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C&S Wholesale Grocers WAREHOUSE SANITATION PROGRAM Purpose: This Warehouse Sanitation Program (WSP) (formerly the Sanitation Standard Operating Procedures (SSOPs)) defines the standards to which C&S Wholesale Grocers, Inc. will maintain the cleanliness of its facilities. This program forms the foundation upon which other programs rely, to include the Hazard Analysis Critical Control Point (HACCP) Program for Seafood and the Interstate Shellfish Shippers Conference (ISSC) program for shellfish. The procedures and standards included within are required by the customers of C&S Wholesale Grocers, Inc. and industry organizations. Scope: This program covers the responsibilities of individual employees through teams assigned to specific warehouse areas. Definitions: Sanitation: the adequate treatment of food -contact surfaces by a process that is effective in destroying vegetative cells of microorganisms of public health significance, and in substantially reducing numbers of other undesirable microorganisms, but without adversely affecting the product or its safety for the consumer (FDA, Code of Federal Regulations, 21CFR110, USA). Cleaning: The process of removing dirt, grease, oils, soils, food or debris using a cleaning agent ( soap or detergent) at a specific concentration, for a specific time period, at a specific temperature, utilizing a specific amount of mechanical action. Disinfection: The process of destroying microorganisms and stopping microbial action from continuing. Soils: Generic term for dirt and unwanted residues. Detergent: a compound, or a mixture of compounds, intended to assist cleaning. The term is often used to differentiate between soap and other chemical surfactants used for cleaning purposes. Soap: a surfactant used in conjunction with water for washing and cleaning. Sanitizer: Chemical or physical agents that reduce microorganism contamination levels present on inanimate environmental surfaces. Contact Time: Refers to the minimum amount of time necessary to allow a cleaner or sanitizer to contact a surface to complete a cleaning procedure. Temperature: temperature can be a catalyst in cleaning operations — higher temperatures assist in the breakdown and removal of soils and microorganisms. Concentration: the measure of how much of a given substance there is mixed with another substance. Mechanical Action: the amount of physical action (elbow grease) needed to remove soils from a surface, using soaps bri'`'ms detergents. Mechanical action can be generated manually or mechanically. Personal Hygiene SEP 0 8 2115 Employee Health: Any employee who, by medical examination, or supervisory observation, is shown to-gave-or-appaA�,.=A;�. to have an illness, open lesion, including boils, sores, or infected wounds, or any other abnormal source of microbial contamination by which there is a reasonable possibility of food, food contact surfaces, or food packaging materials becoming contaminated, shall be excluded from any contamination until the condition is corrected. Personnel will be instructed to report such health conditions to their supervisors. SA.002.PR.97.04 4 revised 06/22/2010