SP 1232(PDO)

Camp Standard OPAL

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  Building location and access:

1.Creating access routes between the accommodations and service buildings with hard.
surface to prevent dust from rising.
2. Entrance to accommodation shall be fitted with an exterior weather-proofed door and
provided with door closure. The maximum force required to open the door shall not be.
greater than 10 pounds. The swing closing speed of the door, for a swing distance from
door open position at 90 degrees to closure, shall not be lesser than 5 seconds to allow.
latching of the door, but not slamming.
3. Provide sufficient lighting inside the camp.

 Electrical Safety:

All camp and associated facilities shall be subject to approved third party electrical.
safety inspection that is including but not limited to thermography inspection and earth
loop.
test and resistance check, cable dressing and load balancing against Oman electrical
standards and regulations. The thermographic surveys at accommodation camp and
facilities shall be conducted once pre-occupancy and repeated every two years.

 Sleeping and Living Unit requirements:

1. The surface height of the building’s floor shall not be less than 20cm from the level of
the exterior surroundings of accommodation place.
2. Minimum total area of 4m2 per person and a minimum separation distance of 1 meter
between beds.
3. A minimum unobstructed ceiling height to be 2.4m, excluding ceiling fans, if any.
4. A separate bed for each Occupant during the day/night shift cycle; the practice of “hot
bedding” is not allowed.
5. Bed linen be washed at least once every two weeks and if indicated treated with
repellents and disinfectants.
6. A full-length wardrobe shall be provided for each Occupant. Refer Table 1 for a full
list of furnishings per person.
7. All doors and windows shall be lockable.
8. Air cooling and heating systems shall be provided in case electrical space heating
appliances fitted separately, Solid fuel, gas or oil-fired space heating appliances shall.
not be used. Only oil filled electric portable radiator heaters shall be used.
9. Separate storage for work boots and other personal protection equipment, as well as
drying/airing areas to be provided.
10. 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.

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  Water supply and storage facilities:

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.

2. Drinking water quality shall be monitored and tested on monthly basis. The
responsible
person appointed by the Camp Owner shall collect water samples using clean,
sterilized and preserved bottles and send it to relevant authorities or approved third.
party for bacteriological and chemical analysis.
3.All tanks used for the storage of drinking water shall be secured and covered as to
prevent water stored therein from becoming polluted or contaminated.
4. Water shall be distributed from source by pipes made from UPVC, non-metallic
materials approved by the Operator/ Company. Lead (GI) /steel pipes shall NOT be.
used.
5. Water storage tanks shall be cleaned and disinfected every six months. The date of
next due cleaning be displayed on the tanks.
6. Water shall be stored in aboveground tanks made either from stainless steel,
galvanized steel or reinforced fiber glass. Also, portable water storage tanks must not
be internally painted or coated by any material to prevent corrosion.
7. Potable water shall be distributed in the camp via water purification system which
includes UV filter killing 99% bacteria.

 Sanitary facilities shall be provided:

1. 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.
2. Suitable light and ventilation with lighting as per BS standard shall be provided in all
toilets, which must have windows opening to outside air or a suitable ventilation system.
3. Shower/bathroom facilities with an adequate supply of cold and hot running water.
4. Aerated shower heads to reduce water consumption.

 Laundry facilities shall provide for:

1. 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.
2. Work clothes that are in contact with oils or chemicals (e.g., grease or pesticides)
washed separately.
3. 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, adequate.
lighting and an exhaust fan.
4. Clothes washed/unwashed be stored in trolley baskets separately with marked

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identification or color difference. No loose clothes be kept on the floor.

 Pest Control shall ensure:

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 as required.
2. The pest control program shall address abatement of the following pests but not
limited to: rodents, insects, Termites, arachnids, Scorpions, Mosquitoes and other
arthropods Flies, Mosquitos, Cockroaches, Camel spiders, Reptiles such as
snakes, Grasshoppers, Ticks, bedbugs, Earwig, Beetle.
3.Pesticides be sprayed quarterly in a manner that does not affect Occupant and
kitchen.

 Waste and Wastewater Management:

Waste management requirements shall ensure the following.

Drainage and Sewage system

1. The building site shall be adequately drained to avoid the accumulation of

stagnant water.
2. All waste including floor washing water shall be disposed of such that it does not
present a hazard to health and environment.
3.Prohibit leakage and environmental contamination of untreated wastewater.
4.Wastewater shall be disposed through wastewater/sewage treatment facilities either
public infrastructure or facility custom built on-site (STP) within the camp.
5. Specific containers for rubbish collection are provided. These are adequate leak
proof, on-absorbent, rust and corrosion-resistant waste containers.
6. The waste containers are to be located away from Living Unit on a wooden, metal, or
concrete stand. They be protected from stray animals.
7. 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.

 Fire Prevention and Emergency Mitigation:

Fire prevention and emergency mitigation requirements shall ensure the following:

Emergency Response:
1.Assembly Points shall be designated.
2.Emergency Escape Routes shall be marked.
3.Sketch to reach assembly point shall be displayed in all Living Unit.
4. Sufficient number of Fire bells/siren shall be installed and audible in all areas.

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5.Adequate and appropriate Fire Extinguishers shall be installed.
6. All means of firefighting equipment and devices shall be periodically inspected and
maintained to be readily available and valid to use at any time.
7.Install smoke/heat detectors as per legal requirements.
8.Adequate number of emergency light shall be installed in dining hall, kitchen and
evacuation routes.
9. Fire blankets and suitable fire extinguishers should be provided in the kitchen. All
kitchen
staff be trained in the use of a fire extinguisher.
10.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.
11.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 clear.
audible in every part of the area at risk.
12.First aid box be stored in kitchen.
13. Sufficient camp inmates be trained on basic firefighting, Fire Warden training and
First Aiders training.
14.Fire Mock drills be conducted on a defined frequency.

 Food Safety and Hygiene:

Cooking facilities shall be ensured.

1. 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, nonabsorbent,
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.
2. Fly screens are fitted on all kitchen windows that open to the outside.
3. Doors are tight-fitting and self-closing. Self-closing doors shall not be wedged open.
4. Swing doors have sight panels.
5. Doors be made of fireproof materials.
6. At least two electronic fly-killers be installed.
7. 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.
8. 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 surface be tiled for easy cleaning.
9. Food preparation tables be equipped with a smooth, durable, easily cleanable,
noncorrosive
surface made of non-toxic materials.
10. Food waste and other refuse be deposited in sealable containers and removed from
the kitchen frequently to avoid accumulation.

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  Preventing Cross Contamination shall ensure that:

1. Cooked and uncooked food shall be prepared and stored separately.

2. Separate areas/surfaces shall be provided for preparation of cooked and uncooked
foods.
3. All tables shall be made of stainless steel. Wooden tables are not allowed in kitchens.
or other food preparation areas.
4. Six Color coded cutting boards made of polypropylene or other non-absorbent
synthetic materials be provided for meats, chicken, fish vegetables etc. (Table 6).
These shall always be kept clean and disinfected after each use.
5. Polypropylene chopping blocks be provided for cutting large joints of meat. It shall
always be kept clean, disinfected, smooth and free of cracks or fissures.
6. A chain glove shall be provided and used when chopping meat, fish and chicken.
7. Staff adopt a policy of “cleaning as they go” throughout the preparation period.
8. All fresh fruits and vegetables consumed without peeling and eaten raw shall be
sanitized by immersion in food sanitizer. (Immersion in an 80-ppm chlorine solution for
20 minutes; followed by rinsing to remove all traces of chemicals).

 Food Hygiene:

Food Handlers’ Personal Hygiene requirements shall ensure that:

1. Food handlers, including waiters and waitresses shall not wear jewellery.
2. Each food handler shall be provided with a minimum of three uniforms, aprons, caps
and non-slip footwear. Uniforms are in good repair and easy to clean.
3. Food handlers have a clean and tidy appearance, clean hands with short fingernails
and hair be covered during food preparation.
4. Food handlers shall not smoke or use tobacco or similar preparations where food is
handled.
5. Food handlers wear plastic disposable gloves whilst serving food. Gloves be
replaced.
after each use.
Food Allergies
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, sesame, soy and wheat).

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 Color 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

Storage and warehouse requirements shall ensure that:

Dry store Cold store

1.All food items shall be stored in an adequately spaced, well-lit 1.Sufficient number of refrigerators and deep freezers be
and air-conditioned provided.
room. 2. Thermometers be provided, and temperatures recorded a
2.Food shall be stored to ensure good stock rotation, viz. "First- minimum of twice daily.
in, First-out" practice shall Record charts shall be posted on the chiller/freezer unit with unit
be observed. identified on the chart.
3.All dry food shall be stored on stainless steel shelves or 3.Frozen food shall be stored atminus18oC and Refrigerated
stainless-steel half/low tables. food from 1oC to 4oC.
4.All shelves, racks and pallets shall have a minimum clearance 4.Fish and chicken/mutton shall be stored separately in deep
of 30cms from ground freezers.
level. 5.Walk-in freezers / chillers shall have metal shelves and good
5.A wall mounted thermometer shall be provided. Room ambient lighting (150 lux). They
temperature shall not be equipped with safety devices to prevent accidental lock-in.
exceed 25 C. 6. Ice-cream and ice are not to be stored in the same freezer as
6.Loose grains, flour etc. is stored in metal or plastic bins with meat, fish or poultry.
tight fitting covers on plastic 7.Each item in the walk-in refrigerator, freezer and dry storage be
pallets. in a sealed labelled
container, or package with the contents and date received.

General store LPG Storage

1. A general store shall be provided for cleaning chemicals, 1.Bulk Storage shall be a minimum of 20m away from
detergents, mops and combustible materials.
brushes. 2.Gate locks shall be provided for bulk storage.
2. The general store shall have a window opening to the outside 3. Adequate highly flammable LPG warning signs and no naked
air or is provided with flame shall be provided.
adequate artificial ventilation. 4. Cylinders shall be chained and secured.
3. Splitting stores that contain inflammable materials, products or 5. Smoking shall be prohibited in the vicinity.
waste by using fire-resistant 6. LPG emergency shutdown system shall be provided inside the
separators and doors must be provided with fire extinguishers. kitchen so as to arrest
4. Each store be provided with an external power disconnection the flow of LPG immediately.
unit at the end of work or 7. Walkway access to gas cylinder storage area shall be
during emergencies. constructed.
8. Gas cylinder bottle trolley with chain shall be provided.

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 Food Preparation and Preservation shall ensure that:
Thawing Cooking

1. A facility for defrosting frozen foods be provided. This may be 1. All food shall be cooked thoroughly. Food shall be cooked as
purpose built. close to the time that it.
"Rapid Thaw Cabinet", a refrigerator, a chill room with a will be served as much as possible.
temperature of 10 -15°C, or a 2.Cooked food shall be stored, either above 63ºC, or below 5ºC.
commercial microwave oven provided with a suitable defrosts 5.4.6 Cooked food that is to be cooled shall not be at ambient
programmer. temperature any longer.
2.Defrosting times of meat and poultry be in accordance with the than 90 minutes.
given requirements 3. A digital food probe thermometer shall be used to check that
(Table 5). the core temperature of
3.Defrosting is not assisted by placing the frozen product in all high-risk foods have achieved 75ºC (minimum).
water, warm oven, or hot 4. Records of cooking, cold holding and hot holding temperatures
surface. Thawed food shall not be refrozen and must be cooked shall be maintained as
within 24 hours of part of the food safety management system.
thawing. 5.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 Reheating of Cooked Foods

1. At risk freshly cooked food (raw meat, chicken and milk) 1. Reheating shall be limited to recipes which incorporate cooked
undergoing cooling, either for and chilled ingredients
service cold, or for further processing, must be: (e.g., Cauliflower, cheese, fish cakes).
• Kept separate from raw foods. 2. Foods to be minced and pureed after cooking be kept hot
• Portioned, where appropriate, within 30 minutes of the end of during processing to avoid
the cooking process. reheating foods.
• Cooled as quickly as possible down to a safe temperature in a 3. When reheating foods, a core temperature of 75°C must be
controlled achieved for period of 2
environment. minutes. Where reheating is carried out in commercial
• Cooled without increasing the temperature of the other foods microwaves oven, the
under storage. manufacturer’s instructions be followed.
2. Cooked food shall be cooled to 5°C within 6 hours. The food 4. Reheated foods for hot service, in common with other freshly
must be cooled from 60°C. cooked hot foods, must
(Or higher) to 21°C within 2 hours and from 21°C to 5°C within a be kept at a temperature of 63°C or above prior to service.
further 4 hours. 5. Reheated foods not served must be treated as food waste and
disposed of.

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 Mandatory Training Requirements for Food Handlers:
Food Safety Food Safety Management
Food Safety Food Safety
Job Title Management Auditing and (HACCP)
(Level 2 ) (Level 3 )
(HACCP) Level 3 Level 4

Before commencing onsite

Catering operation with external assessment
manager from authorized HACCP
training institute

Before commencing onsite

with external assessment
Food Hygienist
from authorized 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.

Mandatory
Waiters, store
before
keepers, general
commencing
assistants
on-site