SANITATION PLAN

SANITATION PLAN

XXXXXXXX ESTABLISHMENT NAME

REGISTRATION No. 02120287 Of 2011

XXXXXX OWNER'S NAME

NIT:

1
 SANITATION PLAN

TABLE OF CONTENTS

INTRODUCTION

1. OBJECTIVES

1.1 General Objective

1.2 Specific Objectives

2. DEFINITIONS

3. LEGAL FRAMEWORK

4. BASIC SANITATION PROCESS REQUIREMENTS

5. DIAGNOSIS

6. CLEANING AND DISINFECTION PROGRAM

6.1 Objectives

6.2 Cleaning and disinfection

6.3 Steps to perform cleaning and disinfection

6.4 Toilet utensils

6.5 Hand washing

7. SOLID WASTE MANAGEMENT AND DISPOSAL PROGRAM

7.1 Target

7.2 Solid waste

7.3 Solid waste storage

2
 SANITATION PLAN

8. PEST CONTROL PROGRAM

8.1 Target

8.2 Definitions

8.3 Pest control

9. DRINKING WATER SUPPLY PROGRAM

9.1 Target

9.2 Definitions

9.3 Cleaning and disinfection of potable water storage tanks

10. TECHNICAL DATA SHEETS AND CONTROL SHEETS

3
 SANITATION PLAN

INTRODUCTION

This Sanitation Plan was carried out at the facility through an analysis,
identification and reconnaissance work in order to highlight thematic areas such as
cleaning and disinfection, solid waste management, pest control and drinking water
supply at the facility.

The establishment is giving importance to the handling of liquor and basic

sanitation by implementing programs to improve the hygienic and sanitary
conditions in the establishment and thus generate a better quality of work space for
the people who work in it, as well as for its customers, to avoid future health
problems. These programs would replace the old ways in which there were no
studies that could inform people of the contamination that could affect the
environment as well as themselves.

1. OBJECTIVE

4
 SANITATION PLAN

1.1 General Objective

Establish, implement and execute cleaning and disinfection tasks, adequate solid
waste management, vector control and prevention, and drinking water
management, complying with established standards to minimize contamination and
loss of health and to ensure sanitary quality.

1.2 Specific objectives

 Inform about sanitary habits, protection of water sources, disease

prevention.

 Investigate health conditions in terms of risk factors, localization,

minimization.

 Identification and analysis of the aspects that directly or indirectly influence

the state of health, involving the target population as a whole in the
identification and search for solutions.

2. DEFINITIONS

5
 SANITATION PLAN

Basic Sanitation: is the improvement and preservation of the optimal sanitary

conditions of:
 Sources and systems of water supply for human use and consumption.
 Sanitary disposal of excrement and urine, whether in latrines or toilets.
 Sanitary management of solid waste, known as garbage.
 Control of noxious fauna, such as rats, cockroaches, fleas, etc.
 Improvement of sanitary conditions and cleanliness of the home.

Hygiene: All necessary measures to guarantee sanitation and innocuousness.

Solution: Combination of a solid or a concentrated product with water to obtain a

homogeneous distribution of each of the components.

Contamination: It is the harmful alteration of the natural state of a medium as a

consequence of the introduction of an agent totally foreign to that medium
(pollutant), causing instability, disorder, damage or discomfort in an ecosystem,
physical environment or living being.

Sanitary concept: The sanitary concept is a record resulting from the technical
evaluation of the sanitary conditions of the establishment.

Protocol: can be defined as the set of rules and legal provisions in force that,
together with the customs, habits and traditions of the people, govern the
celebration of official acts and, in many other cases, the celebration of private acts
that take all these provisions, uses, traditions and customs as a reference.

Technical data sheet: It is a document that describes the most important aspects
of an object or creation, there are variables in the technical data sheets, for
example: Name of the object, Use or utility, Materials.

3. LEGAL FRAMEWORK

6
 SANITATION PLAN

Law 09 of 1979 or the National Sanitary Code establishes the minimum sanitary
and operating standards for establishments open to the public. In accordance with
the provisions of Decree 3075 of 1997 and in accordance with Law 9 of 1979, all
establishments must implement and develop a sanitation plan with clearly defined
objectives and the procedures required to reduce possible contamination; this plan
must be the direct responsibility of the owner of the establishment.

Decree 3075 of 1997, Art. 28 and 29 describes that all establishments that
manufacture, process, pack and store food must implement and develop a
Sanitation Plan with clearly defined objectives and required procedures to reduce
the risk of food contamination. This plan should be the direct responsibility of the
Company's management.

The Sanitation Plan must be written and available to the competent health authority
and shall include at least the following programs:

 Cleaning and Disinfection Program: Cleaning and disinfection procedures

should meet the particular needs of the process. Each establishment should
have in writing all procedures, including the agents and substances used as
well as the concentrations or forms of use and the equipment and
implements required to carry out the operations and frequency of cleaning
and disinfection. This program defines all the activities and procedures
necessary to perform cleaning and disinfection in all areas of the premises.

 Integral Pest Control Program: It is based on the need to implement a

preventive system to control and eradicate pests, since they are a potential
source of contamination. Pests understood as arthropods and rodents must
be the object of a specific control program, which must involve an integral
control concept, this appealing to the harmonic application of the different
known control measures, with special emphasis on the radical and
preventive ones.

 Solid Waste Control Program: Inadequate garbage control generates an

unpleasant impact; it can also become a vector for disease and a breeding
ground for pests. It is a program that contains the necessary parameters to
adequately manage the waste and garbage obtained in the companies.

7
 SANITATION PLAN

 Water for human consumption is regulated by Decree 1575 of 2007, which

establishes the system for the protection and control of water quality, in
order to monitor, prevent and control risks to human health caused by
consumption, and applies to all service providers that supply or distribute
water for human consumption, whether raw or treated throughout the
national territory.

4. PROCESS REQUIREMENTS

The establishment has a sales area, table area and a mixed restroom. The basic
requirements for sanitation are:

 The products and implements used for cleaning and disinfection must be
kept in a specific place.

8
 SANITATION PLAN

 The cleaning process should be carried out whenever possible in sequential

order from top to bottom and from the outside to the inside in the direction of
the drains so that water does not accumulate.

 For cleaning and disinfection, it is recommended to use different containers

with lids and properly identified with the name of the product.

 Be sure to put the water first and then the cleaning product to prevent the
product from foaming and to ensure proper dilution.

 All cleaning and disinfection containers should be washed before and after
use.

 Solid waste storage bins must be labeled, with lids and their respective
bags.

 Wear rubber gloves when handling cleaning and disinfecting products.

 Place bags in toilets and other areas.

5. DIAGNOSIS

In order to elaborate the sanitary hygienic diagnosis of the establishment, each of

the following related aspects is qualified, placing the corresponding letter: Good
(B), Regular (R), Bad (M), as identified with the statement. If the assigned rating is
R or M, the deficiency causing this rating and the corrective action to be taken in
response to the deficiency is recorded.

ASPECTS TO BE EVALUATED RATING DEFICIENCY CORRECTIVE

9
 SANITATION PLAN

ACTION

There are no sources of unhealthy

conditions in the vicinity of the
facility.

The building does not allow the

entry of pests or contaminants.

The facility does not generate

contamination or risks to the
environment and the community.

The internal space is sufficient for

processing, storage and other
activities.

The building is constructed in

such a way as to allow complete
and thorough cleaning of all
areas.

The establishment is separated

from housing and non-compatible
activities.

It is equipped with strategically

located faucets for the permanent
supply of drinking water at
sufficient pressure according to
processes.

It has the capacity and water

quality to supply the service for at
least 24 hours.

Makes proper use of water

purification devices.

It has an internal drainage system

so that no wastewater is
discharged to the outside of the

10
 SANITATION PLAN

premises.

The siphons have grids and work

properly, they do not emit odors.

It has a bathroom in proper

working order, sufficient and
available for the use of workers
and customers (for when
consumption service is offered).

The bathrooms are equipped with

toilet paper, liquid soap and
disposable towels.

Floors, walls and ceilings are

made of smooth, hygienic,
sanitary, washable and light-
colored materials.

The electrical installations are

protected and not overloaded.

There is a hygienic and ventilated

place for the temporary storage of
garbage without generating
contamination, pests and odors.

Trash receptacles and bins are

cleaned periodically.

Waste is delivered to the collector

in closed bags or containers and
within the scheduled timetable.

Waste is sorted appropriately.

There is permanent and sufficient

lighting in all areas of the facility.

Ventilation keeps the environment

11
 SANITATION PLAN

free of smoke, fumes, excessive

heat and the presence of
particulate matter.

Equipment and utensils are made

of hygienic, smooth and easy to
clean materials.

Disposable materials are

discarded after the first use.

The renovation is carried out in

such a way that there is no
broken, expired, deteriorated or
malfunctioning equipment or
utensils.

There are no pests or signs of

pests.

If pests are present, they are

under control.

There are written and established

procedures for cleaning and
disinfection in a unified manner.

There is quality control of raw

materials and suppliers of
services and goods.

There is a properly functioning

and sufficient firefighting system.

Signage is sufficient and visible

for informative and preventive
purposes.

Methods of protection and

application of standards
necessary to protect against
accidents in establishments are

12
 SANITATION PLAN

used.

It has contemplated what to do in

the event of prolonged utility
outages and emergency
situations.

Fuels are located in a safe and

ventilated place.

6. CLEANING AND DISINFECTION PROGRAM

6.1. OBJECTIVE

Describe the cleaning and disinfection procedures to be applied in the

establishment's facilities to ensure good sanitary hygienic conditions.

6.2. CLEANING AND DISINFECTION

The purpose of cleaning and disinfection is to ensure good hygiene, both at the
level of the premises, materials, personnel and the environment. Regular and
periodic cleaning allows maintaining a reduced environmental microbial flora
necessary and sufficient for certain activities.

The following are some definitions related to the cleaning and disinfection process:

Disinfection: A process that eliminates many of the pathogenic microorganisms

from inanimate objects, although not necessarily bacterial spores.

13
 SANITATION PLAN

Disinfectant: Any agent that limits infection by killing vegetative microorganisms.

Detergent: Tensile active material designed to remove and eliminate unwanted

contamination from some surface of some material.

Cleaning: Removal of organic and inorganic residues using water and detergent.

Efficient: That actually produces a satisfactory effect.

Rinse: To wash with water a stained or soapy thing.

Hygiene: All necessary measures to guarantee sanitation and innocuousness.

Solution: Combination of a solid or a concentrated product with water to obtain a

homogeneous distribution of each of the components.

6.2.1. General information on the cleaning and disinfection process

A cleaning and disinfection program is a set of activities that are applied to each of
the areas of the establishment to eliminate or reduce to an acceptable minimum
the microbial load present in the equipment, personnel, physical plant and in the
environment where activities are carried out; in addition to improving the work
atmosphere, making it more pleasant, and optimizing the sanitary quality.

It is important to keep the facility's facilities clean, as the work itself creates a
microbial flow. These microorganisms come from outside:

 With contaminated materials or objects

 With air, water
 With man himself, who behaves as a natural reservoir for the
Bacteria.

The implementation of the cleaning and disinfection program must respond to the
needs and requirements of the establishment, therefore it is very important to know
the principles of cleaning and disinfection to avoid contamination.
.

14
 SANITATION PLAN

This cleaning and disinfection program should allow:

 Define what is to be done and the fundamentals of the methods to be

applied at the site.

 Assign to each their roles and responsibilities, as well as the time required
for each operation.

 Ensure that what has been noted in the record has been done.

 Keep records or checklists.

6.3. CLEANING AND DISINFECTION STEPS

6.3.1. Cleanliness:

 Collect and dispose of product residues, dust or any other dirt present in the
place to be cleaned.

 Moisten the place or surface to be cleaned with sufficient water.

 Prepare the detergent solution to be used.

 Soap the surface to be cleaned, spreading the detergent solution with a

sponge or brush.

 Scrub the surface strongly with a cloth or brush, removing as much dirt as
possible.

 Leave the detergent solution applied for a short time for it to act.

 Rinse with sufficient water making sure that all detergent is removed.

 Carefully observe the place to be cleaned to verify that all dirt has been
removed.

15
 SANITATION PLAN

6.3.2. Disinfection:

 Make sure the surface is clean, if not clean as explained above.

 Before disinfecting, the disinfectant solution must be ready.

 Apply the disinfectant solution on the place or surface to be disinfected.

 The disinfectant solution is left on the place being disinfected for a minimum
of one minute, depending on the substance used.

 During this time, as many microorganisms as possible are being eliminated,

so that the surface to be cleaned is well disinfected.

6.4. CLEANING IMPLEMENTS USED AT THE FACILITY

Mop, brush, broom, gloves, cloth, liquid soap, degreaser, sodium hypochlorite
5.25%, air freshener.

The persons in charge of cleaning and disinfection are the facility managers; the
person in charge of supervision is the owner.

16
 SANITATION PLAN

6.4.1. CLEANING AND DISINFECTION ROUTINE

ACTIVITY AREA FREQUENCY IMPLEMENTS DESCRIPTION

Mop, detergent, degreaser, Garbage or solid waste is removed with a

Cleaning Diary gloves, broom, dustpan, broom and dustpan, detergent is dissolved in
wax. water and distributed and cleaned with a mop.

Floors Mop, broom, dustpan, Routine cleaning is performed and then 6ml of
Disinfection Every 8 days detergent, degreaser, sodium hypochlorite is dissolved in 1L of water,
5.25% sodium hypochlorite, applied and distributed on the floor, left to act
gloves. for at least 10 minutes and then rinsed with
plenty of water.

Mop, brush, detergent soap, Garbage or solid waste is removed with a

Cleaning Diary gloves, broom, air broom and dustpan, detergent is dissolved in
freshener. water and distributed and applied to floors,
then cleaned with water and air freshener is
applied.
Bathroom floors
and walls Mop, towel, gloves, mask, Routine cleaning is done by scrubbing with a
Disinfection Every 8 days 5.25% sodium hypochlorite, brush and then dissolve 8ml of sodium
air freshener. hypochlorite in 1L of water, apply and
distribute it on the floor and walls, let it act for
at least 10 minutes and then rinse with plenty
of water, and finally apply air freshener.

Hand wash basin Towel, degreasing Dissolve degreasing detergent in water and
Cleaning Diary detergent, air freshener, clean the sink with a cloth or towel, then rinse
gloves. with water and apply air freshener.

17
 SANITATION PLAN

Mop, towel, gloves, mask, It is performed after routine cleaning, when

Disinfection Every 8 days 5.25% sodium hypochlorite, general disinfection of the bathrooms is
air freshener, etc. performed, apply 8ml of sodium hypochlorite in
1L water and then rinse with plenty of water.

ACTIVITY AREA FREQUENCY IMPLEMENTS DESCRIPTION

Cloth, gloves, brush, mask,
detergent soap. Detergent is dissolved in water and applied to
Cleaning Diary the cisterns, then with a cloth and brush it is
rubbed and rinsed with water.
Toilets, cisterns, Routine cleaning is performed with detergent
cisterns Cloth, gloves, mask, brush, and then 8 ml of sodium hypochlorite is applied
Disinfection 5.25% sodium hypochlorite, in 1L of water, left to act for at least 10 minutes
Every 8 days air freshener. and rinsed with plenty of water, and finally air
freshener is applied.

Cleaning and Bins (waste Brush, gloves, mask, Remove any residue that may be in the bin,
disinfection storage) detergent, degreaser, dissolve detergent in water and apply it to the
Every 8 days
detergent, bin, scrub well with a brush and rinse with
plenty of water.

Refrigerator, Cloth, detergent, gloves, Disconnect from the mains before starting the
Cleaning Refrigerator mask, brush. sanitizing process,defrost for sufficient time to
loosen any ice that may be adhering, remove
Every 8 days the pieces of ice and water, wipe the surface
with a cloth using a solution of detergent and
hot water at 70°C, rinse with hot water and a
clean cloth.

Every 8 days Cloth, gloves, mask, brush, Disinfect with 1L of hot water at 40°C and 3ml

18
 SANITATION PLAN

Disinfection 5.25% sodium hypochlorite. of sodium hypochlorite, leave to act for 5

minutes and rinse with abundant water.

ACTIVITY AREA FREQUENCY IMPLEMENTS DESCRIPTION

Immerse the utensils in hot water at 70°C and
Cloth, detergent, gloves, detergent, rub the surface of each utensil with
Cleaning Diary mask, sponge. a sponge, rinse with water until the foam is
completely removed, allow to dry.
Utensils
Cloth, gloves, mask, brush, After cleaning, without letting it dry, fill a
Disinfection 5.25% sodium hypochlorite. container with 1L of water and add 2ml of
Every 8 days
sodium hypochlorite, let it act for 5 minutes
and rinse with abundant water.
Remove with a brush the remains that may
Cloth, detergent, gloves, have been left on the surface, apply detergent
Cleaning Diary mask, sponge. together with water with a brush, rinse with
water until all the foam is eliminated.
Surfaces
Cloth, gloves, mask, brush, Disinfect with 1L of water and 4ml of sodium
Disinfection Every 8 days sodium hypochlorite 5.25%. hypochlorite, leave to act for 10 minutes and
rinse with abundant water.

19
 SANITATION PLAN

6.5. HAND WASHING

Hand washing is key to avoid infections. It is one of the most effective ways to prevent the
spread of bacteria and protect us from many infectious diseases.
The skin is the first line of defense against bacteria. Bacteria that can cause infectious
processes are harbored and transmitted on the hands. Hand hygiene is not only a powerful
weapon against the spread of common infections such as colds and flu but also acts
against others, such as diarrhea caused by bacteria.
6.5.1 When to wash hands
Always:
After going to the bathroom and, preferably, also before eating.

Other situations:
After touching animals and pets.
After visiting or caring for sick people.
Before and after wound healing.
After changing a diaper or helping a child clean up after going to the bathroom.
After touching money.
After visiting a health center.
After blowing the nose, coughing or sneezing or wiping a child's nose.
After using public transport, going to places of public use (cinema, shopping mall) or when
door handles or stair railings have been touched.

Hand washing, when done properly, is the single most efficient way to prevent infection
and contamination.

20
SANITATION PLAN

21
 SANITATION PLAN

7. SOLID WASTE DISPOSAL PROGRAM

7.1. OBJECTIVE

Manage the solid waste generated, ensuring adequate collection and temporary storage of
solid waste and leftovers according to their type.

7.2. SOLID WASTE

The issue of solid waste is of great interest and concern to authorities, institutions and the
community, which identify it as a real threat to human health and the environment,
specifically in relation to the aesthetic deterioration of urban centers and the natural
landscape, the proliferation of disease-transmitting vectors and the effect on biodiversity.

The following are some definitions related to solid waste:

Waste: any object, material, substance or solid or semi-solid element resulting from the
consumption or use of a good in domestic, industrial, commercial, institutional or service
activities that the generator abandons or rejects and that is susceptible of being used. or
transformation. It is also called garbage is any material that is considered waste and needs
to be disposed of. Garbage is a product of human activities that is considered to have a
value equal to zero because it is discarded.

Separation at the source: is the classification of waste at the site where it is generated for
its subsequent disposal and/or use.

Use: is the process by which, through waste management, recovered materials are
efficiently reincorporated into the economic and productive cycle through reuse, recycling,
incineration for energy generation purposes, composting or any other method that provides
health, environmental and/or economic benefits.

7.3. STORAGE OF SOLID WASTE

The facility has two solid waste bins for ordinary waste and organic waste generated by the
production of bakery products. The waste is disposed of in containers with bags and lids;
the company that collects the waste is ASEO CAPITAL.

7.3.1. Containers

Containers containing solid waste should have the following characteristics:

22
 SANITATION PLAN

 Solid material and in hygienic sanitary material of easy cleaning and disinfection,
appropriate to guarantee resistance and durability according to the characteristics of
the waste.

 Form and differentiated labeling, label with waste identification characteristics.

 The container must have a lockable lid and bag.

8. PEST CONTROL PROGRAM

8.1. OBJECTIVE
23
 SANITATION PLAN

Prevent and control the entry of pest vectors into the establishment and the protection of
health.

8.2. DEFINITIONS

Pest: Situation in which an animal causes economic damage, usually physical, to people's
interests (health, cultivated plants, domestic animals, materials or natural environments); in
the same way that disease is not the virus, bacteria, etc., but the situation in which a living
organism (pathogen) causes physiological alterations in another, usually with visible
symptoms or economic damage.

Fumigate: To combat insect pests and other harmful organisms by means of smoke, gas
or suitable vapors and dusts in supervision.

Pesticide: According to WHO, a pesticide or pesticide is any substance or mixtures of

substances, organic or inorganic in nature, that is intended to combat insects, mites,
rodents and other undesirable species of plants and animals that are harmful to humans.

Pest control: The regulation and management of some species referred to as pests,
normally because they affect the health of the inhabitants, the ecology, the economy, etc.

8.3. PERMANENT MEASURES

The following actions are carried out for the control and prevention of pests in the
establishment:

Preventive measures: MICE

 Keep your facility clean and tidy.

 Place garbage in containers with lids.

 Store food in jars or covered containers.

 Avoid piling up unused items inside and outside the facility.

 Do not throw garbage on public roads and green areas, only take out the
garbage on collection days.

 Avoid entrance holes by placing grids or rings.

 Protect other entry points, gutter downspouts and door bottom spaces.

 Keep the toilet covered.

24
 SANITATION PLAN

Preventive measures: Cockroaches

 Minimize cockroach entry by closing all holes in floors, walls and plumbing ducts.
 Review of boxes and food packages.

 Cleaning of floors and fixtures avoiding food residues.

 Store food in jars or covered containers.

 Place garbage in containers with lids.

 Grooming and deep cleaning.

Preventive measures: MOSQUITOES

 Clean rainwater gutters.

 Dispose of all unused containers.

 Change water in vases.

8.3.1. Pest management

We define pests as all those animals that compete with humans in the search for water and
food, invading the spaces where human activities take place. Their presence is annoying
and unpleasant and can damage structures or property, and they are one of the most
important vectors for the spread of disease,

TYPE CHARACTERISTICS
Insects Crawlers (cockroaches, ants, weevils)
They eat at night and even in human presence.
Flyers (flies).
Rodents High adaptability to the environment
Prolific
Voracious
They feed during the night, eating near the nests.
Birds Voracious
Re invade

25
 SANITATION PLAN

With regard to diseases, pests act as vectors of diseases. That is, they are capable of
carrying agents such as bacteria, viruses and protozoa. These are the real culprits of a
number of diseases, both in humans and animals.

AGENT EXAMPLE OF ASSOCIATED DISEASES

Conjunctivitis; Diarrhea; Typhoid; Cholera; Tuberculosis;
Bacterial
Salmonellosis.
Amebiasis; Trypanosomiasis (example: Chagas disease);
Protozoa
Leishmaniasis.
Virus Poliomyelitis; Hepatitis

Corrective Actions:

Fumigation. You must have the advice of a company that performs pest control and must
request: Current sanitary concept (FAVORABLE) of the company and a protocol of
fumigation and / or pest control, technical data sheet of the product to be applied.

26
 SANITATION PLAN

9. DRINKING WATER SUPPLY PROGRAM

9.1. OBJECTIVE

Ensure a continuous supply of potable water in the facility and good management of the
same.

9.2. DEFINITIONS

Drinking water: Water that can be consumed without restriction is called drinking water or
water for human consumption. The term applies to water that meets quality standards
promulgated by local and international authorities.

Drinking water supply: The supply of drinking water to a community, including the
installation of tanks, valves and pipes.

Aqueduct: Water supply channel supported by an arcade.

9.3. CLEANING AND DISINFECTION OF POTABLE WATER STORAGE TANKS

The facility has a 1,000-liter water storage tank located on the roof of the property where
the facility is located and is supplied by EAAB.

The tanks are washed and disinfected twice a year (every six months). The company that
performs the washing and disinfection of the tanks must have a sanitary concept
(FAVORABLE), technical data sheet of the product used, and the protocol used to perform
the work.

As noted above, the distribution tank is used for water supply, and the tank is periodically
washed and disinfected.

One way to wash and disinfect the tank is to prepare a solution of fifteen drops of sodium
hypochlorite (chlorine) for each liter of water, to wash and brush the inside and outside of
the tank. The tank is thoroughly rinsed and refilled with clean water.

This tank must remain covered. Taps should be installed to access the water, avoiding the
manipulation of the liquid with tanks that may be dirty.

10. PRODUCT DATA SHEET

SODIUM HYPOCHLORITE
27
 SANITATION PLAN

SODIUM HYPOCHLORITE

SECTION 1: CHEMICAL NAME.

Product Name: SODIUM HYPOCHLORITE

Synonyms: Sodium hypochlorite solution, Clorox, Bleach, Jabel water.

Formula: NaOCl

Internal number:

UN Number: 1791

Class UN: 8 6.1

SECTION 2: COMPOSITION AND INFORMATION ON INGREDIENTS

Use: Disinfectant, food processing and effluent treatment plants

COMPONENTS

Component CAS TWA STEL % CAS TWA STEL

Water 7732-18-5 N.R N.R 95

Sodium hypochlorite 7681-52-9 1 ppm as Chloride 3 ppm as Chloride 5

PHYSICAL AND CHEMICAL PROPERTIES:

Appearance, odor and physical state: Liquid of unpleasant sweet smell and pale greenish color.

Specific Gravity (Water=1): 1.07 - 1.14

Boiling point (ºC): 40

Melting point (ºC): -6

Relative vapor density (Air=1): N.R.

Vapor pressure (mm Hg): 17.5 / 20°C

Viscosity (cp): N.R.

PH: 9 - 10

Solubility: Solid dissolves in cold water; in hot water it decomposes

SECTION 5: MEASURES IN CASE OF FIRE

Flash point (ºC): N.A.

Auto ignition temperature (ºC): N.A.

28
 SANITATION PLAN

Flammability limits (%V/V): N.A.

Fire and/or Explosion Hazards: Not flammable, but may decompose with heat, contact with
ferrous material or sunlight.

Extinguishing media: Use any suitable means to extinguish fire from the surroundings. Use water
spray to cool fire-exposed containers, to dilute the liquid and to control vapor.

Combustion products: Chlorine gas which is highly oxidizing and oxygen.

Precautions to avoid fire and/or explosion:

Remove incompatible material from the surrounding area. Avoid heat sources. Ground the
containers to avoid electrostatic discharges.

Firefighting instructions: Evacuate or isolate the danger area. Eliminate heat sources. Restrict
access to unnecessary and unprotected persons. Positioning downwind. Wear personal protective
equipment. Remove the containers if there is no major risk. Use respiratory protection. Cool the
containers with water in spray form. Move away from the site.

PERSONAL PROTECTIVE EQUIPMENT:

Eye and face protection: Wear chemical goggles and/or full face shield where contact is possible.

Skin protection: Wear impervious protective clothing, including boots, gloves, laboratory clothing
or apron to avoid skin contact.

Respiratory protection: If the exposure limit is exceeded, and engineering controls are not
available, a full-facepiece respirator with a cartridge may be worn to protect the face.

Acid gas exceeding, at most, 50 times the exposure limit or maximum use concentration specified
by the appropriate regulatory agency or respirator manufacturer, whichever is lower.

TECHNICAL DATA SHEET DEGREASING DETERGENT

Description: Degreaser/Detergent/Cleaner.

Physical data

Physical state: Liquid

Specific gravity: 1.002
Odor: No Odor
29
 SANITATION PLAN

Color: Light red

Solubility in water: Infinite
pH: 9.0 - 9.5
Viscosity: 630

Composition

Degreasers, anionic and nonionic surface activating agents, inerts, and color.

Features

Industrial Degreaser is a powerful, highly concentrated, synthetic based degreaser

specially formulated to achieve optimum levels of heavy oil and grease removal. It contains
a unique combination of wetting agents and solvents that allow maintaining a high degree
of alkalinity when mixed with water, so the product should always be used with gloves.
It excels in the cleaning of all types of grease, especially in the area of industrial kitchens. It
is effective and very economical, allows dilutions in soft and hard water; it is non-
flammable.

Instructions for use

Dilute one part degreaser in 4 parts water to remove grease stains from engines and
industrial equipment. For floors, kitchen and walls use in a lower concentration depending
on the stain.

Precautions

Handle with rubber gloves. Do not return leftovers to the original container.
It is recommended not to mix the degreaser with other products since it may cause
reactions that inactivate the product. In case of contact with eyes, rinse with plenty of
water.
Keep away from children

30
 SANITATION PLAN

TECHNICAL DATA

CLEANING AND DISINFECTION FOLLOW-UP FORM

Month:
WEEK I WEEK II WEEK III WEEK IV
Aspects to evaluate L M M J V S Responsible L M M J V S Responsible L M M J V S Responsible L M M J V S Responsible
Bathrooms
Sanitary
Hand wash basin
Floors and walls
Garbage can
Process areas
Floors
Walls
Mesones
Escabiladero
Oven
Growth room
Utensils
Pallets, baskets, bins,
baskets
Sales area
Floors and walls
Showcases, Shelves
Refrigerator
Toilet utensils
Solid waste bins
Grade: Good (B), Fair (R), Poor (M).
OBSERVACIONES:____________________________________________________________________________________________________
____________________________________________________________________________________________________________________

31