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C&S Wholesale Grocers WAREHOUSE SANITATION PROGRAM Active insect control is achieved through inspection of incoming product and monitoring for insect activity within the warehouse. Evidence of insect activity within the warehouse is detected using pheromone traps, visual indicators or signs of nesting. Insect activity, once discovered, is controlled by tailoring an extermination plan specifically designed for the species of insect. Passive insect control is achieved through maintaining the integrity of the warehouse shell and adhering to good housekeeping practices. Cracks in floors are repaired upon development. Interior wall spaces are avoided during design and construction of the warehouse. Cafeteria/Common Areas The amenities team is responsible for cleaning employee common areas Floors are swept and mopped, table tops are cleaned using spray disinfectant and sponge. Trash receptacles are emptied minimum once per day or when full. Employees are responsible for cleaning up after themselves when using the common areas. Warehouse supervisors are responsible for ensuring the cleanliness of common areas following employee work breaks. Kitchen areas are cleaned following the preparation and serving of each meal by the kitchen team. All food preparation surfaces are cleaned using a disinfectant and rinsed. Food preparation and serving containers/utensils are washed in a hot detergent solution and rinsed. Employee Rest rooms Employee rest rooms are cleaned daily by the amenities team. Toilet bowls seats and stalls are cleaned using a disinfectant. Sinks, faucets and countertops are cleaned using a disinfectant. Floors are mopped with a hot water/disinfectant. Trash receptacles are emptied minimum once per day or when full. The source of objectionable odors are discovered and eliminated. Toilets which do not flush properly are placed out of order and a repair request submitted to maintenance. Toilets are secure at their base. Hot water, soap and paper towels are supplied in sufficient quantities for all personnel. Signs informing employees of the hand washing policy are clearly posted. Locker Rooms Employee locker rooms are swept and mopped with a hot water/disinfectant once per day. Personal lockers are intended for the secure storage of work related clothing and equipment. Employees are prohibited from storing food in their personal lockers other than that which is intended for consumption during their present shift. Employees are prohibited from storing soiled clothing in their personal lockers. Exterior The perimeter of the warehouse shell is kept free of trash, refuse or plant growth which might harbor birds or rodents. The warehouse shell is designed and constructed so that entry by birds or rodents is not possible. Warehouse shell integrity is maintained through: • Entry/exit Doors and air vents are auto -closing. • Dock doors are closed when not in use. • Dock plate seals and bumpers are inspected during regularly scheduled preventive maintenance and replaced as needed. SEP 0 8 2015 SA.002. PR.97.04 10 ENVIRONMENTA IJrAVTu "1 DA 0 4 1IT-4 - revised 06/22/2010