ONSHORE/OFFSHORE COMPREHENSIVE ENVIRONMENTAL HEALTH ASSESSMENT (CEHA) CHECKLIST

CHECKLIST CONTENT: 1. Ambient Storage Facilities 2. Cold Storage Facilities 3. Frozen Storage 4. Food Establishments 5. Catering Personnel 6. Locker Room & Personnel Toilets 7. Premises & Layout 8. Camps and Communal Living Facilities 9. Pest Control 10. Sewage Water 11. Solid Waste 12. Potable Water Supply
DATE: FOREMAN: LIAISONMAN: NUMBER OF PEOPLE LIVING IN THE RIG CAMP: RIG NAME: WELL NAME: LOCATION:

PERSONNEL CERTIFICATIONS: CATERING COMPANY PERSONNEL: POSITION NAME BADGE #

REMARKS

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PERSONNEL PARTICIPATING IN THIS INSPECTION:

Name 1 2 3 4 5 6 7 8 9 10

Job Title

Department

Acknowledgments: Name/Signature 1 2 3 4

Job Title S.A Foreman Tool Pusher Safety Officer Medic

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HYGIENE :
SASC-S-04 & SASC-S-05: Ambient Storage Facilities Section No

Partial

Yes Yes

Remarks

Is the temperature in dry goods and non refrigerated ambient food stores maintained at below 30 oC? (SASC-S04[20.1.4]) Is adequate space provided to accommodate orderly, off-the-floor storage of all the dry goods? (SASC-S-04[20.1.1]) Is an easily distinguishable FIFO procedure carried out to avoid the usage of outdated stock? (SASC-S-04[20.2.3]) Are all stored items examined regularly for signs of damage, pest infestation and expiry dates? (SASC-S-04[20.2.4]) Are damaged and outdated stock removed from the premises expeditiously to avoid mixing with regular stock? (SASC-S04[20.2.4]) Are bulk storage containers and container covers labeled to identify stored foods by their common names? (SASC-S04[20.2.5.1]) Are there any rejections of material/product due to unacceptable temperature or condition? (SASC-S05[12.8.3])

No

SASC-S-04 & SASC-S-05: Cold Storage Facilities

Partial

HYGIENE :

Remarks

Is there a cleaning schedule program displayed? Are the cleaning records available on site for inspection? (SASC-S04[24.2/24.3]) 3
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Are there any signs of the presence of pests and are there any means of pest/rodents entry such as cracks or breaks? (SASC-S-04[6.2]) Are all items stored in an orderly, uncluttered, off-the-floor manner on shelves or racks? (SASC-S-04[21.2.4]) Are there any products with expired (best before) dates? (SASC-S-05[12.8.5]) Are food items properly covered? (SASCS-04[21.2.8/21.2.9])

Are raw materials and vegetables washed as needed to remove dust and 6 contamination prior to being placed in chillers? (SASC-S-05[12.3]) Are thermometers available and are temperatures recorded? Are the 7 thermometers properly calibrated? (SASCS-04[21.1.1/21.2.3]) Are any crushed/spoiled fruits and 8 vegetables or broken/cracked eggs kept in storage? (SASC-S-04[29.1/30.6]) Are the meat and vegetables kept/stored 9 on same racks/shelves? (SASC-S04[21.2.10]) Are the milk products/eggs, fruits/vegetables and meat 10 products/cooked products stored at below +5oC? (SASC-S-04[21.2.1/30.6.2]) Is the cold storage temperature average at 11 +5oC throughout transportation, delivery and serving? (SASC-S-04[26.4])

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Partial

SASC-S-04 & SASC-S-05: Frozen Storage

Yes Yes

HYGIENE :
No

Remarks

Is a calibrated thermometer that displays the temperature present on the frozen storage door? Is a temperature reading record available? (SASC-S04[21.1.1/21.2.3]) Does the freezer temperature average -18 degree C always? (SASC-S-04[21.2.1]) Are all items stored in an orderly, uncluttered, off-the-floor manner on shelves or racks? (SASC-S-04[21.2.4]) Are there product names, dates of manufacture, packing and expiry details on the tag? (SASC-S-05[12.8.5]) Are frozen foods well covered and protected? (SASC-S-04[21.2.5/21.2.9]) Are stored items stored away from the cooling units such that free circulation of air is maintained? (SASC-S-04[21.2.5])

4 5 6

SASC-S-04 & SASC-S-05 &SASC-S-07: Food Establishments Section

Partial

HYGIENE :
No

Remarks

Is an accessible hand wash basin provided for food handlers to wash hands? (SASCS-04[18.1]) Is the hand wash area clean? Are hot water, liquid soap, disinfectants and hand drying facilities available? (SASC-S04[38.9/24.7])(SASC-S-05[11.11]) Are the work tables, work areas, service areas and tops disinfected before and after work? (SASC-S-04[27.1.1/27.1.2/27.1.3]) Is hot food held at a minimum 63oC at all times? (SASC-S-04[31.7]) 5
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Is there a working thermometer provided for measuring food temperature? Are records robust, complete and available for inspection? (SASC-S-04[31.7]) Are the fruits/ vegetables cleaned, washed and disinfected following proper procedures? (SASC-S-04[31.3]) Are the knives color coded and disinfected before work? Are the meat/vegetables cutting board/chopping board color coded and made of synthetic materials? (SASCS-04[25.4]) Is cooked food stored under conditions to preclude contamination? Are periodic inspections carried out? (SASC-S04[33.1/33.2]) Are equipment and utensils made of safe, nontoxic, corrosion resistant and nonabsorbent materials? (SASC-S04[25.5.1]) Is the chopping/slicing machine well cleaned? Are they disinfected and kept dry? (SASC-S-04[27.1-27.10/24.3]) Are the cleaning schedules available and are the records maintained? (SASC-S04[27.1-27.10/24.3]) Are the mixers used for two or more process without being cleaned after every use? (SASC-S-04[27.1.2]) Is all equipment including cooking ranges clean and suitable for the purpose for which it is being used? (SASC-S04[27/25.6.1]) Are ware washing machines operated in accordance with the manufacturers instructions? (SASC-S-04[28.2]) Are ware washing machines timed to assure proper exposure times during wash, rinse and sanitizing cycles? (SASCS-04[28.3]) 6
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10

11

12

13

14

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Are thermometers provided to indicate water temperature in each tank of the machine? (SASC-S-04[28.6]) Are staging tables and racks provided such that the location of soiled pans does not interfere with proper use of dishwashing facilities? (SASC-S-04[28.7]) Are items scraped and soaked when necessary prior to being washed in the ware washing machine? (SASC-S04[28.8]) Are rinse water tanks protected by baffles to minimize the entry by wash water into the rinse water? (SASC-S-04[28.8]) Are washed items rinsed free of particulate matter and detergent with potable water? (SASC-S-04[28.11]) Is the final rinse of the washer maintained at a temperature of +82oC? Is this checked and recorded? (SASC-S-04[28.12]) Is the floor made/manufactured of suitable and safe for working materials? (SASC-S04[91]) Is the floor cleaned after every use, disinfected and kept dry at all times?(SASC-S-04[24.7]) Are all the walls and ceilings smooth, easy to clean and impermeable? (SASC-S04[10.1/10.3]) Are the doors and windows tightly fitted and are door closers working effectively? (SASC-S-04[11.2]) Are the garbage bins clean, with plastic liner, covered by a lid at all times when not in use? (SASC-S-04[22.2.2/22.2.6]) Are garbage bins removed in a timely schedule before overflowing and cleaned and disinfected? (SASC-S-04[22.3.1])

16

17

18

19

20

21

22

23

24

25

26

27

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Is food waste disposed of frequently to prevent the development of odors? (SASC-S-04[22.3.1]) Is the facility adequately illuminated with no dark areas? (SASC-S-04[12]) Are the food preparation, cooking and service sections properly ventilated? Is the exhaust system working properly? (SASCS-04[13]) Are No Smoking signs posted and in storage, preparation and handling, of food areas? (SASC-S-04[3.8]) Is a pest control program in place for the cooking and service areas? Are records regarding pest control completed and available? SASC-S-04[6.2]) Are any insectocutors/fly killers available? Is it ensured that they are not positioned above food preparation surfaces? (SASCS-04[6.8]) Are the air curtains functioning? (SASC-S07[3.3.3]) Are any signs of rodent or pest infestation noticed? (SASC-S-07[14.8])

28 29

30

31

32

33

34 35

Partial

SASC-S-04: Catering Personnel

Yes

HYGIENE:
No

Remarks

Are catering employees suffering from any cuts or scabs on their hands? (SASC-S04[4.3]) Do employees wash and disinfect their hands before and after work and after coughing or sneezing? (SASC-S-04[4.7]) Do the catering personnel wear protective clothing (caps, gloves) and personal protective equipment when dealing with food? (SASC-S-04[4.10/4.11]) 8
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Do all the Catering Personnel carry a proper Food Handlers Health Certificate? (SASC-S-04[4.2.2]) Are medical examination certificates and records maintained? (SASC-S-04[4.2.5]) Are all personnel HACCP trained and certified? (SASC-S-04[4.2.5]) Is the HACCP manual present and handy at all times? Is the manual actually implemented by the catering personnel? (SASC-S-04[7.2.10]) Does the Medical Department regularly check the premises? How often? Are robust, complete records available? (SASC-S-04[4.2.4]) Is there any written documentation regarding these checks? (SASC-S04[4.2.4])

4 5 6

Partial

HYGIENE :
SASC-S-04 & SASC-S-07: Locker Room & Personnel Toilets No

Yes

Remarks

4 5

Are there separate locker rooms and toilets for Catering Personnel? (SASC-S04[19.3]) Are the toilets/wash hand basins in good working order and clean? (SASC-S07[8.1]) Is the ventilation in the toilet area adequate and exhausts are directed to outside of the building? Are the ventilation equipment in a good working condition? (SASC-S07[3.4.3/8.9] Are toilets clean and free from odors? (SASC-S-07[8.1] Are soap dispensers, soaps, paper hand towels and hot water provided? (SASC-S07[10.3]- SASC-S-04[38.9]) 9
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Are the floors, walls and ceiling clean? (SASC-S-07[2.1] Are the doors and windows tightly fitted and are door closers working effectively? (SASC-S-07[3.3.2]) Is a pest control program in place for locker rooms and toilets? Are records regarding pest control completed and available? (SASC-S-07[14.10])

Yes

No

SASC-S-07: Premises & Layout

Partial

HYGIENE:

Remarks

Is there a hand wash basin nearby? (SASC-S-07[10.1]) Is the hand wash basin provided with hot water, soap dispenser and hand drying facilities? (SASC-S-07[10.3]) Is there adequate sign display in terms of hygiene / standards and general recommendations? (SASC-S-07[8.10]) Are the walls, window panes, ceiling fan/air conditioner kept clean? Are they made of materials that are easy to clean? (SASCS-07[3.2.1/3.2.7/3.3.6]) Are the doors and windows tightly fitted and are door closers working effectively? (SASC-S-07[3.3.2])

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Yes

No

SASC-S-07: Camps and Communal Living Facilities

Partial

HYGIENE:

Remarks

Are all habitable rooms and service buildings maintained in a clean condition? Is a master-cleaning schedule developed and implemented? (SASC-S-07[2.1]) Are a bed, mattress, mattress pad and pillow provided for each occupant? (SASCS-07[7.3.1]) Are bedding and linen maintained in a clean, sanitary and good condition? (SASC-S-07[7.3.1]) Is the floor space allocated in sleeping rooms a minimum of 4.6 m2 or equivalent of 50 ft2? (SASC-S-07[7.2]) Are carpets maintained in a good condition? (SASC-S-07[7.3.3]) Are occupants provided with a full locker that can be locked (cupboard)? (SASC-S07[7.4]) Are all the lights outside the accommodation in a good functioning order and not damaged? Is adequate illumination provided? (SASC-S-07[3.5]) Is proper ventilation provided (e.g. windows placed on opposite sides)? (SASC-S-07[3.4.2])

4 5 6

Are all air conditioners in the accommodations functioning efficiently? (SASC-S-07[3.4.1/3.4.2]) Are walls and ceilings clean and free from 10 flaking paint? (SASC-S-07[2.1]) Are bins provided with tight-fitting lids and lined with heavy duty plastic bags? (SASC11 S-07[13.2.2/13.2.3/13.2.5])
9

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Are bins washed periodically? (SASC-S07[13.2.2/13.2.3/13.2.5]) Is there any evidence of bed bugs? 13 (SASC-S-07[14.8]) Does sound construction provide 14 protection against pests and adverse weather conditions? (SASC-S-07[14.1]) Is a pest control program in place? Are 15 records regarding pest control completed and available? (SASC-S-07[14.10])
12

HYGIENE:
Pest Control SASC-S-17 G.I. 0151.006 SASC-S-10 SASC-S-07 1 Partial Yes No

Remarks

Is there a robust and complete pest control program in place? Are the records complete and available? (SASC-S07[14.10/14.7/2.6] Are only trained personnel allowed to handle spraying equipment and pesticides? (SASC-S-17[7.5]) Are protective clothing/ personal protective equipment (coverall, rubber gloves, goggles, respirator) available and are they used by pest controllers? (G.I. 0151.006[4.3]) Are pesticides and equipment stored at a dedicated area under lock and key? (SASC-S-17[7.3]) Are Chemical Data Sheets (CHB) or Hazardous Material Summary Data Sheets (MSDS) of the pesticides available in the clinic? (SASC-S-10[2.6.22])

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HYGIENE:
Yes Yes No SASC-S-07 & SAES-S-010: Sewage Water Partial

Remarks

Do potable and black water pipeline networks cross each other? (SASC-S07[4.6.3]) If yes, is the potable water pipe always above the sewage one? (SAES-S010[5.2.14]) Is the sewage water treated prior to its discharge? (SASC-S-02[5.1.3]) Is the discharged water periodically tested? (SASC-S-02[5.1.3]) How often is the discharged water tested? (SASC-S-02[4.11.3-Table 5])

3 4 5

HYGIENE:
No SASC-S-07: Solid Waste Partial

Remarks

1 2 3 4

Are there sufficient refuse containers for solid wastes? (SASC-S-07[13.2.4]) Are the provided refuse containers properly lined? (SASC-S-07[13.2.3]) Do they have tight- fitting covers? (SASCS-07[13.2.2]) Are the refuse containers regularly/periodically emptied to avoid accumulation? (SASC-S-07[13.3.1]) Is the final disposal of the wastes located at a safe distance from the living place? Are open dumps or burn pits used for dumping? (SASC-S-07[13.3.3]) Are lugger boxes properly covered? (SASC-S-07[13.2.2.1]) 13
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Partial

HYGIENE:
No SASC-S-07: Potable Water Supply

Yes

Remarks

4 5

7 8 9

Is potable water obtained from an approved source and is adequate chlorine added to the water in the bulk water transport (conveyance) system to create a 0.5 mg/L to 1.5 mg/L concentration? Inspector shall take a sample from the bulk water supply and verify chlorine residual. (SASC-S-07[4.1/4.2/4.4]) Is sufficient amount of chlorine added to water to maintain a chlorine residual of at least 0.5 mg/L and maximum of 3 mg/L at all points of the distribution system from which water will be withdrawn? Are records of sample testing complete and robust? (SASC-S-07[4.3/4.4]) Are tanks designed with openings that permit visual inspection of the tank and provide access for cleaning and disinfection? (SASC-S-07[4.5]) Are all the openings covered? Is any leakage, spilling or ponding observed in the location? (SASC-S-07[4.5]) Are the covers properly sealed? (SASC-S07[4.5]) Are openings in the top of the tank flanged upward to prevent surface water from entering through the openings? (SASC-S07[4.5]) Do vents and overflows terminate in a downward direction? (SASC-S-07[4.5]) Are vents screened to prevent the entry of birds and other animals? (SASC-S-07[4.5]) Are water storage tanks provided with sampling taps? Are records of sampling
SASC-S-04 & SASC-S-05

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