Facilities Management

AUDIT INFORMATION – COVER SHEET

Contract: Life Support MFD-IFMS-
001
Contract Section(s): Hot Holding/Display Revision: 00

FM Representative: Ali Oudah

Examination Date: 9th Oct 2019 Risk Rating: High
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

• At the inspection time nobody observed wearing a glove, also no gloves are available in
Hoist DFAC
• The display food has no protection from contamination, the food display has no cover, please
see the photo Y
• No menu observed on the DFAC, the weekly menu should be placed on the wall as agreed

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
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• Ensure the contractor representative is present to witness and document the audit process/walkthrough

REFERENCES

• Contract SOW
• HACCP
• Previous Inspection report (if applicable)

General Questionnaire

Requirement YE N N/ Action Required and COMMENT

S O A
Hot Holding/Display
1.Are utensils and dishes properly
cleaned, disinfected and stored?
2.Is the area underneath the server
clean?
3.Is the hot food area cleaned and
disinfected daily?
4.Are all spills cleaned up Not witnessed at the inspection time
immediately?
5.Is the food on display kept at a
temperature above 60°C?
6.Is food on display protected from The display food has no protection from contamination, the food
contamination? display has no cover , please see the photo

7.Do all food-handlers wear disposable At the inspection time nobody observed wearing a gloves ,also no
gloves when serving from the hot gloves are available in Hoist DFAC
display?
8.Are the times and temperatures of
food on display checked and recorded
in accordance with the HACCP control
chart?
9. Are new containers of food used
rather than topping up existing
containers?
10. Are hot liquid foods stirred
regularly?

Pictures (if required to document the above):

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