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the Document Owner or his Delegate through STEP-OUT approval.
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Revision: 4
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Document Authorisation
Document Custodian
Document Controller
(CFDH)
Naaman Al-Naamani
Salim Al-Sawai
Khalifa Al-Maskery
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)
Version 3.0
21 Jun 03
Said Gheithy
(CSM/34)
Version 2.0
21 Jun 03
Said Gheithy
(CSM/34)
Version 1.0
18 Feb 02
Said Gheithy
(CSM/34)
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TABLE OF CONTENTS
i
Document Authorisation........................................................................................................ 3
ii
Revision History.................................................................................................................... 4
iii
iv
Introduction........................................................................................................................... 7
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
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.................................................................................................................. 12
2.3.3
2.3.4
2.3.5
Cold Stores............................................................................................................. 13
2.3.6
2.3.7
2.4
Pest Control................................................................................................................... 15
2.5
2.6
Waste Management...................................................................................................... 17
2.7
Water............................................................................................................................. 17
2.8
Barber Shop.................................................................................................................. 18
2.9
Laundry.......................................................................................................................... 18
Appendices......................................................................................................................... 19
3.1
3.2
3.3
3.4
3.5
3.6
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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.
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
Records
Records shall be maintained to document the implementation of this Specification.
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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
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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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Food Hygiene
In kitchens, dry stores and cold stores areas, all shelves and racks shall have a minimum
clearance of 30cms from ground level.
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 64C or below 5C 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 75C
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 supervisors signature to confirm cleaning has taken
place.
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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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
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1oC to 4oC
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.
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Good hygiene practices and pre requisite programs should be documented, carried out
and monitored.
basic bacteriology
personal hygiene
pest control
cleaning
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). A catering
supervisor, rig boy or camp boss shall also be categorised as a food handler.
Mandatory Training Requirements
Induction
All Kitchen staff
Head Cook
Page 14
BFH
Before
commencing work
IFH
AFH
Int.
HACCP
Adv HACCP
Camp Boss/
Catering
Supervisor
Catering Manager
Hygiene Officer
Waiters
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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
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Icon 2% Fog
Icon 10 WP
Fenvalerate 50EC (Termite)
Premise SC 240 (Termite)
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
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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.
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.
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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.
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.
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3 Appendices
3.1
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
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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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
Maximum Permissible
Level (mg/l)
Fluoride
1.5
Nitrate
50
Maximum Permissible
Level (mg/l)
1500
Copper
1.5
Iron
1.0
Magnesium
30
Manganese
0.5
Zinc
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
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
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3.4
Concentration Limit
Total coliform
Nil
Concentration Limit
Free chlorine
PH
7.2 - 7.8
1500 mg/l
Requirement
Visibility
Sedimentation
No algae growth
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3.6
CUTTING-BOARD SYSTEM
Page 25
RED
RAW MEAT
BLUE
RAW FISH
YELLOW
COOKED MEAT
GREEN
SALAD/FRUIT PRODUCTS
BROWN
VEGETABLE PRODUCTS
WHITE
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3.7
Contractor:
Site Supervisor:
Date :
Location:
Inspected by :
Section: A
Description
Point
Score
Remarks
SLEEPING ACCOMMODATIONS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
TOTAL
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Point
Score
Remarks
KITCHENS
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
11.
12.
13.
14.
16.
17.
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19.
21.
Fire extinguishers
provided.
and
fire
blankets
are
24.
25.
26.
27.
28.
2
Total Possible 70 ____ N/A
TOTAL
= ________
Section: C
Description
Point
Score
Remarks
2.
3.
4.
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1
Total Possible 10 ____ N/A
TOTAL
= ________
Section: D
Description
Point
Score
Remarks
Score
Remarks
2.
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.
4.
5.
COLD STORAGE
6.
Point
Requirements:
Frozen food at minus 18 C+ 2 C
Chilled and refrigerated food from 1 C to 4 C.
7.
8.
TOTAL
= ________
Section: E
Description
Point
Score
Remarks
HACCP
1.
20
2.
20
3.
20
4.
20
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TOTAL
= ________
Section: F
Description
Point
FOOD
HANDLERS
HYGIENE.
AND
Score
Remarks
PERSONAL
1.
2.
3.
4.
5.
6.
20
8.
20
9.
20
Total Possible 70 ____ N/A
TOTAL
= ________
Section: G
Description
Point
Score
Remarks
SANITARY FACILITIES
1.
2.
3.
4.
5.
6.
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TOTAL
= ________
Section: H
Description
Point
Score
Remarks
WASTE DISPOSAL
1.
2.
3.
4.
5.
6.
7.
PEST CONTROL
8.
9.
10.
11.
12.
TOTAL
= ________
Section: I
Description
Point
Score
Remarks
WATER
1.
2.
3.
4.
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TOTAL
= ________
Section: J
Description
Point
Score
Remarks
GENERAL
BARBER SHOP
1.
2.
3.
4.
RECREATION
5.
EMERGENCY
6.
8.
ELECTRICAL
9.
1
Total Possible 15 ____ N/A
TOTAL
= ________
Section: K
Description
Score
Remarks
2.
3.
4.
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Revision: 4
Effective: 1-May-07
TOTAL
= ________
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
325
FINAL RATING:
Page 33
Total Score
Total Score Possible
X 100 =
__________ %
The controlled version of this CMF Document resides online in Livelink. Printed copies are UNCONTROLLED.
Revision: 4
Effective: 1-May-07
Training Requirements
Induction
All Kitchen
staff
BFH
IFH
AFH
Int
HACCP
Adv
HACCP
Head Cook
Camp Boss
Catering
Supervisor
Catering
Manager
Hygiene
Officer
Waiter
Page 34
The controlled version of this CMF Document resides online in Livelink. Printed copies are UNCONTROLLED.
3.8
Revision: 4
Effective: 1-May-07
AFH
BFH
CCP
HACCP
IFH
PPE
TDS
Page 35
The controlled version of this CMF Document resides online in Livelink. Printed copies are UNCONTROLLED.
Revision: 4
Effective: 1-May-07
Page 36
The controlled version of this CMF Document resides online in Livelink. Printed copies are UNCONTROLLED.