Our Products
We know the specialized products required by the Meat, Poultry, Fishing, Dairy, Floriculture and other companies that manage the cold chain and where Sicuro SAS adapts to the specific needs of each company.
Colombian Regulations
THE INDUSTRIAL SECURITY STATUTE, RESOLUTION 2400 OF 1979
Title III on general regulations for physical risks, establishes in its chapter I article 65.
In work establishments where operations or processes are carried out at low temperatures (cold rooms, etc.), employers will provide workers with semi-permeable fabric coveralls filled with insulating material, respective lining and zipper, hood of the same material with space free for the eyes, nose and mouth, special type half-round rubber boots with zipper to introduce the operator's shoes; two inner and outer gloves.
CONGRESS OF COLOMBIA LAW 11 OF 1984
ARTICLE 7th. Article 1. of Law 3a. of 1969, reformatory of article 230 of the Substantive Labor Code, will be as follows:
«Supply of footwear and clothing for work. Every employer who habitually employs one (1) or more permanent workers, must provide every four (49 months, free of charge, one (1) pair of shoes and one (1) work dress to the worker whose monthly remuneration is up to two ( 2) times the highest current minimum wage. The worker who has served the employer for more than three (3) months at the employer's service is entitled to this benefit."
ARTICLE 8th. Article 3. of Law 3a. of 1969, reformatory of article 232 of the Substantive Labor Code, will be as follows:
«Delivery date: Employers obliged to permanently supply work footwear and clothing to their workers will deliver said elements on the following calendar dates: April 30, August 31 and December 20».
RESOLUTION NUMBER 4282 OF 2007
ARTICLE 16. HYGIENIC PRACTICES AND PROTECTION MEASURES.
The processing plant is obliged to guarantee that all internal or external personnel, who have access to the production, storage and dispatch areas, comply with the following requirements:
- Maintain strict cleanliness and personal hygiene and apply good hygienic practices in their work, so as to avoid contamination of food and surfaces in contact with it.
- Wear light-colored work clothes that allow easy visualization of their cleanliness, with closures or zippers and/or snaps instead of buttons or other accessories that could fall into the food, without pockets located above the waist
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