16 sp1232 hse specification - public health

7/23/2019 16 SP1232 HSE Specification - Public Health

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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 bythe Document Owner or his Delegate through STEP-OUTapproval.

controlled copy of the current version of this document is on !DO"s #D$%. &efore ma'ingreference to this document( it is the user"s responsibility to ensure that any hard copy( orelectronic copy( is current. )or assistance( contact the Document Custodian or the DocumentController.

Users are encouraged to participate in the ongoing improvement of this document by providingconstructive feedback.

Please familiarise yourself with the

Document Security Classification Definitions

They also apply to this Document

!EST!"CTED Document "D# SP$%'(an$%) *ilin+ ,ey# -usiness Control
mailto:[email protected]?subject=Ref:%20SP-1219,%20Well%20Engineering%20H2S%20Specificationmailto:[email protected]?subject=Ref:%20SP-1219,%20Well%20Engineering%20H2S%20Specificationmailto:[email protected]?subject=Ref:%20SP-1219,%20Well%20Engineering%20H2S%20Specificationhttp://sww3.pdo.shell.om/getdoc?dataid=3966312mailto:[email protected]?subject=Ref:%20SP-1219,%20Well%20Engineering%20H2S%20Specificationmailto:[email protected]?subject=Ref:%20SP-1219,%20Well%20Engineering%20H2S%20Specificationhttp://sww3.pdo.shell.om/getdoc?dataid=3966312


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Petroleum Development Oman LLC*evision: +

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!age / %!-,/0/ : %pecification for !ublic 1ealth !rinted ,, 2un /3

The controlled version of this 4$) Document resides online in 5ivelin'6. !rinted copies are UN4ONT*O55#D.


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i Document uthorisation

uthorise/ *or "ssue

Document uthorisation

Document uthority0C*DH1

Document Custo/ian Document Controller

Naaman l-Naamani

*ef. 7nd: $%#$

Date: /3808/

%alim l-%awai

*ef. 7nd: $%#80

Date: /3808/

9halifa l-$as'ery

*ef. 7nd: $%#80,

Date: /3808/

!age 0 %!-,/0/ : %pecification for !ublic 1ealth !rinted ,, 2un /3



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ii !evision History

The following is a brief summary of the + most recent revisions to this document. Details of allrevisions prior to these are held on file by the issuing department.

2ersion 3o. Date uthor Scope 4 !emar5sersion +. /3 $ar 9halifa $as'ery

;$%#80,( /.0.(

/.+( /.>( /..

ppendi? D and @

%ection changed

/.0./ from !antry to Thawing.

New section

ppendi? #= 'itchen design( )= 4utting boardscolour code

ersion 0. /, 2un 0 %aid @heithy;4%$80+ 144! Buality %ystem

ppendi? ): %ection 7 C A #lectrical

ersion /. /, 2un 0 %aid @heithy;4%$80+( /.+

ppendi? D

New %ection added

/.,, !rivate &usiness )acilities

ersion ,. ,A )eb / %aid @heithy;4%$80+ *eview and 7mprovement...............................................................................................A

/ !erformance *equirements..................................................................................................

/., !re-Occupancy 7nspection..............................................................................................

/./ 4amp )acilities................................................................................................................

/.0 )ood 1ygiene................................................................................................................,

/.0., 9itchens..................................................................................................................,

/.0./ Thawing..................................................................................................................,/

/.0.0 Dining 1all ;$ess 4ode? 144! )ood %afety $anagement %ystem.................................................,0

/.0. )ood 1andlers and !ersonal 1ygiene....................................................................,+

/.+ !est 4ontrol...................................................................................................................,3

/.3 %anitary )acilities and %ewage.....................................................................................,>

/.> Easte $anagement......................................................................................................,

/. Eater.............................................................................................................................,

/.A &arber %hop..................................................................................................................,A

/. 5aundry..........................................................................................................................,A

/., *ecreational )acilities...................................................................................................,A

0 ppendices.........................................................................................................................,

0., ppendi? : Thawing and 4oo'ing Times of )roFen $eat and !oultry.........................,

0./ ppendi? &: $inimum %anitary )acilities....................................................................../

0.0 ppendi? 4: Drin'ing Eater %tandards ;Oman %TD% A8A ppendi? ): 4utting-board %ystem.............................................................................../3




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0. ppendi? @: 4amp 7nspection chec'list......................................................................../>

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% "ntro/uction

%.% Purpose

This %pecification describes !DO"s requirements for managing public health ris'sassociated with the activities of !DO and its 4ontractors. 7t addresses health haFards

associated with accommodation camps and wor'place amenities.

%. Scope

This %pecification applies to all camps( offices( buildings and other premises belonging

to or occupied by !DO( 4ontractors or %ub-4ontractors authorised to wor' on behalf of

!DO.

%.' Definition

This %pecification addresses:

%leeping accommodation.

)ood hygiene ;including 'itchens( pantries( dining halls( dry food stores( cold

stores( and food handlers


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4 2 !eports

ny non-compliance with this %pecification shall be notified( investigated and reported as

per 4!-,// H1%# $anagement %ystem $anualI( !art / 4hapter >.

%.: !esponsibilities

Team LeadersArea Co-ordinators are responsible for ensuring that all !DO and

4ontractors facilities under their control are managed according to the requirements of

this %pecification.

Cor!orate "unctional Disci!line #eadsare responsible for ensuring that the requirements

of this %pecification are reflected in the documents for which they are responsible.

Contract #oldersare responsible for communicating this %pecification to 4ontractors(

and for ensuring that the requirements of this %pecification are adhered to within the

scope of their contracts.

Contractorsare responsible for ensuring that activities underta'en within the scope of

their contracts are managed in accordance with the requirements of this %pecification.

%.) !eview an/ "mprovement

ny user of this document who encounters a mista'e or confusing entry is requested to

immediately notify the Document 4ustodian using the form provided in 4!-,// H1%#

$anagement %ystem $anualI( !art / 4hapter 0.

This document shall be reviewed as necessary by the Document 4ustodian( but no less

frequently than every four years. Triggers for full or partial review of this %pecificationare listed in 4!-,// H1%# $anagement %ystem $anualI( !art / 4hapter A.

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Performance !e;uirements

.% Pre$Occupancy "nspection

No camp( office( building or other premises shall be occupied until approved by !DO asfit for occupancy. This requirement shall also apply to an e?isting camp( office( building

or premises at the start of a new contract.

)ood !remises shall be inspected and approved by the Occupational 1ealth team from

the planning commissioning to final operational implementation stage. To ensure the

food premises meet the required food safety standards.

. Camp *acilities

ll camp facilities shall be constructed to provide protection against pests and adverse

weather conditions and shall comply with:

%!-,/: %pecification for 4ivil J &uilding 4onstruction

%!-,/A3: %pecification for 4ivil J &uilding"s Utility %ervices

%!-,/3: %pecification for 4ivil and wor' Design 4riteria $anual

Temporary transportable units such as porta-cabins shall meet requirements of:

%!-,/: Transportable ccommodation Units.

7n permanent camps a minimum total area of + square metres ;m /< per person shall be

provided( and a minimum separation distance of / metres between beds. ma?imum of+ persons shall occupy a room or cubicle at any one time.

7n mobile camps a minimum total area of 0 square metres ;m/< per person shall be

provided( and a minimum separation distance of , metre between beds.

full length cupboard ;loc'er< shall be provided for each occupant.

&eds with firm springs or suitable hard-board ;without curvature< shall be provided and

fitted with a suitable mattress of at least > cm thic'ness( a blan'et( two sheets( two

pillows and two pillow cases.

&ed linen shall be washed at least once a wee'. ny evidence of bed bugs shall bereported immediately to the camp supervisor.

!rovisions should be made for adequate heating of accommodations during cold weather

conditions.

ll sleeping accommodation shall be air-conditioned. Ehere sleeping accommodation is

provided in temporary transportable units such as porta-cabins( heating shall be provided

in accordance with %!-,/ and %!-,/A3;&< !orta-cabins shall also be installed8

secured in accordance with %!-,/ and %!-,/A3;& hours after serving.

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 supervisorMs signature to confirm cleaning has ta'en

place.

2 3 2 Thawin+

facility for defrosting froFen foods shall be provided. This may be either a purpose

built K*apid Thaw 4abinetK( a refrigerator or a chill room with a temperature of ,-,3

Deg. 4 Defrosting times of meat and poultry shall be in accordance with ppendi? . Do

not assist defrosting by placing the froFen product in water( warm oven or hot surface.

Once food is thawed it shall not be refroFen.

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2 3 3 Dinin+ Hall 06ess1

The mess shall be large enough to seat 3 of the camp population. minimum of

,.3?,.+$/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 0 5u?


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*efrigerated )ood ,o4 to +o4

ll cold storage units shall have thermometers and temperatures shall be monitored and

recorded three times a day and records 'ept.

)ish and fish products shall be stored in a separate freeFer. Ehere this is not practical(

fish shall be placed in separate compartments or shelves.

Eal'-in freeFers 8 chillers shall have metal shelves and good lighting. They shall be

equipped with safety devices to prevent accidental loc'-in. thermometer gauge shall

be fi?ed outside the unit to give temperature readings of the equipment. The gauge shall

be maintained in good wor'ing order and calibrated on a wee'ly basis. *ecords of

calibration shall be 'ept.

7ce-cream and ice shall not be stored in the same freeFer as meat( fish or poultry to

avoid cross contamination.

ll fresh fruits and vegetables consumed without peeling or coo'ing and eaten raw are to

be disinfected. A ppm of chlorine dilution with a contact time of / minutes shall be

applied and then rinsed to remove all traces of chemicals. Eash salads thoroughly

before eating.

2 3 6 Co/e< HCCP *oo/ Safety 6ana+ement System

4atering contractors and sub-contractors shall be 144! certified( put in place( apply

and maintain permanent procedures based on the 4ode? 1aFard nalysis and 4ritical

4ontrol !oints ;144!< )ood %afety $anagement %ystem( in each food production

operation.

#ach caterer shall provide a competent food hygiene officer with dvanced )ood

1ygiene and advanced 144! certificates by an internationally recognised training

organisation.

The following principles of 144! must be applied:

,. 7dentify the haFards

/. 7dentify the 4ritical 4ontrol !oints ;44!s< at the steps at which control is essential

to prevent or eliminate a haFard or reduce it to acceptable levels.

0. #stablish critical limits at 44!s which separates acceptability from unacceptability.

+. 7mplement effective monitoring procedures at 44!s

3. #stablish corrective actions when a 44! is out of control.

>. #stablish verification procedures.

. #stablish documents and records commensurate with the nature and siFe of the

operation. ;Documents must be 'ept up to date and retained for an appropriate

period< The system must be reviewed if the product( process or any step is

modified.

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@ood hygiene practices and pre requisite programs should be documented( carried out

and monitored.

2 3 7 *oo/ Han/lers an/ Personal Hy+iene

Trainin+

ll )ood handlers must receive a &asic 7nduction to food hygiene before commencing

any food preparation activit ies

ll food handlers shall be trained in &asic food hygiene within the first 0 months of

employment. The training shall include elements of:

1aFard nalysis and 4ritical 4ontrol !oints %ystem ;144!. ll utensils and surfaces used for preparation of raw meat and poultry shall be

thoroughly cleaned and disinfected before being used again.

. #at straight after coo'ing or if the bird is to be carved cold( cool it quic'ly and

transfer to a refrigerator within no more than one hour.

A. void handling the coo'ed meat unnecessarily.

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'. ppen/i< -# 6inimum Sanitary *acilities

Type ofOccupancy

Lavatories Arinals Showers 9ash$Han/-asins

&ase 4amps , per , persons , per /3 , per , , per ,

Eor'shops , per / , per /3 , per ,3 , per /

*oad 4amps , per / - , per / , per /

%urvey parties , per / - , per / , per /

*igs ;%ite< , per / - , per /3 , per /3

*igs ;4amp< , per , , per /3 , per , , per ,

$obile 4amp , per / - , per /3 , per /3

4onstruction site , per 0 , per 0 Optional , per 0

NOT#: Ehere 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 bereduced in agreement with the !DO 4hief $edical Officer.




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'.' ppen/i< C# Drin5in+ 9ater Stan/ar/s 0Oman STDS 8>4?>1

Physical Properties

Drin'ing water shall be colourless( tasteless( odourless and free from turbidity.

Chemical Properties

a< To?ic chemicals

Substance6a


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-acteriolo+ical

Parameter Concentration Limit

Escherichia coli;#8coli< nil 8 , ml

4oliform organisms nil 8 , ml

Notes:

Throughout any year( 3 of samples e?amined should not contain any coliform

organisms.

%amples for both chemical and bacteriological analyses shall be collected from

*.O. plant and 9itchen and sent to the $inistry of health or reputable

laboratories for analysis by the line or contractor medic.

)requency of sampling:

o 4hec' and record chlorine level daily

o &acteriological and chemical limits in water storage tan's shall be

chec'ed monthly

o Eater storage tan's shall be cleaned annually.

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'.7 ppen/i< D# Public Health Stan/ar/s for Swimmin+ Pools

-acteriolo+ical

!arameter 4oncentration 5imitTotal colony ;!late< count not more than ,8ml

Total coliform not more than , per , ml

Escherichia coli;#. coli< Nil

4ompliance with these limits shall be chec'ed wee'ly.

Chemical

!arameter 4oncentration 5imit

)ree chlorine ,. - 0. mg8l

!1 ./ - .Al'alinity ;calcium carbonate< , - / mg8l

Total Dissolved %olids ;TD%< ,3 mg8l

4ompliance with these limits shall be chec'ed twice per day.

Physical

!arameter *equirement

isibility 4olourless and clear water such that the bottom at thedeepest end of the pool is clearly visible at all times.

%edimentation No algae growth

No sediment or dirt at the pool bottom

4ompliance with these limits shall be chec'ed twice per day.

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'.: ppen/i< E# Plan of 9ell$Desi+ne/ ,itchen

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'.) ppen/i< *# Cuttin+$boar/ System

CUTTING-B!"D S#ST$%

!ED !9 6ET

-LAE !9 *"SH

BELLO9 COO,ED 6ET

!EE3 SLD4*!A"T P!ODACTS

-!O93 2EET-LE P!ODACTS

9H"TE D"!B 3D -,E!BP!ODACTS

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'.= ppen/i< # Camp "nspection chec5list

*evision Date: $arch /

eneral ui/elines

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 4ompany manuals:

%!-,/0( %!-,/0,( %!-,/0/

7f there is any doubt as to the interpretation of the requirements( consult with the

appropriate Occupational 1ealth staff to clarify the interpretation. ny deficiencies

that indicate systemic problems may e?ist are to be recorded on the 7nspection

*eport %ummary ;refer to guidelines for additional information %!-,/0/ : %pecification for !ublic 1ealth !rinted ,, 2un /3


Contract 3o.# Contractor#

Site Supervisor# Date #

Location# "nspecte/ by #

3ot pplicable F 34


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Section& B

Description Point Score !emar5s

,"TCHE3S

%. 4oo'ed and uncoo'ed food is segregated andcovered and clearly labelled with production date

when stored.

3

/. 9itchen is big enough to cater for the number ofthe employees served. ;e.g. appro?. , m/ perperson served. 4eilings are smooth( fire resistant( covered at

wall Goints and easy to clean.

,

. dequate lighting ;e.g. not less than 3 lu?intensity for general wor'ing area. %eparate stainless steel wor' surfaces shall beprovided for preparation of coo'ed anduncoo'ed food.

/

,. > 4olour coded cutting boards made of polypropylene material are provided for fish(meat( coo'ed meat( salad fruit( dairy andvegetables. These should be sanitised aftereach use

ll purpose polypropylene chopping bloc's forcutting large Goints of meat shall be cleaned andsanitised after each use.

0




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,A. 9itchen 'nives shall be cleaned and sanitisedafter each use.

,

,. / digital food thermometers with probes areprovided to chec' and record temperatures of

prepared food. $ecommended above Q>04 or

below 34

)ood must be cooled within minutes andthen stored under temperature control.

>

/. %amples of each coo'ed food item must beretained in a freeFer for > hours or + wor'ingdays. The samples must be clearly identifiedwith the date and time of preparation.

/

/,. facility ;thawing cabinet< for defrosting froFenfoods is provided. ;e.g. a purpose built Krapidthaw cabinetK( a refrigerator or a chill room witha temp. of , to ,3 deg. 4 8thermometerprovided.

NB' Defrostin% of fish& meat and !oultr' atambient tem!eratures --e(%( in a kitchen sink is

!rohibited(

Once the food is tha)ed& it shall not be

refro*en(

3

//. On line gas bottles are located outside andchained. bloc' wor' separation wall isprovided ;in cases where the cylinders arecloser than 3m from combustible material< andthe enclosure is well ventilated.

"No smo'ing" signs are displayed.

/

/0. )ire e?tinguishers and f ire blan'ets areprovided.

,

/+. )irst id &o? to be available in the 'itchen with aclear list of contents which are available at alltimes

,

/3. The coo' has attended the fire e?tinguishercourse and understands the necessary actions

to be ta'en during emergencies.

,

/>. specific and measurable cleaning schedulefor the 'itchen and its equipment is available.

+

/. 9itchen is 'ept clean and good house 'eeping /

/A. 4hain glove shall be provided and senitisedafter each use

/

TOTL Total Possible =8 34

F

Section& C


D"3"3 HLL 0 6ESS1

,. The mess is large enough to seat 3 of thecamp"s population and aminimum of ,.+$/ shallbe provided for each seated employee

,

/. The mess is air conditioned and well lighted. lllights are wor'ing. ;0lu?< - 84 is turned on.

,

0. Two electronic fly 'illers are installed at entranceand e?it and adequately maintained. U lampsto be changed annually.

/

+. ll doors to the outside shall be self closing.

7f doors are left open for prolonged periods( flyscreens are provided.

,

3. Eash hand basins are provided outside themess halls. 5iquid %oap in dispenser and paper

towels are provided.

+

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>. 4old drin'ing water in clean glass water Gugsare provided in each of the table.

,

TOTL Total Possible %8 34

F

Section& D


D!B *OOD STO!E

,. )ood items are stored in a well lighted ;,3 lu?. %uitable and adequate cold storage andrefrigerated equipment are available.Thermometers are in place and temperaturesare recorded a minimum of three times daily.*ecord charts posted on the chiller8freeFer unit.

"e(uirements&

"ro*en food at minus +,C .C

Chilled and refri%erated food from +C to /C(

+

. )ish and fish products are stored in a separatefreeFer. )ish must be firmly wrapped if mi?edwith chic'en8meat

/

A. 7f "wal'-in" freeFers are used - metal shelves areavailable( lighting is adequate ;,3 5u?+Lcor below 3Lc

/




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TOTL Total Possible >8 34

F

Section& )

Description Point Score !emar5s*OOD H3DLE!S 3D PE!SO3LHB"E3E.

,. Notices indicating "IUnauthorised !ersonsI arenot allowed in the food premises" are displayed.

,

/. ll food handlers have a valid $unicipalitycertificate. 4amp boss has the copies of all thecertificates.

/

0. )ood handlers suffering from diarrhoea(vomiting( high temp( or who have cuts( septicsores in their hands or body have been 'eptaway from food handling wor's. %taff are awareof the procedure of reporting to the supervisorsif they are ill

/

+. %mo'ing is not allowed in the food handlingarea. ppropriate signs are displayed.

,

3. )ood handlers have been provided withminimum of 0 uniforms--aprons( caps( and apair of non-slip footwear appropriate to thehaFards.

/

>. )ood handlers appear clean( neat and tidy.They have clean hands with short finger nailsand short hair which is covered during foodpreparation.

2ewellery ;rings( watches( nec'laces etc.< arenot worn while wor'ing with food.

/

. )ood handlers have been trained on foodhygiene. *ecords 'ept

/

A. $anagers and %upervisors shall be trained to

the required level of food hygiene and records'ept

/

. caterer shall provide a competent food hygieneofficer

/

TOTL Total Possible =8 34

F

Section& G


S3"T!B *C"L"T"ES

%. Toilets are provided as per the minimum

requirement specified in the %!-,/0/. ;,per ,persons< Toilets have E4s( showers( and washhand basins in good wor'ing order and areclean.

/

/. Toilets have window openings to the outside airor are provided with adequate artificial ventilationsystem.

,

0. 5ighting is adequate all wor'ing ;,3 5u?. %howers cubicles shall be made of waterresistant material( have doors or curtains.4urtains shall be washed twice monthly.

/




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TOTL Total Possible %8 34

F

Section& *

Description Point Score !emar5s9STE D"SPOSL

,. %ufficient number of covered bins lined withplastic bags is provided in all residential areas(wor' sites( food premises.

/

/. Easte is collected from the food premises ondaily basis and not less than twice a wee' fromliving quarters 8 wor'ing sites within the camp.

,

0. @arbage is carried in the t ied-up bags or incovered bins to the designated collection pointat which the Easte $anagement 4ontractorcollects on daily basis.

/

+. Easte is stored in dedicated area which is 'epttidy( sanitised and insect proof

/

3. ll waste water( including floor washing water isdisposed to septic tan'

,

>. 7f applicable( 4linical waste in collected indedicated clinical waste containers

,

. The clinical waste is transported to $) forincineration in accordance with the procedures;$418/838

*. Section Total Total Possible =8

. Section Total Total Possible %8

H. Section Total Total Possible 8

". Section Total Total Possible %8

(. Section Total Total Possible %:

Total Score Total Score Possible# ':

*"3L !T"3# Total Score %88 F GTotal Score Possible




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Trainin+ !e;uirements

"n/uction -*H "*H *H"nt

HCCP/v

HCCP

ll 9itchenstaff

&efore commencing wor'

1ead 4oo'

4amp &oss

4atering%upervisor

4atering$anager

1ygieneOfficer

Eaiter

&)1 C &asic )ood 1ygiene

7)1 C 7ntermediate )ood 1ygiene

)1 C dvanced )ood 1ygiene

!eco+nise/ international certification shoul/ be achieve/ for all trainin+ at the

"nterme/iate an/ /vance/ levels

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'.> ppen/i< H# Terms an/ bbreviations

Terms and bbreviations used

)1 : dvanced )ood 1ygiene

&)1 : &asic )ood 1ygiene

44! : 4ritical 4ontrol !oints

144! : 1aFard nalysis and 4ritical 4ontrol !oints

7)1 : 7ntermediate )ood 1ygiene

!!# : !ersonal protective equipment

TD% : Total Dissolved %olids




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