CAMP HSE INSPECTION REPORT 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 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 with blankets, bed sheets, pillows and pillow cases 5 Linen is washed at least once a week and blankets and mattresses are aired once a week 6 No evidence of bed bugs 7 Proper ventilation (e.g. windows, placed opposite sides) is provided 8 Air conditioning is provided 9 Lighting is sufficient in all the rooms (e.g. not less than 150 lux internally). 10 No smoking in the rooms 11 Electrical plugs are 3 pin or 2 pin plugged in to a fused 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: 1
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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
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.
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)
Description Score Remarks
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.
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
Description Score Remarks
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.
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.
TOTAL Total Possible= 9 ______ N/A = ______
H WATER
Description Score Remarks
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.
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