9A.

HACCP Plan Implementation: HAZARD ANALYSIS: (Receiving & Purchase of Raw Matrial)

Principle 1 Principle 2
HACCP Analysis
CCP/
Step Hazard Likely Cause Control Q1 Q2 Q3 Q4 Explanation
CP
hood Severity Risk level
Controlled by
SSOP Further step in the
Biological Contamination Purchase from Y N Y Y CP process will
1.Reception Hazard L M 2 with approved reduce the hazard
and microorganisms supplier & to acceptable
purchases complies levels.
of raw with HACCP
material Controlled by
Contamination
SSOP will not increase
Chemical Contamination Purchase from to unacceptable
Hazard L L 1 with chemicals approved Y N N _ CP levels
& toxic supplier &
compounds complies
with HACCP
Controlled by
SSOP Contamination
Biological Presence of Purchase from Y N N _ CP will not increase
Hazard L M 2 foreign bodies approved to unacceptable
supplier & levels
complies
with HACCP
Hazard Analysis Work Sheet Raw Material:

Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level
Purchase from Baladiya Further step in the
2.Receipt Biological Contamination Y N Y Y CP Process will
of Raw Hazard with Controlled by SSOP reduce the
M M 4
Water microorganisms hazard to
acceptable
levels.

Purchase from Baladiya Contamination

Chemical Contamination Controlled by SSOP & GMP Y N N - CP will
Hazard with not increase to
L M 2 chemicals & unacceptable
toxic levels
compounds

Purchase from Baladiya Contamination

Physical Presence of Y N N - CP will not
Hazard L M 2 foreign Controlled by SSOP & increase to
bodies GMP unacceptable
levels

Hazard Analysis Work Sheet (Raw water storage)

Principle 1 Principle 2
HACCP Analysis
CCP
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 Explanation
/
hood Severity level
CP
 Further step in the
3.Storage Biological Contamination Controlled by Y N Y Y CP process will
Hazard with pathogenic SSOP & CP reduce the hazard
of Raw M M 4 microorganisms Biological to acceptable
Water during storage analysis levels.

Contamination
Chemical Contamination Controlled by Y N N - CP will not increase
Hazard with cleaning SSOP & CP to unacceptable
L M 2 agents & levels
Chemicals

Contamination
Physical Presence of Controlled by Y N N - CP will not increase
foreign bodies SSOP & CP to unacceptable
Hazard L L 1 levels

Hazard Analysis Work Sheet (Process Step)

Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level
Further step in the
4.Multi Biological Contamination Controlled by Y N N - CP process will reduce
Hazard with pathogenic SSOP & CP the hazard
Media L L 1 microorganisms & hazard will not
Filtration increase to
unacceptable
levels.
 Further step in the
Chemical Contamination Controlled by Y N N - CP process will reduce
with cleaning
Hazard SSOP & the hazard
L L 1 agents & toxic
CP & hazard will not
material
increase to
unacceptable
levels.

Further step in the

Physical Presence of Controlled by Y N N - process will reduce
CP
foreign bodies
Hazard SSOP & the hazard
M H 6 CP & hazard will not
increase to
unacceptable
levels.

Hazard Analysis Work Sheet (Process Step):

Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level
Controlled by Contamination will
Biological Survival of GMP & SSOP Y N N - CP not increase to
5.Carbon Hazard pathogenic
Filter L L 1 microorganisms Microbiological
unacceptable level
analysis

Contamination will
Chemical Contamination Controlled by Y N N - CP
SSOP & GMP not increase to
Hazard with
L M 2 chemicals unacceptable level
& cleaning
agents
 Contamination will
Physical Contamination Controlled by Y N Y Y CP
SSOP & GMP not increase to
Hazard with foreign
M H 6 bodies unacceptable level

Hazard Analysis Work Sheet (Process Step)

Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level
Purchase from Further step in the process will
Biological Contamination reputable Y N N - CP reduce the hazard to acceptable
6. with pathogenic suppliers
Hazard levels.
Filtration L M 2 microorganisms
(5 micron) Controlled by
SSOP & GMP

Contamination will not increase to

Chemical Contamination Controlled by Y N N - CP unacceptable levels.
Hazard with chemicals & SSOP & GMP
L L 1 toxic material

Controlled by Contamination will not increase to

Physical Presence of SSOP & GMP Y N N - CP unacceptable levels.
Hazard foreign bodies
L L 1
 Hazard Analysis Work Sheet (Process Step)
Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level
Contamination
7. Biological Contamination Controlled by Y N N - CP with identified
Intermed Hazard with pathogenic SSOP & CP Micro
hazard will not
L M 2 microorganisms biological analysis
iate increase to
storage unacceptable
tank levels

Contamination will
Chemical Contamination Controlled by Y N N - CP not increase to
Hazard with chemicals SSOP & CP
L L unacceptable
1 & cleaning
agents levels.

Contamination will
Physical Presence of Controlled by Y N N - CP not increase to
Hazard foreign bodies SSOP & CP
L M unacceptable
2
levels.

Hazard Analysis Work Sheet (Process Step)

Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level
 Contamination
8. Biological Contamination Controlled by Y N N - CP with identified
( Filtratio Hazard with pathogenic SSOP & CP Micro
hazard will not
L M 2 microorganisms biological
n5 increase to
Micron) unacceptable
levels

Contamination will
Chemical Contamination Controlled by Y N N - CP not increase to
Hazard with chemicals SSOP & CP
L L unacceptable levels.
1 & cleaning
agents

Contamination will
Physical Presence of Controlled by Y N N - CP not increase to
Hazard foreign bodies SSOP & CP
L M unacceptable levels.
2

Hazard Analysis Work Sheet (Process Step)

Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level
Contamination
9. R.O Biological Contamination Controlled by Y N N - CP with identified
Unit Hazard with pathogenic SSOP & CP Micro
hazard will not
L M 2 microorganisms biological analysis
increase to
unacceptable
levels
 Contamination will
Chemical Contamination Controlled by Y N N - CP not increase to
Hazard with chemicals SSOP & CP
L L unacceptable
1 & cleaning
agents levels.

Contamination will
Physical Presence of Controlled by Y N N - CP not increase to
Hazard foreign bodies SSOP & CP
L M unacceptable
2
levels.

Hazard Analysis Work Sheet (Process Step)

(OPRP-1):

Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level
Contamination
10. UV Biological Contamination Controlled by Y N N - CP with identified
Treatment Hazard with pathogenic SSOP & CP Micro
hazard will not
L M 2 microorganisms biological analysis
increase to
unacceptable
levels
Contamination will
Chemical Contamination Controlled by Y N N - CP not increase to
Hazard with chemicals SSOP & CP
L L unacceptable
1 & cleaning
agents levels.
 Contamination will
Physical Presence of Controlled by Y N N - CP not increase to
Hazard foreign bodies SSOP & CP
L M unacceptable
2
levels.

(OPRP-2):

Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity Level
Purchase Further step in the
11. Re Biological Contamination from Y N N - CP process will reduce
mineralization Hazard with pathogenic reputable the hazard &
L M 2 microorganism suppliers hazard will not
increase to
Controlled by unacceptable
SSOP
levels.

If the percentage of
Chemical Injection of Mineral levels Y N Y N CP minerals added
Hazard high/ low injected increased or
- - amount of according to
minerals to the bottled water decreased may
product water standards cause health
problems to
consumers

Contamination
Physical Presence of Controlled by Y N N - CP will not increase
Hazard foreign bodies SSOP & CP to unacceptable
levels.

- -
Hazard Analysis Work Sheet (OPRP-3):
 Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level
Contamination
12. Biological Contamination Controlled by Y N N - CP with identified
Filtration 1 Hazard with pathogenic SSOP & CP hazard will not
M M 4 microorganisms increase to
Micron
Biological unacceptable
analysis levels

Contamination
Chemical Contamination Controlled by Y N N - CP will not increase to
Hazard with chemicals SSOP, CP & unacceptable
L M 2 & cleaning Chemical analysis levels.
agents

Contamination
Physical Presence of Controlled by Y N N - CP will not increase to
Hazard foreign bodies SSOP & CP unacceptable
L M 2 levels.

Hazard Analysis: ( CCP ) :

Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level
 Last step in the
Biological Survival of Bacteriological Y Y - - CCP process that will
13. Ozone
Hazard pathogenic analysis reduce the hazard
contact M H 6 microorganisms to acceptable levels
(Ozonation)

Contamination
Chemical Contamination Controlled by Y N N - CP will not increase
Hazard with chemicals & SSOP & CP to unacceptable
L L 1 cleaning agents Controlled my levels.
Contamination monitoring
with bromate chemical analysis

Contamination
Physical Presence of Controlled by Y N N - CP will not increase
Hazard foreign bodies SSOP & CP to unacceptable
L L 1 levels.

Hazard Analysis Work Sheet (Process Step)

Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level

14. Final Contamination

Product Biological Contamination Controlled by Y N N - CP with identified
water Hazard with pathogenic SSOP & hazard will
micro organisms CP not increase to
tank L M 2 unacceptable
Biological levels
analysis
 Contamination
Chemical Contamination Controlled by Y N N - CP will not increase
Hazard with chemicals & SSOP & CP to unacceptable
L M 2 cleaning agents Chemical levels.
analysis

Contamination
Physical Presence of Controlled by Y N N - CP will not increase
Hazard foreign bodies SSOP & CP to unacceptable
L L 1 levels.

Hazard Analysis Work Sheet (Process Step)

Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level
Contamination
Biological Contamination Y N N - CP will not increase
15.Filling Controlled by
Hazard with micro to unacceptable
L M 2 organisms SSOP & GMP levels

Contamination
Chemical Contamination Controlled by Y N N - CP will not increase
Hazard with cleaning SSOP & GMP to unacceptable
- - agents levels
 Contamination
Physical Presence of Controlled by Y N N - CP will not increase
Hazard foreign bodies SSOP & GMP to unacceptable
L L 1 levels

Hazard Analysis Work Sheet (Process Step)

Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level

15. Biological None - - - - - - -

Capping Hazard
L L 1

Chemical None - - - - - - -
Hazard
- -

Physical None - - - - - - -
Hazard
L L 1

Hazard Analysis Work Process

Principle 1 Principle 2
 HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level

Biological None - - - - - - -
16.
Hazard
Wrapping L L 1

Chemical None - - - - - - -
Hazard
L L 1

Physical None - - - - - - -
Hazard
L L Principle
1 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level

Hazard Biological
Analysis
17. Date Work Sheet (Process Step) _ _ _ _ _ _ _ None
Printing Hazard
- -

Chemical Contamination Controlled by Y N N _ CP Contamination will

Hazard with chemicals SSOP not increase to
L M 2 unacceptable levels

Physical _ _ _ _ _ _ _ None
Hazard
- -
Hazard Analysis Work Sheet (Process Step)

Principle 1 Principle 2
HACCP Analysis
CCP/
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 Explanation
CP
hood Severity level

Biological None _ _ _ _ _ _ _
Hazard
18. Visual - -
Inspection

Chemical None _ _ _ _ _ _ _
Hazard
- -
 Physical None _ _ _ _ _ _ _
Hazard
- -

Hazard Analysis Work Sheet :( Product water storage)

Principle 1 Principle 2
HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level

Biological None _ _ _ _ _ _ _
19.Storage
Hazard
L M 2

Chemical Plastic Temp & Y N N N CP Contamination

Hazard overall GMP will not increase
- -
migration to unacceptable
levels

Physical None _ _ _ _ _ _ _
Hazard
- -

Hazard Analysis Work Sheet (Product water distribution)

Principle 1 Principle 2
 HACCP Analysis
Step Hazard Likely Risk Cause Control Q1 Q2 Q3 Q4 CCP/ CP Explanation
hood Severity level

Biological Microbial Controlled Y N N - CP Contamination

20. Hazard contamination by GMP will not increase
L M 2 by unhygienic to unacceptable
Distribution
condition levels

Chemical None _ _ _ _ _ _ _
Hazard
- -

Physical None _ _ _ _ _ _ _
Hazard
- -
CCP Description: OZONIZATION (CCP 1) :

OPRP 1: UV Unit:
OPRP -2: MINERALIZATION:
OPRP - 3: Micron Filtration:
PROCESS FLOW DIAGRAM: De duster
Start A B C
Air Compressor Water Chiller Blow Molding Preform
Air

UV Treatment
D

Filling and Product

Carton
Cap Capping Water
Pallet
I
Carton Packing E FT System
Palletization (Automatic)
(Manual) H Labelling
F Label
Shrink Packing
(Automatic)
End

Bottle Coding
Shrink
G
Film

LUSAIL FACTORY FOR MINERAL WATER Bottling Process

A. Air Compressor (CE 40B AF Compressor)- is a device that converts power (using an electric motor, diesel or gasoline engine, etc.) into
potential energy stored in pressurized air (i.e., compressed air). By one of several methods, an air compressor forces more and more air
into a storage tank, increasing the pressure. When tank pressure reaches its upper limit the air compressor shuts off. The compressed air,
then, is held in the tank until called into use. The energy contained in the compressed air can be used for a variety of applications, utilizing
the kinetic energy of the air as it is released and the tank depressurizes. When tank pressure reaches its lower limit, the air compressor
turns on again and re-pressurizes the tank.
B. Water Chiller (Fironi Midr2500ZOR)- is a machine that removes heat from a liquid via a vapor-compression or absorption refrigeration
cycle. This liquid can then be circulated through a heat exchanger to cool air or equipment as required.
C. Blow Molding (SR 12SMISPA)- is the process of inflating a hot, hollow, thermoplastic preform by blowing a chilled pressurized air inside
a closed mold so its shape conforms to that of the mold cavity.
D. Filling and Capping (ENOBERG 24000BPH)- a 3 in 1 Machine is used to sanitize the Bottle and cap by rinsing with ozonated product
water and to prevent any contamination, bottles are directly filled with Product water and capped.
E. FT System: Uncaped or low warter level Bottles will be rejected.
F. Labelling (PE LABELLERS ROLL MATRIC)- process of sticking a piece or narrow strip material to Unknown material/Product. The label
must have detailed description of the material, for example, bottled water requires the Brand name, Composition, Manufacturing Company
Information and Barcode.
G. Bottle Coding (VIDEOJET 33330IP54)- process of writing a numerical or any variable onto the bottle. It is usually Production Date and/or
Expiration date as to reference of customer and manufacturer.

H. Packaging- is the technology of enclosing or protecting products for distribution, storage, sale, and use. Packaging also refers to the
process of designing, evaluating, and producing packages.
1. Carton Packing- Done Automatic by Carton Machine (LWP/SMI SPA)

2. Shrink Packing (SR6000F/SMI SPA)- indicates the process in which sheets of transparent plastic film are wrapped around a product
to form a solid, weather-resistant packaging layer.

3. Palletization- Method of storing and transporting goods stacked on a pallet, and shipped as a unit load. Done manually
(SMI SPA/APS I550PSX)
PURIFICATION DIAGRAM:

Start Raw
Source: Water Sand Activated
Chlorinat
Storage Carbon Back filter 5 micron Reverse
ed
Tank Filtratio Filtration Osmosis
Baladiya
Water n
Intermediate storage tank 5-micron Filtration
OPRP – 1 UV Treatment
Process Flow Chart
Remineralization

End Product Filter SS Strainer Product Micron filtration

10 & 25 Micron 1 micron Remineralizer
Water mixing tank
Tank
End OPRP - 2
OPRP - 3
Ozone Dozing
(CCP)
LUSAIL FACTORY FOR MINERAL WATER Purification Process
A. Chlorination-is the process of adding chlorine or hypochlorite to water. This method is used to kill certain bacteria and other microbes in tap
water as chlorine is highly toxic. In particular, chlorination is used to prevent the spread of waterborne diseases such
as cholera, dysentery, typhoid etc.

B. Sand Filtration- is the process of removal of suspended and relatively large physical contaminants in water. The filtration medium consists
of a multiple layer of sand with a variety in size and specific gravity. When the filters are loaded with particles, the flow direction is reversed
and the flow is increased to clean the filter again. This step is called a backwash.
 C. Activated Carbon Filtration- is the process of removal of certain chemicals, particularly organic chemicals, from water. Granular
Activated Carbon filters also can be used to remove chemicals that give objectionable odors or tastes to water such as hydrogen sulfide
(rotten eggs odor) or chlorine. Also responsible for the removal of Bromide which reacts to next level of Purification, which is Ozonation
resulting to formation of Bromate as a by-product which is highly regulated by WHO due to its carcinogenicity. Also responsible for removal
of Chlorine as a pretreatment prior to Reverse Osmosis. The activated carbon removes certain chemicals that are dissolved in water by
passing it through a filter containing GAC and trapping (adsorbing) the chemical in the GAC.

D. 5 Micron Bag Filter: To filter any carbon particle, and makes the water clear for R.O feed.

E. Intermediate Storage Tank : To store water for RO treatement

F. 5 micron Cartridge filter with ( R.O chemical dosing): To polish the water for Reverse Osmosis.

G. Reverse Osmosis- is a water purification technology used to remove inorganic chemicals such as salt from water by pushing the water
under pressure through a semi-permeable membrane.

H. UV Treatment – Eradication of microbial contaminants. Ultraviolet light is a point of contact disinfectant that does not require chemicals
or alteration of water's taste or quality. UV guarantees that the microbiological requirements of drinking water are met.

I. pH Adjustment and Remineralization- is not a process of Purification but addition of chemicals and minerals to meet the preferable
required composition of Chemicals for Drinking water based from Recommended Nutritional Value and limits set by World Health
Organization and GCC Standard.

J .Ozonation- is a water treatment process that destroys bacteria and other microorganisms through an infusion of ozone, a gas produced by
subjecting oxygen molecules to high electrical voltages. Ozone Dosage to product water ranging of 0.05ppm – 0.09 ppm is also responsible in
disinfection of the Bottle and Cap during Production.

K. Strainer 10 & 25 Micron filtration- is a type of physical filtration process where a contaminated fluid is passed through a special pore-
sized membrane to separate suspended particles from process liquid.
Water Treatment Plant Layout:
Flow diagram alkaline water production process:
13A Product Description:
PRODUCT DESCRIPTIONS
Characteristics of product
Product Name Alka live

Type (e.g. raw, cooked, ready to eat) Ready to drink bottled water

Must meet GSO standards. microbiological

Key physical and chemical characteristics (e.g. water activity, pH, ..)
norms viz. Absence of coliforms and E coli.
Filtration (Sand, Carbon filter, 5-micron bag filter
,5micron particulate filter), Reverse Osmosis,
Key processing steps (e.g. drying, heat treatments, freezing)
UV, Remineralization, 1-micron cartridge filter,
Ozonation & 10 MICRON SS strainer
Allergenic NIL
Materials
Raw materials / Ingredients Desalinated water and minerals
High risk ingredient(s) (e.g. allergens, microbial risks, foreign body source) Water: Microbiological risk
Packaging materials PET bottles, Cap, Labels, carton and nylon

Rework N/A
Other (e.g preservatives, processing aid) None

Specifications and Regulatory requirements (food safety related)

Coliforms: 0CFU/100ml, E.coli: 0CFU/100ml &
Product specifications
Pseudomonas Aeruginosa 0cfu/100ml.
pH 8-8.5
Total dissolved solids 100-120ppm
Calcium 25-50 ppm
Magnesium 2-10 ppm
Composition
Sodium 0.5-1 ppm
Potassium 10-40 ppm
Nitrate <0.1 ppm
Sulphate 10-50 ppm
Product specific regulatory requirements As per GSO Specification
Filling and Packing
Packaging description (e.g. size)
Packaging system (e.g. modified atmosphere) Filling and capping in a clean room environment
Claims and Label Information
Store in a dry, clean, cool, odorless
environment and away from direct sunlight. For
Instruction for use by consumers (incl. use or storage after opening)
single use only, its advised not to reuse for
storing drinking water

Statements for safe use (e.g. allergen info, special instr. for safe handling) None

Other None

Distribution / Storage / Description

Distribution instructions (e.g. ambient, chilled, frozen) Ambient conditions. Away from direct sunlight
Ambient conditions. Keep in cool and odorless
Storage instructions (e.g. ambient, chilled, frozen)
place, away from direct sunlight
Ambient conditions. Away from direct sunlight.
Shelf life conditions
Shelf life : 1 years
Other

Use by Consumers
Intended use As a Bottled water
Target group of users and special consumer considerations (e.g. infants, elderly) Water suitable for all the family.
Reasonably expected mishandling and misuse Poor storage could lead to sensory defects
9.0 FSMS Glossary
Term Definition
Acceptable level The level of a safety hazard considered to present a risk
the consumer would accept. The acceptable level of the
hazard in the end product, sometimes referred to as the
"target level", should be stated in the product description
and set at or below statutory/regulatory limits.
An acceptable level for a hazard at an intermediate step in
the commodity (product) flow diagram may be set higher
than that of the final product, provided that the acceptable
level in the final product is achieved.
Active record Record currently in use or used in the context of ongoing
business. May also be referred to as a “production”
record.
Calibration Comparison of a measurement standard or instrument of
known accuracy with another standard or instrument to
detect, correlate, report, or eliminate by adjustment any
variation in the accuracy of the item being compared.
Calibration period Period during which a certified calibration is valid.
CCP See "critical control point".
CCP decision tree A sequence of questions to assist in determining whether
a control point is a CCP.
Competence State of having a combination of adequate training and
experience to perform a task or set of tasks.
Control measure An action or activity that can be used to prevent or
eliminate a food safety hazard (3.3) or reduce it to an
acceptable level.
Control point Any step at which biological, chemical, or physical factors
can be controlled.
Controlled Document that provides information or direction for
document performance of work within the scope of a given
procedure. Control characteristics may include, but are
not limited to, revision number/letter, revision date,
signatures indicating review and approval, and controlled
distribution.
Correction Action taken to eliminate a detected nonconformity.
1) For the purposes of ISO 22000, a correction relates
to the handling of potentially unsafe products and can,
therefore, be made in conjunction with a corrective
action.
2) A correction may be, for example, reprocessing,
further processing, and/or elimination of the adverse
consequences of the nonconformity (such as disposal
for other use or specific labeling).
Corrective Action Action taken to eliminate the cause of a detected
 nonconformity or other undesirable situation
1) A nonconformity may have more than one cause.
2) Corrective action includes cause analysis and is
taken to prevent recurrence.
See "preventive action".
Critical Control A step at which control can be applied that is essential to
Point (CCP) prevention or elimination of a food safety hazard or
reduction of the hazard to an acceptable level.
Critical Limit Criterion that separates the acceptable from the
unacceptable. Critical limits are established to determine
whether a CCP remains in control. If a critical limit is
exceeded or violated, the affected products are deemed
potentially unsafe.
Cross- The transfer of harmful bacteria from one food to another
Contamination by way of a nonfood surface, such as a cutting board,
countertop, utensils, or a person’s hands.
Deviation Failure to meet a critical limit.
Document Information and its supporting medium. The medium may
be paper, magnetic, electronic, optical computer disc,
photograph, or sample.
End Product A product that will undergo no additional processing or
transformation within the organization. A product that
undergoes further processing or transformation by another
organization is an end product within the context of the
first organization and a raw material or ingredient in the
context of the second organization.
External Document A document of external origin that provides information or
direction for the performance of activities within the scope
of the Food Safety Management System. Examples
include, but are not limited to, customer drawings, industry
standards, international standards, and equipment
manuals.
Farm-to-Table A multi-step journey that food travels before it is
Continum consumed. The steps in the continuum are Farm,
Processing, Transportation, Retail, and Table.
Each sector along the farm-to-table continuum plays a role
in ensuring that the food supply is fresh, of high quality,
and safe from hazards. If a link in the continuum is
broken, the safety and integrity of the food supply can be
threatened.
Flow Diagram A schematic, systematic presentation of the sequence and
interactions of steps in a process. A flow diagram usually
takes the form of a flowchart, where all steps in a process
and their inputs and outputs (including byproducts and
waste) are shown as boxes connected by unidirectional
arrows.
Flow diagrams may be referred to as "process maps".
Food Code (USA) A 400-page reference guide published by the U.S. Food
 and Drug Administration (FDA). The Food Code instructs
retail outlets (such as restaurants and grocery stores) and
institutions (such as nursing homes and schools) on how
to prevent food-borne illness. It consists of model
requirements for safeguarding public health and ensuring
that food is unadulterated (free from impurities) and
honestly presented to the consumer. The FDA first
published the Food Code in 1993 and revised it every two
years through 2001; at that time, it was agreed that the
Food Code would be revised every four years. The last
revision was in 2005.
Food Safety The concept that food will not cause harm to the consumer
when prepared and/or eaten according to its intended use.
Food Safety Hazard Biological, chemical, or physical agent in food or condition
of food with the potential to cause an adverse health
effect.
1) The term “hazard” is not to be confused with the
term “risk” which, in the context of food safety, means
a function of the probability of an adverse health effect
(e.g. becoming diseased) and the severity of that
effect (death, hospitalization, absence from work, etc.)
when exposed to a specified hazard. Risk is defined in
ISO/IEC Guide 51 as the combination of the probability
of occurrence of harm and the severity of that harm.
2) Food safety hazards include allergens.
3) In the context of feed and feed ingredients, relevant
food safety hazards are those that may be present in
and/or on feed and feed ingredients and that may
subsequently be transferred to food through animal
consumption of feed and may thus have the potential
to cause an adverse human health effect. In the
context of operations other than those directly handling
feed and food (e.g. producers of packaging materials,
cleaning agents, etc.), relevant food safety hazards
are those hazards that can be directly or indirectly
transferred to food because of the intended use of the
provided products and/or services and thus can have
the potential to cause an adverse human health effect.
Food Safety An ordered, well-documented system that results in safe
Management food. The FSMS is designed to ensure consistency and
System (FSMS) improvement of work procedures and practices, including
produced goods. These procedures are based on
standards or principles, such as ISO 22000 or HACCP,
that specify procedures for achieving effective
management in the safety of food production.
Food Safety Policy Overall intentions and direction of an organization related
to food safety, as formally expressed by top management
Food Safety Team Personnel responsible for testing, inspecting, and
reporting on FSMS procedures to ensure their
conformance to applicable requirements.
Food Safety Team Someone who has acquired the necessary competencies,
Leader training, certifications, and managerial skills to lead a Food
Safety Team.
Food Supply Chain A sequence of stages and operations involved in the
(or food chain) production, processing, distribution, storage, and handling
of food and/or its ingredients, from primary production to
consumption.
1) This includes production of feed for food-producing
animals and for animals intended for food production.
2) The food (supply) chain also includes the
production of materials intended to come into contact
with food or raw materials.)
Good Practice A practice or set of practices designed to ensure that food
products, services, etc., are executed according to
prescribed food safety standards. Good Practice ensures
that finished products have the correct identity, strength,
quality and purity characteristics they are represented to
have, and have not been altered during processing,
packaging, or handling.
Most "good practices" have been around for so long and
are commonly followed by good producers, etc., that
standards and regulations have grown up around them.
Examples of "good practices" include Good Manufacturing
Practice, Good Veterinary Practice, and Good Hygienic
Practice.
HACCP A systematic approach to the identification, evaluation,
and control of food safety hazards.
HACCP Plan The written document, based upon the principles of
HACCP, which delineates the food safety procedures to
be followed by LWF.
HACCP System The result of implementing the HACCP Plan.
HACCP Team People responsible for developing, implementing, and
maintaining the HACCP system.
Hazard Analysis The process of collecting and evaluating information on
hazards associated with the food under consideration to
decide which are significant and must be addressed in the
HACCP plan. Hazard analysis consists of two steps,
identification and evaluation.
High-Risk Food Food that supports the growth of bacteria and/or microbes,
such as meat, dairy, or eggs.
Hold Time period used for investigation after a food has been
identified as potentially unsafe. The "hold" process is
unique to USDA commodity foods.
Internal Document Document of internal origin (developed entirely by or
completed by Lusail Factory for Mineral Water) that
provides information or direction for the performance of
activities within the scope of the Food Safety Management
System. Examples include, but are not limited to, the
procedures contained in LWF’s FSMS manual.
Management Team Consists of the Food Safety Team Leader, Department
 Managers, and KURM President, at a minimum.
MAP See "modified atmosphere packaging".
Material Safety A Material Safety Data Sheet is designed to provide
Data Sheet (MSDS) workers and emergency personnel with the proper
procedure(s) for handling or working with a particular
substance. MSDSs include information such as physical
data (melting point, boiling point, flash point, etc.), toxicity,
health effects, first aid, reactivity, storage, disposal,
protective equipment, and spill/leak procedures that are of
particular use if a spill or other accident occurs.
An MSDS is designed for employees who may be
occupationally exposed to hazards at work, employers
who need to know the proper methods for storage, etc.,
and emergency responders (such as fire fighters,
hazardous material (HazMat) crews, emergency medical
technicians, and hospital emergency room personnel).
MSDSs are not designed for consumers – they reflect the
hazards of working with materials occupationally. For
example, an MSDS for paint does not apply to someone
who uses a can of paint once a year but does apply to
someone who uses paint, especially in confined spaces,
40 hours a week.
Monitoring Conducting a planned sequence of observations or
measurements to assess whether control measures are
operating as intended; also, the regular measurement or
observation of a critical control point to make sure the
product does not go outside of its critical limits.
MSDS See "Material Safety Data Sheet".
Operational A PRP identified during a hazard analysis as essential to
Prerequisite controlling: (a) the likelihood of introducing food safety
Program hazards to; (b) contamination of; and/or (c) proliferation of
food safety hazards in the product(s) or processing
environment(s). Also known as an "operational PRP".
Prerequisite Basic conditions and activities necessary to maintain a
Program hygienic environment throughout the food supply chain
which is suitable for production, handling, and provision of
safe end products and safe food for human consumption.
PRPs depend on the segment of the food chain in which
the organization operates and the type of organization
(see ISO 22000:2018, Annex C). Examples of equivalent
terms are Good Agricultural Practice (GAP), Good
Veterinarian Practice (GVP), Good Manufacturing Practice
(GMP), Good Hygienic Practice (GHP), Good Production
Practice (GPP), Good Distribution Practice (GDP), and
Good Trading Practice (GTP).
Preventive Action Long term cost / risk weighted action taken to prevent a
problem from occurring, based on an understanding of the
product or process. See "corrective action".
PRP Prerequisite program.
Product Realization The act of bring a product (goods or services) into
 existence; making a product.
Recall Remove a food product from the market because it may
cause health problems or possible death; withdraw.
Reference A standard of the highest order of accuracy in a calibration
Standard system, establishing the basic accuracy values for that
system. See "working standard".
Risk A function of the probability of an adverse health effect
(e.g., disease, illness) and the severity of that effect (e.g.,
work absence, hospitalization, death) when exposed to a
specified hazard.
Safe Food Food that is not harmful or injurious when consumed; food
that does not cause medical illness or pose a health
hazard to the consumer.
Recently, food scientists, nutritionists, and various
organizations have pushed for a narrower definition of
safe food, to include only foods that provide a long-term
nutritional benefit or promote health. It is unlikely the
narrower definition will ever have full force of law,
considering the economic impact it would have on
producers, not to mention the success of similar legislation
(e.g., Prohibition, 1919-1933, USA). Regardless, one
must be mindful of the context in which the term "safe
food" is used.
Segregation Removal of product to an area of storage that spatially
(physically) isolates it from other foods.
Supplier KURM/organization that directly supplies LWFwith food;
food ingredients; food processing, handling, and/or
packaging equipment; and/or other items directly or
indirectly related to food safety (e.g., cleaning/sanitation
chemicals, labels, containers, equipment maintenance
services).
Target Standard which must be met to control a hazard.
Target level See "acceptable level".
Traceability The ability to relate individual measurement results to
national standards or nationally accepted measurement
systems through an unbroken chain of comparisons.
Uncontrolled Document that was removed from – or never was a part of
Document – LWF’s controlled document system. Uncontrolled
documents may not be used to provide work direction or
information necessary for the performance of work.
Uncontrolled copies of documents may be used as training
aids.
Updating Immediate and/or planned activity to ensure application of
the most recent information on a given topic.
Validation Obtaining evidence that the control measures managed by
the HACCP plan and by the operational PRP's are
capable of being effective
Vendor See "supplier".
 Verification Confirmation, by obtaining objective evidence, that
specified requirements have been fulfilled.
Withdraw See "recall".
Working Standard Designated measuring equipment used in a calibration
system as a medium for transferring the basic value of
reference standards to lower echelon transfer standards or
other measuring and test equipment. See "reference
standard".

INFECTION PREVENTION & CONTROL

Contents
Introduction
Management Commitment
Hand Hygiene
Respiratory Hygiene/Cough Etiquette
The Factory Environment
Waste Management
Engineering and Work Practice Controls and Personal Protective
Equipment
Employee Health
Situations Special
1- Changing Area
2- Packing Area
 3- Water Treatment Area
4- ECOBLOC
5- Laboratory
Infection Prevention & Control Interim Guidelines For COVID – 19.

Introduction

Lusail Water Factory provides the highest quality standards in water industry,
aiming to the best that adds positive value to life and society.
This reflects the high degree of importance they place on all aspects of healthy
useful water, which includes strong Infection Prevention and Control program.

Management Commitment

The implementation of Infection Control Prevention & Control practices cannot

be achieved without the commitment of the managerial leaders.

Lusail Water Factory Management Board

commit a powerful managerial support by providing a safe and clean

environment for the factory staff and service users with clear role boundaries and
responsibilities.
 Hand Hygiene

Recognizing, that hand hygiene is considered the leading measure to reduce

transmission of infections and that its impact on infections and resistant
organisms is recognized, it is of great important to consider hand hygiene topic in
all settings.
When to do?
1- when hands are visibly dirty or soiled.
2- When you come work.
3- Before putting on and after taking off any personal protective equipment.
4- Before and after any work procedure.
5- After each absence from the work station.
6- Before and after eating, drinking and going to toilet.
7- When you leave work.
Techniques of hand Hygiene:
 Hand wash
 Alcohol hand rub

Hand Wash:

Wet hands with water and apply a suitable amount of soap necessary to cover all
surfaces of hands. Rinse hands with water and dry thoroughly with a single use
towel or good quality paper tissue. Use the towel or paper tissue to turn off
tap/faucet.
- Use clean, running water.
- Avoid hot water.
- Provide workers with access to safe, continuous water supply and access to the
necessary facilities to perform hand wash.
 Alcohol hand rub:

Apply a plentiful amount of alcohol-based hand rub and cover all surfaces of the
hands, rub hands until dry.
- Ensure that dispensers are accessible to all the workers.
- Ensure that dispensers function adequately and reliably and deliver an
appropriate volume of the product.
- Ensure that the dispenser system for alcohol-based hand rubs are approved for
flammable materials.
- Provide workers with a readily accessible alcohol-based hand rub at the point of
work.

General Remarks:

 Do not add soap or alcohol-based formulations to a partially empty soap

dispenser. Don't refill.
 If soap dispensers are reused, clean and dry perfectly before each use.
 Keep natural nails short, tips less than 0.5 cm long approximately 1/4 inch.
 Monitor workers adherence to recommended hand hygiene practices.
 Ensure that all workers have dedicated time for infection prevention training
including hand hygiene.
 `Provide strong leadership and support for hand hygiene and other infection
prevention activities.

Respiratory Hygiene/Cough Etiquette

1. Educate workers on the importance of source control measures to contain
respiratory secretions to prevent transmission of respiratory pathogens, especially
during seasonal outbreaks.
2. Implement the following measures to contain respiratory secretions:
i. Post signs at entrances and in strategic places (e.g., elevators, cafeterias) with
instructions to workers with symptoms of a respiratory infection to cover their
mouths/noses when coughing or sneezing, use and dispose of tissues and perform
hand hygiene after hands have been in contact with respiratory secretions.
ii. Provide tissues and no-touch receptacles (e.g. foot-pedal operated lid or open,
plastic-lined waste basket) for disposal of tissues.
iii. Provide resources and instructions for performing hand hygiene, provide
conveniently-located dispensers of alcohol-based hand rubs and, where sinks are
available, supplies for hand washing.
iv. During periods of increased prevalence of respiratory infections in the
community encourage workers to maintain special separation, ideally a distance
of at least 3 feet, from others.

The Factory Environment

Environment harbors potential reservoir for pathogens. The cleanliness of the

factory environment is important for Infection Prevention and Control and
workers wellbeing. Environmental services staff, along with other workers and
supervisors play an important role in quality improvement, in the confidence the
public has in the factory management and in reducing the infection related risks.
1. Housekeeping

Housekeeping refers to general cleaning of floors, walls, bathrooms, and other

surfaces.
For routine cleaning, the aim is to achieve a clean environment with regular and
conscientious general housekeeping.
Visible dust and dirt should be removed routinely with water and detergent.
Microbiological control of the factory environment relies on maintenance of
smooth, dry, and intact surfaces, prompt cleaning of any soilage. Cleaning and
maintenance prevent the build-up of soil, dust or other foreign material that can
harbor pathogens and support their growth. Manual Cleaning is accomplished
with water, detergents and

mechanical action. Cleaning reduces or eliminates the reservoirs of potential

pathogenic micro-organism.

The method of required cleaning is determined by:

■ Type of surface to be cleaned.

■ Amount and kind of soil present.

■ Purpose of the area.
Warm soapy water is adequate for cleaning most the areas in the factory either
offices or operation areas.
A disinfectant is required when cleaning areas with a large number of pathogens,
e.g. toilets, or areas where a large number of workers are housed.
2. Policy Statements

1. The factory shall determine a schedule for cleaning and maintaining ducts,

fans, and air conditioning systems.

2. Routine cleaning of environmental surfaces shall be performed according to a

predetermined schedule and shall be sufficient to keep surfaces clean and dust
free.
Surfaces that are frequently touched by the hands of workers require frequent
cleaning.
3. The frequency of cleaning of the factory environment varies according to the:
■ Type of surface to be cleaned
■ The number of people in the area
■ Amount of activity in the area
■ Amount of soiling
4. Damp rather than dry dusting or sweeping shall be performed.
5. A routine shall be established to prevent re-distribution of micro-organisms
during wet cleaning. This shall be accomplished by cleaning less heavily
contaminated areas first and changing cleaning solutions and cloths/mops
frequently.
6. Wet mopping is most commonly done with a double bucket technique, which
extends the life of the solutions because fewer changes are required. When a
single bucket is used, the solutions shall be changed more frequently because of
increased bio load.
7. Tools used for cleaning and disinfecting shall be cleaned, disinfected and dried
between uses.
8. Cleaning and disinfecting agents shall be used according to manufacturers’
recommendations.
9. A propriate personal Protective equipment shall be worn for cleaning: a-
Household utility gloves shall be worn during cleaning and disinfecting
procedures.
b- The worker shall wear a face shield and plastic apron, if the possibility of
splashing exists.
c- Personal protective equipment shall be changed if torn or soiled
d- Hands shall be thoroughly washed and dried after gloves are removed.
10.Pest control shall be carried out in accordance with the factory policies and
with approved products.
11. Cleaning procedures shall be completed on a scheduled basis, daily, weekly
and monthly.
12. An education program for housekeeping staff to assist them in understanding
the effective methods of cleaning and the importance of their work shall be
implemented.
3. Cleaning Routine

Areas:

Low-Risk Areas

Walls and ceilings

■ Clean with water and detergent using a damp cloth.

■ Always keep surfaces dry.
■ Wipe chairs, lamps, tabletops and counters with a damp cloth, water and

detergent.

Floors

■ Clean regularly when needed to keep areas clean using detergent and water.

■ Do not use dry brooms to avoid dust.

 High-Risk Areas

Sinks

■ Use a disinfectant cleaning solution with a cloth or brush.

■ Rinse with clean water.

Toilets

■ Wear utility gloves and rubber boots.

■ Use a disinfectant cleaning solution, scrub daily or as required with a separate

cloth or brush.

Waste containers

■ Wear rubber gloves.

■ Use a detergent solution, scrub to remove soil and organic material.

Cleaning Agents:

Three types of cleaning are used during housekeeping at the factory.

It is essential that housekeeping staff understand the different types of cleaning
agents and how each should be used.
1. Plain detergent and water: This is used for low-risk areas and general
cleaning tasks. Detergents remove dirt and organic material and dissolve or
suspend grease, oil and other matter so it can easily be removed by scrubbing.
2. Disinfectant solution: disinfectants rapidly kill or inactivate infectious micro-
organisms during the cleaning process a 0.5% sodium hypochlorite solution
made from locally available bleach is the cheapest disinfectant, but alternatives
include commercial disinfectants that contain 5% carbolic acid (such as Phenol
or Lysol) or quaternary ammonium compounds.
3. Detergent cleaning solution: This solution contains a disinfectant and a
detergent and water. The solution must contain both a detergent and a
disinfectant. Detergents remove dirt and organic material, which cannot be done
by water or disinfectants alone, disinfectants rapidly kill or inactivate infections
micro-organisms during the cleaning process.
Important Points to Remember:

Always use frictional cleaning/scrubbing, the most important way to remove dirt

and microbes, for all environmental cleaning procedures.

In order to avoid soiling clean areas in the process of cleaning dirty ones,
always:
■ Treat the cleaning cloths/material after each use
■ Change cleaning disinfectant solution after each use OR when obviously dirty
whichever is the sooner.
■ Use separate equipment for cleaning contaminated areas, e.g., toilets.
■ Wash walls from top to bottom.
■ Change the cleaning solution and wash the equipment between areas or when
dirty.
■ Dilute the disinfectant to the correct, prescribed concentration.
■ Prepare and display simple clear routine housekeeping schedules for all
cleaning personnel.

Waste Management

The Lusail Factory has a waste management policy and procedures.

All waste should be stored in secure areas until collected.

Waste should be removed from working areas at least two times each day and
more frequently as needed.

Waste bags should be tied before removing from the area. Then place in general
waste bin for removal.

Most disinfectants can be disposed of through the sewer system by running cold
water into the sink before pouring the disinfectant into the sink. Leaving the
cold water running for a few moments after the disinfectant has been disposed
of dilutes the disinfectant.
Engineering and Work Practice Controls and Personal

Protective Equipment

Engineering and work practice controls and PPE are key components to a
comprehensive infection prevention program. They maximize protection against
injuries and also infectious diseases for both the workers and the public.
The term engineering controls addresses redesign of the circulation in the factory
to ensure employee risk reduction, procedures that serve to reduce exposure such
as cleaning equipment or areas that have been contaminated, and the use of
barrier techniques to reduce direct contact with any harmful or potentially
infectious materials.
Key concepts
■ Hand washing is the single most important means of preventing the spread of
infections.
■ Risk of exposure to infectious diseases and injuries can be greatly reduced and
eliminated by introducing and adhering to best practices.
■ The word “personal” in PPE means that workers are responsible to wear PPE
for their own personal safety.
■ The use of Standard Precautions and utilizing PPE for all patient contact is
recommended to minimize infectious disease transmission to EMS system
responders.
■ Effective environmental cleaning disinfection, and disposal of waste materials
or equipment will reduce the risk of infectious disease transmission.

Special Situations

1- Changing Area
  The first to enter after coming to work.

 The workers should first perform hand hygiene.

 Then they take of their personal clothes and put on the factory suits in the

lockers area.

 The workers personal belongings are being properly stored in their lockers.

 No personal belongings are allowed in the working areas.

 Eating and drinking only allowed in the break room.

 Hand Hygiene should be performed before and after eating, drinking and

going to the toilet.

 Smoking is prohibited in the Lusail Water Factory by Law.

2- Packing Area

The workers in the Packing Area have their first station before entering
the production area where they perform Hand hygiene then wear their
head caps, white coats, masks, and gloves just before entering the
Packing Area.
3- Water Treatment Area

The workers in the water treatment area perform hand hygiene then wear their
hair caps, masks at the first station before entering to the production area.
Then they have their second station on the area just before the special working
area (the water treatment area and the ECOBLOC) where they wear their
protective clothes and their gloves.
They are informed to change their masks and gloves as soon as it is needed.
4- ECOBLOC (filling room)

The workers in the filling room perform hand hygiene then wear their hair caps,
masks at the first station before entering to the production area.
Then they have their second station on the area just before the special working
area (the water treatment area and the ECOBLOC) where they wear their
protective clothes and their gloves.
They are informed to change their masks and gloves as soon as it is needed.

5- Laboratory

The Lab personnel have their first station before entering the production area
where they perform hand hygiene then wear their hair caps, white coats and
masks.
In the Lab they are not allowed to eat or drink.
Hand Hygiene is performed each time they make a technical work before and
after wearing gloves.
They should wear proper gloves maintain them in an intact, clean and sanitary
condition.
All the office work such as writing using the computer or handling the phone
must be done after taking of the gloves and perform hand hygiene before and
after.

Employee Health

Health assessments are required for all staff to ensure that staff is physically fit to
perform the essential functions of the job and to determine that they are free of
communicable diseases.
New employees are required to complete a health assessment prior to beginning
work.
As part of the assessment, the infectious disease and immunization history form
will be completed.
Thereafter, workers are required to have a health assessment annually. If at any
time during employment, the supervisors indicate that a worker is unable to
perform the essential functions of the job, or if there is reason to suspect he is
putting others at risk due to a communicable disease, the worker will not be
permitted to work in that position until further evaluation and determination has
been made.
Sick Leave
Employee that are ill or otherwise suspected of carrying a communicable disease
are excluded till completely recovered.

Infection Prevention & Control Interim Guidelines For

COVID-19

Coronavirus disease 2019 (COVID-19) is a respiratory illness that can be spread

from person to person through large respiratory droplets and contact
transmission. The virus that causes COVID-19 is a novel coronavirus that was
first identified during an investigation of the current outbreak in Wuhan, China
and other countries.
As the WHO confirmed COVID-19 as a pandemic in 11 March 2020, with many
prevention measures all over the world.
The State of Qatar take a very powerful measures to combat the disease.
Lusail Water Factory guidelines outlines the Infection Prevention & Control
Practices associated with COVID-19 in the factory.
Infection Prevention & Control measures for COVID-19
 1- Hand Hygiene

o The two Hand washing settings in the changing area and in the first station
before entering the production area have all the facilities needed to hand
wash (Hand soap, Tissues and covered trash bin)
The Hand Soap Ingredients (Sodium Lauryl ether sulphate –
7-11% Cocoamidopropyl betaine – 1-2.5% Cocamide DEA –
1-2% Glycerin – 0.5-1% Proprietary Non-hazardous ingredients and water 70-85%)

o hand rub sanitizers are distributed all over the factory to promote Hand
Hygiene practice.
The Alcohol hand sanitizer used is (Aqua san) Ingredients (Desaturated ethanol 60-70% - Proprietary
Non-Hazardous ingredients and water 30-40%)

2- Prevent overcrowding

Overcrowding is prevented in all the areas in the factory and even in the

accommodation and transportation of workers.

In Entering to the factory in the beginning of the shift the workers are allowed to
stay a part with no less than 1 meter between each other.

3- Personal Protective Equipment PPE

All the PPE are made available to all workers directed by the Infection Control

Manual.

More restrict and frequent usage for the PPE especially masks and gloves with

instruction to change frequently as soon as it is needed.

4- Environmental Infection Control

Cleaning should be performed by well trained staff, using the proper PPE.

The following PPE items are used:

 Surgical mask
 Goggles or face shield
 Disposable long-sleeved water-resistant gown
 Disposable gloves

A multipurpose cleaner for washable hard surfaces is used

Ingredients (linear alkyl benzene sulphuric acid 4-8% - Sodium hydroxide 1-2% - Sodium Lauryl
ether sulphate 2-5% - Proprietary Non-hazardous ingredients and water 85-93%)

5- Promote good respiratory hygiene in the workplace

Posters are displayed promoting respiratory hygiene.

Face masks and / or paper tissues are available at all workplaces, for those who
develop a runny nose or cough at work, along with closed bins for hygienically
disposing of them.
6- The employees are briefed that if COVID-19 starts spreading in the
community anyone with even a mild cough or low-grade fever (37.3 C or
more) needs to stay at home. They should also stay home if they have had
to take simple medications, such as paracetamol/ acetaminophen, ibuprofen
or aspirin, which may mask symptoms of infection.
IT is made clear for the employee that they will be able to count this time
off as a sick leave.
 7- Awareness & Education & Training

All the workers, supervisors and cleaning personal are trained on this manual and
an awareness notes are distributed.

Index of Procedures:
Code Procedure Title
 Index of Forms
Ser. Form Title

Amendment Record

Date/ Rev. .Page No Description of Amendment Signed

No. (MR)
LIST OF CONTROLLED COPY HOLDERS
Copy No Name Designation Department
1

10

11

12

13

14

15

NOTE –

All controlled copies shall be stamped “CONTROLLED COPY” in red ink and signed by
authorized person
Copies other than controlled (without stamp) shall be “UNCONTROLLED” copies.