Professional Documents
Culture Documents
Guidelines For Labour Camp Accommodation Welfare
Guidelines For Labour Camp Accommodation Welfare
TABLE OF CONTENTS
SECTION TITLE PAGE
02 PERSONAL ACCOMMODATION 07
03 ABLUTION FACILITIES 10
04 CATERING FACILITIES 13
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
• 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
• 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:
• 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
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.
• 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
Hazardous Areas:
• 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
• 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.
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:
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.
Except for buildings that accommodate less than 100 occupants, the use
of a centralised ducted air cooling system should be mandatory.
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).
Because the rooms are occupied mainly during the night, linked
automatic alarm systems and smoke detectors in every room are
essential.
Stairs should have a minimum width of at least 1.2m and include 2 metal
handrails.
SECTION
TITLE ABLUTION FACILITIES 03
Legislative Requirements:
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.
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.
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.
Also a grey water recirculation system should be considered for toilet flush systems.
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.
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 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.
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.
SECTION
TITLE CATERING FACILITIES 04
Legislative Requirements:
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.
Persons working in food handling areas must also practice good hygiene.
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).
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.
SECTION
TITLE MESS HALL FACILITIES 05
Legislative Requirements:
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.
SECTION
TITLE MEDICAL FACILITIES 06
Legislative Requirements:
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.
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.
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:
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.
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.
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.
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.
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.
Outdoor space at a rate of 4m2 per occupant will fit within the plot ratio (or Floor Area Ratio) rules for the plot.
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.
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.
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.
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.
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.
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.
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:
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:
It does not allow for water used for gardening, irrigation and dust control
purposes.
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.
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.
• 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:
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.
• 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
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:
• Building Aspect: site habitable buildings on an east/west axis to reduce solar heat loading
• 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
• 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
Space Planning:
The typical internal space requirements per occupant are detailed below:
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.
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
Noise: What are the Acoustic Standards e.g. 55 dBA between bedroom and corridor. 40 dBA overall.
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.
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 .
For the purpose of this Guide, then Best Practices will suggest the
following:
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.
European WC with dual flushing system shall be provided with ablution hose and toilet paper holder.
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.
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:
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.
• 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.
SECTION
TITLE APPENDIX 1 12
Table of Varying Worker Accommodation Standards Between Enforcing Authorities:
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:
• 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
• 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.
• The vehicle loading area is sealed to prevent temperature fluctuation, access of dust and wind born bacteria.
• Vehicle will reverse into a designated unloading area at the satellite location.
• 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.
• 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.
• 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.
• The vehicle loading area is sealed to prevent temperature fluctuation, access of dust and wind born bacteria.
• Vehicle will reverse into a designated unloading area at the satellite location.
• 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.
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.
• 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.
All surfaces and fittings within easy reach should be wiped clean daily.
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.
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.
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.
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.
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.
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.
All equipment and utensils must be thoroughly cleaned immediately after use.
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.
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
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?