Labour Camp Guidelines for Accommodation

Best Practice Guidelines for Labour Camp Accommodation Welfare
TABLE OF CONTENTS
SECTION TITLE PAGE
02 PERSONAL ACCOMMODATION 07
03 ABLUTION FACILITIES 10
04 CATERING FACILITIES 13
05 MESS HALL FACILITIES 18
06 MEDICAL FACILITIES 19
07 LAUNDRY FACILITIES 21
08 RECREATION FACILITIES 22
09 TRAFFIC MANAGEMENT 23
10 OTHER ISSUES 26
11 DESIGN ISSUE 30
12 APPENDIX 1 35
13 APPENDIX 2 36
14 APPENDIX 3 38
15 REFERENCES 40
16 MONTHLY INSPECTION FORM 41
BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

2 of 47
following basic principles should be applied:
• The facilities provided should reflect a companies vision and values, be designed to limit the hazards present, and be appropriate for the
numbers of users and their different needs
• Facilities should meet or exceed local laws or other stated requirements
• Facilities should be safe, hygienically clean, tidy, private, secure, comfortable and in good working order
The following guidelines should be applied:
Site Layout and Design:
• Bathroom, laundry and cooking/ kitchen/ dining/ refrigerated food storage facilities and adequate medical facilities should be provided
• Sites should be adequately drained, plumbed and graded to prevent flooding and pooling of water
• Buildings should be certified by a qualified engineer particularly in areas subject to extreme weather . This is to ensure compliance to local
codes, statutes and by laws for structural adequacy, fire precaution, fire fighting, electrical grounding, lightning protection and other
regulations as required.
Living Space:
• No cooking should be allowed in rooms

• Room doors should be fitted with one way locks to prevent workers being trapped inside rooms in the event of an emergency
• Accommodation should have adequate ventilation with fly screens fitted where practicable. Where not, other forms of insect protection may
be employed such as mobile mosquito nets
• Different cultures should be catered for eg prayer space
• Men and women should be housed separately unless married
• Workers should be able to come and go as they please
• Adequate security should be in place to protect workers and their belongings eg perimeter fencing and patrols when unoccupied
• Space should be provided to secure personal belongings (this can be either lockable cabinets or ensuring that the room is lockable)
• Provision of recreation/ living areas is to be encouraged eg TV’s and sporting equipment
• Facilities should be heated/ cooled/ ventilated naturally or mechanically to a reasonable level of comfort (air conditioning is preferred).
• Spare space should be provided to prevent overcrowding in accordance with local laws with 6-8 people per room as a maximum, with 4
preferable where practical. The number of people per sqm should also be reviewed in compliance with local regulations
• Bedding that is provided should be clean and appropriate to weather conditions.
• Where beds are provided they should be spaced apart, raised off the floor and safe access provided. Other forms of bedding, such as roll out
mattress, are acceptable where industry norms dictate; however, other forms should only be implemented if they meet the basic principles of
this guideline
• Linen, if provided, should be cleaned on a regular basis
• Triple deck bunks should not be utilised due to risk of falls
• There should be at least 1 refuse bin per 25 workers staying at the quarters to dispose their litter
• All key contacts including nearby hospital should be posted in a prominent place and in all languages present e.g. at camp gate and
throughout the camp (where appropriate, these contact details should include a camp supervisor (if one provided) and site manager)
Toilet / Washing Facilities:
• Sufficient toilet facilities should be provided, in easy access of accommodation, and plumbed into the mains (rather than chemical) where
practical
• All toilets should be cleaned and serviced regularly with provision of adequate toilet paper, soaps etc (where provision by the individual
would not normally be the case)
• Washing facilities with hot and cold water should be provided and be adequate for the numbers of workers (as a guide 1 WC and basin for
every 10 persons or 1 WC, 1 urinal and 1 wash basin for every 25 persons; 1 shower for every 10 persons; laundry tray / tub for every 30
persons)
• These areas should be made of impervious materials, water resistant, non-skid / slip and easily washable
• Privacy should be provided for changing and toilet facilities
• Separate male and female toilet and bathing facilities should be provided
• Toilets should be separated from sleeping and food preparation areas
Food Preparation/ Cooking Areas:
• Clean, potable water should to be provided

• These areas should be made of impervious materials, water resistant, non-skid/ slip and easily washable
• If food is provided, it should cater for different cultural needs eg halal, vegetarian etc and provide a good balanced diet
• High standards of hygiene should be adopted
4 of 47
• Persons / companies preparing food should be trained in proper food handling and preparation techniques and hold appropriate
qualifications where required
• These areas should have adequate cupboards or similar for the storage of wet and dry goods, they should also have adequate refrigeration
and tubs / sinks for cleaning and washing.
Lighting and Ventilation:
• Areas should be well ventilated and kept free of damp and mould
• Areas should be well lit and able to be switched on or off at all hours
Evacuation:
• All buildings should have lit, clear and signed means of escape in case of emergency and workers should be made aware of evacuation
procedures
• All evacuation exits should be kept unlocked and clear of obstructions
• Evacuation drills should be implemented on a minimum 6 monthly basis
• There should be nominated and trained personnel to handle fire and emergency evacuations
First Aid / Emergency:
• First aid facilities should be provided and accessible at all times

• Ramps for medical equipment should also be provided eg stretchers
• Contact details of the nearest emergency services should be clearly publicised
• The names and phone numbers of qualified first aiders in the camp should also be publicised
• Access should be provided to enable entry by emergency services eg ambulance or fire brigade
• Evacuation drills should be conducted regularly
• Evacuation plans should be posted throughout the camp and visible
• Potential health outbreaks should be monitored and measures taken to prevent spread
Hazardous Areas:
• Generators should be on stable ground, with required clearances, ventilation etc

• Fuel stores should comply with local dangerous goods laws and all combustible materials are to be kept clear of buildings
• LPG stores should be external to occupied structures
• Hazardous materials eg diesel should be stored in a bunded area and spill kits provided
• Clear and multilingual signage should be provided around hazardous storage areas
Fire Safety and Fire Fighting:
• Open fires/burning should be strictly prohibited

• Fire prevention and fire fighting /control facilities should be provided, particularly in food preparation areas
• Fire fighting hoses should be engineered to provide full coverage of camp perimeter and be capable of delivering the appropriate water
pressure to fight fire
• All structures should be constructed with fire resistant material (metal or fire retardant treated wood form)
• Fire and smoke alarms should be installed in all accommodation areas
• Where possible, buildings should be separated from each other by providing space or fire resistant material
Mechanical and Electrical Safety:
• Electrical equipment and cords should be maintained and physically protected to prevent the risk of electrocution or shock
• Mechanical equipment should be operated by trained personnel only
• Electrical circuit breakers should be fitted to all distribution boards
• Electrical register of equipment should be maintained and testing to be undertaken and recorded by qualified electrician
Housekeeping:
• Waste should be centrally located in a segregated, easily cleaned area, kept in rodent and fly tight containers, collected regularly and
grounds are to be kept free from rubbish, debris and other refuse
• Effective housekeeping measures should be taken to ensure pests are not attracted to the site eg removal of all food sources and breeding
areas
• No pets, birds or livestock should be kept or fed unless approved by management or camp operator
• Areas should be kept free of hazards eg slips, trip or fall hazards
Transportation:
• If transport facilities are provided to site, these should be safe, with trained drivers and in accordance with local laws
• In remote areas or areas without public transport, transport should be available to assist camp residents to go to and from nearby towns
during free time
• no refuelling or maintenance in vicinity of occupied structures
Pest Control:
• In mosquito prone areas, checks for mosquito breeding, including the presence of larvae in all stagnant water within the worker's quarter’s
premises should be carried out at least once a week. Thermal fogging of worker’s quarters premises should be carried out at least once each
fortnight (where risk assessment deems this a necessary control)
• Adequate controls should also to be in place to prevent pest infestations eg inspections and preventative measures such as baits and other
controls
Camp / Accommodation Supervisor:
• A camp supervisor should be appointed to coordinate all activities, communication and inspections etc of the camp. This supervisor should
speak at least two of the languages spoken by the workforce.

6 of 47
SECTION
TITLE PERSONAL ACCOMMODATION 02
Legislative Requirements:
Many of the legislative requirements are couched in qualitative rather than quantitative terms. These are open to interpretation, and much of the
present mix of standards provided can be ascribed to the varying interpretation by individuals. See further details in (Appendix 1) for table of varying
worker accommodation standards between enforcing authorities.
The basic “building block” of any camp is the bedroom. The standard labourers bedroom is for multiple occupation, without an attached bathroom. It
has to accommodate not more than 4 bunk beds, clothes lockers, bedside tables (wall mounted), and a shared desk and chair. It is assumed that
dormitories and triple bunks are not allowed. Different standards will apply for supervisors, senior tradesmen, and live-in management staff.
Beds:
Beds must have non-flammable frames, and flame-retardant mattresses.

Steel frames with rubber feet are recommended. Beds must be
moveable for cleaning and mattress, pillow and bed linen must be
provided. Beds should not have wheels.
Other Furniture:
Furniture should be non-flammable and powder-coated steel.
Lockers should be not less than 0.75 m wide and 0.6m deep. Locker
doors should always have at least 3 robust hinges, with a hasp and staple
for a padlock.
Tables will be used for many purposes, including ironing. At least one
table per room should be loose, to enable social activities. Table tops
should be of a heat-resistant laminate or metal on a substantial board
backing.
Shoe racks are to be provided outside each bedroom. Leaving racks

projecting into corridors can jeopardise fire egress, requiring wider
corridors. Where acceptable to the intended occupants, shoe racks
bolted to the walls above the ground resolves this problem.
Electrical Safety:
Sufficient outlets should be provided to prevent overloading adapters. All electrical equipment should undergo portable appliance testing (PAT) and be
regularly inspected. Plan to provide sufficient earth-leakage device protected socket outlets, reducing the usage of cheap and unsafe multi-way
adaptors. As a minimum there should be a double outlet per bed. The use of low voltage (24v) fixed bulkhead lights per bed and proprietary ceiling
light fittings with non-standard connections are good practice and should be considered.

7 of 47
Air-Conditioning:
Except for buildings that accommodate less than 100 occupants, the use
of a centralised ducted air cooling system should be mandatory.
Wall units may be used for smaller buildings.
Provided an appropriate central plant is installed, the only room control

required is a fan-speed control. Providing a knob for the occupants to
adjust is a significant psychological benefit.
Fire Safety:
Detailed fire safety details will require the approval of the relevant
regulatory authority (normally but not always the Civil Defence) (further
details are found in the Design Fire Safety section of this document).
The following guidelines are recommended:
Smoking, cooking and eating must be banned in bedrooms and

appropriate management control measures implemented to ensure
compliance.
Because the rooms are occupied mainly during the night, linked
automatic alarm systems and smoke detectors in every room are
essential.
Alarm sounders should be 2-level, allowing 2 minutes for false alarms to

be intercepted before the full alarm cuts in. Sounders may be placed in
corridors rather than bedrooms provided they achieve the required dBA
level. Any extra cost of noisier alarms in corridors is offset by a reduction
in the number of sounders, easier maintenance, and the near-elimination
of tampering by occupants.
Sprinklers are recommended in corridors used for fire escape routes as

this extends both the safe period for evacuation and the permissible
distance between escape stairs. Sprinklers are not recommended in
individual rooms as the benefits of automatic fire suppression are offset
by low combustion loads in each room, automatic alarms to ensure early
evacuation, 24 hour security staff, and adequate alternative fire-fighting
provision.
Fire-fighting provision must include both extinguishers and hose reels.

There should be a minimum of 2 unlocked and unblocked fire exits on
each floor of accommodation. Windows should not have bars to ensure
they could be used as a means of escape if necessary.

8 of 47
Ancillary Spaces:
A range of ancillary spaces are arranged within each building and are
detailed below:
Corridors should where possible be internal, and have a clear internal

width of at least 1.8m. 1 drinking water dispenser per 50 workers should
be provided each in corridor.
Stairs should have a minimum width of at least 1.2m and include 2 metal
handrails.
Entrance lobbies should be sufficient for 50 persons to gather awaiting

transport. To avoid an undue crush, a minimum of 15m2 is required.
Refuse collection should be in wheeled industrial 2.5m3 bins,

located inside the building. The enclosures should have louvred
external doors allowing easy exchange of units. Refuse chutes from
upper floors shall feed directly into the bins. The bins should be
provided at the rate of 2.5m3 per 100 occupants.

9 of 47
SECTION
TITLE ABLUTION FACILITIES 03
As with bedrooms, current legislative requirements vary. Some
jurisdictions still allow one set of utensils per 10, while others require
one per 8. Given that standards are unlikely to go down, 1:8 is taken
to be the minimum best practice requirement.
In this context, a “set of utensils” consists of 1 x shower, 1 x WC, and

1 x wash-hand basin (WHB). An alternative is to replace 10 x WC
with a mixed total of 8 x WCs and urinals.
There are a number of outdated rules still in circulation regarding

separation between WCs and bedrooms. This should be replaced
with more convenient wet areas in the middle of each cluster of
bedrooms, delivering the necessary odour-prevention via efficient
extract fans. In the sketch below, two back-to-back accommodation
units with central stairs and fire escapes at the ends have an ablution
area in the middle of each half of the building. This minimises travel
distances, and keeps all wet services on one side of the building.
Some jurisdictions still specify bathroom window areas. This concept

is more generally replaced with minimal windows only to achieve
minimum safe lighting levels (50 Lux), and a negative-pressure
extract system.
Configuration:
There are no absolute constraints on the configuration of the ablution areas or of the cluster of bedrooms plus ablutions. However some hard facts are
significant. Allowing that there are sprinklers in the corridors, the maximum escape path allowed under most fire safety regulations is 15m each way.
Thus a stair well or fire escape is needed every 30m, dividing the building into sections. The width of the building is generally restricted to a 6m deep
room on each side of the central corridor, based on daylight requirements. Thus the total available floor area in the rooms in each section is 360m2. It
happens that this area is almost ideal for 56 beds plus 7 sets of utensils (at the 1:8 ratio). This is therefore one option for Best Practice configuration.
Build Standards:
The standard “set of utensils” should consist of 1 x shower, 1 x WHB, 0.6 x WC and 0.4 x urinals. For the 56-occupant section noted above, this
becomes 7 x shower, 7 x WHB, 4 x WC and 2 x urinals. Where a 1:7 ablution ratio can be provided this will result in a significantly higher quality as
perceived by the occupants and is to be encouraged. This increases the standard 56-occupant set to 8 shower, 8 WHB, 4WC and 3 urinals.
Floor and wall finishes shall be impervious to water, and floors shall be non-slip.
Suitable flooring options include 2mm welded-seam PVC or 2mm thick GRP flooring. In either case the floor shall be rolled up into the skirting.
The preferred wall option is ceramic tiles to at least 2m above the floor. Floor drains shall be provided to ensure that the circulation spaces drain
efficiently.
Allowance should be made for shoe racks outside each bathroom.

WC’s:
Unless stated otherwise, one WC in each cluster should be western, and the others Asian.
All WCs should be provided with a double toilet-roll holder and a hose on the right-hand side.
The plumbing should be designed to allow paper to be flushed, removing the need for waste bins.
Environmentally friendly urinals should be designed to be waterless.
Also a grey water recirculation system should be considered for toilet flush systems.

10 of 47
Showers:
Showers shall be designed for robust use. Proprietary units are not
appropriate. The preferred solution is to have robust fin walls between
the showers, with plain “saloon” doors fixed directly to the blockwork or
studwork.
Shower heads shall be tamper-proof, with fixed water-saving heads.
Mixers should be spring-loaded auto switch off to minimise water usage.
The water supply should be arranged to ensure that hot water between
28 and 35ºC and cold water between 10 and 15ºC is available at all
times.
Wash Hand Basins:
Wash hand basins must be provided in all ablution rooms with water
supply requirements similar to above. WHB can either be wall attached
or an alternative good practice is to provide basins set into a stainless
steel worktop, bolted to the wall at the rear, and supported on legs at the
front. Taps should be spring-loaded auto-switch-off to minimise water
usage.
Sinks & Foot Wash:

Given that there will be a centralised laundry service; there is no requirement for washing troughs and sinks. A small number of boot-wash troughs
could be provided externally. However ritual foot-washing is not convenient and potentially unsafe in showers or WHB’s. Therefore a low-level
laundry-type sink should be provided in each ablution area.
Soaps, Towels & Mirrors:
Liquid soap dispensers and hot-air hand dryers should be provided. Shared bar soap not allowed; liquid hand and shower soap dispensers with anti-
bacterial soap required; paper hand towels to be disposable individual use; toilet paper for hand-drying not allowed; shared cloth towel not allowed;
shared drinking cups unacceptable; addition of 62% ethyl alcohol hand sanitizer wall dispenser in bathrooms, port-o-lets, and dining/mess halls
required at 1 dispenser per 20 people or per shower unit/port-o-let. One mirror per Wash Hand Basin should be provided.

11 of 47
Cleaning Material Store:
A separate storage area shall be provided with shelves, adequate lighting
and ventilation facilities. Suitable Personal Protective Equipment (gloves
etc.) shall be provided to cleaning staff for handling chemicals and
disinfectants. The MSDS (Material Safety Data Sheets) for all chemicals
should be available to cleaning staff and understood by them. The
containers which are used for chemical storage shall be clearly identified
with labels. Minimal quantities should be kept in these stores, particularly
where the chemical is flammable. Larger quantities should be kept in a
locked storage facility, which is separate from the accommodation
buildings and the key for which is help by the supervisor. New technology
reduced-water cleaning materials should be used where relevant.
W/c and shower units must be cleaned with diluted 30ml

bleach/3.8l water solution or other approved cleaning agent that
kills bacteria; care must be taken in using and storing incompatible
materials such as bleach and ammonia (phosgene gas) and proper
training to housekeepers in hazards associated with chemicals. NEVER
place chemicals in drinking water bottles or unmarked containers.
NEVER store chemicals in containers they did not come in.
Maintenance:
All ablution facilities should be cleaned on a daily basis. Disinfectants shall be applied to utensils (WC’s, WHB’s & Showers) on a weekly basis. On a
daily basis, drains should be checked for water clogging. Paper rolls and hand wash soaps should be replaced as and when required. The flushing
system of WC’s should also be checked on a monthly basis. Whenever problems are observed on above routine checks, they shall be rectified within
2 days. Trapped floor gullies or drainage channels shall be provided in toilets and ablution areas to enable all areas to be washed and drained.
Safety Sign Boards:
Multi lingual safety & hygiene sign boards should be installed in ablution rooms in four different languages (Arabic & English plus two others depending
on the workers origin e.g. Hindi, Urdu, Malayalam, Bengali, Sinhalese, Marathi, Punjabi, Tamil, or Telegu).
The safety sign boards must mention the following as minimum:
1. Save Water
2. Close the tap properly and when not in use
3. Keep the Toilet clean for the next user
4. Wash your hands thoroughly
5. Bath regularly with soap
Signage should be laminated; include, "do not wash clothes in ablution units".
Ventilation:
Toilet rooms must have windows of not less than one tenth of the toilet room floor area opening directly to the outside area or otherwise, be
satisfactorily ventilated with mechanical ventilation and heated in winter. If attached to central building/hall as part of ducted HVAC system, w/c and
shower units shall be ventilated outdoors and kept under negative pressure to keep odors from discharging into living spaces/mess hall.
All outside openings must be screened with fine mesh material.
Adequate lighting (50 Lux) shall be provided in ablution rooms.

12 of 47
SECTION
TITLE CATERING FACILITIES 04
Catering facilities need to allow a minimum total space of 0.47m² per

person. This is broken down as 0.14m² per person for kitchen and
preparation facilities and 0.33m² per person for dining facilities. All food
storage, preparation and service facilities must be properly licensed by
the appropriate food hygiene authority.
Build Standards:
Catering facilities, including, storage and preparation facilities should be located on the ground floor with adequate service access and preferably in a
separate self-contained building.
Dining facilities should be co-located or adjacent to kitchen facilities and preferably on a ground floor level only. If there is a requirement to have dining
facilities on a first floor level then sufficient service elevators, both in number and size, should be included in the build for transport of equipment, food
and ancillary items. On no account should catering supplies be taken to upper floor dining levels by public stairways.
Catering and dining facilities should have no direct connection to living quarters.
Kitchen facilities must be designed and built in such a way as to promote a seamless flow of food materials from delivery, through storage, cleaning
and preparation, cooking and service; and a return flow of dirty dining and kitchen ware from user to wash-up area and storage.
Kitchen and dining facilities should promote optimum health and safety standards. Floor surfaces in delivery, storage and food preparation areas
should be of “quarry tile’ or similar allowing ease of cleaning whilst also providing a non-slip surface. Under floor drainage with floors sloping to the
main drainage points should be standard. Adequate and sufficient grease traps should be provided in the building design. Wall surfaces particularly in
refrigerated storage and food preparation and cooking areas should be of heavy duty ceramic tile for ease of cleaning.
If there is a requirement to allow small self-catering kitchens to cope with specific demands of ethnic groups, these facilities must be within the area of
the main kitchen / dining complex, must be of equal build standard and must be subject to the same cleaning and hygiene procedures as the main
facility.
Equipment:
Catering facilities should be ‘fit for purpose’ industrial grade equipment to
allow for hygienic receipt, storage, preparation, cooking and service of 3
meals per day for 100% of the occupants. Sufficient dish and utensil
wash equipment should also be provided and utensils should be washed
in water of 83ºC or higher, sanitised and dried prior to storage or re-use.
It is also recommended that in sourcing equipment consideration should
be given to the anticipated life expectation of the facilities and the ease of
maintenance of the equipment. At a minimum, refrigeration equipment
should be sufficient to maintain frozen food items at -18ºC and chilled
food at +4ºC.
All food preparation and kitchen areas must be appropriately ventilated
and equipped with efficient extraction systems over cooking and
dishwashing equipment. Extraction systems, canopies and ductwork
should also be fitted with an integral fire suppression system.

13 of 47
Food Sourcing, Transportation & Storage:
In providing food services to large numbers of customers the integrity of the supply chain process from supplier to consumer is paramount to ensure
and maintain minimum health and hygiene standards.
Sourcing:
Whether the catering service at the facility is self-performed or by an outside contractor the first element in ensuring hygienic food is provided to the
residents is in knowing the provenance of the raw materials. All food and ancillary suppliers should be pre-selected on the basis of the quality of their
products, the hygiene standards of their premises and vehicles. Appointed company HSE representatives should personally visit suppliers to ensure
their co-operation.
Transportation:
All foodstuffs should be transported in the most stringent of conditions to ensure the quality of the food. Frozen and chilled items must be transported
in refrigerated vehicles which are approved by the relevant authorities. All other food items should be transported in air-conditioned vehicles.
Storage:
Once at site, the food must be stored in a neat and orderly manner in the supplied refrigerated cold rooms, refrigerators, and air-conditioned dry
storage rooms. The caterer must observe validity and hygienic conditions of stocks from this point on, taking care to store and prepare the food in full
accordance to local and international standards of food hygiene:
• Dry food items should be stored on racks of at least 300mm in height or alternatively plastic/metal bins with tight fitting lids.
• Frozen food must not be defrosted in sinks or at room temperature, instead utilizing defrosting cabinet or refrigerator provided for thawing of
frozen food.
• Chilled food items and fresh produce should be stored in refrigerators.
• All other food items should be stored in well lit and air conditioned rooms/units.
• Food should be stored in such a way as to ensure good stock rotation, using the FIFO ‘first in, first out’ practice.
• Shelving should have a non-absorbent clean finish – specifically, tubular mobile racking made of non-corroding metal would be the preferred
finish with cupboards being avoided.
• Cleaning chemicals, detergents, mops and brushes must not be kept in food stores.
• All cooked food must be kept separate from uncooked foodstuff to prevent cross-contamination.
• Fish and fish products should be stored in a separate freezer.
Food Preparation:
The food preparation elements listed below are not intended to be exhaustive. Rather, they serve as a minimum guideline:
• Ensure any food that is transported at any stage in the supply chain is done to the highest standards such that temperate and humidity
control will be appropriate in order to maintain its wholesomeness and safety.
• Ensure that spoiled food or food that passes its expiry/best before date is not used.
• Use food product that is within the parameters established by UAE authorities for organoleptic / physical-chemical standards for fruits, meats,
eggs and milk products.
• Conduct food preparation, including washing of fruits and vegetables, in accordance with food preparation best practice.
• Use colour coded chopping boards in food preparation. Colour coding in chopping boards is a way of reducing the risk of cross
contamination and is widely practised.
There are no legal guidelines on which foods should be cut on which colour boards, but the accepted coding system is this:
• Yellow: Cooked meats
• Red: Uncooked meats
• White: Bread and dairy products such as cheese
• Blue: Raw fish
• Green: Salad and fruit
• Brown: Raw vegetables, definitely those grown within the soil.
Additionally:
• Ensure food preparation is conducted in sanitary facilities that do not expose the food product to contamination.
• Prohibit smoking or activities not commensurate with maintaining a hygienic environment in food preparation areas.
• Be proactive in assessing potential food safety risks and implementation of risk control measures, such as having food handlers pass
medical exams.
• Encourage team problem solving through all levels of the catering organization to identify and implement work practices that continually
improve food safety standards and productivity.
• Report and investigate incidents to implement systems and practices that prevent recurrence.
• Train employees to competently prepare food in accordance with the required procedures and standards.
• Continually develop managers’ and supervisors’ food quality and safety skills and practices.
• Provide information to all employees, subcontractors, suppliers, customers and the client that inform them of food safety and quality issues.

14 of 47
Catering Staff – Training & Uniforms:
All staff deployed in provision of food and catering services must have an approved food-handlers certificate provided by the relevant authority copies
of which should be maintained at the site for inspection by the municipality inspectors.
In achieving this certification all food handlers will have undergone medical examination to be sure they are free from infectious diseases such as:
• Chest x-ray
• Stool examination for ova and parasites
• Stool culture for Salmonella and Shigella
• HIV / AIDS as well as complete blood count for Typhoid & Hepatitis – all types
• Urine analysis
Re-examination should take place every six months or earlier in any case of suspected infection.
Training:
All mandatory training requirements should be complied with.
In addition it is recommended that all staff involved in catering and ancillary services should have training in the following:
• Basic Food Safety and Hygiene awareness – HACCP
• COSHH (Control of Substances Hazardous to Health)
• Environmental impact awareness
• Security and event control analysis
• Customer service
• Basic first aid – nominated first aiders
Uniforms & PPE:
All staff employed in provision of catering services should be provided
with uniforms and PPE commensurate to the task they perform.
We would recommend employing a colour identification system such as:
• Kitchen – cooks: White / Navy Blue
• Kitchen – helpers: Red
• Food service: Black / White
Personal protective equipment, over and above uniforms, should include
but not be limited to:
• Safety shoes
• Hats
• Hair nets
• Gloves
• Chain mail gloves – butchery
• Chain mail aprons – butchery
• Goggles
Hygiene:
Good hygiene standards in provision of catering services start with the people providing the service. All personnel working in food handling areas
(which include receivables area, storage, preparation, cooking and service) must maintain a high degree of personal cleanliness as well as wear
appropriate, clean protective clothing including safety shoes. Sufficient wash hand basins and toilet facilities adjacent to the catering facilities should
be provided which are for the exclusive use of the catering personnel.
Persons working in food handling areas must also practice good hygiene.
They must for example:
• Have clean hands if they are handling food

• Not smoke or spit in food handling areas
• Not eat or drink whilst handling food
• Cover wounds with waterproof dressings
• Not wear jewellery or watches
• Require TB and Hepatitis B testing of all food workers
• Require inoculations based on MoH
• Sneeze into bend of arm away from food

15 of 47
Cleaning:
Catering personnel should keep camp kitchens and dining areas in a clean and hygienic manner at all times to prevent the contamination of foods and
food serving/dining areas.
See further details in (Appendix 3) for cleaning arrangements in catering facilities & mess halls.
Response to spills - trained food workers to stand over the spill until mop arrives.
Understanding Multi-Nationality Menu Requirements:
Within KSA there will always be a multi-national resident population. Catering facility operators need to understand the requirement to provide
food that reflects the ethnic tastes and palate of the consumers. In designing and building kitchens, care should be taken to ensure that equipment
and any segregated preparation and cooking areas are appropriate for the various ethnic menus being prepared. It makes good sense to also ensure
that cooks and helpers preparing ethnic menus come from that particular region.
Each kitchen facility should have a confidential feedback mechanism by which workers can report concerns with food quality and/or availability. This
could come in the form of a suggestion box. Feedback should be given to workers about the actions taken (or not taken) as result of their suggestion.
The camp supervisor should eat in the workers canteen on a regular basis, to ensure ongoing maintenance of quality.
Self Catering – as an Exception:
It is not recommended that occupants be provided with self catering opportunities. However, in some cases where this may be necessary these
facilities must be within the area of the main kitchen / dining complex, must be of equal build standard and must be subject to the same cleaning and
hygiene procedures as the main facility.
Site Based Transport of Food:
Transportation of meals, whether hot or chilled, from a central production kitchen to personnel at sites or satellite locations is potentially the prime
source of food borne illnesses in workforces. Known as Dispersed Feeding Process (DFP), this method of feeding is recognized as being of high risk,
not least because the majority of foods used require controlled temperatures during storage / transportation and serving. Controlled temperatures are
required to guarantee the hygienic integrity of the food and also to comply with Local heath
regulations.
The general guidelines laid down for DFP of chilled and hot food products are:
• Chilled foods are to be consumed within 4 hours of being removed from a temperature controlled environment, i.e., refrigerator or chilled
servery and when the product temperature rises above 8ºC products are to be consumed within 2 hours.
• Hot foods are to be consumed within 2 hours of being placed into an insulated container or heated holding cabinet. Hot food is to be served
at a minimum of 65ºC.
• Both chilled and hot food products must be transported in environmentally controlled and monitored containers/holding cabinets/vehicles.
• Documentation of the temperature monitoring process must be maintained for each movement of food product from the central base to the
satellite location.
• Samples of all food products will be maintained under refrigeration for 48 hours for analysis in the event of a food poisoning incident.
Acknowledging that many facilities will be limited in their capability to comply totally with best practice guidelines we have detailed the ideal process for
best practice procedures for preparation & transport of site-based food in (Appendix 2).

16 of 47
Pest Control:
Properly carried our pest control in kitchen and dining areas is a very
important element in maintaining clean, hygienic and illness-free facilities.
Pest control must be provided by a contractor licensed by the relevant

municipal authority.
Pest prevention measures should dovetail with regular cleaning and

maintenance schedules. For example, cleaning of food areas and bins
will minimize the risk of food acting as ‘bait’ to pests and removal of waste
reduces the habitat opportunities for pests. In terms of maintenance, care
should be taken to ensure wire screens are kept in good order to reduce
the opportunity of flying insects in particular of coming indoors.
Maintenance supervisors should also monitor the condition of facilities to

ensure that access points (such as around vents and drains) and areas
that may be inclined to accumulate waste (such as holes or wall cavities)
are kept in a good state of repair. As well as regular “pest fogging” the
pest control contractor should maintain bait stations, air curtains and
insect zappers. In areas where bait stations, air curtains and insect
zappers are located they must be clearly documented on floor plans for
all facility kitchens and other areas.
Pest zappers shall not be placed above areas where food is present.
Pest sprays are not allowed in any food storage, preparation, or serving
areas. Chemicals, poisons, and pesticides used to kill bugs and pests
shall be only chemicals approved in KSA. No poisons or chemicals
shall be used that will be tracked or carried by the bug or pest. Glue
boards, traps, and bait stations have to be checked daily by a trained
person competent in pest control and knowledgeable of the poisons and
chemicals involved.
Each station should be checked regularly for any activity with the results
of the inspections entered on a Pest Sighting Log Form.

17 of 47
SECTION
TITLE MESS HALL FACILITIES 05
In building and providing kitchens and catering facilities companies need

to allow a minimum total space of 0.47m² per person. This is broken
down as 0.14m² per person for kitchen and preparation facilities and
0.33m² per person for dining facilities.
All food storage, preparation and service facilities, must be properly

licensed by the appropriate food hygiene municipal authority.
Furniture & Layout:

Furniture in mess halls and dining rooms should be primarily robust,
functional, durable and easy to clean and maintain.
Traditionally, tables to accommodate eight or more diners and bench

seating have been used. Where possible and practical, best practice
would dictate that tables accommodating no more than 6 with dining
chairs rather than benches are preferable.
Mess halls will regularly accommodate multi-national diners and

customers. It is not necessary to create permanent dividers in mess halls
segregating one ethnic group from another. Large mess halls can be
sub-divided or broken up into smaller more customer friendly facilities by
using mobile planter boxes.
Space should be made for drinking water dispensers.

Serving Areas:
Food service equipment in mess halls should be appropriate for the menus being served and sufficient in quality and quantity to ensure that diners are
served as quickly as possible allowing them sufficient time to enjoy their meal and meal break with time to spare before going to / returning to work.
Servery lines should be subdivided by menu to allow the multi-national diners to quickly choose the menu which suits their ethnic preference.
Tray & Dish Return Areas:
Sufficient and easily accessible tray and dish return areas should be provided. These may be mobile trolleys or static delivery and collection points but
they should be in close proximity to the dish wash area to facilitate swift removal of dirty trays, crockery and utensils by catering service personnel from
the dining area.

18 of 47
SECTION
TITLE MEDICAL FACILITIES 06
First Aid / Medical room space should allow 0.05m2 per occupant, based on one bed plus nurse station per 250 occupants.
Medical clinics should have beds in a separate clinic at one per 1000 occupants, with filtered air (12 change/hr) at a constant 24ºC.
Entrances:
The entrance should be wide enough to accommodate an ambulance or emergency services should the need arise. A wheelchair bay should be
provided adjacent to the main patient entrance lobby for immediate use. There should be a designated trolley/wheelchair storage area located close to
the ambulance entrance lobby.
The design of the reception area should take into consideration:
• Circulation space for wheelchair

• Drinking water dispensers
• Seating area for a row of seats or a bench. The number of seats can be determined locally. The use of durable materials is essential.
Multi-Functional or Treatment Rooms:
Each of these rooms should have lockable doors and should
accommodate:
• an emergency care trolley

• a clinical hand-wash basin
• a ceiling-mounted adjustable examination luminary
• a lockable cupboard for the storage of drugs, needles and
syringes
• a mirror and coat hooks
• a workstation for recording clinical information with an
adjustable-height office chair
• a dressings trolley
• two small upright chairs
• Waste disposal bins for clinical items – including sharps – used
sterile supplies as well as general waste.
Equipment & Supplies Store:
A store should be provided for the storage of mobile and smaller items of
equipment that are not in regular use or are being held as replacements.
The “just-in-time” system should ensure that only small quantities of

sterile supplies will need to be stored in the department.
A small back-up store for sterile supplies such as dressing packs,

syringes and needles may still be required to supplement working stocks
held in various spaces (for example every treatment room) throughout the
department.
The store should be in a room that is easily accessible and enclosed in

fire-resisting construction.

19 of 47
Communications:
Provision of effective communication systems is essential for the efficient management of emergency care. Specialist advice should be sought and
ambulance and police services consulted as appropriate, when systems are being considered and specified. Communication systems are described
below:
Telephones:
A simple standard telephone system should be provided. It is desirable that the telephone provided has speed dial facility. Telephone numbers to
local hospitals, Police and other emergency services should be posted in a clearly visible area.
Fax:
Provision of fax equipment is desirable to communicate with various outside agencies.

Finishes:
The quality of finishes in all areas should be of a high standard. Finishes should be robust enough to withstand accidental impact and additional
protection should be provided at likely points of contact. Trolleys and items of mobile equipment that may cause damage should be appropriately
buffered. Cleaning regimes should be considered when materials are selected.
Floors:
Floors in emergency care have to withstand harsh treatment. Therefore, the floor coverings and skirtings should be smooth, easily cleaned, contribute
to the provision of a non-clinical environment and at the same time, be hard-wearing. They must not present a hazard to disabled people nor restrict
the movement of wheeled equipment.
Carpets should not be used in clinical areas. Changes of floor level are not acceptable and should be avoided wherever possible.
Surface drag, static electricity, flammability, infection hazards and being impervious to fluids should be considered for the flooring.
Walls:
Wall finishes in the medical clinic should be durable and able to withstand wet cleaning and the accidental impact of trolleys and heavy mobile
equipment. Especially vulnerable points should have additional protection. Smooth paint surfaces are the easiest for cleaning, for example eggshell
or vinyl silk emulsion.
Vinyl wall-coverings can be used in rest, interview and relative rooms.
Ceramic wall tiles are preferable in shower and toilet areas.

Doors & Frames:
Doors and frames are particularly liable to damage from mobile equipment and materials that will withstand this should be used.
All double-swung doors should incorporate clear glass vision panels at eye level.
Where necessary, doors should be capable of being fastened in the open position.
Doors should be designed to resist damage from trolleys, etc.

Hot & Cold Water Systems:
Hot and cold water storage and distribution systems should be provided in the clinical examination room.
Trained Staff:
There should be one full-time nurse for 500 occupants and then one extra nurse per 2000.
One full-time doctor is required per 14,000 occupants (based on risk analysis rather than statutory requirement).
At least one member of staff should speak all of the languages spoken by the workforce at the camp.

20 of 47
SECTION
TITLE LAUNDRY FACILITIES 07
Layout:
Area required in a central laundry is 0.03m2 per occupant. In addition

some limited provision for outdoor boot-wash troughs should be added.
Ensure that any water-saving features are included.
Central bagged laundry service saves water and best practice would
support including personal clothing too to save more water.
Drying areas are generally very unsightly and it is not best practice to
have laundry on balconies and roofs.
Drying machines should be considered if land space for drying areas is

limited.
Co-Ordination:
The provision of industrial washers and dryers should be part of the laundry contract.
The camp operator should only provide sinks and counter tops.
Staffing:
Typically four staff can co-ordinate laundry for a typical 500 man camp.
Positive Benefits of Laundry Service:
• Time saved for individuals
• Workers save money
• Clothes are clean and hygienic
• Content workforce
• Better worker retention
• Improved productivity
• Save approx. 20% water & waste costs (potable delivery & waste removal)
• Wash clothes every day with laundry detergent and allow too dry completely before re-wearing - do not re-wear dirty clothes.

21 of 47
SECTION
TITLE RECREATION FACILITIES 08
Indoor & Outdoor:
The area sizes to allow for recreation areas are as follows:
Smoking / TV: 0.12m2 (With benches to seat 10% at one time)
Prayer: 0.12m2 (To accommodate 10% at one time)
Recreation / TV: 0.25m2 (To accommodate 25% at one time)
Outdoor space at a rate of 4m2 per occupant will fit within the plot ratio (or Floor Area Ratio) rules for the plot.

22 of 47
SECTION
TITLE TRAFFIC MANAGEMENT 09
Planning & Design:
The Traffic Management System at camps should have some

professional design input including but not limited to access roads, traffic
control devices, traffic calming devices, parking bays, entry and exit to
and from camp, control of incoming and outgoing vehicles, bus parking
bays, pedestrian walk ways and direction of vehicle movement.
The term Traffic Management is used to cover issues like movement of

traffic within the camp premises, transportation of workers, safe
pedestrian movement within the camp and movement of pick up and drop
off situations of camp delivery vehicles and safe boarding and
disembarking.
Approach & Internal Roads:

Speed control measures need to be established within the camp
premises to limit speeds as to be controlled and maintained at 25 KM/PH.
This can be achieved by installing speed humps 100 meters away from
the main gate in all directions of the approach roads and intermittent
speed humps at 100 meter intervals starting 100 meters from the camp
gate.
The design of road must avoid blind / sharp corners reducing the visibility
from opposite directions.
The width of single lane is to be kept at 3.5 meters and the curve radius
should be not less than 12 meters.
Sufficient illumination must be provided in the traffic zone.
Traffic Control Devices:

Sufficient traffic warning signage (warning, prohibition and mandatory) according to the type of road and hazards must be displayed and maintained.
Clear lane markings should be provided to indicate the direction of traffic & edge markings.
Centre lines should be marked with a solid yellow to curtail overtaking on these roads.
Entry & Exit of Vehicles To & From Camps:
A one way system entering through one gate and exit from the other gate should be considered where practicable, so that opposite vehicle movements
can be restricted to reduce the risk of any head on collisions.

23 of 47
Bus Boarding Bays:
Adequate numbers of bus boarding bays should be established in the

camp relative to its size.
The buses should be parked in the boarding bays and once boarded, the
bus should move out to the camp exit gate and the next one should be
brought out from the external parking area to the boarding bay.
This should be coordinated by the camp security staff stationed in the

boarding bay and the external parking area through a walkie-talkie.
At the camp exit gate, the security should check the bus to ensure that it
is seated to its capacity and not overloaded and that everyone is wearing
seatbelts.
A time out register with the vehicle numbers should be maintained at the
gate.
Design of the Boarding Bays:

The boarding bay should be established in such a place that the need to cross the access road is minimized as far as practicably possible. Bollards /
railings are to be installed between the vehicles and the waiting ‘Q” area so that the risk of accidental knocking down of workers by vehicles is
eliminated. The size of each boarding bay should be 20 meters including the 5 meters each for the incoming and out going tapers.
Pedestrian Walk Way:
Inside the camp it is recommended to have a dedicated pedestrian walkway with footpaths elevated from the road level separating vehicles and
pedestrians.
Road crossing areas should include well marked zebra crossings with dropped kerb stones, combined with speed humps to reduce the risk of
speeding vehicles at pedestrian cross over points.
Pick Up & Drop Off Timings of Delivery Vehicles:
During the peak boarding and disembarking period (i.e. from 5:00 am to 7:00 am and evening time from 6:00 pm to 8:00 pm) all delivery vehicles into
the camp are to be restricted.
Control of External Vehicles:
Movements of external vehicles inside the camps like water tankers and
waste removal tankers are to be instructed and monitored by the security
personnel.
Reversing and turning should only be carried out with the help of a
banksman / signalman.

24 of 47
Other Traffic Management Issues:
A written Traffic Management Policy should be in place for each accommodation facility and this should be reviewed regularly.
Periodical training on defensive training is to be given to the drivers to improve the safe driving and adherence to traffic rules and regulations.
This should be linked to a Safe Driving Policy which promotes safe driving behaviours and include monitoring and reward of good and bad driving
habits.

25 of 47
SECTION
TITLE OTHER ISSUES 10
Induction of Workers Upon Arrival at Camp:
The Labour Camp accommodation manager/superintendent must ensure that within the first 3 days of the arrival any new resident worker, they are
given relevant ‘camp induction’ which should cover, but not be limited to:
• General rules and regulations

• Health and safety on site, including fire safety, housekeeping and emergency evacuation
• Medical facilities and what to do in case of an accident
• Food provision and kitchen facilities
• Welfare facilities on site
• Traffic management on site
• What to do if there is a problem at the camp and the expectations of workers
Camp Management – Rooms & Training:
Provision should be made for sufficient offices for camp management personnel to professionally manage the day to day running of the facility.
In bigger facilities this might include providing office accommodation for up 20 camp management and administration personnel.
Small to medium size facilities will as a minimum require office accommodation for the camp manager / camp boss.
Facilities Management:
Full facilities management (FM) can include the following:
• Maintenance: Building, Mechanical, Electrical, Water

purification plant, Waste water treatment plant, Grounds, etc
• Waste disposal
• Painting
• Plumbing
• Catering
• Security
• Cleaning
• Pest control
Whether these services are self-performed or provided by a maintenance

contractor, they must be well performed both to maintain the value of the
building and equipment assets and to provide the optimum living standard
to the occupants. Of particular importance is to ensure that water
treatment / purification as well as sewage and waste water treatment and
disposal services are performing at maximum capability. A well managed
Planned Preventive Maintenance program will prolong the assets,
maximise facility services while enhancing productivity.

26 of 47
Water Supply & Usage:
In calculating water usage and daily requirement a minimum of 120 litres

per man per day should be allowed. This volume takes into account all
water requirements for sanitary, laundry, cooking and drinking.
It does not allow for water used for gardening, irrigation and dust control
purposes.
Water quality should be regularly checked by third part laboratory.
Regular cleaning programme of all water tanks should be in place.
Camp Committees:
To facilitate communication with camp occupants and as an aid to promoting consensus with regard to service expectation, there should be the
formation of camp committees to assist with input on various issues regarding support services such as; catering, recreation, medical services,
laundry, etc.
Any committees formed should be of a small but representative group.
Camp committees should not expect to have a say in the day to day running of the facility but their views, opinions and suggestions should be
respected and implemented if they make economical sense to do so.
Camp Shops:
To enhance life and living in the camp for the occupants a retail service should be provided.
Mostly a camp shop should offer the occupants basic purchase opportunities such as; toiletries, snacks, soft drinks, cigarettes, phone cards, etc.
Dependent on the size of the facility it may also be suitable to provide banking and mail services, internet services, as well as barber / hairdressing
services.

27 of 47
Security:
All security guards at the facility should be uniformed and clearly identifiable as a security operative.
The typical role of the security guard is as follows:
• The first point of contact with visitors to the facility; their appearance and behaviour must create an effective and professional impression of
the organisation and its management.
• Restrict access so that only authorised personnel and visitors may enter.
• Maintain a physical presence and deterrent against theft and other crime.
• Monitor suspect people and vehicles.
• Keep management informed of any unusual events.
The role of the security guard may be extended to any or all of the following:
• Authority to carry out spot checks / searches on people or vehicles

• Speed checks and enforcement
• Ejecting people and vehicles that fail to comply with the rules
• Detention of suspects until site management or the police arrive
• Carry out initial evacuation procedures
• Act as a control point in emergencies
• Operate CCTV / access control systems / ‘pass card’ issuance / radio communications
• Provide a first response in the event of an emergency
• Deploy emergency / contingency plans
Workers accommodation facilities have their own particular security problems and issues which may include some or all of the following:
• Fighting or bullying
• ‘Gang’ violence
• Racial or religious discrimination
• Alcohol and / or drug abuse
• Vandalism or malicious damage
• Strikes or withdrawal of labour
• Demonstrations / crowd violence or riots
These issues are outside the normal training and experience of most security guards and often outside the experience of security companies. For that
reason it is very important that security companies providing service are vetted and the experience and credentials verified before contracts agreed.
NOTE: While many existing smaller facilities provide in-house security, it should be noted that in the UAE only specifically registered companies are
permitted to provide and carry out security services.
It is our belief that there should be clear links and interaction between the function of Human Resource Management and the role of the security
guards. Workers are unlikely to demonstrate, riot or go on strike because of actions taken by the security guards; it is more likely that worker
dissatisfaction will occur as a result of management decisions, actions or inaction. In these circumstances, the security company is an integral part of
the HR function. It should enforce HR rules and regulations and have clear procedures for dealing with transgressors.

28 of 47
HR Issues:
As mentioned in the above ‘Security’ section, the Company HR Manager or his designate should have a functional role with the Accommodation
Manager / Camp Boss in ensuring professional day to day management of the facility.
The HR role will include:
• Interaction with camp management and security to ensure that all occupants are complying with the agreed rules and regulations
• Monitoring of control procedures, manual or automated, which regulate such things as:
o Meal entitlement
o Salary deductions
o Medical and health examinations
o Leave scheduling
• Occupational Health and Safety issues:
o Monitor and maintain First Aid supplies

o Report and Record all H&S Incidents
o Carry out monthly Audits/Inspections
o Ensure a pest control programme is followed by third party provider
• Training and Quality issues:
o Adequately trained First Aiders

o Nominated and Trained Fire Wardens

29 of 47
SECTION
TITLE DESIGN ISSUE 11
Concept Level Design Issues:
When considering design issues for temporary and permanent accommodation the following issues should be considered at concept stage:
• Maximum Building Height: dependant on whether temporary G+2, or permanent G+3
• Maximum Plot Coverage: residential (90%) or with recreation area (60%)
• Building Aspect: site habitable buildings on an east/west axis to reduce solar heat loading
• Population Density: 7-10m2 internal space/person, or Floor Area Ratio: 2.4
• Set Back Areas: (i) 6m building set-back inside to major external boundary. (ii) 7.5m set-back to boundary providing adjacent access to
Public Open Space. (iii) 3.6m set-back to side boundary
• Building Materials: consider fire loading & fire resistant properties of concrete vs steel. Legislative requirements may dictate no untreated
wood or flammable materials
• Allow for Fire Detection, Escape and Control Factors, including Civil Defense access
• Waste Water Treatment Facilities & Environmentally Friendly initiatives (LEED)
• HVAC: size and scope of development – central chiller unit vs. individual split a/c’s
• Utilities, Services & Power Supply: electricity, water, telecoms and sewage facilities
• Additional Services: catering, laundry, medical, recreation space, shops, banks
• Camp Maintenance: cleaning and service requirements during lifetime of facility
• Buildability (ease of construction) and Demountability and site removal issues

Camp Layout:
Example 1: Accommodation Unit for 500 Man Camp Layout:

30 of 47
Camp Layout:
Example 2: Complete Buildings for 5000 Man Camp Layout:
Space Planning:
The typical internal space requirements per occupant are detailed below:
Area Floor Space (m2) Comments

Bedroom Size 3.7-5.5 Ranges from 40-59 ft2 on optimum spacing. This has significant impact on total costing.
Ablution 0.7 One set of utensils (WC, WHB, Shower) per 7 occupants
Kitchen 0.14
Dining 0.33 On a 3-sitting basis
First Aid / Medical 0.05 One bed plus nurse station per 250 occupants
Laundry 0.03 Central laundry service & outdoor boot-wash troughs
Smoking / TV 0.12 With benches to seat 10% at one time
Prayer 0.12 To accommodate 10% at one time
Recreation / TV 0.25 To accommodate 25% at one time
Refuse 0.3 Chutes feeding 1 x 2.5m3 trolley per 100 occupants
Sub-Total 5.45-7.25
Additional Areas 1.6-2.2 Add 30% for corridors, cleaner’s rooms, stairs, circulation space, transformers and plant rooms
Sub-Total 7 - 9.5 m2
Outdoor Recreation 4
Total 11-13.5 m2
Also consider space for camp management, security, town facilities.

Building Configuration:
Corridors central 1.8m preferred to 1.35m external.
The shape of the bedroom is strongly affected by the requirement for adequate daylight – stated as the area of glazing to be 10% of the floor area of
the room. If the windows are 1.2m high and occupy 50% of the width of the room, the room cannot be more than 6m deep. While this depth can be
changed if the width or height of the windows is changed, this figure is taken as best practice as it also avoids one end of the room being less well lit
than the other.
Room heights shall be a minimum of 2.3 metres.
Floors levels should be at least 300mm above FGL and building plinths shall be termite proof.
Structural Design:
Building Height: G+2 or G+3
Design Lifetime: 10 years – temporary or 60 years – permanent
Noise: What are the Acoustic Standards e.g. 55 dBA between bedroom and corridor. 40 dBA overall.
Lighting Requirement: 50 lux

31 of 47
Building Finishes:
Use of wood in construction is acceptable if treated with fire-resistant product. Wooden fixtures as architectural features are permitted (architraves,
doors, furniture etc.). If doors are fire rated or used for multiple access / egress then they must be constructed of metal and be fire-rated.
Steel / Aluminium doors, windows, shower cubicles etc are preferred as light weight and more durable.
Requirements for outward opening fire doors with push bars & fire door rating should be considered.
Floor:
General Living Areas: 2.0 mm thick PVC vinyl sheet will suffice
Floor Finish in Ablution Unit: shall be 2mm thick GRP flooring and rolled up into the skirting
Floor Finish in Laundry Unit & Pantry Area of Dining Unit: shall be of in situ GRP or welded vinyl sheet with cove skirting
Floor Drains shall be provided to ensure that the circulation area drain efficiently
External Finishing:
One coat primer, one coat textured emulsion paint and one top coat with flame retardant paint.
Internal Finishing:
Dry Area: 12.5mm thick 30 minutes fire rated gypsum board with flame retardant paint and PVC joint strips.
Wet Area: High pressed laminated sheet 2.7mm thick fixed to 3.6mm thick commercial plywood or ceramic tiles to 2 metres height.
Roof Covering:
Sandwich panel with 0.5mm thick polyester coated Aluminium profile sheet on top, 50mm thick polyurethane insulation and foil liner at bottom.
Ceiling Finishing:
12.5mm thick 30 minutes fire rated gypsum board false ceiling finished with flame retardant paint.
Insulation:
50mm thick rock wool of density 30 kg/m3 shall be provided for ground and intermediate floors only.
Windows:
A window that opens, providing 20% floor area light and 10% for ventilation to be provided.
Powder coated aluminium frame (non thermal break) top hinged with insect screen.
Double Glazing: 6mm thick tinted glass externally + 12mm airspace + 6mm clear glass internally.
Exhaust Window: fixed window with polyester powder coated framing and 6mm thick obscure glass.
Services - Water & Wastewater:
Some authorities require unusually high water supply capacity, up to 450 Ltrs per person per day. This is unnecessary, especially when LEED
requires reduced water demand. 120 Ltrs per person per day is sufficient for catering, washing, laundry and drinking, where the workers are out of the
camp for 10 or more hours daily.
Additional water reduction issues should also be considered, such as; (i) waterless WC’s, (ii) recycling WC’s, (iii) recycling grey water systems, (iv)
water reduction shower nozzles, and (v) reduced water cleaning products.
Adequate drinking fountains should be available: 1 per 100 people.
Sanitary fittings: (i) automatic shut off running taps, (ii) Shower roses fixed permanently to avoid removal and low water usage shower heads.
It is highly desirable for the high-occupancy buildings in a labour camp to be connected to municipal main drains.
Where this is not possible, except for very small or demountable camps a packaged sewage treatment plant should be provided to remove reliance on
frequent tankering of wastewater.
Not cesspool (USA holding tank) and definitely not septic tank, as this results in a risk of sludge and overflow if septic tanks are to be used then they are
to be alarmed and regularly checked to prevent overflow a hazardous waste tanker must be readily available at the camp at all times this is especially
important during weekends / holiday’s where the camp may be occupied fully during the day .

32 of 47
Services - Fire Safety:
Enforcing authority requirements (e.g. Civil Defence) may have to be met
dependant on enforcement authority. This may require compromise
between building materials and fire detection and control systems.
For the purpose of this Guide, then Best Practices will suggest the
following:
• Use of fire retardant building materials.
• Installation of suitable detection and fire control system,

including (i) hard wired smoke detectors in each bedroom,
corridor, and major building, (ii) break glass alarms in every
corridor, (iii) hydrants at 50m radius, (iv) two extinguishers at all
exits, (v) consideration of 2-stage alarm at 2 min delay to allow
false alarms to be intercepted.
• For larger camps an in-house emergency response team

including fire trucks may be suitable.
• For larger camps then the provision of a dedicated ring mains

water pressure and delivery systems will have to be taken into
consideration.
• It is essential that this matter is cleared with the regulatory

authority at the start of the design process so that the building is
designed to suit the selected fire safety strategy.
Services - Electrical Power:
Electrical supply is single-phase 230/240V 50 Hz or three phase
380/400V 50 Hz.
1 No SMDB with cables to final distribution board is suggested for each

large building to facilitate a single hook up.
Electrical distribution boards shall be provided containing isolators such

as earth leakage circuit breakers (ELCB's) and MCB's.
Conduits are concealed within the wall panels.
Switch / sockets to be provided as required, ideally one double socket per

bed in bedrooms.
Water heater, 12gal & 22gal capacity shall be provided.
Light Fixtures:
One ceiling mounted light fitting per room at 200lux/m2 is required.
Provision of wall mounted low voltage light fittings for individual beds are good practice.
Air Conditioning (HVAC):
Centralised air ducting systems are most efficient but many large temporary camps still use split system wall-mounted air conditioner units.
Centralised temperature control to remove the risk of condensation from large external-internal temperature gradients caused by excessive room
cooling needs to be addressed.
Exhaust fans are provided for toilet and kitchen areas, 6” dia window mounted type.
A/C openings are provided with A/C brackets fabricated from aluminium angles.
HVAC should be able to achieve 240C internally when ambient air temperature is at 460C. The most efficient means of chilling the room is to use a
central water chiller (possibly using high pressure 5ºC water from a district cooling plant) to feed water at 15ºC to individual fan coil units mounted in
the corridor ceiling void and fed with blended fresh air from a roof-mounted handling unit.
Central controls allow all FCUs to be turned off during the day and then re-started before the occupants return, ensuring both economy and personal
comfort.

33 of 47
Plumbing:
All Cold & Hot water supply lines should be PE-RT (Multi Layer Composite Polyethylene Pipe) and sewage lines are PVC pipes.
Sanitary Wares: Wash hand basins shall be of pedestal type.
European WC with dual flushing system shall be provided with ablution hose and toilet paper holder.
Water-less urinals should be provided as good practice.
Sanitary fittings shall also be fitted including; wash basin mixer, shower mixer, rod & head, mirror, mirror shelf, SS soap tray, towel rod, coat hook etc.
TV Points:
TV rooms should be provided in the accommodation areas with options for different languages and channels.
TV in bedrooms should be prohibited or restricted and switched off by 9 PM.

Staircases:
Staircases shall be fabricated with structural steel framing with plywood & treads.
All the steel sections shall be grit blasted and painted with 3 coat system of epoxy paint to 190 micron DFT.
The handrails of the staircase (1m high) shall be fabricated with GI class B pipes, coated with polyurethane paint.
Services - Gas:
Centralized gas storage areas as required.
Services - Waste Disposal:

Fly-tight rodent-tight within 25m of rear door of each building emptied at least weekly by approved contractor.
Multi level accommodation units may have rubbish chutes into sealed waste disposal stores.
Environmental & Sustainability:
A range of environmental and sustainability design issues should also be considered and measured with cost effectiveness and technology available.
The following list outlines some of the issues to be considered:
• Waterless urinals
• Recycling toilets – GF only
• Water reduction shower heads
• Grey water recycling units
• Grey water irrigation systems
• Low water use detergents
• Solar power water heaters
• Wind turbines
• Use of recycled material – e.g. wood / plastic.

34 of 47
SECTION
TITLE APPENDIX 1 12
Table of Varying Worker Accommodation Standards Between Enforcing Authorities:

35 of 47
SECTION
TITLE APPENDIX 2 13
Best Practice Procedures for Preparation & Transport of Site-Based Food:
Acknowledging that many facilities will be limited in their capability to comply totally with best practice guidelines we nevertheless detail here below the
ideal process for preparation and transport of site-based food:
Procedures:
Hot Food:
1. Food Production – Cooking:
• Cooking takes place immediately following preparation to limit or prevent any microbial spoilage or pathogenic growth.
• The time and temperature of the coking will be sufficient to ensure that heat penetration at the core of the food will result in the destruction of
any “sleeping” micro-organisms present. This is achieved by bringing the food to a temperature minimum of 70 Degrees C for 2 minutes or
longer.
• The food temperature is checked at its core by using a calibrated “probe” food thermometer
2. Transfer to Insulated Container/Holding Cabinet:
• The cooked product is transferred to an electrically controlled holding cabinet or insulated “Cambro” box by kitchen operatives wearing full
PPE, including sanitary gloves, face masks and hair nets / hats.
• Core temperature is checked and noted.
3. Transport to Satellite Location:
• Insulated containers / holding cabinets are loaded on to temperature controlled vehicle.
• The vehicle loading area is sealed to prevent temperature fluctuation, access of dust and wind born bacteria.
• Vehicle temperature is monitored and noted.
4. Unloading of Transport Vehicle:
• Vehicle will reverse into a designated unloading area at the satellite location.
• Operatives will unload insulated containers/holding cabinets from vehicle.
• Containers/cabinets will be checked for damage and/or spillage.
• Food core will be temperature probed and noted.
5. Transfer to Serving Area:
• Food will be transferred from insulated containers to heated servery units, temperature monitored and noted and/or
• Electrically heated holding cabinets will be reconnected to power supply, temperature monitored and noted.

36 of 47
Chilled Food:
1. Chilled Food Storage:
• Chilled food in finished or unfinished form is maintained in central refrigeration at temperatures between 2 and 5 Degrees C.
• Frozen foods are defrosted in central defrost refrigerators at temperatures between 2 and 5 Degrees C. At no time will frozen food be
allowed to defrost in ambient temperatures.
2. Transfer to Insulated Containers:
• The chilled food product is transferred to insulated “Cambro” containers by kitchen operatives wearing full PPE, including sanitary gloves,
face masks and hair nets / hats.
• Core temperature is checked and noted.
3. Transport to Satellite Location:
• Insulated containers are loaded on to temperature controlled vehicle.
• The vehicle loading area is sealed to prevent temperature fluctuation, access of dust and wind born bacteria.
• Vehicle temperature is monitored and noted.
4. Unloading of Transport Vehicles:
• Vehicle will reverse into a designated unloading area at the satellite location.
• Operatives will unload insulated containers from vehicle.
• Containers will be checked for damage and/or spillage.
• Food core will be temperature probed and noted.
5. Transfer to Serving Area:
• Food will be transferred from insulated containers to chilled servery units, temperature monitored and noted.
Sanitation:
• Samples of all food products will be maintained under refrigeration for 48 hours.
• All food containers/holding cabinets will be returned to the transportation vehicle clean and sanitized.
• All containers will be designated by identity mark for each satellite location
• All containers/cabinets will be returned to the CPU, checked for cleanliness and sanitized ready for the next usage.
• All footwear will be covered with disposable foot covers. Hair nets/hats, disposable gloves and, where necessary will be worn at all times
and changed at every trip.
• Vehicle loading and unloading areas will be equipped with air screens and be cleaned at every trip.
• Swabs for bacterial analysis will be taken from all relevant work surfaces and vehicles and the results recorded.
• Independent testing laboratories will be used for regular analysis.
• Vehicle temperature control units will be checked daily and the temperature readings will be recorded.

37 of 47
SECTION
TITLE APPENDIX 3 14
Cleaning Arrangements for Catering Facilities & Mess Halls:
Catering personnel should keep camp kitchens and dining areas in a clean and hygienic manner at all times to prevent the contamination of foods and
food serving/dining areas.
This should include the thorough and daily cleaning of:
• Ovens
• Dishwashers
• Microwave ovens
• Refrigerators
• Floors
• Sinks
• Working surfaces
• Shelves
• Serving counters
• Tables
• Chairs
Additionally, all filters, water and grease traps should be kept free of obstructions and maintained clean at all times.
Kitchen:
Kitchen and associated food preparation areas should be maintained to the highest standard of cleanliness. All equipment and all surfaces must be
cleaned regularly to ensure that production and storage areas are maintained in a hygienic condition at all times.
The frequency of such cleaning should be as required to maintain the standards required and such that they meet the requirements of the current local
authority Food Hygiene Regulations. Only high grade cleaning agents and sanitizers approved specifically for food preparation and production
facilities should be used.
Floors:
All floors should be scrubbed and sanitised at least once per shift. Spillages should be cleaned up immediately.
Walls, Doors, Ceilings and Light Fittings:
All surfaces and fittings within easy reach should be wiped clean daily.
Exhaust Hoods and Ventilator:
Exhaust hoods over cooking equipment play an important part in keeping the atmosphere in the kitchen and surrounding areas free from grease and
fumes. The mechanical ventilation system must be kept in good working order, and hoods, flues and grease filters must be kept clean to minimise the
risk of fire. Hoods, guttering and grease filters should be scrubbed at least weekly. Ventilator fans should be inspected regularly, and cleaned as
necessary.
Sinks:
Food scraps and other residues should be removed promptly from sink strainers to ensure they do not cause blockage. Sinks and draining boards
should be rinsed clean after each use and then wiped dry.
Surface Drains and Grease Traps:
Particular attention should be paid to surface drains. These, and their metal grids, must be scrubbed daily. Grease traps should be inspected daily
and surface grease removed to prevent it passing into the sewerage system and to prevent offensive odours developing. Lids and surroundings
should be thoroughly washed down with a suitable disinfectant after each cleaning.

38 of 47
External Grease Traps:
External grease traps should be pumped out and maintained in a hygienic condition at all times as required. The grease traps should not be permitted
to overflow and all effluent must be removed from the site to a local authority approved dump facility. Disinfectants or enzymatics should be used to
ensure that there are no offensive odours emanating from any source.
Workbenches, Shelves and Cupboards:
Bench tops should be cleaned down after each period of use to remove food residues, stains and surplus water. Other exposed surfaces should be
wiped over with a hot damp cloth at least once each day and then dried. Cupboards and shelves must be checked at least once per week to ensure
they are clean and tidy, and be cleaned out periodically, as necessary.
Dry Storage Areas:
All storage areas, floors and shelving should be cleaned as required. In addition, each month, the shelving should be cleared and thoroughly cleaned
and washed with a recognised cleaning agent.
Refrigerator and Cool Rooms:
All floor surfaces should be cleaned daily. Food scraps and spillage should be cleaned up promptly and not left to await daily service. Once per week,
all removable parts (shelves, drip trays, etc.) should be washed. All fixed parts and interior surfaces, including floors, must be washed or scrubbed
down as appropriate (taking care to avoid wetting electrical parts) then dried.
Equipment and Utensils:
All equipment and utensils must be thoroughly cleaned immediately after use.
Mess Halls and Dining Rooms:
Mess halls, dining rooms and associated equipment should be maintained to the highest possible standard of cleanliness including, but not limited to,
the following:
After every service all crockery, glassware, cutlery and all other utensils should be thoroughly washed, rinsed and dried in the dishwashing equipment.
Particular attention should be paid to removing calcium and other hard water stains. All such equipment should be stored in a hygienic manner
immediately after cleaning, until next required. Counters and counter fittings - counters, display cases, tray slides, cutlery containers and race rails
should be cleaned after each meal service.
Dining room furniture table tops should be washed after each meal service using soap or detergent, then rinsed and wiped dry. Table legs and all
parts of chairs should be wiped clean with a hot damp cloth daily and then dried.
Cafeteria trays must be washed after each meal service. Condiment shakers should be wiped clean after each meal. A routine inspection should be
made each day by the Catering Manager to check that the required standard of cleanliness is being maintained throughout the service.
Floors should be swept clean and mopped with a suitable detergent or enzymatic cleaner after each service. All walls, doors, ceilings and other
surfaces should be maintained in a thoroughly clean condition at all times.
Windows, interior and exterior should be cleaned at least once weekly.

39 of 47
SECTION
TITLE REFERENCES 15
1. HSE Management Guidelines: Contractor Camps & Temporary Buildings
2. Technical Conditions of Tender: Labour Accommodation
3. EHS Guidance Notes GN#01 - Labour Camps
4. Labour Camp Audit Tool
5. Labour Camp Health & Hygiene Audit Tool
6. PCFC H&S Regulations 2006
7. DM Food Hygiene Regulations 1992 Admin Order No.20
8. DM HACCP Guidelines & Reqts for Retail Premises 2005
9. PCFC Food Establishment Guidelines
10. DM Food Handlers Personal Hygiene
11. DM Food Control Section: Violation Code
12. DAMAC Catering Manual
13. Dubai Municipality Technical Guidelines #1 - 2003 - Discharge of Wastewater
14. Dubai Municipality Technical Guidelines #28 - 2000 - Waste Minimisation
15. Dubai Municipality Technical Guidelines #38 - HEALTH & SAFETY IN KITCHENS & FOOD PREPARATION AREAS
16. Dubai Municipality Technical Guidelines #62 - 1998 - Re-use of Wastewater
17. Dubai Municipality Technical Guidelines #64 - SAFETY, HEALTH & ENVIRONMENT REQUIREMENTS FOR LAUNDRY OPERATIONS
18. Dubai Municipality Technical Guidelines #153 - 2007 - Standard for Workforce Camps
19. PCFC/JAFZA EHS Requirements for Labour Camps
20. Dubai World/PCFC EHS Regulations - Green Buildings
21. PCFC HS & Fire Regulations and Standards
22. Nakheel Workforce Accommodation Procedure HSQE LA01
23. Nakheel Environmental Management Requirements EMR01
24. NFPA 5000 (National Fire Protection Association), Building Construction & Safety Code, Approved by American National Standards Institute
25. Food - see www.army.mil/usapa/med for additional information considerations/details on mess halls in TBMED530

40 of 47
SECTION
TITLE MONTHLY INSPECTION FORMS 16
Site/Unit: Inspection Score: %
Inspected by: Date:
LOCATION / ITEM / ACTIVITY Yes No N/A Comment
FOOD HANDLING AND STORAGE
Are temperatures of hot served food recorded?
Are temperatures of cold served food recorded?
Are temperatures recorded when goods are received?
Are end point cooking temperatures recorded?
Are all deliveries checked and invoices signed?
Is all food protected from contamination?
Are raw foods kept separate from cooked foods?
Are separate utensils used for cooked and raw foods?
Is food thawed safely?
Is food within use by dates?
Are high risk foods stored on the highest refrigeration shelves when required?
PERSONNEL HEALTH & HYGIENE
Are clean uniforms being worn?
Do staff have clean, short fingernails with no polish?
Do sick staff notify their supervisor of their illness?
Do staff wash hands after smoking or visiting the toilet?
Are all cuts and sores covered?
Do staff possess knowledge of FoodSafe practices?
Do staff handle food according to FoodSafe standards?
Are single use towels, soap & bin provided at each hand basin?
Do staff wash their hands using the correct technique?
Do staff wash their hands between different operations?
Do staff wear hair protection which is adequate to prevent food from being
contaminated?
Are utensils used where possible?
If gloves are used are they used correctly?
Are hats worn correctly?
PEST CONTROL
Are food preparation areas protected from pest and vermin entry (includes sealing
of cracks & openings)?
Are refuse storage areas kept clean & tidy?
Is there an effective pest control program in place?
Are baits used safely?
Is a Pest Sighting Log used to record pest activity?
Are all pest trapping devices in good order and repair?
Are Maintenance Request Forms used when required?
Are pest problems reported immediately?
KITCHEN AREA
Floors
Are all floors in good order?
Are they cleaned regularly?
Are spills cleaned immediately?

41 of 47
Are all drains clear & clean?
Walls
Are all walls clean?
Ceilings
Are all ceilings clean?
Ventilation
Are the range hood filters clean?
Are windows and screens clean and in good order?
Lighting
Is lighting adequate?
Are the covers clean and in good order?
Work Areas
Are they tidy as possible/free of obstructions?
Is all the garbage removed?
Are all shelves clean?
Are all taps clean?
Is the oil clean in deep fryers?
Are ovens/grills/fryers free of grease?
Is unused equipment kept clean?
Are sinks clean and calcium free?
Are benches clean?
Is the meat slicer clean and in good order?
Are the pots and pans stacked and secured?
Dry Store
Are shelving and racks free of dust, dirt & webs?
Are bulk dry goods in storage bins?
Is food correctly segregated?
Is food within the Use by Date?
Is the floor clean?
Is food stored off the floor?
Is the area free of pests?
Freezer
Are covings and walls clean?
Is there adequate shelving?
Is stock rotation adequate?
Are the floors clean?
Is the food within the use by date?
Is the shelving clean?
Are door locks in good order to permit safe egress?
Is all food stored off the floor?
Is temperature below –18oC?
Are temperature checks completed daily?
Cool Room
Is there adequate shelving?
Is the temperature below 5oC?
Are floor, walls and ceilings clean?
Is the food within the use by date?
Are the shelves clean?
Is all food stored off the floor?
Is there separation of raw and ready to eat foods?
Are temperature checks completed daily?
Are door locks in good order to permit safe egress?
DINING ROOM
Are the walls & floor clean?

42 of 47
Is the tea & coffee area clean & free from spills?
Is the toaster wiped & free of crumbs?
Is all lighting satisfactory?
Are the drink dispensers clean & free of spills?
Are all the windows & screens clean and in good order?
Are the table tops & chairs clean?
Is the food within the Use by Date?
Is the area free of pests?
Are the napkin dispensers replenished?
Are the mats & entrances clean?
Is the cutlery clean and calcium free?
Front Service Area
Are all bain maries clean?
Is the floor clean?
Are all benches clean?
CLEANING PROGRAM
Are jobs marked off & completed adequately?
Is a cleaning roster on display?
Are equipment and surfaces cleaned effectively?
Cleaning Chemicals
Is there a MSDS file?
Is there adequate labelling on decanted containers?
Cleaning Equipment
Are mops and brooms in clean condition?
Is cleaning equipment stored correctly?
Are detergents & sanitisers stored away from food?
Are cloths used correctly and in a sanitary manner?
Dishwasher
Is it free from leaks?
Is the temperature of the rinse water above 75oC?
ACCOMMODATION ROOMS
Floor swept & free of obstruction
Walls clean & in good repair
Bed - Made
- Bed cover smooth with no rips
- Linen clean with no rips
Mirror clean
Towels provided, no stains or rips
Bins cleaned with new liners
Dusting satisfactory – all surfaces & ledges
Cobwebs removed
No signs of vermin
Fridge (if applicable) - Seal clean
- Interior clean
- No odour
Air conditioner filter clean
No broken plugs/sockets/switches
Lights operational
Smoke detectors (if appl.) operational
GENERAL SAFETY
Cleaning chemicals stored correctly
MSDS available with stored chemicals
All chemicals correctly diluted and bottles labelled
All personal protective equipment (PPE) available

43 of 47
All electrical equipment tagged and checked
First Aid Kit supplied and adequately stocked
Fire extinguishers are available and serviced
Job Safety Analyses reviewed and updated
ABLUTION BLOCKS
Floor - Mopped with disinfectant
- Free of slip/trip hazards
Hand basin clean
Mirror clean
Old soap discarded
Toilet - Bowl cleaned inside
- S bend wiped clean
- Spare toilet roll provided
Urinal - Clean
- Disinfectant added
- Toilet blocks added
Cobwebs removed
Walls/windows clean & in good repair
Lighting adequate
LAUNDRY
Floor - Mopped & disinfected
Wash basin clean
Washing machines - Clean & no odour
- Filter clean
- Operational
- Door seals
- Powder available
Dryers - Cleaned
- Filter cleaned
- Operational
- Doors seal
Cobwebs removed
Bins emptied
Lighting adequate
VEHICLE
Panels cleaned and in good condition
Head Lights functional
Indicators and brake lights functional
Seats belts in good order
Seats in good condition
Windows free from cracks and are clean
Wiper blades in good order
OFFICES
Bins emptied
Tables desk tops clean
No signs of pests or vermin
LUNCH ROOM
Floors in good order

44 of 47
Drains clear & clean
Walls clean
Windows and screens clean and in good order
Lighting adequate
The room tidy as possible/free of obstructions
All the garbage removed
All shelves clean
Tables and chairs been wiped clean
Benches clean
All kitchen equipment clean (microwave, fridge etc)
TOILETS
Floor - mopped with disinfectant
- free of slip/trip hazards
The hand basins clean
Toilet - the bowl cleaned inside
- spare toilet roll provided
Urinal - cleaned
- disinfectant added
- toilet blocks added
Adequate lighting
Bins emptied
RECREATIONAL ROOM
Floor - Swept &/or vacuumed
Wall/windows - Clean & in good repair
Rubbish bins - Exterior cleaned
- Liners fitted
Glasses clean & undamaged
Sufficient supplies of tea/coffee/milks etc
Adequate lighting
Room tidy & air fresheners sprayed
No sign of vermin and pests
TV and pool tables wiped over & free of dust
Exercise equipment clean & stored neatly
Tea & coffee area’s neat, free of spills and marks
Door clean and free of marks
Fridge wiped over, free of marks and slashes
Toilet cleaned
PATHWAYS
Paths in good repair/swept
Paths free of obstructions
Gardens free of cigarette butts
Rubbish bins emptied/relined (where required)
BBQ & area cleaned & tidy
Ash trays emptied
Boot scrubbers clean
Adequate lighting at night
Fire extinguisher serviced

45 of 47
46 of 47
47 of 47

Labour Camp Guidelines for Accommodation

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Labour Camp Guidelines for Accommodation

Uploaded by

Copyright:

Available Formats

Best Practice Guidelines for Labour Camp Accommodation Welfare

05 MESS HALL FACILITIES 18

16 MONTHLY INSPECTION FORM 41

BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

The following guidelines should be applied:

Site Layout and Design:

• No cooking should be allowed in rooms

Toilet / Washing Facilities:

Food Preparation/ Cooking Areas:

• Clean, potable water should to be provided

Lighting and Ventilation:

First Aid / Emergency:

• First aid facilities should be provided and accessible at all times

• Generators should be on stable ground, with required clearances, ventilation etc

Fire Safety and Fire Fighting:

• Open fires/burning should be strictly prohibited

Mechanical and Electrical Safety:

Camp / Accommodation Supervisor:

BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

Beds must have non-flammable frames, and flame-retardant mattresses.

Shoe racks are to be provided outside each bedroom. Leaving racks

BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

Wall units may be used for smaller buildings.

Provided an appropriate central plant is installed, the only room control

The following guidelines are recommended:

Smoking, cooking and eating must be banned in bedrooms and

Alarm sounders should be 2-level, allowing 2 minutes for false alarms to

Sprinklers are recommended in corridors used for fire escape routes as

Fire-fighting provision must include both extinguishers and hose reels.

BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

Corridors should where possible be internal, and have a clear internal

Entrance lobbies should be sufficient for 50 persons to gather awaiting

Refuse collection should be in wheeled industrial 2.5m3 bins,

BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

In this context, a “set of utensils” consists of 1 x shower, 1 x WC, and

There are a number of outdated rules still in circulation regarding

Some jurisdictions still specify bathroom window areas. This concept

Allowance should be made for shoe racks outside each bathroom.

Environmentally friendly urinals should be designed to be waterless.

BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

Shower heads shall be tamper-proof, with fixed water-saving heads.

Mixers should be spring-loaded auto switch off to minimise water usage.

Wash Hand Basins:

Sinks & Foot Wash:

BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

W/c and shower units must be cleaned with diluted 30ml

The safety sign boards must mention the following as minimum:

All outside openings must be screened with fine mesh material.

Adequate lighting (50 Lux) shall be provided in ablution rooms.

BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

Catering facilities need to allow a minimum total space of 0.47m² per

BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

They must for example:

• Have clean hands if they are handling food

BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

Pest control must be provided by a contractor licensed by the relevant

Pest prevention measures should dovetail with regular cleaning and

Maintenance supervisors should also monitor the condition of facilities to

BEST PRACTICE GUIDELINES FOR LABOUR CAMP ACCOMMODATION WELFARE

In building and providing kitchens and catering facilities companies need