Camp Standard Book

Document No:
Oman Society for Petroleum Services OPAL-STD-HSE-02 Rev 0
Camp Standard Issue Date: 01/03/2017
Camp
Standard
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Document No:
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Document No:
Ministry Endorsement
Ministry of Oil and Gas
H.E. Eng. Salim bin Nasser Al Aufi Signature:
The Under Secretary
Ministry of Oil Gas Date: 29/03/2017
Document Approval
Document Authority Document Custodian Document Author
Chairman, OPAL QHSE Executive Manager, OPAL Camp Standard Working Committee
Majid Al Toky Dr. Ramesh Sivathanu
Date: 29/03/2017 Date: 29/03/2017 Date: 29/03/2017
Revision Status
Revision Version Date Status
March, 2020 Next revision due
Rev. 0 V 1.0 March, 2017 Issued for use
User Notes:
This document was prepared and agreed upon by the Operators represented through the OPAL Operators’
Safety, Health and Environment Managers Steering Committee (OSHEMCO).
This document is the property of OPAL and intents to serve the needs of any oil and gas Company licensed
under MOG and/or registered with OPAL /JSRS. It is the user’s responsibility to ensure that they are referring to
the latest version of any hard copy or electronic copy. For assistance, contact OPAL QHSE Dept.
Any printed version or electronic copy down loaded from any website is uncontrolled copy.
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Operators Management Endorsement

By endorsing this Camp Standard (OPAL-HSE-STD-02), each entity will individually seek its reasonable
endeavor to comply with the said standard with effect from 1st March, 2017:
Signatures:
………………………….. …………………………..
Mr. Raoul Restucci Mr. Yousuf Al Ojaili

Managing Director, President,
Petroleum Development Oman BP Oman | BP Exploration (Epsilon) LTD
………………………….. …………………………..
Mr. Steve Kelly Mr. Gong Changli

President and General Manager, Chief Executive Officer,
Occidental of Oman Daleel Petroleum Company LLC
………………………….. …………………………..
Mr. John Malcolm Mr. Usama Al Barwani

Executive Managing Director, Chief Executive Officer,
Oman Oil Company E&P LLC Petrogas EP
………………………….. …………………………..
Dr. Daljit Gill for Dr. Iain Paton, Moosa Al Moosani

Managing Director, General Manager,
CC Eenergy Development ARA Petroleum
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…………………………..
………………………..
Mr. Ahmed Al Jahadhmi
Mr. Harib Al Kitani
Chief Executive Officer,
Oman Oil Refineries and Petroleum Industries
Oman LNG LLC
Company
………………………….. …………………………..
Mr. Steven van Rossem Mr. Michael J Keyes

General Manager, CEO,
DNO Frontier Resources International PLC
…………………………..
…………………………..
Mr. Abdulfattah Al Zaabi

Mr. Ali Al Batrani
Country Manager,
Masira Oil Limited
Hydrocarbon Finder
………………………….. …………………………..
Mr. Ahmed Syaifudin Mr. Sultan Al Bartmani

General Manager, Acting Executive Managing Director,
Medco Arabia Ltd Oman Gas Company S.A.O.C
…………………………..
Mr. Amrou A.Al-Sharif

President & Chief Executive Officer,
OLEP – Karawan
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A. Operators Safety, Health and Environment Managers Steering Committee

(OSHEMCO), 2016
Name Job Title Organization
Ali al Shanfari / Regional HSE Manager, MER /

BP Oman
Kamil Al Lawati Khazzan Area Operation HSE Manager
Nigel Gallivan HSE Manager CCED
Ahmed Al Mahruqi QHSE Manager Daleel Petroleum
Hassan Al Ajmi Mukhaizna HES Manager Occidental Oman
Nasser Al Yaarubi/ Head of Resilience

OOCEP
Sulaiman Al Sulaimi HSE Team Lead
Moosa Al Habsi HSE Manager Oman LNG
Dr. Ramesh Sivathanu QHSE Executive Manager OPAL
Majid Al Saidi Sr. Engineer Environment ORPIC
Mohamed Al Salmani; Corporate Health, Safety & Environment Manager;

PDO
Younis Al Hinai Head HSE Corporate Planning & Assurance, MSE/5
Dr. Ghuddayyer Al Waheibi Corporate QHSE Manager E&P Petrogas EP
Maawayah Al Ghassani SSHE Coordinator ARA Petroleum
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B. OPAL Camp Standard - Working Group, 2016
Name Job Title Organization
Dr. Issa Said Al Shuaili; Oman Health Manager;

BP Oman
Laila Al Hashmi Health Advisor & Coordinator
Nigel Gallivan HSE Manager CCED
Gharib Al Busaidi HSE Coordinator Daleel Petroleum
Ahmed Al Malki; Environment Team Lead
Sultan Al Mazroui; Infrastructure Projects Manager; Occidental Oman
Fahad Al Shaqsy Project Engineer
Sulaiman Al Sulaimi; HSE Team Lead;
Hamood Al Mahruqi; Corporate Sr. HSE Coordinator;
Rohith Saralaya; Environmental Advisor; OOCEP
Said Al Hadhrami Environmental Advisor
Dr. Ramesh Sivathanu; QHSE Executive Manager;

OPAL
Anfal Al Alawi QHSE Officer
Dr. Salim Al Sawai; Head, Occupational Health and Hygiene, MCOH;
Vaughan Clarke; Corporate HSE Auditor MSE53;

PDO
Ahmed Al Marjibi; Public Health Officer (MCPH);
Mufeed Al Kalbani Public Health Officer (MCPH)
Khalil Al Farai; HSE Manager;

Petrogas EP
Fuad Al Mahruqi HSE Coordinator
Maawayah Al Ghassani SSHE Coordinator ARA Petroleum
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Table of Contents
1 Definitions and Abbreviations....................................................................................... 2
2 Camp Standard .......................................................................................................... 4
3 Camp design standards .............................................................................................. 6
4 Living and Sanitation Standards.................................................................................... 8
5 Food Safety and Hygiene........................................................................................... 13
6 Health Care Facilities ................................................................................................ 22
7 Facility Management ................................................................................................. 27
8 Waste and Wastewater Management.......................................................................... 31
9 Fire Prevention and Emergency Mitigation.................................................................... 32
10 Demobilizing and Site Restoration............................................................................... 35
11 Appendices.............................................................................................................. 36
12 Annexure ................................................................................................................. 42
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1 Definitions and Abbreviations
Item Definition
AED Automated External Defibrillator
The Operator/Contractor who build and operate on their own temporary accommoda-
Camp Owner
tion camps or occupy/use such a facility on lease.
A Cluster is comprised of Living Units, accommodating a maximum of 100 occupant and
Cluster
having its own shaded, landscaped outdoor social space.
A Community is composed of multiple Neighbourhoods organized around a town cen-
Community tre, central square and/or main street that contains commercial, social, recreational and
service uses and does not exceed 5000 Occupant/residents.
Company refers to the whole gamut of Contractor, Subcontractor, Local Community Con-
Company
tractor (LCC), Service provider registered with OPAL and/or JSRS.
Cardiopulmonary resuscitation, commonly known as CPR, is an emergency proce-
dure that combines chest compression often with artificial ventilation in an effort to manu-
CPR
ally preserve intact brain function until further measures are taken to restore spontaneous
blood circulation and breathing in a person who is in cardiac arrest.
A-weighted decibels, abbreviated dBA, are an expression of the relative loudness of
sounds in air as perceived by the human ear. In the A-weighted system, the decibel
dBA
values of sounds at low frequencies are reduced, compared with unweighted decibels, in
which no correction is made for audio frequency.
EBRD European Bank for Reconstruction and Development
Environmental /
A study report that contain assessment to the physical and social environment and ad-
Social Impact dress impact mitigation due to the project setting.
Assessment
Hazard Analysis and Critical Control Points (HACCP) is a systematic preventive ap-
proach to food safety from biological, chemical, and physical hazards in production
HACCP
processes that can cause the finished product to be unsafe, and designs measurements to
reduce these risks to a safe level.
HCP Health Care Provider
Hardscape are design elements that are solid and unchanging as the years go by; Hard-
Hardscape scape refers to the solid, hard elements in landscape design. Examples are driveways,
walkways, retaining walls, portacabins, paver patios, etc.
HSG57 Health and Safety Guidance 57: Seating at Work
IFC International Finance Corporation
ILO International Labour Organization
JSRS Joint Supplier Registration System
Life Saving Rule
Prohibitory and Mandatory Life Saving Rules related to Operations /activities.
(LSR)
A Living Unit is a self-contained compartment consisting of sleeping rooms, a bathing/
Living Unit
toilet room.
Liquefied petroleum gas or liquid petroleum gas, also referred to as simply propane or
LPG butane, are flammable mixtures of hydrocarbon gases used as fuel in heating applianc-
es, cooking equipment, and vehicles.
Lux is a standardized unit of measurement of light level intensity. The lux (symbol: lx)
is the SI unit of illuminance and luminous emittance, measuring luminous flux per unit
Lux
area. It is equal to one lumen per square meter. A measurement of 1 lux is equal to the
illumination of a surface one meter away from a single candle.
MD 79/1994 Ministerial Decision on Regulation of Noise Pollution Control in the public Environment
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Item Definition
Ministerial Decision on Regulation of Occupational Safety and Health for Establishments
MD 286/2008
Governed by the Labour Law
MECA Ministry of Environment and Climate Affairs
MOG Ministry of Oil & Gas
MoH Ministry of Health
MoMP Ministry of Manpower
MRMWR Ministry of Regional Municipalities and Water Resources
A Neighbourhood is a public landscaped open space composed of multiple Clusters,
Neighbourhood planned around dining and recreational activities, and accommodating a maximum of
750 Occupant.
NFPA National Fire Protection Association
The person who stays at the camp at any point of time, either short or long he/she stays
Occupant
and irrespective of his/her profession
The International Association of Oil & Gas Producers (now IOGP and formerly known
OGP
as OGP)
Omani Law Laws of the Sultanate of Oman.
OPAL Oman Society for Petroleum Services
Organization Licensed and registered under MOG for Exploration and Production as
Operator Upstream Operator and Downstream Operator including Refinery and HC distribution
company.
OS 8/2012 Omani Standard for “Un bottled Drinking Water”
The Occupational Safety and Health Administration (OSHA) is an agency of the United
OSHA
States Department of Labor.
OSHEMCO Operators’ Safety, Health and Environment Managers Steering Committee
PACDA Public Authority for Civil Defence and Ambulances
The persons who walk or stand on the Road, or in proximity of the Road on foot for any
Pedestrian
reason.
Permit All licenses valid to build and operate camp issued from Ministries, local authorities
PPE Personal Protective Equipment
Any path opened for the public to move along whether for Pedestrian, materials, or
Road1 livestock, or for transportation or towing means, and includes the roads, streets, yards,
passages, and bridges over which vehicles or people may cross.
ROP Royal Oman Police
Any organization contracted to provide service(s) to Operator /Company as set out in a
contract document. The services may include, but not limited to, constructing, operating
Service provider
and maintaining camp/catering/treatment plants, repair, inspection and audit, training,
equipment installation or provision of data.
SDS Safety Data Sheet, also known as MSDS.
SHOC Safe Handling of Chemicals
Softscape are elements that are fluid and changing as they mature. It is the living ani-
Softscape mated part of a landscape. Softscape comprises the other elements such as soil, plants,
shrubs, trees, flowers, vegetables, vines, turf and color schemes.
STP Sewage Treatment Plant
UPS Uninterrupted Power Supply
A company that will provide services and or equipment as set out in a contract docu-
Vendor
ment, for example, provision of catering.
WHO World Health Organization
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2 Camp Standard
2.1 Introduction
This standard sets the minimum requirements expected to be in place for establishing camp related to oil and gas
industry within the Sultanate of Oman.
The standard covers all aspects of camp such as site selection, design, facilities layout, accommodation/ Living
Unit, welfare facilities, waste management, etc.
2.2 Purpose
The purpose of this standard is to unify and specify the minimum mandatory requirements for planning, designing
and operating camp to ease the burden on contractors working with different Operator of having to satisfy multi-
ple requirements and, at the same time ensures, compliance with this document and does not supersede the MD
286/2008 (Regulation of Occupational Safety and Health for Establishments Governed by the Labour Law).
2.3 Scope
This standard is applicable to all oil and gas Operator and their nominated contractors and consultants. This stan-
dard is applicable to all new camps constructed after 1st March 2017. Current Camp Owner, at their discretion, is
encouraged to retrospectively implement these requirements in an effort to improve their standards of accommoda-
tion.
2.4 Legal Requirements
Camp Owner shall be responsible for obtaining all necessary approvals and Permits for establishing and operating
the camp, from the governing authorities, including but not limited to, PACDA, Ministry of Environment and Climate
Affairs and Ministry of Regional Municipalities and Water Resources, Ministry of Health. List of legal and other
requirements are shown in Appendix-B.
2.5 Emergency Situations

All conceivable emergency or accident scenarios shall be fully considered in the camp design and operation.
Camp Owner shall ensure all facilities have the relevant emergency response arrangements in place. This includes
the related equipment, the relevant hazard warning, prohibitive, advisory and fire instruction signage in appropri-
ate languages for the occupant.
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2.6 Governing principles

Every camp shall have the following attributes that enhance living standards
 Privacy;
 Comfort;
 Security;
 Health;
 Safety;
 Utility;
 Spatial hierarchy;
 Sense of home and
 Sense of community.
2.7 Non-compliance to the Standard
2.7.1 All requirements stated in this standard are the minimum level to achieve and hence no step-out is
applicable to them.
2.7.2 Non-compliance to this standard shall be treated as inadequate to occupy and operate the camp
facility.
2.7.3 Operator/Company shall ensure that these are addressed immediately or within minimum time
limits as agreed between Camp Owner and the Operator/ Company, failing which the use and
operation of the facility shall not be approved and necessary consequence system be applied as
per contractual agreement between the parties.
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3 Camp design
Camp Owner shall comply with the following, ensure as minimum:
3.1 Camp location:
3.1.1 The camp location shall ensure that risks to occupant, impacts to local environmental sensitivities and
neighbouring communities are controlled to a level that is as low as reasonably practicable.
3.1.2 The camp location shall be selected in accordance with Environmental and Social Impact Assessment
provided by the Operator prior to camp construction project ensuring reasonable safe distance from the
worksite.
3.2 Landscape area1:
3.2.1 Minimum landscape area be 30% of total site area (including soft and Hardscape).
3.2.2 Softscape be minimum of 15% of the total site area.
3.2.3 Ensure built up area or Hardscape shall equal 40% as maximum.
3.2.4 Provide outdoor landscape space shall be 1.5m2 per person.
3.2.5 Prohibit gravel for walkways in open and access routes.
3.3 Setbacks:
3.3.1 The boundaries are minimum 6m away from the residential building.
3.3.2 Service and utility buildings are minimum 10m from the boundary as well streets/Road outside of the
boundary.
3.3.3 The minimum distance between residential and service/utilities are 15m.
3.4 Building location and access:
3.4.1 All living facilities are built with adequate materials kept in good repair and kept clean and free from
rubbish and other refuse.
3.4.2 Modular construction of accommodation blocks is the preferred method.
3.4.3 Consideration of local climate and seasonal variations to take advantage of light, ventilation and heat
gain or loss opportunities while designing and orienting buildings and windows.
3.4.4 Covered circulation routes for camp accommodation and communal facilities.
1 Not applicable to mobile/rig camps
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3.4.5 Living Unit is constructed in unregimented and varied layout to promote aesthetics and social interaction.
3.4.6 Layout of access routes must provide for least disturbance to the sleeping or resting occupant.
3.4.7 Creating a minimum distance in between the facades of living blocks depending on the PACDA
fire codes.
3.4.8 Creating access routes between the accommodations with hard surface to prevent dust arising.
3.4.9 Entrance to accommodation fitted with an exterior weather-proofed door and door closure.
3.4.10 Provide sufficient lighting inside the camp.
3.5 Design:
3.5.1 Meet all applicable Omani Laws on health, safety, and environment.
3.5.2 Ensure submission of drawings to Operator/ Company for approval prior to commencing procure-
ment and/or construction activities.
3.5.3 Ensure materials are fire-resistant, where applicable as per PACDA.
3.5.4 Provide for all aspects of the camp design, materials, and form of construction as suitable for
intended lifespan.
3.6 Noise Limits:
3.6.1 Comply with MD 79/1994 (Regulation of Noise Pollution Control in the public Environment) and
MD 286/2008 (Regulation of Occupational Safety and Health for Establishments Governed by

the Labour Law).
3.6.2 Provide sound attenuation to meet the above regulations, by selection of materials and arrange-
ments that reduce background noise levels within the building.
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4 Living and Sanitation

Camp Owner shall ensure and comply with the following, as minimum:
4.1 General requirements:
4.1.1 Include residential accommodation units of sufficient number to accommodate occupant.
4.1.2 Provide for the impact of the presence of occupant with different lifestyles or cultural backgrounds in par-
ticular issues such as religious or other cultural prescriptions, local traditions and Community structure.
4.1.3 Provide amenities and recreational facilities to suit the camp population needs.
4.1.4 Accommodation is protected against moisture, wind, and sand and adequately screened against insects.
4.1.5 Ensure each Living Unit contains adequate lighting, ventilation, air conditioning and heating systems.
4.1.6 Prohibit food preparation/cooking in sleeping accommodation.
4.1.7 Accommodation have bathroom/shower unit. The toilets shall have sufficient hot and cold running water
supplies.
4.1.8 Sanitary and toilet facilities are kept in working condition. Cleaning schedule reflecting daily cleaning
cycles for toilet, kitchen and accommodation.
4.1.9 HSE Inspection or audits are scheduled at frequencies so as to ensure facilities are safe, healthy and in
compliance at all times. Annexure-A provides a checklist that may be used for Camp Inspection for
Approval/ Re-approval and periodical Audit.
4.2 Sleeping and Living Unit requirements:
4.2.1 Separate Living Unit for men and women.
4.2.2 The surface height of the building’s floor not be less than 20cm from the level of the exterior surroundings
of accommodation place.
4.2.3 Minimum total area of 4m2 per person and a minimum separation distance of 1 meter between beds.
4.2.4 A minimum unobstructed ceiling height to be 2.4m, excluding ceiling fans, if any.
4.2.5 A separate bed for each Occupant during the day/night shift cycle; the practice of “hot-bedding” is not
allowed.
4.2.6 Each Occupant shall be provided with a comfortable mattress, pillow, cover and clean bedding.
4.2.7 Bed linen be washed at least once every two weeks and if indicated treated with repellents and disinfec-
tants.
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4.2.8 A full length wardrobe shall be provided for each Occupant. Refer Table 1 for full list of furnish-
ings per person.
4.2.9 Sufficient natural and artificial light (a minimum 150 Lux intensity) be provided in all rooms.
4.2.10 All doors and windows shall be lockable.
4.2.11 Windows be fixed on opposite sides to provide through-ventilation. Window be fitted with blinds
and insect screens.
4.2.12 Air conditioning shall be provided and include cooling and heating system.
4.2.13 Separate storage for work boots and other personal protection equipment, as well as drying/air-
ing areas to be provided.
4.2.14 The floor shall be covered with a suitable interior flooring material such as tile or linoleum in
living areas, rubber (or similar to deaden objectionable noises). Construction shall be such that it
prevents ingress of insects and pests.
4.2.15 Living Unit shall be built with easily cleanable flooring material.
4.2.16 Living Unit shall be aired and cleaned at regular intervals and kept in good condition.
4.3 Water supply and storage facilities:
4.3.1 Occupant shall have access to clean and free of charge potable water at all times in accordance
with local drinking water standard (Omani Standard 8/2012) and /or WHO standards.
4.3.2 Drinking water quality shall be regularly monitored and tested. The responsible person appointed
by the Camp Owner shall collect water sample using clean, sterilized and preserved bottles and
send it to Ministry of health or approved Laboratory for bacteriology and chemicals analysis.
4.3.3 Depending on climate and weather conditions, 80 to 180 liters per person per day be available.
4.3.4 Potable water shall be available to Occupant in the same buildings where bedrooms or dormito-
ries are provided.
4.3.5 Cold water supply is available including communal buildings and recreation centers.
4.3.6 Bacteriological testing in water storage tanks shall be done monthly.
4.3.7 Reserve capacity of water tank to hold the potable supply at least for 24 hours for all residents be
provided.
4.3.8 All tanks used for the storage of drinking water shall be constructed and covered as to prevent
water stored therein from becoming polluted or contaminated.
4.3.9 Water shall be distributed from source by pipes made from UPVC, non-metallic materials ap-
proved by the Operator/ Company. Lead (GI) /steel pipes shall NOT be used.
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4.3.10 Water storage tanks shall be cleaned every six months. The date of next due cleaning be dis-
played on the tanks.
4.3.11 Water shall be stored in aboveground tanks made either from stainless steel, galvanized steel or
reinforced fibre glass. Also portable water storage tanks must not be internally painted or coated
by any material to prevent corrosion.
4.3.12 Potable water in the camp shall be processed via approved UV filter killing 99% bacteria.
4.3.13 Water tankers shall be cleaned and disinfected biannually.
4.4 Sanitary facilities shall provide:
4.4.1 Adequate privacy, including ceiling to floor partitions and lockable doors.
4.4.2 That sanitary and toilet facilities are not shared between men and women.
4.4.3 Specific additional sanitary facilities for women.
4.4.4 Sanitary and toilet facilities constructed of materials that are easily cleanable.
4.4.5 Flooring for shower facilities be non-slippery, of hard washable materials, damp-proof and
properly drained, which shall be fitted with plastic slats or rubber mats to give adequate drainage
and minimize risk of fungus infections of the feet; slats so provided shall be washed and air-dried
regularly.
4.4.6 Shower cubicles with curtains.
4.4.7 Toilet cubicle which are minimum of 900mm x 1200mm.
4.4.8 Adequate space for hanging, drying and airing clothes.
4.4.9 Soap for each individual for hygienic reason.
4.4.10 Suitable light and ventilation with lighting of at least 200 Lux shall be provided in all toilets, which
must have windows opening to outside air or a suitable ventilation system.
4.4.11 Shower/bathroom facilities with an adequate supply of cold and hot running water.
4.4.12 Aerated shower heads to reduce water consumption.
4.4.13 Installations for low-flush toilets.
4.4.14 Toilet fittings of good quality and approved by the Operator/Company.
4.4.15 Water heaters complete with pressure/temperature relief valve, drain cock and labeled local
isolator.
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4.4.16 Hand washing, shower and Toilets and other sanitary facilities in the same building as rooms and
dormitories. These shall be located no more than 20m from the sleeping units and preferably be
connected to individual sleeping unit (en-suite).
4.4.17 Toilet rooms be located without any individual passing through any sleeping room.
4.4.18 An adequate minimum number of showers/bathrooms, hand wash facilities, toilets

(Refer Table 2).
4.4.19 Hand wash facilities consisting of a tap and a basin, hand wash soap/liquid and hygienic means
of drying hands.
4.4.20 Separate cleaning equipment with a colour coding system to prevent cross contamination during
the cleaning process (Refer Table 3).
4.5 Laundry facilities shall provide for:
4.5.1 All personnel accommodated in camps free of cost.
4.5.2 Inclusion of washing of bed linen, towels, work clothing and personal clothing.
4.5.3 Adequate facilities for washing and drying clothes shall be provided. These include sinks or tubs
with hot and cold water, cleaning soap, drying lines, washing machines and dryers.
4.5.4 Adequate drainage from laundry to prevent stagnant water.
4.5.5 Laundry facilities kept clean and maintained in working order.
4.5.6 Any laundry from any individual that has an infectious disease be stored and washed separately
from other laundry. A medical officer should be consulted to determine any specific washing and
handling requirements.
4.5.7 Work clothes that are in contact with oils or chemicals (e.g. grease or pesticides) washed sepa-
rately.
4.5.8 Detergents and other laundry-related chemicals be stored in a chemical storage room, adjacent to
the laundry working area. This room shall be well ventilated, have adequate lighting and exhaust
fan.
4.5.9 A drying area that is protected against dust and animals.
4.5.10 Clothes washed/unwashed be stored in trolley baskets separately with marked identification or
color difference. No loose clothes be kept on floor.
4.6 Pest Control shall ensure:
4.6.1 Pest extermination, vector control and disinfection are carried out throughout the living facilities in
compliance with local requirements and/or good practice. Pest and vector monitoring should be
performed on a regular basis.
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4.6.2 The pest control program shall address abatement of the following pests:
4.6.2.1 rodents, insects, Termites, arachnids, Mosquitoes and other arthropods Flies , Mosquitos,
Cockroaches, Camel spiders, Reptiles such as snakes, Grasshoppers, Ticks, bedbugs,
Earwig, Beetle;
4.6.2.2 Nests of stinging insects; and
4.6.2.3 Other potential insects’ species.
4.6.3 Pesticides be sprayed quarterly in a manner that does not affect Occupant and kitchen adversely.
4.6.4 Handling of pesticides be done by trained personnel with suitable PPE.
4.6.5 Pesticides and related chemicals be stored in a dedicated storage room. This room shall be well
ventilated, have adequate lighting and exhaust fan. Safety data sheet be displayed in the storage
room for each chemical.
4.7 Stray animals Control shall ensure:
4.7.1 Disease-carrying animals such as stray dogs and cats, cattle or pets are NOT entertained in the
camp premises.
4.7.2 No feeding of animals, so as to encouraging or habituating their entry in to the camp.
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5 Food Safety and Hygiene
5.1 General requirements:
5.1.1 Camp Owner ensure catering staff shall implement HACCP /Food Safety Management System in
their food handling operations and maintain permanent procedures based on the Codex Hazard
Analysis.
5.1.2 Food provided to occupant shall contain an appropriate level of nutritional value and takes into
account religious/cultural and health backgrounds.
5.1.3 Food handlers’ hand washing area to have hands free taps.
5.1.4 Adopt WHO’s 5 key recommendations to safer food in Table 4.
5.1.5 Shall consider CCTV at the kitchen in food preparation area and high risk area, where applica-
ble.
5.2 Cooking facilities shall ensure:
5.2.1 Places for food preparation permit good food hygiene practices, including protection against
contamination between and during food preparation.
5.2.2 A linear flow of activities from goods delivery to serving of meals.
5.2.3 Working area inside the kitchen to be a minimum of 1 square meter per cooking staff (IFC /EBRD
Guideline 2009).
5.2.4 Adequate facilities for cleaning, disinfecting and storage of cooking utensils and equipment are
provided.
5.2.5 Minimum lighting of 500 Lux intensity in general working areas is provided.
5.2.6 All kitchen floors, ceiling and wall surfaces adjacent to or above food preparation and cooking
areas consist of durable, impervious, light in color, fire-resistant, non-absorbent, easily cleanable,
non-toxic materials without crevices in which dirt, bacteria and insects can lodge. Angles and
junctions between floor and wall shall not have gaps and be sealed.
5.2.7 No items are kept on window ledges.
5.2.8 Fly screens are fitted on all kitchen windows that open to the outside.
5.2.9 Doors are tight-fitting and self-closing. Self-closing doors shall not be wedged open.
5.2.10 Swing doors have sight panels.
5.2.11 Doors be made of fire proof materials.
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5.2.12 At least two electronic fly-killers be installed.
5.2.13 The kitchen be air-conditioned and vented.
5.2.14 A hood, including a primary grease filter, be fixed over cooking stove or cookers and an extractor
fan of a suitable size shall be installed.
5.2.15 Aluminium /stainless steel sheets be fitted at cooking stove or cookers areas if porta-cabins are
used as kitchens. For washing hands, separate, hands free taps with long handles (surgical) be
provided in kitchens, together with a liquid soap dispenser, liquid soap and disposable paper
towels.
5.2.16 Sufficient number of double-unit stainless steel sinks be provided with a supply of running hot and
cold water, detergents and sanitising solutions.
5.2.17 Cloths shall not be used to wipe and dry dishes, crockery and cutlery. Air drying or disposable
paper towels be used.
5.2.18 Where large pots are used, a separate pot washing room be provided with AC unit, ventilation,
lights and aluminum shelves. The washing platform be raised to the working height and the sur-
face be tiled for easy cleaning.
5.2.19 A separate cleaning equipment storage area is required either at the entrance to the kitchen or
inside kitchen to store all the cleaning equipments /PPE in use away from the processing area to
avoid contamination.
5.2.20 The area be appropriate enough and equipped with hooks /SS shelves /SS stands to leave the
equipment / PPE to be stored and air dry when not in use.
5.2.21 Kitchens be provided with facilities to maintain adequate personal hygiene including a sufficient
number of washbasins for cleaning hands with clean, running water and materials for hygienic
drying.
5.2.22 Food preparation tables be equipped with a smooth, durable, easily cleanable, non-corrosive
surface made of non-toxic materials.
5.2.23 Stoves not be placed against a wall but leave adequate space for cleaning access.
5.2.24 Benches and fixtures not built into the floor, and all cupboards and other fixtures shall have a
smooth, durable and washable surface.
5.2.25 Adequate drainage be provided. Shallow, glazed half-round floor channels with removable grat-
ings be installed.
5.2.26 Food waste and other refuse be deposited in sealable containers and removed from the kitchen
frequently to avoid accumulation.
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5.3 Dining hall or Mess facilities shall ensure that:
5.3.1 It shall be at least1m2 per person served (e.g. the area for a mess seating 100 Occupant shall be
at least 100m2).
5.3.2 Dining places be adequately furnishedand maintained in a clean condition. This includes provid-
ing tables, chairs, individual drinking cups and plates and drinking water dispensers/bottles.
5.3.3 Cold drinking water in clean, glass water jugs with lids be provided on each table.
5.3.4 The mess shall be large enough to seat 50% of the camp population at one time.
5.3.5 The mess shall be air conditioned and have a minimum light intensity of 300 Lux.
5.3.6 At least two electronic fly-killers shall be installed. Electronic fly killers shall not be fixed directly
near or above tables where food is served or consumed.
5.3.7 All doors to the outside be self-closing and shall not be wedged open.
5.3.8 Wash hand basins be provided with a liquid soap dispenser, liquid soap and disposable paper
towels. The area shall be well shaded enclosed and protected from dust or sand.
5.4 Food Preparation and Preservation shall ensure that:

Thawing
5.4.1 A facility for defrosting frozen foods be provided. This may be either a purpose built “Rapid
Thaw Cabinet”, a refrigerator, a chill room with a temperature of 10 -15°C, or a commercial
microwave oven provided with a suitable defrosts programme.
5.4.2 Defrosting times of meat and poultry be in accordance with the given requirements (Table 5).
5.4.3 Defrosting not be assisted by placing the frozen product in water, warm oven, or hot surface.
Thawed food shall not be refrozen and must be cooked within 24 hours of thawing.
Cooking
5.4.4 All food shall be cooked thoroughly. Food shall be cooked as close to the time that it will be
served as possible.
5.4.5 Cooked food shall be stored, either above 63ºC, or below 5ºC.
5.4.6 Cooked food that is to be cooled shall not be at ambient temperature for any longer than 90
minutes.
5.4.7 A digital food probe thermometer shall be used to check that the core temperature of all high risk
foods has achieved 75ºC (minimum).
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5.4.8 Records of cooking, cold holding and hot holding temperatures shall be maintained as part of the
food safety management system.
5.4.9 Samples (100g) of all meals collected before being served, shall be marked and kept in a freezer
for 96 hours after serving. All samples shall be labelled and recorded (date and time).
Cooling Food
5.4.10 At risk freshly cooked food (raw meat, chicken and milk) undergoing cooling, either for service
cold, or for further processing, must be:
· Kept separate from raw foods.
· Portioned, where appropriate, within 30 minutes of the end of the cooking process.
· Cooled as quickly as possible down to a safe temperature in a controlled environment.
· Cooled without increasing the temperature of the other foods under storage.
5.4.11 Cooked food shall be cooled to 5°C within 6 hours. The food must be cooled from 60°C (or high-
er) to 21°C within 2 hours and from 21°C to 5°C within a further 4 hours.
Reheating of Cooked Foods
5.4.12 Reheating shall be limited to recipes which incorporate cooked and chilled ingredients (e.g. Cauli-
flower, cheese, fish cakes).
5.4.13 Foods to be minced and pureed after cooking be kept hot during processing to avoid reheating
foods.
5.4.14 When reheating foods, a core temperature of 75°C must be achieved for period of 2 minutes.
Where reheating is carried out in commercial microwaves oven, the manufacturer’s instructions be
followed.
5.4.15 Reheated foods for hot service, in common with other freshly cooked hot foods, must be kept at a
temperature of 63°C or above prior to service.
5.4.16 Reheated foods not served must be treated as food waste and disposed.
5.5 Preventing Cross Contamination shall ensure that:
5.5.1 Cooked and uncooked food shall be prepared and stored separately.
5.5.2 Separate areas/surfaces shall be provided for preparation of cooked and uncooked foods.
5.5.3 All tables shall be made of stainless steel. Wooden tables are not allowed in kitchens or other
food preparation areas.
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5.5.4 Six Colour coded cutting boards made of polypropylene or other non-absorbent synthetic mate-
rials be provided for meats, chicken, fish vegetables etc. (Table 6). These shall always shall be
kept clean and disinfected after each use.
5.5.5 Polypropylene chopping block be provided for cutting large joints of meat. It shall always be kept
clean, disinfected, smooth and free of cracks or fissures.
5.5.6 A chain glove shall be provided and used when chopping meat, fish and chicken.
5.5.7 Staff adopt a policy of “cleaning as they go” throughout the preparation period.
5.5.8 All fresh fruits and vegetables consumed without peeling and eaten raw shall be sanitised by im-
mersion in food sanitizer. (Immersion in an 80 ppm chlorine solution for 20 minutes; followed by
rinsing to remove all traces of chemicals).
5.6 Food Hygiene
Food Handling Areas shall ensure that:
5.6.1 Unauthorised persons shall not be allowed in areas where food is prepared /handled. A notice
to this effect be placed outside these areas.
5.6.2 Food handling areas shall be designed, or set up to permit food handlers to work hygienically,
and keep the areas clean.
NOTE: The preferred design for food handling areas; preparation section does not overlap with
the flow of raw, cooked food and wastes.
5.6.3 A recommended design for kitchen and handling area is shown in Figure 1.
5.6.4 A specific and measurable cleaning schedule shall be prepared and implemented for each food
preparation area and all food preparation equipment:
· what is to be cleaned,
· frequency of cleaning,
· chemicals and process required,
· persons responsible,
· personal protective equipment used must be documented, and
· PPE signed off by the supervisor.
5.6.5 Waste be stored in a clean area/external room and shall not be permitted to build up in/near
food handling areas.
5.6.6 Mobile and temporary premises for storing, preparing and handling food are subject to the same
provisions as outlined above.
5.6.7 A stainless steel thermometer with a probe and digital display unit shall be provided.
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5.6.8 The probe be cleaned and sanitised before it is used to measure the temperature of a different
food, to prevent cross contamination.
5.6.9 Cleaning and sanitising shall be done as separate processes. A surface needs to be thoroughly
cleaned before it is sanitised.
5.6.10 The fixtures, fittings and equipment, as well as compartments of vehicles that are used to transport
food shall be clean.
5.6.11 No accumulation of garbage, recycled matter, food waste, dirt, grease or other visible matter.
5.6.12 All equipment and work surfaces used in the preparation of a meal shall be thoroughly cleaned
prior to commencing preparation and cooking of the next meal.
5.6.13 Cleaning materials used must stay specific to each area to avoid cross contamination.
5.6.14 Utensils such as cutting boards, bowls and knives be thoroughly washed in warm soapy water
after use.
5.6.15 After washing, the utensils have no food or oily residue.
5.6.16 Sinks that are used for washing dishes be sanitised with a chemical sanitiser or very hot water.
5.6.17 All utensils shall be thoroughly dried before they are re-used.
5.6.18 Cleaning personnel shall not be involved in the preparation of any foods.
Food Transportation and Food Service shall ensure that:
5.6.19 Vehicles used to transport food shall be designed and constructed to ensure that food contact
surfaces can be cleaned and sanitised.
5.6.20 Cooked food shall be transported using food thermal containers. Separate containers are required
for Hot and Cold food.
5.6.21 Hot and cold foods shall be delivered promptly to site at safe temperatures and kept covered until
served.
5.6.22 Crockery, cutlery and other tableware used in the meal service shall be clean and undamaged.
They be transported in closed containers.
5.6.23 Stoves or cookers shall be hygienic.
Food Handlers’ Personal Hygiene requirements shall ensure that:
5.6.24 Food handlers’ personal hygiene practices and cleanliness minimise the risk of food contamina-
tion.
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5.6.25 Food handlers, including waiters and waitresses shall not wear jewellery.
5.6.26 Each food handler shall be provided with a minimum of three uniforms, aprons, caps and non-slip
footwear. Uniforms be in good repair and easy to clean.
5.6.27 Food handlers have a clean and tidy appearance, clean hands with short fingernails and hair be
covered during food preparation.
5.6.28 Any injured food handler shall make sure that bandages or dressings on any exposed parts of the
body are covered with a waterproof covering.
5.6.29 Food handlers shall not smoke or use tobacco or similar preparations where food is handled.
5.6.30 Food handlers shall wash their hands with antibacterial soap after every activity.
5.6.31 Hand washing shall be restricted to wash-hand basins and hand drying to paper towels. Sinks for
food equipment not be used for hand washing.
5.6.32 Hands are washed:

· On entering and re-entering the kitchen or food service area.
· Before handling any prepared foods. After handling all raw food.
· After handling all food and non-food waste or refuse.
· After any cleaning procedure. After touching ears, nose, mouth or hair. After using the WC.
5.6.33 Food handlers wear plastic disposable gloves whilst serving food. Gloves be replaced after each
use.
Food Allergies
5.6.34 High risk known allergens used in food preparation shall be displayed next to the dish served
(Peanuts, tree nuts (almonds, cashews, Brazil, hazelnut, pistachios, pine nut,) egg, milk, fish, shellfish, sesa-
me, soy and wheat).
5.7 Service provider shall ensure that:
5.7.1 All food handlers possess a current Medical Fitness Certificate issued by a recognised medical
facility.
5.7.2 The camp supervisor appointed by the Camp Owner keeps copies of all certificates readily avail-
able on site.
5.7.3 The Operator/Company Public Health Adviser have the right to review Medical Fitness Certifi-
cates and to stop the work of any employee who fails to produce their certificate.
5.7.4 No personnel work in a food environment if suffering from skin inflammation, vomiting, diarrhoea,
a fever or a sore throat, eye, nasal or ear discharge or illnesses that can be passed on through
food.
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5.7.5 Any food handler suffering from any of the above health conditions or cuts in his hands or body
immediately report to his supervisor and be kept away from food handling work until he gets
clearance from an approved medical practitioner.
5.8 Food handler training requirements shall ensure that:
5.8.1 All food handlers receive a basic induction to Level 1 food hygiene before commencing any food
preparation activities.
5.8.2 All food handlers shall be trained mandatorily in Level 2 food hygiene (Refer Table 7- Mandatory
Training Requirements for Food Handlers).
5.8.3 Refresher training for all food handlers on Level 2 food hygiene shall be conducted every 2 years.
5.9 Storage and warehouse requirements shall ensure that:

Dry store
5.9.1 All food items shall be stored in an adequately spaced, well-lit and air-conditioned room.
5.9.2 Food shall be stored to ensure good stock rotation, viz. “First-in, First-out” practice shall be ob-
served.
5.9.3 All dry food shall be stored on stainless steel shelves or stainless steel half/low tables.
5.9.4 All shelves, racks and pallets shall have a minimum clearance of 30cms from ground level.
5.9.5 A wall mounted thermometer is provided (10-16oC).
5.9.6 Loose grains, flour etc. is stored in metal or plastic bins with tight fitting covers on plastic pallets.
Cold store
5.9.7 Sufficient number of refrigerators and deep freezers be provided.
5.9.8 Thermometers be provided and temperatures recorded a minimum of twice daily. Record charts
shall be posted on the chiller/freezer unit with unit identified on the chart.
5.9.9 Frozen food shall be stored atminus18oC and Refrigerated food from 1oC to 4oC.
5.9.10 Fish and chicken/mutton shall be stored separate in deep freezers.
5.9.11 Walk-in freezers / chillers shall have metal shelves and good lighting (150 lux). They be
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equipped with safety devices to prevent accidental lock-in.
5.9.12 Ice-cream and ice are not to be stored in the same freezer as meat, fish or poultry.
5.9.13 Each item in the walk-in refrigerator, freezer and dry storage be in a sealed labelled container, or
package with the contents and date received.
General store
5.9.14 A general store shall be provided for cleaning chemicals, detergents, mops and brushes.
5.9.15 The general store shall have a window opening to the outside air or is provided with adequate
artificial ventilation.
5.9.16 Splitting stores that contain inflammable materials, products or waste by using fire-resistant separa-
tors and doors must be provided with fire extinguishers.
5.9.17 Each store be provided with an external power disconnection unit at the end of work or during
emergencies.
LPG Storage
5.9.18 Bulk Storage shall be a minimum of 20m away from combustible materials.
5.9.19 Gate locks shall be provided for bulk storage.
5.9.20 Adequate highly flammable LPG warning signs and no naked flame shall be provided.
5.9.21 Cylinders shall be chained and secured.
5.9.22 Smoking shall be prohibited in the vicinity.
5.9.23 LPG emergency shutdown facilities shall be provided inside the kitchen so as to arrest the flow of
LPG immediately.
5.9.24 Walkway access to gas cylinder storage area shall be constructed.
5.9.25 Gas cylinder bottle trolley with chain shall be provided.
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6 Health Care Facilities
6.1 General requirements shall ensure that:
6.1.1 The camp shall be equipped with basic facilities to provide on-site primary medical care.
6.1.2 Sufficient first aid and trained personnel shall be available on site.
6.1.3 The clinic and the Health Care Provider (HCP) comply with the Ministry of Health requirements,
Directorate General of Private Health Establishments.
6.1.4 Adequate provision of emergency medical services and health care in camps in remote sites;
6.1.5 The ratio of medical staff versus camp occupancy is shown in Table 8: Minimum medical staff
requirement.
6.2 Clinical Facility requirements shall ensure that:
6.2.1 Camp clinical facilities as minimum include:

a. Observation room with two beds.
b. Hot and cold potable water supply.
c. Adequate work area and cabinets for safe and efficient storage of equipment and medication.
d. Clean consultation and treatment/procedures room with an examination couch and chair.
e. Sheltered waiting area.
f. Toilet.
g. Adequate room lighting and proper overhead/portable examination light.
h. Emergency lighting/backup power.
i. Climate control and adequate ventilation.
j. Lockable cabinet for storage of medical records.
k. Lockable cabinet or room for medication storage.
l. Lockable refrigerator to keep certain medications and vaccines.
m. Telephone/fax.
n. Emergency treatment/procedures room.
6.2.2 Sleeping quarters for HCP be in close proximity to the clinic.
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6.3 Health Care Provider requirements shall ensure that:
6.3.1 Health Care Provider (HCP) possess and present evidence of the following:
a. Current certification in Advanced Cardiac Life Support (ACLS), Basic Trauma Life Support
(BTLS), ITLS (International trauma life support) or equivalent critical life support training.
b. Ability to provide training in first aid and basic CPR to personnel at the work site.
c. Must hold a license to work within the Sultanate of Oman (issued by the Oman Ministry of
Health).
d. Approval by the medical officer in charge of the main Operator/ Company.
6.3.2 HCP have experience not less than 4 years and training in placing peripheral intravenous lines
and administering infusions of systemic antibiotics and IV fluids. (for infections) and colloid/ solu-
tions.
6.4 Maintenance of the clinical facility requirements shall ensure that:

a. The clinic is maintained in a clean and tidy state of readiness at all time.
b. Arrangements are made for the cleaning/disinfecting of floors and toilet facilities on a daily
basis and at additional times as required.
c. All working surfaces are thoroughly cleaned on a daily basis and after each treatment as ap-
propriate (e.g. to control blood borne pathogens).
d. “Sharps” are stored in a specific container designed to receive such consumables safety and
disposal is in accordance with applicable laws and regulations and Operator/ Company pro-
cedures (e.g. to control blood borne pathogens).
e. Medical items are properly maintained/secured at all time to prevent unauthorized access/use.
f. The clinic shall be clearly identified.
g. The HCP hold regular clinic hours at appropriate times taking into account shift patterns and
ensure that all employees are aware of these times.
h. The HCP shall be available 24 hours a day for routine and emergency medical care and ensure
that all personnel are aware of the procedure for obtaining medical care at any time.
i. Equipment are checked and serviced or calibrated as appropriate on a regular basis.
6.5 Ambulance requirements shall ensure that:
6.5.1 Ambulance is approved by ROP and MoH.
6.5.2 Available in close proximity to the clinic and capable of carrying at least one ill or injured person
from work sites, heliport or airport to the clinic or to another provider facility available in close
proximity to the clinic.
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6.5.3 Meet the following requirements:

a. 4 wheel drive, properly maintained and mechanically reliable.
b. Ability to navigate the local terrain safely.
c. One properly secured stretcher with blanket.
d. Adequate space for a health professional to render care in transit.
e. Easy access for stretcher in/out of ambulance.
f. Adequate ventilation and temperature control.
g. Availability of communication facility-RADIO or Thuraya phone.
h. Availability of a well-stocked First Aid Kit inside the vehicle.
i. Availability of a defibrillator (AED) which can be used during patient evacuation.
j. Designated locations in the cabin to properly secure accessible life support equipment, including:
k. Oxygen/suction with AC/DC capability.
l. Intravenous drip stand/hook.
m. Intravenous fluids and other advanced life support medications.
n. Dressings, splints, cervical collars and spinal board.
6.6 Drugs and Equipment requirements shall ensure that:
6.6.1 All minimum required equipment is available and dependent on

a. Number of personnel at the work location.
b. Distance from the nearest acceptable medical facilities.
c. Frequency and time required for resupply.
d. Recommended Drugs and Equipment: These medications should include the following:
i. cardiac preparations,
ii. antibiotics,
iii. anti-emetics,
iv. analgesics,
v. anti-inflammatories,
vi. muscle relaxants,
vii. antihistamines,
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viii. decongestants,
ix. steroids,
x. bronchodilators,
xi. analeptics,
xii. topical,
xiii. ophthalmological,
xiv. otorhinolaryngologicals,
xv. intravenous solution and
xvi. miscellaneous items.
e. The soft goods package should include the following:
i. dressings,
ii. bandages,
iii. suture materials,
iv. respiratory items,
v. orthopedic items,
vi. intravenous equipment and
vii. miscellaneous items.
f. Additional preparations should be considered based on locational needs.
6.7 Confidential Medical Records:
6.7.1 Medical records of all clinical interactions, discussions and consultations and include
6.7.2 Evidence that:

a. Effective management of ongoing medical conditions is occurring.
b. Proper continuity of care.
c. Enable identification of possible work-related illness or injury.
6.7.3 Records be stored in suitable locked cabinets/ containers or electronically and accessible only to
medical personnel.
6.7.4 The HCP maintain a confidential medical file as per MOH standard for each employee at site with
the following information:
a. Name
b. Date of Birth
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c. Job Title
d. Employer
e. Address and contact number of patient and next of kin
f. Any known allergies
g. Past medical history
h. Present treatment/medication
i. Blood group, if known.
6.8 Daily Clinic Attendance Record requirements ensure that:
6.8.1 A daily log of personnel reporting to the clinic be maintained by the HCP.
6.8.2 It shall not contain confidential medical information regarding specific diagnosis and treatment.
6.9 First aid facilities requirements ensure that:
a. A number of first aid kits adequate to the number of residents are available.
b. First aid kits are adequately stocked.
c. A 24/7 first aid service/facility is available.
d. An adequate number of staff/Occupant is trained to provide first aid.
e. Automatic External Defibrillator
First aid kit contents
• Individually wrapped sterile adhesive dressings plasters (assorted sizes)

• Two sterile eye pads
• Four individually wrapped triangular bandages (preferably sterile)
• Six safety pins
• Six medium-sized (approximately 12 cm x 12 cm) individually wrapped sterile
unmedicated wound dressings
• Two large (approximately 18 cm x 18 cm) sterile individually wrapped
unmedicated wound dressings
• One pair of disposable gloves.
• One pair of scissors
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7 Facility Management
7.1 Transport requirements shall ensure:
7.1.1 Transport from the camp to worksite and back is safe and free, if the walking distance exceeds
500m.
7.1.2 Transport system is provided free of charge to and from local communities’ shopping, market,
banking, and recreation facilities at least weekly.
7.1.3 Dust suppression, as appropriate to the Road and traffic needs.
7.2 Access, Exit routes and pathways requirements shall ensure that:
7.2.1 Pedestrian routes be planned to minimize walking distance.
7.2.2 Elevated foot paths of at least 1.5m width be provided on one side of roadways.
7.2.3 Vehicular routes and foot paths and cycling routes are well lit and physically separated with zebra
cross over points; signs and speed bumps are set where necessary.
7.2.4 Service Road adjacent to accommodation be fenced/screened and access be controlled.
7.2.5 Each accommodation has two secured primary entry routes and exits.
7.2.6 Internal Road be a maximum of 8m wide.
7.2.7 Road shall be constructed with appropriate material and maintained to prevent dust.
7.2.8 Speed limits be 20km or less within the camp.
7.2.9 Turnings / sharp bends be fitted with mirrors to show opposing traffic or people movement.
7.2.10 Emergency vehicles such as ambulance, firefighting be able to access accommodation without
obstruction and have access to primary and secondary ingress/egress.
7.2.11 A bus stop be no more than 200m from the Living Unit.
7.3 Parking requirements ensure that:
7.3.1 Dedicated transport arrangement for embark / disembark be available on camp perimeter.
7.3.2 Sufficient numbers of parking slots shall be given to take care of Occupant and visitors to the
camp.
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7.3.3 Adequate lighting and security provided.
7.3.4 All vehicles reverse park; with suitable and visible signs positioned.
7.3.5 Parking areas be covered for ambulance and firefighting vehicle.
7.3.6 Construction equipment and heavy trucks be parked separately and sufficiently away from accom-
modation.
7.4 Admin office requirements shall ensure that:
7.4.1 Space allotted for Occupant who performs office work should not be less than 7 cubic meters.
7.4.2 Office has adequate toilet facility and washbasin separate for women and men.
7.4.3 Office has all necessary equipment and furniture.
7.4.4 Office has air conditioner in working order.
7.4.5 Office has electricity power supply.
7.4.6 Office toilets have sufficient hot and cold running water.
7.4.7 Office is cleaned on daily basis.
7.4.8 All office workstations meet ergonomic design.
7.4.9 Adequate stationery and other office supplies are provided.
7.4.10 Adequate lighting be provided (Between 200 to 500 Lux intensity in the office area).
7.4.11 Provision of sufficient, adequate, natural or artificial lighting.
7.4.12 Adequate fire equipments are provided.
7.4.13 Telephones are available with capability to call GSMs etc.
7.5 Meeting Hall requirements shall ensure that:

a. U-shaped/ rectangular conference tables with adequate seats.
b. Overhead projector.
c. Computer.
d. Isolation from external noise sources, to be a maximum of 55 dBA.
e. Lighting with a minimum of 400 lux.
f. All necessary stationery shall be provided.
g. Whiteboard including accessories.
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7.6 Recreational Facilities requirements shall ensure that:
7.6.1 Indoor facilities are available and include TV with satellite connection, ‘keep fit’ exercise rooms
with appropriate equipment and games.
7.6.2 Outdoor facilities are provided and may include a swimming pool, football/cricket pitch and
tennis court.
7.7 Worship facilities shall ensure that:
7.7.1 Provision of space for religious observance needs be considered, taking account of the local con-
text and potential conflicts.
7.7.2 The prayer facility (Masjid) is provided according to the camp’s population with ablution area,
furnished with carpets / prayer mat and shoe racks.
7.8 Telecommunication and Intra-/Internet Facilities requirements shall

ensure that:
7.8.1 Every Occupant has access to telecommunication.
7.8.2 Wi-Fi link shall be maintained and be free of charge, where such infrastructure is available from
the internet service provider.
7.8.3 IT services shall be fully operational and maintained.
7.9 Power requirements shall ensure that:
7.9.1 Diesel power generation is allowed subject to municipal power unavailability.
7.9.2 Generators and fuel tank shall be in designated restricted areas and access controlled Safety
signage be erected including a telephone number for access.
7.9.3 Power provision meets local standards with appropriate protection, earthing, reliability for equip-
ment to operate continuously, stable.
7.9.4 Power back-up through UPS/generator shall be installed for critical areas of camp such as clinic,
freezer/storage areas in the kitchen, fire pump.
7.10 Consultation and grievance mechanism requirements shall ensure that:
7.10.1 The Occupant shall be made aware of any rules governing the accommodation and the conse-
quences of breaking such rules.
7.10.2 Mechanisms or Processes shall be designed and implemented that allow for consultation between
site management and the Occupant. These include formal processes that allow Occupant to lodge
any grievances about their accommodation.
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7.10.3 Occupant subjected to disciplinary proceedings arising from behaviour in the accommodation
should have access to a fair and transparent hearing with the possibility to contest decisions and
refer the dispute to independent arbitration or relevant public authorities.
7.10.4 In case of conflicts between Occupants, or between Occupant and camp staff, they can access a
fair conflict resolution mechanism.
7.10.5 In cases where more serious offences occur, including serious physical or mental abuse, there
shall be mechanisms available to ensure full cooperation with the police authority.
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8 Waste and Wastewater Management

Waste management requirements shall ensure the following.
8.1 Drainage and Sewage system

8.1.1 Building site shall be adequately drained to avoid the accumulation of stagnant water.
8.1.2 All waste including floor washing water shall be disposed of such that it does not present a hazard to
health and environment.
8.1.3 Prohibit leakage and environmental contamination of untreated wastewater.
8.1.4 Wastewater shall be disposed through wastewater/sewage treatment facilities either public infrastruc-
ture or facility custom built on-site (STP) within the camp.
8.1.5 STP shall be adequately designed according to the Occupant population.
8.1.6 Wastewater, sewage, food and any other waste materials are discharged in compliance with Minis-
try of Environment and Climate Affairs standards.
8.1.7 Specific containers for rubbish collection are provided. These are adequate leak proof, non-absor-
bent, rust and corrosion-resistant waste containers.
8.1.8 The waste containers are to be located away from Living Unit on a wooden, metal, or concrete stand.
They be protected from stray animals.
8.1.9 These containers are to be emptied at regular intervals (to be determined based on temperatures and
volumes generated) to avoid unpleasant odours associated with decaying organic materials.
8.1.10 Waste oil/cooking waste oil shall be stored separately in a container and disposed in approved
location and not to be disposed in the sewer network.
8.1.11 Approved sewage tankers be used for disposal of sewage from ablution, waste consignment records
shall be maintained.
8.2 Waste management requirements ensure that:

8.2.1 Sufficient number of covered bins lined with plastic bags shall be provided in all residential areas,
work sites, food premises.
8.2.2 Waste shall be collected from the food premises on daily basis.
8.2.3 Domestic waste shall be collected not less than twice a week from living quarters / working sites
within the camp.
8.2.4 Garbage bags shall be tied-up to the designated waste collection point.
8.2.5 Waste collection point shall be kept tidy and sanitized.
8.2.6 Medical waste shall be disposed through contracted medical waste management company registered
with be’ah (Oman Environmental Services Holding Company) facilities and records maintained for
each consignment.
8.2.7 All waste shall be segregated according to MECA standards.
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9 Fire Prevention and Emergency Mitigation

Fire prevention and emergency mitigation requirements shall ensure the following:
9.1 Emergency Response:
9.1.1 Assembly Points shall be designated.
9.1.2 Emergency Escape Routes shall be marked.
9.1.3 Sketch to reach assembly point shall be displayed in all Living Unit.
9.1.4 Sufficient number of Fire bells/siren shall be installed and audible in all areas.
9.1.5 Adequate and appropriate Fire Extinguishers shall be installed.
9.1.6 Fire-Fighting and emergency equipment shall be available and checked regularly and always
maintained to use readily.
9.1.7 Install smoke/heat detectors as per legal requirements.
9.1.8 Camp shall be fenced/wall and fitted with emergency escape and all emergency escape gates be
painted in red colour.
9.1.9 Adequate number of emergency light shall be installed in dining hall, kitchen and evacuation
routes.
9.1.10 Fire blankets and suitable fire extinguishers shall be provided in the kitchen. All kitchen staff be
trained in the use of a fire extinguisher.
9.1.11 In case of fire alarm in the kitchen provision shall be made to

a. Shut down the kitchen hood exhaust fan (and supply fan, if any).
b. Shut off the gas, or electrical, supply to appliances.
9.1.12 Manual fire alarm call points shall be located on emergency escape routes, staircase landings
and at exits to the open air. Alarms, initiated by manual call points, be clearly audible in every
part of the area at risk.
9.1.13 First aid box be stored in kitchen.
9.1.14 Sufficient camp inmates be trained on basic firefighting, Fire Warden training and First Aiders
training.
9.1.15 Fire Mock drills be conducted on a defined frequency.
9.2 Means of Escape:
9.2.1 Suitable escape routes from Living Unit shall be provided giving direct access to the assembly
point/muster area. Doors in escape routes are easily openable from the inside. Internal escape
routes be no less than 1800 mm high x 600 mm wide, free from obstructions.
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9.2.2 Associated assembly points shall be planned in the design, and locations clearly identified to
Occupant.
9.2.3 All exit doors shall be indicated with illuminated exit signs on the inside and white lights installed
at the exterior doors.
9.2.4 All emergency doors shall be fitted with panic bars and exits clearly identified and illuminated.
Fire instructions shall be posted in the habitable rooms in English and Arabic.
9.2.5 In establishing suitable escape routes, the following factors be taken into account that include:
a. Number of Occupant.
b. Unit type and use.
c. Height above grade.
d. Travel distance to final exit
e. Escape route fire resistance.
f. Location of hazards, e.g., gas bottles, electrical incomers etc.
9.3 Fire Protection:
9.3.1 Camp Owner provides fire alarm and firefighting equipment as per PACDA.
9.3.2 Accommodation buildings, kitchens, bakeries, laundries, mess-halls and other high fire risk build-
ings shall be constructed using fire resistant/retardant materials in accordance with local regula-
tions.
9.3.3 Minimum requirements for fire safety include;

a. Adequate fire extinguishers / firefighting equipment provided throughout camp.
b. Fire plans shall be posted in all buildings. These should show locations of stairs, fire exits and
fire extinguishers.
c. Smoke/heat based fire detectors shall be provided across the camp facility.
d. Smoke detectors shall be installed in each sleeping room, ablution unit, dry room and common
areas.
e. Heat detectors shall be installed in kitchen, laundry rooms.
f. Prohibit Smoking inside buildings. Designated smoking areas shall be established throughout
the Camp in areas selected with zero to minimal fire risk.
g. Camps and temporary facilities shall be designed and laid out with fire breaks between build-
ings to prevent fire from spreading from one building to another.
h. A fire break gap of 6 meters (20 feet) minimum shall be provided between buildings.
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9.3.4 Walls may be used as fire breaks in lieu of separation provided:

a. The wall fire resistance is for a minimum of 60 minutes.
b. The wall height is at least equal to that of adjacent units.
c. a minimum clearance of 1 m is maintained each side of the wall
d. For access and escape purposes.
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10 Demobilizing and Site Restoration

Demobilization and site restoration requirements shall ensure the following.
10.1 Decommissioning and Removal shall ensure:
10.1.1 Camp Owner be responsible for the demobilization and timely removal of camp at the comple-
tion of works.
10.1.2 Underground facilities such as foundations, piping, cables and ducts be removed and disposed
of properly.
10.1.3 The land be brought back to its original natural state, or as close as possible after decommis-
sioning.
10.1.4 Reinstatement considering future use and be subject of agreement with local authorities and/or
landowners.
10.1.5 Abandonment includes morphological, environmental (including soil and groundwater contami-
nation) and ecological reinstatement.
10.1.6 At the end of the removal phase, clear documentation be sought from landowner and authorities
to confirm all obligations have been satisfactorily discharged.
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11 Appendices
Appendix A: Tables and Figures
Table 1: Furnishings per Person
Bed-single
Mattress (6cm thickness) as minimum
Bed sheets Two

Blanket One
Pillow and case Two pillows and two pillow cases.
Clothes hanger hook or racks Minimum 4 hooks
Full length wardrobe – lockable One
Waste paper basket, laundry bag, side table, chair and light
Blind/curtain – black out (per window)
Table 2: Number of Sanitary Facilities as per Population Density
Number of people Urinals Bath /Toilets Hand washbasins

1-5 1 1 1
6-25 2 2 2
26-50 3 3 3
51-75 4 4 4
76-100 5 5 5
Table 3: Cleaning Equipment Colour Coding System
Area Colour Code Cleaning Equipments

General low risk Areas. Office, corridors, stairs, Dining
Blue
Hall (Mess), Rooms. Cleaning cloths, dish cloths, disposable cloths,
cleaning sponges, abrasive cleaning pads,
General food preparation and Kitchen Green
mop heads, mop handles, wringer buckets,
pales, brooms, hand brushes, dust pans, lobby
Restrooms(Toilets), Infectious Areas Red brushes, dish brushes, protective neoprene
gloves.
Clinical Yellow
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Table 4: WHO’s 5 Key Recommendation to Safer Food
1. Keep clean
Wash your hands before handling food and often during food prepara-
tion. While most microorganisms do not cause
disease, dangerous microorganisms are widely
found in soil, water, animals and people. These
Wash your hands after going to the toilet. microorganisms are carried on hands, wiping
cloths and utensils, especially cutting boards and
Wash and sanitise all surfaces and equipment used for food preparation. the slightest contact can transfer them to food
and cause food borne diseases.
Protect kitchen areas and food from insects, pests and other animals.
2. Separate raw and cooked
Separate raw meat, poultry and seafood from other foods.

Raw food, especially meat, poultry and seafood,
Use separate equipment and utensils such as knives and cutting boards and their juices, can contain dangerous micro-
for handling raw foods. organisms which may be transferred onto other
foods during food preparation and storage.
Store food in containers to avoid contact between raw and prepared
foods.
3. Cook thoroughly
Cook food thoroughly, especially meat, poultry, eggs and seafood.

Proper cooking kills almost all dangerous mi-
croorganisms. Studies have shown that cooking
Bring foods like soups and stews to boiling to make sure that they have food to a temperature of 70°C can help ensure
reached 70°C. For meat and poultry, make sure that juices are clear, not it is safe for consumption. Foods that require
pink. Ideally, use a thermometer. special attention include minced meats, rolled
roasts, large joints of meat and whole poultry.
Reheat cooked food thoroughly.
4. Keep food at safe temperatures
Do not leave cooked food at room temperature for more than 2 hours.
Refrigerate promptly all cooked and perishable food (preferably below Microorganisms can multiply very quickly if
5°C). food is stored at room temperature. By holding
at temperatures below 5°C or above 60°C, the
Keep cooked food piping hot (more than 60°C) prior to serving. growth of microorganisms is slowed down or
stopped. Some dangerous microorganisms still
grow below 5°C.
Do not store food too long even in the refrigerator.
Do not thaw frozen food at room temperature.
5. Use safe water and raw materials
Use safe water or treat it to make it safe.

Raw materials, including water and ice, may be
Select fresh and wholesome foods. contaminated with dangerous microorganisms
and chemicals. Toxic chemicals may be formed
Choose foods processed for safety, such as pasteurised milk. in damaged and mouldy foods. Take care in
selection of raw materials and implement simple
Wash fruits and vegetables, especially if eaten raw. measures such as washing.
Do not use food beyond its expiry date.

Source: World Health Organization, Food Safety
www.who.int/foodsafety/publications/consumer/en/5keys_en.pdf
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Table 5: Thawing and Cooking Times of Frozen Meat and Poultry
Approximate thawing time Minimum cooking time in foil

Weight (kg)
at 10oC - 15oC (Hours) at 180oC (Hours)
2.25 15 2.50
4.50 18 3.50
6.75 24 4.75
9.00 30 5.75
Table 6: Cutting Board Colour Coding System
Colour code for Cutting-board
Red Raw meat
Blue Raw fish
Yellow Cooked meat
Green Salad/fruit products
Brown Vegetable products
White Dairy and bakery products
White h/d butchery block Large joint of meat or fish
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Fig 1: A Well-designed Kitchen Model
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Table 7: Mandatory Training Requirements for Food Handlers
Food Safety Man- Food Safety Management

Food Safety Food Safety
Job Title agement (HACCP) Auditing and (HACCP)
(Level 2 ) (Level 3 )
Level 3 Level 4
Before commencing onsite with

Catering operation
external assessment from autho-
manager
rized HACCP training institute
Before commencing onsite with

Food Hygienist external assessment from autho-
rized HACCP training institute
Before commencing
Mandatory
onsite with external
before
Camp boss assessment from
commencing
authorized HACCP
on-site
training institute
Before commencing
onsite with external
Head Chef / Chef /
assessment from
Cook
authorized HACCP
training institute
Assistant Cooks e.g.

Butcher, Baker, Salad
prep, etc.
Waiters, store keep- Mandatory before

ers, general assis- commencing on-
tants site
Table 8: Minimum Medical Staff Requirement
Number of people served by the clinic Number of Medical professionals
1 - 500 1 Nurse
501 - 1000 2 Nurses + (1 doctor if the workforce has reached 1000)
1000 plus 1 doctor + 2 nurses (Add 1 nurse for additional 500)
*Note: If there are more number of female occupants, a female nurse is need to be considered.
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Appendix B: Oman Legal framework, International Standards and Code of practices
Oman Legal and Regulatory requirements:
Document Id Title
Regulation of Occupational Safety and Health for Establishments Governed by the Labour Law (Oma-
MD 286/2008
ni Ministerial Decree)
MD 79/1994 Regulation of Noise Pollution Control in the public Environment
Civil Defense Law - Part 7
Fire Safety Requirements Part 1 - Buildings Fire Prevention and Protection Requirements
OS 8/2012 Omani Standards on Un Bottled Drinking Water
International Guidelines and Standards:
Document Id Title
OSHA 1910.142 Occupational Safety and Health Standards – Temporary Labour Camps
Safety and Health regulations for Construction; Fire Protection and Prevention; Flammable Liquids
OSHA 1926.152
(OSHA guideline)
OGP 343 Managing Health for Field Operations in Oil & Gas Activities, OGP Report
Shell, April 2014

Accommodation and Welfare Guide - Onshore villages and camps (PG17d)
V 1.0
IFC/EBRD August
Workers’ accommodation: processes and standards – A guidance not by IFC and the EBRD
2009
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12 Annexure
A: Camp Inspection for Approval / Re-approval and periodical Audit Checklist.
Compliance
# Question (Yes / No) Details/ Remarks
1.0 Camp Design
1.1 The site for camp is selected in accordance with
Environmental and Social Impact Assessment that
ensures reasonable safe distance from the worksite,
and that risks to Occupant, impacts to local
environmental sensitivities and neighboring
communities are controlled.
1.2 The following percentage of total campsite area is
provided for landscaping:
• landscape area is minimum 30% (including soft
and Hardscape) of the total site area;
• Softscape is minimum 15% of the total site area;
• Hardscape is maximum 40% of total site area;
• Outdoor landscape space provided within camp is
at least 1.5 sq.m per person considering maximum
occupancy.
1.3 Gravel for walkways in open area and access routes is
prohibited.
1.4 The following setback distances are provided within
camp:
• Minimum 6m between residential buildings and
boundaries;
• Minimum 10m between service / utility buildings
and the boundary
• Minimum 10m between streets/Road outside of the
boundary and boundary.
• Minimum 15m between residential buildings and
service/utilities.
1.5 Minimum distance in between the facades of living
blocks is provided as per the PACDA fire codes.
1.6 All living facilities are built with adequate materials kept
in good repair, clean and free from rubbish and other
refuse.
1.7 Access routes between the accommodations are
provided with hard surface to prevent dust arising.
1.8 Entrance to accommodation is fitted with an exterior
weather-proofed door and door closure.
1.9 Sufficient lighting is provided within the camp.
1.10 Meets all applicable National regulations on health,
safety, and environment.
2.0 Living Unit
2.1 Accommodation is protected against moisture, wind,
and sand and adequately screened against insects.
2.2 There is a grade difference of at least 20cm between
the building’s / accommodation unit’s floor and the
exterior surroundings.
2.3 A minimum total area of 4 sq. m per person and a
minimum separation distance of 1m between beds is
provided within each accommodation unit.
2.4 A minimum unobstructed ceiling height of 2.4m,
excluding ceiling fans, if any, is provided.
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2.5 A separate bed for each Occupant during the day/night
shift cycle; the practice of “hot-bedding” is prohibited.
2.6 Food preparation / cooking are prohibited within
accommodation units. There should be no evidence of
cooked food, smoking and / or incense burning in the
room.
2.7 Accommodations are provided with bathroom/shower
unit. Toilets have sufficient hot cold running water
supplies and ventilation.
2.8 Each Occupant is provided with a comfortable mattress,
two pillows, cover and clean bedding.
2.9 Bed linen is washed at least once every two weeks and
treated with repellents and disinfectants. Washing
records are maintained.
2.10 The full list of furnishings, as per the appendix in the
OPAL Camp Standard, is provided for each Occupant.
2.11 Sufficient natural and artificial lighting (a minimum 150
Lux intensity) is provided in all accommodation units.
2.12 Sufficient air conditioning is provided and includes
cooling and heating system.
2.13 Separate storage for work boots and other PPE, as well
as drying / airing areas is provided.
2.14 Rooms/dormitories are aired and cleaned at regular
intervals and kept in good condition. Records of
cleaning are maintained.
2.15 External walls and surroundings of accommodation
units are maintained and clean:
No paint chipping or rotting of walls
No standing water / waste / debris under or around
accommodation units
Appropriate waste receptacles (with closing lids)
provided
No leaks from plumbing, e.g. water and drainage lines.
2.16 Drinking water quality is regularly monitored and tested
to be of acceptable quality. Records are maintained.
2.17 There is a program for pest extermination, vector
control and disinfection to be carried out throughout the
living facilities. Pest and vector monitoring is performed
on a regular basis. Records are maintained.
2.18 Pesticides are sprayed quarterly in a manner that does
not affect Occupant and kitchen adversely. Handling of
pesticides is done by trained personnel with suitable
PPE.
2.19 Pesticides and related chemicals are stored in a
dedicated storage room. This room is well ventilated,
has adequate lighting and exhaust fan. Safety data
sheet is displayed in the storage room for each
chemical.
3.0 Sanitary and Laundry
3.1 Occupant have access to clean and free of charge
potable water at all times in accordance with local
drinking water standard (Omani Standard 8/2012) and
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/or WHO standards. Potable water in the camp to be
processed via approved and well maintained UV filter
killing 99% bacteria.
3.2 Sanitary and toilet facilities are kept in working
condition. Cleaning schedule reflecting daily and deep
cleaning cycles are maintained.
3.3 Water is distributed from source by pipes made from
UPVC, or non-metallic material of construction
approved by the Operator/ Company. GI and steel
pipes shall NOT be used.
3.4 Water storage tanks are cleaned every six months.
Water tankers, if any used, are cleaned and disinfected
every six months. Records are maintained.
3.5 Adequate privacy is provided at sanitary facilities,
including ceiling to floor partitions and lockable doors.
3.6 Sanitary and toilet facilities are not shared between
men and women and specific sanitary facilities for
women are provided, if applicable.
3.7 Hand washing, shower, toilets and other sanitary
facilities are in the same building as accommodation
units and shall be located no more than 20m away.
Toilet room is located such that any access does not
require an individual to pass through any sleeping
room.
3.8 Flooring for shower facilities is non-slippery, of hard
washable materials, damp-proof and properly drained,
which shall be fitted with plastic slats or rubber mats.
Slats so provided shall be washed and air-dried
regularly.
3.9 Toilet cubicles are minimum 900mm x 1200mm.
3.10 Adequate space for hanging, drying and airing clothes
is provided.
3.11 Suitable light and ventilation with lighting of at least
200Lux is provided in all toilets, which must have
windows opening to outside air or a suitable ventilation
system.
3.12 Sanitary facilities are provided with water conservation
measures including as minimum a) aerated shower
heads and b) low-flush toilets.
3.13 An adequate minimum number of bathrooms, hand
wash facilities, toilets, as per the appendix in OPAL
camp standard, are provided.
3.14 Hand wash facilities consisting of a tap and a basin,
hand wash soap/liquid and hygienic means of drying
hands.
3.15 Separate cleaning equipment with a color coding
system to prevent cross contamination during the
cleaning process.
3.16 Laundry facilities/services are provided to Occupant
free of cost. Adequate facilities for washing and drying
clothes shall be provided.
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3.17 Laundry facilities are kept clean and maintained in
working order. Adequate drainage is provided from
laundry to prevent water stagnation.
3.18 Provisions are in place to separately store and wash
cloths from any individual who has an infectious
disease.
3.19 Provisions are in place to separately store and wash
work clothes that have come in contact with oils or
chemicals (e.g. grease or pesticides).
3.20 Detergents and other laundry-related chemicals are
stored in a designated chemical storage room. The
room is well ventilated, has adequate lighting and
exhaust fan.
3.21 The cloths drying area is protected from dust and
animals.
3.22 Staff is provided with appropriate breathing mask.
4.0 Kitchen and Mess Facility
4.1 Catering staff have implemented HACCP / Food Safety
Management System in their food handling operations
and maintain permanent procedures based on the
Codex Hazard Analysis.
4.2 A specific and measurable cleaning schedule is
implemented for each food preparation area and all
food preparation equipment. Records are maintained.
4.3 Food handlers’ hand washing area have hands-free
taps.
4.4 World Health Organization’s 5 key recommendations to
safer food has been adopted.
4.5 Unauthorised persons are not allowed in areas where
food is prepared /handled. A notice to this effect is
placed outside these areas.
4.6 Working area provided inside the kitchen is minimum of
1 sq. m per cooking staff.
4.7 Minimum lighting of 500 Lux intensity in general kitchen
/ food handling working areas is provided.
4.8 All kitchen floors, ceiling and wall surfaces adjacent to
or above food preparation and cooking areas consist of
durable, impervious, light in color, fire-resistant, non-
absorbent, easily cleanable, non-toxic materials without
crevices. Angles and junctions between floor and wall
shall not have gaps and be sealed.
4.9 Fly screens are fitted on all kitchen windows that open
to the outside.
4.10 Kitchen doors:
• Are tight-fitting and self-closing and made of fire
proof materials.
• Self-closing doors are not wedged open.
• Swing doors have sight panels.
4.11 At least two electronic fly-killers are installed.
4.12 The kitchen is air-conditioned and well vented.
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4.13 A hood “industrial standard”, including a primary grease
filter, is fixed over cooking stove or cookers and an
extractor fan of a suitable size is provided.
Aluminum / stainless steel sheets are fitted at cooking
stove or cookers areas if port-a-cabins are used as
kitchens.
4.14 Sufficient number of double-unit stainless steel sinks is
provided with a supply of running hot and cold water,
detergents and sanitizing solutions.
4.15 Air drying or disposable paper towels are used to wipe
and dry dishes, crockery and cutlery. Cloths are NOT to
be used.
4.16 A separate cleaning equipment storage area is
provided either at the entrance to the kitchen or inside
kitchen to store all the cleaning equipment / PPE in use.
Cleaning materials used must stay specific to each area
to avoid cross contamination.
4.17 Cleaning and sanitising are done as separate
processes. A surface needs to be thoroughly cleaned
before it is sanitised.
4.18 Food preparation tables are equipped with a smooth,
durable, easily cleanable, non-corrosive surface made
of non-toxic materials. All tables are made of stainless
steel. Wooden tables are not allowed in kitchens or
other food preparation areas.
4.19 Colour coded cutting boards, as per the appendix in
OPAL camp standard, made of polypropylene or other
non-absorbent synthetic materials are provided and are
kept clean and disinfected after each use.
4.20 A purpose made polypropylene chopping block is
provided for cutting large joints of meat. It is kept clean,
disinfected, smooth and free of cracks.
4.21 A chain glove is provided and used when chopping
meat, fish and chicken.
4.22 Waste bins in the kitchen are of foot operated hand free
type.
4.23 Stoves are not placed against a wall and adequate
space for cleaning access is provided.
4.24 Benches and fixtures are not built into the floor, and all
cupboards and other fixtures have a smooth, durable
and washable surface.
4.25 Food waste and other refuse are deposited in sealable
containers and removed from the kitchen frequently to
avoid accumulation. Waste is stored in a clean area /
external room and not permitted to build up in/near food
handling areas.
4.26 Dining hall or mess facilities area is at least1 sq. m per
person served.
4.27 Dining places are adequately furnished and maintained
in a clean condition. This includes providing tables,
chairs, individual drinking cups and plates and drinking
water dispensers/bottles.
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4.28 The mess facilities are large enough to seat at least
50% of the camp population at one time.
4.29 The mess area is air conditioned and has a minimum
light intensity of 300 Lux.
4.30 At least two electronic fly-killers are installed in the
mess. These should not be fixed directly near or above
tables where food is served or consumed.
4.31 All doors to the outside are self-closing type and are not
wedged open.
4.32 Wash hand basins are provided with a liquid soap
dispenser and disposable paper towels. The area is
well shaded, enclosed and protected from dust or sand.
4.33 The fixtures, fittings and equipment, as well as
compartments of vehicles that are used to transport
food are maintained clean.
4.34 Cooked food is transported using food thermal
containers. Separate containers are required for Hot
and Cold food.
4.35 Hot and cold foods is delivered promptly to site at safe
temperatures and kept covered until served.
4.36 Food handlers, including waiters and waitresses do not
wear jewellery.
4.37 Each food handler is provided with a minimum of three
uniforms, aprons, caps and non-slip footwear. Uniforms
be in good repair and easy to clean.
5.0 Food Preparation and Preservation
5.1 A facility for defrosting frozen foods is provided as per
the OPAL camp standard.
5.2 Defrosting is NOT assisted by placing the frozen
product in water, warm oven, or hot surface. Thawed
food is not refrozen and must be cooked within 24
hours of thawing.
5.3 Cooked food is stored above 63ºC or below 5ºC.
5.4 Cooked food that is to be cooled is not kept at ambient
temperature for longer than 90 minutes.
5.5 A digital food probe thermometer is used to check that
the core temperature of all high risk foods has achieved
minimum 75ºC.
The probe is cleaned and sanitised before it is used to
measure the temperature of a different food, to prevent
cross contamination.
5.6 Records of cooking, cold holding and hot holding
temperatures are maintained as part of the food safety
management system.
5.7 Date and time labelled samples (100g) of all meals
collected before being served, are marked and kept in a
freezer for 96 hours after serving.
5.8 All fresh fruits and vegetables consumed without
peeling and meant to be eaten raw are sanitised by
immersion in suitable food sanitizer.
5.9 Cooked at-risk food, undergoing cooling, is:
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• Kept separate from raw foods.
• Portioned, where appropriate, within 30 minutes of
the end of the cooking process.
• Cooled as quickly as possible down to a safe
temperature in a controlled environment.
• Cooled without increasing the temperature of the
other foods under storage.
5.10 Cooked food is cooled to 5°C within 6 hours. The food
is cooled from 60°C (or higher) to 21°C within 2 hours
and from 21°C to 5°C within a further 4 hours.
5.11 Reheating cooked foods is limited to recipes that
incorporate cooked and chilled ingredients. When
reheating foods, a core temperature of at least 75°C is
achieved for period of 2 minutes. Where reheating is
carried out in commercial microwave ovens, the
manufacturer’s instructions are followed.
5.12 Reheated foods for hot service, in common with other
freshly cooked hot foods, are kept at a temperature of
63°C or above prior to service.
5.13 Reheated foods not served are treated as food waste
and disposed.
5.14 Cooked and uncooked food are prepared and stored
separately. Separate areas/surfaces are provided for
preparation of cooked and uncooked foods.
5.15 Each food handler is provided with a minimum of three
uniforms, aprons, caps and non-slip footwear. Uniforms
are in good repair and easy to clean.
5.16 Food handlers have a clean and tidy appearance, clean
hands with short fingernails and hair covered during
food preparation.
5.17 Any injured food handler makes sure that bandages or
dressings on any exposed parts of the body are
covered with a waterproof covering.
5.18 Food handlers do not smoke or use tobacco or similar
preparations where food is handled.
5.19 Food handlers wash their hands with antibacterial soap
after every activity. Hand washing is restricted to hand-
wash basins and hand drying to paper towels. Sinks for
food equipment are not used for hand washing.
5.20 Food handlers wear plastic disposable gloves whilst
serving food. Gloves are replaced after each use.
5.21 High risk known allergens used in food preparation are
displayed next to the dish served.
5.22 All food handlers possess a current Medical Fitness
Certificate issued by a recognised medical facility.
Records available at site.
5.23 Personnel do not work in a food environment if suffering
from skin inflammation, vomiting, diarrhoea, a fever or a
sore throat, eye, nasal or ear discharge, or illnesses
that can be passed on through food.
5.24 All food handlers have received the food safety and
hygiene trainings as mentioned in the OPAL camp
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standard e.g. level 3 and 4 for catering manager; Level
3 for chef / cook and level 2 for other catering staff, etc.
Valid certificates are available.
6.0 Standards for Storage
6.1 All food items are stored in an adequately spaced, well-
lit and air-conditioned room. A wall mounted
thermometer is provided (10 to 16°C).
6.2 Food is stored to ensure good stock rotation, viz. "First-
in, First-out" practice is observed.
6.3 All dry food is stored on stainless steel shelves or
stainless steel half/low tables. All shelves, racks and
pallets have a minimum clearance of 30cms from
ground level.
6.4 Loose grains, flour etc. is stored in metal or plastic bins
with tight fitting covers on plastic pallets.
6.5 Sufficient number of refrigerators and deep freezers are
provided.
6.6 Fish and chicken/mutton are stored separate in deep
freezers. Similarly, ice-cream and ice are not stored in
the same freezer as meat, fish or poultry.
6.7 Thermometers are provided and temperatures recorded
a minimum of twice daily. Record charts are posted on
the chiller/freezer unit.
o
6.8 Frozen food is stored at minus18 C and Refrigerated
o o
food from 1 C to 4 C.
6.9 Walk-in freezers/chillers have metal shelves and good
lighting (150 lux). They are equipped with safety
devices to prevent accidental lock-in.
6.10 Each item in the walk-in refrigerator, freezer and dry
storage are in a sealed labelled container, or package
with the contents and date received.
6.11 A general store is provided for cleaning chemicals,
detergents, equipment. The store has window opening
to the outside air or is provided with adequate artificial
ventilation
6.12 Stores that contain inflammable materials, products or
waste are split by using fire-resistant separators and
doors and the stores are provided with fire
extinguishers.
6.13 Each store is provided with an external power
disconnection unit at the end of work or during
emergencies.
6.14 Bulk LPG storage is a minimum of 20m away from
combustible materials. Gate locks, and warning signs
i.e. ‘highly flammable LPG’ and ‘no naked flame’ is
provided.
6.15 LPG cylinders within storage are chained and secured.
6.16 Smoking is prohibited in the vicinity of LPG storage.
6.17 LPG emergency shutdown facilities are provided inside
the kitchen so as to arrest the flow of LPG immediately.
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6.18 Walkway access to LPG cylinder storage area is
constructed. Gas cylinder bottle trolley with chain is
provided.
6.19 Empty LPG cylinders stored separately and store is
marked “empty LPG cylinders”.
6.20 Full and empty LPG cylinders are all fitted with head
protection caps.
6.21 LPG cylinders are transported in proper cylinder carrier.
7.0 Health Care Facilities
7.1 The camp is equipped with basic facilities to provide on-
site primary medical care.
7.2 The clinic and the Health Care Provider (HCP) comply
with the Ministry of Health requirements, Directorate
General of Private Health Establishments. Records /
certificate available at site.
7.3 Sufficient health care providers / personnel viz. nurses
and doctors are provided as per the ratio set out in
OPAL camp standard.
7.4 The clinical facilities include the minimum list set out in
OPAL camp standard.
7.5 Health care equipment are checked and serviced or
calibrated as appropriate on a regular basis. Records
are maintained at site.
7.6 The HCP:
• Possesses current certification of ACLS, BTLS,
ITLS, or equivalent critical life support training;
• Is able to provide training in first aid and basic CPR
to personnel at the work site;
• Holds a license to work within the Sultanate of
Oman;
• Have experience not less than 4 years and training
in placing peripheral intravenous lines and
administering infusions of systemic antibiotics and
IV fluids and colloid/solutions.
7.7 The clinic is maintained in a clean and tidy state of
readiness at all time. All working surfaces are
thoroughly cleaned on a daily basis and after each
treatment as appropriate.
7.8 Arrangements are made for the cleaning/disinfecting of
floors and toilet facilities on a daily basis and at
additional times as required.
7.9 “Sharps” are stored in a specific container designed to
receive such consumables safely and disposal is in
accordance with applicable laws and regulations.
7.10 Medical items are properly maintained/secured at all
time to prevent unauthorized access/use.
7.11 The clinic is clearly identified and the HCP holds regular
clinic hours at appropriate times taking into account
shift patterns and ensures that all employees are aware
of these timings.
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7.12 The HCP is available 24 hours a day for routine and
emergency medical care and ensures that all personnel
are aware of the procedure for obtaining medical care
at any time.
7.13 An ambulance, approved by ROP and MoH, is
provided. In addition, the ambulance meets all the
minimum requirements set in the OPAL Camp Standard
(Cl. 6.5) and OPAL Road Safety Standard.
7.14 The ambulance is available in close proximity to the
clinic and capable of carrying at least one ill or injured
person from work sites, heliport or airport to the clinic or
to another provider facility.
7.15 The HCP maintains a confidential medical file for each
employee at site. Confidential medical records are
stored in suitable locked cabinets/containers or
electronically and accessible only to medical personnel.
7.16 A daily log of personnel reporting to the clinic is
maintained by the HCP.
7.17 A 24/7 first aid service/facility is available at the camp
including:
• A number of first aid kits adequate to the number of
camp Occupant are available;
• The first aid kits are well stocked with the minimum
contents specified in the OPAL camp standard;
and
• An adequate number of camp staff is trained to
provide first aid.
8.0 Camp Facility Management
8.1 Transport from the camp to worksite and back is safe
and free, if the walking distance exceeds 500m.
8.2 Transport system is provided free of charge to and from
local communities’ shopping, market, banking, and
recreation facilities at least weekly.
8.3 Dust suppression is provided, as appropriate to the
Road and traffic needs.
8.4 Each accommodation has two secured primary entry
routes and exits.
8.5 Internal Road within camps are a maximum of 8m wide
and constructed with appropriate material and
maintained to prevent dust.
8.6 Vehicular speed limits is restricted to maximum 20km
within the camp.
8.7 Emergency vehicles such as ambulance, firefighting are
able to access accommodation without obstruction and
have access to primary and secondary ingress/egress.
8.8 A bus stop is provided no more than 200m from the
main sleeping units.
8.9 Sufficient numbers of parking slots are provided to take
care of Occupant and visitors to the camp. All vehicles
reverse park; with suitable and visible signs positioned.
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Compliance
8.10 Covered parking areas are provided for ambulance and
firefighting vehicle.
8.11 Construction equipment and heavy trucks are parked
separately and sufficiently away from accommodation.
8.12 Camp administration office is available and clearly
marked. Space allotted for Occupant who performs
office work should not be less than 7cu.m.
8.13 Camp administration office is air conditioned, well lit
(Between 200 to 500 Lux intensity), and is provided
with necessary office furniture/equipment.
8.14 A meeting hall is provided within the camp that contain
the minimum requirements set out in the OPAL camp
standard.
8.15 Indoor recreational facilities are available and include
TV with satellite connection; ‘keep fit’ exercise rooms
with appropriate equipment and games.
8.16 Outdoor recreational facilities are provided and may
include a swimming pool, football/cricket pitch and
tennis court.
8.17 Provision of space for religious observance is
considered, taking account of the local context and
potential conflicts.
8.18 The Prayer facility (Masjid) is provided according to the
Camp’s population with ablution area, furnished with
carpets/prayer mat and shoe racks.
8.19 IT services is fully operational and maintained. Every
Occupant has access to telecommunication. Wi-Fi link
is maintained and available free of charge, where such
infrastructure is available from the internet service
provider.
8.20 Generators and fuel tank are installed in designated
restricted areas and access control led safety signage
is erected including a telephone number for access.
8.21 Power provision meets local standards with appropriate
protection, earthing, reliability for equipment to operate
continuously, stable
8.22 All electrical appliances used in the accommodations
and offices are of high standards. Substandard
equipment/appliances are prohibited.
8.23 Electrical immersion heater is prohibited in rooms.
8.24 Tube lights must be spaced down if installed on ceiling
with flammable material.
8.25 Power back-up through UPS / generator is installed for
critical areas of camp such as clinic, freezer/storage
areas in the kitchen, fire pump.
8.26 All residents be made aware of any rules governing the
accommodation and the consequences of breaking
such rules.
8.27 Mechanisms or processes are designed and
implemented that allow for consultation between site
management and the Occupant. These include formal
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processes that allow occupants to lodge any grievances
about their accommodation.
9.0 Waste and Wastewater Management
9.1 Building site is adequately drained to avoid the
accumulation of stagnant water. All wastewater
including floor washing water is disposed such that it
does not present a hazard to health and environment.
9.2 Leakage of untreated wastewater or discharged to open
space/dessert and environmental contamination is
prohibited.
9.3 Wastewater is disposed through wastewater / sewage
treatment facilities either public infrastructure or facility
custom built on-site (STP) within the camp.
9.4 Wastewater, sewage, food and any other waste
materials are discharged in compliance with Ministry of
Environment and Climate Affairs standards.
9.5 Specific containers for waste collection are provided
and are to be emptied at regular intervals. These are
adequate leak proof, non-absorbent, rust and corrosion-
resistant waste containers.
9.6 The waste containers are located away from Living Unit
on a wooden, metal, or concrete stand and protected
from stray animals.
9.7 Waste oil / cooking waste oil are stored separately in a
container and disposed in approved location and not in
the sewer network.
9.8 Approved sewage tankers are used for disposal of
sewage from ablution. Waste consignment records are
maintained at site.
9.9 Sufficient number of covered bins lined with plastic
bags is provided in all residential areas, work sites, food
premises. Garbage bags is tied-up to the designated
waste collection point.
9.10 Waste is collected from the food premises on daily
basis. Domestic waste be collected not less than twice
a week from living quarters / working sites within the
camp.
9.11 Waste collection points are kept tidy and sanitized.
9.12 Medical waste is disposed through MOH facilities and
records maintained for each consignment.
9.13 All waste are segregated according to MECA
standards.
10.0 Fire Prevention, Detection, Mitigation and Response
10.1 Assembly points are designated and emergency
escape routes are clearly marked.
10.2 Plan showing the routes to reach assembly point is
displayed in all Living Unit.
10.3 Suitable escape routes from Living Unit and offices are
provided giving direct access to the assembly point /
muster area. Escape doors well maintained, open out
words and lead to safe exits. Internal escape routes are
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Compliance
no less than 1800 mm high x 600 mm wide and
maintained free from obstructions.
10.4 All emergency doors are fitted with panic bars and exits
clearly identified and illuminated. Fire instructions are
posted in the habitable rooms in the appropriate
languages.
10.5 Camp and offices owner has provided fire alarm and
firefighting equipment as per PACDA requirements:
• Smoke / Heat based fire detectors be provided
across the camp facility.
• Smoke detectors are installed in each sleeping
room/office, ablution unit, dry room and common
areas.
• Heat detectors be installed in kitchen, laundry
rooms.
• Sufficient number of fire bells/siren are installed
and audible in all areas including manual siren.
• Adequate and appropriate Fire Extinguishers are
installed throughout the camp and offices.
• Fire-Fighting and emergency equipment are
available and checked regularly and always
maintained to use readily.
• Fire plans to be posted in all buildings. These
should show locations of stairs, fire exits and fire
extinguishers, break glass units etc.
• Wind sack as applicable.
10.6 Accommodation buildings, kitchens, bakeries,
laundries, mess-halls and other high fire risk buildings
are constructed using fire resistant / retardant materials
in accordance with local regulations.
10.7 Smoking inside buildings is prohibited. Designated
smoking areas are established throughout the camp in
areas selected with zero to minimal fire risk.
10.8 Camps and temporary facilities be designed and laid
out with fire breaks between buildings to prevent fire
from spreading from one building to another.
10.9 A fire break gap of 6 meters (20 feet) minimum be
provided between buildings.
10.10 Camp is fenced / walled and fitted with emergency
escape. All emergency escape gates are painted red
color. Main access and escape gates are earthed and
kept free of optical.
10.11 Adequate number of emergency light are installed in
dining hall, kitchen and along evacuation routes.
10.12 In case of fire alarm in the kitchen provision is made to:
• Shut down the kitchen hood exhaust fan (and
supply fan, if any).
• Shut off the gas, or electrical, supply to appliances.
10.13 Manual fire alarm call points are located on emergency
escape routes, staircase landings and at exits to the
open air.
10.14 Sufficient number of camp Occupant are trained on
basic firefighting, fire warden and first aiding
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Score in % = (0/204) *100
Location: Project /Contract No:
Name of Auditor(s): Name of Auditee(s)

(Company/Contractor/Service provider:
Contact Number:
Contact Number:
Maximum Occupancy at the Date & time of inspection:

accommodation/shift:
Next Inspection due:
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Document No:

Oman Society for Petroleum Services OPAL-STD-HSE-02 Rev 0

Camp Standard Issue Date: 01/03/2017

Camp Standard Issue Date: 01/03/2017

Camp Standard Issue Date: 01/03/2017

Ministry of Oil and Gas

H.E. Eng. Salim bin Nasser Al Aufi Signature:

The Under Secretary

Ministry of Oil Gas Date: 29/03/2017

Document Authority Document Custodian Document Author

Majid Al Toky Dr. Ramesh Sivathanu

Date: 29/03/2017 Date: 29/03/2017 Date: 29/03/2017

Revision Version Date Status

March, 2020 Next revision due

Rev. 0 V 1.0 March, 2017 Issued for use

Camp Standard Issue Date: 01/03/2017

Operators Management Endorsement

Mr. Raoul Restucci Mr. Yousuf Al Ojaili

Mr. Steve Kelly Mr. Gong Changli

Mr. John Malcolm Mr. Usama Al Barwani

Dr. Daljit Gill for Dr. Iain Paton, Moosa Al Moosani

Page II4 Version 1

Camp Standard Issue Date: 01/03/2017

Mr. Steven van Rossem Mr. Michael J Keyes

Mr. Abdulfattah Al Zaabi

Mr. Ahmed Syaifudin Mr. Sultan Al Bartmani

Mr. Amrou A.Al-Sharif

Camp Standard Issue Date: 01/03/2017

A. Operators Safety, Health and Environment Managers Steering Committee

Name Job Title Organization

Ali al Shanfari / Regional HSE Manager, MER /

Nigel Gallivan HSE Manager CCED

Ahmed Al Mahruqi QHSE Manager Daleel Petroleum

Hassan Al Ajmi Mukhaizna HES Manager Occidental Oman

Nasser Al Yaarubi/ Head of Resilience

Moosa Al Habsi HSE Manager Oman LNG

Dr. Ramesh Sivathanu QHSE Executive Manager OPAL

Majid Al Saidi Sr. Engineer Environment ORPIC

Mohamed Al Salmani; Corporate Health, Safety & Environment Manager;

Dr. Ghuddayyer Al Waheibi Corporate QHSE Manager E&P Petrogas EP

Maawayah Al Ghassani SSHE Coordinator ARA Petroleum

Camp Standard Issue Date: 01/03/2017

B. OPAL Camp Standard - Working Group, 2016

Name Job Title Organization

Dr. Issa Said Al Shuaili; Oman Health Manager;

Nigel Gallivan HSE Manager CCED

Gharib Al Busaidi HSE Coordinator Daleel Petroleum

Ahmed Al Malki; Environment Team Lead

Sultan Al Mazroui; Infrastructure Projects Manager; Occidental Oman

Fahad Al Shaqsy Project Engineer

Sulaiman Al Sulaimi; HSE Team Lead;

Hamood Al Mahruqi; Corporate Sr. HSE Coordinator;

Rohith Saralaya; Environmental Advisor; OOCEP

Said Al Hadhrami Environmental Advisor

Dr. Ramesh Sivathanu; QHSE Executive Manager;

Dr. Salim Al Sawai; Head, Occupational Health and Hygiene, MCOH;

Vaughan Clarke; Corporate HSE Auditor MSE53;

Mufeed Al Kalbani Public Health Officer (MCPH)

Khalil Al Farai; HSE Manager;