic
bags until removed for laundering. No soiled clothing shall be stored in a room in which
food is stored, processed, or cooked.
6.11 Maintenance and cleaning tools such as brooms, mops, vacuum cleaners and similar
equipment shall be maintained and stored in a way that does not contaminate food,
utensils, equipment, or linen and shall be stored in an orderly manner to facilitate cleaning
of that storage location.
6.12 In the event of a fire, flood, power failure, or similar event which might result in the
contamination of food or that might prevent potentially hazardous food from being held at
required temperatures, the person in charge shall immediately contact the Royal
Commission and retain all food for examination.
SECTION 7 FACILITY DESIGN AND CONSTRUCTION:
7.1 FLOORS:
7.1.1 Floors and floor coverings of all food preparation, food storage and utensil washing
areas, and the floors of all walk-in refrigerator units, dressing rooms, locker rooms,
toilet rooms and vestibules shall be constructed of smooth durable material such as
terrazzo, ceramic tile, durable grades of linoleum or plastic and shall be maintained
in good repair. Anti-slip floor finishes are required for safety purposes.
7.1.2 Carpeting is prohibited in food preparation, equipment washing and utensil

washing areas where it would be exposed to water and toilet rooms where toilet
facilities are located.
7.1.3 The use of sawdust, wood shavings or similar materials as grease absorbent or
anti-slip finish is prohibited.
7.1.4 Properly installed floor drains shall be provided in floors that are water flushed for
cleaning or that receive discharges of water or other fluid waste from equipment, or
in areas where pressure spray methods for cleaning equipment are used.
7.1.5 The floors of walk-in refrigerators and freezers shall be graded to drain the floor to
the outside through a waste pipe, properly connected to a sewer.
7.1.6 Mats and duckboards shall be of non-absorbent, grease resistant materials and of
such size, design and construction as to facilitate easy cleaning. Duckboards shall
not be used as storage racks.
7.1.7 Junctions of walls with floors shall be covered to prevent the accumulation of debris
and food and to facilitate cleaning.
7.1.8 Utility services shall be so installed as not to interfere with the regular cleaning
process. They shall not be installed in or near the junctions of walls and floors.
Utility service lines shall be installed to present a minimum of pipe work in the room
to facilitate cleaning.
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7.2 WALLS AND CEILINGS:
7.2.1 Walls and ceilings, including doors, windows, skylights and similar closures, shall
be maintained in good repair.
7.2.2 Walls and ceilings including doors, windows, skylights and similar closures, and
their finishes shall be light colored, smooth, impervious and easily cleanable.
Rough material which cannot be cleaned is prohibited.
7.2.3 Studs, joists and rafters shall not be exposed in food preparation and utensil
washing areas and in toilet rooms. If exposed in other areas, they should be
finished to provide an easily cleanable surface.
7.2.4 Exposed utility lines and pipes shall be installed in a way which does not obstruct
or prevent cleaning of walls and ceilings. Utility service lines shall not be exposed
unless it is absolutely necessary.
7.2.5 Light fixtures, vent covers, wall mounted fans, decorative materials and similar
equipment attached to walls and ceilings shall be easily cleanable and kept in good
repair.
7.2.6 Covering materials especially sheet construction shall be easily cleanable, smooth,
and impervious and shall be attached and sealed to the wall and ceiling surfaces
so that they leave no open spaces or cracks.
7.3 CLEANING:
7.3.1 Cleaning of the structure, except spillage onto floors which requires immediate
attention, shall be done when the least amount of food is being processed such as
after closing or between meals. Floors, mats, duck boards, walls, ceilings and
attached equipment and decorative materials shall be kept clean. Only methods
which inhibit dust becoming airborne shall be used such as vacuum cleaning, wet
cleaning, or dust arresting sweeping compounds when using brooms.
7.3.2 In every establishment there shall be at least one utility sink with a floor drain. It
shall be provided with hot and cold water and used for cleaning mops or similar wet
floor cleaning tools, and for the disposal of soiled wash water waste. The height of
the tap outlet shall permit easy and hygienic filling of buckets or other containers.
Lavatories, equipment, utensil washing or hand washing facilities shall not be used
for utility purposes. (See Appendix C)
7.4 LIGHTING:
7.4.1 The minimum level of Illumination shall be 700 lux on all food preparation and
dishwashing areas. 300 lux in all other areas measured at a height of 750 mm from
the floor finish. Dining areas may have reduced lighting levels during mealtimes.
7.4.2 Shielding to protect against pieces of glass falling into food or onto food contact
surfaces shall be provided for all artificial lighting fixtures located above or adjacent
to cooking equipment, preparation areas or serving counters. Shielding is needed
within storage, preparation, service and display facilities and where utensils and
equipment are cleaned and stored.
7.4.3 Infra-red or other heat lamps which cannot be protected totally shall be surrounded
by a shield extending beyond the face of the bulb leaving only the face of the bulb
exposed.
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7.5 HEATING, COOLING AND VENTILLATION:
7.5.1 The air in any work room or food serving area shall be maintained within the range
of effective temperature from 22°C to 27°C. In certain circumstances where rooms
have a prescribed temperature in relation to food storage the temperature shall
adhere to that required for food storage. Effective temperature is measured 1.6
meter height from the finished floor.
7.5.2 The humidity of the air should be maintained at a level such that the difference
between the wet and dry bulb temperatures is not less than 5°C. Where water
vapor is unavoidably present due to catering processes the humidity may be
allowed to raise subject to the requirements for ventilation.
7.5.3 All rooms shall have sufficient fresh air ventilation to keep them free from excessive
heat, steam, condensation, vapors, obnoxious odors, smoke and fumes. Ventilation
systems shall be installed and operated to the latest standards and when vented to
the atmosphere shall not create an unsightly or harmful discharge. The minimum
mechanical requirements are:
TABLE 1: MECHANICAL AIR FLOW REQUIRED
Location Air flow required per hour
Toilet rooms and vestibules 2.0 x the room volume
Store rooms 0.5 x the room volume
Eating areas 4.5 x the room volume

Kitchen areas up to 20.0 x the room volume
7.5.4 Hoods constructed of stainless steel shall be provided above all stoves, ranges,
deep fryers, steamers and any other equipment which may generate heat, smoke
or fumes.
7.5.5 All hoods shall be provided with grease filters which are easily removable for
cleaning.
7.5.6 The lower rim of hoods shall form a channel to prevent any substance dripping on
to food or equipment. Such channels shall drain to a stainless steel receptacle
which is easily removable for cleaning.
7.5.7 Nothing in the foregoing shall be construed as prohibiting self-cleaning hoods of

approved design and construction.
7.5.8 Ventilation system shall comply with applicable Royal Commission Building Code
and Local Fire-Prevention requirements.
7.5.9 Rooms, areas and equipment from which aerosols, obnoxious odors or vapors may
originate shall be vented effectively into the atmosphere.
7.5.10 Air intake ducts shall be designed and maintained to prevent the entrance of dust,
dirt, insects, rodents and any other contaminating materials. Air intakes shall be
located to prevent short circuiting of air from any adjacent exhaust ventilation.
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7.6 DRESSING ROOMS AND LOCKERS:
7.6.1 If employees routinely change clothes within the establishment, a room shall be
designated and used for that purpose. Dressing rooms shall not be used for food
preparation, storage or service, or for utensil washing or storage.
7.6.2 Enough lockers or other suitable facilities shall be provided and used for the
storage of employees clothing and other belongings. If dressing rooms are
designated the lockers or other facilities shall be located within these rooms.
SECTION 8 SANITARY FACILITIES, WATER AND PEST CONTROL:
8.1 WATER SUPLY:
8.1.1 Enough potable water for the needs of the food establishment shall be provided
from an approved source.
8.1.2 Water should be provided directly by pipe from the approved source where
practicable. Where a piped supply is impractical water shall be obtained from an
approved source in a bulk water transport system and shall be delivered to a
closed water system.
8.1.3 Bottled water shall be supplied only in sterile containers filled by an approved
supplier. Bottles shall be stored and handled in such a manner as to prevent
contamination and water shall not be transferred to any other storage container.
8.1.4 Water under pressure at the required temperatures shall be provided to all fixtures
and equipment that use water.
8.1.5 Steam used in contact with food or food contact surfaces shall be free from harmful
material's. Additives must be approved by the Royal Commission.
8.2 TOILET:
Toilet facilities shall be accessible for employees and customers. Facilities must not be
located more than 100 meters from the location of the food premises. Facilities shall be
provided in accordance with the following table:
TABLE 2: NUMBER OF TOILET FIXTURES REQUIRED
Number of Persons Minimum number of facilities

1-9 1
10-24 2
25-49 3
50-74 4
75-100 5
Over 100 (1 for each additional 30 persons)
8.2.1 When persons other than employees are permitted the use of the toilet facilities, a
reasonable allowance shall be made for those other persons when estimating the
minimum number of facilities required.
8.2.2 Toilet rooms shall be completely enclosed and shall have tight fitting self-closing
solid doors which shall be closed except during cleaning or maintenance.
8.2.3 Toilet rooms shall be adequately ventilated.
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8.2.4 Toilet fixtures shall be kept clean and in good repair. Toilets shall be provided with
toilet tissue and a water jet. Easily cleanable receptacles shall be provided for
waste materials.
8.2.5 There shall be prominently displayed in every toilet room a notice requiring persons
to wash their hands with hot water and soap after using the toilet.
8.3 HAND WASHING FACILITIES:
8.3.1 Hand washing facilities shall be provided on a scale of not less than one such
facility for each ten employees in every food establishment. A hand washing facility
should be installed not more than seven meters from any work location. (See
Appendix C)
8.3.2 Hand washing facilities shall also be located in or immediately adjacent to toilet
rooms or vestibules.
8.3.3 Sinks used for food preparation, washing equipment or utensils shall not be used
for hand washing.
8.3.4 Each hand washing facility shall be provided with hot and cold water tempered by
means of a mixing valve or combination tap. Any self-closing or metering tap shall
be designed to provide a flow of water for at least 20 seconds without the need to
reactivate the tap.
8.3.5 A supply of soap shall be available at each hand basin. A sanitary supply of towels
or a hand drying device providing heated air shall be conveniently located near
each hand basin.
8.3.6 Common towels are prohibited. If disposable towels are used, easily cleanable
waste receptacles shall be conveniently located near the hand washing facilities.
8.3.7 Nail brushes shall be provided at each hand washing facility.
8.4 REFUSE – WASTE MATERIAL DISPOSALS:
8.4.1 Refuse shall be kept in durable insect proof and rodent proof containers that do not
leak or absorb liquids. The covers shall be tight fitting and plastic bags shall be
used to line the containers.
8.4.2 Containers, compactors, and compactor systems shall be easily cleanable,

provided with tightly fitting doors or covers and shall be kept covered when not in
use. Drain plugs, where required, shall be in place at all times except during
cleaning.
8.4.3 Provision of refuse containers should be sufficient for the retention of all the
accumulated refuse.
8.4.4 After emptying, each container shall be thoroughly cleaned inside and out in a way
that does not contaminate food, equipment, utensils or food preparation areas.
Suitable facilities including hot water and detergent/sanitizer shall be provided and
used for washing containers. Liquid waste from compacting or cleaning operations
shall be disposed of into the sewerage system.
8.4.5 Refuse shall be stored on the premises in a manner which makes it inaccessible to
insects and rodents. Storage outside a building of unprotected plastic bags or wet
18
strength paper bags or baled units containing refuse is prohibited. Clean cardboard
and other packing material need not be stored in covered containers.
8.4.6 Refuse storage if used shall be constructed of easily cleanable non-absorbent

washable materials, shall be kept clean, and shall be resistant to entry and
harborage of insects and rodents, and shall be large enough to store the
containers required for refuse. The floor shall slope to a drain.
8.4.7 Outside storage areas or enclosures shall be large enough to store the required
refuse containers and shall be kept clean. Refuse containers and compactor
systems located outside shall be stored on racks 200 mm above a durable smooth
sloped surface laid to a water trapped drainage inlet to the sewerage system. The
surface shall be kept clean and in good repair.
8.4.8 Refuse shall be disposed of in such a manner as to prevent the development of

odor, and insects or rodents being attracted to it.
8.5 PEST CONTROL:
8.5.1 Effective measures shall be taken to prevent the harborage or feeding of rodents,
flies, cockroaches and other pests on the premises.
8.5.2 Frequency of pest control treatment shall be based on type and degree of
infestation as determined by the Royal Commission.
8.5.3 All Food establishments must have a valid contract with a licensed pest control
company approved by the Royal Commission. Yearly contract copy from the official
pest control company must be submitted to the Royal Commission.
8.5.4 Openings to the outside shall be effectively protected against pests and shall
minimize pest's entry by tight fitting self closing doors, closed windows, screening,
controlled air currents, or other means. Screen doors shall be self-closing, and
screens for windows, doors, skylights, transoms, and other openings to the outside
shall be tight fitting. Screening material shall have holes not larger than 0.8 mm in
largest dimension.
8.5.5 Only materials approved by the Royal Commission shall be used for pest control.
8.5.6 Blue light fly traps to be provided at the entrance and out doors of the premises.
8.5.7 Where required Air Curtain may be substituted in place of blue fly traps.
SECTION 9 EQUIPMENT AND UTENSILS:
9.1 MATERIALS:
9.1.1 Multi-use equipment and utensils shall be made and repaired with safe materials,
including finishing materials; shall be corrosion resistant and shall be non-
absorbent; and shall be smooth, easily cleanable, and durable under conditions of
normal use. Single service articles shall be made from clean sanitary, safe
materials. Equipment, utensils, and single service articles shall not impart odors,
color, or taste nor contribute to the contamination of food.
9.1.2 The use of solder containing lead or cadmium is prohibited. If soft solder or hard
solder (silver solder) is used it shall be composed of safe materials and be
corrosion resistant.
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9.1.3 Safe plastic or safe rubber or safe synthetic rubber materials that are resistant
under normal conditions of use to scratching, scoring, decomposition, crazing,
chipping, and distortion, that are of sufficient density and thickness to permit
cleaning and sanitizing by normal dishwashing methods, and which meet the
general requirements set forth in the introductory text of this section are permitted
for repeated use, plastics not capable of meeting these criteria shall not be used
repeatedly.
9.1.4 Close grained and close jointed hardwood, which is non-absorbent, shall be used
for baker's tables and chopping blocks. Wood shall also be used for single service
use such as chap sticks or stirrers. The use of wood as a food contact surface
under other circumstances is prohibited.
9.1.5 Mollusk and crustacean shells shall only be used as serving containers when they
are attached to the animal normally found in them, and have been processed to
sanitize the shells and their contents.
9.2 DESIGN AND FABRICATION:
9.2.1 All equipment and utensils, including plastic ware should be designed and
fabricated for durability under conditions of normal use and shall be resistant to
denting, pitting, chipping and crazing. Food contact surfaces shall be hard, smooth,
impervious and easily cleanable, free of breaks, open seams, cracks, chips, pits
and similar imperfections, and not awkward to clean internal corners or crevices.
Cast iron may only be used as a heated food contact surface e.g. grills and skillets.
9.2.2 Screw threads shall be designed to facilitate cleaning; ordinary "V" type threads are
prohibited. Equipment with bearings and gears requiring lubricants which are
unsafe shall be designed and constructed so that the lubricant cannot leak, drip, or
be forced onto food contact surfaces. Only edible or harmless lubricants shall be
used on equipment where the lubricant may come into contact with food contact
surfaces. Sinks, dish tables, and draining boards shall be self-draining.
9.2.3 Unless designed for in-place cleaning, food contact surfaces shall be accessible for
cleaning and inspection by one of the following methods:
a) Without being dismantled.
b) By dismantling without the use of tools.
c) By easy dismantling using only simple tools such as a mallet, screwdriver or

an open ended wrench, kept available near the equipment.
9.2.4 The food contact surface of equipment designed for in-place cleaning shall be so
designed and fabricated that:
a) Cleaning and sanitizing solutions can be circulated throughout a fixed system

using an effective cleaning and sanitizing program; and
b) All food contact surfaces shall be cleaned by cleaning and sanitizing solutions;
and
c) The system is self-draining or capable of being completely evacuated.
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9.2.5 Where equipment is cleaned by pressure spraying it shall have water tight
electrical wiring, switches, and connections.
9.2.6 Thermometers which may be immersed into food shall be of metal stem stainless
steel construction, numerically scaled, and accurate to + 2ºC.
9.2.7 Surfaces of equipment not intended for contact with food, but which are exposed to
splash or food debris or which otherwise require frequent cleaning shall be
designed and fabricated to be smooth, washable, free of unnecessary ledges,
projections, or crevices, and readily accessible for cleaning, and shall be of such
material and in such repair as to be easily maintained in a clean and sanitary
condition.
9.3 EQUIPMENT- INSTALLATION AND LOCATION:
9.3.1 Equipment including ice makers and ice storage equipment shall not be located
under exposed or unprotected sewer or water lines, open stair wells, or other
sources of contamination. This requirement does not apply to automatic fire
protection sprinkler heads.
9.3.2 Equipment that is placed on tables or counters, unless portable, shall be sealed to
the table or counter or elevated to provide a 100 mm clearance beneath the
equipment and the work top and shall be installed to facilitate the cleaning of the
equipment and adjacent areas.
9.3.3 Portable equipment must be capable of being moved easily by one person, and
have no fixed utility connection which prevents the equipment from being moved.
9.3.4 Floor mounted equipment unless readily movable shall be either:
a) Sealed to the floor; or
b) Installed on a raised platform with a hard, smooth easily cleanable and self-
draining surface and mounted to facilitate cleaning the platform by means of a
gap between the equipment and the platform of 150 mm, if the equipment is
not sealed to the platform; or
c) Elevated on mountings at least 150 mm above the floor; except that

freestanding mixing machines may have a minimum of 100 mm gap if no part
of the machine is 150 mm from cleaning access.
9.3.5 Equipment is easily movable if it is mounted on wheels or castors and has no utility
connection which prevents the equipment from being moved.
9.3.6 Unless access spaces are provided around each unit and an adjacent unit the
space between adjoining units and walls or ceilings shall not be greater than 1 mm.
If seepage occurs the gap shall be sealed.
9.3.7 Aisles and working spaces between units of equipment and between equipment
and walls shall be unobstructed and of sufficient width to permit employees to
perform their duties readily without contamination of food or food contact surfaces
by clothing or personal contact.
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9.4 CLEANING FREQUENCY:
9.4.1 Tableware shall be cleaned and sanitized after each use.
9.4.2 Kitchen and food contact surfaces shall be cleaned and sanitized after each use
and following any interruption of operation during which contamination may have
occurred.
9.4.3 Where equipment and utensils are used for the preparation of potentially
hazardous foods by a continuous production line, utensils and food contact
surfaces of equipment shall be cleaned and sanitized at regular intervals
throughout the day. The schedule for cleaning shall be based on food temperature,
type of food, and degree of food particle accumulation.
9.4.4 The food contact surfaces of grills, griddles, and similar cooking devices shall be
cleaned at least daily and shall be kept free of encrusted grease deposits and other
accumulated soil.
9.4.5 Non-food contact surfaces of equipment shall be cleaned as often as is necessary

to keep the equipment free of accumulated dust, dirt, food particles, and other
debris.
9.4.6 Single use absorbent paper or cloth may be used for wiping up food spillages.
9.4.7 Sponges or cloths kept in a clean sanitizing solution may be used for wiping food
spills on tables and equipment. Sponges or clothes used for cleaning food contact
surfaces shall be used for no other purpose and kept separately from those used
on tables and non-food contact surfaces.
9.4.8 Sponges or cloths when used shall be frequently cleaned in warm water and
returned to their sanitizing solution.
9.5 MANUAL CLEANING AND SANITIZING:
9.5.1 Sinks shall be cleaned before use. A sink with three compartments shall be used,
one each for washing, rinsing, and sanitizing. Equipment and utensils shall be
rinsed or scraped and when necessary soaked to remove gross food particles and
soil. Equipment and utensils should be washed in a hot detergent solution at
approximately 50ºC which is frequently changed to keep it clean. They should then
be rinsed free of detergent and abrasives and sanitized. Sink compartments shall
be large enough to accommodate completely the largest article to be cleaned. (See
Appendix C)
9.5.2 When chemicals are used for sanitizing a test kit or other indicator that accurately
measures the parts per million concentrations shall be provided and used.
9.5.3 All tableware and food contact surfaces of all other equipment and utensils shall be
sanitized by one of the following methods:
a) Immersion for at least thirty seconds in clean water at a temperature of 82ºC.

(180°F)
b) Immersion for at least two minutes in a clean solution containing at least 100
parts per million of available chlorine as hypochlorite and at temperature
between 24°C and 50ºC. (75°F and 122°F)
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c) Immersion in a clean solution containing any other chemical sanitizer that

shall provide the equivalent bactericidal effect of a solution containing at least
100 parts per million of available chlorine as hypochlorite at a temperature of
between 24°C and 50ºC. (75°F and 122°F)
d) Treatment with pure steam in the case of equipment too large to sanitize by
immersion but in which steam can be confined.
e) Rinsing, spraying or swabbing with a chemical sanitizing solution of at least

twice the strength required for that particular sanitizing solution in the case of
equipment too large to sanitize by immersion. (See Appendix D and E)
9.5.4 Dish tables or drain boards of adequate size shall be provided for proper handling
of soiled utensils prior to washing and for cleaned utensils following sanitizing.
They shall be located so that they do not interfere with the use of dishwashing
facilities.
9.5.5 When hot water is used for sanitizing, the following facilities shall be provided and
used:
a) An integral heating device or fixture installed in or under the sanitizing

compartment of the sink capable of maintaining the water at a temperature of
82ºC. (180°F)
b) A numerically scaled indicating thermometer accurate to + 2ºC conveniently

placed to check frequently the water temperature.
c) Dish baskets of such size and design to permit complete immersion of the
tableware, kitchenware, and equipment in the hot water.
9.6 MECHANICAL CLEANING AND SANITIZING:
9.6.1 Cleaning and sanitizing may be done by spray type or immersion dishwashing
machines or other devices if they work efficiently. Such machines shall be installed
and maintained in good repair according to manufacturer's instructions. Automatic
detergent dispensers, and wetting agent dispensers, if any, shall be properly
installed and maintained.
9.6.2 The pressure of water supplied to the spray type dishwashing machines shall be
between 100 and 170 KN/M² pressure measured in the water line immediately
adjacent to the machine. A 6 mm IPS valve shall be provided immediately
upstream from the final rinse control valve to facilitate checking the final rinse water
flow pressure.
9.6.3 Easily readable numerically scaled indicating thermometers accurate to + 2C̊ shall
be provided to indicate the temperature of the water in each tank of the machine
and the temperature of the final rinse water as it enters the manifold.
9.6.4 Rinse water tanks shall be protected by baffles or other effective means to
minimize contamination of rinse water by wash water. Conveyors in dishwashing
machines shall be accurately timed to ensure correct exposure in wash and rinse
cycles determined by the specifications attached to the machines.
9.6.5 Draining boards shall be of adequate size for the proper handling of soiled utensils
before washing, and for cleaned utensils after sanitization, and should be located
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and constructed so that the draining boards shall not interfere with the proper use
of the dishwashing facilities.
9.6.6 Equipment and utensils shall be rinsed or scraped and when necessary soaked to
remove gross food particles and soil before cleaning in a dishwashing machine.
After rinsing, scraping or soaking, equipment and utensils shall be placed in racks,
trays, baskets or on conveyors, in such a way that food contact surfaces are
subjected to the unobstructed application of detergent wash and clean rinse
waters, and that permits free draining. Clean rinse water shall remove particulate
matter and detergent residues. All dishwashing machines shall be cleaned as often
as necessary and at least daily.
9.6.7 Machines using chemicals for sanitization may be used provided that:
a) The temperature of the wash water shall not be less than 49°C.
b) The wash water shall be kept clean.
c) Chemicals added for sanitization purposes shall be automatically dispensed.
9.6.8 Machines using hot water for sanitizing may be used provided that wash water and
pumped rinse water shall be kept clean and water shall be maintained in
accordance with the following Table:
TABLE 3: MECHANICAL DISHWASHER TEMPERATURES
Type of Wash Pumped rinse Final rinse

Type of Tank
Machine temperature temperature temperature
stationary-rack 65°C n/a 82°C
conveyor
Single tank 70°C n/a 82°C
machine
pot, pan and
utensil washer 60°C n/a 82°C
conveyor
Multi-tank 65°C 70 82°C
machine
9.6.9 All dishwashing machines shall be thoroughly cleaned at least once a day or more
often when necessary to maintain them in a satisfactory operating condition.
9.7 DRYING AND STORAGE:
9.7.1 Sufficient draining board capacity shall be provided to achieve air drying. If water
mark staining is excessive and would lead to consumer complaint, cutlery may be
polished by a single use paper towel that is frequently discarded and replaced.
9.7.2 Cleaned and sanitized equipment and utensils shall be handled in a way that
protects them from contamination. Spoons, knives and forks shall be touched only
by their handles. Cups, glasses, bowls, plates and similar items shall be handled
without contact with inside surfaces or surfaces that contact the user's mouth.
9.7.3 Cleaned sanitized utensils and equipment shall be stored at least 150 mm above
floor level in a clean, dry location in a way that protects them from contamination by
splash, dust and other means. The food contact surfaces of fixed equipment shall
also be protected from contamination. Equipment and utensils shall not be placed
under exposed sewer lines.
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9.7.4 Utensils shall be air dried before being stored or should be stored in a self draining
position on hooks or racks to facilitate moisture removal.
9.7.5 Wherever practical stored utensils shall be inverted or covered; glasses and cups
shall be stored inverted on surfaces which prevent moisture remaining in them.
Facilities for the storage of spoons, knives, and forks shall be provided and so
designed as to prevent the handle to the employee or customer.
9.7.6 Tableware may be set before serving a meal only if:
a) Glasses and cups are inverted on a clean surface, and knives. Forks and
spoons are wrapped or otherwise covered.
b) All unused preset tableware is collected for washing and sanitizing after the
meal period.
c) Tableware is not left on tables between meal times.
9.7.7 Single service articles shall be stored 150 mm above the floor on clean shelves
and in closed containers that protect them from contamination.
9.7.8 Single service articles may be commercially packaged for individual use or shall be
available to the consumer from a dispenser in a way that prevents contamination of
surfaces that may contact food or the user's mouth. Handling of single service
articles in bulk should be conducted in a way that protects them from
contamination.
9.7.9 Single service articles shall be used only once.
9.7.10 Toilet rooms or vestibules shall not be used for storage of food equipment, utensils
or service articles.
SECTION 10 FOOD HYGIENE AND SAFETY:
10.1 GENERAL PROVISIONS:
10.1.1 Food shall be in sound condition, free from spoilage, surface or other
contamination, and shall be safe for human consumption.
10.1.2 Food establishments shall obtain all foodstuffs from licensed food establishments
including primary producers in the Kingdom.
10.1.3 No fresh meat, fish or other edible produce or food shall be brought into the City for
resale or processing for resale except in a condition and under circumstances
which satisfy the criteria stipulated for the storage and transport of food elsewhere
in this Code.
10.1.4 All produce and other food originating from inside or outside the City shall be
subject to inspection by the Royal Commission.
10.1.5 All packaged food displayed for sale shall have the date of packaging and the date
of expiration beyond which the food may not be sold, written conspicuously on the
outside of the package.
10.1.6 Food which has not been sold by the expiration date must be removed from display
and not be offered for sale.
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10.1.7 Any food displayed for sale which has passed the expiration date may be seized
and disposed of by the Royal Commission.
10.2 SPECIAL REQUIREMENTS:
10.2.1 Fluid milk, fluid milk products, dried milk, and dried milk products used or served
or heat treated shall be pasteurized in accordance with the Milk Products
Processing Chapter of this Code, and shall meet grade (A) quality standard as
defined in this Code (see Appendix A of PHC-C-3)
10.2.2 All shellfish shall be packed in single use packages identified on the outside with
the name and address of the original processor.
10.2.3 Only clean whole eggs with undamaged shell, or pasteurized liquid frozen, or
dried eggs/egg products shall be used.
10.2.4 At all times including while being stored, prepared, served or transported food
shall be suitably protected from potential contamination. The temperature of
potentially hazardous food shall be below 5°C or above 62°C at all times except
during processing.
10.3 FOOD STORAGE:
10.3.1 Food, whether raw, prepared, or cooked if removed from the container or
package in which it was obtained, shall be stored in a clean covered container
except during necessary periods of preparation or service. Container covers shall
be smooth, impervious and non-absorbent. The cover must not touch the food in
the container.
10.3.2 Carcass meat may be hung from clean sanitized hooks if no food product is
stored beneath it. No such meat should hang within 150 mm of the floor surface.
10.3.3 Food shall be stored at least 150 mm above the floor on clean surfaces such that
the floor and walls can be easily cleaned, and which protect the food from any
contamination or splashing.
10.3.4 Containers may be stored on pallets where equipment is provided for moving
them in a loaded condition.
10.3.5 Food and food containers shall not be stored where there is a risk of
contamination by non-potable water, other than automatic fire protection sprinkler
heads.
10.3.6 Food not subject to further processing prior to service shall be stored in a way
that protects it against cross contamination from food requiring washing or
cooking.
10.3.7 No food or container shall be stored in contact with water or un-drained ice.
10.3.8 Bulk food containers shall be labeled identifying the food by a common name.
10.4 REFRIGERATED STORAGE:
10.4.1 Sufficient conveniently located refrigeration facilities shall be pro vided to ensure
that food is kept at required temperatures during storage. Each facility shall have
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a thermometer accurate to + 2°C, located to be easily readable and measure the

air temperature in the warmest part of the facility.
10.4.2 The temperature of potentially hazardous foods requiring refrigeration shall not
exceed 5°C except during necessary periods of preparation. Foods requiring
cooling shall be cooled rapidly within 4 hours utilizing such methods, as shallow
pans, agitation and air blast chilling or freezing.
10.4.3 Frozen foods shall be kept frozen in a store with the temperature –18°C or below.
10.4.4 Ice used for cooling shall not be used for any other purpose or for human
consumption. Ice used for cooling stored food containers must not come into
contact with the food.
10.4.5 Freezers in food premises are meant to be used for storage of previously frozen
foods, these freezers must be used to freeze fresh food products such as fresh
chicken, meat, fish…etc.
10.5 HOT STORAGE:
10.5.1 Enough conveniently located hot food storage facilities shall be provided to
ensure that food is maintained at a temperature greater than 62°C during storage.
Each facility shall have a thermometer accurate to + 2°C located to be easily
readable and measure the temperature in the coolest part of the facility. The
thermometer need not be fixed in position.
10.5.2 Hot storage shall not be used for heating food.
10.6 FOOD PROCESSING:
10.6.1 Disposable Gloves: Food shall be prepared with minimal manual contact, using
suitable utensils, and on surfaces that, before use, have been cleaned and
sanitized. Where it is likely that manual contact will occur with processed food,
then disposable plastic gloves must be worn. (See Appendix G)
10.6.2 Sanitizing raw fruits and vegetables for salads and juice:
Operators intending to serve fresh salads and/or juice shall:
a) Allocate a specific preparation area for each purpose.
b) Provide commercial size two compartment stainless steel sink unit for
sanitizing procedures.
c) Juice preparation area shall be located adjacent to customer service area.
10.6.3 Sanitizing raw fruits and vegetables for salads shall be thoroughly washed
with potable water before being cooked or served. Those served raw shall be
soaked in a solution of sanitizer at a concentration equivalent to 100 ppm free
chlorine for a minimum of 10 minutes contact time before draining. Furthe r rinsing
in clean potable water may be used to reduce odor. (See Appendix H)
10.6.4 Potentially hazardous foods (including precooked frozen foods) which are cooked
shall be heated in a single operation to minimum internal temperature of 62°C
except that poultry, poultry stuffing, and stuffed meats shall be heated to 74°C.
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10.6.5 Potentially hazardous foods which have been cooked then refrigerated shall be
rapidly heated to 74°C before service or hot storage. Hot food holding facilities
shall not be used for reheating of food.
10.6.6 Metal stem type thermometers accurate to + 2°C shall be provided and used to
check food and facility temperatures.
10.6.7 Thawing Procedures: Potentially hazardous foods shall be thawed in

refrigerated units at a temperature below 5°C. A micro-wave oven may be used to
thaw and cook food in a continuous process, or to thaw food if it is immediately
transferred to a conventional cooking process. (See Appendix I)
10.6.8 "72 - Hour" Food Specimen: It is mandatory that 100 gr. samples of each food
served in each meal during the previous 72 hours shall be retained under
refrigeration.
a) In the event of an outbreak of suspected food borne illness these samples

will be required for laboratory examination. (See Appendix B)
b) The requirement applies equally to meals prepared for consumption on or

off the premises where the meals were prepared.
10.7 FOOD DISPLAY AND SERVICE:
10.7.1 Potentially hazardous food shall be kept either below 5°C or above 62° C during
storage, display or service.
10.7.2 Food on display shall be protected from consumer contamination by the use of
easily cleanable counter protector devices, display cases, and similar equipment
in addition to any other protection provided.
10.7.3 Suitable utensils shall be used by employees and provided to consumers who
serve themselves to avoid manual contact with food. Between uses during
service, utensils shall be stored:
a) In food containers with the handle protruding from the food and container; or
b) Clean and dry; or
c) In a suitable sanitizing solution
10.7.4 Ice for consumers shall only be dispensed by employees using scoops or tongs,
or through automatic ice dispensing machines. Ice dispensing utensils may be
stored either in the ice with the handle extending from the ice or in a holder
mounted inside the ice bin, or in a sanitizing solution. Ice storage bins shall be
drained through the air gap.
10.7.5 Sugar, condiments, creamers, seasonings, and dressings for self service use
shall be provided in individual serving packs or from dispensers that protect their
contents. Milk and Milk products and other beverages shall be provided in a
sealed, commercially filled package less than 1 liter in size, or served from an
approved dispenser.
10.7.6 Individual portions of food shall only be served once to a consumer, except that
unopened packages of food which are not potentially hazardous may be re-
served.
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10.7.7 Re-use of soiled tableware is prohibited.
10.8 TRANSPORTATION OF FOOD:
10.8.1 All food transport vehicles shall have a totally enclosed food carrying
compartment. Exemptions may be granted for:
a) Food which is already surface contaminated and exposure to the atmos-

phere shall not affect its Quality or add any significant contamination.
b) Food which does not require temperature controlled conditions and is

protected by individually wrapped carton, crate or case, packaged so as to
properly safeguard the food from dust, dirt, filth, droplet infection,
contamination, pollution, flavor, odor or noxious substances.
10.8.2 The interior finishes shall comply with the durability and ease of cleaning
requirements of this Code. All vehicles shall be regularly cleaned between each
load, and as often as necessary to maintain sanitary conditions.
10.8.3 Vehicles shall be identified by displaying conspicuously on both sides the name
and business address of the person carrying on the business.
10.8.4 Packed Meals: Perishable food or drink shall be kept in temperature controlled
conditions during transportation to maintain its quality. Any other necessary
precautions shall be taken to ensure that perishable food reaches its destina tion
with no change in quality or exposed to contamination when it was loaded. (See
Appendix J)
10.8.5 Potentially hazardous food shall be carried in covered containers. Carcass meat
may however be hung uncovered from clean sanitized hooks, as long as it does
not come into contact with the structure of the vehicle. All persons handling
carcasses shall wear clean suitable protective clothing including hair covering.
10.8.6 Livestock, birds or un-skinned carcasses shall not be carried in the food
compartment of a vehicle normally used for carrying other categories of food.
10.9 STORAGE OF POISONOUS AND HAZARDOUS MATERIALS:
10.9.1 Only those poisonous and hazardous materials required to maintain the
establishment in a sanitary condition or required for sanitizing equipment or
utensils shall be present in food establishments.
10.9.2 Poisonous and hazardous materials include the following categories:
a) Insecticides, rodenticides, and other pesticides;
b) Detergents, bactericides and other cleaning agents.
c) Caustics, acids, polishes and other chemicals.
10.9.3 All containers of poisonous and hazardous materials including insecticides shall
be prominently and distinctly labeled for easy identification. Labels shall give the
identity of the contents with clear instructions for use, indicating the potential
hazards of the contents and the necessary precautions.
29
10.9.4 Poisonous and hazardous materials shall be stored in containers which are leak
proof and not easily damaged. Repacking in containers which have held food or
are easily identifiable with containers used for food shall be prohibited.
10.9.5 Poisonous and hazardous materials shall be stored in cabinets that are used for
no other purpose or in a place other than an area where food is stored, prepared,
displayed or served and other than an area where clean equipment or utensils
are stored.
10.9.6 Bactericides and cleaning compounds shall not be stored in the same cabinet or
area of a room where insecticides, rodenticides and other pesticides, or other
poisonous or hazardous materials are kept.
10.9.7 Bactericides, cleaning compounds, or other compounds intended for use on food
contact surfaces shall not be used in a way that leaves any poisonous or
hazardous residue on any surface, nor in a way that constitutes a hazard to the
health of employees.
10.9.8 Poisonous and hazardous materials shall not be used in a way that contaminates
food, equipment, or utensils, nor in a way that constitutes a hazard to employees
or other persons. They shall be used according to the strict instructions as
defined on the label.
10.9.9 Suitable protective clothing and equipment necessary during the use of
poisonous and hazardous materials shall be provided and maintained in good
condition.
10.9.10 Personal medications shall not be stored in food storage, preparation or service
areas.
10.9.11 A readily accessible and adequately stocked first-aid kit shall be provided. The kit
must contain antiseptic and bandage dressings, including waterproof dressings
and finger stalls. The kit must be clearly labeled, and stored so as not to
contaminate food.
10.9.12 For poisonous and hazardous materials a written translation of labels in the
relevant language(s) shall be provided.
10.10 FIRE EXTINGUISHER:
A general purpose dry chemical fire extinguisher shall be provided in every food
establishment. The Royal C ommission Industrial Security Fire Code shall be followed.
SECTION 11 MOBILE AND TEMPORARY FOOD SERVICE ESTABLISHMENTS:
11.1 GENERAL PROVISIONS:
11.1.1 Mobile and temporary food service establishments shall comply with the
provisions of the foregoing section 2 to section 10 except as otherwise provided
in this section. Additional requirements may be imposed by the Royal
Commission to protect against health hazards related to the conduct of the
mobile or temporary food service establishments. The preparation and/or service
of some or all potentially hazardous foods may be prohibited in certain
circumstances.
30
11.1.2 Only those potentially hazardous foods requiring limited preparation shall be
prepared or served. The preparation or services of other potentially hazardous
foods are prohibited. This prohibition does not apply to any poten tially hazardous
food that:
a) Has been prepared and packaged under conditions meeting the

b) Is obtained in individual servings.
c) Is stored at a temperature of 5°C or below or at a temperature of 62°C or

above in the unopened container in which it was packaged, and in facilities
complying with the provisions of this Code.
11.1.3 Where the only food served is prepared, packaged in individual ser vings,
transported under sanitary conditions in the correct temperature range, or
consists of beverages dispensed from containers which are protected from any
contamination, the operator need not comply with requirements pertaining to:
a) The necessity of water and sewerage systems
b) The cleaning and sanitizing of equipment and utensils, if the required

equipment for cleaning and sanitization is kept at the premises from which
the operator works.
11.2 ICE:
11.2.1 Ice for consumption or food contact shall have been made under condi tions
meeting the requirements of this Code. The ice shall be obtained only in chipped,
crushed or cube form, and in single use plastic bags filled and sealed at the point
of manufacture. Ice shall be protected from contamination until it is used.
11.2.2 Storage of packaged food in contact with water or un-drained ice is prohibited.
Wrapped sandwiches shall not be stored in direct contact with ice.
11.3 TABLEWARE AND EQUIPMENT:
11.3.1 Mobile or temporary food service establishments shall provide sing le service
articles unless effective facilities are provided for cleaning and sanitizing
tableware.
11.3.2 Equipment shall be located and installed in a way that facilitates cleaning the
establishment, and that prevents food contamination.
11.3.3 Food contact surfaces of equipment shall be protected from all sources of
contamination.
11.4 WATER SUPPLY AND WASTE DISPOSAL:
11.4.1 Enough potable water shall be available in the establishment for food preparation,
for cleaning and sanitizing utensils and equipment and for hand washing. A water
heating facility shall be provided capable of producing suf ficient hot water for
these purposes.
11.4.2 A mobile food unit requiring a water system shall have a potable water system
under pressure. The system shall be of sufficient capacity to furnish enough hot
31
and cold water for food preparation, utensil cleaning and sanitizing, and hand
washing, in accordance with the requirements of this Code. The water inlet shall
be located so that it will not be contaminated by waste discharge, road dust, 0il,
or grease and it shall be kept capped unless being filled. The water inlet shall be
provided with a transition connection of a size or type that will prevent its use for
any other service. All water distribution pipes or tubing shall be constructed and
installed in accordance with the requirements of this Code.
11.4.3 All sewage and liquid waste shall be disposed of in accordance with the Chapter
5 – Engineering manual of the Royal Commission Building Code.
11.4.4 If liquid waste results from operation of a mobile food unit, the waste shall be
stored in a permanently installed retention tank that is of at least 15 percent larger
capacity than the water supply tank. Liquid waste shall not be discharged from
the retention tank when the mobile food unit is in motion. All connections on the
vehicle for servicing waste disposal facilities shall be of a different size or type
from those used for the supply of potable water.
11.4.5 A conveniently located hand washing facility shall be provided for employee hand
washing. The facility shall have a minimum of a bowl, warm running water, soap
and individual towels.
11.5 CONSTRUCTION:
11.5.1 Floors shall be made of concrete, tight wood, asphalt, or other cleanable material.
11.5.2 Walls and ceilings of food preparation areas shall be constructed in a way which
prevents the entrance of pests or animals. Ceilings shall be made of wood,
canvas or other non-hazardous material that protects the interior of the
establishment from weather. Screening materials used for walls, doors or
windows shall have a maximum air gap of 1.5 mm. This section does not prohibit
cooking in the open air where the operation is conducted in a sanitary manner.
11.5.3 Counter service openings shall not be larger than necessary for the particular
operation conducted. These openings shall be provided with tight fitting solid or
screen doors or windows; or shall be provided with fans installed and operated to
restrict the entrance of flying insects. All openings shall be kept closed except
when food is being served.
11.6 BASE OPERATIONS:
11.6.1 Mobile food operations shall be based at a fixed food service establishment and
the vehicle and equipment shall report at least daily to such location for supplies,
cleaning, and servicing operations.
11.6.2 The base of operations shall comply with the standard laid down in this Code.
11.6.3 Vehicles used solely to transport food for wholesale purposes need not return to
their base of operations until they have completed delivering their load. Vehicles
may be cleaned and sanitized at premises other than the base of operations,
when it would otherwise be a long time before cleaning could be carried out. The
premises must have at least the same standard of cleaning and sanitizing
facilities as the base of operations.
11.6.4 A mobile food unit servicing area shall be provided and shall have at least
overhead protection for any supplying, cleaning, or servicing operation. Within
32
this servicing area there shall be a location provided for the flushing and drainage
of liquid wastes separate from the location provided for water servicing and for
the loading and unloading of food and related supplies.
11.6.5 The surface of the servicing area shall be constructed of a hard smooth
impervious material such as concrete or machine-laid asphalt and shall be
maintained in good repair, kept clean and graded to drain.
11.6.6 Servicing equipment which uses water shall be stored and handled in a way that
protects the water, and the equipment from contamination.
11.6.7 Waste retention tanks shall be thoroughly flushed and drained during the
servicing operation and all liquid waste shall be discharged to a sewerage
system.
SECTION 12 TEMPORARY FOOD PREMISES:
12.1 GENERAL REQUIREMENTS:
12.1.1 An outdoor and temporary food establishment shall comply with all applicable
Royal Commission Codes including Public Health Code requirements. The Royal
Commission may:
a) Impose additional requirements to protect against health hazards related to

the conduct of the temporary food service establishment.
b) Prohibit the sale of some or all potentially hazardous food.
c) And when no health hazard will result, may waive or modify requirements of
this chapter.
12.2 PERMIT:
The owner or operator of each temporary food establishment shall obtain a permit from
Royal Commission. He must submit a detailed plan at least a month ahead of the event to
the Royal Commission.
12.3 PERSONNEL:
All the food handlers working or desiring to work in the temporary food premises shall be
required to have a valid medical certification of their fitness prior to working, handling,
processing and serving food issued by Royal Commission. Food handlers shall comply
with all applicable sections in this code. (See Appendix F)
12.4 FOOD PROTECTION:
12.4.1 All food and utensils shall at all times be protected from dust, dirt, flies, or other
contamination influences. And the vehicles, tab les, or conveyance from which
food is sold shall be maintained in a clean and sanitary condition. All food shall be
delivered to the buyer in or upon single service containers or other materials
approved by Royal Commission.
12.4.2 No prepared food shall be served or sold in outdoor and temporary food
establishment unless prepared or compounded in an establishment which
complies with applicable sections in this code.
33
12.4.3 Food preparation shall be limited to the minimum, when the Royal Commission
deems it necessary for the protection of public health may restrict the food offered
for sale to such food as feels is not injurious to public health when handled by
such facilities as used by outdoor and temporary food establishment.
12.4.4 It shall be unlawful for the owners, operators of outdoor and temporary food
establishment to store food in unsanitary places or manner. No food, or food in a
container, shall be stored directly on the floor. Food and food containers shall be
stored at least 15 centimeters above the floor or under such other conditions as
are approved by the Royal Commission.
12.4.5 All readily perishable food or beverages, capable of supporting rapid and
progressive growth of microorganisms which can cause food infections or food
intoxications, and which are intended to be held prior to processing, or are to
reused on the premises shall be maintained at or below a temperature of 5°C.
12.4.6 All readily perishable food or beverages, capable of supporting rapid and
progressive growth of microorganisms which can cause food infections or food
intoxications, when being maintained hot for serving, or while being served hot
shall be kept in devices which maintain the temperature of all portions of the food
above 62°C.
12.4.7 Every temporary food establishment shall be provided with such facilities and
equipment as necessary to proper store and dispose of all waste material. All
waste material shall be removed daily or as soon as necessary. Every area in a
temporary food establishment and adjacent areas of influence thereto shall be
kept clean and free by all reasonable means of litter and rubbish.
12.4.8 Toilet and hand washing facilities shall be available to the said food handlers
within a distance not more than 90 meters from the location, which facilities meet
with the approval of the Royal Commission.
12.5 EQUIPMENT:
12.5.1 Equipment shall be located and installed in a way that prevents food
contamination, and also facilitates cleaning the establishment.
12.5.2 Food-contact surfaces of equipment and display tables shall be protected from
contamination by consumers and other contaminating agents. Effective shields
for such equipment shall be provided, as necessary, to prevent contamination.
12.5.3 Tables and other basic equipment shall be in good conditions which are easily
cleanable, washable and smooth in surfaces.
12.5.4 Suitable arrangement for cleaning and sanitizing all food equipment and utensils
after each use shall be provided.
12.6 DISPLAY OF NAME:
Every outdoor and temporary food service establishment shall have painted the name and
address of the person who own, manages and controls the business on behalf it is
operated. Such name shall be written in Arabic letters at least 7½ centimeters in height and
5 centimeters in width in clear and visible sign.
34
12.7 TIME LIMIT:
Outdoor and temporary food service establishments shall not be permitted to remain in the
fixed location appointed by Royal Commission for the purpose of sale or display of food or
food products for more than the approved time. During the times, operators shall keep the
area and the premises in a neat, clean, sanitary and orderly condition, pick up and dispose
in a sanitary manner all debris, garbage, paper, litter and other things which detract from
sanitation, safety and appearance of such area and premises.
SECTION 13 VENDING MACHINES:
13.1 GENERAL REQUIREMENTS:
13.1.1 Foods, beverages, and ingredients intended for sale through vending machines
shall be obtained from sources complying with this code.
13.1.2 All product contact surfaces of containers and equipment shall be protected from
contamination.
13.1.3 Readily perishable foods offered for sale through vending machines shall be
dispensed to the consumer in the individual, original container or wrapper i nto
which it was placed at the commissary or at the manufacturer's or processor's
plant: or such products shall be dispensed into single-service containers.
13.1.4 In vending machines dispensing readily perishable foods, beverages, or

ingredients in bulk, the bulk supplies of such food , beverages or ingredients shall
be transferred only to a bulk vending machine container and appurtenances
which are clean and have been subjected to an approved bactericidal process in
accordance with all applicable sections of this code.
13.1.5 Readily perishable foods or beverages or ingredients within the vending machine
shall be maintained at a temperature not higher than 5° Celsius or a temperature
not lower than 62° Celsius.
13.1.6 Vending machines dispensing readily perishable foods or beverages shall be

provided with controls which insure the maintenance of these temperatures at all
times.
13.1.7 An exception may be made for the actual time required to fill or otherwise service
the machine and for a maximum recovery period of 30 minutes following
completion of filling or servicing operations. Such controls shall also place the
machine in an inoperative condition until serviced by the operator.
13.1.8 In the event of power failure, if the food storage compartment fails to retain a
temperature below 5° Celsius or above 62° Celsius, the vending machine shall
automatically stop vending food.
13.1.9 Vending machines dispensing readily perishable foods or beverages shall be

provided with a thermometer which to an accuracy of + 2° Celsius, indicates the
air temperature of the food storage compartment.
13.2 OPERATION AND MAINTENANCE:
13.2.1 In case of vending machines that use fluid milk products as an ingredient in hot
Liquid foods or beverages, such milk product may be transferred at the machine
location from the individual original container of not more than one liter capacity
35
to a vending machine bulk container which is clean and has been subjected to an
approved bactericidal process in accordance with all applicable sections. In any
such transfer, the entire contents of the individual original container shall be used.
13.2.2 All multiuse containers or parts of vending machines which come in direct contact
with readily perishable foods, beverages, or ingredients shall be removed from
the machine daily and thoroughly cleaned and effectively subjected to an
approved bactericidal process at the commissary or other approved facility, such
parts shall after cleaning and bactericidal treatment be protected from
contamination.
13.2.3 All parts of vending machines which come into direct contact with other than
readily perishable foods shall be thoroughly cleaned and subjected to bactericidal
treatment. The frequency of the cleaning and bactericidal treatment shall be
established by the Royal Commission based upon the type of product being
dispensed. A record of the cleaning and bactericidal treatment operations shall be
maintained by the operator in each machine and shall be current for at least the
past 30 days.
13.2.4 All single-service containers which receive food or beverage from machines
dispensing such products in bulk shall be purchased in sanitary cartons or
packages which protect the containers from contamination shall be stored in a
clean dry place until used and shall be handled in a sanitary manner. The
containers shall be stored in the original carton or package in which they are
placed at the point of manufacture until introduced into the container magazine or
dispenser of the vending machine. The containers stored within the vending
machine shall be protected from manual contact, dust, insects, rodents, and other
contamination.
13.2.5 The machine location shall be such as to minimize the potential for contamination
of the product shall be easily cleanable and shall be kept clean. Each vending
machine shall be located in a room area or space which can be maintained in a
clean condition and which is protected from overhead leakage from drains and
piping. Each vending machine shall be so located that the space around and
under the machine can be readily cleaned and so that insect and rodent
harborage is not created.
13.2.6 The floor area upon which vending machines are located shall be reasonably
smooth of cleanable construction. and capable of withstanding repeated washing
and scrubbing. This space and the immediate surroundings of each vending
machine shall be maintained in a clean condition.
13.2.7 The vending machines shall be of sturdy construction and the exterior
construction shall be so designed, fabricated and finished as to facilitate its being
kept clean and to minimize the entrance of insects and rodents.
a) Service connections shall be such as to protect against un-intentional or

accidental interruption of service to the machine.
b) Door and panel access openings to the product and container storage
spaces of the machine shall be tight fitting and if necessary casketed so as
to preclude the entrance of dust, moisture, insects and rodents.
13.2.8 All ventilation louvers or openings into vending machines shall be effectively
screened against insects and rodents by screening materials of not less than 40
meshes to the centimeter or equivalent. An exception to this provision may be
36
made for vending machines currently in use until such time as the machines are
relocated or removed from present machine location for any other purposes.
13.2.9 In all new machines in which a condenser unit is an integral part of the machine,
such unit shall be sealed from the product and container storage spaces. Unless
the vending machine is sealed to the floor so as to prevent seepage underneath
or can be manually moved with ease one or more of the following provisions shall
be utilized to facilitate cleaning operation:
a) The machine shall be mounted on legs.
b) The machine shall be mounted on casters or rollers.
c) The machine shall be mounted on gliders which permit it to be easily moved.
13.2.10 All service connections through an exterior wall of the machine including water,
gas, electrical and refrigeration connections shall be sealed to prevent the
entrance of insects or rodents. All connections to such utilities shall be such as to
discourage their unauthorized or un-intentional disconnection.
13.2.11 All interior surfaces and component parts of the vending machines shall be so
designed and constructed as to permit easy cleaning and shall be kept clean. All
product contact surfaces of the machine shall be of smooth, nontoxic, corrosion
resistant and non-absorbent material, which shall be capable of withstanding
repeated cleaning and bactericidal treatment by normal procedures and shall be
protected against contamination.
13.2.12 Water used in vending machines shall be from a source approved by the Royal
Commission and shall comply with the Royal Commission Potable Water
Standards.
13.2.13 All vending machines which dispense carbonated beverages and which are
connected to a water supply system shall be equipped with two check valves or a
double check valve, an air gap, a device to vent carbon dioxide to the
atmosphere. or any other device ap proved by the Royal Commission which will
provide positive protection against the entrance of carbon dioxide or carbonated
water into the water supply system.
13.2.14 Where check valves are used for the protection of a water supply system, a
screen of not less than 16 mesh to a inch shall be installed in the water supply
line immediately upstream from the check valves.
13.2.15 In all vending machines which dispense carbonated beverages and which are
connected to a water supply system, the ingredient wate r contact surfaces from
the check valves or other protective device downstream, including the device
itself, shall be of such material as to preclude the production of toxic substances
which might result from interaction of carbon dioxide or carbonated w ater.
13.2.16 The vending machine operator shall maintain a suitable container for refuse. He
shall be responsible for sanitation of the environment of the place of operation
unless operating on private property where adequate sanitary maintenance is
provided by the property owner or manager.
13.2.17 Containers shall be provided within all machines dispensing liquid products in
bulk for the collection of drip, spillage, overflow, or other liquid wastes. An
automatic shut-off device shall be provided which will place the vending machine
37
out of operation before such containers overflow. Containers or surfaces on

which such wastes may accumulate shall be readily removable for cleaning, shall
be easily cleanable, and shall be kept clean. They shall be corrosive resistant. If
liquid wastes from drip, spillage, or overflow, which originate within the machine,
are discharged into a sewage system, the connection to the sewer shall be
through an air gap.
13.2.18 Foods, beverages, or ingredients while in transit to vending machine locations

shall be protected from the elements, dirt, dust, insects, rodents, and other
contamination. Similar protection shall be provided for single-service containers
and for the product contact surfaces of equipment, containe rs and devices in
transit to machine locations.
38
PHC-C-2
APPENDIX A
MINIMUM SPACE REQUIREMENT FOR FOOD ESTABLISHMENTS

ELEMENTS AND SPACE REQUIREMENTS:
Cooking Washi ng Storage Toilet Display Recep Total
Category Type Of Food Establishment Comments
Area M² Area M² Area M² Area M² Area M² Area M² Area M²
A Restaurants with Full Menu 70 10 20 6 - 10 116
Dining Area=
Fast Food Rest aurant With

B 50 10 13 2 - 10 85 2.5xS (S=No. Of
Dini ng
Seats)
Fast Food Res taurant Wit hout

C 50 10 13 2 - 10 85
Dinin g
+ 10sq.m for
Food Shops – Lim ited food
39
every added item
D preparation; one or two items 40 10 8 2 - - 60
with a max of 4
only (Bakery)
items
Sweet s Shops, C andy Shops,

E - - - 2 - - 50
Seeds & Nuts, Coffee Grinding
Total floor area

* A=
provides: Sales
300+
area including
0.07P
Mini-Market, Supermarkets, 35% of 65% of goods
F - - (wit h a
C ommissaries, R etail Est. to tal area total area preparation, car
min area
parking area,
1.700
st orage area,
m ²)
garbage, Toil ets.
PHC-C-2
APPENDIX B
EXAMINATION AND LABORATORY ANALYSIS REQUIRED FOR FOOD ITEMS
Laboratory
Type of Food Food Premises
Investigations
*Food Items Camps, Industrial Cafeterias Bacteriological:
(See below) and Restaurants:  Total Count Aerobic
 All ready to eat salads.  Bacillus Cereus
 Salad dressings  Samples from suspected  Staphylococcus Aureus
including mayonnaise. meal (72 hour samples)  Clostridium perfringens
 All cooked foods such  Cholera
as fish, meat, chicken, Family Food Related Illness  E. Coli
eggs, milk and milk Cases:  Salmonella
products.  Samples of suspected  Shigella
 Rice and any other food if available.  Vibrio Parahemolitica
items that may cause  Sample of food remnant
 Campylobactor
food borne illness. if available.
 Yersenia
Note:-
Chemical
100 grams of each sample are
Chemical analysis shall be
required for Royal Commission
conducted based on case
investigations and 100 grams of
study
each sample are required for
Ministry Of Health.
40
PHC-C-2
APPENDIX C
MINIMUM EQUIPMENT NEEDS FOR FOOD ESTABLISHMENTS
A three compartment sink unit
Each compartment must be large enough to permit the total immersion of the largest item to be
cleaned. Each compartment must be provided with supplies of hot and cold running potable water.
Each compartment must discharge in an approved manner, to the sewerage system.
A hand wash basin
A suitable facility for hand washing must be installed. Each such facility will be provided with hot
and cold running potable water and shall discharge, in an approved manner, to the sewerage
system. Soap, nailbrush and disposable paper towels or a hot air dryer shall be provided at each
facility.
A utility sink with floor drain
It shall be provided with hot and cold water and used for cleaning mops or similar wet floor
cleaning tools, and for the disposal of soiled wash water waste. The height of the tap outlet shall
permit easy and hygienic filling of buckets or other containers. The sink and drain must discharge,
in an approved manner, to the sewerage system.
Additional Sinks
Independent two compartment commercial size stainless steel sinks shall be provided for salad
sanitizing procedures, juice preparation and in the butchery section.
Note: - The items listed above are not interchangeable in use. Each must be used solely for its specified
purpose.
These are MINIMUM requirements, specific additional requirements will be determined for each
operation.
41
PHC-C-2
APPENDIX D
CLEANING AND SANITIZING SOFT SERVE ICE CREAM MACHINES

Why sanitize?
The number of germs in ice cream and ice cream mixes increases very quickly because they
contain milk, eggs and sugar. These germs will cause sickness especially in children.
What to sanitize?
Everything must be cleaned and sanitized thoroughly before and after production of each batch,
including:
1. The hands and arms of the assistant and supervisor, use liquid bactericidal soap. Single use
disposable gloves must be worn throughout the cleaning of the machine.
2. All machine parts which make contact with the mix e.g. mix tanks plus internal covers for the
tanks; mixing cylinder; removable parts such as dasher/beater, shafts, seals; (O-rings) and their
channels, bearing etc.; operating levers including removable seals (O-rings) and their channels,
nozzles etc.
ALL REMOVABLE PARTS MUST BE THOROUGHLY SCRUBBED WITH A CONVENIENT

BRUSH AS ICE CREAM CAN ACCUMULATE IN THESE PARTS.
3. All external machine surfaces such as the lid, drip trays and the outside of the machine.
Equipment
The following equipment is necessary and it must be reserved for the ice-cream machines only.
Sponges, long-handled bottle brush, small scrubbing brush, large bucket to soak all the
removable parts completely in the detergent/sanitizer solution.
Chlorine sanitizer before producing ice-cream to kill the germs. Clorox, Milton, Mikro-chlor,
Diversol BX or CX, HTH are all suitable. (Use a 200 ppm solution).
Detergent/sanitizer after producing ice-cream to remove all the ice cream residues and to kill
most germs. A detergent/sanitizer especially formulated for ice cream machines is recommended.
(For quantities, please seek manufacturer's recommendation or consult the Royal

Commission).
Who should sanitize?
The cleaning and sanitizing of an ice-cream machine correctly is a responsible task. Every batch
produced must be supervised by an authorized supervisor. Spot check is not enough. A register
must be maintained to identify the machine, mess, assistant, supervisor and the date of production
for each batch and authenticated with a signature by the supervisor.
42
Cleaning & Sanitizing procedure for ice-cream machines:
Before each ice-cream run:
1) Fill the machine 3/4 full with water.
2) Add Chlorine. Use four (4) tablespoons of regular Clorox (or similar) per gallon of water. (Equal
to 200 ppm).
3) Allow the chlorine solution to remain in the tank for at least fifteen (15) minutes.
4) Drain the solution and rinse the tank thoroughly with potable water.
5) DO NOT dry the sanitized parts with cloths, tissues etc.
After the machine is emptied (i.e. after service):
1) Flush the machine with potable water.
2) Fill the machine 3/4 full with water.
3) Add a detergent/disinfectant in accordance with the manufacturer's instructions. .
4) Brush the inside of the machine with a long-handled bottle brush.
5) Scrub the inside of the ice-cream delivery nozzles with the brush.
6) Empty the machine and flush it thoroughly with potable water.
7) Dismantle all removable parts such as dasher/beater, shafts, seals (a-rings) and their channels,
bearings etc.; operating levers including removable seals (O-rings) and their channels, nozzles
etc. Thoroughly wash and scrub with the brushes to remove all the ice cream. Use the
detergent/sanitizer for this.
8) Re-assemble all parts.
External –Cleaning /Sanitizing
1) Wash the cover and the outside of the machine using a sponge and a detergent /sanitizer.
2) Rinse the cover and outside of the machine.
NOTE:- Between use, store sponges and brushes in a chlorine solution (two tablespoons of regular
Clorox per gallon of water).
43
PHC-C-2
APPENDIX E
CLEANING AND SANITAZING OF SOFT DRINK MACHINES

The following equipment and materials are necessary:
1. Detergent
2. Sponges and tube brushes,
3. Chlorine sanitizer. A 200 ppm solution of Clorox, Milton, Mikro-chlor, Diversol BX or CX, HTH
etc. are all suitable. (Four tablespoons of regular Clorox per gallon of water will provide a
solution of the correct concentration).
Before filling with juice, squash etc.:
1. Fill the container 3/4 full with cold water.
2. Add chlorine. Use four (4) tablespoons of regular Clorox (or similar) per gallon of water. (Equal
to 200 ppm).
3. Switch on recirculation pump to enable the chlorine to contact the entire internal surface of the
container for at least ten minutes.
4. Drain the solution through the spigot and rinse the container thoroughly with potable water.
5. Fill the container with product and switch on the refrigeration unit immediately, and leave it on
while product remains in the container.
After service each day:
1. Retaining remaining juice or beverage to be served the next day is unacceptable. Operator
should plan the juice or beverage preparation quantity based on daily demand. After service
each day the remaining product should be discarded.
2. Thoroughly scrub all removable parts and the container with a hot solution of detergent.
Thoroughly rinse with hot water to remove all traces of detergent.
3. Air-dry the container but ensure the prevention of contamination by dust particles.
4. Return removable parts and reassemble dispenser.
5. Using a mild detergent solution, clean all exterior surfaces.
ONCE SANITIZED, THE EQUIPMENT AND ITS COMPONENT PARTS MUST BE HANDLED ONLY
USING CLEAN, DISPOSABLE GLOVES.
44
PHC-C-2
APPENDIX F
EXAMINATION AND LABORATORY ANALYSIS REQUIRED FOR
FOODHANDLERS
FOOD HANDLERS EXAMINATION REQUIRED LABORATORY ANALYSIS
New or Regular(Annual) Medical Physical : Samples:

Examination Chest (stool) Routine
Heart Salmonella
Note:- Abdomen Shigella
New Foodhandlers Eye Cholera
are not required to Chest X-Ray
present any Skin And Venereal Disease (SWAB) Throat:
previous medical Nails Diphtheria
certificates. Streptococci
Vaccinations:
-Typhoid Nasal:
-D.T. Staphylococcus
(given if not vaccinated in the aureus
last 3 years)
Rectal:
Cholera
 After 6 Months (Stool) Sample for:

 On return from Vacation Routine
 Foodhandlers with valid Salmonella
cards/certificates from a Shigella
Municipal Authority in Cholera
Kingdom
(SWAB) Throat:
Streptococci
Diphtheria
Nasal:
Staphylococcus
aureus
Rectal:
Cholera
In Case Of Related Illness Physical : as above (Stool) Sample for:

Skin And Venereal Disease Routine
Nails Salmonella
Shigella
Cholera
(SWAB) Throat & Nasal:

Staphylococcus
aureus
Rectal:
Cholera
45
PHC-C-2
APPENDIX G
GUIDELINES FOR FOOD HANDLERS - WEARING OF GLOVES
1) The Royal Commission Public Health Code requires that plastic gloves must be worn "where it
is likely that manual contact will occur with processed food". (Section 10, sub-section 10.6 -
Food Processing – 10.6.1).
2) Special attention must be given to the handling of those foods which are described in the Public
Health Code as "Potentially Hazardous" and these include milk, milk product, eggs, meat,
poultry, fish, shellfish, edible crustacea, or other ingredients including synthetic ingredients, in a
form capable of supporting rapid and progressing growth of Infectious or toxicogenic
microorganisms.
3) When handling food which will be eaten by the customer without cooking, gloves must be worn.
However, food should be handled as little as possible, and use should be made of tongs, forks
or other implements, but where this is not possible, gloves must be used.
4) The following are examples of situations where gloves must be worn:
a) When preparing raw fruit or vegetables which will not be cooked before eating.
b) When slicing cooked meat.
c) When filling sandwiches.
d) Portioning food such as cream cakes.
e) When preparing cold displays.
5) When serving customers, a glove must be worn on the hand holding the plate and a serving
implement used with the other hand.
6) Gloves must be changed when a fresh task is undertaken.
7) It is unhygienic to use soiled gloves.
8) Use of a glove is not a substitute for regular hand washing.
46
PHC-C-2
APPENDIX H
CLEANING AND DISINFECTING FRUITS AND VEGETABLES TD BE CONSUMED

RAW
Why Disinfect?
Raw fruits and vegetables carry on their surfaces germs which cause sickness, these germs come
from the soil, bird dirt, insect/worm eggs etc. These germs are killed when the vegetables are
cooked completely, but fruits and vegetables to be eaten raw must be washed thoroughly and
disinfected.(Section 10, sub-section 10.6 - Food Processing – 10.6.3).
What to disinfect?
All fruits eaten with their skin, (apples, grapes, plums etc), and vegetables such as lettuce,
parsley, coriander, cabbage, cucumber, celery, tomatoes, etc. used in salads.
How to disinfect?
A solution containing 100 parts of chlorine per million parts of water (100 ppm) will kill the germs
after 10 minutes contact time. Various products are available CLOROX 10 ml (two tablespoons per
gallon of cold water); MILTON (two tablespoons) per gallon of cold water; MIKRO-CHLOR - (12
grams per gallon of cold water); DIVERSOL BX - (0.7 grams per gallon of cold water); HTH - (0.6
grams per gallon of cold water).
The disinfectant with the measuring cup should be kept near the sink for salad preparation. The
sink should be marked permanently (small painted line will do) to indicate the correct volume of
water for each batch. Instruct each kitchen assistant carefully. The following instructions should be
displayed near the sink with quantities of disinfectant and water specified for that sink.
Procedure for Disinfecting Fruits & Vegetables
1. Wash the fruits and vegetables thoroughly with plenty of clean water to remove all soil and dirt.
2. In a clean sink, prepare a fresh solution of chlorine in accordance with the manufacturer's
instruction.
3. Soak the cleaned fruits and vegetables in the solution for 10 minutes.
4. The fruits and vegetables are now ready for use. They may be rinsed in clean potable water to
reduce odor.
NOTE: - Fruits and vegetables once cleaned and disinfected must not be handled by bare hands or un -
sanitized utensils.
5. For each batch, start with a fresh solution of chlorine.
47
PHC-C-2
APPENDIX I
THAWING POTENTIALLY HAZARDOUS FOODS
Potentially hazardous food should be thawed in one of the following ways: (Section 10, sub-section
10.6 - Food Processing – 10.6.7).
1) In refrigerated units so that the temperature of the food does not exceed 5°C. This method
requires planning ahead as thawing by this method requires at least 24 hours and for larger
pieces, 48 hours or even longer.
2) In a microwave oven only when the food will be transferred immediately to conventional
cooking facilities as part of a continuous cooking process, or when the entire, uninterrupted
cooking process takes place in the microwave oven.
3) As part of the conventional cooking process. This method simply permits cooking directly from
the frozen state without an intermediate thawing period.
Any other methods must be regarded as potentially dangerous, and any of the subject foods found
being thawed in a manner not listed above, will be condemned as unfit for human consumption,
and removed for safe disposal.
48
PHC-C-2
APPENDIX J
SAFE PROCEDURES - PACKED MEALS
Packed meals require the highest standard of food hygiene during preparation, packing and
transportation to minimize the growth of germs.
GENERAL PREPARATIONS:
1. The inclusion of potentially hazardous foods (see chapter 2, Section 1 of this Code) should be
avoided if possible.
2. The service of hot packed meals should be avoided if practicable.
FOOD HANDLING AND PREPARATION:
Food which will be subject to no further processing must not be touched with bare hands. Single-
use disposable gloves, together with sanitized utensils, must be used.
TEMPERATURE CONTROL:
Food must be maintained at a temperature below 5°C or above 73°C except for necessary periods
of preparation, portioning, packing etc., and supplied to the consumer at those temperatures.
Cooked food to be served cold must be cooled to below 5°C within 90 minutes of the end of the
cooking process.
PORTIONING AND PACKING:
1. Those procedures must be carried out in a cool, clean environment.
2. All wrapping materials, containers or any other material which may come into contact with food
shall be of food-grade materials, single-use, and clean. Raw foods must be separately
wrapped.
3. The food shall be completely enclosed so that it may be transported without risk of
contamination.
4. The following message, in Arabic and English must clearly display on the exterior of every meal
pack.
WARNING:
THIS FOOD MUST BE CONSUMED IMMEDIATELY. IMPROPER OR PROLONGED STORAGE
MAY LEAD TO SPOILAGE OF THE CONTENTS, WHICH MAY IN TURN CAUSE ILLNESS.
TRANSPORATION:
1. Food must be loaded directly from temperature-controlled storage facilities to the vehicle, to
minimize temperature variations.
2. Vehicles for transport of cold packs must be air-conditioned, preferably insulated and
refrigerated, even for short journeys.
49
PUBLIC HEALTH CODE

PHC-C-3
MILK AND MILK PRODUCTS PROCESSING INDUSTRY
1.1 Adulterated Milk and Milk Products: Any milk or milk product shall be deemed to be
adulterated if:
 it bears or contains any poisonous or deleterious substance in a quantity which may

render it injurious to health;
 it bears or contains any added poisonous or deleterious substance for which no safe
tolerance has been established;
 it consists, in whole or in part, of any substance unfit for human consumption;
 it has been produced, processed, prepared, packed or held under unsanitary conditions;
 it's container is composed, in whole or in part, of any poisonous or deleterious substance
which may render toe contents injurious to health; or
 if any substance has been added to or mixed or packed with so as to increase its bulk or
weight, or reduce its quality or strength, or make it appear better or of greater- value than
it is.
1.2 Bulk Milk Pickup Tanker: Is a vehicle including the truck, refrigerated tank and those
appurtenances necessary for its use, used by a milk haulier to transport bulk raw milk for
pasteurization from a dairy farm to a transfer station, receiving station or milk plant.
1.3 Cream: The sweet, fatty liquid separated from milk, with or without the addition of milk or
skim milk, which contains not less than 18 percent milk fat.
1.4 Dried Milk: Grade A pasteurized milk which has been dried to powder or granule from by the
roller or spray process and has a moisture content of not more than 5 per cent.
1.5 Flavored Milk or Milk Products: Milk and milk products as defined in this Section to which
have been added a flavor and/or sweetener.
1.6 Food: - Any raw, cooked or processed edible substances, beverages or ingredients, ice or
water for use in whole or in part for human consumption.
consumption are manufactured, processed, prepared, packed, stored, sold or served.
1.10 Frozen milk product: Any clean, frozen or partially frozen combination of two or more of
the following: milk, eggs or egg products, sugars, fruit or fruit juices, candy, nuts, or other
harmless and wholesome food products, flavors, color or harmless stabilizer, and shall be
deemed to include ice cream, frozen custard, ice milk, milk sherbet, ices and other similar
products.
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1.11 Heavy Cream or Heavy Whipping Cream: Cream which contains not less than 36 percent
milk fat, it is pasteurized or ultra-heat treated and may be homogenized.
1.12 Homogenized Milk: Milk which has been treated to ensure breakup of the fat globules to
such an extent that, after 48 hours of quiescent storage at 4°C no visible cream separation
occurs in the milk, and the fat percentages of the top 100 milliliters of milk in a liter, or of
proportionate volumes in containers of other sizes, does not differ by more than 10 percent
from the fat percentage of the remaining milk as determined after thorough mixing. The word
"milk" shall be interpreted to include homogenized milk.
1.13 Laban: A fluid product resulting from the souring, by lactic acid producing bacteria or similar
culture, of pasteurized skim milk, pasteurized low fat milk or whole milk and has a tetra table
acidity of not less than 0.5 percent, expressed as lactic acid.
1.14 Labneh: Any food that consists in whole or in part of milk or milk products, eggs, meat,
poultry, fish, shellfish, edible crustacea, or other ingredients, including synthetic ingredients,
in a form capable of supporting rapid and progressive growth of infectious or toxicogenic
micro-organisms.
1.15 Low fat milk: Milk from which a sufficient portion of milk fat has been removed to reduce its
milk fat content to not less than 0.5 percent and not more than 2.0 percent.
1.16 Milk: The lacteal secretion, practically free from colostrums, obtained by the complete
milking of one or more healthy cows, which contains not less than 8.5 percent milk solids-
not-fat or the normal percentage produced in a commingled milk sample from the specific
herd in question and not less than 3 percent milk fat (milk fat or butterfat is the fat of milk).
The word milk shall be interpreted to include goat milk.
1.17 Milk Plant: Any premises, in which milk or milk products are produced, prepared or
processed.
1.18 Milk Products: Include cream, light cream, coffee cream, table cream, whipping cream,
light whipping cream, heavy cream, heavy whipping cream, whipped cream, whipped light
cream, sour cream, cultured sour cream, half-and-half, sour half-and-half, cultured half-and-
half, reconstituted or recombined milk and milk products, concentrated milk, concentrated
milk products, skimmed milk, low fat milk, fortified milk and milk products, vitamin 0 milk and
milk products, homogenized milk, flavored milk or milk products, laban, yoghurt, labneh,
cottage Cheese, and cultured milk, sterilized milk and milk products hermetically sealed in a
container and so processed, either before or after sealing. as to prevent microbial spoilage,
evaporated milk, condensed milk, butter, ice cream and other frozen milk products, dried
milk products and cheese.
1.19 Mix: The unfrozen combination of all ingredients of a frozen milk product with or without
fruits, fruits juices, candy, nuts, flavors or harmless color.
1.20 Reconstituted or Recombined Milk and Milk Products: Milk or milk products resulting
from the recombining of milk constituents with potable water.
sentative.
1.22 Sanitization: The application of any effective method or substance for the destruction of
pathogens, and of other organisms as far as is practicable. Such treatment shall not
adversely affect the equipment, the milk, or milk product or the health of consumers, and
shall be acceptable to the Royal Commission. Effective sanitization is demonstrated by a
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standard plate count of 2 colonies or less per square centimeter of equipment surface or 100
colonies or less per utensil.
1.23 Ultra-Heat Treated: Ultra-heat treated, when used to describe a dairy product, means that
such product shall have been thermally processed at or above 138 degrees C for at least 2
seconds, either before or after packaging, so as to produce a product which has an extended
shelf life under refrigerated conditions.
1.24 Whipped Cream: Cream into which air or gas has been incorporated.
1.25 Whipping Cream: Cream which contains not less than 30 percent milk fat.
1.26 Yoghurt: A cultured milk product which contains the lactic acid producing bacteria
Lactobacillus bulgaricus and Streptococcus thermophilus. It shall be pasteurized prior to the
addition of bacterial culture and bulky flavoring material. Yoghurt before addition of flavors or
bulky flavors contains not less than 8.25 percent milk solid-not-fat, and has a tetra table
acidity of not less than 0.9 percent, expressed as lactic acid.
2.1 Food establishments shall comply with the requirements outlined in PHC-C -1. Further the
Milk Plant Criteria required in this Chapter will be read in conjunction with all other Saudi
Arabian Standards as required by Ministry of Agriculture, Ministry of Trade and Saudi
Arabian Standards Organization (SASO).
SECTION 3 FOOD HANDLERS HEALTH CERTIFICATION:
3.1 Food handlers employed in Milk and Milk Products Processing Plant shall comply with the
provisions of PHC-C-2 of this Code.
3.2 Procedure when there is reason to suspect that an employee is infected with a
communicable disease:
When reasonable cause exists to suspect the possibility of transmission of infection from any
person concerned with the handling of milk and/or milk products, the Royal Commission is
authorized to require any or all of the following measures:
3.2.1 The immediate exclusion of that person from milk handling;
3.2.2 The immediate exclusion of the milk supply concerned from distribution and use;
3.2.3 A medical examination certificate shall be presented from a certified medical center
that the person is free of any communicable disease and parasites, before he is
permitted to return to work.
3.3 Cleanliness of Personnel:
3.3.1 Hands shall be thoroughly washed before commencing plant functions and as often
as may be required to remove soil and contamination.
3.3.2 No employee shall resume work after visiting the toilet room without thoroughly
washing his hands.
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3.3.3 All persons, while engaged in the processing, pasteurization, handling, storage, or
transportation of milk, milk products, containers, equipment and utensils shall wear
suitable clean protective clothing.
3.3.4 All persons, while engaged in the processing of milk or milk products shall wear an
adequate head covering.
3.3.5 No employee shall consume food or use tobacco while working.
3.3.6 Food handlers working in processing area, ingredient mixing room and packaging
area shall wear mask to protect the food or food contact surfaces from coughs and
sneezes.
SECTlON 4 GENERAL REQUIREMENTS:
4.1 Surroundings: Milk plant surroundings shall be kept neat, clean and free from conditions
which might attract or harbor flies, ether insects and rodents, or which otherwise constitute a
nuisance.
4.2 Floors: The floors of all rooms in which milk or milk products are handled, processed, or in
which milk containers, utensils, and equipment are washed, shall be
4.2.1 Constructed of concrete or other equally impervious and easily cleaned material.
4.2.2 Be smooth, properly sloped, provided with trapped drains, and kept in good repair.
4.2.3 Cold storage rooms used for storing milk and milk products need not be provided
with floor drains when the floors are sloped to drain to one or more exits.
4.3 Walls and Ceilings: Walls and ceilings of rooms in which milk or milk products are handled,
processed, or in which milk containers, utensils, and equipment are washed, shall have a
smooth, washable light-colored surface, and be maintained in good repair.
4.4 Doors and Windows:
4.4.1 Effective means shall be provided to prevent the access of flies and rodents. All
openings to the outside shall have solid doors or glazed windows which shall be
closed during dusty weather.
a) All openings to the outer air shall be effectively protected by screening; or

effective electric screen panels; or fans or air curtains which provide sufficient
air velocity so as to prevent the entrance of flies; or properly constructed flaps
where it is impractical to use self-closing doors or air curtains or any effective
combination of the above or by any other method which prevents the entrance
of flies.
b) All outer doors shall be tight-fitting and self-closing. Screen doors shall open
outward.
c) All outer openings shall be rodent -proofed.
4.5 Lighting and Ventilation:
4.5.1 Adequate light sources shall be provided (natural, artificial or a combination of both)
which furnish at least 700 Lux in all working areas. This shall apply to all rooms
where milk or milk products are handled, processed or stored, or where utensils,
53
containers or equipment are washed. Dry storage and cold storage room's shall be
provided with at least 300 Lux.
4.5.2 Ventilation in all rooms shall be sufficient to keep them reasonably free of odors and
excessive condensation on equipment, walls, and ceilings. Pressurized ventilating
systems, if used, must have a filtered air intake.
SECTION 5 SANITARY FACILITIES:
5.1 Water Supply: Enough potable water for the needs of the milk plant shall be provided from
an approved source.
5.2 Toilet Facilities and Sewage Disposal: Every milk plant shall be provided with toilet
facilities based on the following standards:
5.2.1 Toilet rooms shall not open directly into any room in which milk and/or milk
products are processed.
5.2.2 Toilet rooms shall be completely enclosed and shall have tight fitting, self -closing
doors.
5.2.3 Dressing rooms, toilet rooms, and fixtures shall be kept in a clean condition, in
good repair, and shall be well ventilated and well lighted.
5.2.4 Sewage and other liquid wastes shall be disposed of in a sanitary manner.
5.3 Hand washing facilities: Convenient hand washing facilities shall be provided, including hot
and cold running water, soap, and individual paper towels or other approved hand drying
devices. Hand washing facilities shall be kept in a clean condition and in good repair. Steam-
water mixing valves and vats for washing bottles, cans and similar equipment shall not be
used as hand washing facilities.
SECTION 6 SEPARATE ROOMS BY FUNCTION:
6.1 There shall be separate rooms for the pasteurizing, processing, cooling and packaging of
milk and milk products including a separate room for mixing reconstituted milk, making
cottage cheese, etc. The areas used for cleaning milk cases, for cleaning and sanitizing milk
tank trucks, etc., if applicable, shall be located in separate rooms.
SECTION 7 MILK PLANT CLEANLINESS:
7.1 All rooms in which milk and milk products are handled, processed or stored and/or in which
containers, utensils or equipment are washed or stored, shall be kept clean, neat and free of
evidence of insects and rodents. Pesticides shall be used safely. Only equipment directly
related to processing operations or to handling of containers, utensils and equipment shall
be permitted in the pasteurization, processing, cooling, packaging and bulk milk storage
rooms.
SECTION 8 SANITARY PIPING USED TO CONVEY MILK WITHIN THE MILK PLANT:
8.1 All sanitary piping, fittings, and connections which are exposed to milk or milk products, or
from which liquids may drip, drain or be drawn into milk or milk products, shall consist of
smooth, impervious, corrosion-resistant, non-toxic, easily cleanable materials.
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8.1.1 All sanitary piping, connections and fittings shall consist of s tainless steel of the AISI
(American Iron and Steel Institute) 300 series; or, equally corrosion-resistant metal
which is non-toxic and non-absorbent; or, heat resistant glass. Approved plastic, or
rubber and rubber like materials may be used for gaskets, sealing applications, and
for short flexible takedown jumpers or connections where flexibility is required for
essential or functional reasons.
8.1.2 Sanitary piping, fittings and connections shall be designed to permit easy cleaning,
kept in good repair, and free of breaks or corrosion, and contain no dead ends of
piping in which milk may collect.
8.1.3 All interior surfaces of demountable piping, including valves, fittings, and connections
shall be designed, constructed, and installed to permit inspection and drainage.
8.1.4 All cleaned-in-place milk pipelines and return-solution lines shall be rigid, self-
draining, and so supported to maintain uniform slope and alignment. Return solution
lines shall be constructed of material meeting the specifications of Section 8.1
above. If gaskets are used, they shall be self-positioning of material meeting the
specifications outlined in Section 8.1 above, and designed, finished, and applied to
form a smooth, flush interior surface. If gaskets are not used, all fittings shall have
self- positioning faces designed to form a smooth, flush interior surface. All interior
surfaces of welded joints in pipelines shall be smooth and free from pits, cracks, or
inclusions.
8.1.5 Each cleaning circuit shall have access points for inspection in addition to the
entrances and exits. These may be valves, removable sections, fittings, or other
means of combinations that are adequate for inspection of the interior of the line.
These access points shall be located at sufficient intervals to determine the general
condition of the interior surfaces of the line.
8.1.6 No alteration or addition shall be made to any milk pipeline system without prior
approval from the Royal Commission.
SECTION 9 CONSTRUCTIONS AND REPAIR OF CONTAINERS AND EQUIPMENT:
9.1 All multi-use containers and equipment with which milk or milk products come into contact
shall be of smooth, impervious, corrosion resistant and non toxic material; they shall be
constructed for ease of cleaning and shall be kept in good repair.
9.1.1 All milk contact surfaces of multi-use containers and equipment shall consist of
materials as per PHC-C-3, Subsection 8.1.1
9.1.2 Where a rotating shaft is inserted through a surface with which milk or milk products
come into contact, the joint between the moving and stationary surfaces shall be
close-fitting. Where a thermometer or temperature sensing element is inserted
through a surface with which milk or milk products come into contact, a pressure-
tight seal shall be provided ahead of all threads and crevices.
9.1.3 All openings in covers of tanks, vats, separators, etc., shall have raised edges, or
shall otherwise be protected from the entrance of surface drainage. Condensation
diverting aprons shall be provided as close to the tank or vats as possible on all
pipes, thermometers, or temperature sensing elements, and other equipment
extending into a tank, bowl, vat, or distributor, unless a watertight joint is provided.
9.1.4 All surfaces with which milk or milk products come into contact shall be easily
accessible or demountable for manual cleaning or designed for mechanical cleaning.
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All product-contact surfaces shall be readily accessible for inspection and shall be
self-draining. Wing nuts, bayonet locks, and similar devices shall be used whenever
possible in lieu of bolts and nuts, to promote easy dismantling.
9.1.5 There shall be no threads used in contact with milk or milk products except where
needed for functional and safety reasons, such as in clarifiers, pumps, and
separators. Such threads shall be of sanitary type.
9.1.6 All multi-use containers and other equipment shall have rounded corners, and shall
be kept in good repair and free from breaks, crevices, and corrosion. Milk cans shall
have umbrella type covers.
9.1.7 Strainers, if used, shall be of perforated metal design, and so constructed as to

utilize single-service strainer media. Multiple use woven material shall not be used
for straining milk. An exception may be made to this requirement when for functional
reasons inherent to the production of certain milk products, such as buttermilk, whey,
and dry milk products, a woven material is more practical than perforated metal.
However, woven materials parts shall be mechanically cleaned by such methods
that thoroughly clean the woven material and do not contaminate the product.
9.1.8 All single service containers, closures, gaskets, and other articles, with which milk or
milk products come in contact, shall be non-toxic.
SECTION 10 CLEANING AND SANITIZING CONTAINERS AND EQUIPMENT:
10.1 The product-contact surfaces of all multi-use containers, utensils, and equipment used in the
transportation, processing, handling, and storage of milk or milk products shall be effectively
cleaned and shall be sanitized before each use by one of the following methods:
10.1.1 Exposure to steam for at least 15 minutes at a temperature of at least 82° C, or for at
least 5 minutes at a temperature of at least 93°C in a steam cabinet equipped with
an indicating thermometer which is located in the coldest zone.
10.1.2 Exposure to an enclosed jet of steam for not less than 1 minute.
10.1.3 Complete immersion in hot water at a temperature of at least 77°C for at least 5
minutes, or exposure to a flow of hot water at a temperature of at least 77°C (as
determined by use of a suitable accurate thermometer at the outlet) for at least 5
minutes.
10.1.4 Complete immersion for at least 1 minute in or exposure for at least 1 minute to a
flow of, an approved chemical sanitizer of adequate strength. All product-contact
surfaces must be wetted by the sanitizing solution and the piping so treated must be
filled. Sanitizing sprays may be used. Chemical solutions once used, shall not be
reused.
10.2 All multi-use containers and utensils shall be thoroughly cleaned after each use, and all
equipment shall be thoroughly cleaned at least once each day used. Storage tanks shall be
cleaned when emptied and shall be emptied at least every 72 hours.
10.3 Pipelines and/or equipment designed for mechanical cleaning shall meet the following
requirements:
10.3.1 An effective cleaning and sanitizing regimen for each separate cleaning circuit shall
be followed.
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10.3.2 During processing, pipelines and equipment used to contain or conduct milk and milk
products shall be effectively separated from tanks or circuits containing cleaning
and/or sanitizing solutions.
10.3.3 An accurate temperature recording device shall be installed in the return solution line
to record the temperature and time during which the line or equipment is exposed to
cleaning and sanitizing. Temperature recording charts shall be identified, dated and
retained for 3 months.
10.4 Plant in which containers are washed manually shall be equipped with a two-compartment
wash-and-rinse vat for this purposed. Such plants shall also provide a steam cabinet or
individual steam-jet plate with hood for sanitizing of cleaned containers or if sanitizing is
done with chemicals, a third treatment vat.
10.5 All multi-use containers, equipment, and utensils shall be sanitized before use, employing
one or a combination of the methods prescribed in Section 10.1 (Cleaning and Sanitizing
Containers and Equipment). Assembled equipment must be sanitized immediately prior to
each day's run.
10.6 The residual bacteria count of multi-use and single-service containers used for packaging
pasteurized milk and milk products shall not exceed one per ml of capacity or not over 1
colony per square cm of product-contact surface in 3 out of 4 samples taken at random on a
given day. All multi-use and single-service containers shall be free of coliform organisms.
SECTION 11 STORAGE OF CLEANED AND SANITIZED CONTAINERS AND EQUIPMENT:
11.1 After cleaning and sanitization, all multi-use milk or milk product containers, utensils, and
equipment shall be transported and stored to ensure complete drainage and shall be
protected from contamination before use.
11.1.1 All multi-use containers, equipment and utensils, after cleaning shall be transported
and/or stored in the inverted position on metal racks or in clean cases elevated
above the floor. Racks and cases shall be constructed of non-absorbent, corrosion-
resistant, non-toxic materials.
11.1.2 Floors shall not be flushed or washed when crates of clean bottles or packaging
material are stacked on them.
SECTION 12 STORAGE OF SINGLE-SERVICE CONTAINERS AND MATERIALS:
12.1 Single-service caps, cap stock, parchment paper, containers, gaskets, and other single-
service articles for use in contact with milk and milk products shall be purchased and stored
in sanitary tubes, wrappings, or cartons which shall be kept in a clean, dry, place until used;
and shall be handled in a sanitary manner.
SECTION 13 PROTECTION FROM CONTAMINATION:
13.1 Milk plant operations, equipment, and facilities shall be located and conducted to prevent
any contamination of milk or milk products, ingredients, equipment, containers, and
utensils.
13.2 All milk, milk products or ingredients which have spilled, overflowed, or leaked shall be
discarded.
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13.3 The processing or handling of products other than milk or milk products in the
pasteurization plant shall be performed to preclude the contamination of such milk and milk
products.
13.4 The storage, handling, and use of poisonous or toxic materials shall be performed to
preclude the contamination of milk and milk products or ingredients of such milk and milk
products or the product-contact surfaces of all equipment, containers or utensils.
13.5 Equipment and operations shall be so located within the plant as to prevent over-crowding
and contamination of cleaned and sanitized containers, equipment, and utensils by splash,
condensation, or manual contact.
13.6 Milk and milk products drained from processing equipment at the end of a run, or collected
from a defoamer system which does not continuously return such product to the filler bowl,
shall be re-pasteurized only if such milk or milk products are handled in a sanitary manner
and maintained at 5°C or less.
13.7 When the handling and/or refrigeration of such milk or milk product is not in compliance
with this requirement, it shall be discarded.
13.8 Returned packaged milk and milk products shall not be re-pasteurized for Grade "A" use.
13.9 During processing, pipelines and equipment used to contain or conduct milk products shall
be effectively separated from tanks or circuits containing cleaning, and/or sanitizing
solutions.
13.10 All product contact surfaces of containers, equipment, and utensils shall be covered or
otherwise protected to prevent the access of insects, dust, condensation, and other
contamination.
13.11 All openings, including valves, and piping attached to milk storage and transport tanks,
pumps, or vats, etc. shall be capped or otherwise properly protected.
13.12 The application of suitable filters to the manholes of transport tanks during unloading shall
be considered satisfactory.
13.13 Receiving and dump vats shall be completely covered, except during washing and
sanitizing, and when milk is being dumped. Where strainers are used, the cover for the vat
opening shall be designed to cover the opening with the strainer in place.
13.14 Whenever air under pressure is used for the agitation or movement of milk, or is directed at
a milk-contact surface, it must be free of oil, dust, rust, excessive moisture, extraneous
materials, and odor.
13.14.1 Filters utilized for compressed air filtration or treatment of air should be approved
by the Royal Commission.
13.14.2 The use of steam containing toxic substances is expressly prohibited.
13.14.3 Whenever steam is used in contact with milk or milk produ cts, it shall be of
culinary quality and shall comply with the Royal Commission Potable Water
Standards. (See PHC-C-15)
13.15 Standardization shall be accomplished before the pasteurization process is started, unless
pasteurized milk or milk products are used for standardization. Such pasteurized milk
products shall be protected against contamination. In no case shall pasteurized milk or milk
products be standardized with un-pasteurized milk unless the standardized product is
58
subsequently pasteurized. Standardization of Grade "A" milk and milk products with milk
and milk products of other than Grade "A" quality is prohibited.
13.16 The processing of goods and/or drinks other than Grade "A" milk and milk products shall be
performed to preclude the contamination of such milk and milk products.
13.17 Means shall be provided to prevent contamination of milk containers, utensils, and
equipment by dripping, spoilage, and splash from overhead piping, platforms, or
mezzanines.
13.18 Only pesticides approved by the Royal Commission shall be used for pest control. Such
pesticides shall be used only in accordance with the manufacturers label directions and
shall be prevented from contaminating milk, containers, equipment, and utensils.
13.19 All ingredients and non product contact materials used in the preparation or packaging of
milk and milk products shall be stored in a clean place and so handled as to prevent their
contamination.
13.20 Pasteurized milk shall not be strained or filtered except through a perforated metal strainer.
Multiple use woven materials shall not be used for straining milk.
SECTION 14 SANITARY REQUIREMENTS FOR BATCH PASTEURIZATION:
14.1 Pasteurization:
14.1.1 Pasteurization shall be performed as defined in Appendix B of this Chapter.

14.1.2 All indicating and recording thermometers used in connection with the batch
pasteurization of milk or milk products shall be accurate within + 0.2 degrees C
throughout the specified scale range.
14.1.3 The pasteurizer shall be so designed that t he simultaneous temperature difference
between the milk or milk product at the center and the coldest milk or milk product
in the vat will not exceed 0.5°C at any time during the holding period.
14.2 Agitation: The vat shall be provided with adequate agitation, operating throughout the
holding period. No batch of milk or milk product shall be pasteurized unless it covers a
sufficient area of the agitator to ensure agitation.
14.3 Location and required reading of indicating and recording thermometers:
14.3.1 Each batch pasteurizer shall be equipped with both an indicating and a recording
thermometer.
14.3.2 The thermometers shall read not less than the required pasteurization temperature
throughout the required holding period.
14.3.3 The plant operator shall check daily the temperature shown by the recording
thermometer against the temperature shown by the indicating thermometers; this
comparison shall be noted on the recording thermometer chart.
14.3.4 The recording thermometer shall not read higher than the indicating thermometer.
14.3.5 No batch of milk or milk products shall be pasteurized unless it is sufficient to cover
the bulbs of both the indicating and the recording thermometers.
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14.4 Assurance of minimum holding periods
14.4.1 Batch pasteurizers shall be operated so that every particle of milk product will be
held at not less than the minimum pasteurization temperature continuously for at
least 30 minutes.
a) When milk or milk products are raised to pasteurization temperature in the vat,
and cooling is begun in the vat simultaneously with or before the opening of the
outlet valve, the recorder chart shall show at least 30 minutes at not less than
minimum pasteurization temperature.
b) When milk or milk products are preheated to pasteurization temperature before

entering the vat, the recorder chart shall show a holding period of at least 30
minutes at not less than the minimum pasteurization temperature plus the time
of filling from the level of the recorder bulb.
c) When cooling is begun in the holder after the opening of the outlet valve, or is
done entirely outside the holder, the chart shall show at least 30 minutes at not
less than the minimum pasteurization temperature plus the time of emptying to
the level of the recording thermometer bulb.
14.4.2 When the recorder time interval on the recorder chart at the pasteurization
temperature includes filling and/or emptying time, such intervals shall be indicated
on the recorder chart by the operator, by removing the recording thermometer
bulb from the milk for a sufficient time to depress the pen, or by turning cold water
into the vat jacket at the end of the holding period, or by inscribing the holding time
on the chart. The filling time and the emptying time for each holder so operated
shall be determined by the Royal Commission initially and after any change which
may affect these times.
14.4.3 No milk shall be added to the holder after the start of the holding period.
14.5 Airspace heating:
14.5.1 Means shall be provided and used in batch pasteurizers to keep the atmosphere
above the milk and milk products at a temperature at least 3°C higher than the
minimum required temperature of pasteurization during the holding period.
14.5.2 Each batch pasteurizer shall be equipped with an airspace thermometer. The
surface of the milk or milk product shall be at least 2.5 cm below the bottom of the
thermometer bulb when the vat is in operation.
14.5.3 The temperature shown by the airspace thermometer shall be recorded on the
recording thermometer chart each time the pasteurizer is in operation.
14.6 Design and installation of valves and connections:
14.6.1 Valves and pipeline connections shall meet the requirements of Section 8 of this
Chapter.
14.6.2 All pipelines and fittings shall be so constructed and so located that leakage will not
occur. Dependence shall not be placed on soldered joints to prevent leakage.
14.6.3 To prevent clogging and to promote drainage, all leak protection grooves shall be:
a) At least 5mm wide, and at least 2.5 mm inch deep at the center.
60
b) Mating grooves shall provide these dimensions throughout their combined

length whenever the valve is in, or approximately in the fully closed position.
c) All single-leak grooves and all mating-leak grooves when mated shall extend
throughout the entire depth of the seat, so as to divert leakage occurring at all
points throughout the depth of the seat, and so as to prevent air bindings.
d) Washers or other parts shall not obstruct leak-protector grooves. .
14.6.4 A stop shall be provided on all plug type outlet valves and on all plug-type inlet
valves in order to guide the operator in closing the valve so that un-pasteurized
milk may not inadvertently be permitted to enter the outlet line or the holder,
respectively.
a) The stop shall be designed so that the plug will be irreversible when the plug
is provided with any grooves or their equivalent, unless duplicate, diametrically
opposite grooves are also provided.
b) In the case of 2-way, plug-type valves (i.e.. those having only one inlet and
one outlet), a 180 degree stop or any combination of stops permitting two fully
closed positions, may be substituted for a 90 degree stop, provided that there
are no air-relief grooves in the plug and that all leak grooves are located
symmetrically with respect to the valve inlet.
c) Stops shall be designed so that the operator cannot turn the valve beyond the
stop position either by raising the plug or by any other means.
14.6.5 Outlet valves in addition to the requirements listed above shall be designed to
prevent the accumulation of un-pasteurized milk in the milk passages of the valve
when the valve is in closed position.
14.6.6 All inlet pipelines and outlets from vat pasteurizers shall be equipped with leak-
protector valves.
14.6.7 Inlet and outlet connections, other than through close-coupled valves, shall not
enter or leave the pasteurizer below the level of the milk contained in the
pasteurizer.
14.6.8 In cases where the inlet line enters the holder above the milk level, and in which
the inlet line may be submerged and thus prevent its complete emptying when the
inlet valve is closed, the inlet line shall be provided with an automatic air-relief or
vent, located either at the valve or elsewhere, and designed to function in every
closed position of the valve. A vent may be provided by drilling a hole at least 3mm
in diameter in the vat pipe, below the vat cover, but above the maximum mille level.
14.6.9 All leak-protector valves shall be installed in the proper position to ensure the
function of the leak divert-devices. Inlet valves shall not be located in vertical
pipelines unless they can be installed so that one of the groove systems is at the
lowest level of the valve; and pipelines between the inlet valve and the pasteurizer
shall be as short as practicable and shall be sloped to drain.
14.6.10 All outlet valves shall be kept fully closed during filling, heating, and holding
periods; and all inlet valves shall be kept fully closed during holding and emptying
periods.
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SECTION 15 HIGH TEMPERATURES, SHORT TIME (HTST) CONTINUOUS FLOW

PASTEURIZATION:
Pasteurization shall be performed as defined in Appendix B of this Chapter.
15.1 Indicating thermometers and recorder/controller instruments:
All indicating thermometers and recorder/controller instruments and devices used in

connection with the high temperature, short time, continuous flow pasteurization of milk or
milk products shall comply with the applicable specifications set forth in this Code.
15.2 Automatic Milk Flow Controller:
15.2.1 Each high temperature, short time, continuous flow pasteurization system shall be
equipped with an automatic milk flow control of the diversion type, which complies
with the following definition, specifications, and performance requirements.
15.2.2 Automatic milk flow controls are those safety devices which control the flow of milk in
relation to the temperature of the milk, or heating medium and/or pressure, vacuum,
or other auxiliary equipment. Milk flow controls shall not be considered as part of the
temperature control equipment. Milk flow controls shall be of the flow diversion type
which automatically cause the diversion of the milk in response to an inadequate
pasteurization temperature. At inadequate temperatures, flow-diversion devices
return the milk to the raw milk side of the heating system continuously until
pasteurization temperatures are obtained; at which time, the device restores forward
flow through the pasteurizer.
15.3 Flow-diversion devices:
All flow-diversion devices used in continuous pasteurizers shall comply with the following or equally
satisfactory specifications:
15.3.1 Forward flow of sub temperature milk, due to the omission or looseness of the
connecting clip, shall be prevented by making the valve and its actuating
mechanism integral, or, where there is a connecting device, by making it
impossible to assemble the valve and its actuating mechanism, except in such
manner that it will function properly; or, where there is a connecting device which
may be omitted or shaken loose by providing for pushing instead of pulling the
valve to the diverted position, or by providing that the pump will shut down when
the milk is below the pasteurization temperature and the valve is not in the fully-
diverted position; or by any other equally satisfactory means.
15.3.2 When a packing gland is used to prevent leakage around the actuating stem, it
shall be impossible to tighten the stem packing nut to such an extent as to prevent
the valve from assuming the fully-diverted position.
15.3.3 A leak escape shall be installed on the forward-flow side of the valve seat.
However, when back pressure is exerted on the forward-flow side of the valve seat,
while the milk flow is being diverted, the leak escape should lie between two valve
seats, or between two portions of the same seat, one upstream and the other
downstream from the leak escape. The leak escape shall be designed and
installed to discharge all leakage to the outside, or to the constant-level tank
through a line separate from the diversion line. When leakage is discharged to the
constant-level tank, a sight glass shall be installed in the leak escape line to
provide a visual means of leak detection.
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15.3.4 The closure of the forward-flow seat shall be sufficiently tight so that leakage past it
will not exceed the capacity of the leak escape device, as evidenced when the
forward-flow line is disconnected; and, in order that proper seating may not be
disturbed, the length of the connecting rod shall not be adjustable by the user.
15.3.5 The flow-diversion device shall be so designed and installed that failure of the
primary motivating power shall automatically divert the flow of milk.
15.3.6 The flow-diversion device shall be located downstream from the holder. The flow-
control sensor shall be located in the milk line not more than 46 cm upstream from
the flow-control device.
15.3.7 In the case of higher heat, shorter time (HHST) pasteurizing systems utilizing the
temperatures of 89°C and above, and holding times of 1 second and less, the flow-
diversion device may be located downstream from the regenerator and/or cooler
section. Provided, that when the flow-diversion device is located downstream from
the regenerator and/or cooler section, the flow-diversion device shall be
automatically prevented from assuming the forward-flow position until all product-
contact surfaces between the holding tube and flow-diversion device have been
held at or above the required pasteurization temperature continuously and
simultaneously for at least the required pasteurization time as defined in Appendix
B of this Chapter.
15.3.8 The pipeline from the diversion port of the flow-diversion device shall be self-
draining, and shall be free of restrictions or valves unless such restrictions or
valves are so designed that stoppage of the diversion line cannot occur.
15.3.9 When it is used, the pipe line from the leak detector port of the flow-diversion
device shall be self-draining, and shall be free of restrictions or valves, unless such
restrictions or valves are so designed that stoppage of the leak detector line cannot
occur.
15.4 Milk-flow controller instrumentation:
The following requirements shall be met with respect to the instrumentation of the milk-flow
controller:
15.4.1 The thermal limit controller shall be set and sealed so that forward flow of product
cannot start unless the temperature at the controller sensor is above the required
pasteurization temperature as defined in Appendix B of this Chapter for the milk or
milk product and the process used, nor continue during descending temperatures
when the temperature is below the required pasteurization temperature. The seal
shall be applied immediately after testing in the presence of the Royal Commission,
and shall not be removed without immediately notifying the Royal Commission. The
system shall be so designed that no milk can be by-passed around the controller
sensor which shall not be removed from its proper position during the
pasteurization process. The cut-in and cut-out milk temperatures, as shown by the
indicating thermometer, shall be determined at the beginning of each day's
operation and entered upon the recording chart daily by the plant Operator.
15.4.2 In the case of (HHST) pasteurization systems, utilizing the temperatures of 89°C
and above, and holding times of 1 second or less, with the flow-diversion device
located downstream from the regenerator and/or cooler section, additional
temperature controllers and timers shall be inter wired with the thermal limit
controller, and the control system shall be set and sealed so that forward flow of
product cannot start until all product-contact surfaces between the holding tube
and flow-diversion device have been held at or above the required pasteurization
63
temperature, continuously and simultaneously for at least the required

pasteurization time as defined in Appendix B of this Chapter. The control system
shall also be set and sealed so that forward flow cannot continue when the
temperature of the product in the holding tube is below the required pasteurization
temperature. The seal shall be applied immediately after testing in the presence of
the Royal Commission, and shall not be removed without immediately notifying the
Royal Commission. The system shall be so designed that no product can be
bypassed around the control sensors, which shall not be removed from their proper
position during the pasteurization process.
15.4.3 Manual switches for the control of pumps, homogenizers, or other devices which
produce flow through the holder, shall be wired so that the circuit is completed only
when the milk is above the required pasteurization temperature as defined in
Appendix B of this Chapter for the milk or milk product and the process used, or
when the diversion device is in the fully-diverted position.
15.5 Holding tube:
15.5.1 Holders shall be designed to provide for the holding of every particle of milk or milk
product for at least the time required in Appendix B of this Chapter for the milk or
milk product and the process used.
15.5.2 The holder shall be so designed that the simultaneous temperature difference
between the hottest and coldest milk in any cross section of flow at any time during
the holding period will not be greater than 0.5°C. This requirement may be
assumed to have been satisfied without test in tubular holders of 18 cm. or smaller
diameter which are free of any fittings through which the milk may not be
thoroughly swept.
15.5.3 No device shall be permitted for short circuiting a portion of the holder to
compensate for changes in rate of milkflow. Holding tubes shall be installed so that
sections of pipe cannot be left out, resulting in a shortened holding time.
15.5.4 The holding tube shall be arranged to have a continuously upward slope in the
direction of flow of not less than 2 cm per m.
15.5.5 Supports for tubes shall be provided to maintain all parts of holding tubes in a fixed
position, free from any lateral or vertical movement.
15.5.6 The holder shall be so designed that no portion between the inlet and the flow-
control temperature sensor is heated.
15.5.7 The holding time for the HHST processes must be determined from the pumping
rate rather than by salt conductivity test because of the short holding tube. The
holding tube length must be such that the fastest flowing particle of any product will
not traverse the holding tube in less than the required holding time. Since laminar
flow (the fastest flowing particle travels twice as fast as the average flowing
particle) can occur in the holding tube during pasteurization of high-viscosity
products, holding tube lengths are calculated as twice the length required to hold
the average flow for the time standard.
15.6 Indicating and recording thermometers:
15.6.1 An indicating thermometer shall be located as near as practicable to the

temperature sensor of the recorder/controller, but may be located a short distance
upstream from the latter where milk between the two thermometers does not differ
significantly in temperature.
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15.6.2 The temperature shown by the recorder/controller shall be checked daily by the
plant operator against the temperature shown by the indicating thermometer.
Readings shall be recorded on the chart. The recorder /controller shall be adjusted
to read no higher than the indicating thermometer.
15.6.3 The recorder/controller charts shall comply with the applicable provisions of
Section 17 of this Chapter.
15.7 Flow-promoting devices:
The pump, or pumps, and other equipment which may produce flow through the holder shall
be located upstream from the holder, provided that pumps and other flow-promoting devices
may be located downstream from the holder if means are provided to eliminate negative
pressure between the holder and the inlet to such equipment. When vacuum equipment is
located downstream from the holder, an effective vacuum breaker, plus an automatic means
of preventing a negative pressure in the line between the flow-diversion device and the
vacuum chamber, shall be acceptable.
15.7.1 The speed of pumps or other flow-promoting devices governing the rate of flow
through the holder shall be so controlled as to ensure the holding of every particle
of milk for at least the time required as defined in Appendix B of this Chapter for the
milk or milk product and the process used. In all cases, the motor shall be
connected to the metering pump by means of a common drive shaft, or by means
of gears, pulleys, or a variable speed drive, with the gear box, the pulley box, or the
setting of the 'variable speed protected in such a manner that the holding time
cannot be shortened without detection by the Royal Commission. This shall be
accomplished by the application, in the presence of the Royal Commission, of a
suitable seal(s) and such seals shall not be broken without immediately notifying
the Royal Commission. The provisions shall apply to all homogenizers used as
timing pumps. Variable speed drives used in connection with the metering pump
shall be so constructed that wearing or stretching of the belt results in a slowdown,
rather than a speedup, of the pump. The metering or timing pump shall be of the
positive displacement type.
15.7.2 The holding time shall be taken to mean the flow of the fastest particle of milk, at or
above the required pasteurization temperature as defined in Appendix B of this
Chapter for the milk or milk product and the process used, throughout the holder
section; i.e., that portion of the system that is outside of the influence of the heating
medium, and slopes continuously upward in the downstream direction, and is
located upstream from the flow diversion device. Tests for holding time shall be
made when all equipment and devices are operated and adjusted to provide for
maximum flow. When a homogenizer is located upstream from the holder, the
holding time shall be determined with the homogenizer in operation with no
pressure on the homogenizer valves. Where bypass lines are provided, either
upstream or downstream from the metering pump, the holding time shall be tested
with both the regular and bypass line open, unless the bypass valve is so designed
that both lines cannot be open at the same time.
15.7.3 The holding time shall be tested during both forward and diverted flow. If necessary
to lengthen the holding time during diverted flow, an identifiable restriction may be
placed in the vertical portion of the diversion pipe line. When vacuum equipment is
located downstream from the holder, the holding time shall be tested with the
metering pump operating at maximum flow, and the vacuum equipment adjusted to
provide for the maximum vacuum. The holding time shall be tested in both forward
and diverted flow in the presence of the Royal Commission initially, semiannually
thereafter, after any alteration or replacement that may affect the holding time, and
65
whenever the seal of the speed setting has been broken.
15.8 Prevention of product adulteration with added water:
Where a water feed line is connected to a vacuum condenser and the vacuum condenser is
not separated from the vacuum chamber by a physical barrier, means shall be provided to
preclude the backup and overflow of water from the vacuum condenser to the vacuum
chamber. This provision may be satisfied by the use of a safety shut-off valve, located on the
water feed line to the vacuum condenser, automatically actuated by a control which will shut
off the inflowing water, if for example, the condensate pump stops and the water level rises
above a predetermined point in the vacuum condenser. This valve may be actuated by
water, air, or electricity, and shall be so designed that failure of the primary motivating power
will automatically stop the flow of water into the vacuum condenser.
SECTION 16 PASTEURIZATION EMPLOYING REGENERATIVE HEATING:
16.1 Milk to milk regenerative heating:
Pasteurizer systems employing milk-to-milk regenerative heating with both sides closed to
the atmosphere shall comply with the following or equally satisfactory specifications:
16.1.1 Regenerators shall be constructed, installed, and operated so that pasteurized

product in the regenerator will automatically be under greater pressure than raw
milk in the regenerator at all times.
16.1.2 The pasteurized product, between its outlet from the regenerator and the nearest
point downstream open to the atmosphere, shall rise to a vertical elevation of 30
cm above the highest raw milk level downstream from the constant-level tank and
shall be open to the atmosphere at this or a higher elevation.
16.1.3 The overflow of the top rim of the constant level raw milk tank shall always be lower
than the lowest milk level in the regenerator.
16.1.4 No pump or flow-promoting device which can affect the proper pressure
relationships within the regenerator shall be located between the pasteurized outlet
from the regenerator and the nearest downstream point open to the atmosphere.
16.1.5 No pump shall be located between the raw milk inlet to the regenerator and the raw
milk supply tank, unless it is designed and installed to operate only when milk is
flowing through the pasteurized product side of the regenerator, and when the
pressure of the pasteurized product is higher than the maximum pressure
produced by the pump. This may be accomplished by wiring the booster pump so
that it cannot operate unless:
a) The metering pump is in operation;
b) The flow-diversion device is in forward-flow position; and
c) The pasteurized product pressure exceeds, by at least 0.071 kilograms per

square centimeter (1 pound per square inch), the maximum pressure
developed by the booster pump. Pressure gauges shall be installed at the raw
milk inlet to the regenerator and the pasteurized product outlet of the
regenerator or the outlet of the cooler. The accuracy of required pressure
gauges shall be installed at the raw milk inlet to the regenerator and the
pasteurized product outlet of the regenerator or the outlet of the cooler.
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16.1.6 The motor, casing and impeller of the booster pump shall be identified, and such
records thereof maintained as directed by the Royal Commission. All electric wiring
interconnections should be in permanent conduit (except that rubber covered cable
may be used for final connections), with no electrical connections to defeat the
purpose of any provisions of this Chapter.
16.1.7 All raw milk in the regenerator will drain freely back into the constant-level raw milk
tank when the raw milk pump(s) are shut down and the raw milk outlet from the
regenerator is disconnected.
16.1.8 When vacuum equipment is located downstream from the flow-diversion device,
means shall be provided to prevent the lowering of the pasteurized product level in
the regenerator during periods of diverted flow or shutdown, an effective vacuum
breaker, plus an automatic means of preventing a negative pressure shall be
installed in the line between the vacuum chamber and the pasteurized product inlet
to the regenerator.
16.1.9 When the differential pressure controller is installed and wired to control the flow-
diversion device as described in the proceeding paragraph, the raw product
booster pump may be permitted to run at all times, provided that the metering
pump is in operation.
16.2 Milk-to-water-to-milk regenerative heating:
Milk-to-water-to-milk regenerators with both the milk and the heat -transfer water in the raw
milk section closed to the atmosphere shall comply with the following or equally satisfactory
specifications:
16.2.1 Regenerators of this type shall be so designed, installed and operated that the
heat-transfer-medium side of the regenerator in the raw milk section will,
automatically, be under greater pressure than the raw milk side at all times.
16.2.2 The heat-transfer water shall be potable and the heat-transfer water shall be in a
covered tank which is open to the atmosphere at an elevation higher, by at least 30
cm than any raw milk level downstream from the cons tant-level tank. The heat-
transfer water between its outlet from the regenerator and the nearest point
downstream open to the atmosphere shall rise to a vertical elevation of at least 30
cm above any raw milk in the system and shall be open to the atmosphere at this
or a higher elevation.
16.2.3 The heat-transfer water circuit shall be full of water at the beginning of the run, and
all loss of water from the circuit shall be automatically and immediately replenished
whenever raw milk is present in the regenerator.
16.2.4 The overflow of the top rim of the constant level raw milk tank shall always be lower
than the lowest milk level in the raw milk section of the regenerator. The
regenerator shall be designed and installed so that all raw milk shall drain freely
back to the upstream supply tank when the raw milk pumps are shut down and the
raw milk line is disconnected from the regenerator outlet.
16.2.5 No pump shall be located between the raw milk inlet to the regenerator and the raw
milk supply tank, unless it is designed and installed to operate only when water is
flowing through the heat-transfer section of the regenerator, and when the pressure
of the heat-transfer water is higher than the pressure of the raw milk. This may be
accomplished by wiring the booster pump so that it cannot operate unless:
a) The heat-transfer water pump is in operation; and
67
b) The heat-transfer water pressure exceeds, by at least 7KPa, the raw milk
pressure in the regenerator. Pressure gauges shall be installed at the raw milk
inlet and the heat-transfer water outlet of the regenerator. The accuracy of the
required pressure gauges shall be checked in the presence of the Royal
Commission on installation, quarterly thereafter, and following repair or
replacement.
SECTION 17 TEMPERATURE RECORDING CHARTS:
17.1 All temperature recording charts shall be preserved for a period of 3 months. The use of
such charts shall not exceed the time limit for which they are designed. Overlapping of
recorded data shall be a violation of this Section.
17.1.1 Batch pasteurizer recording charts shall contain the following information:
a) The name of the milk plant and the date.

b) Number or location of recorder when more than one is used.
c) Extent of holding period, including filling and emptying times when required.
d) Reading of airspace thermometer within the holding period at a given time or
reference point as indicated on the chart.
e) Reading of indicating thermometer within the holding period at a given time or
reference point as indicated on the chart.
f) Amount and name of pasteurized milk or milk product represented by each
batch or run on the chart.
g) Record of unusual occurrences.
h) Signature or initials of operator.
17.2 High Temperature Short Time (HTST) Recording charts:
High temperature, short time pasteurizer recording thermometer charts shall contain all the
information specified in Subsection 17.1 above, except reference to holding period (including
filling and emptying), and reference to airspace thermometers, may be omitted. The following
additional information is required:
17.2.1 A record of the time during which the flow diversion device is in the forward-flow
position.
17.2.2 The cut-in and cut-out milk temperatures recorded daily by the opera tor at the
beginning of the run.
SECTION 18 EQUIPMENT TESTS AND EXAMINATIONS:

18.1 The Royal Commission shall be notified in advance of the intention to perform the
appropriate tests on new instruments and devices initially on installation and on all
equipment as described in the foregoing sections, or any other tests which may from time to
time be deemed necessary. Such testing and sealing which may be undertaken without prior
notification to the Royal Commission may be required to be repeated.
SECTION 19 COOLING OF MILK:

19.1 All raw milk and milk products shall be maintained at 5°C or less until processed. All
pasteurized milk and milk products, except those to be cultured, shall be cooled immediately
prior to filling or packaging in approved equipment to a temperature of 5°C or less. All
pasteurized milk and milk products shall be stored at a temperature of 5°C or less. Every
room or tank in which milk or milk products are stored shall be equipped with an accurate
thermometer.
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SECTION 20 FROZEN MILK PRODUCTS:
20.1 Ingredients, mix and product:
20.1.1 All ingredients used in mix or frozen milk products shall be obtained from sources
that produced the ingredients in purpose-built food establishments under sanitary
conditions and in accordance with generally accepted industry practices, shall be:
a) Wholesome and free from spoilage, filth or other contamination.
b) Safe for human consumption; shall have a
c) Fresh, wholesome flavor and odor have a normal appearance.
d) Delivered to the frozen desserts plant in vehicles that comply with the
requirements of Section 23 of this Chapter.
20.1.2 Ingredients, mix and product shall be protected at all times, including while being
transported, stored, manufactured, etc., from contamination.
20.1.3 Ingredients, whether raw or prepared, if removed from the container in which they
were obtained, shall be:
a) Enclosed in a clean, covered container except during necessary periods of

preparation.
b) All food containers shall be clearly labeled on the side and on the lid to identify
the contents.
c) The use of a cloth towel or plastic bag as a container cover is prohibited.
20.1.4 All ingredients, mix and product shall be stored above the floor on a clean surface
in a way that permits cleaning of the storage area and that protects them from
contamination by splash or other means.
20.1.5 Ingredients mix and product shall not be stored under exposed sewer lines or in
areas subject to flooding, drainage, overhead leakage or condensation, etc.
20.1.6 Ingredients and mix not subject to further washing or pasteurization shall be stored
in a way that protects them against contamination from ingredients and mix
requiring washing or pasteurization.
20.1.7 Packaged ingredients mix or product shall not be stored in contact with water or
un-drained ice.
20.1.8 Ingredients, mix and product shall be protected from contamination by all agents,
including dust, coughs and sneezes, insects, rodents, and unclean equipment.
20.1.9 Only clean, whole eggs with shells intact and without cracks or checks, or
pasteurized liquid or pasteurized dried eggs or egg products, shall be obtained.
20.1.10 Milk and milk products used as ingredients in the raw state shall have:
a) An average bacterial plate count not exceeding 100,000 per ml;

b) An average direct microscopic count not exceeding 100,000 per ml;
c) An average reduction time of not less six hours.
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20.1.11 Milk and milk used as ingredients in the pasteurized, condensed, evaporated or
dried state shall have an average bacterial plate count not exceeding 50,000 per
cubic centimeter or gram. Note that limits shall be doubled in the case of cream.
20.1.12 Dry milk products shall be used only if they are added to the mix prior to the
pasteurization process.
20.1.13 Milk and milk products received at the frozen milk products plant for use in mix or
frozen milk products in the pasteurized state shall have an internal temperature of
no more than 5°C (40°F) at the time of receipt. If the pasteurized milk or milk
product will not be used in mix which will be pasteurized within two hours after
receipt, it shall be placed in approved refrigeration equipment and held at a
temperature equal to or less than 5°C (40°F) until used.
20.1.14 All raw milk and raw fluid milk products received at the frozen milk products plant
for use in mix or frozen milk products shall immediately be cooled in approved
equipment to 5°C (40°F) or less and maintained at that temperature until
pasteurized, unless they are to be pasteurized within two hours after receipt. The
resultant pasteurized milk or fluid milk product, or the pasteurized mix which
includes the milk or fluid milk product, shall immediately be cooled in approved
equipment to an internal temperature of 5°C (40°F) or less and held at that
temperature until used in mix or until the mix is frozen.
20.1.15 Ice that may contact ingredients, mix, product, water or food contact surfaces of
equipment and utensils shall nave been made under conditions equivalent to those
required by Chapter PHC-C-4 of the Public Health Code and shall meet the same
bacteriological, chemical and physical standards specified by Royal Commission
Potable Water Standards.
20.2 Preparation, Processing and Pasteurization:
20.2.1 Ingredients, mix and product shall be processed and prepared with the least
possible manual contact, with suitable utensils, and on surfaces that, prior to use,
have been cleaned and sanitized.
20.2.2 Potentially hazardous frozen ingredients that will be thawed prior to addition to the
mix shall be thawed in a refrigeration unit so that the temperature of the ingredient
does not exceed 5°C (40°F). A small quantity of a frozen ingredient may be
thawed in a microwave oven when it will be transferred immediately to the mix just
prior to pasteurization of the mix.
20.2.3 Raw fruits and vegetables that will be added to the mix prior to pasteurization shall
first be thoroughly washed and rinsed. Those that will be added to the mix or
product after pasteurization shall be washed with a suitable detergent and then
sanitized in a 100 mg/L chlorine solution with a minimum contact time of 10
minutes.
20.2.4 No frozen ingredient shall be added to a mix prior to pasteurization unless every
particle of the mix will be allowed to thaw before it is pasteurized. Mix containing
frozen ingredients shall be thawed in a refrigeration unit so that temperature of the
mix does not exceed 5°C (40°F).
20.2.5 No potentially hazardous ingredient shall be added to the mix after pasteurization.
20.2.6 All mix shall be pasteurized in accordance with the specifications defined in
Appendix B of this Chapter.
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20.3 The examination of frozen milk products and their ingredients:
During each 6 month period, at least four samples of frozen milk products and pasteurized
mix from each plant shall be tested by the Royal Commission. Samples of mix or frozen
milk products may be taken at any time prior to final delivery.
20.4 Bacterial limits of mix and frozen milk products:
The bacterial plate count and coli form count of the pasteurized mix or the frozen milk
product shall at no time prior to delivery exceed 50,000 total vegetative organisms per
gram or 10 coli form organisms per gram.
SECTION 21 PACKAGING:
21.1 All milk and milk products, including concentrated milk and milk products, shall be
packaged at the plant where final pasteurization is performed. Such packaging shall be
done without undue delay following final pasteurization.
21.2 All packaging shall be done on approved mechanical equipment. The term: "approved
mechanical equipment" shall not be interpreted to exclude manually-operated machinery.
21.3 Packaging machines shall be designed to minimize the need for adjustment during
operation. All pipes, connections, defoaming devices, and similar appurtenances shall
comply with Section 7 and 8 of this Chapter.
21.4 Packaging machine supply tanks and bowls shall have covers which are constructed to
prevent any contamination from reaching the inside of the filler tank or bowl. All covers
shall be in place during operation.
21.5 A drip deflector shall be installed on each filler valve. Such drip deflector shall be designed
and adjusted to divert condensation away from the open container.
21.6 Container in-feed conveyors to automatic packaging machines shall have overhead shields
to protect the packages from contamination. Such shields shall extend from the forming
unit discharge to the filling unit and from the filling unit to the closure unit. Overhead shields
shall be required to can in-feed conveyors when the cans are fed to the filler with covers
off.
21.7 Container-fabricating materials, such as paper stock, foil, wax, plastic, etc., shall be
handled in a sanitary manner and protected against undue exposure during the package
assembly operation.
21.8 Packaging machine floats, shall be designed to be adjustable without removing the cover.
21.9 The filler pipe of all bottling and packaging machines shall have an apron or other
approved device as close to the filler bowl as possible to prevent condensation or drip from
reaching the inside of the filler bowl.
21.10 Filling cylinders on packaging machines shall be protected from contamination by the use
of overhead shields when any lubricant is applied to the filler pistons, cylinders, or other
milk contact surfaces, the lubricant shall be nontoxic, sterile, and shall be sparingly applied
in a sanitary manner.
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SECTION 22 CLOSING OF PACKAGES:
22.1 The closing of milk and milk product containers shall be done in a sanitary manner on
approved mechanical closing equipment. The term "approved mechanical closing
equipment" shall not exclude manually operated machinery. Hand-capping shall be
prohibited. Provided, that if suitable mechanical equipment for the closing of specific
containers of 11 L or more is not available, other methods which eliminate all possibility of
contamination may be approved by the Royal Commission.
22.2 All mechanical closure, mechanisms shall be designed to minimize the need for adjustment
during operation.
22.3 Packages which have been imperfectly closed shall be emptied immediately into approved
sanitary containers. Such milk or milk products shall be protected from contamination,
maintained at 5°C or less, and subsequently re-pasteurized or discarded.
22.4 All closures shall protect the pouring lip of multi-use containers to at least the greatest
diameter. Single-service containers shall be so constructed that the product and the
pouring and opening areas are protected from contamination during handling, storage and
when the containers are initially opened.
22.5 Closures shall be handled in a sanitary manner.
SECTION 23 TRANSPORTATION:
23.1 All vehicles used for transportation of pasteurized milk and milk products shall be
constructed and operated so that the milk and milk products are maintained at 5°C or less,
and are protected from sun, from freezing, and from contamination.
SECTION 24 SAMPLING OF MILK AND MILK PRODUCTS:
24.1 During any month at least one sample shall be taken of; raw milk, processed milk, all milk
products from the milk plant(s). Samples from milk plant shall be taken on the premises at
points where the milk is under the operator's control.
24.2 Samples shall be taken periodically from retail stores, food services establishment, grocery
stores and other places where milk is distributed.
24.3 Analysis of samples:
24.3.1 Raw milk:
a) Antibiotic by Bacillus subtilis method or equivalent.

b) Methylene blue.
c) Colony Count.
24.3.2 Pasteurized milk:
a) Phosphatase test.
b) Colony Count.
24.3.3 Sterilized milk:
a) Turbidity test.
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24.3.4 U.H.T. milk:
a) Colony Count.
24.3.5 The fat and solids non fat content shall be determined for samples.
24.4 Standards from Analysis:
24.4.1 Antibiotics not to exceed 0.5 unit milliliter.
24.4.2 For milk stored overnight at 20°C, 1 ml of methylene blue to 10 ml of milk sample.
Incubated at 37.5°C for half an hour should result in no decolorization.
24.4.3 Colony count for raw milk 100,000 per ml from an individual supplier. 300,000 per
ml from commingled source. Pasteurized 20,000 per ml.
24.4.4 Phosphatase less than 1 microgram per ml by Scharer Rapid Method.
24.4.5 Turbidity after adding ammonium sulphate the filtrate should be clear not turbid.
24.5 Sampling Procedures:
24.5.1 All sampling equipment shall be sterile and made from stainless steel. Sampling
equipment shall consist of:
a) A stirring rod 0.9 m long with loop handle.

b) A ladle with a long handle.
c) A sterilizable carrying case sealed from the atmosphere.
d) A sterile sampling bottles of 100 ml capacity.
e) An insulated container for storing samples.
24.5.2 Samples from bulk tanks shall be taken after the tank has been mechanically
agitated for a period, to ensure that the milk is homogeneous texture.
24.5.3 Samples of prepacked milk or produced shall be 1 unit if they are 1 liter capacity or
less.
24.5.4 Samples shall be transferred rapidly to an insulated container, and taken to the
place of analysis with the temperature kept below 7°C, and within 6 hours from the
time of sampling.
24.5.5 Samples shall be clearly labeled with the date and time of collection, type of milk,
and analysis required.
SECTION 25 IMPLEMENTATION OF HACCP:
25.1 All Plants are required to implement HACCP at their premises; as per Section 5, PHC-C-2
of this Code.
25.2 A tentative HACCP plan must be submitted within 3 months implemented within 1 year
from the date of issuance of the first license.
25.3 There must be proper documentation of the establishment’s sanitary Standard Operating
Procedures (SSOPs). A proper recall system or program must be in place to remove or
correct marketed consumer products that violate the law.
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CHAPTER 3
APPENDIX "A"
CHEMICAL, BACTERIOLOGICAL, AND TEMPERATURE STANDARDS FOR 'GRADE A' MILK
Cooled to 5 degrees C or less

within two hours after milking,
provided that the blend
Temperature
temperature after the first and
subsequent milking does not
exceed 10 degrees C
Individual producer milk not to

exceed 100,000 per mL prior to
GRADE A RAW MILK FOR
commingling with other producer
PASTEURIZATION OR ULTRA-
Bacterial limits milk. Not to exceed 300,000 per
PASTEURIZATION
mL as commingled milk prior to
pasteurization
No zone greater than or equal
to16mm with Bacillus
Antiobiotics
Stearothermophilus disc assay
method
Individual producer milk not to

Somatic Cell Count
exceed 1,500,000 per mL
GRADE A PASTEURIZED MILK Cooled to 5 degrees C or less

Temperature
AND MILK PRODUCTS and maintained thereafter
Bacterial Limits* Not to exceed 20,000 per mL
Not to exceed 10 per mL,
provided that, in the case of bulk
Coliform
milk transport tank shipments,
shall not exceed 100 per mL
Less than 1 migrogram per mL
Phosphatase by the Scharer Rapid Method or
equivalent
No zone greater than or equal to
16mm with the Bacillus
Antiobiotics
Sterothermophilus disc assay
method
Not to exceed 10 per gram in
yeast and Molds**
cultured products
*Not applicable to cultured products.

**Not applicable to other than cultured products.
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CHAPTER 3
APPENDIX "B"
PASTEURIZATION
Pasteurization (Milk and Milk Products)
"Pasteurized", and other similar terms shall mean the process of heating every particle of milk or milk
product in properly designed and operated equipment to one of the temperatures given in the following
table and holding it continuously at or above that temperature for at least the corresponding specified
time:
Temperature in Degrees Celsius Time

*63 30 minutes
*72 15 seconds
89 1.0 second
90 0.5 second
94 0.1 second
96 0.05 second
100 0.01 second
 If the fat content of the milk product is 10 percent or more, or if it contains added
sweeteners, the specified temperature shall be increase by 3 degrees C.
Pasteurization (Frozen Milk Products)
The process of heating every particle of mix in properly designed and operated equipment, to one of the
temperatures given in the following table and holding it continuously at or above that temperature for at
least the corresponding specified time.
Temperature in Degrees Celsius Time

68.3 30 minutes
79.4 25 seconds
75
PUBLIC HEALTH CODE

PHC-C-4
ICE PROCESSING INDUSTRY
1.1 Approved: Approved by the Royal Commission based on a determination of compliance

with the appropriate standards and good public health practice.
1.2 Equipment: All grinders, crushers, chippers, shavers, scorers, saws, cubers, can fillers,
core fillers, drop tubes, needles, core sucking devices, conveyors, and other items used in
the manufacture and storage of ice.
1.3 Ice: The product, in any form, obtained as a result of freezing water by mechanical or
artificial means.
1.4 Ice plant: Any establishment in which ice is manufactured or processed, and stored,
packaged and distributed, or offered for sale for human consumption, or for use where it
shall come into direct contact with either food, beverages, food equipment or food utensils,
where an ice plant is within a premises, which must conform to a higher standard of hygiene,
the higher standard shall apply.
1.5 Processing: Includes grinding, crushing, flaking, cubing or any other operation which
physically affects ice.
1. 6 Royal Commission: The officer or other designated authority charged with the
sentative.
2.1 Food establishments shall comply with the requirements outlined in PHC-C-1. Further the Ice
Plant Criteria required in this Chapter will be read in conjunction with all other Saudi Arabian
Standards as required by Ministry of Trade and Saudi Arabian Standards Organization
(SASO).
3.1 Food handlers employed in Ice Industry shall comply with the provisions of PHC-C-2 of this
Code.
4.1 Ice processing operations shall comply with the provisions of Chapter 2 of this Code. (Food
Establishments)
4.2 Ice contact surfaces including loading platforms, conveyors and chutes shall be constructed
of durable materials, be easily cleanable, and shall be kept clean and in good repair.
4.2 Ice tanks and cans shall be kept in a watertight condition and the inner surface shall be free
of corrosion. Canvas containers shall not be used, unless provided with a sanitary single
service liner which completely encloses the ice.
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4.3 Freezing tank covers shall be designed and made of material which protects the ice
containers from splashing, dripping and other contamination. Covers shall be easily
cleanable, kept clean and in good repair. Covers shall be fitted with lifting rings, handles, or
similar devices to protect the covers when they are moved and provide easy means of
movement. Can or tank covers, and the ledges and sides of the tank on which the cover
rests, shall be cleaned as often as necessary to keep them in a sanitary condition, and in a
manner satisfactory to the Royal Commission.
4.4 All portable can or tank fillers, core suckers, needles, core fillers, drop tubes, pipes, tongs,
picks, and covers shall be maintained in a clean sanitary condition. Equipment and utensils
shall be stored in clean cabinets or other suitable enclosures which protect them from
contamination. Any equipment which is contaminated or exposed to a risk of contamination
shall be cleaned and sanitized before re-use.
SECTION 5 ICE HANDLING AND TRANSPORTATION:

5.1 No person shall enter the tank room or any place where ice may be in contact with a walking
surface, unless he wears specially designed and purpose made boots or shoe coverings.
This footwear shall be used only in the risk area and removed when the person leaves the
area. If footwear is not removed it shall be easily cleanable, and thoroughly washed in an
approved sanitizing solution before re-entering such rooms. Where footwear must be
changed, suitable facilities shall be provided for seating and storage of outdoor and purpose
made footwear. "Street" shoes without protective coverings shall not be permitted.
5.2 All ice blocks shall be thoroughly washed with potable water at the delivery platform before
distribution.
5.3 Ice while being manufactured, processed, packaged and stored, shall be protected from
contamination. Where mechanical handling is possible it shall be used in preference to
manual handling.
5.5 Ice should be transported in sealed containers to prevent leakage. Where ice is transported
without packaging, the interior of the food carrying compartment shall be thoroughly washed
and sanitized before loading with ice.
SECTION 6 QUALITY OF ICE:

6.1 Ice intended for human consumption or which may inadvertently be consumed, shall meet
the same bacteriological, chemical and physical standards of quality as those for potable
water in accordance with Royal Commission Potable Water Standards.
6.2 All water used in an ice plant, including that used in making brine solutions, shall be of a
safe sanitary quality and be from an approved source.
6.3 All water filters, settlement tanks, and other treatment facilities shall be cleaned as often as
necessary to keep them working and in a clean and sanitary condition. The water used shall
be tested for bacteria, chemicals, and physical properties to assess the water quality.
Records of results shall be kept by the operator of the ice plant, and shall be made available
to the Royal Commission upon request.
6.4 Air used for water agitation shall be filtered or otherwise treated to remove from it dust, dirt,
insects and extraneous material. Air intakes shall be located to prevent unnecessary
pollution and be well maintained. Air intakes shall be provided with an air filter located
upstream from the compressor and shall be easily removable for cleaning or replacement.
6.5 The blower, or compressor of the following type for supplying air for water agitation, shall be
employed to deliver air without oil:
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6.5.1 Use of carbon ring compressor.
6.5.2 Use of an oil lubricated compressor with effective oil vapor removal.
6.5.3 Use of high pressure water lubricant or non lubricated blowers.
6.6 The Royal Commission may take samples of ice, water, or any other material in the ice plant,
for laboratory examination. (See Section 4 of PHC-C-2)
78
PUBLIC HEALTH CODE

PHC-C-5
BOTTLED BEVERAGE INDUSTRIES
1.1 Bottled Water: Means any artificial or natural mineral, spring, or other water bottled for
drinking purpose.
1.2 Bottled Beverage: means any liquid other than potable drinking water that is prepared and
bottled for drinking purpose.
sentative.
2.1 Food establishments shall comply with the requirements outlined in PHC-C -1. Further the
Bottled Beverage Plant Criteria required in this Chapter will be read in conjunction with all
other Saudi Arabian Standards as required by Ministry of Trade and Saudi Arabian
Standards Organization (SASO).
3.1 Food handlers employed in Bottled Beverage Industries shall comply with the provisions of
PHC-C-2 of this Code.
SECTION 4 WATER:
4.1 Water and beverage bottling plant buildings shall conform to the same requirements and
standards as food manufacturing establishments.
4.2 The water bottled and the water used in beverages or otherwise in the plant shall conform to
the Royal Commission Potable Water standards.
SECTION 5 LABELLING:
5.1 The bottle labels shall state the name and the address of bottling company and permit
number and approved chemical analysis of the water and all substances added and all
treatment processes applied.
SECTION 6 REPORTING REQUIREMENTS:
6.1 Any operator of water or beverage bottling plans shall submit to the Royal Commission
records covering the source, processing, transportation and distribution of bottled beverages
or water.
6.2 A monthly record should be submitted containing at least a statement of the average number
of establishments served during the month, volume of water or beverage delivered during
the month, analysis of water and data on materials in beverages and any changes in source
of water or other materials used.
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7.1 The building or portion thereof employed for the manufacture of bottled water and other
beverages, shall be used for no other purpose, and shall be so located as to be protected
from objectionable surroundings.
7.2 No portion of the bottling plant shall be used for domestic purposes unless separated by
suitable partition approved by Royal Commission.
7.3 The area surrounded the bottling plant shall be free of refuse, garbage; or similar organic
material, and there shall be no plants or storage buildings in this area which will contribute to
or cause such nuisances or contamination.
SECTION 8 FLOOR:
8.1 The floors of all rooms shall be of concrete, tile, or other impervious material with a smooth
surface and shall be maintained in a clean and sanitary condition. They should be graded
and sloped to properly trapped drains.
8.2 All floors should be constructed of concrete, tile, or other impervious material with a smooth
surface, and the joints of floor and walls shall be tight.
8.3 The floor surface should be smooth. Drained floors should be smooth and sloped, so that
no pools of water will remain after flushing, and be maintained in good repair at all times.
8.4 All trapped drains should be of adequate size to minimize clogging and of easy accessibility.
8.5 All floors should be kept clean at all times and free from litter.
8.6 The syrup room floor should be cleaned thoroughly at least everyday, the bottling room daily,
and other rooms as frequently as may be necessary to maintain them in a clean condition.
SECTION 9 WALLS AND CEILINGS:
9.1 Walls and ceilings in the syrup and bottling rooms shall be of hard, sound materials with
smooth, easily cleaned surfaces, frequently painted and maintained in a clean condition.
9.2 Walls and ceilings shall be constructed of wood, tile, smooth surface concrete or cement
plaster, brick or other suitable materials, all with washable, smooth surfaces. If walls are of
wood construction, cement or other impervious wainscoting should be provided so as to
eliminate the danger of rotting.
9.3 Walls and ceilings should be kept clean and painted with light colored paint as often as the
finish wears off or becomes seriously discolored.
SECTION 10 LIGHTING AND VENTILATION:
10.1 All rooms shall be adequately lighted and ventilated.
10.2 In general plant areas relying on natural lighting, the effective window area shall be excess
of 10% of the floor area, and will furnish evenly distributed light.
10.3 Sufficient natural or mechanical ventilation shall be employed to maintain the water and/or
beverage plant dry and free from objectionable odors.
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SECTION 11 VERMIN:
11.1 All openings to the outer air shall be screened or otherwise protected, where necessary,
against entrance of flies. The syrup room shall be especially protected against flies.
11.2 Rodents and cockroaches shall remain, under control at all times by always keeping the
facilities clean and using other effective methods.
11.3 All screen shall be tight fitted and in normal size and in good repair.
SECTION 12 SYRUP ROOM:
12.1 The syrup room shall be separately enclosed, well-ventilated and lighted, provided with sinks
and taps for hot and cold water, and so constructed as to be particularly easily cleaned.
SECTION 13 WATER SUPPLY AND SEWAGE CONNECTIONS:
13.1 Running potable water under pressure shall be easily accessible to all rooms of the plant.
13.2 Adequate provision for quickly carrying off and disposing of waste water into public sewer
system shall be made for prompt removal and proper disposal of waste water and sewage.
13.3 Care shall be taken to avoid cross connections between water supplies and sewer lines.
SECTION 14 TOILET FACILITIES:
14.1 Suitable toilets, preferably which have no direct connections by door or passageway with the
rooms employed for manufacturing, and adequate lavatory facilities shall be provided and
maintained in a clean and sanitary condition.
14.2 Toilet and wash room fixtures should be so constructed and so operated as to make
impossible back siphoning from these fixtures into water supplies.
14.3 Toilet rooms shall be provided with self-closing doors, ventilated by means of separate
ventilating pipes or flues to the outside of buildings, adequately lighted, and maintained in a
clean state.
14.4 Lavatories shall be adjacent to toilets and provided with running hot and cold water, soap
and individual towels, and kept clean and sanitary.
14.5 Taps shall preferably be operated by foot.
SECTION 15 EQUIPMENT:
15.1 Every plant manufacturing bottled beverages or bottling drinking water shall be equipped
with suitable mechanical bottle washing apparatus and with approved machines for
carbonating, filling and crowning, so that these operations can be performed in such a
manner as to prevent any part of the operators or his clothing from coming in contact with
those surfaces of the bottle which come in contact with the beverage.
15.2 Bottle washing machines shall be so constructed and operated as to prevent back-
siphonage, or return-flow, into the water supply lines.
15.3 Corks must be used only once, screw caps may be reused after proper sterilization.
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15.4 All containers filled with drinking water must, after capping, be covered with a hood of
parchment or other acceptable material.
15.5 All vats, jars, mixing and storage tanks, pipe lines, filters and other apparatus employed in
the preparation of syrups, shall be of sanitary construction and lined with materials resistant
to the action of syrup ingredients.
15.6 Electrical or chemical coagulation devices and filters employed for clarification of water shall
be of types approved by the Royal Commission, shall not be operated beyond their rated
capacity, and shall be maintained in a clean, wholesome and sanitary condition at all times.
15.7 Every plant manufacturing bottled carbonated beverages shall be adequately provided with
thermometers, acid and sugar hydrometers, gas volume testers and apparatus for
ascertaining the alkalinity and causticity of the soaker solution employed in bottle washing.
SECTION 16 INGREDIENTS:
16.1 The water employed in the manufacture of beverages and for rinsing bottles or other
containers shall be free from substances deleterious to health and shall conform to
Standards for Potable Water.
16.2 Water storage or cooling tanks shall be constructed of non-corrodible material, properly
covered, clean, free from dust, both inside and outside and the inlet and outlet so arranged
as to prevent contamination during filling and emptying.
16.3 The sweetening agents employed in the manufacture of bottled beverages shall consist
exclusively of edible sugar such as sucrose, dextrose, invert sugar, and laevulose, singly or
in combination or other suitable and nutritious carbohydrates.
16.4 Citric, tartaric, or other edible organic acids and their salts may be employed; mineral acids,
other than phosphoric acid or its salts, shall be prohibited from carbonated beverages.
16.5 Acids and flavors shall be stored in suitable containers, properly labeled and protected
against contamination.
16.6 Antiseptic, disinfectant and preservation which can cause any health hazard shall not be
used and prohibited.
SECTION 17 MANUFACTURING AND OPERATION:
17.1 Where practicable, the operations of bottle washing and filling, compounding and mixing of
syrups, and shipping, should be performed in separate rooms. Where this is not feasible, the
various operations should be located in the available space in such manner as not to
interfere with one another.
17.2 Hand bottle washing, except as a preliminary to subsequent mechanical washing, shall be
prohibited. All bottles shall be thoroughly cleaned and sanitized, immediately before filling, by
means of a suitable automatic mechanical washing machine.
17.3 Syrups shall be prepared in a clean manner, and every precaution shall be taken against
contamination or absorption of deleterious substances during the process of preparation and
subsequent storage.
17.4 Manual, filling or crowning shall be prohibited. Bottles shall be filled and capped with
automatic machinery and the operator or his clothes shall not come in contact with any
portion of the bottle or machinery which might result in contamination of the product.
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17.5 All bottles, cans, corks, and multi-use containers and equipment shall be stored in separate
rooms and protected from contamination at all times.
17.6 All non-alcoholic colors shall be prepared in small batches, sterilized immediately before use,
and stored so as to be protected against dust. The finished products shall be stored in such
a manner as not to interfere with the sanitation of the bottling room.
SECTION 18 SOLID WASTE MANAGEMENT:
18.1 Broken bottles and such other refuse and rubbish as may be found in returned cases, etc.,
shall be placed in suitable containers and properly disposed of.
18.2 Containers, onsite collection systems, and storage areas shall be selected and designed to
prevent the accumulation of refuse and the creation of health and fire hazards.
SECTION 19 SANITATION:
19.1 All pipe lines, apparatus and containers employed in the manufacturing processes shall be
thoroughly washed, cleaned, and sanitized at frequent intervals, so as to be maintained at all
times in a clean and sanitary condition.
19.2 Steam, hot water, chlorine or other equally efficient agents are permissible for sanitation.
19.3 All apparatus and containers shall be washed and rinsed before sanitation.
19.4 If steam is employed, the cleaned surfaces to be sanitized shall be in actual contact with,
clean, live steam for a period of not less than three minutes.
19.4.1 In treating tanks, vats, etc. by this method the steam should be liberated on the
bottom and shut off not less than three minutes after steam is issuing from the top of
the covered container.
19.4.2 In treating pipe lines and fillers, the steam should issue from the outlets of the pipes
or fillers for at least three minutes to effect adequate sanitization.
19.5 If hot water is used, the cleaned surfaces to be sanitized shall be in contact with water at a
temperature of not less than 180°F for a per iod of not less than 5 minutes.
19.6 If chlorine is used, the clean surfaces to be sanitized shall be in contact with a solution
containing not less than 50 ppm (parts per million) for not less than 30 minutes. (60 c.c. of
the common commercial chlorine solutions available on the market in 30 liters of water will
provide solutions of the desired strength)
19.6.1 The chlorine solution may be retained in or pumped through the equipment for the
desired time (30 minutes).
19.6.2 Large vessels may be sprayed with 250 parts per million of chlorine and allowed to
stand for 30 minutes before flushing.
19.7 Syrup tanks and other containers should be washed and sanitized shortly after being
emptied and immediately before use.
19.8 Syrup lines and fillers should be washed and sanitized at the end of each day's operation
and flushed with potable water before beginning operation.
83
PUBLIC HEALTH CODE

PHC-C-6
SANITATION IN FOOD PROCESSING INDUSTRIES
sentative.
2.1 LIGHT, VENTILATION AND PLUMBING:
2.1.1 Light - There shall be light of good quality and well distributed wherever the food
product may become contaminated.
2.1.2 Ventilation - There shall be ventilation sufficient to insure sanitary conditions.
2.1.3 Drainage and Plumbing - There shall be sufficient drainage and plumbing system for
the premises. All closed drains shall be properly installed with approved traps and
vents.
2.2 WATER SUPPLY:
2.2.1 Potable water supply for plant use shall comply with Royal Commission Potable
Water Standards.
2.2.2 In those cases where sea water is used in the processing of food product such as in
fish canneries, the sea water must meet the bacteriological and quality standard for
such water, as per Section 3 of the current Royal Commission Environmental
Regulation
2.2.3 In cases where non-potable water is used, there shall be no cross connections
between the non-potable supply line system and the potable water supply line
system.
2.2.4 Any non-potable supply line system shall be painted with a color to distinguish it
from any potable water supply line system.
SECTION 3 GENERAL PLANT SANITATION:
3.1 FLOORS, WALLS AND CEILINGS:
3.1.1 The floors, walls, ceilings, partitions, posts, doors and other parts of all preparation
and processing area shall be of such materials, construction and finish that they may
be readily and thoroughly cleaned.
3.1.2 The floors in all areas where water is used in the operation are to be so constructed
and of such materials as to be watertight and they shall be maintained in such
condition as to stay watertight.
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3.1.3 All areas used for edible products shall be separate and distinct from those used for
inedible products, such as fish meal reduction plants.
3.2 Areas, Equipment and Operations to be Sanitary:
3.2.1 Areas, equipment and utensils used for preparing, storing or otherwise handling any
food product and all other parts of the food establishment shall be kept clean and in
a sanitary condition.
3.2.2 Areas in which any food products is prepared, processed, stored or handled
including walls ceiling and overhead structures of such areas, shall be kept as
reasonably free from moisture as is practicable.
3.2.3 In such areas there shall be no dripping from any source including ceilings and
overhead structures that may contaminate the product.
3.2.4 Equipment and utensils used for preparing, processing or otherwise handling any
food product shall be of such materials and construction that they can be readily and
thoroughly cleaned.
3.2.5 Pipelines used to convey fluid or semi fluid products shall be so constructed that
they can be readily and thoroughly cleaned.
3.2.6 Operations and procedures involving the preparation, storing or handling of any food
product shall be strictly in accordance with good sanitary practice.
SECTION 4 PESTICIDES:
4.1 Every practical precaution shall be taken to keep establishments free from flies, rats, mice
and other vermin. If necessary, rodent-proof rooms shall be provided for materials which
might become contaminated by these pests.
4.2 The use of insecticides or rodenticides, toxic to humans in areas where any food products
not adequately protected is being stored or handled is prohibited.
4.3 Poisonous insecticides and rodenticides may be used under buildings, outbuildings or similar
places or where adequately protected packaged products are stored only if adequate
precautions are taken to eliminate the possibility of said poisons being accidentally spilled or
carried by any means to areas where these poisons are prohibited. These poisons are to be
adequately protected from possible contact by children or domestic animals and are to be
plainly and distinctly labeled for identification by adults.
SECTION 5 EMPTY CONTAINERS STORAGE:
5.1 Empty cans, jars, lid covers, drums, etc. must be clean when filled with food products.
SECTION 6 BACTERICIDAL TREATMENT OF UTENSILS & EQUIPMENT:
6.1 The following quaternary ammonium compounds have been approved for use in bactericidal
treatment of utensils and equipment in food processing establishments.
6.1.2 Type A:
a) Alkyl benzyl dimethyl ammonium chloride

b) Alkyl benzyl trimethyl ammonium chloride
c) Alkyl dimethyl benzyl-ammonium bromide
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d) Alkyl dimethyl-8-4-dichlorobenzyl ammonium chloride

e) Alkyl dimethyl ethyl ammonium bromide
f) Alkys trimethyl ammonium bromide
g) Methyl dodecyl benzyl trimethyl ammonium chloride
6.1.2 Type B:
a) Para-diisobutyl cresoxy ethoxy ethyl dimethyl benzyl ammonium chloride

(monohydrate).
b) Para-diisobtyl phenxy ethoxy ethyl dimethyl benzyl ammonium chloride
(monohydrate).
c) Para-tertiaryoctyl phonexy ethoxy ethyl dimethyl benzyl ammonium chloride.
6.1.3 Type C:
a) Alkyl pyridinium bromide

b) Alkyl pyridinium iodide
c) N - (acyl colamino formyl methyl) - pyridinium chloride
6.2 All utensils and equipment so treated shall be thoroughly rinsed after treatment.
6.3 Any food product containing any of the above quaternary ammonium compounds shall be
considered as an adulterated product and not for consumption.
SECTION 7 TAGGING UNSANITARY EQUIPMENT:
7.1 When the use of any equipment which is unclean or unsanitary, would lead to the
contamination of the food product, Royal Commission may attach a quarantine tag to it. No
equipment or utensils so tagged shall again be used until made acceptable. Such tag so
placed shall not be removed by any person other than Royal Commission.
SECTION 8 PERSONAL HYGIENE:
8.1 The employees of the establishment who handle any food product shall keep their hands
clean, and after visiting the toilet room or urinals shall wash their hands before handling any
food product or implement used in the preparation of the product.
8.2 Outer clothing and gloves worn by persons who handle any food product shall be clean and
of material that can be readily cleaned.
8.3 Such practices as spitting on the floor and using empty cans, jars or other containers as
drinking cups or for purposes other than those originally intended are forbidden.
8.4 Care shall be taken to prevent the contamination of food products with perspiration, hair,
cosmetics, medicaments and the like. Adequate head coverings must be worn by all men
while engaged in the preparation or handling of any food products.
8.5 Face masks shall be worn by all food handlers and other personnel involved in the food
areas.
8.6 Smoking by any person shall not be permitted while preparing or handling any food product
or while handling empty cans, jars, lids, barrels, drums or other receptacles used for food
products.
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8.7 No clothing, shoes, boots, aprons, etc. shall be kept or stored in any area where any food
product is prepared processed or handled except in or on facilities specifically provided for
this purpose.
SECTION 9 SANITARY FACILITIES:
9.1 Adequate sanitary facilities and accommodations shall be furnished by every food packing
establishment.
9.2 Dressing rooms, toilets and urinal rooms shall be sufficient in number and conveniently
located.
9.2.1 These rooms shall be well lighted, sufficiently ventilated to insure sanitary conditions,
vented to the outside and meet all requirements as to sanitary construction and
equipment.
9.2.2 All doors entering such rooms shall be self-closing.
9.2.3 All windows shall be screened. Such rooms shall be separate from areas in which
food products are prepared, stored or handled.
9.2.4 The walls, ceilings, partitions and other parts of all dressing rooms, toilet rooms,
lavatory rooms and animal rooms shall be of light color and of such construction as
to be easily and adequately cleaned.
9.3 Sanitary washing facilities including running hot and cold water, soap and individual towels
shall be provided and shall be placed in or near toilet and urinals rooms and also at other
places in the establishment as may be essential to insure cleanliness of all persons handling
any food products.
9.4 Adequate lockers or cloak rooms for all employees shall be provided and shall be kept clean
and well ventilated.
9.5 Toilet soil lines shall be kept separate from industrial waste lines to a point outside the
buildings. Drainage from toilet bowls and urinals shall not be discharged into grease salvage
basins or into open disposal systems.
SECTION 10 SURROUNDINGS OF FOOD PACKING ESTABLISHMENTS:
10.1 The outer premises of every food handling establishment embracing docks, storage areas
and areas where cars and vehicles are loaded and unloaded and the driveways,
approaches, yards, etc. shall be properly drained and kept in a clean and orderly condition.
10.2 The accumulation of any material in which flies or other insects or other vermin may breed or
which will afford rodent harborages is forbidden.
10.3 No nuisance which may contribute to insanitation shall be allowed on the premises of any
food packing establishment.
10.4 Acidified food products packed in hermetically sealed containers are subject to pH control.
SECTION 11 APPLICABILITY:
11.1 Low acid (high pH) foods or acid foods containing low acid ingredients to an extent where a
food poisoning hazard may exist when placed in hermetically sealed containers and which
are not processed by steam under pressure must be packed under the supervision of the
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Royal Commission. This includes several types or classes of food products among which are
the following: vegetables in acidified brine or oil, Vegetable juice cocktails and various
formulated products.
SECTION 12 ACID REQUIREMENTS:
12.1 All products found to have a pH greater than pH6 will be restrained.
12.2 The pH of low-acid foods may be lowered by the addition of any edible organic food acid
such as citric or acetic. Allowance must be made for the fact that certain acids, such as
acetic, are quite volatile and rapidly lose their strength when heated in open containers.
12.3 Acidified vegetables from a batch previously inspected and released by the Royal
Commission may be repacked in a packing medium of an edible vegetable oil without official
re-inspection only when adequate records are maintained clearly showing the batch number
of the original batch and the date of release thereof and the batch number of the repacked
vegetable.
SECTION 13 TITRATION RECORDS FOR ROYAL COMMISSION:
13.1 Samples of the acid blanching solutions and brining solution shall be collected, one sample
of each to be taken at the beginning of each day's run subsequently at about two-hour
intervals during the day. These samples are to be titrated daily and records of titration shall
be retained for the Royal Commission.
13.2 When the blanching or brining solution is changed or more acid added, the batch number
must be changed. A batch is understood to mean all material blanched at one time in a given
solution.
SECTION 14 LOW ACID INGREDIENTS IN ACID FOODS:
14.1 Some food such as vegetable juice are made by mixing portions of low acid vegetables with
products possessing a safe level of acidity, with a resulting potential food poisoning hazard.
14.2 The control of acidity for this type of product is based on the examination of the finished
product, and is determined directly as pH, which must be below 4.6.
14.3 Samples of the finish product are to be submitted to the laboratory as requested.
SECTION 15 FORMULATED PRODUCTS:
15.1 By "formulated products" is meant the class of foods that is compounded from a number of
ingredients according to a definite formula and these ingredients when so compounded do
not have a pH low enough to render them commercially sterile when processed without
steam under pressure.
15.2 The control of acidity for this type of product is based on the examination of the finished
product, and is determined directly as pH, which must be below 4.6.
15.3 Samples of the finished product are to be submitted to the laboratory as requested.
SECTION 16 TEST EQUIPMENT:
16.1 All processing plants packing food products shall maintain pH determination equipment of
the glass electrode type in proper condition.
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16.2 All plants packing vegetables in acidified brine shall have complete titrating equipment,
consisting of burette, standardized alkaline solution, indicator solution, pipettes and titrating
flasks or beakers.
16.3 All of the above must be kept in clean workable condition at all times.
SECTION 17 SAMPLES TO LABORATORY:
17.1 Samples of the finished product, whether brine packed or oil packed from an acid blanch are
to be submitted to the laboratory as requested.
17.2 Cans should be labeled to show the following: product, date of pack, date of expiry and code
number.
SECTION 18 PRODUCTION RECORDS:
18.1 Production records shall be kept and a coding system inaugurated as specified by the
inspection service. The production record shall show the cooking time, temperature for each
batch, and number of containers per batch.
SECTION 19 INSPECTION REPORTS:
19.1 A daily report shall be retained for the Royal Commission inspection and records.
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PUBLIC HEALTH CODE

PHC-C-7
SLAUGHTERHOUSES AND MEAT PROCESSING INDUSTRY
1.1 Animal: An animal normally used for human consumption and includes, cattle, camel, goat,
sheep and poultry.
1.2 Ante mortem: Inspection of the animal before slaughtering.
1.3 Condemned: Meat rejected for human consumption and which must be sterilized before
removal from a slaughterhouse.
1.4 Food: Any raw, cooked or processed edible substances, beverages or ingredients, ice or
water, for use in whole or in part for human consumption.
consumption are manufactured, processed, prepared, packed, stored, sold or served, inclu-
ding slaughterhouses and meat plants.
1.8 Lairage: That part of a slaughterhouse where animals are kept before slaughter.
1.9 Meat Inspector: Person qualified to judge animals, carcases and offal, for fitness for human
consumption.
1.10 Meat Plant: Any premises in which meat or meat products are prepared or processed for
human consumption.
1.11 Meat Products: Includes such items as sausages, minced or cubed meat, burgers, pies etc.
1.12 Offal: The internal organs of the animals listed above i.e. heart, lungs, liver, spleen,
kidneys, stomach and intestines.
1.13 Post mortem: Inspection of the animal or carcass after slaughtering.
sentative.
1.15 Sanitize: Effective bactericidal treatment by a process that destroys microorganisms,

including pathogens. Effective bactericidal treatment is demonstrated by a standard plate
count of 2 colonies or less per square centimeter of equipment surface or 100 colonies or
less per utensil.
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1.16 Scabbard: Knife holder of a design which facilitates cleaning by exposing the interior
surface's which will become contaminated by fat and blood.
1.17 Slaughterhouse: Premises where animals and/or poultry are killed and dressed with the in-
tention of being used for human consumption. Animals and poultry which are not fit, or not
intended for human consumption shall not be taken to a slaughterhouse.
1.18 Veterinarian: Person qualified to treat diseased animals and competent to adjudge animals
carcasses and offal for fitness for human consumption.
3.1 All food handlers shall be medically examined and certified as fit for duty or a physician
approved by the Royal Commission for this purpose, before starting employment. A Food
handler's Authorization card will be issued by the Royal Commission. (See Section 3 and
Appendix F of PHC-2 of this Code)
SECTION 4 PERSONNEL HYGIENE:
4.1 Slaughter men, veterinarians, meat inspectors and porters shall be provided with clean,
white or light colored, washable over clothing including head coverings at the beginning of
each day, and more often if the nature of the work causes rapid soiling. The over clothing
shall protect the worker from contact with meat or blood, except on forearms.
4.2 All other persons shall wear light color, clean, protective clothing including head coverings
while in room where meat is stored or processed or when handling meat.
4.3 Workers involved in working in chill and freezer stores should be provided with insulated
over clothing to reduce the effects of exposure to cold temperatures.
4.4 Equipment used by workers shall be easily sterilizable, i.e., plastic belts, metal two-part
openable scabbards, synthetic-handled stainless steel knives, steels etc. .
4.5 Workers shall be provided with waterproof safety boots extending to the top of the calf of the
leg. Boots shall have slip resistant soles.
4.6 Workers shall be provided with waterproof aprons where their work results in heavy soiling,
or contact with animals or water.
4.7 Workers with open wounds which become infected shall report immediately to the nearest
clinic.
4.8 The person who kills an animal shall be trained in the subject and shall have been examined
by a competent authority to ensure that he can perform his work efficiently and that no
animal suffers during slaughter.
4.9 Persons working in lairages shall be trained and will treat animals with consideration using
only minimal force to move an animal from its holding pen to slaughter area.
SECTION 5 DRESSING ROOMS AND LOCKERS:
5.1 The nature of slaughtering and meat plant operations requires a complete change of clothing
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before entering working rooms. A changing room shall be provided with facilities for seating
and hanging clothes. Changing rooms shall not be used for storage or handling of meat, or
for utensil washing or storage. Soiled clothing shall be removed daily and kept in easily
cleanable moisture-proof containers.
5.2 Toilets, shower and hand washing facilities shall be provided adjacent to, or as part of, the
changing rooms. Soap and towels shall be provided for the use of employees.
5.3 Sufficient lockers or other suitable facilities shall be provided in changing rooms, and used
for the storage of employees clothing and other belongings.

6.1 Slaughterhouses and meat plants shall comply with the provisions of Chapter PHC-C-2 of
this Code.
6.2 The exterior grounds of a slaughterhouse or meat plant shall be kept clean, tidy, and free
from litter.
6.3 The walking and vehicle use surfaces of all external areas of slaughterhouses and meat
plants shall be finished with concrete, asphalt, or other similar material; effectively treated to
facilitate maintenance and minimize dust. These surfaces shall be graded to prevent
moisture pooling.
6.4 Only articles necessary for the operation and maintenance of the slaughterhouse or meat
plant buildings and grounds shall be stored on the premises.
6.5 No person under 18 years of age or any unauthorized person shall be permitted into the
slaughterhouse or meat plant building or grounds.
6.6 No live animals or birds, other than animals to be slaughtered, are permitted within the
boundaries of the slaughterhouse or meat plant.
6.7 Cleaning of the structure shall be done when the least amount of meat or product is being
processed or stored, usually after the slaughterhouse or meat plant has finished working.
6.8 All fixed facilities shall be cleaned by appropriate means including steam, where necessary,
to effectively remove grease accumulations.
6.9 Sufficient utility sinks shall be provided for cleaning wet floor cleaning tools. Lavatories,
equipment/utensil washing, or hand washing facilities shall not be used for utility purposes.
SECTION 7 SANITATION:
7.1 At each work point in a slaughter hall there shall be provided a sanitizing unit for equipment
which may become contaminated.
7.2 The unit shall be supplied with hot water above 82°C and shall have a sanitizing
compartment large enough to house the meat contact surfaces of the equipment being used.
7.3 Hand washing facilities shall be provided at convenient points in the slaughter hall, with hot
and cold water, soap and disposable towels.
7.4 All manure and lairage bedding shall be removed daily from the lairage and taken to a
covered storage point. The store shall be protected from flies and insect access. The
storeroom floor shall be graded to a drain.
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7.5 All vegetable matter removed from animals shall be taken to a store satisfying the
requirements of Subsection 7.4 (above).
7.6 The stored waste shall be removed daily, to a final disposal point, or treatment plant if it is to
be used for agricultural purposes.
7.7 Manure shall be carried in vehicles in a sealed compartment to the final disposal point.
SECTION 8 CLEANING FREQUENCY:
8.1 All equipment shall be cleaned daily and during any interruption of work which leaves the
equipment unused for a period exceeding one hour.
8.2 Utensils shall be cleaned frequently during the day using hot water and grease-dissolving
agents where necessary.
8.3 Where equipment and utensils are used for the processing of meat by a continuous
production line, utensils and food contacts surfaces shall be cleaned and sanitized at regular
intervals throughout the day. The schedule for cleaning shall be based on the type of
contamination and degree of meat accumulation.
8.4 Any equipment or utensil which is contaminated by a diseased portion of an animal shall be
immediately cleaned and sanitized.
8.5 Non food contact surfaces of equipment shall be cleaned as often as is necessary to keep
the equipment free of accumulated dust, dirt and meat debris.
8.6 Any meat spillage in the slaughter hall shall be removed by water flushing, using water at a
temperature and pressure which shall remove greasy deposits.
8.7 Any spillage which occurs in a room where water flushing is not available shall be cleaned by
the use of single use absorbent paper followed by washing and sanitizing.
SECTION 9 MANUAL CLEANING AND SANITIZING:
9.1 Sinks shall be cleaned before use. A sink with 3 compartments shall be used, one each for
washing, rinsing, and sanitizing. Equipment and utensils shall be rinsed or scraped and
when necessary soaked to remove gross meat debris and soil. Equipment and utensils shall
be washed in a hot detergent solution at a minimum temperature of 50°C, which is frequently
changed to keep it clean. They shall then be rinsed free of detergent and abrasives.
9.2 All hand tools and food contact surfaces of all other equipment and utensils shall be
sanitized by one of the following methods:
9.2.1 Immersion in water at a temperature of 82°C for at least 30 seconds.
9.2.2 Immersion in clean water at a temperature of 24°C - 50°C containing at least 100
parts per million of available chlorine as hypochlorite.
9.2.3 Immersion in clean water containing any other chemical sanitizer that will provide the
equivalent of the solution in paragraph 9.2.2 above.
9.3 When chemicals are used for sanitization, a test kit or other indicator that accurately
measures the concentration of the active sanitizing agent shall be provided and used.
9.4 Each compartment of the sink should be large enough to permit the complete immersion of
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the equipment and utensils, and each compartment will be supplied with hot and cold
potable running water.
9.5 Separate storage racks will be provided for dirty utensils prior to washing and clean
utensils after sanitization. They will be adjacent to but not interfering with the use of the
sink facilities.
9.6 When hot water is used for sanitizing the following facilities will be provided and used:
9.6.1 An integral heating device or fixture installed in or under the sanitizing

compartment of the sink capable of maintaining the water at a temperature of
82°C.
9.6.2 A numerically scaled indicating thermometer, accurate to + 2°C, conveniently

placed to check water temperature.
9.6.3 A basket or other means for completely immersing the meat contact surfaces of
articles to be sanitized.
SECTION 10 POWER SPRAY CLEANING:
10.1 Cleaning and sanitizing may be carried out using high pressure hot water jets. The jets
may incorporate an automatic detergent dispenser.
10.2 Clean potable water at a minimum temperature of 82°C and at a nozzle pressure of
1400KN/M² will be used for cleaning walls, floors and immobile equipment.
10.3 As an alternative, to reduce water used, a spray at 3500- 4900 KN/M² may be used with a
water delivery of about 9 liters per minute.
10.4 Where high pressure hoses are used, a separate supplementary supply of low pressure
hot water jets is required for water flushing of cleaned areas.
10.5 Water shall be continuously applied to food contact surfaces for a period of 1 minute to
ensure sanitizing.
10.6 Water shall be discharged through a nozzle giving a flat rather than a circular cross
sectional flow.
10.7 Small items such as scabbards, knives, aprons and cleavers shall be sanitized by
immersion; power cleaning of such items may only be used for routine rinsing during
operating periods.
10.8 Cleaned and sanitized equipment and utensils shall be handled in a way that protects them
from contamination. Knives, scabbards, steels and cleavers will be touched only by their
handles. Knives will be kept in clean scabbards.
10.9 Cleaned and sanitized utensils and equipment shall be stored at least 150 mm above the
floor in a clean dry location, in a way that protects them from contamination by splash, dust
and other means. The food contact surfaces of fixed equipment will also be protected from
contamination.
10.10 Equipment shall be air-dried before being stored, or should be stored in a self draining
position on hooks or racks to facilitate moisture removal.
10.11 Toilet rooms or vestibules shall not be used for storage of equipment.
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SECTION 11 DRESSING OF ANIMALS:
11.1 Animals which are fouled shall be washed before slaughter.
11.2 All animals shall be hung or supported above the floor while being dressed.
11.3 During hide removal care shall be taken to avoid contaminating the meat. Hide shall be
taken out of the slaughter hall immediately after removal.
11.4 When the hide has been removed the carcass shall be identified.
11.5 Offal and heads removed from carcasses shall be given the same identification mark as
the carcass so that inspection is facilitated.
11.6 Identification marks shall be non hazardous if they cannot be removed.
11.7 During evisceration care shall be taken to avoid spillage of stomach contents, faeces or
intestinal contents. Stomachs and intestines shall be processed in a room not used for any
other purpose.
SECTION 12 MEAT INSPECTION:

12.1 Carcass meat and offal shall be inspected by a person who is trained in the subject and
who has been examined by a competent authority to ensure that he is capable of detecting
disease in animals or poultry.
12.2 An ante-mortem inspection shall be carried out to determine whether an animal is diseased
or injured. Any animal which is diseased, injured or in pain shall be dispatched without
delay in the casualty slaughter area.
12.3 Ante-mortem inspection shall be carried out as soon as possible after the animals are
unloaded at the slaughterhouse.
12.4 Any animal which has undergone chemotherapeutic treatment for illness shall arrive at the
slaughterhouse with a certificate from a veterinarian, which indicates the extent and type of
treatment, including dates of treatment.
12.5 The post-mortem examination of all the parts of the carcass and offal shall be carried out in
a way which satisfies the inspector that he is aware of all the defects to be found in the
animal.
12.6 Carcasses and offal which have been examined by the meat inspector or veterinarian and
are fit for human consumption shall be identified with his personal mark.
12.7 Carcasses and offal which are fit for human consumption shall be removed from the
slaughter hall as soon as possible and transferred to the chillers or deep freezers.
12.8 Chillers and deep freezers of adequate capacity shall be provided at all slaughterhouses
and meat plants.
12.9 Any animal found unfit for human consumption shall be removed to the casualty slaughter
area and condemned meat locker after slaughter.
12.10 Unfit meat shall be sterilized by heat treatment before being disposed of in a manner
approved by the Royal Commission.
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SECTION 13 TRANSPORT:
13.1 Suitable refrigerated vehicles with a temperature retained at 5°C or below shall be provided
for the transport of carcasses, offal, meat and meat products.
13.2 Carcasses shall not be placed on the floor of the vehicles but shall hang from rails.
13.3 Offal, meat and meat products shall be carried in suitably protected, easily cleaned
stainless steel or plastic containers.
13.4 Vehicles used for transporting the above items shall be kept clean at all times.
13.5 Persons who handle the above items shall wear suitable protective clothing including head
coverings.
SECTION 14 POULTRY SLAUGHTERHOUSE:
14.1 Poultry slaughterhouse shall comply with all applicable sections of Chapter PHC-C-2, PHC-
C-6 and PHC-C-7.
14.2 In addition to this Public Health Code requirements the owner/Operator of the Poultry
Slaughterhouse will comply with the regulations and directives made by the Ministry of
Municipality and Rural Affairs, Ministry of Health and Ministry of Agriculture.
14.3 RECEPTION AREA OF LIVE POULTRY:
14.3.1 All live poultry shall be delivered directly to the slaughterhouse. Live poultry are
not allowed to be taken out of the slaughterhouse or sold without the prior
permission or approval of the Royal Commission.
14.3.2 Adequate sheltered holding facilities shall be provided for live birds awaiting
slaughter.
14.3.3 The live poultry unloading area shall be so constructed that waste and dirty water
are drained into manure sump, and no pollution shall occur to the neighboring
unit or other parts of the building.
14 .3.4 The holding areas shall be well ventilated and effectively drained to provide
proper cleaning of the area.
14.3.5 All crates carrying live poultry shall carry labels/tags showing the name of farm,
farm code, exporter name and date of export.
14.3.6 All poultry shall be given sufficient rest and water before slaughtering.
14.3.7 Live poultry shall be slaughtered within 24 hours of their arrival at the
slaughterhouse.
14.4 SLAUGHTERING OF LIVE POULTRY:
14.4.1 A separate slaughtering room for stunning, bleeding, scalding, waxing (for ducks
only) and defeathering shall be provided. The bleeding and defeathering area
shall be separated from the live birds holding area by a wall.
14.4.2 An appropriate clean and hygienic system for removing feathers from the birds
must be provided. Non-toxic wax can be used in defeathering .
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14.4.3 A room for evisceration next to the slaughtering room shall be provided.
Defeathered poultry from the slaughtering room shall enter the evisceration room
by railing system or a chute.
14.4.4 All poultry shall be bled for about 90 seconds after killing.
14.4.5 Knife sterilizer(s) with hot water maintained at 82°C shall be provided at the killing
point, and the knife used for killing of poultry shall be sterilised regularly.
14.4.6 All poultry shall have the feathers completely removed before evisceration to
prevent cross-contamination.
14.4.7 Evisceration of poultry from the side of the carcase is not permitted. Evisceration
of poultry in water is strictly prohibited.
14.4.8 The cloaca of the poultry carcasses shall be properly ringed with an appropriate
vent cutter. The ringed cloaca shall be completely removed together with the
offal.
14.5 INSPECTION STATION/POINT:
14.5.1 An inspection station/point must be provided on-line after the evisceration

process.
14.5.2 Adequate inspection mirror(s) and knife sterilizer(s) with hot water maintained at
82°C shall be provided at the inspection station/point.
14.5.3 Adequate veterinary inspector(s) must be engaged to carry out or supervise ante-
mortem and post -mortem inspection and examination of the carcasses.
14.6 CHILLER TANK:
14.6.1 Dressed poultry shall be chilled to 4°C or below within 11/2 hours of evisceration.
14.6.2 The flow of the water in the chiller tank shall be on the opposite direction where
the dressed poultry is moving.
14.6.3 The contact time of the dressed poultry in the spin chiller shall be at least 20
minutes.
14.6.4 Ice used for processing and chilling of dressed poultry must be manufactured
from potable water.
14.6.5 Utilized ice must be stored and protected from contamination.
14.7 TAGGING OF DRESSED AND THAWED POULTRY:
14.7.1 All freshly slaughtered poultry carcasses shall be individually tagged.
14.7.2 The tags shall carry the name of the slaughter-house and the date of slaughter.
Post-dated tagging is not permitted.
14.7.3 Service slaughter-house slaughtering on behalf of clients shall indicate both the
client’s name and the slaughterhouse name on the tags.
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14.7.4 Slaughter-houses with prior permission from Royal Commission to carry out
thawing of frozen poultry and poultry parts shall ensure that the thawed
poultry/poultry parts are tagged and labeled with the following information:
- the chicken/duck was thawed from frozen chicken/duck;

- do not refreeze;
- use within 3 days from ________ (to state the date of the thawing);
- keep refrigerated, and
- state the country of origin if the chicken/duck is imported.
14.8 CHILLER AND FREEZERS:
14.8.1 Adequate built-in chiller(s) and freezer(s) must be provided for storage of poultry
and its products.
14.8.2 The temperature of chiller must be maintained between 0 – 4°C and that of
freezer must be –18°C or below. Every chiller/freezer must be fitted with
temperature recorder charts/graphs, and proper signage(s) to indicate the
temperature of the chiller/freezer. The temperature records/charts up to three
months period must be available for inspection by Royal Commission.
14.8.3 Chillers & freezers must not be over loaded beyond their designated capacity.
14.8.4 Adequate racks made of material impervious to moisture must be installed inside
chillers & freezers to allow proper storage of poultry and its products and in a
manner that allows proper circulation of cold air around the products.
14.8.5 Chillers and freezers must be maintained in a sanitary condition at all times and
there must be no accumulation of ice formation in the chambers.
14.9 THAWING ROOM:
14.9.1 Thawing or processing of frozen poultry or its parts is not permitted unless with
the prior approval from Royal Commission.
14.9.2 When permitted, a proper thawing or processing room(s) and facilities must be
adequately provided for the purposes
14.9.3 The temperature of the thawing and processing rooms must be maintained at
around 12°C.
14.10 CUTTING ROOM:
14.10.1 Any further cutting up of the dressed poultry shall only be carried out in a
separate room approved by the Royal Commission.
14.10.2 The temperature of the room must be controlled at around 12 – 15°C.
14.10.3 A knife sterilizer with potable water maintained at 82° C must be provided.
14.10.4 The use of vacuum tumbler for thawing of frozen poultry is not permitted.
14.11 PACKING ROOM:
14.11.1 This room must ideally be located between the cutting room and the finished
product cold room or delivery area.
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14.11.2 The room temperature must be controlled at around 12 – 15°C.
14.11.3 Only wrapping materials and carton boxes required for the day’s use are
permitted to be kept in this room.
14.11.4 All food packaging activities must be carried out on stainless steel tables.
14.12 COLD CHAIN SYSTEM:
14.12.1 All dressed poultry shall be delivered in refrigerated vehicles that are so equipped
as to be capable of maintaining the dressed poultry at a temperature of 4°C or
below (for chilled poultry),-18°C or below (for frozen poultry) during
transportation.
14.12.2 The transport vehicle must be fitted with temperature recorders adequately
insulated and well maintained to prevent condensation, and kept in clean and
sanitary condition at all times.
14.13 PERSONAL TRAINING:
14.13.1 All Food handlers must have the necessary knowledge and skill to enable them to
handle poultry and its products hygienically. They could either attend
courses/seminars/workshops conducted by reputable institutions/companies or
any in-house training sessions conducted by trained personnel.
14.13.2 All poultry slaughter-houses should ensure that individuals have received
adequate and appropriate training in the design and proper application of a
HACCP system and process control.
14.14 RESTRICTED USE OF PREMISES:
14.14.1 Only the type of poultry as stated in the licence is allowed to be slaughtered in the
slaughterhouse.
14.14.2 The number of poultry to be slaughtered in each premises is subject to the

approval of the Royal Commission, which would be based on the capacity, and
line speed of the slaughtering plant.
14.14.3 The licensee is not permitted to use any part of the licensed premises or
compound for any other purpose or activity unless with the prior approval of the
Royal Commission for such other purpose or activity.
14.14.4 No further washing, drying, processing or storing of feathers is permitted inside

the slaughterhouse or within its vicinity.
14.14.5 No portion of the slaughter-house shall be used as living quarters or for other
activities other than those approved by the Royal Commission.
14.14.6 The licensee shall ensure that only authorized personnel are allowed into any
area where the poultry is slaughtered, processed or handled.
14.15 CHECKING AND SUBMISSION OF DOCUMENTS:
14.15.1 The licensee of a poultry slaughter-house shall furnish a daily report stating the
number and type of poultry for slaughter to Royal Commission.
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14.15.2 The licensee of a poultry slaughter-house shall provide all Customs Clearance
Permits (CCPs) and all relevant import documents to any authorized officer who
conducts inspections at the slaughter-house.
14.15.3 The Poultry and Poultry byproducts meant to be exported shall comply with rules
and regulations established by all concerned authorities in Kingdom of Saudi
Arabia.
SECTION 15 PEST CONTROL:
15.1 Slaughter-houses must have in place a pest management program to prevent the
harborage & breeding of pests on the grounds and within establishment facilities.
15.2 Pest control substances used must be safe and effective under the conditions of use and
not be applied or stored in a manner that will result in the adulteration of food product.
15.3 Effective means must be provided to exclude vermin, e.g. rats, mice, cockroaches and flies
from entry and harbouring in the premises and any delivery vehicle.
15.4 The service of a professional pest control company must be required if the pest control
carried out by the slaughter-house is found not effective.
15.5 No pets including birds and animals must be kept within or around the premises.
SECTION 16 IMPLEMENTATION of HACCP:
16.1 All slaughter-houses, meat and poultry processing Plants are required to implement
HACCP at their premises; as per Section 5, PHC-C-2 of this Code.
16.2 A tentative HACCP plan must be submitted within 3 months from the start of operation.
16.3 All HACCP plans must be implemented within 1 year from the date of issuance of the first
license.
16.4 There must be proper documentation of the establishment’s sanitary Standard Operating
Procedures (SSOPs). A proper recall system or program must be in place to remove or
correct marketed consumer products that violate the law.
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PUBLIC HEALTH CODE

PHC-C-8
HYGIENE IN RETAIL FISH MARKET

sentative.
SECTION 3 - FOOD HANDLERS HEALTH CERTIFICATION:
3.1 Fish handlers shall comply with all applicable food handlers sections in this code. (See
Appendix F and Section 3 of PHC-C -2)
4.1 BUILDING:
All Retail Fish Markets shall be housed in a building consisting of floor, wall and ceiling.
4.2 FLOOR:
4.2.1 The floor surfaces in all rooms where fish or fish products are prepared, displayed or
stored shall be of non absorbent and easy to clean construction material.
4.2.2 Floor shall be coved at the floor wall juncture with one centimeter coving, the floor
surfaces to be extended up the wall at least 15 centimeter and shall have sufficient
properly installed floor drains. The floor should have a minimum fall of 2.5
centimeter in 3 meter to a floor drain or floor sink.
4.2.3 All floors shall be smooth, in good repair, and kept clean.
4.3 WALLS AND CEILINGS:
4.3.1 The walls and ceilings of all rooms in which fish are stored, displayed, prepared, or
utensils are washed or refuse or garbage is stored and the walls and ceilings of
toilet rooms and walls in refrigerators shall be smooth, impervious, washable
surfaces, and shall be kept clean and in good repair. The wall shall be free of any
ornamental or other unnecessary projection. They shall be vermin and insect
proofed.
4.3.2 Walls and ceilings of all rooms shall be cleaned as often as necessary to maintain
them in a clean condition.
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4.3.3 Walls shall be tiled, either wholly or to at least to a height of 180 centimeter from the
floor.
SECTION 5 CLEANLINESS OF FLOORS:
5.1 All floors should be insect and vermin proof and joints around pipes or fittings passing
through the floor should be made good to a tight joint with impervious jointing materials.
5.2 Every floor should be cleaned at least once a day and particular attention should be given
to leaving the floors clean at the close of business.
5.3 The use of sawdust is prohibited.
SECTION 6 JOINERY:
6.1 All internal joinery work shall be of simple design to facilitate easy cleaning.
Ornamentation, moulding and paneling increase the difficulty of cleaning and should be
avoided. Joints shall be tight and flush fitting.
6.2 Woodwork surrounding doors, windows or other openings shall be fixed tight to the
internal wall surfaces so as to avoid open joints which may harbour vermin at the junction
with the surrounding materials.
SECTION 7 LIGHT:
7.1 Light shall be provided in all areas and rooms of a retail fish market. Electric light shades
and fittings shall be of simple design which can be easily cleaned and kept clean.
SECTION 8 VENTILATION:
8.1 All fish preparation, display and utensils washing areas shall have sufficient ventilation to
provide a reasonable condition of comfort for the employees working there.
8.2 Ventilation ducts inside food rooms should be fitted flush with wall or ceiling surfaces. The
duct inlets should be insect proof and should not be placed near dusty places.
SECTION 9 WATER SUPPLY:
9.1 An adequate supply of hot and cold running water under pressure shall be provided in all
areas.
SECTION 10 PLUMBING:
10.1 All plumbing shall be installed in compliance with Royal Commission codes and maintained
so as to prevent potential contamination of the water supply and prevent the possibility of
contamination of foods and specialized equipment.
SECTION 11 SINKS:
11.1 Sinks for washing fish provided with an adequate supply of hot and cold running water,
shall be available in cleaning and preparation area. Sinks for washing and preparing fish
should not be used for washing hands.
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11.2 Hand washing facilities, in good repair, shall be provided for employees, and shall be
equipped with an adequate supply of hot and cold water. Hand washing detergent or soap,
single-use sanitary towels in permanently installed dispensers shall be provided.
11.3 It is important that sinks should be located where they will be readily and frequently used by
fish-handlers during the course of their work.
SECTION 12 TOILET FACILITIES:
12.1 Clean toilet facilities, in good repair, shall be provided. Toilet rooms shall be kept
separated by well-fitted, self closing doors that prevent passage of flies, dust, or odors.
Hand washing sink shall be provided within or adjacent to toilet rooms.
SECTION 13 WASTE:
13.1 All food waste and rubbish containing food waste shall be kept in leak proof and rodent proof
containers covered with close-fitting lids. All food waste and rubbish shall be removed and
disposed of in a sanitary manner as frequently as may be necessary to prevent the creation
of a nuisance.
13.2 A commercial heavy duty garbage disposal shall be provided and shall be installed and
maintained in compliance with all plumbing codes.
13.3 All liquid wastes disposed of through the plumbing system shall be discharged into the public
sewerage system.
SECTION 14 CLEANING OF EQUIPMENT AND UTENSILS:
14.1 All utensils and all show and display cases or windows, counters, shelves, tables, scales,
refrigeration equipment, sinks, machines, and other equipment or utensils used in
connection with the preparation, sale and display of fish shall be made of non-toxic materials
and so constructed, installed, and maintained as to be easily cleaned and shall be kept
clean and in good repair.
14.2 All refrigerators, display fish cases, and other similar equipment which discharge liquid waste
shall be connected to the sewer system by means of an indirect connection.
14.3 Fish boxes or other containers shall be thoroughly washed and the lids replaced immediately
when the fish have been removed. Fish boxes shall be effectively cleaned and washed out
with a suitable sterilant.
SECTION 15 INSPECTION:
15.1 The Royal Commission may enter and inspect fish establishments, whenever it is open
for business, for the purpose of carrying out the provision of this code. A written report of
the inspection shall be made, and a copy shall be supplied or mailed to the operator,
manager, or owner of the establishment.
15.2 Inspection of raw fish shall be strict and uniform. And shall be designed and carried out to
the end that fish suitable for human consumption only will remain. Fish unsuitable for
human consumption shall be rejected.
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15.3 Inspection of Fish:
15.3.1 Fresh fish must have:
a) Bright red gills, usually closed, and have no abnormal odor.

b) Bright and full eyes with jet-black pupils and transparent cornea.
c) Scales that are adherent.
d) Skin that is free from malodorous slime and not discolored.
e) Flesh that is firm to the touch. The firmness persists longest near the tail.
f) Stiff body and rigid tail.
g) A carcass that will sink in water.
h) Clean abdomen that is free from offensive odor.
i) Blood of normal consistency and fresh red.
j) Flesh adherent to the bone when fish is split.
k) Back bone of a pearly gray color.
15.3.2 Fish which is decomposed show:
a) Pale, gray or yellowish brown, dark red or otherwise abnormally colored gills,
which are open or easily opened and may have offensive odor and be slimy.
b) Opalescence of cornea and lack of luster of pupils in 24 hours; sunken, opaque
gray eyes and decomposed cornea in 3-4 days.
c) Loose, dull, and easily removable scales.
d) Skin with malodorous slime. Sometimes washing away malodorous, slime may
reveal wholesome fish.
e) Soft, pliable, limp flesh.
f) Pliable carcass which will float in water.
g) Discolored, malodorous, soft, pulpy abdominal wall, and alkaline to litmus paper.
h) Flesh easily removable from back bone when fish is split. .
i) Dark, thin, offensive blood.
j) Pink, discolored around the back bone. The more intense the discoloration the
longer the fish has been dead.
15.3 Any indication of the latter evidence or indication of infestation with parasites, or
contamination with fungi is cause for rejection. The presence of worms may be evidenced by
numerous small holes or small opaque bodies. When it is pertinent examination should be
made for encysted tape worm larvae. Canned or cured fish products are inspected in the
same manner as canned or cured meat products.
SECTION 16 DOMESTIC ANIMALS:
16.1 No live animals, birds or fowl shall be kept or allowed in any fish establishment.
SECTION 17 STORAGE AND SALE OF FISH:
17.1 Every retail fish establishment shall have effective refrigerator with a capacity not less
than one day supply and ice box with adequate ice for holding or transportation .
17.2 Each cold store shall be provided with an easily visible thermometer of reading the internal
temperature.
17.3 The ideal temperature for storing fish in a refrigerator is 0° Celsius.
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17.4 Clean crushed ice made from potable water well mixed with the fish is the quickest and best
way of cooling down fish from ordinary temperatures in readiness for storage in a
refrigerator.
17.5 No fish shall be kept overnight except in refrigerated storage or in conditions which render
refrigerated storage unnecessary.
SECTION 18 EXPOSURE AND SALE OF FISH:
18.1 Where fish is exhibited it should be shaded from the direct rays of the sun. Displayed fish
shall be guarded against contamination by customers.
18.2 Paper should never be used for wrapping fish if it has been previously used for any other
purpose.
18.3 Fish exposed for sale shall be always accompanied by plenty of clean crushed ice made
from potable water.
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PUBLIC HEALTH CODE

PHC-C-9
PUBLIC HEALTH NUISANCES

1.2 Communicable Disease: An illness due to a specific infectious agent or its toxic products
which arises through transmission of that agent or its products to another person or animal
or reservoir or a susceptible host, either directly or indirectly through an intermediate plant or
animal host, vector, or the inanimate environment.
1.3 Habitable Room: A room occupied by one or more persons for living, eating, sleeping or
working purposes. It does not include bathrooms, toilet facilities, laundries, storage areas,
corridors and other such spaces.
1.4 Nuisance: Any harmful, injurious, annoying, unpleasant or obnoxious condition as

determined by the Royal Commission, which may have a potential for endangering human
life or be detrimental to health or have a deleterious effect on the environment or the
capacity of an individual to enjoy the environment in which he finds himself.
1.5 Polluted: Means that the quality of food, water, air, the land, etc., has been impaired to a
degree which creates an actual hazard to public health due to the presence of an infectious
agent, toxic substance or other potentially injurious factor.
sentative.
1.7 Sewage: Signifies a combination of liquid wastes which may include chemicals, domestic
wastes, human excreta, animal or vegetable matter in suspension or solution, and other
solids in suspension or solution, which are discharged from a dwelling, building or other
establishment.
1.8 Solid Waste: Means useless, unwanted or discarded material with insufficient liquid content
to be free flowing, including, but not limited to, residential, commercial, industrial and
agricultural waste materials, garbage, sewage sludge, etc.
1.9 Substandard: The condition referred to does not comply with those standards required in
any of the Codes of the Royal Commission, or as otherwise determined by the Royal
Commission to be substandard.
1.10 Unsanitary: One or more of those factors in man's physical environment which exercise or
may exercise a deleterious effect of his physical development, health and/or survival are not
being properly controlled.

2.1 All areas shall be kept free of nuisances and safety hazards. The operator or other person or
organization judged to be responsible for any plant, industrial area, community, facility,
structure and/or service of any kind conducted within the City, shall be responsible for
preventing the occurrence of nuisances and for abating such nuisances as and when they
occur.
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2.2 Whenever a nuisance is observed it shall be reported to the Royal Commission who will
require the responsible person or organization to abate the nuisance.
2.3 Insects, rodents, vermin and other such nuisances shall be controlled by elimination of
breeding and harborage sources; by proper sanitary practices; by proofing of buildings; by
proper storage of materials; by extermination; or by other approved control methods.
SECTION 3 SPECIFIC PUBLIC HEALTH NUISANCES:
The following conditions/practices are declared to be hazardous to public health and are, therefore,
classified as being Public Health Nuisances:
3.1 All polluted, decayed or unwholesome food offered for sale within the City.
3.2 Whatever renders air, water, food or drink unwholesome or detrimental to the health of
human beings, as determined by the Royal Commission.
3.3 The use of any common drinking cup or roller towel.
3.4 Any attractive condition, such as junk refrigerators/freezers, abandoned vehicles and
equipment, vacant buildings, open cesspools, deep excavations, etc., which may prove
detrimental to unwary adults and/or children, whether in a building, on the premises of a
building or upon an unoccupied lot.
3.5 All individuals infected with communicable diseases if their conditions are not being
monitored by the Royal Commission.
3.6 A habitable room judged to be overcrowded.
3.7 Any room judged to be improperly ventilated or illuminated.
3.8 Operating food service establishments, residential/housing facilities, places of employment,

etc., without sufficient potable water to support the domestic needs of the operation.
3.9 Any substandard or unsanitary potable water storage or distribution system.
3.10 Any animal other than a cat, or a dog kept for the sole purpose of assisting the mobility of a
blind person; any animal as described above for which there is no evidence of current
relevant immunizations, any animal as described above which is not registered with the
Royal Commission; any animal running at large; any live animal in a food facility.
3.11 Acquisition of water from a non-approved source.
3.12 Transportation of potable water in a water tanker, container or other vessel not specifically
approved for transportation of potable water.
3.13 Transportation of non-potable water, sewage, petroleum products or any substance other
than potable water in a water tanker, container or other vessel specifically approved for
transportation of potable water.
3.14 Any substandard or unsanitary sewerage system or sewage treatment facility.
3.15 Disposal of solid waste, hazardous waste, sewage effluent, etc., in an area not specifically
approved, designed and operated for this purpose.
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3.16 Accumulation of garbage or trash in any building, or on any premise or open lot, in a manner
that will afford food and harborage for insects and rodents.
3.17 Storage of lumber, pipes, boxes, barrels, etc., on any premise or open lot that is not properly
placed on racks raised at least 30 cm above the ground.
3.18 Failure to contain gases and leachate from solid waste disposal sites and effluent discharged
from sewage treatment facilities in a manner that prevents pollution of air, water and crops,
and prevents insect and rodent breeding; etc.,
3.19 Burning garbage or refuse on the premises in a manner other than by controlled incineration;
inadequate on-site incineration of solid waste and garbage; and/or failure to keep the area
around the incinerator clean.
3.20 Any non-water carried sewage disposal system other than approved portable toilets.
3.21 Defecation and/or urination in other than an approved toilet.
3.22 A cross connection between the potable water supply and the sewerage system, a non-
potable water system, or any other potential source of contamination and/or pollution.
3.23 All ponds or pools of stagnant water.
3.24 The presence of lice, bedbugs, fly larvae, rodents or any other vermin, or the traces,
droppings, trails, runs or other evidence of the presence of such vermin.
3.25 Carcasses of animals found within the City that are not removed to the sanitary landfill for
final, disposal within 24 hours.
3.26 Unclean conditions as determined by the Royal Commission.
SECTION 4 NOISE:
4.1 Noise levels as per current Royal Commission Environmental Regulations (Volume I,
Section 7) shall be maintained.
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PUBLIC HEALTH CODE

PHC-C-10
PEST CONTROL
1.1 Animals: Including chickens, pigeons and other birds, but excludes fish kept in indoor
aquaria.
1.2 Operator: The department, company or individual responsible for an operation, activity or
premises.
sentative.

2.1 All buildings within the City shall be designed, constructed and maintained to exclude the
presence of insects, rodents, other animals and birds.
2.2 All plans for new buildings and all proposals for the remodeling of, or alteration to, existing
buildings, shall be submitted to the Royal Commission, who shall approve the submission
only if adequate insect and rodent proofing measures are incorporated, including, in the case
of new buildings or extensions to existing buildings, pretreatment of the soil against termite
infestation.
2.3 All buildings shall be free of insects and rodents at the time of initial occupation and,
thereafter, before any change of occupant.
2.4 The use of pesticides for professional pest control activities shall not be permitted except by
approval and under the direct supervision of the Royal Commission.
2.5 Domestic pets shall be limited to cats, and to dogs kept for the sole purpose of assisting the
mobility of a blind person. Owners of such animals shall be in possession of evidence of
current relevant immunization for that cat or seeing-eye dog; they shall register the animal
with the Royal Commission; and shall ensure that the animal causes no nuisance.
2.6 In all other circumstances cats, dogs and all other animals are not permitted (except as
provided in Section 2.5 of this Chapter), and will be disposed of under the supervision of the
Royal Commission.
SECTION 3 ACCUMULATION OF GARBAGE AND TRASH:
3.1 No employee or operator or occupier or any other person shall place, leave, dump, or permit
to accumulate any garbage or trash, in any building or premises in a manner that will afford
food and harborage for insects, rodents, or other pests.
SECTION 4 HARBORAGE FOR INSECTS AND RODENTS:
4.1 No employee or operator or occupier or any other person shall accumulate, or permit the
accumulation on any premises or on any open lot, of any lumber, pipes, boxes, barrels,
bricks, stones, etc., unless such material is stored in such place and manner as not to
provide harborage for insects, rodents, or other pests.
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4.2 Whenever conditions inside, outside, or under any building or structure provide such
extensive harborage for insects, rodents, and other pests, that normal control measures are
ineffective, the Royal Commission shall prepare a complete report with corrective
recommendations for action by the Royal Commission Department responsible for the
operation and maintenance of the premises in question.
SECTION 5 PREVENTIVE MEASURES AND CONTROL:
5.1 No occupant or operator of any building or land shall permit water to stand encouraging pest
proliferation.
5.2 No occupant or operator of any building or land shall permit the accumulation of any matter
which may encourage insect breeding or in any other way encourage pest proliferation.
5.3 Every occupant or operator of any building or land shall take all necessary measures to
discourage pest proliferation. Potential breeding sites for rodents, insects or other pests
within the City boundaries, including all artificial bodies of water created by Royal
Commission or contractor activities, shall be controlled by the operator of the facility.
5.4 The Royal Commission shall render advice and assistance on appropriate control measures
to all contractors and concessionaires upon request, or as otherwise deemed necessary.
5.5 The Royal Commission shall constantly monitor the City to ensure that conditions for insect
proliferation are alleviated as they occur.
5.6 The presence of rodents, lice, bedbugs, roaches, fly larvae, or any other vermin, or the
traces, dropping, trails, runs or other evidence of the presence of such vermin in any
premises, or on any land shall be regarded as evidence of unsanitary conditions. The
Royal Commission will record such evidence and require the operator concerned to take
immediate action to control the infestation.
SECTION 6 USE OF POISONS:
6.1 No insecticide, exterminating compound, or any drug, poison, chemical or preparation shall
be used for insect, rodent or other pest control purposes unless approved by the Royal
Commission. Normal compounds available for the above purposes from retail stores, for
domestic use, are not restricted. However they must be used in accordance with the
manufacturer's instructions.
SECTION 7 RESIDENTIAL INSECT CONTROL:
7.1 Access to premises for the purpose of applying insecticides shall be obtained after prior
appointment and in the presence of a Royal Commission and/or the occupant of the
premises at the time of application of insecticides.
7.2 The Royal Commission shall schedule and conduct such periodic application of insecticides
whenever it is deemed necessary.
7.3 The occupant of the premises shall prepare the premises for insecticidal application, in
accordance with instructions issued by the Royal Commission.
7.4 Wherever the occupant has not properly prepared the premises for the insecticidal
application, no application will be given. Treatment to the outside of residential premises
shall be provided free of charge.
7.5 Internal treatments shall be subject to a fee.
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SECTION 8 FUMIGATION:
8.1 No fumigation, by cyanide compounds or other fumigants, of any premises, shall be

undertaken except under the direct supervision of the Royal Commission.
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PUBLIC HEALTH CODE

PHC-C-11
SWIMMING POOLS
INTRODUCTION
Man is at risk each time he consumes or has bodily contact with pool water. The spread of such diseases
as typhoid or paratyphoid fever, amoebic dysentery and bacillary dysentery through contaminated
drinking water is well documented and the potential exists for the spread of these diseases through
contact with contaminated swimming pool water. In addition, the swimming pool and associated facilities
frequently play a role in the transmission of infections of the eye, ear, nose and throat, as well as athlete's
foot, impetigo and other dermatoses.
The equipment and chemicals necessary to treat swimming pool water to reduce the disease risk may
become safety hazards if not properly designed, constructed, operated and maintained. The water, wet
surfaces, ladders, diving boards, etc. also represent unique safety hazards that require regulation.
The manner in which public swimming pools are designed, constructed, operated, maintained, evaluated
and regulated is of significant Public Health concern. The following standards address these concerns
and must be considered in relation to all public swimming pools operated within the City.
1.1 Alkalinity: The amount of bicarbonate, carbonate or hydroxide compounds present in

swimming pool water, expressed as CaCO3.
1.2 Decks: Those areas surrounding a pool which are specifically constructed or installed for
use by bathers.
1.3 Disinfection: Maintenance of a free chlorine residual between 1.0 - 1.5 p.p.m.; or equivalent
sanitizing chemical in the swimming pool water.
1.4 Hardness: Refers to the quantity of dissolved minerals, chiefly Calcium and Magnesium
compounds, which may deposit scale in pipes, pools and heaters.
1.5 Overflow System: Encompasses perimeter type overflows, surface skimmers, and surface
water collection systems of various designs.
1.6 Public Swimming Pool: Any swimming or wading pool operated for the use of the general
public or sector of the general public. Includes pools at private clubs, Royal Commission
recreation facilities and other similar operations. The term "swimming pool" or "pool" as
used in this Code means public swimming pool.
1.7 Private Residential Swimming Pool: Means any swimming pool under the control of a
private resident, the use of which is limited to the family members and invited guests of the
resident. (The design, construction and operation of such pools are not subject to the
provisions of these standards).
1.8 Recirculation System: A series of pipes, filters, drains, and chemical additive units for
purifying the swimming pool water.
112
sentative.
1.10 Skimmer Unit: A series of outlets around the pool to remove surface contamination from the
pool.
1.11 Swimming Pool: Means any structure, basin, chamber, or tank containing an artificial body
of water which is used or intended to be used for swimming or recreational Bathing.
1.12 Wading Pool: A pool that may range from 0.6 meter down to zero, intended for children
wading.
SECTION 2 OPERATING PERMIT/LICENSE:
2.1 No person shall operate a swimming pool unless a valid license to operate said swimming
pool has been obtained from the Royal Commission. Such license shall be valid for one pool
season or one year, whichever is less, unless otherwise revoked for cause as hereinafter
prescribed.
2.2 Applications for license to operate a swimming pool shall be made to Royal Commission on
application forms prescribed and provided by the Royal Commission. The applicant shall
certify that he or she is knowledgeable about and understands the contents of these
regulations and further that he or she understands and is capable of operating the swimming
pool for which the operating license is requested.
2.3 The Royal Commission may require that applicants for an operating license of a public
swimming pool provide proof of knowledge of these regulations by taking and satisfactorily
passing a written examination or by attendance at a training course on swimming operation
which is approved by the Royal Commission.
SECTION 3 SWIMMING POOL PLANS AND SPECIFICATIONS:
3.1 Whenever a public swimming pool is constructed or extensively remodeled, properly

prepared plans and specifications for such construction and remodeling shall be submitted
for review and approval before construction or remodeling is begun. Plans and specifications
shall be submitted through the building official, except that where no building permit is
required, the plans and specifications shall be submitted directly to the Royal Commission.
The plans and specifications shall comply with the requirements of this Code.
3.2 The Royal Commission shall approve the plans and specifications if they meet the
3.3 No Public swimming pool shall be constructed or extensively remodeled except in

accordance with plans and specifications approved by the Royal Commission.
3.4 The plans for the swimming pool shall include the above general design factors which define
the current proposal, as well as information pertaining to areas which are reserved for future
extensions. The proponent must also submit detailed plans that adequately define design
specifications, construction criteria, equipment, materials, processes and operational
considerations, showing longitudinal and transverse profiles of the entire plant, individual
areas within the plant, as well as specific process units and pieces of equipment and
appurtenances thereto (valves, pumps, etc.).
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3.5 Specifications for the construction of a new or original swimming pool will accompany the
plans. Specifications may be omitted for extensions of existing pools, provided that those
extensions are to be constructed in accordance with specifications filed previously with
original plans.
3.6 If the plans are solely for the extension of an existing pool, only such information as is
necessary for the comprehension of the plans shall be required. This information, in general,
must conform to the above requirements for a complete system.
SECTION 4 PROPOSED DESIGN FACTORS:
4.1 A report, which should be written by a design engineer, shall accompany all plans for
complete systems and shall give all data upon which the design is based and shall include
all conditions which may in any way affect the design or operation of the swimming pool
including:
4.1.1 Maximum number of swimmers, non-swimmers and casual users (sunbathers, etc.,
who might use the pool sporadically) expected daily.
4.1.2 Number and type of diving boards and platforms.
4.1.3 Source of water supply to be used.
4.1.4 Manner of disposal of sanitary sewage and backwash and drain water.
4.1.5 The method of swimming pool water treatment to be adopted and a description of
each unit in the system.
4.1.6 The method of disinfection, the quantity of disinfectant per million parts of water and
the method of application.
SECTION 5 LOADING STRESS AND STRUCTURAL STABILITY OF SWIMMING POOLS:
5.1 All swimming pools shall be designed and constructed to withstand all anticipated loading for
both full and empty conditions. A hydrostatic relief method will be provided in areas having a
high water table. The design engineer will be responsible for certifying the structural stability
and safety of the pool.
SECTION 6 CONSTRUCTION MATERIALS:

5.2 Swimming pools, and all appurtenances thereto, shall be constructed of materials which are
inert, non-toxic to man, impervious and permanent; which can withstand the design stresses;
which will provide a tight tank with a smooth and easily cleanable surface, or to which a
smooth, easily cleaned surface finish can be applied; and which will be finished in white or a
light color. Sand or earth bottoms are not permitted.
SECTION 7 SIZE, DIMENSIONS AND ASSOCIATED DESIGN CRITERIA:
7.1 For purposes of computing user loading, those portions of the swimming pool 1.5 m (5, ft.) or
less in depth will be designated as "non-swimmer" areas. Portions of the swimming pool over
1.5 m (5 ft.), in depth will be designated as "swimmer" areas.
7.1.1 Non-swimmers: 0.93 square meter (10 sq ft) of pool water surface area shall be
provided for each non-swimmer expected at the time of maximum load.
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7.1.2 Swimmers: 2.23 square meter (24 sq ft) of, pool water surface area shall be provided
for each swimmer expected at the time of maximum load.
7.1.3 Casual Users: Computed user loading for pools with extensive deck areas for
lounging or sun bathing shall be evaluated with regard to similar facilities currently in
operation.
7.1.4 Diving Area Factor: 28 square meter (300 sq ft) of pool water surface area shall be
reserved around each diving board or diving plat form, and this area shall be added
to user loading calculations to determine the total pool surface area required in the
final design.
7.2 No limits are specified for length and width of swimming pools except that swimming pools
used for competition should meet the requirements for diving areas as outlined in Section
7.1.4.
7.3 The shape of the swimming pool shall be such that the circulation of pool water and control
of swimmers safety are not impaired. Consideration shall be given to shape from the
standpoint of safety and the need to facilitate supervision of bathers using the pool.
7.4 The slope of the bottom of any portion of the pool having a water depth of less than. 1.5 m (5
ft) shall not be more than 30.5 cm in 3.7 m (1 ft in 12 ft) and side slope shall be uniform. In
portions of the pool with a depth greater than 1.5 m (5 ft), the slope shall not exceed 30.5 cm
in 1.2 m (1 ft in 4 ft). (See Appendix A)
7.5 The minimum depth of water in the swimming pool shall be 91 cm (3 ft) except for special
purpose pools, or for restricted or recessed areas in general pools which are set aside
primarily for the use of children. Such areas, when included as part of the swimming pool,
shall be separated from the swimming pool proper by means of a safety line supported by
buoys attached to the side walls.
7.6 The maximum depth at the shallowest end of the swimming pool shall not exceed 105 cm (3
ft 6 in) except for competitive or special purpose swimming pools.
7.7 Depth of water shall be plainly marked at or above the water surface, on the vertical wall of
the swimming pool and on the edge of the deck or walk, next to the swimming pool, at
maximum and minimum points. Also at the points of break between the deep and shallow
portions and at intermediate 30.5 cm (1 ft) increments of depth in the shallow end. They
should be spaced at not more than 7.6 m (25 ft) intervals measured peripherally. The depth
in the diving areas shall be appropriately marked. Depth markers shall be in numerals 10.2
cm (4 in) minimum height and of a color contrasting with their background.
7.8 Where depth markers cannot be placed on the vertical walls above the water level, other
means shall be used which are plainly visible to persons in the swimming pool.
7.9 In order to incorporate necessary safety into the construction of the diving area, the
dimensions in Appendix A shall be the minimum allowed in sizing diving areas.
7.9.1 Walls of a swimming pool in the diving area shall be either vertical for water depths
of at least 1.8 m (6 ft); or vertical for a minimum distance of 91 cm (3 ft) beneath the
water level, below which the wall may be curved to the bottom with a radius not
greater than 1.5 m (5 ft) and not greater than the difference between the depth at
that point and the vertical side depth.
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7.9.2 At least 4.6m (15 ft) of unobstructed headroom shall be provided above diving
boards.
7.10 Wading facilities for children shall be physically separated from the main pool. Wading pools
shall be served by the pool or separate recirculation system with turnover rates of once
every 2 hours.
SECTION 8 STAIRWAYS, STEPHOLE LADDERS, LADDERS AND HANDRAILS:
8.1 All stairways, stephole ladders, ladders, handrails, guardrails, diving boards, diving
platforms, supports, etc. shall be of substantial construction and of sufficient structural
strength to accommodate maximum loading under continuous use conditions. They shall be
made of corrosion resistant materials, that are non-toxic, durable, easily cleanable and of
non-slip design. They shall not have any sharp edges, be designed in a way that can entrap
bathers, represent tripping hazards, or be otherwise unsafe.
8.2 A stairway, stephole ladder, or ladder shall be provided at the shallow end of the swimming
pool, if the vertical distance from the bottom of the pool to the deck or walkway is over 61.0
cm (2 ft). A ladder or stephole ladder shall be provided at the deep portion of the swimming
pool. If the pool is over 7.62 m (25 ft) wide, such ladders or stephole ladders, shall be
installed on each side of the pool.
8.3 Stairway steps leading into the swimming pool shall be of non-slip design, have a minimum
tread of 30.5 cm (12 in) and have a maximum rise or height of 25.4 cm (10 in). Stairways
shall be designed so that they may be cleaned readily and steps shall be sloped toward the
pool to prevent the accumulation of dirt thereon. Handrails shall be provided on both sides of
stairways and shall extend over the edge of the deck. There shall be no abrupt drop-offs or
submerged projections into the pool unless guarded by handrails.
8.4 Stephole ladders shall be of non-slip design, have a minimum tread of 12.7 cm (5 in) and
have a minimum width of 36 cm (14 in). Stephole ladders shall be designed so that they may
be cleaned readily and stepholes shall be sloped toward the pool to prevent the
accumulation of dirt thereon. Stephole ladders shall be provided with handrails at the top of
both sides, extending over the coping or edge of the deck.
8.5 Ladders shall be equipped with non-slip rungs. All ladders shall be designed to provide a
handhold and will be rigidly installed. The clearance between any ladder and the pool wall
shall not be greater than 12.7 cm (5 in), nor less than 7.6 cm (3 in). There shall be a handrail
at the top of both sides of the ladder, which extends over the coping or edge of the deck.
8.6 Diving platforms and diving boards shall be provided with access stairways or ladders,
equipped with handrails, if they are more than 1 m (3.3 ft) high. The actual diving platform or
diving board shall be protected with guardrails if it is more than 1 m (3.3. ft) high.
SECTION 9 DECKS AND WALKWAYS:

9.1 A continuous deck at least 1.2 m (4 ft) wide and preferably 3.05 m (10 ft) or more wide, shall
extend completely around the swimming pool. The deck shall be made of an impervious,
easily cleanable material with a non-slip surface. The deck shall be sloped away from the
pool to a drain at a grade of 65.4 cm to 9.5 mm (1/4 to 3/8 in) per each lineal 30.5 cm (1 ft).
Deck drains shall not be connected to the recirculation system.
9.2 As a minimum, two water faucets shall be installed, for cleaning the deck, one at each end of
the pool enclosure.
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9.3 The walking and driving surfaces of all areas outside the swimming pool enclosure shall be
surfaced with concrete, asphalt or similar material effectively treated to facilitate
maintenance and to minimize dust. These surfaces shall be well drained and kept clean.
9.4 The swimming pool site, including areas outside the swimming pool enclosure, shall be
well drained and shall not be located in an area subject to periodic flooding.
SECTION 10 LIGHTING AND ELECTRICAL REQUIREMENTS FOR SWIMMING POOLS:

10.1 All electrical wiring, equipment and appurtenances thereto shall be designed, constructed,
installed, operated and maintained in accordance with the Royal Commission Electrical
Code.
10.2 No overhead electrical wiring shall pass within 6.1 m (20 ft) of the swimming pool.
10.3 Area lighting shall provide at least 700 Lux on deck area.
10.4 Where underwater lighting is used, provide at least 350 Lux measured at poll water
surface. Such lights shall be placed to provide illumination so that all portions of the pool,
including the bottom, may be readily seen without glare.
SECTION 11 WATER SUPPLY:
11.1 The water supply serving the swimming pool and all plumbing fixtures, including drinking
fountains, lavatories and showers, shall meet the requirements of the Royal Commission
Potable Water Standards as outlined in PHC-C-15 Section 3.
11.2 All portions of the water distribution system serving the swimming pool and auxiliary
facilities shall be protected against backflow. Water introduced into the pool, or surge tank,
shall be supplied through an approved air gap. Alternatively, a fresh water inlet may be
submerged in the pool or make-up tank, if protected by a properly installed and tested
vacuum breaker approved by the Royal Commission.
SECTION 12 SEWER SYSTEM:
12.1 The sanitary sewer serving the swimming pool and auxiliary facilities, including bathhouse,
locker room and related accommodation, shall discharge to the public sewer system
12.2 There shall be no direct physical connection between the sanitary sewer system and any
drain from the swimming pool or recirculation system. Any swimming pool or gutter drain
overflow from the recirculation system when discharged to the sanitary sewer system will
connect through a suitable air gap to preclude the possibility of backup of sewage or waste
into the swimming pool, piping system.
12.3 Valves and/or pumps used for draining swimming pools shall be sized or controlled to
prevent the surcharging of the sewer.
SECTION 13 SPECIFICATIONS FOR RECIRCULATION SYSTEMS:

A recirculation system consisting of water conditioning, disinfection equipment and other necessary
accessory equipment shall be provided in accordance with the following specifications:
13.1 The recirculation system shall be designed to clarify and disinfect the entire volume of
swimming pool water in 8 hours or less, thus providing a minimum turnover rate of at least
3 times in 24 hours. The recirculation rate shall be increased to provide a 6 hour turnover
for swimming pools subject to heavy bather loads. The turnover rate in a wading pool shall
117
be once every 2 hours.
13.2 Piping shall be designed to give a reasonable amount of friction loss and to carry the
required quantity of water at a maximum velocity not to exceed 3.7 m (12 ft) per second.
Piping shall be made of non-toxic materials, resistant to corrosion and able to withstand
operating pressures. Pipes shall be identified by a color code or tags.
13.3 Strainers shall be provided in the recirculation piping, just prior to the pumps, to prevent
hair, lint, etc. from reaching the pumps and filters. Strainers shall be resistant to corrosion,
have openings of not more than 3.2 mm (1/8 in) in size, provide a free flow area of at least
4 times the area of pump suction line and be readily accessible for frequent cleaning.
13.4 A vacuum cleaning system should be provided. When it is an integral part of the
recirculation system, a sufficient number of connections shall be located in the walls of the
swimming pool at least 20.3 cm (8 in) below the water line. All waste from vacuuming
operations shall bypass the filters and be discharged directly to the sewerage system
through an appropriate air gap.
13.5 Rate-of-flow indicators, reading in liters per minute, shall be installed and located on the
pump discharge pipe to the filters, the return line from the skimmers or gutter drains, the
main drain line from the swimming pool and the drain line from the children's wading pool,
so that the rate of recirculation (and backwash rate where applicable) may be checked.
The indicators shall be capable of measuring flows of at least one and one half times the
design flow rate, shall be accurate within 10 percent of the true flow and shall be easy to
read.
13.6 Pumps shall be of adequate capacity to provide the required number of turnovers of
swimming pool water as specified in section 13.1 and, whenever possible, shall be located
to eliminate need for priming. If the pump or suction piping is located above the overflow
level of the pool, the pump shall have a priming device. The pump or pumps will be
capable of providing flow adequate for the backwashing of filters where required. Under
normal conditions, the pump or pumps shall supply the recirculation rate of flow at a
dynamic head of at least 12.2 m (40 ft). Data plates shall be permanently affixed to the
pumps. The pump header which consolidates flow from the skimmers (or surge tank drain),
various drain and vacuum lines, etc., shall be designed to ensure that the suction is
proportionately distributed.
13.7 A fixed thermometer shall be installed in the recirculation line at the heater outlet (if
applicable).
13.8 At least one drain/return outlet shall be provided at the deepest point of the swimming pool
to permit the pool to be completely and easily emptied and to return the required quantity of
pool water to the filter system for treatment. Multiple drain/return outlets shall be provided
where the width of the pool is more than 6.1 m (20 ft). In such cases, outlets shall be
spaced not more then 6.1m (20 ft) apart nor more than 3 m (10' ft) from the side walls. All
outlets / inlets shall be made of non-corrosive materials and shall be approved by the Royal
Commission.
13.9 The connection between the drain/return outlet and the discharge pipe shall be fitted with a
cup sink which is recessed into the floor of the pool. The cup sink shall be covered by a
proper grating which is installed flush with the bottom of the pool. The cup sink shall be
large enough to accommodate a grating that provides for passage of water through grate
openings equivalent to at least 4 times the cross-sectional area of the discharge pipe or
provides sufficient area so that the maximum velocity of the water passing through the
grate will not exceed 45.7 cm (1.5 ft) per second. The spacing between grate
mesh/openings shall not exceed 1.3 cm (0.5 in).
118
13.10 The drain/return outlets in the bottom of the pool shall be plainly marked by a black or
contrasting circle, unless the outlet grating is of a conspicuous coloring.
13.11 The main drain/return outlet(s) described in Section 13.8 above shall be capable of
recirculating that portion of the pool water that does not flow into the overflow gutters or
skimmers.
13.11.1 In general, pools designed with overflow gutters will recirculate all water that
passes through the gutter drain and the main drain/return outlets(s). When this is
the case, the flow through the main drain/return outlet(s) and the gutter drain shall
be adjusted so that 50 percent of the recirculated water passes through the main
drain/return outlet(s) and 50 percent passes through the gutter drain. In the rare
case where a pool with an overflow gutter is designed such that all water flowing
into the gutter drain is discharged to waste, then 100 percent of the water in the
pool must be recirculated through the main drain/return outlet(s).
13.11.2 For pools provided with skimmers, the flow through the main drain/return
outlets(s) and skimmers shall be adjusted so that at least 35 percent of the
recirculated water passes through the main drain/return outlets(s) and 65 percent
flows through the skimmers.
13.12 Water returned to the swimming pool from the recirculation system shall be injected
through a series of inlets so located to produce uniform circulation of water and to facilitate
the maintenance of a uniform disinfectant residual throughout the entire volume .of
swimming pool water without existence of dead spots.
13.12.1 An adequate number of inlets shall be provided, properly spaced and located, to
accomplish complete and uniform circulation of water and maintenance of
uniform disinfectant residuals throughout the entire pool volume. The minimum
number of inlets shall be calculated by dividing the swimming pool perimeter
length in meters by 4.6 (divide feet by 15), or the minimum number of inlets for a
swimming pool having a volume of 250,000 L (66,000 gal) or less may be based
on one inlet for each 22,700 L (6,000 gal), or fraction thereof, of pool volume.
13.12.2 Inlets shall be submerged at least 30.5 cm (12 in) below the water level. Multiple
inlets shall be provided on opposite sides of the swimming pool when the
distance across any portion of the pool is more than 4.6 m (15 ft).
13.12.3 Each inlet shall be designed as an orifice subject to adjustment, or shall be

provided with an individual gate valve or similar device to permit adjustment of
water flow, to obtain the best circulation of pool water.
13.12.4 Water velocity in the pipe serving an individual inlet shall be between 1.2 m (4 ft)
and 3.7 m (12 ft) per second. The inlet piping system shall be designed such that
the total hydraulic friction loss amongst all inlets is more than 91.4 cm (3 ft) of
head.
13.12.5 Inlets shall not project more than 2.54 cm (1 in) beyond the pool wall surface.
Inlets in the pool bottom shall be flush with the floor. Exposed surfaces of inlets
shall not have sharp edges.
13.13 Overflow gutters (if applicable) are permitted on swimming pools provided that they meet
the following specifications. Note that the design concept of overflow gutters will be
drastically different depending on whether water spilling into the gutter will be returned to
the recirculation system or discharged to waste.
119
13.13.1 The design shall minimize the need for make-up water while maximizing the
removal of foreign materials floating on top of the water.
13.13.2 The overflow gutter, drains and piping shall be designed to rapidly remove the
overflow water caused by wave action, other causes produced by the maximum
pool bather load and, if applicable, recirculation displacement.
13.13.3 The gutter shall extend completely around the pool except at steps or recessed
ladders. The opening into the gutter beneath the coping shall be not less than
10 cm (4 in) wide with a depth of at least 7 cm (3 in).
13.13.4 The overflow gutter shall be provided with outlet drains located 3 m (10 ft) to 4.6
m (15 ft) apart. The minimum diameter of outlet drains shall be not less than 5.1
cm (2 in). The connection between the outlet drain and the discharge pipe shall
be fitted with a cup sink which is recessed into the bottom of the gutter. The cup
sink shall be covered by a proper grating which is in stalled flush with the bottom
of the gutter. The cup sink shall be large enough to accommodate a grating that
provides for passage of water through grate openings equivalent to at least one
and one half times the cross-sectional area of the discharge pipe.
13.13.5 The gutter shall be designed to prevent entrance or entrapment of bathers arms
and legs.
13.13.6 The edge or lip of the overflow gutter shall serve as a handhold. The overflow
edge or lip shall be rounded and not thicker than 6.4 cm (2.5 in).
13.13.7 Additional criteria specific to an overflow gutter connected to the recirculation

system:
a) Overflow gutters shall not be connected directly to the recirculation system,

but shall be discharged to a properly designed surge tank, which in turn is
connected to the recirculation pumps.
b) The overflow gutter shall be capable of continuously removing 50 percent

or more of the recirculated water and returning it to the surge tank.
13.13.8 Additional criteria specific to an overflow gutter not connected to the

recirculation system, but discharged directly to drain. There shall be no direct
physical connection between the sanitary sewer system and any drain from the
swimming pool or recirculation system. An air gap shall be provided if the gutter
drain is to be discharged directly to the sanitary sewer system.
13.13.9 Nothing in this Section shall preclude the use of the modified gutter drain
system known as the roll-out or deck level type swimming pool. Overflow rates,
curbing handho1ds, etc., shall be designed to conform with the general
provision relating to gutter drain systems. Approval by the Royal Commission
shall be based on a detailed review of design and construction features and
evaluated in the light of proposed use of the pool.
13.14 Skimmers (if applicable) are permitted in public swimming pools provided approved
handholds are installed and sufficient motion to the pool water is induced by the pressure
of return inlets. Note that handholds shall consist of bull nosed coping not over 7.6 cm (3
in) thick for the outer 3.8 cm (1.5 in), or an equivalent approved handhold. The handholds
shall be no more than 22.9 cm (9 in) above the normal water line.
13.14.1 At least one skimming device shall be provided for each 46.5 square meter (500
120
sq ft) of water surface area or fraction thereof.
13.14.2 Skimmers shall be located to minimize interference with each other and to
ensure maximum skimming action. The location of skimmers shall be such that
the prevailing wind enhances skimming action and precludes creation of wind
generated dead spots.
13.14.3 Skimming devices shall be built into the pool wall and shall be made of sturdy,
corrosion resistant materials. The top of the skimmers and skimmer covers shall
be flush with the deck.
13.14.4 The piping and other pertinent components of skimming equipment shall be
designed for a total capacity of 65 to 80 percent of the required filter flow of the
recirculation system, and no skimmer shall be designed for a flow-through rate
of less than 114 L (30 gal) per minute or 14.2 L (3.75 gal) per minute per 2.5
lineal cm (1 lineal in) of weir.
13.14.5 The skimmer weir shall be automatically adjustable and shall operate freely with
continuous response to variations in water level over a range of at least 10 cm
(4 in). The weir shall be of such buoyancy and design to operate at all flow
variations as described in Section 8.14.4 and to accommodate the volume and
velocity of the water that will pass over the weir at maximum load.
13.14.6 An easily removable and cleanable basket or screen through which all overflow
water must pass shall be provided to trap large solids.
13.14.7 The Skimmer shall be provided with a device to prevent air lock in the suction
line. If an equalizer pipe is used to prevent air lock in the suction line, it must
provide an adequate amount of water for pump suction if the water of the
swimming pool drops below the weir level. It must be sized to meet the capacity
requirement of the filter and pump and will in no case be less than 5 cm (2 in) in
diameter. The pipe will be located at least 30 cm (1 ft) below the lowest overflow
level of the skimmer. It shall be provided with a valve or equivalent device that
will remain tightly closed under normal operating conditions, but will
automatically open when the water level drops as much as 5 cm (2 in) below
the lowest weir level. If any other device, surge tank or arrangement is used, a
sufficient amount of water for pump suction must be assured.
13.14.8 Skimmer covers shall be fitted with data plates. Data plates shall be of a
permanent nature and so located and inscribed as to be easily read and
understood.
13.15 All filter systems, regardless of type (cartridge, sand, diatomite), shall meet the following
requirements (as tested and certified by the manufacturer):
13.15.1 The filter and all component parts shall be of such materials, design and
construction to withstand normal, continuous use without significant
deformation, deterioration, corrosion or wear which could adversely affect filter
operation. All orifices or other openings will be designed to maintain an
approximate constant area and shall be non-clogging. Where dissimilar metals
which might set up galvanic electric currents are used in the filters, provision
shall be made to resist electrolytic corrosion.
13.15.2 The tank and its integral parts will be designed for a working pressure of 344.7
KPa (50 psi) with a safety factor of 4 to 1. When the maximum shutoff head of
the pump used with the filter tanks exceeds 344.7 KPa (50 psi), the tank shall
121
be designed for this head with a 4 to 1 safety factor. This shutoff head for
design purposes shall in no case be considered to be less than 344.7 KPa.
a) Tanks shall be tested for soundness and leakage at a pressure of 150

percent of the working pressure.
b) Pressure vessels containing filter media, cartridges or elements, and all

permanent components, shall "be watertight to one and one half times the
working pressure and have no evidence of failure after being subjected to
20,000 low-high pressure cycles of 0.0 to 2.1 kilogram per square
centimeter (0 psi to 30 psi) at 22.8°C (73° F).The dwell time at minimum
and maximum pressures shall be not less than two seconds. Following
cyclic pressure test, the vessel must not burst at a hydrostatic pressure of
less than 50 percent of the design burst.
c) The initial pressure drop through any filter operating at the design flow rate
and measured from the filter housing inlet to the filter housing discharge
shall not exceed 0.2 kilogram per square centimeter (3 pounds per square
inch).
13.15.3 Filter tanks shall be designed to withstand the pressure developed by the
weight of the water contained therein, with a safety factor of one and one -half.
Vacuum filters that may be closed during part of their cycle shall, in addition, be
designed to withstand the crushing pressure developed under a vacuum of 63.5
cm (25 in) of mercury with a safety factor of one and one-half.
13.15.4 The filter plant will be provided with pressure, vacuum or compound gauges that
are required to indicate the condition of the filter. Gauges will be located on the
influent and effluent side of the filter and at any other required location within
the system. If possible, all gauges shall be plumbed with extensions so that they
can be clustered in one location at the same elevation.
13.15.5 Where the design of the filter permits accumulation of air in the top of the
housing, the filter tank shall be equipped with an air release valve connected at
the top of the tank that will expel air which enters the filter tank. A means shall
be provided to permit the manual operation of the air release valve.
13.15.6 In vacuum type filter installations where the circulation pump is 2 horsepower or
higher, an adjustable high vacuum automatic shutoff should be provided to
prevent damage to the pump by cavitations.
13.15.7 All filter components which require servicing shall be accessible and available
for inspection and repair when installed according to manufacturer's
instructions. Adequate penings into the housing with removable covers shall be
provided. Sand filter tanks shall be provided with a covered access opening of
not less than a standard 28 cm by 38 cm (11 in by 15 in) manhole.
13.15.8 Provision shall be made for draining the filter.
13.15.9 Where needed, means shall be provided for adding chemicals ahead of the
filters.
13.15.10 Each filter shall be fitted with a data plate. Data plates shall be of a permanent:
nature and so located and inscribed as to be easily read and understood.
122
13.15.11 In those cases where smaller filter units are installed in series to provide
required filtration capacity, filters shall be plumbed such that one unit may be
taken out of service for cleaning and maintenance while the other unit(s) is still
in operation.
13.15.12 Filters shall be cleaned per manufacturer's recommendations. If the

manufacturer's recommendations should not prove satisfactory for the local
conditions, then the filters shall be cleaned when the head loss between the
inlet and outlet of the filter is greater than 0.2 kilogram per square centimeter.
13.16 Sand Filters:
13.16.1 The design filtration rate of a standard rapid sand filter shall be a maximum of
122 Liter per minute per square meter (3 gpm/sq ft) of bed area at time of
maximum head loss with sufficient area to meet the design rate of flow required
by the prescribed turnover. The design filtration rate for high rate sand filters
shall be in excess of 203 Liter per minute per square meter, but not in excess of
1017 Liter per minute per square meter are (5 gpm/sq ft, but not in excess of 25
gpm/sq ft) of bed area at time of maximum head loss with suffi cient area to
meet the design rate of flow required by the prescribed turnover.
13.16.2 The system shall properly distribute incoming water during filter cycle to prevent
any appreciable movement or channeling of filtering media at the design flow
rate. It shall properly collect water during backwash cycle and have a combined
area at least equivalent to that of the backwash effluent piping.
13.16.3 The system shall provide adequate flow and distribution to uniformly expand the
filtering bed during backwashing, and to uniformly collect the filtered water
during the filter cycle. With the exception of filters employing the dome or similar
type under drain having openings 4.8 mm (0.19 in) or larger. All components of
the lower distribution system shall be replaceable through the manhole opening
provided in the filter tank.
13.16.4 Filter media:
a) The filter media and supporting material shall be non-toxic and shall impart
no color, taste, or odor to the pool water.
b) The filter media and supporting material shall not migrate during the filter
cycle and shall remain reasonably flat and level when operated at the
design flow rate.
c) The filter bed shall not break down or channel in the filter cycle when
subjected to a 101 kilogram per square centimeter (15 psi) pressure diffe-
rential across the filter bed.
d) Filter sand shall be made of a hard, sharp silicon material free of

carbonates or other foreign material and shall be screened to provide an
effective size between 0.4 mm and 0.6 mm (0.016 in and 0.022 in) with a
uniformity coefficient not exceeding 1.75. Depth of filter sand shall be
adequate to perform the function for which it is intended; however, in no
case shall it be less than 50.8 cm (20 in) for rapid rate type and 30.5 cm
(12 in) for high rate type filters.
e) The sand shall be of proper gradation and weight so there will be no media
lost in the backwash operation using a rate of 610 L per minute per square
123
meter are (15 gpm/sq ft) of filter area or the manufacturer's recommended
backwash flow rate.
f) The sand shall be capable of being thoroughly cleaned when backwashed

per the manufacturer's specifications.
g) Anthracite having an effective size between 0.6 mm and 0.8 mm (0.024 in

and 0.032 in), with a uniformity coefficient of not greater than 1.8, may be
used in lieu of the sand.
h) Where gravel is used to support the filter sand, it shall be a rounded

material, free of limestone and clay, and shall consist of at least four layers
properly graded to prevent intermixing. The total bed depth shall be
adequate to perform the function for which it is intended; however, in no
case shall it be less than 50.8 cm (20 in) above the lower distribution
openings. A reduction in this depth or elimination of gravel may be
permitted where equivalent performance and service has been
demonstrated.
13.16.5 At least 30.5 cm (12 in) and preferably 45.7 cm (18 in), of freeboard will be
provided between the upper surface of the filter media and the lowest portion of
the pipes or drains which serve as overflows during backwashing.
13.16.6 Sand filter systems shall be provided with a backwash sight glass on the waste
discharge line.
13.17 Diatomite Filters:
13.17.1 The filter should be designed and constructed so as to preclude the introduction
of appreciable quantities of filter-aid into the pool during precoating operations.
The septa shall be constructed to be resistant to rupture under conditions of the
maximum differential pressure between influent and effluent which can be deve-
loped by the recirculation pump(s). The septa will also have the strength to
resist any additional stresses developed by the cleaning operation.
13.17.2 Sufficient filtering area will be provided to meet the design pump capacity as
required by Section 13.15. Filtering area, Where fabric is used, should be
determined on the basis of effective filtering surfaces as created by the septum
supports, with no allowances for areas of impaired filtration such as board
supports, folds, or portions which may bridge the area.
13.17.3 Pressure filters: The design rate of filtration shall not be greater than 82 L per
minute per square meter (2 gpm per sq ft) of effective filtering surface without
continuous body feed and not greater than 10 2 L minute per square meter (2.5
gpm /sq ft) with continuous body feed.
13.17.4 Vacuum filters: The design rate of filtration shall not be greater than 41 L per
minute per square meter (1.0 gpm/sq ft) of effective filtering surface without
continuous body feed and not greater than 61 L per minute per square meter
(1.5 gpm/sq ft) with continuous body feed.
13.17.5 Where body feed is provided, the device shall be dependable, accurate within
10 percent and shall be capable of continually feeding within a calibrated range
adjustable from 82 to 244 L per minute per square meter (2 to 6 gpm/sq. ft) at
the design capacity of the recirculation pump(s).
124
13.17.6 All filters shall be equipped for cleaning by one or more of the following
methods:
a) Backwashing;
b) Air pump assisted backwashing;
c) Spray wash (mechanical or manual); and or
d) Agitation.
Provision shall be made for completely and rapidly draining the filter.
13.18 Cartridge filters:
Cartridge type filters shall be demonstrated to produce an effluent at least equal to that
produced by a sand type filter.
13.18.1 All internal components shall be designed and constructed to ensure that
foreign materials cannot bypass the cartridges or high permeability element. All
internal components must be able to withstand a continuous differential
operating pressure between influent and effluent of not less than 5.3 kilogram
per square centimeter (75 psi) for pressure units and 1.4 kilogram per square
centimeter (20 psi) for vacuum units. Where units are designed for pressure
backwashing, all components of the filter element shall be designed to
withstand the pressure differential developed during backwashing without
permanent damage or deformation.
13.18.2 When reverse flow backwashing is not provided, there shall be a clearance of at
least 6.4 mm (1/4 in) between the tank and cartridges and between adjacent
cartridges. There shall be an adequate distance between pleats at the outside
diameter of pleated cartridges to permit filtration. .
13.18.3 Sufficient filtering area shall be provided to meet the design pump capacity as
required by Section 13.6 Filtering area should determined on the basis of
effective filtration area with no allowances for areas of impaired filtration.
13.18.4 A suitable baffle or other device shall be installed in the filter tank to prevent the
full force of incoming water from impacting directly against the effective filter
area during filtering operations.
13.18.5 In multi-cartridge units, devices shall be provided to securely fasten cartridges

together as well as to align stacked cartridges to provide proper sealing and
maintain proper clearance between adjacent cartridges. These devices shall not
obstruct the filter area.
13.18.6 The design rate of filtration shall not be greater than 126 L per minute per cent
are (3.0 gpm/sq ft) of effective filtration area for depth type cartridge filters nor
greater than 16 L per minute per square meter (0.4 gpm/sq ft) with surface type
cartridge filters.
13.18.7 Cartridges should be replaced after each use unless the manufacturer
specifically indicates that they may be washed and reused. Some cartridge filter
systems are designed for backwashing in place. Some reusable cartridges must
be removed from the filter tank and washed by hand. In either case, the
cleaning method shall satisfactorily remove accumulated dirt from the filteri ng
surface. Cleanable cartridge filters should be discarded and replaced by new
cartridge filters when successive runs or cycles are reduced to 75 percent of the
run obtained with new cartridge filters.
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13.18.8 Means of removal of the wash water and dislodged dirt from the filter tank shall
be provided to prevent the accumulation of waste matter in the filter tank and
connecting pipe work.
13.19 Disinfectant and chemical feed systems required to disinfect the pool water, regulate pH
and other chemical parameters, etc., and shall be provided as an integral part of the
recirculation system. All new systems shall be fully automatic. Feed systems shall comply
with the following requirements:
13.19.1 Feed systems shall be of sturdy construction and materials which will withstand
wear, corrosion or attack by disinfectant solutions, vapors and/or other
chemicals.
13.19.2 Feed systems shall not be adversely affected by repeated, regular adjustments
or other conditions anticipated in the use of the devices.
13.19.3 Feed systems shall be of such size, design, and material that they may be
disassembled easily for cleaning and maintenance.
13.19.4 Feed systems shall be designed and constructed to preclude stoppage from
chemicals intended to be used or foreign materials that may be contained
therein.
13.19.5 Feed systems should be of the positive displacement type.
13.19.6 Feed systems shall incorporate failure-proof safety features so that the
disinfectant or concentrated doses of other chemicals cannot feed directly into
the swimming pool, the pool piping system, water supply system, or the
swimming pool enclosure under any type of failure of the equipment or its
maintenance.
13.19.7 The disinfectant feed system shall be capable of supplying the equivalent of
0.454 kg (1 lb) of chlorine per 24 hours for each 37,850 L (10,000 gal) of indoor
swimming pool capacity and 0.454 kg (1 lb) per 8 hours for each 37,850 L
(10,000 gal) of outdoor swimming pool capacity under conditions of operation to
be anticipated at the proposed installation.
13.19.8 The disinfectant feed system shall be equipped with a graduated, clearly
marked dosage adjustment to provide flows from full capacity to 10 percent of
such capacity. The device shall be capable of continuous delivery within 10
percent of the dosage at any setting.
13.19.9 When disinfectant and/or other chemicals are introduced at the suction side of
the pump, the feed system shall be designed to prevent air lock of the pump or
recirculation system.
13.19.10 Disinfectant and chemical feeding devices shall be fitted with data plates. Data
plates shall be of a permanent nature and so located and inscribed as to be
easily read and understood.
13.19.11 When compressed chlorine gas is used to disinfect swimming pool water, the
following additional features shall be provided:
a) The chlorine cylinders and chlorinator equipment shall be located in

separate, well ventilated rooms. Such rooms shall not be below ground
level and shall be provided with forced draft vents located no more than
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one foot above the floor and which terminate out-of-doors. The control
switches for the ventilation systems (one for the chlorine cylinder room and
one for the chlorinator equipment room) shall be located outside each room
and shall be clearly marked "Turn On Before Entering". The doors to the
rooms shall not open to the swimming pool enclosure, but should open to
the outside.
b) The chlorinator equipment shall be of rugged design and construction,

capable of withstanding wear without developing leaks. The chlorinator will
be a solution feed type, capable of delivering chlorine at its maximum rate
without releasing gas to the atmosphere. The chlorinator shall be designed
to prevent the backflow of water into the chlorine cylinder.
c) Chlorine cylinders shall be anchored to prevent their falling over. Valve

protection hoods shall be kept in place except when the cylinders are
connected to the chlorinator.
d) A valve system wrench shall be maintained on the chlorine cylinder while it

is in use so that the gas supply can be shut off quickly in the case of an
emergency.
e) Chlorine gas cylinders shall not be stored in direct sunlight, next to heaters
or in areas subject to extreme heat loads. Note that this is very important
because the cylinders are fitted with fusible plugs which will melt at 71°C
(160°F).
f) The chlorine feeding device shall be designed so that it will automatically

stop the flow of chlorine gas when the water supply is interrupted, the
system is damaged or the feeding device or other part of the system fails
due to wear, corrosion, etc. As a back-up safety system, the chlorine
feeding device shall also be fitted with a line that will conduct leaking
chlorine gas away from the swimming pool enclosure to the out-of-doors
should the automatic chlorine shut-off fail to work.
g) A gas mask designed for use in a chlorine atmosphere and of a type

approved by the U.S. Bureau of Mines will be provided. In addition,
replacement canisters will be provided and a record shall be kept of gas
mask usage to ensure that the mask will be serviceable when needed. The
gas mask shall be kept in a closed cabinet, accessible without a key and
located outside the rooms in which chlorine cylinders and/or chlorinator
equipment is situated.
h) A chlorine gas leak detector shall be provided. The leak detector shall be
stored next to the gas mask outside the chlorination rooms.
13.20 When a hypochlorite solution is used to disinfect pool water, the following additional
requirements shall apply to the hypo chlorinator equipment:
13.20.1 The hypo-chlorinator shall feed the chlorine solution into the system in a
positive manner under all conditions of pressure in the recirculation system,
without artificial constriction of the pump suction line whether this line be under
pressure or vacuum.
13.20.2 The hypo-chlorinator shall be fitted with a device that regulates the chlorine feed
rate to ensure that a constant feed is provided despite variation in the back
pressure generated by the recirculation system.
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13.20.3 The hypo-chlorinator shall be designed to prevent backflow from the

recirculation system to the solution container and to reduce to a minimum the
entry into the swimming pool of free calcium released from calcium
hypochlorite.
13.20.4 The hypo-chlorinator shall be designed to prevent siphoning of hypochlorite

solution from the hypochlorite solution vat into the recirculation system when the
recirculation pump and hypo chlorinator are both turned off.
13.21 The use of alternative equipment and/or recirculation systems not covered by this Code
may be approved by the Royal Commission if sufficient facts are available to indicate that
the system will perform as well as, or better than, systems permitted by the Code.
SECTION 14 BATHHOUSE (SHOWER ROOMS, DRESSING ROOMS, TOILET ROOMS ETC.):
14.1 Design and layout of bathhouse:
14.1.1 Separate facilities shall be provided for males and females.
14.1.2 Dressing rooms shall be provided adjacent to the shower facilities.
14.1.3 The layout of the bathhouse shall be such that the bathers, on leaving the
dressing rooms, must pass the toilets and showers en route to the swimming
pool.
14.1.4 The entrances and exits from the bathhouse to the pool should be located at the
shallow end of the pool.
14.2 Dressing rooms shall be equipped with benches, clothes hooks and lockers. Lockers shall
be constructed of easily cleanable, corrosion resistant materials and shall not have sharp
edges. Lockers shall be properly vented. Lockers will be set either on solid masonry bases
12.7 cm (5 inches nigh) or on legs so that locker bottoms are at least 25.4 cm (10 inches
above the floor).
14.3 Cleanliness and sanitation: All dressing rooms, toilet rooms, shower rooms, lavatory
rooms, utility rooms, hallways and associated facilities shall be kept clean and in good
repair at all times. They shall be free from flies and objectionable odors. All fixtures, as well
as floors and walls, subject to splash, shall be cleaned with an approved detergent, rinsed
and then sanitized with a 0.3 to 0.6 percent hypochlorite solution (3,000 to 6,000 ppm), or
other equivalent disinfectant approved by the Royal Commission at least once daily.
Materials, maintenance and cleaning equipment, etc., shall be properly stored.
14.4 Pest Control: Facilities shall be designed, constructed, equipped and maintained to prevent
the entrance and harborage of insects, rodents and other vermin. Control methods shall
include elimination of breeding and harborage sites, pest proofing of buildings, proper
sanitary practices and other approved methods.
14.5 All electrical wiring, equipment and appurtenances thereto shall be designed, constructed,
installed and maintained in accordance with Royal Commission standards.
14.6 All structural elements, plumbing, etc., shall be designed, constructed, installed and
maintained in accordance with Royal Commission standards.
14.7 Lighting: At least 200 Lux of light measured at a distance of 76 cm (30 in) from the floor
shall be provided in all areas of the bathhouse except that at least 300 Lux shall be
provided at mirrors.
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14.8 Ventilation: All rooms shall have sufficient ventilation to keep them free of excessive heat,
steam, condensation, etc., which would be conducive to the growth of microorganisms and
development of odors. Toilet rooms shall be provided with a minimum ventilation rate of
one cubic m (35 cubic ft) of air per minute for each water closet or urinal installed.
Ventilation systems shall be designed and operated in accordance with the Royal
Commission Building Code standards.
14.9 Walls, partitions, doors, ceilings and appurtenances thereto:
14.9.1 Walls, including non-supporting partitions and ceilings shall be made of durable,
lightly colored, smooth, non-absorbent and easily cleanable materials, free from
cracks and open joints. The use of rough or unfinished building materials such as
brick, concrete blocks, etc., is prohibited. Exposed studs, joists and rafters shall
be properly finished to provide a durable, non-absorbent, smooth and easily
cleanable surface. Walls and ceilings, including doors, windows, skylights and
similar closures, shall be kept clean and in good repair.
14.9.2 The walls shall be finished with ceramic tile, stainless steel. fiberglass or other
waterproof material to a height of not less than 1.22 m (4 ft) in toilet and lavatory
rooms and 1.83 m (6 ft) in shower rooms. The angle formed by the floor and si de
walls shall be of watertight construction and shall be coved to facilitate cleaning.
14.9.3 The walls or partitions between dressing rooms, toilet fixtures, etc., may be less
than the height of the room walls, but the tops shall not be less than 1.83 m (6 ft)
from the floor and the bottoms of partitions shall terminate at least 25.4 cm (10 in)
above the floor. In situations where a raised partition is not desirable, Such as
partitions separating eastern style toilet fixtures, partitions shall be placed on a
continuous raised masonry or concrete base at least 12.7 cm (5 in) heights or a
properly designed and constructed wall that joins the floor shall be provided.
14.9.4 Utility service lines and pipes shall not be unnecessarily exposed on walls or
ceilings. Exposed utility service lines and pipes, light fixtures, vent covers, wall
mounted fans and similar equipment attached to walls and ceilings shall be
properly designed and constructed of materials that are durable and easily
cleanable, shall be installed in a way that does not obstruct or prevent cleaning
and maintenance, and shall be kept clean and in good repair at all times.
14.9.5 Doors and door jambs shall be properly designed and constructed of materials
that are durable and easily cleanable and shall be kept clean. Worn or damaged
doors and door jambs shall be repaired to preclude entrance of insects and
rodents, afford privacy, etc.
14.10 Floors shall be made of durable, impervious, easily cleanable materials which extend
upward onto the walls at least 12.7 cm (5 in). The junction between the wall and floor shall
be properly coved. Floors shall have a smooth, non-slip surface; shall be maintained in
good repair; and shall be kept clean and sanitized. Floors made of grouted tiles shall be so
constructed to minimize exposed grouting. Floors shall be sloped to properly designed and
constructed trapped drains that are connected to the sanitary sewer system. Bath mats,
duck boards or other porous material shall not be used on floors.
14.11 The water supply system shall deliver water at a minimum pressure of at least 1.4 kilogram
per square centimeter (20 psi) and at a minimum flow of at least 3.8 L (1 gal) per minute at
all outlets and fixtures 11.4 L (3 gal) per minute at showers.
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14.12 Toilets, urinals, lavatories, showers and drinking fountains shall be provided on the basis of
the following fixture schedule:*
Table 1
The basis of the fixture types:
Type of Fixture Males Females

Toilet Fixture 1/60 1/40
Urinal 1/60 --
Wash Hand Basin 1/60 1/60
Shower 1/40 1/60
Drinking Fountain -- Minimum of 1 to be located in swimming pool area.
*Fixture schedules shall be increased for swimming pools at school or similar locations
where bather load peaks are reached on a regular basis.
14.13 Toilet facilities:
14.13.1 Toilets shall be adequate and conveniently located near the entrance/exit to the
bathhouse and shall be accessible to bathers at all times.
14.13.2 Toilet rooms shall be completely enclosed and shall have tight fitting, self-closing
doors. Such doors shall not be left open except during cleaning or maintenance.
14.13.3 Each toilet (water closet) shall occupy a separate enclosure within the toilet room.
14.13.4 Toilet enclosures shall be provided with a toilet paper holder or dispenser and a
supply of toilet paper.
14.13.5 Covered refuse containers shall be provided in toilet enclosures.
14.13.6 Western style toilets shall be set entirely free and open from all enclosing
structures and shall be so installed that the space around the fixture can be easily
cleaned (this provision does not prohibit the use of wall-hung type toilet fixtures).
Western toilets shall have a hinged, open-front seat made of durable ,
nonabsorbent, smooth, easily cleanable material.
14.13.7 Eastern style toilet fixtures shall be set in the floor of the toilet enclosure. The
floor area surrounding the eastern style toilet fixture shall be sloped toward the
toilet fixture. Eastern style toilets shall be provided with a water tap. Such water
tap shall not be cross connected with the toilet fixture.
14.14 Hand washing facilities:
14.14.1 Wash hand basins shall be located within or immediately adjacent to all toilet
rooms.
14.14.2 Each wash hand basin shall be provided with hot and cold running water. A
mixing valve or combination faucet shall be provided.
14.14.3 An adequate supply of hand cleansing soap or detergent shall be available at

each wash hand basin.
14.14.4 Individual paper hand towels, or sections thereof shall be provided (common use
towels are prohibited). Hot air blowers for drying the hands may be substituted for
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towels where paper hand towels are used, refuse containers shall be located
conveniently near the wash hand basin and/or towel dispensers.
14.15 Shower facilities:
14.15.1 An adequate number of properly maintained showers shall be provided to ensure

that all swimmers have the opportunity to wash their bodies before they enter the
pool.
14.15.2 Showers shall be supplied with water at a temperature of at least 32°C (90° F) at
a rate of at least 11.4 L (3 gal) per minute. Thermostatic, tempering or mixing
valves shall be installed to prevent scalding of bathers.
14.15.3 Shower stalls shall be not less than 76 cm by 76 cm (30 in by 30 in) in area and
shall be constructed to prevent water flow into the dressing room.
14.15.4 Shower floors shall be made of non-slip material. Bath mats, duck boards or
other porous material shall not be, used on shower floors.
14.16 Drinking fountains shall be approved angle-jet type and shall be supplied with adequate
water pressure.
SECTION 15 REFUSE:
15.1 A sufficient number of durable, easily cleanable, non-absorbent, leak-proof, insect and
rodent-proof, covered, refuse containers shall be provided next to the entrance to the
swimming pool, in the swimming pool enclosure and in appropriate areas of the bathhouse.
Refuse containers shall be lined with plastic bags to minimize cleaning requirements.
Containers shall be maintained in' a clean and sanitary condition at all times.
15.2 Plastic bags containing refuse shall not be stored in the swimming pool area in other than
the approved refuse containers described in the previous paragraph.
15.3 Refuse shall be collected and removed from the swimming pool area at least once every
other day.
SECTION 16 MISCELLANEOUS REQUIREMENTS:

16.1 Food and drink shall not be permitted in the immediate area of the swimming pool,
dressing rooms or decks surrounding the pool.
16.2 The Royal Commission shall inspect swimming pool facilities and equipment as often as
is necessary to ensure compliance with this Code.
16.3 Spitting upon the walls, floors, decks, etc., is prohibited.
16.4 The use of a common foot bath in any area of the swimming pool complex is prohibited.
16.5 Bulk stocks of chemicals, cartridge filters, etc., shall be properly stored in a place other
than the swimming pool. Only articles necessary to the immediate operation and
maintenance of the swimming pool shall be stored on the premises.
16.6 Playground equipment, when provided, shall be designed for safety, maintained in good
repair and located in an area free from hazards and away from the swimming pool.
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SECTION 17 LIFESAVING EQUIPMENT, FIRST AID KIT AND TELEPHONE:

17.1 An elevated lifeguard platform or chair shall be provided for swimming pools operated
primarily for unorganized use and having a water surface area of more than 209 square
meters (2,250 sq ft). In pools with 371 square meters (4,000 sq ft) or more of water surface
area, additional elevated platforms or chairs shall be provided. They shall be located to
provide a clear, unobstructed view of the pool bottom in the area under surveillance.
17.2 Not less than one unit of lifesaving equipment shall be provided for every public swimming
pool. One unit of lifesaving equipment shall consist of the following
17.2.1 A float board or ring buoys not more than 38.1 cm (15 in) in diameter to which an
13 m (60 ft) length of 4.8 mm (0.2 in) rope shall be attached.
17.2.2 A life pole or shepherd's hook type of pole having blunted ends and a minimum
length of 3.7 m (12 ft).
17.2.3 A separate throwing line of 6.4 mm (0.25 in) rope with a length not less than one
and one half times the maximum width of the pool.
17.3 A standard first aid kit shall be provided at each swimming pool.
17.4 Lifesaving equipment and first aid kits shall be mounted in conspicuous, readily accessible
places around the swimming pool deck, at lifeguard chairs, or elsewhere, their functions
plainly marked. They shall be kept in good repair and properly stocked. Bathers or others
shall not be permitted to tamper with, remove from established locations, or use lifesaving
equipment for any purposes other than for a lifesaving or related emergency situation.
17.5 There shall be a telephone readily accessible to every swimming pool. The telephone
number of the nearest Emergency Receiving Room (ERR) shall be posted near the
telephone.
SECTION 18 SUPERVISION OF SWIMMING POOL OPERATION AND RECORDS:

18.1 Every swimming pool shall be operated under the close supervision of a competent, trained
person who is familiar with this Code, as well as all phases of pool operation, including the
water treatment plant, making of routine control tests, keeping of records, pool safety,
general sanitation, etc. The Royal Commission may require a certificate of competency
obtained through attendance and successful completion of a swimming pool operator's
training course as evidence of compliance with this section of the Code.
18.2 A 'hard-copy' of all operating records shall be maintained at the pool for a minimum of 1
month for Royal Commission review in accordance with Appendix B of this Chapter. The
following records shall be required:
18.2.1 Total and peak bather loads.
18.2.2 Volume and amounts of fresh water and chemicals added.
18.2.3 Operating periods of the recirculation pumps and filters and corresponding rate of
flow meter readings.
18.2.4 Disinfectant residuals, pH readings and other chemical parameters measured, as

well as physical conditions measured.
18.2.5 Maintenance (and malfunctioning) of equipment, including a record of when filters

are cleaned.
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18.2.6 Unusual incidents, safety violations and injuries.
SECTION 19 SUPERVISION OF BATHERS:
19.1 One or more instructors, lifeguards, or equally qualified attendants shall be on duty at the
pool side at all times when the pool is open and in use by the public. Lifeguard shall have
satisfactorily completed courses in first aid and CPR, as well as a senior course of
instruction in life saving and water safety. The lifeguards shall be in full charge of the
bathers and have authority to enforce all rules and regulations pertaining to safety and
sanitation.
19.2 Lifeguards assigned to the pool shall not be subject to duties that would distract their
attention from proper observation and supervision of persons in the pool area, or that
would prevent immediate assistance for persons in distress in the water.
19.3 Lifeguards shall wear distinguishing suits or emblems so that they may be easily identified
by persons using the swimming pool.
19.4 Bathers shall comply with, and the lifeguard shall enforce, the following rules and
regulations:
19.4.1 All persons using the swimming pool shall take a cleansing shower bath, us ing
warm water and soap, and thoroughly rinsing off all soapsuds, before entering the
swimming pool enclosure. Sun 'bathers are not exempt and they must take an
additional cleansing shower to remove all oils, lotions, etc., each time they enter
the water, even if only for a short dip. A bather leaving the pool to use the toilet
shall take another cleansing shower bath before returning to the pool enclosure.
19.4.2 Any person having an infectious or communicable disease shall be excluded from
a Public swimming pool. Persons having any considerable area of exposed sub-
epidermal tissue, open blisters, etc., shall be warned that these are likely to
become infected and instructed not to use the pool.
19.4.3 Spitting, spouting of water, blowing the nose, etc., in the swimming pool shall be
prohibited.
19.4.4 No running, boisterous or rough play, except supervised water sports, shall be
permitted in the pool, on the decks, diving boards, floats, platforms, or in dressing
rooms, shower rooms, etc.
19.4.5 All bathers shall wear an acceptable type of swimming attire while using the pool.
Use of articles of clothing other than swimming attire is prohibited.
19.4.6 Suitable signs, written in Arabic and English, embodying the above personal
regulations and instructions shall be posted in all dressing rooms, the pool
enclosure and in all pool offices.
SECTION 20 WATER QUALITY AND TESTING (PHYSICAL PARAMETERS):
20.1 The swimming pool water shall have sufficient clarity at all times so that a black disc, six
inches in diameter, is readily visible when placed on a white field at the deepest point of the
swimming pool. Failure to meet this requirement shall constitute grounds for immediate
closure of the swimming pool.
20.2 Visible dirt on the bottom of the pool, as well as scum and floating matter on the water
surface, shall be removed at least once every 24 hours (more frequently if necessary) by
vacuuming, skimming flushing or other effective means. .
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20.3 The temperature of the swimming pool water should be maintained below 29°C (84°F) to
retard the growth of algae.
SECTION 21 WATER QUALITY AND TESTING (CHEMICAL PARAMETERS):
21.1 Chemicals used to control the quality of swimming pool water shall be demonstrated to be
non-toxic to man in the concentrations used. Specialist chemicals used to control algae in
swimming pools, other than chlorinated compounds specifically formulated for this purpose,
shall be approved by the Royal Commission.
21.2 An accurate and complete record of all Chemical parameters to measure the pH, alkalinity,
residual concentration of disinfectant, cyanuric acid, etc. as specified in Table 2. The
record shall be maintained by pool attendants in accordance with Appendix B of this
Chapter.
Table 2: Swimming Pool Chemical Parameters
Frequency of
Parameter Optimum Range
Measurement
Chlorine (Free) 0.5-1.5 mg/l (ppm) Not less than every 2 hours
Chlorine (Combined) 0.2 mg/l Not less than every 2 hours
Bromine 2.0-3.0 mg/l Not less than every 2 hours
pH 7.2-7.8 Not less than every 2 hours
Temperature < 29°C (84°F) daily
T.D.S. 400-1500 mg/l weekly
Alkalinity 50-150 mg/l (ppm) weekly
Hardness 80-500 mg/l (ppm) weekly
Once/week in summer
Cyanuric Acid < 200 mg/l (ppm)
Once/month in winter
21.3 Pools, when in use, shall be continuously disinfected by a chemical which imparts an easily
measurable, freely available residual.
21.3.1 When chlorine is used to disinfect pool water, a free residual chlorine between
0.5 mg/L (ppm) to 1.5 mg/L (ppm) shall be maintained throughout the pool. If
cyanuric acid is used to stabilize the chlorine, a free residual of at least 1.5 mg/L
chlorine shall be maintained throughout the pool. The level of combined chlorine
should not exceed ⅓ of the total chlorine present.( maximum of 0.2 ppm)
21.3.2 The Royal Commission may accept disinfecting materials or methods other than
chlorine when they have been adequately demonstrated to provide a satisfactory
residual effect which is easily measured and to be otherwise equally as effective
under conditions of use as the chlorine concentration required (e.g., the free
residual concentration of bromine would have to be 2.0 mg/L to equal the
disinfecting power of 0.5 mg/L of free residual chlorine). The disinfectant shall not
be dangerous to public health, create objectionable physiological effects or impart
toxic properties to the water.
21.3.3 An approved test kit shall be provided at each pool to measure the concentration
of the disinfectant in the pool water. For halogens, the test kit shall have a range
from at least 0 to 2.5 mg/L and a sensitivity of at least 0.1 mg/L. Range and
sensitivity specifications for disinfectants other than halogens shall be determined
by the Royal Commission at the time the alternate method of disinfection is
approved.
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21.3.4 The concentration of free residual disinfectant in pool water shall be measured
before the swimming pool is opened each day, at least once every two hours
during periods of low usage and at least once hourly during periods of high
usage.
21.4 Cyanuric acid:
21.4.1 It is recommended that a concentration of 40 mg/L (40 ppm), but not less than 25
mg/L nor more than 100 mg/L, of cyanuric acid be maintained in chlorinated
swimming pool water to stabilize the chlorine and resist the decomposing effects
of sunlight.
21.4.2 The concentration of cyanuric acid shall be measured at least once per month
during the winter, once per week during the summer, or whenever there is a
problem with maintaining stable chlorine residual. .
21.4.3 An approved cyanuric acid test kit with a range from at least 20 to 100 mg/L shall
be provided.
21.5 pH:
21.5.1 The pH of the pool water shall be maintained at not less than7.2 and not over 8.2,
with the optimum being in the range between 7.4 to 7.6.
21.5.2 The pH of the pool water shall be measured at least once every two hours and
whenever there is a problem with maintaining a stable chlorine residual.
21.5.3 An approved pH test kit with a range of at least 6.6 to 8.4 and a sensitivit y of at
least 0.2 pH units shall be provided at each swimming pool.
21.6 Alkalinity:
21.6.1 The alkalinity of the swimming pool water shall be at least 50 mg/L (50 ppm), but
not more than 150 mg/L (150 ppm), the optimum range being 80 mg/L to 120
mg/L.
21.6.2 The alkalinity of the pool water shall be determined in all cases where there is a
problem with maintaining a stable pH or chlorine residual; and in any case not
less than once per week.
21.6.3 An approved alkalinity test kit with a range of at least 0 to 200 mg/L and a
sensitivity of at least 10 mg/L shall be provided at each swimming pool.
21.7 Calcium hardness:
21.7.1 The hardness as expressed by calcium carbonate (CaCo3 ) shall range between
80 mg/L and 500 mg/L. The optimum range being 200 mg/L to 250 mg/L for
plaster lined pools or 175 mg/L to 225 mg/L for all other types of non-plaster lined
pools.
21.7.2 The calcium hardness of the pool water shall be measured in all cases where
there is a problem with corrosion of metal ( low calcium hardness suspected) or
calcium scale build-up on pool surfaces, filters and/or equipment (high calcium
hardness suspected) ; and in any case not less than once per week.
21.7.3 An approved calcium hardness test kit with a range of at least 20 to 500 mg/L and
a sensitivity of at least 20 mg/L shall be provided at each swimming pool.
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21.8 Total Dissolved Solids (TDS):
The total dissolved solids concentration of pool water shall range between 400 and 1500
ppm as measured by electronic conductivity meter and recorded weekly.
SECTION 22 WATER QUALITY AND TESTING (MICROBIOLOGICAL PARAMETERS):
22.1 Not more than 15 percent of the samples covering any considerable period of time shall
either contain more than 200 bacteria per ml as determined by the standard (35°C) agar
plate count or show positive results (confirmed test) for coliform organisms in any of the
five 10ml portions of a sample or more than 1 coliform organisms per 100 ml of a sample
when the membrane filter is used.
22.2 Collection of samples:
22.2.1 Samples should be collected when the pool is in use, preferably during periods of
heaviest swimmer load. The hour of day and day of the week should be varied in
order to obtain, over time, a representative cross section of the sanitary quality of
the water in the pool.
22.2.2 A sample for bacteriological examination shall be collected from each swimming
pool, children's wading pool and other bodies of water, such as a spa, which are
separated from the pool, but are attached to the recirculation system, at least
once each week while the pool is in operation.
22.2.3 Samples shall be collected around the edge of the pool and need not be collected
from the center of the pool. A desirable collection point is between return water
inlets; however, the sampling point shall be varied over time to obtain a
representative cross section of the sanitary quality of the water in the pool.
22.2.4 Sample bottles shall comply with the specification for Laboratory Apparatus
outlined in the latest edition of Standard Methods for the Examination of Water
and Wastewater. They shall be treated with sodium thiosulphate and sterilized
prior to use.
22.2.5 The sample bottle shall be properly labeled before the sample is collected.
22.2.6 The bottle shall be held in one hand near the bottom while the cap is removed
from the bottle with the other hand. The bottle shall be plunged into the water
mouth down and shall be swept along in a continuous arc approximately one foot
below the surface until it is full. The bottle shall be removed from the water at the
end of the arc, mouth up, and the cap shall be replaced on the bottle.
22.3 Samples shall be examined in accordance with the procedures outlined in the latest edition
of Standard Methods for the Examination of Water and Wastewater.
SECTION 23 SPA POOLS:
A spa pool is a self-contained body of warm water designed for sitting in as opposed to swimming.
The relatively small volume of water in relation to bather load, combined with a raised temperature
and agitation of the water, makes considerable demands on the disinfection and filtration systems.
Careful management by competent trained staff is therefore essential to ensure that the water
quality does not deteriorate.
23.1 Design criteria: spa pool design features.
136
23.1.1 Conventional (Rim) Type - Water level 150-200mm (6"-8") below top. Overflow
(Deck Level) Design - Maintains water level at constant height, excess water is
transferred to balance tank.
23.1.2 Surfaces shall be free from defects and/or projections and designed to facilitate
draining and cleaning.
23.1.3 Overflow channels and balance tanks shall be accessible and easy to clean.
23.1.4 All steps into the spa together with the surrounding area shall be of a non-slip
pattern
21.1.5 All spas shall have a suitable hand rail fitted to aid entry and exit to the spa
23.2 Filtration:
23.2.1 The pump from the balance tank on a deck-level spa pool shall be automatically
designed to stop in the event of low water levels in the balance tank. The heater
and chemical dosing units shall be adequately interlocked to fail -safe in the event
that water stops circulating.
23.2.2 In conventional (rim) spas water is drawn directly from the spa via a skimmer and
a low suction point. All suction outlets shall be duplicated to reduce the risk of
entrapment of hair or any part of bather's bodies. Fittings shall be of an anti-
vortex design for the same reason. If separate suction pipes are run to the p lant
room these shall be fitted with suction valves which shall be open while the pump
is running.
23.2.3 Maintenance and operation of filters shall be carried out in strict accordance with
manufacturer's instruction. Filters shall be backwashed on a daily basis.
23.2.4 Spa pools shall be on a separate filtration system from any swimming pool
located at the same facility.
23.2.5 Strainer baskets shall be examined daily, cleaned if necessary and in any case
cleaned once each week.
23.2.6 Air for the air massage system shall be from a satisfactory source. Input air filters
shall be inspected and cleaned regularly.
23.3 Design capacity:
23.3.1 For each bather there shall be a minimum surface area of 0.37m2 (4 ft2) and a
minimum volume of water of 250 liters (55 gallons).
23.4 Design bather load
23.4.1 The design bather load is the maximum number of bathers who use the spa in
anyone hour, each hour consisting of 3 x 15 minute bathing sessions, each
followed by a 5 minute rest period. The design bather load shall be 10 times the
capacity of water in the spa system when measured in cubic meters.
23.4.2 As a general rule 30 liters/day/bather entry, or 50% of the water in the spa
system, whichever is the greater volume, shall be replaced each day.
137
23.5 Turnover rates
23.5.1 There shall be a maximum water turnover time of 30 minutes. The turnover time
is the time taken for the entire pool water volume to pass through the filters and
treatment plant and back to the pool.
23.6 Dehumidification of indoor spas
23.6.1 The operation of jets/air blowers shall be controlled by timers to limit the
operation to no more than 10 minutes when the bath has been vacated.
23.6.2 Air ventilation shall be provided by a unit which works in 2 directions and is
capable of resisting the potentially corrosive and humid spa pool atmosphere.
23.6.3 A spa pool cover shall be used overnight, unless the pool is emptied.
23.6.4 In the case of a large spa pool or a pool operated in a confined space, a wall-
mounted dehumidifier shall be provided.
23.7 Advice to users
23.7.1 The following shall be in the area of the spa pool:
a) A wall clock clearly visible from the pool

b) A notice pointing out the recommended immersion time
c) The maximum number of persons permitted in the pool at anyone time.
23.7.2 A notice shall also be clearly displayed near the pool advising users of the
following:
a) Do not wear sun tan lotions or skin creams in the spa pool
b) Shower before entering the spa, and again after using the spa pool
c) Do not exceed 15 minutes immersion per day
d) Do not exceed the maximum number of bathers permitted in the pool
e) Do not let children use the spa without supervision
f) Do not use a spa after a heavy meal
g) If suffering from disease of the heart and circulation, skin conditions,
immunosuppressed, or subject to fits, or if taking drugs affecting the
cardiovascular or nervous systems, seek medical advice before bathing in spa
pools.
23.8 Water quality and testing ( physical parameters):
23.8.1 The temperature of spa water shall be not more than 40°C (104°F).
23.8.2 Visible dirt, as well as scum and floating matte r on the surface, shall be removed
as often as is necessary and at least once every 24 hours by vacuuming,
skimming, flushing or other effective means.
23.9 Water quality and testing (chemical parameters):
23.9.1 Chemicals used to control the quality of spa water shall be demonstrated to be
non-toxic to man in the concentrations used. Specialized chemicals used to
control algae in spa pools, other than chlorinated compounds specifically
formulated for this purpose, shall be approved by Royal Commission.
138
23.9.2 An accurate and complete record of all tests to measure the temperature, pH,
alkalinity, TDS, residual concentration of disinfectant and cyanuric acid shall be
maintained by pool attendants. A 'hard-copy' of all test results shall be maintained
at the pool f or a minimum of 1 month for Royal Commission review.
23.9.3 Chemical parameters shall be kept within the ranges specified in Table3.
Table 3: Spa Pool Chemical Parameters
Frequency of Parameter
Range
Measurement
Not less than every 2 hours 3-5 mg/l (ppm) Chlorine
Not less than every 2 hours <1 mg /I Chlorine
Not less than every 2 hours 4-6 mg/l (ppm) Bromine
Not less than every 2 hours 7.2-7.8 pH
daily <40°C Temperature
daily <1500 mg /I T.D.S.
weekly 50-150 mg/l (ppm) Alkalinity
weekly 80-500 mg/l (ppm) Hardness
weekly <200 mg /I Cyanuric Acid
23.10 Water quality and testing ( microbiological parameters)
23.10.1 No sample shall:
a) Exceed 100 colonies/ml (24 hours at 37° C). and preferably < 10 cfu/MI
b) Show positive results for coliform organisms and Escherichia coli in 100mLs
c) Show positive results for Pseudomonas aeruginosa in 100mL.
SECTION 24 FOOD SERVICE:
24.1 At any swimming pool, wading pool or Spa where provision is made for the serving or sale
of food and/or beverages, the swimming pool facility shall be so arranged and posted to
prohibit the consumption of food and beverages by persons while on the swimming pool
deck.
24.2 No food or beverages shall be served or sold in containers of glass or of a material which
may cause a hazard to bathers.
24.3 Adequate sanitary facilities shall be provided and maintained for the storage and disposal
of garbage and refuse.
24.4 The food service operation at any swimming pool shall comply with all applicable
requirements of the PHC-C-2 of this Code.
139
PHC-C-11
APPENDIX A
HEIGHT OF BOARD DIMEN- WATER DEPTH SECTION DIMENSIONS

ABOVE WATER LEVEL SIONS D-1 D-2 D-3 A B C D E
1' – 6'' min. 7' – 0'' 8' – 0'' 7' – 6'' 2' – 6'' 7' – 0'' 2' – 0'' 5' – 0'' 6' – 0''
2' – 6'' min. 8' – 0'' 8' – 6'' 8' – 0'' 2' – 6'' 8' – 0'' 3' – 0'' 5' – 0'' 6' – 0''
1 meter min. 8' – 6'' 9' – 0'' 8' – 0'' 4' – 0'' 9' – 0'' 5' – 0'' 6' – 0'' 9' – 0''
3 meters min. 10' – 0'' 11' – 0'' 10' – 0'' 5' – 0'' 10' – 0'' 5' – 0'' 7' – 0'' 12' – 0''
Pool walls and floors must not be inside the above clearances.
140
ROYAL COMMISSION PUBLIC HEATH CODE
APPENDIX B
MONTHLY SWIMMING POOL / SPA REPORT
Date_______________
Name of Pool__________________________________ Location_________________________________ Capacity in Gallons_______________
Source of Water______________________ Type Filters_____________________ Type Chlorinator______________ Turnover Rate___________
(Well, city, bay, etc.) (Hours)
No. Water Recirculated Chlorine Other Chemical

New Water Added Chlorine Residuals & pH REMARKS
Day Patrons (Filters, Pump Op.) Used Tests
(Enter such as pool
of No. Pool Filt-
emptied unusual
Mon . ex . 8 am 10 am 4 pm Brush ers
temperature ,
clud- Hours Hours Hours and Back
Total Pump Total Lbs. Gals Alk Cya . equipment
M F ed Operat- Operat- Operat- TDS Clean Wash
Gallons G.P.M. Gallons Gas Sol. acid breakdown,
ed ed ed Cl² pH Cl² pH Cl² pH
accidents,etc.)
7
141
31
Signed:______________________________________________ Title: __________________________________________

PUBLIC HEALTH CODE

PHC-C-12
BARBER AND BEAUTY SHOPS
1.1 Barber's establishment: All premises used for cutting or styling of hair.
1.2 Directly communicable disease: Any illness arising through transmission of a specific
infectious agent from an infected person to a susceptible host.
sentative.
1.4 Vermin: Human ectoparasites which give rise to infestations and commonly feed on human
blood.
1.5 Warm water: Water in the range 35 - 50°C.
SECTION 2 APPLICATION FOR A PERMIT/LICENSE FOR A BARBERS ESTABLISHMENT:
2.1 Barbers and Beauty establishments shall comply with the requirements outlined in PHC-C-1.
SECTION 3 BARBERS HEALTH CERTIFICATION:
3.1 All persons shall undergo a physical examination (See Appendix A) prior to working in any
capacity in a barber's establishment. If the physical examination reveals any person:
3.1.1 To be suffering from any infectious disease affecting the upper or lower
respiratory tract, determined both by clinical, examination and x-ray, or
3.1.2 To be suffering from any other infectious or contagious disease, or
3.1.3 To be infested with vermin on his person then, that person shall not be permitted
to work in a barber's establishment until a subsequent physical examination
indicates the condition to have been cured.
3.2 The physical examination shall be repeated annually, upon return from an out-of-Kingdom
trip, at the termination of any illness which may lead to carrier status, or at such other time
as may be required by the Royal Commission.
3.3 Upon successful completion of the physical examination the operator of the business shall
make application to the Royal Commission who shall, if satisfied as to the evidence of
successful completion of the physical examination, issue a fitness certificate to that effect.
3.4 Barber's Health Cards, bearing the stamp of the Royal Commission, and approved
signature there from, together with a recent photograph of the bearer, shall be worn by all
barber's shop employees at all times they are working in the barber's shop.
142
3.5 Failure to pass a routine or other physical examination shall be cause for withdrawal of the
Health Card, without which it is prohibited to work in any capacity in a Barber's
establishment.
SECTION 4 EMPLOYEE PRACTICES AND BARBERS HYGIENE:
4.1 Employees shall thoroughly wash their hands and exposed portions of arms with soap and
warm water before starting work, between working on each customer, and after using the
toilet or smoking.
4.2 Use of Tobacco in any form, in any area of the barber shop or beauty shop is prohibited.
4.3 Any person who has an open wound shall not work, unless the open wound has been
covered by a water-proof dressing.
4.4 The clothing of all employees shall be neat and clean. Light colored washable over clothing
or uniforms are required in lieu of street clothes. Such over clothing shall be changed daily
or more frequently if required.
4.5 Employees shall routinely change from day to work clothes within the establishment. A
room shall be designated and used for that purpose where possible. Changing rooms shall
not be used as part of the work area.
4.6 Enough lockers or other suitable facilities shall be provided and used for the storage of
employees clothing and other belongings in the changing rooms.
4.7 No commonly used article may be used on any person except the temporary cover placed
over the clothing. Towels for neck protection should be changed for each customer or
preferably be of the single use disposable type.
4.8 No powder puff, sponge, shaving brush, shaving soap, wet or dry dusters shall be used.
Recommended application methods are by the use of dispensers and brushless shaving
cream.
4.9 It is mandatory that disposable razor blade is used and it shall be discarded after each use
and a new blade will be used for the next customer.
4.10 Alum or other material used to stop blood flow shall be in powder or liquid form and should
be applied in a way which precludes contamination of the container or stored product. The
use of lump alum or styptic pencils is prohibited.
4.11 A patron shall not be served when the face, neck or scalp is inflamed, contains pus or is
erupted. A person infested by lice shall not be served.
4.12 Therapeutic practices such as treating blackheads, infected hair follicles, sores or lesions
are prohibited. Plucking of hair is prohibited.
4.13 Patrons suffering from communicable diseases shall not be served.
4.14 No hair care operation shall be carried out in a room or adjacent to a room used for
sleeping which has an interconnecting door.
4.15 No hair care operation shall be carried out in a room where food is stored or processed or
adjacent to a room used for open food storage or processing. .
4.16 No hair care operation shall be carried out in any other place where the operation may
143
result in contamination or where patrons may be contaminated or infected by activities at

that place.
4.17 All substances used for hair care shall be safe when used as directed by the manufacturer
in contact with skin, mucous membrane, eyes, or hair.
4.18 Substances used for hair care are often unsafe when they come into contact with eyes and
mucous membranes at concentrations exceeding those recommended. Appropriate
remedies shall be kept at the premises to alleviate irritation or suitable procedures such as
water flushing be carried out.
SECTION 5 PREMISES:
5.1 Floors
5.1.1 The floors of all rooms used in connection with the operation of a hair treatment
premises shall be constructed of smooth, impervious and easily cleanable materials.
5.1.2 Carpeting shall not be used in areas where it will be wetted, or hair debris fall onto it,
or in toilet rooms where urinals or toilet fixtures are located.
5.2 Walls and Ceilings:
5.2.1 Walls and ceilings, including doors, windows, skylights and similar closures, shall be
so constructed as to be easily cleaned and maintained in good repair.
5.2.2 Walls adjacent to sanitary fittings should be easily cleanable and water resistant.
5.3 Lighting and Ventilation:
The rooms used in connection with the operation of' a hair treatment business shall be
adequately lighted and ventilated.
5.4 Water Supply:
5.4.1 Adequate number of hand washing facilities with supply of hot and cold water shall
be provided.
5.4.2 Each hand washing facility shall be provided with adequate supply of hot and cold
water.
5.5 Cleaning:
5.5.1 Floors shall be cleaned of gross hair debris at the end of any operation on a
customer which results in hair accumulating on the floor. Floors shall be thoroughly
cleaned at the end of each working day.
5.5.2 Refuse shall be kept in insect and rodent proof containers in a plastic, single use
liner. The covers shall be tight fitting.
5.5.3 Hair clippings shall be swept up and kept in containers immediately after each
customer has been attended to. Refuse storage shall be in a protected area to
prevent spillage of contents.
144
6.1 All equipment and utensils should be designed and fabricated for durability under conditions
of normal use and shall be resistant to denting, pitting, and chipping and crazing. Hair
contact surfaces shall be easily cleanable, impervious, free of imperfection and with no
awkward to clean crevices. All equipment shall be clean immediately before use and free
from sanitizing agents. .
6.2 Multi-use equipment and utensils shall be made from and repaired with safe materials.
Single use articles shall be made from clean sanitary safe materials.
6.3 Hair contact surfaces of equipment shall be accessible for cleaning and inspection by one of
the following methods.
6.3.1 without being dismantled.
6.3.2 by dismantling without the use of tools.
6.4 Surfaces of furniture shall be easily cleanable, impervious and smooth. Chairs shall be of an
easily cleanable finish and design. Hairdressing chairs shall also have a minimum of places
liable to accumulate hair debris.
6.5 Headrest covers shall be changed after each customer.
6.6 Brooms, mops and any other articles used in cleaning shall not be left exposed.
6.7 Aisles and working spaces between' equipment and fixtures shall be unobstructed and of
sufficient width to permit persons to perform their duties safely.
SECTION 7 CLEANING AND DISINFECTION:
7.1 Brushes, clips, combs, rollers, scissors, tweezers and other hair care or beauty instruments
and accessories which have been used on a customer, or soiled in any manner, shall be
placed in a properly labeled receptacle provided for the purpose; such instrument and
accessories shall not be used on another customer until they have been properly cleaned
and disinfected.
7.1.1 Combs, brushes, etc. shall be cleaned with soap (or detergent) and hot water
(minimum temperature of 49°C {120°F}) to remove all foreign matter which might
harbor bacteria.
7.1.2 Combs, brushes, hair accessories, tweezers, scissors and other nonelectric
instrument shall be disinfected by immersion for at least 2 minutes in a solution
containing at least 1000 milligrams per liter (1000 ppm) of a quaternary ammonium
compound, or a solution containing at least 500 milligrams per liter of calcium
hypochlorite.
7.1.3 Total immersion in a chemical sanitizer (Dettol or similar product) which is safe in
contact with skin and hair, for the approved period of time and at the recommended
concentration of chemical.
7.1.4 Total immersion in water at a temperature not less than 60°C with a detergent
added; followed by total immersion in a 10 percent, solution of commercial formalin.
7.1.5 Total exposure to ultraviolet light in an approved cabinet operated in accordance

with the manufacturer's instructions, and regularly maintained.
145
7.1.6 Any other means agreed to be effective by the Royal Commission.
7.2 Cleaned and sanitized equipment shall be stored at least 150 mm above floor level in a
clean dry location in a way that protects it from contamination by splash, dust and other
means, unless stored in a chemical sanitizing solution.
7.3 Equipment shall be air dried or dried with a disposable paper towel before storage if it is
liable to corrosion or is to be stored dry.
7.4 Single use articles shall be stored 150 mm above the floor, on clean shelves or in closed
containers that protect them from contamination.
7.5 Toilet rooms or vestibules shall not be used for the storage of equipment or single use
articles.
SECTION 8 INSECT AND RODENT CONTROL:
8.1 Effective measures intended to minimize the presence of rodents, flies, cockroaches, and
other insects, shall be taken. The condition of the premises shall be maintained to prevent
the harborage of, or provide food for, rodents or insects or other vermin.
SECTION 9 REFUSE DISPOSAL:
9.2 All refuse, including hair debris, shall be contained in plastic storage bins, lined with a
disposable liner and closely lidded. Refuse shall be disposed of daily to prevent the
proliferation of vermin.
SECTION 10 TEA SERVICES OR PREPARATION OF FOOD:
10.1 The serving or consuming of food or drinks in a barber shop shall be prohibited.
146
PHC-C-12
APPENDIX A
EXAMINATION AND LABORATORY ANALYSIS REQUIRED FOR BARBERS
EXAMINATION REQUIRED LABORATORY ANALYSIS

New or Regular(Annual) Medical
Examination Physical : Samples:
Chest (stool) Routine
Heart Salmonella
Abdomen Shigella
Eye Cholera
Chest X-Ray
Skin And Venereal Disease (SWAB) Throat:
Nails Diphtheria
Streptococci
Vaccinations:
-Typhoid Nasal:
-D.T. Staphylococcus
(given if not vaccinated in the aureus
last 3 years)
Rectal:
Cholera
(BLOOD) Hepatitis B
HIV
 On return from Vacation (Stool) Sample for:

 Barbers with valid Routine
cards/certificates from a Salmonella
Municipal Authority in Shigella
Kingdom Cholera
(SWAB) Throat:
Streptococci
Diphtheria
Nasal:
Staphylococcus
aureus
Rectal:
Cholera
147
PUBLIC HEALTH CODE

PHC-C-13
LAUNDRIES AND LAUNDRY DEPOTS
1.1 Building Official: The Royal Commission Officer charged with the administration and
enforcement of the Building Codes, or his duly authorized representative.
1.2 Dry Cleaning: The cleaning of soiled linen by a machine which uses chemical solvent for
the cleaning process.
1.3 Hazardous Linen: Linen which may have become contaminated by persons suffering from
infectious disease or by body fluids or secretations or by chemicals, and normally refers to
hospital linen.
sentative. .
1.5 Linen: Includes personal clothing and household, commercial and industrial linen Such as
drapes, sheets, towels, overalls etc.
1.6 Laundry: A business premises where linen is washed, dried and ironed by machines
operated by the laundry personnel.
1.7 Laundry Depot: A business premises where soiled linen is received from customers for dis-
patch. to a laundry or dry cleaners, and where clean linen is received from a laundry or dry
cleaners for return to customers.
SECTION 2 APPLICATION FOR A PERMIT/LICENSE FOR A LAUNDRY ESTABLISHMENT:
2.1 Laundries shall comply with the requirements outlined in PHC-C-1.
SECTION 3 PERSONNEL:
3.1 All laundry personnel employed in health facilities shall pass an annual medical examination,
and valid medical examination reports from an approved medical center shall be available on
the premises for review by the Royal Commission.
3.2 All laundry personnel shall be free of skin infections or any communicable disease.
3.3 Clean uniforms, including hair covers, shall be worn by all personnel in the processing areas.
3.4 Personnel involved in the handling of soiled linen from medical facilities shall wear
appropriate protective garments, e.g., masks, gloves and cover gowns.
3.5 Personnel shall practice good personal hygiene, including daily bathing and frequent hand
washing.
3.6 No eating, drinking or smoking shall be allowed in processing areas.
3.7 Only authorized personnel shall be allowed in the processing areas.
3.8 A written training program stressing good personal hygiene and proper laundry processing
procedures shall be implemented. Records of training sessions shall be maintained.
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SECTION 4 LAUNDRY BUILDINGS:
4.1 The floors of all laundry rooms shall be easily cleanable. The floor surfaces shall be smooth,
maintained in good repair and kept clean at all times.
4.2 The surfaces of all laundry walls and ceilings shall be easily cleanable and shall be light
colored. They shall be maintained in good repair and kept clean at all times.
4.3 Sufficient natural or artificial light shall be provided to produce an intensity of not less than
700 Lux at 76 cm (30 in) from the floor in all processing areas.
4.4 Separate rooms shall be provided for processing and for clean laundry storage.
4.4.1 Rooms for storing and sorting out soiled linen shall be separate from other
processing rooms.
4.4.2 Soil-sort rooms shall be under negative pressure and shall be ventilated with 10
room-volumes of clean air per hour, vented directly to the external atmosphere with
no recirculation.
4.5 The air flow within the laundry shall be from the clean to the dirty areas.
4.6 All areas within the laundry shall be supplied with sufficient ventilation to keep them free of
excessive heat, steam, condensation, vapors and fumes.
4.7 Toilet facilities shall be located within the laundry premises kept clean, well ventilated and in
good repair. Hand washing facilities shall be available at all toilets.
4.8 Separate delivery and exit doors shall be available i.e. one for clean linen pick-up and one
for dirty linen delivery.
4.9 The area surrounding the laundry shall be kept clean and free of refuse, old equipment and
other debris. The area shall be sufficiently drained to preclude the pooling of water.
4.10 Insects and rodents shall be effectively excluded from the premises via proper building
construction and maintenance. All outer openings shall be kept closed and windows utilized
for ventilation must be appropriately screened.
4.11 All sewage and wastewater shall be disposed of by means of a public sewerage system or
an approved sewage disposal system which is constructed, operated and maintained in
conformance with the Royal Commission standards.
5.1 All laundry equipment shall be properly installed, maintained in good repair, and kept clean.
5.2 Delivery vehicles shall have storage compartments which are easily cleanable, tightly
enclosed, and maintained in good repair. Delivery vehicles which are used to transport soiled
linen shall be cleaned and sanitized immediately thereafter. Clean and soiled linen shall not
be transported together in a truck unless appropriately designed separate compartments are
available on the truck.
5.3 Plumbing shall be properly installed and maintained, and shall contain no cross connections,
e.g. backflow or back siphonage. Sewage shall be properly disposed of in a sanitary manner.
5.4 A safe source of hot and cold water under pressure shall be provided, and boilers used to
supply washing machines with hot water must meet wash load requirements. .
149
5.5 Solid waste shall be handled and disposed of in a sanitary manner.
5.6 An accurate indicating thermometer shall be installed on each washing machine.
5.7 Hand washing facilities shall be adequate in number, equipped with hot and cold running
water, kept clean and maintained in good repair. Hand washing facilities shall be provided in
the soiled linen sorting room.
5.8 Soap and a sanitary means of hand-drying shall be provided at all hand washing facilities.
SECTION 6 LAUNDRY PROCEDURES:
6.1 Soiled Linen:
6.1.1 Wash formulas may be adaptable to various soil types, but shall include a water
temperature of 66 °C (150°F) to 71°C (160°F) for a total of 20 - 35 minutes.
Washing, bleaching and at least one rinse must together total 20 - 25 minutes at
66°C - 71°C. Additional rinses may be conducted at lower temperatures. There
shall be no steam introduced directly on the linen. Water shall be heated to the
required temperature outside the wash wheel.
6.1.2 All heavily soiled items, such as mops and step-off mats, shall be washed
separately.
6.1.3 Cloth bags for soiled linen require the same handling as their contents.
6.1.4 Soiled linen receiving and sorting rooms shall be mopped daily using a germicidal
solution. Clean areas of the laundry shall be damp mopped at least weekly.
6.2 Hazardous Linen:
6.2.1 A separate room shall be provided at the laundry for the receipt and washing of
hazardous linen.
6.2.2 The room shall be kept under negative pressure and mechanically ventilated to the
external air, with 10 room-volumes of air change per hour.
6.2.3 There shall be no re-circulation of exhausted air.
6.2.4 A wash-hand basin shall be provided in the hazardous linen room, together with a
supply of hot and cold water, soap and disposable towels.
6.2.5 Protective clothing, including overalls, gloves, hats and masks shall be provided for
all personnel handling hazardous linen.
6.2.6 A washing machine shall be built into the wall between the hazardous linen room
and the clean area of the laundry with doors on either side of the machine.
6.2.7 Hazardous linen shall be washed for at least 20 minutes at a temperature not less
than 71°C (160°F).
6.2.8 Suitable detergents, oxidizing and sterilizing agents shall be used during the wash
cycle. All such substances shall be used only after obtaining Royal Commission
approval.
6.2.9 Hazardous linen shall be delivered directly to the hazardous linen room.
150
6.2.10 Hazardous linen shall be contained in color-coded linen outer bags with water
soluble inner liners.
6.2.11 Hazardous linen shall not be removed from the linen bag unt il it is placed in the
washing machine. Placement of hazardous linen in the washing machine will be
performed by using the base of the outer bag to push the inner water soluble liner
into the machine and then placing the linen outer bag in behind it.
6.2.12 When the washing cycle is completed, the clean linen shall be removed via the
washing machine door on the clean side of the laundry.
6.2.13 The linen shall then be subjected to an ironing process to reduce bacterial counts.
6.2.14 The linen shall then be wrapped to protect it from contamination.
6.3 Clean Linen:
6.3.1 Clean linen shall be kept completely separate from soiled linen during the
transportation and all linen processing procedures.
6.3.2 Sheets, bed spreads, pillow slips, patient and doctor gowns, pajamas, scrub dress,
and other light garments shall be ironed on a press or flat-work iron to reduce total
bacterial counts.
6.3.3 Sorting bins, tables, and other furniture in clean areas shall be cleaned daily with a
germicidal solution.
6.3.4 Clean linen shall be completely wrapped prior to storage.
6.3.5 Clean linen storage racks shall be easily cleanable and kept clean.

7.1 A Master Sanitation Schedule shall be developed and used in all laundries. This schedule
shall be available for review by the Royal Commission at all times.
7.2 Soiled and clean linen carts shall be color-coded, maintained separately, and used only for
their designated purpose.
7.3 All areas within the laundry shall be kept clean, uncluttered and free of refuse and other
debris.
SECTION 8 DRY CLEANING:

8.1 Dry cleaning machines shall be properly installed in accordance with the manufacturer's
instructions.
8.2 Machines shall be installed in a well ventilated area, which is under negative pressure and
mechanically ventilated to the external air, with 10 room-volumes of air change per hour.
8.3 There shall be no recirculation of exhausted air.
8.4 Solvents used in dry cleaning machines shall be formulated for that purpose and used
according to the manufacturer's recommendations.
8.5 All solvents used in dry cleaning machines shall be approved by the Royal Commission.
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8.6 A well ventilated hanging area must be provided for cleaned linen, to allow residual solvent
to evaporate.
8.7 Cleaned linen must not be wrapped for returning to the customer until all traces of solvent
have evaporated.
8.8 Machines must be checked daily for solvent leakage.
8.9 Spare solvent containers must be stored in a secure well ventilated area.
8.10 Only trained personnel should be permitted to operate dry cleaning equipment.
8.11 Disposal of spent solvent (left over) and handling of empty solvent containers shall be in
accordance with Section 4 of the current Royal Commission Environmental Regulations.
SECTION 9 LAUNDRY DEPOTS:
9.1 Laundry depots shall not be used for any other purpose.
9.2 Floors, walls and ceilings shall be constructed of smooth impervious materials, which are
kept in good repair, and kept clean at all times.
9.3 Adequate lighting, either natural or artificial, shall be provided, to produce an intensity of 700
Lux 76cms from the floor.
9.4 Separate storage areas shall be provided for dirty and clean linen.
9.5 Suitable plastic containers shall be provided for the storage of dirty linen.
9.6 Adequate shelving, hanging rails and counters shall be provided for the storage of laundered
and dry cleaned articles.
9.7 A wash hand basin together with a supply of hot and cold water, soap and disposable
towels, shall be provided for the use of staff personnel.
9.8 Personnel shall be provided with uniforms or other suitable protective clothing which shall be
kept clean and changed daily.
9.9 Clean linen when returned from the laundry to the depot shall be completely wrapped to
prevent contamination.
9.10 Hazardous linen shall not be received at laundry depots, but shall be delivered directly to the
laundry.
SECTION 10 : HANDLING AND STORAGE OF SOLVENTS:
10.1 Dry cleaning establishments utilizing solvents shall comply with the current Royal
Commission Environmental Regulations on hazardous materials and waste handling
sections.
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PHC-C-14
SOLID WASTE DISPOSAL
1.1 Composting: The process of microbial degradation of organic waste under controlled
conditions.
1.2 Hazardous Solid Waste: Solid waste that may, by itself or in combination with other solid
waste, be infectious, explosive, poisonous, highly flammable, caustic, toxic, or otherwise
dangerous or injurious to human, plant or animal life.
1.3 Incinerator: A combustion device specifically designed for the reduction, by burning, of
combustible solid wastes.
1.4 Leachate: Liquid that has percolated through solid waste.
1.5 Public Waters: The Arabian Gulf, springs, wells and all other bodies of surface or
underground water.
1.6 Putrescible Material: Organic material that can decompose and may give rise to foul
smelling, offensive products.
sentative. .
1.8 Salvage: To collect, separate and/or reclaim reusable wastes from a solid waste disposal
facility for resale or reuse.
1.9 Scavenging: The uncontrolled picking of materials by animals or humans.
1.10 Seepage: Movement of water through soil without formation of definite channels.
1.11 Open Burning: Uncontrolled burning of wastes in the open or in an open dump.
1.12 Sanitary Land filling: The disposal of solid waste by compaction in or upon land and the
covering of all wastes deposited with earth or other approved cover material to prevent
health hazards.
1.13 Solid Waste: Any garbage, refuse, other discarded material or waste including any solid,
liquid, semi-solid or contained gaseous material resulting from industrial, commercial,
mining or agricultural operation, or community activities which is discarded or intended to
be discarded. Solid waste may be hazardous or non-hazardous waste.
2.1 The object of this Chapter is to set guidelines for the protection of Public Health from the
storage, collection and disposal of solid waste.
2.2 The current Royal Commission Environmental Regulations, Section 5 - Waste

Management, shall be read in conjunction with this Chapter.
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SECTION 3 WASTE CLASSIFICATION:
3.1 Waste generators shall, through testing of the waste or knowledge of the process by which
the waste is generated, classify their waste into the following categories:
3.1.1 Hazardous Waste: These wastes are defined as any solid semi-solid, liquid, or
contained gaseous waste, or combination of such wastes, which may because of
its quantity, concentration, physical or chemical characteristics pose a hazard or
potential hazard to human health or the environment when improperly treated,
stored, transported, disposed of or otherwise managed.
3.2 Non-hazardous Industrial Waste: These wastes include solid, liquid, semi-liquid or
contained gaseous materials or wastes resulting from industrial, mining, and agricultural
operations and sludge from industrial, agricultural or mining, water supply treatment,
wastewater treatment of air pollution control facilities, provided that they are not hazardous,
municipal or inert wastes as otherwise defined in the current Royal Commission
Environmental Regulations.
3.3 Municipal Waste: Municipal wastes include garbage, refuse, food waste, office waste,
waste vegetation and other decomposable material resulting from operation of residential,
commercial, municipal, industrial or institutional establishments and from community
activities.
3.4 Inert Waste: Inert wastes are those wastes which are not biologically or chemically active
in the natural environment, such as glass, concrete and brick materials, broken clay and
manufactured rubber products.
SECTION 4 DISPOSAL FACILITIES:
The following information shall be required for:
4.1 Land disposal facilities:
4.1.1 The geological characteristics of the site reflecting depths and types of soil, depth
to rock, depth to local and regional groundwater tables; location and logs of soil
boring; existing and proposed topography with contours not to exceed 1.6 m (5 ft)
contour intervals.
4.1.2 Direction and flow of surface and groundwater; down-gradient uses of surface and
groundwater; historic water well date; historic data pertinent to streams, springs
and ponds;
4.1.3 A location and design of the physical features of the site.
4.1.4 Inlet and emergency overflow structures; description of the ultimate use of land
disposal site; and projected life of the site.
4.2 Incinerators:
4.2.1. A description of ash and residue disposal facilities
4.2.2. Methods, design and performance specifications of incineration equipment.
4.2.3. Provisions for testing and control of emissions therefrom.
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4.3 Composting plants:
4.3.1 Proposed methods and facilities to control plant odors.
4.3.2 Proposed plan for utilization of the processed compost.
SECTION 5 INDUSTRIAL & HAZARDOUS WASTE TREATMENT AND DISPOSAL

REGULATIONS:
5.1 Industrial waste and hazardous waste storage, transportation, treatment and disposal shall
be in accordance with current Royal Commission Environmental Regulations Section 5.
SECTION 6 MUNICIPAL WASTE COLLECTION:
6.1 Containers, on-site collection systems, and storage areas for municipal waste shall be
selected and designed to prevent the:
6.1.1 Accumulation of refuse.
6.1.2 Objectionable odors, dust, unsightness or aesthetically objectionable or other

nuisance conditions.
6.2 Containers for municipal waste shall be of adequate size and provided in sufficient
numbers to contain all food wastes, rubbish, ashes and municipal waste(s) that a residence
or other establishment generates in the period of time between collections.
6.3 Contractors shall be selected for the specific service intended, and shall be equipped with
tightly fitting lids for all municipal wastes except for those used for inert, non-blowing
wastes. The selected containers shall be reusable and be constructed of corrosion
resistant metal or other material that shall not absorb water, grease, or oil. The containers
shall be leak proof. Lightweight plastic or paper bags shall not be used as containers.
6.4 Occupiers of facilities including commercial and residential buildings shall provide suitable
containers to hold their municipal waste awaiting collection, and shall be responsible for
maintenance and cleanliness of these containers.
6.5 The minimum municipal waste collection frequency shall be as follows:
TABLE 1: The minimum municipal waste collection frequency
Areas collection frequency

Residential Areas Three times per week
Commercial Establishments generating Daily
Putrescible food wastes (restaurants,hotels)
Other Commercial Establishments Twice per week
Litter containers Daily
6.6 Owners of derelict vehicles shall remove such vehicles from streets, roads, and vacant
properties fourteen (14) days from the time the owner of either the vehicle or the property
where the vehicle is located, have received notification from the Royal Commission to
remove the vehicle.
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SECTION 7 NON HAZARDOUS INDUSTRIAL WASTE & MUNICIPAL WASTE DISPOSAL:
7.1 All non-hazardous industrial waste and municipal waste generated within the Industrial City
and not intended for recycle or reuse shall be disposed of at Royal Commission approved
waste disposal facilities located within the Industrial City.
7.2 Open burning of waste is prohibited in the Industrial City.
7.3 Operators of facilities that deliver municipal waste to the Royal Commission Sanitary
Landfill shall follow the Royal Commission Sanitation Department procedures before
disposal of such materials.
7.4 Municipal waste, non-hazardous industrial waste and inert waste shall be segregated at all
times.
7.5 Disposal of non-hazardous industrial waste and municipal waste from industrial facilities
shall be the responsibility of the generator. The minimum collection and delivery frequency
for such wastes shall, unless otherwise approved by the Royal Commission, be as follows:
TABLE 2: The minimum collection and delivery frequency for Disposal of non-hazardous
industrial waste and municipal waste from industrial facilities
Waste collection and delivery frequency

Non-hazardous industrial waste Within 180 days
Municipal waste – putrescible materials Daily
Municipal waste – other Twice per week
(e.g.office waste and packaging waste)
Sewage sludge, grit, screenings Daily
7.6 Any non-hazardous industrial waste or municipal waste found to be disposed of illegally
shall be retrieved by the generator and disposed of at the generators cost in accordance
with current Royal Commission Environmental Regulations.
7.7 Any non-hazardous industrial waste and municipal waste shall be disposed of in a Class II
(single lined) landfill site which have, as a minimum, the following characteristics:
7.7.1 The landfill cells are lined with an impervious material to prevent direct contact of
the wastes with surface water and groundwater.
7.7.2 The disposal site is above the highest groundwater elevation.
7.7.3 Separate landfill cells exist to segregate non-hazardous industrial waste from
municipal waste.
7.7.4 Surface water is diverted from entering the landfill cell.
7.7.5 A leachate and runoff collection system is installed.
7.7.6 Leachate and runoff water from the landfill cells are collected and treated before
being allowed to leave the boundary limits of the site. The treated leachate/runoff
effluent shall meet the relevant water quality criteria as specified in Section 3 of
the Royal Commission Environmental Regulation depend upon the final point of
discharge.
7.7.7 Each landfill cell is equipped with landfill gas venting and monitoring system.
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7.7.8 The disposal site has stable foundations and embankments.
7.7.9 The site is fenced and designated as off limits to the public.
7.7.10 Each landfill cell is equipped with landfill gas monitoring and venting system.
7.7.11 The site is surrounded with a minimum of one upgradient and three down gradient
groundwater monitoring boreholes.
7.8 All class II landfill sites shall be operated such that:
7.8.1 Waste deposited in the landfill are compatible with the landfill liner.
7.8.2 Municipal wastes are segregated from non-hazardous industrial wastes.
7.8.3 Only physically, chemically and biologically compatible wastes are deposited in the
same landfill cell.
7.8.4 Waste is immediately spread and compacted and a daily cover of inert materials is
applied to the waste to minimize problems associated with litter, odor and vermin.
7.8.5 No unauthorized burning of waste takes place.
7.8.6 No feeding of farm or domestic animals within the site boundaries shall be
permitted.
7.8.7 Sludge and other wet materials are pretreated to reduce moisture before landfill
disposal.
7.8.8 Adequate equipment is to be maintained on-site to control fire and dust problems.
7.8.9 Operating procedures including monitoring, safety and emergency procedures

approved by the Royal Commission are followed.
7.9 Scavenging of municipal waste shall be only be permitted by parties authorized by the
Royal Commission or their designee.
7.10 Completed portions of the Class II landfill sites shall be finished with final cover to support
vegetation, and vegetation shall be established. Post-closure control shall include
maintenance of fill areas and vegetation to minimize erosion.
7.11 Monitoring of landfill gas production and groundwater around the landfill shall be
undertaken for 30 years after site closure according to a schedule approved by the Royal
Commission.
7.12 Food products, hazardous materials, containers used for hazardous materials or furniture
and bedding with concealed filling shall not be salvaged from a disposal site.
SECTION 8 INERT WASTE DISPOSAL REGULATIONS:
8.1 All inert waste shall be disposed of at Royal Commission approved waste disposal facilities
located in the Industrial City.
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8.2 Operators of facilities that collect and deliver inert waste to the Royal Commission Sanitary
Landfill shall follow the Royal Commission Sanitation Department procedures before
disposal of such materials.
8.3 Construction debris and demolition waste shall be collected and removed to the designated
solid waste disposal area on a regular basis. These wastes shall not be allowed to
accumulate such that the material presents a safety hazard for workers or members of the
public, or create a nuisance to the community.
8.4 Any inert waste found to be disposed of illegally shall be retrieved by the generator and
disposed of at the generators cost in accordance with these regulations.
8.5 Inert wastes shall be deposited in a Class III Disposal site with, as a minimum the following
characteristics:
8.5.1 The disposal site is above the highest groundwater elevation.
8.5.2 The site is fenced and designated as off limits to the public.
8.5.3 The site is fenced to prevent small objects from being blown away from the site.
8.6 All Class III landfill sites shall be operated such that:
8.6.1 Only inert solid waste material is deposited in a Class III cell.
8.6.2 Operating procedures including monitoring, safety and emergency procedures

approved by the Royal Commission are followed.
8.6.3 No unauthorized burning of waste takes place.
8.7 Scavenging of inert waste shall be only be permitted by parties authorized by the Royal
Commission or their designee.
8.8 Completed portions of the Class III landfill sites shall be finished with final cover to support
vegetation, and vegetation shall be established. Post-closure control shall include
maintenance of fill areas and vegetation to minimize erosion.
SECTION 9 TRANSPORTATION OF SOLID WASTE:
9.1 Transportation of solid waste shall comply with all requirements outlined in Section 5 of
Royal Commission Environmental Regulations.
9.2 Solid waste collection and transfer vehicles and devices shall be constructed, loaded and
operated so as to prevent dropping, leaking, sifting, blowing or other escapement of solid
waste from the vehicles.
9.3 Collection and transfer vehicles and devices carrying loads which are likely to blow or fall
over shall have a cover which is either an integral part of the vehicle or device, or which is
a separate cover of suitable material with fasteners designed to secure all sides of the
cover to the vehicle or device, and shall be used while in transit.
9.4 Collection and transfer vehicles or other devices used in transporting solid waste shall be
cleanable and shall be cleaned at weekly intervals, or more often as necessary, to prevent
odors, insects, rodents or other nuisance conditions.
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9.5 Municipal waste shall not remain in collection vehicles for more than 24 hours, and shall
only be left in a collection vehicle overnight when this practice does not constitute a fire,
health or safety hazard to workers or the public.
9.6 Cleaning of storage, collection and transport facilities and devices.
9.6.1 Washing areas for storage, collection and transport facilities and devices, if
provided, shall be hard surfaced and all wash waters shall be conveyed to a
holding basin or disposal system as approved by the Royal Commission.
9.6.2 Wastewater that may contain toxic or hazardous waste shall be processed in
accordance with Royal Commission Environmental Regulations to prevent pollution
of the environment and reduce associated risks.
SECTION 10 WASTE DISPOSAL FACILITY CLOSURE:
10.1 When closing the disposal facility, the operator shall leave the wastes, the disposal units
and equipment in such a manner that they will not pose a future threat to human health or
the environment, soil and structures.
10.2 The operator shall have facility closure plan approved as per the current Royal
Commission Environmental Regulations. The closure plan shall contain description of
process for closing the facility units, closure start/completion dates, description of closure
methods and steps to comply with closure standards such as groundwater monitoring and
leachate collection.
10.3 The operator must give a timetable 60 days in advance of beginning of facility closer
activities. Within 90 days of beginning closure, all waste on-site shall be removed or
disposed of. Within 180 days of beginning the closure, all closure activities must be
completed. Further, the owner shall certify that they have completed closure of the facility
as per approved plan.
10.4 The disposal facility operator shall implement post closure care plan approved by the Royal
Commission.
10.5 After closing the disposal facility, the operator shall be responsible for its maintenance and
monitoring in the post closure care phase for about 30 years or until the waste is stabilized
and poses no further hazard to the environment, whichever is longer. The activities that
shall be performed include:
10.5.1 Maintaining the final cover, the Leachate Detection System and groundwater
monitoring systems.
10.5.2 Preventing migration of liquid in to the closed unit by providing drainage and
accommodating setting of waste in the unit.
10.5.3 Protecting final covers, liners, monitoring systems from any disturbance.
10.5.4 Monitoring groundwater to detect any release of hazardous constituents.
SECTION 11 SPECIAL FACTORS PERTINENT TO THE COMPOSTING METHOD OF

SOLID WASTE DISPOSAL:
11.1 All compostable waste shall be subjected to complete processing in accordance with the
equipment manufacturer's operating instructions for the method being utilized.
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11.2 Facilities and procedures shall be provided for handling, recycling or disposing of wastes
that are non-biodegradable by composting.
11.3 Composting operations shall not be located in odor-sensitive areas. Odors shall be
maintained at the lowest practicable levels.
11.4 Provisions shall be made to effectively collect, treat and dispose of leachate or drainage
from stored compost and the composting operation.
11.5 Compost shall be removed from the composting plant site as frequently as possible, but
not later than one year after treatment is completed.
11.6 Composted solid waste offered for use by the general public shall contain no pathogenic
organisms, shall be relatively odor-free and shall not endanger public health or safety.
11.7 All solid waste deposited at the composting plant shall be confined to the designated
dumping area. Accumulation of solid wastes and undisposed residues shall be kept to
minimum practical quantities.
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PUBLIC HEALTH CODE

PHC-C-15
WATER
1.1 Best Available Techniques (BAT): Is the application at facilities of the most effective and
advanced production processes, methods/techniques or operational practices to prevent
and, where that is not practicable, to reduce emissions or discharges and other impacts to
the environment as a whole. BAT must as a minimum achieve emission or discharge
standards in these Regulations taking into account energy, environmental and economic
impacts and other costs to the facility.
1.2 Biochemical Oxygen Demand (BOD): An indicator of the efficiency of the sewage
purification process.
1.3 Chlorine Residual: The amount of chlorine in all forms(total) or HOCI (free) remaining in
treated water to ensure disinfection for a certain period of time.
1.4 Coliform Group Bacteria: A group of bacteria include Escherichia Coli 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.
1.5 Contamination, Water: The direct or indirect introduction into water of microorganisms,
chemicals, wastes or waste water.
1.6 Disinfect: To kill infectious microorganisms by physical or chemical means. Some

bacterial spore forming organisms may survive the process, but all other microorganisms
are reduced to insignificant levels or eliminated completely.
1.7 Ground Water: The part of the subsurface water that is in the zone of saturation.
1.8 Hypochlorite: In its sodium salt form, the active bleaching ingredient in liquid chlorine
bleach.
1.9 Irrigation Water: Treated effluent from the Industrial Waste Water Treatment Plant (IWTP)
or the Sanitary Waste Water Treatment Plant (SWTP) which complies with the standards
listed in Table 1, and is discharged to the irrigation water distribution system for the
purpose of irrigating landscape areas within Jubail Industrial City.
1.10 Liquid Chlorine Bleach: A solution of sodium hypochlorite, a highly active oxidizing agent.
Liquid chlorine bleach is also called household bleach and is commonly distributed as an
approximately five percent solution of sodium hypochlorite.
1.11 Microorganisms: Generally any living microscopic things (too small for the naked eye).
This includes bacteria, yeasts, simple fungi, algae, etc. Some of these produce disease in
man, animals and plants.
1.12 Mg/L: Milligrams per Liter, which is the metric equivalent of parts per million (ppm)
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1.13 Most Probable Number (MPN):
(1) That number of organisms per unit volume that, in accordance with statistical theory,
would be more likely than any other number to yield the observed test result with the
greatest frequency.
(2) A laboratory technique for enumerating bacteria consisting of statistical evaluation of

growth or no growth in multiple dilutions of water or wastewater.
1.14 Potable Water: Water produced from water wells or by desalination, which is suitable for
human consumption and which complies with the World Health Organization International
Drinking Water Standard listed in Table 2.
sentative. .
1.16 Sludge: Signifies the accumulated, settled solids deposited from sewage and containing
more less water collected during waste water treatment.
1.17 Total Suspended Solids (TSS): An indicator of the efficiency of the sewage purification
process.
1.18 Waste Water (Sewage): Industrial Waste Water and Sanitary Sewage which has been
discharged from various premises within Jubail Industrial City to the separate Industrial and
Sanitary Sewage Systems, and has been collected for treatment independently at the
Industrial Waste Water Treatment Plant and the Sanitary Waste Water Treatment Plant.
SECTION 2 GENERAL WATER QUALITY CRITERIA:
2.1 The operator of a facility shall not discharge any water or effluents which contain
contaminants in such concentration and of such volume as to adversely affect, or cause
nuisance to, public health or welfare, animal or aquatic life, vegetation or property.
2.2 The operator of a facility shall use BAT (Best Available Technology) as described in the
current Royal Commission Environmental Regulations and as defined in Section 1 of this
Chapter.
SECTION 3 POTABLE WATER:
3.1 The Operator of the Potable Water System shall ensure that all potable water distributed
through the Potable Water System shall meet the potable water quality standards in
Table 2 at the point of use.
3.2.1 The Operator of the Potable Water System shall prepare and submit a report to the
Royal Commission as per current Royal Commission Environmental Regulations
documenting the potable water quality at representative locations across the
Potable Water System. This report shall be prepared and submitted on a monthly
basis. The information which shall be included in the report is as follows:
3.2.2 Date and time of sample collection. The location of sample collection shall be as
specified in the PHC-C-2 Section 4.
3.2.2 Analytical results for the potable water quality parameters as specified in the
Environmental Permit to Operate as per current Royal Commission Environmental
Regulations.
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3.2.3 The number, frequency and explanation for the non-compliance events.
SECTION 4 SANITARY WASTEWATER DISCHARGE CRITERIA:
4.1 All sanitary wastewater produced in the Industrial City shall be transported to the Sanitary
Wastewater Treatment Plant (SWTP) via one of the following methods:
a) Sewer
b) Tanker delivery to SWTP
c) Tanker delivery to the Wastewater Tankering Point.
d) Tanker delivery to the Wastewater Tankering Point.
4.2 All sources of sanitary wastewater within 250m of an existing sewer system shall be
connected to the sanitary wastewater system. Installation of holding sump (cesspool) is
not permitted within 250m of the Wastewater system sewer network.
4.3 Direct discharge of untreated or partially treated sanitary wastewater to the following
locations is prohibited without authorization from the Royal Commission.
a) Surface water drainage channels
b) Unlined evaporation ponds or lagoons
c) On open ground
d) Below ground surface
4.4 The operator of the Sanitary Wastewater System shall prepare and submit a report to the
Royal Commission as per current Royal Commission Environmental Regulations
documenting the water quality of the influent to the SWTP and the treated effluent. This
report shall be prepared and submitted on a monthly basis. The information which shall be
included in the report is as follows:
a) Date and time of sample collection.
b) Results for the SWTP influent and effluent parameters as specified in the Environmental
Permit to Operate.
c) A summary of the source, quantity and quality of all off-specification wastewater

accepted under Royal Commission Environmental Regulations.
SECTION 5 IRRIGATION WATER CRITERIA:
5.1 All treated wastewater used for irrigation purposes shall meet the irrigation water quality
standards specified in Table 1.
5.2 The treated effluent irrigation water distribution system shall be clearly marked and utilize
unique fittings and materials to avoid cross-connection with potable water or other water
distribution systems.
5.3 Treated effluent shall only be used for irrigation of landscaping vegetation not for irrigation
of food crops or forage production.
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5.4 Treated effluent shall not be applied to landscaping vegetation at elementary schools and
kindergartens.
5.5 Treated effluent shall not be applied for irrigation by spray distribution systems in areas of
heavy public use or in other sensitive areas that may be designated by the Royal
Commission.
5.6 Treated effluent shall only be applied for irrigation where the soil permeability is sufficient to
allow drainage of the applied water to avoid ponding.
5.7 Treated effluent shall only be applied for irrigation where no adverse effect on the
underlying aquifers or no contamination of surface water drainage channels can occur.
5.8 Use of effluent requires that all valve covers and other access points be tagged with the
inscription "Contaminated Water – do not Drink" in Arabic and English.
5.9 Tanker trucks used to haul reclaimed wastewater shall be clearly marked in Arabic and
English that the water is sewage effluent and is unsafe for drinking or washing.
5.10 To prevent the breeding of mosquitoes and other insect pests, and to discourage
harborage of rodents or other animal pests, landscape areas must be adequately graded
and drained to prevent runoff of irrigation water and consequent ponding or the formation
of areas of stagnant water.
SECTION 6 IRRIGATION WATER QUALITY MONITORING REQUIREMENTS:
6.1 The Operator of The Waste Water System shall prepare and submit a monthly report to the
Royal Commission documenting the water quality of the irrigation water.
6.2 Daily sampling of irrigation water at waste water treatment plants shall be conducted for
monitoring of bacteriological quality, number of cysts, turbidity, free residual chlorine, total
suspended solids (TSS) and Biochemical Oxygen Demand (BOD).
6.3 Weekly sampling of Irrigation water shall be conducted by the operator.
6.3.1 Port of discharge to irrigation system.
6.3.2 At point of delivery to landscape area.
6.3.3 Parameters to be examined shall include bacteriological quality, parasites and

residual chlorine.
SECTION 7 REUSE OF WASTEWATER SLUDGE:
7.1 Because of the nature and public health risks of the material, dried sludge from wastewater
treatment plants may only be reused with the specific written permission of Royal
Commission. Each application shall be reviewed on an individual basis. The follo wing
criteria shall apply, if permission is granted.
7.1.1 The sludge must be well mixed with sand at the time of using.
7.1.2 There must be a cover layer of 12 to 18 centimeters (4.8 to 7.2 inches) of sand
over the mixed sludge.
7.1.3 The sludge must not be stored where it is readily accessible to the public.
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7.1.4 The sludge must not be stockpiled for periods of more than 24 hours.
7.1.5 Persons handling sludge shall wash their hands frequently, particularly before
smoking or eating.
7.1.6 Liaison with wastewater works supervisors on points and times of collection of the
sludge must be undertaken.
SECTION 8 DISINFECTION PROCEDURES WHEN CONSTRUCTING NEW WATER MAINS

OR REPAIRING EXISTING MAINS:
8.1 The following procedures apply primarily when mains are wholly or partially dewatered.
After the appropriate procedures noted below have been completed, the main may be
returned to service prior to completion of bacteriological testing in order to minimize the
time customers are out of water. Leaks or breaks that are repaired with clamping devices
which the mains remain full of pressurized water present little danger of contamination and
require no disinfection.
8.1.1 Trench Treatment: When an old main is opened, either by accident or by

design, the excavation will likely be wet and may be badly contaminated from
nearby sewers. Liberal quantities of hypochlorite applied to open trench areas
will lessen the danger from such pollution. Tablets have the advantage in such a
situation because they dissolve slowly and continue to release hypochlorite as
water is pumped from the excavation.
8.1.2 Swabbing with Hypochlorite Solution: The interiors of all pipe and fittings
(particularly couplings and sleeves) used in making the repair shall be swabbed
or sprayed with a 1 percent hypochlorite solution before they are installed.
8.1.3 Flushing: Thorough flushing is the most practical means of removing

contamination introduced during repairs. If valve and hydrant locations permit,
flush towards the hydrant closest to the work location by discharging via the
hydrant one direction at a time (opposing valve closed) each from both locations.
Flushing shall be started as soon as the repairs are completed and shall be
continued until discolored water is eliminated.
8.1.4 Slug Disinfection: The slug method of water main disinfection consists of
placing calcium hypochlorite granules in the main during construction, completely
filling the main to eliminate all air pockets, flushing the main to remove
particulates, and slowly flowing through the main a slug of water dosed with
chlorine at a concentration of 100 milligrams per liter (100 parts per million). The
slow flow ensures that all parts of the main and its appurtenances will be exposed
to the superchlorinated water for a period of not less than 3 hours.
8.1.5 Sampling: Bacteriological samples shall be taken after repairs are completed to
provide a record for determining the procedure's effectiveness. If the direction of
flow is unknown, samples shall be taken on each side of the main break. If
positive bacteriological samples are recorded, Royal Commission shall evaluate
the situation and recommend corrective actions. Daily sampling shall be
continued until two consecutive negative samples are recorded.
8.2 Special Procedure for caulked tapping sleeves:
8.2.1 Tapping sleeves are used to avoid shutting down the main to be tapped. After
the tap is made, it is impossible to disinfect the annulus without shutting down the
main and removing the sleeve. The space between the tapping sleeve and the
165
tapped pipe is normally 1.3 centimeters (0.5 inches), more or less, so that as little
as 100 milligrams of calcium hypochlorite powder per square foot will provide a
chlorine concentration of over 50 milligrams per liter (50 parts per million).
8.2.2 Before a tapping sleeve is installed, the exterior of the main to be tapped shall be
thoroughly cleaned/disinfected and the interior surface of the sleeve shall be
dusted with calcium hypochlorite powder.
SECTION 9 DISINFECTION OF WATER STORAGE TANKS:
9.1 After construction, repairs and painting have been completed, the interiors of all water
storage tanks shall be disinfected before they are placed in service. (NOTE: Water storage
tanks shall be painted in accordance with the Royal Commission Standards).
9.2 High Concentration Method: After paint has thoroughly dried and cured, the tank shall be
filled slowly to the overflow level with potable water to which enough chlorine has been
added to produce a concentration of 25 milligrams per liter (25 parts per million) in the full
tank.
9.2.1 The chlorine, either as sodium or calcium hypochlorite, or chlorine gas, 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.
9.2.2 A simple and effective method of adding dry chlorine to the tank is to mix the
hypochlorite granules with the minimum amount of water required to produce a
slurry and then use the slurry as a liquid.
9.2.3 Liquid chlorine compounds, including slurries, should be poured into the tank
through the clean-out or inspection manhole in the lower course of a stand-pipe
shell, or in the base of the riser pipe of an elevated tank. The inspection manhole
cover shall then be bolted into place and the filling of the tank started. If no
bottom manhole is available, the chlorine solution shall be poured into the tank
through the roof manhole.
9.2.4 If chlorine gas is used, a special tap can be provided in the clean -out manhole
cover and the gas/water mixture pumped into the tank as the filling is started.
9.2.5 The chlorinated water shall be retained in the tank for at least 24 hours, 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.
9.2.6 After the holding period, the superchlorinated water in the tank shall be
completely drained to waste or the water may be partially de -chlorinated with
sodium bisulfate.
9.2.7 After refilling and 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.
a) Samples shall be collected in sterile bottles treated with sodium thiosulfate.

No hose, valve or outlet other than the tank sample tap shall be used in
collection of samples.
166
b) The sample shall be tested to verify the absence of coliform organisms and a
heterotrophic plate count (HPC) of 500 CFU/ml or less.
9.2.8 If the initial disinfection fails to produce satisfactory bacteriological samples, the
tank may be emptied and refilled. Water from the refilled tank, as well as water
from the source supply, shall be tested. 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 by the "high concentration method". If test results from the source
supply show it to be contaminated with coliform bacteria, then the source of the
problem shall be identified and corrected. After correction is verified by
bacteriological testing, the tank shall be emptied and refilled. Water from the
filled tank shall be tested to verify the absence of coliform bacteria. If check
samples show the presence of coliform organisms in the tank, then the tank shall
be rechlorinated by the "high concentration method".
9.3 Low concentration Method:
9.3.1 If the tank is large and management concludes that an alternative to the
disinfection method described in sub-section 9.1 of this Chapter is required to
avoid draining the superchlorinated water to waste, the following method shall be
used:
a) Calculate the amount of chlorine required producing 2 milligrams per liter (2

parts per million) chlorine residual when the tank is full.
th
b) Add a small amount of water (1/25 the volume) and the calculated amount of
chlorine to the tank. This will produce 50 milligrams per liter (50 parts per
million) chlorine residual in the water in the bottom of the tank.
c) Hold the small amount of water containing the 50 milligrams per liter (50 parts
per million) chlorine residual for 24 hours before adding more water to the
tank.
d) Fill the tank to capacity after the 24 holding period. This will dilute the
superchlorinated water from 50 to 2 milligrams per liter (50 to 2 parts per
million). Hold the 2 milligrams per liter (2 parts per million) water in the filled
tank for an additional 24 hours.
e) After the additional 24 hour holding period and before the tank is placed in
service, a sample for bacteriological analysis shall be collected from the tank.
i Samples shall be collected in sterile bottles treated with sodium thiosulfate.

No hose, valve or outlet other than the tank sample shall be used in
collection of samples.
ii The sample shall be tested to verify the absence of coliform organisms and
a heterotrophic plate count (HPC) of 500 CFU/ml or less.
f) If the initial disinfection fails to produce satisfactory bacteriological samples,

the tank may be emptied and refilled. Water from the refilled tank, as well as
water from the source supply, shall be tested. 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 by the "high concentration method". If test
results from the source supply show it to be contaminated with coliform
bacteria, then the source of the problem shall identified and corrected. After
167
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. If check samples show the presence of coliform organisms
in the tank, then the tank shall be re-chlorinated by the "high concentration
method."
g) After satisfactory bacteriological results are obtained, the tank may be put into
service without draining the water.
SECTION 10 TRANSPORTATION OF POTABLE WATER:
10.1 The person or department operating the potable water transportation equipment is
responsible for compliance with the requirements of this Code Section.
10.2 Any tank wagon, tank truck, tank car, container or other equipment used for conveyance of
potable water for drinking or domestic uses shall meet the following design and
construction requirements:
10.2.1 Tanks and containers intended to hold potable water shall be so constructed that
every portion of the interior can be easily inspected and cleaned.
10.2.2 Piping, valves, and permanent or flexible connections shall be accessible and
easy to disconnect for cleaning.
10.2.3 The inlet or opening to every tank or container shall be constructed so that no
foreign material likely to contaminate the water can enter.
10.2.4 Filling points and outlet connections of tanks and containers shall be constructed
and protected so that no foreign material likely to contaminate or pollute the water
can come in contact with the inlet or outlet.
10.2.5 Transfer hoses shall be constructed of safe materials, shall have a smooth
interior surface, shall be used for no other pur pose and shall be clearly identified
as to their use. Caps and keeper chains shall be provided for water 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 so as to be kept free of
contamination.
10.3 If the tank wagon, tank truck, tank car, container or other equipment used for the
conveyance of potable water for drinking or domestic uses has carried any substance other
than potable water or milk, it shall be steam cleaned or treated by a method approved by
Royal Commission prior to use as a potable water transport container. Tanks and
containers that have been used to transport sewage, or any other substance which might
leave a toxic or hazardous residue after the cleaning procedure, shall not be used to
transport potable water under any circumstances.
10.4 Sufficient Chlorine shall be added to the water at the time the tank/container is filled to
produce a residual of not less than 0.5 milligrams per liter after 30 minutes of contact.
168
PUBLIC HEALTH CODE
REFERENCES
1. Canada Food Safety and Quality Act, Canada, 2001.
2. Connecticut State Public Health Code, USA, 2001.
3. Government of Canada Meat Inspection Act, Canada, 2004.
4. Government of Ontario, “Health Protection and Promotion Act”, Canada, 1998.
5. Ministry of Municipality and Rural Affairs, Kingdom of Saudi Arabia.
6. Ministry of Health, Kingdom of Saudi Arabia.
7. Poultry Meat Hygiene and Inspection, Ministry of Agriculture, Nottingham, UK.
8. Property Standards By-Law, City of North York, Canada, 1992.
9. Rhode Island Rules and Regulations for Swimming Pools and Spas, USA, 2002.
10. Royal Commission for Jubail and Yanbu Environmental Regulations, Saudi Arabia, 2004.
11. Royal Commission for Jubail and Yanbu Engineering Manual, Saudi Arabia.
12. Royal Commission for Jubail and Yanbu Mechanical Code, Saudi Arabia.
13. Saudi Arabian Standards Organization, “Standards for Pasteurized Milk”, 1977.
14. Saudi Aramco Sanitary Code, Saudi Arabia, 2002.
15. South Pasadena Municipal Code, California, USA.
174

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Kingdom of Saudi Arabia

Royal CommissionforJubail & Yanbu

ENVIRONMENTAL HEALTH SECTION

ROYAL COMMISSION PUBLIC HEALTH CODE

ENVIRONMENTAL HEALTH SECTION

A comprehensive, integrated hygiene surveillance program comprising of

Saud Bin Abdullah Bin Thenayyan Al-Saud

Public Health Code

CHAPTER SUBJECT PAGE

PHC-C-3 MILK AND MILK PRODUCTS PROCESSING 50

PHC-C-6 SANITATION IN FOOD PROCESSING INDUSTRY 84

PHC-C-9 PUBLIC HEALTH NUISANCES 106

PHC-C-12 BARBER AND BEAUTY SHOPS 142

PHC-C-15 WATER 161

SECTION SUBJECT PAGE

SECTION 3 SUBMISSION OF PLANS 3

SECTION 8 ENVIRONMENTAL HEALTH TRAINING CENTER 5

SECTION SUBJECT PAGE

SECTION 4 EXAMINATION AND HOLD ORDER ON FOOD 10

SECTION 7 FACILITY DESIGN AND CONSTRUCTION 14

SECTION 10 FOOD HYGIENE AND SAFETY 25

SECTION 13 VENDING MACHINES 35

APPENDIX A MINIMUM SPACE REQUIREMENT FOR FOOD ESTABLISHMENT 39

APPENDIX G GUIDELINES FOR FOOD HANDLERS - WEARING OF GLOVES 46

SECTION SUBJECT PAGE

SECTION 3 FOOD HANDLERS HEALTH CERTIFICATION 52

SECTION 4 GENERAL REQUIREMENTS 53

SECTION 7 MILK PLANT CLEANLINESS 54

SECTION 14 SANITARY REQUIREMENTS FOR BATCH PASTEURIZATION 59

SECTION 19 COOLING OF MILK 68

SECTION 25 IMPLEMENTATION OF HACCP 73

SECTION SUBJECT PAGE

SECTION 3 FOOD HANDLERS HEALTH CERTIFICATION 76

SECTION 6 QUALITY OF ICE 77

SECTION SUBJECT PAGE

SECTION 6 REPORTING REQUIREMENTS 79

SECTION 10 LIGHTING AND VENTILATION 80

SECTION 12 SYRUP ROOM 81

SECTION SUBJECT PAGE

SECTION 3 GENERAL PLANT SANITATION 84

SECTION 6 BACTERICIDAL TREATMENT OF UTENSILS & EQUIPMENT 85

SECTION 9 SANITARY FACILITIES 87

SECTION 12 ACID REQUIREMENTS 88

SECTION 16 TEST EQUIPMENT 88

SECTION SUBJECT PAGE

SECTION 4 PERSONNEL HYGIENE 91

SECTION 10 POWER SPRAY CLEANING 94

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

SECTION SUBJECT PAGE

SECTION 1 DEFINITIONS 101

SECTION 4 GENERAL REQUIREMENTS 101

SECTION 6 JOINERY 102

SECTION 10 PLUMBING 102

SECTION 13 WASTE 103

SECTION 16 DOMESTIC ANIMALS 104

SECTION SUBJECT PAGE

SECTION 3 SPECIFIC PUBLIC HEALTH NUISANCES 107

SECTION SUBJECT PAGE

SECTION 3 ACCUMULATION OF GARBAGE AND TRASH 109

SECTION 6 USE OF POISONS 110

SECTION SUBJECT PAGE

SECTION 1 DEFINITIONS 112

SECTION 4 PROPOSED DESIGN FACTORS 114