adnoc-copv3!07!2005 (ver-1) - cop on ohrm - food safety & welfare

ABU DHABI NATIONAL OIL COMPANY

HEALTH SAFETY AND ENVIRONMENTAL MANAGEMENT MANUAL OF CODES OF PRACTICE VOLUME 3 : OCCUPATIONAL HEALTH

CODE OF PRACTICE ON OCCUPATIONAL HEALTH RISK MANAGEMENTFOOD SAFETY & WELFAREADNOC-COPV3-07

HSE MANAGEMENT CODES OF PRACTICE Volume 3 OCCUPATIONAL HEALTH COP ON OCCUPATIONAL HEALTH RISK MANAGEMENTFOOD SAFETY & WELFARE Document No: ADNOC-COPV3-07

Version 1 June, 2005 Page 2 of 68

RECORD OF REVISION Revision No. Date Section / Page Reason

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

All administrative queries should be directed to the Manual of HSE Codes of Practice Administrator in:

Environment Health & Safety Division (SPC), Abu Dhabi National Oil Company, P.O. Box : 898, Abu Dhabi, United Arab Emirates. Telephone : (9712) 6023782 Fax: (9712) 6668089 Internet site: www.adnoc.com E-mail: [email protected]


Version 1 June, 2005 Page 3

TABLE OF CONTENTS PAGE I. PURPOSE ............................................................................................................... 6 II. DEFINITIONS.......................................................................................................... 6 III. EXISTING LAWS .................................................................................................... 8 1. INTRODUCTION..................................................................................................... 9 2. DRINKING WATER STANDARDS....................................................................... 10 2.1 Physical Quality .......................................................................................... 11 2.2 Microbiological Quality .............................................................................. 11 2.2.1 Bacteria ............................................................................................. 11 2.2.2 Parasites ........................................................................................... 11 2.3 Chemical Quality ......................................................................................... 11 2.4 Radiological (Radioactive) Quality............................................................ 12 3. FOOD HYGIENE STANDARDS ........................................................................... 13 3.1 Design and Facilities .................................................................................. 13 3.1.1 Location of Establishments ............................................................ 13 3.1.2 Location of Equipment .................................................................... 13 3.1.3 Premises and Rooms....................................................................... 13 3.1.4 Equipment......................................................................................... 14 3.1.5 Facilities ............................................................................................ 14 3.2 Control of Operation ................................................................................... 16 3.2.1 Control of Food Hazards ................................................................. 16 3.2.2 Key Aspects of Control Systems ................................................... 16 3.2.3 Incoming Material Requirements ................................................... 17 3.2.4 Packaging ......................................................................................... 17 3.2.5 Water ................................................................................................. 17 3.2.6 Management and Supervision ........................................................ 17 3.2.7 Documentation and Records .......................................................... 18 3.3 Maintenance and Cleaning......................................................................... 18 3.3.1 Cleaning procedures and methods................................................ 18 3.3.2 Cleaning Programmes ..................................................................... 18 3.3.3 Pest Control Systems ...................................................................... 19 3.3.4 Waste Management.......................................................................... 19 3.3.5 Monitoring Effectiveness ................................................................ 19 3.4 Personal Hygiene ........................................................................................ 19 3.4.1 Health Status .................................................................................... 19 3.4.2 Illness and Injuries........................................................................... 20 3.4.3 Personal Cleanliness ....................................................................... 20 3.4.4 Personal Behaviour ......................................................................... 20 3.4.5 Visitors .............................................................................................. 20 3.5 Transportation............................................................................................. 20 3.5.1 Requirements ................................................................................... 20 3.5.2 Use and Maintenance ...................................................................... 21 3.6 Training ........................................................................................................ 21



4. APPLICATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP) ............................................................................................................... 22 4.1 Management Commitment ......................................................................... 22 4.2 Preliminary Procedures.............................................................................. 22 4.2.1 Team Approach to HACCP.............................................................. 22 4.2.2 Describe the processes and products to be covered .................. 22 4.2.3 Describe and confirm processes ................................................... 23 4.3 Application of the HACCP Principles ....................................................... 23 4.4 Validation of the HACCP System .............................................................. 25 5. HEALTH GUIDELINES FOR CATERING ............................................................ 26 5.1 Pre-Employment Medical Examination..................................................... 26 5.2 Government-issued Food Handlers Certificate ...................................... 27 5.3 Six-Monthly Medical Examination ............................................................. 27 5.4 Return from Leave Medical Examination ................................................. 27 5.5 Exclusion of food handlers........................................................................ 27 6. ACCOMMODATION, CAMP AND PUBLIC HEALTH STANDARDS ................. 28 6.1 Offshore Facilities....................................................................................... 28 6.1.1 Sleeping Accommodation ............................................................... 28 6.1.2 Toilet and Wash-Rooms .................................................................. 28 6.1.3 Laundry Rooms ................................................................................ 29 6.1.4 Mess Room and Galley.................................................................... 29 6.1.5 Recreation Room ............................................................................. 29 6.1.6 Sick Bay ............................................................................................ 29 6.1.7 Installations Not Normally Manned ................................................ 29 6.1.8 Temporary Accommodation ........................................................... 30 6.2 Onshore Facilities ....................................................................................... 30 6.2.1 Shelter ............................................................................................... 30 6.2.2 Water Supply .................................................................................... 31 6.2.3 Toilet Facilities ................................................................................. 31 6.2.4 Laundry, Hand washing and Bathing Facilities ............................ 31 6.2.5 Temporary Camps............................................................................ 31 7. INDOOR AIR QUALITY ........................................................................................ 33 7.1 Important Indoor Air Pollutants and Their Sources ................................ 33 7.2 Health Effects and Symptoms ................................................................... 33 7.3 Strategies for Indoor Air Quality Management ........................................ 36 7.3.1 Design Considerations .................................................................... 36 7.3.2 Indoor Air Pollution Control............................................................ 36 7.3.3 Resolving Indoor Air Quality Problems ......................................... 38 8. MEDICAL EMERGENCIES & FIRST AID FACILITIES AND TRAINING............ 39 8.1 Emergency Medical Plan............................................................................ 39 8.2 Emergency Medical Equipment................................................................. 39 8.3 First Aid........................................................................................................ 39 8.3.1 Assessment of First Aid Needs ...................................................... 39 8.3.2 First Aiders ....................................................................................... 40 8.3.3 First Aid Resources ......................................................................... 41 8.3.4 First aid / Emergency Room ........................................................... 41 8.3.5 First aid Training and Competencies............................................. 42



9. INFECTIOUS DISEASE CONTROL..................................................................... 44 9.1 Blood Borne Pathogens ............................................................................. 44 9.2 Food borne Diseases.................................................................................. 45 9.3 Other Infectious Diseases.......................................................................... 46 10. LABORATORY STANDARDS ANALYTICAL METHODS & EQUIPMENT .... 47 10.1 Analytical Methods ..................................................................................... 47 10.2 Equipment and Equipment Maintenance ................................................. 47 11. OTHER FACILITIES ............................................................................................. 49 11.1 Barber Shops............................................................................................... 49 11.2 Recreational Facilities ................................................................................ 49 12. REFERENCES...................................................................................................... 50 APPENDIX 1 DRINKING WATER QUALITY STANDARD VALUES ....................... 52 APPENDIX 2 GUIDE TO WATER COLLECTION AND SAMPLING FREQUENCIES .............................................................................................................. 59 APPENDIX 3 GUIDELINES FOR MICROBIOLOGICAL QUALITY OF FOODS...... 66



I.

PURPOSEThis Code of Practice is designed to provide ADNOC and Group Companies with appropriate standards and guidance to ensure the health and welfare of employees. Provision of wholesome food and clean water are fundamental requirements for any employer with responsibilities for personnel catering. This document establishes the requirements across the ADNOC Group for ensuring these fundamental needs are met. In addition to the basic elements of food and water, this Code of Practice also addresses key issues of employee welfare such as: accommodation and camp facilities, public health, emergency and first aid facilities, and infectious disease control. And, since monitoring for compliance with these standards and guidelines usually requires laboratory analysis, a set of standards for laboratory analytical methods and equipment is also included.

II.

DEFINITIONSAir Cleaning An indoor air quality control strategy to remove various airborne contaminants Biological Contaminants Agents derived from or that are living organisms (e.g., viruses, bacteria, fungi, and mammal and bird antigens) that can be inhaled and can cause many types of health effects including allergic reactions, respiratory disorders, hypersensitivity diseases, and infectious diseases. Bloodborne pathogen Pathogenic microorganisms that are present in human blood and can cause disease in other humans. Building Envelope Elements of the building, including all external building materials, windows, and walls, that enclose the internal space. Critical control point A point or procedure in a specific food system where loss of control may result in an unacceptable health risk. Critical limit The maximum or minimum value to which a physical, biological, or chemical parameter must be controlled at a critical control point to minimize the risk that the identified food safety hazard may occur. Cross-contamination, microbiological Transfer of pathogens from one food to another, either by direct contact or by food handlers, contact surfaces or the air.



Disinfection The reduction, by means of chemical agents and/or physical methods, of the number of microorganisms in the environment, to a level that does not compromise food safety or suitability. Food Contamination The introduction or occurrence of any biological or chemical agent, foreign matter, or other substances not intentionally added to food, which may compromise food safety or suitability. Food handler Any person who directly handles packaged or unpackaged food, food equipment and utensils, or food contact surfaces. Food hygiene All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain. Food safety Assurance that food will not cause harm to the consumer when it is prepared and/or eaten according to its intended use Food-borne illnesses Diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Hazard (in food safety) A biological, chemical, or physical property that may cause an unacceptable consumer health risk. Indicator organisms Bacterial microorganisms whose detection in food or water indicates the presence of harmful pathogens. Microbiological criteria Microbiological criteria for food define the acceptability of a product or a food lot, based on the absence or presence, or number of microorganisms including parasites, and/or quantity of their toxins/metabolites, per unit(s) of mass, volume, area or lot. Risk (in food safety) A function of the probability of an adverse health effect and the severity of that effect, consequential to a hazard(s) in food. Medical Emergency Situations or conditions having a high probability of disabling or immediately life-threatening consequences requiring first aid or other immediate medical intervention.



First Aid Any one-time medical treatment or treatment rendered initially in a medical emergency before definitive medical care is obtained. First Aider Someone who has undergone a training course in administering first aid at work and holds a current first aid at work certificate. A first aider can undertake the duties of an appointed person Sickbay A room for the treatment of the sick or injured. Food Establishment An operation that stores, prepares, packages, serves, vends, or otherwise provides food for human consumption, such as a restaurant, satellite or catered feeding locations when these locations are equipped with facilities that prepare, store or serve food. Further detail on definitions is provided in the document ADNOC Manual of Codes of Practice Guideline on HSE Definitions and Abbreviations [Ref. 23].

III.

EXISTING LAWSCurrent UAE legislation dealing with matters of food hygiene and welfare includes: Federal Law No. 8 of 1980. Ministerial Decree 37/2 1982 of the Minister of Labor and Social Affairs. Law (4) /1998 Regarding Medical Waste disposal in the Emirates of Abu Dhabi

[23] ADNOC Manual of Codes of Practice: Guideline on HSE Definitions & Abbreviations, ADNOC-COPV1-05.



1.

INTRODUCTIONEmployees in the workplace are exposed to a variety of different factors that can affect their health and safety, including hazards encountered in the work environment, and those arising from other sources, such as accommodation and catering facilities. The protection of health and maintenance of welfare of employees must take into consideration the anticipation, recognition, evaluation and control of all those factors in the physical environment which have, or may have, a deleterious effect on a persons health. Health, in this context, means a state of complete physical, mental and social well-being. Food and water are basic needs for human survival and are major determinants of the health of any person. One of the purposes of this Code of Practice is to protect the health and welfare of individuals who consume food and water produced, processed, prepared or otherwise handled by any facility operated by, or on behalf of, ADNOC and its Group of Companies. Food poisoning and food or water-borne diseases are amongst the most common causes of illness. Although deaths from such illness are rare, symptoms can be unpleasant and may result in lost man-hours and potential lost production when critical operations are affected. Food and water handling activities in any ADNOC and Group Company work location must be of a sufficiently high standard to eliminate or minimize risks to employees health. The Hazard Analysis and Critical Control Points (HACCP) system is introduced in Section 4 as an important tool in ensuring food safety in a workplace. Protection of the health and welfare of employees must also take into consideration their living environment. Factors such as accommodation and welfare facilities must meet minimum requirements in order to avoid unhealthy effects on the occupants. Public health, emergency and first aid facilities must be adequate to meet the health needs of employees in any particular location. ADNOC and its Groups operations are carried out in remote areas and adverse conditions. In work sites, the health and welfare of the employees is the responsibility of respective companies 24 hours a day. This places a duty on Group Companies to ensure that all reasonably practicable steps are taken to ensure the welfare of all employees. Catering and welfare practices in the ADNOC Group of Companies vary considerably i.e. some have their own facilities and contractors, some use common facilities/services provided by a common function (e.g. ADNOC Ruwais Housing Division). As such, this document cannot provide a precise generic definition of where and by whom the ADNOC standards are to be met. As a general principle, the Group Companies, regardless of how catering and general welfare services are provided, remain ultimately responsible for complying with the ADNOC standards for Occupational Health Risk Management (OHRM), as laid down in this and other COP documents. ADNOC expects the Group Companies to arrange for these standards to be met in any way suitable to their specific circumstances.



2.

DRINKING WATER STANDARDSDrinking water must be suitable for human consumption and for all usual domestic purposes. To fulfill this basic requirement, water provided at all Group Company premises for drinking/domestic purposes must meet minimum quality standards. The drinking water quality standard value represents the concentration of a constituent that does not result in any significant health risk to the consumer over a lifetime of consumption. When a value is exceeded, the cause must be investigated and corrective action taken. The amount by which, and for how long, any standard value can be exceeded without endangering human health depends on the specific substance involved [Ref. 1]. ADNOC has adopted the World Health Organization (WHO) recommended guideline values as the basis for the drinking water standard [Ref. 2] with some modification. The drinking water standards is meant to ensure the safety of drinking water supplies through the elimination, or reduction to a minimum concentration, of those constituents of water that are known to be hazardous to health. It also sets standards for the aesthetic acceptability of drinking water by reducing or eliminating those water constituents which, although of no direct consequence to health at the concentrations at which they normally occur in water, may nevertheless be objectionable to consumers for various reasons [Ref. 3]. It is the responsibility of Group Company line management to ensure that potable water supplies do not pose any health hazard to employees by: Ensuring procedures are in place to prevent contamination of drinking water supplies. Ensuring procedures are in place for the proper treatment and distribution of drinking water. Regularly monitoring drinking water qualities of health and aesthetic significance following prescribed monitoring methods and schedule [Ref. 1] (see Appendix 2). Investigating and taking remedial actions when any of the parameters are exceeded.

Appendix 1 gives the acceptable values of different parameters for drinking water quality. The standard values may be used as either action levels (to initiate an action when values are exceeded), or as basis for performance assessment (to assess compliance with agreed targets). These parameters are described in more detail below.

[1] Australian Drinking Water Guidelines, National Health and Medical Research Council, Canberra, Commonwealth of Australia, 1996. nd [2] Guidelines for drinking water quality, 2 ed., Vol. 1 & 2, World Health Organization, Geneva, 1993. [3] The Water Supply (Water Quality) Regulations, S.I. 2000/3184, Drinking Water Inspectorate, London, 2000.



2.1

Physical Quality Physical characteristics of drinking water affect mainly its acceptability by consumers, although they may not necessarily have any health effects. Guideline values given refer to levels that give rise to consumer complaints. They must not be regarded as absolute, but as value judgements.

2.2

Microbiological Quality

2.2.1 Bacteria Infectious diseases caused by pathogenic bacteria, viruses, and protozoa or by parasites, are the most common and widespread health risk associated with drinking water. Water intended for consumption, for preparing food and drink, or for personal hygiene must contain no pathogenic agents to humans. Monitoring for all pathogenic bacteria is complex, expensive and impractical. Therefore, only indicator organisms are normally monitored to give an indication of bacterial contamination of drinking water, e.g., E. coli, thermotolerant or faecal coliforms and faecal streptococci. 2.2.2 Parasites Parasites associated with drinking water that can cause human disease include protozoa, helminths (worms), and cyanobacteria. Protozoa that may occur in drinking water and cause adverse health effects fall into two functional groups. They are either enteric protozoa (e.g., Entamoeba, Giardia), or free-living organisms which are opportunistic pathogens in humans and are responsible for serious cerebral and eye diseases (e.g. Acanthamoeba). Helminths such as roundworms and flatworms exist in drinking water in the adult or larval (egg) forms. Cyanobacteria are true bacteria, although they are often called "blue-green algae" because of their similarity to the green algae. They can produce intracellular toxins, i.e., hepatotoxins (which damage liver cells) and neurotoxins (which damage nerve cells). They may also cause gastroenteritis, skin irritation, contact dermatitis, hay-fever like symptoms, conjunctivitis and asthma. 2.3 Chemical Quality Chemicals include organic and inorganic constituents, some of which are more of aesthetic rather than of health significance. Chemicals may be naturallyoccurring or may represent contamination of water supplies from various sources, including pesticides from agricultural activities.



2.4

Radiological (Radioactive) Quality Environmental radiation originates from a number of naturally occurring and man-made sources. Levels of natural radionuclides in drinking water may be increased by a number of human activities. Health effects of exposure to radiation, whether natural or man-made, are dose-related. For practical purposes, the recommended guideline activity concentrations are 0.1 Bq/litre for gross alpha and 1 Bq/litre for gross beta activity. Ensuring drinking water meets minimum quality standards requires regular sampling and analysis. Appendix 2 shows a guide to water collection and sampling frequencies.



3.

FOOD HYGIENE STANDARDSIt is the responsibility of line management in Group Companies to ensure the safety of food provided to employees at work sites. In order to reduce the likelihood of introducing a hazard, which may adversely affect the safety of food, or its suitability for consumption, systems must be put in place to maintain minimum standards in food hygiene. The Hazards Analysis and Critical Control Point (HACCP) system must be implemented in all Group Companies (see Section 4). The following general principles will lay the foundation for ensuring a high standard of food hygiene and must be applied in all Group Companies. These principles derive from the WHO (WHO, Codex Alimentarius General Principles of Food Hygiene [Ref. 4]). These principles will provide operating Companies with guidance on developing specific procedures that may be required to meet their needs.

3.1

Design and Facilities

3.1.1 Location of Establishments Food establishments must not be located anywhere where there is a threat to food safety or suitability. In particular, food establishments must not be located in environmentally polluted areas, and areas prone to flooding and infestations of pests. 3.1.2 Location of Equipment Equipment must be located so that it permits adequate maintenance and cleaning and functions according to its intended use. The location must not impede good hygiene practices, including monitoring. 3.1.3 Premises and Rooms Design and layout: Design and layout must permit good food hygiene practices, including protection against cross-contamination between and during operations by foodstuffs. The premises should be exclusively used for the food service only. Group Companies should define minimum hygiene standards for employees to utilise the food service areas (e.g. mess hall) such that the minimum hygiene standards remain intact. Internal structures and fittings: Structures must be soundly built of durable materials and be easy to maintain, clean and where appropriate, able to be disinfected. Particular attention must be given to surfaces of walls, partitions, floors, ceilings, windows, doors, and working surfaces especially in food preparation areas.

[4] Codex Alimentarius General Principles of Food Hygiene Rev. 3 (1997), Amd. (1999), World Health Organization, Geneva, 1999.



3.1.4 Equipment Equipment and containers: Equipment and containers (other than once-only use containers and packaging) coming into contact with food, must be designed and constructed to ensure that, where necessary, they can be adequately cleaned, disinfected and maintained to avoid the contamination of food. Equipment and containers must be made of materials with no toxic effect in intended use. Where necessary, equipment must be durable and movable or capable of being disassembled to allow for maintenance, cleaning, disinfection, monitoring and, for example, to facilitate inspection for pests. Food control and monitoring equipment: Equipment used to cook, heattreat, cool, store or freeze food must be designed to achieve the required food temperatures as rapidly as necessary and maintain them effectively. Such equipment must have effective means of controlling and monitoring temperature, humidity, air-flow and any other characteristic likely to have a detrimental effect on the safety or suitability of food. Containers for waste and inedible substances: Containers for waste, byproducts and inedible or dangerous substances, must be specifically identifiable, suitably constructed and, where appropriate, be lockable and made of impervious material. 3.1.5 Facilities Water supply: An adequate supply of potable water with appropriate facilities for its storage, distribution and temperature control, must be available to ensure the safety and suitability of food. Where potable water is transported to a work location, it must be obtained from an acceptable approved source, delivered in a properly designed and dedicated water tanker used for no other purpose, and contain` a free chlorine residual of at least 0.5 mg/l. At all distribution points, the residual chlorine level should not be less than 0.2 mg/l. Potable water must, as a minimum, conform to the standards set in Section 2 of this Code of Practice. Non-potable water shall have a separate, identifiable system and shall not connect with, or allow reflux into, potable water systems. Drainage and waste disposal: Adequate drainage and waste disposal systems and facilities must be provided. They must be designed and constructed so that the risk of contaminating food or the potable water supply is avoided. Cleaning: Adequate facilities, suitably designated, must be provided for cleaning food, utensils and equipment. Such facilities must have an adequate supply of hot and cold potable water where appropriate. Personnel hygiene facilities and toilets: Personnel hygiene facilities such as wash basins with supply of soap, hot and cold water, hygienic means for drying hands, lavatories and changing facilities must be available to ensure that an appropriate degree of personal hygiene can be maintained and to avoid contaminating food. Toilets/lavatories must be located such that they do



not open directly into any food preparation, cooking or eating area. Storage lockers must be provided in changing rooms. Temperature control: Adequate facilities must be available for heating, cooling, cooking, refrigerating and freezing food, for storing refrigerated or frozen foods, monitoring food temperatures, and when necessary, controlling ambient temperatures to ensure the safety and suitability of food. Air quality and ventilation: Adequate means of natural or mechanical ventilation must be provided to minimize airborne contamination of food, control of ambient temperature and odors, and control humidity. Ventilation systems must be designed and constructed so that air does not flow from contaminated areas to clean areas and must be easy to clean and maintain. Ventilation must be sufficient to provide 10 to 20 air changes per hour. Ventilation hood/canopy and grease filters over cooking areas must undergo regular maintenance and cleaning. Lighting: Adequate natural or artificial lighting must be provided particularly in food preparation and service areas. Lighting fixtures must be protected to ensure that food is not contaminated by breakages. Table 1 lists recommended illumination levels. Storage: Adequate facilities for the storage of food, ingredients and non-food chemicals (e.g. cleaning materials, lubricants, fuels) must be provided. Food storage facilities must be designed and constructed to permit adequate maintenance and cleaning, avoid pest access and harborage, allow effective protection from contamination, and provide an environment which minimizes the deterioration of food. Separate, secure storage facilities for cleaning materials and hazardous substances must be provided.TABLE 1: RECOMMENDED ILLUMINATION LEVELS Illumination (Lux)* 200 300 500 300 200 50 500 150 500 250 Area / Location Office Area Recreation Room Room Desk Surface Sleeping Rooms Stairways (Interior) Storage Areas Toilets Walk In Freezers Walkway (Exterior) Workshops Illumination (Lux)* 500 300 300 150 150 200 200 100 50 300

Area / Location Ablution Block Bakery Clinic Dining Room Dormitory Living Room Exterior Area (Compound) Galley Hallways Kitchens Laundry Room

*Measurement taken 1.2 meters above floor



3.2

Control of Operation

3.2.1 Control of Food Hazards The HACCP system shall be implemented in all Group Companies to control food hazards (see Section 4). 3.2.2 Key Aspects of Control Systems Time and temperature control Inadequate food temperature control is one of the most common causes of food borne illness or food spoilage. Such controls include time and temperature of thawing, cooking, cooling, processing and storage. Systems must be in place to ensure that temperature is controlled effectively where it is critical to the safety and suitability of food. Cooked foods that need to be chilled must be kept at 5C (41F) or below. Foods that are being kept hot before serving (hot-holding) must remain at or above 63C (145F). Temperature recording devices must be checked at regular intervals and tested for accuracy. There are certain occasions when foods can be kept outside these temperatures for a limited period, for example to be served or displayed, when food needs to be handled during or after processing, and when equipment is being defrosted or temporarily breaks down. Such systems must also specify tolerable limits for time and temperature variations. Thawing of frozen raw meat, fish and poultry must be done in a controlled manner, i.e. in a cold room or refrigerator with the temperature not exceeding + 5C, using a microwave oven, or a defrosting cabinet. Hot and cold storage facilities/equipment must be capable of maintaining the required temperatures and must have temperature recording devices for regular monitoring. Deep freezers must operate at minus 18C or below, chillers at minus 1C to + 3C, and refrigerators at +1C to +4C. Microbiological specifications Where microbiological, chemical or physical specifications are used in any food control system, such specifications must be based on sound scientific principles and state, where appropriate, monitoring procedures, analytical methods and action limits. A guideline for the microbiological quality of food is included in Appendix 3 (PHLS, Guidelines for Microbiological Quality of Ready-to-Eat Foods Sampled at Point of Sale [Ref. 5]). Microbiological cross-contamination Raw, unprocessed food must be effectively separated, either physically or by time, from ready-to-eat foods, with effective intermediate cleaning and disinfection.[5] Guidelines for Microbiological Quality of Ready-to-Eat Foods Sampled At Point of Sale, Communicable Disease and Public Health, Vol 3 No. 3, Public Health Laboratory Service, London, 2000.



This can be accomplished by using different work surfaces for raw and cooked food during preparation, e.g. color-coded cutting boards. Surfaces, utensils, equipment, fixtures and fittings must be thoroughly cleaned and, if necessary, disinfected after raw food, particularly meat and poultry, has been handled or processed. Disinfection can be accomplished by cleaning or immersion in 50 200 ppm of hypochlorite solution (for optimum effect, solution temperature must be less than 40C with contact time of up to 20 minutes). Physical and chemical contamination Systems must be in place to prevent contamination of foods by foreign bodies such as glass or metal shards from machinery, dust, harmful fumes and unwanted chemicals. 3.2.3 Incoming Material Requirements Raw materials must only be purchased from reliable sources after ensuring suppliers acceptable standards of hygiene. No raw material or ingredient must be accepted if it is known to contain parasites, undesirable microorganisms, pesticides, veterinary drugs or toxic, decomposed or extraneous substances which would not be reduced to an acceptable level by normal sorting and/or processing. Where appropriate, specifications for raw materials must be identified and applied. Temperature requirements of delivered goods must be verified. Measures must be in place to prevent cross-contamination between raw materials and the prompt and proper storage of temperature-sensitive supplies. Raw materials or ingredients must be inspected and sorted before processing. Canned foodstuff must be discarded if cans show evidence of damage (e.g., badly dented, blown can, punctured, damaged seams, or rusty). Stocks of raw materials and ingredients must be subject to effective stock rotation. 3.2.4 Packaging Packaging materials must be non-toxic, must not pose a threat to the safety and suitability of food, and must provide adequate protection for foods to minimize contamination and prevent damage. Reusable packaging must be suitably durable, easy to clean and disinfect. 3.2.5 Water Only potable water must be used in food handling, processing, as an ingredient, in ice production and steam generation. 3.2.6 Management and Supervision Managers and supervisors should have enough knowledge of food hygiene principles and practices to be able to judge potential risks, take appropriate preventive and corrective action, and ensure that effective monitoring and supervision takes place.



3.2.7 Documentation and Records Appropriate records of processing, production and distribution must be kept and retained for a period that exceeds the shelf-life of the product. Documentation can enhance the credibility and effectiveness of the food safety control system. 3.3 Maintenance and Cleaning Establishments and equipment must be kept in an appropriate state of repair and condition. Cleaning must remove food residues and dirt which may be a source of contamination. The necessary cleaning methods and materials will depend on the nature of the food establishment. Disinfection may be necessary after cleaning. Cleaning chemicals must be handled and used carefully and in accordance with manufacturers instructions and stored separated from food, in clearly identified containers to avoid the risk of contaminating food. 3.3.1 Cleaning procedures and methods Cleaning can be carried out by the separate or the combined use of physical methods, such as heat, scrubbing, turbulent flow, vacuum cleaning or other methods that, as much as possible, avoid the use of water, and chemical methods using detergents, alkalis or acids. Cleaning procedures must effectively remove gross debris from surfaces and must include disinfection as necessary. Where cleaning chemicals are required, only fit for purpose chemicals must be used. Most cleaning chemicals contain hazardous substances and must be used and stored according to manufacturers recommended precautions. 3.3.2 Cleaning Programmes Cleaning and disinfection programmes must ensure that all parts of the establishment are appropriately clean, and must include the cleaning of cleaning equipment. Cleaning and disinfection programmes must be continually and effectively monitored for their suitability and effectiveness and where necessary, documented. Where written cleaning programmes are used, they must specify: Areas, items of equipment and utensils to be cleaned. Responsibility for particular tasks. Method and frequency of cleaning i.e. routine cleaning, deep cleaning etc. Monitoring arrangements.



3.3.3 Pest Control Systems Good hygiene practices must be employed to avoid creating an environment conducive to pests. Good sanitation, inspection of incoming materials and good monitoring can minimize the likelihood of infestation and thereby limit the need for pesticides. Preventing access: Pest access to buildings must be prevented and potential breeding sites eliminated. Harborage and infestation: The availability of food and water encourages pest harborage and infestation. Potential food sources must be stored in pestproof containers and/or stacked above the ground and away from walls. Areas both inside and outside food premises must be kept clean. Refuse must be stored in covered, pest-proof containers. Monitoring and detection: Establishments and surrounding areas must be regularly examined for evidence of infestation. Eradication: Treatment with chemical, physical or biological agents must be carried out by licensed and authorized pest control agencies without posing a threat to the safety or suitability of food. 3.3.4 Waste Management Suitable provision must be made for the removal, storage and disposal of waste. Waste must not be allowed to accumulate in food handling, food storage, and other working areas and the adjoining environment. Further detail on food waste management standards is provided in the document ADNOC Code of Practice on Waste Management [Ref. 24]. 3.3.5 Monitoring Effectiveness Sanitation systems must be monitored for effectiveness and periodically verified by means such as audit, operational inspections or, where appropriate, microbiological sampling, including food contact surfaces. The system should be regularly reviewed and adapted to reflect changed circumstances. 3.4 Personal Hygiene

3.4.1 Health Status People known, or suspected, to be suffering from, or to be a carrier of a disease or illness likely to be transmitted through food, must not be allowed to enter any food handling area. Any person so affected must immediately report illness or symptoms of illness to the management. Medical examination of all food handlers must be carried out as per Government and Group Company requirements (see Section 5).[24] ADNOC Manual of Codes of Practice: COP on Waste Management, ADNOC-COPV2-05.



Medical examination of all food handlers must be carried out as per Government and Group Company requirements (see Section 5). 3.4.2 Illness and Injuries Food handlers must report to management any physical injuries and signs or symptoms of illness. Such injuries or illness may require temporary exclusion from food-handling activities (see also Section 5). 3.4.3 Personal Cleanliness Food handlers must maintain a high degree of personal cleanliness and, where appropriate, wear suitable protective clothing, head covering, and footwear. Personnel must always wash their hands when personal cleanliness may affect food safety, for example: At the start of food handling activities. Immediately after using the toilet. After handling raw food or any contaminated material, where this could result in contamination of other food items; they must avoid handling ready-to-eat food, where appropriate.

3.4.4 Personal Behaviour People engaged in food handling activities must refrain from behaviour which could result in contamination of food such as smoking, spitting, chewing or eating while at work, and sneezing or coughing over unprotected food. Personal effects such as jewellery, watches, pins or other items must not be worn or brought into food handling areas if they pose a threat to the safety and suitability of food. 3.4.5 Visitors Visitors to food processing or handling areas must, where appropriate, wear protective clothing and adhere to the other personal hygiene provisions. 3.5 Transportation Food must be adequately protected during transport. The type of conveyances or containers required depends on the nature of the food and the conditions under which it has to be transported. 3.5.1 Requirements Where necessary, conveyances and bulk containers must be designed and constructed so that they: Do not contaminate foods or packaging. Can be effectively cleaned and, where necessary, disinfected.



Permit effective separation of different foods or foods from non-food items where necessary during transport. Provide effective protection from contamination, including dust and fumes. Can effectively maintain the temperature, humidity, atmosphere and other conditions necessary to protect food from harmful or undesirable microbial growth and deterioration likely to render it unsuitable for consumption. Allow any necessary temperature, humidity and other conditions to be checked.

3.5.2 Use and Maintenance Conveyances and containers for transporting food must be kept in an appropriate state of cleanliness, repair and condition. Particularly in bulk transport, containers and conveyances must be designated and marked for food use only and be used only for that purpose. 3.6 Training Food hygiene training is fundamentally important. Food handlers must have the necessary knowledge and skills to enable them to handle food hygienically. Those who handle strong cleaning chemicals or other potentially hazardous chemicals must be instructed in safe handling techniques. Programmes must be in place to provide training appropriate to the nature of the food and the food establishment, including HACCP training and taskspecific training for personnel with assigned critical tasks. Training and instruction programmes must be periodically assessed for effectiveness, as well as routine supervision and checks to ensure that procedures are being carried out effectively. Managers and supervisors of food processes of ADNOC, Group Companies, and their Contractors must have the necessary knowledge of food hygiene principles and practices to be able to judge potential risks and take the necessary action to remedy deficiencies. Training programmes must be routinely reviewed and updated where necessary. Systems must be in place to ensure that food handlers remain aware of all procedures necessary to maintain the safety and suitability of food. ADNOC recognises the following qualifications from the Royal Society of Health or equivalent as being evidence of minimum acceptable competencies: Managers - Diploma in Food Hygiene and evidence of recognized training in HACCP. Supervisors - Certificate in Food Hygiene Management (Intermediate) and evidence of recognized training in HACCP. Food Handlers - Certificate in the Essentials of Food Hygiene.



4.

APPLICATION OF HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)The HACCP system, which is science-based and systematic, identifies specific hazards and measures for their control to ensure the safety of food. HACCP is a tool to assess hazards and establish control systems that focus on prevention, rather than relying mainly on end-product testing.

4.1

Management Commitment Commitment from Group Company Management is essential for implementing and maintaining an effective HACCP system. Management commitment must be communicated to all personnel. It must be clear from the beginning who is responsible for the development of the HACCP plan, and ideally a HACCP coordinator could be nominated [Ref. 6]. Management commitment for managers themselves level commensurate with elements of the HACCP implemented. must extend to the provision of appropriate training and staff in basic food hygiene and HACCP to a their responsibilities, as well as validation of the plan, to ensure that the plan is effective when

4.2

Preliminary Procedures

4.2.1 Team Approach to HACCP The traditional approach to HACCP advocates a team approach, utilizing both in-house and external expertise to design the HACCP plan. In some operating Companies, the full range of expertise may not be available in-house and external support may be necessary. 4.2.2 Describe the processes and products to be covered In applying HACCP, the scope of the HACCP plan has to be clearly defined. This could mean including some or all of the following: Specific individual products. Groups of products with similar characteristics (e.g. presenting similar risks). Processing steps that are used for a number of similar products.

It may be appropriate to focus on products individually and identify relevant food safety information, such as composition, physical/chemical structure, treatment, preservatives, etc., on a product-by-product basis. However, in multi-product small businesses, such as catering operations, it may be simpler to focus on products with similar characteristics. Products must be correctly and clearly categorized.[6] Strategies for Implementing HACCP in Small and/or Less Developed Business, Food Safety Programme, World Health Organization, Netherlands, 1999.



4.2.3 Describe and confirm processes In order to apply HACCP, the processing steps must be described, i.e. through a flow diagram, which could be done for each product. Where such a procedure is not practical, the diagram may instead describe the processing of products grouped according to risk categories and to which similar processes will be applied. Another approach to describing the processing operations may be achieved without specific attention to product types. In this case, the diagram may focus on operational procedures such as the receipt of materials, handling, storage, preparation, thermal processing and serving of food, providing that the risk profile of the different products are similar, e.g. a variety of hot soups utilizing different ingredients and where the risk profiles are similar. In addition to flow diagrams, a schematic plan of the establishment could also help highlight potential areas of cross-contamination. 4.3 Application of the HACCP Principles Principle 1: Conduct a Hazard Analysis The hazards recognized as significant and likely to occur at any step of the process must be identified. These may be of a microbiological nature (e.g. pathogenic organisms), a chemical nature (e.g. pesticide residues), and/or a physical nature (e.g. pieces of glass). Principle 2: Determine the Critical Control Points (CCPs) Determination of Critical Control Points (CCPs) must follow a logical consideration of all steps where hazards can be controlled. When determining whether a step or process is a CCP, the team must consider whether control can be applied at that step or process and if a loss of control at that point will result in a potential hazard in the finished product. There may be more than one CCP at which control can be applied to address the same hazard. The determination of a CCP in the HACCP system can be facilitated by the application of a decision tree. However, training may be needed to use it successfully. A decision tree may not be applicable to all situations, but its use may facilitate transparency and verification. Principle 3: Establish Critical Limits Critical limits must be specified for each critical control point for safety. The critical limits of each CCP must be realistic, yet sufficient to provide the necessary food safety assurances. Measurable and observable criteria used to set critical limits may include measurements of temperature, time, pH, and level of available chlorine. Industry guides can be instrumental in identifying the most appropriate criteria for the critical limits as well as setting the limits themselves. Principle 4: Establish a system to monitor control of the CCP Monitoring is essential in making sure that critical steps are under control. It will identify where a loss of control has occurred or if there is a trend towards a loss of control. It will also identify the required corrective actions to the



process to restore or maintain control. The monitoring procedures must be able to detect loss of control at the CCP. The frequency of monitoring must be sufficient to guarantee that no unsafe product reaches the consumer. Results from monitoring must be recorded and evaluated by a suitably competent person trained to carry out corrective actions. While Group Companies may have to resort to outside expertise in performing the first three principles, monitoring remains the responsibility of the individual Group Company. In establishing the monitoring procedure, the following questions need to be addressed: Which parameters are measured and what are the critical limits? How is it monitored? When and how often will the CCP be monitored? Who will be responsible for monitoring? Is the monitoring procedure practical and reliable?

Employees must be trained to carefully follow the procedures, monitor CCPs, and take corrective action if critical limits are not met. Principle 5: Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control Specific corrective actions must be developed for each CCP. Corrective actions must specify what needs to be done to bring the CCP under control and ensure that consumers are not exposed to potentially unsafe products. Corrective actions include steps to correct the problem and to deal with the affected product. Any corrective measure undertaken with regard to a specific step must be easily implemented and understood by the employee performing the activities. Any corrective action taken must be documented and communicated to management in order that the system can be modified, if necessary, and reoccurrence of the problem prevented. Whenever a critical limit is not met, a corrective action must be carried out immediately. Training of all staff is therefore essential to prevent delays. Corrective actions may be simple, such as continuing to heat food to the required temperature or reconditioning of the food. Sometimes it may be necessary to take more severe steps, such as rejection of a load of incoming ingredients. External support may be necessary to make such a judgment. Principle 6: Establish Verification Procedures Verification is required to determine if the HACCP system is working correctly and eventually to highlight deficiencies that need to be rectified. Verification may also be initiated for other reasons, e.g. changes in the processes with potential safety consequences. Verification is usually performed by someone other than the person who is responsible for performing the activities specified in the plan, e.g. monitoring. In order to have workable verification procedures, the methodologies must be simple to perform and easy to record.



Verification activities must: Ensure that prescribed practices are consistently followed. Ensure that the personnel have the tools and facilities for proper personal hygiene and sanitary practices (e.g. hand-washing facilities, sanitizing equipment, cleaning supplies, temperature measuring devices, and sufficient gloves). Ensure that calibrations have been conducted as needed and according to the requirements of the equipment. Ensure that control procedures are being followed.

Principle 7: Establish Documentation Concerning All Procedures and Records Relevant to the HACCP Principles and Their Application. Accurate documentation and record keeping is essential to the application of a HACCP system. Documentation and record keeping must be appropriate to the nature and size of the operation. Documentation and records must be sufficient to enable Group Companies to be confident that controls are in place and being maintained. All practices and actions of the HACCP system must be documented to aid Group Companies, or their designated external auditors, in their verification activities. Examples of documentation required include: Hazard analysis. CCP determination. Critical limit determination

Examples of records required include: 4.4 Monitoring activities, e.g. recorded temperature. Corrective actions taken. Verification procedures performed. Modifications to the HACCP system

Validation of the HACCP System Validation of the elements of the HACCP system must be carried out at all stages. This will include, for example, confirmation that critical limits are appropriate and that identified hazards are reduced to acceptable levels or eliminated. Validation data can be internal (within the ADNOC Group) or from external sources (e.g. legal requirements, national standards, international standards, i.e., Codex Alimentarius Standards [Ref. 4].

[4] Codex Alimentarius General Principles of Food Hygiene Rev. 3 (1997), Amd. (1999), World Health Organization, Geneva, 1999.



5.

HEALTH GUIDELINES FOR CATERINGA wide range of communicable diseases and infections may be transmitted by catering personnel to employees or others, through food or food utensils. Proper management of catering operations begins with employing healthy people and instituting a system of identifying employees who present a risk of transmitting food borne pathogens to food or to other employees. ADNOC Group Companies must establish systems to ensure the health of catering staff in order to prevent the transmission of infectious diseases through food. All catering crew employed by ADNOC Group Companies are subject to medical examinations as stipulated in the ADNOC Guideline on Occupational Medicine. Medical examinations shall include the following [Ref. 7]:

5.1

Pre-Employment Medical Examination New catering employees, both food handlers and non-food handlers must undergo medical examination prior to appointment. Medical examination protocol must conform to the ADNOC Occupational Medicine guidelines on pre-employment medicals with a strong emphasis on examination of potential communicable disease sites (e.g., skin, ears, upper respiratory tract and gastrointestinal tract). Individuals with any of the conditions listed in Table 2 are unacceptable until satisfactorily treated and re-assessed. Contracted catering companies must submit proof of medical fitness of catering staff assigned to any work location.INFECTIOUS DISEASE CONDITIONS FOR EXCLUSION OF FOOD HANDLERS Excretors of Salmonella typhi or Salmonella paratyphi Acute gastroenteritis, including acute diarrhea Excretors of the etiological agents of Cholera, Amoebic Dysentery, or Bacillary Dysentery. Hepatitis A or Hepatitis E and all other forms of acute hepatitis until diagnosed not to be Hepatitis A or Hepatitis E. Intestinal parasitism. Tuberculosis (in the active, infectious state). Skin infections (skin abscess, infected wounds, etc.)

TABLE 2: 1. 2. 3. 4. 5. 6. 7.

[7] ADNOC Group Guideline Occupational Medicine (under revision), Nov. 2000.



5.2

Government-issued Food Handlers Certificate All food handlers must be in possession of a valid U.A.E. Government issued Food Handlers Certificate while on duty at any location. This certificate is renewed periodically as per Government requirement.

5.3

Six-Monthly Medical Examination Food handlers and employees who are likely to handle food (including waiters) must undergo medical evaluation every six months. Medical evaluation shall include, but not be limited to, a thorough physical examination and routine stool examination.

5.4

Return from Leave Medical Examination Catering staff, both food handlers and non-food handlers, who are returning to work from home country leave, must undergo routine medical examination prior to resumption of duties. Medical examination shall include, but not be limited to a thorough physical examination, throat swab and routine stool analysis.

5.5

Exclusion of food handlers Restriction or exclusion of food handlers suffering from a disease or medical symptom listed in Table 2 is necessary due to the increased risk that the food being prepared will be contaminated with a pathogenic organism transmissible through food. It is the responsibility of line management in Group Companies to report and exclude from work any food handler who exhibits signs or symptoms of infectious diseases [Ref. 8], in particular: Food handlers, who, in the course of routine examination, are found to have any of the conditions listed in Table 2, shall immediately be excluded from work to undergo further medical evaluation and treatment. Food handlers who show the following signs or symptoms shall be excluded from work to undergo further medical evaluation and treatment: Respiratory tract: fever, cough, colds, sore throat. Intestinal tract: fever, vomiting, diarrhoea, jaundice. Skin: boils, infected wound, infected skin rash, especially on hands or arms. Re-instating a food handler excluded due to an infectious illness will require a medical fitness certificate.

[8] 2001 Food Code, Food and Drug Administration, U.S. Department of Health and Human Services, Washington, 2001.



6.

ACCOMMODATION, CAMP AND PUBLIC HEALTH STANDARDSAll accommodation provided by Group Companies for employees is required to be of an acceptable standard, commensurate with industry best practice. All living accommodation or shelter must: Provide adequate protection from the weather. Be properly heated or cooled as necessary. Be located such as to minimize the risk to the occupants from fire and explosion hazards arising from the equipment on the installation and outside any hazardous areas. Be separated, as far as practicable, from machinery so that noise and vibration will not have an adverse effect on the occupants.

The accommodation provided for contractors employees must adhere to similar basic requirements. For further information on standard requirements for accommodation see Health and Safety Executive publication OTR 2001/067, Living Accommodation [Ref. 9]. 6.1 Offshore Facilities

6.1.1 Sleeping Accommodation There must be sufficient beds or bunks for the number of persons expected without any sharing by persons on successive shifts. On production installations, long-term accommodation must be provided on the basis of individual rooms. Under other conditions, any room designated as sleeping accommodation must be used by no more than two persons, except for drilling camps, exploration units and short-stay maintenance workers accommodation, when four persons per room may be acceptable [9]. A minimum floor area for each person in a room designated as sleeping accommodation shall not be less than 3 square meters (32 square feet) [Ref. 9]. There should be at least 900 mm clearance between each bed or bunk. No bunk must be more than two tiers. Clearance between the bottom and top tier of a bunk and the top tier and the ceiling must not be less than 900 mm. Adequate space shall be given for the occupants to hang their clothes and one lockable drawer for each person in the room. 6.1.2 Toilet and Wash-Rooms There must be at least one basin with a hot and cold water supply for every six persons, and a water closet (not a urinal) and a bath or a shower for every eight persons. At least one bath and water closet must be available at all times for first-aid purposes in the vicinity of the sick bay.[9] Living Accommodation, OTR 2001/067, Health and Safety Executive, HMSO, 2002.



Where facilities are provided for the exclusive use of the occupants of particular rooms, these must be discounted when considering the requirements for any remaining persons. 6.1.3 Laundry Rooms A separate room containing laundry facilities must be provided. This must be in addition to the personal washroom facilities referred to above. 6.1.4 Mess Room and Galley There must be a mess room and galley of adequate capacity to cater at one time for at least half the number of persons on board. There must also be adequate storage facilities for food and potable water. 6.1.5 Recreation Room If there is a recreation room it shall be large enough to provide seating at one time for at least half the number of persons on board. 6.1.6 Sick Bay All normally manned installations must contain a sick bay sufficient for the number of personnel. The sick bay must measure at least 2 x 3 meters if no more than 25 persons are regularly at work in the installation, at least 5 x 7 meters if more than 25 persons are regularly at work, and larger than this if the number is greater than 100 [Ref. 10]. 6.1.7 Installations Not Normally Manned On installations that are not normally manned, it is normal to assign a small team of men on board for a short period of time to undertake routine maintenance / operational work. Suitable shelter must be provided and visits must be planned to avoid the possibility of overnight stays. It is still a requirement to provide for the health, safety and welfare of the persons for these short stay periods, and minimum facilities should be provided. Where practicable, the shelter should contain separate clean and dirty areas to enable changing and storage of clothing. At least one washbasin should be provided for every six persons and a water closet (not a urinal) for every eight persons [Ref. 9]. A mess area should be provided with seating for the maximum number of people at any one time. The mess must have facilities for storage and preparation of hot and cold food. A store of potable water must also be provided. A clean area (not in an operational or machinery room) with suitable equipment for sleeping would need to be provided for the eventuality that personnel might in an emergency (e.g. poor weather conditions) be forced to stay overnight on the installation.[10] The Offshore Installations and Pipeline Works (First Aid) Regulations 1989: SI 1989/1671, London, 1989. [9] Living Accommodation, OTR 2001/067, Health and Safety Executive, HMSO, 2002.



6.1.8 Temporary Accommodation Temporary accommodation facilities may be provided, suitability for use on the particular installation and the ability to carry them. The temporary accommodation would need with the same requirements as to habitability, materials, location as the permanent accommodation. subject to their of the installation to be compatible construction and

Temporary accommodation would need to be removed at the end of the specified period of use. 6.2 Onshore Facilities

6.2.1 Shelter Accommodation requirements for onshore operations must comply with the following: Every shelter in the camp shall be constructed in a manner which will provide protection against the elements. Each room used for sleeping purposes shall contain at least 4.5 meters (50 square feet) square of floor space for each occupant. At least a 2meter (7-foot) ceiling shall be provided [Ref. 11]. Beds, cots, or bunks, and suitable storage facilities such as wall lockers for clothing and personal articles shall be provided in every room used for sleeping purposes. Such beds or similar facilities shall be spaced not closer than 900 mm (36 inches) both laterally and end to end, and shall be elevated at least 300 mm (12 inches) from the floor. If doubledeck bunks are used, they shall be spaced not less than 1.2 meters (48 inches) both laterally and end to end. The minimum clear space between the lower and upper bunk shall be not less than 680 mm (27 inches). Triple-deck bunks are prohibited. The floors of each shelter shall be constructed of wood, asphalt, or concrete. Wooden floors shall be of smooth and tight construction. The floors shall be kept in good repair. All wooden floors shall be elevated not less than 300 mm (1 foot) above the ground level at all points to prevent dampness and to permit free circulation of air beneath. All living quarters shall be provided with windows the total of which shall be not less than one-tenth of the floor area. At least one-half of each window shall be so constructed that it can be opened for purposes of ventilation. All exterior openings shall be effectively screened with 16-mesh material. All screen doors shall be equipped with self-closing devices.

[11] Temporary labor camps, 29 CFR 1910.142, Occupational Safety and Health Administration, Washington, 1998.



6.2.2 Water Supply An adequate and convenient water supply shall be provided in each camp for drinking, cooking, bathing, and laundry purposes. A water supply shall be deemed adequate if it is capable of delivering 95 liters (35 gallons) per person per day to the campsite at a peak rate of 2 1/2 times the average hourly demand. Where water under pressure is available, one or more drinking fountains shall be provided for each 100 occupants or fraction thereof. Common drinking cups are prohibited. 6.2.3 Toilet Facilities Toilet facilities adequate for the capacity of the camp shall be provided. Urinals shall be provided on the basis of one unit for each 25 men. Where water under pressure is available, urinals shall be provided with adequate water flush. Urinal troughs in privies shall drain freely into the pit or vault and the construction of this drain shall be such as to exclude flies and rodents from the pit. Each toilet room shall be lighted naturally or artificially by a safe type of lighting at all hours of the day and night. An adequate supply of toilet paper shall be provided in each privy, water closet, or chemical toilet compartment. Privies and toilet rooms shall be kept in a sanitary condition. They shall be cleaned at least daily. In camps where public sewers are available, all sewer lines and floor drains from buildings shall be connected thereto. (Ladies toilets / rooms may be included) 6.2.4 Laundry, Hand washing and Bathing Facilities The following are the minimum requirements for washing facilities: Hand washbasin per six persons in shared facilities. Showerhead for every 10 persons. Laundry tray or tub for every 30 persons where centralised facilities are not available An adequate supply of hot and cold running water shall be provided for bathing and laundry purposes. Facilities for drying clothes shall be provided where necessary

6.2.5 Temporary Camps All temporary camps and buildings, including facilities for contractor workers, must be constructed in accordance with the ADNOC Group Guideline Contractor Camps and Temporary Buildings [Ref. 12].[12] ADNOC Group Guideline Contractor Camps and Temporary Buildings, May 2000



In addition, the following must be applied [Ref. 11]: All sites used for camps shall be adequately drained. The camp must be located so the drainage from and through the camp will not endanger any domestic or public water supply. All sites shall be graded, ditched, and rendered free from depressions in which water may become a nuisance. Fly-tight, rodent-tight, impervious, cleanable or single service containers shall be provided for the storage of garbage. Each habitable room in a camp shall be provided with at least one ceiling-type light fixture and at least one separate floor- or wall-type convenience outlet. Laundry and toilet rooms and rooms where people congregate shall contain at least one ceiling- or wall-type fixture. Light levels in toilet and storage rooms shall be at least 200 lux (20 footcandles) 30 inches from the floor. Other rooms, including living quarters, shall be at least 300 lux (30 foot-candles) 30 inches from the floor. A properly constructed kitchen and dining hall adequate in size, separate from the sleeping quarters of any of the workers, shall be provided in connection with all food handling facilities. There shall be no direct opening from living or sleeping quarters into a kitchen or dining hall.

[11] Temporary labor camps, 29 CFR 1910.142, Occupational Safety and Health Administration, Washington, 1998.



7.

INDOOR AIR QUALITYMost of a person's daily exposure to many air pollutants comes through inhalation of indoor air, both because of the amount of time spent indoors and because of the generally higher pollution levels indoors. Factors that can have a negative effect on health and comfort of people in buildings range from chemical and biological pollutants, to occupant perceptions of specific factors such as temperature, humidity, artificial light, noise and vibration [Ref. 13].

7.1

Important Indoor Air Pollutants and Their Sources Important sources of indoor pollutants include ingress of outdoor air, the human body and human activities, emissions from building materials, furnishings and appliances, gas cooking and use of consumer products. Microbial contamination is mostly related to the presence of humidity. The heating, ventilating and air conditioning system can also act as a pollutant source, especially when it is not properly maintained (e.g., improper care of filters). The sources of indoor air pollution and the principal pollutants, grouped by outdoor and indoor origin, are summarized in Table 3. This is not a complete listing of all sources of indoor air pollutants, as there is continuous air exchange between indoors and outdoors, and most pollutants present in the outdoor air are also found indoors. Moreover, indoor sources may lead to an accumulation of some compounds that are rarely present in the ambient air. Further information on biological indoor air pollutants is given in the Code of Practice on Occupational Health Risk Management: Chemical and Biological Agents.

7.2

Health Effects and Symptoms Most indoor air pollutants directly affect the respiratory and cardiovascular systems. The direct human health effects of indoor air pollution on the respiratory system vary according to both the intensity and the duration of exposure, and also with the health status of the population exposed. Table 4 shows possible health effects of some indoor air pollutants [Ref. 13].

[13] Air Quality Guidelines, World Health Organization, Geneva, 1999.



TABLE 3: SO2,, SPM O3 Pollens Pb, Mn Pb, Cd VOC, PAH

SOURCES OF PRINCIPAL INDOOR AIR POLLUTANTS

Principal pollutants

Sources, predominantly outdoorFuel combustion, smelters Photochemical reactions Trees, grass, weeds, plants Automobiles Industrial emissions Petrochemical solvents, vaporization of unburned fuels

Principal pollutantsNOx, CO CO2 SPM Water vapour VOC Spore

Sources both indoor and outdoorFuel burning Fuel burning, metabolic activity Environmental tobacco smoke, re-suspension, condensation of vapours and combustion products Biological activity, combustion, evaporation Volatilization, fuel burning, paint, metabolic action, pesticides, insecticides, fungicides Fungi, moulds

Principal pollutantsRadon Formaldehyde Asbestos NH3 PAH, Arsenic, Nicotine, Acrolein VOC Mercury Aerosols Allergens Viable organisms

Sources, predominantly indoorSoil, building construction materials, water Insulation, furnishing, environmental tobacco smoke Fire-retardant, insulation Cleaning products, metabolic activity Environmental tobacco smoke Adhesives, solvents, cooking, cosmetics Fungicides, paints, spills or breakage of mercurycontaining products Consumer products, house dust House dust, animal dander Infections

Adapted from Suess 1992; WHO 1995 PAH Polycyclic Aromatic Hydrocarbons SPM Suspended Particulate Matter VOC Volatile Organic Compounds



TABLE 4:

POSSIBLE HEALTH EFFECTS OF INDOOR AIR POLLUTANTS

PollutantAllergens, house dust mites and moulds Ammonia (NH3) Asbestos CO

Health EffectsAllergic asthma; allergic rhinoconjunctivitis; recurrent bouts of pneumonitis Skin, mucous membrane and respiratory irritation, nausea and vomiting. Increased incidence of lung cancer; skin irritation Hypoxia leading to neurological and neurobehavioural effects such as impaired coordination and cognitive performance. Headache, dizziness and fatigue; carbon dioxide may cause narcosis. Reduced pulmonary function; increased incidence of respiratory symptoms and infections; increased incidence of lung cancer. Odor perception and eye, nose or throat irritation; discomfort, lacrimation, sneezing, coughing, nausea and dyspnea Especially acute respiratory infections Neurological and hematological effects Increased incidence of respiratory symptoms particularly in asthmatics Pulmonary function changes and increased airway inflammation. Increased incidence of lung cancer. Implicated in Building Related Illnesses (BRI). Respiratory airway obstruction, wheezing, coughing; Increased incidence of respiratory symptoms and diseases Sensory irritation; behavioural, neurotoxic, hepatotoxic and genotoxic effects. May be an important cause of Sick Building Syndrome (SBS) and Building Related Illnesses (BRI)

CO2 Environmental Tobacco Smoke (ETS) Formaldehyde (HCHO)

Infectious microorganisms Lead (Pb) NOx Ozone Radon SO2 Suspended Particulate Matter (SPM) Volatile Organic Compounds (VOC)



7.3

Strategies for Indoor Air Quality Management Group Companies must put in place systems to control and improve indoor air quality by combining three main strategies: proper design and construction of buildings; control of indoor air pollution; and adequate management of problems associated with indoor air quality.

7.3.1 Design Considerations Site investigation and preparation: Potential sites of buildings need to be evaluated to determine whether they may be prone to indoor air quality problems, including consideration of past uses and identification of any contaminants that might remain as a result of previous use. Building Envelope Design: Buildings must be designed to conserve energy and with good control over infiltration of air and movement of pollutants. This requires that adequate outside air be effectively delivered to occupants through the high volume air conditioning system (HVAC). Natural ventilation must be encouraged whenever possible and convenient. Ventilation: Consideration must be given to outdoor air-flow requirements, method and efficiency of air distribution systems, and necessity of mechanical ventilation. VOC level: New buildings must be commissioned before occupancy to reduce VOC to acceptable levels. Material selection: Designers must specify building materials that are minimal sources of indoor emissions. Combustion appliances: Designers and builders must specify and install combustion appliances according to manufacturers' specifications, paying special attention to requirements for combustion and for exhaust ventilation.

7.3.2 Indoor Air Pollution Control Biological contaminants: The most practical means for controlling biological contamination is to avoid excess moisture wherever possible. Moisture control can be accomplished by dehumidification, ventilation, and increasing the temperature at the building surfaces to prevent condensation. Proper maintenance of air-conditioning equipment is critical for preventing microbiological growth and the entry of undesirable microorganisms into the indoor air, including drainage pans, coils, cooling towers, ductwork and humidifiers. Poorly maintained filters can act as a source of fungal spores and bacterial and other biological particles that can be distributed in air within the building. Routine maintenance schedules are required that include filter checking and replacement and drain pan clearing.



Volatile Organic Compounds: Designers and building managers must attempt to select the safest, least toxic materials, when they can be identified, or those with the lowest emission rates. Information regarding VOC may be found by reviewing product labels, Material Safety Data Sheets (MSDS), and other available references. To minimize occupant exposure to VOC, areas that have newlyinstalled VOC-emitting materials, or that have undergone renovation, must receive increased outdoor air ventilation and/or local exhaust. Installation of new products or renovation work should preferably occur when the building is unoccupied and remains unoccupied until the strongest VOC off-gassing has occurred. Air cleaning is not recommended as a substitute for source control and adequate ventilation for removing VOC. Although VOC can be removed by air cleaners relying on adsorption and absorption methods, care must be taken to avoid re-emission of the collected VOC from the filter medium. Radon: To prevent the migration of radon gas into a structure, any cracks or openings in the foundation of the lowest level of that structure must be tightly sealed. Ventilation can be introduced to the lowest level in a building to dilute and remove the gas. Combustion Gases: Combustion gases must normally be exhausted to the outdoor air, and prevented from entering occupied spaces. Outdoor air intakes for a building must not be located near exhaust systems or other sources of combustion gases. Combustion appliances must be used and vented in accordance with the manufacturers' recommendations. Adequate general ventilation, as well as exhausts for the appliances, must be provided to minimize the exposure of occupants. Particles: Particles, including asbestos, tobacco smoke particles, dust and pollen, are hazardous or troublesome to occupants when they become airborne. Materials that generate high loads of particles need to be avoided. Proper housekeeping practices must be followed to keep dust levels low. High-efficiency filtration in the air handling system can also help reduce airborne particle levels. Asbestos: Asbestos products are prohibited in any new Group Company residential or other buildings occupied by people. When asbestos products are identified in existing buildings, the general recommendation is to minimize disturbance of those materials which, are in good condition. This also involves training staff on emergency maintenance handling procedures. Further information on precautions to be taken when working with asbestos is provided in the ADNOC Code of Practice on Chemical and Biological Agents. Environmental tobacco smoke (ETS): To eliminate exposure of nonsmokers to ETS, Group Companies must prohibit smoking in buildings. Smoking rooms, if provided, must be enclosed, separately-ventilated,

HSE MANAGEMENT CODES OF PRACTICE Volume 3 OCCUPATIONAL HE

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