QUALITY ASSURANCE STANDARD OPERATING PROCEDURE Emerge ncy Prepare dn ess

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1.0 PURPOSE 1.1 To ensure that key personnel are available in an emergency

2.0 SCOPE 2.1 For the purpose of this procedure an emergency is taken to mean any incident that seriously compromises the hygiene or safety of product, personnel or premises 3.0 DOCUMENTS NONE 4.0 DEFINIATIONS NONE 5.0 PROCEDURE !.1 Type of Emergency "o#er Outage, Flood, earth$uake, Fire, %trike& 'andh, (ater service disruption ) contamination, 'iological tampering ) terrorism, *irty bomb, +hemical incident, Tornado ) #ind etc. To counteract and plan against natural and man made calamities, a contingency team comprising of follo#ing personnel is in place "ro,ect -anager F%-% Team .eader %afety Officer !.2 "o#er Outage /n the event of po#er outage !.2.1 !.1 Flood !.1.1 !.1.2 !.1.1 %tore product in the area that #ill be safely out of the #ay of contaminated #ater in case of flooding. *o not use product that may have come into contact #ith flood #ater. *iscard any product that comes in contact #ith the flood #ater Thoroughly #ash all the e$uipments and utensils #ith soap and #ater, using hot #ater if available. 2inse and then saniti3e them by boiling in clean #ater or immersing them in a saniti3er. !.1.4 /n the event of vehicles marooned in flood #aters the contingency team makes an
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%tart the *0 set and restore po#er

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QUALITY ASSURANCE STANDARD OPERATING PROCEDURE Emerge ncy Prepare dn ess

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assessment of the situation and decides #hether the batch is to be discarded based on condition&time to delivery. /n case the batches are unfit for consumption the same is discarded and fresh batch are prepared and dispatched in alternate modes of transport. !.4 Earth$uakes & Fire& 'andh 5nd %trikes !.4.1 /n the unlikely event of a earth$uake& fire damaging the 6nit7s facilities , the follo#ing measures #ould be implemented8 /n case of e9tensive damage the customer may be intimated regarding the same to %ource some other alternative arrangement. !.4.2 'andh& strikes8 /n such situations, it is possible that supplies & means of production& *eliveries of product are affected. /n such conditions the unit in consultation #ith the +ustomer may choose to provide the consignment at reschedule delivery period. !.! (ater %ervice *isruption ) +ontamination !.!.1 5 broken main #ater line, malfunctioning #ell can create unsafe condition for food establishment as there #ill be problem in hand #ashing ) cleaning. /n such unlikely event food establishment can be closed until #ater service is restored. !.!.2 5 contaminated #ater supply may contain chemicals, to9ins, bacteria, viruses, parasites and other harmful microbes that cause human illness and can result in death as safe #ater is essential to operate a safe food business. /n such unlikely event local health authorities #ill need to determine the nature and type of the contamination and prescribe appropriate abatement procedure. 5 food establishment #ill be closed until safe #ater service is restored and the local health department approves reopening. .ocal health department #ill also contact to discuss #ater system and food facility decontamination procedures. !.: 'iological Tampering or 'ioterrorism !.:.1 'iological tampering or terrorism involves the deliberate use of biological agent to spread disease producing microbes ;e.g. anthra9, cholera etc< or to9ins ;botulinum, ricin etc< in food, #ater or the atmosphere. These agents can be po#ders, li$uids or in other forms. 5 biological agent #ill almost never cause immediate symptoms, as it takes time for the agent to gro# or cause to9ic effects. 'ecause deliberate contamination of the nation7s food supply can happen any#here along the food supply stream, food managers ) #orkers play key role in minimi3ing these potential threats. !.:.2 "reparedness paves the #ay to prevention. *evelop a good food security system. Eliminate unauthori3ed access #here food is open, vulnerable and easily targeted. /nspect incoming shipments for suspicious items. 2eport all unusual activity to authorities ;unauthori3ed vehicles, people, theft, sabotage, vandalism etc<.

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*irty 'omb !.=.1 5 >dirty bomb? is conventional bomb mi9ed #ith a radioactive material. /t is not a nuclear #eapon. E9posure to radioactive dust discharged by a dirty bomb does not mean
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QUALITY ASSURANCE STANDARD OPERATING PROCEDURE Emerge ncy Prepare dn ess

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a person #ill develop cancer or other radiation related diseases. The radiological health risk from the bomb may be very small, but its fear inducing impact on the public may be very large. !.=.2 /f dirty bomb e9plodes in or ne9t to facility stop operations immediately and evacuate the building #ith your mouth and nose covered. /f a dirty bomb e9plodes several blocks a#ay from facility, everyone inside building should stay inside the building , close all the #indo#s, turn off ventilation system. Focus on keeping people safe, you can deal #ith food safety later.

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+hemical /ncident !.@.1 5ny release of a ha3ardous chemical that threatens public health, contaminates food or #ater or does harm to the environment is a chemical incident. !.@.2 /f chemical release occur inside the building, stop operations immediately. +over mouth and nose #ith #et cloth to prevent inhalation of chemicals. Evacuate the building immediately. +all emergency services and follo# directions of emergency responders. !.@.1 /f chemical release occurs in the vicinity of the building, everyone inside the building should stay inside. +lose all the #indo#s and turn off ventilation system .

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Tornado ) (ind !.A.1 *uring a tornado #arning close the facility. Belp the employees and #orkers to find shelter a#ay from #indo#s and ideally in an enclosed area at the lo#est level. %tay a#ay from chimneys and large, unattached items. !.A.2 *uring high #ind situations potential risks include do#ned live po#er lines, flying debris, #ind blo#n broken glass and heavy ob,ects. +lose facility. !.A.1 'roken glass blo#n by high #inds is a significant food safety concern. +arefully e9amine area for glass fragments that may have impaled food packaging or embedded food, even if not clearly visible. 5ll suspect food and items must be discarded.

!.1C "est +ontrol in a *isaster !.1C.1 "ests often become a problem during other emergency events. Floods, storms and other disasters can dislocate snakes, rodents, insects and other pests from their normal habitats. !.1C.2 "ests can be e9cluded by keeping doors ) #indo#s closed, sealing the gaps around the doors, checking all the incoming vehicles for pests, "est control service providers #ill be contacted for their services;spraying, fumigation, traps etc<. !.11 -aintaining Food %afety in a *isaster !.11.1 Food (orkers8 5ll food #orkers must practice strict hand #ashing and 0B". Train employees on any changes in procedure due to the emergency to ensure public health protection. !.11.2 Food ) %torage8 6se #ater only from a safe and approved source. Deep all chemicals
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QUALITY ASSURANCE STANDARD OPERATING PROCEDURE Emerge ncy Prepare dn ess

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a#ay from food and utensils. .abel all chemical containers. !.11.1 !.11.4 "roduct processing 5rea8 "rovide hand #ashing stations #ith soap, paper to#el&air dryer and nail brush. "rovide gloves, scoops etc to eliminate bare hand contact #ith product. +leaning and %anitation8 5ll the processing areas should be cleaned and saniti3ed. "roperly #ash, rinse and saniti3e all utensils. "roperly disposed of all the #aste. +ontrol insects and rodents in all processing areas. -aintain sanitation and regularly clean inside and outside the establishment.

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