Camp Inspection Format

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CAMP HSE INSPECTION REPORT

General Guidelines

The information in the description section is to assist personnel during the inspection, however, personnelconducting this inspection must be thoroughly familiar with the information relating to camps in the followingCompany Document:.

If there is any doubt as to the interpretation of the requirements, consult Senior HSE Manager direct.

Any deficiencies that indicate systemic problems may exist are to be recorded on the Inspection Report Summary on page 10 of this inspection report.

Scoring system Compliance = 1 Non-compliance = 0 Not Applicable = N/A

Section

A SLEEPING ACCOMODATIONS (Senior/Junior Staff)

Description Score Remarks

1 Sound construction which provides protection

against pests and adverse weather conditions

2 Each occupant is provided with a locker (cupboard)

3 If clothes are to be hung on the wall, proper hanger hooks or racks are to be used

4 Beds are comfortable and staff are provided withblankets, bed sheets, pillows and pillow cases

5 Linen is washed at least once a week and blanketsand mattresses are aired once a week

6 No evidence of bed bugs

7 Proper ventilation (e.g. windows, placed oppositesides) is provided

8 Air conditioning is provided

9 Lighting is sufficient in all the rooms (e.g. not lessthan 150 lux internally).

10 No smoking in the rooms

11 Electrical plugs are 3 pin or 2 pin plugged in to afused 3 pin adapter

12 Housekeeping is to the required standard

TOTAL Total Possible= 12 _____ N/A = ______

Contractor: Location:

Camp/Site Supervisor: Date of inspection:

Contract No.: Inspection Team Leader:

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B KITCHEN


1 Cooked and uncooked food stored separately

2 Kitchen is big enough to cater for the number of the employees served (e.g. approx. 1 m2 per person served)

3 The floor is durable, non adsorbent, non slip, andno crevices in which dirt/bacteria can lodge

4 Adequate and proper drainage provided

5 Walls are smooth, impervious, light in colour anddurable from floor to ceiling

6 Adequate lighting (e.g. not less than 500 luxintensity for general working area)

7 Fly screens fitted and doors are self closing

8 Kitchens are air-conditioned and hoods are fixedover cooking ranges. Suitable extractor fans arefixed.

9 Proper dishwashing facilities are provided e.g.double units stainless sinks, running hit / coldwater, detergents, cleaning solutions.

For drying the dishes/crockery, air-drying or paper cloth is used. (Clothes should be used to wipe anddry dishes/crockery).

10 Separate hand-washing sink. Liquid soap with adispenser and plastic nailbrush.Paper towels or electric hand drier.

11 Sufficient number of refrigerators and chestfreezers are provided.

Fish is placed either in different freezer or inseparate compartment is a combined freezer.If pork in use, its storage, pots, pans, crockery andcutlery shall be kept separate and marked for easyidentification.

12 Separate area/surfaces is provided for preparation

of cooked and undercooked food.

13 Colour coded cutting boards made of polypropylene or other non-absorbent syntheticmaterials are provided for fish, meat andvegetables.

All purpose wooden chopping for cutting large joints of meat if required.All must be clean.

14 A food thermometer with probes is provided tocheck and record temperatures of the foodprepared for the day. Recommended above 65

deg. C below 8 deg. C.

15 A pantry for storing day-to-day items is available.Shelves and bins are provided for storing dry fooditems.

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16 A facility for defrosting frozen foods is provided.(e.g. a purpose built “rapid thaw cabinet” arefrigerator or a chill room with a temp. Of 1 to 5deg. C/ thermometer provided.

NB: Defrosting of fish, meet and poultry at ambient temperature – e.g. in a kitchen sink is prohibited.

Once the food is thawed, it shall not be refrozen.

17 On line gas bottles are located outside. A blockwork separation wall is provided (in cases wherethe cylinders are closer than 5m from combustiblematerial) and the enclosure is well ventilated.

“No smoking” signs are displayed.

18 Fire extinguishers and fire blankets are provided.

19 The cook has attended the fire extinguisher courseand understands the necessary actions to be takenduring emergencies.

20 A cleaning schedule for the kitchen and itsequipment is available.

TOTAL Total Possible= 20 _____ N/A = _____

C DINING HALL (MESS)


1 The mess is large enough to seat 50% of thecamp’s population and has proper seating facilities.

2 The mess is air conditioned and well lighted.- all lights are working- A/C is turned on

3 Minimum 02 electronic fly killers are installed.e.g. insect-o-cutter.

4 All doors to the outside shall be self-closing.If doors are left open for prolonged periods, flyscreens are provided.

5 Wash hand basins are provided outside the messhalls. Soap and paper towels provided.

6 Cold drinking water in clean water jugs areprovided in each of the table.

TOTAL Total Possible= 6 ______ N/A = ______

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D DRY FOOD STORE


1 Food items are stored in a well lighted and air conditioned room large enough to ensure adequatesupply of food is available.

2 The storage of food is in such a way that allows the“first-in : first-out” practice to be observed.

3 Dry food is stored on shelves or benches. The areaunderneath is kept clean.

Wooden pallets are not recommended for storageof food products.

For loose grains, flour etc. Metal or plastic bins withtight fitting covers may be used.

4 Proper shelving for storage is available and food isnot stored underneath benches.

Shelves have a non-absorbent easy to clean finish.(Cupboards should be avoided).

5 Cleaning, chemicals detergents, mops and brushesare not kept in the food store.

6 The store is clean and free of any spillage andpests.

COLD STORAGE

7 Suitable and adequate cold storage andrefrigerated equipment are available to keep foodfresh. Thermometers are in place.

Requirements:Frozen food at minus 18 deg C.Chilled food from minus 3 deg C to 1 deg C Refrigerated food from 1 deg C to 4 deg C

8 Fish and fish products are stored in a separatefreezer.

9 If “walk-in” freezers are used

- Metal shelves available- Lighting adequate- Safety devices to prevent accidental lock-in areprovided

- A thermometer gauge is fixed outside the unit.

TOTAL Total Possible =9 _____ N/A = ______

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E FOOD HANDLERS AND PERSONAL HYGIENE


1 Notices indicating “Unauthorized Persons” are notallowed on the food premises are displayed.

Authorized persons are food handlers – cleaning supervisor, camp boss, cooks, waiters and kitchenboys.

2 All food handlers are carrying their valid Ministry of health certificate during working hours.Camp boss has the copies of all the certificates.

3 Food handlers suffering from diarrhoea, vomiting,high temp. Or who have cuts septic sores, in their hands or body have been kept away from foodhandling works.

4 Smoking is not allowed in the food handling area.Appropriate signs are displayed.

5 Food handlers have been provided with min. of 2uniforms – aprons, caps, and non-slip footwear appropriate to the hazards.

6 Food handlers appear clean, neat and tidy.They have clean hands with short fingernails andshort hair, which is covered during foodpreparation.

Jewellery (rings, necklaces etc.) are not worn whileworking with food.

7 Food handlers have been trained on food hygiene.

TOTAL Total Possible =7 ______ N/A = ______

F SANITARY FACILITIES


1 Toilets are provided as per the min. requirementspecified.

Toilets have WCs, showers, and wash hand basinsin good working order and clean.

2 Toilets have window openings to the outside air or are provided with adequate artificial ventilationsystem.

3 Lighting is adequate/all working.

- no dark corners etc.

4 Supply of running cold and hot water is provided innor adjacent to toilets and washing facilities.

5 Floor showers have plastic slats or rubber matsand are washed and air-dried daily.

6 Showers cubicles have doors or curtains.


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G WASTE DISPOSAL


1 Waste is disposed of in accordance with the WasteManagement Procedures

2 Sufficient number of fly-proof bins lined with plasticbags is provided. All residential areas, work sities,food premises.

Waste is collected from the food premises on dailybasis and not less than twice a week from livingquarters / working sities within the camp.

Garbage is carried in the tied-up bags or incovered bins to the designated collection point atwhich the Waste Management Contractor colletson daily basis.

3 The waste collection point is kept tidy.

4 If applicable, the clinical waste is collected anddisposed of in accordance with the procedures.

5 All wastewater, including floor-washing water, isdisposed as such that it does not present a hazardto health and environment.

PEST CONTROL

6 Proper equipment and pesticides are provided.

7 All pesticides have MSDS available at site.

8 Trained person handling/applying pesticides.

Provided with proper PPE. Coverall rubber gloves,proper pesticide mask / respirator and goggles.

9 General cleaning and housekeeping of the campand the surroundings is maintained properly.


H WATER


1 Water for cooking, washing and toilets in camp isprovided from the Company’s approved sources.

2 Water supply is sufficient – minimum 2.50 lt. per day per person.

3 Water is stored in the above grounds tanks madeeither in stain-less, galvanized steel or reinforcedfibreglass.

4 Chlorinating to the required standard disinfectswater supply for domestic use.

5 If water is trucked, the water tanker / driver / helper

have valid health certificates from Reg.Municipalities or Ministry of Health.


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I GENERAL/LAUNDRY


1 Laundry facilities are provided for all personnelaccommodated in the camp and maintained inclean and working order.

2 Detergents and other related chemicals are storedin a ventilated room.

RECREATION

3 Appropriates recreational facilities are provided:recreation room TV/Video/games.


J. FIRE SAFETY COORDINATOR


1. Camp has a fire Safety plan

2. Staff familiar, understand & moitor compliancewith the fire plan.

3. Established periodic checks & inspections of Fireprotection equipment & escape routes

4 Established effective liaison with security Staff withwritten records of checks, inspections,maintenance work, fire patrols and fire drills

5 Carried out fire drills/ analyse the results,arrangements and procedures for calling the RLICfire brigade


K FIRE SAFETY PLAN


1. Fire Safety Plan detail, Organization andresponsibility known by all staff

2. Signs and site precautions conspicuously installed

3. Means of raising the alrm in case of fire

4. Procedure for calling the Fire Brigade

5. Means of escape of all staff in case of fire

6. Hot work permit scheme if applicable

7 Site accomodation , its use, location, constructionand maintenance

8. Points of access and sources of water for the firebrigade.

9 Control of waste materials

10 Security measures to minimize the risk of arson

11 Staff training program for fire safety plan

TOTAL Total Possible=11______ N/A = ______

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L EMERGENCY PROCEDURES


1 Fire instruction notice displayed prominently

2 Method of accounting the evacues

3 Civil Defence access routes clear at all times

4 Fire extinguisher is provided in the camp and thefire wardens are appointed.

5 Audible alarm for evacuation is available in casesof emergency. Fire exits, alarm points and firefighting equipment are kept clear of obstruction.

6 Staff are aware of the emergency plan

7 Specfied personel been briefed to unlock barrierswhen the alarm sounds (if appropriate)

8 Signs installed indicating fire escape routes andpositions of fire protection eqipment


M PORTABLE FIRE EXTINGUISHERS


1 Adequate numbers of suitable Extinguishers

2. Sufficient personnel training in use of extinguishers

3 Conspicuous locations of extinguisher near exits

4 Carbon Dioxide extinguishers in place adjacent toelectrical equipments

5 Mechanically propelled site plant with suitableextingishers

6 Regular inspection and maintenance of extinguishers


N SECURITY AGAINST ARSON (OPTIONAL)


1 Fencing protection against areas, including allstorage areas

2. Security lighting installation

3 CCV in position, screens monitored / recorded

4 Hazards at the end of each Hot works period inprogress checked.

TOTAL Total Possible =4______ N/A = ______

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O ELECTRICITY & GAS SUPPLIES


1 Electrical installations conform to ADNOC, U.A.E.or other International standards.

2. Competent electricians undertake all electricalwork

3 Installations inspected and tested regularly

4 Circuits other than those controling securitydevices and security lights, turned off when workceases

5 All gas supplies installed by a registered gas filter

6 Gas supplies in fixed piping or armoured flexibletubing

7 Gas cylinders used located outside the buildings,secured and protected from interference

8 Flexible links used for LPG supplies onlyconnected by a competent person

9 Appropriate existing sites have work shop areas

10 Work permit system in operation as applicable

11 Adequate PTW maintained register

12 Area involved cleared of combustible materialsbefore work commences and the opposite sides of

walls or partitions also inspected

13 Standby Watchman with suitable fire extinguishersof appropriate type at hand

14 Wooden flooring and other combustible material,which is not movable, covered before workcommences

15 Work areas screened when welding / grinding isundertaken

16 Gas cylinders secured vertically and fitted withflashback arrestors

17 Tar boilers supervised by experienced operativesand only taken on to roofs in exceptionalcircumstances

18 Work area thoroughly examined an hour after thework finished.

TOTAL Total Possible =18 ______ N/A = _____

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SCORING SUMMARY

Section Section Total Possible Total Non Conformance

A. Sub total Sub Total

B. Sub total Sub Total

C. Sub total Sub Total

D. Sub total Sub Total

E. Sub total Sub Total

F. Sub total Sub Total

G. Sub total Sub Total

H. Sub total Sub Total

I. Sub total Sub Total

J. Sub total Sub Total

K. Sub total Sub Total

L. Sub total Sub Total

M. Sub total Sub Total

N. Sub total Sub Total

O. Sub total Sub Total

Total Score Possible Total No. Non-Conformances

TOTAL SCORE

FINAL RATING: Total Score ÷ Possible Total X 100 = _______%

Significant items (enter reference to attachments here) that will be required to be followed-up and closed out:

Inspection Team Endorsed by:

Name Appointment Company

AppointmentCompany

10




SCORING SUMMARY

Section Score Possible Non Conformance

A

B

C

D

E

F

G

H

I

J

K

L

M

N

O

Total

FINAL RATING

FINAL RATING = Total Score ÷ Possible Total X 100 = _______%

Significant items (enter reference to attachments here) that will be required to be followed-up and closed out:

Inspection Team Endorsed by:

Name Appointment Company

AppointmentCompany

11




R SITE STORAGE OF FLAMMABLE LIQUIDS AND LPG


1 Containers of Flammable and LPG stored inpurpose – designed containers/fenced

2. Fire resistant cupboard or bin installed for anyflammble liquids stored in compounds, quantityless than 50 liters or half a day supply which ever less

3 Storage area at least 10 meters from temporaryand permanent buildings or recommendedprecautions taken

4 Cylinders of oxygen and chlorine and containers of similar kept separate from flammable liquids andLPG. Stores with properly installed signs

5 Storage paved or compacted base and clear of weeds and rubbish

6 Storage Electrical fittings intrinsically safe designedwhere applicable

7 Automatic Gas detection equipment installed

8 Suitable fire extinguishers provided at the entrance

TOTAL Total Possible 8 ______ N/A = _______

S UTILITIES PLANTS


1 Internal combustion engines positioned in wellventilated, non combustible enclosures with theexhaust pipes clear of combustible materials

2. Compressors housed away from other plant

3 Staff trained that fuel tanks may only be refuelledwhile engines are turned off

4 Plant and Equipment protected from accidentalimpact.

5 Air intakes positioned that air cool and free fromflamble gases and vapors

6 Sand trays provided to absorb drips of fuel andlubricant

TOTAL Total Possible 6 ______ N/A = _______

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