Facilities Management

AUDIT INFORMATION – COVER SHEET

Pest Management –
Contract Section(s):
Contract: Life Support MFD-IFMS-001 Revision: 00
Food establishment
FM Representative: Ali Oudah
Examination Date: 9th Oct 2019 Risk Rating: Low
HSE Representative: Niranjan

Site / Location: Hoist Last Examination: 9th Oct 2019 Contractor Risk Rating:

Service Examination Type: Initial Follow Up Scheduled Special

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

Contractor Manager/Supervisor: E-Mail: MJNPCCampMgr@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 non conformances were briefed to RPSG QHSE (Niranjan). A
scheduled inspection was performed in Hoist,

Corrective
Deficiencies Identified:
Action Y/N

• Fly killers are not working the flies are observed everywhere, and the DFAC has an unpleasant
Y
smell

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

REFERENCES

• Contract SOW
 Facilities Management

• HACCP

• Previous Inspection report (if applicable)

General Questionnaire

Requirement YES NO N/A Action Required and COMMENT

Pest Management – Food establishment

1. Are Pesticides/Insecticides NOT stored in or near Pesticides were separated from the food display area
food storage or food preparation areas?
2. Is a scheduled pest control program implemented Not witnessed at the inspection time
and maintained?
3. Are Material Safety Data Sheets available for
pesticides/insecticides used?
4. Have the pesticides/insecticides been approved by
the Client HSSE team?
5. Are pest baits in place/location and are they being Not witnessed at the inspection time
serviced/inspected as required per plan?
6. Are written records of visits/actions and Not witnessed at the inspection time
requirements provided for each visit?
7. Are pest control book available for the facility and is Not witnessed at the inspection time
it being maintained in accordance with the Pest control
plan?
8. Are all fly killers clean, effective and correctly sited Fly killers are not working the flies are observed
(not above food preparation or storage areas, or above everywhere, and the DFAC has an unpleasant smell
utensils or food equipment)?
9. Are all staff trained to recognize and report sightings
of pests, pest damage, and defective proofing or
maintenance to their supervisor?

Pictures (if required to document the above):