Facilities Management

AUDIT INFORMATION – COVER SHEET

Contract: Life Support MFD-IFMS-001 Contract Section(s): Cooling Revision: 00

FM Representative: Ali Oudah/Munaf

Examination Date: 07 Oct 2019 Risk Rating: Low
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 special inspection Camp Boss stated that no cooling is performed in TMC DFAC, due
to no food is being prepared in advance. All food prepared goes straight to service line.

Corrective
Deficiencies Identified:
Action Y/N

 NA N

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
 HACCP

 Previous Inspection report (if applicable)
Requirement
Cooling
1. Are high risk foods which are
cooling completely separated from raw
foods?
2. Is food which is being cooled
protected from contamination,
including not being placed near open
windows or doors?
3. If a blast chiller is used, is the food
cooled to below 5°C in less than 2
hours?
4. If a blast chiller is not used for
cooling, is the food cooled from 60°C
to 21°C within 2 hours and 21°C to
7°C within 4 hours?
5. Are liquid foods cooled in shallow
trays to a max depth of 25mm?
6. Are the time and core temperature of
cooled food checked using a calibrated,
disinfected probe thermometer in
accordance with the HACCP control
chart monitoring procedures?
Pictures (if required to document the above):
Facilities Management
General Questionnaire
YES NO N/A Action Required and COMMENT
No cooling is performed in TMC DFAC, due to no food is being
prepared in advance. All food prepared goes straight to
service line.
No cooling is performed in TMC DFAC, due to no food is being
prepared in advance. All food prepared goes straight to
service line.
No blast chiller available.
No blast chiller available.
no cooling is performed in TMC DFAC, due to no food is being
prepared in advance. All food prepared goes straight to
service line.
no cooling is performed in TMC DFAC, due to no food is being
prepared in advance. All food prepared goes straight to
service line.