OCCUPATONAL H & S MANAGEMENT SYSTEM OHS Section 4.4.8.
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HYGIENE AND SANITATION PAGE 1 of 3
Record Keeping Project HSE File, Site Agent / Manager, Contracts Director, HSE Officer
INSPECTION
Yes/No Yes/No Yes/No Yes/No Yes/No
Monday Tuesday Wednesday Thursday Friday
REFRIGERATOR AND FREEZER:
Cleanliness of slats and shelves
Meat, fish and poultry stored separately
Left-over food in proper container or covered
Left-over food shall not be frozen after 36 hours, left-over food
shall not be served
Food shall not be stacked one on top of the other, if stored in
open pans
Others;
FOOD HANDLERS / KITCHEN PERSONNEL & COOKS:
Catering staff have received food hygiene training. Records are
kept.
Food handlers are free from open lesion of the hands, face, and
neck
Food handlers are free from evidence of acute chronic
inflammatory conditions of respiratory tract. Free from
communicable diseases
Hands clean, finger nails clean and short
Garments must be clean. Cooks must don apron and head cover
Any poor personal hygiene observed
Validity of Physical Examination (issued by MOH)
Others:
SANITARY ACCOMMODATION (TOILETS &
BATHROOMS)
Cleanliness of floor, urinals and commodes
Cleanliness of lavatories, mirrors, shelves and floors.
Cleanliness of shower stalls and soap dishes
Appropriate and adequate sanitary facilities/appliances provided.
(See Table 1 at end of this checklist)
Cleaning equipment and supplies for toilet / bathrooms provided.
Cleaning schedules are implemented and daily updated.
All bathrooms, toilets, laundry rooms and similar areas are well
OCCUPATONAL H & S MANAGEMENT SYSTEM OHS Section 4.4.8.1
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HYGIENE AND SANITATION PAGE 2 of 3
Record Keeping Project HSE File, Site Agent / Manager, Contracts Director, HSE Officer
lighted and ventilated and provided with mechanical ventilation
systems or mechanical exhaust fans.
Container for waste disposal provided and emptied daily.
Free of unpleasant smell/odour.
Others;
WATER AND DRINKING WATER DISPENSER
Camp provided with a safe pressurized supply of fresh
water that is filtered and chlorinated for use in kitchens,
toilets, and laundry facilities, and for other cleaning tasks;
Storage tanks have tight fitting covers, are vented and are
protected from contamination.
Water dispensers are clean on the outsides, insides and in the
orifice
Others:
SEWAGE
Sewage storage tanks are only used on camps with an
occupancy level of 30 and below. Sewage holding tank
when used, is in good working order and adequate for the
number of residents/workers.
Sewage regularly taken by tanker to an approved
Treatment Plant. Records of waste transfers are kept.
Other;
HALLWAYS
Cleanliness of floors, and walls.
Waste bins provided / emptied
Ash trays provided in designated smoking zones
Others;
Others;
MEDICAL EMERGENCY ARRANGEMENTS
On-site clinic or medical treatment facility provided where
required by the contract.
Trained nurse and physician, and/or ambulance provided
where required by the contract. Where no trained nurse or
physician is required, 10% of occupants are trained in First
Aid & BLS.
Where no clinic is provided, camp/accommodation has
adequate numbers of suitably stocked frequently
replenished first-aid kits provided in prominent positions.
Emergency plan developed and tested, and communicated
to personnel and medical staff. Copies of the plan detailing
OCCUPATONAL H & S MANAGEMENT SYSTEM OHS Section 4.4.8.1
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HYGIENE AND SANITATION PAGE 3 of 3
Record Keeping Project HSE File, Site Agent / Manager, Contracts Director, HSE Officer
all scenarios are posted. Periodic drill conducted (annually
minimum) and on-site records kept.
Ambulance/emergency vehicle available on site at all
times.
Others;
Welfare areas maintained clean, and hygienic manner.
Trash cans and bins provided and emptied regularly.
Others;
GENERAL
Camp maintained in good, clean and sanitary condition,
routinely checked and on-site records kept.
Outside perimeter of the camp/accommodation kept free
from trash and dumping.
Written cleaning schedules are completed daily and on-
site records kept.
Suitable covered garbage and refuse containers provided
in kitchens and dining rooms and at strategic locations
throughout the camp.
Refuse collected daily from all areas of the
camp/accommodation to a temporary designated storage
and disposed of at frequencies sufficient to avoid
excessive odors, nuisance conditions and attraction of
vermin;
Camp is free from bugs and other insects, rodents, other
vermin, and feral animals.
Others;
