Corporate Form Form No. Element 8: HSE & Risk Management 8-22 We kly Hygiene Inspection Weekly Hygiene Inspection: To be carried out by the rig medic and camp boss as a minimum, Rig Superintendents are required to inspect Eating and Sanitary facilities at least once per hitch. Galley Personnel 1. Food handlers’ medical examination records are on board up to date, Yes J Nol] 2. Food handlers are properly attired with clean clothing, safety shoes, gloves, head / hair ‘Yes 0] Nol] | cover 3. Food handlers have any sores, abrasions or cuts (if any) covered with clean dressing Yes BJ Nol] | 4. Food handlers, have nails trimmed, frequently washed hands using soap and water. ‘Yes Nol] 5 pees handors are free of adomments such as rings, bracelets or watches while handling Yes Nol] | | SiiRood handlers wearhalsmaimetewhenwornangaley? —_————~S—~* Vr BN | arood handlers utized|atex gloves andithese glovesareavalabio? —=—=~=~S~*~S~S~S*S Yes Nl Galley and Mess Area The dining area is thoroughly cleaned after each meal S.No Accumulation of waste debris either trash or food seraps not evident 10._No vermin such as cockroaches / rodents evident. 11. Is the ice machine emplied and cleaned on a weekly basis? 12: Isithe ice machine equipped with a water filer at the potable water Intake? 13, Food serving areas, equipment such as ice cream machine, juicers, salad bar etc, clean/ sanitized, 14, Are drip pans in the range cleaned at least twice per day? | 15: Are range vent fiters cleaned al least weekly? 16. Are food preparation tables / cutting boards washed and sanitized aller each use? 17. Are deep fat fryers drained and strained at least daily? 18, Are deep fal fryers covered when notin use? 18. Ts all food processing equipment mixers, grinders, saws, elc., disassembled, saniized after use? | Does the dish utensil sanitizer reach 180 degrees Fahrenheit while in operation? Fe gee (recast) mgood operating condor and ule overboard dastrge of | es SNL] scraps? ae ‘Waste containers are emplied regularly and washed before replacing ingaley/mess? | Yes SI Nol] Cups and glasses are maintained bottom up after cleaning and placementforuse? | Yes) NoL] Ts the food temperature monitored regularly? [res [2emelecticaliingsareNohtendceanonranceovens? | Ve NOI | [@imbippansarecieaneddaivenranseovens? ve NOI | | BenRangehocdercvetworkvertiaionshutoopwalenam [Yes NoCT | | ZoiRanoetioodduclworkWweeringushina system (COz)operiona? —————~—SS~S~*i(Yew SY NL Yes) Nol] | Yes BI NoLT | es) NoL] [YesBY No | | Yes Nol] jes _Not] | Rev. 1 (16-Feb-11) Page 1 0f4 Dipindai dengan CamScannerForm No. Corporate Form Element 8: HSE & Risk Management 8-22 Weekly Hygiene Inspection Yes BN Yes BN Yes BI _Na Yes oN Yes Ne Yes B_Nol [Yes 6 NoCT | Yes BY _Nol ‘Yes J Nol] Yes Nol | 6c Pub acess general alarm aystem is clearyaucble? [res 60 neC Food Storage tacos ‘storage and freezers are equipped with operating thermometers? Yes NotI | ‘Cold storage is maintained between {and degrees C. (Less than 40degrees Yes Nol | Fahrenheit)? E . | Freezer is equipped with alarm audible and visual? Yes BS Nol] | 60. Freezer temperature is maintained below -18 degrees C (Less than 6 degrees Fahrenheit)? | Yes 0] Nol] ‘51, Dry stores are well arranged. clean with no uncovered food and no items on floor? Yes BY Nol] | area ae ae cect oat, Tomperat Tod is not refrozenifthawed | YesO Nol] | 33. Bereta Iason bre weak ban Gaye? Yes Nol] | 54. Food is rotated according to expiration dates (oldest to front)? ‘Yes ‘Nol ‘55, There is sufficient shelving for food, none is stored on floors? Yes & NoL] "5. Allfood is covered whether in freezer, col storage, thawing, or splay? Yes 6 NeC 57, Allfood in dry storage, cold storage, freezer is labeled as to expiration date? [vestd_NoLt ‘56. Cans are natbent or bulging? Yes BINT) [58 Hot foods are allowed to cool before placing in cold storage? [res NolT | Faw Tood not placed near cooked Tood previous o preparation?” Yes) NoC] “Ailcondiments are covered / dosed and siored between meals. Yes _NoL] Leftover food is properly covered, dated and placed in cold storage? None older than 24 Yes] Nol] | 18 and Toilet Facilities ‘and showers are cleaned and saniized once per shift? Yes & ‘and showers are all operating correctly, no drains plugged or fixtures: Yes Nol] ‘basins and mirrors are cleaned and sanitized once per shit? Yes BY Nol] jand [or degreasers availabe ai wash basins? Yes B]_NoCT | ‘of diving hands ater washing is available fo avord communicable disease? | Yes S)NoL) | ing thelr locKers in order, No bent or broken hinges and doors? Yes BT NaLT | ‘up daily? [Yes NolT ‘utwhen occupant has departed? - Yes Nol] 1 Rev. 1 (16-Feb-11) Page 2 of4 Dipindai dengan CamScannerElement 8: HSE & Risk Management 8-22 Weekly Hygiene Inspection | 71. Rooms are swept and cleaned daily? Yes Nol] | ‘72, Hallways are swept and mopped dally? Yes®I_NoLt | | 73. Offices are swept and cleaned daily? Yes bg NoLI | 74. Stairweils are swept and mopped daily? Yes Nol] | 75. Toilets and showers in quarters are cleaned and sanitized daily? Yes Nol] 76. Waste and trash bins are emptied daily, washed when required? Yes OJ Nol] __ |[77- Occupants of rooms are maintaining rooms orderly? Yes _NoL] "78. Recreation rooms and gym are cleaned as required; up to four times daily? Yes Nol] | 79. All catering supply and equipment storage areas are maintained clean and orderly? Yes Nol] | ‘80, Laundry is maintained clean, unclutiered, organized Yes Nol] | ‘81, Detergent is maintained in covered, labeled container? Yes NoLT | “82. Lint traps are emptied frequently? Yes Nol] | [ss Clean procs te nahi ok rd Ky RTT OCTET? Yer WoL] 4, Clearing products are in labeled, closed containers? Yes Nol] | °85. MSDS are available for all cleaning products maintained on board? Yes 6g _NoL] | __[[85: Catering Personnel have received Hazardous Materials (Right to Know) training Yes Not] | __[BBt: Proper PPE is avalabie to Catering Personnel foruse of products as deserved on MSDS | Yes NoC] ___[[BB: No water Boles are used as containers for cleaning products at any time? Yes 5 _NeLT | Corporate Form Form No. For any ‘no” answer from checklist, provide specific details of negative response: ints and / or Compliments; specific complaints or compliments that have been registered regarding housekeeping / ‘on board, fan opener in the galley is broken, need to be repaired or change the new one aration. Keep maintain it nging room Iv 1 looks clean & tidy, keep maintain it in the changing room is leaking need to be repaired pray in the tolet room 405 is leaking, need to be repaired, let floor in the sickbay looks dirty need to be cleaned regular rovement: good work for sample food in the galley looks dirty & messy need to be cleaned & tidy up ration of food ingredients that wil be processed daily inthe chiller looks very good ision and coordination in catering crew to make all duty performed correctly ‘every comer & the accomodation ln every location maintain theit area clean and tidy, i's not only the catering crew ’ Rev. 1 (16-Feb-11) Page 3 of 4 Dipindai dengan CamScanner‘Corporate Form Element 8: HSE & Risk Management 4 (16-Feb-17) Page 4 of 4 Dipindat dengan CamScanner