Facilities Management

AUDIT INFORMATION – COVER SHEET

Contract Section(s): Preparation of High Risk/Ready to
Contract: Life Support MFD-IFMS-001 Revision: 00
Eat Food

FM Representative: Ali Oudah/Munaf

Examination Date: 07 Oct 2019 Risk Rating:
HSE Representative: Nirranjan / Mushin Abdali

Site / Location: TMC Last Examination: 07 Sep 2019 Contractor Risk Rating:

Service Examination Type: Initial Follow Up Scheduled Special

Contractor QHSE: E-Mail: MJNHSEMgr@rpsg.com

Contractor Manager/Supervisor: E-Mail: MJNTMCCampMgr@rpsg.com

Follow-Up Examination Required: Yes No Out-brief with Contractor: Yes No

Corrective Measures Required: Yes No Concern Letter issued: Yes No

Observations in brief: During the scheduled inspection below listed nonconformances were briefed to Camp Boss
(Subhash). A scheduled inspection was performed in TMC Camp,

Corrective
Deficiencies Identified:
Action Y/N

 Not all work surfaces, sinks or equipment’s are being clean and disinfected before or after being used.
During the inspection have observed dirty working tables, dirty sink.
 In the preparation area one sink observed to be out of paper towels.
And hand washing sink is not working properly. Y
 Several employees observed not properly washing their hands.
 At the end of each day some of the equipment’s are not being clean and disinfected, the knife box is dirty,
the cookers, working tables, hood, spatula, line.

INSPECTION GUIDELINES
This guide presents core steps in the execution of Hazard Analysis Critical Control Point (HACCP). It is a simplified, generic plan for catering contractors providing
food and drinks to staff. When implemented, it will help catering contractors to establish and maintain a food and drinking water safety management system in line
with HACCP principles. It is not intended to be a detailed plan for the purposes of HACCP certification.

Select appropriate response for each requirement Examined

YES = Requirement performed satisfactory.
NO = Performance of requirement unsatisfactory or not being performed.
N/A = Requirement not applicable.

 Be familiar with all Contract Scope of Services and References

 Be familiar with all Contract Scope of Services and References

 Always use good safety practices and conduct with professionalism
 Be familiar with HACCP
 Ensure the contractor representative is present to witness and document the audit process/walkthrough
 Facilities Management

REFERENCES

 Contract SOW
 HACCP

 Previous Inspection report (if applicable)

General Questionnaire

Requirement YES NO N/A Action Required and COMMENT

Preparation of High Risk/Ready

to Eat Food

1. Are all work surfaces, sinks, Not all work surfaces, sinks or equipment’s are being clean and
equipment and utensils cleaned and disinfected before or after being used. During the inspection have
disinfected before preparing food? observed dirty working tables, dirty sink

2. Are hands washing basins accessible In the preparation area one sink observed to be out of paper towels.
and properly stocked with paper towels
And hand washing sink is not working properly
and soap dispensers so employees can
wash their hands before food
preparation and regularly throughout
the day?
3. Are spills wiped up immediately? Not witnessed any spills.

4. Is the time of high risk food Not witnessed any preparations of food.
preparation at room temperature kept
below 30 minutes?
5. Is colour coded equipment being Color-coded for equipment procedure is implemented, not witnessed
properly used? the use at the inspection time.

6. Are disposable paper towels used for The disposable paper towels are being used.
wiping surfaces?
7. Before handling food, do employees Several employees observed not properly washing their hands.
wash hands properly with soap and
water?
8. Is prepared food properly covered, Food stoked in chillers observed to be properly labeled.
labeled and refrigerated?
9.While preparing high-risk food, are Not witnessed at the inspection time.
employees wearing disposable gloves?
10.At the end of each day, is all food At the end of each day some of the equipment’s are not being clean
production equipment cleaned and and disinfected, the knife box is dirty, the cookers, working tables,
disinfected? hood, spatula, line
 Facilities Management

Pictures (if required to document the above):

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Pic 5