Environment, Health and Safety Manual - Chapter 02.03: General Policies - Sanitation

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Environment, Health and Safety Manual - Chapter 02.03: General Policies - Sanitation

Housekeeping

1. All offices, hallways and common areas are cleaned regularly by Housekeeping.
2. Floors in work areas are maintained, so far as practicable, in a dry condition. Where wet processes are used, drainage shall be maintained and false floors, platforms, mats, or other dry standing places shall be provided, where practicable, or appropriate waterproof footgear shall be provided.
3. To facilitate cleaning, every floor, working place and passageway is to be kept free from protruding nails, splinters, loose boards and unnecessary holes and openings.

Waste Disposal

1. Waste receptacles used for decaying solid or liquid waste or refuse, are constructed so that they do not leak and may be thoroughly cleaned and maintained in a sanitary condition. Such a receptacle is to be equipped with a solid tight-fitting cover, unless it can be maintained in a sanitary condition without a cover. Waste receptacles for ordinary office waste are to be provided by the department. Special waste containers for hazardous chemical radioactive, and other such waste must meet specifications of the Environment, Health and Safety Office.
2. All sweepings, solid or liquid wastes, refuse and garbage are removed according to a schedule developed by Facilities Services in such a manner as to avoid creating a menace to health and to maintain the place of employment in a sanitary condition.

Vermin Control

1. Every enclosed workplace is constructed, equipped and maintained, so far as reasonably practicable, so as to prevent the entrance of and harboring of rodents, insects and other vermin.
2. Facilities Services conducts a continuing extermination program to prevent the presence of vermin.

Water Supply

1. Potable water is to be provided in all places of employment for drinking, washing of the person, cooking, washing of foods, washing of cooking or eating utensils, washing of food preparation or processing premises, and personal service rooms.
2. Potable drinking water dispensers are to be designed, constructed and serviced so that sanitary conditions are maintained, shall be capable of being closed and shall be equipped with a tap. Open containers for drinking water from which water must be dipped or poured, whether or not they are fitted with a cover, are prohibited.
3. A common drinking cup and other common utensils are prohibited.

Toilet Facilities

1. Toilet facilities, in toilet rooms separate for each sex, are provided in all places of employment in accordance Table J-1, NC-OSHA CFR 29 1910.141.
2. The number of facilities provided for each sex is based on the number of employees of that sex for whom the facilities are furnished. Where toilet rooms occupied by no more than one person at a time, can be locked from the inside and contain at least one water closet, separate toilet rooms for each sex need not be provided.
3. The requirements under #1 do not apply to mobile crews or to normally unattended work locations.
4. Supervisors must ensure that employees have transportation immediately available to nearby toilet facilities which meet the requirements.
5. Sewage disposal methods do not endanger the health of employees.
6. Each water closet is to occupy a separate compartment with a door and walls or partitions between fixtures sufficiently high to assure privacy.

Washing Facilities

1. Lavatories are made available in all places of employment. This does not apply to mobile crews or to normally unattended work locations. Supervisors must ensure that employees working at these locations have transportation readily available to nearby washing facilities.
2. Each lavatory is to be provided with hot, cold or tepid running water.
3. Hand soap or similar cleansing agent is to be provided.
4. Individual hand towels or sections thereof, of cloth or paper, warm air blowers or clean individual sections of continuous cloth toweling convenient to the lavatories, is to be provided.

Showers

1. Whenever showers are required, one shower is to be provided for each 10 employees of each sex, or numerical fraction there of, who are required to shower during the same shift.
2. Body soap or other appropriate cleaning agents convenient to the shower are to be provided.
3. Showers are to be provided with hot and cold running water feeding a common discharge line.
4. Employees who use showers are to be provided with individual clean towels.

Clothes Drying Facilities

Where working clothes are provided by the employer and become wet or are washed between shifts, provisions are to be made to insure that such clothing is dry before reuse.

Consumption of Food and Beverage on Premises

1. No employee is to be allowed to consume food or beverages in a toilet room nor in any area exposed to toxic material or infectious agents.
2. Disposal containers constructed of smooth, corrosive resistant, easily cleanable or disposable material, are to be provided and used for the disposal of waste food.
   1. Number, size and location of such receptacles are to encourage their use and not result in overfilling.
   2. They are to be emptied not less frequently than once each working day, unless unused, and are to be maintained in a clean and sanitary condition.
   3. They are to be provided with solid tight-fitting covers unless sanitary conditions can be maintained without use of a cover.
   4. No food or beverage is to be stored in toilet rooms or in an area exposed to a toxic material or infectious agents.
   5. In all places of employment where all or part of the food service is provided, the food is to be wholesome, free from spoilage and is to be processed, prepared, handled and stored in such a manner as to be protected against contamination.
      1. All food service employees are to practice good personal hygiene and wear appropriate clothing such as caps, coats, aprons, etc., while on duty. No employee is to use tobacco in any form while engaged in the preparation and handling of food. The hands of all employees handling food, utensils or equipment are to be kept clean and be washed before beginning work and after each visit to the toilet.
      2. No person who has a contagious or infectious disease is to be allowed to work in food service.
      3. Persons handling money are not to handle food without washing hands prior to coming in contact with food or using disposable gloves.
   6. The University complies with the applicable codes in the North Carolina “Rules Governing the Sanitation of Restaurants and Other Food handling Establishments” and/or “Rules Governing the Sanitation of Hospitals, Nursing and Rest Homes, Sanitariums, Sanatoriums, and Educational and Other Institutions”. Contact the Environment, Health and Safety Office (919-962-5507) for more information and guidance.

Contact Information

Policy Contact

Environment, Health and Safety
1120 Estes Drive
Campus Box #1650
Chapel Hill, NC 27599-1650
Phone: 919-962-5507

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