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WORKERS ACCOMMODATION
MANAGEMENT PLAN
CONTENTS
1.
2.
3.
4.
5.
6.
PURPOSE
OBJECTIVE FOR THE WORKER ACCOMMODATION PLAN
SCOPE
DEFINITIONS AND ABBREVIATIONS
REFERENCE DOCUMENTS AND STANDARD
RESPONSIBILITIES
1.1. CONTRACTOR
1.2. SUBCONTRACTOR PROJECT MANAGER
7. PROCEDURE
7.1. Location
7.2. Electrical
7.3. Fire
7.4. Construction and Materials
7.5. Water and Disposal of Waste Materials
7.6. Pest Control
7.7. Rooms and Facilities
7.8. Sanitation and Toilets
7.9. Canteen, Cooking and Laundry
7.10.
Leisure and Social Facilities
7.11.
Site Management
7.12.
Security
7.13.
Medical
7.14.
Workers Rights and Camp Rules and Regulations
8. MONITORING
9. DELIVERABLES
1. PURPOSE
- This Procedure details the specifications for Worker Accommodation when employed on the
DNHPE Project. It includes specifications for the design and management of camp
infrastructure and sleeping accommodation to which contractors shall comply with when
housing their workforce.
3. SCOPE
- This document provides the overarching requirements, which CONTRACTOR must comply
with when working on the DNHPE Project.
4. DEFINITIONS AND ABBREVIATIONS
Project
D a N h i m H yd r o p o w e r P l a n t E x p a n s i o n Project
Employer
CONTRACTOR
this document.
Prepare Workers Accommodation Plan following requirements from Employer. The plan shall
be approved by Employer.
Appoint suitably qualified supervision and personnel for the management of the site and its
infrastructure.
Refer to HESS control Item 06 (Section VI-2 General Specifications (010)).
Ensure that all personnel are fully trained for their duties and ensure that continued training is
ongoing. Training records for accommodation camp including attendance register for all
workers, staff in camp and security staff shall be reported to the Employer HSE Division
quarterly
7. PROCEDURE
Detailed in Section 6 are the guidance notes, which Contractors are required to take into
consideration when planning/building Worker Accommodation for the Project. Plans must be
submitted to the Employer Site HSSE Manager and the Employer for approval prior to work
commencing.
7.1. Location
When establishing the location for Workers accommodation the following issues must be taken into
consideration:
-
Where possible the site should be located as close as practical to the worksite but outside of any
dust and other emissions from the construction site or support facilities.
Where ever possible sleeping accommodation should be located away from main highways for
Escape Routes
Where more than one route is provided
multi-sleeping
circulation routes.
Construction must take into consideration the regeneration of the site upon completion of the
stringent.
Develop a detailed plan for the collection and recycling of rubbish and waste materials.
Contingencies must be in place for the route collection of waste from all areas of the camp to
There should be contingencies for the recycling of as much waste as practical, including waste
stream segregation and composting of organic waste. All waste that cannot be recycled waste
not congregate around bins and other areas where waste can accumulate.
Consideration should be given to the development of a mosquito eradication program by the
use of fogging, use of pesticides and removal of stagnant water around camps to eradicate
Any dormitory design should maximize the degree of privacy of occupants by the use of
space between top and lower bunk of 0.7m-1-10m. Triple bunks are not permitted.
Where shared accommodation is necessary, ideally rooms should accommodate 2-8
persons, and never more than 8 people. ( In that case 3m2 / person )
Hammocks or sleeping mats may use instead of beds where this is preferred by the
occupants
Windows should be lockable and fitted with fly screens.
Sanitary facilities should possible be located close to the sleeping accommodation and
shift patterns and to minimize contact between cleaning staff and workers.
Bedding should be changed on a regular basis and be part of the routine cleaning
program.
7.8. Sanitation and Toilets
Separate sanitation, toilet and shower facilities will be developed for male and female workers
All toilets, shower/bath area and washing facilities should be designed to be easily cleanable
lockable.
The number of facilities provided should be as follows:
1 toilet to 15 persons (per gender) *
1 urinal to 15 persons *
1 hand basin to 6 - 15 persons *
1 shower/bath area to 20 - 25 persons *
Shower/bath areas should be provided a convenient distance from sleeping accommodation and
quality.
7.9. Canteen, Cooking and Laundry
No cooking will be permitted in sleeping areas
Kitchens, Food preparation areas and Laundry should be designed to be easily cleanable with
non-slip wipe clean flooring. Worktops should be easily wipe clean with minimum joints and
gaps
Ceiling of food preparation areas should be smooth, fire resistant, and lit colored, and its wall
joint to be covered.
Laundries should be of sufficient size to cater for the washing and drying of all camp bedding
once a week
Provide laundry facilities to enable workers to wash and dry their own personal clothing if this
cleaning.
All floor, wall and ceiling should have easy clean surfaces.
Adequate waste disposal facilities and bins should be provided in kitchen and dining areas for
Keep Clean
Wash your hands before handling food and
often during food preparation.
Wash your hands after going to the toilet.
Wash and sanitize all surfaces and equipment
used for food preparation.
Protect kitchen areas and food from insects,
pests and other animals.
Separate raw and cooked
Separate raw meat, poultry and seafood from
other foods.
Use separate equipment and utensils such as
Knives and cutting boards for handling raw
foods.
Store food in containers to avoid contact
Between raw and prepared foods.
Cook thoroughly
Cook food thoroughly, especially meat, poultry,
eggs and seafood.
Bring foods like soups and stews to boiling to
make sure that they have reached 70C. For meat
and poultry, make sure that juices are clear, not
pink. Ideally, use a thermometer.
Reheat cooked food thoroughly.
Keep food at safe temperatures
Do not leave cooked food at room temperature
for more than 2 hours.
Refrigerate promptly all cooked and perishable
food (preferably below 5C).
Keep cooked food piping hot (more than 60C)
prior to serving.
Do n o t s t o r e f o o d t o o l o n g e v e n i n
t h e refrigerator.
Do not thaw frozen food at room temperature.
Use safe water and raw materials
Use safe water or treat it to make it safe. Select
fresh and wholesome foods.
Choose foods processed for safety, such as
Pasteurized milk.
Wash fruits and vegetables, especially if eaten
raw.
Do not use food beyond its expiry date.
7.10.
Leisure and Social Facilities
Provide sufficient social/leisure rest faculties for all persons on the camp, these should include
required.
Facilities for ball sports should be provided, these should be floodlight where necessary
Separate areas will be designated for leisure/socializing where tobacco (and if applicable)
Alcohol is permitted, and those areas where alcohol is not permitted.
7.11.
Site Management
The contractor shall prepare a written management policy for the accommodation site, which
includes but not limited to:
Accommodation Criteria
Health and Safety Policy for occupants
HIV/AIDS and other communicable diseases prevention policy including contraception
guidance.
Training and orientation procedures
Medical Care Standards
Food Hygiene Standards
Visitor policy
Entrance and exit policy and protocols
Alcohol and drug policy
Security
Fire and Evacuation
Camp rules and regulations, disciplinary procedures and sanctions
The Contractor shall employ a suitably qualified and experienced Camp Manager who will
have overall responsibility and authority to manage all aspects of the site. The manager will be
responsible for overseeing all staff working within the camp including catering and laundry
personnel. They will have overall accountability for food hygiene and housekeeping standards
and provide assurance through auditing to the Contractor Site HSSE Manager that standards are
being maintained.
7.12.
Security
The Contractor will develop a security policy, which takes appropriate measures to protect
camp staff and workers against theft and attack. The policy will be managed by a qualified
Employment policy for security staff including background checks and suitability for
employment
Training requirements for staff to include clear requirements on duties and
responsibilities, use of force and violence and the importance of respecting workers and
consumed.
7.13.
Medical
In addition to any medical facilities that may be provided by the Contractor and government
medical services, the Contractor shall provide First Aid and medical evacuation contingencies
for all camp occupants. These plans must be aligned with the emergency response plan.
The Contractor shall ensure that there are sufficient medical contingencies available to meet all
foreseeable emergencies.
These facilities shall include as a minimum:
Access to specialist services
On-site First Aid facilities including first aid kits, trained first aiders and a medical
room
Have facilities for raising the alarm in an emergency, with immediate (within 10
8. MONITORING
- The Contractor shall carry out a series of audits to confirm that standards are being maintained.
Area to be audited shall include, but not limited to:
Food Hygiene (including drinking water)
Housekeeping
Security