RESTRICTED
Mar-16
Document ID: SP-1232
Filing Key: Business Control
Petroleum Development Oman L.L.C.
Health Safety Environment & SD
Specification for Public Health
User Note:
The requirements of this document are mandatory. Non-compliance shall only be authorised by
the Document Owner or his Delegate through STEP-OUT approval.
A controlled copy of the current version of this document is on PDO's EDMS. Before making
reference to this document, it is the user's responsibility to ensure that any hard copy, or
electronic copy, is current. For assistance, contact the Document Custodian or the Document
Controller.
Users are encouraged to participate in the ongoing improvement of this document by providing
constructive feedback.
Please familiarise yourself with the
Document Security Classification Definitions
They also apply to this Document!
Petroleum Development Oman LLC
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i
Revision: 4
Effective: 1-May-07
Document Authorisation
Authorised For Issue
Document Authorisation
Document Authority
Document Custodian
Document Controller
(CFDH)
Naaman Al-Naamani
Salim Al-Sawai
Khalifa Al-Maskery
Ref. Ind: MSEM
Ref. Ind: MSE/3
Ref. Ind: MSE/31
Date: 25/03/2007
Date: 25/03/2007
Date: 25/03/2007
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ii Revision History
The following is a brief summary of the 4 most recent revisions to this document. Details of all
revisions prior to these are held on file by the issuing department.
Version No.
Date
Version 4.0
25 Mar 07
Author
Scope / Remarks
Khalifa Maskery
(MSE/31)
Changes to the following sections;
 2.1, 2.2, 2.3.1, 2.3.3, 2.3.5, 2.3.6, 2.3.7,
2.4, 2.6, 2.7.
 Appendix D and G
Section changed
 2.3.2 from Pantry to Thawing.
New section
Appendix E; kitchen design, F; Cutting boards
colour code
Version 3.0
21 Jun 03
Said Gheithy
(CSM/34)
Changes to the following sections:
 1.5, 2.3.7, 2.4
 Appendix F
 2.11 Private Properties
Section removed
 1.8 Reporting Format
New Section added
 2.3.6 HACCP Quality System
 Appendix F: Section I – 8 Electrical
Version 2.0
21 Jun 03
Said Gheithy
(CSM/34)
Changes to the following sections:
 2.3.1, 2.3.2, 2.3.5, 2.3.6, 2.4
 Appendix D
New Section added
 2.11 Private Business Facilities
Version 1.0
18 Feb 02
Said Gheithy
(CSM/34)
Initial issue. Supersedes:
 HSE-SM: Chapter 12, Section 1.0 and
Appendices 1-4 (Rev. 0, Oct-1996)
 OHMG: Section 1, Part 12
iii Related Business Processes
Code
Business Process (EPBM 4.0)
iv Related Corporate Management Frame Work (CMF)
Documents
The related CMF Documents can be retrieved from the Corporate Business Control
Documentation Register TAXI.
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TABLE OF CONTENTS
i
Document Authorisation ......................................................................................................... 3
ii
Revision History ..................................................................................................................... 4
iii
Related Business Processes ................................................................................................. 4
iv
Related Corporate Management Frame Work (CMF) Documents ........................................ 4
1
Introduction ............................................................................................................................ 7
2
1.1
Purpose ............................................................................................................................ 7
1.2
Scope ............................................................................................................................... 7
1.3
Definition........................................................................................................................... 7
1.4
Deliverables ...................................................................................................................... 7
1.4.1
Records...................................................................................................................... 7
1.4.2
Reports ...................................................................................................................... 8
1.5
Responsibilities................................................................................................................. 8
1.6
Review and Improvement................................................................................................. 8
Performance Requirements ................................................................................................... 9
2.1
Pre-Occupancy Inspection ............................................................................................... 9
2.2
Camp Facilities ................................................................................................................. 9
2.3
Food Hygiene ................................................................................................................. 10
2.3.1
Kitchens ................................................................................................................... 10
2.3.2
Thawing ................................................................................................................... 11
2.3.3
Dining Hall (Mess).................................................................................................... 12
2.3.4
Dry Food Store ......................................................................................................... 12
2.3.5
Cold Stores .............................................................................................................. 12
2.3.6
Codex HACCP Food Safety Management System.................................................. 13
2.3.7
Food Handlers and Personal Hygiene ..................................................................... 14
2.4
Pest Control .................................................................................................................... 15
2.5
Sanitary Facilities and Sewage ...................................................................................... 16
2.6
Waste Management ....................................................................................................... 16
2.7
Water .............................................................................................................................. 17
2.8
Barber Shop ................................................................................................................... 17
2.9
Laundry........................................................................................................................... 17
2.10 Recreational Facilities .................................................................................................... 18
3
Appendices .......................................................................................................................... 19
3.1
Appendix A: Thawing and Cooking Times of Frozen Meat and Poultry ......................... 19
3.2
Appendix B: Minimum Sanitary Facilities ....................................................................... 20
3.3
Appendix C: Drinking Water Standards (Oman STDS 08/98) ....................................... 21
3.4
Appendix D: Public Health Standards for Swimming Pools ........................................... 23
3.5
Appendix E: Plan of Well-Designed Kitchen .................................................................. 24
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3.6
Appendix F: Cutting-board System ................................................................................. 25
3.7
Appendix G: Camp Inspection checklist ......................................................................... 26
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1 Introduction
1.1
Purpose
This Specification describes PDO's requirements for managing public health risks
associated with the activities of PDO and its Contractors. It addresses health hazards
associated with accommodation camps and workplace amenities.
1.2
Scope
This Specification applies to all camps, offices, buildings and other premises belonging to
or occupied by PDO, Contractors or Sub-Contractors authorised to work on behalf of
PDO.
1.3
Definition
This Specification addresses:

Sleeping accommodation.

Food hygiene (including kitchens, pantries, dining halls, dry food stores, cold
stores, and food handlers).

Pest control.

Toilets and washing facilities.

Waste management.

Water.

Barber shops.

Laundries.

Recreational facilities.
This Specification does not address health hazards associated with job tasks in the
workplace (refer to SP-1231 “Occupational Health”).
1.4
Deliverables
1.4.1 Records
Records shall be maintained to document the implementation of this Specification.
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1.4.2 Reports
Any non-compliance with this Specification shall be notified, investigated and reported as
per CP-122 “HSE Management System Manual”, Part 2 Chapter 6.
1.5
Responsibilities
Team Leaders/Area Co-ordinators are responsible for ensuring that all PDO and
Contractors facilities under their control are managed according to the requirements of
this Specification.
Corporate Functional Discipline Heads are responsible for ensuring that the requirements
of this Specification are reflected in the documents for which they are responsible.
Contract Holders are responsible for communicating this Specification to Contractors, and
for ensuring that the requirements of this Specification are adhered to within the scope of
their contracts.
Contractors are responsible for ensuring that activities undertaken within the scope of
their contracts are managed in accordance with the requirements of this Specification.
1.6
Review and Improvement
Any user of this document who encounters a mistake or confusing entry is requested to
immediately notify the Document Custodian using the form provided in CP-122 “HSE
Management System Manual”, Part 2 Chapter 3.
This document shall be reviewed as necessary by the Document Custodian, but no less
frequently than every four years. Triggers for full or partial review of this Specification are
listed in CP-122 “HSE Management System Manual”, Part 2 Chapter 8.
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2 Performance Requirements
2.1
Pre-Occupancy Inspection
No camp, office, building or other premises shall be occupied until approved by PDO as fit
for occupancy. This requirement shall also apply to an existing camp, office, building or
premises at the start of a new contract.
Food Premises shall be inspected and approved by the Occupational Health team from
the planning commissioning to final operational implementation stage. To ensure the food
premises meet the required food safety standards.
2.2
Camp Facilities
All camp facilities shall be constructed to provide protection against pests and adverse
weather conditions and shall comply with:
SP-1279: Specification for Civil & Building Construction
SP-1285: Specification for Civil & Building's Utility Services
SP-1275: Specification for Civil and work Design Criteria Manual
Temporary transportable units such as porta-cabins shall meet requirements of:
SP-1277: Transportable Accommodation Units.
In permanent camps a minimum total area of 4 square metres (m 2) per person shall be
provided, and a minimum separation distance of 2 metres between beds. A maximum of
4 persons shall occupy a room or cubicle at any one time.
In mobile camps a minimum total area of 3 square metres (m 2) per person shall be
provided, and a minimum separation distance of 1 metre between beds.
A full length cupboard (locker) shall be provided for each occupant.
Beds with firm springs or suitable hard-board (without curvature) shall be provided and
fitted with a suitable mattress of at least 6 cm thickness, a blanket, two sheets, two pillows
and two pillow cases.
Bed linen shall be washed at least once a week. Any evidence of bed bugs shall be
reported immediately to the camp supervisor.
Provisions should be made for adequate heating of accommodations during cold weather
conditions.
All sleeping accommodation shall be air-conditioned. Where sleeping accommodation is
provided in temporary transportable units such as porta-cabins, heating shall be provided
in accordance with SP-1277 and SP-1285(B) Porta-cabins shall also be installed/ secured
in accordance with SP-1277 and SP-1285(B)
Sufficient natural and artificial light (minimum 150 Lux intensity) shall be provided in all
rooms.
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2.3
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Food Hygiene
In kitchens, dry stores and cold stores areas, all shelves and racks shall have a minimum
clearance of 30cms from ground level.
2.3.1 Kitchens
Kitchens should be designed and constructed to ensure a linear flow of activities from
goods delivery to serving of meals.
To avoid any cross-contamination, cooked and uncooked food shall always be prepared
and stored separately.
The floor area of a kitchen shall be at least one square metre (m 2) per person served (e.g.
the kitchen area for a mess seating 100 persons shall be at least 100 square metres).
The floor shall be durable, non-absorbent, non-slip and without crevices in which dirt,
bacteria and insects can lodge. Angles and junctions between floor and wall shall be
coved.
Adequate drainage shall be provided. Shallow, glazed half-round floor channels with
removable gratings shall be installed. All sinks, wash hand basins and potato peelers shall
have water seal traps to prevent drain odour. For camps equipped with manholes and
grease traps, these shall be situated outside the building.
Walls shall be smooth, impervious, light in colour and durable from floor to ceiling.
The ceiling shall be smooth, fire-resistant, light coloured, coved at wall joints and easy to
clean.
Adequate lighting shall be provided (minimum of 500 Lux intensity in general working
areas).
No items shall be kept on window ledges. Fly screens shall be fitted on all kitchen
windows that can be opened.
Doors shall be tight-fitting and self-closing. Self-closing doors shall not be wedged open.
Fly screens shall be fitted on all kitchen doors which open to the outside. Swing doors
shall have sight panels.
The kitchen shall be air-conditioned and vented in accordance with SP-1285(B) “Air
Conditioning Installation". A hood including primary grease filter shall be fixed over
cooking ranges and an extractor fan of a suitable size shall be installed (ref. SP-1277,
Section 5.3.2). Aluminium/stainless steel sheets shall be fitted at cooking ranges areas if
porta-cabins are used as kitchens.
Dishwashing facilities shall be provided. This includes, but is not limited to, sufficient
number of double-unit stainless steel sinks, supply of running hot and cold water,
detergents and sanitising solutions. Cloths shall not be used to wipe and dry dishes,
crockery and cutlery - air drying or paper towels shall be used. Where large pots are
used, large pot washing sinks shall be provided. Where a kitchen is located in a
permanent building, an Automatic Dishwashing Machine shall be provided. All crockery
and cutlery shall be washed by the caterer.
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Separate hand basins shall be provided in kitchens, together with a liquid soap dispenser,
liquid soap and disposable paper towels. Hands shall be washed after every stage of food
preparation.
Preventing Cross Contamination
Sufficient number of refrigerator and chest freezers shall be provided. As fish tends to
taint other food, a separate freezer is preferred. Where this is not practical, fish shall be
placed in separate compartments or shelves and be thoroughly wrapped.
Pork and pork products shall have separate pots, pans, crockery and cutlery clearly
marked and easily identified. Pork shall have separate storage facilities and preparation
area.
Separate areas/surfaces shall be provided for preparation of cooked and uncooked foods.
All tables must be made of stainless steel and wooden tables are not allowed in kitchens
or other food preparation areas. 6 Colour coded cutting boards made of polypropylene or
other non-absorbent synthetic materials shall be provided for meats, chicken, fish
vegetables etc. (Appendix F). These shall always be kept clean and disinfected after
each use. A purpose made polypropylene chopping block shall be provided for cutting
large joints of meat. It shall always be kept clean, disinfected, smooth and free of cracks
or fissures.
A chain glove shall be provided and used when chopping meat, fish and chicken.
Cooking
Cooked food shall be stored either above 64ºC or below 5ºC to prevent food poisoning
pathogens from surviving or multiplying. Cooked food that is to be cooled must not be at
an ambient temperature for any longer than 90 minutes.
A digital food probe thermometer shall be used to check that the core temperature of all
high risk foods have achieved 75ºC
Records of cooking, cooling and hot holding temperatures should be maintained as part of
the food safety management system.
Samples (100gms) of all meals served during each meal shall be marked and kept in a
freezer for 96 hours after serving.
A specific and measurable cleaning schedule shall be prepared and implemented for each
food preparation area and all food preparation equipment. Documenting what is to be
cleaned, frequency of cleaning, chemicals and process required, person responsible,
personal protective equipment and supervisor’s signature to confirm cleaning has taken
place.
2.3.2 Thawing
A facility for defrosting frozen foods shall be provided. This may be either a purpose built
"Rapid Thaw Cabinet", a refrigerator or a chill room with a temperature of 10-15 Deg. C
Defrosting times of meat and poultry shall be in accordance with Appendix A. Do not
assist defrosting by placing the frozen product in water, warm oven or hot surface. Once
food is thawed it shall not be refrozen.
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2.3.3 Dining Hall (Mess)
The mess shall be large enough to seat 50% of the camp population. A minimum of
1.5x1.4M2 shall be provided for each employee
Tables and chairs or benches as an alternative of reasonably comfortable type shall be
provided and maintained in a clean condition.
The mess shall be air conditioned and well lit (minimum light intensity of 300 Lux).
At least two electronic fly-killers shall be installed, but advice on numbers & positioning
shall be per manufacturer’s specifications.
All doors to the outside shall be self-closing. Self-closing doors shall not be wedged open.
Wash hand basins shall be provided with a liquid soap dispenser, liquid soap and
Disposable paper towels.
Cold drinking water in clean glass water jugs shall be provided on each table.
2.3.4 Dry Food Store
All food items shall be stored in a well lit and air conditioned room large enough to ensure
that an adequate supply of food, which includes extra stock for emergencies, is available
at all times.
Food shall be stored in a way that enables good stock rotation. "First In, First Out"
practice shall be observed.
All dry food shall be stored on shelves or benches. The area underneath shall be kept
clean at all times (for this reason wooden pallets shall not be used to store food products).
Metal or plastic bins with tight fitting covers shall be used for loose grains, flour, etc.
Food shall be stored such that it is readily accessible and proper shelving shall be
provided where appropriate. Nothing shall be stored underneath benches.
Shelves shall have a non-absorbent finish that is easy to clean. Cupboards shall not be
used.
Cleaning chemicals, detergents, mops and brushes shall not be kept in food stores.
The store shall always be kept in a clean and tidy condition, and free of any spillages and
pests.
2.3.5 Cold Stores
Cold storage and refrigerated equipment shall be provided to keep foodstuff at the
following temperatures:
Page 12
Frozen Food
Minus 18oC
Chilled Food
Minus 3oC to 1oC
Refrigerated Food
1oC to 4oC
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All cold storage units shall have thermometers and temperatures shall be monitored and
recorded three times a day and records kept.
Fish and fish products shall be stored in a separate freezer. Where this is not practical,
fish shall be placed in separate compartments or shelves.
Walk-in freezers / chillers shall have metal shelves and good lighting. They shall be
equipped with safety devices to prevent accidental lock-in. A thermometer gauge shall be
fixed outside the unit to give temperature readings of the equipment. The gauge shall be
maintained in good working order and calibrated on a weekly basis. Records of calibration
shall be kept.
Ice-cream and ice shall not be stored in the same freezer as meat, fish or poultry to avoid
cross contamination.
All fresh fruits and vegetables consumed without peeling or cooking and eaten raw are to
be disinfected. 80 ppm of chlorine dilution with a contact time of 20 minutes shall be
applied and then rinsed to remove all traces of chemicals. Wash salads thoroughly before
eating.
2.3.6 Codex HACCP Food Safety Management System
Catering contractors and sub-contractors shall be HACCP certified, put in place, apply
and maintain permanent procedures based on the Codex Hazard Analysis and Critical
Control Points (HACCP) Food Safety Management System, in each food production
operation.
Each caterer shall provide a competent food hygiene officer with Advanced Food Hygiene
and advanced HACCP certificates by an internationally recognised training organisation.
The following principles of HACCP must be applied:
1. Identify the hazards
2. Identify the Critical Control Points (CCPs) at the steps at which control is essential to
prevent or eliminate a hazard or reduce it to acceptable levels.
3. Establish critical limits at CCPs which separates acceptability from unacceptability.
4. Implement effective monitoring procedures at CCPs
5. Establish corrective actions when a CCP is out of control.
6. Establish verification procedures.
7. Establish documents and records commensurate with the nature and size of the
operation. (Documents must be kept up to date and retained for an appropriate
period) The system must be reviewed if the product, process or any step is
modified.
Good hygiene practices and pre requisite programs should be documented, carried out
and monitored.
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2.3.7 Food Handlers and Personal Hygiene
Training
All Food handlers must receive a Basic Induction to food hygiene before commencing any
food preparation activities
All food handlers shall be trained in Basic food hygiene within the first 3 months of
employment. The training shall include elements of:

Hazard Analysis and Critical Control Points System (HACCP)

causes of food poisoning

basic bacteriology

personal hygiene

prevention of food contamination

pest control

cleaning

Food Hygiene and Food Safety
All senior staff including senior cooks, camp boss, catering supervisors in each catering
contractor company shall be fully trained to Intermediate Food Hygiene and Intermediate
Hazard Analysis and Critical Control Points System (HACCP) and obtain International
certification.
Refresher training for all food handlers on basic food hygiene shall be conducted every 2
years.
Food handlers shall include cooks, waiters and kitchen boys (helpers).
supervisor, rig boy or camp boss shall also be categorised as a food handler.
A catering
Mandatory Training Requirements
Induction
All Kitchen staff
Head Cook
BFH
Before commencing
work


IFH
AFH
Int. HACCP



Adv HACCP
Camp Boss/
Catering Supervisor



Catering Manager






Hygiene Officer






Waiters


BFH – Basic Food Hygiene
IFH – Intermediate Food Hygiene
AFH – Advanced Food Hygiene
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Unauthorised persons shall not be allowed in areas where food is prepared /handled. A
notice to this effect shall be placed outside these areas.
All food handlers must possess a current Medical Fitness Certificate issued by the
Municipality. The camp boss shall keep copies of all certificates readily available on site.
The Company Health Adviser shall have the right to review Medical Fitness Certificates
and to stop the work of any employee who fails to produce their Certificate.
Any food handler suffering from diarrhoea, vomiting, high temperature, or who has septic
sores or cuts in his hands or body shall immediately report to his supervisor and shall be
kept away from food handling work until he gets clearance from an approved Medical
Practitioner.
Each food handler shall be provided with a minimum of three uniforms, aprons, caps and
non-slip footwear. Uniforms must be in good repair and be easy to clean.
Food handlers must have a clean and tidy appearance, clean hands with short fingernails
and short hair which should be covered during food preparation. Jewellery shall not be
worn while working with food.
Food handlers shall wear plastic disposable gloves whilst serving of food. Gloves are to
be replaced after each use.
Food handlers shall maintain good personal hygiene. Food handlers shall wash their
hands on entering the food preparation area, after visiting the toilet, after smoking, after
handling waste or carrying out cleaning activities, before touching food and between
handling raw and cooked food.
Smoking shall not be allowed in food preparation or storage areas.
2.4
Pest Control
General cleanliness and good housekeeping of camps and surroundings shall be
maintained as the primary method of pest control. Pests of public health significance
include flies, mosquitoes, cockroaches, rats, and ants.
A pest control programme shall be developed and maintained for each camp. Spraying in
and around camps shall be carried out once a week.
Only the PDO-approved pesticides listed in Table 1 shall be used.
Table 1: PDO-approved Pesticides
Product
Reldan 40EC
Actellic 50 EC
Icon 2.5 EC
Icon 2% Fog
Icon 10 WP
Fenvalerate 50EC (Termite)
Premise SC 240 (Termite)
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Klerat Rodenticide
Sheltox / Baygon / Actellic aerosols
Any other pesticide must be approved by PDO occupational health section prior to use.
All pesticides used must have a SHOC card in accordance with PDO HSE Specification
for Chemicals Management (SP-1194).
Only trained personnel shall be authorised to handle pesticides or to operate pesticide
spraying equipment.
Personal protective equipment and clothing (PPE) shall be used in accordance with the
relevant SHOC card and the requirements of PDO PPE Specification (SP-1234).
Keeping of animals shall not be allowed in PDO and contractors camps, E.g. dogs, cats,
rabbits etc.
2.5
Sanitary Facilities and Sewage
Toilet and washing facilities shall be provided in, or adjacent to living quarters, work place
and recreation areas. Minimum requirements are specified in Appendix C.
Toilet and washing facilities shall be kept clean and in good working order at all times.
Toilets and washroom fittings shall be constructed of material which can be easily
cleaned. The floors, walls and ceilings shall have a surface finish that can be easily
cleaned.
All toilets shall have window openings to the outside air, or be provided with an artificial
ventilation system. The proportion of window surface shall be not less than 10% of the
floor area.
Lighting of at least 200 Lux shall be provided in all toilets and washing facilities.
A continuous supply of cold and hot water shall be provided in, or adjacent to all toilets
and washing facilities.
Floor of showers shall be provided with slip free material.
Shower cubicles shall be provided with doors or curtains.
Sewage effluent shall be managed in accordance with PDO Aqueous Effluents
Specification (SP-1006). Sewage sludge shall be disposed of in accordance with PDO
Waste Management Specification (SP-1009).
2.6
Waste Management
Domestic wastes (including kitchen wastes), office wastes and clinical wastes shall be
stored, collected and disposed of in accordance with PDO Waste Management
Specification (SP-1009).
Waste bins in food preparation areas should be lined and fitted with a lid that is foot
operated. These should be kept clean at all times.
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External waste areas should be kept clean and receptacles covered at all times to prevent
pests.
2.7
Water
Water for drinking, cooking, washing and toilets in camps shall be provided from PDOapproved sources.
A minimum water supply of 250 litres per person per day shall be provided.
Water shall be distributed from source by pipes made from UPVC, steel or cast-iron
materials approved by the company. No lead pipes shall be used.
Water shall be stored in aboveground tanks made either in stainless steel, galvanised
steel or reinforced fibre glass.
Water supplies for domestic use shall be disinfected by chlorinating so that a residual free
chlorine level of 0.2 mg/l to 0.5mg/l is maintained throughout the distribution system. Male
nurses shall check and record the chlorine level daily.
If water is trucked in, the tanker truck shall be licensed in accordance with ROP
requirements. The driver and helper shall have valid Health Certificates issued by the
Ministry of Health. Copies of each of these certificates shall always be carried in the
vehicle, available for inspection at any time. All water tankers shall be painted blue (ref.
Diwan of Royal Court, Muscat Municipality Local Order No. 21/90 "Colours of Tankers")
and shall have the words "POTABLE WATER" written in white on both sides of the tanker
in Arabic and in English.
Water tankers shall not be used for any other purpose and shall be kept clean and in good
repair. Each water tanker driver and helper shall have a valid health and registration
licence/registration.
Water supplied to camps shall comply with the chemical and bacteriological limits
specified in Omani Standard 8/98 (refer to Appendix D). Bacteriological limits in water
storage tanks shall be checked monthly and the tanks shall be cleaned annually. The line
or contractor medic shall collect water sample and send it to Ministry of health or
reputable Laboratory for bacteriology and chemicals analysis.
2.8
Barber Shop
Barber shops shall comply with the Muscat or Regional Municipalities Regulations for
Barber Shops.
2.9
Laundry
Laundry services shall be provided for all personnel accommodated in camps. The
service shall include washing of bed linen, towels, work clothing and personal clothing.
Laundry facilities shall be kept clean and maintained in working order.
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Laundry from any individual that has an infectious disease shall be stored and washed
separately from other laundry. A PDO Medical Officer should be consulted to determine
any specific washing and handling requirements.
Detergents and other laundry-related chemicals shall be stored in a ventilated room, well
apart from clean clothes.
A drying area that is protected against dust and animals shall be provided.
2.10 Recreational Facilities
Recreational facilities shall be provided in all camps. As a minimum, indoor facilities shall
include TV, VCR, videos, ‘keep fit’ exercise rooms with appropriate equipment and
games. Outdoor facilities shall be provided where practicable and may include a
football/cricket pitch and tennis court.
In camps where swimming pools are provided, these shall be constructed and operated in
accordance with SP-1280 "Guidelines to Swimming Pools". The water quality shall
comply with the limits defined in Appendix E.
Page 18
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3 Appendices
3.1
Appendix A: Thawing and Cooking Times of Frozen Meat and Poultry
Weight (kg)
Approximate
thawing time at 10oC
- 15oC (Hours)
Minimum cooking
time in foil at 180oC
(Hours)
2.25
15
2.50
4.50
18
3.50
6.75
24
4.75
9.00
30
5.75
Note:
1. Segregate from high risk food.
2. Thaw completely in a cool room at less than 15oC or in a thawing cabinet. Poultry
will be ready for cooking when the body is pliable, the legs are flexible, and the
body cavity is free from ice crystals.
3. Remove giblets from poultry.
4. Once thawed keep in a refrigerator and cook within 24 hours.
5. Cook thoroughly.
6. All utensils and surfaces used for preparation of raw meat and poultry shall be
thoroughly cleaned and disinfected before being used again.
7. Eat straight after cooking or if the bird is to be carved cold, cool it quickly and
transfer to a refrigerator within no more than one hour.
8. Avoid handling the cooked meat unnecessarily.
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3.2
Appendix B: Minimum Sanitary Facilities
Type of
Occupancy
Lavatories
Urinals
Showers
Wash-Hand
Basins
Base Camps
1 per 10 persons
1 per 25
1 per 10
1 per 10
Workshops
1 per 20
1 per 25
1 per 15
1 per 20
Road Camps
1 per 20
-
1 per 20
1 per 20
Survey parties
1 per 20
-
1 per 20
1 per 20
Rigs (Site)
1 per 20
-
1 per 25
1 per 25
Rigs (Camp)
1 per 10
1 per 25
1 per 10
1 per 10
Mobile Camp
1 per 20
-
1 per 25
1 per 25
Construction site
1 per 30
1 per 30
Optional
1 per 30
NOTE: Where any sanitary fittings form an integral part of an individual's living quarters,
the number of similar fittings required in communal sanitary facilities in that area may be
reduced in agreement with the PDO Chief Medical Officer.
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3.3
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Appendix C: Drinking Water Standards (Oman STDS 08/98)
Physical Properties
Drinking water shall be colourless, tasteless, odourless and free from turbidity.
Chemical Properties
a) Toxic chemicals
Substance
Maximum Permissible Level
(mg/l)
Lead
0.01
Selenium
0.01
Arsenic
0.01
Cadmium
0.003
Cyanide
0.07
Mercury
0.001
Boron
0.3
b) Chemicals that have special effects on health
Substance
Maximum Permissible Level
(mg/l)
Fluoride
1.5
Nitrate
50
c) Chemicals that affect the suitability of drinking water
Parameter
Total Dissolved Solids
Maximum Permissible Level
(mg/l)
1500
Copper
1.5
Iron
1.0
Magnesium
30
Manganese
0.5
Zinc
5
Calcium
200
Chloride
600
Sulphate
400
Phenols
0.002
Total hardness
pH range
500
6.5 – 9.2
d) Chlorine
The minimum residual chlorine concentrations required for the effective disinfection of
drinking water is 0.2 – 0.5 mg/l.
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Bacteriological
Parameter
Concentration Limit
Escherichia coli (E/coli)
nil / 100 ml
Coliform organisms
nil / 100 ml
Notes:
Page 22

Throughout any year, 95% of samples examined should not contain any coliform
organisms.

Samples for both chemical and bacteriological analyses shall be collected from
R.O. plant and Kitchen and sent to the Ministry of health or reputable laboratories
for analysis by the line or contractor medic.

Frequency of sampling:
o
Check and record chlorine level daily
o
Bacteriological and chemical limits in water storage tanks shall be
checked monthly
o
Water storage tanks shall be cleaned annually.
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3.4
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Appendix D: Public Health Standards for Swimming Pools
Bacteriological
Parameter
Concentration Limit
Total colony (Plate) count
not more than 100/ml
Total coliform
not more than 10 per 100 ml
Escherichia coli (E. coli)
Nil
Compliance with these limits shall be checked weekly.
Chemical
Parameter
Concentration Limit
Free chlorine
1.0 - 3.0 mg/l
PH
7.2 - 7.8
Alkalinity (calcium carbonate)
100 - 200 mg/l
Total Dissolved Solids (TDS)
1500 mg/l
Compliance with these limits shall be checked twice per day.
Physical
Parameter
Requirement
Visibility
Colourless and clear water such that the bottom at the
deepest end of the pool is clearly visible at all times.
Sedimentation

No algae growth

No sediment or dirt at the pool bottom
Compliance with these limits shall be checked twice per day.
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3.5
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Appendix E: Plan of Well-Designed Kitchen
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3.6
Appendix F: Cutting-board System
CUTTING-BOARD SYSTEM
Page 25
RED
RAW MEAT
BLUE
RAW FISH
YELLOW
COOKED MEAT
GREEN
SALAD/FRUIT
PRODUCTS
BROWN
VEGETABLE PRODUCTS
WHITE
DAIRY AND BAKERY
PRODUCTS
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3.7
Appendix G: Camp Inspection checklist
Revision Date: March 2007
Contract No.:
Contractor:
Site Supervisor:
Date :
Location:
Inspected by :
Not Applicable = N/A
General Guidelines
The information in the description section is to assist personnel during the inspection;
however, personnel conducting this inspection must be thoroughly familiar with the
information relating to camps in the following Company manuals:

SP-1230, SP-1231, SP-1232
If there is any doubt as to the interpretation of the requirements, consult with the
appropriate Occupational Health staff to clarify the interpretation. Any deficiencies
that indicate systemic problems may exist are to be recorded on the Inspection Report
Summary (refer to guidelines for additional information).
Section: A
Description
Point
Score
Remarks
SLEEPING ACCOMMODATIONS
1.
Sound construction which provides protection
against pests, and adverse weather
conditions.
1
2.
Min. space provided as 4 m 2 per person with
1 m. between beds.
1
3.
Each occupant is provided with a full length
locker with the ability to be locked (cupboard).
2
4.
If clothes are to be hung on the wall, proper
hanger hooks or racks are to be used.
1
5.
Beds are comfortable and staffs are provided
with blankets, two bed sheets, two pillows and
two pillow cases.
4
6.
Linen is washed at least once a week.
2
7.
No evidence of bed bugs.
1
8.
Proper ventilation is provided (e.g. windows
placed opposite sides) is provided.
1
9.
Air conditioners are provided and working
properly. Filters are kept clean
2
10.
Lighting is sufficient in all the rooms (e.g. not
less than 150 lux intensity).
1
11.
No evidence of smoking in the rooms.
1
12.
Electrical plugs are 3 pin or 2 pin plugged into
a recommended fused 3 pin adapter.
1
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13.
Housekeeping is to the required standard and
cleaning schedule posted.
2
Total Possible – 20 – ____ N/A
TOTAL
= _______
Section: B
Description
Point
Score
Remarks
KITCHENS
1.
Cooked and uncooked food is segregated and
covered and clearly labelled with production
date when stored.
5
2.
Kitchen is big enough to cater for the number
of the employees served. (e.g. approx. 1 m 2
per person served).
1
3.
The floor is durable, non absorbent, non slip,
and no crevices in which dirt/bacteria can
lodge.
2
4.
Adequate and proper drainage provided.
2
5.
Walls are smooth, impervious, light in colour
and
durable
from
floor
to
ceiling.
Aluminium/stainless steel wall cladding shall
be fitted at cooking ranges area if porta cabin
is used as kitchen.
1
6.
Ceilings are smooth, fire resistant, covered at
wall joints and easy to clean.
1
7.
Adequate lighting (e.g. not less than 500 lux
intensity for general working area).
1
8.
Fly screens fitted and doors are self closing.
2
9.
Waste bins are covered and preferably foot
operated.
2
10.
2 Electronic fly killers are installed away from
food preparation areas. UV lamps to be
changed annually.
2
11.
Kitchens are air conditioned and hoods and
grease filter are fixed over cooking ranges.
Suitable extractor fans are fixed.
3
12.
Proper dish washing facilities are provided
e.g. double units stainless sinks, running
hot/cold water, detergents, cleaning solutions
and suitable disinfectants
4
13.
For drying the dishes/crockery, air drying or
paper towel is used.(Cloths should not be
used to wipe and dry dishes/crockery).
2
14.
Separate hand washing sink shall be
mandatory in all facilities. Liquid soap
provided in a suitable dispenser.
5
Disposable Paper towels shall be provided.
15.
Sufficient number of refrigerators and chest
freezers are provided. Fish is placed either in
different freezer or firmly wrapped and
segregated in separate compartment in a
combined freezer. Temperatures for freezers
and chillers are recorded a minimum three
times daily
5
16.
Separate stainless steel work surfaces shall
be provided for preparation of cooked and
uncooked food.
2
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17.
6 Colour coded cutting boards made of
polypropylene material are provided for fish,
meat, cooked meat, salad fruit, dairy and
vegetables. These should be sanitised after
each use
3
All purpose polypropylene chopping blocks for
cutting large joints of meat shall be cleaned
and sanitised after each use.
18.
Kitchen knives shall be cleaned and sanitised
after each use.
1
19.
2 digital food thermometers with probes are
provided to check and record temperatures of
prepared food. Recommended above >63 C
or below 5 C
6
Food must be cooled within 90 minutes and
then stored under temperature control.
20.
Samples of each cooked food item must be
retained in a freezer for 96 hours or 4 working
days. The samples must be clearly identified
with the date and time of preparation.
2
21.
A facility (thawing cabinet) for defrosting
frozen foods is provided. (e.g. a purpose built
"rapid thaw cabinet", a refrigerator or a chill
room with a temp. of 10 to 15 deg. C
/thermometer provided.
5
NB. Defrosting of fish, meat and poultry at
ambient temperatures --e.g. in a kitchen sink
is prohibited.
Once the food is thawed, it shall not be
refrozen.
22.
On line gas bottles are located outside and
chained. A block work separation wall is
provided (in cases where the cylinders are
closer than 5m from combustible material)
and the enclosure is well ventilated.
2
'No smoking' signs are displayed.
23.
Fire extinguishers and fire blankets are
provided.
1
24.
First Aid Box to be available in the kitchen
with a clear list of contents which are
available at all times
1
25.
The cook has attended the fire extinguisher
course and understands the necessary
actions to be taken during emergencies.
1
26.
A specific and measurable cleaning schedule
for the kitchen and its equipment is available.
4
27.
Kitchen is kept clean and good house keeping
2
28.
Chain glove shall be provided and senitised
after each use
2
Total Possible – 70 – ____ N/A
TOTAL
= ________
Section: C
Description
Point
Score
Remarks
DINING HALL ( MESS)
1.
Page 28
The mess is large enough to seat 50% of the
camp's population and a minimum of 1.4M2
shall be provided for each seated employee
1
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2.
The mess is air conditioned and well lighted.
All lights are working. (300lux) - A/C is turned
on.
1
3.
Two electronic fly killers are installed at
entrance and exit and adequately maintained.
UV lamps to be changed annually.
2
4.
All doors to the outside shall be self
closing. If doors are left open for prolonged
periods, fly screens are provided.
1
5.
Wash hand basins are provided outside the
mess halls. Liquid Soap in dispenser and
paper towels are provided.
4
6.
Cold drinking water in clean glass water jugs
are provided in each of the table.
1
Total Possible – 10 – ____ N/A
TOTAL
= ________
Section: D
Description
Point
Score
Remarks
Score
Remarks
DRY FOOD STORE
1.
Food items are stored in a well lighted (150
lux) and air conditioned room large enough to
ensure adequate supply of food is available.
3
2.
The storage of food is in such a way that
allows the "First-in, First-out" practice to be
observed and expiry dated clearly available.
1
3.
Dry food is stored on shelves which are nonabsorbent. The area underneath is kept clean.
For loose grains, flour etc., use metal or
plastic bins with tight fitting covers.
3
4.
Cleaning chemicals, detergents, mops and
brushes are not kept in the food store.
1
5.
The store is clean and free of any spillage and
pests.
2
COLD STORAGE
6.
Point
Suitable and adequate cold storage and
refrigerated
equipment
are
available.
Thermometers are in place and temperatures
are recorded a minimum of three times daily.
Record charts posted on the chiller/freezer
unit.
4
Requirements:
Frozen food at minus 18 C+ 2 C
Chilled and refrigerated food from 1 C to 4
C.
7.
Fish and fish products are stored in a
separate freezer.
Fish must be firmly
wrapped if mixed with chicken/meat
2
8.
If 'walk-in' freezers are used - metal shelves
are available, lighting is adequate (150 Lux),
safety devices to prevent accidental lock-in
are provided, and a thermometer gauge is
fixed outside the unit and portable inside
4
TOTAL
Total Possible – 20 – ____ N/A
= ________
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Section: E
Description
Point
Score
Remarks
HACCP
1.
Put in place, apply and maintain permanent
procedures based on the Codex Hazard
Analysis and Critical Control Points (HACCP)
Food Safety Management System, in each
food production operation.
20
2.
Critical Control Points (CCP) are identified
and recorded in risk based assessment for
food preparation
20
3.
Cooked food should achieve temperature
above 75°C and recorded
20
4.
Cooked food shall be stored either above 64ºc
or below 5ºc
20
Total Possible – 80 – ____ N/A
TOTAL
= ________
Section: F
Description
Point
FOOD HANDLERS
HYGIENE.
AND
Score
Remarks
PERSONAL
1.
Notices indicating '”Unauthorised Persons”
are not allowed in the food premises' are
displayed.
1
2.
All food handlers have a valid Municipality
certificate. Camp boss has the copies of all
the certificates.
2
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 food handling works. Staff are
aware of the procedure of reporting to the
supervisors if they are ill
2
4.
Smoking is not allowed in the food handling
area. Appropriate signs are displayed.
1
5.
Food handlers have been provided with
minimum of 3 uniforms--aprons, caps, and a
pair of non-slip footwear appropriate to the
hazards.
2
6.
Food handlers appear clean, neat and tidy.
They have clean hands with short finger nails
and short hair which is covered during food
preparation.
2
Jewellery (rings, watches, necklaces etc.) are
not worn while working with food.
7.
Food handlers have been trained on food
hygiene. Records kept
20
8.
Managers and Supervisors shall be trained to
the required level of food hygiene and records
kept
20
9.
caterer shall provide a competent food
hygiene officer
20
TOTAL
Total Possible – 70 – ____ N/A
= ________
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Section: G
Description
Point
Score
Remarks
SANITARY FACILITIES
1.
Toilets are provided as per the minimum
requirement specified in the SP-1232. (1per
10 persons) Toilets have WCs, showers, and
wash hand basins in good working order and
are clean.
2
2.
Toilets have window openings to the outside
air or are provided with adequate artificial
ventilation system.
1
3.
Lighting is adequate all working (150 Lux).
1
4.
Supply of running cold and hot water is
provided in or adjacent to toilets and washing
facilities.
2
5.
Floor of showers are clean, sanitised
regularly, non-slippery, and in good repair.
2
6.
Showers cubicles shall be made of water
resistant material, have doors or curtains.
Curtains shall be washed twice monthly.
2
Total Possible – 10 – ____ N/A
TOTAL
= ________
Section: H
Description
Point
Score
Remarks
WASTE DISPOSAL
1.
Sufficient number of covered bins lined with
plastic bags is provided in all residential
areas, work sites, food premises.
2
2.
Waste is collected from the food premises on
daily basis and not less than twice a week
from living quarters / working sites within the
camp.
1
3.
Garbage is carried in the tied-up bags or in
covered bins to the designated collection
point at which the Waste Management
Contractor collects on daily basis.
2
4.
Waste is stored in dedicated area which is
kept tidy, sanitised and insect proof
2
5.
All waste water, including floor washing water
is disposed to septic tank
1
6.
If applicable, Clinical waste in collected in
dedicated clinical waste containers
1
7.
The clinical waste is transported to MAF for
incineration
in
accordance
with
the
procedures (MCH/02/95)
1
PEST CONTROL
8.
Pest Control Schedule for camp facilities is
available and recorded
1
9.
Proper equipment
provided.
are
2
10.
All pesticides have SHOC cards available at
site.
2
11.
Trained person handling/applying pesticides
are provided with proper PPE - coveralls,
rubber gloves, appropriate pesticide mask/
respirator and goggles.
3
Page 31
and
pesticides
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12.
General cleaning and housekeeping of the
camp and the surroundings is maintained
properly.
2
Total Possible – 20 – ____ N/A
TOTAL
= ________
Section: I
Description
Point
Score
Remarks
WATER
1.
Water for cooking, washing and toilets in
camps is provided from the Company's
approved sources.
1
2.
Water is stored in the above grounds tanks
made either in stainless steel, galvanised
steel or reinforced fibre glass.
1
3.
Water supply for domestic use is disinfected
by chlorinating to the required standard – (0.20.5mg/l residual chlorine)
3
4.
Water is checked for bacteriology monthly
3
5.
If water is trucked, the water tanker / driver /
helper have valid health certificates from Reg.
Municipalities
or
Ministry
of
Health.
The water tanker is painted blue and has
words “POTABLE WATER" written in white on
both sides of the tanker in Arabic and English.
It is kept clean and well maintained.
2
Total Possible – 10 – ____ N/A
TOTAL
= ________
Section: J
Description
Point
Score
Remarks
GENERAL
BARBER SHOP
1.
Muscat or Regional Municipal Regulations for
barber shop is available and the shop is in
compliance with the regulation.
1
2.
A Laundry facility is provided for all personnel
accommodated in the camp and maintained
in clean and working order.
3
3.
Detergents and other related chemicals are
stored in a ventilated room.
1
4.
SHOC Cards should be available for each
detergent and chemical used.
1
RECREATION
5.
Appropriate
recreational
facilities
are
provided: recreation room, TV, Video, games
1
EMERGENCY
6.
Fire extinguishers are provided in the camp
with valid dates.
2
(Ref. SP1075) and the fire wardens are
appointed.
7.
Page 32
Audible alarm for evacuation is available in
cases of emergencies. Fire exits, alarm
points and fire fighting equipment are kept
clear of obstructions.
3
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8.
Staff is aware of the emergency procedures.
2
ELECTRICAL
9.
Check that all electrical supply switchboards
and panels have got locking facilities
1
Total Possible – 15 – ____ N/A
TOTAL
= ________
Section: K
Description
Score
Remarks
MEDICAL CONDITIONS OF CONTRACTS
1.
Initial and Routine Medical Examinations provided at no
cost to employee.
1
2.
Clinic provided if > 100 employees in camp. Qualified
male nurse present.
2
3.
If more than 10 km from nearest PDO clinic, a suitable
vehicle must be provided as an ambulance.
2
4.
Nurse is competent to perform the tasks allocated to
him and has received appropriate training in Advance
First Aid, emergency response, Use of Automated
External Defibrillator etc.
5
Total Possible – 10 – ____ N/A
TOTAL
= ________
SCORING SUMMARY (A score below 70% is unsatisfactory)
A.
Section Total
Total Possible
20
B.
Section Total
Total Possible
70
C.
Section Total
Total Possible
10
D.
Section Total
Total Possible
20
E.
Section Total
Total Possible
80
F.
Section Total
Total Possible
70
G.
Section Total
Total Possible
10
H.
Section Total
Total Possible
20
I.
Section Total
Total Possible
10
J.
Section Total
Total Possible
15
Total Score
Total Score Possible:
325
FINAL RATING:
Page 33
Total Score
Total Score Possible
X 100 =
SP-1232 : Specification for Public Health
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Printed 11 Jun 2005
The controlled version of this CMF Document resides online in Livelink®. Printed copies are UNCONTROLLED.
Revision: 4
Effective: 1-May-07
Petroleum Development Oman LLC
Training Requirements
Induction
All Kitchen staff
Head Cook
BFH
Before commencing work


IFH
AFH
Int
HACCP


Adv
HACCP
Camp Boss




Catering
Supervisor




Catering
Manager






Hygiene Officer






Waiter


BFH – Basic Food Hygiene
IFH – Intermediate Food Hygiene
AFH – Advanced Food Hygiene
Recognised international certification should be achieved for all training at the
Intermediate and Advanced levels
Page 34
SP-1232 : Specification for Public Health
Printed 11 Jun 2005
The controlled version of this CMF Document resides online in Livelink®. Printed copies are UNCONTROLLED.
Petroleum Development Oman LLC
3.8
Revision: 4
Effective: 1-May-07
Appendix H: Terms and Abbreviations
Terms and Abbreviations used

AFH
:
Advanced Food Hygiene

BFH
:
Basic Food Hygiene

CCP
:
Critical Control Points

HACCP
:
Hazard Analysis and Critical Control Points

IFH
:
Intermediate Food Hygiene

PPE
:
Personal protective equipment

TDS
:
Total Dissolved Solids
Page 35
SP-1232 : Specification for Public Health
Printed 11 Jun 2005
The controlled version of this CMF Document resides online in Livelink®. Printed copies are UNCONTROLLED.
Petroleum Development Oman LLC
Revision: 4
Effective: 1-May-07
This page was intentionally left blank
Page 36
SP-1232 : Specification for Public Health
Printed 11 Jun 2005
The controlled version of this CMF Document resides online in Livelink®. Printed copies are UNCONTROLLED.