Checklist No.

: CAT 02

Rev. No. : 1
Date :
PCM Checklist – Camp Hygiene Page 1 of 6
Section : Camp Hygiene Facilities Responsible SV : Medic / Camp Boss
Item Description of HSE Requirement Complianc Findings
e
No. Yes No

A Sleeping Accommodations
1. Sound construction which provides protection against pests, and
adverse weather condition.
2 Min, space provided as 4 m3 person with 1 m, between beds.
3. Each occupant is provided with a full length locker with the ability to
be locked (cupboard).
4. If clothes are to be hung on the wall proper hanger hooks or racks
are to be used.
5 Beds are comfortable (6cm thick mattress) and staffs are provided
with blankets, bed sheets, two pillows and two pillow cases.
6 Linen is washed at least once week.
7 No evidence of bed bugs.
8 Proper ventilation is provided (e.g. windows placed opposite sides)
is provided.
9 Air conditioners are provided and working properly. Filters are kept
clean.
10 Lighting is sufficient in all the rooms e.g. not less than 150 lux
intensity). Are the covers in place and cleaned.
11 No evidence of smoking in the rooms. Are smoke detectors
working?
12 Electrical plugs are 3 pin or 2 pin plugged into a recommended
fused 3 pin adapter.
13 Housekeeping is to the required standard and cleaning schedule
posted.
B Laundry
14 A laundry facility is provided for all personnel accommodated in the
camp and maintained in clean and working order.
15 Detergents and other related chemicals are stored in a ventilated
room, well apart from clean clothes.
16 SHOC Cards should be available for each detergent and chemical
used.
17 Hazard Risk Assessment should be available and the laundry staff
is aware of each hazard.

C Kitchens
18 Cooked and uncooked food is segregated and covered and clearly
labeled with production date when stored.
19 Kitchen is big enough to cater for the number of the employees
served. (e.g. Approx. 1m3 per person served).
20 The floor is durable, non absorbent, non slip, and no crevices in
which dirt / bacteria can lodge.
Processes Management System Format No. KSA QHSE 02R R1
 Checklist No. : CAT 02

Rev. No. : 1
Date :
PCM Checklist – Camp Hygiene Page 2 of 6
Section : Camp Hygiene Facilities Responsible SV : Medic / Camp Boss
Item Description of HSE Requirement Complianc Findings
e
No. Yes No

21 Adequate and proper drainage provided.

22 Walls are smooth, impervious, light in colors and durable from floor
to ceiling. Aluminum/stainless steel wall cladding shall be fitted at
cooking ranges area if porta cabin is used as kitchen.
23 Celling is smooth, fire resistant, covered at wall joints and easy to
clean.
24 Adequate lighting (e.g not less than 500 lux intensity for general
working area).
25 Fly screens fitted and doors are self closing. Tray cleaned regularly.
26 Electronic fly killers are installed-e.g. insect-o-cuter. UV lamps to be
changed annually.
27 Kitchens are air conditioned and hoods are fixed over cooking
ranges. Suitable extractor fans fixed and are they cleaned.
28 Proper dish washing facilities are provided e.g. double units
stainless sinks, running hot/cold water, detergents, cleaning
solutions, rubber/plastic apron, rubber gloves.
29 For drying the dishes/crockery, air drying or paper towel is used.
(Clothes should not be used to wipe and dry dishes/crockery).
30 Separate hand washing sink shall be mandatory in all facilities.
Liquid antibacterial soap with a dispenser and plastic nail brush,
paper towels or electrical hand drier shall be available.
31 Sufficient number of refrigerators and chest freezers are provided.
Fish is placed either in different freezer or segregated in separate
compartment in a combined freezer. Temperatures for freezers and
chillers are recorded a minimum three time daily. Defrosting of
refrigerators and freezers is recorded.
32 Cutted vegetable/fruits ready for cooking should be stored on top
shelve and raw on down shelves in freezer. Onion should not be
stored in freezer.

33 Colors coded cutting boards made of polypropylene or other non-

absorbent synthetic material is provided for fish, meat, dairy and
vegetables. All purpose wooden chopping blocks for cutting large
joints of meat shall be cleaned and sanitized after use.
34 Kitchen knives shall be cleaned sanitized after each use and not
stored together/on top of each other.
35 A food thermometer with probes is provided to check and record
temperatures of food prepared for each meal service.
(Recommended above >63 C or below 5 C.
36 Samples of each cooked food items must be retained in a freezer
separate place for 96 hrs or 4 working days. The sample must be
clearly identified with the date and time of preparation.

Processes Management System Format No. KSA QHSE 02R R1

 Checklist No. : CAT 02

Rev. No. : 1
Date :
PCM Checklist – Camp Hygiene Page 3 of 6
Section : Camp Hygiene Facilities Responsible SV : Medic / Camp Boss
Item Description of HSE Requirement Complianc Findings
e
No. Yes No

37 A pantry for storing day to day items is available. Shelves and bins
are provided for storing dry food items with cleaning schedule
posted.
38 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 C to 15C /thermometer provided.
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.
39 On line gas bottles are located outside and chained. A block work
separation wall is provided (in case where the cylinders are closer
than 5m from combustible material) and the enclosure is well
ventilated. “No Smoking” signs are displayed.
40 Fire extinguisher and fire blankets are provided.
41 First Aid Box to be available in the kitchen with clear list of contents
which are available at all times.
42 The cook has attended the fire extinguisher course and
understands the necessary actions to be taken during
emergencies.
43 A Cleaning schedule for kitchen and its equipment is available.
44 Kitchen is kept clean and good house keeping.
45 Hazard Risk Assessment shall be produced for kitchen hazards. All
kitchen staff shall be ware of each hazard.
45 No items should be kept on window ledges/ electrical switches etc.

D Dinning Hall ( Mess )

46 The mess is large enough to seat 50% of the camp’s population
and has proper seating facilities.
47 The mess is air conditioned and well lighted. All lights are working
(300 lux)- and covers cleaned. A/C is turned on and filters cleaned.
48 Two small and one large electronic fly killers are installed-e.g.
insect-o-cutor -UV lamps to be change annually, tray cleaned.
49 All doors to the outside shall be self closing. If doors are left open
for prolonged periods, fly screens are provided.
50 Wash hand basins are provided outside the mess halls. Soap is
provided.
51 Is the tea kettles cleaned daily and no visible deposits.
52 Cold drinking water is clean glass water jugs are provided in each of
the table.
E Dry Food Store

Processes Management System Format No. KSA QHSE 02R R1

 Checklist No. : CAT 02

Rev. No. : 1
Date :
PCM Checklist – Camp Hygiene Page 4 of 6
Section : Camp Hygiene Facilities Responsible SV : Medic / Camp Boss
Item Description of HSE Requirement Complianc Findings
e
No. Yes No

53 Food items are stored in a well lighted (150lux) and air conditioned
room large enough to ensure adequate supply of food is
available.
54 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.
55 Dry food is stored on shelves or benches (wooden pallets should
not be used). The are underneath is kept clean. For loose grains,
flour etc metal or plastic bins with tight fitting covers may be used
and plastic scoop to be used for taking out grains/flour/sugar/rice
etc.
56 Proper shelving for storage is available and food is not stored
underneath benches. Shelves have a non-absorbent easy-to-clean
finish (cupboards should be avoided).
57 Cleaning chemicals, detergents, mops and brushes are not kept in
the food store.
58 The store is clean and free of any spillage and pests.
F Cold Storage
59 Suitable and adequate cold storage and refrigerator equipment are
available to keep food stuff. Thermometers are in place and
temperatures are recorded a minimum of twice daily. Records
charts will be posted on the chiller/freezer unit with unit identified on
the chart.
Requirements: Frozen food at minus 18C+ 2C,
chilled and refrigerated food from 1C to 4C
60 Fish and fish products are stored in a separate freezer. Chicken and
chicken products are stored in a separate freezer.
61 If ‘Walk-in’ freezers are used-metal shelves are available, lighting is
adequate (150lix), safety device to prevent accidental lock-in are
provided, and a thermometer gauge is fixed outside the unit.
G Food handlers and personal hygiene
62 Notices indicating “Unauthorized Persons” are not allowed in the
food premises are displayed.
63 All food handlers have a valid Ministry of Health certificate. Camp
Boss has the copies of all certificates.
64 Food handlers suffering from diarrhea, vomiting, cough, high temp,
or who have cuts, septic sores in their hands or body have been
kept away from food handling works. Staff is aware of the
procedure of reporting to the supervisors if they are ill.
65 Smoking is not allowed in the food handling area. Appropriate signs
are displayed.
67 Food handlers have been provided with minimum of 3 uniforms-
aprons, caps and 2 pairs of non-slip footwear appropriate to the
hazards.
Processes Management System Format No. KSA QHSE 02R R1
 Checklist No. : CAT 02

Rev. No. : 1
Date :
PCM Checklist – Camp Hygiene Page 5 of 6
Section : Camp Hygiene Facilities Responsible SV : Medic / Camp Boss
Item Description of HSE Requirement Complianc Findings
e
No. Yes No

68 Food handlers appear clean, neat and tidy. They have clean hands
with short finger nails and short hair which is covered during
food preparation/serving. Jewellery (rings, watches, necklaces
etc.) are not worn while working with food.
69 Food handlers have been trained on food hygiene.
(CB, Cook, Waiter, Kitchen boy, Helpers & Rig boy) record
available with Camp Boss.
70 Managers and Supervisors shall be trained in HACCP system by
the recognized trainer and record available.
H Sanitary Facilities
71 Toilets are provided as per the minimum requirement specified.
in1per 10 persons) Toilets have WCs, showers and wash hand
basins in good working order and are clean.
72 Toilets have window openings to the outside air or are provided with
adequate artificial ventilation system.
73 Lighting is adequate all working (150lux).
74 Supply of running cold and hot water is provided in or adjacent to
toilets and washing facilities.
75 Floor of showers are clean, sanitized regularly, non-slippery and in
good repair.
76 Showers cubicles have doors or curtains. Curtains shall be washed
twice monthly.
I Waste Disposal
77 Waste is disposed of in accordance with.
78 Sufficient number of covered bins lined with plastic bags is provided
in all residential areas, work sites, food premises. 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. 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.
79 The waste collect point is kept tidy and sanitized.
80 If applicable, the clinic waste is collected and disposed of in
accordance with the procedures (MCH/02/95 obtainable from
CSM33/34).
81 All waste water, including floor washing water is disposed as such
that it does not present a hazard to health and environment.
J Pest control
82 Proper pest control schedule for camp facilities is available.
83 Proper equipment and pesticides are provided.
Processes Management System Format No. KSA QHSE 02R R1
 Checklist No. : CAT 02

Rev. No. : 1
Date :
PCM Checklist – Camp Hygiene Page 6 of 6
Section : Camp Hygiene Facilities Responsible SV : Medic / Camp Boss
Item Description of HSE Requirement Complianc Findings
e
No. Yes No

84 All pesticides have SHOC cards available at site / Camp boss.

85 Trained person handling / applying pesticides are provided with
proper PPE-coveralls, rubber gloves, appropriate pesticides mask/
respirator and goggles.
86 General cleaning and housekeeping of the camp and the
surroundings is maintained properly.
K Water
87 Water for cooking, washing and toilets in camps is provided from
the Company’s approved sources.
88 Water supply is sufficient-minimum 250 liters per person per day.
89 Water is stored in the above grounds tanks made of either in
stainless steel, galvanized steel or reinforced fiber glass.
90 Water supply for domestic use is disinfected by chlorinating to the
required standard.
91 If water is trucked, the water tanker/driver/helper has 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 and is clean
and well maintained.
92 Any other points required attention / rectification to above all.
L Personnel
93 Is the catering crew availing field break and record maintained?
94 Is the crew availing annual leave and record maintained?

Processes Management System Format No. KSA QHSE 02R R1