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KINGDOM OF SAUDI ARABIA
MINISTRY OF MUNICIPAL AND RURAL AFFAIRS
MINISTRY DEPUTSHIP FOR MUNICIPAL AFFAIRS
GENERAL DEPARTMENT OF ENVIRONMENTAL HEALTH
ACTION GUIDE
FOR THE SANITARIAN
1430H / 2009G

By the Name of GΦ, the Most Beneficent and Merciful

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KINGDOM OF SAUDI ARABIA
MINISTRY OF MUNICIPAL
AND RURAL AFFAIRS
MINISTRY DEPUTSHIP FOR
MUNICIPAL AFFAIRS
GENERAL DEPARTMENT
OF ENVIRONMENTAL HEALTH
© Ministry of Municipal and Rural Affairs, General Department of Environmental Health, 2009
King Fahd National Library Cataloging – in – Publication Data
Ministry of Municipal and Rural Affairs
Action guide for the sanitarian. / Ministry of Municipal and Rural Affairs.
- Riyadh, 2009
76 P ; 16.5 x 24 cm
ISBN: 978-603-8008-23-2
1- Sanitary engineering – Standards – Saudi Arabia
2- Municipal services – Saudi Arabia
I- Title
628.5 dc
1430/8016
L.D. no. 1430/8016
ISBN: 978-603-8008-23-2
1430H / 2009G

INTRODUCTION
Provision within the overall comprehensive development process currently under way in the Kingdom of Saudi Arabia, the government of the Custodian of the Two Holy Mosques and His Royal Highness Crown Prince has spared no effort to preserve the health and the environment and paid particular attention to the citizenat' health and safety. Proceeding from this good direction, the Ministry of Municipal & Rural Affairs gave much interest on the public health services, including health supervision on foodstuffs and places handling food; because of the special importance is reflected directly on the health and safety of citizens. This was represented by the attention paid to the issuance of many laws and regulations and instructions to maintain the safety of food from pollution, corruption and protect the health of consumers. This, as well as to assign observation and ministry overseeing to the execution of such instructions, and to inspect the installations to verify their health requirements, taking the necessary actions towards installations around the offense.
The ministry is preparing this Guide “Action Guide for Sanitarian” as an adjuvant to its oversight role in health inspection, and be a guide for sanitarians to standardize their concepts, and to clarify procedures and actions required by them; in order to let them all serve in one frame to achieve the same target and the same goal. The guide consists of eleven chapters, the first of which presents important definitions concerning food production, delivery and distribution, as well as places of handling foodstuffs. The second contains important information on food comprising information on corrupt or damaged food, food harmful to health and adulterated food, as well as under which food is prevented from handling or circulation, and so on. Chapter III examines the inspection process on food businesses explaining in detail the items of the inspection form, which is filled by the sanitarian on visiting the food premises; and also shows how to assess the various inspection
items. Chapter IV provides instructions to the sanitarian related to the health inspection register, explaining its importance and how to codify remarks; explain procedures required by him against the irregularities found. Chapter V reviews the role of sanitarian in the food poisoning episodes, in examination and investigation on the causes of poisoning, pointing to the required samples drawn and analyzed to find out the root causes of poisonings. Chapters VI to VIII detail the process of withdrawing samples of foodstuffs, Chapter VI describes the procedure for the withdrawal of the samples. Chapter VII details requirements and the transfer of samples taken for laboratory examination. Chapter VIII presents techniques to withdraw samples of various foodstuffs. Chapter IX provides golden rules for dealing with food, for the sanitarians or others get in close vicinity of foodstuffs. Chapter X displays the observation (including inspection) health plan. Chapter XI clarifies the contents of bag carried by the sanitarian during his work, which includes all tools and equipment and formats necessary to lead his work in full term.
It goes without saying that health observation (including inspection) on food businesses is a very important aiming to protect the health and safety of citizens; than give you my brother – the Sanitarian -a sense of honor to do it, and puts you-from the other side-the great responsibility requires great precision and diligence. We hope to achieve the purpose of this Guide, which was prepared for it, and ask God to guide us all to the good of the public.
Deputy of Ministry for Municipal Affairs
Mohamed Bin Ali Al-Sheikh

CONTENTS
Chapter One: Important Definitions 8
First: General Definitions 8
Second: Special Definitions 15
Chapter Two: Important Information on Food 20
First: Spoiled or Damaged Food 20
Second: Conditions Necessitate Prevention of Food Handling 20
Third: Conditions Considered Food unfit for Human Consumption 21
Fourth: Food Harmful to Health 21
Fifth: Cases of Food Adulteration 21
Sixth: Conforming with Sanitary requirements for Food Handling Places 22
Chapter Three: Inspection of Food Establishments 23
Introduction 23
General Requirements 23
Special Requirements 24
Inspection Form for food Establishments 25
Instructions to the Sanitation on Filling the Inspection Form 25
Chapter Four: Instructions for Sanitation Inspection Registry 37
Introduction 37
Inspecting the Foodstuffs 37
Writing notes in the health inspection record 38
Chapter Five: The health inspection in case of food poisoning 43
Introduction 43
Role of whom Performing Sanitation Inspection in Examining and 43
Investigating the Reasons of Food Poisoning 45
Samples Required for Withdrawal in Cases of Food Poisoning 45
Chapter Six: Procedures for Withdrawal of Samples 46
Introduction 46
Points must be taken into consideration when sampling 46
Record for withdrawal of a sample or samples of foodstuffs 48
Chapter Seven: Requirements for Food Samples Withdrawal and Transportation for laboratory Examination 49
Requirements for sampling packages 49
Requirements samples transfer 49
Keeping requirements and samples sent for laboratory 50
Chapter Eight: Methods of Samples Withdrawal 55
Introduction 55
Sterilization of tools and packages used in the sampling 55
First: Samples of Fresh, Chilled, and Frozen Meat and meat Preserved by 56
drying, Smoking, processed and paked 56
Second: Dairy Products Samples 56
Third: Oils and Fats Samples 62
Fourth: All types of Sugary Candies Samples 63
Fifth: All types of Biscuits Samples 64
Sixth: All types and various shapes Pasta Samples 64
Seventh: Flour Samples 66
Eighth: Gaseous (Carbonized) Beverages Samples 66
Ninth: Sesames' Sweets (Halawa Tahineya) Samples 66
Tenth: Vegetables, Fruits and their Preserved products, and Juices Samples 67
Chapter Nine: Golden Rules for Food Handling 68
Introduction 68
1. Good choice when buying foods for the sake of safety 68
2. Cook food well 68
3. Eating cooked food immediately 68
4. Care in storing cooked foodstuffs 68
5. Reheating of cooked foods already cooled 69
6. Avoid contact between cooked foods and fresh foods (raw) 69
7. Repeat hand washing 69
8. Follow the standard of Clean wherever you are 69
9. Protect foods from insects, rodents and other animals 69
10. Use clean water 70
Chapter Ten: Health Inspection Plan 71
Classification of food establishment into three level according to risk degree 71
Weekly follow-up report 71
Computer Program for Inspection and Licensing 72
Chapter Eleven: Sanitarian Briefcase (Bag) 73
Introduction 73
First: Tools and equipments 73
Second: models and formats 74

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CHAPTER ONE
IMPORTANT DEFINITIONS
The Sanitarian should be familiar with some definitions of terms commonly used in the field of food supervision, to be clear meanings so that he can use the proper term without any confusion or overlap.
These definitions are divided into two groups:
First Group: General Definitions.
Second Group: Special Definitions that are varied with various activities of food establishment which inspected by Sanitarian
FIRST GROUP: GENERAL DEFINITIONS
Health Inspection:
A group of practical and administrative procedures taken in the field and in offices, aiming at consumer protection, assurance of provision of food services in the best ways, and verifying the safety and suitability of foodstuffs for human consumption and adherence to specifications as well as assurance of suitability of places used for preparation and formulation of foodstuffs and the locations set for presentation, means of transporting and distributing foods, in addition to assuring the safety of food handlers to assure the arrival of food to the consumer at the highest quality and kind possible.
Sanitarian:
A person responsible for works (duties) of health inspection.
Health:
The case of an individual which is fully in force and vigor from the physical and mental and social development, not only in terms of the absence of disease.
Food:
Total food and beverage fit for eating or drinking except medicine.
Food substance:
Any substance manufactured or semi-manufactured intended for direct human consumption, or used in the manufacture, preparation or treatment of food items, not including perfume or tobacco and their products, or any material used as medicament.
Food Sections:
Food divides into three groups according to the water content and the degree of being subjected to microbiological risk of spoilage.
1- Fixed Food: Food characterized by low water content and is not prone to easy spoilage with microorganisms, including grains, legumes, pasta, flour, margarine, oil, tea, coffee, sugar, spices and condiments. Can be stored in regular stores at room temperature (25 °C).
Half fresh (Semi-fresh) Food: Food with average water content, such as potato, carrot, onion, garlic, could be stored in warehouses regular good ventilation at room temperature (25 °C).
Fresh Food: Food with water content is extremely high and are prone to microbial spoilage, more than others, such as meat, fish, eggs, poultry, milk and dairy products, vegetables and fruits, and stored in refrigerators at (4 °C), or frozen at the (-18 °C).
Food handling:
Transfer or receiving or processing or preparation or submission or storage or supply of food targeting its selling.
Rolling Handler:
Everyone working in any stage of food handling.
Food industry:
A succession of steps in order to convert raw material whatsoever to the product more relevant for use by humans, regardless of the ultimate purpose for the production of this product.
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Health requirements:
A set of controls that must be met in establishments connected with the provision of food. These requirements are divided into two categories:
1-general requirements: that applies to all premises, including: site, land-survey, building, facilities, services, equipment, safety and security.
2-Special requirements: namely those related to the specificity of each of the activities of these facilities is set requirements that must be fulfilled during operation.
The requirements of Good Manufacturing Practices "GMP":
Taking into account and assuring the adoption of all requirements of quality as the temperature, relative humidity, to be applied during all phases of food handling.
Safe Food:
Food that is free from duties and characterized by not contaminated with pathogenic micro-organisms or their toxins which secreted by it, and free from insects or their parts, and reserved all sensory attributes with complete nutritional value.
Food poisoning:
Illnesses case arises from consumption of contaminated food with one reasons of food poisoning (micro-organisms or their toxins – toxic heavy metals – pesticides– chemical contaminants.
Food Chain:
Group of operations that are carried food substance from the beginning of the initial receipt to final consumption, including receipt, storage, processing, cooking, service, and waste management.
HACCP "Hazard Analysis and Critical Control Points":
System aimed to analysis of different hazard sources (biological-chemical-physical) and determined critical control points to assurance the safety of food
from the identification of the hazard sources which affect on food safety which assessed and controlled from the beginning of food chain to final consume of any food product.
Hazard source:
The existence of an unacceptable polluting source of biological nature (like the spreading of micro-organisms) or chemical nature (organic compounds or pesticides) or physical nature (foreign objects, insects or dust), that affect the food safety or cause its spoilage, or lead to toxin production in it or forming any other undesirable products.
Critical Control Point:
The point at which the hazard source whatever it is, could be controlled.
Food safety:
Food that is guaranteed not to cause any harm to the consumer on preparation or consumption for the purpose it is intended for.
Food Acceptability:
Ensure that the food is acceptable for human consumption according to the intended use of different respects.
Cleanliness:
Removal of unwanted waste or objects such as dust, food remains, dirt, grease or any other foul thing.
Contamination:
The subjecting of food products or their surrounding environment to the various contaminants.
Contaminants:
Any foreign objects not added to the food intentionally (biological, chemical or physical), but is transferred to it through the surrounding environment, therefore
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negatively affected its safety or validity.
The contaminants are classified to physical, chemical and biological
1- Physical Contaminants: strange objects can be distinguished by touch or view, and are often non-food items such as metal-cutting, glass, sand, dust, and insects or parts thereof.
2- Chemical Contaminants: there are chemical substances presented in foods such as mycotoxins produced by certain types of fungi in food at the appropriate environmental conditions, traces of insecticides and fertilizers, toxic heavy metals such as lead, cadmium, mercury, food additives such as preservatives, antioxidants, artificial flavors as well as sweeteners and coloring agents (exceed permissible limit), detergents, chemical, disinfectants, residues of veterinary drugs used in the treatment of animals and radioactive materials.
3- Biological Contaminants: microbes, whether pathogens, those causing food poisoning with all types, or causing damage or spoilage of food.
Sterilization:
Treatment of a substance in a way to eliminate all micro-organisms (microbes) that are contaminating it. Sterilization is done through thermal treatment or one of the other sterilization methods.
Disinfection:
Reducing the number of micro-organisms existing in the environment surrounding food to the safe level, which does not affect food safety or validity, using approved chemicals or authorized use of physical methods.
Disinfectants:
Chemicals used to eradicate microbes. Disinfectants do not kill the microbes at once but need time to bear track in killing microbes. This is known as the time-bound contact (Contact time). The effect of the disinfectants is depending on the type, concentration, and contact time.
Disease:
Deviation from the usual condition of the body. It shows the deviation in the
form of a change in the installation or nature of the body or function in one of its organs and often gives deviation signs or changes called medical symptoms of the disease.
Infection:
Microbes attacking the body and grow in/on it and discharging poisons inside, resulting in the show diseases symptoms.
Fixtures:
Means equipment, machinery, tools and utensils used in food handling within the food establishment.
Label:
Any code or area or anything image or descriptive, whether written or printed or milestone bold supplement food receptacle or continued or accompanying him.
Packaging:
Any form protects and contains food for sale as a single independent, whether open or closed.
The validity period:
The time period in which a product qualities remain until the end of palatable and acceptable and viable for marketing, under the specific circumstances of the mobilization, transport and storage.
Production date:
The date from which beginning the displaying and handling of food in the food outlets.
Expiration Date:
The date that defines the end of the validity under the specific circumstances of the mobilization, transport and storage of food items and what after that date article of food become unfit for displaying and marketing and human consumption.
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Batch / Lot:
The entire quantity of one type of goods, that is formulated in one time.
Packaging:
The constituent parts of the batch or lot.
Initial sample:
A small quantity of the goods taken randomly with known quantities to represent the lot.
Composite sample:
A sample resulting from mix of a number of initial samples.
Quality sample:
Part of the composite sample after mingle and mixing well and ensure homogeneity, then summed up in size for examination and analysis.
Similar sample:
A sample reserved with both the responsible for the commodity, and the person who withdrew the sample, monitoring withdrawing the same procedures for the original sample, at the same time, and under the same circumstances.
Complementary sample:
A sample re-taken from the same goods in the same way.
Operational lot/ Batch "Duration":
Total packets containing the same type, manufactured in a specific time and batch production of one.
Store:
A separate building or supplement in any organized food premises (factories, distribution centers or various shops) devoted to the storage and archiving of
foodstuffs for a specified period of time under specific conditions until marketed.
Room temperature:
Means temperature ranging between \( 25^{\circ} \) C - \( 30^{\circ} \) C.
Refrigerated store:
A warehouse to store sensitive foodstuff (damaged quickly) at a temperature range between \( 0^{\circ} \) C and \( 4.5^{\circ} \) C.
Freeze warehouse:
A warehouse to store frozen food at a temperature of not more than -18 °C.
Transport means:
Any trucks, containers or tanks used in the transportation and handling of food either at regular temperature or refrigerated or frozen.
License:
A document issued by the municipality with operating permit and work (activity) in food establishments after fulfilling all the requirements. The license shall be for a specific time period necessary to renewal thereafter.
SECOND GROUP: SPECIAL DEFINITIONS
Shops:
Licensed facilities that are established for a defined activity and provide its services to citizens.
Factory:
A facility specialized in production of definite goods and licensed for such production and situated in an industrial zone or other locations defined by the local honesties, municipalities and cities. These facilities include buildings, equipment, transportation aids, stores, internal facilities, and occupational safety and health appliances. The concerned authorities are usually make sure of compliance of these facilities to the requirements special to them before licensing them for activities.
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Plant:
A place specialized in production of definite goods and licensed for such production and provided with necessary equipment and fulfilling all sanitary requirements as well as safety provisions. Often, the production capacity of such plants are relatively limited compared to factories as well as the number of items produced. Examples of which are plants producing pickles, meat burger, minced meat (Kofta), Basturma, Murtadella, packing honey, sausages, sweets, etc.
Slaughterhouse:
Installation that are approved and certified by the competent authorities used to slaughter animals according to the Islamic Sharia and preparing them for human consumption so as to remove the skin and internal organs and preparation process may be include removing the head and splitting the carcasses into two from the back.
Fresh meat:
Sum of voluntary and involuntary muscles of livestock such as cows and sheep, camels and goats, He-goat slaughtered and processed an abattoir regular and runs all natural attributes.
Chilled meats:
Meat preserved by cooling at a temperature less than zero Celsius for period not less than ten days in accordance with the technically approved methods, to be displayed for sale in the form of large pieces each of not less than one quarter of an animal, and every piece to be packaged with the White clean gauze.
Haniz and Mendy:
Al-houdermi Haniz result from cooking local (Baladi) He-goats, but Saudi Mendy result from cooking Najd sheep using El-Tanour (special enlightenment).
Poultry:
Means broilers from both sexes especially raised for meat production.
Minced poultry meat:
Result from mincing fresh chicken meat devoid of bones, skin or any extraneous material
Desserts:
Food products containing mainly sugar entering in addition to a wide range of other materials vary according to type of sweets and might be thermally treated in some cooking items.
Sweets are classified into the following groups:
A. Pastries - which is the basic ingredient flour in addition to other ingredients such as sugar, eggs, milk and fatty substances and filed lifted chemically to produce dough delicacies such as cakes, biscuits, tea bread and tarts, gateaux (plain, filled, covered and uncovered)
B. Food group, which have sugar as the main ingredient, in addition to other materials of animal or plant or industrial purpose of giving the final product qualities characteristic of the type of candy in terms of color, taste and smell, consistency and appearance will be cooking up some of these components with high temperature, such as:
1-Eastern sweets.
2-delicacies such as foreign pop Karamile, Bastilia, Fondue, Toffy and Nougats.
3-sweets that come in the cocoa industry such as chocolate.
Fresh milk:
Means the natural secretion of lactate endocrine glands as an output of milking of mammalian livestock from one type and mixed well during the breastfeeding period and after the ending of colostrums period.
Iced food products:
Sweetened products that are prepared by freezing during the stirring of a pasteurized mixture of fat emulsifier and protein with other ingredients and materials; or from a mixture of water and sugars with other materials. These products are prepared for storage, selling and consumption in their frozen or semi-frozen state, and they are classified into:
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1-Ice Creams: Products prepared by freezing during the stirring of a pasteurized mixture of milk and cream, and one or more sugar products. One or more milk products may also be used (butter, concentrated milk, sweetened or unsweetened condensed milk, dried milk, dried yogurt, etc.). Natural flavor enhancing food products may also be added.
2-Fruit Ice drink: A product prepared by freezing during the stirring of a pasteurized mixture consisting of one or more fruit products with milk or a milk product along with one or more sugar products.
5-Water Ices: Products prepared by freezing during the stirring of a pasteurized mixture consisting of one or more fruit products with one or more sugar products.
Fish:
Product of sea fishing (territorial or overseas waters outside the territorial boundaries of the Kingdom of Saudi Arabia) or from fish farms whether fresh (Saved cooled), or frozen.
Mollusks:
Includes dual mollusks such as (mussels, shellfish and oysters) mollusks of the solid crust or soft crust or pivotal shape stored by cooling.
Crustaceans:
Such as shrimp (prawns) and lobster or lobster or spiny lobster, crap and estakoza where the tail part only eaten from it.
Oils:
Group of organic compounds which are virtually insoluble in water and not mixed with it and dissolves into organic solvents only.
Crude oils:
Oils extracted through either branding or organic solvent from plant sources. Crude oil is not suitable for human consumption unless it undergo additional series of transactions, except in olive oil and sesame.
Nutritional oils:
Crude oils after all stages of refinement and fit for human consumption and bottled in different packages.
Refining:
A group of operations conducted on crude oils which unfit in this case after it is extracted, proposed to converted it to nutritional oil fit for use including:
Acidity Equalization (Saponining):
Disposal of free fatty acids in oil converted into soap using alkaline materials.
Whitening:
Getting rid of the dark color of the crude oil resulted from organic compounds and plant pigments using adsorbing materials such as soil sorption bleaches.
Remove waxes:
Getting rid of the waxes which are not oil components of remaining following the two phases of the acidity equalization and bleaching aiming to get rid of compounds with high melting degree, which cause turbidity of oil when subjected to low temperatures.
Sensory investigation of food:
Food inspection using natural human senses without the use of any equipment or tool or assisted aids such as with eyes or smell or taste or touch.
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CHAPTER TWO
IMPORTANT INFORMATION ON FOOD
It is a must to be fully knowledgeable of some essential considerations relevant to food such as Food Spoilage, and cases in which strictly prohibits the handling of food, harmful food to health, and general requirements for food premises handling and circulation.
FIRST: SPOILED OR DAMAGED FOOD:
Food is spoiled in the following circumstances:
1- If changing the structure or changed the sensory attributes (color, smell, feel, strength, or taste).
2- If the results of a laboratory test proved its non-validity.
Spoilage or damage of food occurs as a result of one or more of the following factors:
a - conservation or storage temperature and relative humidity are unsuitable.
b - lack of adequate ventilation in food stores.
The two previous factors may create appropriate conditions for the growth and multiplication of microbes in food or promote chemical reactions to food.
3- If the validity of food is over due to expiry date written on the label of food material.
4- if food contains insects, or parts of insects there of or animal wastes or residues of any kind.
SECOND: CONDITIONS NECESSITATE PREVENTION OF FOOD HANDLING
It is strictly forbidden to handle food in the following circumstances:
1- if it is unfit for human consumption.
2- If it is adulterated.
3- If it is of unidentified source.
4- if not in conformity with the standard specifications of assessments.
THIRD: CONDITIONS CONSIDERED FOOD UNFIT FOR HUMAN CONSUMPTION
1- If it is harmful to health.
2- If it is damage or spoilage.
FOURTH: FOOD HARMFUL TO HEALTH
Food is harmful to health in the following cases:
1- If contaminated with microbes that may cause the disease to humans.
2- If it contains any toxic substance harmful to humans.
3- If handled by a sick person (or holder of one germ) infectious diseases may be transmitted to humans through food or drink.
4- If the result of a sick animal with one zoonotic diseases which transmitted to humans.
5- If it result from a dead animal.
6- if mixed with dust and impurities with percentage more than the sited permissible limits.
7- If they contain colored or preserving materials, or any other materials of prohibited use.
8- if they contain or preserving materials, or any other materials permitted in the legislation and the standard specifications of assessments, but with concentrations higher than stipulated.
9- if they contain packaging or packing materials harmful to health.
FIFTH: CASES OF FOOD ADULTERATION:
Food is adulterated in the following cases:
1- if mixed or combined by other material that would change the nature or the quality or nutritional value.
2- whether partially or totally replaced any of the material entering the structure of it by one or other materials less in quality.
3- whether wholly or partially removed of one of its elements affecting the quality.
4- if there is deliberately to conceal damage or spoilage in any way.
5- if it contains colored materials or preserving materials or any other additions not mentioned in the specifications and the existing legislation.
6- if not in conformity with specifications and the existing legislation.
7- If installed in partially or wholly any raw material of animal or plant spoiled
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or damaged or resulting from a sick or dead animal.
8- If the data recorded on the packaging fact form contravene installed leading to deceive consumers or health damage done.
9-Fraud is detrimental to health if the materials were adulterated or used in fraud harmful to human health.
SIXTH: CONFORMING WITH SANITARY REQUIREMENTS FOR FOOD HANDLING PLACES
All places prepared for handling of food must be fully meet all requirements of health, which include:
1- displaying the food in licensed premises only.
2- To ensure that all food items are far from exposure to flies, insects, rodents and other environmental pollutants such as smoke and dust.
3- Observance of the rules of general hygiene and health in a way manufacture and storage of food at all stages of food handling.
4-storage on the ground using lists of high surface for easy cleaning underneath and to prevent the accumulation of pollutants.
5-retaining container properly equipped cover tightly shut-down collection of waste and residues on the cover is of the type that opens feet to prevent contamination of hands. Taking into account the empty container aphid.
6-Ensure that all containers, tools and operating tables and surfaces clean and healthy always in a good washing with water and a disinfectant or Abstergent materials, and drying after each use.
7-saving conservation and clean tools in clean place dedicated for this purpose is not used for any other purpose.
8-use cups made of paper only once or glass and prevent other than of them.
9-use paper towels to dry hands and equipment and prevent the use cloth towels.
10- All places prepared for the food handling must be free of toxic materials, detergents and disinfectants.
11-get all the food currency valid health certificates.
12-personal hygiene of employees and personal appearance and behavior as well as following of the rules of health in handling food is the responsibility of a business owner or manager in charge.
CHAPTER THREE
INSPECTION OF FOOD ESTABLISHMENTS
Introduction
One of the most important functions of the Sanitarian is the oversight or inspection of different food establishments located in his circle of competence. These installations are either shops offering food services to consumers, such as restaurants and cafeterias, etc., or sell foodstuffs, or plants for food and water preparation regardless of its activities, or warehouses of food and means of transportation, or shops provide non-food items but are directly linked to the health and safety of citizens, such as shops selling ornamental birds and hairdressing salons, clothing laundries.
The Sanitarian must be enough acquainted with scientific methods should scrupulously followed and attention during the practice of health controls on those facilities, so apply a single standard consistent and accurate without any abuse, bearing in mind that the primary goal of health surveillance of food establishments is to maintain citizens health and the production of healthy, safe food to spare citizens of any health problems or illness result from consumption of contaminated food or not in conformity with the specifications and health standards in place.
Also the Sanitarian should be fully aware of the health regulations for the various activities of the censorship, and bearing in mind that the list of the establishment had included two basic requirements:
1- General requirements.
2- Specific requirements.
General requirements:
A group of requirements whereby a business owner got a license to operate the business and practice to be ready for operation. These requirements include the following items:
1-location and size.
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2-building, including the type of building-design, rules-quality materials used in construction and finishes and paints - internal and external.
3-handling sites, such as flooring, walls, ceilings and corners they relate to each -other and specification - windows and doors (location and specifications).
4-utilities and services, including water resource requirements-requirements of sewage-wiring and specifications and requirements-lighting, ventilation and toilets, hand washbasins and bathing places and changing rooms for employees and saving waste collection and materials which not valid.
5-sections of food establishments.
6-equipment such as tools, utensils and equipments used in the establishment.
Special Requirements:
A set of controls that must be fulfilled in food establishments or that related to public health during operation and production including:
1-raw material requirements.
2-processing steps and the preparations.
3-the final product.
4-storage requirements within the store attached to food establishments.
5- general hygiene rules.
6-licensing.
7-registry for health controls.
8-health requirements for employees of food establishments including:
a- certificate of health and medical examinations required for done-diseases that must be employed to immunization of employees against it- the validity of the certificate-health.
b-health requirements for employees such as free from infectious diseases and opportunistic infections.
c-Personal Conduct (appearance and personal hygiene).
d-training for health affairs.
e-special precautions for visitors.
Inspection form for food establishments:
The Sanitarian is using a special Form during his oversight inspection of the food establishments, which have been designed to suit the different types of activities of the inspected food establishments. This form contains all the items of general and special requirements that must be available in the establishment, will be inspected by the Sanitarian.
Instructions to the sanitarian on filling the inspection form:
1 - building.
2-foodstuffs.
3- general hygiene.
4- the area surrounding establishment.
5- sterilized tools (for barber shops).
6- employees.
Following are the points that the Sanitarian must take into account for monitoring or inspection for each of the preceding items.
1. The Building:
- Ceilings and walls:
1-quality paint with no cracks and no falling.
2-free from grooves and potholes.
3-sure that the wall of the toilets, laundries, places of processing and preparation fully coated with glazed tiles or ceramics.
4-rounded or inclination angles of the walls especially where connected to floors and ceilings.
- Floor:
1-Free from the fissures and potholes.
2-Evenness (balanced) and the light inclination toward drainage openings.
3-a sink for water discharge.
4-absence of stagnant water out.
5-rounded or inclination contact angles with walls.
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- Preparation and processing places:
- First: Utilities:
The same points previously mentioned in addition to the following:
1-Free from insect and rodent infestation and its effects.
2-Free from odors, fumes and pollution sources.
- Second: equipment, tools and utensils (equipment):
1- validity of the use and free from rust and corrosion.
2- make sure that they are made of metals and non-rusting.
3- cleaning equipment, tools and utensils used.
4- efficacy of washing process by proper and correct recommended method.
5- stored in cabinets or on shelves court clean away from sources of pollution.
6- excluding unused equipment, tools and utensils.
Water resource:
1- safety of the water source.
2- cleaner ground water reservoir and the distance between it and the draining reservoir (Biarah).
3- matching general requirements for the upper reservoirs.
4- matching network of water and materials manufactured to the requirements of health.
5- The presence of a sufficient number of water fountains that operate efficiently.
6- Validity of water for drinking.
Drainage:
1- usual method of drainage (public network- drainage tank "Biarah√").
2- matching drainage Reservoir (Albiyareh) for the requirements.
3- lack of a sewage tank below the ground or shop premises.
4- lack of toilets fittings or connections inside the facility.
5- absence of a leak in the fittings and connections.
6- The absence of the sewage overflow.
7- lack of inspection rooms or sinks openings directly in front of the one of the facility doors.
8- maintenance of sanitary sewage facilities.
Toilets and hand washbasins:
1- The presence of a sufficient number of toilets and hand washing facilities to work.
2- Clean toilets and hand washbasins.
3- Good ventilation and sufficient lighting.
4- Availability of disinfectants and detergents.
5- Provide paper napkin and equipment for drying hands.
6- The presence of waste container.
7- Provide hot and cold water.
Ventilation:
1- efficient artificial ventilation equipment such as electric fans and exhaust fans.
2- efficient air conditioning work in air-conditioned places.
3- cover all natural ventilation openings (windows) with screens to prevent the entry of insects and rodents.
4- clean natural and artificial ventilation openings.
Lighting:
1- Adequate lighting natural or artificial.
2- Protection for lighting lamps or torches.
3- Suitability of all lighting units place.
Stores:
A-Food stores:
1- clean warehouse.
2- The warehouse is free from insect and rodent infestation and their tracings.
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3- availability of storage aids such as shelving, etc.
4- arrange of food inside the warehouse.
5- The warehouse is free from the effects of humidity and from any of its sources.
6- to ensure that hazardous materials such as detergents, disinfectants and cleaning tools, pesticides stored in a separate section, far from foodstuffs.
7- the warehouse temperature does not rise above 25-30°C.
B-Refrigerator:
1- Efficiency for work of all refrigerators.
2- the refrigerator inside temperature does not rise above:
4°C for cooling refrigerators.
-18 °C, for freezing refrigerators.
3- Unloaded with more than its standard storage capacity.
4- Provision of temperature measuring devices (Thermometer).
5- arranging refrigerated stored food properly and well prevent contamination, damage or spoilage.
6- Damaged or spoiled or unfit must not be present inside refrigerators.
7- Cooked food must not be present together or vicinity with fresh food.
2. Foodstuffs:
Raw materials:
1- Free from signs of damage and spoilage and retaining all the natural characteristics.
2- Remoteness from insect and rodent infestation.
3- Non-expired (be ascertained by reference to the dates of production and expiry dates on the packaging code and packing).
4- Stored by correct methods at appropriate temperature for each type.
5- Make sure that the fresh meat slaughtered in an approved abattoir.
6- Separation between types of fresh food in one storage space to prevent cross contamination.
7- Follow the right method in the thawing frozen foodstuffs (inside cooling
refrigerators).
8- Not to refreeze any food items already thawed.
9- Validity of all food additives and conform to the specifications, free of signs of damage, spoilage and retaining all the natural attributes.
Processing and manufacturing:
1- A screening process to exclude damaged and spoiled.
2- Precision washing operations especially for vegetables and fruits.
3- Matching tools, equipment and utensils processing and manufacturing of health requirements in terms of:
- Knives' handles (of plastic and not wood).
- Cleaning.
- Disinfection and sterilization.
- Non-use of wooden surfaces in the preparation and processing.
Final processing (cooking and heat treatment):
1- Assurance of the quality and accuracy of cooking processes and the temperature of the internal portion of not less than (64°C).
2- Keeping all cooked foods that provide heated at a temperature of not less than (64°C).
3- Keeping all food provided refrigerated at a temperature not exceeding (4°C).
4- Heating cooked food that preserved cooled to a temperature higher than (64°C).
5- Non-use of tools and utensils used in the handling of fresh food in handling cooked foods.
6- Cover all cooked food.
7- Cooked food from the previous day must not be present.
The final product:
1- Conformity with specifications.
2- free from signs of damage, spoilage and maintaining all natural and chemical characteristics.
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3- keeping each product at the appropriate temperature in all phases of handling.
4- Keep the final product of away from exposure to flies, insects and rodents.
5- matching of the product's packages and covers with the requirements and specifications.
6- existence of label statement conforming with specifications, written in Arabic with the clarity of written statements and clear visibility with no removing or erasures and free from pigsties.
3. General cleanliness (hygiene):
1- clean walls, floors and ceilings.
2- clean place around the establishment.
3- waste disposal and residues in a sound and correct manner.
4- provide posters guiding on the rules of general hygiene.
5- cleaning tools, equipment and utensils.
6- clean refrigerators and warehouses thereto.
7- There are no insects at place location.
4. The Area surrounding the establishment:
1- Clean area and the absence of wastes or accumulated residues.
2- The area is free of insect and rodent infestation.
3- lack of stagnant sewage water.
4- The absence of dust accumulated transferred by wind into the establishment.
5. Sterilization of tools (special to Barber shops):
1- Availability of equipment and materials for disinfection and sterilization.
2- Accuracy of the sterilization processes.
3- Sterilization of the holder of the shaving blades and using disposable blades(only one use).
4- Cleaning, washing, disinfection and sterilization of the shaving and drying towels.
6. Employees:
Certificates of health and the health of employees:
1- Presence of a valid health certificates for all employees.
2- Ensure that all employees in good health and that they do not have any infectious diseases and do not show any symptoms of infection.
3- Make sure that employees do not have diarrhea (note the number of times the employee go to the toilet).
4- Make sure that there is any disease or rashes or scars or festering wounds and pus.
Employees cleanliness and wear uniforms:
1- employees to wear clean uniforms.
2- wear head cover in places of preparations.
3- wearing glove during food preparation.
4- wearing mask to cover the nose and mouth in the preparation, processing areas.
5- clean and cut nails.
6- clean and trim hairs.
7- not wearing personal accessories such as jewelry, watches, rings and pins during food processing.
8- clean places to change clothes of employees and cabinets keeping clothing.
Personal behavior:
1- Not eating or drinking in the workplace.
2- Not spitting or sneezing.
3- Non-smoking.
4- Wash hands thoroughly after getting out of the toilets.
5- Cover surface wounds in hands of employees by waterproof medical adhesive tape and wear with the gloves.
FORM THE INSPECTION OF FOOD ESTABLISHMENTS:
Assessing items of inspection or oversight:
When assessing previous items of inspection which present in inspection form, he must review special points in every items contained in the inspection form,
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review points for each item. He can also use the requirements of existing Regulation on the activity established under inspection. Tick (√) in front of the choice, which shows anyone wants the item, and therefore as follows:
A- If all requirements of the list for one of the inspected items are satisfactory, the sign must be put in a satisfactory field but not in any other field.
B- If some requirements are not met for this item the sign must be placed in the unsatisfactory field.
C- As a complement to step (B), if all the unsatisfactory requirements are uncritical requirements, the other sign (√) be put in uncritical field. But if one of the requirements did not meet or some or all are critical, the other sign must be put in critical field.
D – All steps, from A to C must be applied for all inspected items existing in the inspection form.
Items that represent sources of risk:
You, my brother Sanitarian, should take into consideration that some inspection items represent sources of risk (according to the pamphlet on hazard analysis and critical control points "HACCP"). In case of presence of violation for only one paragraph of an inspection item, representing a source of risk and require the signing of the penalty, it is considered contrary to the whole item.
In the following Displaying the inspection items under each of the general requirements, special requirements, and requirements for employees; with reference to the items that are representing sources of risk.
First: general requirements:
1- The surrounding area to the establishment is free of debris, dirt, insects and stagnant water.
2- Ceilings and walls are conformed with the licensing requirements. (hazard source)
3- Floors and its conformity with the licensing requirements.
4- Water resource and the extent to which the ground or upper reservoir are conformed with the requirements. (hazard source)
5- Drainage which includes internal sewerage - drainage tank (Albivareh).
(hazard source)
6- toilets and hand washbasins and furnishings. (hazard source)
7- Ventilation in terms of type and adequacy.
8- lighting in terms of type, intensity and specifications.
9- Breeding places of insects and rodents inside establishment. (hazard source).
10- Operating, processing and preparation places. (hazard source)
11- stores and its conformity with the licensing requirements. (hazard source)
Second: special requirements:
1- Foodstuffs requirements:
a- raw materials in terms of specifications and characteristics and validity. (hazard source)
b- preparation processes, processing and preparation. (hazard source)
c- efficiency of thermal treatment (heating or cooling) in terms of temperature or duration. (CCP critical control point)
d-food additives and their conformity with the specifications, characteristics and validity. (hazard source)
e- use frozen materials in terms of how to conduct the process of thawing prelude to the use and re-freeze. (hazard source)
f- display and sale and serving foodstuffs. (hazard source)
g- storage in stores attached to food establishments. (hazard source)
2- Extent of application of the rules of general hygiene. (hazard source)
3- over application of the plan of operation and regular maintenance for establishment, its equipments and its facilities. (hazard source)
4- Compliance with the placement of the license.
Third: requirements for employees:
1- health and safety of employees. (hazard source)
2- health certifications.
3- viability of health certifications.
4- illness cases or injury of employee. (hazard source)
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5- appearance and behavior of employees and their personal hygiene. (hazard source)
Instructions to the Sanitarian on filling the inspection form:
1- You must, my brother Sanitarian, to fill the inspection form for the food establishments thoroughly and carefully during the inspection process first by first.
2- Not filling any data on securities and any papers other than form or depending on the memory until return to your office.
3- Filling basic data in the form immediately after entrance the establishment, such as determining the type of control, date, time - and your name, job and the name of the authority which working in it, and the name of the establishment, and the type of activity, and the name of the owner or manager in charge, and license data such as its number and date.
4- Summoning the establishment owner or manager responsible to be present during the performance of your supervisory inside its establishment.
5- practice their oversight work inside establishment according to arrangement of present items listed in the form.
6- Determine the final result of the inspection and the type of irregularities, if present.
7- Identify the type of necessary actions in accordance with the legislation of sanctions (financial procedures or administrative proceedings) and scored the Form with the number of item in legislation of sanctions.
8- Carefully define procedure/s, which you will take to the offense or offenses and determine the kind and quantity of violating Article scrupulously, size or number or weight (in kilograms).
9- Edit records for violations depending on the type, as well as identify the type of action or actions taken by proofs with the need for the type of record (sampling record or violation record), number and date of this sector in the field on the form.
10- Writing your recommendations and observations in the prepared field for this purpose in form, in order to compare with the following inspection.
11- After writing all fields, hand it. After finishing your daily your daily assigned
plan, to the section of the secretarial registration to store the content in the file created on a computer control system.
12- Extract a copy of the form before re-established inspection over the same establishment according to the municipality plan in order to remember what the information tells you in the following inspection, especially with regard to food irregularities and the recommendations and observations which you filled or made as well as any other official notes made in the form to know the extent of implementation.
13- Writing fields of the inspection registry (existing in the establishment) from the reality of what you have filled to form the summary, which you have edited.
Form used for inspecting the Foodstuff Premises
<table><tr><td>Type of inspection</td><td></td><td>periodic</td><td>surprise</td><td></td><td>Due to complaint</td></tr><tr><td colspan="2">Inspection date / /</td><td></td><td></td><td></td><td>Hour of inspection:</td></tr><tr><td colspan="6">Inspector (Sanitarian) name:</td></tr><tr><td>shop</td><td></td><td></td><td></td><td></td><td>Activity</td></tr><tr><td colspan="2">License owner</td><td></td><td></td><td></td><td>Special number</td></tr><tr><td colspan="2">License number</td><td></td><td></td><td></td><td>License date / /</td></tr></table>
<table><tr><td></td><td>fulfilled</td><td>Not fulfilled</td><td>critical</td><td>uncritical</td></tr><tr><td>The Building</td><td></td><td></td><td></td><td></td></tr><tr><td>Ceiling and walls</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Floors</td><td></td><td></td><td></td><td></td></tr><tr><td>Preparation and processing areas</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Water resources</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Sanitary sewage</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>toilets and hand washbasins</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>ventilation</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Lighting</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Stores</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr></table>
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<table><tr><td>Foodstuffs</td><td></td><td></td><td></td><td></td></tr><tr><td>Raw materials</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>processing and manufacturing</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Final processing</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Final product</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>General hygiene</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Surrounding area</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Sterilization of tools (special to barber shops)</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Employees</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Health Certificates and Employees health</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Employees&#x27; cleaning</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Wear uniforms</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td>Personal behavior</td><td>☐</td><td>☐</td><td>☐</td><td>☐</td></tr><tr><td></td><td></td><td></td><td></td><td></td></tr><tr><td>Procedures According to Penalty&#x27;s code</td><td>☐</td><td>Financial</td><td>Article Number at the Code:</td><td></td></tr><tr><td></td><td>☐</td><td>Administrative</td><td>Article Number at the Code:</td><td></td></tr><tr><td colspan="5">Mention:</td></tr><tr><td colspan="5">Procedures taken:</td></tr><tr><td colspan="5">Samples number of note:</td></tr><tr><td colspan="5">Penalty number of note:</td></tr><tr><td colspan="5">Notes and Recommendations for the coming inspection:</td></tr><tr><td colspan="5">Sanitarian Signature</td></tr></table>
CHAPTER FOUR:
INSTRUCTIONS FOR SANITATION
INSPECTION REGISTRY
Introduction
The record of health surveillance is of great importance for the various food establishments which contain database that can be consulted at any time; to determine the position of the establishment and their commitment to the application of the requirements of health, especially in case of food poisoning to determine liability established one or any one of employees.
Therefore you must, my brother Sanitarian, give care during writing the Register from the reality of your observations According to the data recorded in inspection form of the establishment, which you have filled during your inspection within the enterprise.
Inspecting the foodstuffs:
A. Acting upon the discovery of the offense:
In the case of a violation of particular foodstuffs you must, my brother Sanitarian, the type of conduct which fits the nature of the offense, which will be one or more of the following:
1- sampling withdrawal:
Withdrawn of food samples suspected of damage or spoiled or adulterated or harmful to health and sent to laboratory.
2- reservation:
Reservation of all food items contained the former pending receipt according to the result of laboratory sample analysis.
3- Destruction:
You have, brother Sanitarian, the power to destroy food in the following cases:
- Cooked food from of the previous day.
- Hot drinks prepared from hot water directly from water heater without the use of filter purification.
- Cooked food exposed to flies and insects.
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- Cooked food stored in the same place with the raw materials.
- Food must be stored or reserved by cooling at a temperature of \( (4\ ^{\circ}\mathrm{C}) \) and found at the normal room temperature \( (25\ ^{\circ}\mathrm{C}-30\ ^{\circ}\mathrm{C}) \) .
- Cooked food found at the normal room temperature (25 °C) for more than two hours.
- The presence of prepared fresh juice in large quantities stored in cooling units.
B. Act Upon receipt result of the laboratory analysis of samples:
1- If the samples are fit for human consumption:
If the result of analysis of food samples received from the laboratory, indicated that the samples are fit for human consumption, you must move immediately to the establishment, raise the reservation on product or commodity or article of food after assuring conformance in terms of kind and quantity.
2- If the samples are unfit for human consumption:
If the results of the analysis indicated that samples unfit for human consumption, you have to perform the following:
a- record: Edit an offense contrary to the form prepared for this purpose.
b- Edit record confiscation of the goods or articles previously reserved by you, after assuring the conformance to reserved for the record that you edited a reservation first.
c- confiscation of the goods or be the subject of infringing article for damage manner commensurate with the kind and nature of article with the writing of record destruction.
Writing notes in the health inspection record:
In all previous procedures you must, my brother Sanitarian, to write in the archive of health inspection (in the model archive of violations and penalties and conducts before the end of this chapter) the following:
1- type or types of materials subject of the offense.
2- quantity article scrupulously size or number or weight.
3- reasons to believe that your offense, which you took to act on the basis of or previous conduct.
4- the results of laboratory analysis of samples with a proposal of sanction financial and / or appropriate administrative, out of the list of sanctions.
Remember Brother Sanitarian:
1 – You have the authority for financial and / or management sanction after adoption of your boss, so do not exceed your authority unless given such authority.
2 – Your authority to take action commensurate with the type of violation is only for one of the actions described above.
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Kingdom of Saudi Arabia
Administr
Ministry of Municipality and Provincial Affairs
Kingdom of Saudi Arabia
Administr
Ministry of Municipality and Provincial Affairs
Kingdom of Saudi Arabia
Administr
Ministry of Municipality and Provincial Affairs
Location: Water Sample
<table><tr><td>Sample number</td><td>Date Sample Taken</td><td>Sample Quantity</td><td>Source</td><td>Sample Name</td><td>Sample Temp. when taken</td><td>Place of Sample taken</td><td>Distance between Sampling location and Pollution Source</td><td>Type and distribution source for sampling location and pollution source</td><td>Condition of Source of Sampling</td><td>Number of Agency sending the sample</td></tr><tr><td></td><td></td><td></td><td></td><td></td><td></td><td></td><td></td><td></td><td>□ Buried and air sampled</td><td>□ Uncovered</td></tr><tr><td></td><td></td><td></td><td></td><td></td><td></td><td></td><td></td><td>□ Buried and air sampled</td><td>□ Highly sealed</td><td></td></tr><tr><td></td><td></td><td></td><td></td><td></td><td></td><td></td><td></td><td>□ In situ</td><td>□ In situ</td><td></td></tr><tr><td></td><td></td><td></td><td></td><td></td><td></td><td></td><td></td><td>□ In situ</td><td>□ In situ</td><td></td></tr></table>
Type of Analysis Required □ Chemical □ Bacteriophage □ Detection of a Sample of a Bacteriophage
Change of appearance of water sample after sampling □ New □ No □ Non
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