Airport complex

Inspection of airport apron (airport support vehicle)

> Vehicle used for transporting food

Monitoring and health inspection of the quality of the food served on board of the aircraft.

Key points to be watched:

• Structural, operational and hygiene/ sanitary state of vehicles;
  
• Potential risk factors (packaging and storage of ice and of food to be served on board);
  
• Cross contamination;
  
• Cleaning procedures, food delivery procedures and disposal of food leftovers
  

> Drinking water supply vehicle

Key points to be watched:

• Amount of residual chlorine;
  
• Spreadsheet referring to control of cleaning and disinfection of drinking water system of the vehicle supplying water to the aircraft;
  
• Procedures observed at all stages of provisioning of aircraft.
  

>Vehicle to collect solid residues

Key points to be watched:

• Individual items of protective equipment (EPI);
  
• Structural, operational and hygienic/ sanitary state of vehicles and equipment;
  
• Availability of correct material and apparatus;
  
• Handling and transport of solid residues.
  

> Vehicle to collect waste and sewage

Key points to be watched

• Individual items of protective equipment (EPI);
  
• Hygienic/ sanitary state of vehicles and equipment;
  
• Operational state of hoses, connections and existence of protective devices to prevent leaks;
  
• Inspection of cleaning and disinfection materials and equipment;
  
• Cleaning and disinfection in the event of leaks;
  
• Products used for disinfection and techniques employed to do this;
  
• Emptying of waste in sewer;
  
• Sewage Treatment Station
  

Inspection of handling system for solid residues

Monitoring and health enforcement of the handling of solid residues generated in the airport complex and the collection vehicle

Key points to be watched

• Hygienic/ sanitary and operational state of vehicles and equipment;
  
• Existence of cleaning and disinfection material and equipment for use in case of contamination of the apparatus;
  
• Structural and operational conditions involved in the handling of solid wastes;
  
• Collection, treatment, transport and final disposal of solid wastes;
  
• Central and secondary storage places;
  
• Incinerator
  
• Transport and unloading of solid residues

Inspection of the sewage and effluent collection network

Monitoring and health enforcement of sewage handling in the collection system.

Key points to be watched

• Hygiene/ sanitary and operational state of collection vehicles;
  
• Cleaning and disinfection materials and equipment;
  
• Structural and operational state of the systems to treat sewage and effluent of the airport complex.
  
• Cleaning, disinfection and disposal procedures concerning sewage and effluent from airport support vehicles and aircraft.
  
• Control and disinfection spreadsheets ;
  
• Bacteriological reports dealing with the effluents from the Sewage Treatment Stations.
  

Inspection of the drinking water supply

Monitoring and health enforcement regarding the drinking water supply.

Key points to watch

• Structural, operational and hygiene-sanitary conditions in drinking water containers and of drinking fountains installed within the passenger terminal (s);
  
• Control and disinfection spreadsheets;
  
• Availability of cleaning and disinfection products;
  
• Monitoring of quantities of residual chlorine and Ph levels;
  
• Possible sources of water contamination (cracks, leaks, dirt etc );
  
• Laboratory bacteriological and physiochemical reports.

Buildings

Inspections carried out in the premises associated with provision of goods and services (shops, public utilities, general services, maintenance and infrastructural works) within the airport complex, in airline companies, airport administration buildings associated with the passenger and freight terminals, as well as in offices etc used by government authorities.

Key points to watch

• Areas used by the public;
  
• Sanitary facilities;
  
• Work spaces and accommodation;
  
• Kitchens and preparation areas;
  
• Storage-rooms;
  
• Medical posts;
  
• Structural and hygienic/sanitary state of the premises;
  
• Whether appropriate Individual Preventive Equipment (EPI) is being used by service staff, in keeping with activities carried out;
  
• Health and hygiene concerning individuals handling food.