Code Sanitary

SAUDI ARAMCO

SANITARY CODE

ENVIRONMENTAL HEALTH UNIT ENVIRONMENTAL COMPLIANCE DIVISION

ENVIRONMENTAL PROTECTION DEPARTMENT DHAHRAN, SAUDI ARABIA

Saudi Aramco 7180 (5/89)

SAUDI ARABIAN OIL COMPANY (Saudi Aramco)GENERAL INSTRUCTION MANUALISSUING ORG.

SUBJECT:

G.I. NUMBER

ISSUE DATE REPLACES

APPROVAL PAGE NUMBER

OF

* CHANGE ** ADDITION NEW INSTRUCTION COMPLETE REVISION

ENVIRONMENTAL PROTECTION DEPARTMENT

IMPLEMENTING THE SAUDI ARAMCO SANITARY CODE

151.006

01/22/2001 11/03/1999

TAM 1 5

5

Approved

CONTENT:This General Instruction prescribes minimum requirements for compliance with, and implementation of, theSaudi Aramco Sanitary Code. It contains the following information:

1. PURPOSE2. POLICY3. RESPONSIBILITIES4. PRINCIPLES AND PRACTICES5. PROCEDURES FOR OBTAINING APPROVAL OF A GRANT OF VARIANCE

1.0 PURPOSE:

This instruction defines responsibilities, principles and practices for the implementation of sanitaryrequirements that are designed to protect public health and the environment, thereby increasingproductivity and minimizing associated curative medical costs.

2.0 POLICIES:

a) Saudi Aramco's Environmental Protection Policy Statement (INT-5)

The Company will assure that its operations do not create undue risks to the environment or publichealth, and will conduct its operations with full concern for the protection of the land, air and waterfrom harmful pollution. The Company will promote environmentally sound waste disposal practicesand cost effective waste minimization through source reduction, reuse and recycling.

Regulations:

1. In all its activities, the Company will meet the standards specified by the Kingdom'senvironmental regulations. Where there are no established standards, guidelines will bedeveloped which are compatible with the Kingdom's objective of environmental protection.The Company will cooperate and participate with government and industry, as appropriate, inthe development of effective environmental control programs and regulations.

2. It is the responsibility of each organization to assure that its facilities are designed andoperated in compliance with the established corporate Environmental Protection Policy andthat they do not present unnecessary risks to the environment or public health.

b) Local Enterprise Support Policy Statement (ADM-5)



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In support of local enterprise, Saudi Aramco will actively promote and foster the development of theSaudi Arabian business community with specific emphasis on the manufacturing sector. In thisregard,

Saudi Aramco will preferentially purchase materials, products and services from local sourceswhenever specifications and quality are compatible with established company standards on a reliablebasis and at competitive prices.

Regulations:

1. Saudi Aramco will encourage industrial development in Saudi Arabia by promoting theestablishment and/or expansion of sound and viable privately owned manufacturing concernsand other sectors of the local business community, which will provide goods and services toSaudi Aramco, Government Agencies, other companies and the general public.

2. Saudi Aramco may assist local enterprise by providing services including technical advice andinformation related to Saudi Aramco as a potential market, as appropriate.

3.0 RESPONSIBILITIES:

All management functions, including business line and associated management, will comply withSaudi Aramco Sanitary Code and Saudi Arab Government requirements applicable to the design,operation and maintenance of facilities and equipment. When conformity with any Saudi AramcoSanitary Code imposed requirements would not be practicable or cost effective, a grant of variancewill be sought. Reviews for compliance with this General Instruction will be performed on a periodicbasis.

3.1 Corporate Management will ensure that Operating and Business Plans reflect, and are consistentwith, Saudi Aramco Sanitary Code requirements.

3.2 Executive and General Management will assure that their operations and facilities are designed,operated and maintained in compliance with Saudi Aramco Sanitary Code requirements andprovide the required directions in support of Saudi Aramco's Environmental Protection Policy.

3.3 Managers will ensure that their facilities are operated and maintained in a way that protects theenvironment and the health and welfare of employees, and, where applicable, the general public.Concessionaires and contractors will be monitored to ensure that the services they perform, and/or the goods they provide, are in conformity with applicable the Saudi Aramco Sanitary Codestandards and Saudi Arab Government regulations.

3.4 Manager, Environmental Protection Department (EPD) will recommend policy onEnvironmental Health issues, counsel Management on the development and interpretation of



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Environmental Health programs and policies and monitor compliance with the Saudi AramcoSanitary Code requirements.

3.5 Chief, Preventive Medicine Services Division (PMSD) will recommend policy onEnvironmental Health issues as they relate to Saudi Aramco Medical Organization (SAMSO)and Medical Designated Facilities and counsel Medical Management on the development andinterpretation of Environmental Health Policies and Programs. PMSD will enforcerequirements of this General Instruction in SAMSO facilities, and where applicable, throughcontractual requirements in Medical Designated Facilities. PMSD will provide an annual reporton the state of compliance for SAMSO facilities, to the Manager, EPD.

3.6 Project Proponents, Facility Planners and Project Managers will ensure that, during theplanning, design and construction of new or modified facilities, the applicable EnvironmentalHealth requirements of the Company and Saudi Arab Government are met. In particular,submission of plans in compliance with Saudi Aramco Sanitary Code and in accordance withany other applicable company or Saudi Arab Government requirements. Guidance on therequirements to approve plans/projects required by the Saudi Aramco Sanitary Code, andpreparation of environmental assessments shall be obtained from the Manager, EPD.

3.7 Superintendents and Supervisors will actively provide supervision and training required topromote sound public health and hygienic practices by employees; and cooperate withEnvironmental Health Unit to conduct periodic inspections of their facilities, equipment, andwork areas to detect and correct unhealthful conditions and unhygienic acts.

3.8 All Employees will comply with applicable public health rules and regulations; perform theirduties and work in a manner which will not endanger themselves, their fellow workers, or thegeneral public; and will be alert to unhealthful conditions and correct or report them asappropriate.

4.0 PRINCIPLES AND PRACTICES:

The following principles and practices will govern the compliance with, and implementation of, theSaudi Aramco Sanitary Code

4.1 Health risks to employees, dependents and the general public will be minimized throughapplication of best available environmental health practices as per the Saudi Aramco SanitaryCode and Saudi Arab Government health requirements and directives such as, Saudi Arab Laborand Workmen Law, Ministry of Health, Saudi Arab Standards Organization, Meteorologicaland Environmental Protection Agency or other government regulations. Saudi AramcoEngineering Standards will be met in the design, construction, modification, operation andmaintenance of facilities and equipment. When conformity with Saudi Aramco imposedrequirements would not be practical or cost effective, a grant of variance will be sought.



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4.2 Operating standards and instructions will be provided to control public health risks whichcannot be feasibly eliminated through design. Compliance with Environmental Health practicesand procedures will be consistently enforced.

4.3 Employees will be protected against exposure to diseases and public health hazards which areimpracticable to eliminate, through proper use of personal protective equipment and periodicenvironmental monitoring.

4.4 Inspections will be periodically conducted by Environmental Health staff to detect and correctunsanitary practices and conditions. Environmental Health will notify the appropriate SaudiAramco Organizations such as PMSD, Loss Prevention, Fire Department on major issuesrelating to occupational exposure, safety or fire protection respectively.

4.5 Education and training of employees will be conducted to ensure that staff and management areaware of the requirements of the Saudi Aramco Sanitary Code and perform work in accordancewith the provision of the Code.

4.6 Qualification, experience and job skills of employees will be consistent with assigned tasks,enabling them to work without endangering their own health or the health of others.

4.7 Community health will be vigorously promoted to encourage and assist employees to protectthemselves and their families from disease and injury while at home, at recreation, or whereverthey may be.

4.8 Reviews for compliance with this General Instruction will be performed on a periodic basis.Review teams will include representatives from Environmental Protection Department and theproponent organization and will include appropriate expertise and be sufficiently independent ofthe operation being reviewed to assure credibility and effectiveness.

4.9 A 'State of the Environment' report incorporating major programs covered by the Saudi AramcoSanitary Code will be generated annually and forwarded to Corporate Management highlightingachievements, areas of concern and recommendations.

5.0 PROCEDURES FOR OBTAINING APPROVAL OF A GRANT OF VARIANCE:

5.1 When circumstances render a particular Saudi Aramco Sanitary Code requirement impractical,an individual or firm may submit an application to Manager, EPD to request a grant of varianceto that Code requirement. In Saudi Aramco facilities, the application must be submitted bydepartmental manager or above. In SAMSO facilities an application for a 'Grant of Variance'may be submitted to Chief, PMSD. PMSD will obtain the approval of Manager, EPD.



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5.2 If the requested grant of variance involves new construction, remodeling or structuralalterations, properly prepared plans and specifications for such construction, remodeling, oralteration shall be submitted with the application. The plans and specifications shall indicate theproposed layout, arrangement, and construction materials of work areas, and the type and modelof proposed fixed equipment and facilities.

5.3 Environmental Health will review all facts, plans and specifications within a reasonable periodof time (depending on the complexity of the variance). The tentative variance agreement, ifapproved, will be transmitted to the applicant through the Saudi Aramco proponent. Until suchtime as the written, tentative variance agreement is received, the requirements of the SaudiAramco Sanitary Code must be adhered to and construction, remodeling or alteration thatincorporate the proposed variance must not be undertaken.

5.4 Environmental Health will schedule inspections during and after completion of work to evaluatethe degree to which the applicant has complied with the intent and detail of the tentativevariance agreement, and the extent to which the tentative variance agreement has impacted theenvironment or public health.

5.5 If inspections reveal that the intent and detail of the tentative variance agreement have beencomplied with and the tentative variance has not adversely impacted the environment or publichealth, then Environmental Health will transmit, in writing, the "approved" variance agreementthrough the proponent organization.

5.6 Should the applicant fail to continue to comply with the variance, or if unforeseen consequencesof the variance should adversely impact the environment or public health, then EnvironmentalHealth will void the variance and the applicant will cease and desist all activities that were thesubject of the original application requesting that variance be granted and will ensure that allapplicable Saudi Aramco Sanitary Code requirements are satisfied with respect to suchactivities.

Recommended:Manager, Environmental Protection Department

Concurred:

Executive Director, SAMSOVice President, Engineering ServicesSenior Vice President, Engineering And Operations Services

Approved: President & Chief Executive Officer

ENVIRONMENTAL PROTECTION DEPARTMENT ENVIRONMENTAL COMPLIANCE DIVISION

ENVIRONMENTAL HEALTH UNIT

APPLICATION FOR GRANT OF VARIANCE OF SAUDI ARAMCO SANITARY CODE REQUIREMENT _________________________________________________________________________________________________Facility Description (Name, Address, Contract Number if Applicable, BI Number, Etc). _________________________________________________________________________________________________Standard Affected1 & Variance Requested2 (Use another sheet if needed) ________________________________________________________________________________________________ Justification3 (Use another sheet if needed) _________________________________________________________________________________________________Statement of Intent4

I/We hereby agree to comply with the intent and detail of the variance, if granted, now and for as long as the variance is in effect and I/We also hereby agree to cease and desist should unforseen consequences of the variance adversely impact the environment or public health as advised by Environmental Health. ________________________________________________________________________________________________ Originator’ Name5: Title: Signature ________________ Date: / / / Manager (or above): Title: Signature ________________ Date: / / / Originator’s Organization Address Telephone Number __________________________________________________________________________________________________Notes: 1. Specify relevant sub-section(s) of the Saudi Aramco Sanitary Code. 2. If the request involves constructional work of any kind detailed plans and specifications shall be submitted along with the

application. In the case of plant and machinery operating plans and procedures should also be submitted. 3. Provide such technical facts which demonstrate that the variance will not adversely impact the environment or affect the

health and wellbeing of Saudi Aramco employees and their dependents or that of the public. (Use reverse side of application form if additional space required).

4. Before an application for variance can be considered all applicants must sign as read the statement of intent. 5. *For SAMSO Facilities application will be routed through PMSD. _________________________________________________________________________________________________For use by EHU/ECD/EPD & PMSD (For SAMSO Facilities)

EPD USE ONLY

Date Received / /

Control #

Reviewed:

Concurred:

Signature: Title: Date:

Signature: Title: Gen. Supervisor, ECD Date:

Recommend

Approved

Signature: Title: Supervisor, EHU Date:

Signature: Title: Manager, EPD Date:

Signature: Title: Chief, PMSD (*For SAMSO Facilities) Date:

TABLE OF CONTENTS

PREFACE…………………………………………………………………….GENERAL INSTRUCTION # 0151.006……………………………………..WAIVER FORM……………………………………………………………...TABLE OF CONTENTS……………………………………………………..

SECTIONS

Page

SASC-S-01 WATER……………………………………………………………… 1

SASC-S-02 SANITARY WASTEWATER AND SEWERAGE SYSTEMS……. 32

SASC-S-03 SOLID WASTE MANAGEMENT…………………………………. 71

SASC-S-04 FOOD ESTABLISHMENTS………………………………………... 80

SASC-S-05 FOOD MANUFACTURING PROCESSING AND PACKAGING... 125

SASC-S-06 DAIRY FARMS AND PLANTS……………………………………. 144

SASC-S-07 CAMPS AND COMMUNAL LIVING FACILITIES………………. 171

SASC-S-08 HOUSING…………………………………………………………… 191

SASC-S-09 MARINE VESSELS………………………………………………… 206

SASC-S-10 HEALTH CARE FACILITIES……………………………………… 213

SASC-S-11 COMMERCIAL LAUNDRIES……………………………………... 274

SASC-S-12 PLACES OF EMPLOYMENT……………………………………… 301

SASC-S-13 SWIMMING POOLS, WADING POOLS AND SPAS……………... 316

SASC-S-14 BARBERS AND BEAUTY SHOPS……………………………….... 349

SASC-S-15 INDOOR & OUTDOOR RECREATION FACILITIES INCLUDINGBEACHES CAMPGROUNDS AND MARINAS….......................... 354

SASC-S-16 SCHOOLS…………………………………………………………... 375

SASC-S-17 INSECTS, RODENTS AND OTHER VERMIN OF PUBLICHEALTH SIGNIFICANCE…………………………………………. 391

SASC-S-18 PUBLIC HEALTH NUISANCES………………………………….. 398

SASC-S-01

Water

No. Page

1. General Requirements………………………………………………………. 32. Water Source and Protection Of The Water Supply………………………... 33. Water Wells………………………………………………………………… 54. Water Storage Tanks, Equipment, Plumbing, Hoses and Compressed Air… 85. Cross Connection Control…………………………………………………... 96. Disinfection General………………………………………………………... 117. Disinfection by Chlorine……………………………………………………. 118. Disinfection of Water Wells………………………………………………... 159. Disinfection of New Water Lines…………………………………………... 1610. Protection and Disinfection of Newly Constructed Water Mains…………... 2011. Disinfection Procedures When Cutting Into or Repairing Existing Mains…. 2112. Disinfection of Water Storage Tanks…………..……………………….…... 2213. Transportation of Potable Water……………………………………………. 2314. Physical and Chemical Water Quality Requirements………………….…… 2515. The Coliform Rule………………………………………………………….. 2716. Fluoride……………………………………………………………………... 30

SASC-S-02Sanitary Wastewater and Sewerage Systems

No. Page

1. Engineering Design…………………………………………………………. 362. Protection of Water Supplies……………………………………………….. 363. Wastewater Pump Stations………………………………………………….. 384. Sanitary Wastewater Treatment Systems…………………………………… 395. Sanitary Wastewater Effluent Discharge & Reuse Requirements………….. 566. Disposal/Reuse of Sanitary Wastewater Sludge & Associated Wastes…….. 627. Public Toilets…………………………………………………………..…… 628. Industrial Waste/Wastewater Treatment & Disposal……………………….. 639. Responsibilities……………………………………………………………... 6910. Waste Manifest Form……………………………………………………….. 70

SASC-S-03Solid Waste Management

No. Page

1. Detailed Plans and Specifications…………………………………………... 722. Required Approvals………………………………………………………… 723. Supervision of Sites………………………………………………………… 724. Required Records for Sites…………………………………………………. 725. Storage and Collection……………………………………………………… 736. Storage, Collection & Transfer Device and Vehicles………………………. 737. Facilities for Cleaning Storage, Collection & Transfer Devices & Vehicles. 738. Control of Drainage & Runoff From Sites………………………………... 739. Control of Leachate…………………………………………………………. 7410. Restrictions Associated with Groundwater…………………………………. 7411. Monitoring Wells…………………………………………………………… 7412. Access Roads Fencing……………………………………………………… 7413. Fencing……………………………………………………………………… 7414. Screening……………………………………………………………………. 7415. Fire Protection & Control…………………………………………………... 7416. Signs & Rules……………………………………………………………….. 7517. Control of Nuisances and Health Hazards………………………………….. 7518. Salvaging & Scavenging……………………………………………………. 7519. Handling of Special Types of Waste………………………………………... 7620. Special Factors Pertinent to the Sanitary Landfill Method of Waste

Disposal …………………………………………………………………….. 7621. Incineration of Solid Waste…………………………………………………. 7722. Composting Method of Waste Disposal……………………………………. 7823. Sludge Disposal Method……………………………………………………. 78

SASC-S-04Food Establishments

No. Page

1. Application to Operate a Food Establishment……………………………… 822. Inspections………………………………………………………………….. 853. General Requirements………………………………………………………. 864. Personnel……………………………………………………………………. 875. Poisonous or Toxic Materials………………………………………………. 896. Pest Control………………………………………………………………… 907. Control of operation………………………………………………………… 918. Facility Design and Construction (General) ……………………………... 929. Floors……………………………………………………………………….. 9310. Walls, Ceilings and Appurtenances………………………………………… 9311. Doors and Windows………………………………………………………… 9412. Illumination…………………………………………………………………. 9513. Ventilation…………………………………………………………………... 9514. Plumbing and Cross Connection Control…………………………………… 9515. Water………………………………………………………………………... 9716. Sewage……………………………………………………………………… 9817. Toilets, Showers and Handwashing (General)……………………………… 9818. Handwash Basins and Handwashing……………………………………….. 10019. Changing Areas and Lockers……………………………………………….. 10120. Ambient Storage Facilities………………………………………………….. 10121. Refrigerated Storage………………………………………………………... 10322. Garbage and Refuse………………………………………………………… 10423. Janitors Closet……………………………………………………………… 10524. Cleaning and Preventive Maintenance……………………………………… 10625. Equipment and Utensils (General)………………………………………….. 10726. Transportation………………………………………………………………. 10927. Cleaning and Sanitization of Equipment…………………………………… 11028. Mechanical Cleaning and Sanitization……………………………………… 11229. Handling Foods, Ingredients and Packaging……………………………….. 11430. Ingredients………………………………………………………………….. 11531. Food Preparation and Processing………………………………………….. 11732. Packaging and Labeling…………………………………………………….. 11833. Storage of Finished Goods………………………………………………….. 11934. Food Display and Service…………………………………………………... 11935. Single Service Articles……………………………………………………… 11936. Quality Standards…………………………………………………………… 12037. Mobile Food Establishments……………………………………………….. 12038. Temporary Food Establishments…………………………………………… 12139. Ice Plants…………………………………………………………………… 12240. Marine Vessel Galleys……………………………………………………… 124

SASC-S-05Food Manufacturing, Processing and Packaging

No. Page

1. Application by Food Manufacturers or Processors for Environmental HealthApproval……………………………………………………………………... 125

2. Inspections…………………………………………………………………… 1263. General Requirements……………………………………………………….. 1264. Good Manufacturing Practice……………………………………………….. 1275. Grounds……………………………………………………………………… 1286. Plant Construction and Design………………………………………………. 1287. Sanitary Operations………………………………………………………….. 1298. Sanitary Facilities and Control………………………………………………. 1299. Equipment and Utensils……………………………………………………... 13010. Processes and Controls………………………………………………………. 13111. Specific Requirements for Raw Meat/Poultry Possessing Plants…………… 13312. Special Requirements for Water Bottling and Beverage Manufacturing

Plants ……………………………………………………………………….. 138

SASC-S-06Dairy Farms and Plants

No. Page

1. Application to Operate a Dairy Farm establishment……………………….. 1462. Inspections………………………………………………………………….. 1483. Control of Operation………………………………………………………... 1484. The Examination of Milk and Milk Products………………………...…….. 1505. Abnormal Milk……………………………………………………………… 1516. Standards for Milk and Milk Products………………………………......….. 1517. Animal Health………………………………………………………………. 1528. Cowyard…………………………………………………………………….. 1529. Insect and Rodent Control…………………………………………………... 15310. Milking Barn, Stable or Parlor……………………………………………… 15311. Transfer and Protection of Raw Milk………………………………………. 15412. Milkhouse or Milkroom…………………………………………………….. 15413. Cooling Raw Milk…………………………………………………………... 15414. Transportation of Raw Milk ………………………………………………... 15515. Equipment and Containers………………………………………………….. 15516. Piping………………………………………………………………….……. 15517. Cleaning of Pipelines………………………………………………….……. 15618. Protection from Contamination…………………………………………….. 15619. Pasteurization Temperature Requirements…………………………………. 15720. Batch Pasteurization………………………………………………………... 15721. (HTST) Continuous Flow Pasteurization………………………………...… 15922. Pasteurization Employing Regenerative Heating……………………….…... 16323. U.H.T. (Ultra High Temperature)……………………………………….….. 16524. Temperature Recording Charts……………………………………………... 16525. Equipment Tests and Examinations……………………………………...…. 16626. Cooling of Milk……………………………………………………………... 16627. Packaging………………………………………………………………….... 16628. Vehicles……………………………………………………………………... 16729. Residual Bacterial Counts (Packaging)………………………………….….. 16730. Appendix 1 – Introduction to the HTST Pasteurization System……………. 168

SASC-S-07Camps and Communal Living Facilities

No. Page

1. Inspection Requirements……………………………………………………. 1712. General Considerations……………………………………………………... 1713. General construction Requirements, Ventilation and Lighting……………... 1734. Potable Water……………………………………………………………….. 1765. Drinking water Fountains…………………………………………………… 1786. Sewage……………………………………………………………………… 1797. Dormitories……………………………………………………………...….. 1798. Toilet Rooms, Shower Rooms, Handwashing (General)…………………… 1809. Toilet Rooms and Toilets…………………………………………………… 18110. Handwashing Facilities……………………………………………………... 18111. Shower Rooms……………………………………………………………… 18212. Laundry Rooms………………………………………………...……….….. 18213. Garbage and Refuse....................................................................................... 18314. Insect and Rodent Control............................................................................. 18515. Swimming Pools.........................................................................................… 18716. Barber Shops.................................................................................................. 18717. Kitchens and Food Facilities.......................................................................... 18718. Vessel Crew Accommodations...................................................................... 18719. Mobile Homes................................................................................................ 188

SASC-S-08Housing

No. Page

1. Housing Inspections.................................................................................…... 1912. Location......................................................................................................… 1923. General Considerations..............................................................................…. 1924. Minimum Floor Space Requirements........................................................…. 1935. General Construction Requirements............................................................... 1936. Ventilation and Air Conditioning...........................................................…… 1957. Illumination.................................................................................................… 1968. Potable Water Systems................................................................................… 1979. Sewage........................................................................................................… 19910. Toilets, Showers and Handwashing Facilities (General)............................... 20011. Toilet Rooms...............................................................................................… 20112. Handwashing Facilities...............................................................................… 20213. Shower Rooms............................................................................................… 20214. Laundry Rooms and Laundry....................................................................…. 20315. Garbage and Refuse...................................................................................…. 20316. Insect and Rodent Control..........................................................................…. 20417. Kitchens.......................................................................................................... 205

SASC-S-09Marine Vessels

No. Page

1. Scope................................................................................................………... 2062. Responsibilities............................................................................................... 2073. Potable Water System (Domestic Fresh Water).........................................…. 2074. Waste Management......................................................................................... 2085. Food Service..............................................................................................…. 2096. Crew Accommodation...............................................................................…. 2097. Marine Vessel Galleys...............................................................................…. 210

SASC-S-10Health Care Facilities

No. Page

1. Physical Plant and Utilities.........................................................................… 2142. Operational Requirements...........................................................................… 2503. Safety.............................................................................................................. 2634. Fire Safety....................................................................................................... 2675. Solid Waste Disposal..................................................................................… 2676. Pest Control.................................................................................................… 2697. Environmental Sampling.............................................................................… 2708. Medical Manufacturing Plants....................................................................… 2709. Medical Storage Facilities (Includes Vendor-Operated Facilities)................. 271

SASC-S-11Commercial Laundries

No. Page

1. Inspection of Laundries Employee Communal Living Accommodation.............…. 2762. General Considerations......................................................................................…… 2773. General Design and Construction Considerations..............................................…... 2804. Ventilation and Air Conditioning.......................................................................…… 2835. Illumination........................................................................................................…… 2836. Water Systems...............................................................................................………. 2847. Sewage................................................................................................................…... 2868. Toilet Rooms, Shower Rooms and Handwashing Facilities (General)................…. 2879. Toilet Rooms...................................................................................................……... 28810. Handwashing Facilities....................................................................................…….. 28911. Shower Rooms...................................................................................................…… 28912. Changing Areas..................................................................................................…… 29013. Lunch Rooms and Kitchens............................................................................…….. 29014. Garbage and Refuse...........................................................................................…… 29115. Insect and Rodent Control....................................................................................….. 29216. Laundry Equipment...........................................................................................……. 29317. Soiled Linen Sorting and Handling....................................................................…… 29418. Washing................................................................................................................…. 29419. Clean Linen and Dry Cleaning...........................................................................…… 29620. Vehicles................................................................................................................….. 29621. Laundry Depots.................................................................................................……. 29622. Safety Shower and Eyewash.............................................................................……. 29723. Quality Assurance.............................................................................................……. 297

SASC-S-12Places of Employment

No. Page

1. Inspections..........................................................................................……… 3022. General Considerations.......................................................................……… 3023. General Construction Requirements...................................................……… 3034. Ventilation...........................................................................................……… 3055. Illumination.........................................................................................……… 3056. Potable Water System.........................................................................……… 3067. Sewage................................................................................................……… 3088. Toilet Rooms, Shower Rooms, Handwashing Facilities ...................…….… 3099. Toilet Rooms.......................................................................................……… 31010. Handwashing.......................................................................................……… 31011. Shower Rooms....................................................................................……… 31112. Changing Areas and Locker Rooms...................................................……… 31113. Retiring Rooms for Women................................................................……… 31214. Garbage and Refuse Facilities............................................................………. 31215. Insect and Rodent Control..................................................................………. 31416. Lunch Rooms and Kitchens................................................................……… 315

SASC-S-13Swimming Pools, Wading Pools and Spas

No. Page

1. Proposed Design Factors for New or Remodeled Pools.....................……… 3192. Plans and Specifications.....................................................................………. 3193. Loading Stress and Structural Stability..............................................………. 3204. Construction Materials (General)…………………………………………… 3205. Size and Design Criteria.....................................................................……… 3206. Stairways, Ladders and Handrails..........................................……………… 3217. Decks and Walkways........................................................................……….. 3228. Illumination and Electrical Requirements..........................................………. 3229. Water Supply......................................................................................………. 32310. Sewer System...................................................................................………... 32311. Specifications for Recirculation Systems...........................................……… 32312. Shower Rooms, Dressing Rooms and Toilets....................................………. 33613. Refuse.............................................................................................………… 34014. Miscellaneous Requirements..............................................................……… 34015. Lifesaving Equipment, First Aid and Telephone..............................……….. 34016. Supervision ..........................................................................................……... 34117. Supervision of Bathers........................................................................……… 34118. Water Quality and Testing (Physical Parameters)..............................……… 34219. Water Quality and Testing (Chemical Parameters)...........................………. 34320. Water Quality and Testing (Microbiological Parameters)..................……… 34521. Spa pools...........................................................................................……….. 345

SASC-S-14Barbers and Beauty Shops

No. Page

1. General Requirements.........................................................................……… 3492. Cleaning and Disinfection...................................................................……… 3503. Hair Care and Beauty Products..........................................................………. 3514. Personnel............................................................................................………. 3515. General Sanitation and Hygiene.........................................................……… 352

SASC-S-15Indoor an Outdoor Recreation Areas and Facilities, Including Camp

Grounds, Beaches and Marinas

No. Page

1. Inspection and Compliance with Code Requirements – Responsibilities..…. 3542. Location...................................................................................................…... 3553. General Considerations...............................................................................… 3554. Fires and Cooking and Eating Facilities in Outdoor Recreation Areas.....…. 3565. Roads, Parking Areas and Walks............................................……………… 3566. Construction Requirements for Floors.....…………………………………... 3577. Construction Requirements for Walls and Ceilings.................................…... 3578. Construction Requirements for Doors, Windows and Screening...............… 3589. Ventilation Requirements..........................................................................…. 35910. Illumination Requirements.........................................................................…. 35911. Toilet Rooms, Shower Rooms, Handwashing Facilities (General)...........…. 36012. Toilet Rooms and Toilets.........................................................................…... 36113. Handwashing Facilities..............................................................................…. 36214. Shower Rooms and Showers.......................................................................… 36215. Laundry Rooms............................................................................................... 36316. Potable Water System..................................................................................... 36317. Sewage............................................................................................................ 36718. Garbage and Refuse........................................................................................ 36819. Insect and Rodent Control..........................................................................…. 37020. Recreation Villas and Communal Housing..................................................... 37121. Swimming Pools............................................................................................. 37222. Food Facilities................................................................................................. 37223. Natural Swimming Areas................................................................................ 372

SASC-S-16Schools

No. Page

1. Inspection of Schools.........................................................................………. 3752. General Considerations......................................................................………. 3763. General Construction Requirements..................................................………. 3774. Ventilation and Air Conditioning.......................................................……… 3795. Illumination........................................................................................……… 3806. Potable Water System.........................................................................……… 3807. Sewage................................................................................................……… 3838. Toilet, Showers and Handwashing Facilities (General).....................………. 3839. Toilet Rooms.......................................................................................……… 38410. Handwashing Facilities.......................................................................……… 38511. Shower Rooms....................................................................................……… 38512. Changing Areas and Lockers..............................................................……… 38613. Retiring Rooms for Women................................................................……… 38614. Garbage and Refuse............................................................................……… 38615. Insect Rodent and Vermin Control.....................................................……… 38816. Lunch Rooms and Kitchens................................................................……… 390

SASC-S-17Insects, Rodents and Other Insects of

Public Health Significance

No. Page

1. General...............................................................................................………. 3922. Responsibilities for insect, rodent and vermin control......................……… 3943. Structural Plans for Schools and Food Establishments.......................……… 3944. General Structural Requirements........................................................……… 3945. Sewage ................................................................................................……... 3956. Garbage and Refuse............................................................................……… 3957. Pesticides............................................................................................………. 397

SASC-S-18Public Health Nuisances

No. Page

1. General...............................................................................................………. 3992. Special Public Health Nuisances.....................................................………… 399

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SASC-S-01

WATER

Water is a fundamental necessity for life. Protection of this natural resource is an essential health requisite. If thewater supply is not protected, the spread of water-borne communicable disease and degradation of the quality of lifeare imminent. The costs in terms of illness and lost time from work could be severe. This Section specifies thepublic health requirements necessary for the maintenance of a hygienic, safe and wholesome water supply.NOTE: All sub-sections should be read in conjunction with appropriate referenced documents listed at theend of this Code Section.

DEFINITIONS:

Air Break: A physical separation, which may be a low inlet into the indirect waste receptor from the fixtures,appliances or devices indirectly connected.

Air Gap: (1) In a water supply system, it is the unobstructed vertical distance through the atmosphere between thelowest opening from any pipe or faucet supplying water to a tank, plumbing fixture or other device in the flood-levelrim of the receptacle. (2) The unobstructed vertical distance between the inlet from the potable water system andthe flood level rim of the non-potable water system, for a safe air gap, must be equal to at least twice the insidediameter of the inlet pipe.

Bottled Drinking Water: All water, which is sealed in bottles, packages or other containers and offered for sale forhuman consumption.

Chemically Treated: Any water that has been chemically treated. The treatment may range from simple addition ofchlorine to kill bacteria to multiple chemical applications to render it non-corrosive and/or non-scaling or to removecertain physical or chemical pollutants

Chlorine Residual: The amount of chlorine in all forms (total) or HOCl (free) remaining in treated water to ensuredisinfection for a certain period of time.

Coliform Group Bacteria: (1) A group of bacteria predominantly inhabiting the intestines of man or animal, but alsooccasionally found elsewhere. It includes all aerobic and facultative anaerobic, Gram negative, non-spore formingbacilli that ferment lactose with production of gas. (2) A group of organisms, which include Escherichia coli.

Contamination, Water: The direct or indirect introduction into water of microorganisms, chemicals, wastes orwastewater.

Demineralized: Water from which mineral salts (anions and cations) have been removed by passage through ion-exchange resins. The ion-exchange process is frequently referred to as de-ionization or demineralization, and isused to manufacture low TDS water for make-up in boiler systems and for numerous other applications.

Desalinated: Water from which most of the dissolved salts have been removed by one of the desalinationprocesses (e.g. reverse osmosis, electrodialysis or flash evaporation).

Disinfect: To kill infectious microorganisms by physical or chemical means. Some bacterial spore formingorganisms may survive the process, but all other microorganisms are reduced to insignificant levels or eliminatedcompletely.

ED water: The product water from an electro-dialysis (ED) desalination process.

Environmental Protection Agency (EPA): An agency of the US Federal Government, formed in 1970, which hasthe responsibility for ensuring that governmental, residential, commercial and industrial waste-disposal activities donot adversely impact the physical environment.Filter: A device made of porous material, through which a fluid is passed, to separate from it matter held insuspension.

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Fire Water: Any water (fresh, well, sea) contained in a piping system or storage tank and normally intended toprovide water for extinguishing fires. The source of the fire water shall be identified.

Groundwater: That part of the subsurface water that is in the zone of saturation.

Hard water: Any water containing more than 60 mg/L calcium and/or magnesium expressed ascalcium/magnesium carbonate

Hypochlorite: in its sodium salt form, the active bleaching ingredient in liquid chlorine bleach.

Liquid Chlorine Bleach: A solution of sodium hypochlorite, a highly active oxidizing agent. Liquid chlorine bleachis also called household bleach and is commonly distributed as an approximately five percent solution of sodiumhypochlorite.

mg/L: Milligrams per liter, which is the metric equivalent of parts per million (ppm).

Microorganisms: Generally any living microscopic things (too small for the naked eye). This includes bacteria,yeasts, simple fungi, algae, etc. Some of these produce disease in man, animals and plants.

Most Probable Number (MPN): (1) That number of organisms per unit volume that, in accordance with statisticaltheory, would be more likely than any other number to yield the observed test result with the greatest frequency. (2)A laboratory technique for enumerating bacteria consisting of statistical evaluation of growth or no growth in multipledilutions of water or wastewater.

Potable Drinking Water: Water at the consumer tap that is wholesome and which meets the chemical, physicaland microbiological section as outlined in SASC-S-01

Raw Water: In Saudi Aramco terminology, raw water means water that has not undergone treatment. This waternormally contains less than 5,000 mg/l TDS and is used extensively in Saudi Arabia for domestic purposes.

Residual Chlorine: The free chlorine, which remains in solution after the demand has been satisfied.

TDS (Total Dissolved Solids): Total solids dissolved in water. TDS is expressed in mg/L. Frequently expressedas parts per million (ppm).

Utility Water: Water containing, normally less than 5000mg/L TDS, used in process facilities (as opposed to rawwater used in domestic facilities

Vacuum Breaker: A device for relieving a vacuum or partial vacuum formed in a pipeline, preventingbacksiphonage.

Water Hardness: Soluble metal salts, principally those of calcium and magnesium, sometimes including iron andmanganese that, when present in water in significant levels, can create scaling problems. ,

Water Supply System: Includes the waterworks and auxiliaries for collection, treatment, storage and distribution ofthe water from the sources of supply to the free-flowing outlet of the consumer.

Well: An artificial excavation, complete with piping and inert materials at such a depth as to penetrate water yieldingrock or soil, and allow the water to flow or be pumped to the surface.

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1 GENERAL REQUIREMENTS

1.1 Raw or Utility Water (also see SAES-S-040): Water that is satisfactory for ablution, bathing, brushingteeth, cooking, eyewashes, hand washing, laundry, ware-washing, and other domestic/utility purposes.Raw water must comply with bacteriological requirements and be chlorinated. When the intended useof potable water is other than drinking, the chemical quality of the water must be inherently free fromacute health hazards, but need not comply with the stringent chemical quality parameters required toprotect the most sensitive individual from chronic health risks associated with lifetime consumption ofdrinking water. Additionally, the Manager, Environmental Protection Department (EPD) may imposeadditional, more stringent requirements on a specific water use when he deems it necessary to protecthealth.Note that a water well must possess chemical quality characteristics free from acute health hazards to be designated as aSaudi Aramco potable water well. Water supplied from all known Saudi Aramco developed potable water wells can, therefore,be used forany potable purpose (except drinking), including feed stock to advanced water treatment systems. Water from other than SaudiAramco developed potable water wells, such as sea water used for hand washbasins and showers aboard marine vessels,shall be evaluated by EPD to verify that the water is likely to be substantially free from acute health hazards before thewater is used for domestic/utility purposes.

1.2 Drinking Water (Sweet Water): Water that has no objectionable tastes or odors and meets all waterquality requirements as defined in Table 9. Drinking water shall normally contain less than 500 mg/ltotal dissolved solids. Water which otherwise meets all sections and has a total dissolved solidsconcentration not exceeding 1500 mg/l may be approved for drinking water on a case-by-case basis.

1.3 Water Distribution System (see SAES-S-040): A network of water distribution piping, water boosterstations, valves, controls and all appurtenances carrying or supplying water to the discharge end ofisolation valves. Such systems may supply drinking, raw water for domestic/utility purposes or potableraw water for combined domestic/utility and fire fighting purposes. Note that most Saudi Aramcocommunities, industrial areas and plants are provided with two separate water distribution systems, i.e.a small system supplying de-mineralized drinking water and a large domestic/utility/fire water systemsupplying properly chlorinated or disinfected non de-mineralized raw water (commonly referred to as"raw water").

1.4 Fire Water Distribution System: Fire water need not be raw or drinking water quality if distributed in aseparate, independent water distribution system that is used for no purpose other than fire fighting, i.e.the water from the separate, independent fire water system is not used for ablution, domesticpurposes, drinking, eyewashes, personal hygiene or any other domestic/utility purpose. If the “firewater” is distributed in a system that also provides properly chlorinated or disinfected water for ablution,bathing, brushing teeth, cooking, eyewashes, hand washing, laundry, ware-washing, or other domesticor personal hygiene purpose, then the quality of the fire water must be equal to that required for thehighest intended use, i.e. potable water use. In this case, “Fire Water” is a misnomer and the systemshould be referred to as a “raw or utility water distribution system.”Note that Saudi Aramco does not normally provide a third water distribution system dedicated exclusively to fire fighting. This isconfusing when discussing systems that are primarily required for fire fighting in a plant and are only secondarily used fordomestic/utility purposes. The key determinant, however, is that the system must provide water of a quality adequate for thehighest intended use.

2 WATER SOURCE AND PROTECTION OF THE WATER SUPPLY

2.1 The water supply shall be obtained from the most desirable feasible source. Every reasonableeffort shall be made to prevent or control pollution of the source. If the source is not adequatelyprotected by natural means, the supply shall be adequately protected by treatment.

2.2 Water shall be obtained, conveyed, treated, stored and distributed in a closed system that isprotected from contamination.

2.3 Minimum separation distances between sources of contamination and water wells and water linesshall be as indicated in Table 1 below.

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TABLE 1Minimum Horizontal Separation Distances

Minimum Distance To Be Maintained From: Water Wellsm(ft)

Water Linesm(ft)

• Sewer Lines 15 (50) 3a(10)• Septic Tank/Grease Traps 15 (50) 3 (10)• Disposal Field 30 (100) 3 (10)• Seepage Pit 45 (150) 3 (10)• Areas Irrigated with Reclaimed Wastewater 150 (500) 15b(50)• Reclaimed Water Line 15 (50) 3a(10)• Sewage Treatment Plants (on-shore) 150 ( 500)• Sewage Lift Stations (on-shore) 90 (300)

a - In the event that these separation distances can not be met, see SAES-S-010.b - This buffer zone applies to spray irrigation areas only.

2.4 Sewer line crossings with potable water lines shall comply with the requirements of SAES-S-010,Sanitary Sewers.

2.5 Saudi Aramco’s EPD shall conduct a sanitary survey of a water system at the time the watersystem is constructed, or when any part of an existing water source, water treatment plant or waterdistribution system is altered, extended, upgraded, changed or substantially repaired.

2.5.1 Sanitary surveys provide an additional line of defense against contamination. Their function isto identify possible health risks that may not be apparent from water sample results alone.

2.5.2 The sanitary survey involves planning, surveying and reporting.

2.5.2.1 Planning shall include a detailed review of system records to determine ifinorganic chemical, organic chemical, microbiological and radiological maximumcontaminant levels (MCLs), as well as the system's monitoring record, complywith standards.

2.5.2.2 The sanitary survey may include interviews with system supervisors andoperators and very detailed evaluations of the source, treatment, distributionsystem and management/operations. Findings shall be discussed with the SaudiAramco proponent and system personnel at the conclusion of the survey.

2.6 The Manager, EPD, shall approve all new water supplies. Approval of water supplies shall bedependent, in part, upon:

2.6.1 Adherence to rules and regulations designed to prevent development of health hazards.

2.6.2 Adequate protection of the water quality throughout all parts of the system as demonstratedby sanitary surveys.

2.6.3 Proper operation of the water supply system under the responsible charge of conscientious,trained and competent personnel.

2.6.4 Adequate capacity to meet peak demands without development of low-pressure conditions orother health hazards.

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2.6.5 The use of the "best available technology" (BAT) to ensure compliance with the TotalColiform Rule. These include, but are not limited to:

2.6.5.1 Protection of wells by appropriate placement and construction.

2.6.5.2 Maintenance of a disinfectant residual of a minimum of 0.5ppm throughout thedistribution system.

2.6.5.3 Proper maintenance of the distribution system, including appropriate pipereplacement and repair procedures, main flushing programs, proper operationand maintenance of storage tanks and reservoirs, and continual maintenance ofpositive water pressure in all parts of the distribution system.

2.6.5.4 Filtration and disinfection if surface water is used as a supply.

2.6.6 The use of the "best available technology" (BAT) to ensure compliance with inorganicchemical, organic chemical and radiological contaminant MCLs. These include theprocesses outlined in Tables 2 and 3.

2.6.7 Records of laboratory examinations showing consistent compliance with applicable MCLs, aswell as system records showing compliance with monitoring requirements.

2.6.8 Records of equipment operation and maintenance, quantities of product water produced,types and amounts of chemicals used, and pH and chlorine residual.

TABLE 2Best Available Technology (BAT) for Inorganic Contaminants

Contaminant Best Available TechnologyAsbestos Coagulation-filtration*; direct and diatomite filtration; corrosion controlBarium Ion exchange; lime softening*; reverse osmosis; electrodialysisCadmium Ion exchange; reverse osmosis; coagulation-filtration*; lime softening*Chromium Coagulation-filtration*; ion exchange; lime softening (Cr III only)*; reverse osmosisMercury Granular activated carbon; coagulation-filtration*; lime softening*; reverse osmosisNitrate Ion exchange; reverse osmosis; electrodialysisNitrite Ion exchange; reverse osmosisSelenium Activated alumina; lime softening*; coagulation-filtration (Se IV only)*; reverse

osmosis; electrodialysis* Coagulation-filtration/lime softening is not BAT for small systems for variances unless treatment is currently in place

where Mercury influent concentrations are <10 µg/L

3 WATER WELLS

The following public health factors pertinent to water well development are meant to supplement goodengineering practice, not redefine it. The construction and operational requirements presented are based onexperience with potable water wells for the majority of conditions prevailing in Saudi Arabia. In unusualcircumstances where these requirements are not reasonable, specific deviation may be approved by SaudiAramco’s EPD if an alternative approach will provide equivalent public health protection. In othercircumstances where these requirements do not provide adequate protection against hazards, requirementsmore rigid in one or more aspects may be necessary for specific situations,Such as a recommendation that mercury sealed pump motors be replaced by mechanically sealed pumpmotors to prevent contamination of the water source.

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TABLE 3Best Available Technology (BAT) for Organic Contaminants

Best Available TechnologyContaminant Granular

Activated CarbonPacked-towerAeration

Polymer AdditionPractices

Acrylamide XAlachlor XAldicar XAldicarb sulfone XAldicarb sulfoxide XAtrazine XCarbofuran XChlordane X2,4-D XDibromochloropropane (DBCP) X Xo-Dichlorobenzene X Xcis-1,2-Dichloroethylene X Xtrans-1,2-Dichloroethylene X X1,2-Dichloropropane X XEpichlorohydrin XEthylene dibromide (EDB) X XEthylbenzene X X XHeptachlor XHeptachlor epoxide XLindane XMethoxychlor XMonochlorobenzene X XPCBs XPentachlorophenol XStyrene X X2,4,5-TP (silvex) XTetrachloroethylene X XToluene X XToxaphene XXylenes (total) X X

3.1 Wells shall be located at an adequate distance from potential sources of contamination andgenerally in areas not subject to flooding (refer to Table 1and sub-section 3.5).

3.2 All wells shall be drilled by contractors who are well versed in well construction; able toconstruct a well that will provide safe potable water, and who are able to do this in a manner that willnot prove hazardous to the underground waters.

3.3 During interruptions of construction before installation of the well pump, the well opening shallbe closed with a cover welded to the casing to prevent entrance of contamination or debris.Precautions shall also be taken to effectively close the well hole opening temporarily during overnightshutdowns.

3.4 Drill muds, formation stabilizers, grout, water and all other materials used in the construction of thewell shall be free from sewage contamination and shall be handled so that they do not becomecontaminated during construction of the well. All annular packing material consisting of sand or gravelused in packed wells shall be properly designed, sorted and graded and shall come from gravelsources free from sewage contamination, shall be washed with a water free from sewagecontamination and containing a chlorine residual of 50 mg/L, and shall be so handled that it will notbecome contaminated before placing in the well.

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3.5 Where wells are subject to flooding, suitable protection against this hazard must be provided. Thewell casing shall be extended to terminate above the maximum floodwater elevation; or if asubmersible type of pump installation is used, the well casing shall be provided with a watertight seal atthe surface to exclude floodwaters.

3.6 Well casings shall be steel or other metal of satisfactory physical properties and condition. Thegauge of well casing shall be adequate, depending upon type of casing (single or double), diameter ofcasing, and depth of well, to ensure structural stability and soundness during construction and for thelife of the well. All well casing seams (longitudinal joints) shall be welded. Joints in the casing shall beeither screw coupled or welded. Stovepipe type of casing is permissible if double thickness withstaggered joint casing is used, and the inner and outer casings are processed to exact fit so the innercasing shall fit to the outer casing with a tolerance not to exceed 0.25 millimeters (1/100 of an inch).Where no conductor casing is used, tight joints must be provided in the casing above the level of thehighest perforations.

3.7 All drilled wells shall have a conductor casing to exclude upper level waters. Different situationsof underground formation will necessitate different kinds of protection.

3.7.1 Where porous formations are continuous from the surface to 15 meters (50 feet) or more,the perforations shall be located as remote as possible from the surface, and casing jointsshall be constructed to be tight above the perforations because the conductor casing in thesituation will not protect against contamination originating at the surface. Protection must besecured by locating the well away from sewers and sewage disposal Any upper waterbearing zone above the target interval shall be isolated from other water bearing zones thatare penetrated by a cement slurry seal of the well annular space to prevent crosscontamination between water bearing zones that are penetrated.. Further, all reasonableefforts shall be made to control sewers and sewage in the immediate environment.

3.7.2 Where impervious formations are continuous from the surface to 15 meters (50 feet) ormore, a conductor casing shall extend to 15 meters (50 feet) unless there is some likelihoodthat sewage is disposed of through deep cesspools to a porous formation lying below thisdepth. In this case, extending the conductor pipe through such porous formations to the nextlower impervious formation shall provide additional protection.

3.7.3 Where alternate strata of porous and impervious formations exist, a conductor casing shallextend to a minimum depth of 15 meters (50 feet) and shall extend through at least the firstporous formation lying below the 15 meters (50 feet) level. If there is a likelihood of lowerporous formations being contaminated from nearby sewage or other waste disposal, then theconductor casing shall extend through such lower porous formations into an underlyingimpervious formation.

3.8 The annular space between the casing and the conductor casing shall be filled with cement orconcrete grout so placed that this material completely fills the annular space and provides a watertightseal. The sand or gravel packing material shall be separated from overlying cement grout with a properfiner grained seal followed by a cement grout throughout the remainder of the annular space. Allgrouting shall be performed by adding the mixture from the bottom of the space to be grouted towardthe surface in one continuous operation. Sufficient annular space shall be provided to permit aminimum thickness of 5.1 centimeters (2 inches) of grout. The minimum diameter of the annular spaceshall be a minimum of 5.1 centimeters (2 inches) per side of the well. Packed wells require the use ofcentralizers within the screened interval to ensure that the well is properly centered in the borehole.

3.9 It is desirable that the uppermost perforations of the well casing be located below an imperviousstratum. Where impervious strata are nonexistent or 15 meters (50 feet) or more from the surface,perforations shall be deep enough to prevent entry by shallow surface waters. In no event shallperforations be closer than 15 meters (50 feet) to the ground surface.

3.10 The well casing shall extend above ground level and through a pump house floor slab or a pumpblock. The slab or block shall extend at least 15 centimeters (6 inches) above the surrounding ground

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level. It shall be impervious, free from cracks and a minimum of 1.2 meters (4 feet) in diameter. Thetop of the casing shall be sealed to effectively exclude such materials as windblown dust, any animalsand insects, pump drippage, rain, water, etc. as follows:

3.10.1 If the well pump is set directly over the casing, the pump base shall fit tightly on the pumpblock or slab.

3.10.2 If the pump is offset from the well casing, the annular ring between the well casing and thepump suction pipe shall be closed by a tight seal which can be removed as necessary toprovide maintenance of the pump elements.

3.10.3 Where the casing is sealed by the metal pump base, all holes in the pump base shall betightly closed. Adequate means shall be provided to transmit or transfer drippage frompacking glands away from the pump base and well casing.

3.10.4 If a submersible pump is used, the above ground piping shall be flanged to the casing. Theflange shall be sealed to the casing.

3.11 Access openings into the well casing for air release, lubrication, disinfection, or for any otherpurpose necessary for maintenance and operation of the well are permitted, but must terminate abovethe flood water level. These openings shall be protected against entry by any animals, insects,extraneous water, pump drippage, and other contaminating matter, by caps, screens, or down-turned“U” bends, as suitable for the given situation.

3.12 The pump discharge piping shall be located above ground. In the event of a below grounddischarge, there shall be a positive, water-tight seal between the discharge pipe and the well casing,and such connection shall be easily accessible for inspection. This will require a pit which will besubject to limitations as noted below:

3.12.1 The use of well pits (and below-ground discharge pipes), shall be prohibited on newinstallations. In no case shall a well pit be used in areas subject to flooding or where the pitextends to a depth below the water table. The pit shall be water tight, constructed ofmonolithic, reinforced concrete. The top of such a pit shall be covered either with a concreteslab or with a house of equivalent watertight construction.

3.13 The blow-off or drain line from the pump discharge shall be located where there is not possibility ofwater entering the well from the blow-off or drain line.

3.14 Oil and water used for lubrication of the pump and pump bearing shall be of satisfactorybacteriological quality so as not to impair the quality of water drawn from the well.

3.15 A sample tap, in proper working condition shall be provided on the discharge line so that water,representative of the water in the well, may be drawn for laboratory analysis.

4 WATER STORAGE TANKS, EQUIPMENT, PLUMBING, HOSES AND COMPRESSED AIR

4.1 All water storage tanks shall be provided with a sample tap, which shall be in working order.Where a tankered supply is used, secondary raw and drinking water storage tanks in remote areasshall be drained, visually inspected, internally sanitized by application of a chlorine solution or otherapproved means at least every 12 months. Records shall be kept of the dates of inspections,procedures to be followed, disinfectants used and the strength of the disinfecting solution.

4.2 Vents shall be of the gooseneck type or roof ventilator type, protected to prevent possible entry of dust,any animals, insects, or any contaminants, with the opening protected by 16-mesh or finer corrosionresistant screening.

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4.3 Roof hatch openings shall have a raised curbing of at least 10 centimeters (4 inches) in height, andthe cover shall overlap and terminate in a downward direction for at least 5 centimeters (2 inches), witharrangements for keeping it locked in place.

4.4 Overflows shall be provided with hinged flap valves.

4.5 Equipment, devices, filters, and all other water treatment or conditioning apparatus, shall beoperated, inspected and serviced or replaced according to the manufacturer's instructions andspecifications, and shall not be operated beyond their rated capacity. All such equipment shall bemaintained in a clean and sanitary condition and, if necessary, shall be sanitized by application of achlorine solution or by other approved means. Where any of the above are used in remote locationsare appropriate manufacturer’s instructions shall be kept on site as part of that sites OperatingProcedures.

4.6 If hoses are used for conveying potable water, they shall be dedicated, constructed of safematerials, shall have a smooth interior surface, shall be used for no other purpose, and shall be clearlyidentified as to their use. Caps and keeper chains shall be provided for water system inlet and outletfittings, as well as hose fittings. All such fittings shall be capped when not in immediate use. Hosesshall be stored and used to be kept free of contamination.

4.7 Compressed air used to pressurize the potable water system shall be filtered or otherwise treatedto render it free of dust, insects and extraneous material. Air intakes shall be properly located andmaintained. Filters shall be located upstream from the compressor and shall be easily removable forcleaning and replacement. The blower or compressor supplying air shall be designed so that it willdeliver oil-free air.

5 CROSS CONNECTION CONTROL5.1 Cross Connection Control -The implementation of these requirements for the effective control of

cross-connections depends on the full cooperation of the water purveyor (ex: Area UtilitiesDepartment), EPD, and the consumer. Each has its responsibilities and each must carry out its phaseof a coordinated cross-connection control program in order to prevent pollution or contamination of thepotable water supplies. The responsibilities of each are outlined hereafter.

5.2 Responsibility: EPD

5.2.1 EPD has the primary responsibility for promulgating and enforcing laws, rules, regulations,and policies to be followed in carrying out an effective cross-connection control program.Further EPD has the responsibility of insuring that the water purveyor operates the publicwater system free of actual of potential sanitary hazards, including unprotected crossconnections. Also, EPD has responsibility of insuring that the water purveyor provides anapproved water supply at the point of delivery to the consumer's water system and, further,that the purveyor installs, tests, and properly maintains an approved backflow-preventionassembly on the service connections.

5.2.2 EPD has the primary responsibility of insuring that the consumer's potable water system isprovided with an approved water supply and that its potable water system(s) is maintainedfree of sanitary hazards, including unprotected cross connections.

5.3 Responsibility: Water Purveyor5.3.1 Under this cross-connection control requirement the water purveyor has the primary

responsibility to prevent water from unapproved sources, or any other substance, enteringthe public water supply system. The water purveyor is prohibited by these requirements frominstalling or maintaining a water service connection to a consumer's water system within itsjurisdiction where a health, system, plumbing or pollution hazard exists, or will probablyexist, unless the public water supply is protected against backflow by an approved assemblyinstalled at the service connection (point of delivery).

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5.3.2 The water purveyor's responsibility begins at the source and includes all of the publicwater distribution system, including the service connection, and ends at the point of deliveryto the consumer's water system(s). In addition, the water purveyor shall exercise reasonablevigilance to insure that the consumer has taken the proper steps to protect the publicpotable water system. To insure that the proper precautions are taken the water purveyor isrequired to determine the degree of hazard to the public potable water system. When it isdetermined that a backflow-prevention assembly is required for the protection of the publicsystem the water purveyor shall require the consumer, at the consumer's expense, to installan approved backflow-prevention assembly at each service connection, to test immediatelyupon installation and annually or more often in those instances where successiveinspections indicate repeated failure, to properly repair and maintain such assembly orassemblies and to keep adequate records of each test and subsequent maintenance andrepair, including materials or replacement parts.

5.3.3 The purveyor has the responsibility to not only review building plans and inspect plumbing asit is installed; but it has the explicit responsibility of preventing cross connections from beingdesigned and built into the structures within its jurisdiction. Where the review of buildingplans suggests or detects the potential for cross connections being made an integral part ofthe plumbing system the plumbing official has the responsibility under most building codesfor requiring that such cross connection practices be either eliminated or provided withapproved backflow-prevention equipment.

5.3.4 The purveyor responsibility begins at the point of service (the downstream side of the meter)and carries throughout the entire length of the customer's water system. The plan inspectorshould inquire about the intended use of water at any point where it is suspected that a crossconnection might be made or where one is actually called for by the plans. When such isdiscovered it should be mandatory that a suitable, approved backflow- prevention assemblybe required by the plans and properly installed.

5.3.5 The purveyor has further primary responsibility of preventing pollutants and contaminantsfrom entering his potable water system(s) or the public potable water system. Theconsumer's responsibility starts at the point of delivery from the public potable water systemand includes all of his water systems. The purveyor shall install, operate, test, and maintainapproved backflow-prevention assemblies as directed by EPD.

5.3.6 The purveyor shall maintain accurate records of tests and repairs made to backflow-prevention assemblies and provide the water purveyor and health agency having jurisdictionwith copies of such records. The records shall be on forms approved by the water purveyorand/or health agency having jurisdiction and shall include the list of materials or replacementparts used. Following any repair, overhaul, re-piping or relocation of an assembly theconsumer shall have it tested to insure that it is in good operating condition and will preventbackflow. A certified backflow-prevention assembly tester shall make tests, maintain, andrepair backflow-prevention assemblies.

5.3.7 When requested by EPD, the water purveyor shall be responsible for conformance with allapplicable requirements pertaining to cross-connection control; for the installation, operation,and use of all water piping systems, backflow-prevention assemblies, and water-usingequipment on the premises; and for the avoidance of unprotected cross connections.

5.3.8 In the event of accidental pollution or contamination of the public or the consumer's potablewater system due to backflow on or from the consumer's premises, the purveyor promptlytake steps to confine further spread of the pollution or contamination within the system andshould notify EPD of the condition. The purveyor shall take appropriate measures to free thewater system(s) of any pollutants or contaminants.

5.4 Responsibility: Certified Backflow-Prevention Assembly Tester

5.4.1 A backflow-prevention assembly tester will have the following responsibilities:

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5.4.1.1 The tester will be responsible for making competent inspections and for repairing oroverhauling backflow-prevention assemblies and copy reports of such repair toEPD. The tester shall include the list of materials or replacement parts used. Thetester shall be equipped with and be competent to use all the necessary tools,gauges, manometers, and other equipment necessary to properly test, repair, andmaintain backflow-prevention assemblies. It will be the tester's responsibility toinsure that original manufactured parts are used in the repair or replacement ofparts in a backflow-prevention assembly. It will be the tester's further responsibilitynot to change the design, material or operational characteristics of an assemblyduring repair or maintenance without prior approval of the approving authority. Acertified tester shall perform the work and be responsible for the competency andaccuracy of all tests and reports.

6 DISINFECTION -- GENERAL

6.1 Water shall be disinfected by chlorination or other means or methods of equal efficiencyaccording to Best Available Technology in the killing or removal of organisms capable of causinginfection. When chlorination is employed, a sufficient amount of chlorine shall be added to the water tomaintain a measurable free chlorine residual of at least 0.5 milligrams per liter (0.5 parts per million) atall points in the distribution system from which water may be withdrawn. The maximum chlorineresidual should not exceed 3.0 mg/L (3.0 ppm).

6.2 Disinfection shall not be considered as a substitute for good design (see SAES-S-110), soundconstruction, or proper operation. Where ground water meets all standards of safety, disinfectionaffords partial protection against chance contamination in the distribution system and contamination ofthe source of supply.

6.3 Plans detailing sanitary features of the water supply system and proposed methods ofdisinfection shall be submitted to Saudi Aramco’s EPD for review prior to construction or modificationof a water system.

7 DISINFECTION BY CHLORINE

7.1 The forms of chlorine that may be used in all disinfection operations are gas chlorine, sodiumhypochlorite solution and calcium hypochlorite granules or tablets. The chemical shall be selected afterdue consideration of pumping rates, type of water supply, chlorine demand, and pH of water, cost ofequipment and the toxicity and availability of the chemical.

7.1.1 Chlorine is a gas at standard temperatures and pressures. In commercial usage, the gas iscompressed, liquefied and packaged in steel containers to facilitate handling and shipping.The liquid chlorine readily vaporizes back to the gaseous state when drawn from thecontainer. The net weight of chlorine liquid contained in a commercial cylinder is usually 45.4kilograms (100 pounds), 68.1 kilograms (150 pounds) or 909 kilograms (1 ton). One liter ofwater weighs 1 kilogram. Mixing 1 kilogram of chlorine with 1,000,000 liters of water equatesto 1 milligram of chlorine per liter of water (1 part per million).

7.1.2 Gas chlorine shall be used only: a) in combination with appropriate gas-flow chlorinators andejectors to provide a controlled high-concentration solution feed to the water to bechlorinated; b) under the direct supervision of a person who is familiar with the physiological,chemical and physical properties of chlorine, and who is trained and equipped to handle anyemergency that may arise; and c) in accordance with appropriate safety practices designedto protect employees and the public.

7.1.3 Sodium hypochlorite is available in liquid form in glass, rubber-lined, or plastic containerstypically ranging in size from 1 to 32 liters (1 quart to 8.5 gallons). Sodium hypochloritecontains approximately 5 percent to 15 percent available chlorine, but care must be used incontrol of conditions and length of storage to minimize its deterioration. (Available chlorine is

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expressed as a percent of weight when the concentration is 5 percent or less, and usually asa percent of volume for higher concentrations. Percent X 10 = grams of available chlorine perliter of hypochlorite).

7.1.4 Calcium hypochlorite is available in granular form or in approximately 5 gram tablets, andcontains approximately 65 percent available chlorine by weight. The material shall be storedin a cool, dry and dark environment to minimize its deterioration.

7.2 Automatic proportioning chlorinators, gas or hypochlorite, shall be installed wherever the rate offlow is not constant and personnel are not available to manually adjust the chlorinator in response tochanges in the flow.

7.3 Reliability: Chlorination equipment capable of applying chlorine continuously shall be selected andinstalled. Installed spares shall be provided for all critical equipment. Gas chlorination shall beprovided from dual cylinders with automatic switch over.

7.4 The capacity of the chlorinator shall be such that a free chlorine residual of at least 0.5milligrams per liter can be attained in the water after a contact time of at least 30 minutes. Thiscondition must be attained even when maximum flow rates coincide with anticipated maximum chlorinedemands.

7.5 A spare parts kit shall be available for all chlorinators to replace parts that are subject to wear andbreakage.

7.6 The minimum chlorine contact time shall be 30 minutes.

7.7 Tables 4, 5 and 6 provide guidance in the preparation of chlorine solutions when using sodiumhypochlorite liquids or calcium hypochlorite granules/tablets as the chlorine source.

7.8 Equipment shall be available for measuring residual chlorine. The equipment shall be accurate to0.1 milligrams per liter (0.1 parts per million) in the range below 0.5 milligrams per liter (0.5 parts permillion) and to approximately 25 percent above 0.5 milligrams per liter (0.5 parts per million). Anautomatic chlorine residual analyzer and recorder should be provided for water systems that use largeamounts of chlorine over relatively short periods of time.

TABLE 4Guide to Preparation of Chlorine Solutions Using 5% Laundry Bleach as the Chlorine Source

Amount of hypochlorite laundry Bleach (Parts permL mL mL mL L L oz oz oz qt Gal Gal Million)0.1 0.2 2.0 20.0 0.2 2.0 - - 0.3 0.1 0.2 2.0 1 mg/L0.5 1.0 10.0 100.0 1.0 10.0 - - 1.3 0.4 1.0 10.0 5 mg/L1.0 2.0 20.0 200.0 2.0 20.0 - 0.3 2.6 0.8 2.0 20.0 10 mg/L5.0 10.0 100.0 1000.0 10.0 100.0 0.13 1.3 12.8 4.0 10.0 100.0 50 mg/L10.0 20.0 200.0 2000.0 20.0 200.0 0.26 2.6 25.6 8.0 20.0 200.0 100 mg/L20.0 40.0 400.0 4000.0 40.0 400.0 0.51 5.1 51.2 16.0 40.0 400.0 200 mg/L30.0 60.0 600.0 6000.0 60.0 600.0 0.77 7.7 76.8 24.0 60.0 600.0 300 mg/L

That Must be Added to the Following Volumes of Water ToProduce

5 10 100 1,000 10,000 100,000 1 10 100 1000 10,000 100,000 The AboveLiters Liters Liters Liters Liters Liters Gal. Gal. Gal. Gal. Gal. Gal. Chlorine

Residuals

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TABLE 5Guide to Preparation of Chlorine Solutions Using 15% Hypochlorite Liquid as the Chlorine Source

Amount of 15% Sodium Hypochlorite Liquid (Parts permL mL mL mL L L oz oz oz qt Gal Gal Million)- - 0.7 6.7 - 0.7 - - 0.1 - 0.1 0.7 1 mg/L- 0.3 3.3 33.3 0.3 3.3 - - 0.4 0.1 0.3 3.3 5 mg/L0.3 0.7 6.7 66.7 0.7 6.7 - 0.1 0.9 0.3 0.7 6.7 10 mg/L1.7 3.3 33.3 333.3 3.3 33.3 0.04 0.4 4.3 1.3 3.3 33.3 50 mg/L3.3 6.7 66.7 666.7 6.7 66.7 0.09 0.9 8.5 2.7 6.7 66.7 100 mg/L6.7 13.3 133.3 1333.3 13.3 133.3 0.17 1.7 17.1 5.3 13.3 133.3 200 mg/L10.0 20.0 200.0 2000.0 20.0 200.0 0.26 2.6 25.6 8.0 20.0 200.0 300 mg/L


5 10 100 1,000 10,000 100,000 1 10 100 1000 10,000 100,000 TheAbove

Liters Liters Liter Liters Liters Liters Gal. Gal. Gal. Gal. Gal. Gal. ChlorineResiduals

TABLE 6Guide to Preparation of Chlorine Solutions Using 70% Hypochlorite Granules/Tablets as the Chlorine

SourceAmount of 70% Hypochlorite Granules/Tablets (Parts per

gm gm gm gm kg kg oz oz oz oz lb lb Million)- - - 1.4 - - - - - 0.2 0.12 1.2 1 mg/L- - 0.7 7.1 - 0.7 - 0.01 0.1 1.0 0.6 6.0 5 mg/L- - 1.4 14.3 - 1.4 - 0.02 0.2 1.9 1.2 11.9 10 mg/L- 0.7 7.1 71.4 0.7 7.1 0.01 0.1 1.0 9.5 6.0 59.6 50 mg/L0.7 1.4 14.3 142.9 1.4 14.3 0.02 0.2 1.9 19.1 11.9 119.2 100 mg/L1.4 2.9 28.6 285.8 2.9 28.6 0.04 0.4 3.8 38.2 23.9 238.5 200 mg/L2.1 4.3 42.9 428.6 4.3 42.9 0.06 0.6 5.7 57.2 35.8 357.7 300 mg/L


5 10 100 1,000 10,000 100,000 1 10 100 1000 10,000 100,000 TheAbove

Liter Liter Liters Liters Liters Liters Gal. Gal. Gal. Gal. Gal. Gal. ChlorineResiduals

7.9 A water supply with ample quantity and pressure shall be available for operating the chlorinator orhypochlorinator. The water supply shall be protected from backsiphonage of superchlorinated water.Where a booster pump is required, duplicate equipment shall be provided.

7.10 A hypochlorinator shall be provided if calcium hypochlorite or sodium hypochlorite is used asthe disinfecting agent. The hypochlorinator, a positive displacement type chemical feed pump thatinjects the chlorine solution into the waterline, shall be equipped with the following features:

7.10.1 Sufficient capacity to feed the required amount of chlorine solution required per day againstthe maximum back pressure developed at the point of injection.

7.10.2 A positive displacement design that prevents the backsiphonage of the chlorine solution intothe waterline from the solution container.

7.10.3 Controls for pre-setting and varying the rate of flow.

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7.10.4 A solution container of a minimum capacity of 76 liters (20 gallons) capacity for eachdischarge head and of a material appropriate for transferring chlorine solutions. In thoseinstances where the dry chemical is mixed with water for solution, an additional containershall be provided so the mixed solution may be siphoned or decanted into the primary feedtank to prevent the chemical feeder from becoming plugged due to undissolved chemical.Separate solution containers shall be provided for each chemical used.

7.11 The following facilities shall be provided if gas chlorination equipment is used:

7.11.1 Separate rooms for cylinders and for equipment are desirable at all installations and shall beprovided for large installations. The rooms shall be located above ground level and shallpermit easy access to all equipment.

7.11.2 Chlorine is heavier than air and will settle to the floor when a leak occurs. The storage andfeed rooms shall be provided with a ventilation system capable of exchanging one completevolume of room air every two minutes. The air outlet from the room shall be located at floorlevel. The air outlet shall exhaust to the outside and not be re-circulated. The exhaust outletshall be positioned such that exhausted air does not contaminate air inlets to any building orany area used by people. Make-up air shall be drawn into the room from the outsideatmosphere through louvered inlets located at ceiling level. The temperature of the make-upair shall not adversely affect the operation of the chlorination equipment.

7.11.3 The vent hose from the chlorinator shall be sloped upward and shall discharge to the outsideatmosphere. The vent outlet shall be positioned such that escaping chlorine gas does notcontaminate air inlets to any building or any area used by people.

7.11.4 All electrical wiring and devices shall comply with Saudi Aramco Engineering Standards. Theroom light shall be on the same switch as the room ventilator and shall be located outside theroom at the entrance.

7.11.5 A clear, transparent window shall be installed in the door of the chlorinator room to permit thechlorinator to be viewed without entering the room.

7.11.6 Some method of leak detection shall be available to the operator at all times. A bottle ofammonium hydroxide is useful for finding chlorine leaks in chlorine system. Containers ofammonia and chlorine shall be stored in separate rooms.

7.11.7 A canister-type gas mask designed for chlorine gas shall be provided at all installationswhere chlorine gas is stored, handled or used. The gas mask shall be stored outside theroom(s) where chlorine is stored, handled or used. A self-contained breathing apparatus isrecommended in lieu of a canister-type gas mask for all installations where chlorine gas isused, and is required for those installations where 909 kg (one-ton) cylinders are used.Multiple gas masks/self-contained breathing units are required if storage, handling and/orusage areas are separated by more than 61 meters (200 feet).

7.11.8 Scales shall be provided for weighing in-use chlorine cylinders. As noted in sub-section 7.1.1of this Code Section, the concentration of chlorine in the water can be calculated directlybased upon the amount of chlorine used per volume of water treated. The scale provides aninstant check on the amount of chlorine fed to the water at any time. At larger facilities,scales of the indicating and recording type are recommended. A standard platform scale isadequate for smaller treatment facilities. Safety chains shall be provided on scales for allupright containers.

7.11.9 The 45.4 kilograms (100 pounds) and 68.1 kilograms (150 pounds) chlorine cylinders mustbe stood on end to provide a void space into which the liquid chlorine can vaporize before itis drawn from the container. If a cylinder were to fall over and the valve were to be shearedoff, residual amounts of liquid chlorine would spew from the cylinder and vaporize to form a

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life threatening cloud of toxic chlorine gas. Safety racks or other mechanisms shall beprovided to prevent all full, in-use and empty containers from tipping over.

7.11.10 Nine hundred and nine kilogram (1 ton) cylinders are recommended where chlorine usageexceeds 68 kilograms (150 pounds) per day.

7.11.11 All gas chlorine cylinders shall be shielded from direct sunlight or from overheating from anysource, either while in storage or use.

8 DISINFECTION OF WATER WELLS

Water wells (or other water source) and collection, conveyance, treatment, storage and distribution systems,or parts thereof, which are newly constructed, have been repaired or have otherwise become contaminated,shall be thoroughly disinfected before being used or returned to service. The water shall be purged of all butnormal residual amounts of disinfectant (less than 3 milligrams per liter [3 parts per million] if chlorine is used todisinfect the system) before a sample for bacteriological testing is collected.

8.1 The well shall be thoroughly cleaned of all foreign substances, including tools, timbers, rope, anddebris of any kind, cement, oil, grease, joint dope, and scum. The casing pipe shall be thoroughlyswabbed using 10% sodium carbonate solution or alternative cleaner approved by Manager EPD, toremove oil, grease, or joint dope.

8.2 In any disinfection procedure, the residual chlorine concentration in the well shall be at least 10milligrams per liter (10 parts per million) after 24 hours or 50 milligrams per liter (50 parts per million)after 3 hours contact time.

8.3 The following formula shall be used to calculate the volume of water in the well hole:

V = d² X 0.041 X (D - S)Where V = Volume of water in well in gallons

d = Diameter of well hole measured in inchesD = Depth of well in feetS = Static water depth when well is not in use, in feet

8.4 Based on the volume of water calculated in sub-section 8.3 of this Code Section, the amount ofliquid or granular chlorine needed to produce two times the chlorine residual required in sub-section8.2 of this Code Section shall be calculated using Tables 2, 3 and 4 of this Code Section as a guide.

8.5 Disinfection of non-flowing wells:

8.5.1 Liquid chlorine solution shall be poured into the well (chlorine granules and tablets may bedissolved in water and used in the same manner as liquid chlorine). If possible, the chlorinesolution shall be poured onto the interior casing wall and allowed to flow down the casing intothe water below. The well shall then be agitated with a bit, bailer or the pump to mix andspread the chlorine solution throughout the water, the object being to force chlorinated waterinto all water bearing formations by rapid agitation. If possible, the water column shall belifted to the surface several times to cover all interior well surfaces with the chlorinated water.The chlorinated water shall not be discharged from the well, but allowed to fall back down thewell (this will force chlorinated water into the formation). For non-flowing wells a slug ofchlorine shall be applied to the well head and pushed into the formation with a slug of waterfrom the well.

8.5.2 In lieu of using a chlorine solution, the required amount of granular/tablet chlorine compound,such as HTH or Perchloron, may be placed in a perforated pipe container capped at bothends to which a weighted cable is attached. The mechanism shall be lowered into the wellwater and moved up and down at various levels in the water, preferably from the bottom ofthe water column to the top of the water column. After all chlorine compound is dissolved, the

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water column shall be lifted and allowed to fall back down the well as outlined in sub-section8.5.1 of this Code Section.

8.6 Artesian wells generally require no disinfection. Nevertheless, the bacterial quality of the well will besampled by Saudi Aramco’s EPD after the completed well has flowed to waste for at least 24 hour.Should the well exceed bacterial limits, Saudi Aramco’s EPD, Saudi Aramco Groundwater Division andthe proponent shall agree upon the best available method to disinfect the well.

8.7 All exterior parts of pumps and equipment which will be placed in a well after the disinfectionprocess, and which might come in contact with the water in the well, shall be thoroughly cleaned,wetted, and rinsed with a 250 ppm chlorine solution before they are placed in the well.

9 PROTECTION AND DISINFECTION OF NEWLY CONSTRUCTED WATER MAINS

9.1 Precautions shall be taken to protect pipe interiors, fittings and valves against contamination duringconstruction of water mains. Pipe delivered to the construction site shall be capped if not received inthis condition and racked above the ground so as to minimize entrance of foreign material. When pipelaying is not in progress, as, for example, at the close of the day's work, all openings in the pipelineshall be closed by watertight plugs (rodent-proof plugs may be used where it is determined thatwatertight plugs are not practicable and where thorough cleaning will be performed by flushing or othermeans). Joints of all pipes in the trench shall be completed before work is stopped.

9.2 Cleaning and Swabbing: If dirt enters the pipe and Saudi Aramco’s EPD determines that it will not beremoved by flushing, the interior of the pipe shall be cleaned by mechanical means and then shall beswabbed with a 1 percent hypochlorite disinfecting solution. Cleaning with a swab or "go-devil" shouldbe undertaken only when such an operation will not force mud or debris into pipe-joint spaces.

9.3 Wet-Trench Construction: If it is not possible to keep the pipe and fittings dry during construction,every effort shall be made to assure that any of the water that may enter the pipe-joint spaces containsan available chlorine concentration of approximately 25 milligrams per liter. This may be accomplishedby adding calcium hypochlorite granules or tablets to each length of pipe before it is lowered into a wettrench or by treating the trench water with hypochlorite tablets.

9.4 Flooding by storm or accident during construction: If the main is flooded during construction, itshall be cleared of the floodwater by draining and flushing with potable water until the main is clean.The section exposed to the floodwater shall then be filled with chlorinated potable water that, at the endof a 24-hour holding period, will have a free chlorine residual of not less than 25 milligrams per liter.The chlorinated water may then be drained or flushed from the main. After construction is completed,the main shall be disinfected using the continuous-feed or slug method.

9.5 Three methods of water main chlorination are permitted, i.e. tablet, continuous feed and slugmethods.

9.6 The tablet method consists of placing calcium hypochlorite granules and tablets in the water main asit is being installed and filling the main with potable water when installation is completed. This methodmay be used only if the pipes and appurtenances are kept clean and dry during construction.

9.6.1 During construction, calcium hypochlorite granules shall be placed at the upstream end of thefirst section of pipe, at the upstream end of each branch main, and at 500-ft intervals. Thequantity of granules shall be as shown in Table 7. WARNING: This procedure must not beused on solvent-welded plastic or on screwed joint steel pipe because of the danger of fire orexplosion from the reaction of the joint compounds with the calcium hypochlorite.

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TABLE 7Grams/Ounces of Calcium Hypochlorite Granules to be placed

at Beginning of Main and at Each 500-ft IntervalPipe Diameter Calcium Hypochlorite Granules

centimeters inches grams ounces10.2 4 14.2 0.515.2 6 32.0 1.120.3 8 56.7 2.030.5 12 127.8 4.540.6 16 (and larger) 226.8 8.0

9.6.2 During construction, 5 gram (0.2 ounce) calcium hypochlorite tablets shall be placed in eachsection of pipe and also one such tablet shall be placed in each hydrant, hydrant branch, andother appurtenance. The number of tablets required for each pipe section shall comply withguidelines listed in Table 8. The tablets shall be attached by an approved adhesive. Thereshall be no adhesive on the tablet except on the broad side attached to the surface of thepipe. Attach all the tablets inside and at the top of the main, with approximately equalnumbers of tablets at each end of each pipe length. If the tablets are attached before thepipe section is placed in the trench, the top of the pipe shall be marked for easy installation.

TABLE 8Number of 5 Gram Calcium Hypochlorite Tablets

Required for Dose of 25 mg/L (25 parts per million)Pipe Length of Pipe Section

Diameter 4.0m 20ft 5.5m 18ft 6.1m 20ft 9.1m 30ft 12.2m 40ftcm in Number of 5 Gram (0.2 ounce) Hypochlorite Tablets10.1 4 1 1 1 1 1 1 1 1 1 115.2 6 1 1 1 1 1 1 2 2 2 220.3 8 1 1 2 2 2 2 3 3 4 425.4 10 2 2 3 3 3 3 4 4 5 530.5 12 3 3 4 4 4 4 6 6 7 740.5 16 4 4 6 6 7 7 10 10 13 13Based on 3.25 g available chlorine per tablet; any portion of tablet rounded to next higher number.

9.6.3 Filling and contact.: When installation has been completed, the main shall be filled with waterat a rate such that water within the main will flow at a velocity no greater than 30.5centimeters per second (1 foot per second). Precautions shall be taken to assure that airpockets are eliminated. This water shall remain in the pipe for at least 24 hours. The tabletmethod shall yield a chlorine residual of at least 25 milligrams per liter (25 parts per million)24 hours after the time at which the main was filled with water. Valves shall be positioned sothat the strong chlorine solution in the treated main will not flow into water mains in activeservice.

9.7 The continuous-feed method of water main disinfection consists of placing calcium hypochloritegranules in the main during construction (optional), completely filling the main to remove all air pockets,flushing the completed main to remove particulates, and filling the main with potable water chlorinatedso that after a 24 hour holding period in the main there will be a free chlorine residual of not less than10 milligrams per liter (10 parts per million).

9.7.1 If deemed necessary by Saudi Aramco’s EPD, calcium hypochlorite granules shall be placedin pipe sections as specified in sub-section 9.6.1 of this Code Section. The purpose of thisprocedure is to provide a strong chlorine concentration in the first flow of flushing water thatflows down the main. This procedure is recommended particularly where the type of pipe issuch that this first flow of water will flow into annular spaces at pipe joints.

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9.7.2 Before being chlorinated, the main shall be filled to eliminate air pockets and shall be flushedto remove particulates. The flushing velocity in the main shall not be less than 76 centimetersper second (2.5 feet per second) unless Saudi Aramco’s EPD determines that conditions donot permit the required flow to be discharged to waste. Note that flushing is no substitute forpreventive measures during construction. Certain contaminants, such as caked deposits,resist flushing at any feasible velocity. In mains of 61 centimeters (24 inches) or largerdiameter, an acceptable alternative to flushing is to broom-sweep the main, carefullyremoving all sweepings prior to chlorinating the main.

9.7.3 Chlorinating the main using the continuous-feed method:

9.7.3.1 Water from the existing distribution system or other approved source of supplyshall be made to flow at a constant, measured rate into the newly laid water main.In the absence of a meter, the rate may be approximated by methods such asplacing a Pitot gauge in the discharge or measuring the time to fill a container ofknown volume.

9.7.3.2 At a point not more than 3 meters (10 feet) downstream from the beginning of thenew main, water entering the new main shall receive a dose of chlorine fed at aconstant rate such that the water will have not less than 25 milligrams per liter (25parts per million) free chlorine. The chlorine concentration shall be measured atregular intervals.

9.7.3.3 During the application of chlorine, valves shall be positioned so that the strongchlorine solution in the main being treated will not flow into water mains in activeservice. Chlorine application shall not cease until the entire main is filled withsuperchlorinated water. The chlorinated water shall be retained in the main for atleast 24 hours, during which time all valves and hydrants in the treated sectionshall be operated to ensure disinfection of the appurtenances. At the end of this24-hour period, the treated water in all portions of the main shall have a residualof not less than 10 milligrams per liter (10 parts per million) free chlorine.

9.7.3.4 Direct-feed chlorinators, which operate solely from gas pressure in the chlorinecylinder, shall not be used for application of liquid chlorine. (The danger of usingdirect-feed chlorinators is that water pressure in the main can exceed gaspressure in the chlorine cylinder. This allows a backflow of water into the cylinder,resulting in severe cylinder corrosion and escape of chlorine gas.) The preferredequipment for applying liquid chlorine is a solution- feed, vacuum-operatedchlorinator and a booster pump. The vacuum-operated chlorinator mixes thechlorine gas in solution water; the booster pump injects the chlorine gas solutioninto the main to be disinfected. Hypochlorite solutions may be applied to the watermain with a gasoline or electrically powered chemical- feed pump designed forfeeding chlorine solutions. Feed lines shall be of such materials and strength asto safely withstand the corrosion caused by the concentrated chlorine solutionsand the maximum pressures that may be created by the pumps. All connectionsshall be checked for tightness before the solution is applied to the main.

9.8 The slug method of water main disinfection consists of placing calcium hypochlorite granules in themain during construction, completely filling the main to eliminate all air pockets, flushing the main toremove particulates, and slowly flowing through the main a slug of water dosed with chlorine at aconcentration of 100 milligrams per liter (100 parts per million). The slow flow ensures that all parts ofthe main and its appurtenances will be exposed to the superchlorinated water for a period of not lessthan 3 hours.

9.8.1 Preliminary flushing. Same as sub-section 9.7.2 of this Code Section.

9.8.2 Placing calcium hypochlorite granules. Same as sub-section 9.6.1 of this Code Section.

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9.8.3 Chlorinating the main:

9.8.3.1 Same as sub-section 9.7.3.1 of this Code Section.

9.8.3.2 At a point not more than 3 meters (10 feet) downstream from the beginning of thenew main, water entering the new main shall receive a dose of chlorine fed at aconstant rate such that the water will have not less than 100 milligrams per literfree chlorine. To ensure that this concentration is provided, the chlorineconcentration shall be measured at regular intervals.

9.8.3.3 Chlorine shall be applied continuously and for a sufficient period to develop asolid column, or "slug," of chlorinated water that will, as it moves through themain, expose all interior surfaces to a free chlorine concentration ofapproximately 100 milligrams per liter (100 parts per million) for at least 3 hours.

9.8.3.4 The free chlorine residual shall be measured in the slug as it moves through themain. If at any time it drops below 50 milligrams per liter (50 parts per million), theflow shall be stopped, chlorination equipment shall be relocated at the head of theslug, and, as flow is resumed, chlorine shall be applied to restore the free chlorinein the slug to not less than 100 milligrams per liter (100 parts per million).

9.8.3.5 As the chlorinated water flows past fittings and valves, related valves andhydrants shall be operated so as to disinfect appurtenances and pipe branches.

9.9 After the applicable retention period the superchlorinated water shall be flushed from the main untilchlorine measurements show that the concentration in the water leaving the main is not greater than 3milligrams per liter (3 parts per million). NOTE: In the planning stage of the project, the potentialenvironmental impacts associated with the disposal of the superchlorinated water shall be consideredand appropriate plans shall be developed to properly mitigate adverse effects. The disposal plan shallbe developed in consultation with EPD.

9.10 Bacteriological tests:

9.10.1 Standard Conditions: After final flushing and before the water main is placed in service, asample or samples shall be collected for bacteriological analysis. Samples shall be tested toverify the absence of coliform organisms (a heterotrophic plate count [HPC] of less than 500CFU/ml may also be required by Saudi Aramco’s EPD. At least one sample shall be collectedfrom the end of a new main and one from each branch. If the main is extremely long,samples shall be collected along the length of the line as well as at its end.

9.10.2 Special Conditions: If, during construction, trench water has entered the main, or if in theopinion of Saudi Aramco’s EPD, excessive quantities of dirt or debris have entered the main,bacteriological samples shall be taken at intervals of approximately 61 meters (200 feet) andshall be identified by location. Samples shall be taken of water that has stood in the main forat least 16 hours after final flushing has been completed.

9.10.3 Sampling Procedure: Samples for bacteriological analysis shall be collected in sterile bottlestreated with sodium thiosulfate. No hose or fire hydrant shall be used in collection ofsamples. A corporation cock may be installed in the main with a copper-tube gooseneckassembly. After samples have been collected, the gooseneck assembly may be removedand retained for future use.

9.11 If the initial disinfection fails to produce satisfactory bacteriological samples, the main may bere-flushed and shall be re-sampled. If check samples show the presence of coliform organisms, thenthe main shall be re-chlorinated by the continuous-feed or slug method of chlorination untilsatisfactory results are obtained. High velocities in the existing system, resulting from flushing the newmain, may disturb sediment that has accumulated in the existing mains. When check samples aretaken, it is recommended that water entering the new main also be sampled.

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NOTE: All samples returned from the laboratory that state confluent bacterial growth/too numerous to count (CBG/TNTC) ortoo numerous to count/no coliform (TNTC/NC) shall be considered invalid and must be re-sampled at the next availableopportunity.

10 DISINFECTION PROCEDURES WHEN CUTTING INTO OR REPAIRING EXISTING MAINS

10.1 The following procedures apply primarily when mains are wholly or partially dewatered. After theappropriate procedures noted below have been completed, the main may be returned to service priorto completion of bacteriological testing in order to minimize the time customers are out of water. Leaksor breaks that are repaired with clamping devices while the mains remain full of pressurized waterpresent little danger of contamination and require no disinfection.

10.1.1 Trench Treatment: When an old main is opened, either by accident or by design, theexcavation will likely be wet and may be badly contaminated from nearby sewers. Liberalquantities of hypochlorite applied to open trench areas will lessen the danger from suchpollution. Tablets have the advantage in such a situation because they dissolve slowly andcontinue to release hypochlorite as water is pumped from the excavation.

10.1.2 Swabbing with Hypochlorite Solution: The interiors of all pipe and fittings (particularlycouplings and sleeves) used in making the repair shall be swabbed or sprayed with a1 percent hypochlorite solution before they are installed.

10.1.3 Flushing: Thorough flushing is the most practical means of removing contaminationintroduced during repairs. If valve and hydrant locations permit, flush towards the hydrantclosest to the work location by discharging via the hydrant one direction at a time (opposingvalve closed) each from both locations. Flushing shall be started as soon as the repairs arecompleted and shall be continued until discolored water is eliminated.

10.1.4 Slug Chlorination: Where practical, in addition to the procedures above, a section of main inwhich the break is located shall be isolated, all service connections shutoff, and the sectionflushed and chlorinated as described in sub-section 9.8 of this Code Section, except that thedose may be increased to as much as 300 milligrams per liter (300 parts per million) and thecontact time reduced to as little as 15 minutes. After chlorination, flushing shall be resumedand continued until discolored water is eliminated and the water is free from noticeablechlorine odor.

10.1.5 Sampling: Bacteriological samples shall be taken after repairs are completed to provide arecord for determining the procedure's effectiveness. If the direction of flow is unknown,samples shall be taken on each side of the main break. If positive bacteriological samplesare recorded, Saudi Aramco’s EPD shall evaluate the situation and recommend correctiveactions. Daily sampling shall be continued until two consecutive negative samples arerecorded.

10.2 Special procedure for caulked tapping sleeves:

10. 2.1 Tapping sleeves are used to avoid shutting down the main to be tapped. After the tap ismade, it is impossible to disinfect the annulus without shutting down the main and removingthe sleeve. The space between the tapping sleeve and the tapped pipe is normally 1.3centimeters (0.5 inches), more or less, so that as little as 100 milligrams of calciumhypochlorite powder per square foot will provide a chlorine concentration of over 50milligrams per liter (50 parts per million).

10.2.2 Before a tapping sleeve is installed, the exterior of the main to be tapped shall be thoroughlycleaned/disinfected and the interior surface of the sleeve shall be dusted with calciumhypochlorite powder.

11 DISINFECTION OF WATER STORAGE TANKS

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After construction, repairs and painting have been completed, the interiors of all water storage tanks shallbe disinfected before they are placed in service (NOTE: Water storage tanks shall be painted in accordancewith the Saudi Aramco Standards).

11.1 High Concentration Method: After paint has thoroughly dried and cured, the tank shall be filled slowlyto the overflow level with potable water to which enough chlorine has been added to produce aconcentration of 25 milligrams per liter (25 parts per million) in the full tank.

11.1.1 The chlorine, either as sodium or calcium hypochlorite, or chlorine gas, shall be introducedinto the water as early during the filling operation as possible. Early introduction of chlorine isessential because the filling action is depended upon to agitate and evenly mix the chlorinewith the total volume of water in the tank.

11.1.2 A simple and effective method of adding dry chlorine to the tank is to mix the hypochloritegranules with the minimum amount of water required to produce a slurry and then use theslurry as a liquid.

11.1.3 Liquid chlorine compounds, including slurries, should be poured into the tank through theclean-out or inspection manhole in the lower course of a stand-pipe shell, or in the base ofthe riser pipe of an elevated tank. The inspection manhole cover shall then be bolted intoplace and the filling of the tank started. If no bottom manhole is available, the chlorinesolution shall be poured into the tank through the roof manhole.

11.1.4 If chlorine gas is used, a special tap can be provided in the clean-out manhole cover and thegas/water mixture pumped into the tank as the filling is started.

11.1.5 The chlorinated water shall be retained in the tank for at least 24 hours, during which time allvalves shall be operated several times to ensure disinfection of the appurtenances. At theend of this 24-hour period, the treated water in all portions of the tank shall have a residual ofnot less than 10 milligrams per liter (10 parts per million) free chlorine.

11.1.6 After the holding period, the superchlorinated water in the tank shall be completely drained towaste or the water may be partially de-chlorinated with sodium bisulfite.

11.1.7 After refilling and before the tank is placed in service, a sample for bacteriological analysisshall be collected from the tank. Note that the residual chlorine level shall be no higher than 3milligrams per liter (3 parts per million) when the sample is collected.

11.1.7.1 Samples shall be collected in sterile bottles treated with sodium thiosulfate. Nohose, valve or outlet other than the tank sample tap shall be used in collection ofsamples.

11.1.7.2 The sample shall be tested to verify the absence of coliform organisms and aheterotrophic plate count [HPC] of 500 CFU/mL or less.

11.1.8 If the initial disinfection fails to produce satisfactory bacteriological samples, the tank may beemptied and refilled. Water from the refilled tank, as well as water from the source supply,shall be tested. If check samples show the presence of coliform organisms in the tank butnot in the source supply, then the tank shall be re-chlorinated by the "high concentrationmethod." If test results from the source supply show it to be contaminated with coliformbacteria, then the source of the problem shall be identified and corrected. After correction isverified by bacteriological testing, the tank shall be emptied and refilled. Water from therefilled tank shall be tested to verify the absence of coliform bacteria. If check samples showthe presence of coliform organisms in the tank, then the tank shall be re-chlorinated by the"high concentration method."

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11.2 Low Concentration Method: If the tank is large and management concludes that an alternative to thedisinfection method described in sub-section 11.1 of this Code Section is required to avoid draining thesuperchlorinated water to waste, the following method shall be used:

11.2.1 Calculate the amount of chlorine required producing 2 milligrams per liter (2 parts per million)chlorine residual when the tank is full.

11.2.2 Add a small amount of water (1/25th the volume) and the calculated amount of chlorine tothe tank. This will produce 50 milligrams per liter (50 parts per million) chlorine residual in thewater in the bottom of the tank.

11.2.3 Hold the small amount of water containing the 50 milligrams per liter (50 parts per million)chlorine residual for 24 hours before adding more water to the tank.

11.2.4 Fill the tank to capacity after the 24 holding period. This will dilute the superchlorinated waterfrom 50 to 2 milligrams per liter (50 to 2 parts per million). Hold the 2 milligrams per liter (2parts per million) water in the filled tank for an additional 24 hours.

11.2.5 After the additional 24 hour holding period and before the tank is placed in service, a samplefor bacteriological analysis shall be collected from the tank.

11.2.5.1 Samples shall be collected in sterile bottles treated with sodium thiosulfate. Nohose, valve or outlet other than the tank sample tap shall be used in collection ofsamples.

11.2.5.2 The sample shall be tested to verify the absence of coliform organisms and aheterotrophic plate count [HPC] of 500 CFU/mL or less.

11.2.6 If the initial disinfection fails to produce satisfactory bacteriological samples, the tank may beemptied and refilled. Water from the refilled tank, as well as water from the source supply,shall be tested. If check samples show the presence of coliform organisms in the tank butnot in the source supply, then the tank shall be re-chlorinated by the "high concentrationmethod." If test results from the source supply show it to be contaminated with coliformbacteria, then the source of the problem shall be identified and corrected. After correction isverified by bacteriological testing, the tank shall be emptied and refilled. Water from therefilled tank shall be tested to verify the absence of coliform bacteria. If check samples showthe presence of coliform organisms in the tank, then the tank shall be re-chlorinated by the"high concentration method."

11.2.7 After satisfactory bacteriological results are obtained, the tank may be put into servicewithout draining the water.

12 TRANSPORTATION OF POTABLE WATER

12.1 The person or department operating the potable water transportation equipment is responsible forcompliance with the requirements of this Code Section.

12.2 Any tank wagon, tank truck, tank car, container or other equipment used for conveyance of potablewater for drinking or domestic uses shall meet the following design and construction requirements:

12.2.1 Tanks and containers intended to hold potable water shall be so constructed that everyportion of the interior can be easily inspected and cleaned.

12.2.2 Piping, valves, and permanent or flexible connections shall be accessible and easy todisconnect for cleaning.

12.2.3 The inlet or opening to every tank or container shall be constructed so that no foreignmaterial likely to contaminate the water can enter.

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12.2.4 Filling points and outlet connections of tanks and containers shall be constructed andprotected so that no foreign material likely to contaminate or pollute the water can come incontact with the inlet or outlet.

12.2.5 Transfer hoses shall be constructed of safe materials, shall have a smooth interior surface,shall be used for no other purpose and shall be clearly identified as to their use. Caps andkeeper chains shall be provided for water inlet and outlet fittings, as well as hose fittings. Allsuch fittings shall be capped when not in immediate use. Hoses shall be stored and used soas to be kept free of contamination.

12.3 If the tank wagon, tank truck, tank car, container or other equipment used for the conveyance ofpotable water for drinking or domestic uses has carried any substance other than potable water ormilk, it shall be steam cleaned or treated by a method approved by Saudi Aramco EPD prior to use asa potable water transport container. Tanks and containers that have been used to transport sewage, orany other substance which might leave a toxic or hazardous residue after the cleaning procedure, shallnot be used to transport potable water under any circumstances.

12.4 Sufficient chlorine shall be added to the water at the time the tank/container is filled to produce aresidual of not less than 0.5 milligrams per liter after 30 minutes of contact.

13 PHYSICAL AND CHEMICAL WATER QUALITY REQUIREMENTS

13.1 Water shall not contain impurities in concentrations, which may be hazardous to the health of theconsumers. It shall not be excessively corrosive to the water supply system. Substances used in itstreatment shall not remain in the water in concentrations greater than required by good operatingpractices. Substances which may have deleterious physiological effects, or for which physiologicaleffects are not known, shall not be introduced into the system in a manner which would permit them toreach the consumer.

13.2 The physical and chemical quality of drinking water shall comply with requirements outlined inTable 9.

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TABLE 9Drinking Water MCLGs(Maximum Contaminant Level Goals), MCLs (Maximum Contaminant Levels),

and SMCLs (Secondary Maximum Contaminant Levels)

Contaminant Drinking Water Health EffectsMCLGmg/L

MCLmg/L

SMCLsmg/L orUnit Noted

Physical CharacteristicsColor units Aesthetic, not health effect 15 CUThreshold odor number Aesthetic, not health effect 3 TONTurbidity Aesthetic, not health effect 5 TU

InorganicsArsenic Skin cancer 0.05Antimony Decreases longevity, Blood effects 0.006 0.006Aluminum Aesthetic, not health effect 0.2Asbestos (fibers longer than 10 microns) Benign tumors 7 million

fibers/L7 millionfibers/L

Barium Circulatory system effects 2 2Berylium Bone/lung effects, cancer risk 0.004 0.004Cadmium Kidney effects 0.005 0.005Chloride Aesthetic, not health effect 250Chromium Gastrointestinal effects 0.1 0.1Copper * - See sections 14.2 & 14.3 Vomiting, Wilson's disease 1.3 TT aCyanide Spleen/brain/liver effects 0.2 0.20Fluoride (see Table 14) Aesthetic, not health effect 2 4Foaming agent (MBAS) Aesthetic, not health effect 0.5Hydrogen sulfide Aesthetic, not health effect ND by ConsumerIron Aesthetic, not health effect 0.3Lead * - See sub-sections 14.2 & 14.3 Neurological, circulatory, growth, gestational effects Zero TT aManganese Aesthetic, not health effect 0.05Mercury Kidney effects 0.002 0.002Nickel Nervous system, liver effectsNitrate Methemoglobinemia 50 (as NO3) 50 (as NO3)Nitrite Methemoglobinemia 0.1(as NO2) 0.1(as NO2)Total nitrate/nitrite 10 (as N) 10 (as N)

pH Aesthetic, not health effect 6.5 - 8.5Thallium Kidney, liver, brain, intestine effects 0.0005 0.002Selenium Neurological effects 0.05 0.05Silver Aesthetic, not health effect 0.1Sodium Circulatory system, aesthetic 0.20Sulfate Aesthetic, not health effect 250Total dissolved solids (TDS) Aesthetic, not health effect 500Zinc Stomach distress, aesthetic 1 5

Phenols Aesthetic, not health effect 0.001Volatile organics (solvents)

1,1-Dichloroethylene Liver, kidney effects 0.007 0.0071,1,1-Trichloroethane Liver effects 0.20 0.201,2-Dichloroethane Probable cancer Zero 0.0051,2-Dichloropropane Probable cancer Zero 0.0051,1,2-Trichloroethane Kidney/, liver effects 0.003 0.0051,2,4-Trichlorobenzene Kidney, liver effects 0.07 0.07Benzene Known carcinogen Zero 0.005Carbon tetrachloride Probable cancer Zero 0.005cis-1,2-Dichloroethylene Nervous system, liver, kidney effects 0.07 0.07Ethylbenzene Liver, kidney effects 0.7 0.7Monochlorobenzene Liver, kidney, respiratory, nervous system effects 0.1 0.1o-Dichlorobenzene Nervous system, lung, liver, kidney effects 0.6 0.6 para-Dichlorobenzene Liver, kidney effects 0.075 0.075Dichloromethane Cancer risk Zero 0.005Styrene Possible cancer, liver, nervous system effects 0.1 0.1trans-1,2-Dichloroethylene Nervous system, liver, kidney effects 0.1 0.1Tetrachloroethylene Probable cancer Zero 0.005Toluene Nervous system, lung, liver effects 1 1Trichloroethylene Probable cancer Zero 0.005Vinyl chloride Known carcinogen Zero 0.002Xylenes (total) Central nervous system effects 10 10

Synthetic Organic Compounds2,3,7,8-TCDD (Dioxin) Cancer risk Zero 0.000000032,4-D (Formula 40) Liver, kidney effects 0.07 0.072,4,5-TP (Silvex) Liver, kidney effects 0.05 0.05Acrylamide Probable cancer Zero TTAlachlor (Lasso) Probable cancer Zero 0.002Aldicarb (Temik) Nervous system toxicity 0.001 DelayedAldicarb sulfone Nervous system toxicity 0.001 DelayedAldicarb sulfoxide Nervous system toxicity 0.001 DelayedAtrazine (Atranex, Crisazine) Nervous system, liver, heart 0.003

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TABLE 9 - ContinuedDrinking Water MCLGs(Maximum Contaminant Level Goals), MCLs (Maximum Contaminant Levels),

and SMCLs (Secondary Maximum Contaminant Levels)

Contaminant Drinking Water Health EffectsMCLGmg/L

MCLmg/L

SMCLsmg/L orUnit Noted

Synthetic Organic Compounds -ContinuedCarbofuran (Furadan4F) Nervous system, reproductive 0.04 0.04Chlordane Nervous system effects, probable cancer Zero 0.002Dalapon Kidney, liver effects 0.20 0.20Di (2-ethylhexyl) adipate Liver, reproductive effects 0.40 0.40Dibromochloropropane (DBCP) Probable cancer Zero 0.0002Diethylhexyl Phthlate Cancer risk Zero 0.006Dinoseb Thyroid, reproductive organ effects 0.007 0.007Diquat Ocular, liver, kidney, gastrointestinal effects 0.02Endothall Liver, kidney, gastrointestinal, reproductive

effects0.10 0.10

Endrin Liver, kidney, heart effects 0.002 0.002Ethylenedibromide (EDB) Probable cancer Zero 0.00005Epichlorohydrin Probable cancer Zero TTGlyphosate Liver, kidney effects 0.70 0.70Heptachlor (H34, Heptox) Probable cancer Zero 0.0004Heptachlor epoxide Probable cancer Zero 0.0002Hexachlorobenzene Cancer risk Zero 0.001Hexachlorocyclopentadiene (HEX) Kidney, stomach effects 0.05 0.05Lindane Neurological, liver, kidney effects 0.0002 0.0002Methoxyclor (DMDT, Marlate) Central nervous system effects 0.04 0.04Oxamyl (Vydate) Kidney effects 0.20 0.20PAHs Cancer risk Zero 0.0002PCBs Probable cancer, reproductive effects Zero 0.0005Pentachlorophenol Organ and central nervous system effects,

cancer Zero 0.001

Picloram Kidney, liver effects 0.50 0.50Simazine Cancer risk 0.004 0.004Toxaphene Probable cancer Zero 0.003

Total Pesticides Probable cancer 0.005Total Trihalomethanes (TTHMs) Probable cancer Zero 0.08

RadioactivityGross Alpha Emitters Cancer risk Zero 0.1Bq/L**Gross Beta Emitters Cancer risk Zero 0.5Bq/LRadium 226 Cancer risk Zero 0.5Bq/LRadium 228 Cancer risk Zero 0.5Bq/LUranium Cancer risk/kidney effects Zero 0.020mg/L

a TT- Treatment Technique- Should copper or lead exceed action levels, treatment technique must be implemented to reduce concentrations below action levels.* Measured in the ninetieth percentile at the consumer's tap.** Bq/L Becquerel per liter, 1 Bq==27Pico Curie

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13.3 Raw water quality standards will be in general compliance with the requirements in Table 9,however, specific requirements will be reviewed on a case by case basis.

13.4 The 90th percentile concentrations for lead and copper (measured at the consumers tap) shall notexceed 0.015 mg/L lead and 1.3 mg/L copper. Concentrations exceeding these action limits willrequire treatment technology to be implemented to reduce the levels of these contaminants below theaction levels.

14 PHYSICAL AND CHEMICAL WATER QUALITY MONITORING REQUIREMENTS

14.1 The frequency of monitoring shall comply with requirements outlined in Table 10 except for lead andcopper, which are stated in sub-sections 13.2 and 13.3 of this Code Section.

14.2 All water systems serving a population of 100 or more shall be sampled for lead and copperfrom a specific number of sites (see Table 11) once every six-months. Samples (1 L) of first-draw tap water must be taken from the cold sweet water tap in the kitchen. Water must beallowed to stand motionless in plumbing pipes for at least 6 hours before sample collection. If high-risklocations -- facilities in which lead solder has been installed, facilities that have lead pipes and facilitiesthat have lead service lines -- are identified, these sites shall be included.

14.3 Systems that meet the lead and copper action levels or maintain optimal corrosion control treatmentfor two consecutive six-month monitoring periods may reduce the number of tap sampling sites andcollection frequency to once a year. Systems that meet the lead and copper action level or maintainoptimal corrosion control treatment for three consecutive years may reduce tap sampling sites andcollection frequency to once every three years.

TABLE 10Compliance Monitoring Requirements

Contaminant Base Monitoring FrequencyTriggers

IncreasedMonitoring

IncreasedMonitoringFrequency

Triggers Return to BaseFrequency*

Groundwater GroundwaterInorganics

Asbestos 1 sample every 9 yearsNitrate Annual sample >50% of MCL Quarterly Minimum of 4 samples

<MCLNitrite 1 initial sample. If <50% of

MCL, further monitoringdiscretionary

>50% of MCL Quarterly Minimum of 4 samples<MCL

Other Inorganics 1 sample every 3 years >MCL Quarterly Minimum of 2 samples<MCL

Copper/lead See Text Sec 13.2, 13.3

Volatile OrganicCompounds

Quarterly for 1 year. Annualafter 1 year of no detection.Every 3 years after 3 rounds ofno detection.

>MCL Quarterly Minimum of 2 samples <MCL

Synthetic OrganicCompounds

4 quarterly samples every 3years. Systems >3,300 - reduceto 2/year every 3 years after 1round of no detection.Systems <3,300 - reduce to 1sample every 3 years after 1round of no detection

Detection Quarterly Reduce to annual ifminimum of 2 samples <MCL

Radioactive Nuclides 1 Sample every year >MCL Quarterly 2 Consecutive samples<MCL

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TABLE 11Tap sampling requirements for lead and copper

System Size Number of Sampling Sites Number of Sampling SitesPopulation Initial Base Monitoring Reduced Monitoring

>100,000 100 50 10,001 to 100,000 60 30 3,301 to 10,000 40 20 501 to 3,300 20 10

101 to 500 10 5 100 5 5

14.4 Radioactive Contaminants monitoring

14.4.1 For the purpose of monitoring radioactivity concentrations in drinking water, internationallyacceptable analysis protocols shall be used such as ISO or US EPA protocols.

14.4.2 The required sensitivity of the radio analysis is defined in terms of a detection limit, which is the minimum contaminant concentration that can be measures at the 95% confidence level.

14.4.3 To determine compliance with radioactivity contaminants limits as specified by table 9 thedetection limit of the analysis protocol shall not exceed 30% of the corresponding MCLspecified in table 9.

14.4.4 If the radioactive contaminant MCL specified in table 9 was exceeded, the RadiationProtection Unit/ECD/EPD shall be consulted to determine the necessary remedialmeasures.

14.4.5 If more than one radioactive nuclide is detected in a water sample, the combined effectsshall be considered in decisions/recommendations pertinent to the water quality.

14.4.6 Screening for radioactive contaminants shall be conducted as shown in the following flow chart

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15 THE COLIFORM RULE (Potable Water)

15.1 Coliforms are one of a group of microbiological contaminants regulated by this Code Section.Total coliforms, which include the fecal coliforms, are usually not pathogenic. However, their presencein drinking water indicates the potential presence of pathogens associated with waterborne diseaseoutbreaks. In particular, the presence of fecal coliforms in drinking water indicates that an urgent publichealth problem may exist.

15.2 The Total Coliform Rule is based on the presence or absence of total coliforms in a given sample,not on an estimate of the specific number of coliforms. All samples testing positive for total coliformsshall be followed by repeat sampling and tested further to determine whether fecal coliforms arepresent.

15.3 The maximum contaminant level (MCL) for total coliforms is stated in terms of a certain percentageof positive sampling results per month. Specifically, to be in compliance:

15.3.1 No more than 5 percent of the monthly samples can test positive if 40 or more samples areanalyzed each month; or no more than one sample per month can test positive if fewer than40 samples are analyzed per month.

15.3.2 The following points are also important: a) the minimum sample size is 100 milliliters; and b)all positive coliform samples, including repeat samples, must be used in compliancecalculations.

DetermineGross AlphaGross Beta

Determine Ra-226 and Ra-228

Compliance with Guidelines-No further Action

DetermineK-40 and subtract

Determine totalUranium

Determine Ra-228

Contact RPU

Determineother BetaEmitters

Denotes unaccounted alpha particles requiring further nuclide assessmentGuidelines Value exceeded

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15.4 A public water system has 25 or more service connections or regularly serves 40 people 60 ormore days per year. For regulatory purposes, public water systems are divided into two categories --community and non-community systems. Community systems serve water to a resident population.Non-community systems serve either transient populations, such as a bus stop, or non-transientpopulations, such as schools, hospitals, or factories that are not served by a community system.

15.5 The number of samples to be analyzed is determined by the size of the population served by thewater system as shown in Table 12. Different rules govern community water systems and non-community water systems.

TABLE 12Sampling Requirements Based On Population

Minimum Number of Samples Minimum Number of Samplesof Population Served Per Month of Population Served Per Month40 - 1000 1 12,901 to 17,200 151,001 to 2,500 2 17,201 to 21,500 202,501 to 3,300 3 21,501 to 25,000 253,301 to 4,100 4 25,001 to 33,000 304,101 to 4,900 5 33,001 to 41,000 404,901 to 5,800 6 41,001 to 50,000 505,801 to 6,700 7 50,001 to 59,000 606,701 to 7,600 8 59,001 to 70,000 707,601 to 8,500 9 70,001 to 83,000 808,501 to 12,900 10 83,001 to 96,000 90

96,001 to 130,000 100

15.6 The minimum sampling requirement is per Table 12. This "minimum" may be reduced by SaudiAramco’s EPD under certain conditions. First, the system has to demonstrate a history of no coliformcontamination. Second, the results of a sanitary survey conducted by Saudi Aramco’s EPD must verifythat the system is supplied solely by a protected groundwater source and that it is free of sanitarydefects. If both these conditions are met, Saudi Aramco’s EPD may reduce its sampling frequency to aminimum of once a quarter.

15.7 Non-community water systems are required to analyze a minimum of one sample per quarter.However, if such a system uses unfiltered water, it must sample at the same frequency as acommunity water system of a like size, or at least once a month.

15.8 The following test methods are approved for total coliform: a) the multiple-tube fermentationtechnique; b) the membrane filter technique; c) the presence-absence (P-A) coliform test; and d) theColilert system (MMO-MUG test). Regardless of the method selected, a 100 milliliters (4 ounce)standard sample shall be used. The protocols for the multiple-tube fermentation, membrane filter, andpresence-absence techniques are given in Standard Methods for the Examination of Water andWastewater. APHA, AWWA, WPCF. Washington, D.C. (latest edition).

15.9 The Total Coliform Rule also addresses the problem of interference by heterotrophic bacteria -- abroad class of organisms that use organic nutrients for growth -- in total coliform analysis. Because thepresence of coliforms in drinking water indicates the possible presence of pathogens, the masking ofcoliforms by high levels of heterotrophic bacteria can prevent the detection of a potential public healththreat. Three conditions indicate that high levels of heterotrophic bacteria are present.

15.9.1 Using the multiple-tube fermentation technique, the coliform sample produces a turbidculture in the absence of gas production.

15.9.2 Using the membrane filter technique, the sample produces a confluent growth or a colonynumber that is too numerous to count. ("Confluent growth" means continuous bacterial

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growth covering the entire filtration area of a membrane filter or a portion of the membranefilter in which the bacterial colonies are not discrete. "Too numerous to count" means that thetotal number of bacterial colonies exceeds 200 on a 47-mm-diameter membrane filter usedfor coliform detection.)

15.9.3 Using the P-A test, the sample produces a turbid culture in the absence of an acid reaction(an acid reaction is indicated when the medium changes to a yellow color).

Should any of these outcomes occur, the coliform sample is invalid. If the sample is declaredinvalid, another water sample shall be collected from the same location as the originalsample and submitted to the laboratory within 8 hours of collection (or up to 30 hours if thesample is maintained between 0-4°C [32-39°F]).

15.10 Water systems can be in violation of the monthly MCL for total coliforms in two ways:

15.10.1 If the number of total coliform-positive samples exceeds 5.0 percent of the monthly sampleswhen 40 or more samples are analyzed or if more than one sample is positive when lessthan 40 samples are analyzed; and

15.10.2 If there is a combination of: a) a coliform-positive original sample that is also positive for fecalcoliform (or Escherichia coli [E. coli]) followed by a positive coliform repeat sample; or b) acoliform-positive original sample followed by a coliform-positive repeat sample that is alsopositive for fecal coliform or E. coli.

15.10.3 Saudi Aramco’s EPD may invalidate a sample if it can be demonstrated that thecontamination is limited to the service connection and that the distribution system isunaffected. Also, Saudi Aramco’s EPD may declare a sample invalid if the laboratory agreesthat it made an error or Saudi Aramco’s EPD determines that there are mitigatingcircumstances which justify the change.

15.11 If total coliforms are detected in any sample, the following measures shall be taken immediately:

15.11.1 The coliform-positive sample shall be analyzed to determine whether fecal coliforms arepresent. Alternatively, the coliform-positive sample may be tested for E. coli.

15.11.2 Repeat samples shall be collected. The number of repeat samples shall be determined bythe size of the population served as indicated in Table 13.

15.11.3 If coliforms are detected in any repeat sample, another set of repeat samples shall becollected from the same location unless Saudi Aramco’s EPD determines that some othersampling scheme is indicated.

15.11.4 If coliforms are detected in any original or repeat sample and the sample is validated bySaudi Aramco’s EPD, a minimum of five routine samples shall be collected from the systemthe next month it is in operation unless the system serves more than 4,100 persons. If thesystem does serve more than 4,100 persons, it is already routinely collecting five samplesper month.

TABLE 13Repeat Sampling Requirements Based On Population

System SizeNumber

of Repeats*Number of Routine Samples NextMonth

No community water system 4 5/month for 1 more monthCommunity water system40 to 1,000 4 5/month for 1 more month

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1,001 to 2,500 3 5/month for 1 more month2,501 to 3,300 3 5/month for 1 more month3,301 to 4,100 3 5/month for 1 more month>4,100 3 See Table 12

* Number of repeat samples in the same month for each coliform-positive routine sample.

15.11.5 If any original or repeat sample is coliform-positive, that result counts as a positive result incompliance calculations, and the system has to determine whether the coliforms in thesample(s) include fecal coliforms. Presence of fecal coliforms or E. coli in a repeat sampleconstitutes an acute violation.

15.12 Coliform contamination requires quick corrective actions, e.g. mains shall be flushed, disinfectionshall be increased and treatment processes shall be improved.

15.13 The Total Coliform Rule does not allow for variances and exemptions.

16 FLUORIDE - Recommended fluoride control ranges for drinking water provided to various Saudi Aramcocommunities by month based upon the monthly average of maximum daily air temperatures are presentedin Table 14.

TABLE 14Recommended Fluoride Control Ranges for Drinking Water *

Abqaiq/Udhailiyah Dhahran Ras Tanura/RabighMonth Low Opt High Low Opt High Low Opt High

mg/L mg/L mg/L mg/L mg/L mg/L mg/L mg/L mg/LJanuary 0.85 0.90 1.20 0.85 0.90 1.20 0.85 0.90 1.20February 0.75 0.80 1.10 0.75 0.80 1.10 0.85 0.90 1.10March 0.65 0.70 0.90 0.75 0.80 1.00 0.75 0.80 1.00April 0.55 0.60 0.70 0.65 0.70 0.80 0.65 0.70 0.80May 0.55 0.60 0.70 0.55 0.60 0.70 0.55 0.60 0.70June 0.55 0.60 0.65 0.55 0.60 0.65 0.55 0.60 0.65July 0.55 0.60 0.65 0.55 0.60 0.65 0.55 0.60 0.65August 0.55 0.60 0.65 0.55 0.60 0.65 0.55 0.60 0.65September 0.55 0.60 0.70 0.55 0.60 0.70 0.55 0.60 0.70October 0.55 0.60 0.70 0.65 0.70 0.75 0.65 0.70 0.75November 0.65 0.70 0.80 0.65 0.70 0.80 0.65 0.70 0.80December 0.75 0.80 0.90 0.75 0.80 0.90 0.75 0.80 1.00

• Temperatures are from official Saudi Aramco data for 48 years from 1950 to 1998.

REFERENCES:

1. American Water Works Association (AWWA) Standards 1998 Edition.2. Freedman, Ben, Sanitarians Handbook.3. Johnson Division, University of Oregon Press Inc., “Groundwater and Wells”, 19754. National Primary Drinking Water Regulations, U.S.E.P.A., CFR 1990, Part 141,

1990; FR 1990/915. World Health Organization (WHO): “International Standards for Drinking Water”.6. Salvato, Joseph, Environmental Engineering and Sanitation.7. National Sanitation Foundation (NSF) Consumers Guide, 1998 Edition8. Standard Methods for the Examination of Water and Wastewater. APHA, AWWA,

WPCF. Washington, D.C. (latest edition)

Sanitary wastewater and sewerage systems SASC-S-02

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SASC-S-02

SANITARY WASTEWATER AND SEWERAGE SYSTEMS

This Section contains the operation and maintenance requirements for the treatment and disposal of sanitaryand industrial wastewaters in Saudi Aramco. NOTE: All sub-sections should be read in conjunction withthe applicable Saudi Aramco Engineering Standards and any referenced documents listed at the endof this Code Section.

ACRONYMS AND DEFINITIONS

ACRONYMS

EPD Environmental Protection DepartmentHMA Hazardous Material AdvisorLPD Loss Prevention DepartmentMEPA Meteorology & Environmental Protection AdministrationMSO Material Supply OrganizationOM Operating ManualPCBs Polychlorinated BiphenylsRCSHF Reclamation Chemicals Storage and Handling FacilitySAES Saudi Aramco Engineering StandardSAMSO Saudi Aramco Medical Services OrganizationSO Storehouse OperationsTCLP Toxicity Characteristic Leaching ProcedureTEL Tetraethyl Lead

DEFINITIONS

Acidity: Quantitative capacity of aqueous solutions to react with hydroxide ions to a designated pH.Measured by titration, with a standard solution of a base to a specified end point. Usually expressedas milligrams per liter of calcium carbonate.

Activated Carbon: Carbon “activated” by high-temperature heating with steam or carbon dioxide,producing an internal porous particle structure. Total surface area of granular activated carbon isestimated to be 1,000m2/gm.

Alkalinity: Capacity of water to neutralize acids, imparted by the water’s content of carbonates,bicarbonates, hydroxides, and occasionally borates, silicates, and phosphates. Expressed inmilligrams per liter of equivalent calcium carbonate.

Anaerobic Waste Treatment: Waste stabilization brought about by the action of microorganisms inthe absence of air or elemental oxygen. Usually refers to waste treatment by methane fermentation.

Approved Facility: Any waste management facility approved by EPD.

Backwash: Process by which water is forced through a filtration bed in the direction opposite to thenormal flow (usually upward). During backwashing, the granular bed expands, allowing materialpreviously filtered out to be washed away.

Bioassay: Assay method using a change in biological activity as a qualitative or quantitative meansof analyzing the response of biota to industrial wastes and other wastewaters. Viable organisms, suchas live fish or daphnia, are used as test organisms.

Biochemical Oxygen Demand (BOD): Measure of the concentration of organic impurities inwastewater. The amount of oxygen required by bacteria while stabilizing organic matter under aerobic


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conditions, expressed in milligrams per liter, is determined entirely by the availability of material in thewastewaters to be used as biological food and by the amount of oxygen utilized by themicroorganisms during oxidation.

Biological Oxidation: Process in which living organisms in the presence of oxygen convert theorganic matter contained in wastewater into a more stable or mineral form.

Buffer: Any combination of chemicals used to stabilize the pH or alkalinities of solutions.

Chlorination: Application of chlorine to water or wastewater, generally for the purpose ofdisinfections, but frequently for accomplishing other biological or chemical results.

Chlorine Contact Chamber: Detention basin in which a liquid containing diffused chlorine is held fora sufficient time to achieve a desired degree of disinfection.

Chlorine Demand: Difference between the amounts of chlorine added to the wastewater and theamount of residual chlorine remaining at the end of a specific contact time. The chlorine demand forgiven water varies with the amount of chlorine applied, time of contact, temperature, pH, and natureand amount of impurities in the water.

Clarification: Any process or combination of processes to reduce the concentration of suspendedmatter in a liquid.

Coagulation: Process by which chemicals (coagulants) are added to an aqueous system, to renderfinely divided, dispersed matter with slow or negligible settling velocities into more rapidly settlingaggregates. The coagulants neutralize forces that cause dispersed particles to repel each other.

Comminution: Process of cutting and screening solids contained in wastewater flow before it entersthe pumps or other units in the treatment plant.

Denitrification: Chemically bound oxygen in nitrate or nitrate ions stripped away by microorganisms,producing nitrogen gas, which can cause floc to rise in the final sedimentation process. An effectivemethod of removing nitrogen from wastewater.

Detention Time: Average period of time a fluid element is retained in a basin or tank beforedischarge.

Dual Media Filtration: Filtration process that uses a bed composed of two distinctly different granularsubstances (such as anthracite coal and sand), as opposed to conventional filtration through sandonly.

Electrical Conductivity: Reciprocal of the resistance in ohms measured between opposite faces of acentimeter cube of an aqueous solution at a specified temperature. Expressed as microhms percentimeter in degrees Celsius.

Food to Microorganism Ratio (F/M): Aeration tank loading parameter. Food may be expressed inpounds BOD added per day to the aeration tank; microorganisms may be expressed as mixed liquorvolatile suspended solids (MLVSS) in the aeration tank.

Freeboard: Vertical distance from the top of a tank, basin, column, or wash trough (in the case ofsand filters) to the surfaces of its contents.

Grease Skimmer: Device for removing floating grease or scum from the surface of wastewater in atank.

Grit Chamber: Detention chamber or an enlargement of a sewer, designed to reduce the velocity offlow of the liquid, to permit the separation of mineral from organic solids by differential sedimentation.


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Hardness: Characteristic of water imparted by salts of calcium, magnesium, and iron (such asbicarbonates, carbonates, sulfates, chlorides, and nitrates), which causes curdling of soap, depositionof scale in boilers, damage in some industrial processes, and sometimes objectionable taste. It maybe determined by a standard laboratory procedure or computed from the amounts of calcium,magnesium, iron, aluminum, manganese, barium, strontium, and zinc, and is expressed as equivalentcalcium carbonate.

Hydraulic loading: Quantity of flow passing though a column or packed bed, expressed in the unitsof volume per unit time per unit area; e.g., ga./min/ft2 (m3/m2.s).

Influent: Wastewater or other liquid (raw or partially treated) flowing into a reservoir, basin, treatmentprocess, or treatment plant.

Landfarming: A controlled disposal process that uses naturally occurring bacteria to biodegrade non-leaded oily sludges in soil.

Leaded Oily Sludge: Any oily sludges, whether solid or semi-solid, collected from leaded gasolineand tetraethyl lead tanks and vessels containing 100 mg/Kg total lead or greater.

Chemical Oxygen Demand (COD): Measure of the oxygen-consuming capacity of inorganic andorganic matter present in water or wastewater, expressed as the amount of oxygen consumed from achemical oxidant in a specific test. It does not differentiate between stable and unstable organicmatter and thus, does not necessarily correlate with biochemical oxygen demand.

Mixed Liquor Suspended Solid (MLSS): Concentration of suspended solids carried in the aerationbasin of an activated sludge process.

Mixed Liquor: Mixture of activated sludge and wastewater undergoing activated sludge treatment inthe aeration tank.

Neutralization: Reaction of acid or alkali with the opposite reagent until the concentrations ofhydrogen and hydroxyl ions in the solution are approximately equal.

Nitrification: Conversion of nitrogenous matter to nitrates.

Non-Leaded Oily Sludge: Any oily sludge, whether solid or semi-solid, containing less than 100mg/Kg total lead.

Non-Settleable Sludge: Suspended matter that does not settle or float to the surface of water in aperiod of 1 hour.

Organic Nitrogen: Nitrogen combined in organic molecules, such as protein, amines, and aminoacids.

Oxidation Pond or Lagoon: Basin used for retention of wastewater before final disposal, in whichbiological oxidation of organic material is affected by natural or artificially accelerated transfer ofoxygen to the water from air.

Oxidation: Addition of oxygen to a compound. More generally, any reaction involving the loss ofelectrons from an atom.

Oxygen Uptake Rate: Amount of oxygen utilized by an activated sludge system during a specifictime period.

Parshall Plume: Calibrated device developed by Ralph Parshall for measuring the flow of liquid in anopen conduit, which consists essentially of a contracting length, a throat, and an expanding length. Asill, over which the flow passes at critical depth, is located at the throat. The upper and lower headsare individually measured at a definite distance from the sill. The lower head need not be measured


35

unless the sill is submerged more than about 67 percent.

Physical-Chemical Treatment: (PCT) Plant Treatment sequence in which physical and chemicalprocesses are used to the exclusion of explicitly biological process (including incidental biologicaltreatment obtained on filter media or absorptive surfaces). In this sense, a PCT scheme is asubstitute for conventional biological treatment. A PCT scheme following an existing biological plantmay, by contrast, be termed simply a tertiary plant, although it is also a PCT in a general sense.

Polyelectrolyte: Chemicals consisting of high molecular weight molecules with many reactive groupssituated along the length of the chain. Polyelectrolytes react with the fine particles in the waste andassist in bringing them together into larger and heavier masses for settling.

Primary Settling Tank: First settling tank for the removal of settleable solids through whichwastewater is passed in a treatment works.

Primary Treatment: 1) First (sometimes only) major treatment in a wastewater treatment works,usually sedimentation; or 2) removal of a substantial amount of suspended matter, but little or nocolloidal and dissolved matter.

Raw Sludge: Settled sludge promptly removed from sedimentation tanks before decomposition hasmuch advanced. Frequently referred to as undigested sludge.

Recirculation Rate: Rate of return of part of the effluent from a treatment process to the incomingflow.

Sanitary Sewer: Sewer that carries liquid and water-carried human waste from residences,commercial buildings, industrial plants, and institutions, together with minor quantities of storm,surface, and groundwater(s) that are not admitted intentionally. Significant quantities of industrialwastewater are not carried in sanitary sewers.

Screen: Device with openings, generally of uniform size, used to retain or remove suspended orfloating solids in flowing water or wastewater and to prevent them from entering an intake or passinga given point in a conduit. The screening element may consist of parallel bars, rods, wires, grating,wire mesh, or perforated plate; the openings may be of any shape, although they are usually circularor rectangular. Also a device used to segregate granular material, such as sand, crushed rock, andsoil, into various sizes.

Secondary Settling Tank: Tank through which effluent from some prior treatment process flows forthe purpose of removing settleable solids.

Secondary Wastewater Treatment: Treatment of wastewater by biological methods after primarytreatment by sedimentation.

Sedimentation: Process of subsidence and deposition of suspended matter carried by water,wastewater, or other liquids, by gravity. Usually accomplished by reducing the velocity of the liquid tobelow the point at which it can transport the suspended material. Also called settling.

Skimming Tank: Tank so designed that floating matter will rise and remain on the surface of thewastewater until removed, while the liquid discharges continuously under certain walls or scumbaffles.

Sludge Age: In the activated sludge process, a measure of the length of time (expressed in days) aparticle of suspended solids has been undergoing aeration. Usually computed by dividing the weightof the suspended solids in the aeration tank by the daily addition of new suspended solids havingtheir origin in the raw waste.

Sludge Volume Index (SVI): Numerical expression of the settling characteristics of activated sludge.The ratio of the volume in milliliters of sludge settled from a 1,000-ml sample in 30 minutes to the


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concentration of mixed liquor in milligrams per liter multiplied by 1,000.

Stabilization Pond: Type of oxidation pond in which biological oxidation of organic matter is effectedby natural or artificially accelerated transfer of oxygen to the water from air.

Submerged Weir: Weir that, when in use, results in the water level on the downstream side rising toan elevation equal to or higher than, the weir crest. The rate of discharge is affected by the tailwater.Also called drowned weir.

Suspended Solid: Solids that float on the surface of, or are in suspension in, water, wastewater, orother liquids, and that are largely removable by laboratory filtering. Also the quantity of materialremoved from wastewater in a laboratory test, as prescribed in Standard Methods for the Examinationof Water and Wastewater and referred to as non-filterable residue.

Total Organic Carbon (TOC): Measure of the amount of organic material in a water sample,expressed in milligrams per liter of carbon. Measured by Beckman carbonaceous analyzer or otherinstrument in which the organic compounds are catalytically oxidized to CO2 and measured by aninfrared detector. Frequently applied to wastewaters.

Turbidity: Condition in water or wastewater caused by the presence of suspended matter, resultingin the scattering and absorption of light rays. Measure of fine suspended matter in liquids. Analyticalquantity, usually expressed in Jackson turbidity units (Jtu) or Nephelometric turbidity units (NTU’s),determined by measurements of light diffraction.

Turbulent Flow: Flow of a liquid past an object so that the velocity at any fixed point in the fluidvaries irregularly. Type of fluid flow in which there is an unsteady motion of the particles and themotion at a fixed point varies in no definite manner. Sometimes called eddy or sinuous flow.

1 ENGINEERING DESIGN

Wastewater shall be treated and disposed of by processes that meet the design requirements inSAES-A-104 “Wastewater Treatment, Reuse, and Disposal”.

Copies of the preliminary and detailed engineering reports, design drawings, and specificationsprepared in accordance with SAES-A-104 shall be submitted to the Manager, EnvironmentalProtection Department, (EPD) for review and approval.

2 PROTECTION OF WATER SUPPLIES

2.1 Minimum Separation Distances

2.1.1 Minimum horizontal separation distances between sewerage components and watersystems shall be as indicated in Table 1.

2.1.2 Sewer line crossing with potable water lines shall comply with the requirements ofSAES-S-010, Sanitary Sewers.


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TABLE 1Minimum Horizontal Separation Distances

Minimum Distance To Be Maintained From: Water Wellsm(ft)

Water Linesm(ft)

Sewer LinesSeptic Tank/Grease TrapsDisposal FieldSeepage PitAreas Irrigated with Reclaimed WastewaterReclaimed Water LineSewage Treatment Plants (onshore)Sewage Lift Stations (onshore)

15 (50)15 (50)30 (100)45 (150)150 (500)15 (50)150 (500)90 (300)

3a(10)3 (10)3 (10)3 (10)15b(50)3a(10)

a -In the event that these separation distances can not be met, see SAES-S-010.b - This buffer zone applies to spray irrigation areas only.

2.2 Water Supply and Prevention of Cross Connections

2.2.1 Water Supply: An adequate supply of potable water under pressure that complieswith requirements described in SASC-S-01 shall be provided for sanitary and drinkingpurposes, use in the laboratory, and for general cleaning duties around the plant. Thedesign and construction of all plumbing shall comply with the requirements of theSaudi Aramco Plumbing Code, SAES-S-060. Where it is not possible to providepotable water from a public water supply, separate water well may be provided. Thelocation, design, construction and quality of water obtained from the well shall complywith SASC-S-01. Since the plant operators and visitors will use this water supply forsanitary and drinking purposes, it shall be plumbed as outlined above.

2.2.2 Prevention of Cross Connections: Cross connecting the potable water supply withany non-potable or other water supply of questionable quality is prohibited. The useof water in a wastewater treatment plant is a necessity, but special precautions arerequired to protect the potable water supply. In this regard, two separate watersystems must be provided which are not physically connected in any way; i.e., a plantpotable water system and a plant non-potable water system.

2.2.2.1 Backflow Prevention: Atmospheric vacuum breakers shall be installed forall potable water wash down hoses. Reduced pressure backflow devices(RPBDs) or air gap and break tank shall be installed on all potable waterlines serving wastewater lift stations and wastewater treatment plantsunless a totally separate non-potable water system using reclaimed wateris installed for all cleaning requirements and chemical make-up waterrequirements. The RPBD should be installed with adequate space tofacilitate maintenance and testing. Adequate clearance from the floor,ceiling, and walls must be provided to facilitate the removal of the reliefvalve. An RPBD shall not be installed in a pit below ground level. TheRPBD must be inspected regularly for indication of failure.

2.2.2.2 Separate Non-Potable Water System: Where water from a separatepotable water supply is used to provide make-up water to the non-potablewater system, then the potable water must be discharged to a break tankwith an air gap of at least 15 centimeters (6 inches) above the maximumwater level, or the overflow outlet of the tank, whichever is higher.

2.2.2.3 Separate Non-Potable Water System Using Reclaimed Wastewater: Ifbreak tank shall not be required between the source of reclaimedwastewater and the wastewater treatment plant.


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2.2.2.4 Non-potable water systems shall be properly color-coded as identified inTable 2 of SAES-A-104.

2.2.2.5 All outlets from a non-potable water system shall be posted with permanentsigns and logos (artist's drawing), in Arabic and English, indicating that thewater is non-potable and is not safe for drinking.

3 WASTEWATER PUMP STATIONS

3.1 Wastewater pump stations shall not be subject to flooding. A suitable superstructure,preferably located off the right of way of streets and alleys to collect the stormwater shall beprovided. The station shall be readily accessible.

3.2 Pump systems shall be designed to handle unexpected downtime. Design of the pumpfacility shall incorporate ease of maintenance and repair. The design of the pumps shall be inaccordance with SAES-S-010.

3.3 Each pump station shall have at least two units of the same capacity. The capacity ofeach must exceed the expected maximum wastewater flow. If more than two pumps areprovided, the capacity of the pump system must be such that with one pump out of service,the capacity of the remaining pumps exceeds the expected maximum wastewater flow. Eachpump shall have a separate suction.

3.4 Pneumatic ejector-type pump stations require at least two pneumatic ejectors unlessthe ejector pot has been located in a dry well with all parts accessible for the repair of leaks. Ifthe ejector pot forms the lower part of the lift, two pots shall be required.

3.5 Pumps handling raw wastewater shall be preceded by readily accessible bar racks withclear openings not exceeding 5 centimeters (2 inches) unless pneumatic ejectors are used orspecial devices are installed to protect the pumps from clogging or damage. Where the sizeof the installation warrants, a mechanically cleaned bar screen with a grinder or comminutiondevice shall be used. Where screens are located below ground, convenient facilities shall beprovided for handling screenings.

3.6 Adequate ventilation shall be provided for all lift stations. Where the pump pit is belowthe ground surface, mechanical ventilation is required and arranged to ventilate the dry welland the wet well independently. There shall be no interconnections between the wet well andthe dry well ventilating systems. In pits over 4.5 meters (15 feet) deep, multiple inlets andoutlets shall be used. Dampers shall not be used on exhaust or fresh air ducts and finescreens and other obstructions in the air ducts shall be avoided to prevent clogging.

3.7 There shall be no physical connection between any potable water supply and awastewater pump station, which under any conditions might cause contamination of thepotable water supply. If a potable water supply is brought to the pump station, it must complywith conditions stipulated in SASC-S-01

3.8 Alarm systems shall be provided for all pump stations. The alarm shall be activated incases of power failure, pump failure, or any cause of pump station malfunction. Where amunicipal facility of 24-hour attendance is not available, pump station alarms shall betelemetered. Where no such facility exists, an audiovisual device shall be installed at thestation for external observation.

3.9 Force mains shall be a minimum of 10 centimeters (4 inches) in diameter. Air releasevalves shall be provided on lines at all peaks in elevation.


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4 SANITARY WASTEWATER TREATMENT SYSTEMS

4.1 General

4.1.1 Industrial wastewater and stormwater run-off shall not be mixed with sanitarywastewater prior to treatment. The streams may be combined after treatment, prior todisposal.

4.1.2 Hauling of raw sewage from holding tanks will not normally be considered anacceptable method of waste disposal unless specifically approved by Manager, EPD.

4.1.3 All outside areas shall be kept free of nuisances and safety hazards (refer to SASC-S-18).

4.1.4 All on-shore treatment units shall be located a minimum of 150 meters (500 feet)from any residential areas, camp areas, or office areas.

4.1.5 All treatment plants and holding ponds shall be surrounded by a Saudi Aramco TypeV Security fence.

4.1.6 Routine housekeeping of buildings and grounds shall be included in the operators’regular daily responsibilities. All buildings and equipment should be routinelycleaned. Doors, windows, walls and other areas should be kept clean, dry, and ingood repair. Outside grounds should be mowed regularly with the grass clippingsremoved promptly. Equipment and piping should be cleaned and painted as requiredfor appearance and identification purposes.

4.1.7 The direction of prevailing winds shall be considered when selecting the plant site.

4.1.8 Effluent quality requirements for wastewater treatment plants shall conform toapplicable requirements as outlined in: (1) Table 3 of this section; (2) SAES-A-103,Marine Wastewater Discharges; (3) SAES-A-104, Wastewater Treatment, Reuse,and Disposal; (4) Meteorology & Environmental Protection Administration Standards;(5) Jubail or Yanbu Royal Commission Standards; and (6) Al Hasa Irrigation andDrainage Authority (HIDA).

4.1.9 All municipal wastewater treatment plants shall be operated in accordance with thelatest version of “Operation of Municipal Wastewater Treatment Plants” published bythe US Water Environmental Federation (WEF). All industrial wastewater treatmentplants shall be operated in accordance with the latest versions of the applicableindustrial manuals (e. g. API instructions).

4.1.10 Exceptions to Table 1 of SAES-A-104 requirements may be granted on a case-by-case basis for sanitary wastewater that is discharged into an evaporation pond, whichmeets the design requirements of Standard 8.1 of SAES-A-104.

4.1.11 Sanitary sewage discharged more than 4 nautical miles from shore does not need tobe treated to meet Table 1 requirements; it shall be comminuted and disinfected priorto discharge in accordance with SAES-A-103.

4.1.12 Discharges to the land are not permitted unless written approval is obtained.

4.1.13 Sanitary wastewater sludge shall be stabilized (aerobic digestion) prior to drying insludge drying beds. Dried sludge shall be disposed of in an approved sanitary landfilldesigned as per SAES-S-007 and operated as per Section SASC-S-03.


40

4.1.14 All sanitary wastewater reuse applications must be designed and installed as perSAES-A-104. Adequate control measures must be taken to prevent inappropriatealterations in the piping that could result in cross connections with potable water. Allwarning signs, backflow preventors, and cross connection control measures shall bemaintained as originally designed. The minimum horizontal separation distancesbetween sewerage components and wastewater system shall be in accordance toTable 1 of this instruction.

4.1.15 For any waste or mixture of wastes not specifically mentioned in this instruction or inthe event of incidents involving wastes, the treatment and disposal method must beapproved by Manager, EPD.

4.2 Preliminary Treatment

4.2.1 All sanitary wastewater treatment plants shall have bar screens, mesh screens,and/or comminutors. Bar screens shall be located upstream of the grit chambers andshall be readily accessible at all times to allow inspection and maintenance.

4.2.2 A stairway and/or ladder shall be provided for access if bar screens, mesh screens,or comminutors are located one or more meters below or above ground level.Equipment shall be provided to transfer the screenings to ground elevation.

4.2.3 In order to provide for drainage of the screenings, manually cleaned bar screens shallbe constructed having 30 degrees to 60 degrees slope to a horizontal platform. Thebar spacing shall be from 25 to 40 millimeters for manually cleaned screens. Themechanically cleaned screens shall have spacing as small as 10 millimeters.

4.2.4 An accessible platform shall be provided for the manually cleaned screening facilities.The operators to rake screenings shall use the platform. A drainage system shall beprovided for the platform.

4.2.5 Auxiliary manually cleaned screens shall be provided where mechanically operatedscreening devices are used. The design shall include provisions for automaticdiversion of the entire wastewater flow through the auxiliary screens if the regularunits fail.

4.2.6 Grit removal equipment shall be provided for all sanitary wastewater treatment plantsand shall be located upstream of pumps and comminuting devices.

4.2.7 Equipment to wash the grit shall be provided unless the grit is handled in such amanner as to prevent odors and fly nuisance. The grit collecting chambers shall beinstalled with the capability to be dewatered.

4.2.8 The screenings and grit shall be stored in covered containers.

4.2.9 The screenings and the grit shall be disposed of in a sanitary landfill that is approvedby EPD

4.3 Primary Treatment

4.3.1 The waste oil and the oily sludges resulted from the operation of the separators shallbe disposed of in a waste disposal facility that is approved by the Manager,EPD

4.3.2 Waste oil or wastewater containing oil shall be stored in either an above ground tankwith secondary containment or in a lined pit (or sump). The liner for the pit (or sump)shall be as a minimum 30-mil high-density polyethylene. The sump or the pit shall be


41

constructed of reinforced concrete.

4.3.3 Equalization shall be installed in wastewater treatment plants in order toprotect the biological system from fluctuations in organics, pH, flow rates, andtoxic substances.

4.3.4 Equalization tanks having a detention time of more than two hours shall havemixers. The air shall be supplied at a rate of 1.25 to 2.0 ft3/103 gal. /min.(0.01 to 0.015 m3/min.).


42

4.3.5 Each sedimentation basins shall be provided with walkways with guard rails along theperimeter. A stairway shall be installed for sedimentation basins with vertical wallsterminating one or more meter above or below ground level.

4.3.6 Sedimentation basins shall be provided with scum baffles and a means for collectionand disposal of the separated scum into the sludge digester. Sedimentation basinsdesigned for flow rates less than 100 cubic meters per day shall have hydraulicskimming provided that the scum pick-up is capable of removing scum from the entireoperating surface of the sedimentation basin. Sedimentation basins designed for flowrates of 100 cubic meters per day or more shall be equipped with mechanicalskimmers.

4.3.7 Sedimentation basin access platforms shall have a pressure hose and hose rack forcleaning the effluent weirs.

4.3.8 Mechanical skimmers shall be equipped with a means to automatically clean theweirs. Brushes or scraper blade to be attached to the end of the skimmer can beused for this service.

4.3.9 Mechanical sludge collecting equipment shall be provided for sedimentation unitswith a design flow equal to or greater than 100 cubic meters per day and shall haveprovisions for individual inspection and sampling.

4.3.10 A smooth wall finish and a hopper bottom slope of not less than 60 degrees shall beprovided for sedimentation basins that are not equipped with mechanical sludgecollecting equipment.

4.4 Secondary Treatment

4.4.1 The activated sludge process may be used where the wastewater is amenable tobiological treatment; some of the modified processes require a greater degree ofattention and operating supervision. These requirements shall be considered whenproposing this type of treatment.

4.4.2 Biological wastewater treatment ponds (facultative ponds) and associated equipmentshall be designed to meet the wastewater disposal requirements in Table 3 of thisinstruction unless the wastewater will be disposed in an evaporation pond.Discharges to an evaporation pond do not need to meet the Table 3 requirementsprovided the treatment pond is designed and operated according to Standard 8.1.1.2of SAES-A-104 and approval is granted by Manager, EPD.

4.4.3 Pond-based wastewater treatment shall only be used in remote areas. Considerationshall be given to such factors as prevailing winds, pond configuration, soil conditions,use of effluent, and distance to populated areas.

4.4.4 Facultative ponds shall either be preceded by facilities for primary treatment of theraw sewage or shall include a minimum of two ponds in series. The first pond shallbe used for solids separation and biological treatment and the second pond shall befor biological treatment only.

4.4.5 Oily wastewater shall be pretreated for removal of free oil before discharge to thebiological treatment system.

4.4.6 A tank-based activated sludge process is the preferred treatment method where thewastewater is amenable to biological treatment.


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4.4.7 Extended aeration and oxidation ditches are the preferred activated sludge treatmentmethods; other methods may be used as per the approval of the Manager, EPD.

4.4.8 Extended aeration is the preferred method when high effluent quality and ammoniaremoval is required. Extended aeration shall be used in applications where a highprobability of shock loads exists.

4.4.9 The oxidation ditch may be used where treatment needs are similar to those forextended aeration. All oxidation ditch systems shall provide final clarification andreturn sludge capability equal to that required for the extended aeration system.Provision shall be made to easily vary the immersion depth of the rotor for flexibility ofoperation.

4.4.10 If the design flow exceeds 1000 cubic meters per day (250,000 gallons per day), thetotal aeration tank volume shall be divided among two or more units, each capable ofindependent operation.

4.4.11 Equipment for measuring return sludge, excess sludge, and air shall be provided inactivated sludge plants having a design flow of 7500 cubic meters per day or more.

4.4.12 Aeration tanks shall be constructed of reinforced concrete or steel unless approved bythe Materials Engineering and Corrosion Control Division.

4.4.13 Aeration tank equipment in contact with wastewater shall be constructed of 316stainless steel unless approved by the Materials Engineering and Corrosion ControlDivision.

4.4.14 Surface mechanical aerators are the preferred type of aerators for wastewatertreatment systems that treat greater than 3800 cubic meters per day. Mechanicalaeration devices shall be of such capacity to provide oxygen transfer to and mixing ofthe vessel contents equivalent to that provided by compressed air.

4.4.15 The diffuser systems shall have devices for removing and replacing diffusers withoutde-watering the tank. They shall also have non-clog diffusers for all systems usingintermittent aeration.

4.4.16 The diffuser systems shall have individual diffuser header assemblies with air controlvalves. The diffuser head control valves shall allow for throttling of the airflow.

4.4.17 The air diffuser system, including piping, shall be capable of delivering 150 percent ofdesign air requirements.

4.4.18 The blower/compressor units shall be equipped with automatic reset and restartmechanisms to place the units back in operation after periods of power outage.

4.4.19 Air filters shall provide for a flow rate of 120 percent of the design requirements.

4.4.20 The requirements for the secondary sedimentation units are the same as those forprimary sedimentation units. The secondary sedimentation units shall have dualskimmers or heavy-duty full-length skimmers.

4.5 Tertiary Treatment

4.5.1 The flocculation equipment shall be designed and operated in order to obtain


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optimum floc growth, control of deposition of solids, and prevent floc destruction atpeak hourly flow.

4.5.2 Polymers are to be used as flocculation aids and shall be introduced into a flash mixtank upstream of a flocculation tank or into the flocculation zone using severalalternate input points.

4.5.3 Air flotation units shall not be used to treat sanitary wastewater. If the units are usedfor industrial wastewater they shall be located downstream of the gravity oil/waterseparators and equalization equipment.

4.6 Chemical Treatment

4.6.1 Chemical addition equipment shall be provided in cases where the pH of thedischarge is outside of the pH range in Table 3 of this instruction or in cases whereconventional gravity settling or biological treatment is not able to treat the dischargeto Table 1 of SAES-A-104 concentrations.

4.6.2 Chemical treatment systems shall be of multiple-unit flexibility to allow for operationaladjustments in chemical feed point locations, chemical feed rates, and use ofalternative chemicals.

4.6.3 The chemical dosage required shall be the minimum necessary to bring aboutoptimum treatment. The choice of treatment chemical(s) shall be based upon thecharacteristics of the raw wastewater, the quality requirement of the final effluent andthe economics of the process.

4.6.4 Coagulation feed systems shall be provided with standby feeders, adequate chemicalstorage and conveyance facilities, adequate reserve chemical supply, and automaticdosage control.

4.6.5 In instances where only pH correction is needed, holding tanks and metering pumpsmay be used when pH adjustment is required. Other simple pH control system witheither acid or base addition can be used when gradual mixing will not provide asufficient buffering capacity.

4.6.6 Selection of chemical feed points shall be based on the type of chemicals used, thetype of wastewater treatment process, the reaction times, and the type ofcomponents in use. There shall be flexibility in feed point location with multiple feedpoints.


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4.6.7 The dry chemical feeders shall be equipped with a mixing tank which is capable ofproviding a minimum 5-minute retention time at the peak hourly flow rate.Polyelectrolyte feed installations shall be equipped with multiple solution vessels andtransfer piping.

4.6.8 Mixing of the chemicals shall be accomplished using a large diameter low speedmixer. Flash mixing shall be provided for chemicals such as polymers, metal saltsand pH control chemicals. The flash mixer shall have a mean temporal velocitygradient, G (sec.), of at least 800. The detention period shall be at least 30 secondsat peak hourly flow.

4.6.9 Secondary spill containment shall be provided around all chemical feed systemcomponents.

4.6.10 An adequate supply of treatment chemicals shall be provided at the treatment plant.

4.6.11 The liquid storage tanks and tank fill connections shall be located within a secondaryspill containment structure.

4.6.12 Bag or drum storage shall be located near the solution make-up point with trolleys inorder to provide for the convenient movement of drum or bag.

4.6.13 Platforms, ladders and railings shall be provided as necessary to afford convenientand safe access to all filling connections, storage tank entry locations, and measuringdevices.

4.6.14 Containment areas shall be sloped into a sump area and shall not contain floor drainsthat drain into a sewer.

4.6.15 Chemical precipitation sludge shall be disposed of in a facility approved by theManager, EPD.

4.6.16 Eye washes and safety showers shall be provided in areas where chemicals arebeing handled.

4.6.17 Chemical feed equipment and storage facilities shall either be constructed ofcorrosion-resistant materials or have a protective coating as approved by theMaterials Engineering and Corrosion Control Division.

4.7 Wastewater Filtration

4.7.1 Convenient access to the component of the filters shall be provided at the treatmentplants for cleaning and maintenance.

4.7.2 The backwash rate shall be adequate to fluidize each media layer a minimum of 20percent.

4.7.3 Waste filter backwash waters shall be returned to the inlet of the wastewatertreatment plant. Filtered water shall be used as the source of backwash water.

4.7.4 Selection of media size shall depend on the filtration rate selected, the type oftreatment provided for the filter influent, the filter configuration and the effluent qualityobjectives. The manufacturers of the filters should approve the use of local sand.

4.7.5 A manual override for operating equipment and critical valves shall be provided ifautomatic control is used.


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4.7.6 The distribution of the backwash air through the under drain system shall be uniform.

4.7.7 The filter shall be equipped with water troughs, a means of measurement and controlof the backwash rate, equipment for indicating filter head loss, surface wash or airscouring equipment, a positive means of shutting off flow to the filter beingbackwashed, and filter influent and effluent sampling points.

4.7.8 Adequate pumping capacity shall be available with the largest unit out ofservice, where waste backwash water is returned for treatment by pumping.

4.7.9 The rate of return of waste filter backwash water to the treatment units shall not exceed 15 percent of the design flow rate to the treatment units.

4.7.10 Filtration rates shall not exceed 110 liters per minute per square meter (3 gallons perminute per square foot) for single media (sand) filters, 150 liters per minute persquare meter for dual media filters, and 190 liters per minute per square meter formulti-media filters (based on the design flow rate applied to the filter units).

4.7.11 Intermittent sand filters shall be protected from surface wash and blowing sand.

4.7.12 Gravity or pressure type filters shall be used for wastewater filtration.

4.8 Sludge Handling

4.8.1 The sludge pipe to the beds shall terminate at least 30 centimeters (12 inches) abovethe surface and be arranged so that it shall drain. Concrete splash plates for thepercolation-type beds shall be provided at sludge discharge points.

4.8.2 Provision shall be made to maintain sufficient continuity of service so sludge may bede-watered without accumulation beyond storage capacity.

4.8.3 If it is proposed to de-water or dispose of sludge by other methods, a detaileddescription of the process and design data shall accompany the plans. The finalquality of the de-watered sludge must be such that the disposal of the dried sludgedoes not create a health hazard.

4.8.4 Filtrate from de-watering units shall be returned to the process for adequate treatment.

4.9 Grease Traps

4.9.1 Grease traps shall be provided for communal kitchens catering to 10 or more

4.9.2 Grease traps should normally be located within 9 meters (30 feet) of the plumbingfixtures served to prevent congealing of the grease in the lines.

4.9.3 Grease traps shall be maintained in efficient operating condition by regular removalof accumulated grease and sediment.

4.9.4 The minimum capacity of the grease trap shall be equal to the maximum volume ofwater used in the kitchen during a mealtime period or as specified in latest edition ofthe Uniform Plumbing Code, whichever is greater. An estimate of 9.5 to 11.3 liters(2.5 - 3.0 gallons) of water per meal served can be used to determine the requiredvolume.

4.9.5 Grease removed from the grease trap shall be disposed in an approved sanitarylandfill.


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4.10 Onsite Disposal Systems (Holding Tanks, Septic Tanks and Disposal Fields)

4.10.1 General

4.10.1.1 Onsite disposal systems include holding tanks, septic tanks, absorptionbeds, seepage pits, and evapotranspiration beds. Onsite disposal systemsare only acceptable at locations with less than 30 employees where noconnection to a sanitary sewer is available, and the systems are designedper Standard 12 of SAES-A-104. The Manager, EPD, may allow facilitieswith greater than 30 employees conditional approval for the use of anonsite disposal system on a case-by-case basis. (Any wastewater beingtrucked off-site for disposal must be treated in an approved wastewatertreatment plant).

4.10.1.2 All onsite disposal systems (with the exception of holding tanks) shall bepreceded by a septic tank designed in accordance with Standard 12 ofSAES-A-104, Wastewater Treatment, Reuse, and Disposal.

4.10.1.3 Septic tanks with disposal to absorption beds or seepage pits are notacceptable in areas where the ground water is within 1.5 meters (5 feet) ofthe surface.

4.10.1.4 Septic tanks shall be maintained in efficient operating condition by regularremoval of accumulated sediment and sludge.

4.10.1.5 Absorption beds, seepage pits, and evapotranspiration beds shall beroutinely inspected to ensure proper operation. Any evidence of surfacecontamination with wastewater must be investigated and the underlyingcause corrected immediately.

4.10.1.6 Effluent from septic tanks contains a high level of pathogenic bacteria andshall not be considered safe. Appropriate safety precautions such as theuse of protective clothing (e.g., gloves and overalls) shall be used whencontact with the tank contents is unavoidable.

4.10.1.7 Roof drains, foundation drains and drainage from other sources producinglarge intermittent or constant volumes of clear water shall not be piped intothe septic tank or absorption area. Such large volumes of water will stir upthe contents of the tank and carry some of the solids into the outlet line; thedisposal system following the septic tank will likewise become flooded orclogged, and may fail. Drainage from garage floors, or other sources of oilywaste, shall also be excluded from the septic tank.

4.10.1.8 Toilet paper substitutes should not be flushed into a septic tank. Papertowels, newspaper, wrapping paper, rags, and sticks may not decomposein the septic tank, and are likely to lead to clogging of the plumbing anddisposal system.

4.10.1.9 Adequate venting is obtained through the building plumbing if the septictank and the plumbing are designed and installed in accordance withSAES-A-104 and SAES-S-060. A separate vent on a septic tank is notnecessary.

4.10.1.10 A chart showing the location of the septic tank and disposal system shouldbe placed at a suitable location in the facility served by such a system. Thechart should contain brief instructions as to the inspection andmaintenance required. The chart should assist in acquainting operators ofthe necessary maintenance that septic tanks require, thus forestalling


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failures by assuring satisfactory operation.

4.10.1.11 Abandoned septic tanks shall be filled with earth or rock.

4.10.1.12 Septage and portable toilet wastes shall be disposed of at an approvedwastewater treatment system designed as per SAES-A-104.

4.10.1.13 Any facility using off-site disposal of wastewater shall maintain records thatcan demonstrate that the wastewater shipments were received by theapproved wastewater treatment system (Saudi Aramco 9564).

4.10.2 Percolation Tests

Percolation tests shall be performed to determine the suitability of the soil forabsorption/seepage type systems. Results from the percolation tests shall be used inconjunction with the standards in SAES-A-104, Wastewater Treatment, Reuse, andDisposal to develop the design of the absorption bed or seepage pit. The Manager,EPD, must approve all percolation test procedures and results. Percolation testprocedures are as follows:

4.10.2.1 Number and Location of Tests: Six or more tests shall be made inseparate test holes spaced uniformly over the proposed soil absorptionfield.

4.10.2.2 Type of Test Hole: Dig or bore a hole, with horizontal dimensions from 10to 30 centimeters (4.0 to 12 inches) and vertical side to the depth of theproposed absorption trench. In order to save time, labor, and volume ofwater required per test, the holes can be bored with a 10 centimeters (4.0inches) auger.

4.10.2.3 Preparation of Test Hole: Carefully scratch the bottom and sides of thehole with a knife blade or sharp pointed instrument in order to remove anysmeared soil surfaces and to provide a natural soil interface into whichwater may percolate. Remove all loose material from the hole. Add 5.0centimeters (2.0 inches) of coarse sand or fine gravel to protect the bottomfrom scouring and sediment.

4.10.2.4 Saturation and Swelling of the Soil: It is important to distinguish betweensaturation and swelling. Saturation means that the void spaces betweensoil particles are full of water. This can be accomplished in a short period oftime. Swelling is caused by intrusion of water into the individual soilparticle. Swelling is a slow process, especially in clay-type soil, and is thereason for requiring a prolonged soaking period. Carefully fill the hole withclear water to a minimum depth of 30 centimeters (12 inches) over thegravel. In most soils, it is necessary to refill the hole by supplying a surplusreservoir of water, possibly by means of an automatic siphon, to keepwater in the hole for at lease 4.0 hours and preferably overnight. Determinethe percolation rate 24 hours after water is first added to the hole. Thisprocedure is to insure that the soil is given ample opportunity to swell andto approach the condition it will be in during the wettest season of the year.Thus, the test will give comparable results in the same soil, whether madein a dry or in a wet season. In sandy soils containing little or no clay, theswelling procedure is not essential.

4.10.2.5 Percolation-rate measurement: With the exception of sandy soils,percolation-rate measurements shall be made on the day following theprocedure described under item 4.10.2.4 above.


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If water remains in the test hole after the overnight swelling period, adjustthe depth to approximately 15 centimeters (6.0 inches) over the gravel.From a fixed reference point measure the drop in water level over a 30-minute period. This drop is used to calculate the percolation rate.

If no water remains in the hole after the overnight swelling period, add clearwater to bring the depth of water in the hole to approximately 15centimeters (6.0 inches) over the gravel. From a fixed reference point,measure the drop in water level at approximately 30-minute intervals for4.0 hours, refilling 15 centimeters (6.0 inches) over the gravel asnecessary. The drop that occurs during the final 30-minute period is usedto calculate the percolation rate. The drops during prior periods provideinformation for possible modification of the procedure to suit localcircumstances. In sandy soils or other soils in which the first 15centimeters (6.0 inches) of water seeps away in less than 30 minutes, afterthe overnight swelling period, the time interval between measurementsshall be taken as 10 minutes and the test run for one hour. The drop thatoccurs during the final 10 minutes is used to calculate the percolation rate.

4.10.3 Cleaning of Septic Tanks

Septic tanks shall be cleaned before too much sludge or scum is allowed toaccumulate. If either the sludge or scum approaches too closely to the bottom of theoutlet device, particles will be scoured into the disposal field and will clog the system.Eventually, when this happens, liquid may break through to the ground surface, andthe wastewater may back up in the plumbing fixtures. When a disposal field isclogged in this manner, it is not only necessary to clean the tank, but it also may benecessary to construct a new disposal field.

4.10.3.1 There are wide differences in the rate that sludge and scum willaccumulate from one system to the next. Tanks should be inspected atleast once a year. The depth of sludge and scum should be measured inthe vicinity of the outlet baffle. The tank should be cleaned if either: a) thebottom of the scum mat is within approximately 7.5 centimeters (3.0inches) of the bottom of the outlet device; or b) sludge comes within thelimits specified in Table 2.

TABLE 2Allowable Sludge Accumulation

Liquid Depth75 cm (2.5ft) 90 cm (3.0 ft) 120 cm (4.0 ft) 150 cm (5.0 ft)Liquid Capacity of

Septic Tank Distance From Bottom of Outlet to Top of SludgeLiters Gallons cm in cm in cm in cm in2835340037807560

75090010002000

12.510.010.010.0

5.04.04.04.0

15.010.010.010.0

6.04.04.04.0

25.017.515.010.0

10.07.06.04.0

32.5225.020.010.0

13.010.08.04.0

4.10.3.2 Scum can be measured with a stick to which a weighted flap has beenhinged, or with any other suitable device. The stick is forced through themat, the hinged flap falls into a horizontal position, and the stick is raiseduntil resistance from the bottom of the scum is felt.

4.10.3.3 A long stick wrapped with rough, white toweling and lowered to the bottomof the tank will show the depth of sludge and the liquid depth of the tank.


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The stick should be lowered behind the outlet device to avoid scumparticles. After several minutes, if the stick is carefully removed, the sludgeline can be distinguished by sludge particles adhering to the toweling.

4.10.3.4 Cleaning is usually accomplished by pumping the contents of the tank into atank truck. Septic tanks should not be washed or disinfected after pumping.A small residual of sludge should be left in the tank for seeding purposes.When a large septic tank is being cleaned, care shall be taken not to enterthe tank until it has been thoroughly ventilated and gases have beenremoved to prevent explosion hazards and asphyxiation of workmen.Preferably, workmen required to enter the tank should wear self-containedbreathing apparatus. If not available, a stout rope shall be tied around theworkman's chest under his armpits, with the other end held above groundby another person(s) strong enough to pull him out if any gas remaining inthe tank should overcome him.

4.10.3.5 The material removed may be buried in an approved sanitary landfill or,with permission of the proper authority, emptied into a sanitary sewersystem. Sludge should never be emptied into storm drains or dischargeddirectly into any stream or watercourse. Waste shipments shall bemanifested to the disposal location as per Standard 6.0 of GI 430.001.

4.10.4 Holding Tanks

4.10.4.1 Holding tanks for wastewater may only be used by facilities with less than30 employees and no connection to a sanitary sewer is available. TheManager, EPD, must approve design drawings and specifications ofholding tanks.

4.10.4.2 Holding tanks must be pumped out at intervals of sufficient frequency toprevent overflow of the contents onto the ground adjacent to the tank. Adesignated representative of a camp or facility served by the tank mustmaintain a written record of these pumping intervals to ensure thisrequirement is met.

410.4.3 Any holding tanks which have overflowed, or otherwise have created anodor or public health nuisance, must be immediately reported to EPD.

4.10.4.4 Contents removed from holding tanks must be disposed of in an approvedseptage receiving facility or other approved wastewater treatment facility.The disposal contractor must provide, when requested by EPD, proof ofproper disposal by submission of the Waste Manifest Form (Saudi Aramco9564) as a requirement for continuing to provide waste disposal service atSaudi Aramco facilities

4.11 Operation and Maintenance of Sanitary Wastewater Treatment Plants

All wastewater treatment plants shall be operated and maintained in manner that: (1) risks topublic health and the environment are minimized, and (2) all applicable standards areachieved. Note: that the following Section is not intended to replace a detailed operations andmaintenance manual. In all cases, the original equipment manufacturer’s operation andmaintenance instructions should be followed.

4.11.1 Operation and Maintenance Manuals: All plants shall provide and maintainOperation and Maintenance manuals at the site. All new plants shall submitOperation and Maintenance manuals to the Manager, EPD, for review and approval.The degree of complexity of the operation and maintenance manual shall be asrequired by the complexity of the wastewater treatment system. A suggested table of


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contents for operation and maintenance manuals follows:• Description of Process• Description of Facilities• Operation and Control• Laboratory Testing• Records• Preventive Maintenance Program• References

4.11.2 No wastewater may be disposed of to the marine environment if it does not meet theMEPA discharge requirements in Table 3 of these instructions. Discharges toevaporation ponds and other approved discharge locations must meet Table 3 ofthese instructions; however, the Manager, EPD, may waive specific dischargerequirements on a case-by-case basis. No desert dumping of wastewater ispermitted.

4.11.3 Record keeping: The maintenance of good records is essential to the efficient andorderly operation of any treatment plant. Only by maintaining clear and conciserecords of operation will past experiences be of assistance in guiding futureoperations. Sanitary wastewater treatment plants shall be sampled per theinstructions shown on Table 5 of this document.

4.11.3.1 At a minimum, the records should include the daily operators log,laboratory reports, and maintenance activities. The daily operating logshould note any unusual conditions, routine operational and maintenanceactivities, etc.

4.11.3.2 Sanitary wastewater treatment facilities shall maintain daily records ofinfluent and effluent flow rates to aid staff in ensuring that design flow ratesare not exceeded and to warn of possible process upsets.

4.11.4 Wastes discharged shall at no time contain substances in concentrations toxic tohuman, animal, plant or fish life. The wastes discharged shall not contain phenols,cresols, or any other substances in concentration sufficient to impart objectionabletastes, odors, or foaming to usable waters.

4.11.5 Disinfection: All wastewater treatment plants which discharge effluent or reuseeffluent on land must provide disinfection to achieve the required bacteriologicaleffluent water quality requirements as identified in sub-section 6 of this CodeSection

4.11.5.1 Chlorination facilities shall be operated to provide an effluent total residualchlorine concentration of at least 1.0 mg/L (1.0 ppm) after a contact time ofat least 30 minutes at peak hourly flow. The operator for all wastewatertreatment plants shall maintain daily records of total effluent chlorineresidual levels.

4.11.5.2 Other disinfection processes require approval of the Manager ,EPD. Whereother processes are proposed, the design report shall include evidence ofsuccessful disinfection under similar conditions.

4.11.6 Removal, Handling And Storage of Screenings and Grit

4.11.6.1 Screenings and grit shall be wasted, dried, and disposed of in a landfillapproved by the Manager, EPD.


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4.11.6.2 Screenings and grit that are temporarily stored on the premises shall bebagged or stored in covered containers.

4.11.6.3 Handling of screenings and grit should only be performed with appropriateprotective clothing such as gloves and coveralls.

4.11.6.4 Routinely monitor equipment such as traveling bar screens, comminutors,etc. for proper operation. Lubricate all equipment as recommended by theoriginal equipment manufacturer.

4.11.7 Waste Facultative Ponds

4.11.7.1 Facultative ponds shall be maintained to eliminate weeds, floating grease,floating mats of algae and scum, etc. These materials provide harboragefor insects, which can act as disease vectors. Breeding insects in theponds can be treated with an appropriate pesticide such as Abate. Weedscan be manually removed from the dike areas or carefully sprayed with anherbicide taking care not to poison the pond. Floating materials can beremoved by vacuum truck and disposed of at an approved landfill.

4.11.7.2 A minimum of 0.75 to 1.0 meter (2.5 - 3.0 feet) water depth should bemaintained in ponds to prevent rooting of plants and minimize odors.

4.11.7.3 Odors resulting from temporary overloading of a pond system may be ableto be mitigated by the addition of sodium nitrate in quantities of 11.2 gramsper cubic meter (100 pound per acre). The sodium nitrate should be spreadevenly across the lagoon.

4.11.7.4 Routine maintenance for permanent facultative ponds requires periodicremovals of accumulated solids, removal of floating materials, correction ofbank erosion, and routine clearing of shrubs and grasses from the dikearea. The Manager, EPD, shall approve disposal of dredged solids.Protective clothing such as gloves and coveralls should be worn whenworking with wastewater or sludge.

4.11.8 Activated Sludge Treatment Process

4.11.8.1 A well operated activated sludge system will generally be brown in colorand should have an "earthy" odor.

4.11.8.2 Maintain at least 2.0 mg/L (2.0 ppm) of dissolved oxygen under allconditions of loading in all parts of the aeration tanks except immediatelybeyond the inlet. Monitor the aeration basin dissolved oxygen level daily. Adark blackish color may indicate an anaerobic condition caused by low air.Increase the air to maintain the dissolved oxygen in the appropriate range.

4.11.8.3 Maintain sufficient velocity of movement and turbulence to bring sludgeparticles into intimate contact with all portions of the wastewater and toprevent deposition of solids on the tank bottom.

4.11.8.4 Inspect aeration system frequently to ensure the proper operation ofblowers or mechanical aerators. Clean blower air filters regularly. Routinelycheck belt tensioning and alignment. Check equipment oil levels routinelyand lubricate equipment as recommended by the original equipmentmanufacturer. Perform all other preventive maintenance as recommendedby the original equipment manufacturer.

4.11.8.5 Monitor the aeration basin total suspended solids levels daily through


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either laboratory determination of total suspended solids, throughmonitoring the 30 minute settled sludge volume in a one liter graduatedcylinder, or with the sludge volume index (SVI). A good operating rule ofthumb is to maintain enough sludge in the aeration system to record 300-500 mL for the 30-minute settled sludge volume with adjustment asnecessary to cope with process upsets, presence of filamentousorganisms, and other variations on a plant-by-plant basis.

4.11.8.6 Clean floating sludge and scum from the clarifier surface daily. Floatingsludge can normally be forced to settle with a water spray. Scum may haveto be removed manually with a net or other skimming device. Any materialsremoved from the surface should be placed in the plant digester or ondrying beds for dewatering with ultimate disposal to an approved landfill.Check the functioning of the return sludge system to ensure it is functioningcorrectly. Take corrective action as required. Routinely check oil levels ofthe equipment and perform preventive maintenance as recommended bythe original equipment manufacturer.

4.11.9 Rotating Biological Contactors (RBC): A rotating biological contactor consists of aseries of closely spaced circular disks of polystyrene or polyvinyl chloride. The disksare partially submerged in wastewater and rotated slowly through it. All RBC’s mustbe preceded by preliminary treatment to remove rags and other trash and primarytreatment for the removal of solids and oils and greases.

4.11.9.1 Maintain preliminary and primary treatment units in good working order.

4.11.9.2 Observe and record the appearance of the biomass routinely. Note anyunusual changes in the appearance of the biomass.

4.11.9.3 Monitor and record the dissolved oxygen concentration in the first stageroutinely. Dissolved oxygen concentrations below 0.5 mg/L (0.5 ppm) in thefirst stage are an indicator that the facilities are overloaded.

4.11.9.4 Routinely perform all preventive maintenance as recommended by theoriginal equipment manufacturer. Monitor the temperature of the contactorshaft bearings. Listen for unusual noises from all rotating equipment.Check lubricant levels in all rotating equipment. Ensure chain drives arewell lubricated. Check belt drives for alignment and tensioning.

4.11.9.5 Clean floating sludge and scum from the clarifier surface daily. Floatingsludge can normally be forced to settle with a water spray. Scum may haveto be removed manually with a net or other skimming device. Any materialsremoved from the surface should be placed in the plant digester or ondrying beds for dewatering with ultimate disposal to an approved landfill.Routinely check oil levels of the equipment and perform preventivemaintenance as recommended by the original equipment manufacturer.

4.11.10 Aerobic Sludge Digestion: All sludge shall be stabilized prior to dewatering. A welldigested sludge will drain rapidly, dry faster, and will not generate an obnoxious odor.Operation and maintenance of aerobic sludge digestors is similar to operation ofactivated sludge systems.

4.11.10.1 Ensure adequate and even distribution of air to provide oxygen for solidsdigestion and for solids mixing.

4.11.10.2 Maintain a minimum of 1.0 mg/L (1.0 ppm) dissolved oxygen in thedigester.


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4.11.10.3 Concentrate digested sludge by turning off the air for approximately 4.0hours prior to decanting supernatant back to the wastewater treatmentsystem.

4.11.10.4 Ensure proper operation of upstream oil and grease removal equipmentsuch as grease traps. Excessive levels of oil and grease levels in thewastewater can cause problems in the aerobic digester and in sludgedrying beds. Oil and grease are oxidized slowly and can be concentrated inthe digester. Too much oil and grease in digested sludge results in asludge with poor dewatering characteristics and which is likely to generateodors as it dries.

4.11.11 Sludge Drying Beds: - Normal Operating Procedures: Sludge drying beds are arelatively simple method of sludge dewatering. Sludge dewatering is required prior tofinal disposal of digested sludge to an approved sanitary landfill.

4.11.11.1Start flow of liquid sludge into bed. Stop flow when the liquid isapproximately 20 to 30 centimeters (8 to 12 inches) deep through out thebed. Do not apply new sludge on top of a layer of dry sludge.

4.11.11.2 Inspect the beds every few days noting any odors or insect problems.Remove any weed growth.

4.11.11.3 When sludge is dry (normally up to three weeks depending on weather anddepth of sludge) remove the sludge taking care not to damage the sandand gravel layers. Remove as little sand with the sludge as possible.Sludge can be removed by shovel or forks at a moisture content of 60 to 70percent, but if it is allowed to dry to 40 percent moisture, it will weigh onlyhalf as much and is still easy to handle. If the sludge gets too dry (10 to 20percent moisture) it will be dusty and will be difficult to remove because itwill crumble as it is removed.

4.11.11.4 After the sludge is removed, inspect the bed, rake the surface of the sandto level it and to remove any debris, and add make up sand if necessary.The bed is ready for the next application of sludge.

4.11.11.5 All sludge beds produce some odor when in operation; however, obnoxiousodors are generally not a problem unless the sludge being dewatered isinsufficiently stabilized or there are excessive levels of oil and grease in thesystem. Odor control should begin at the source. Inspect the digester toensure a minimum dissolved oxygen concentration of 1.0 mg/L (1.0 ppm).Increase the aeration if necessary. Inspect the system for signs ofexcessive oil and grease such as grease balls in the aeration basin andashing (small gray floating globules of grease) in the secondary clarifier. Ifgrease is a problem, eliminate the source of oil and grease. If operationalconstraints prevent the elimination of the odors at the source, chemicalmasking agents may be sprayed at the sludge beds or the pH of thedigester contents can be raised to 12 for three hours prior to disposal to thebeds. Raising the pH to 12 with sodium hydroxide or hydrated lime shouldinhibit the biological reactions, which are responsible for producing theodors.

4.11.11.6 Flies may be a problem in certain areas and seasons and shall becontrolled by destruction of breeding and use of traps and poisons. The flymay be controlled most effectively in the larva stage. Borax or calciumborate applied to the surface of the sludge will kill the larvae. Neitherchemical is dangerous to man or to domestic animals. These chemicals


55

can be sprinkled on the sludge, especially in the cracks of the drying cake.Other chemicals sometimes used are chloride of lime and sulfate of iron.The adult fly can be killed by spraying. Fly trapping is particularly suited foroutdoor conditions. A satisfactory form of trap consists of a conical, gauze-covered structure leading into a larger space in which poisoned bait isplaced.

4.12 Safety

4.12.1 General:

4.12.1.1 Adequate provision must be made to protect operators and visitors fromhazards. A brief outline of some of the major safety considerations is givenbelow. Contact the Loss Prevention Department regarding detailedrequirements for gas piping, and safety features of chlorine installations.See also SAES-A-104, Wastewater Treatment, Reuse, and Disposal.

4.12.1.2. Wastewater discharges must be disinfected to meet the dischargestandards as shown in MEPA, SAES-A-l03, SAES-A-104 and thisdocument, as applicable. The hazards of disinfectants must be consideredin the design.

4.12.1.3 Chlorination: Chlorination facilities shall be designed to provide at least 30minutes at peak hourly flow. The contact structure may be a tank or acombination of tank and out fall sewer. The structure must be baffled toprevent short-circuiting. The chlorine feed equipment shall be oversized tomeet emergency situations. Where other disinfection processes areproposed, the design report shall include evidence of successfuldisinfection under similar conditions.

4.12.2 Gas Chlorination Facilities

4.12.2.1 Detailed safety handling, storage instructions and procedures shall beincluded in all operation and maintenance manuals for plants usingchlorine gas.

4.12.2.2 A chlorine gas detection system with alarm shall be provided in the vicinityof the gas storage cylinders.

4.12.2.3 A leakage test kit, consisting of ammonia, water and swab, or otheracceptable chlorine detector, shall be provided in a clearly marked location.

4.12.2.4 At least one self contained, air type, breathing apparatus which provides a30 minute air supply, such as manufactured by Scott Aviation Company,shall be provided and hung in a conspicuous place outside the chlorinationroom. Larger installations must also have several canister-type masks. Airpacks shall be inspected regularly to ensure proper functioning.

4.12.2.5 A mechanism for flushing the eyes with potable water shall be in closeproximity to the chlorination facility. Operation of the eyewash shall be bymeans of a push bar.

4.12.2.6 Gas chlorine cylinders shall be shielded from direct sunlight or fromoverheating above 60 oC (140oF) from any source, either while in storageor in use.

4.12.2.7 Safety chains must be provided to hold the cylinders securely upright, bothon the scales and in storage areas.


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4.12.2.8 Leak repair kits shall be provided for the type of gas cylinder used. Kits areavailable for 100 and 150 pound cylinders, one-ton cylinders, and tankcars.

4.12.2.9 Operator training shall be provided annually in the proper response actionsto be followed in the event of an accidental chlorine leak.

4.12.2.10 Material Safety Data Sheets (MSDSs) or Chemical Hazard Bulletins(CHBs) shall be posted in a conspicuous location.

4.12.2.11 A separate house or room at or above ground level must be providedexclusively for chlorination purposes. If the chlorination space is a part of alarger building, the door of the chlorination area must open to the outside ofthe building and must be outward-opening. The door shall have a 30 by 30centimeters (12 by 12 inches) “one-light” window to allow observance ofconditions in the room prior to entering.

4.12.2.12 Sufficient ventilation shall be provided to allow one complete air change inthe chlorination room every two minutes. The exhaust duct must take in airfor exhausting within 30 centimeters (12 inches) of the floor level. Alouvered fresh air intake must be provided to serve as a make-up airsupply when the exhaust fan is operating. This intake shall be located inthe ceiling or near ceiling level. The exhaust fan must be wired toautomatically activate when the light is turned to the “ON” position. Thelight switch shall be located outside the room. As an additional safetyfactor, a pressure-type switch shall be located in the door to thechlorination room, which shall activate the exhaust fan automatically whenthe door is opened in case the operator fails to turn on the light switch. Theexhaust outlet shall be directed away from the fresh air intake and awayfrom other occupied areas.

4.12.3 Hypochlorination Systems

4.12.3.1 Detailed safety handling, storage instructions and procedures shall beincluded in all operation and maintenance manuals.

4.12.3.2 A safety shower with an eye wash mechanism for flushing the eyes withpotable water shall be located in close proximity to the dosing facility.Operation of the eyewash shall be by means of a push bar.

4.12.3.3 Calcium hypochlorite and sodium hypochlorite are strong oxidants andmust be stored safely in a cool and dry location.

4.12.3.4 Operator training shall be provided annually in the proper response actionsto be followed in the event of an accidental hypochlorite spill.

4.12.3.5 Material Safety Data Sheets (MSDSs) or Chemical Hazard Bulletins(CHBs) shall be posted in a conspicuous location.

4.12.4 Lifesaving Buoys and Rescue Poles shall be provided adjacent to large bodies ofwastewater.

4.12.5 Sanitary Facilities and Personal Hygiene:

4.12.5.1 Sanitary facilities shall be provided at all manned wastewater treatmentplants per Section SASC-S-12 ‘Places of employment’. Ensure that:

• Toilet facilities are clean and in good repair.


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• Hand washing and shower facilities are clean and in good repair.• For permanent plants with design flows greater than 1000 cubic meters

per day (264,000 gpd), a separate changing/locker room or enclosureis provided and that it is kept clean and in good repair.

4.12.5.2 Employees at wastewater plants shall wear clean protective overalls,footwear and gloves as necessary. Employees must wash their handsregularly, particularly before smoking or eating.

5 SANITARY WASTEWATER EFFLUENT DISCHARGE & REUSE REQUIREMENTS

5.1 General Requirements

5.1.1 Toxic Wastes: The wastes discharged shall at no time contain substances inconcentrations toxic to human, animal, plant or fish life.

5.1.2 Objectionable Wastes: The wastes discharged shall not contain phenols, cresols, orany other substances in concentration sufficient to impart objectionable tastes, odors,or foaming to usable waters.

5.1.3 Maximum Allowable Limits: The minimum effluent quality standards for sanitarywastewater discharges are presented in Table 3 (or the most recent revision ofMeteorology and Environmental Protection Administration standards or the standardsof the Yanbu or Jubail Royal Commission, depending upon the location of thedischarge). Additional requirements for effluent reuse are presented in sub-section5.2. EPD will monitor these standards on a monthly or quarterly basis, througheffluent sample collection and analysis.

5.1.4 Discharges of untreated wastewater to the land are not permitted. Discharges oftreated wastewater to the land require written approval from the Manager, EPD.

5.1.5 The Table 3 limits do not apply to wastewater treatment systems which discharge toproperly designed, lined evaporation ponds and to onsite wastewater treatmentsystems. All exceptions to Table 3 requirements must receive approval from theManager, EPD.

5.1.6 Sanitary sewage from offshore facilities that is discharged more than 4 nautical milesfrom shore does not need to meet Table 3 requirements; it shall be comminuted anddisinfected prior to discharge.


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TABLE 3 - Effluent Discharge Limitations (1)

Jubail RoyalCommission Limit (3)

Yanbu RoyalCommission Limit (4)

Pollutant (2) MEPA Limit MaximumMonthlyMean Maximum

MonthlyMean

Physical -Chemical PollutantsFloatable None None None None NonepH Units 6-9 6-9 6-9 6-9 6-9Total SuspendedSolids (TSS) 15 mg/L 25 mg/L 10 mg/L 15 mg/L 8 mg/LTemperature (5) +10°C - (5) (5)

Turbidity 75 NTU (6) 75 NTU 50 NTU 15 NTU 8 NTUDissolved Oxygen - 2.0 mg/L min. - 4 mg/L min. 5 mg/L min.Salinity - - - + 2 ppt + 1 ppt

Non-OrganicPollutants

mg/L(30 day mean)

mg/L mg/L mg/L mg/L

Aluminum - 25 15 25 15Ammonia (as N) 1.0 3 1 3 1Arsenic 0.1 0.5 0.1 0.5 0.1Barium - 2.0 1.0 2 1Cadmium 0.02 0.05 0.01 0.05 0.01Chlorine (residual) (7) 0.5 2.0 0.5 0.3 <0.2Chromium (total) 0.1 1.0 0.1 1 0.1Cobalt - 2.0 0.1 2 0.1Copper 0.2 0.5 0.2 0.5 0.2Cyanide 0.05 0.1 0.05 0.1 0.05Fluoride - 25 15 25 15Lead 0.1 0.5 0.1 0.5 0.1Manganese - 1.0 0.2 1 0.2Mercury 0.001 0.005 0.001 0.005 0.001Nickel 0.2 0.5 0.2 0.5 0.2Phosphates(total, as P) (7)

1.0 2 1 2.0 1.0

Sulfide - 0.1 0.05 0.1 0.05Zinc 1.0 5.0 2.0 5 1

Organic Pollutants mg/L mg/L mg/L mg/L mg/LBiochemical OxygenDemand (BOD5) 25 50 25 30 15Chemical OxygenDemand (COD) 150 350 150 200 75Total Organic Carbon(TOC) 50 150 50 150 50Total KjeldahlNitrogen (TKN) 5 10 5 5 2.5Total ChlorinatedHydrocarbons 0.1 - - 0.5 2.5Oil & Grease (8) 8 15 8 10 8Phenols 0.1 1.0 0.1 0.5 0.1Biological Pollutants (9)

MPN/100 mL MPN/100 mL MPN/100 mL MPN/100 mL MPN/100 mLTotal Coliform 1000 (30-day

geometric mean)2400 1000 2400 1000

Notes:(1) Royal Commission Standards shall apply to Saudi Aramco facilities within the Royal Commission jurisdictions. See

SAES-A-103, Appendices I and II for Royal Commission boundary maps.(2) See SAES-A-103, Table B for analytical methods.(3) Limits taken from Engineering Manual, Jubail Royal Commission, 1988.


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(4) Limits taken from Environmental Protection Manual, Royal Commission for Jubail and Yanbu/Yanbu Project, Madinat YanbuAl-Sinaiyah, 1991.

(5) To be determined on a case-by-case basis.(6) Nephelometric Turbidity Units. Also to be determined on a case-by case basis in areas deemed by EED to be biologically

sensitive.(7) Not applicable for wastewater reuse applications or discharge into evaporation ponds. For Jubail R.C. area, this value should read

Phosphorus reported as total P(8) Not to exceed 15 mg/L in any individual discharge.(9) Most probable number

5.1.7 Reuse of treated effluent requires written approval of the Manager, EPD.

5.1.8 Appropriate advisory signs in Arabic and English shall be permanently posted at allreclaimed wastewater surface impoundments, storage tanks, irrigation areas,reclaimed water outlets, etc.

5.1.9 All reclaimed wastewater lines and appurtenances shall be clearly marked as such.

5.1.10 To preclude interchange of hoses on potable and reclaimed water lines, where hosebibs are present on potable and reclaimed water lines, different size hose bibs shallbe used.

5.1.11 Any potable water service connection shall be separated by an air gap of at least 15cm (6 inches) and shall be approved by the Manager, EPD.

5.1.12 Tanker trucks used to haul reclaimed wastewater shall be clearly marked in Arabicand English that the water is sewage effluent and is unsafe for drinking or washing.

5.1.13 Reclaimed wastewater shall not be ponded without the written approval of theManager, EPD, and other concerned Departments.

5.1.14 Irrigation of areas with unrestricted access to the public shall only be irrigated whenthe facilities would not be in use by the public, such as between 9 PM and 6 AM.

5.2 Requirements Applicable to Marine Discharges of Sanitary Wastewater

Each installation shall be reviewed by EPD and other concerned organizations to determinethe need for more restrictive discharge requirements than those specified in Table 3. Thisanalysis will be based upon proximity to recreational waters or shellfish beds, quantity andquality of effluent to be discharged, depth of receiving waters, and distance from shoreline.These regulations apply to all installations discharging sanitary wastewater effluent intomarine environments. Sanitary wastewater discharges shall be in accordance with therequirements of Table 3 and SAES-A-103, Marine Wastewater Discharge Standard and themost recent MEPA Environmental Protection Standards, and/or Standards of the RoyalCommission.

5.2.1 Bacteriological Objectives for Recreational Waters: Recreational areas aremarine areas specifically designated by Saudi Aramco or other authorities for watercontact sports (swimming, diving, etc.) or other areas used for such purpose by thegeneral public. Within these areas the following bacteriological objectives shall bemaintained throughout the water column: Samples of water from each samplingstation shall have a most probable number of coliform organisms less than l, 000 per100 milliliters (10 per milliliter) provided that no more than 20 percent of the samplesat any sampling station in any 30 day period exceed 1,000 per 100 milliliters (10 permilliliter), and provided further that no single sample, when verified by a repeatsample taken within 48 hours, shall exceed 10,000 per 100 milliliters (100 permilliliter).

5.2.2 Bacteriological Objectives for Shellfish Areas: At all areas where shellfish may beharvested for human consumption, the following bacteriological objectives shall be


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maintained throughout the water column: The median total coliform concentrationshall not exceed 70 per 100 milliliters, and not more than 10 percent of the samplesshall exceed 230 per 100 milliliters.

5.2.3 Physical and Chemical Objectives for Water: The minimum effluent qualityrequirements for marine discharges of treated sanitary wastewater are listed in Table3. In cases of conflict between SASC-S-02 and any other recognized Standard(MEPA, Royal Commission, SAES-A-103), the most restrictive standard shall apply.

5.2.4 Principles for Management of Wastewater Discharges to Marine Environments:Wastewater management systems that discharge into the marine environments mustbe designed and operated in a manner that shall maintain the indigenous marine lifeand preserve a healthy and diverse marine community.

5.2.4.1 Dilution: Outfalls and diffusion systems must be designed to achieve rapidinitial dilution and effective dispersion to minimize concentrations ofsubstances not removed by treatment.

5.2.4.2 Location of Discharges: The discharge locations must be determinedafter a detailed assessment of the oceanographic and biologicalcharacteristics of the location to assure that:

• Pathogenic organisms and viruses are not present in areas whereshellfish are harvested for human consumption or in areas used forswimming or other body-contact sports.

• Natural water quality conditions are not altered in areas designated asbeing of special biological significance.

• Maximum protection is provided to the marine environment.

5.2.4.3 Areas of Special Biological Significance: Waste shall be discharged asufficient distance and depth from areas designated as being of specialbiological significance to assure maintenance of natural water qualityconditions in those areas.

5.2.4.4 Sludge: The discharge of municipal and industrial waste sludge or digestersupernatant directly to the ocean without further treatment, is prohibited.

5.2.4.5 Bypassing: The bypassing of untreated waste to the sea is prohibited.

5.2.4.6 Sewer Outfalls: Body-contact sports or the harvesting of shellfish shall notbe allowed in the vicinity of a sewer outfall. The restricted area shall bedetermined after extensive bacteriological and/or viral studies have beencompleted and reviewed by EPD.

5.3 Requirements Applicable to No-Discharge Systems for Sanitary Wastewater

Wastewater discharged to lined evaporation ponds shall receive primary treatment in afacultative stabilization pond at a minimum and may be exempt from meeting some of theeffluent quality requirements given in Table 3 of this sub-section. Exceptions to the Table Irequirements may be granted on a case-by-case basis by the Manager, EPD. Wastewatertreated in an existing sanitary wastewater treatment plant prior to discharge to the pond shallreceive a minimum of secondary treatment. Stabilization pond sizing shall be per therequirements of SAES-A-104. The public health impacts of other methods of disposal will beevaluated on a case-specific basis.


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5.4 Reuse of Treated Wastewater

5.4.1 General

5.4.1.1 All sanitary wastewater reuse applications must be designed and installedas per SAES-A-104, Standard 13.

5.4.1.2 Reuse of treated effluent requires written approval of the Manager, EPD.

5.4.2 Reuse of Treated Wastewater within Family Communities

5.4.2.1 Reuse practice within Saudi Aramco family communities includes spray-bubbler and drip irrigation of unrestricted areas such as parks, playgroundsand landscape shrubbery and spray irrigation of restricted areas (sprayfields).

5.4.2.2 All wastewater to be used for irrigation in unrestricted areas shall be a well-oxidized, tertiary treated effluent. Tertiary treatment shall mean effluentfrom a secondary treatment plant such as activated sludge, which hassubsequently been coagulated, clarified, filtered and disinfected.

5.4.2.3 All wastewater to be used for irrigation in restricted areas shall be a welloxidized, filtered, disinfected effluent. All restricted areas shall be providedwith a Saudi Aramco Type V security fence with lockable gates. Aminimum buffer zone of 2 times the diameter of the largest spray irrigationpattern shall be provided between the nearest spray gun and the perimeterfence.

5.4.2.4 Bacteriological and Viral Quality: The total coliforms as determined bythe Multiple Tube Fermentation Method (MPN) shall normally be less than2.2 colonies per 100 ml. sample and shall not exceed 23 colonies per 100ml. on any individual grab sample. Effluent to be reused for irrigation inunrestricted areas shall be free from enteric viruses. Facility effluent will besampled and analyzed on a random basis, at the discretion of EPD, toensure compliance with the enteric virus standard.

5.4.2.5 Residual Chlorine Concentration: A total chlorine residual of at least0.50 mg/L (0.5 ppm) shall be maintained in all parts of the irrigation systemat all times.

5.4.2.6 Effluent Water Quality For Unrestricted Areas: Effluent to be reused, asirrigation water in unrestricted areas shall meet the requirements in sub-section 5.1.3 except as noted below:• BOD5 < 10 mg/L• TSS < 5 mg/L• Turbidity < 2.5 NTU 30 Day Avg/ 5.0 NTU Maximum Daily

5.4.2.7 Effluent Water Quality For Restricted Areas: Effluent to be reused asirrigation water in restricted, spray irrigation areas, shall meet therequirements of sub-section 5.1.3 except as noted below:

• BOD5 < 20 mg/L• TSS < 15 mg/L• Turbidity < 10 NTU 30 - Day Avg/ 15 NTU Maximum Daily


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5.4.2.8 Special Effluent Monitoring Requirements: Wastewater treatment plantsproducing effluent to be reused within family communities shall beequipped with a continuous recording turbidimeter and a continuousrecording residual chlorine analyzer. Minimum effluent monitoringfrequencies for other parameters are as indicated in Table 4. Records forturbidity and residual chlorine shall be provided upon request to EPD.Records for other parameters shall be available for review at the treatmentplant.

TABLE 4Minimum Monitoring Requirements for FacilitiesProducing Reclaimed Wastewater in Family and Non-Family Communities

Parameter FrequencyEffluent BODEffluent CODEffluent TSSEffluent TKNEffluent NH3

3 x / Week1 x / WeekDaily1 x / Week1x / Week

5.4.3 Reuse of Treated Wastewater in Non-Family Communities, Camps and IndustrialAreas

5.4.3.1 These requirements apply to the reuse of wastewater for irrigation oflandscape shrubbery, plants, grasses, and trees within all non-family,residential and industrial areas and camps.

5.4.3.2 All wastewater to be used for irrigation in work camps and non-familycommunities and other restricted areas shall be a well-oxidized, tertiarytreated effluent as described in sub-section 5.4.2 of this Code Section.

5.4.3.3 Bacteriological and Viral Quality: The total coliforms as determined bythe Multiple Tube Fermentation Method (MPN) shall normally be less than2.2 colonies per 100 ml. sample and shall not exceed 23 colonies per 100ml. on any individual grab sample. Effluent to be reused for irrigation innon-family communities, work camps and industrial areas shall be freefrom enteric viruses. Facility effluent will be sampled and analyzed on arandom basis, at the discretion of EPD, to ensure compliance with theenteric virus standard.

5.4.3.4 Residual Chlorine Concentration: A total chlorine residual of at least0.50 mg/L (0.5 ppm) shall be maintained in all parts of the irrigation systemat all times.

5.4.3.5 Effluent Water Quality: Effluent to be reused as irrigation water inunrestricted areas in non family camps and industrial areas shall meet therequirements in Table 3 except as noted below:

• BOD5 < 10 mg/L Maximum Day• TSS < 15 mg/L Maximum Day• Turbidity < 10 NTU Maximum

6 DISPOSAL / REUSE OF SANITARY WASTEWATER SLUDGE & ASSOCIATED WASTES

6.1 Sanitary Wastewater - Sludge

6.1.1 Sanitary wastewater sludge shall be stabilized (aerobic digestion) prior to drying in


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sludge drying beds. Dried sludge shall be disposed in an approved sanitary landfilldesigned as per SAES-S-007 and operated as per SASC-S-03.

6.1.2 Because of the nature and public health risks of the material, dried sludge fromwastewater treatment plants may only be reused with the specific written permissionof EPD. Each application shall be reviewed on an individual basis. The followingregulations shall apply, if permission is granted.

6.1.2.1 The sludge must be well mixed with sand at the time of using.

6.1.2.2 There must be a cover layer of 12 to 18 centimeters (4.8 to 7.2 inches) ofsand over the mixed sludge.

6.1.2.3 The sludge must not be stored where it is readily accessible to the public.

6.1.2.4 The sludge must not be stockpiled for periods of more than 24 hours.

6.1.2.5 Persons handling sludge shall wash their hands frequently, particularlybefore smoking or eating.

6.1.2.6 Liaison with wastewater works supervisors on points and times ofcollection of the sludge must be undertaken.

6.2 Sanitary Wastewater - Grit & Screenings

Screenings and grit shall be washed, dried, bagged (or stored in a covered container) anddisposed in an approved sanitary landfill designed as per SAES-S-007.

6.3 Sanitary Wastewater - Oil & Grease

Oil & Grease collected in a sanitary wastewater treatment system shall be disposed in anapproved landfill designed as per SAES-S-007.

6.4 Septage / Portable Toilet Waste

Septage and portable toilet wastes shall be disposed at an approved wastewater treatmentsystem.

7 PUBLIC TOILETS

7.1 Permanent Public Toilets

The plumbing fixtures, piping, and the required number of fixtures shall be in accordance withSAES-S-060. The building shall be fly-tight, easily cleanable, with the floors sloped to thedrain. Plugged toilets, wash basins, and defective flush tanks shall be immediately servicedand maintained in good operating condition at all times. The facilities shall be cleaned daily oras often as necessary.

7.2 Temporary Public Toilets

7.2.1 Temporary public toilets (temporary hammams) shall be used for a period notexceeding 90 days. After that time period a water carriage disposal system shall beinstalled unless the Manager, EPD, authorizes a waiver of the time period in writing.

7.2.2 The only type of temporary public toilet that will be considered for use is the purpose-built, portable chemical toilet that is provided by a contractor who specializes in themaintenance and services of portable chemical toilets. Depending on thecircumstances, the Manager, EPD, may approve the use of portable chemical toilets


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owned by Saudi Aramco if the toilets will be maintained and serviced by a contractorwho has the specialized equipment and trained personnel required to perform thework in a safe and sanitary manner.

7.2.2.1 Purpose-built, portable chemical toilets shall be designed and constructedsuch that the enclosure is structurally safe, screened, has easily cleanablefloors and walls, and is adequately ventilated. The walls, floors and all fittingsshall be made of nonabsorbent, smooth, easily cleanable materials, such asfiberglass or stainless steel.

7.2.2.2 Purpose-built, portable chemical toilets shall be thoroughly cleaned at leastonce daily. The holding tank shall be emptied and serviced at least onceweekly, or as often as is necessary to ensure that the capacity of the tank isnever exceeded.

7.2.3 In emergency situations in remote locations (i.e. major pipeline leak requiring a largenumber of employees in a remote area), EPD may approve the use of properlyconstructed and operated field-type toilets until proper portable toilets can bedelivered to the site.

8 INDUSTRIAL WASTE / WASTEWATER TREATMENT & DISPOSAL

8.1 General

8.1.1 All industrial Wastewater Treatment Plants shall be operated in accordancewith the latest approved industrial standards related to the facility. ThisSection applies to wastewater disposal systems that discharge to ponds,injection wells and marine waters. Wastewater disposal to absorptiontrenches, seepage pits and evapotranspiration wastewater disposal fields arecovered in sub-section 4.3. The Manager, EPD, shall approve any dischargeof wastewater to ponds or marine waters. The Manager, EPD, withconcurrence of the Chief Hydrologist; General Supervisor, Facilities &Projects, PE&FOD; shall approve any discharge of wastewater to injectionwells. Industrial wastewater treatment plants shall be sampled per theinstructions shown on Table 5 of this document.

8.1.2 Industrial wastewater shall be treated in a process that will achieve thedischarge limits shown in Table 3 of this document.

8.1.3 No discharge of an oil-based drilling fluid is allowed. Other discharges shallcomply with Table 3 requirements except as allowed in SAES-A-103.


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TABLE 5.Wastewater monitoring frequency

Parameter Gas PlantDischarges

SeawaterTreatmentPlantDischarges

RefineryDischarges

TerminalDischarges

CoolingWaterDischarges

SanitaryDischarges

Flow rate D D D D DTemperature D D D D DTurbidity D D D MpH D D D D DO&G M D D W MTSS M M M M MBOD M M M MCOD M M M MTOC M M M M M MTKN M M M MPhenols M M MNH3N M MC12 M M MCadmium M M YChromium M M YCopper M M YLead M M YZinc M M YSulfite M MPO4-P MTotal Coliform M M M M

8.1.4 Exceptions to the Table 3 requirements may be granted on a case-by-casebasis for industrial wastewater that is discharged into an evaporation pondthat meets the design requirements of Standard 14.2 of SAES-A-104.

8.1.5 Wastewater disposal to an injection well must be approved on a case-by-case basis. EPD shall be contacted for guidance on the actions necessary toobtain approval.

8.1.6 Off-site disposal of industrial wastewater must be approved. It shall betransported and treated by an approved carrier and facility, respectively.Manifest records shall be kept to assure that the waste arrives at theintended waste disposal facilities.

8.1.7 Discharges to the land are not permitted unless written approval is obtained.

8.1.8 Industrial wastewater shall not be discharged into a sanitary sewer systemwithout prior approval.

8.1.9 The discharge of untreated wastewater is prohibited, except for high TDSwastewater meeting Table 1 of SAES-A-104 requirements, hydrotest waterdisposed of per GI-432.000, and injected wastewater when approved by theappropriate organizations.

8.1.10 Dilution of a wastewater discharge shall not be used to meet effluentdischarge limitations.


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8.2 Hydrotest Water

SAEP-327, “Disposal of Wastewater from Cleaning, Flushing, and Hydrostatic Tests” controlsthe management of hydrotest water.

8.3 Oily Waste / Wastewater

Oily waste shall be characterized through chemical analysis for total oil and grease, lead andother heavy metals (e.g., cadmium, chromium, etc.) prior to disposal. Mixing of leaded andnon-leaded oily wastes is not permitted.

8.3.1 Non-Leaded Oily Sludge: Non-leaded oily sludge contains less than 100 mg/kg oftotal lead or less than 5 mg/L of TCLP lead.

8.3.1.1 Collection and Transport: These wastes shall be collected andtransported in such a manner to ensure that no leakage or spillage takesplace during collection and transportation activities. Oily sludges shall betransported in tanker trucks, vacuum trucks, dump trucks or drums. Thewaste manifest in GI 430.001 (Standard 6) shall be utilized for all wasteshipments.

8.3.1.2 Storage: Oily sludges shall be disposed of immediately after generation. Iflogistics prevent the immediate transport to disposal facilities, storage isallowed for a maximum of 90 days. Storage is allowed in containers suchas drums, tanks, lined pits, and lined ponds (as per SAES-A-104 Standard7.1.4). Above ground storage requires spill containment.

8.3.1.3 Treatment: As much as is economically feasible, oil shall be recoveredfrom non-leaded oily sludges and wastewaters. For this purpose, readilyavailable and cost effective technologies, such as gravity separation andcentrifugation, shall be utilized.

8.3.1.4 Disposal: Oily sludge shall only be disposed of at an approved oily wastelandfarm that has been designed as per SAES-A-104 Standard 11.5.Disposal of oily sludge requires advanced coordination with the disposalfacilities. To avoid unnecessary storage of oily sludge, facilities shallcontact disposal sites at least 30 days prior to shipment.

8.3.2 Non-Leaded Oily Water: Non-leaded oily water contains less than 100 mg/L of totallead or less than 5 mg/L of TCLP lead.

8.3.2.1 Collection and Transport: Oily water shall be collected and transported insuch a manner to ensure that no leakage or spillage takes place duringcollection and transportation activities. Oily water shall be transported intanker trucks or vacuum trucks. The waste manifest requirements in GI430.001 (Stqandard6) shall be followed.

8.3.2.2 Treatment: Oily water shall be treated to minimize oil content and tomaximize recovery of oil prior to disposal. Oil removal shall beaccomplished through the use of a gravity oil/water separator designed asper SAES-A-104, Standard 4.4.1.1, or by other approved methods. If thefinal discharge of the oily water is to the marine environment, the treatmentsystem must achieve effluent oil and grease content less than 8 mg/L.

8.3.2.3 Disposal: After treatment, recovered oil shall be recycled (e.g. slopsystem, blending with crude, refining). Treated oily water shall be sent forfinal disposal to an approved evaporation pond, landfarm, injection well, ormarine outfall.


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8.3.3 Leaded Oily Waste / Sludge (TEL tank wastes, gasoline tank sludge and any oilywastes that contain lead concentrations in excess of 100 mg/kg total lead are definedas leaded oily wastes.) Leaded oily waste poses serious health hazards and hasadverse environmental impacts if not handled properly. Special precautions must betaken during cleanup, collection, transportation, treatment and disposal operations.EPD and Loss Prevention Department should be contacted to advise on properprecautionary measures.

Note: If a waste contains over 100-mg/kg total lead and the TCLP derived lead concentration is less than 5mg/L, the waste shall be disposed of at an approved landfarm.

8.3.3.1 Leaded sludges and oily wastewaters from TEL storage vessels must bedisposed of at an approved incineration facility. Other leaded oily sludgeshall be managed according to the following:

8.3.3.2 Collection and Transport: Leaded oily sludge shall be collected andtransported in such a manner to ensure that no leakage or spillage takesplace during collection and transportation activities. Containers used duringcollection and transportation shall be limited to sealed drums, vacuumtrucks and closed tanker trucks.

8.3.3.3 Storage: Storage of leaded sludge is not permitted. If logistics prevent theimmediate transport to disposal facilities, short-term storage is permittedwith the approval of EPD. Leaded sludge shall be transported to anapproved disposal facility.

8.3.3.4 Treatment: Leaded sludge shall be treated in an approved leaded wasteweathering area designed as per SAES-A-104, Standard 11.5.1.8.

8.3.3.5 Disposal: Treated leaded sludge shall be collected and either bedisposed of at an approved landfarm or a Class I Landfill. EPD shalldetermine the proper disposal method based on the lead and oil content.

8.3.4 Leaded Oily Water

8.3.4.1 Collection and Transport: Leaded oily water shall be collected andtransported in such a manner to ensure that no leakage or spillage takesplace during collection and transportation activities. Containers used duringcollection and transportation shall be limited to sealed drums, vacuumtrucks and closed tanker trucks.

8.3.4.2 Treatment: Leaded oily water shall be treated to recover product prior tofinal disposal of the wastewater. Product recovery is accomplished throughthe use of a gravity oil/water separator designed as per SAES-A-104,Standard 4.4.1.1, or by other approved methods. If simple oil/waterseparation does not provide sufficient treatment to eliminate floating oil inevaporation ponds, the ponds must be designed to provide additionaltreatment (SAES-A-104 Standard 7.1.2) and oil removal equipment (e.g.floating booms, skimmers) must be provided for the ponds.

8.3.4.3 Disposal: The wastewater from the separator shall be disposed of in anapproved evaporation pond (designed as per SAES-A-104, Standard 14.2)or disposed at an approved incineration facility.

8.3.5 Other Industrial Waste

For any industrial wastewater or mixture of wastes not mentioned in this Section, or


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in the event of incidents involving wastes, EPD shall be contacted for advice.

8.4 Industrial Wastewater Discharges

8.4.1 Discharges to Marine Environment from Onshore Facilities: Industrialwastewater shall be treated in a process that will achieve the discharge limits shownin Table 3.

8.4.2 Discharges to Marine Environment from Offshore Facilities: No discharge of anoil-based drilling fluid is allowed. Other marine discharges shall comply with Table 3requirements, except as allowed in SAES-A-103.

8.4.2.1 Land-based wastewater treatment systems with discharges into the marineenvironment shall be designed to meet the discharge standards in SAES-A-103 and the most recent MEPA Environmental Protection Standardsand/or Royal Commission Standards, whichever are applicable.

8.4.2.2 The location of a discharge into the marine environment shall be located ata distance from shore such that proper mixing can take place. Effluentdiffusers shall be used to provide for rapid mixing of the wastewaterdischarge. Manager EPD, may add additional restrictions if the dischargewill be located in an area of special biological significance

.8.4.3 Discharges to an Evaporation Pond: Exceptions to the Table 3 requirements may

be granted by EPD on a case-by-case basis for industrial wastewater that isdischarged into an evaporation pond that meets the design requirements of Standard14.2 of SAES-A-104.

8.4.3.1 A minimum of one upgradient and two downgradient groundwatermonitoring wells shall be installed around disposal ponds unless otherwiseapproved by the General Supervisor, EED.

8.4.3.2 The quality of the effluent discharged from wastewater treatment plantsinto lined evaporation ponds shall comply with the criteria set in Table 1 ofSAES-A-104 and shall at no time contain substances in concentrationstoxic to human, animal, plant or fish life. Sanitary wastewater dischargesthat have been treated in a properly designed and operated facultativestabilization pond may be discharged into an evaporation pond withoutmeeting all of the Table 1 requirements. The Manager, EPD, may grantexceptions to the requirements on a case-by-case basis.

8.4.3.3 Evaporation ponds shall be sized to maintain a minimum depth of 0.75meters and a minimum freeboard of 0.6 meters, based on minimum andmaximum operating depths. Multiple ponds in a series configuration maybe used to maintain this minimum depth.

8.4.3.4 The pond embankment walls shall be compacted thoroughly andcompaction details shall be included in the construction specifications. Theinterior and exterior slopes of the embankment wall shall not be steeperthan 1 meter vertical for every 3 meters horizontal.

8.4.3.5 Systems to protect embankment walls from wave action shall be provided.

8.4.3.6 The pond's drainage system shall be designed to exclude surface waterfrom all ponds.

8.4.3.7 The pond design shall provide access areas for truck traffic and the


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removal of weeds around the pond. These areas shall be cleared andmaintained for a distance of at least 5 meters from the outside edge of thepond embankment walls. This requirement shall be included in theOperating and Maintenance Manual.

8.4.3.8 The use of multiple cells in pond systems is required when the ponds havean area of 6300 square meters (6 acres) or more. The design of the pondsor cells shall allow operational flexibility, permitting parallel or seriesoperation and allowing one or more of the ponds or cells to be taken out ofservice without affecting the operation of the remaining ponds.

8.4.3.9 Ponds shall be surrounded with a Type V fence, as specified SAES-M-006

8.4.3.10 Evaporation ponds for the disposal of treated effluent shall have a 30-milhigh-density polyethylene liner or, if compatible with the effluent, may belined with 0.5 meters of compacted marl (with a permeability of 1x10-5cm/sec or less). The Manager EPD may make exemptions to these liningrequirements.

8.4.4 Discharges to an Injection Well: Wastewater disposal to an injection well must beapproved on a case-by-case basis. EPD shall be contacted for guidance on theactions necessary to obtain approval.

8.4.4.1 An Injection Well Proposal shall be prepared and submitted with thePreliminary Engineering Report prior to approval of an injection well forwastewater disposal.

8.4.4.2 After approval of the Preliminary Engineering Report and Injection WellProposal, a Detailed Engineering Report shall be prepared covering thetreatment system details.

8.4.4.3 Injected wastewater shall meet the quality requirements specified on acase-by-case basis by the Manager, EPD, with concurrence of the ChiefHydrologist.

8.4.4.4 Produced water (and desalter water) may be injected into any reservoirfrom which hydrocarbons are produced without approval.

8.4.4.5 Produced water (and desalter water) may be injected into any formationcontaining groundwater exceeding 40,000 mg/L total dissolved solids(TDS) with the approval of the General Supervisor, EED and concurrenceof the Chief Hydrologist.

8.4.4.6 All engineering reports are required for the injection of produced water (anddesalter water) into any formation containing groundwater having less than40,000 mg/L TDS with the approval of the Manager, EPD, and theconcurrence of the Chief Hydrologist.

8.4.5 Discharges to an Off-Site Facility: Off-site disposal of industrial wastewater mustbe approved by EPD. It shall be transported and treated by an approved carrier andfacility, respectively. Manifest records shall be kept to assure that the waste arrives atthe intended waste disposal facilities.

8.4.6 Discharges to Land Areas: Discharges to the land are not permitted unless writtenapproval is obtained from EPD.


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8.4.7 Discharges to Sanitary Sewers: Industrial wastewater shall not be discharged intoa sanitary sewer system without prior approval from EPD and applicable treatmentsystem operator.

9 RESPONSIBILITIES

9.1 Wastewater Generators

9.1.1 Contracts for treatment, transportation and disposal of sanitary and industrialwastewater shall be separate from all other general service contracts. All contractsfor wastewater disposal shall be prepared by the waste generator, in conjunction withthe Contracting Department, reviewed by EPD and procured by the ContractingDepartment (for long form contracts) or waste generator according to establishedSaudi Aramco Contracting Manual Policies and Procedures.

9.1.2 Waste generators shall contact EPD to obtain a list of all approved company andprivate contractors wastewater disposal facilities, (e.g. wastewater treatment plants,evaporation ponds, incinerators, landfarms, weathering areas, etc.).

9.1.3 Prior to awarding any wastewater hauling contract, proponents and/or ContractingDepartment shall, in consultation with EPD, ensure that:

• The terms and conditions of the contract comply with applicable Saudi Aramcostandards and requirements.

• An approved wastewater treatment facility has agreed to accept the wastewater(in writing).

• The hauling contractor is capable of executing the contractual terms/conditions• The hauling manifest is utilized by the hauling contractor and the receiving

facility.

9.1.4 Waste generators are responsible for managing and budgeting funds associated withwastewater treatment and disposal.

9.2 EPD

9.2.1 Provide environmental consulting and technical services to all Companyorganizations that generate wastes. This includes services and studies in the areasof wastewater, air emissions, solid and hazardous waste disposal, and groundwatermonitoring.

9.2.2 Survey contractors’ facilities to ensure compliance with all pertinent environmentalregulations and standards.

9.2.3 Advise Corporate Management and all Company organizations on waste issuesaffecting the environment and occupational health.

9.3 Loss Prevention Department

9.3.1 Assist Company organizations in identifying and resolving safety issues associatedwith waste generation, handling, and disposal.

9.3.2 As the Responsible Standardization Agent for Class-21 safety materials, assistproponents in determining appropriate personal protective equipment, labels, andsigns.


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9.4 Material Supply/Storehouse Operations

Storehouse Operations (SO) is the company contact point for handling of redundant, spent, andexpired chemicals. The HMA or designate approves the disposition of these chemicals sent toSO’s reclamation facilities.

9.5 Lab Research & Development Center

Provide specialized technical service support for air, ground and surface water qualityassessment and hazardous waste characterization.

10 WASTE MANIFEST FORM

A waste manifest form (Attachment III of G.I. 430.001) shall be used to track the generation,transport, treatment, and final disposal of all wastewater and waste covered by this Section. The formis available at all Stationery Units

REFERENCES:

1. APHA, AWWA and WPCF: “Standard Methods for the Examination ofWater and Wastewater”, Edition 19, 1995.

2. Environmental Protection Standards, Document No 1401-01/1402H,Kingdom of Saudi Arabia, Meteorology and Environmental ProtectionAdministration

3. Saudi Aramco Sanitary Code 19964. Saudi Aramco Engineering Standards5. “Sludge handling and conditioning operations manual” United States

Environmental Protection Agency, 19786. U.S. Department of Health, Education and Welfare “Manual of Septic Tank

Practice”, 19727. “Irrigation with reclaimed Municipal Wastewater- a guidance Manual”

California State Water Resources Control Board, 1984

Solid Waste Management, SASC-S-03

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SASC-S-03

SOLID WASTE MANAGEMENT

Inadequate solid waste collection, storage and disposal practices are a nuisance, hazardous to health andthey adversely impact the environment. This Section specifies the public health requirements, limitations andprocedures pertinent to treatment, storage, collection, transportation and disposal of solid waste. Compliance withthese requirements will protect the public health and welfare while preserving the quality of the air, water and land.NOTE: All sub-sections should be read in conjunction with appropriate referenced documents listed at theend of this Code Section and Saudi Aramco Engineering Standard SAES-S-007.

DEFINITIONS:

Composting: Controlled microbial degradation of organic waste yielding a nuisance-free product of potential valueas a soil conditioner.

Cover Material: Granular material, generally soil that is used to cover compacted solid waste in a sanitary landfill,generally free of large objects that would hinder compaction and free of organic content that would be conducive tovector harborage, feeding and/or breeding.

Hazardous Solid Waste; Solid waste that may, by itself or in combination with other solid waste, be infectious,explosive, poisonous, highly flammable, caustic, toxic, or otherwise dangerous or injurious to human, plant or animallife.

Incinerator: Any device used for the burning of refuse where the factors of combustion, i.e. temperature, retentiontime, turbulence; and combustion air, can be controlled.

Landfill Gas: A by-product of the digestion by microorganisms of putrescible matter present in the waste depositedin landfill sites. The gas is predominantly methane (64%) together with carbon dioxide (34%) and traceconcentrations of vapors and other gases.

Landfill, sanitary: (1) A method of disposing of refuse on land without creating nuisances or hazards to publichealth or safety, by utilizing the principles of engineering to confine the refuse to the smallest practical area, toreduce it to the smallest practical volume, and to cover it with a layer of earth at the conclusion of each day’soperation or at such more frequent intervals as may be necessary. (ASCE definition). (2) A sanitary landfill is asystem for final disposal of solid waste on land, in which the waste is spread and compacted on an inclined,minimized working face in a series of cells and a daily cover of earth is provided so that no hazard or insult to theenvironment results.

Leachate: The result of liquid seeping through a landfill and, by doing so extracting substances from the depositedwaste.

Lower Explosive Limit (LEL): The lower percentage by volume of a mixture of explosive gases in air that willpropagate a flame at 25°C at atmospheric pressure.

Modified landfill: The disposal of solid waste by compaction in or upon the land and the covering of all wastesdeposited with earth or other approved cover material at specific designated intervals, but not each operating day.

Open burning: Uncontrolled burning of wastes in the open or in an open dump.

Scavenging: The uncontrolled picking of materials by animals or humans.

Sludge: Means any solid, semi-solid or liquid waste generated from a municipal commercial or industrialwastewater treatment plant or air pollution control facility exclusive of the treated effluent from a wastewatertreatment plant.


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Solid waste: Means any garbage, or refuse, or sludge from a wastewater treatment plant, water supply treatmentplant, or air pollution control facility and other discarded material including solid, liquid, semi-solid or containedgaseous material resulting from commercial, mining and agricultural operations, and from community activities butdoes not include solid or dissolved materials in irrigation return flows, or regulated hazardous materials.

1 DETAILED PLANS AND SPECIFICATIONS

Before a new treatment facility/disposal site is established, constructed or operated, and before anexisting site is substantially altered, expanded or modified, the proponent shall submit all data and reportsrequired by SAES-S-007 together with a detailed operating plan and timetable for implementation to theEnvironmental Protection Department (EPD) for review, concurrence and approval. The operating plan shallinclude the proposed method and sequence of site development, utilization and operation, procedures formonitoring and reporting any environmental effects resulting there from and address the design criteriaspecified by SAES-S-007. The design study shall address the provision of composite liners, leachatecollection and gas management systems in Class I and II landfill sites.

2 REQUIRED APPROVALS

2.1 The proponent shall receive written approval for the site study and operating plan from EPDbefore beginning construction, modification or operation of a treatment facility/disposal site. Theproponent shall ensure that the approved plans and specifications, including any conditions orlimitations attached thereto, are implemented.

2.2 EPD, on application, may approve a variance, of any requirements of this Code Section, whencircumstances at the treatment facility/ disposal site, operating procedures or other conditionindicate that the purpose and intent of this Code Section can be achieved through equally effectivemethods that do not adversely impact public health or the environment. Waivers to any engineeringstandards must be reviewed and concurred by Manager, EPD for any public health related issues.

3 SUPERVISION OF SITES

Every landfill, incinerator, composting plant and other solid waste processing and disposal facilityshall be operated under the close supervision of a responsible individual who is thoroughly familiar with theestablished operating procedures, including a) the types of wastes that are approved for disposal in thefacility; b) the individuals/agencies authorized to deposit waste in the facility; c) air, dust, flood, noise,vermin, landfill gas and water control concepts and methods; d) the flow and processing of waste fromreceipt to final disposition; e) keeping of records; and f) site safety and general sanitation.

4 REQUIRED RECORDS FOR SITES

4.1 EPD may require such records and reports as are considered to be reasonably necessary toensure compliance with this Code Section.

4.2 Waste Manifests specified by GI 430.001 must be retained at the waste disposal/treatment facilityfor inspection by EPD.

4.3 An operating record stating the quantity of each waste delivery must be maintained by everyincineration plant and waste treatment facility. Combustion conditions, waste analyses, monitoringand testing carried out must be logged daily.

4.4 Records must be available for inspection by EPD.

5 STORAGE AND COLLECTION


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5.1 Storage and collection of waste shall be conducted in a way that prevents a) vermin breedingand harborage; b) conditions conducive to transmission of disease to man or animals; c) hazards toworkers, users and the public; d) air, noise and water pollution; e) objectionable odors, dust,unsightliness and nuisance conditions, f) corrosion or wear of storage containers, and g) accidentalspillage or leakage during storage or transport.

5.2 Hazardous wastes shall be disposed of in accordance with the Materials Supply OrganizationInstruction, CU 13.1’ Processing of Hazardous Material’.

6 STORAGE, COLLECTION AND TRANSFER DEVICES AND VEHICLES

6.1 The containment compartment of storage, collection and transfer devices and vehicles shallbe made of durable, impervious materials and shall be designed to provide a watertight tank withsmooth and easily cleanable surfaces. The containment compartment and appurtenances theretoshall be cleaned at least once weekly to prevent propagation of odors, insects, rodents or othernuisance conditions (more often if necessary).

6.2 Storage, collection and transfer devices and vehicles shall be loaded and operated so as toprevent dropping, leaking, sifting, blowing or other escape of waste from the device or vehicle.Storage containers shall be covered when not in immediate use.

6.3 Collection and transfer devices and vehicles carrying loads that are likely to blow from thecontainment compartment shall have a cover which is either an integral part of the device orvehicle, or which is a separate cover of suitable material with fasteners designed to secure all sidesof the cover to the device or vehicle. The cover shall be used while in transit.

7 FACILITIES FOR CLEANING STORAGE, COLLECTION AND TRANSFER DEVICES AND VEHICLES

7.1 If storage, collection and transfer devices and vehicles are cleaned on the site after they areemptied, the following minimum facilities shall be provided: a) live steam or hot water delivered at aminimum pressure of at least 1.4 kilograms per square centimeter (20 pounds per square inch) witha minimum flow of at least 3.8 liters per minute (1 gallon per minute); and b) a floor or pavementconstructed of a smooth, easily cleanable, non-absorbent material, such as sealed concrete, whichis properly sloped to a holding basin or disposal system that complies with requirements outlined inSAES-A-104.

7.2 Storage, collection, transfer equipment and vehicles that are used for toxic or hazardouswaste, shall not be used for ordinary solid waste.

8 CONTROL OF DRAINAGE AND RUNOFF FROM SITES

8.1 All disposal sites, e.g. sanitary landfills, incinerators, composting plants and sludgedisposal sites, shall be designed, located, sloped or protected so that rainfall, contaminatedsurface water run-off and other surface water drainage will be diverted around or away from theoperational area of the site. Any water which, comes into contact with waste, is leachate and shallbe collected and treated in the manner specified in paragraph 9 below.

8.2 The surface contours of the site shall be maintained such that surface water runoff will not flowinto or through the site.

8.3 Sanitary landfills, sludge disposal sites and composting plants that may be subject to floodingshall, be protected by dikes that are impervious to the passage of water and are designed toprevent erosion and washout of operational and disposal areas of the site.


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9 CONTROL OF LEACHATE

Leachate production shall be minimized. If there is any likelihood or evidence to indicate that leachate willpollute groundwater or the environment, then leachate shall be collected, treated or otherwise controlled in amanner approved by EPD

10 RESTRICTIONS ASSOCIATED WITH GROUNDWATER

10.1 The vertical distance between the bottom of a sanitary landfill, composting site or sludgedisposal site and the maximum water table elevation shall be restricted to a distance thatprevents leachate from entering the groundwater.

10.2 Wastes that will decompose shall not be deposited in areas of the disposal site that are directly orindirectly connected with the restricted groundwater zone. Uncontaminated rock, dirt, brick,concrete rubble and similar materials that will not decompose may be placed in the restrictedgroundwater zone.

11 MONITORING WELLS

11.1 To properly assess compliance with approved plans and conditions of operation, EPD may requiremonitoring wells to be installed at the boundaries of waste disposal sites, including sanitary landfills,composting plants and sludge disposal sites, to monitor the effect of the disposal process on usablegroundwater resources and detect gas migration from landfill sites. Monitoring wells shall bedesigned and operated to detect the movement of groundwater and gas migration. If not equippedwith continuous monitoring equipment, monitoring wells must be constructed in a manner tofacilitate the ready collection of samples.

11.2 EPD may require monitoring for explosive gases at least quarterly. Records must be maintainedof all gas measurements.

11.3 If the gas level exceeds 25% of the lower explosive limit (LEL) the operator must immediatelynotify EPD.

12 ACCESS ROADS

All-weather roads shall be provided from the highway to the disposal sites, as well as within the disposalsite. Roads shall be designed and maintained to prevent traffic congestion, traffic hazards, dust and noisepollution.

13 FENCING

13.1 Access to a sanitary landfill that is not attended on a twenty-four hour per day basis shall becontrolled by means of lockable gates. The site shall be completely enclosed by a perimeter fence,unless, access is adequately controlled by the natural terrain features of the site.

13.2 Access to an incinerator, composting plant, and sludge disposal site shall be controlled bymeans of a complete perimeter fence and lockable gates.

14 SCREENING

As far as is practicable, the active waste disposal site shall be screened or blocked from public view.

15 FIRE PROTECTION AND CONTROL

15.1 Fire protection shall be provided in accordance with design and operating plans approved by theChief Fire Prevention Engineer.


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15.2 All reasonable precautions, such as segregation of combustible wastes and early removal of“hot spots", shall be taken to prevent accidental ignition or spontaneous combustion of waste at asanitary landfill. Hot or burning materials, or any materials likely to cause a fire, shall be depositedtemporarily at a safe distance from the fill area and shall not be included in the landfill operationuntil the fire hazard is eliminated.

15.3 Where necessary and practicable, a pressurized fire water system and appropriate fire fighting equipment shall be provided at the site. If not practicable, a supply of water provided in

fire water drums equipped with appropriate buckets, a stockpile of earth or other means recommended by the Chief Fire Prevention Engineer shall be available to extinguish such fires as may occur. The use of mechanical equipment such as a bulldozer may be utilized for such purposes, providing that machinery is operated in a safe manner by person(s) qualified and trained in the use of such equipment.

15.4 Open burning of waste at a sanitary landfill site is prohibited.

15.5 Immediate action shall be taken to extinguish and control the spread of fire occurring at or in thevicinity of any waste disposal site or waste treatment facility. The Fire Master at the nearest SaudiAramco facility must be notified immediately a fire is out of control.

16 SIGNS AND RULES

Clearly visible, legible signs, written in Arabic, English and other appropriate language statingdisposal site rules shall be erected at the site entrance and wherever necessary to ensure adequatecompliance with the approved operating plan. As a minimum, signs shall contain the following information:a) name of facility and owner; b) emergency phone number of attendant; c) permitted materials; and d)hours of operation during which wastes will be received for disposal. Depending of the type of wastedisposal site and degree to which access is restricted, additional signs may be required, e.g. a sign warningherdsmen of the hazards to animals and human beings should animals graze on garbage.

17 CONTROL OF NUISANCES AND HEALTH HAZARDS

17.1 Blowing debris shall be controlled such that the entire disposal site is free of litter.

17.2 Dust and odors shall be controlled.

17.3 Insects, rodents and vermin shall be controlled. The control program shall be based on properhandling and disposal of waste to prevent attraction, propagation and harborage of vectors andpests. Trapping, baiting and insecticide spraying may be required to control insects, rodents andvermin, which are inadvertently delivered to the site in waste. The services of a competent personor firm shall be retained to carry out periodic surveys and implement eradication and controlmeasures.

17.4 Any condition that could promote the transmission of disease to man or animals shall becontrolled.

17.5 Protection and conservation of the air, water and land environment over, on, under andaround the disposal site shall be emphasized. This shall include prevention, control andtreatment of discharges, emissions and other factors, which could degrade the environment orcreate a public health hazard/nuisance.

18 SALVAGING AND SCAVENGING

Salvaging or scavenging shall be controlled so as not to interfere with optimum disposal site operationand not to create unsightly conditions or vector harborage. All salvaged materials shall be removed fromthe disposal site at the end of each operating day, unless some other recycling or storage program isauthorized in the operating plan approved by EPD. Food products, garbage, hazardous materials,


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containers used for hazardous materials and furniture and bedding with concealed filling shall not besalvaged from a disposal site.

19 HANDLING OF SPECIAL TYPES OF WASTE

19.1 Large dead animals or bulk animal waste, sewage sludge, septic wastewater, hospital wasteand other materials which may be hazardous or difficult to manage shall not be deposited at adisposal site unless special provisions for such disposal are included in the operating plan approvedby EPD

19.2 No toxic or hazardous waste shall be deposited at any disposal site without prior written approvalof EPD. A program shall be implemented for detecting and preventing the disposal of toxic orhazardous waste and other non-approved waste. The program will make provision for the randominspection of incoming loads, maintenance of records and staff training. EPD must be notifiedimmediately if non-approved wastes are received at the site. In general, toxic or hazardous wasteshall be properly contained and stored pending reclamation or final disposal, at a facility specificallydesigned for this purpose. Refer to GI 430.001, Waste Management and Materials SupplyOrganization instruction, CU 13.1 Processing of Hazardous Material, for requirements in relation tothe classification, manifesting and handling of difficult and hazardous wastes.

19.3 Large quantities of waste oil, grease, oil sludge or oil-soaked waste shall not be placed in anydisposal site unless the disposal site is specifically designed and approved for the disposal of suchwaste, and designated as an ‘oil waste disposal site’ and special precautions are taken to preventfires and to protect and conserve the air, water and land environment in accordance with theoperating plan approved by EPD.

19.4 Whole, scrap tires shall not be disposed of in Company operated sanitary or construction wastelandfill sites. Tires that have been suitably shredded may be disposed of in landfill sites. Proponentorganizations are responsible for the proper disposal of all scrap and used tires. Upon request,proponent organizations shall furnish EPD with documentation verifying proper disposal.

19.5 Containers holding liquid must not be placed in a landfill site unless the container is small in sizesimilar to that typically found in household waste.

19.6 Sanitary landfills incorporating large quantities of combustible materials shall be sectionedinto cells by earth dikes designed to prevent the spread of fire between cells. Equipment shall beprovided of sufficient size and design to densely compact materials included in the landfill.

20 SPECIAL FACTORS PERTINENT TO THE SANITARY LANDFILL METHOD OF WASTE DISPOSAL

20.1 Approved types of landfills:

20.1.1 The sanitary landfill method of waste disposal according to the operating plan approved byEPD and other concerned agencies.

20.1.2 The modified landfill method of waste disposal if it is determined by EPD and otherconcerned agencies that special circumstances, such as climate, geographic area, sitelocation, nature or quantity of waste material to be landfilled or population density justifiesless than daily compaction and cover. Note that modified landfills shall be located at least0.4 kilometers (0.25 miles) from the nearest existing residence or commercialestablishment other than those used by the landfill operator.

20.1.3 Open dumps and burn-pits are prohibited.

20.2 Adequate quantities of cover material shall be available to provide for daily cover of the activewaste cells at the end of each operating day and for final cover and phased restoration of the site.The consistency of the final cover material shall be such that it can be compacted, and that the


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compacted cover material is not prone to cracking and that the compacted cover material willminimize percolation of surface water.

20.3 Sufficient equipment, including provision of auxiliary or standby equipment which isadequate to operate a landfill site including placement, compaction and covering of waste under allanticipated weather and soil conditions shall be available at all times.

20.4 Methods of operation:

20.4.1 Unloading of waste on the site shall be confined to the smallest area practicable. The areaof exposed waste material on the active landfill face shall be kept to a minimum.

20.4.2 Waste shall be spread on a slope no steeper than 3 horizontal to 1 vertical and compactedin layers not to exceed 61 centimeters (2 feet) in depth up to maximum cell height. Eachlayer shall be covered with not less than 15 centimeters (6 inches) of compacted covermaterial.

20.4.3 A layer of not less that 61 centimeters (2 feet) of compacted cover material, in addition tointermediate cover material, shall be placed over the completed fill following the finalplacement of waste. The final cover shall be graded to prevent cracking, erosion andponding of water.

20.5 Closure of landfills:

20.5.1 Before a landfill may be closed or abandoned to further use, all waste at the disposal siteshall be covered, compacted and graded according to requirements outlined in sub-section20.4.3 of this Code Section. The site shall be restored in a manner approved in writing byEPD.

20.5.2 A maintenance program for continued control of erosion, repair and stabilization of thecompacted cover material shall be provided until the completed fill has stabilized to thepoint where maintenance is no longer required. Groundwater and landfill gas monitoringshall continue post closure, until the site has stabilized.

21 INCINERATION OF SOLID WASTE

21.1 All incineration equipment and air pollution control appurtenances shall comply with airpollution control rules and regulations and emission standards of Saudi Aramco and theMeteorology and Environmental Protection Administration (MEPA).

21.2 The delivery of waste shall be coordinated with the producers and transporters to ensure that asteady stream of waste is received for incineration. Too little or too much waste can adverselyimpact the handling capabilities of the facility and the efficiency of the incineration process. Ingeneral, waste shall be incinerated as it is received. Accumulation of waste shall be kept to aminimum.

21.3 All waste that is not incinerated upon delivery to the site shall be confined to a designated stagingarea. Special provisions shall be made to handle and contain waste stored in the staging area.Note that hospital and other potentially hazardous waste shall be properly contained untilincinerated according to the operating plan approved by EPD.

21.4 Accumulation of ashes and residues shall be kept to a minimum.

21.5 Ashes and residues in a cold state shall be disposed of in an approved landfill or handledotherwise in accordance with a written plan approved by EPD.


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21.6 During start up and shut down waste must not be fed into the incinerator unless it is operatingwithin its design specification for temperature and air feed rate.

21.7 Automatic cut-off devices must be installed to prevent wastes being fed into the incinerator whenthe operating temperature and combustion gas conditions are outside the design specification.

21.8 Combustion temperature and waste feed rate must be monitored on a continuous basis. Carbonmonoxide must be monitored on a continuous basis at a point in the incinerator downstream of thecombustion zone and prior to release to atmosphere.

21.9 The incinerator and associated equipment (pumps, valves and pipes) must be subject to athorough visual inspection at least daily, for leaks, spills and fugitive emissions. Daily inspectionlogs must be maintained and made available for inspection as required by paragraph 4.3 above.

21.10 The emergency waste feed cut-off system and associated alarms must be tested at least dailyto verify operability. A daily inspection log must be maintained and made available for inspection asrequired by paragraph 4.3 above.

22 COMPOSTING METHOD OF WASTE DISPOSAL

22.1 All compostable waste shall be subjected to complete processing in accordance with the equipment manufacturer's operating instructions.

22.2 Facilities and procedures shall be provided for handling, recycling or disposing of wastes that are non-biodegradable by composting.

22.3 An adequate supply of water shall be available for plant operation and cleaning purposes. Thereshall be no direct connection between a potable water supply and any processing plant orequipment or cross-connection with any unsafe or questionable water supply, sewerage system orany source of pollution that might contaminate or otherwise degrade the potable water supply.

22.4 Composting operations shall not be located in odor-sensitive areas. Odors shall be maintained atthe lowest levels practicable.

22.5 Provisions shall be made to effectively collect, treat and dispose of leachate or drainage fromstored compost and the composting operation.

22.6 Compost shall be removed from the composting plant site as frequently as possible, but not laterthan one year after treatment is completed.

22.7 Composted waste offered for use by the general public shall contain no pathogenic organisms,shall be relatively odor-free and shall not endanger public health or safety.

22.8 All waste delivered to the composting plant shall be placed in the compost stream or confined toa designated staging area prior to composting. Stored waste shall be handled according torequirements outlined in sub-section 5.1 of this Code Section. The volume of stored waste shall bekept to minimum.

22.9 Residues shall be handled according to requirements outlined in sub-sections 8 and 9 of this CodeSection. Accumulation of residues shall be kept to a minimum.

23 SLUDGE DISPOSAL METHOD

23.1 Prohibited methods of sludge disposal:

23.1.1 Septic tank waste and raw sewage sludge shall not be disposed of by land spreadingunless specifically approved in writing by EPD.


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23.1.2 Except for heat-treated sewage sludge, sewage sludges, including septic tank wasteand raw sewage sludges, shall not be: a) used as fertilizer on root crops, vegetables, lowgrowing berries or fruits that may be eaten raw; b) applied to land later than one year priorto planting where vegetables are to be grown; c) used on grass or shrubbery in publicareas; or d) be given or sold to the public.

23.1.3 Sewage sludge shall normally have a minimum solids content of 30% prior to disposal in alandfill. Sludge will be considered at 30% when it is in the form of a dry cake. Liquidsludges shall not be deposited in landfills except according to the operating plan approvedby EPD.

23.2 Operation of sludge disposal sites:

23.2.1 Sludge lagoons shall be located at least 1.6 kilometers (1 mile) from the nearest existingresidence or commercial establishment other than those used by the lagoon operator orattendant.

23.2.2 Sludge shall not be spread on land where natural run-off could carry a residue into surfaceor ground waters.

23.2.3 If non-digested sludge is spread on land within 1.6 kilometers (1 mile) of residence,community or public use area, it shall be plowed under the ground, buried or otherwiseincorporated into the soil within five (5) days after application.

23.2.4 Lagoons shall be designed and constructed in accordance with SAES-A-104.

23.2.5 Water or sludge shall not be pumped or otherwise removed from a lagoon, except according to a written plan approved by EPD.

REFERENCES

1. State of California, “California Solid Waste Management”, 1973.2. USEPA 40 CFR Ch.1: Parts; 258 - “Criteria For Municipal Solid Waste Landfills, 7-1-99 Edition

264 - “ Standards for Owners and Operators of Hazardous Waste treatment, Storage andDisposal Facilities. 1987/97

3. UK, Department of the Environment, Waste Management Paper 26B “Landfill DesignConstruction and Operational Practice, 1995.

4. Saudi Aramco Sanitary Code, 1996.5. GI 430.001 “Waste Management General Instruction”6. SAES-S-007 “Solid Waste Landfill Standard”, 1998.7. SAES-A 104 Wastewater Treatment, Reuse and Disposal 20018. CU 13.1 “Processing of Hazardous Material”

Food Establishments, SASC-S-04

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SASC-S-04

FOOD ESTABLISHMENTS

This Section specifies public health requirements for food establishments. Compliance with facility and equipmentSections, temperature control and prevention of contamination, and good hygiene and handling practices, willprotect Saudi Aramco employees and their dependents from the threat of foodborne illness. NOTE: All sub-sections should be read in conjunction with referenced documents listed at the end of this Code Section.

DEFINITIONS

Adulterate: To make impure by the addition of a foreign, inferior, or harmful substance.

Bactericidal Soap: A soap containing a chemical, which kills bacteria.

Bakery: Any room, building, premises or place which is used or operated for commercial baking, preparing,manufacturing, processing or packaging of bakery products. It includes all rooms of a bakery in which bakeryproducts or ingredients are stored or handled.

Beverage: Liquid for drinking, including water.

Blast Chiller: Equipment designed to cool food rapidly after cooking. Usually employs a combination of cooled airand rapid air circulation (movement) over the products.

Chilled Display Unit: Food display unit with facility to keep food at reduced temperature.

CIP: “Cleaned in place” by the circulation or flowing by mechanical means through a piping system of a detergentsolution, water rinse, and sanitizing solution onto or over equipment surfaces that require cleaning. CIP does notinclude the cleaning of equipment such as band saws, slicers or mixers that are subjected to in-place manualcleaning without the use of a CIP system.

Contamination: The introduction (into food or water) of unwanted, undesirable materials including microorganisms,chemicals or foreign bodies.

Comminuted: Reduced in size by methods including chopping, flaking, grinding, or mincing.It includes fish or meat products that are reduced in size and restructured or reformulated such as formed roastbeef, ground beef or a mixture of 2 or more types of meat that have been reduced in size and combined, such assausages.

Cook Chill: System of food preparation in which food is prepared in advance to be reheated several days later.Strict control of chilled storage temperature is needed if the food is to remain safe.

Cook Freeze: System of food preparation in which food is prepared in advance and then deep frozen. If properlypackaged the food may be kept for several months with no loss of quality.

Coved: Rounded finish to the junction between walls and floors, or between two walls, to make cleaning easier.

Critical limit: The maximum or minimum value to which a physical, biological, or chemical parameter must becontrolled at a critical control point to minimize the risk that the identified food safety hazard may occur.

Cross Contamination: The transfer of bacteria from contaminated (normally raw) food to other foods. This may beby: 1) Direct contact by foods stored next to each other; 2) Drip from contaminated food stored above other food; 3)Food handlers who handle contaminated food and then other food; 4) Equipment and work surfaces used first forcontaminated food and then other food.


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Defrost System: Refrigeration system for a freezer consisting of a blower evaporator coil, heating unit and controls.Electric type employs heating elements; hot gas type uses heat exchanger to remove frost from the coil and allowcondensate to flow to the drain pan under the coil.

Detergent: Technically, any cleansing agent. In popular usage, washing and cleaning agents with a compositionother than soap that clean by much the same mechanisms as soap. A cleaning agent, as soap; any of numeroussynthetic water soluble or liquid organic preparations that are chemically different from soaps, but are able toemulsify oils, hold dirt in suspension, and act as wetting agents.

Disinfectant: A chemical or physical agent that kills pathogenic microorganisms (see 'disinfect' above).

Food-contact surface: A surface of equipment or a utensil, with which food normally comes into contact; or asurface of equipment or a utensil from which food may drain, drip, or splash into a food, or onto a surface normallyin contact with food.

Food Processing Plant: A commercial operation that manufactures, packages, labels, or stores food for humanconsumption and does not provide food directly to a consumer.

Food Preservative: Any substance which is capable or inhibiting, retarding or arresting the growth ofmicroorganisms, or any deterioration of food due to microorganisms, or of masking the evidence of any suchdeterioration.

Food Service Establishment: Any place where food is prepared and intended for individual portion service andincludes the sites at which individual portions are provided. The term includes any such place regardless of whetherconsumption is on or off the premises and regardless of whether there is a charge for the food. The term alsoincludes delicatessen-type operations that prepare sandwiches intended for individual portion service. The termdoes not include private homes where food is prepared or served for individual family consumption, retail foodstores, the location of food vending machines and supply vehicles.

Foreign Body: Materials or objects from the building, equipment, people, environment or previous production runwhich may contaminate the food.

Hermetically Sealed: Sealed so that air and other contaminants cannot enter the pack in which the product iscontained, e.g. a can, thereby preventing deterioration.

Ice: The product, in any form, obtained as a result of freezing water by natural, mechanical or artificial means.

Ice Dispenser: A floor, counter or wall mounted stationary ice storage bin with motor driven agitator and conveyormechanism, or gravity feed, that dispenses a measure of ice (cubed or crushed) through a discharge chute into acontainer at working level.

Insect-Proof Screens: Fine mesh screens of gauge no less than 6 per linear centimeter (16 per linear inch) fitted towindows and occasionally other openings to prevent the entry of flying insects such as flies into the building.

Packaged: Bottled, canned, cartooned, securely bagged, or securely wrapped, whether packaged in a foodestablishment or in a food processing plant.

Personal Hygiene: Those protective measures, primarily within the responsibility of the individual, which promotehealth and limit the spread of infectious diseases transmitted through food, water, air, or by direct contact. Theseprotective measures include: keeping the body clean by sufficiently frequent soap and water baths; wearing cleanclothes and good grooming; washing hands in soap and water immediately after voiding bowels or bladder, aftercontact with any potential contamination, and always before eating.

Pest: Any unwanted animal that can or does enter a food premises and may live in the premises or the food, e.g.rats, mice, insects, and birds.

Poisonous or Toxic Materials: Substances that are not intended for ingestion. Included in 4 categories:


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1) Cleaners and sanitizers, which include cleaning and sanitizing agents and agents such as caustics, acids, dryingagents, polishes, and other chemicals; 2) Pesticides, which include substances such as insecticides androdenticides; 3) Substances necessary for the operation and maintenance of the establishment such as nonfoodgrade lubricants and personal care items that may be deleterious to health; and 4) Substances that are notnecessary for the operation and maintenance of the establishment and are on the premises for retail sale, such aspetroleum products and paints.

Potentially Hazardous Food or Ingredient: Signifies any food, which consists of, in whole or part, milk or milkproducts, eggs, meat, poultry, fish, shellfish, or other ingredient, including synthetic ingredients capable ofsupporting rapid and progressive growth of infectious or toxigenic organisms.

Probe: Part of the temperature measuring equipment that is affected (heated or cooled) by the temperature of thesurroundings. This then produces an electrical signal, which is converted by the thermometer into a numericalfigure for the temperature of the surroundings.

Ready-To-Eat Food: Food that is in a form that is edible without washing, cooking or additional preparation by thefood establishment or the consumer and that is reasonably expected to be consumed in that form.

Sanitizer: An agent, usually chemical, that reduces the number of bacterial contaminants to safe levels asdetermined by public health requirements. The term sanitizing generally refers to inanimate objects (particularlyfood related utensils, equipment, and surfaces) and implies providing a satisfactory condition of cleanliness inaddition to a safe bacterial level. Thus, detergent sanitizers combine cleaning and sanitizing. The same kinds ofcompounds that provide disinfecting action in cleansers and hard surface cleaners also contribute sanitizingcapability.

Single Service Articles: Articles intended by the manufacturer, and generally recognized by the public, as being forone usage only, then discarded. Such articles include cups, containers, lids, closures, plates, knives, forks, spoons,stirrers, paddles, straws, napkins, wrapping materials, toothpicks, and similar articles designed for one-time, oneperson use.

Sous-vide: Prepared recipe dishes that have been sealed in a vacuum pack and then heat-treated and cooled forchilled storage and distribution.

Temperature Measuring Device: A thermometer, thermocouple, thermistor, or other device that indicates thetemperature of food, air, or water.

1 APPLICATION TO OPERATE A FOOD ESTABLISHMENT

1.1 Any person, company or Saudi Aramco organization, either separately or jointly, desiring to sell orgive food, beverage or ice intended for human consumption to the Saudi Aramco population shallmake a written application through the appropriate Saudi Aramco proponent organization as outlined insub-section 1.2 of this Code Section.

1.2 Submission of written application:

1.2.1 A Saudi Aramco organization proposing to operate a food establishment that will becontrolled by Saudi Aramco, including Saudi Aramco facilities operated by concessionaires,contractors and self-directed groups, shall submit their application to Saudi AramcoEnvironmental Protection Department (EPD). As a minimum, the application shall includethe following:

1.2.1.1 The name, address and telephone number of each applicant.

1.2.1.2 The exact location of the existing/proposed food establishment.

1.2.1.3 The type of food establishment.


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1.2.1.4 The design, materials and layout of work and support areas, and the type, modeland arrangement of fixed equipment.

1.2.1.5 The methods and vehicles that will be used to transport food.

1.2.1.6 For temporary food establishments the date of commencement of operationsshall be given.

1.2.1.7 Whenever a Saudi Aramco food establishment is to be constructed, an existingSaudi Aramco structure is converted to use as a food establishment, or wheneverany Saudi Aramco food establishment is remodeled or altered, properly preparedplans and specifications for such construction, conversion, remodeling oralteration shall be submitted during the planning phase of the proposed project.

1.2.1.8 The signatures of all applicants.

1.2.2 Owners of privately operated food manufacturers, vendors, warehouses and foodestablishments wishing to conduct business with Saudi Aramco shall apply through SaudiAramco EPD, except for water and ice manufacturers who shall apply through PurchasingDepartment, in accordance with their procedures. Formalities as required by other involvedSaudi Aramco departments such as Contracting Department or Community ServicesDepartment shall be followed as dictated by protocol.

1.3 Only those products, goods and services specifically defined in the application will beconsidered, but the evaluation process will assess ALL factors that could directly or indirectly affectproducts, goods and services offered to Saudi Aramco.

1.4 After receiving a written application from a Saudi Aramco organization or written notice from thefood manufacturer, vendor, food establishment or warehouse, or in the case of water and icemanufacturers through Saudi Aramco Purchasing Department, requesting that a food establishment beevaluated, Saudi Aramco EPD shall, as appropriate:

1.4.1 Review the terms of the application according to the requirements of the Saudi AramcoSanitary Code to verify that the application is complete and valid.

1.4.2 Review plans and specifications.

1.4.3 Inspect the food establishment to ensure that the facility, management, supervisors andsystems in place are in full compliance with this and other relevant Sections of the SaudiAramco Sanitary Code.

1.4.3.1 If Saudi Aramco EPD finds that the premises are in full compliance with the SaudiAramco Sanitary Code, apart from minor discrepancies, EPD shall giveconditional ‘approval’. If it is found that the facility meets all Saudi AramcoSanitary Code Sections, EPD shall ‘approve’ the facility or, in the case of waterand ice manufacturers, recommend to the Purchasing Department that the facilitybe ‘approved’.

1.5 If Saudi Aramco EPD find that the products, goods and services; the operating methods, practicesand procedures; or equipment and facilities proposed in the application do not comply with therequirements of the Saudi Aramco Sanitary Code, then EPD will not ‘approve’ the facility, or in the caseof water and ice manufacturers forward pertinent findings to the Saudi Aramco proponent organizationor Purchasing Department with the recommendation of not ‘approving’ the facility. Until such time thatthe food establishment is ‘approved’ Saudi Aramco shall not accept products, goods or services,whether offered for sale or as a gift, from the non-compliant applicant.


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1.6 When a conditional ‘approval’ is granted, outstanding deficiencies must be corrected within aspecified time frame.

1.6.1 If significant new deficiencies have not developed and all conditional deficiencies are correctedby the required date, i.e. the food establishment achieves compliance with provisions of thisCode Section, Saudi Aramco EPD will ‘approve’ the facility or in the case of water and icemanufactures recommend to the proponent Organization or Purchasing Department that thefacility be ‘approved’.

1.6.2 If the applicant fails to correct identified deficiencies within the specified time frame, or ifsignificant new deficiencies have developed since the original inspection, Saudi Aramco EPDwill suspend the ‘approval’, or issuance of a ‘warning notice’.

1.7 After a facility has been ‘approved’, a NEW APPLICATION is required:

1.7.1 Prior to any proposed addition, alteration, conversion, expansion or modification to thephysical facility or any change in the ownership, location, physical facility, equipment, processor procedure related to products, goods or services offered to Saudi Aramco.

1.7.2 Prior to any proposed addition of products, goods or services to be offered to Saudi Aramco.

1.8 If an ‘approved’ food establishment fails to submit a new application, prior to making a changedefined in sub-section 1.7 of this Code Section, Saudi Aramco EPD shall rescind the ‘approval’, or inthe case of water and ice manufacturers recommend to the proponent, or Purchasing Department thatthe original "approval" is rescinded.

1.9 If an ‘approved’ food establishment fails to continue to comply with the requirements of this CodeSection:

1.9.1 EPD may send a ‘Warning Notice’, or in the case of water and ice manufacturers,recommend to the proponent Organization or Purchasing Department that the offendingCompany be sent a ”Warning Notice”.

1.9.2 If EPD determines that deficiencies are of a nature that there is a serious risk to health, or alladministrative efforts have failed to have the deficiencies corrected, then EPD will issue a‘Suspension Notice’, or in the caser of water and ice manufacturers, recommend to theproponent Organization or Purchasing Department that the offending Company be sent a“Suspension Notice” and all food purchases be suspended until such time that the Companyis re-instated on the ‘approved’ list.

1.10 EPD Definition of "approved’:

1.10.1 The approval by EPD of a food establishment indicates that, at the time of inspection, thestructure, products, practices, procedures and associated equipment and facility, as stated inthe application, complied with all requirements of the Saudi Aramco Sanitary Code.

1.10.2 As noted in sub-section 1.11.1, of this Code Section, the "approval" is valid only for thespecific person, location, processes, facilities, products, goods and services included in theapplication.

1.10.3 “Approval” by EPD indicates only that the food establishment complies with all Saudi AramcoSanitary Code requirements and does not imply or suggest approval or acceptance of theproducts or services by Saudi Aramco Purchasing Department, or any other Saudi Aramcoorganization or affiliated concessionaire, contractor, vendor or other agency.


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1.11 "Objections" and "voiding" of "approvals" by Saudi Aramco EPD:

1.11.1 All "approvals" are based on a substantial body of evidence that verifies compliance withrequirements of the Saudi Aramco Sanitary Code. When the terms of the original applicationare found to be devoid of such substantive verification, this "void" is reported by SaudiAramco EPD to the Saudi Aramco proponent organization, or Purchasing Department whodirectly or indirectly controls the products, goods or services provided by the deficient wateror ice manufacturer. For all other food manufacturers, vendors, food establishments EPDwill notify such Companies directly of the ‘void’

1.11.2 With respect to food, beverage and ice, the protection of the health of Saudi Aramcoemployees and their dependents is the responsibility of the Saudi Aramco proponentorganization that directly or indirectly controls the provision of associated products, goodsand services.

1.11.2.1 If Saudi Aramco EPD informs a proponent that a Saudi Aramco foodestablishment does not comply with the requirements of the Saudi AramcoSanitary Code, it is the proponent’s responsibility, directly or in conjunction withthe contracting agency, to ensure that required corrective actions areimplemented.

1.11.2.2 If Saudi Aramco EPD informs a proponent Organization or PurchasingDepartment in the case of water and ice manufacturers, that a non-SaudiAramco operated establishment indirectly controlled by the proponent, orPurchasing Department does not comply with the requirements of the SaudiAramco Sanitary Code, it is the proponent's responsibility, in conjunction withPurchasing Department to take whatever action is required to protect SaudiAramco employees and dependents from potentially hazardous products, goodsand services provided by the deficient food establishment.

2 INSPECTIONS

2.1 Saudi Aramco EPD will inspect each food establishment as often as is deemed necessary to ensurethat the food establishment is in compliance with this Code Section. The food establishmentmanagement shall cooperate with Saudi Aramco EPD during inspections and ensure that deficienciesreported shall be corrected in a timely manner.

2.2 If Saudi Aramco EPD finds that a food establishment does not comply with one or morerequirements of this Code Section, it shall report the violation(s) to the Saudi Aramco proponent and/orin the case of water and ice manufacturers, Purchasing Department. Depending on the significance ofthe public health risk and past experience with the manufacturer's/vendor's compliance, EPD shall takeone of the following steps:

2.2.1 Recommend compliance by Saudi Aramco EPD’s next unannounced inspection; or

2.2.2 Issue a “Warning Notice” to the manufacturer, vendor or supplier, or In the case of water andice manufacturers recommend through Purchasing Department that a “Warning Notice’ beissued by a specific date; or

2.2.3 Issue a “Suspension Notice” to the manufacturer, supplier or vendor, or in the case of waterand ice manufacturers recommend that Purchasing Department issue a “SuspensionNotice”.

2.3 Food establishment management shall conduct periodic (at least weekly) "in-plant" sanitationinspections. Records of these inspections, as well as follow-up actions, shall be kept on file. Thereports shall be made available to Saudi Aramco EPD representatives at the time of each inspection.


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3.1 The food establishment, and all parts of the facility used directly or indirectly in connection with theoperation of the food establishment, shall be kept free of public health nuisances (see SASC-S-18).The building(s) shall be used for no other purpose. The building shall be located as far away fromobjectionable odors, smoke, dust, or other contaminants as is possible. The building shall not belocated in an area subject to flooding.

3.2 Only persons necessary to the operation and maintenance of the food establishment shall beallowed to enter the food establishment. All such necessary persons shall comply with therequirements outlined in sub -section 4 of this Code Section.

3.3 Only articles necessary to the operation and maintenance of the food establishment shall bestored in the food establishment or on any part of the facility used directly or indirectly in connectionwith the operation of the food establishment.

3.4 No laundry operation shall be conducted in the toilet or shower rooms; utility or janitor's closets; orany area where ingredients and packaging are stored; ingredients and food are manufactured,processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipment and utensils arewashed and stored; or where food or food contact surfaces are exposed. If laundry operations areconducted on the premises, the laundry shall be located in a building separate from the foodestablishment or, if sharing a common wall with the food establishment, all doors to the laundry shallopen to the outside, i.e. no door shall connect the laundry to the food establishment. In all cases, theventilation system for the laundry shall be separate and independent of the food establishment system.

3.5 Clean uniforms shall be stored in a clean, dry place protected from contamination. After use, or whenthey become soiled, damp or unclean, uniforms shall be placed in a nonabsorbent container orwashable laundry bag where they shall be held until they are removed for laundering. Laundrycontainers and bags shall be cleaned or washed when emptied.

3.6 No operation of the food establishment shall be conducted in any room used as living or sleepingquarters. If living or sleeping quarters are provided on the premises, they shall be located in a buildingseparate from the food establishment or, if sharing a common wall with the food establishment, alldoors to these quarters shall open to the outside, i.e. no door shall connect the living and sleepingquarters to the food establishment. In all cases, the ventilation system for the living and sleepingquarters shall be separate and independent of the food establishment ventilation system.

3.7 Live animals, including those intended for slaughter, shall be excluded from all portions of the foodestablishment and all parts of the property used directly or indirectly in connection with the operation ofthe food establishment. Animals shall not be slaughtered in any food establishment other than a SaudiArab Government approved slaughterhouse.

3.8 "No Smoking" signs shall be posted and maintained in storage, preparation, handling, processing,warewashing, manufacturing, packaging, retail sales and similar areas.

3.9 All public entrances, exits, corridors and stairways shall be properly illuminated. Fire exits shall beprovided with illuminated exit signs equipped with emergency power sources. Public entrances, exits,corridors, stairways, fire exits and fire escapes shall be kept free of obstructions. Illumination levels willmeet the necessary requirements of the Saudi Aramco Engineering Standard SAES-P-123.

3.10 Hawking of food on Saudi Aramco premises is prohibited.

3.11 The use, sale or storage of Genetically Modified (GM) foods of animal origin, or products manufactured or prepared from animals fed GM material is prohibited.


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3.11.2 The importation of (GM) foods of animal origin or products containing ingredients ofanimals fed on GM matter is prohibited

3.11.3 GM food of plant origin (fruits and vegetables) may be imported, used, stored or sold providing that all such food is clearly labeled in both Arabic and English that the food

contains ingredients that are genetically modified

4 PERSONNEL

4.1 Personnel shall have a valid photo identification card in their possession that identifies them as anemployee of the food establishment. Identification cards are not transferable.

4.2 Personnel shall have a valid medical examination certificate.

4.2.1 As a minimum, all personnel shall be given a physical health examination prior tocommencement of employment, when required by illness or injury and whenever requestedby Saudi Aramco EPD. The medical examination shall be equivalent to, and completed withthe same thoroughness as, those conducted by the Saudi Aramco Medical ServicesOrganization.

4.2.2 All medical examinations shall be conducted in a medical clinic or hospital approved by theSaudi Arab Government for food handler examination and by a physician licensed by theSaudi Arab Government. Validity of the Health Certificate shall be for a period of 1 year or asstated by the Saudi Arab Government.

4.2.3 As a minimum, the examination shall include stool analysis (ova and parasites, as well asbacterial tests for Salmonella sp., Shigella sp. and Cholera), blood test for Hepatitis A. Theextent of the examination may be expanded at the discretion of Saudi Aramco EPD but as aminimum will fulfill the requirements of the Saudi Arab Government ‘food handlerexamination’.

4.2.4 The medical examination report shall include a statement, signed by the licensed physicianconducting the examination, declaring that the individual is physically fit to perform hisassigned duties as a food handler and is free of chronic skin ailment, communicable diseaseor other condition that could promote the transmission of foodborne illness.

4.2.5 A copy of the employee's medical examination, with a photograph of the employee attached,shall be kept on file at his work site. The results of medical examinations shall be availablefor review by authorized Saudi Aramco representatives prior to and throughout theindividual's employment by the food establishment.

4.3 Any employee who is ill, has an infection, diarrhea, cuts on his hands, or other condition, nomatter how minor, that could promote the transmission of foodborne illness SHALL NOT be allowed towork in ANY food facility in ANY capacity. The employee shall be removed from duty and referred to alicensed physician for evaluation. An explanation of the employee's duties and a specific request thathe be examined and tested for communicable disease or other condition that could promote thetransmission of foodborne illness shall be submitted to the physician. The employee shall not beallowed to return to duty until:

4.3.1 He has been examined and found to be free of communicable disease or other conditionsthat could promote the transmission of foodborne illness.

4.3.2 He has been treated and is free of communicable disease or other condition that couldpromote the transmission of foodborne illness.

4.3.3 A statement signed by the examining/treating physician to the effect that the employee hasbeen examined/treated and is free of communicable disease or other condition that couldpromote the transmission of foodborne illness is in the employee's file at his work site. This


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report shall be available for review by authorized Saudi Aramco representatives and, if sorequested, a copy of the report shall be transmitted to Saudi Aramco EPD.

4.3.4 If a foodborne illness is suspected, food establishment management and/or the treatingphysician shall immediately report the case to any of the following Saudi Aramcorepresentatives:

Manager, EPD. General Supervisor, ECD Supervisor, Environmental Health Unit

4.4 An on-the-job food sanitation-training program shall be developed, implemented and documented.This shall be an ongoing program designed to teach personnel the food sanitation principles andpractices required by this Code Section and to encourage them to achieve the highest possiblehygienic Sections in their personal habits and in the workplace. Seminars, lectures, films and postersshall be introduced to emphasize the importance of food handling under hygienic conditions andprecautions required to prevent contamination of foods.

4.5 Personnel shall maintain a high degree of personal cleanliness and shall conform to goodhygienic practices, whenever handling, preparing or serving food.

4.6 Food handlers shall shower or bathe daily. In this respect, adequate and suitable facilities with hotand cold water, showers and/or baths must be available at employees’ accommodation. (SASC-S-07)

4.7 Personnel shall thoroughly wash their hands and the exposed portions of their arms beforestarting work; after using the toilet; after touching their ears, nose, mouth or hair; after handling anyfood waste or refuse; before and after any cleaning procedure; after handling raw meat, poultry, fish,fruit or vegetables; before moving from a raw food preparation area to any other area; after smoking,eating or drinking; and during work as often as necessary to keep hands clean. They shall keep theirfingernails clean and trimmed.

4.8 Personnel shall not eat, drink, spit, clean their nose, chew gum or use tobacco in any form whilein areas where ingredients and packaging are stored; ingredients and food are manufactured,processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipment and utensils arewashed and stored; or where food or food contact surfaces are exposed. Personnel shall eat, usetobacco and chew gum in designated areas only, not food preparation areas, during non-work periodsonly. An area shall not be designated as a dining or tobacco use area if eating or the use of tobaccomight result in contamination of packaging, ingredients, food, equipment, utensils or food contactsurfaces.

4.9 Personnel shall be provided with, and be required to wear, neat, clean, light colored uniformsthat are changed at least daily. Clothing that is used once and then discarded is permissible.

4.10 Personnel shall be provided with and required to wear clean and sound gloves, boots and otherprotective clothing, when deemed necessary.

4.11 Personnel shall be provided with, and be required to wear, clean hair restraints that effectivelycontain the hair on their head, as well as facial hair, if applicable.

4.12 Personnel shall wear closed shoes, preferably steel-toed safety shoes. Open sandals and bare feetshall be prohibited in all rooms where food is stored, prepared or served.

4.13 Personnel shall remove all jewelry while preparing or handling ingredients, food and food contactsurfaces.

4.14 Personnel shall not sleep or lie in areas where ingredients and packaging are stored; food ismanufactured, processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipment iswashed or stored; or where food contact surfaces are exposed.


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4.15 Personnel shall handle soiled tableware in a way that avoids contamination of hands. Conversely,personnel shall handle clean tableware in a way that prevents contamination of the tableware.

4.16 The person in charge shall be responsible for assuring that personnel comply with the requirementsof this Code Section. He shall demonstrate knowledge of the principles and practices critical to foodprotection and sanitation, such as the proper sources of food, safe time and temperature relationshipsfor potentially hazardous foods, the elements of good personal hygiene, proper handling techniques,approved warewashing procedures, storage and use of toxic items, and control of insects, rodents andother vermin.

4.17 Food handlers shall be provided with, and wear, suitable disposable gloves, when handling,preparing or serving foods that are not to be further processed, e.g. salad vegetables, sandwiches,cooked meats etc. Food handlers, similarly, will wear disposable gloves on serving lines whenhandling cutlery, crockery or dispensing food. All food handlers required to wear such protectivegloves shall handwash prior to applying gloves and will discard the gloves immediately after leaving thework area, after touching any surface that is liable to be contaminated or after touching any part of hisexposed skin, hair or mouth.NOTE: The use of disposable gloves is not a substitute for good personal hygiene and proper hand washing. Disposablegloves must be considered contaminated once they have come into contact with any working surface (including refrigeratorhandles, drawer handles etc) and shall be discarded accordingly.

5 POISONOUS OR TOXIC MATERIALS

5.1 Only those poisonous or toxic materials specifically designed for use in food establishments, suchas approved sanitizing agents and pesticides that are required for proper maintenance and operationof the facility shall be present in the food establishment.

5.2 Detergents, sanitizers, caustics, acids, lubricants and other chemicals shall not be stored above ormingled with food, food contact surfaces, equipment or utensils. This requirement does not prohibit theconvenient location and availability of cleaning and sanitizing agents in warewashing areas.

5.3 Containers of poisonous or toxic materials, including detergents, sanitizing agents, insecticides androdenticides, shall be specifically and plainly labeled as to the contents and as to its hazardous natureand instructions for use. Material Safety Data Sheets shall be available on all hazardous materialsused or stored in the facility. Poisonous or toxic materials shall be stored in their original, labeledcontainer except that cleaning agents and sanitizers may be removed from bulk drums of greater than38 liters (10 gallons) and placed in properly labeled, purpose-made smaller containers that can bemore easily managed in the workplace (the use of empty food containers for this purpose is expresslyprohibited). The working containers shall be identified with the common name and intended use of thecleaning agent or sanitizer.

5.4 Poisonous or toxic materials shall be stored in locked cabinets or rooms that are used for no otherpurpose. They shall not be stored in areas where packaging, ingredients, food, equipment or utensilsare stored; where food is stored, prepared, processed, cooked, packaged, chilled, frozen or served; orwhere warewashing takes place. Sanitizing agents and cleaning compounds shall not be stored in thesame cabinet or area of a locked room where insecticides, rodenticides or other poisonous or toxicmaterials are kept. None of these products shall be stored in a way that causes contamination oradulteration of food, food contact surfaces, utensils or equipment (extreme care shall he taken to avoidsuch adulteration/contamination).

5.5 Sanitizing agents, cleaning compounds and other chemicals intended for use on food contactsurfaces shall not be used in a way that contaminates or leaves a toxic residue on packaging,ingredients, food, equipment, utensils or other food contact surfaces; that is hazardous to personnel;nor in a way that is not in compliance with the manufacturers' instructions printed on the label.

5.6 Poisonous or toxic materials not intended for use on food contact surfaces shall not be used in away that directly or indirectly contaminates food contact surfaces. They shall not be used in a way that


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contaminates or leaves a toxic residue on packaging, ingredients, food, equipment, utensils or otherfood contact surfaces; that is hazardous to personnel; or in a way that is not in compliance with themanufacturers' instructions printed on the label.

5.7 Personal medications shall not be kept in areas where packaging, ingredients, food, equipment,utensils or other food contact surfaces are stored or used.

5.8 First aid supplies shall be stored and used in a way that does not contaminate packaging,ingredients, food, equipment, utensils or other food contact surfaces.

6 PEST CONTROL

6.1 All outside pest breeding places, as well as all inside harboring and hibernating spots, shall be underperiodic control. Regular surveys should be conducted to detect the presence of insects/rodents.Experienced Pest Control personnel who are fully familiar with survey techniques using traps, andother survey tools should carry out surveys. Areas along fences, around buildings, at loading docks,under stored materials, in and around refuse facilities, as well as floors, walls, ceilings, bucketelevators and conveyors in the building, shall be inspected frequently to detect the presence of insects,rodents and other vermin. Preventive control measures are preferable to eradication campaigns.

6.2 The food establishment shall be designed, constructed, equipped, maintained and operated toprevent the entrance and harborage of insects, rodents, animals, birds and other vermin, as well asenvironmental contaminants such as smoke and dust. Effective measures, such as excluding,inspecting and exterminating, shall be used to minimize the entry, presence and propagation of vermin,both inside and outside of the food establishment.

6.3 All floor drains shall be properly trapped and provided with a tight fitting metal cover withperforations no greater than 13 millimeters (0.5 inch) diameter.

6.4 There shall be no openings in exterior walls, foundations, basements, and roofs that admit insects,rodents or other vermin. Openings for pipes, conduits and other utility services in foundations orexterior walls, floors or roofs shall be closed solidly by metal sheeting, concrete or other imperviousmaterial. If metal sheeting is used to seal holes around pipes, conduits and other opening, it shallextend at least 7.6 centimeters (3 inches) beyond all sides of the opening.

6.5 All pesticides used in and around the food establishment shall be registered with, and approvedfor use in food establishments, by the Saudi Arab Government. Pesticides should be of low toxicity forhumans.

6.6 Pesticides shall be dispensed and handled by authorized, properly trained personnel.Pesticides shall only be used when necessary, i.e. when there is evidence of pest activity. Pesticideswill be applied with the utmost of care and only by qualified personnel. Only those pesticides that areapproved for use in the food facilities will be permitted.

6.7 Pesticides shall not be applied in areas where food handling, warewashing or other suchoperations are in progress or in a way that contaminates packaging, ingredients, food, equipment,utensils or other food contact surfaces. As a precautionary measure after application of pesticides, thefood contact surfaces of potentially contaminated equipment and utensils shall be thoroughly cleanedto remove residues.

6.8 Fly electrocution devices, if used, shall be designed to have "escape- resistant" trays. They shall beinstalled so that dead insects are prevented from falling on food and food contact surfaces. Trays shallbe emptied into an outside refuse container at least once each day.

6.9 Bait stations shall be tamper-proof by having locking devices fitted and shall have installed baitingrods that hold the bait securely in place. Bait stations shall be used in non-food handling areas only andshall be restricted to rodenticides falling within the anticoagulant group.


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6.10 Trapping is the preferred method of rodent control inside a food establishment. Tracking powdersshall not be used inside a food establishment.

7. CONTROL OF OPERATION

7.1 The operator of the food establishment shall carry out a ‘Food Safety Risk Assessment’ bydeveloping an appropriate and effective HACCP (Hazard Analysis Critical Control Point) plan. Theplan shall: 1) Identify any steps in the operation that are critical to food safety; 2) Make provisions forincorporating adequate safety controls into the operations; and 3) Include monitoring of controlprocedures to ensure continuing effectiveness.

7.2 The following seven HACCP principles shall be followed:• Carry out a hazard analysis;• Identify critical control points (CCPs);• Establish critical limits for each CCP;• Implement monitoring procedures at each CCP;• Develop corrective action procedures in the event that critical limits are exceeded;• Incorporate an effective record keeping system into the plan;• Develop procedures to verify that the system is working;

With respect to the above, the following guidelines are provided:

7.2.1 Assemble a HACCP team: to develop an effective HACCP plan it is essential to assemble aHACCP team that has the expertise and knowledge to determine the full scope of the plan.The scope should describe which segment of the food chain is involved and the generalclasses of hazards to be addressed (e.g. does the plan cover all foods, all hazards or onlyselected classes).

7.2.2 Describe the product: develop a full description of the product. This should include relevantsafety information such as ingredients, physical and chemical structure (including pH, watercontent etc), description of processes such as cooking, freezing, brining, smoking, storagerequirements during the various stages of processing, and any other relevant informationregarding the safe handling of the ingredients and final product

7.2.3 Construct a process flow diagram (PFD): a PFD is essential to show all processes of the foodpreparation chain from delivery of the raw ingredients, to the use by the final consumer. Theflow diagram should show all steps of the entire operation. When applying HACCP,consideration should be given to steps preceding and following the specified operation.

7.2.4 Onsite confirmation: it is important before proceeding further to confirm that the processes asdescribed in the PFD are correct. At this stage, necessary changes to the PFD should bemade where appropriate.

7.2.5 List all potential hazards associated with each step, consider any measures to controlidentified hazards. (Principle 1) The HACCP team shall list all of the hazards that may bereasonably expected to occur at each step from primary production, processing,manufacture, and distribution until the point of consumption. The HACCP team shall identifythose hazards in the plan, which must be eliminated or reduced in order to produce safe food.

7.2.5.1 Wherever possible the following should be included:

• The likely occurrence of the hazards and severity of their adverse health effects;• The qualitative and/or quantitative evaluation of the presence of hazards;• Survival or multiplication of microorganisms of concern;• Production or persistence in foods of toxins, chemicals or physical agents;


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• Conditions which could lead to the above. The HACCP team then should considerwhat control measures, if any, can be applied for each hazard identified.

7.2.6 Determine CCPs (principle 2). In order to prevent the hazards of food poisoning, or physicalor chemical contamination it is necessary to identify CCPs. A CCP point is a step in thepreparation, handling or storage of food, which has to be carried out to ensure that the hazardis either eliminated or reduced to a safe level. Here, the following two questions are to beconsidered: Is there a hazard at this step? Is it necessary to control the hazard at this step, orwill a subsequent step eliminate or reduce the hazard to an acceptable limit?

7.2.7 Establish critical limits for each CCP (principle 3). This step involves establishing a criterionthat must be met for each preventive measure associated with a CCP. Critical limits can bethought of as boundaries of safety for each CCP and may be set for preventive measuressuch as temperature, time, physical dimensions, water content, pH and available chlorine.Critical limits must be based on recognized Standards such as regulatory Standards,scientific literature, experimental studies and consultation with experts.

7.2.8 Establish a monitoring system for each CCP (principle 4). Monitoring is a planned sequenceof observations or measurements to assess whether a CCP is under control and to producean accurate record for use in further verification procedures. There are three main reasonsfor monitoring: It tracks the system’s operations so that a trend towards a loss of control canbe recognized and corrective action can be taken to bring the process back into controlbefore a deviation occurs. It indicates when a loss of control and a deviation have actuallyoccurred, when corrective action must be taken, and It provides written documentation foruse in verification of the HACCP plan.

7.2.8.1 Instrumentation used for monitoring critical limits must be carefully calibrated foraccuracy. Records of calibration must be kept as part of the HACCP plandocumentation

7.2.9 Establish corrective actions (principle 5). Specific corrective actions shall be developed foreach CCP in the system to deal with deviations when they occur. The corrective actions mustbe clearly defined and be specific for that CCP. For example: “If the temperature of thefood falls below 60ºC (145ºF) it must be reheated to over 74ºC (165ºF) in its entirety for aminimum of 3 minutes. If the temperature of the food falls below 60ºC (145ºF) again then itmust be discarded”.

7.2.10 Establish documentation and record keeping (principle 6). Efficient and accurate recordkeeping is essential to the application of a HACCP system. Documentation and recordkeeping shall be appropriate to the nature and size of the operation, but should include:Hazard Analysis, CCP determination, Critical limit determination, CCP monitoring activities,deviations and associated corrective actions, temperature records and employee training

7.2.11 Establish verification procedures (principle 7). Verification and auditing methods, proceduresand tests, including random sampling and analysis, can be used to determine if the system isworking. The frequency of verification shall be sufficient to confirm that the system is workingeffectively. Examples of verification activities can include: Review of the HACCP systemsand documents to ensure that the plan is being followed. Review of CCP records anddetermination of correct actions being taken when deviations occur, independent auditing,random sampling, visual inspections of operations to observe if CCPs are under control

8 FACILITY DESIGN AND CONSTRUCTION (GENERAL)

8.1 The exterior walking and driving areas shall be surfaced with concrete, asphalt, or other materialsthat have been effectively treated to facilitate maintenance and to minimize dust. If subject to floodingor accumulation of water, exterior walking and driving surfaces shall be graded to drain.


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8.2 The food establishment shall be enclosed in a building consisting of floors, walls and overheadstructures that comply with the minimum requirements prescribed by this Code Section. The size ofthe building shall be compatible with the purpose intended without crowding of equipment, personnelor materials. It shall include sufficient space for storage of both raw materials and finished products.The design shall allow sufficient space for maintenance and cleaning operations and for soundhygienic control at all stages of production.

8.3 The food establishment shall be so designed as to apply hygienic operation in a regulated flowin the process lines, from the arrival of raw materials to the complete processing of the finishedproduct. Different food establishment operations shall be conducted independently of each other, asapplicable. Separate areas shall be provided for each of the following functional categories: a)maintenance; b) water treatment; c) dry storage of nonperishable ingredients and packaging; d) bulkstorage of goods; e) cold storage of perishable ingredients and products; f) manufacturing, processing,packaging, preparing (bakery, meat, vegetables, etc.), cooking and serving; g) warewashing andstorage; h) product holding, storage and shipping; i) laboratory; j) toilet and dressing areas; and k)storage of refuse prior to final disposal; l) retail sales outlets; and m) general offices. Where this is notfeasible, the various operations shall be located in a way that does not contribute to crosscontamination or interfere with one another.

9 FLOORS

9.1 Floors of all rooms where perishable ingredients are stored; ingredients and food aremanufactured, processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipmentand utensils are washed and stored; food or food contact surfaces are exposed; as well as floors indressing rooms, locker rooms, toilet rooms and vestibules; shall be constructed of non-slippery, non-toxic, sealed concrete, terrazzo, ceramic tile or other equally impervious material that is not affected byweak acids, alkalis or steam; shall be finished such that they are smooth, free from crevices and pitsand are easily cleanable; and shall be properly sloped to a trapped drain. These floor surfaces shall becoved at the juncture of the floor and wall, as well as at the wall and ceiling, with a 10 millimeter (3/8inch) minimum radius coving. The coving material shall extend up the wall at least 10 centimeters (4inches). All materials shall be properly grouted and sealed.

9.2 Floors of all other rooms, including those where nonperishable dry ingredients, packaging materialsand nonperishable finished products are stored, shall comply with the above specifications, exceptfloor drains need not be provided. Coving of wall/floor junctions is desirable, but is not mandatory ifjunctions can be kept clean.

9.3 Floors of walk-in refrigerators and freezers shall be graded to drain all parts of each floor to theoutside through a wastepipe, doorway, or other opening.

9.4 Mats and duckboards are prohibited, except as permitted in Section SASC-S-9.

9.5 Utility lines and pipes shall not be unnecessarily exposed on floors.

9.6 Carpeting, if used, shall be of closely woven construction, properly installed, easily cleanable andmaintained in good repair. Carpeting is prohibited in rooms where ingredients and food aremanufactured, processed, packaged, prepared, cooked, chilled, frozen, stored or served; equipmentand utensils are washed and stored; food or food contact surfaces are exposed; as well as in dressingrooms, locker rooms, toilet rooms and vestibules.

10 WALLS, CEILINGS AND APPURTENANCES

10.1 Walls, ceilings and non-supporting partitions, including all appurtenances thereto, of rooms whereperishable ingredients are stored; ingredients and food are manufactured, processed, packaged,prepared, cooked, chilled, frozen, stored or served; equipment and utensils are washed and stored;food or food contact surfaces are exposed; as well as floors in dressing rooms, locker rooms, toilet


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rooms and vestibules; shall have a durable, nonabsorbent, smooth, washable, light colored and easilycleanable surface. They shall not support the accumulation of dirt, condensation or mold development.The use of rough or unsealed and unfinished building materials, such as brick, concrete blocks andwooden beams, is prohibited in these rooms. Concrete or pumice blocks used for interior wallconstruction shall be finished and sealed to provide a smooth, easily cleanable surface.

10.2 Studs, joists and rafters shall not be exposed in rooms outlined above. If exposed in other rooms ofthe food establishment, they shall be properly finished to provide a smooth, easily cleanable surface.

10.3 All surfaces shall be continuous, easily cleanable and free from cracks, crevices and open joints.

10.4 Conduits, pipes and cables shall be properly ‘chased’ into the structure of the building whereverpracticable. When otherwise installed conduits, pipes and cables shall be kept to a minimum, properlyprotected and covered with a material that will facilitate easy cleaning.

10.5 Wall or ceiling mounted light fixtures, vent covers, fans, decorative materials, equipment andappurtenances shall be installed in a way that does not obstruct or prevent cleaning, shall be designedand constructed to facilitate cleaning, shall be made of easily cleanable materials, and shall bemaintained in good repair.

11 DOORS AND WINDOWS

11.1 All openings to the outside shall have solid doors or glazed windows that shall be kept tightly closedwhen not in use. Doors, windows and appurtenances thereto, shall be designed and constructed toavoid accumulation of dirt and shall be finished such that they are smooth, nonabsorbent and easilycleanable.

11.2 All outer doors shall be tight fitting and self-closing. All doors, including sliding or folding types,shall be constructed so that the space between the lower edge of the door and the threshold does notexceed 6.4 millimeters (0.25 inch). The space between sections of folding and sliding doors, whenclosed, shall not exceed 6.4 millimeters (0.25 inch). All exposed edges of the lower 20.3 centimeters (8inches) of wooden doors and jambs serving exterior entrances, or any other door easily accessible torodents shall be protected by covering such edges of doors and jambs with metal sheeting that cannotbe gnawed through.

11.3 All ventilation and other non-window openings that cannot be solidly sealed and that remainaccessible to insects and rodents shall be appropriately screened by grills, hardware cloth or othermaterial capable of precluding the entrance of insects, rodents and other vermin. Note that the swing-type louvered flaps that automatically close when an exhaust or ventilation fan is switched off aredeemed to be acceptable screening if they are kept clean and in good repair.

11.4 Effective means shall be provided to prevent entrance of flies when outside doors must beopened for immediate passage through the door. This shall be deemed satisfied when all outside dooropenings are fitted with properly operated air curtain devices or other equally effective means forimpeding the entry by flies. Note that these devices are designed to hamper, not completely stop, themovement of flies through a door. They do not block entry by crawling insects, rodents, animals orother vermin; and they do not hold cool air in or keep hot air, dust smoke and other potential sources ofcontamination out of the food establishment. Provision of such devices does not in any way reduce theneed for solid, tight-fitting, self-closing doors that are kept tightly closed when not in immediate use.

11.5 Openable windows shall be provided with suitable screens made of non- corrosive materials anddesigned in such a way as to facilitate their cleaning and maintenance (screening shall not be less thansix mesh per centimeter {16 mesh per inch}). Note that the desert environment of Saudi Arabia is verydusty and subject to high temperatures and extreme temperature shifts. Opened windows represent acontamination hazard and are likely to tax ventilation and temperature control systems. It isrecommended that windows not be opened except to air the building in response to a specificemergency situation. Openable windows shall be kept tightly closed at all other times.


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12 ILLUMINATION

12.1 Shatter-proof protective light shields designed to contain broken glass from exploding electric lightbulbs shall be provided for all artificial lights fixed and suspended over areas where ingredients andpackaging are stored; food is manufactured, processed, packaged, prepared, cooked, chilled, frozen,stored or served; equipment and utensils are washed or stored; and food contact surfaces areexposed.

12.2 The levels of illumination, whether from natural or artificial sources, shall be provided as perrequirements in Table 1. In all cases, illumination shall be evenly distributed and of sufficient intensityto avoid discoloration, shadows and strong glare. Illumination shall meet the requirements of SAES-P-123, Saudi Aramco Engineering Standards.

TABLE 1Illumination

Illumination Levels Required*Area to be Illuminated Lux Foot candlesDesk in office 320 30Dining room 320 30Food service area 540 50Hallway 110 10Packaging areas 215 20Processing at work surface/preparation areas

540 50

Stairway 110 10Storage areas 215 20Warewashing area 540 50All other indoor areas 110 10Walk in chiller/freezers 110 10Dry good stores 110 10Buffets/salad bars 220 22Handwashing areas 220 22Toilets 220 22

• Measured at a distance of 76 centimeters (30 inches) above the floor, unless otherwise stated.

13 VENTILATION

13.1 Ventilation shall be provided to remove gases, odors, steam, excessive heat, grease, vapors andsmoke from the food establishment. Ventilation systems shall be installed and operated according toStandards equivalent to those outlined in Saudi Aramco Engineering Standards.

13.2 Intake air ducts shall be designed and maintained to prevent the entrance of dust, dirt and othercontaminating materials. Grills, hardware cloth or other material capable of precluding entrance ofinsects and rodents shall appropriately screen all ventilation openings. Note that automatic fanventilation openings are acceptable for rodent stoppage if the fan covering is maintained in goodrepair.

13.3 Positive air pressure shall be required between clean areas and less clean areas. A clean area isdefined as an area where foods are manufactured, processed, packaged, prepared, cooked, chilled,frozen or stored.

14 PLUMBING AND CROSS CONNECTION CONTROL


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14.1 Plumbing shall be designed, sized and installed according to Standards equivalent to the SaudiAramco Plumbing Code. Plumbing and plumbing fixtures shall be operated and maintained in a waythat prevents contamination. Plumbing and plumbing fixtures shall be kept clean, operative and in goodrepair.

14.2 The water supply to any kitchen, processing or manufacturing area, and food preparation room or toany potable water faucet shall be adequately protected against back siphonage and backflow ofcontaminated water. In a system where there is the potential for backflow or back siphonage of water,no hose will be fitted to the faucet unless a suitable back flow prevention device is installed.

14.3 There shall be no cross connection between the potable water supply and any unsafe orquestionable water supply, sewerage system or any source of pollution that might contaminate orotherwise degrade the potable water supply.

14.4 There shall be no direct physical connection between the sewerage system and any drainoriginating from equipment that contains food or food equipment and utensils.

14.4.1 Drainage from equipment, refrigeration units and other equipment shall be discharged to afloor sink, funnel drain or evaporator basin. An air gap of at least twice the inner diameter ofthe discharge outlet shall be provided between the discharge outlet and the flood-level rim ofthe receiving drain/basin.

14.4.2 Dishwashing machines may be connected directly to the sewer immediately downstreamfrom a floor drain or they may be drained through an approved indirect connection.

14.4.3 Indirect waste receptors shall be located to be readily accessible for inspection and cleaning.

14.5 Where a carbonating device is installed on equipment, the integrity of the water supply to thedevice shall be protected against contamination by carbon dioxide or carbonic acid by being acompletely enclosed system, with air gap or proper effective check valves installed between the twosystems.

14.6 A non-potable water system is permitted only for purposes such as air conditioning and fireprotection. There shall be no connection whatsoever between a potable water supply and a non-potable water supply unless there is no other alternative. Where a connection does exist themaximum protection shall be installed between the two systems in the provision of a reduced pressureback flow preventor or other devices approved by EPD upon application/request.

14.7 Piping systems, exclusive of food establishment process and product systems shall be color-coded.Non-toxic paints shall be used (the use of paints containing lead shall be avoided). The following color-coding scheme is recommended:

TABLE 2Piping System Color-Code

Piping System Base ColorIdentifyingColor Stripe

Chilled Water Blue 1-GrayChlorine, Gas and Liquid Yellow 1-Oxide RedCondensate Water Blue 1-White

Distilled and Demineralized Water Blue 1-AluminumRaw Water Blue 1-BlackSea, Salt or Brine Water Blue 1-YellowTreated (any process) Blue 1-Oxide Red

Note: HVAC lines and electrical conduits are not color-coded but are painted the same color as the backgroundconstruction


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15 WATER

15.1 Water shall be obtained, conveyed, treated, stored and distributed in a closed system. Design,construction, maintenance and operational Standards, as well as quality criteria, shall comply withrequirements equivalent to those outlined in Section SASC-S-01 of this Code and Standardsreferenced in Saudi Aramco Engineering Standards.

15.2 Water wells (or other water source) and collection, conveyance, treatment, storage and distributionsystems, or parts thereof, which are newly constructed, have been repaired or have otherwise becomecontaminated, shall be disinfected according to requirements outlined in Section SASC-S-01 of thisCode before being used. The supply shall be purged of all but normal residual amounts of disinfectant(less than 3.0 milligrams per liter if chlorine is used to disinfect the system) before a sample forbacteriological testing is collected.

15.3 All water not provided directly by pipe to the food establishment from the source shall betransported in a bulk water transport system that is used for no other purpose. Hauled water shall bedelivered directly to the closed water system at the food establishment. The bulk water transportsystem shall comply with requirements outlined in Section SASC-S-01 of this Code.

15.4 Water storage tanks shall be enclosed from the filling inlet to the discharge outlet. Tanks shall bedesigned with openings that permit visual inspection of the tank and provide access for cleaning anddisinfection. All openings shall be covered. Covers shall overlap openings, be sloped so they are self-draining and shall be provided with gaskets and devices for securing them in place. All openings in thetop of the tank shall be flanged upward to form a curb that prevents surface water from enteringopenings. Vents and overflows shall terminate in a downward direction and shall be screened toprevent entry by birds and other animals. All water storage tanks shall be provided with a sample tap.

15.5 All potable water supplied to the food establishment shall be disinfected by chlorination or othermeans or methods of equal efficacy in the killing or removal of organisms capable of causing infection.When chlorination is employed, a sufficient amount of chlorine shall be added to the water to maintaina chlorine residual of at least 0.5 milligrams per liter (0.5 parts per million) at all points in thedistribution system from which water may be withdrawn.

15.6 Cold running water shall be delivered to all equipment that uses water. Additionally, hot water shall beprovided to all hand washbasins, showers and warewashing facilities. Water shall be delivered at aminimum pressure of at least 1.4 kilograms per square centimeter (20 pounds per square inch) with aminimum flow of at least 3.8 liters per minute (1 gallon per minute). The temperature of hot water shallequal or exceed 49°C (120°F).

15.7 Sufficient taps and hoses shall be provided to support food establishment operations. A hose usedfor conveying potable water to water storage tanks shall be constructed of safe materials, shall have asmooth interior surface, shall be used for no other purpose and shall be clearly identified as to its use.Caps and keeper chains shall be provided for water system inlet and outlet fittings, as well as hosefittings. All such fittings shall be capped when not in immediate use. The hose shall be stored and usedso as to be kept free of contamination.

15.8 Water treatment equipment, devices, filters, or any other water treatment or conditioning apparatus,shall be made of safe materials; shall be designed to be disassembled for periodic replacement ofactive elements/media, cleaning and service; shall be operated, inspected and serviced according tothe manufacturers' instructions and specifications; and shall not be operated beyond their ratedcapacity. All such equipment shall be maintained in a clean and sanitary condition and, if necessary,shall be sanitized by approved means.

15.9 Steam used in contact with food or food contact surfaces shall be produced from potable water andshall be free from any harmful materials or additives.


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15.10 Drinking water fountains and associated requirements:

15.10.1 Drinking fountains, if provided, shall be approved angle-jet type and shall be provided with anadequate supply of water under pressure.

15.10.2 Spillage, overflow, drainage or wastewater from drinking fountains and faucets shall bedischarged to the sewerage system through approved drains to prevent impoundment ofwater, creation of mud holes or other nuisance conditions.

15.10.3 Open containers from which water must be dipped or poured, such as barrels, pails or tanks,whether or not they are fitted with a cover, are prohibited.

15.10.4 Where single service paper cups are provided, cups shall be dispensed from a sanitarydevice designed for this purpose and a waste receptacle shall be provided for disposal ofused cups.

15.10.5 The common drinking cup is prohibited.

16 SEWAGE

16.1 Sewage and all liquid wastes shall be disposed of according to requirements equivalent to thoseoutlined in Section SASC-S-02 of this Code. Pit latrines, outhouses and other non- water-carriedsewage disposal methods are prohibited.

16.2 Sewage shall be discharged to a municipal sewerage system. Where no such system is available,sewage shall be discharged to a suitable treatment and disposal facility that is sized, constructed,maintained and operated according to requirements equivalent to those outlined in Section SASC-S-02of this Code.

16.3 Floor drains and sewer pipes shall be large enough to carry off all wash and wastewater andsanitary sewage. Sufficient clean-out places shall be provided in sewer drainpipes.

16.4 If used, grease traps shall be located so they are easily accessible for cleaning.

17 TOILETS, SHOWERS AND HANDWASHING (GENERAL)

17.1 Sufficient individually accessible toilet and handwashing facilities shall be provided, as appropriate.They shall be designed and located to permit simultaneous use.

TABLE 3Numbers and Types of Fixtures Required

Number of personsemployed in the foodestablishment

Number of toilets andurinals*

Number of hand washbasins

From 1 to 10 1 1From 11 to 20 2 2From 21 to 30 3 3From 31 to 50 4 4From 51 to 60 6 6From 61 to 70 7 7More than 70 one for each 10 additional

personsone for each 10 additionalpersons


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TABLE 4Minimum Space Required for Each Type of Installation

Installation MinimumWidth

MinimumDepth

Minimum Space PerUnit

Hand washbasin 60 cm 105 cm 1.1 m2

Shower cubical 75 cm 75 cm 1.3 m2

Shower stall 75 cm 75 cm 1.3 m2

Toilet compartment 80 cm 105 cm 1.5 m2

Urinal 60 cm 105 cm 1.1 m2

17.2 Urinals may be substituted for water closets on a one to one basis, except that the number of waterclosets may not be reduced to less than two-thirds of the number required. Toilet rooms, and whereprovided, shower rooms, shall be completely enclosed. They shall be designed, constructed andmaintained according to Sections outlined in this Code.

17.3 Toilet and handwashing facilities shall be accessible and conveniently located for employees use.Facilities are not considered to be readily accessible if an employee is required to climb more than onefloor-to-floor flight of stairs or if they are located more than 61 meters (200 feet) from the locationwhere the employee normally works.

17.4 Entrance/exit doors to toilet rooms and shower rooms shall be tight fitting, self-closing and shall bekept closed when not in immediate use. Toilet room/shower room doors shall not open directly intoareas where ingredients and packaging are stored; ingredients and food are manufactured, processed,packaged, prepared, cooked, chilled, frozen, stored or served; equipment and utensils are washed andstored; or where food or food contact surfaces are exposed. An exception to the above requirement isif there is provided an intervening ventilated space between the entrance to the toilet and an entranceto a food room. The intervening ventilated space shall be exhausted to the outside through its ownmechanical exhaust system independent of the food establishment ventilation system, or thetoilet/shower room ventilation system.

17.5 Walls and ceilings shall be constructed of durable materials and shall have light colored, smooth,easily cleanable surfaces. Ceilings shall be at least 2.1 meters (7 feet) high as measured to the lowestprojection from the ceiling. The junctions between the walls and floors shall be sealed and coved. Thewalls in toilet compartments and next to handwashing facilities shall be impervious to water, detergentsand disinfectants and tiled to a minimum of 1.2 meters (4 feet). The walls in shower compartmentsshall be lined with glazed ceramic tiles or other suitable, continuous, easily cleanable surface to aminimum of 1.8 meters (6 feet)

17.6 The walls or partitions between toilet/shower compartments may be less than the height of the roomwalls, but the tops shall not be less than 1.8 meters (6 feet) from the floor. If partitions are used, thebottoms of the partitions shall be raised at least 15 centimeters (6 inches) above the floor. In situationswhere a raised partition is not desirable, such as partitions separating eastern style toilet fixtures wherea raised partition may not afford suitable privacy, partitions shall be placed on a continuous raisedmasonry or concrete base at least 15 centimeters (6 inches) high, or a properly designed andconstructed wall that joins the floor shall be provided.

17.7 Floors shall be constructed of durable materials, which are slip- resistant, smooth, easily cleanable,and impervious to water, detergents and disinfectants (carpeting is prohibited). Floors shall be slopedto trapped floor drains. The junctions between floors and walls shall be sealed and coved.

17.8 Each toilet fixture (water closet) shall occupy a separate compartment.

17.8.1 Toilet bowls shall be set entirely free and open from all enclosing structures and shall be soinstalled that the space around the fixture can be easily cleaned. This does not prohibit theuse of wall-hung toilets.


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17.8.2 Every western-type toilet shall be made of substantial materials having a smooth,nonabsorbent, easily cleanable finish. They shall be fitted with a hinged, open-front seat. Aholder supplied with toilet tissue shall be provided in each toilet compartment.

17.8.3 Every eastern-type toilet shall be made of substantial material having a smooth,nonabsorbent, easily cleanable finish. Each toilet compartment shall be provided with a watertap for washing (and a supply of toilet paper with holder, where indicated). Water taps ineastern toilet compartments shall be fitted with appropriate backflow prevention devicesdesigned to protect the water distribution system from contamination.

17.8.4 Covered waste receptacles shall be provided in all toilet compartments used by women.

17.9 Toilet room handwashing facilities shall comply with the same requirements as those outlined insub-section 18 of this Code Section

17.10 Each shower fixture (shower bath) shall occupy a separate compartment. The compartment shall becomposed of a cubical with a bench and a clothes hook and a separated shower stall. The visualprivacy of the bather shall be maintained. Privacy curtains, if used, shall be of easily cleanable materialand kept clean.

17.10.1 Shower floors shall be self-draining. The design shall preclude the flow of water into adjacentareas.

17.10.2 Shower floors shall be slip-resistant or be provided with impervious, non-slip mats. Ifimpervious mats are used, they shall be cleaned, sanitized and air dried at least once daily.Mats shall not be kept on the shower floor when not in use.

17.10.3 Showers shall be supplied with water at a temperature of at least 32°C (90°F) at a rate of atleast 11.4 liters (3 gallons) per minute. Thermostatic, tempering or mixing valves shall beinstalled to prevent scalding of bathers. Any slow-closing faucet used, shall provide a flow ofwater for at least 30 seconds without the need to reactivate the faucet.

17.11 All facilities shall be well ventilated and free of excessive condensation. They shall be suitablycooled or heated. They shall be provided with mechanical ventilation systems capable of providing theequivalent of five air changes per hour. At least 20 percent of the air supply shall be taken from theoutside. Note that the requirements regarding the circulation of air from clean to "less clean" areas maydictate that an independent mechanical ventilation system be provided. If this is not feasible,mechanical extract fans may be used in lieu of the required mechanical ventilation system. Extract fansshall be capable of exhausting 1 cubic meter (35 cubic feet) of air per minute for each toilet, urinal,shower or hand washbasin installed.

17.12 The storage of ingredients, equipment, utensils or single service articles in toilet rooms, showerrooms, handwashing areas or vestibules is prohibited.

17.13 Legible signs made of durable materials directing all users to wash their hands after using thetoilet/urinal shall be posted in every toilet room (in Arabic, English and other appropriate languages).

18 HANDWASH BASINS AND HAND WASHING

18.1 Conveniently located, accessible handwash basins shall be provided for food handlers to washhands. As a minimum all food handlers in food production areas, processing areas, food preparationor packaging areas, and those persons engaged in cooking, serving or ware-washing should haveaccess to conveniently located handwash basins. EPD will determine, on a case-by-case basis,whether handwash basins are conveniently located, adequate or accessible. Sinks that are used forfood preparation, utensil washing and janitor sinks are not considered acceptable as substitutes forhandwash basins.


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18.2 Where there are adequate food preparation and ware-wash sinks, EPD may permit the use of afood preparation sink to be used for hand washing purposes provided that the sink is dedicated forhand washing only, has a sign indicating that the sink is for hand washing only and there areextenuating circumstances for not providing a proper handwash sink.

18.3 Hand washing facilities that are constructed or remodeled shall be provided with tempered waterfrom a self-closing combination or premixing faucet that supplies warm water for a minimum of 15seconds while both hands are free for washing and rinsing (also refer to water supply requirements insub-section 15 of this Code Section). A foot, knee or elbow operated combination or premixing faucetmay be substituted for a self-closing faucet. The manually operated, stem-type hot and cold mixingvalves currently installed in existing facilities shall be scheduled for remodeling at the earliest possibledate.

18.4 Hand washing cleanser and single-use paper towels shall be provided in dispensers at or next tohand washbasins at all times (common towels are prohibited). A refuse container lined with adisposable plastic bag shall be provided next to paper towel dispensers. The refuse container need notbe covered if used on a continuing basis for nothing other than the disposal of paper towels.

19 CHANGING AREAS AND LOCKERS

19.1 A changing area, separate from toilet rooms and food related areas, shall be provided wherever thework performed involves exposure to excessive dirt, heat, fumes, vapor or moisture.

19.2 Where the process in which the worker is engaged is such that his work clothing becomes wetor has to be washed between shifts, provision shall be made to ensure that such clothing is dry beforereuse.

19.3 Lockers or other suitable facilities shall be provided and used for the storage of employee's streetclothing and personal belongings. Since a clean uniform must be worn each day, facilities for storingwet uniforms for reuse are not required.

19.4 Hooks or a rail fitted with captive hangers shall be provided for hanging aprons and other reusableprotective clothing. The hooks/hangers shall be sufficiently spaced to allow free air circulation aroundall items when all hooks/hangers are used.

19.5 Shoe/boot racks shall be provided for proper air-drying of shoes and boots. The racks shall besufficiently spaced to allow free air circulation around all items when all hooks/racks are used.

19.6 Clothes shall not be hung in any area other than those areas specifically designated in sub-section19 of this Code Section.

20 AMBIENT STORAGE FACILITIES

20.1 Non-refrigerated storage facilities:

20.1.1 Adequate and suitable space, fixed shelving and movable storage dollies, skids, racks andopen-ended pallets shall be provided to accommodate orderly, uncluttered, off-the-floorstorage of all dry goods, packaging materials and products.

20.1.2 Fixed shelving shall be designed and made of (or finished with) materials that are durable,smooth, impervious and easily cleanable. The bottom shelf of a fixed shelving unit shall beraised at least 15 centimeters (6 inches) above the floor. In warehouses and large drystores, as a minimum, an aisle 60cm (2 feet) but preferably 90cm (3 feet) shall be providedbetween walls and fixed shelving units, and between fixed shelving units running parallel toeach other.


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20.1.3 Movable dollies, skids, racks and open-ended pallets may rest directly on the floor if thestorage device can be moved easily by hand operated or motorized moving equipment. Ifused, movable dollies, skids, racks or open-ended pallets shall be placed at least 46centimeters (18 inches) away from all walls.

20.1.4 Temperatures in dry goods and non-refrigerated ‘ambient’ food stores shall be maintained atbelow 30°C (86°F).

20.2 Non-refrigerated storage practices:

20.2.1 Dry goods, packaging materials and products shall be stored in an orderly, uncluttered, off-the-floor manner on fixed shelving or on movable dollies, skids, racks or open-ended palletsin a way that allows access for proper cleaning, ventilation, stock rotation and pest controlactivities, and that protects stored items from contamination.

20.2.2 Dry goods, packaging materials and products shall not be stored under exposed sewer linesor in areas subject to flooding, drainage, overhead leakage, condensation or other physical,bacterial or chemical contaminants. They shall be protected from contamination andadulteration by all agents, including dust, coughs and sneezes, insects, vermin, toxicsubstances, unclean equipment and utensils.

20.2.3 An easily distinguishable first-in first-out stock rotation system, such as expiry dateplacarding of pallets, shall be used in the facility to avoid using outdated stock. The first- infirst-out system shall identify and use supplies that will expire first, not those that werereceived first.

20.2.4 All stored items shall be examined regularly for signs of damage, pest infestation and toensure that they are used before they expire. Unusable items, e.g. blown, severely dentedand seam damaged cans, as well as outdated items, shall be discarded. If such items mustbe held until they have been written-off, a separate area shall be designated and utilized forstorage of damaged and/or outdated stock. Damaged and/or outdated stock shall beremoved from the premises expeditiously to avoid mixing with regular stock.

20.2.5 Stored foods, whether raw or prepared, if removed from the containers they were received in,shall be enclosed in clean, covered, food-grade containers that have been used for nopurpose other than food storage.

20.2.5.1 Bulk storage containers and container covers shall be labeled to identify storedfoods by their common names. The use of cloth towels or plastic bags ascontainer covers is prohibited.

20.2.5.2 Properly designed and constructed plastic or stainless steel scoops shall beprovided for bulk ingredient/ food dispensing. Cans and garden shovels are notacceptable substitutes for proper scoops. Scoops shall be jabbed into the bulkfood item with the handle up for storage.

20.2.6 Foods not subject to further washing or cooking shall be protected from contamination byfoods requiring washing or cooking, e.g. washed fruit shall be stored separately fromunwashed fruit.

20.2.7 After a fire, flood, power outage or other disaster that might result in the contamination offood or that might prevent potentially hazardous food from being held at requiredtemperatures, the person in charge shall immediately contact Saudi Aramco EPD. Onreceiving notice of this occurrence, EPD shall take whatever action is required to protectpublic health.


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21 REFRIGERATED STORAGE

21.1 Refrigerated storage facilities:

21.1.1 Sufficient and adequate, conveniently located refrigeration/freezer units shall be provided toaccommodate orderly, uncluttered, off-the-floor storage of all ingredients and products onshelves and racks that comply with requirements outlined in sub-section 25 of this CodeSection. Each refrigerator/freezer shall be designed to include at least one built-intemperature indicating device that is accurate to ±1°C (±2°F). The temperature-sensingprobe shall be located to measure the air temperature in the warmest part of the unit. Thetemperature display device shall be positioned so that it is easily readable, preferably built-into the outside face of the refrigerator/freezer unit at eye level.

21.1.2 Where cook-chill is practiced a commercial blast chiller shall be provided to reduce thetemperature of hot foods rapidly to below 5°C (41°F). Where cook-freeze is practiced, acommercial blast freezer shall be provided to reduce the temperature of hot foods rapidly tobelow -18°C (0°F).

21.1.3 Refrigeration units shall be capable of maintaining a temperature of 5°C (41°F) or below at alltimes under maximum load/use conditions.

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

21.2 Refrigerated storage practices:

21.2.1 All foods requiring refrigeration shall be maintained at a temperature of 5°C (41°F) or below.The temperature of frozen food shall be maintained at -18°C (0°F) or below.

21.2.2 If a separate refrigeration unit is used to rapidly cool foods from hot/warm temperatures to5°C (41°F) or below, cooled foods shall be transferred immediately to a Section holdingrefrigeration unit for routine storage. This is required to ensure that adequate space andcapacity is available for rapid cooling of hot/warm foods.

21.2.3 Temperature gauges of refrigerators chill display cabinets and freezers shall be checked aminimum of twice daily, 8 – 12 hour intervals but preferably thrice daily and the temperaturerecorded on a log sheet. Log sheets to be kept at the facility for a minimum of 6 months. Inopen chill display cabinets food product temperatures shall also be checked on a daily basisand the temperature recorded. Checking of food temperature may be by the use of anapproved commercial ‘Infra-red’ directional thermometer or by the use of a sanitized probethermometer.

21.2.4 Refrigerators and freezers shall not be over stocked. All items shall be stored in an orderly,uncluttered, off-the-floor manner on shelves or racks.

21.2.5 The free circulation of air shall be maintained in refrigerators and freezers. Stored items shallnot be placed in front of the cooling unit.

21.2.6 Freezers shall be defrosted regularly.

21.2.7 Food shall not be stored in contact with undrained ice.

21.2.8 Stored foods, whether raw or processed, if removed from the original containers, shall beenclosed in clean, covered, food-grade containers that have been used for no purpose otherthan food storage. Additionally, frozen foods shall be adequately wrapped to avoid freezerburn.


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21.2.9 Cloth, toweling and other fabrics shall not be used to cover containers, except that speciallycared for towel covers essential to the leavening of dough may be permitted if suitablealternative materials are unavailable for this unique process.

21.2.10 All raw foods considered as potentially contaminated shall be totally segregated in storagefrom cooked and ready to eat foods. Wherever practical, separate refrigerators, suitablylabeled, shall be provided. Where it is unavoidable to store raw and cooked foods together inthe same refrigerator then raw foods shall be placed on the lowest shelves in the refrigerator.All possible steps shall be taken to prevent cross contamination in the refrigerator. Raw andcooked foods shall be totally segregated and there shall be no risk of drips or spillage fromraw foods contaminating cooked and ready to eat foods.

21.2.11 Containers shall be arranged in the refrigerator/freezer to provide for unrestricted heattransfer through the container walls. Containers subject to rapid cooling shall be looselycovered during the cooling period so as not to restrict airflow to the surface of the food.Cooled containers shall be tightly covered.

21.2.12 Ice that has been used for cooling stored food; food containers or food utensils shall not beused for human consumption.

22 GARBAGE AND REFUSE

22.1 Garbage and refuse facilities:

22.1.1 Prior to removal from the premises all garbage and refuse shall be stored in a way thatmakes it inaccessible to insects, rodents and other vermin. Outside storage of garbage orrefuse in open piles or in any container other than an approved garbage or refuse containeris prohibited. Inside storage of waste in open piles on the floor of the garbage/refuse storageroom is prohibited, but waste may be stored in properly closed, heavy duty plastic bags thatmay be stacked on the floor of a properly designed and constructed refuse facility.

22.1.2 A garbage/refuse storage room, whether located outside or inside the food establishment,shall be large enough to store the garbage/refuse containers that accumulate betweendisposal periods. Walls, ceilings and all attachments thereto, shall be constructed of smooth,easily cleanable, nonabsorbent materials. The floor shall be constructed of a smooth, easilycleanable, nonabsorbent material, such as sealed concrete, and shall be properly sloped to atrapped drain. The structure shall be insect and rodent-proof. The entrance door to the roomshall be fitted with an air curtain device. The storage room shall be kept clean andmaintained in good repair. Additionally, garbage/refuse storage rooms shall not be locatedinside a food facility unless they are refrigerated to 5°C (41°F) or less.

22.1.3 All dedicated garbage rooms shall be of adequate size to accommodate refuse generatedfrom the food establishment that accumulates between collection periods.

22.1.4 Facilities shall be provided for cleaning garbage/refuse containers, lugger boxes andcompactor systems after they are emptied. As a minimum, the facility shall be provided withhot running water delivered at a minimum pressure of at least 1.4 kilograms per squarecentimeter (20 pounds per square inch) with a minimum flow of at least 3.8 liters per minute.A floor constructed of a smooth, easily cleanable, nonabsorbent material, such as sealedconcrete, that is properly sloped to a trapped drain connected to the sewerage system.

22.2 Garbage and refuse containers:

22.2.1 Approved garbage and refuse containers shall include Standard 115 liters (30 gallons) steelgarbage cans, modified 210 liters (55 gallons) steel drums, purpose-built lugger boxes andcompactor systems. All such containers shall be made of durable, nonabsorbent, easilycleanable materials that are impervious to attack by insects, rodents and other vermin. They


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shall be designed and constructed so that they do not leak. Drain plugs, where required, shallbe in place at all times except during cleaning.

22.2.2 Refuse equipment and containers shall be provided with tight- fitting lids, doors or covers.

22.2.2.1 The lids, doors or covers of outside refuse equipment and containers shall bekept in the closed position when not in immediate use.

22.2.2.2 Refuse containers that are being actively used in the food facility need not becovered. Refuse containers shall be covered when not being actively used. Filledrefuse containers shall be covered and removed from the food establishment tothe refuse storage facility.

22.2.3 The cover and the outside surface of the 210 liters (55 gallons), 115 liters (30 gallons) andsmaller containers shall be labeled with the word "GARBAGE" or "REFUSE." Once used asgarbage or refuse container, the lid and container shall not be used for any other purpose,especially food preparation or storage.

22.2.4 The 210 liters (55 gallons), 115 liters (30 gallons) and smaller containers shall be lined withheavy duty plastic bags to minimize cleaning requirements and facilitate removal of refuse.

22.2.5 Refuse containers shall be provided where refuse is generated. There shall be a sufficientnumber of approved containers to hold all the garbage and refuse that is produced at thework site and to accommodate the total amount accumulated in the refuse holding facilitybetween disposal periods.

22.2.6 After being emptied, each container shall be thoroughly washed with hot water and detergenton the inside and outside in a way that does not contaminate food, equipment, utensils orfood preparation areas.

22.2.7 Refuse equipment and containers shall not, by their location or installation, create a nuisanceor prevent cleaning of adjacent space.

22.3 Garbage and refuse disposal:

22.3.1 Refuse shall be disposed of often enough to prevent the development of odors and theattraction of insects and rodents.

22.3.2 Waste shall be removed to the disposal facility in a purpose- built refuse transport vehicle.

22.3.3 All refuse shall be disposed of in a municipal sanitary landfill. Open dumps and burn pits areprohibited.

23 JANITOR'S CLOSET

23.1 A room, area, or cabinet separated from areas where ingredients and packaging are stored;ingredients and food are manufactured, processed, packaged, prepared, cooked, chilled, frozen,stored or served; equipment and utensils are washed and stored; or where food or food contactsurfaces are exposed shall be provided for the storage of cleaning equipment and supplies, e.g. mops,buckets, brooms, cleansers and waxes.

23.2 The food establishment shall be equipped with at least one of the following to be used exclusivelyfor general cleaning purposes and for the disposal of mop bucket wastes and other liquid wastes: a) aone compartment, nonporous janitorial sink; or b) a slab, basin, or floor constructed of concrete orequivalent material, curbed and sloped to a drain. Such systems shall be connected to a properlytrapped drain, provided with a hot and cold water supply through a mixing valve, and the water supplyprotected against back siphonage.


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24 CLEANING AND PREVENTIVE MAINTENANCE

24.1 A single individual shall be assigned responsibility for the cleanliness of the food establishment.This individual shall have assistant personnel, all of whom are well trained on the assembling and useof special cleaning tools and the safe and effective use of detergents and disinfectants. At least one ofthese assistants shall be capable of assuming his responsibilities should he be absent from the foodestablishment. All personnel shall be aware of the hazards of contamination.

24.2 A cleaning and preventive maintenance program shall be developed and implemented. Forpurposes of this Code Section, non-food contact surfaces of some large equipment, e.g. conveyerlines, outer surfaces of washing machines, outer surfaces of ovens and outer surfaces of refrigerationunits, are part of the physical facility and shall be subject to programmed cleaning as well as routineequipment cleaning.

24.2.1 The program shall identify all physical facilities, both inside and outside the foodestablishment. Each individual facility shall be assessed as to how it might contribute to thecontamination of ingredients, products, equipment, utensils and other food contact surfaces.After this is completed, assess how cleaning and maintenance of each individual facility canmost effectively reduce or prevent contamination. Formulate specific cleaning/maintenancepolicies, procedures and methods designed to reduce the risk of contamination.

24.2.2 The completed program shall include a manual that lists all facilities; the cleaning and/ormaintenance needs unique to each facility; the specific equipment, tools and chemicals, aswell as the step by step procedures and methods required to complete each cleaning and/ormaintenance task; and the name of the individual(s) responsible for completing the task.

24.3 A cleaning schedule shall be developed and implemented. The schedule shall outline the frequencythat all facilities identified in the cleaning program will be cleaned. Specific dates and times shall beassigned to daily, weekly, monthly and quarterly cleaning cycles.

24.4 Maintenance and cleaning tools, such as brooms, mops, buckets, vacuum cleaners, shall be storedin a way that prevents contamination of ingredients, equipment, utensils and products; and in a waythat expedites cleaning of the maintenance equipment facility (refer to sub-section 22 of this CodeSection).

24.5 The cleaning of mops and similar cleaning tools, and the disposal of mop water and similar liquidwastes in food preparation sinks, hand washbasins and warewashing facilities, are prohibited (refer tosub-section 22 of this Code Section).

24.6 Single-use, disposable paper towels shall be used for cleaning food contact surfaces. If multi-use,disposable paper cloths are used for cleaning non-food contact surfaces, they shall be rinsedfrequently in an approved sanitizing solution, stored in that solution between uses and shall be used forno other purpose. If hypochlorite solution is used the concentration of available chlorine shall not beless than 100 parts per million. The disposable paper cloth shall be replaced as often as is necessary.

24.7 All facilities shall be kept clean, in good repair and free of insects, rodents and objectionableodors. All toilet, shower and handwashing fixtures, and adjacent floors and walls subject to splash,shall be cleaned with detergent, rinsed and then sanitized with a 0.3 to 0.6 percent hypochloritesolution, or equivalent, at least once daily.

24.8 Dustless methods shall be used, such as vacuum cleaning, wet cleaning, or the use of dust-arrestingsweeping compounds on floors.

24.9 High level cleaning of ceilings, gantries, rafters and light fixtures requires special access equipmentthat shall be available, either in the food establishment or through an agreement with a company thatprovides such equipment when needed.


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24.10 Cleaning, except emergency cleaning, shall be done during periods when the least amount ofequipment, ingredient and product is exposed, such as after the day's production is completed.

25 EQUIPMENT AND UTENSILS (GENERAL)

25.1 All new and replacement equipment shall meet or be equivalent to applicable U.S. NationalSanitation Foundation (NSF) Standards or, in the absence of applicable NSF Standards, be approvedby Saudi Aramco EPD.

25.2 Equipment components, such as doors, seals, hinges and fasteners, shall be kept intact, tight andadjusted according to the manufacturers' specifications and good engineering practices.

25.3 All machines shall be designed to perform their functions with minimal operator assistance. Ifoperators must perform a task manually, the machine shall be designed such that manual operationmay be performed without the operator or his clothing touching food contact surfaces or the product.

25.4 Color-coded knife handles and matching cutting boards shall be provided for different foodpreparation activities. This is required to minimize and control cross contamination (also see sub-section 31.5 of this Code Section). Where color coded knives and boards are provided the followingrecognized color scheme is recommended:

Red - Raw meats productsYellow - Cooked meat productsWhite - Bakery/Dairy productsGreen - Salad vegetablesBrown - Raw vegetablesBlue - Raw fish

25.5 Materials:

25.5.1 All equipment and utensils shall be made of, repaired with and finished with safe, nontoxic,corrosion resistant, nonabsorbent materials which are resistant to denting, buckling, pitting,chipping and crazing. Materials shall not impart odors, color or taste, nor contribute to thecontamination of food.

25.5.2 Food contact surfaces shall not contain lead, antimony or cadmium; whether it be containedin the base metal alloy or it is plated onto the surface of the base metal.

25.5.3 The use of solder containing antimony, cadmium or lead for repairing food equipment isprohibited. All solder used shall be specifically formulated for repair of food equipment andshall be composed of safe materials and be corrosion resistant.

25.5.4 Galvanized metal shall not be used as a food contact surface.

25.5.5 Cast iron shall not be used for utensils or food contact surfaces of equipment, except thatcast iron may be used as a heated cooking surface for grills and griddles, and as a utensilserving surface if the utensil is used as part of an uninterrupted cooking process fromcooking through service.

25.5.6 Copper and copper alloys shall not be used for acid foods or for fittings or tubing downstreamfrom either a check valve or a backflow device exposed to carbon dioxide. Equipment madeof copper or its alloys shall be plated with tin so that foods shall not directly contact thecopper or copper alloy metal.

25.5.7 Hardwood, such as maple may be used for baker's tables or butchers blocks. The use ofwood as a food contact surface under any other circumstance is prohibited, except that woodmay be used for shipping crates that only contact fresh, whole fruits and vegetables.


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25.5.8 Glass, plastic and rubber or rubber-like materials are permitted for repeated use as foodcontact surfaces if they: a) are resistant under normal conditions of use to scratching,scoring, decomposition, crazing, chipping and distortion; b) are of sufficient weight andthickness to permit cleaning and sanitizing by normal dishwashing methods; c) are free offormaldehyde or any other substance that can affect the characteristics of the food itcontacts; and d) they comply with all other requirements outlined in sub-section 25 of thisCode Section.

25.5.9 Conveyor belts shall be made of suitable, easily cleanable, nonabsorbent materials.

25.6 Design and fabrication:

25.6.1 All equipment and utensils shall be designed and fabricated for durability under conditions ofnormal use. Food contact surfaces, as well as non-food contact surfaces that requirefrequent cleaning or are exposed to splash or food debris, shall be designed and fabricatedto be smooth and easily cleanable; free of breaks, open seams, cracks, chips, pits andsimilar imperfections; and free of unnecessary ledges, projections and difficult-to-cleaninternal corners and crevices. Threads shall be designed to facilitate cleaning. Ordinary "V"type threads are prohibited.

25.6.2 Unless designed for in-place cleaning, food contact surfaces shall be accessible for cleaningand inspection by one of the following methods: a) cleaning and inspection withoutdisassembly; b) cleaning and inspection after disassembly without the use of tools; or c)cleaning and inspection after disassembly with the use of simple tools kept available near theequipment, such as a mallet, a screwdriver or an open-ended wrench.

25.6.3 Cutting or piercing parts of package openers shall be readily removable for cleaning.

25.6.4 Sinks and drain boards shall be self-draining.

25.6.5 Equipment requiring unsafe lubricants shall be designed and constructed so that the lubricantcannot leak, drip or be forced onto a food contact surface.

25.6.6 Ventilation hoods and devices shall be designed to prevent condensate from dripping intoingredients, products, or onto food contact surfaces. Filters, if used, shall be readilyremovable for cleaning and replacement. Ventilation equipment shall be properly operatedand maintained.

25.6.7 Unless water-tight joints are provided, all piping, thermometers, rotary shafts and other partsextending into a food container shall be collared with a condensation, drip or dust sealingapron.

25.6.8 Equipment shall be self-draining. The drain shall comply with requirements outlined in sub-section 14.4 of this Code Section.

25.6.9 Equipment and utensils fitted with blades, saws or other sharp-edged cutting tools shall beguarded and otherwise designed to protect operators from injury.

25.7 Location and installation:

25.7.1 Food equipment and food contact surfaces shall not be located in a locker room, toilet room,toilet room vestibule, garbage room, mechanical room, bedroom, or under an exposed sewerline, exposed non-potable water line, leaking water line, a surface where water condenses,any surface that drips, an open stairwell or under any other potential source of contamination.

25.7.2 Aisles and working spaces between units of equipment and between equipment and wallsshall be unobstructed and of sufficient width to permit personnel to perform their duties


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readily without contamination of ingredients, products or food contact surfaces by clothing orpersonal contact.

25.7.3 Equipment that is placed on a table or counter unless portable shall be sealed to the table orcounter or mounted on legs at least 10 centimeters (4 inches) high. All equipment shall beinstalled to facilitate cleaning of the equipment and adjacent areas.

25.7.4 Equipment is not portable within the meaning of this Code Section unless: a) it is small andlight enough to be moved easily by one person; and b) it has no utility connection, or has autility connection that can be disconnected quickly, or has a flexible utility connection line ofsufficient length to permit the equipment to be easily moved for cleaning.

25.7.5 Floor mounted equipment, unless readily movable, shall be installed in one of the followingways: a) sealed to the floor; b) installed on a raised platform of concrete or other smoothmaterial in a way that prevents liquids or food debris from seeping or settling underneath,between, or behind the equipment in spaces that are not open for cleaning and inspection; orc) installed on legs at least 15 centimeters (6 inches) off the floor, except that verticallymounted floor mixers may be elevated as little as 10 centimeters (4 inches) off the floor if nopart of the floor under the mixer is more than 15 centimeters (6 inches) from the cleaningaccess.

25.7.6 Unless sufficient space is provided for ease of cleaning between and behind each unit offloor mounted equipment, the space between it and adjoining equipment and between it andadjacent walls shall be closed. If exposed to seepage, the equipment shall be sealed to theadjoining equipment or adjacent walls.

25.8 Only safe food grade lubricants shall be used on equipment designed to receive lubrication ofbearings and gears on, or within, a food contact surface.

25.9 A three-compartment sink with two integral drain boards, accessory drain boards and drying racksshall be provided. Sink compartments and drain boards shall be large enough to accommodate thelargest object cleaned. Hot and cold potable water that complies with requirements outlined in sub-section 14 of this Code Section shall be provided to each sink compartment through a mixing valve.

26 TRANSPORTATION

26.1 All food, food products, drink and drink products transported to or between food establishmentsshall be protected by individually wrapped cartons, cases or crates, packaged so as to properlysafeguard them from dust, dirt, filth, droplet infection, contamination, pollution, tastes, odor or othernoxious substances.

26.2 All perishable foods shall be transported in a way that protects them against deterioration, spoilage orlowering of quality. Precautions shall be taken to ensure that they reach their destination in the samequality and sanitary condition as when they were loaded on the vehicle. Refrigerated vehicles shall beused to transport chilled foods. Hot foods shall be transported in insulated containers that keep themhot.

26.3 All vehicles used to transport food shall be so constructed and operated as to protect their contentsfrom contamination and to ensure that required temperature limits, if applicable, are maintained. Theyshall not be used for any purpose other than the transport of food. They shall be kept clean and ingood repair.

26.4 Where cooked or chilled foods are transported between sites in containers that meet therequirements of this Code, prior to leaving the preparation site the temperature of all hazardous foodsshall be checked with an accurate thermometer and the temperatures recorded. When the food arrivesat the destination site the temperature of hazardous foods shall be checked by a competent, trainedfood services supervisor and the temperatures recorded. Throughout transportation, delivery andserving chilled food must be maintained at 5°C (41°F) or below and hot foods at 60°C (140°F) or


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above. If, when checked, the temperature of the food is greater than 5C (41F) or below 60C (140F)then it must be consumed within 2 hours.

27 CLEANING AND SANITIZATION OF EQUIPMENT

27.1 The cleaning frequency of equipment and utensils shall be based on the temperature conditionsduring processing operations, type of ingredients (whether hazardous or non-hazardous foods), anddegree of processing and potential exposure to contamination. The frequency of cleaning andsanitization shall be increased as the ambient temperature increases, the amount of processingincreases, etc.

27.1.1 Utensils and food-contact surfaces that are not used continuously shall be cleaned andsanitized: a) after a substantial interruption in their continuous use, and b) after each periodof use.

27.1.2 Food-contact surfaces of mixers, production line, processing or continuously operatingequipment shall be cleaned and sanitized: a) after a substantial interruption in the operation;b) throughout the day at intervals required to eliminate food temperature hazards and toreduce food particle accumulation; and c) at the end of each day's production.

27.1.3 The food-contact surfaces of cooking devices shall be cleaned at least once per day exceptthat this shall not apply to hot oil cooking equipment and hot oil filtering systems.

27.1.4 Utensils and food contact surfaces of equipment not specified shall be cleaned and sanitizedat a frequency based upon the type of food, temperature, risk of contamination and theamount of food particle accumulation. In general, such items shall be cleaned and sanitizedafter each period of use or at least once every four (4) hours.

27.1.5 Non-food contact surfaces of equipment shall be cleaned as frequently as is necessary tokeep surfaces free of accumulated dust, dirt, food particles and other soil. Refer toprogrammed cleaning schedules for physical facilities discussed in sub-section 24.2 of thisCode Section.

27.1.6 The boxes, baskets and other receptacles in which food establishment products aretransported shall be maintained in good repair and kept free of accumulated dust, dirt,insects, rodents and other contamination.

27.2 Soiled equipment, utensils, etc shall be handled in a way that precludes contamination of cleaneditems with soiled items.

27.3 Dry cleaning methods such as scraping, brushing or vacuuming shall be used to removeaccumulations of dust or dry food particles from surfaces that contact only dry, non-potentiallyhazardous food. Sanitization of those surfaces is not required. Equipment used in dry cleaningmethods shall not be used for any other purpose.

27.4 Multi-use dishes, utensils, pots/pans and disassembled parts of food contact equipment shall besubjected to the successive steps of washing, rinsing and sanitizing in a three compartment sink orwarewashing machine. When cleaning in sinks or warewashing machines is impractical, e.g. when theequipment is too large or is fixed, cleaning shall be done by alternate methods. Alternative proceduresshall provide for all three steps of the warewashing process.

27.5 Utensils and equipment shall be disassembled to permit access to internal food contact surfaces.

27.6 Dishes, utensils, pots/pans and disassembled parts shall be pre-flushed and/or pre-scraped and,when necessary, pre-soaked to remove gross food particles and soil. Fixed equipment shall beflushed, scraped or rough cleaned, as appropriate, to remove gross food particles and soil.


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27.7 Cleaning agent(s) shall be applied to all food contact surfaces to remove food particles and soil, e.g.hand swabbing while immersed in a hot detergent solution (35°C [95°F] or hotter) in the firstcompartment of a three compartment sink; mechanical cleaning as outlined in sub-section 28 of thisCode Section; application of high pressure detergent sprays or low pressure foams on fixedequipment; or by other task specific cleaning method.

27.8 Washed items shall be rinsed with hot water (35°C [95°F] or hotter) to remove cleaning agents andflush away abrasives (note that there may be special situations where the rinse and sanitizationprocess is combined in one step [see sub-sections 27.9 and 27.9.7 of this Code Section). If using athree-compartment sink, immerse each item in the hot rinse water contained in the second sinkcompartment, turning and agitating the item as it is placed in the rinse water.

27.9 Rinsed equipment and utensils shall be sanitized by one of the following methods (note thatsanitizers and detergent-sanitizers shall be of the type which does not require a potable water rinseand they shall not be used in a concentration which exceeds the maximum concentration indicated bythe manufacturers' label instructions):

27.9.1 Contact with a solution of 100 milligrams per liter (100 parts per million) residual chlorine for30 seconds. Large vessels and fixed equipment may be sprayed with a solution containingnot less than 100 milligrams per liter residual chlorine (100 parts per million) that is allowed tostand for at least 30 seconds before the equipment is used. Items shall not be rinsed andshall be allowed to air dry.

27.9.2 Contact with hot water at a temperature of at least 77°C (170°F) for 30 seconds. When thismethod is used, the following facilities shall be provided and used: a) an integral heatingdevice or fixture installed in or under the sanitizing compartment of the sink that is capable ofmaintaining the water temperature in the sink at 77°C (170°F) or above; and b) dish basketsof such size and design to permit complete immersion of the equipment and utensils in thehot water.

27.9.3 Contact with a solution of 12.5 milligrams per liter (12.5 parts per million) available iodine forone minute. Iodine based chemical sanitizers shall be used only in solutions which have a pHof 5.0 or less, unless the container label specifies a higher pH limit of effectiveness.

27.9.4 Contact with a quaternary ammonium solution at a concentration and a contact timeindicated by the manufacturers' label instructions. Quaternary ammonium compounds shallbe used only in water with 500 milligrams per liter (500 parts per million) hardness or less.

27.9.5 Exposure to clean steam that is free from harmful materials or additives while enclosed in asteam cabinet or closed tank, piping network or other such closed system. Equipment andutensils shall be exposed to steam in the closed system for at least 15 minutes at atemperature of at least 82°C (180°F) or for at least five minutes at a temperature of at least93°C (200°F).

27.9.6 Exposure to an enclosed jet of clean, live steam that is free from harmful materials oradditives for not less than one minute.

27.9.7 When a detergent-sanitizer is used in the first compartment of a two-compartment sink, thesame detergent-sanitizer shall be used to sanitize in the second compartment (note thatchlorine may be used as the sanitizer in the second sink compartment in lieu of thedetergent-sanitizer if it is used in accordance with the requirements outlined in sub-section27.9.1 of this Code Section). If the detergent-sanitizer is a chlorine based compound, thechlorine concentration and contact time of the sanitizing solution shall comply with therequirements outlined in sub-section 27.9.1 of this Code Section. If the detergent- sanitizer isa non-chlorine based compound, the concentration of the sanitizing solution shall comply withthe limits indicated by the manufacturers' label instructions, the contact time shall beincreased from 30 seconds to one minute and the sanitizing solution shall be at atemperature of at least 24°C (75°F).


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27.10 All cleaned and sanitized equipment and utensils shall be allowed to air dry in a self-drainingposition on approved, properly protected hooks or racks.

27.11 Testing equipment and materials shall be provided to adequately measure applicable chemical,temperatures and other pertinent parameters. For example, a numerically scaled indicatingthermometer accurate to ±1°C (±2°F) shall be provided to check water temperatures.

27.12 All cleaned and sanitized equipment; pans, apparatus and utensils shall be handled so as to beprotected from contamination. Cleaned items shall be handled in a way that precludes crosscontamination with soiled items. Spoons, knives and forks shall be touched only by their handles.Cups, glasses and bowls shall be handled without contact with inside surfaces or with surfaces thatcontact the user's mouth.

27.13 Cleaned and sanitized equipment and utensils shall be stored in a way that protects them fromcontamination. Cleaned and sanitized equipment and utensils and movable equipment shall be storedat least 46 centimeters (18 inches) above the floor in a clean, dry location that protects them fromcontamination by splash, dust and other means. The food contact surfaces of fixed equipment shallalso be protected from contamination.

27.14 Cleaned and sanitized equipment and utensils shall not be stored in a locker room, toilet room,toilet room vestibule, garbage room, mechanical room, bedroom, or under an exposed sewer line,exposed non- potable water line, leaking water line, a surface where water condenses, any surface thatdrips, an open stairwell or under other potential source of contamination.

27.15 In-Place Cleaning (CIP): Pipes, tubes, valves and lines intended for in- place cleaning shall bedesigned and fabricated so: a) cleaning and sanitizing solutions can be circulated throughout a fixedsystem using an effective cleaning and sanitizing regimen; b) cleaning and sanitizing solutions willcontact all interior food contact surfaces; c) in-line thermometers are located to measure the leastheated sections of the line; d) the system is self-draining and can be evacuated completely; and e) theequipment can be dismantled for interior inspection and microbiological sampling.

27.16 Wherever practical, stored utensils shall be covered or inverted. Facilities for the storage ofspoons, knives and forks shall be provided and shall be designed to present the handle to theemployee or customer.

27.17 Tableware should be set prior to serving a meal only if glasses and cups are inverted, and knives,forks and spoons are wrapped or otherwise covered. All unused preset tableware shall be collected forwashing and sanitizing after the meal period.

28 MECHANICAL CLEANING AND SANITIZATION

28.1 Mechanical cleaning and sanitizing may be done by spray-type or immersion-type warewashingmachines, or other device if it can be proved to thoroughly clean and sanitize a specific item or class ofitems. Such machines and devices shall be installed and maintained in good repair according to themanufacturers' instructions. All equipment shall display the U.S. National Sanitation Foundation "Sealof Approval" or comply with requirements equivalent to the U.S. National Sanitation Foundation'sSections for mechanical warewashing machines.

28.2 Warewashing machines and their auxiliary components shall be operated in accordance with themanufacturers' instructions.

28.3 Warewashing machine conveyors shall be accurately timed to assure proper exposure times duringwash, rinse and sanitizing cycles in accordance with the specifications attached to the machines.


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28.4 Detergents, sanitizing agents and other chemicals shall be automatically dispensed to the variouscompartments of the machine. Automatic dispensers shall be properly installed, operated andmaintained.

28.5 The pressure of water supplied to a spray-type dishwashing machine shall not be less than 1kilogram per square centimeter (15 pounds per square inch) or more than 1.8 kilograms per squarecentimeter (25 pounds per square inch) measured in the water line immediately adjacent to themachine. A 6.3 millimeters (0.25 inch) IPS valve shall be provided immediately upstream from the finalrinse control valve to permit checking the flow pressure of the final rinse water.

28.6 Separate, easily readable, numerically scaled, indicating thermometers accurate to ±2°C (±3°F)shall be provided to indicate water temperature in each tank of the machine and the temperature of thefinal rinse water as it enters the manifold.

28.7 Staging tables and racks shall be of adequate size for the proper handling of soiled pans. They shallbe located so they do not interfere with the proper use of the dishwashing facilities.

28.8 If necessary, items shall be scraped and soaked prior to being washed in the warewashingmachine.

28.9 After precleaning, items shall be loaded into racks, trays or baskets or onto conveyors in a self-draining position that will expose each item to the unobstructed spray from all cycles.

28.10 The temperature of the wash water in spray-type ware-washers shall not be less than: a) 74°C(165°F) in a single-tank, stationary-rack, single temperature machine; b) 71°C (160°F) in a single-tank,conveyor machine; c) 65.6°C (150°F) in a single-tank, stationary-rack, dual temperature machine; d)65.6°C (150°F) in a multi-tank, conveyor machine; e) 65.6°C (150°F) in a single-tank, pot, pan andutensil washer (stationary or moving rack; or f) 50°C (120°F) in a spray-type glass washer.

28.11 Rinse water tanks shall be protected by baffles or other effective means to minimize the entry bywash water into the rinse water. Washed items shall be rinsed free of particulate matter, detergent andabrasives with potable water.

28.12 When machines use hot water for sanitization, rinse waters shall be kept clean. The temperatureof the primary rinse water shall be maintained at not less than 71°C (160°F) and the temperature of thefinal rinse water shall not be less than 82°C (180°F) except that the temperature shall be 74°C (165°F)in a single-tank, stationary rack, single temperature machine. The temperature of the primary rinseshall be measured in the rinse compartment tank and the temperature of the final rinse water shall bemeasured at the manifold.

28.13 The suggested schedule for cleaning and sanitizing dishwashing, bottle washing and otherwarewashing machines is outlined in Table 5.

TABLE 5Suggested Schedule and Procedure for Cleaning and Sanitizing

Dishwashing, Pan Washing, Bottle Washing and Warewashing MachinesPart of Machine to be

Cleaned(IfApplicable)

Frequency ofCleaning

Cleaning Procedure

Prerinse Compartment Twice daily Inspect and flush if foreign matter has accumulated orbad odor present.

Weekly Drain and remove foreign matter.Flush with hot water.Sanitize with 100 ppm chlorine solution with 4 hourcontact time.

Caustic SodaCompartments

Each time recharged Drain and remove foreign matter

Flush thoroughly with hot water


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Wash Compartments Each time recharged Drain and remove foreign matter.Flush thoroughly with hot water.

Screens/Pans Daily Remove debris, flush, air dryInside Brushes Twice daily Inspect and flush with hot water.

Weekly Inspect and flush with hot water.Sanitize with 25 ppm chlorine solution allowingovernight contact time.Drain and leave to dry.

Rinse Compartments Twice daily Inspect jets and remove any material clogging jets.Daily Drain and flush with hot water.

Drain and leave to air dry.Weekly Drain and flush with hot water.

Sanitize with 100 ppm chlorine solution with 4 hourcontact time.Drain and leave to air dry.

Entire Machine As required De-scale machine.

29 HANDLING FOODS, INGREDIENTS AND PACKAGING

29.1 Raw materials, foods, ingredients and packaging materials shall be obtained from sources thatproduce such items in purpose-built food establishments under sanitary conditions and according togenerally accepted industry practices. They shall be unadulterated, wholesome and free from spoilage,filth or other contamination. They shall be safe for human consumption. They shall have a fresh,wholesome flavor and odor and shall be sound and have a normal appearance. All foods, ingredientsand raw materials shall be maintained within a temperature range that is considered optimum formaximum shelf life. Potentially hazardous food shall be maintained at or below 5°C (41°F) or above60°C (140°F) at all times. They shall be at a safe temperature when received. They shall be handledand processed according to requirements outlined in this Code Section.

29.2 All raw materials, foods, ingredients and packaging materials shall obtained from reputable sourcessuch as those vendors currently on the Saudi Aramco Approved Vendors List or those approved byEPD.

29.3 Only those raw materials, foods, ingredients and packaging materials packed in the originalmanufacturers' labeled container shall be received and used.

29.3.1 The label shall honestly represent the package contents in accordance with Saudi ArabGovernment Sections. The label must list all additives. The item is misbranded if the labelingis false or misleading in any way or the package contains a chemical preservative not statedon the label.

29.3.2 The dates of production and expiration shall be recorded on the packaging.

29.4 Raw materials, foods, ingredients and packaging materials shall not be accepted:

29.4.1 If they contain decomposed, toxic or extraneous substances that will not be removed toacceptable levels by normal food establishment procedures of sorting, preparation orprocessing.

29.4.2 If the packaging in which they are received exhibits signs of damage, contamination,deterioration, spoilage or intentional tampering which may have rendered the contents unsafeand unfit for use.

29.5 If raw materials, foods, ingredients or packaging materials are inadvertently received and then defectsoutlined in sub-section 29.4 of this Code Section are discovered, the offending item(s) shall besegregated, audited, written-off and disposed of in accordance with the organization's Sectionoperating procedures.


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29.6 Raw materials, foods, ingredients and packaging materials shall be stored in a manner that protectsthem against contamination, infestation and quick deterioration. Stores and their doors and windowsshall be constructed so as to prevent entrance of rodents. If rodents are present, stores shall becompletely emptied and the rodent infestation shall be eliminated. The store shall be tightly closed toprevent reentry by rodents.

29.7 Raw materials, foods, ingredients and packaging materials shall be protected at all times, includingwhile being manufactured, processed, cooked and packaged, from contamination. They shall beprotected against contamination resulting from the addition of, or cross contamination with, unsafe orunapproved foods, ingredients and additives.

29.8 Prior to introduction into the processing line, or at a convenient point within it, raw materials andingredients shall be inspected, sorted and selected as required to remove unsuitable materials. Suchsteps shall be carried out under hygienic conditions so that only sound and clean raw materials andingredients shall be processed.

29.9 Raw materials shall be washed as needed to remove dust or other contaminants. Water used for suchpurposes shall not be recirculated unless suitably treated.

30 INGREDIENTS

30.1 Water: The quality of water used in the food establishment shall conform to requirements equivalent tothose described in Section SASC-S-01 of this Code. If water is used for conveying raw materials, itshall also comply with Section SASC-S-01 of this Code.

30.2 All sweeteners, preservatives, anti-oxidants, acids, flavorings, emulsifiers, stabilizers and coloringagents shall comply with the relevant Saudi Arabian Standards Organization (SASO) Standards. Nofood additives other than those approved by SASO shall be permitted.

30.3 All food additives, including preservatives, anti-oxidants, flavoring, emulsifiers, stabilizers andcoloring agents shall be stored in suitable, sealed, easily cleanable containers, or their originalpackaging, until opened. Once opened, remaining food additives shall be transferred to containerswith lids that are properly labeled.

30.4 Acids and flavors: Citric, tartaric, or other edible organic acids and their salts may be used in foodestablishment products. Acids and flavors shall be stored in suitable containers, properly labeled andprotected against contamination.

30.5 Colors: Only caramel, U.S. certified coal tar and approved vegetable colors, shall be used in foodestablishment products. Note that the use of coloring agents in bread products is prohibited.

30.5.1 All colors shall be prepared in small batches.

30.5.2 All color solutions shall be boiled for at least two minutes immediately before being added tothe product.

30.5.3 Color solutions shall be stored in a dark place.

30.6 Eggs: Only clean, whole eggs with shells intact and without cracks or checks, or pasteurized eggproducts, shall be used.

30.6.1 Eggs and pasteurized egg products shall be obtained from Saudi Aramco approved sources.They shall be delivered to the food establishment in refrigerated vehicles. The internaltemperature of eggs and pasteurized egg products shall not exceed 5°C (41°F) at the timethey are off-loaded from the refrigerated vehicle. Note that properly packaged dried eggproducts are exempt from these temperature requirements.


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30.6.2 Upon receipt, all eggs and egg products shall be placed in approved refrigeration equipmentand held at a temperature equal to or less than 5°C (41°F) until used. This requirement iswaived if the eggs or egg products will be used as an ingredient in a food that will achieve atime/temperature relationship adequate to pasteurize the entire volume of the processed foodwithin two hours of receipt of the eggs or egg products.

30.6.3 Eggs and egg products shall only be used as an ingredient in foods, which are heated. Theheating process shall achieve a time/temperature relationship adequate to pasteurize theentire volume of the processed food. Eggs and egg products shall not be added to the foodafter the food has been pasteurized.

30.6.4 Eggs and egg products that will be served directly, i.e. not incorporated as an ingredient in aprocessed food, shall be heated to 74°C (165°F) or higher before being served. Dried eggsand dried egg products shall be reconstituted before they are heated.

30.7 Pasteurized milk and milk products:30.7.1 Only pasteurized milk and milk products shall be used, or intended for use or for sale, in

whole or in part, for human consumption.

30.7.2 All pasteurized milk and milk products, including condensed evaporated or dried milk, shallcomply with requirements outlined in SASC-S-06 of this Code for grade "A" pasteurized milk(requires an average bacterial plate count not exceeding 20,000 per cubic centimeter orgram). A specific exception to this requirement is permitted in the case of a pasteurized milkor milk product that will be used as an ingredient in a food that will be processed andpasteurized in a commercial food plant, i.e. the maximum bacterial plate count may beincreased to 50,000 per cubic centimeter or gram if the pasteurized milk or milk productcomplies with all other grade "A" quality Standards (note that the exception may be increasedto a maximum bacterial plate count of 100,000 per cubic centimeter or gram in the case ofcream).

30.7.3 All pasteurized milk and milk products shall have an internal temperature of not more than5°C (41°F) when delivered to the food establishment (condensed, evaporated and UHT milkare exempt from this temperature requirement).

30.7.4 All pasteurized milk and milk products shall, upon receipt, be placed in approved refrigeratorsand held at a temperature equal to or less than 5°C (41°F) until used. This is not required ifthe milk or milk product will be used as an ingredient in a food that will achieve atime/temperature relationship adequate to pasteurize the entire volume of the food within twohours of receipt of the milk or milk product.

30.7.5 Dry milk products shall only be used as an ingredient in foods, which are heated. The heatingprocess shall achieve a time/temperature relationship adequate to pasteurize the entirevolume of the processed food. Dry milk ingredients shall not be added to the food after thefood has been pasteurized.

30.7.6 Dried milk and dried milk products that will be served directly, i.e. not incorporated as aningredient in a processed food, shall be reconstituted and then heated to 74°C (165°F) orhigher before being served.

30.8 Ice intended for human consumption or that may contact ingredients; water or food contact surfacesshall be produced in accordance with requirements outlined in sub-section 39 of this Code Section.

30.9 Compressed air used in the food, beverage or ice production process shall be filtered or otherwisetreated to render it free of dust, insects and extraneous material. Air intakes shall be properly locatedand maintained. Filters shall be located upstream from the compressor and shall be easily removablefor cleaning and replacement. The blower or compressor supplying air shall be designed so that it willdeliver oil-free air.


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31 FOOD PREPARATION AND PROCESSING

31.1 Food shall be processed and prepared with the least possible manual contact, with suitable utensilsand on surfaces that, prior to use, have been cleaned and sanitized. Utensils may be placed in the foodwith the handle extended or laid flat on a clean portion of the food preparation table or cookingequipment during brief pauses in preparation.

31.2 The time that potentially hazardous foods are between 5°C (41°F) and 60°C (140°F) shall be keptto a minimum. During cooking, the time taken to increase the temperature from 5°C to 60°C (41°F -140°F) shall be undertaken as quickly as practicable without ‘simmering’ or slow cooking.

31.2.1 Potentially hazardous foods that are displayed for service shall be maintained at over 60°C(140°F) at all times.

31.2.2 Potentially hazardous foods that are normally sold ‘cold’ shall be kept at below 5°C (41°F)except foods that are consumed within 2 hours of preparation from ingredients that havebeen maintained at or below 5°C (41°F) i.e. sandwiches that have been prepared usingingredients that are potentially hazardous may be exempt from the temperature controlrequirement providing they are consumed within 2 hours of preparation.

31.2.3 Any potentially hazardous food that is not kept within the temperature requirements of therequirements will be discarded after a period of 2 hours outside of the requiredtemperatures. Foods that are to be chilled after cooking must be chilled as quickly aspossible after final cooking and preparation. A blast chiller or blast freezer shall be used forchilling and freezing of such food products.

31.2.4 Other methods of quick cooling such as placing the product in thin layers/flat trays orportioning of large joints of meat and placing in chiller or freezer may be acceptable ifapproved by EPD.

31.3 Raw fruits and raw vegetables shall be washed thoroughly before being cooked. Those to beprocessed raw shall be sanitized in a solution containing 100 milligrams per liter (100 parts per million)residual chlorine with a minimum contact time of 10 minutes.

31.4 Separate utensils shall be used for raw and cooked ingredients or, if this is not possible, they shallbe thoroughly cleaned and sanitized between each use. Color-coding is the recommended method ofkeeping utensils separate, e.g. different colored knife handles and cutting boards for different activities.

31.5 All reasonable precautions shall be taken to prevent the contamination or cross contamination offood whilst being prepared. Separate areas, equipment and cutting surfaces shall be available for thevarious activities undertaken in the kitchen. Where a single food preparation surface is the only oneavailable, all necessary steps shall be taken to prevent cross contamination. Proper disinfectiontechniques shall be practiced, and in this event separate color coded boards and utensils shall beprovided.

31.6 Frozen food shall be thawed by one of the following methods only:31.6.1 Approximately 24 to 48 hours in advance of planned cooking time, place the frozen food in a

refrigerator operating at a temperature of 5°C (41°F) or less.

31.6.2 As part of the continuous uninterrupted regular cooking process, i.e. by continuously cookingfrom the frozen state until the food is thoroughly cooked. (This refers to frozen food items,which, according to manufacturer’s instructions, may be cooked directly from frozen).

31.6.3 Thaw food in a microwave oven and immediately transfer to regular cooking units as part of acontinuous cooking process.

31.6.4 Thaw food in a microwave oven when the entire uninterrupted cooking process takes placein the microwave oven.


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31.7 Food that requires cooking will be cooked to heat all parts of the food to a temperature of at least63°C (145°F) except that:

31.7.1 Roast beef may be cooked to an internal temperature of 60°C (140°F).

31.7.2 Poultry, poultry stuffing, stuffed meat and all precooked frozen food shall be cooked to heatall parts of the food to at least 74°C (165°F) with no interruption of the cooking process.

31.8 Food that was cooked and then refrigerated shall be reheated quickly to a center temperature of atleast 74°C (165°F) for a minimum of 15 seconds before being placed in a hot holding unit for use.Steam tables or other hot food holding units are neither designed to, nor are they capable of, rapidlyheating food to a center temperature of 74°C (165°F) in 30 minutes. Attempting to use hot holdingequipment for reheating food is strictly prohibited.

31.9 Dried milk, reconstituted dried milk, dried-milk products, dried eggs, and dried-egg products that willbe served directly, i.e. not incorporated as an ingredient in a processed food, shall be heated to 74°C(165°F) for a minimum of 15 seconds or higher before being served (see sub-section 30 of this CodeSection).

31.10 Non-dairy products may be reconstituted on the premises only when they will be prepared and storedin sanitized, covered containers not exceeding 3.8 liters (1 gallon) in capacity and are rapidly cooled to5°C (41°F) or below after preparation.

31 PACKAGING AND LABELING

32.1 Every commercial product that is sold, offered for sale, or held for sale shall have a protectivewrapping, or other packaging.

32.2 Packaging materials shall be non-absorbent, tasteless and odorless and shall assure convenientprotection of the product against contamination. Packaging materials shall not contain substances thatcause objectionable organoleptic changes in the product, that render the product toxic or thatadversely affect the product in any way.

32.3 Packaging materials shall be protected from contamination during storage and production. They shallbe kept in a clean, dry place until used. Handling shall be minimized.

32.4 Packaging shall be carried out under suitable hygienic conditions. The packaging shall protect theproduct from contamination and infestation.

32.5 Processed products prepared for sale, or those distributed during processing or packaging, shall becoded to enable identification of lots and their production date, so that a specified lot that may havebecome contaminated or unfit for the purpose of its intended use shall be segregated. Labeling of foodproducts shall comply with the latest edition of Saudi Arab Standards Organization Standard #1,Labeling of Prepackaged Foods.

33 STORAGE OF FINISHED GOODS

33.1 The finished product shall be stored under such conditions as to preclude contamination orproliferation of microorganisms. The product shall be protected against deterioration or damage topackaging. The product shall be stored in a way that does not interfere with processing, production orpackaging operations.

33.2 During storage, periodic inspection shall be carried out on the finished product to ensure that it is fitfor human consumption and that it complies with the Standard specifications of the finished product.

33.3 Store rooms shall be rodent-proof, moisture free and air conditioned and refrigerated, as appropriate,per the requirements of sub-sections 20 and 21 of this Code Section.


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33.4 The finished product shall be transported under such conditions as to preclude contamination orproliferation of microorganisms. The product shall be protected against deterioration or damage topackaging. Transport vehicles shall comply with requirements outlined in sub-section 26 of this CodeSection.

34 FOOD DISPLAY AND SERVICE

34.1 Potentially hazardous foods shall be kept at a temperature of 5°C (41°F) or lower, or at atemperature of 60°C (140°F) or higher during display and service.

34.2 Food on display shall be protected from consumer contamination by the use of easily cleanable,counter-protector devices, display cases and similar equipment, as well as other means of protection.

34.3 Suitable utensils shall be used by employees and provided to consumers who serve themselves toavoid unnecessary contact with food. Between uses during service, utensils shall be stored in the foodcontainers with the food they are being used to serve; clean and dry; or in running water.

34.4 Ice for consumer use shall be dispensed by automatic, self-service ice dispensing machines or by afood service employee. Food service employees shall dispense ice with scoops, tongs, or other icedispensing utensils. Ice dispensing utensils and receptacles shall be protected from contaminationduring service and storage.

34.5 Condiments, sugar, seasonings and dressings for self-service use shall be provided only in individualpackages or from dispensers that protect their contents. Milk and milk products for drinking purposesshall be provided to the consumer in an unopened, commercially filled package not exceeding 1 liter(1.06 quart) in capacity, or served from an approved bulk milk dispenser. Once served to a consumer,individual portions of food shall not be served again.

35 SINGLE-SERVICE ARTICLES

Single-service articles shall be commercially packaged for individual use or shall be available to theconsumer from a dispenser in a way that prevents contamination of surfaces that may contact food orthe user's mouth. Single- service articles shall be used only once. Handling of single-service articles inbulk should be conducted in a way that protects them from contamination. Single-service articles shallbe stored above the floor on clean shelves and in closed containers that protect them fromcontamination.

36 QUALITY STANDARDS

36.1 Carbonated beverages and non-carbonated juices:

36.1.1 Heterotrophic Plate Count (HPC) shall not exceed 100 bacteria per milliliter.

36.1.2 Most Probable Number (MPN) of coliform bacteria shall not exceed 2.2 per 100 milliliters.

36.1.3 Yeasts and molds shall not exceed 20 per milliliter.

36.2 Ice-cream and frozen desserts:

36.2.1 Heterotrophic Plate Count (SPC) shall not exceed 50,000 bacteria per gram.

36.2.2 Coliform bacteria shall not exceed 10 per gram.

36.2.3 Phosphatase shall be less than 1 microgram per gram if milk or milk products are used as aningredient.


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36.2.4 Yeasts and molds shall not exceed 10 per gram if cultured milk products are used as aningredient.

37 MOBILE FOOD ESTABLISHMENTS

37.1 Mobile food establishments shall comply with the requirements of this Code Section, includingapplication and inspection requirements outlined in sub-sections 1 and 2 of this Code Section. Exceptas otherwise provided in this Section, Saudi Aramco EPD may impose additional requirements toprevent hazards and protect health, may prohibit the sale of some or all potentially hazardous foods,and when no health hazard will result, may waive or modify requirements of this Code Section relatingto physical facilities (requirements outlined in sub-sections 37.2 through 37.7 of this Code Section shallnot be waived).

37.2 Running water and central sewage are not required for a mobile food unit which serves only foodthat was prepared and packaged in individual servings which are transported and stored as required bythis Code Section. Beverages served in such a mobile unit must not be potentially hazardous and mustbe dispensed from covered urns; other protected equipment or in commercially packaged individualserving containers. For those mobile food units not provided with water or adequate cleaning facilities,all equipment and utensils shall be thoroughly cleaned and sanitized at a central food serviceestablishment at least once each day.

37.3 A mobile food unit requiring a water system shall have a potable water system under pressure. Thesystem shall be of sufficient capacity to furnish enough hot and cold water for food preparation,equipment and utensil cleaning and sanitization and hand washing in accordance with therequirements of this Code Section. All water distribution pipes and tubing shall be constructed andinstalled in compliance with the general requirements of Section SASC-S-01 of this Code. The waterinlet shall be located in a position that prevents contamination by waste discharges, road dust or othersources. The water inlet shall be provided with a transition connection of a size or type that preventsconnection to any other service.

37.4 Mobile food units shall provide only single-service articles for use by the consumer.

37.5 If liquid waste results from operation of a mobile food unit, it shall be stored in permanently installedretention tanks that are at least 50 percent larger than the water supply tank. Liquid wastes shall not bedischarged from the retention tank when the mobile food unit is in motion. Utility service connectionsfor waste disposal shall be of a different size or type than those used for supplying potable water to themobile food unit. Waste connections shall be located below the level of water connections to precludecontamination of the potable water system.

37.6 Mobile food units shall operate from an approved base commissary or other fixed food serviceestablishment that is constructed and operated in compliance with the requirements of this CodeSection.

37.7 An enclosed service building separated from the base commissary operations shall be provided forsupplying and maintaining mobile food units. The service area shall be constructed and operated incompliance with the requirements of this Code Section.

37.7.1 Potable water transfer equipment shall be stored and handled in a way that protects thewater and equipment from contamination.

37.7.2 The mobile food unit liquid waste retention tank, where used, shall be thoroughly flushed anddrained each time the mobile food unit is serviced. All liquid waste shall be discharged to asanitary sewage disposal system. The flushing and draining area for liquid wastes shall beseparate from the area used for loading and unloading of food and related supplies.


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38 TEMPORARY FOOD SERVICE ESTABLISHMENTS

38.1 A temporary food service establishment shall comply with the requirements of this Code Section,except as otherwise provided in this Section. Saudi Aramco EPD may impose additional requirementsto protect against health hazards related to the conduct of temporary food service establishments, mayprohibit the sale of some or all potentially hazardous foods, and when no health hazard will result, maywaive or modify requirements of this Code Section, except those requirements of sub-sections 38.2through 38.12 of this Code Section.

38.2 Self-directed groups, service organizations or anyone else preparing and/or handling food for publicconsumption shall present the following details prior to "approval" from Saudi Aramco EPD: a) type offood; b) origin of food; c) methods of storage, transportation and preparation; d) date of preparation;and e) proposed date of consumption.

38.3 Only those potentially hazardous foods requiring limited preparation, such as hamburgers andfrankfurters, which require seasoning and cooking, shall be prepared or served by temporary foodestablishments permitted under the provisions of sub-sections 38.1 and 38.2 of this Code Section. Thepreparation or service of other potentially hazardous foods, including pastries filled with cream orsynthetic cream, custards and similar products, and salads or sandwiches containing meat, poultry,eggs or fish, is prohibited. This prohibition does not apply, however, to any potentially hazardous foodthat has been prepared and packaged under conditions meeting the requirements of this CodeSection, is obtained in individual servings, is stored at a temperature of 5°C (41°F) or below or at atemperature of 60°C (140°F) or above in facilities that meet the requirements of this Code Section.

38.4 Ice that is consumed or that contacts food or food contact surfaces shall have been made underconditions meeting the requirements of sub-section 39 of this Code Section. The ice shall be obtainedonly in chipped, crushed, or cubed form and in single-use, food-grade plastic or wet-strength paperbags filled and sealed at the point of manufacture.

38.5 Equipment shall be located and installed in a way that facilitates cleaning the establishment and thatprevents food contamination. Food contact surfaces of equipment shall be protected fromcontamination by consumers and other contaminating agents. All necessary steps shall be taken toprevent consumers contaminating food or food contact surfaces.

38.6 Sufficient potable water shall be available in the establishment for cleaning and sanitizing utensilsand equipment and for hand washing. A heating facility located on the premises and capable ofproducing enough hot water for these purposes shall be provided.

38.7 The storage of packaged food in contact with water or undrained ice is prohibited, although cans orbottles of non-hazardous beverages may be so stored when the water contains at least 100 milligramsper liter (100 parts per million) of available chlorine and is changed often enough to keep both thewater and containers clean.

38.8 Liquid waste shall be disposed of in accordance with Sections equivalent to those outlined in SASC-S-02 of this Code.

38.9 A facility shall be provided for employee/operator hand washing. Where water under pressure isunavailable, the facility shall consist of at least a basin, warm water, soap and individual paper towels.

38.10 Floors shall be made of concrete, tight wood, asphalt, or other easily cleanable material.

38.11 Walls and ceilings of food preparation areas shall be constructed in a way that prevents the entranceof insects and rodents. Ceilings shall be made of wood, canvas, or other material that protects theinterior of the establishment from the weather. Screening material used for walls shall be at least sixmesh per centimeter (16 mesh per inch). This Section does not prohibit outdoor cooking where theoperation is conducted in a sanitary manner.


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38.12 Service openings, if any, shall not be larger than is necessary for the particular operation conducted.These openings shall be provided with tight-fitting solid or screened doors or windows or shall beprovided with fans installed and operated to restrict the entrance of flying insects. Doors and windows,if any, shall be kept closed when not in use.

39 ICE PLANTS

39.1 Production of ice in automatic ice making machines is a very limited process. An automatic iceplant is a food establishment and shall comply with the requirements of this Code Section, except asotherwise provided in this Section. Saudi Aramco EPD may waive or modify requirements of this CodeSection when no health hazard will result (requirements outlined in sub-sections 39.2 through 39.17 ofthis Code Section shall not be waived).

39.2 The "general requirements" outlined in sub-section 3 of this Code Section shall apply.

39.3 The "personnel" requirements outlined in sub-section 4 of this Code Section shall apply except:

39.3.1 The on-the-job food sanitation training program may be limited to personal hygiene,equipment handling, proper packaging techniques and storage of packaging and filled icebags.

39.3.2 Requirements pertaining to bathing and wearing of masks are relaxed.

39.3.3 Uniform and hair restraint requirements are limited to individuals that fill ice bags or work withice contact surfaces.

40.3.4 Requirements pertaining to jewelry and handling soiled tableware are not applicable.

39.4 All requirements pertaining to poisonous or toxic materials; general facility design andconstruction; floors; walls, ceilings and appurtenances thereto; doors, windows and ventilationopenings; illumination; ventilation; plumbing and cross connection control; water; and sewage areapplicable.

39.4.1 Ice shall be made from potable water that complies with requirements outlined in SectionSASC-S-01 of this Code.

39.4.2 Ice shall be free of rust and other foreign materials and shall meet the same bacteriological,chemical and physical Sections of quality as for drinking water as outlined in Section SASC-S-01 of this Code.

39.5 Requirements pertaining to toilets and toilet room hand washing facilities apply, but showers are notrequired. Separate handwashing facilities are not required in the packaging area if the toilet roomhandwashing facilities are readily accessible. The requirement for a dressing area and lockers isrelaxed.

39.6 Requirements pertaining to non-refrigerated storage facilities and practices are limited topackaging materials.

39.7 Requirements pertaining to refrigerated storage facilities and practices are relaxed. Freezer unitsneed not be maintained at any required temperature as long as the unit keeps the ice solidly frozen (asevidenced by the fact that bags in which ice is stored remain dry).

39.8 Requirements pertaining to garbage and refuse facilities are relaxed. Refuse facilities shallcomply with Sections applicable to any other place of employment (see Section SASC-S-12 of thisCode).


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39.9 Requirements pertaining to the janitor's closet and cleaning and preventive maintenance ofphysical facilities are generally applicable.

39.10 General requirements pertaining to equipment and utensils apply. Requirements pertaining tospecialized equipment and installations do not apply, except that an eye wash sink is required in thearea where large refrigeration units area maintained.

39.11 In response to Company-wide practice, requirements pertaining to transportation of ice do not apply.

39.12 Requirements pertaining to cleaning and sanitization of equipment apply.

39.13 Requirements pertaining to mechanical cleaning and sanitization; ingredients (other than water);raw materials handling; and preparation and processing (other than prevention of contamination) donot apply.

39.13.1 Ice, while being manufactured, processed, packaged, stored and transported, shall beprotected from contamination.

39.13.2 Hands shall not come into direct contact with the ice when other methods of handling can beused. If ice must be touched with the hands, clean/sanitized rubber gloves or disposableplastic gloves shall be worn.

39.14 Packaging requirements apply, but labeling requirements are not applicable.

40.14.1 Ice shall not be processed or packaged on open platforms or on trucks or other vehiclesused for delivery.

40.14.2 Ice shall be packaged in single-use, food-grade plastic or wet- strength paper bags.Packaging shall not impart odors, color or taste, nor contribute to the contamination of ice.

39.15 Requirements pertaining to the storage of the finished product apply.

39.16 Requirements pertaining to food display and service and single-service articles (other than icebags) do not apply.

39.17 Requirements pertaining to laboratory control methods and specialized product quality Standardsapply.

40 MARINE VESSEL GALLEYS

Refer to Code Section SASC-S-09 ‘Marine Vessels’ sub-section 7.


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REFERENCES:

1. ‘The Prevention of Food Poisoning’ Jill Trickett (3rd Edition) Stanley Thorne’sPublishers, Cheltenham, England

2. ‘Industry Guide to Good Hygiene Practice’ ‘Baking Guide’ Chadwick House Group Ltd.,London, England

3. ‘HACCP Standard for Food Business’. A complete management system for hazardanalysis. STS Ltd., Farnham, Surrey, England

4. ‘HACCP A practical approach’ Sara Mortimore and Carol Wallace. Chapman and Hall(Publishers), London, England

5. ‘The 1997 Codex Alimentarius - Food Standards Program’ Codex Alimentarius, Rome,Italy.

6. ‘HACCP Reference Book’ National Restaurant Association, The Educational Foundation- Chicago, USA

7. ‘Food Safety - Questions and Answers’ Food Safety Advisory Center, London, UK8. ‘Health Service Catering Hygiene’ UK Dept. of Health, HMSO

10. UK Department of Health guide ‘General Temperature Regulations’11. UK Department of Health guide ‘Assured Safe Catering’

12. UK Department of Health guide ‘Guide to the 1995 Food Hygiene Regulations’13. UK Department of Health guide ‘Food Hazards and Your Business’

14. UK Department of Health article ‘A guide to Food Hazards and Your Business’15. UK Department of Health article ‘A guide to the General Food Hygiene Regulations 1995’

16. USFD Administration ‘Seafood HACCP Regulations.’17. USFDA Article ‘Application of HACCP to Retail Food Systems’

18. USFDA Article ‘Food Additives’19. USFDA Article ‘Sulfites Safe for Most – Dangerous for Some’

20. USFDA Article ‘Monosodium Glutamate’21. Australian Food Council fact sheet ‘Australian Safe Food’

22. USFDA Food Consumers report ‘HACCP a State of the Art Approach to Food Safety’

23. Industry Guide to ‘Good Hygiene Practices’ ‘Catering Guide’ HMSO London, England24. US Department of Health and Human Services ‘1997 FOOD CODE’

25. ‘Managing Food Safety - A HACCP principles guide for operators of food establishmentsat the retail level’ USFDA

26 Guidebook for the preparation of HACCP plans’. US Dept of Agriculture


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SASC-S-03

SOLID WASTE MANAGEMENT

Inadequate solid waste collection, storage and disposal practices are a nuisance, hazardous to health andthey adversely impact the environment. This Section specifies the public health requirements, limitations andprocedures pertinent to treatment, storage, collection, transportation and disposal of solid waste. Compliance withthese requirements will protect the public health and welfare while preserving the quality of the air, water and land.NOTE: All sub-sections should be read in conjunction with appropriate referenced documents listed at theend of this Code Section and Saudi Aramco Engineering Standard SAES-S-007.

DEFINITIONS:

Composting: Controlled microbial degradation of organic waste yielding a nuisance-free product of potential valueas a soil conditioner.

Cover Material: Granular material, generally soil that is used to cover compacted solid waste in a sanitary landfill,generally free of large objects that would hinder compaction and free of organic content that would be conducive tovector harborage, feeding and/or breeding.

Hazardous Solid Waste; Solid waste that may, by itself or in combination with other solid waste, be infectious,explosive, poisonous, highly flammable, caustic, toxic, or otherwise dangerous or injurious to human, plant or animallife.

Incinerator: Any device used for the burning of refuse where the factors of combustion, i.e. temperature, retentiontime, turbulence; and combustion air, can be controlled.

Landfill Gas: A by-product of the digestion by microorganisms of putrescible matter present in the waste depositedin landfill sites. The gas is predominantly methane (64%) together with carbon dioxide (34%) and traceconcentrations of vapors and other gases.

Landfill, sanitary: (1) A method of disposing of refuse on land without creating nuisances or hazards to publichealth or safety, by utilizing the principles of engineering to confine the refuse to the smallest practical area, toreduce it to the smallest practical volume, and to cover it with a layer of earth at the conclusion of each day’soperation or at such more frequent intervals as may be necessary. (ASCE definition). (2) A sanitary landfill is asystem for final disposal of solid waste on land, in which the waste is spread and compacted on an inclined,minimized working face in a series of cells and a daily cover of earth is provided so that no hazard or insult to theenvironment results.

Leachate: The result of liquid seeping through a landfill and, by doing so extracting substances from the depositedwaste.

Lower Explosive Limit (LEL): The lower percentage by volume of a mixture of explosive gases in air that willpropagate a flame at 25°C at atmospheric pressure.

Modified landfill: The disposal of solid waste by compaction in or upon the land and the covering of all wastesdeposited with earth or other approved cover material at specific designated intervals, but not each operating day.

Open burning: Uncontrolled burning of wastes in the open or in an open dump.

Scavenging: The uncontrolled picking of materials by animals or humans.

Sludge: Means any solid, semi-solid or liquid waste generated from a municipal commercial or industrialwastewater treatment plant or air pollution control facility exclusive of the treated effluent from a wastewatertreatment plant.