Camp Area Inspection

Section-1 Camp Design

  • The site for camp is selected in accordance with Environmental and Social Impact Assessment that ensures reasonable safe distance from the worksite, and that risks to Occupant, impacts to local environmental sensitivities and neighboring communities are controlled

The following percentage of total campsite area is provided for landscaping:

  • landscape area is minimum 30% (including soft and Hardscape) of the total site area;

  • Softscape is minimum 15% of the total site area;

  • Hardscape is maximum 40% of total site area;

  • Outdoor landscape space provided within camp is at least 1.5 sq.m per person considering maximum occupancy

  • Gravel for walkways in open area and access routes is prohibited

The following setback distances are provided within camp:

  • Minimum 6m between residential buildings and boundaries;

  • Minimum 10m between service / utility buildings and the boundary

  • Minimum 10m between streets/Road outside of the boundary and boundary

  • Minimum 15m between residential buildings and service/utilities

  • Minimum distance in between the facades of living blocks is provided as per the PACDA fire codes

  • All living facilities are built with adequate materials kept in good repair, clean and free from rubbish and other refuse

  • Access routes between the accommodations are provided with hard surface to prevent dust arising

  • Entrance to accommodation is fitted with an exterior weather-proofed door and door closure

  • Sufficient lighting is provided within the camp

  • Meets all applicable National regulations on health, safety, and environment

Section-2 Living Standards

  • Accommodation is protected against moisture, wind, and sand and adequately screened against insects

  • There is a grade difference of at least 20cm between the building’s / accommodation unit’s floor and the exterior surroundings

  • A minimum total area of 4 sq. m per person and a minimum separation distance of 1m between beds is provided within each accommodation unit

  • A minimum unobstructed ceiling height of 2.4m, excluding ceiling fans, if any, is provided

  • A separate bed for each Occupant during the day/night shift cycle; the practice of “hot-bedding” is prohibited

  • Food preparation / cooking are prohibited within accommodation units. There should be no evidence of cooked food, smoking and / or incense burning in the room

  • Accommodations are provided with bathroom/shower unit. Toilets have sufficient hot cold running water supplies and ventilation

  • Each Occupant is provided with a comfortable mattress, two pillows, cover and clean bedding

  • Bed linen is washed at least once every two weeks and treated with repellents and disinfectants. Washing records are maintained

  • The full list of furnishings, as per the appendix in the Camp Standard, is provided for each Occupant

  • Sufficient natural and artificial lighting (a minimum 150 Lux intensity) is provided in all accommodation units

  • Sufficient air conditioning is provided and includes cooling and heating system

  • Separate storage for work boots and other PPE, as well as drying / airing areas is provided

  • Rooms/dormitories are aired and cleaned at regular intervals and kept in good condition. Records of cleaning are maintained

  • External walls and surroundings of accommodation units are maintained and clean:

  • No paint chipping or rotting of walls

  • No standing water / waste / debris under or around accommodation units

  • Appropriate waste receptacles (with closing lids) provided

  • No leaks from plumbing, e.g. water and drainage lines

  • Drinking water quality is regularly monitored and tested to be of acceptable quality. Records are maintained

  • There is a program for pest extermination, vector control and disinfection to be carried out throughout the living facilities. Pest and vector monitoring is performed on a regular basis. Records are maintained

  • Pesticides are sprayed quarterly in a manner that does not affect Occupant and kitchen adversely. Handling of pesticides is done by trained personnel with suitable PPE

  • Pesticides and related chemicals are stored in a dedicated storage room. This room is well ventilated, has adequate lighting and exhaust fan. Safety data sheet is displayed in the storage room for each chemical

Section-3 Sanitary and Laundry Standards

  • Occupant have access to clean and free of charge potable water at all times in accordance with local drinking water standard (Omani Standard 8/2012) and /or WHO standards. Potable water in the camp to be processed via approved and well maintained UV filter killing 99% bacteria

  • Sanitary and toilet facilities are kept in working condition. Cleaning schedule reflecting daily and deep cleaning cycles are maintained

  • Water is distributed from source by pipes made from UPVC, or non-metallic material of construction approved by the Operator/ Company. GI and steel pipes shall NOT be used

  • Water storage tanks are cleaned every six months. Water tankers, if any used, are cleaned and disinfected every six months. Records are maintained

  • Adequate privacy is provided at sanitary facilities, including ceiling to floor partitions and lockable doors

  • Sanitary and toilet facilities are not shared between men and women and specific sanitary facilities for women are provided, if applicable

  • Hand washing, shower, toilets and other sanitary facilities are in the same building as accommodation units and shall be located no more than 20m away

  • Toilet room is located such that any access does not require an individual to pass through any sleeping room

  • Flooring for shower facilities is non-slippery, of hard washable materials, damp-proof and properly drained, which shall be fitted with plastic slats or rubber mats. Slats so provided shall be washed and air-dried regularly

  • Toilet cubicles are minimum 900mm x 1200mm

  • Adequate space for hanging, drying and airing clothes is provided

  • Suitable light and ventilation with lighting of at least 200Lux is provided in all toilets, which must have windows opening to outside air or a suitable ventilation system

  • Sanitary facilities are provided with water conservation measures including as minimum a) aerated shower heads and b) low-flush toilets

  • An adequate minimum number of bathrooms, hand wash facilities, toilets, as per the appendix in camp standard, are provided

  • Hand wash facilities consisting of a tap and a basin, hand wash soap/liquid and hygienic means of drying hands

  • Separate cleaning equipment with a color coding system to prevent cross contamination during the cleaning process

  • Laundry facilities/services are provided to Occupant free of cost. Adequate facilities for washing and drying clothes shall be provided

  • Laundry facilities are kept clean and maintained in working order. Adequate drainage is provided from laundry to prevent water stagnation

  • Provisions are in place to separately store and wash cloths from any individual who has an infectious disease

  • Provisions are in place to separately store and wash work clothes that have come in contact with oils or chemicals (e.g. grease or pesticides)

  • Detergents and other laundry-related chemicals are stored in a designated chemical storage room. The room is well ventilated, has adequate lighting and exhaust fan

  • The cloths drying area is protected from dust and animals

  • Staff is provided with appropriate breathing mask

Section-4 Kitchen and Mess Facility Standards

  • Catering staff have implemented HACCP / Food Safety Management System in their food handling operations and maintain permanent procedures based on the Codex Hazard Analysis

  • A specific and measurable cleaning schedule is implemented for each food preparation area and all food preparation equipment. Records are maintained

  • Food handlers’ hand washing area have hands-free taps

  • World Health Organization’s 5 key recommendations to safer food has been adopted

  • Unauthorised persons are not allowed in areas where food is prepared /handled. A notice to this effect is placed outside these areas

  • Working area provided inside the kitchen is minimum of 1 sq. m per cooking staff

  • Minimum lighting of 500 Lux intensity in general kitchen / food handling working areas is provided

  • All kitchen floors, ceiling and wall surfaces adjacent to or above food preparation and cooking areas consist of durable, impervious, light in color, fire-resistant, non-absorbent, easily cleanable, non-toxic materials without crevices. Angles and junctions between floor and wall shall not have gaps and be sealed

  • Fly screens are fitted on all kitchen windows that open to the outside

Kitchen doors:

  • Are tight-fitting and self-closing and made of fire proof materials

  • Self-closing doors are not wedged open

  • Swing doors have sight panels

  • At least two electronic fly-killers are installed

  • The kitchen is air-conditioned and well vented

  • A hood “industrial standard”, including a primary grease filter, is fixed over cooking stove or cookers and an extractor fan of a suitable size is provided

  • Aluminum / stainless steel sheets are fitted at cooking stove or cookers areas if port-a-cabins are used as kitchens

  • Sufficient number of double-unit stainless steel sinks is provided with a supply of running hot and cold water, detergents and sanitizing solutions

  • Air drying or disposable paper towels are used to wipe and dry dishes, crockery and cutlery. Cloths are NOT to be used

  • A separate cleaning equipment storage area is provided either at the entrance to the kitchen or inside kitchen to store all the cleaning equipment / PPE in use

  • Cleaning materials used must stay specific to each area to avoid cross contamination

  • Cleaning and sanitising are done as separate processes. A surface needs to be thoroughly cleaned before it is sanitised

  • Food preparation tables are equipped with a smooth, durable, easily cleanable, non-corrosive surface made of non-toxic materials. All tables are made of stainless steel. Wooden tables are not allowed in kitchens or other food preparation areas

  • Colour coded cutting boards, as per the appendix in camp standard, made of polypropylene or other non-absorbent synthetic materials are provided and are kept clean and disinfected after each use

  • A purpose made polypropylene chopping block is provided for cutting large joints of meat. It is kept clean, disinfected, smooth and free of cracks

  • A chain glove is provided and used when chopping meat, fish and chicken

  • Waste bins in the kitchen are of foot operated hand free type

  • Stoves are not placed against a wall and adequate space for cleaning access is provided

  • Benches and fixtures are not built into the floor, and all cupboards and other fixtures have a smooth, durable and washable surface

  • Food waste and other refuse are deposited in sealable containers and removed from the kitchen frequently to avoid accumulation. Waste is stored in a clean area / external room and not permitted to build up in/near food handling areas

  • Dining hall or mess facilities area is at least1 sq. m per person served

  • Dining places are adequately furnished and maintained in a clean condition. This includes providing tables, chairs, individual drinking cups and plates and drinking water dispensers/bottles

  • The mess facilities are large enough to seat at least 50% of the camp population at one time

  • The mess area is air conditioned and has a minimum light intensity of 300 Lux

  • At least two electronic fly-killers are installed in the mess. These should not be fixed directly near or above tables where food is served or consumed

  • All doors to the outside are self-closing type and are not wedged open

  • Wash hand basins are provided with a liquid soap dispenser and disposable paper towels. The area is well shaded, enclosed and protected from dust or sand

  • The fixtures, fittings and equipment, as well as compartments of vehicles that are used to transport food are maintained clean

  • Cooked food is transported using food thermal containers. Separate containers are required for Hot and Cold food

  • Hot and cold foods is delivered promptly to site at safe temperatures and kept covered until served

  • Food handlers, including waiters and waitresses do not wear jewellery

  • Each food handler is provided with a minimum of three uniforms, aprons, caps and non-slip footwear. Uniforms be in good repair and easy to clean

Section-5 Food Preparation and Food Preservation Standards

  • A facility for defrosting frozen foods is provided as per the camp standard

  • Defrosting is NOT assisted by placing the frozen product in water, warm oven, or hot surface. Thawed food is not refrozen and must be cooked within 24 hours of thawing

  • Cooked food is stored above 63ºC or below 5ºC

  • Cooked food that is to be cooled is not kept at ambient temperature for longer than 90 minutes

  • A digital food probe thermometer is used to check that the core temperature of all high risk foods has achieved minimum 75ºC

  • The probe is cleaned and sanitised before it is used to measure the temperature of a different food, to prevent cross contamination

  • Records of cooking, cold holding and hot holding temperatures are maintained as part of the food safety management system

  • Date and time labelled samples (100g) of all meals collected before being served, are marked and kept in a freezer for 96 hours after serving

  • All fresh fruits and vegetables consumed without peeling and meant to be eaten raw are sanitised by immersion in suitable food sanitizer

Cooked at-risk food, undergoing cooling, is:

  • Kept separate from raw foods

  • Portioned, where appropriate, within 30 minutes of the end of the cooking process

  • Cooled as quickly as possible down to a safe temperature in a controlled environment

  • Cooled without increasing the temperature of the other foods under storage

  • Cooked food is cooled to 5°C within 6 hours. The food is cooled from 60°C (or higher) to 21°C within 2 hours and from 21°C to 5°C within a further 4 hours

  • Reheating cooked foods is limited to recipes that incorporate cooked and chilled ingredients. When reheating foods, a core temperature of at least 75°C is achieved for period of 2 minutes. Where reheating is carried out in commercial microwave ovens, the manufacturer’s instructions are followed

  • Reheated foods for hot service, in common with other freshly cooked hot foods, are kept at a temperature of 63°C or above prior to service

  • Reheated foods not served are treated as food waste and disposed

  • Cooked and uncooked food are prepared and stored separately. Separate areas/surfaces are provided for preparation of cooked and uncooked foods

  • Each food handler is provided with a minimum of three uniforms, aprons, caps and non-slip footwear. Uniforms are in good repair and easy to clean

  • Food handlers have a clean and tidy appearance, clean hands with short fingernails and hair covered during food preparation

  • Any injured food handler makes sure that bandages or dressings on any exposed parts of the body are covered with a waterproof covering

  • Food handlers do not smoke or use tobacco or similar preparations where food is handled

  • Food handlers wash their hands with antibacterial soap after every activity. Hand washing is restricted to hand-wash basins and hand drying to paper towels. Sinks for food equipment are not used for hand washing

  • Food handlers wear plastic disposable gloves whilst serving food. Gloves are replaced after each use

  • High risk known allergens used in food preparation are displayed next to the dish served

  • All food handlers possess a current Medical Fitness Certificate issued by a recognised medical facility. Records available at site

  • Personnel do not work in a food environment if suffering from skin inflammation, vomiting, diarrhoea, a fever or a sore throat, eye, nasal or ear discharge, or illnesses that can be passed on through food

  • All food handlers have received the food safety and hygiene trainings as mentioned in the camp standard e.g. level 3 and 4 for catering manager; Level 3 for chef / cook and level 2 for other catering staff, etc. Valid certificates are available

Section-6 Standards for Storage

  • All food items are stored in an adequately spaced, well-lit and air-conditioned room. A wall mounted thermometer is provided (10 to 16°C)

  • Food is stored to ensure good stock rotation, viz. "First-in, First-out" practice is observed

  • All dry food is stored on stainless steel shelves or stainless steel half/low tables. All shelves, racks and pallets have a minimum clearance of 30cms from ground level

  • Loose grains, flour etc. is stored in metal or plastic bins with tight fitting covers on plastic pallets

  • Sufficient number of refrigerators and deep freezers are provided

  • Fish and chicken/mutton are stored separate in deep freezers. Similarly, ice-cream and ice are not stored in the same freezer as meat, fish or poultry

  • Thermometers are provided and temperatures recorded a minimum of twice daily. Record charts are posted on the chiller/freezer unit

  • Frozen food is stored at minus18oC and Refrigerated food from 1oC to 4oC

  • Walk-in freezers/chillers have metal shelves and good lighting (150 lux). They are equipped with safety devices to prevent accidental lock-in

  • Each item in the walk-in refrigerator, freezer and dry storage are in a sealed labelled container, or package with the contents and date received

  • A general store is provided for cleaning chemicals, detergents, equipment. The store has window opening to the outside air or is provided with adequate artificial ventilation

  • Stores that contain inflammable materials, products or waste are split by using fire-resistant separators and doors and the stores are provided with fire extinguishers

  • Each store is provided with an external power disconnection unit at the end of work or during emergencies

  • Bulk LPG storage is a minimum of 20m away from combustible materials. Gate locks, and warning signs i.e. ‘highly flammable LPG’ and ‘no naked flame’ is provided

  • LPG cylinders within storage are chained and secured

  • Smoking is prohibited in the vicinity of LPG storage

  • LPG emergency shutdown facilities are provided inside the kitchen so as to arrest the flow of LPG immediately

  • Walkway access to LPG cylinder storage area is constructed. Gas cylinder bottle trolley with chain is provided

  • Empty LPG cylinders stored separately and store is marked “empty LPG cylinders”

  • Full and empty LPG cylinders are all fitted with head protection caps

  • LPG cylinders are transported in proper cylinder carrier

Section-7 Health Care and Counseling Facilities Standard

  • The camp is equipped with basic facilities to provide on-site primary medical care

  • The clinic and the Health Care Provider (HCP) comply with the Ministry of Health requirements, Directorate General of Private Health Establishments. Records / certificate available at site

  • Sufficient health care providers / personnel viz. nurses and doctors are provided as per the ratio set out in camp standard

  • The clinical facilities include the minimum list set out in camp standard

  • Health care equipment are checked and serviced or calibrated as appropriate on a regular basis. Records are maintained at site

The HCP:

  • Possesses current certification of ACLS, BTLS, ITLS, or equivalent critical life support training;

  • Is able to provide training in first aid and basic CPR to personnel at the work site;

  • Holds a license to work within the Sultanate of Oman;

  • Have experience not less than 4 years and training in placing peripheral intravenous lines and administering infusions of systemic antibiotics and IV fluids and colloid/solutions

  • The clinic is maintained in a clean and tidy state of readiness at all time. All working surfaces are thoroughly cleaned on a daily basis and after each treatment as appropriate

  • Arrangements are made for the cleaning/disinfecting of floors and toilet facilities on a daily basis and at additional times as required

  • “Sharps” are stored in a specific container designed to receive such consumables safely and disposal is in accordance with applicable laws and regulations

  • Medical items are properly maintained/secured at all time to prevent unauthorized access/use

  • The clinic is clearly identified and the HCP holds regular clinic hours at appropriate times taking into account shift patterns and ensures that all employees are aware of these timings

  • The HCP is available 24 hours a day for routine and emergency medical care and ensures that all personnel are aware of the procedure for obtaining medical care at any time

  • An ambulance, approved by ROP and MoH, is provided. In addition, the ambulance meets all the minimum requirements set in the Camp Standard (Cl. 6.5) and Road Safety Standard

  • The ambulance is available in close proximity to the clinic and capable of carrying at least one ill or injured person from work sites, heliport or airport to the clinic or to another provider facility

  • The HCP maintains a confidential medical file for each employee at site. Confidential medical records are stored in suitable locked cabinets/containers or electronically and accessible only to medical personnel

  • A daily log of personnel reporting to the clinic is maintained by the HCP

A 24/7 first aid service/facility is available at the camp including:

  • A number of first aid kits adequate to the number of camp Occupant are available;

  • The first aid kits are well stocked with the minimum contents specified in the camp standard; and

  • An adequate number of camp staff is trained to provide first aid

Section-8 Camp Facility Management

  • Transport from the camp to worksite and back is safe and free, if the walking distance exceeds 500m

  • Transport system is provided free of charge to and from local communities’ shopping, market, banking, and recreation facilities at least weekly

  • Dust suppression is provided, as appropriate to the Road and traffic needs

  • Each accommodation has two secured primary entry routes and exits

  • Internal Road within camps are a maximum of 8m wide and constructed with appropriate material and maintained to prevent dust

  • Vehicular speed limits is restricted to maximum 20km within the camp

  • Emergency vehicles such as ambulance, firefighting are able to access accommodation without obstruction and have access to primary and secondary ingress/egress

  • A bus stop is provided no more than 200m from the main sleeping units

  • Sufficient numbers of parking slots are provided to take care of Occupant and visitors to the camp. All vehicles reverse park; with suitable and visible signs positioned

  • Covered parking areas are provided for ambulance and firefighting vehicle

  • Construction equipment and heavy trucks are parked separately and sufficiently away from accommodation

  • Camp administration office is available and clearly marked. Space allotted for Occupant who performs office work should not be less than 7cu.m

  • Camp administration office is air conditioned, well lit (Between 200 to 500 Lux intensity), and is provided with necessary office furniture/equipment

  • A meeting hall is provided within the camp that contain the minimum requirements set out in the camp standard

  • Indoor recreational facilities are available and include TV with satellite connection; ‘keep fit’ exercise rooms with appropriate equipment and games

  • Outdoor recreational facilities are provided and may include a swimming pool, football/cricket pitch and tennis court

  • Provision of space for religious observance is considered, taking account of the local context and potential conflicts

  • The Prayer facility (Masjid) is provided according to the Camp’s population with ablution area, furnished with carpets/prayer mat and shoe racks

  • IT services is fully operational and maintained. Every Occupant has access to telecommunication. Wi-Fi link is maintained and available free of charge, where such infrastructure is available from the internet service provider

  • Generators and fuel tank are installed in designated restricted areas and access control led safety signage is erected including a telephone number for access

  • Power provision meets local standards with appropriate protection, earthing, reliability for equipment to operate continuously, stable

  • All electrical appliances used in the accommodations and offices are of high standards. Substandard equipment/appliances are prohibited

  • Electrical immersion heater is prohibited in rooms

  • Tube lights must be spaced down if installed on ceiling with flammable material

  • Power back-up through UPS / generator is installed for critical areas of camp such as clinic, freezer/storage areas in the kitchen, fire pump

  • All residents be made aware of any rules governing the accommodation and the consequences of breaking such rules

  • Mechanisms or processes are designed and implemented that allow for consultation between site management and the Occupant. These include formal processes that allow occupants to lodge any grievances about their accommodation

Section-9 Waste and Waste water Management

  • Building site is adequately drained to avoid the accumulation of stagnant water. All wastewater including floor washing water is disposed such that it does not present a hazard to health and environment

  • Leakage of untreated wastewater or discharged to open space/dessert and environmental contamination is prohibited

  • Wastewater is disposed through wastewater / sewage treatment facilities either public infrastructure or facility custom built on-site (STP) within the camp

  • Wastewater, sewage, food and any other waste materials are discharged in compliance with Ministry of Environment and Climate Affairs standards

  • Specific containers for waste collection are provided and are to be emptied at regular intervals. These are adequate leak proof, non-absorbent, rust and corrosion-resistant waste containers

  • The waste containers are located away from Living Unit on a wooden, metal, or concrete stand and protected from stray animals

  • Waste oil / cooking waste oil are stored separately in a container and disposed in approved location and not in the sewer network

  • Approved sewage tankers are used for disposal of sewage from ablution. Waste consignment records are maintained at site

  • Sufficient number of covered bins lined with plastic bags is provided in all residential areas, work sites, food premises. Garbage bags is tied-up to the designated waste collection point

  • Waste is collected from the food premises on daily basis. Domestic waste be collected not less than twice a week from living quarters / working sites within the camp

  • Waste collection points are kept tidy and sanitized

  • Medical waste is disposed through MOH facilities and records maintained for each consignment

  • All waste are segregated according to MECA standards

Section-10 Fire Prevention, Detection, Mitigation and Response

  • Assembly points are designated and emergency escape routes are clearly marked

  • Plan showing the routes to reach assembly point is displayed in all Living Unit

  • Suitable escape routes from Living Unit and offices are provided giving direct access to the assembly point / muster area. Escape doors well maintained, open out words and lead to safe exits. Internal escape routes are no less than 1800 mm high x 600 mm wide and maintained free from obstructions

  • All emergency doors are fitted with panic bars and exits clearly identified and illuminated. Fire instructions are posted in the habitable rooms in the appropriate languages

Camp and offices owner has provided fire alarm and firefighting equipment as per PACDA requirements:

  • Smoke / Heat based fire detectors be provided across the camp facility

  • Smoke detectors are installed in each sleeping room/office, ablution unit, dry room and common areas

  • Heat detectors be installed in kitchen, laundry rooms

  • Sufficient number of fire bells/siren are installed and audible in all areas including manual siren

  • Adequate and appropriate Fire Extinguishers are installed throughout the camp and offices

  • Fire-Fighting and emergency equipment are available and checked regularly and always maintained to use readily

  • Fire plans to be posted in all buildings. These should show locations of stairs, fire exits and fire extinguishers, break glass units etc

  • Wind sack as applicable

  • Accommodation buildings, kitchens, bakeries, laundries, mess-halls and other high fire risk buildings are constructed using fire resistant / retardant materials in accordance with local regulations

  • Smoking inside buildings is prohibited. Designated smoking areas are established throughout the camp in areas selected with zero to minimal fire risk

  • Camps and temporary facilities be designed and laid out with fire breaks between buildings to prevent fire from spreading from one building to another

  • A fire break gap of 6 meters (20 feet) minimum be provided between buildings

  • Camp is fenced / walled and fitted with emergency escape. All emergency escape gates are painted red color. Main access and escape gates are earthed and kept free of optical

  • Adequate number of emergency light are installed in dining hall, kitchen and along evacuation routes

In case of fire alarm in the kitchen provision is made to:

  • Shut down the kitchen hood exhaust fan (and supply fan, if any)

  • Shut off the gas, or electrical, supply to appliances

  • Manual fire alarm call points are located on emergency escape routes, staircase landings and at exits to the open air

  • Sufficient number of camp Occupant are trained on basic firefighting, fire warden and first aiding

  • Other findings (if any)

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. Any ratings or scores displayed in our Public Library have not been verified by SafetyCulture for accuracy. Users of our platform may provide a rating or score that is incorrect or misleading. You should independently determine whether the template is suitable for your circumstances. You can use our Public Library to search based on criteria such as industry and subject matter. Search results are based on their relevance to your search and other criteria. We may feature checklists based on subject matters we think may be of interest to our customers.