ADNOC-COPV1-10

HSE Management – Manual of Codes of Practice &TGN Volume 1: 1: HSE HSE Administ ration & Management Management Code of Practice on Food & Water Water Safety & Welfare

Version 2, April 2014 Page 2 of 74

Document No. ADNOC-COPV1-10

Document Control Data Revision No

Revision Date

Page or Section

Reason Reason For Revisio Revisio n

1

April 2014

Various

Code of Practice Review and Update. Removal of CoP from Volume 3 – Occupational Health and introduction to Volume 1: HSE Administration and Management

Copyright The copyright and all other rights of a like nature in this document are vested in Abu Dhabi National Oil Company (ADNOC), Abu Dhabi, Dhabi, United Arab Emirates. This document is issued as part of the Manual of HSE Codes of Practice (the “Manual”) and as guidance to ADNOC, ADNOC Group Companies and independent operators engaged in the Abu Dhabi oil & gas industries. Any of these parties may give copies of the entire Manual or selected parts thereof to their contractors implementing HSE standards in order to qualify for award of contracts or for the execution of awarded contracts. Such copies must carry a statement that they are reproduced by permission of ADNOC, ADNOC, and an explanatory note on the manner in which the Manual is to be used. Disclaimer No liability whatsoever in contract, tort or otherwise is accepted by ADNOC or any of its Group Companies, their respective shareholders, directors, officers and employees whether or not involved in the preparation of the Manual for any consequences whatsoever resulting directly or indirectly from reliance on or from the use of the Manual or for any error or omission therein even if such error or omission is caused by a failure to exercise reasonable care.

All administrative queries must be directed to the Manual of HSE Codes of Practice Administrator in: Health, Safety &Environment Division Abu Dhabi National Oil Company, P.O. Box : 898, Abu Dhabi, United Arab Emirates. Telephone : (9712) 6023782 Fax: (9712) 6668089 Internet site: www.adnoc.com E-mail: [email protected]




TABLE OF CONTENTS I.

Purpose

7

II.

Definitions & Glossary of Terms

7

III.

Existing Legislation

8

1

Introduction

9

2

Provision of Drinking Water

10

2.1

Basic Requirements

10

2.2

Management Responsibilities

10

2.3

Prescribed Concentrations & Values [PCV]

10

2.4

Monitoring of Water Supplies

11

2.5

Water Sampling & Testing

11

2.6

Water Quality Incidents

11

2.7

Record Keeping

12

3

Food Hygiene

13

3.1

Introduction

13

3.2

Responsibilities

13

3.2.1

Food Business Operators [FBO]

13

3.2.2

Line Management

14

3.3

Food Safety Management System [FSMS]

14

3.3.1

Good Agricultural Practices

15

3.3.2

Good Manufacturing Practices

15

3.4

Control of Operations

17

3.4.1

Control of Food Hazards

17

3.4.2

Key Aspects of Control Systems

17

3.4.3

Incoming Material Requirements

18

3.4.4

Packaging

18

3.4.5

Water

18

3.4.6

Management and Supervision

18

3.4.7

Documentation and Records

18

3.5

Maintenance and Cleaning

19

3.5.1

Cleaning procedures and methods

19

3.5.2

Cleaning Protocols

19

3.5.3

Pest Control Systems

20

3.5.4

Waste Management

20

3.5.5

Monitoring Effectiveness

20

3.6

Personal Hygiene

21

3.6.1

Health Status

21

3.6.2

Illness and Injuries

21

3.6.3

Personal Cleanliness

21

3.6.4

Personal Behaviour

21

3.6.5

Visitors

21

3.7

Transportation

22



Document No. ADNOC-COPV1-10 3.7.1

Requirements

22

3.7.2

Use and Maintenance

22

3.8

Training

22

3.9

Hazard Analysis and Critical Control Point - HACCP

23

3.9.1

Management Commitment

23

3.9.2

Preliminary Procedures

23

3.9.3

Application of the HACCP Principles

24

3.9.4

Validation of the HACCP System

26

3.10

Caterers Health Guidelines

26

3.10.1

Pre-Employment Medical Examination

27

3.10.2

Government-issued Food Handler’s Certificate

27

3.10.3

Six-Monthly Medical Examination

27

3.10.4

Return from Leave Medical Examination

27

3.10.5

Exclusion of food handlers

28

3.11

ISO-22000

28

3.12

Nutritional Considerations

29

3.12.1

Background

29

3.12.2

Balanced Diet

29

3.12.3

Food Groups

30

3.13

Food Incidents & Crisis Management

34

3.13.1

Types of Food Incidents

34

3.13.2

Responsibility for Management of Level 1 & 2 Incidents

34

4

Accommodation

36

4.1

Introduction

36

4.2

Living Accommodation

36

4.3

Sleeping Areas [Cabins & Rooms]

37

4.4

Additional Facilities

40

4.4.1

Offshore

40

4.4.2

Unmanned Installations

40

4.4.3

Temporary Accommodation

41

4.4.4

Onshore Facilities

41

4.4.5

Temporary Camps

42

4.5

Community Facilities

43

4.6

Leasing or Renting Existing Camps

43

4.7

Layout for Workers Camp Areas

44

4.7.1

The Site

44

4.7.2

Roads and footpaths

46

4.7.3

Hard Standings (base supports for units)

46

4.8

Fire Safety

47

4.8.1

Fire Service Main

47

4.8.2

Means of Escape

47

4.8.3

Fire Fighting Preparedness

47

4.8.4

Fire Fighting, Personnel Protective Equipment and First Aid

48



Document No. ADNOC-COPV1-10 4.8.5

Fire Warning System

48

4.8.6

Fire Hydrants

48

4.8.7

Firefighting Appliances (Portable extinguishers)

48

4.8.8

Fire Fighting Equipment

49

4.8.9

Maintenance

49

4.8.10

Fire Notices (to BS 5499 and BS ISO 3864 – Pictorial design)

49

4.9

General Fire Hazards

49

5

Pest Control

50

5.1

Introduction

50

5.2

Accountabilities and Responsibilities

50

5.3

Pest Prevention and Control

50

5.3.1

Design, Maintenance & Proofing of Buildings

50

5.3.2

Good Housekeeping

51

5.3.3

Correct Storage

51

5.4

Action in Case of Suspected or Known pest infestation

52

5.5

Pest Control Contractors

52

6

Laboratory Standards – Analytical Methods & Equipment

54

6.1

Analytical Methods

54

6.2

Equipment and Equipment Maintenance

54

7

Contractor Welfare

55

7.1

Welfare Management Plan

55

7.2

Welfare Inspections and Audits

55

7.3

Welfare General Requirements

55

7.4

Personnel Engagement

56

7.5

Salary/ Wages

56

7.6

Overtime Payment

56

7.7

End of Service Benefits

56

7.8

Leaves, Work Rotation and Time Off

56

7.9

Entitlement to Sick Leave

56

7.10

Security

57

7.11

Medical Services/Health Insurance

58

7.12

Medical Emergencies, First Aid Facilities and Training

58

7.13

Transportation

58

7.14

Laundry

58

7.15

Recreation Facility

58

8

Medical Services & First Aid Facilities

59

8.1

Medical Emergencies, First Aid Facilities and Training

59

8.2

Emergency Medical Plan

59

8.3

Emergency Medical Equipment

59



Document No. ADNOC-COPV1-10 8.4

First Aid

59

8.4.1

Assessment of First Aid Needs

60

8.4.2

First Aiders

60

8.4.3

First Aid Resources

61

8.4.4

First aid / Emergency Room

61

8.4.5

First aid Training and Competencies

62

9

Other Facilities

64

9.1

Barber Shops

64

10

References

66

11

Appendices

67

Appendix 1: Drinking Water Prescribed Concentrations and Values

68

Appendix 2: Recommended Illumination Levels in Food Areas

71

Appendix 3: Mandatory Guidelines for Microbiological Quality of Foods

72




I.

PURPOSE

This Code of Practice provides Group Companies &contractors with food and welfare standards and best industry guidance to ensure that the health and welfare of employees, contractors and visitors are not affected. The provision of wholesome food, clean water and good living conditions are fundamental requirements for any employer that also has responsibilities for catering and accommodation. accommodation . This document establishes the requirements requirement s that must be applied to ensure that these fundamental needs are met. In addition to the basic elements of clean food and water, this Code of Practice also addresses other key aspects of employee welfare that include accommodation and camp facilities, public health, medical emergencies, first aid facilities, and control of pests. Monitoring of compliance with standards will usually require sampling and laboratory analysis of field samples. samples. As a result, a set of standards for laboratory laboratory analytical analytical methods and equipment is included in this COP. Unless otherwise stated, all of the requirements set out in this Code of Practice are Mandatory and it is the responsibility of senior management to ensure that these are implemented throughout the facilities that fall under their sphere of influence and, that contractors working on their facilities are fully aware and compliant with these requirements. II.

DEFINITIONS & GLOSSARY OF TERMS

Accommodation Accommodation

A room or building building in in which an individual individual may live live or stay.

ADFCA

Abu Dhabi Food Control Control Authority Authority

Drinking Water

Water intended primarily for human consumption, either directly, as supplied from the tap, or indirectly, in beverages, ice or foods prepared with water. Drinking water is also used for other domestic purposes such as bathing and showering.

DWSP

Drinking Water Safety Plan

Employer

Any natural or juridical person employing one or more workers in consideration of a remuneration of any kind whatsoever.

Employment Contract

Any Agreement, whether for a limited or for an unlimited period, concluded between an employer and an employee under which the latter undertakes to work in the service of the employer and under his management or control against a remuneration payable to him by the employer.

Food Safety Hazard

Biological, chemical or physical agent in food, or condition of food, with the potential to cause an adverse health effect. effect. This term includes allergens.

FSMS

Food Safety Management System

HACCP

Hazard Analysis and Critical Control Point.

PCV

Prescribed Prescribe d Concentrations and Values

Recreation

An activity that people engage in during their free time that is recognized as having socially redeeming values.

Remuneration

Whatever is given to the employee in consideration consideratio n of his services under the employment contract.

RSB

Regulation and Supervision Bureau [Abu Dhabi]




III.

Welfare

Availability of resources and presence of conditions required for reasonably comfortable, healthy and secure living.

WHO

World Health Organisation

Work

Any human effort, be it intellectual, technical or physical, extended against remuneration whether the said work is permanent or temporary.

Worker

Any male or female person who receives remuneration remuneratio n of any kind for work performed thereby in the services of an employer and under his management or control.

EXISTING LEGISL ATION 

Water Quality Regulations (2013) – Final Draft Consultation, Regulation and Supervision Bureau for the Water, Wastewater and Electricity Sector in the Emirate of Abu Dhabi; www.rsb.gov.ae. The draft Water Quality Regulations (2013) will supersede the 2009 regulations and came into force on 1/1/2014.



Regulation No (6), Food Hygiene throughout the Food Chain, Abu Dhabi Food Control Authority, 2010.



Federal Law No 8 (1980), Chapter V: Safety, Protection, and the Health and Social Care of the Employees; Articles (91, 93, 94, 96, & 101).



Cabinet Decision No. (13) of 2009 Approving the General Standards Manual for Group Labour Accommodation and Related Services.



Code of Practice No (6), HACCP for Manufacturing Sector, Abu Dhabi Food Control Authority, 2011.



Code of Practice No (13), Food Safety & Hygiene Guide to Catering Sector, Abu Dhabi Food Control Authority, 2011.



Health conditions regulations for men's grooming salons and kids salon, 1st edition (2011); Municipality of Abu Dhabi City, Public Health Division, Health Control Section, www.adm.gov.ae

Group Companies must ensure that their activities comply with all relevant Federal and Abu Dhabi laws and regulations at all times, including any that may be intr oduced after the publication of t his Code of Practice. Practice.




1

INTRODUCTION

The activities of Operating Companies and some of their contractors are carried out in diverse areas ranging from onshore to offshore; some of which are accessible while others are remote. Irrespective of location of its activities, activities, any operating company or its contractors have a Duty of Care to ensure that all reasonable and practicable steps are taken to maintain the on-going welfare, wellbeing and health of its employees, contractors and visitors. Food and water are basic needs for human survival and are major determinants of the health and well-being well-being of any person. Consequently, one of the aims of this CoP is to provide the frameworks that enable a company to maintain the health and wellbeing of individuals who consume food and water that are produced, processed, prepared, transported, served or otherwise handled within the company’s facilities. These frameworks are based on compliance to the legal requirements of the Abu Dhabi Food Control Authority [ADFCA] that are enshrined in Regulation 6 (2010) and its appended Codes of Practice; the Water Quality Regulations (2013), and other regulations issued by the Abu Dhabi City Municipality and other regulatory frameworks. ADNOC expects expects all companies, to as a minimum meet, or else exceed the requirements requirements of these regulations in any way that is applicable to their specific facilities and operations. Human welfare must also take into consideration living environments and attendant services. Consequently, all accommodation accommoda tion facilities and welfare arrangements must achieve the minimum requirements set out in this CoP, in order to avoid adverse physical and moral effects on personnel. Conversely, Public Health, Emergency and First Aid facilities must be suitable and sufficient to meet the needs of employees, contractors and visitors at any location.




2

PROVISION OF DRINKING WATER

2.1

Basic Requi Requi rements

All water supplied for the purposes of drinking, washing, cooking or food f ood production must be wholesome. In order to achieve ‘ wholesomeness ’ it is essential that the water [Ref: 1]:

2.2



Does not contain any element, organism or substance (other than a permitted property, element, organism or substance) at a concentration or value which would be detrimental to the health of the consumer;



Does not contain any element, organism or substance (whether or not it is a permitted property, element, organism or substance ) at a concentration or value which, in conjunction with any other element, organism or substance it contains would be detrimental to the health of the consumer; and



Does not contain concentrations or values of the permitted property, element, organism or substance that are in excess of the Prescribed Concentrations or Values listed the Tables A.1 to A.8 presented in Appendix 1.

Management Management Respo Respo nsib ili ties

The Company management is responsible for developing a Drinking Water Safety Plan [DWSP] that cover the potential areas of contamination risks associated with external and internal factors and in situations where a Prescribed Concentration or Value has been exceeded during water production, production , transmission, transmission , distribution and supply. This is to ensure that the good drinking water supply practices developed by the World Health Organisation [WHO] are followed and that they are based on employing comprehensive risk assessment techniques. The key components of the DWSP are: 

Hazard identification & Risk assessment;



Application of appropriate control measures;



Application of remedial action;



Management of operational monitoring;



Communication Communicati on protocols;

All of the standard procedures, procedures, plans, communication communication protocols, remedial actions and supporting programmes must be documented, reviewed and regularly updated. Important Note: Presented in the following subsections is a summary of the main requirements requireme nts stated in the Water Quality Regulations (2013). However, because it is neither permissible nor practical to reproduce the legislation in the CoP, it is the company’s responsibility to ensure that it has reviewed the original regulations at www.rsb.gov.ae and that it has established which sections and requirements are relevant to its specific activities. 2.3

Prescri bed Concent ratio ns & Values Values [PCV]

The detailed lists of prescribed concentrations and values [PCV] for a property, element, organism or substance in drinking water are presented in tables A.1 to A.8 in Appendix 1. These are reproduced from the Water Quality Regulations 2013 [Ref.1], and it is the responsibility of the company to ensure that that they are referring to the latest version of the PCV. Group companies and contractors must ensure that water supplied for drinking, washing, cooking or food preparation do not exceed these PCVs.




2.4 2.4

Monitori ng of Water Water Supplies

Where the Company supplies [including through a road tanker] or produces water for drinking, washing, cooking or production of food, it must determine for each of its water supply networks, an appropriate number and location for sampling points to ensure that analysis of these samples for the parameters outlined in Appendix 1 will produce data which are representative of the quality of the water supplied. Where the company intends to supply water from a new source [e.g. a new plant] or from a plant that has not been in use for more than 3 months, the company must take appropriate samples from that source to: 

Establish that water can be supplied from that source without breaching the requirements set out in the Water Regulations; and



Determine what treatment is necessary to ensure that the water supply complies with the requirements set out in the Water Regulations.

Samples taken from a new source must be tested for each of the parameters stated in Appendix 1; as well for any other parameter which in the Company’s opinion might cause the supply to breach the requirements of the Regulations. 2.5

Water Samplin g & Testi Testi ng

In order to meet the requirement for water quality monitoring [refer to Section 2.4] the company must establish a Water Sampling Programme [WSP] which satisfies the following criteria: 

Sampling frequencies from the predetermined locations are set to occur at equal intervals over the year;



Samples are representative of the quality of water at the time of sampling;



Samples are not contaminated during sampling or transportation; transportatio n;



Samples are preserved at temperatures and conditions that cause no material alteration of the concentration or value of the parameters being investigated;



Samples are analysed as soon as practicable after they have been taken: o

By or under the supervision of a person competent to conduct such task;

o

With equipment which is fit for that purpose;

o

Using recognized analytical systems and methods [e.g. the Standard Method for the Examination of Water and Wastewater, or any other method approved by the Abu Dhabi Regulation & Supervision Bureau and capable of establishing, within acceptable limits of deviation and detection, whether the sample contains concentrations or values which are in breach of Prescribed Concentrations or Values.

Sample collection and handling must be either in accordance with ISO-5667 on Water Quality Sampling [Ref. 2] or to a comparable international best practice on sample handling and preservation technique. Water quality samples must be analysed at a laboratory which is accredited to ISO-17025 [Ref. 3] for the range of parameters under investigation. 2.6

Water Qualit y Incid ents

In the event that the test results value of one or more of the Parameters included in Tables A.1 to A.8 lies outside the Prescribed Concentration Concentration or Value (PCV) limit, particularly particularly those in Table A.6, the Company must take immediate remedial action in accordance with the Operating Code of the Water Distribution &Transmission Code [Ref. 4].




2.7

Recor Recor d Keeping

The company producing or supplying water for the purposes of drinking, washing, cooking or food production must maintain for each of its water plants and networks a record containing: (a)

The name and unique identification identificatio n of the water plant, desalination plant, pumping plant, or water tanker;

(b)

An estimate of the population supplied, volume of water distributed, or the capacity of water storage; water tankers and the water plant;

(c)

Details and description of the water plant processes and water treatment chemicals used at the plant;

(d)

Water sampling programme and schedule

(e)

The test methods used to determine compliance with the PCVs outlined in Appendix 1

(f)

Copies of the water testing data

(g)

Any other information that is deemed relevant to the plant [e.g. maintenance records, breakdowns, etc.]




3

FOOD HYGIENE

3.1

Introduction

Every company must provide food that is suitable for human consumption. Every Group Company or contractor who is responsible for ensuring that the legal requirements of UAE food laws are met within their facilities or at the facilities/food businesses under their control Operator [FBO] . is defined as a Food Busin ess Operator Food hygiene requirements within the Emirate of Abu Dhabi are controlled by Regulation 6, 2010 and administered administer ed by the Abu Dhabi Food Control Authority [ADFCA]. Regulation 6 and the 111 articles set within it apply to any Food Business Operators who is responsible for primary production, processing, preparing, manufacturing, packing, transporting, storing, distribution, displaying, servicing, donating or selling food to consumers. In principle, the ADFCA is based on the development; implementation and maintenance of a food safety management system [FSMS] based on the Hazard Analysis and Critical Control Point [HACCP] principles. 3.2

Responsibilities

3.2.1 3.2.1

Food Bus iness Operators [FBO]

The Abu Dhabi Food Control Authority [ADFCA] sets out several clear responsibilities on any Food Business Operator. A summary of the principal responsibilities placed on the FBO is presented below. Art Ar t ic les

[3 to 6]

FBO Responsibilities •

Abide by the licensing requirements of ADFCA;

•

Abide by the regulations pertaining to Food Traceability and Recall;

•

•

•

•

•

•

Must ensure that food handlers are trained and that they demonstrate knowledge and skills in food safety and good hygiene practices as applicable to their assigned tasks, and have also obtained certification to an official food safety training program; When assessing the health status of food handlers, must ensure that: They are medically fit to work and maintain records of absence for infected employees or carriers of any disease that may pose a risk to food safety; Food handlers suffering from or being a carrier of a disease, to immediately report any symptoms that may pose a risk to food safety; Resumption of duties is not allowed until food handlers are medically examined prior to returning to work, for 48 hours after symptoms have ceased for the diseases and symptoms stated in bullet point (d); Food handlers are free from infectious gastrointestinal gastrointest inal illnesses; tuberculosis; infected skin lesions or cuts on exposed parts of the body; any discharge from the eyes, nose or mouth; or acute streptococcal sore throat, including symptoms of jaundice, diarrhoea, vomiting and fever.




Conversely, the following table signposts Articles (7) to (111) relating to specific sections of the Regulation. It is the responsibility of every FBO FBO to establish the requirements of articles that are most relevant to their food business. Sectio Sectio n

Artic les

Sectio Sectio n

Artic les

Primary Production

7 to 11

Location, Design and Structure

12 to 21

Equipment

22 to 24

Personal Hygiene

25 to 28

Temperature Control

29 to 41

Food Handling Areas

42 to 55

Food Reception & Storage

56 to 61

Heat Treatment

62 to 64

Water Supply

65 to 70

Food Packaging

71 to 75

Food Transportation Transportati on

76 to 85

Food Display

86 to 93

Food Waste

94 to 98

Food Safety Management System [i.e. HACCP]

99 to 104

Mobile & Temporary Food Establishments [including marquees & tents, etc.]

105 to 107

Additional Closing Provisions

108 to 111

The detailed requirements of Regulation (6) 2010 and any supporting specific Codes of Practice must be accessed through the ADFCA website www.adfca.ae 3.2.2

Li ne Management

It is the responsibility of line management in individual group companies and at contractors working on their premises, to ensure the safety of food that is processed, prepared, manufactured, packed, transported, stored, distributed, displayed, serviced, donated or sold to employees, contractors or visitors at Group Company facilities. In order to eliminate or minimize the likelihood of introducing a hazard which may adversely affect the safety of food, or its suitability for consumption, robust and traceable systems must be implemented to maintain acceptable standards in food hygiene. In that respect, the Hazards Analysis and Critical Control Point (HACCP) system must be implemented at all Group Companies and, where relevant, to their Contractors 3.3

Food Safety Management Management System [FSMS] [FSMS]

For Operating Companies and contractors with responsibilities as FBO, relevant prerequisite programmes such as Good Agricultural Practices [GAP], Good Manufacturing Practice [GMP] and Good Hygiene Practice [GHP] must be working effectively within a supply system before HACCP is applied. If these pre-requisite programmes are not functioning effectively then the introduction of HACCP will be complicated, resulting in a cumbersome, over-documented system. A brief outline of these pre-requisite systems is outlined below.




3.3. 3.3.1 1

Good Agricul tural Practices Practices

Primary food production must be managed in order to ensure that food is safe and wholesome for the consumer. Production will start on the farm or in the sea and it is essential that land used for crop production, horticulture or animal breeding is fit for purpose and should not have previously been contaminated with heavy metals, industrial chemicals or environmental waste. In the context of FBOs FBOs associated with ADNOC facilities, GAP is relevant inasmuch that sourcing of raw materials and produce from suppliers who apply GAP and good storage practices is strongly recommended. 3.3.2 3.3.2

Good Manufactu rin g Practic es Design Design and Facilities Location of Establishments

Food establishments must not be located anywhere where there is a threat to food safety or suitability. Specifically, food establishments must not be located in environmentally or industrially polluted areas or areas prone to flooding and pest infestations.

Location of Equipment

Equipment must be located such that it permits adequate maintenance and cleaning; and it should operate according to its intended uses. The location of the equipment must not impede good hygiene practices and/or monitoring.

Premises Premises & Rooms

•

•

•

Equipment

•

•

•

Design and layout must permit robust food hygiene practices, including protection against cross-contamination between and during food operations processing. Premises must be used exclusively for food processes. Group Companies & Contractors must define minimum hygiene standards for employees to utilise the food service areas (e.g. mess hall, meeting rooms, and kitchenettes) such that acceptable hygiene standards are maintained. Internal structures and fittings must be built of durable materials, be easy to maintain, clean and where appropriate, be disinfected. Particular attention must be given to wall surfaces, partitions, floors, ceilings, windows and window sills, doors, and other working surfaces in the food preparation areas. Equipment, containers & packaging (with the exception of single use, disposable) coming in contact with food, must be of a design and construction which ensures that they can be adequately cleaned, disinfected and maintained (e.g. equipment capable of being disassembled for cleaning and inspection). Equipment, containers & packaging must be made of materials that have no toxic effects when used as intended. Equipment used for cooking, heat-treatment, cooling/freezing, cooling/freezing , storing food must be designed to rapidly achieve and maintain the required food temperatures. Such equipment must have effective & traceable means of controlling and monitoring temperature, humidity, air-flow and any other parameter or property which is likely to impact on the safety or suitability of food.



Document No. ADNOC-COPV1-10 •

Facilities

•

•

•

•

•

•

• •

•

•

•

•

•

Containers used for waste, by-products by-product s and inedible or dangerous substances, must be made of impervious materials, be clearly identifiable, and where appropriate, be lockable. An adequate supply of potable water [refer to Section 2 of this CoP] with appropriate facilities for its storage, distribution and temperature control, must be available to ensure the safety and suitability of food. In cases where where the potable water is transported to a work location, it must be obtained from an acceptable approved source, delivered in a properly designed and dedicated water tanker used for no other purpose. This water must meet the same Quality & Suitability standards set out in Section 2 of this CoP]. Adequate drainage and waste disposal systems and facilities must be provided. These must be designed and constructed such that there is no risk of contaminating food or the potable water supply. Adequate & specifically designated facilities must be provided for cleaning food, utensils and equipment. These facilities must have adequate supplies of hot and cold potable water. Personnel hygiene facilities such as wash basins with soap, hot and cold water, hygienic means for drying hands, lavatories and changing facilities must be available to ensure that an appropriate degree of personal hygiene can be maintained and to avoid contaminating food. Toilets/lavatories Toilets/lavator ies must not open directly preparation, cooking or eating area.

into any food

Storage lockers must be provided in changing rooms. Adequate facilities must be available for heating, cooling, cooking, refrigerating and freezing food, and for storing refrigerated or frozen foods, monitoring food temperatures, and when necessary, controlling ambient temperatures. Adequate means of natural or mechanical ventilation must be provided to minimize airborne contamination of food, control of ambient temperature and odours, and control humidity. Ventilation systems must not provide air from contaminated to clean areas and they must be easy to clean and maintain. Ventilation rates must provide between 10 &20 air changes per hour. Extractor hoods and and canopies, as well well as grease filters over cooking areas must be subject to regular maintenance, cleaning& disinfection. Adequate natural natural or artificial lighting must be provided especially in food preparation and service areas. Lighting fixtures must be enclosed or otherwise protected to ensure that food is not contaminated by falling debris or breakages. The recommended illumination levels are given in Appendix 2.



Document No. ADNOC-COPV1-10 •

•

•

3.4 3.4

Control of Operations Operations

3.4.1 3.4.1

Contr ol of Food Haza Hazards rds

Adequate & segregated facilities for storage of food, ingredients and non-food chemicals (e.g. cleaning materials, lubricants, fuels) must be provided. Food storage facilities must permit adequate maintenance and cleaning, avoid pest access and harbourage, allow effective protection from contamination, and provide an environment which minimizes the deterioration of food. Separate, secure storage facilities for cleaning materials and hazardous substances must be provided.

The HACCP system outlined in Section 3.5 must be implemented by all Group Companies and Contractors to eliminate or minimize food hazards. 3.4. 3.4.2 2

Key Aspects of Control Systems Time & Temperature Control

•

•

•

•

•

Microbiological Specifications

•

Inadequate food temperature control is one of the most common causes of food borne illness or food spoilage. Such controls include time and temperature of thawing, cooking, cooling, processing and storage. Systems must be in place to ensure that temperature is controlled effectively where it is critical to the safety and suitability of food. Cooked foods that need to be chilled must be kept at 5˚C (41˚F) or below. Foods that are being kept hot before serving (hot-holding) must remain at or above 63˚C (145˚F). Temperature Temperatur e recording devices must be checked at regular intervals and tested for accuracy. There are occasions when foods can be kept outside these temperatures for a limited period, for example to be served or displayed, when food needs to be handled during or after processing, and when equipment is being defrosted or temporarily breaks down. Such systems must also specify tolerable limits for time and temperature variations. Thawing of frozen raw meat, fish and poultry must be carried out in a controlled manner (i.e. in a cold room or refrigerator with the temperature not exceeding + 5°C, using a microwave oven, or a defrosting cabinet). Hot and cold storage facilities/equipment facilities/eq uipment must be capable of maintaining the required temperatures and must have temperature recording devices for regular monitoring. Deep freezers must operate at minus 18°C or below, chillers at minus 1°C to + 3°C, and refrigerators at +1°C to +4°C. Where microbiological, microbiologic al, chemical or physical specifications specific ations are used in any food control system, such specifications must be based on sound scientific principles and state, where appropriate, monitoring procedures, analytical methods and action limits. A mandatory guideline for the microbiological microbiologic al quality of food is included in Appendix 3




Microbiological CrossContamination

•

•

•

Physical & chemical Contamination 3.4.3 3.4.3

•

Raw, unprocessed unprocesse d food must be effectively separated, separate d, either physically or by time, from ready-to-eat foods, with effective intermediate cleaning and disinfection. This can be accomplished by using different work surfaces for raw and cooked food during preparation, e.g. colour-coded cutting boards. Surfaces, utensils, equipment, fixtures and fittings must be thoroughly cleaned and, if necessary, disinfected after handling or processing raw food, especially meat and poultry. Disinfection can be accomplished by cleaning or immersion in 50 – 200 ppm of hypochlorite solution (for optimum effect, solution temperature must be less than 40°C with contact time of up to 20 minutes). Systems must be in place to prevent contamination of foods by foreign bodies such as glass, metal shards from machinery, dust, harmful fumes and hazardous chemicals.

Incom ing Material Requi Requi rements

Raw materials must only be purchased from reliable sources after ensuring that suppliers follow a GAP therefore maintaining acceptable standards of hygiene. Raw material or ingredient must be rejected if it contains parasites, undesirable microorganisms, pesticides, veterinary drugs or toxic, decomposed or extraneous substances which will not be reduced to acceptable levels by normal sorting and/or processing. Where appropriate, prior to procurement, specifications for raw materials must be set out and applied accordingly. Temperature requirements of delivered goods must be verified. Measures must be in place to prevent cross-contamination between raw materials and the prompt and proper storage of temperature-sensitive supplies. Raw materials, ingredients or food additives must be inspected and sorted before processing. Canned foodstuff must be discarded if cans show evidence of damage (i.e. heavily dented, “blown can,” punctured, damaged seams, or rusty). Stocks of raw materials and ingredients must be subject to effective inventory and stock rotation. 3.4.4

Packaging

Packaging materials must be non-toxic, must not pose a threat to the safety and suitability of food, and must provide adequate protection for foods from contamination and damage. Reusable packaging must be durable, easy to clean and disinfect. 3.4.5

Water

Only Potable Water, as defined within Section 2 of this COP, must be used in all food processes and related activities e.g. steaming. 3.4.6 3.4.6

Management Management and Supervis ion

Managers and supervisors should have sufficient knowledge of the principles of food hygiene and practices to enable them to judge potential risks, take appropriate preventive and corrective action, and ensure that effective monitoring and supervision takes place. 3.4.7 3.4.7

Docum entatio n and Recor Recor ds

Records of food processing, production and distribution must be kept and retained for a period that exceeds the shelf-life of the product. Documentation is an essential component of the food safety control system.




3.5

Maintenance and Cleanin Cleanin g

Establishments and equipment must be kept in an appropriate state of repair and condition. Cleaning must remove food residues and dirt that can be sources of contamination. The appropriate cleaning methods and materials will depend on the nature of the food establishment. Disinfection may be necessary after cleaning. Cleaning chemicals must be handled and used carefully and in accordance with manufacturers’ instructions and stored separated from food, in clearly identified containers to avoid the risk of contaminating food. 3.5.1 3.5.1

Cleanin Cleanin g pro cedur es and metho ds

Cleaning can be undertaken by separate or by the combined use of physical methods [e.g. heat, scrubbing, turbulent flow, vacuum cleaning] or other methods that avoid the use of water and chemical methods employing detergents, alkalis or acids. Cleaning procedures must effectively remove gross debris from surfaces and must include disinfection, where necessary. Where cleaning chemicals are considered necessary only approved chemicals must be used. Note: Most cleaning chemicals contain hazardous ingredients and must therefore be used and stored according to manufacturers’ recommended procedures and the precautions set out on Materials Safety Data Sheets. 3.5.2 3.5.2

Cleanin Cleanin g Proto col s

Protocols for cleaning and disinfection must ensure that all parts of the establishment are appropriately appropriat ely cleaned. Also, this must include cleaning of of cleaning equipment. equipment. Cleaning and disinfection procedures must be regularly and thoroughly monitored for their suitability and effectiveness; and where necessary, this must be documented. Where written cleaning procedures are applied, these must specify the following: 

Areas, items of equipment and utensils to be cleaned.



Responsibility Responsibilit y for particular tasks.



Method and frequency of cleaning i.e. routine cleaning, deep cleaning etc.



Monitoring arrangements.




3.5.3 3.5.3

Pest Contr ol Systems

Good hygiene practices must be employed to avoid creating an environment which is conducive to the presence, infestation and proliferation of pests and their wastes. Good sanitation, inspection of incoming materials and good monitoring can minimize the likelihood of infestation and thereby limit the need for pesticides. The following guidelines must be taken into account: Preventing access Harbourage& infestation

•

•

•

•

•

Monitoring & detection Eradication

•

•

•

3.5.4

Pest access to buildings must be prevented and potential breeding sites eliminated. Availability of food and water encourages pest harbourage and infestation. Potential food sources must be stored in pest-proof containers and/or stacked above the ground and away from walls. Areas that are inside and outside food premises must be kept clean. Refuse must be stored in covered, pest-proof containers. Establishments Establishment s and surrounding areas areas must be regularly examined for evidence of infestation. Treatment with chemical, physical or biological agents must be carried out by licensed and authorized pest control agencies. Treatment methods & materials must not pose a threat to the safety or suitability of food.

Waste Management

Adequate provision must be made for the removal, storage and disposal of waste. Waste must not be allowed to accumulate in food handling, food storage, and other working areas and the adjoining environment. Waste management standards are provided in ADNOC Code of Practice on Waste Management ’ [Ref. 21]. 3.5. 3.5.5 5

Monitori ng Effectiveness Effectiveness

Sanitation systems and food contact surfaces must be monitored for effectiveness and periodically verified by other means such as auditing, operational inspections or, microbiological microbiolog ical sampling, where appropriate. The system must be regularly reviewed and updated to take account of any changed circumstances or conditions.




3.6

Personal Hygiene

3.6.1 3.6.1

Health Health Status

People known, or suspected to be suffering from, or carriers of a disease, condition or illness likely to be transmitted through food, must not be allowed to enter any food processing area. Equally, any person who is affected as described above must immediately report illness or symptoms of illness to their line management. Medical examination of all food handlers must be carried out as per ADFCA requirements. 3.6.2 3.6.2

Illness and Injur ies

Food handlers must report to their line management any physical injuries, signs or symptoms of illness. Such injuries or or illness may require temporary exclusion from foodhandling activities. 3.6.3 3.6.3

Personal Cleanli Cleanli ness

Food handlers must maintain a high degree of personal hygiene, and wear suitable protective clothing, head covering, and footwear, as deemed appropriate to their food activities. All food handlers must wash wash their hands whenever personal cleanliness may affect food safety, for example:

3.6.4 3.6.4



At the start of food handling activities;



After handling raw food or any contaminated material, where this could result in contamination of other food items [e.g. ready-to-eat food]; or



Immediately after using the toilet.

Pers Pers onal Behaviou r

All food handlers must refrain from behaviour which could result in f ood contamination contamination e.g. smoking, spitting, chewing or eating at work, and sneezing or coughing over unprotected food. Personal effects such as jewellery, watches, pins or other items must not be worn or brought into food handling areas. 3.6.5

Visitors

Visitors to food processing or handling areas must wear protective clothing and adhere to the personal hygiene & behaviour provisions outlined in Sections 3.6.3. & 3.6.4.




3.7

Transportation

Food must be protected during transport. The type of conveyances or containers required depends on the nature of the food and the conditions under which it has to be transported. 3.7.1

Requirements

Conveyances and bulk containers must be designed and constructed so that they:

3.7.2



Do not contaminate foods or packaging.



Can be effectively cleaned and, where necessary, disinfected.



Permit effective separation of different foods or foods from non-food items during transport.



Provide effective protection from contamination, including dust and fumes.



Can effectively maintain the temperature, humidity, atmosphere and other conditions necessary to protect food from harmful or undesirable microbial growth and deterioration likely to render it unsuitable for consumption.



Allow any necessary temperature, humidity and other conditions to be checked.

Use and Maint enance enanc e

Conveyances and containers for transporting food must be kept clean, and in a good state of repair and condition. Particularly in bulk transport, containers and conveyances must be designated and marked “For Food Use Only ”. 3.8

Training

Food handlers must have the necessary knowledge and skills to enable them to hygienically handle food. Also, personnel who handle strong cleaning chemicals or other potentially hazardous chemicals must be instructed in safe handling techniques and use of personal protective equipment. Managers and supervisors of food processes of Group Companies and Contractors must have the necessary knowledge of food hygiene principles and practices to be able to judge potential risks and take the necessary action to remedy deficiencies. Programmes must be in place to provide training that is appropriate to the nature of the food and the food establishment, including HACCP training and task-specific training for personnel with assigned critical tasks. Periodically, training and instruction must be assessed for their effectiveness, and this must be sustained by routine supervision and checks to ensure that procedures are being effectively carried out. Training programmes must be routinely reviewed and updated, in accordance with changing national and international standards, as well as changing food producing conditions. Systems must be in place to ensure that food handlers remain aware of all procedures necessary to maintain the safety and suitability of food. The following qualifications from the Royal Society of Health or their equivalent are recognized by ADNOC as providing appropriate evidence of acceptable competencies: 

Managers: Diploma in Food Hygiene and evidence of recognized training in HACCP.



Supervisors: Certificate in Food Hygiene Management (Intermediate) and evidence of recognized training in HACCP.



Food Handlers: Certificate in the Essentials of Food Hygiene.

HSE Management – Manual of Codes of Practice &TGN

Version 2, April 2014

Volume 1: 1: HSE HSE Administ ration & Management Management Code of Practice on Food & Water Water Safety & Welfare

Page 23 of 74


3.9

Hazard Hazard Analys is and Criti cal Contr ol Point - HACCP HACCP

HACCP, which is a science-based and systematic programme [Ref. 6], which: a.

identifies specific hazards and

b.

measures for their control to ensure the safety of food.

Consequently, HACCP is a tool for assessing hazards and for establishing control systems that focus on prevention, rather than on end-product testing. 3.9.1 3.9.1

Management Management Commit ment

Commitment from Management is essential for implementing and maintaining an effective HACCP system and this commitment must be communicated to all personnel. It must be clear from the outset who is responsible for the development of the HACCP plan, and ideally a HACCP coordinator could be nominated. Management commitment must extend to the provision of appropriate training for managers themselves and staff in basic food hygiene and HACCP to a level commensurate with their responsibilities, as well as validation of the elements of the HACCP plan, to ensure that the plan is effective when implemented. 3.9.2 3.9.2

Prelimi nary Procedu res Team Team Ap pro ach to HACCP

The traditional approach to HACCP advocates a team approach, utilizing both in-house and external expertise to design the HACCP plan. In some companies, the full range of expertise may not be available in-house and hence external support may be necessary. Descri Descri be the processes and and pro ducts t o be covered

In applying HACCP, the scope of the HACCP plan has to be clearly defined. This could mean including some or all of the following: 

Specific individual products.



Groups of products with similar characteristics characterist ics (e.g. presenting similar risks).



Processing steps that are used for a number of similar products.

It may be appropriate to individually focus on products and identify relevant food safety information, such as composition, physical/chemical structure, treatment, preservatives, etc., on a product-byproduct-by-product product basis. However, in multi-product multi-produ ct facilities, such as catering operations, it may be simpler to focus on products with similar characteristics. characteris tics. Products must be correctly and clearly categorized. Descri Descri be and and confi rm proc esses

In order to apply HACCP, the processing steps must be described [i.e. through using a flow diagram, which could be drawn for each product]. Where such an approach is not practical, the diagram may instead describe the processing of products grouped according to risk categories and to which similar processes will be applied. Another approach approach to describing describing the processing processing operations operations may be achieved achieved without without specific specific attention to product types. In this case, the diagram may focus on operational procedures such as the receipt of materials, handling, storage, preparation, thermal processing and serving of food, providing that the risk profile of the different products are similar [e.g. a variety of hot soups utilizing different ingredients and where the risk profiles are similar]. In addition to flow diagrams, a schematic plan of the establishment could also help highlight potential areas of cross-contamination.




3.9.3 3.9.3

Appl icati on of the HACCP HACCP Princ ipl es Principle 1:

Conduct a Haza Hazard rd Analysis

Hazards recognized as significant and likely to occur at any step of the process must be identified. These may be of a microbiological microbiolog ical nature (e.g. pathogenic organisms), organisms) , a chemical nature (e.g. pesticide residues), and/or a physical nature (e.g. pieces of glass). Principle 2:

Determine Determine the Critical Control Points Points (CCP (CCPs) s)

Determination of Critical Control Points (CCPs) must follow a logical consideration of all steps where hazards can be controlled. When determining whether a step or process is a CCP, the team must consider whether control can be applied at that step or process and if a loss of control at that point will result in a potential hazard in the finished product. There may be more than one CCP at which control can be applied to address the same hazard. The determination of a CCP in the HACCP system can be facilitated by the application of a decision tree. However, training may be needed to use it successfully. A decision tree may not be applicable applicable to all situations, but its use may facilitate transparency and verification. Principle 3:

Establish Critical Limits

Critical limits must be specified for each critical control point for safety. The critical limits of each CCP must be realistic, yet sufficient to provide the necessary food safety assurances. Measurable and observable criteria used to set critical limits may include measurements of temperature, time, pH, and level of available chlorine. Specific Industry guides can be instrumental in identifying the most appropriate criteria for the critical limits as well as setting the limits themselves. Principle 4:

Establish a syst em to monit or contr ol of the CCP CCP

Monitoring is essential in ensuring that critical steps are under control, because it will identify where a loss of control has occurred or if there is a trend towards a loss of control. Monitoring will also identify the required corrective actions to the process to restore or maintain control. Monitoring procedures procedur es must be able to detect loss of control at the CCP. The frequency of monitoring must be sufficient to guarantee that no unsafe product reaches the consumer. Results from monitoring must be recorded and evaluated by a suitably competent person trained to carry out corrective actions. While Group Companies may have to resort to outside expertise in performing the first three principles, monitoring remains the responsibility of the individual Group Company and Contractor. In establishing the monitoring procedure, the following questions need to be addressed: 

Which parameters are measured and what are the critical limits?



How is it monitored?



When and how often will the CCP be monitored?



Who will be responsible for monitoring?



Is the monitoring procedure practical and reliable?

Employees must be trained to carefully follow the procedures, monitor CCPs, and take corrective action if critical limits are not met.




Principle 5: Establish the corrective action action to be taken when monit oring indicates that a particular CCP CCP is not und er control

Specific corrective actions must be developed for each CCP. Corrective actions must specify what needs to be done to bring the CCP under control and ensure that consumers are not exposed to potentially unsafe products. Corrective actions include steps to correct the problem and to deal with the affected product. Any corrective measure undertaken with regard to a specific step must be easily implemented and understood by the employee performing performi ng the activities. Corrective actions must be documented and communicated to management to enable the system to be modified, if necessary, and reoccurrence of the problem prevented. Whenever a critical limit is not met, a corrective action must be carried out immediately. Therefore, training of all staff is essential to prevent delays. Corrective actions may be simple, such as continuing to heat food to the required temperature or reconditioning of the food. Sometimes it may be necessary to take more severe steps, such as rejection of a load of of incoming ingredients. External support may be necessary to make such a judgment. Principle 6:

Establish Verifi Verifi cation Procedures

Verification is required firstly, to determine if the HACCP system is working correctly and eventually to highlight deficiencies that need to be rectified. Verification may also be initiated for other reasons, e.g. changes in the processes with potential safety consequences. Verification is usually performed by someone other than the person who is responsible for performing the activities specified in the plan, e.g. e.g. monitoring. In order to have workable verification procedures, the methodologies must be simple to perform and easy to record. In that respect, verification activities must: 

Ensure that prescribed practices are consistently followed.



Ensure that the personnel have the tools and facilities for proper personal hygiene and sanitary practices (e.g. hand-washing facilities, sanitizing equipment, cleaning supplies, temperature measuring devices, and sufficient gloves).



Ensure that calibrations have been conducted as needed and according to the requirements of the equipment.



Ensure that control procedures are being followed.

Principle 7: Establish Documentation Concerning All Procedures Procedures and Records Records Relevant Relevant to the HACCP HACCP Principles and Their Appli cation.

Accurate documentation and record keeping are essential to the application application of a HACCP system. Documentation and record keeping must be appropriate to the nature and size of the operation. Documentation and records must be sufficient to enable Group Companies and their Contractors to be confident that controls are in place and being maintained. All practices and actions of the HACCP system must be documented to aid Group Companies or their designated external auditors, in their verification activities.




Examples of documentation required include: 

Hazard analysis.



CCP determination.



Critical limit determination

Examples of records required include:

3.9.4 3.9.4



Monitoring activities, e.g. recorded temperature.



Corrective actions taken.



Verification procedures performed.



Modifications to the HACCP system

Validatio n of the HACCP HACCP System

Validation of the elements of the HACCP system must be carried out at all stages. This will include, for example, confirmation that critical limits are appropriate and that identified hazards are reduced to acceptable levels or eliminated. Validation data can be internal (within the ADNOC Group) or from external sources (e.g. legal requirements, national standards, international standards, i.e., Codex Alimentarius Standards 3.10 3.10

Caterers Healt Healt h Guideli nes

Food related illness or conditions can be categorised under three main classes, as described below: 

Class 1: Diseases caused caused by biological agents [usually [usually infectious or toxic] toxic] that enter the body through ingestion of contaminated or spoilt food or produce;



Class 2: Allergic reactions caused by individual intolerances intolerance s to certain food groups known as allergens [e.g. nuts, seafood, chocolates, preservatives, etc.]; or



Class 3: Physiological Physiologic al disorders [e.g. diabetes, hypertension, obesity, etc.] which are linked to over consumption of food groups that are typically high in salt, saturated fats and/or sugars. There is neither an implied or actual suggestion that the food consumed and leading to this class of illness/condition is not prepared under hygienic and appropriate conditions.

Realistically, every person is at risk of food borne illness or conditions, but the extent of that risk is dependent on several inter-related parameters such as the quality of supplies [especially the water quality and condition/age of the raw ingredients]; environmental factors [e.g. the location and conditions under which food is prepared]; hygiene factors [e.g. cleanliness of the environment; washing, cleaning and disinfection routines] and a host of human and cultural factors [staff hygiene, awareness, dietary habits, life styles, etc.] While most food borne diseases are sporadic and often not reported, food borne disease outbreaks can have very serious consequences. consequenc es. Group Companies must put in place a system for the management of food borne illnesses. This must include control, investigation and reporting of such incidents, as well as management of mass casualty situations, i.e., mass food poisoning." Group Companies and Contractors must establish systems to ensure the health of catering staff in order to prevent the transmission of infectious diseases through food. All catering crews employed by Group Companies are subject to medical examinations as stipulated in the ADNOC Medical Guidelines. Medical examinations must include the examinations given in the subsections below.




3.10.1 Pre-Employment Medical Examination 

New catering employees, both food handlers and non-food handlers must undergo medical examination prior to appointment.



Medical examination protocol must conform to the ADNOC Medical guidelines on pre-employment medicals with a strong emphasis on examination of potential communicable disease sites (e.g., skin, ears, upper respiratory tract and gastrointestinal tract).



Individuals with any of the conditions listed in Table 3.1 are unacceptable until satisfactorily treated and re-assessed.



Contracted catering companies must submit proof of medical fitness of catering staff assigned to any work location. Table Table 3.1: 3.1: Infectious Diseases Diseases Conditions fo r Exclusio n of Food Handlers Handlers 1 2

Excretors of Salmonella typhi or Salmonella paratyphi Acute gastroenteriti gastroenteritis, s, including including acute diarrhoea diarrhoea

3

Excretors of the etiological agents of Cholera, Amoebic Dysentery, or Bacillary Dysentery.

4

Hepatitis A or Hepatitis E and all other forms of acute hepatitis until diagnosed not to be Hepatitis A or Hepatitis E.

5

Intestinal parasitism.

6

Tuberculosis (in the active, infectious state).

7

Skin infections (skin abscess, infected wounds, etc.)

3.10.2 3.10.2 Govern ment-is sued Food Food Handler’ Handler’ s Certif Certif icate

All food handlers must be in possession of a valid ADFCA-issued ADFCA-issued Food Handler’s Certificate while on duty at any location. This certificate must be periodically renewed as per ADFCA requirement. 3.10.3 Six-Monthly Medical Examination 

Food handlers and employees who are likely to handle food (including waiters) must undergo medical evaluation every six months.



Medical evaluation shall include, but not be limited to, a thorough physical examination and routine stool examination.

3.10.4 3.10.4 Return fr om Leave Medical Examin Examin ation 

Catering staff, both food handlers and non-food handlers, who are returning to work from home country leave, must undergo routine medical examination prior to resumption of duties.



Medical examination shall include, but not be limited to a thorough physical examination, throat swab and routine stool analysis.




3.10 3.10.5 .5 Exclusio n of food handlers

Restriction or exclusion of food handlers suffering from a disease or medical symptom listed in Table 3.1 is necessary because of the increased risk that the food being prepared will be contaminated with a pathogenic organism transmissible through food. It is the responsibility of line management in Group and Contractor Companies to report and exclude from work any food handler who exhibits signs or symptoms of infectious diseases. In particular: 

Food handlers, who, in the course of routine examination, are found to have any of the conditions listed in Table 3.1, must immediately be excluded from work in order to undergo further medical evaluation and treatment.



Food handlers who show the following signs or symptoms must be excluded from work to undergo further medical evaluation and treatment:



3.11

o

Respiratory tract: fever, cough, colds, sore throat.

o

Intestinal tract: fever, vomiting, diarrhoea, jaundice.

o

Skin: boils, infected wound, infected skin rash, especially on hands or arms.

Re-instating a food handler excluded due to an infectious illness will require a medical fitness certificate.

ISO-22000

In 2005, the international standards organisation (ISO) issued ISO-22000: Food safety management systems - Requirements for any organization in the food chain [Ref. 7]. This standard integrated the principles of HACCP with application steps developed by the WHO Codex Alimentarius Commission in which Hazard Analysis is the key to an effective food safety management system, because it assists in organizing the knowledge required to establish an effective combination of control measures [Ref. 5]. The standard requires all hazards that may be reasonably expected to occur in the food chain, including hazards that may be associated with the type of process and facilities used, are identified and assessed. Thus, it provides the means to determine and document why certain identified hazards need to be controlled and why others need not. Through hazard analysis, the food business operator is responsible for determining the strategy that will be used to ensure hazard control through combining PRPs, operational PRPs and the HACCP plan [Ref. 7]. It is important to state that, unlike the mandatory requirements of ADFCA Regulation [Ref. 6] 2010, the implementation of, and eventual certification to ISO-22000 are entirely voluntary for any Group Company of contractor.




3.12 3.12

Nutritio nal Considerations

3.12.1 Background

Diet can have a major impact on health. Over the past ten to fifteen years, there has been a trend for people to eat more saturated fat, salt and added sugar and too little fruit, vegetables, oily fish and fibre. Obesity alone can have a severe impact on people’s health, increasing the risk of type 2 diabetes, some cancers, and heart and liver disease. There is also a significant burden on the medical services and being one of the causes of dropped productivity. According to Abu Dhabi Health Statistics 2011 the following following “potential diet-related” diet-related” cardiovascular indicators have been observed within the Emirate of Abu Dhabi [Ref. 8]. 60%

50%

d e t 40% s e T n o i t a l 30% u p o P f o 20% %

Obsesity Hypertension Diabetes High Lipids

10%

0% Male

Female Nationals

Male

Female Expatriates

Figure 3.1: 3.1: Overview of Cardiovascul Cardiovascul ar Indicators in Abu Dhabi 2011 2011 [Ref. [Ref. 8]

Whilst it is common knowledge that eating a healthy diet is important, it is not always easy to access and understand the information available about nutrition and food choices. The purpose of this sub-section is to provide a compilation of information on nutrition and healthy eating and to help caterers with provision of health options to personnel. 3.12.2 Balanced Diet

Eating a healthy, balanced diet is an important part of maintaining good health, and can help a person feel their best. The two keys to a healthy diet are: 

A person must eat the right number of calories calories for how active they are, so that they balance the energy consumed with with the energy used. The average man needs around 2,500 calories a day. The average woman needs 2,000 calories.



A person must eat a wide range of foods to ensure that they are getting a balanced diet and that the body is receiving all the nutrients it needs.




The following are simple tips to follow for healthy eating & wellbeing [Ref. 13] Meals must be based on starchy foods

Diet must have lots of fruit and vegetables

Meals must include more fish

Meals must be low in sugar & saturated fats

Salt intake must be reduced

Lifestyle must include more exercise and balanced calorie intake

Body must be adequately hydrated

Breakfast is the most important daily meal

The eat-well plate presented in Figure 3.2 [Ref.9] is a guide for getting the food balance right because it shows how much of what proportion from each food group is recommended for a normal healthy meal.

Figur e 3.2: 3.2: The Eat-well Plate Plate

3.12.3 Food Groups

There are five main food groups, and this section presents a description of which foods belong to each and why, what benefits do they have and how much of each must be consumed every day [Refs.10] Fruit & Vegetables

Fruit and vegetables are low in energy and packed with vitamins, minerals, protective plant compounds and fibre, so they're a great source of nutrients and vital for a healthy diet. Due to their nutritional and health and health benefits, it's recommended that fruit and vegetables form the basis of the diet, with a minimum intake of five portions each day - about a third of the daily food consumption. Fruit and vegetables must be incorporated into every meal, as well as being the first choice for a snack. Studies have shown that people who eat a lot of fruit and vegetables may have a lower risk of chronic disease, such as heart disease and some cancers. Health benefits can be gained from fresh, canned (in natural juice), frozen, cooked, juiced or dried versions. However, potatoes do not count since they are categorized under starchy foods.




Starchy Food

These foods are all produced from grains, such as wheat, corn or rice. They must be a part of all meals, filling about a third of the plate. In general, starchy foods are served either as refined or unrefined (often known as whole grains). Refined grains have been stripped of their outer bran coating and inner germ during the milling process, leaving only the endosperm. They include white rice, white bread and white pasta. On the other hand, with the whole grain the bran, germ and endosperm are all still present. Bran is an excellent source of fibre; the germ is a source of protein, vitamins and minerals; and the endosperm supplies most of the carbohydrates, mainly in the form of starch. Unrefined or whole grain forms provide far more nutrients than their refined counterparts. Whole grains are rich in phyto-chemicals and antioxidants, which help to protect against coronary against coronary heart disease, certain disease, certain cancers, and diabetes. and diabetes. Studies Studies have shown people who eat three or more servings of whole grains a day are less likely to suffer from heart disease. Most people get their whole grain from whole-meal bread or whole grain breakfast cereals such as porridge, muesli or whole wheat cereals. Food choice must be made for whole grain varieties over processed or refined grains, and care must be taken when adding sugar or salt. Other whole grain foods include: Brown rice; Whole barley; Rye bread; Rye crackers; Oatcakes; and Popcorn Fats & Sugars

Although these foods are an important source of energy, they often contain few other nutrients; hence it is healthier to limit their consumption. This group includes cakes, biscuits, sweets, sugar-sweetened drinks and crisps Fat is a concentrated source of energy. Just 1g provides nine calories - more than double the calories in 1g of protein or carbohydrate. This means that it is much easier to consume too many calories when eating high-fat foods. People trying to manage their weight must reduce fatty foods to help cut calories. Listed below are some essential facts about fat: 

Fat transports the fat-soluble vitamins A, D, E and K around the body



It can often improve the flavour and perception of foods, increasing their palatability



It supplies essential nutrients such as fat-soluble vitamins and essential fatty acids (EFAs)



EFAs must be supplied from the diet, and are thought to have a positive effect on heart health and the immune system



It has a key role in membrane structure



It cushions, and so protects, the internal organs



It's stored in adipose tissue (a thick layer of tissue under the skin) as a long-term fuel reserve. Excess fat may also accumulate around your organs, especially in the abdominal cavity




Fat can be divided into two main groups, namely saturated and unsaturated. Saturated fat is generally solid at room temperature and is usually from animal sources. It is found in butter, hard margarine, cheese, whole milk and anything that contains these ingredients, such as cakes, chocolate, biscuits, pies and pastries. It's also the white fat seen on red meat and underneath poultry skin. 

Trans-fats, or hydrogenated unsaturated fats, are used in food preparation, but are increasingly recognised as being unhealthy.



Unsaturated fat is usually liquid at room temperature and generally comes from vegetable sources. Monounsaturated and polyunsaturated fats are both included in this group. Unsaturated vegetable oils are generally a healthier alternative to saturated fat and can be found in sesame, sunflower, soya, olive and rapeseed oil, soft margarine and in foods such as oily fish, including mackerel, sardines, and salmon.

The value of saturated and unsaturated fat in our diets is not fully understood yet but generally, eating too much saturated fat is associated with increased blood cholesterol concentrations and an increased risk of heart disease. Eating less helps to minimise the risks it poses to heart health. Polyunsaturated fats contain inflammatory omega-6 fatty acids and it’s the balance of these with omega-3s which is important. Protein

Protein is a vital part of human diets, regardless of whether it is from animal or plant sources. Foods containing protein include: 

Meat, poultry, fish, shellfish and eggs



Pulses, nuts and seeds



Soya products and vegetable protein foods

From hair to fingernails, protein is a major functional and structural component of all human cells. Protein provides the body with roughly 10 to 15 per cent of its dietary energy, and is needed for growth and repair. Proteins are large molecules made up of of long chains of amino acid sub-units. Some of these amino acids are nutritionally essential as they cannot be made or stored within the body and so must come from foods in the daily diet. Although all animal and plant cells contain some protein, the amount and quality of this protein can vary widely. Protein from animal sources contains the full range of essential amino acids needed from an adult's diet. But red meat, in particular, must be eaten in limited amounts due to the high level of saturated fat it contains, which may raise blood levels of 'unhealthy' LDL” , better known as cholesterol. cholesterol. A high intake of saturated fat can lead to an increased risk of cardiovascular disease and other related disorders. As an alternative source of animal protein, poultry, fish and shellfish must be chosen instead of red meat. The 2007 World Cancer Research Fund report recommended meat eaters limit their consumption of red meat to no more than 500g a week (cooked weight), which is equivalent to around 700-750g raw weight, with very little processed meat, as these have both been linked to certain forms of cancer cancer [Ref. 11]. Fish is a good source of animal protein. Oil-rich fish such as salmon, mackerel, herring, tuna, and sardines are all rich in omega-3 fatty acids, which help to reduce the risk of developing cardiovascular disease. Shellfish is also a good source of protein and is low in fat. Eggs contain all eight essential amino acids, making them a perfect source of protein. They should be included as part of a balanced and varied diet.




Milk & Dairy Dairy Produc ts

This This food group includes milk and milk products such as cheese, yoghurt, and “Rayeb” [fermented milk] but does not include butter, margarine or cream. Milk is distinguishable by its fat content, as follows: 

Whole or full-fat milk typically contains ca. 3.5 % fat.



Semi-skimmed Semi-skimm ed contains ca. 1.7 % fat.



Skimmed milk contains between 0.1 and 0.3 % fat.

Even whole milk is relatively low in fat and certainly semi-skimmed milk can be labelled as a low-fat food. Contrary to popular belief, lowering the fat content in milk does not affect the calcium content, so an adequate calcium intake can still be obtained from lower-fat dairy products. However, low fat milk contains less energy and lower amounts of fat soluble vitamins. Cheese contains the same beneficial nutrients as milk, but most cheeses contain much more saturated fat and high levels of added salt, so it's important to only eat full-fat cheese occasionally and in small portions. Yoghurt is rich in protein and vitamin B2: which are essentially the same nutrients as in milk. Some varieties contain living bacteria (probiotics) that are healthy for the digestive system. Yoghurt can be made from whole or low fat milk and fruit yoghurts often contain added sugar. A good diet option is to mix fruit with natural, low fat, unsweetened yoghurt. Salt

Salt, also known as sodium chloride, is made up of 40 per cent sodium and 60 per cent chloride and it is mainly found in pre-prepared pre-pre pared foods. Excessive salt consumption has been linked with high blood pressure and stomach cancer, and can exacerbate osteoporosis and asthma. The sodium component of salt is vital for controlling the amount of water in the body, maintaining normal pH of blood, transmitting nerve signals and helping muscular contraction. Salt is present in all foods in varying degrees, but almost all processed foods [e.g. pizzas, burgers, and ready-meals] contain added salt. Unlike all other minerals, sodium is generally over-consumed, with dietary intake of salt for most people being far in excess of the recommended daily requirement. Adults are advised to consume no more than 6g salt per day (about one teaspoon); however, the current intake is at least about 9g per day which is 50 -100 per cent higher than is recommended for good health [Ref 12]. People who have high have high blood pressure must follow a low-salt diet and take advice from their occupational health professional or doctor. Reducing sodium has been proven to be one of the most effective ways of lowering high blood pressure, especially when this is done in combination with broader dietary changes.




3.13 3.13

Food Incid ents & Crisi s Management Management

3.13.1 3.13.1 Typ es of Food Incidents

Food incidents can be categorized under three 3 levels, as outlined below [Ref. 22]: 

Level 1 – Routine: food incidents that have limited food distribution, low risk characteristics and are likely to be easy to control by one or more department.



Level 2 – Major: food incidents that have wider food distribution, medium to high risk characteristics and more than one department or facility are likely to be involved in managing the investigation and control measures. There is also the potential for level 2 incidents to cause some disruption to normal activities as resources are diverted to deal with the incident.



Level 3 – Crisis: food incidents that have high risk characteristics, and are likely to have wide scale food distribution and the capacity to control the incident is beyond the normal capabilities of the Company. A food crisis has the potential to cause significant disruption to routine work activities and there is the likelihood that the incident will take some time to control and will need extra resources allocated to deal with it.

3.13.2 3.13.2 Responsi bil it y for Management Management of Level 1 & 2 Inci dents

All Food Business Operators [Group Company or Contractor] Contractor] must be aware of their legal obligations set out in Food Law Number (02) of the year 2008 regarding the handling of unsafe food, the tracing of food, and the withdrawal/recall of unsafe foods from any location within the Emirate of Abu Dhabi. Where a food business operator within a Group Company or as a Contractor considers or has reason to believe that a food which it has imported, produced, processed, manufactured or distributed may be injurious to human health or is not in compliance with the relevant legislations it must withdraw the unsafe food from the location or facility without delay and notify ADFCA and ADNOC OH HSED. Where the food product may have already reached the ‘consumers’ the Group Company or Contractor must initiate procedures to recall the food. It is important that food business operators’ use effective and accurate means to inform the ‘consumer’ about food recalls. UAE Regulation (1), 2008 in respect of Description of Violations related to food &its handling outlines the offences and violations for handling food which does not comply with the specific regulatory controls and provides delegated officers with judicial powers to seize, detain, and condemn food which do not comply with the relevant legislation. In respect to the Management of Food Incidents, the FBO must: 

Take all necessary measures to protect the health of ‘consumers’;



Maintain and test an effective and efficient recall and traceability system;



Maintain all process documentation and product testing and traceability documents’



Notify ADFCA & ADNOC HSED of incidents or potential incidents without delay;



Initiate the withdrawal and/or recall of food products as necessary;



Provide all necessary assistance and co-operation to ADFCA and ADNOC HSED;



Ensure timely release of information relevant to an investigation; investigation ;



Review and update information as it becomes available and ensure ADFCA and ADNOC HSED HSED are notified notified during during incidents; incidents;



Document No. ADNOC-COPV1-10 

Prevent the distribution of food which does not comply with the provisions of any regulation applicable to that particular food; and



Prevent the misused of any recalled food.

For more detailed guidance on FBO responsibilities and reporting of food incidents refer to Ref. 22.




4

ACCOMMODATION

4.1

Introduction

The effects of adequate sleep, good living accommodation, hygiene and comfort on human performance are well established. In fact, an organisation that provides functional, comfortable, and pleasant living environments and coordinates that with appropriate occupational health and safety must expect a significantly enhancement in the performance and productivity of its workforce. There are several international standards and guidelines that encompass good offshore practice. The UAE has itself legislated through Cabinet Decision 13, [refer to Section III] that it is a requirement for any establishment operating in the UAE and having a group labour accommodation for 500+ labourers to ensure that the conditions of such accommodation are in accordance with the articles set out in the Cabinet Decision. The aim of this section of the CoP is to provide the ADNOC Group Companies with general information and goals and to assist them achieving these goals. For further information, it is recommended that the references set out in Section 11, are reviewed and consulted. In general terms, accommodation must satisfy the following basic goals [Ref. 14]:

4.2 4.2



Provide safety of personnel in the event of a breakdown, fire, or other hazards;



Layout for communal and recreational areas must encourage communication and avoid isolation;



Where possible, all rooms must be fitted with windows;



Design and layout must ensure the needs for individual privacy. This must include meeting the right of a person for rest from noise and visual distractions; ablution facilities; and internal and external communication requirements;



Design of accommodation must take into account the movement of people and communication during all working conditions (i.e. night shifts, weekend working, etc.);



Design must take into account cultural differences, be appropriately signed, and labelled.



Design must provide for safe and easy cleaning, replenishment replenishme nt of consumables; routine and non-routine maintenance; and safe access; and



Design must consider all aspects of personnel wellbeing [i.e. high quality indoor air; pest free environment; and hygienic toilet facilities] to enable the accommodation to be functional, comfortable and pleasant for its occupants.

Living Accomm odation

Facilities provided by Group Companies vary considerably from location to location, and depending on the activities being carried out. For the sake of this CoP, the facilities covered include: 

On shore fixed location [e.g. fixed and permanent structures; villas, and cabins];



Drilling rigs, or drilling ships;



Super-complexes Super-comple xes [i.e. offshore production and processing platforms];



Accommodation vessels;



Construction, pipe laying and maintenance barges; and



Any other structure or vessel where living accommodation and other facilities are provided.




A living accommodation is taken to only mean the locations, areas, or facilities facilities tabulated below.

4.3

Sleeping cabins

Lounges

TV, leisure & games room

Prayer rooms

Gymnasium

Recreation Areas

Corridors

Library

Clubs & leisure meeting rooms

Sleepin Sleepin g Areas [Cabins & Rooms] General Requirements 

Areas must be located in groups on dedicated floor levels or in separate corridors away from traffic areas and noisy activities.



Areas must be arranged to provide a basis for uninterrupted sleep, rest, quietness and personal hygiene needs.



Areas must be furnished to include storage for required safety, survival equipment [as required by the facility’s safety standards]; clothing and personal belongings.



Areas must provide opportunity for reading, writing and relaxation. Beds in areas where there is more than one bunk must be fitted with bed curtains to enable privacy and protection from light and direct view.



All berths must be immediately adjacent to an aisle or access-way access- way leading directly to an escape route from the accommodation.

Occupancy 

In determining cabin occupancy for any facility, the main objective is to ensure that all personnel can get adequate quality sleep. In addition, factors such as shift patterns must be properly considered to ensure the risk of sleep disruption (e.g. through effects of people entering and leaving the room) is minimised.



Two-berth cabins with en-suite shower, toilet, and washroom facilities shared between two cabins is considered to be the typical arrangement or norm for the design of new intermittently-manned and normally-manned facilities.



Single berth cabins are recommended where space allows because they provide optimal privacy and comfort.



Four-berth cabins, in most circumstances, circumstanc es, will not provide reasonable privacy and comfort. This arrangement is considered below standard for new facilities, or for existing facilities undergoing accommodation refurbishment in which upgrade to a two-berth, or single-berth cabin arrangement is reasonably practicable.



Four-berth cabins are acceptable on existing facilities where it is not reasonably practicable for them to be upgraded because of lack of space or other technical or severe economic limitations. Ideally, no more than two beds must be occupied during any particular shift.



Four-berth cabins may provide a practicable solution for temporary and emergency accommodation on not-normally manned facilities. However, where stays of extended duration are anticipated, e.g. for maintenance campaigns and modifications, the benefits of two-berth or single berth cabin arrangements must be given proper consideration by the facility operator.



Hot bunking is unacceptable for any facility.




Room or Cabin Cabin Design

Cabin design must preferably be standardised standardis ed across the facility. In new and refurbished facilities, a modular prefabricated cabin or structure is recommended to ensure consistency, acoustic performance, ease of cleaning, and ease of replacement over the life of the facility. The room/cabin layout and furniture must be of an ergonomic design in order to facilitate housekeeping and maintenance, and to enhance the comfort and usability for occupants. The layout must provide unrestricted access to beds, bunks, desks and lockers. At offshore facilities, the outside corners of berthing bulkheads, doors or edges that personnel may accidentally walk into must be reduced to minimise the risk of injury. At offshore vessels or facilities, facilities, berths should, where possible, be facing fore and aft and not port and starboard, regardless of cabin orientation, to reduce movement and motion induced sickness. This is especially important at vessels where length is much greater than the beam. Berths must be designed such that making beds and changing linen is easy to do and does not expose housekeeping personnel to risk of injury through prolonged poor postures, excessive mattress handling or contact with sharp edges when tucking in sheets. Wherever possible, beds must be placed on the floor for ease and safety of access and use. Beds must be sized to comfortably accommodate personnel, thus must have the following minimum dimensions: 

Width = 900 mm; Length = 2100 mm



Top of mattress = 550 – 600 mm above floor

If there is a requirement for upper level bunks then the top bunk must have a dustproof bottom constructed of suitable material. Head clearance between the top of a bunk and any overhead obstruction must be a minimum of 900mm to enable the person to sit up without bumping their head. head. Robust ladders, grab bars and safety rails must be provided for access to upper berths. Proprietary pull-down bunks may be considered where these are required temporarily for peak manning periods. Sleeping areas must have a clear ceiling height of not less than 2400 mm, and in washrooms, not less than 2200 mm. Aisle widths widths in sleeping sleeping areas areas must be at least: least: 

600 mm between a single berth and the nearest obstruction;



900 mm between facing berths; and



1000 mm when joining two or more aisles.

The size or a room or cabin must be assessed based on the facilities provided and adequate free circulation space for occupants. As a rule, it is recommended that internal area must be not less than 4.5m² per person for onshore installations and 3 m² per person for offshore installations. The information provided above is the minimum requirements for rooms, cabins and furniture sizes quoted in internationally accepted standards and available information. It is however, the duty of Group Companies to demonstrate that cabin sizing and clearances are either adequate or have been exceeded to provide a better standard of living accommodation.




Storage Space

Each room/cabin must have sufficient, identifiable storage space for the occupants’ luggage, bag or hold-all, clothes, personal items, and a lockable storage space for valuables. Storage provision must also consider the need to minimise requirements for people to enter multiple-occupancy rooms while others are sleeping. Drawers and doors must be arranged to prevent inadvertent opening and closing due to movement on floating facilities. A kick space of at least least 100 mm high by 100 mm deep must be provided provided around around accessible faces of cabin furniture including lockers and berths. Noise Levels

Excessive noise within the accommodation area can have an adverse impact on recreational and rest activities and have an impact on the health and welfare of onshore and offshore workers. This can lead to lower performance and productivity as well as potential safety issues, particularly when noise affects sleep or communication. Therefore, controlling noise levels within accommodation areas is essential in providing a safe and healthy environment for all onshore and offshore workers [Ref. 14]. In order to achieve a satisfactory acoustic environment for personnel living within the accommodation areas, the following factors must be addressed: 

Overall noise levels, must be as low as reasonably practicable to provide a safe and healthy workplace;



Noise characteristics characteri stics such as tonality, impulsiveness, impulsiveness , excessive low frequency content can be significantly more intrusive than broadband, continuous noise;



Acoustic privacy between rooms; and



Speech intelligibility in rooms used for recreation.

The table below presents the recommended A-weighted noise levels [Refs.18 & 23], averaged over a representative period T, (LA eq,T ) within accommodation areas for fixed and mobile facilities. Note: The time of the day during which the noise level must be measured must be at the typical time that the accommodation is being used for its intended purpose. Sound Pressur e, On-shore, dBA [see Note 1]

Sound Pressur e, Offshore & Vessels, Vessels, dB A [see Note 2]

Sleeping Cabins and Hospital

45

60

Mess Rooms

50

65

Recreational Areas, Indoors

50

65

Recreational Areas, External

-

75

Offices

50

65

Control Rooms

60

60

Limits for Noise Levels Levels in Accommo dation

Note 1

According to ADNOC Technical Guidance Note V3-07

Note 2

According to SOLAS Chapter II-1 on Noise Code [Ref. 23]




4.4 4.4

Addit ional Facilit Facilit ies

4.4.1

Offshore Toilet and Wash-Rooms

It is essential that there must be at least one basin with hot and cold water supply for every six people; a water closet (not a urinal) and a bath or a shower for every eight people. At least one bath bath and water closet closet must be available available at all times for first-aid first-aid purposes in the vicinity of the sick bay. Where facilities are provided for the exclusive use of the occupants of particular rooms, these must be discounted when considering the requirements for any remaining persons. Laundry Rooms

A separate room containing containing laundry facilities facilities must be provided. This must be in addition to the personal washroom facilities referred to above. Mess Room and Galley

There must be a mess room and galley of adequate capacity to cater at one time for at least half the number of people on board. Also, there must be adequate storage facilities for food and potable water. Recreation Room

If there is a recreation room it shall be large enough to provide seating at one time for at least half the number of persons on board. Sick Bay

All normally manned installations installations must contain a sick bay sufficient for the number of personnel. The sick bay must measure at least 2 x 3 meters if no more than 25 persons are regularly at work in the installation, at least 5 x 7 meters if more than 25 persons are regularly at work, and larger than this if the number is greater than 100 [Ref. 24]. 4.4.2 4.4.2

Unmanned Install ations

On installations that are not manned, it is normal to assign a small team of men on board for short periods to undertake routine maintenance/operational work. A suitable shelter must be provided and visits must be planned to avoid the possibility possibility of overnight stays. It is a mandatory requirement to provide for the health, safety and welfare of people during these short stay periods, and minimum facilities must be provided. Where practicable, the shelter must contain separate clean and dirty areas to enable changing and storage of clothing. At least one wash-basin wash-basin must be provided for every six persons and a water closet (not a urinal) for every eight persons [Ref. 25]. A mess area should be provided with seating for the maximum number of people at any one time. The mess must have facilities for storage and preparation of hot and cold food. A store of of potable water must must also be provided. A clean area (not (not in an operational operational or machinery machinery room) with with suitable suitable equipment equipment for sleeping sleeping would need to be provided for the eventuality that personnel might in an emergency (e.g. poor weather conditions) be forced to stay overnight on the installation.




4.4. 4.4.3 3

Temporary Temporary Accomm odation

Facilities for temporary accommodation may be provided, subject to their suitability for use on the particular installation and the ability of the installation to carry them. The temporary accommodation will need to be compatible with the same requirements as to habitability, materials, construction and location as the permanent accommodation. Temporary accommodation will need to be removed at the end of the specified period of use. 4.4.4 4.4.4

Onsho re Facilit ies Shelter

Accommodation Accommodation requirements requirements for onshore operations operations must comply comply with the the following: following: 

Every shelter in the camp shall be constructed in a manner which will provide protection against the elements.



Each room used for sleeping purposes must comply with the specifications specificati ons set out in Section 4.3.



Beds, cots, or bunks, and suitable storage facilities such as wall lockers for clothing and personal articles must comply with the specifications set out in Section 4.3.



The floors of each shelter must be constructed of wood, asphalt, or concrete. Wooden floors must be of smooth and tight construction. The floors must be kept in good repair. All wooden floors must be elevated not less than 300 mm above the ground level at all points to prevent dampness and to permit free circulation of air beneath.



All living quarters must be provided with windows. The total number of windows must not be less than one-tenth of the floor area. At least one-half of each window must be constructed such that it can be opened for ventilation.



All exterior openings must be screened with 16-mesh material. All screen doors must be equipped with self-closing devices.

Water Water Suppl y

Adequate and convenient water supply must be provided in each camp for drinking, cooking, bathing, and laundry purposes. The water supply will be deemed adequate if it is capable of delivering 95 litres per person per day to the campsite at a peak rate of 2 1/2 times the average hourly demand. Where water under pressure is available, one or more drinking fountains must be provided for each 100 occupants or fraction thereof. Common drinking cups are prohibited. Toilet Facilities

Toilet facilities adequate for the capacity of the camp must be provided. Urinals must be provided on the basis of one unit for each 25 men. Where water under pressure is available, urinals must be provided with adequate water flush. Urinal troughs in privies must drain freely into the pit or vault and the construction of this drain must be such as to exclude flies and rodents from the pit. Each toilet room must be lighted naturally or artificially by a safe type of lighting at all hours of the day and night. An adequate supply of of toilet paper must be provided in each privy, water closet, or chemical toilet compartment.




Privies and toilet rooms must be kept in a sanitary condition. They must be cleaned at least daily. In camps where public sewers are available, all sewer lines and floor drains from buildings must be connected thereto. In the case of common bathrooms, one toilet must be provided for every 8 persons, and any common bathroom must have at least 2 toilets. Common bathrooms shall be provided at a conveniently located distance of not more than 100 feet from the furthest habitable room. Laundry, Hand washing and Bathing Faciliti es

The following are the minimum requirements for washing facilities:

4.4.5 4.4.5



Hand washbasin per six persons in shared facilities.



Showerhead for every 8 persons.



Laundry tray or tub for every 30 persons where centralised facilities are not available.



An adequate supply of hot and cold running water must be provided for bathing and washing laundry purposes. Facilities for drying clothes must be provided where necessary

Temporary Camps Camps

All temporary camps and buildings, including facilities facilities for contractor workers, must be constructed in accordance with the guidelines given in the subsections below. In addition, the following must be applied [Ref. 26]: 

All sites used for camps must be adequately drained. The camp must be located so the drainage from and through the camp will not endanger any domestic or public water supply. All sites must be graded, ditched, and rendered free from depressions in which water may become a nuisance.



Fly-tight, rodent-tight, impervious, cleanable or single service containers must be provided for the storage of garbage.



Each habitable room in a camp must be provided with at least one ceiling-type ceiling -type light fixture and at least one separate separate floor- or wall-type convenience convenience outlet. Laundry and toilet rooms and rooms where people congregate must contain at least one ceilingor wall-type fixture.



Light levels in toilet and storage rooms must be at least 200 lux (20 foot-candles) foot-candle s) 30 inches from the floor. floor. Other rooms, including including living quarters, quarters, must be at least least 300 lux (30 foot-candles) 30 inches from the floor.



A properly constructed constructe d kitchen and dining hall adequate in size, separate from the sleeping quarters of any of the workers, must be provided in connection with all food handling facilities. facilities. There must be no direct opening opening from living or sleeping quarters quarters into a kitchen or dining hall.



Temporary building(s) building(s ) on construction constructio n sites, must be separated from the building under construction or refurbishment and other permanent buildings to provide a fire break, which must be at least 10 (ten) meters wide.



All new camp sites (including new Seismic and drilling locations onshore), existing sites to be re-occupied or changed, to include extensions to sites, shall be subject to a Health, safety and Environmental Impact Assessment (HSEIA). The siting of the temporary camps must be fully investigated to ensure that the camps do not expand to within 5 km of any industrial site or local singular hazard that creates a grave risk to human life e.g. Gas pipeline.



Document No. ADNOC-COPV1-10 

Particularly Particularl y in the case of Seismic or drilling camps it will be incumbent upon the operator to demonstrate that an investigation has been carried out and recorded to identify any local hazards which may affect the Health & Safety of the workforce during the period of the operation.



The size of the building plot for the siting of camps must take into consideration the habitable space provision required for each individual worker.



The individual minimum space requirement for each worker regardless of grade is 4.5m2 gross.



The number of caravans per hectare (ha) shall be no more than 60. (e.g. 60 units with 4 persons/unit = 240 persons). This excludes the spacing requirement for the roads and amenities.



When planning a major site the plan must include roads, utilities and some basic amenities.



The extrapolation of the minimum space requirement computes to the total gross area per worker for the site, then the minimum standard is 60m 2 per resident [refer to example below]

Example: 300 man Camp 2 

2

300x60 m = 18,000 m 2



Once acre = 4,046.85 m



18,000÷4,046.85 = 4.5Acres



Divide by 2.471 to obtain hectares (ha); 4.5÷2.47 = 2 ha (approximately) (approxima tely) 60 hectares =148 acres = 30x300 = 9000 9000 person nel

4.5 4.5

Community Facili Facili ties

When planning for workers camps, the impact on the local community facilities must be addressed. There may be an impact on local services/supplies services/s upplies within local townships (e.g. shops). Providing alternative services within the local townships or in the camp boundary may relieve the burden on existing local facilities. Therefore, the planning for sports and entertainment, banking, security, fire services and telecom as well as supply stores and retail outlets must be included. 4.6 4.6

Leasing Leasing or Renting Renting Existing Camps Camps

Where a Contractor plans to lease/release or rent an existing worker camp site, or intends to relocate used cabins from local or external sources, to house workers for ADNOC employ or other workers employed by a contractor to ADNOC, it must be the duty of both parties to ensure that the standard of the site meets the ADNOC requirements in terms of structure, layout, facilities and other HSE elements of design. All camps, regardless regardless of the state of ownership ownership or extent of lease period, period, must be expected expected to meet the ADNOC requirements. In situations where it is impossible to implement some items of this Code of Practice, due to financial, logistical or other constraints, a grace period to phase in the requirements may be granted on a case by case basis. This will require thorough and careful deliberation of the dispensation request of concerned entity. Such dispensation requests may be submitted to ADNOC HSE Division for study and consideration.




4.7

Layout for Workers Camp Camp Areas

4.7.1

The Site Sit e Resid Resid ential Caravans/Cabin Caravans/Cabin s (ty pic al size 10m 10m x 3.5m)

Every caravan or unit must not be less than 6 meters from any other unit and not less than 3 m from any carriage way/road. The distance (separation) between each caravan/unit may be reduced to 4 m. This will only be acceptable if the exterior coat of the building meets the British Standard (BS) 476 part 22 (fire resistance to 30 minutes) and no openings, (Windows, split A/C vents) are provided in adjacent facing of the buildings or light panels in the adjacent roof. If a vision (glazing) panel is provided in a separating or dividing wall or door then it must not reduce the fire resistance required for the surrounding structure and must accord to the appropriate provisions of BS 6262. Where the firebreak is less than 4 meters, or temporary building(s) are to be arranged in a “back to back” or “end to end” design then they must be constructed with materials that do not significantly contribute to the growth of a fire or the propagation of smoke and/or corrosive fumes. They should meet the following criteria: 

Class 1 surface spread of flame performance in BS 476 Part 7 (UAE Civil Defence regulation chapter 1/55 – mode of testing) to all internal wall and ceiling surfaces and to external surfaces of walls. External surface of roof to meet Class AA in BS 476 Part 3; e.g. aluminium faced fibre insulating board



Employing this standard will ensure that the materials can be expected to prevent a rapid spread of flame in the event of a fire. The standard for the roof (tested from inside) will slow down the fire spread and restrict the flame from jumping from one roof to effect the next or adjacent cabin.



Walls and roof to achieve 30 (thirty) minutes Fire Resistance (integrity and insulation) to BS 476 Parts 20 and 22; roof to be tested from below. In the case of building formed in the ‘back to back” or “end to end”, configuration then the fire resistance of the compartment walls between units must be 60 minutes fire resistance. The specification for the 60-minute separating wall, including details of the materials used in manufacture, must form part of the contract details, and be available for Company inspection.



Doors and windows to achieve 30 (thirty) minutes Fire Resistance (integrity) to BS 476 Parts 20 and 22.



Where Temporary Building(s) Building( s) are vertically stacked, (i.e. 2 storey), the roof/floor assembly, and members supporting it must achieve at least 30 (thirty) minutes fire resistance (integrity, insulation and load-bearing capacity) to BS 476 Parts 20 and 21 and have a fire alarm system to BS 5839: Part 1: 1988.

However, the distance from the caravan/unit to the roadway will not be reduced. The area between the caravan/unit and the boundary whether it be a road or adjacent camp perimeter must be kept clear at all times and storage, placing of machinery or other services are not permitted. It is often necessary to erect temporary accommodation within a building under construction or refurbishment when space is severely restricted. In such instances the temporary accommodation must meet the fire performance characteristics stated in the section above. Temporary accommodation should be erected in locations, which provide ease of access for the Civil Defence and easy evacuation for personnel. In this respect locating temporary accommodation within basements or on upper floors, i.e. at a height in excess of 7.5 (seven



Volume 1: 1: HSE HSE Administ ration & Management Management

Page 45 of 74

Code of Practice on Food & Water Water Safety & Welfare


and a half) meters from site access level must be avoided. Where this is not practical other suitable precautionary measures must be adopted after consultation with the relevant HSE Department of the responsible Operating Company of ADNOC. These measures must be maintained during the course of construction and until a time when the temporary accommodation can be relocated within the lower floors. Temporary accommodation located inside a building under construction or refurbishment or inside another permanent building; OR within 6 (six) meters of such building(s), must be fitted with a Fire Detection System. When considering the separation distance and access, it shall be considered to include the requirement to enable emergency response vehicles to enter and access all parts of the camp particularly accommodation but not excluding storage and lay down areas. The typical turning circle of a Civil Defence truck is approximately 5 meters.

3m

3m

6m

4m

3m

Fire Resistant Resistant Coa Coating ting to BS476 Part 20 & 21 [30-min Rating]

Camp Ca mp Layou t

Fire Resistant Resistant Coating to BS476 Part 20 & 21 [30-min Rating]

4m

Figur e 4.1. 4.1. Camp Layou ts




4.7.2 4.7.2

Roads and foo tp aths

Roads of suitable material must be provided so that no caravan/unit or toilet blocks, is more than 45 meters from a road. Single-track, one way roads must not be less than 5 meters wide or, if they form part of a two-way road each lane to be 3 meters wide with a total road width of 6 m. Each unit and toilet block should be connected to a road by a footpath with a hard non-slip surface. Footpaths should not be less than 0.75 meter wide. See example below.

45 m

F o o t p a t h

Figure 4.2. 4.2. Roads & Footpaths

4.7. 4.7.3 3

Hard Hard Standings Standings (base (base suppor ts for units )

Every caravan/unit must be positioned on a hard base of a suitable material (concrete) which must extend over the whole area occupied by the caravan placed upon it or on concrete blocks. All cabins must be provided with a fine metal mesh skirt to stop materials and rubbish accumulating under the units.




4.8

Fire Fir e Safety

4.8.1

Fir e Servic e Main

A fire service main must be provided in all camp facilities, new or existing. The option to provide the minimum standard can be as follows:

4.8.2



A mobile vehicle driven water tanker capacity minimum 13500 L, a centrifugal pump capacity, skid or trailer mounted, capacity 227 L/min and 250 m supply of delivery hose (10 lengths of 25 m each) 25 mm internal diameter terminating in a nozzle with an internal diameter of 19 mm. The nominal discharge of the nozzle must be 730 L/min. (operation time approximately 18 minutes); or



Provide a fire service main. The fire main must meet the appropriate British Standard or International Equivalent Standard [IES] e.g. NFPA. The size of the pipe for the main must be a minimum of 150 mm diameter. The system must be inspected and tested on a monthly basis by the camp management.

Means of Escape Escap e

Ideally, persons must be able to turn their back on a fire and walk away to a place of safety. In the planning stage for the buildings the following factors must be considered: 

The nature of the occupants (different nationalities/sleeping). nationalities/sl eeping).



Number of people attempting to escape



The distance they have to travel to safety



Access to a place of safety

Caravans, which provide a window that can be opened, as well as a door, are preferred. This provides a second option in the event of the exit being obscured or restricted by fire or products of fire. A single exit door, less than 750 mm, for each unit is acceptable where fewer than 5 persons occupy the room as long as the travel distance is no more than 9 m. In all other cases the minimum door width is 750 mm. In all areas that occupy more than five personnel (e.g. common areas, canteens, cinemas, etc.) the number of exits must be sufficient to evacuate the building in 2½ minutes (40 person / minute through each 750 mm door). 4.8.3 4.8.3

Fire Fight ing Preparedness

Camp Managers and their deputies are responsible for ensuring that all personnel receive training in the following: 

Action to take in case of fire.



Arrangements Arrangement s for calling the Civil Defence.



Means of fighting the fire including chemical & fuel fires.



Fire control.



Arrangements Arrangement s for identifying the hazards for firefighting; particularly those from chemicals (MSDS Awareness).



A training record is to be kept on all personnel.




4.8. 4.8.4 4

Fire Fighting, Personnel Personnel Protective Protective Equipm Equipm ent and and First First Aid

All sites must have a First Aid Post. The site must make arrangements locally, for dealing with medical emergencies and “Notices” must be displayed so that all staff knows what action to written in all appropriate languages. In remote operations, it must be necessary to include the procedure for ‘Medevac’ stating authority and responsibility for mobilization. In high risk areas (e.g. presence of flammable gas, or H 2 S) appropriate gas detection devices, respiratory protection and clothing must be provided for those personnel expected or designated as firefighting team members. Where personnel are expected to deal with hydrocarbon fires and are remote from immediate medical response then “Burn Kits” (water jel type) are to be considered. All requirements of the MSDS for chemical first aid must be provided. The PPE and first aid equipment must be checked on a monthly basis by the camp management and a record of such checks must be recorded and kept by the Site Manager. 4.8.5 4.8.5

Fire Warning System

A means of raising the alarm in the event of fire must be provided. A bell, gong or siren (manual or electric) must be provided. The travel distance that any person has to travel to raise an alarm must not exceed 45 m. Whether an automatic fire alarm system is provided or a manual alternative, the warning device must be audible at all locations within the camp area. The warning system must be tested once per week. A practice fire drill must be conducted conducted once in every three months. One of of these drills must be conducted during the hours of darkness. A record of such drills shall be maintained by the Camp Manager and must be available available at all times for inspection by the Group Company. 4.8.6 4.8.6

Fire Hydrants

All sites [new or existing], existing], must be provided with a hydrant system. The water supply must be of sufficient pressure to provide a 6 m jet of water at the furthest hydrant point from the fire pump. The system must meet the water flow requirements and provide the minimum of 730 L/min. The requirement is to install a fire hydrant within 100 meters of every caravan/unit. The hydrants must be inspected and tested monthly. A record of such tests must be maintained by the Camp Manager and must be available at all times for inspection by the Group Company. 4.8. 4.8.7 7

Firefighting Appliances Appliances (Portable (Portable extinguis hers)

Each caravan/unit must be provided with one portable 9 L (13A) stored pressure water extinguisher (Standard to BSEN 3-1 to 3-6, 1996) mounted externally in a cabinet or protective frame, located at the front entrance to the unit. The carrying handle of the extinguisher must be positioned at 1.2 meter height from the floor level. The extinguishers must be red in colour and any cabinet or shade provision must also be red in colour. Other types of extinguishers must be provided for the different risks. All extinguishers extinguishers must be provided with a pictorial design (how to use) instruction instruction label. Each unit must be provided with a maintenance inspection label, which must be of the gum type, (not tied to the extinguisher, but stuck to the extinguisher). The extinguishers must be inspected on a monthly basis and all manufacturers’ requirements for discharge and hydrostatic testing shall be applied. A record of such tests must be maintained by the Camp Manager and must be available at all times for inspection by Group Company.




4.8.8 4.8.8

Fire Fighti ng Equipm ent

At each fire hydrant, an equipment cabinet for for fighting fighting hoses and nozzles must must be provided. provided. This is termed a fire point. At each fire point there must be 5 x 25 m lengths of 45 mm delivery hose. A small hand operated brass/nylon/plastic type control nozzle is to be provided. Hoses must be housed in a box painted red and marked ‘Fire Hose’ written in Arabic and English or other other appropriate language language for the occupants occupants of the camp. A pictorial sign is to be provided in addition to the written words. The sign must meet BS 5499-1 2002. All fire equipment must be inspected and tested on a monthly basis by the Camp Management. A record of such tests must be maintained by the Camp Manager and must be available at all times for inspection by Group Company. 4.8.9

Maintenance

All alarm and firefightin firefighting g equipment must must be maintained maintained in a good working working order and tested as required in the sections above. The records of such inspections and tests must be available at all times for inspection by the Group Company. 4.8.10 4.8.10 Fire Notic es (to BS 5499 5499 and BS ISO 3864 3864 – Picto ri al design )

A clearly written written and conspicuous conspicuous notice must be provided provided and maintained maintained at each fire point point to indicate the action to be taken in the event of fire and the location of the nearest telephone. This notice must include: On discovery of fire: 

Ensure the caravan/unit or site building involved is evacuated.



Raise the alarm.



Call the site office or Civil Defence.



Attack the fire using the fire equipment provided when it is safe to do so.

It is expected that all residents and workers, as well as visitors to the site, will be familiar with the above routine and the method of operating the fire alarm and firefighting equipment. 4.9

General Fire Hazard Hazard s

The following items must be addressed within a formal Safety program and a record of camp inspections must be available at all times for inspection by the Group Company. 

Cooking is not permitted in private rooms. The catering facilities are to be used.



The area underneath the cabins must not be used for storage.



Flammable materials must be stored separately in an appropriate appropriat e metal container and must be clearly labelled.



Where flue/exhaust pipes run through the structure of the cabins e.g. laundry, kitchen, the pipe work must be adequately insulated.



Carelessly drying clothes cause fires. Coat stands and drying racks must be firmly positioned at a safe distance from heaters, which should be thermostatically controlled and have enclosed elements.



All heaters and cooking appliances must be installed, and ventilation provided, to manufacturer recommendations. Electrical or gas cookers are to be provided. The use of large portable type gas rings used for cooking are not permitted unless they are fixed to a wall or floor and at the appropriate height for cooking.



Temporary Building(s) must not contain more than the minimum of furniture and fittings made from synthetic materials.




5

PEST CONTROL

5.1

Introduction

Pests can endanger health; contaminate food and the environment and damage property. Pests require food, shelter, warmth and continuity; consequently, the elimination or minimisation of these factors will prevent their survival. This form of control is known as environmental control and is the first line of defines against possible infestations and reinfestations. Environmental controls require the co-operation and vigilance of all building occupiers but that may not be entirely successful in which case additional steps must be taken to remove/destroy any pests which gain access to premises used for any food related purpose; working environments and for rest and accommodation. All company and contractor premises must be designed, constructed, constructed, kept clean and maintained in good repair and condition in order to avoid the risk of harbouring pests, contaminating foodstuffs, equipment, furnishings and fixtures. Effective pest control requires rapid identification of the species causing concern, a knowledge of its lifecycle and the most economical, rapid and safe way of eliminating it. 5.2 5.2

Account abilities and Respons Respons ibilit ies

Under Federal Law No. 8 (1980) every employer has a legal obligation to ensure the health, safety and welfare of employees, contractors and visitors to their premises. Consequently, the Company has an obligation to ensure that all personnel on its premises are provided with appropriate environments in which to eat, drink, work and rest. The presence of an infestation of certain pests could result in unsafe working conditions or the facilities being unfit for purpose. Therefore, Managers, Supervisors, Camp Bosses, and contractors must ensure facilities which they use are appropriate and fit for purpose and they are kept free from pests. All staff and residents have a responsibi r esponsibility lity for ensuring that standards are maintained, maintained, by their own actions in accordance with this CoP. Department Managers and Contractors are responsible for reporting issues regarding pest control, cleaning and maintenance to Building, Estates and Facilities Departments. 5.3

Pest Preventio n and Contr ol

5.3. 5.3.1 1

Design, Design, Maintenance Maintenance & Proofing of Buildi ngs

Harbourage in food premises is provided in dark, undisturbed areas as well as within the very structure of some buildings. Boxing or ducting of pipes creates ideal conditions for harbourage and should normally be avoided. All parts of the structure should be capable of being easily cleaned. No gaps should exist around pipe work passing into cupboards. All structural damage such as holes in walls, broken windows, windows, loose tiles and damaged insulation should be repaired immediately to prevent its potential for insect harbourage. Silicon mastics are particularly useful for sealing small gaps. All buildings buildings should be adequately adequately proofed: doors doors should be close close fitting and external external doors provided with metal kick plates. Defective drains both above and below ground must be made good. All external ventilation vents must be provided with wire balloons fixed in the top of each pipe. All ventilation openings must be adequately proofed to avoid insects gaining access, for example, air bricks should be fitted with metal gauze. It should be noted that if a pencil can pass through a gap, so can a young mouse.




Rats drink three times the amount they eat; hence denying sources of water will therefore assist control. Dripping taps, defective gutters, leaking roofs and puddles are all examples of common sources which must be removed. Lift shafts must be regularly inspected to remove debris and sources of food. Fixtures and fittings should be at least 50mm above the floor to facilitate cleaning. 5.3.2 5.3.2

Good Housekeeping

Despite all proofing precautions pests will inevitably get into a building at some time. However, there is a large difference between an occasional invader and the establishment of a stable population of certain pests. To reduce the risk of an infestation it is important to deny the lone invader the conditions it likes, and in particular all occupiers and users of buildings must ensure that:

5.3.3 5.3.3



Their rooms are clean and tidy to reduce sources of food and harbourage. Attention must be paid to locker rooms, changing, dining, stores, record stores, and waste compounds;



Co-operation between occupiers, users and cleaners of premises and pest control contractors is essential, to ensure baits are not moved, re-positioned or washed away;



Spillages are cleared away promptly;



Food is kept in rodent proof containers, lids are always replaced;



Unused equipment, packaging, materials, leaflets, stores and similar articles must be rotated and checked frequently as rodents prefer living in undisturbed areas;



Special attention must be paid to waste disposal. Receptacles should be of adequate capacity to avoid overflowing and should be provided with tight fitting lids or covers.



Waste must be removed promptly and efficiently and refuse areas kept clean. Receptacles themselves must be cleaned after emptying to prevent deposits providing breeding sites for flies

Correct Storage

The correct storage of goods is essential to reduce pest incidence. The following principles must be adhered to by occupiers and users of premises: 

All areas must remain accessible for cleaning and inspection, which should be carried out at frequent and regular intervals;



Damage to storage containers must be minimized to reduce spillage;



All goods must be kept clear of the walls, windows and ventilators;



All goods must be kept off the floor, taking care enough room is left to clear spillages;



All areas must be well ventilated and lighted;



Storage areas must be in good repair and effectively proofed against pest entry;



Storage space should be cleaned and inspected before new stock arrives




5.4 5.4

5.5 5.5

Actio n in Case Case of Suspected or Known pest infestation 

A pest control programme must be implemented to ensure regular monitoring by Specialist Pest Control Operatives, to ensure prompt identification and treatment of pests.



Occupants and users of premises must report any incidence of pests immediately to the Buildings, Estates and/or Facilities Department for advice and action as appropriate. Note: in conjunction with with any remedial pest control eradication taking place, standards of maintenance and housekeeping must be reviewed. For example: o

Filling holes/ repairing drains and preventing further entrance of pests;

o

If rooms are congested, pest control operators may not have sufficient access to treat effectively, so rooms must be tidied/ re-organised as required;

o

Re-infestation will rapidly occur if ideal conditions are maintained for pests;

o

All non-essential non-essentia l equipment, files, leaflets etc. must be removed from food and other rooms.



Where pests have been identified, clear information must be obtained, including details of numbers, dates, descriptions, description s, reasons for concern. Occasional insects may enter buildings, e.g. ants, but unless they find ideal conditions they will not stay long enough to warrant treatment, however, where insects find food and suitable harbourage, e.g. spilled drinks, discarded fruit, they may rapidly multiply and become an infestation.



Isolated observations or signs of rodents such as hairs, droppings, gnawing, damage, must be taken seriously and action taken immediately.

Pest Pest Control Contractors

Pest control contractors must provide a comprehensive preventative, reactive (i.e. as requested) and on-call (i.e. out of hours) service arrangements, using personnel who are fully trained, qualified and able to provide high quality professional and practical advice. Regular and frequent [minimum two] planned preventative site assessments must be carried out at night, one in the winter months and one in the summer months. In addition to the pest control service, the contractor must provide emergency pest control advice to the Company; an on-call emergency service facility must apply in and outside normal working hours for dealing with non-routine, urgent and emergency requests. The Pest Control Service must respond, if requested, visit the facility site(s) and take the appropriate action. The Pest Control Contractor must undertake all work in a safe and effective manner which reduces to an absolute minimum the risk in terms of safety, food hygiene, infection control, damage to assets, and loss of work activity caused by pest infestation. Pest Control Contractor must provide safe and efficient methods of catching, destroying and safely disposing of pests (e.g. adopting safe and humane procedures in all instances). The Pest Control Service must ensure all insect and rodent control systems are tamper resistant. Pest Control Contractors will be expected to use chemical treatments only with the Company’s consent and where other forms of prevention are ineffective in controlling pests. The Pest Control Contractor must ensure the use of chemicals, including pesticides, are strictly controlled and monitored and fully compliant with the ADNOC & Federal Regulations.




If the Pest Control Contractor wishes to use any other form of chemical product which has not been formally authorized by the Company in writing, it must obtain written authority prior to use. In all cases no chemicals must be used by the Pest Control Contractor that may come into contact [directly or indirectly] with employees, residents or visitors of the Company.




6

LAB ORATORY STANDARDS – ANALYTICAL METHODS METHODS & EQUIPMENT EQUIPMENT

All laboratories laboratories which which carry out out analyses on behalf behalf of Group Companies or contractors contractors must be able to demonstrate that they are sufficiently competent to perform the required testing. Laboratories must be accredited by a relevant international body such as the UKAS (United Kingdom Accreditation Service), the AIHA (American Industrial Hygiene Association) or equivalent. Formal accreditation to ISO 17025:2005will also satisfy this requirement. The following principles must apply to all laboratories within Group Companies that carry out routine and non-routine analysis. 6.1 6.1

Analytical Methods Methods

Six principles are important for laboratories making analytical measurements [Ref. 15]: 

Analytical measurements must be made to satisfy an agreed requirement.



Analytical measurements measurem ents must be made using methods and equipment which have been tested to ensure they are fit for purpose.



Staff making analytical measurements must be both qualified and competent to undertake the task.



There must be regular independent assessment of the technical performance of a laboratory.



Analytical measurements measurem ents made in one location must be consistent with those made elsewhere.



Laboratories making analytical measurements measurem ents must have well defined quality control and quality assurance procedures.

Laboratories must use appropriate methods and procedures for all tests within the scope of this and other related Codes of Practice, including sampling, handling, transport, storage and preparation of items to be tested [Ref. 3]. The laboratory must have a QA/QC sampling plan and procedures for sampling when it carries out sampling of substances, materials or products for subsequent testing or calibration. The sampling plan, as well as the sampling procedure procedure must be available at the location where sampling is undertaken. 6.2

Equip ment and Equipm ent Maintenance

Equipment and its software used for testing, calibration and sampling must be capable of achieving the accuracy required and must comply with specifications relevant to the tests concerned. Calibration programs must be established for key quantities or values of the instruments where these properties have a significant effect on the results.




7

CONTRACTOR WELFARE WELFA RE

7.1

Welfare Welfar e Management Plan

A detailed Welfare Management Management Plan shall be proposed for implementation, implementation, by all contractors prior to Contract award. The Welfare Management Plan shall include as a minimum the following:

7.2 7.2



A written statement signed by Contractor management demonstrating the commitment to workers welfare and compliance with UAE laws regarding working hours, wages, overtime & overtime rates, leave entitlement and rest days.



Detailed Camp Facilities Health / Hygiene, Safety, Environment and Security Plan;



The plan should outline and describe the actions to provide and maintain accommodations to comply with the relevant standards including but not limited to all the facilities for recreational, medical and medical insurance coverage, food preparation & delivery as well as to ensure a minimum of food variety, quality and nutritional requirements in line with ADNOC Codes of Practice;



Group Companies shall ensure that the submitted plan complies with ADNOC Standards, Project Contractual requirements, applicable UAE Laws and ADNOC COPs.

Welfare Welfare Inspections and Audits

Every Group Company and their contractors / sub-contractors should have a focal point for welfare management. Camp Welfare inspections shall be conducted by the Group Company on a monthly basis and audits on a quarterly basis. Records shall be maintained and copied to ADNOC HSE Division’s Sustainability & Social Responsibilities Department after completion of each inspection or audit. Based on the audits and inspections, a welfare actions tracking register shall be maintained in the camp welfare management office in order to track the status of close-out actions. The inspection / audit by the Group Company should include the following:

7.3



Meeting contractual requirements with respect to employees’ rights (wages, overtime, rest, recreation etc.)



Contractor’s and their sub-contractor’s sub-contrac tor’s personnel accommodation, accommodation ,



Camp facilities and amenities



Quality and quantity of food and water provided

Welfare General General Requirements

Employers under contract with ADNOC Group Companies shall treat their employees as per the requirements dictated by the different labour laws and regulations of the UAE and reflected in the ADNOC Codes of Practice. The employees shall also be informed about their rights and duties. The employer shall provide the following, as a minimum: 

Initial and periodic medical examination at no cost to all employees



Employer to demonstrate that human rights are preserved throughout recruitment, placement, work and return of their employees by exerting appropriate level of due diligence



Do not allow or tolerate any forced, compulsory labour, child labour, human trafficking, or other violations of human rights;



Create a safe, healthy and worker-friendly worker-frie ndly working and living environment;




7.4



Treat all employees equally and fairly, irrespective irrespecti ve of their nationality, gender, ethnic origin, race or religion;



Ensure that employees receive equal pay for equal work;



Do not allow or tolerate retaliation against employees for exercising any of their rights under the Law.

Perso Perso nnel Engagement

Following mandatory UAE and Abu Dhabi Emirate legal requirements related to the engagement of workers/personnel for work shall be undertaken: 

Visas required for working in the emirate of Abu Dhabi



Health Insurance



CICPA Security Passes, as applicable



Emirates I.D



Labour Card (With copy of labour contract provided to personnel)

Compliance shall be demonstrated by the Employer with other applicable UAE and Abu Dhabi Emirate legal and regulatory requirements. 7.5

Salary/ Wages

All employees shall be paid with their salaries and other entitlements entitlements without delay as specified in the employment contract. 7.6

Overtim e Payment

All "Overtime" dues shall be paid to the employees along with their monthly salary. Payment of "Overtime" shall be in accordance with the U.A.E. Labour Law and ADNOC Group HR policies and contract agreements. 7.7

End of Servi Servi ce Benefit s

The end of service benefit, if applicable, shall be calculated in accordance with the U.A.E. Labour Law and paid separately to all employees within fifteen calendar days from end of their service or end of assignment of the Project. A proof of payment to ADNOC ADNOC Group Companies Companies welfare specialists specialists shall be issued issued for the end of service benefits all employees. 7.8

Leaves, Work Rotatio n and Time Off

Provision shall be made for replacement of staff during leaves, work rotation and time-off, on one to one basis, of equal status and grade, in order to continue the work without interruption or disruption. Employees shall not be transferred or removed without prior written approval of Group Company Project Management. The CVs of such replacement staff shall be submitted for Group Company review and approval. Leaves, work rotation and time off schedules of all workers shall be planned in such a way that personnel going on leave, work rotation or taking time off is released only upon arrival of their leave relief at work site. A leave, work rotation and time-off schedule shall be provided to Group Company site representative upon official request. 7.9

Entit lement to Sick Leave

The entitlement of sick leave for Contractor’s employees shall obey as a minimum the requirements of UAE labour laws. This should be clearly reflected in the contract between ADNOC Group Group Companies Companies and the Contractors. Contractors.




7.10

Security

The UAE Federal Labour Law specifies certain provisions for employee safety and health care, stipulated under Article 91 to Article 101. The provisions of the law require the following measures and procedures to be adhered to: Every employer should provide his employees with suitable means of protection against injuries, occupational diseases which may be contacted during work, fire and hazards which may result from the use of machinery and other work equipment. The employer shall apply all the other precautionary measures specified by the Ministry of Labour and Social Affairs. The employee however, has to use the safety equipment and clothes given to him for this purpose. He shall also follow his employer's instructions which aim to protect him from danger. Every employer shall display in a permanent and prominent place at the work site, detailed instructions regarding the means of preventing fire and the means of protection of employees from hazards to which they may be exposed during work. These instructions shall be in Arabic and if necessary another language understood by the employee. Every employer shall make available a first aid kit or kits containing medicines, bandages and other first aid material as directed by the Ministry of Labour and Social Affairs. Every employer shall keep the place of work clean and well ventilated. These places should have adequate lighting and be provided with water suitable for drinking, and bathrooms. An employee shall assign one or more physician to examine thoroughly those of his employees who are exposed to the possibility of contracting one of the occupational diseases listed in the schedule attached to this law. At least once every six months, these, "at risk" employees should be examined and results recorded on their files. An employer shall provide provide his employee with the means of medical care up to the standard standard determined by the Ministry of Labour and Social Affairs in consultation with the Minister of Health. The employer or his deputy shall inform the employee of the dangers of his job and the means of protection that he has to take. He shall also display detailed written instructions concerning that at work premises. No employer, his deputy, or any person who has authority over employees shall bring or allow others to bring any kind of alcoholic drinks for consumption on work premises. He shall also not allow any person to enter the establishment or to remain in it, while he is intoxicated. Every employer employing employees in remote areas not served by public means of transportation shall provide his employees with the following services: 

Suitable transportation. transportati on.



Suitable accommodation accommodati on



Suitable sanitation



Suitable drinking water



Suitable food



First aid services



Means for entertainment and sports activities




7.11 7.11

Medical Services/Health Services/Health Insur ance

Employees shall be provided with health insurance. Costs of issuance and renewal of Health Insurance for all employees shall be borne by their employers at no cost to the employees. The provided health insurance shall be accepted at all government hospitals in UAE, as applicable. 7.12 7.12

Medical Emergencies, Firs t Aid Facilit ies and Trainin g

First aid and first aid facilities shall be provided in the camp location. Such facilities shall conform to the laws and regulations of the UAE, Emirate of Abu Dhabi (e.g. HAAD) and requirements of ADNOC Codes of Practice. 7.13

Transportation

All vehicles shall be safe, in good condition, condition, fit for the weather and shall be air conditioned, conditioned, with when applicable an "In Vehicle Monitoring Device" (IVMD). These means of transportation shall meet the Transportation of Personnel Regulations of UAE (e.g. safety belts). All vehicles shall be properly maintained. Refer to ADNOC COPV4-11 [Ref. 27]. No driver shall work for a continuous period of more than twelve (12) hours and there should be no more than eight (8) hours continuous driving within the twelve (12) hours period. Off duty rest shall not be taken in the vehicle unless the vehicle has bunker facilities. 7.14

Laundry

Laundry services may be outsourced. If laundry services are not outsourced, the employer shall:

7.15 7.15



Provide laundry services according to an announced schedule and appoint a person to be in charge of these services;



Or provide the unit with communal laundry facilities;



The communal laundry facilities should be on the ground floor of the residential unit.



The communal laundry facilities should be provided with all the required services such as hot and cold water connections, ventilation and air conditioning, drainage system and sufficient lighting.



Provide a designated and safe area for drying clothes

Recr Recr eati eati on Facilit y 

Physical fitness Gymnasiums and Courts should be provided for the employees who wish to exercise in their free time.



Each residential unit should have a barber shop and a grocery store to be used only by the residents and not by the public. In case a grocery store exists, it shall not be allowed to sell food that spoil fast or that needs to be cooked before consumption.



The compound should be provided with an ATM where a bank is not available. The employer should provide adequate facilities so that the contractor’s employees can transfer / exchange money, as and when required.




8

MEDICAL SERVICES & FIRST AID FACILITIES FACIL ITIES

8.1

Medical Emergencies, Firs t Aid Facilit ies and Trainin g

Injuries and illnesses illnesses can occur in the workplace. workplace. Whether these are work-related work-related or not does not matter. What is important is that they receive prompt and appropriate attention. Having the right emergency and first aid facilities and trained personnel to use them can save lives and prevent minor injuries becoming major ones. Group Companies are responsible for making arrangements for the immediate management of any illness or injury suffered by a person at work. 8.2

Emergency Medical Plan

Each Group Company must have a written plan to provide emergency medical services. The plan must specify the means of implementing all applicable requirements, including contact emergency medical services and physicians, communication and transportation needs. Where different Group companies operate in the same location or have overlapping jurisdiction, jurisdiction, a single emergency emergency plan plan should be prepared prepared jointly jointly in consultation consultation with ADNOC Medical Services which will assist in promoting a coordinated approach and/or controls over managing medical Emergency, so as to ensure integration with all applicable standards including ADNOC HSE, Health Authority Abu Dhabi and other relevant stakeholders. The Emergency Medical Plan must include details of the Medical Major Incident Response Plan. The emergency plan must be adequately communicated to all personnel in the work location. Emergency numbers to call must be conspicuously posted in different areas. 8.3

Emergency Medical Equipm ent

The type and quantity of emergency medical equipment shall be proportionate to the hazards and risks in the workplace. Emergency medical equipment may include emergency wash stations, stretchers, blankets, respirators, and other supplies to treat anticipated hazards and/or emergency medical situations. Emergency equipment must be strategically located. 8.4

First Aid

First Aid at work is the emergency treatment administered to an ill or injured person at the work place before professional medical care is available. It is the responsibility of the organization to ensure that the designated work place First Aiders are sufficient sufficient in number, appropriately appropriately distributed in the work place and are appropriately trained and that they hold valid certificates for the provision of First Aid and the use of AEDs. The organization organization must also ensure that the first aid services services are rendered in line with the applicable laws, regulations and guidance relevant to that organization.




8.4.1 8.4.1

Ass essment of First Aid Needs Needs

The extent of first aid provision in a particular workplace depends upon the circumstances of that workplace. workplace. There are no fixed levels of first aid and each work location must be assessed as to the appropriate level of personnel and facilities required. When assessing first aid needs, the following must be considered:

8.4.2 8.4.2



The hazards and risks in the workplace.



The size of the organization.



The history of accidents in the specific location.



The nature and distribution of the workforce including shift work



The distance from the workplace to emergency medical services.



Traveling, distant and lone workers’ needs and requirements.



Annual leave and other absences of first aiders and appointed persons.

Firs t Aiders

Ratios of first aiders to number of employees /clients must be in line with the workplace environment and needs of the employer/organisation and the employees/clients and the requirements in specific to the identified risks. The trained First Aiders must be identified and designated to the role and appropriately distributed in the work place [Ref. 28]. Table 8.1 provides recommendation on the optimum number of first aiders to be present, in addition to any medically qualified professional in a work location. Table Table 8.1: 8.1: Suggested Numbers of First Aid Personnel Category Category of Risk

Low Risk, e.g. offices

Medium or High Risk

No of People People Employed

Fewer than 25

At least 1 appointed person

25-50

At least one trained first aid person

More than 50

At least one trained first aid person for every 100 people

Fewer than 5

At least 1 appointed person

5-50 More than 50 Where there are hazards that require additional first aid skills

No of First Aid Personnel Needed

At least one trained first aid person At least one trained first aid person for every 50 people In addition to the above, at least one first aider trained in the specific emergency action

Refresher courses must be provided to ensure First Aiders have current and valid certification.




8.4.3 8.4.3

Firs t Aid Resourc es

There is no standard list of items to put in a first-aid box. Consequently, the contents will depend on what the likely needs are. Tablets or medicines must not be kept in the first-aid box; however, as a guide, and where there is no special risk in the workplace, the minimum contents of an industrial-type first aid kit are shown below in Table 8.2 [Ref. 28]. Table Table 8.2 8.2:: Contents of a First Aid Kit

1.

A leaflet giving general guidance on first aid

2.

Twenty (20) individually wrapped sterile plasters (assorted sizes), appropriate to the type of work (hypoallergenic plasters can be provided if necessary)

3.

Two (2) sterile eye pads

4.

Two (2) individually wrapped triangular bandages, preferably sterile

5.

Six (6) safety pins;

6.

Two (2) large sterile individually wrapped un-medicated wound dressings

7.

Six (6) medium-sized sterile individually wrapped un-medicated wound dressings

8.

At least, three (3) three pairs of disposable gloves

Note

The above stated kit content should be considered as minimum requirements. First Aid kits must contain equipment which reflects and is compatible with the first aid training that was provided

When larger operations or multiple operations occur at the same location, the need for additional first aid kits at the work site must be determined, including additional types of first aid equipment and supplies, and additional quantities and types of supplies and equipment in first aid kits. Determination of type and quantity of first aid supplies and equipment must be done in consultation with a health professional or other qualified person. In addition to the above, the following requirements must also be met:

8.4.4 8.4.4



Motor vehicles, aircraft and watercraft must carry first aid kits.



First aid kits must be inspected at least weekly by designated personnel. Consumable items must be replenished as needed. All inspections must be recorded.

Firs t aid / Emergency Room

A suitable room, e.g., sickbay, must be made available for first f irst aid purposes. Such rooms must have sufficient first aid resources, be easily accessible to stretchers, and be easily identifiable. Names and contact numbers of emergency and/or first aid personnel must be displayed on the door of the first aid room / sick bay.




Page 62 of 74



8.4.5 8.4.5

Firs t aid Trainin g and Competenc ies Basic First Aid Training

Personnel trained in first aid must be available at all Group Company facilities, including remote field operations. The numbers of trained personnel required will depend on the size and nature of the facilities in question, but must be not be fewer than 2 people. First Aid training must satisfy the minimum learning requirements for Levels 1 and 2 First Aid, as identified identified below in Modules 1 and 2. Module 1: 1: Minimum Learning Requirements Requirements Level 1 [min. 6 hours trainin g] Learning Learning Outcome 1: Sub-outcome 1.1: Sub-outcome 1.2:

Demonstrates the application of First Aid procedures Apply First Aid Basics (e.g. rescue duties, victim and rescuer safety, finding the problem) 1.

Review the First Aid steps for Medical/Health Emergencies: Breathing problems, choking, allergic reactions, heart attack, fainting, diabetes and low blood sugar, stroke, seizures, shock and drowning.

2.

Review the First Aid steps for emergencies with injuries Visible bleeding, head-neck-spine injury, broken bones and sprains, burns and electrocution

3.

Review the First Aid steps steps for Environmental Emergencies: Bites and stings from snakes, insects,(bee, spider etc.) jellyfish, temperature-related temperature- related and poison emergencies

4.

Know the protocol to administer an epinephrine pen for allergic reactions

Learning Learning Outcome 2:

Demonstrates understanding and cardiopulmonary resuscitation (CPR).

Sub-outcome 2.1:

Perform cardiopulmonary cardiopulmonary resuscitation using a mask (hands-on with manikin) to an adult and child.

Sub-outcome 2.2:

Perform cardiopulmonary cardiopulmonary resuscitation using a mask (hands-on with manikin) to an infant (Optional)


Demonstrates understanding and skills related to airway obstruction.

Sub-outcome 3.1:

Identify signs and symptoms of airway obstruction and dislodging techniques for an: •

Adult and child

•

Infant (optional)

skills

pertaining

to




Module 2: 2: Minimum learning requirements level level 2 Learning Learning Outcome 1: Sub-outcome 1.1: Sub-outcome 1.2:

Demonstrates the application of First Aid procedures. Apply First Aid Basics (e.g., rescue duties, victim and rescuer safety, finding the problem) 1.

Review the First Aid steps for Medical/Health Emergencies: Breathing problems, choking, allergic reactions, heart attack, fainting, diabetes and low blood sugar, stroke, seizures, and shock and drowning.

2.

Review the First Aid steps for emergencies with injuries: Visible bleeding, head-neck-spine injury, broken bones and sprains, burns and electrocution

3.

Review the First Aid steps steps for Environmental Emergencies: Bites and stings from snakes, insects, (bee, spider etc.) jellyfish, temperature-related and poison emergencies.

4.

Know the protocol to administer an epinephrine pen for allergic reactions.


Demonstrates and recognizes the early warning signs of respiratory and cardiac arrest and identifies the signs and symptoms of stroke.


Demonstrates understanding and skills pertaining to cardiopulmonary resuscitation (CPR) and the use of an automated external defibrillator (AED)

Sub-outcome 3.1:

Perform cardiopulmonary cardiopulmonary resuscitation using a mask (hands-on with manikin) to an adult and child

Sub-outcome 3.2:

Perform cardiopulmonary resuscitation using a mask (hands-on with manikin) to an infant (optional)

Sub-outcome 3.3:

Use an automated external defibrillator accurately for victim


Demonstrates understanding and skills related to airway obstruction.

Sub-outcome 4.1:

Identify signs and symptoms of airway obstruction and dislodging techniques for an: •

Adult and child

•

Infant (optional)




9

OTHER FACIL ITIES

9.1

Barber Shops

Where a barber service is provided, the facility must comply with the Abu Dhabi Municipality and any other applicable UAE Public Health requirements as outlined in Health Conditions Regulations for men's grooming salons and obtainable from www.adm.gov.ae [Ref. 16] In addition to these requirements of the regulations, listed in the subsections below are a few critical health and safety issues that must be observed in Barber Shops [Ref 17]. Risk Assessment

A risk assessment assessment of what the hazards are in the Barber Shop must be prepared, and this must include what control measures will be put in place to ensure no-one is harmed. Customer health health is sues

Customers may be allergic to the products that are used or to latex gloves. A check must always be made with customers to establish if they have any known allergies or damage to their scalp. Products must always be made up to the correct concentrations following the instructions, and left on for the correct time. Proper neutralising is also important. Some customers are allergic to latex which is another reason non-latex gloves must be used. Hygiene of equipment and razors/clippers

Equipment such as razors and clippers may accidentally cut or graze customers or staff and draw blood. If they are not properly cleaned there is a risk of blood borne infection being passed from one person to another. All equipment must be properly cleaned with a specialist sterilising solution after use. Solutions must be made up according to the instructions and changed every day to ensure they are still effective. Dermatitis

Dermatitis occurs when skin comes into contact with substances that irritate it, for example hair dyes and perfumes. It can also be caused by ‘wet work’ work’ which is when skin is in contact with water for more than two two hours a day. Symptoms of dermatitis include dryness, itching and redness which can develop into flaking, cracking, blistering and swollen skin. It can be extremely painful and can affect health and wellbeing. Fortunately dermatitis is preventable by taking a few simple precautions, as follows: Step 1: Wear disposable non-latex gloves when rinsing, shampooing, & colouring. 

a longer-length longer-le ngth glove must be chosen, while folding the cuff back to stop water running down the arms



A smooth glove must be used, to stop hair snagging



Different sized gloves must be available to ensure a good fit



Staff must know how to remove gloves by peeling them down from the cuff, while avoiding touching skin with the outside of the used gloves



Gloves must be worn for cleaning spills and equipment




Step 2: Drying hands thoroughly with a soft cotton or paper towel. 

Soft cotton or paper towels must be used for drying hands



It is important to observe thorough hand drying.

Step 3: Creaming hands after washing, as well as at the start and end of each day. 

Moisturising cream must be provided in a dispenser for staff use



Fragrance-free Fragrance-fr ee and nut-oil free moisturisers, moisturiser s, must be used, since some people can be sensitive to perfumes and nuts

Step 4: Change gloves between clients. 

Staff must not re-use disposable gloves since the skin can be contaminated if they try to put them back on



Staff must change gloves between clients, since this gives the skin a chance to ‘air’ and dry out.

Step 5: Check skin regularly for early signs of dermatitis. 

Staff must be encouraged to checking their own skin regularly.




10

REFERENCES

1.

Water Quality Regulations (2013), Water Quality Regulations (2013) – Final Draft Consultation, Regulation and Supervision Bureau for the Water, Wastewater and Electricity Sector in the Emirate of Abu Dhabi; www.rsb.gov.ae.

2.

ISO 5667-3, Sampling - Part 3: Preservation and handling of water samples, ISO, 2012.

3.

ISO/IEC 17025, General requirements requirement s for the competence of testing and calibration laboratories, International Organization for Standardization, Switzerland, 2005.

4.

Water Distribution Code, Version 3.0, July 2010, Regulation and Supervision Bureau, http://www.rsb.gov.ae/uploads/WaterDistributionCodeVersion03.pdf

5.

Codex Alimentarius, Alimentariu s, International Food Standards, WHO, 2003.

6.

Code of Practice No (6) of 2011 On HACCP for Manufacturing Sector, ADFCA, www.adfca.gov.ae.. www.adfca.gov.ae

7.

ISO-22000 Food Safety Management Systems. Requirements Organisation in the Food Chain, ISO, 2005, ISBN 0 580 46684 1

8.

Abu Dhabi Health Statistics 2011, Abu Dhabi Health Authority, 2012; www.haad.ae

9.

Nutrition, British Broadcasting Corporation, www.bbc.co.uk www.bbc.co.uk..

10.

Nutrition, US Centre for Disease Control, 2012; www.cdc.gov www.cdc.gov..

11.

Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective, World Cancer Research Fund & American Institute for Cancer Research, 2007.

12.

Salt Reduction Targets for 2012, Food Standards Agency, www.food.gov.uk

13.

Eight tips for health diet, NHS Choices, www.nhs.uk

14.

Technical Report – Offshore Petroleum Facility Accommodation, Accommodatio n, Rpt01-1052468Rev1-14 July 2011, SVT Engineering Consultants for Australian National Offshore Petroleum Safety Authority

15.

Guidelines for the Accreditation Accreditatio n of Laboratories Engaged in Test Method Development & Evaluation and Non-Routine Testing, CAN-P-1595, National Standards System, Canada, July 2001.

16.

Health conditions regulations for men's grooming salons and kids salon, 1st edition (2011); Municipality of Abu Dhabi City, Public Health Division, Health Control Section, www.adm.gov.ae.

17.

Hairdressing, Hairdressing , UK Health & Safety Executive, www.hse.gov.uk www.hse.gov.uk,, 2012

18.

ISO 15138: Petroleum and natural gas industries -- Offshore production installations -- Heating, ventilation and air-conditioning, International Organization for Standardization, Switzerland, 2007.

19.

Guidelines for Drinking Water Quality, 3 rd edition, incorporating 1 st& 2nd addenda, WHO, Geneva, 2008 .

20.

Guidelines for Microbiological Microbiologi cal Quality of Ready-to-Eat Foods Sampled At Point of Sale, Communicable Disease and Public Health, Vol. 3(3), Public Health Laboratory Service, London, 2000

for

any




11

21.

ADNOC Manual of Codes of Practice & Technical Guidance Notes (TGN): Waste Management, ADNOC CoPV2-05.

22.

Food Incidents & Crisis Management Plan, Code of Practice No. (3)/2009, ADFCA.

23.

Adoption of the Code on Noise Levels on Board Ships, Annex 1, Resolution MSC.337(91), (adopted on 30 November 2012).

24.

The Offshore Installations and Pipeline Works (First Aid) Regulations 1989: SI 1989/1671, London, 1989.

25.

Living Accommodation, OTR 2001/067, Health and Safety Executive, HMSO, 2002

26.

Temporary labour camps, 29 CFR 1910.142, Occupational Safety and Health Administration, Administration, Washington, 1998.

27.

ADNOC Manual of Codes of Practice & Technical Guidance Notes (TGN): Road Safety, ADNOC CoPV4-11.

28.

First Aid at Work, The Health and Safety (First Aid) Regulations 1981, L74 (3rd edition), 2013

APPENDICES

Appendix 1: Drinking Water Quality Guidelines Guidelines Relevant to the ADNOC Group Companies and their Facilities Appendix 2:

Recommended Recommended Illumination Illumination Levels Levels in Food Food Areas

Appendix 3:

Mandatory Mandatory Guidelines Guidelines for Microbiological Microbiological Quality of of Foods



Volume 1: 1: HSE HSE Administ ration & Management Management Code of Practice on Food & Water Water Safety & Welfare

Page 68 of 74


Appen Ap pen di x 1: Dri nkin nk in g Wat er Pr esc ri bed Concen Con centr tr ati on s an d Values Val ues Table A.1: A.1: Physi cal Parameters [Ref. 1 & 19] 19] Parameter Parameter

Colour

Value Value & units

15 mg/l

Odour [incl. H 2 S] Total dissolved solids Total hardness, , as CaCO 3 pH

Parameter Parameter

Turbidity [incl. suspended solids]

Unobjectionable 100 (min) – 1000 (max) mg/l o

Value& Value& units

4 NTU

Taste

Unobjectionable

Calcium hardness, as CaCO 3

200 mg/l @ 25 C

o

300 mg/l @ 25 C

Langlier Saturation Index

0.0 (min ) – 0.5 (max)

7.0 (min) – 9.2 (max)

Residual chlorine, as Cl2

0.2 (min) – 0.5 (max) mg/l

Note 1

TDS will be measured using the Guide to TDS calculation which is the Summation Method (Anions and Cations) measured according to the Standard Method at a frequency specified in the Guide for the establishment of K factor. The K factor is the ratio adopted in determining the TDS from the measurement of Electric Conductivity in (μ (μ ohms / cm). Where the TDS (by summation method) = k x EC in in mg/l. Where K can be only is is in the range of 0.55 to 0.8

Note 2

The optimum level of the produced water for pH, calcium hardness and total hardness or hydrogen bicarbonate contents (HCO3 ) will be according to the water quality specification of the plants design condition to meet remineralisation requirements and to ensure that non-aggressive water is produced.

Note 3

Residual chlorine ideal concentration is between 0.2 to 0.5 mg/l. However this may increase to 1.00mg/l or above in situations where the Supplier or Transmitter requests a higher value for the purpose of controlling possible bacteriological contamination.

Table A.2: A.2: Inorg anic Chemicals [Ref. 1 & 19] 19] Parameter Parameter

Value Value & units

Parameter Parameter

Value Value & units

Aluminium, as Al

0.2 mg/l

Ammonia, as NH4

0.5 mg/l

Chlorides, as Cl

250 mg/l

Copper, as Cu

1.0 mg/l

Iron, as Fe

0.2 mg/l

Magnesium, as Mg

30 mg/l

Nitrate, as NO 3

50 mg/l

Nitrite, as NO2

3.0 mg/l

Potassium, as K

12 mg/l

Phosphorus, as P

2.2 mg/l

150 mg/l

Sulphates, as SO4

250 mg/l

Sodium, as Na Total organic carbon, as C Note 4

1 mg/l

Zinc, as Zn

5 mg/l

Normally observed value of TOC in distribution networks networks is between < 1 and 2 mgC/l. Any increase over these values requires further investigation




Table A.3: A.3: Trace Element Element s [Ref. 1 & 19] Parameter Parameter

Arsenic, as As Boron, as B

Value Value & units

10 µg/l 2400 µg/l

Parameter Parameter

Barium, as Ba Cadmium, as Cd

Value Value & units

700 µg/l 8 µg/l

Chromium, as Cr

50 µg/l

Fluoride, as F

1500 µg/l

Lead, as Pb

10 µg/l

Manganese, as Mn

400 µg/l

Mercury, as Hg

6 µg/l

Nickel, as Ni

70 µg/l

Selenium , as Se

40 µg/l

Tin, as Sn

20 µg/l

Table A.4: A.4: Pestici des & Other Organic Chemicals [Ref. 1 & 19] 19] Parameter Parameter

Aldrin

Value Value & units

0.03 µg/l

Cyanide

70 µg/l

Dieldrin

0.03 µg/l

Parameter Parameter

Chlordane DDT

Value Value & units

0.2 µg/l 1 µg/l

2,4 dichlorophenoxy acetic

30 µg/l

Acid Endrine

0.6 µg/l

Heptachlor

0.03 µg/l

Heptachlor epoxide

0.03 µg/l

Lindane

2 µg/l

Methoxychlor

20 µg/l

Phenols

0.5 µg/l

2,4,5 trichlorophenoxy

9 µg/l

Total pesticides

0.5 µg/l

propionic acid Note 5

Total Pesticides is the sum of all individual pesticides detected and quantified in the monitoring procedure. Those pesticides can be from the list of individual parameters in the table above or outside it. Pesticides can be, but not limited to, organic insecticides, herbicides and fungicides.

Table A.5: A.5: Organic Chemi cals [Ref. 1 & 19] Parameter Parameter

Value Value & units

Parameter Parameter

Value Value & units

Benzene

10 µg/l

Benzo(a)pyrene

Chlorobenzene

300 µg/l

1,2-Dichlorobenzene

1,4-Dichlorobenzene

300 µg/l

1,2 Dichloroethane

30 µg/l

1,2-Dichloroethene

50 µg/l

Dichloromethane

20 µg/l

Tetrachloromethane

3 µg/l

Tetrachloroethene

40 µg/l

Trichloroethene

20 µg/l

Vinyl Chloride

0.3 µg/l

Toluene

0.7 µg/l 1000 µg/l

700 µg/l




Page 70 of 74



Table A.6: A.6: Microbio logical [Ref. 1 & 19] Parameter Parameter

Value Value & units

Parameter Parameter

Total coliforms

0 per 100 ml

E.coli or thermotolerent Faecal coliform bacteria

Enterococci

0 per 100 ml

Total Bacterial Count [non-pathogenic]

Pseudomonas aeruginosa

0 per 100 ml

Value Value & units

0 per 100 ml

Not to exceed 100 per 100 ml

Note 6

Immediate action must be taken if either E.coli or Total coliform bacteria are detected.

Note 7

Legionella and Sulphite reducing bacteria testing needs to be conducted randomly in the in the distribution network as an indicator for detecting possible contamination or observations associated with taste, odour and colour problems. Target of both should be Zero organisms.

Note 8

Drinking water must be free at all times from algae, mould, parasites, insects and their eggs, larvae, protozoa including Amebae

Table A.7: A.7: Radionu cli des [Ref. 1 & 19] 19] Parameter Parameter

Gross (α) Note 9

Value Value & units

≤ 0.5 Bq/l Bq/l

Parameter Parameter

Gross (β)

Value Value & units

≤ 1 Bq/l

Initial screening for gross α / or gross β activity to determine whether the activity concentrations are below levels at which no further action is required. If initial screening levels exceed the above then investigation and monitoring of individual radionuclide should follow immediately. The limits for the individual radionuclide should be in accordance with guidance level stated in WHO Water Quality Guidelines [Ref 19].

Table A.8: A.8: Disinfection Produ cts & By-Product s [Ref. 1 & 19] 19] Parameter Parameter

Value Value & units

Parameter Parameter

Value Value & units

Bromate

0.01 mg/l

Bromoform

0.1 mg/l

Bromodichloromethane (BDCM)

0.06 mg/l

Chlorate

0.7 mg/l

Chlorite

0.7 mg/l

Chloroform

0.3 mg/l

Dibromochloromethane (DBCM)

0.1 mg/l

THMs

≤ 1 mg/l

Note 10

Water supply must maintain bromide ion concentration to less than 0.05 mg/l and sample according to the same sampling frequency as Bromate.

Note 11

The sum of detected concentration of Chloroform, Bromodichloromethane (BDCM), Dibromochloromethane (DBCM) and Bromoform is as calculated using the equation below:

THM =

( ) ( )

+

( ) ( )

+

() ()

+

(ℎ ) (ℎ )

≤ 1




Appen Ap pendi di x 2: Recomm Reco mm ended end ed Il lumi lu mi natio nat io n Level L evels s i n Food Fo od Areas Ar eas Ar ea / Lo cat io n

Ill um in ati on (Lux)*

Ar ea / Lo cat io n

Ill um in ati on (Lux)*

Ablution Block

200

Office Area

500

Bakery

300

Recreation Room

300

Dining Room

300

Stairways (Interior)

150

Storage Areas

200

Exterior Area (Compound)

50

Galley

500

Toilets

200

Hallways

150

Walk In Freezers

100

Kitchens

500

Stairways (Interior)

150

*Measurement taken 1.2 meters above floor




Page 72 of 74



Appen Ap pendi di x 3: Mandato Mand ato ry Gui del in es f or Mic ro bi ol ogic og ic al Qu ality ali ty of Foo ds Food Category

Criterion

Microbio logical quality (Colony (Colony Forming Units or CFU CFU per gram unless s tated) [Ref. [Ref. 20] 20] Satisfactory

Acceptable

Unsatisfactory

Unacceptable / potentially hazardous

†

Aer ob ic co lo ny co un t ( ) 30°C/48h 3

10 -< 5x10

4

10 -< 5x10

5

10 -< 5x10

<10

6

10 -< 5 x10

N/A

N/A

1

<10

2

<10

3

<10

4 5

3

3

> 5x10

3

N/A

4

4

> 5x10

4

N/A

5

5

≥ 5x10

5

N/A

6

6

≥ 5 x10

6

N/A

N/A

N/A

‡

Indicator Indicator organisms ( ) §

1–5

Enterobacteriaceae

<50

>50

N/A

1–5

E. coli (total)

<10

≥10 ≥10

N/A

1–5

Listeria spp (total)

<1

>1

N/A

Pathogens

1–5

Salmonella spp

not detected in 25g

detected in 25g

1–5

Campylobacter spp

not detected in 25g

detected in 25g

1–5

E. coli O157 & other VTEC

not detected in 25g

detected in 25g

1–5

V. cholerae

not detected in 25g

detected in 25g

1–5

V. parahaemolyticus

1–5

L. monocytogenes

1–5

S. aureus

1–5

¶

3

3

<20

20-<100

100-<10

≥10

<20**

20-<100

N/A

≥100

<10

≥10

≥10

C. perfringens

<10

≥10

≥10

1–5

B. cereus and other pathogenic Bacillus # spp

<10

1–5

Yeast and mould

< 10

3

3

4

10 -<10

4

4 4

5

10 -<10

≥10 ≥10

5

≥10

N/A

†

Guidelines for aerobic colony counts may not apply to certain fermented foods for example, salami, soft cheese, cheese, and unpasteurized yoghurt. These foods fall into category 5. 5. Acceptability is based on appearance, smell, texture, and the levels or absence of indicator organisms or pathogens.

‡

On occasions some strains may be pathogenic

§

Not applicable to fresh fruit, vegetables and salad vegetables.

¶

Relevant to seafood only.

#

If the Bacillus counts exceed 10 CFU/g, the organism must be identified.

4




Food Category

Criterion

Microbio logical quality (Colony (Colony Forming Units or CFU CFU per gram unless s tated) [Ref. [Ref. 20] 20] Satisfactory

** N/A

Acceptable

Unsatisfactory

Unacceptable / potentially hazardous

Not detected in 25g for certain long shelf-life products under refrigeration

Not Applicable

The terms used to express the microbiological quality of the ready-to-eat foods are:

Satisfactory - test results indicating good microbiological quality Ac cep tab le - an index reflecting a borderline limit of microbiological quality Unsatisfactory - test results indicating that further sampling may be necessary and that environmental health officers may wish to undertake a further inspection of the premises concerned to determine whether hygiene practices for food production or handling are adequate or not. Unacceptable/potentially Unacceptable/potentially hazardous hazardous - test results indicating that urgent attention is needed to locate the source of the problem; a detailed risk assessment is recommended.

Food group

Meat

Vegetable

Product

Category Category

Food group

Beef burgers

1

Seafood

Kebabs

Product

Category

Taramasalata

4

2

Smoked fish

4

meat meals (shepherds/cottage pie, casseroles)

2

Other fish (cooked)

3

meat pies (steak and kidney, pasty)

1

Seafood meals

3

meat, sliced (cooked tongue)

4

Molluscs and other shellfish (cooked)

4

meat, sliced (beef, poultry)

3

Herring/roll mop and other raw pickled fish

1

poultry (unsliced)

2

Crustaceans (crab, lobster, prawns)

3

Sausages

2

Cakes, pastries, slices, and desserts - with dairy cream

1

Sausages (smoked)

5

Cakes, pastries, slices, and desserts - without dairy cream

1

Cheesecake

5

Dessert

Coleslaw

1

Mousse/dessert

1

Fruit and vegetables (dried)

3

Tarts, flans, and pies

1

Fruit and vegetables (fresh)

1

Trifle

2

Prepared mixed salads and crudités

2

Cheese

5

Dairy




Food group

Savoury

Product

Category Category

Food group

Product

Category

Rice

2

Ice cream, milk shakes (non-dairy)

1

Vegetables and vegetable meals (cooked)

2

Ice lollies, slush, and sorbet

1

Bean curd

5

Yoghurt/frozen yoghurt (natural)

5

Bhaji (onion, spinach, vegetable)

1

Pasta/pizza

2

Cheese-based bakery products

2

Meals (other)

2

Fermented foods

5

With salad

1

Flan/quiche

2

Without salad

2

Homous, tzatziki, and other dips

2

With cheese

5

Mayonnaise/dressings

1

Paté (meat, seafood, or vegetable)

2

Samosa

2

Satay

2

Spring rolls

2

Ready-toeat meals

Sandwiches and filled rolls

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