WORKERS ACCOMMODATIONMANAGEMENT PLAN

CONTENTS

1. PURPOSE 2. OBJECTIVE FOR THE WORKER ACCOMMODATION PLAN3. SCOPE 4. DEFINITIONS AND ABBREVIATIONS 5. REFERENCE DOCUMENTS AND STANDARD 6. RESPONSIBILITIES CONTRACTOR SUBCONTRACTOR PROJECT MANAGER 7. PROCEDURE 7.1. Location 7.2. Electrical 7.3. Fire 7.4. Construction and Materials 7.5. Water and Disposal of Waste Materials7.6. Pest Control 7.7. Rooms and Facilities7.8. Sanitation and Toilets 7.9. Canteen, Cooking and Laundry 7.10. Leisure and Social Facilities 7.11. Site Management 7.12. Security7.13. Medical7.14. Workers Rights and Camp Rules and Regulations8. MONITORING Da Nhim Hydropower Plant Expansion ProjectBidding documents Package 12.02 (DNE-D2)

9. DELIVERABLES

1. PURPOSE This Procedure details the specifications for Worker Accommodation when employed on the DNHPE Project. It includes specifications for the design and management of camp infrastructure and sleeping accommodation to which contractors shall comply with when housing their workforce.

2. OBJECTIVE FOR THE WORKER ACCOMMODATION PLAN The Constructor will provide accommodation for workers that will remain clean, safe and will meet, at a minimum, the basic needs of workers. It will also house workers in a way that minimizes harmful impacts on the host communities and optimizes local residents opportunities to participate in project benefits. It will do this by complying fully with the requirements of the Project.

3. SCOPE This document provides the overarching requirements, which CONTRACTOR must comply with when working on the DNHPE Project.

4. DEFINITIONS AND ABBREVIATIONSProject Da Nhim Hydropower Plant Expansion ProjectEmployer Da Nhim-Ham Thuan-Da Mi Hydro Power Joint Stock CompanyCONTRACTOR LILAMA 18/LILAMA 45.4 Joint Venture.

5. REFERENCE DOCUMENTS AND STANDARD Occupational Health and Safety Management System Requirements - OHSAS 18001:2007

6. RESPONSIBILITIES6.1. Contractor6.1.1. Contractor Site HSSE Manager Review the Contractors Workers Accommodation Plan submitted; Ensure compliance with the welfare, safety and health requirements identified in the Contractor documents by inspection of initial construction of accommodation. Refer to HESS control Item 06 (Section VI-2 General Specifications (010)).6.1.2. Contractor Site ManagerContractor Site Manager shall: Ensure the contractors develop their own detailed Management Plan. Construct and manage Workers Accommodation and support infrastructure in accordance with this document. Prepare Workers Accommodation Plan following requirements from Employer. The plan shall be approved by Employer. Appoint suitably qualified supervision and personnel for the management of the site and its infrastructure. Refer to HESS control Item 06 (Section VI-2 General Specifications (010)). Ensure that all personnel are fully trained for their duties and ensure that continued training is ongoing. Training records for accommodation camp including attendance register for all workers, staff in camp and security staff shall be reported to the Employer HSE Division quarterly

7. PROCEDURE Detailed in Section 6 are the guidance notes, which Contractors are required to take into consideration when planning/building Worker Accommodation for the Project. Plans must be submitted to the Employer Site HSSE Manager and the Employer for approval prior to work commencing.7.1. LocationWhen establishing the location for Workers accommodation the following issues must be taken into consideration: Where possible the site should be located as close as practical to the worksite but outside of any potential blast zone from the plant once it is being commissioned. There should be sufficient access for vehicles to enable workers to be transported to and from site within the minimum time possible Bus services should be considered to transport workers to the work sites each day. The site should not be exposed to potential flooding or landslip There should be no stagnant water or potential for the pooling of water therefore reducing the possibility of vector disease transmission. Consideration should be given to the prevailing wind direction to reduce the potential for noise, dust and other emissions from the construction site or support facilities. Where ever possible sleeping accommodation should be located away from main highways for through roads to reduce road noise The site should be situated as far away from other residential areas as feasible and be sited with consideration of social impacts. 7.2. Electrical All electrical circuits and equipment should be earthed and fitted with RCDs or similar earth protective devices to reduce the possibility of electrocution. A six monthly inspection should be carried out on all electrical fitting installed in Worker Accommodation to ensure their continued integrity and serviceability. No additional heating or cooking apparatus should be permitted in sleeping accommodation or recreational areas. This does not apply to equipment authorized by camp management as part of the camp specifications.7.3. Fire All accommodation should be provided with adequate means of escape for persons sleeping in the case of fire. The travel distance to a Place of Safety from the furthest point of sleeping accommodation should consider the codes set below.Escape RoutesTravel Distance (meters)

Where more than one route is provided18m in dormitories or similar multi-sleeping areas *35m in other sleeping areas *

Where only a single escape route is provided9m in dormitories or similar multi-sleeping areas *35m in other sleeping areas *

A Place of Safety is defined as: A protected stairway, which leads directly to open air A fully separate compartment within building which leads directly to open air The nearest available exit to open air All buildings should be fitted with: Fire extinguishers will be provided by all exit doors from buildings and adjacent to any specific areas of high risk. The type of extinguisher should be appropriate for the type of risk it is protecting. Consideration should be given for the provision of fixed fire protection system in areas such as kitchens, cooking ranges and other areas. Routine fire evacuation drill and exercise for operation of extinguisher should be undertaken in conjunction with the testing of equipment and alarms. All tests and exercises should be recorded and reported to the CONTRACTOR HSE Division quarterly.7.4. Construction and Materials The design and construction of all buildings must take into consider local geological and climatic conditions, being able to withstand wind, rain, landslip or earthquake as appropriate. The life expectancy of buildings, fixture and fittings must be for the full duration of the contact without any requirement for major repair or refurbishment. All accommodation should be provided with adequate ventilation and light with a window area of 5-10% of total wall area, at a minimum. Adequate heating/dehumidifier/air conditioning must be provided in all areas for the comfort of occupants. All flooring should be anti-slip and easy cleanable. Adequate lighting should be provided in all building plus all external walkways and common circulation routes. Construction must take into consideration the regeneration of the site upon completion of the contract together with the removal of buildings and infrastructure as required.7.5. Water and Disposal of Waste Materials All water supplies should meet as a minimum the standards. Waste-water treatment and discharge must meet Local standards whichever is the more stringent. Develop a detailed plan for the collection and recycling of rubbish and waste materials. Contingencies must be in place for the route collection of waste from all areas of the camp to ensure that waste materials are not allowed to accumulate. Particular contingencies must be in place for the collection of organic and other waste from kitchens and food preparation areas to ensure that there is no possibility of rats; flies or other pests are drawn to such areas. There should be contingencies for the recycling of as much waste as practical, including waste stream segregation and composting of organic waste. All waste that cannot be recycled waste must be disposed of in a responsible manner.7.6. Pest Control A Pest Control Management should be developed by the contractor, which includes a contract with a specialist pest control company to implement pest control measures on a routine basis. The Pest Control should meet in full the Vietnamese regulations on prevention and control of infection disease (03/2007/QH12). Nominated persons should be responsible for the controlling of all pests and ensuring they do not congregate around bins and other areas where waste can accumulate. Consideration should be given to the development of a mosquito eradication program by the use of fogging, use of pesticides and removal of stagnant water around camps to eradicate insect breeding areas. Sprayed bed nets may be used.7.7. Rooms and Facilities Configuration of rooms and facilities will be at the discretion of the contractor; however the following criteria will be complied with irrespective of room configuration:

Any dormitory design should maximize the degree of privacy of occupants by the use of screens the placing of wardrobes and other furniture. Rooms or Dormitories should be single sex occupancy Each person should have a minimum personal space of: 10-12.5m3 * or 4-5.5m2 floor area * Sleeping accommodation should have a minimum ceiling height of 2.1m There should be a minimum space of 1m between beds The use of bunk beds should be avoided but were necessary there should be a minimum space between top and lower bunk of 0.7m-1-10m. Triple bunks are not permitted. Where shared accommodation is necessary, ideally rooms should accommodate 2-8 persons, and never more than 8 people. ( In that case 3m2 / person ) Hammocks or sleeping mats may use instead of beds where this is preferred by the occupants Windows should be lockable and fitted with fly screens. Sanitary facilities should possible be located close to the sleeping accommodation and shall be segregated for male and female. A program must be developed to provide adequate routine and preventative maintenance of buildings, fixtures and fittings. A suitable daily cleaning schedule should be implemented and recorded for all buildings to ensure that all areas remain clean, tidy and clear of rubbish or other waste. This cleaning should be scheduled so it does not interfere with persons sleeping on routine shift patterns and to minimize contact between cleaning staff and workers. Bedding should be changed on a regular basis and be part of the routine cleaning program.7.8. Sanitation and Toilets Separate sanitation, toilet and shower facilities will be developed for male and female workers All toilets, shower/bath area and washing facilities should be designed to be easily cleanable with non-slip wipe clean flooring. Adequate facility should be provided for privacy, screens and doors should be full height and lockable. The number of facilities provided should be as follows: 1 toilet to 15 persons (per gender) * 1 urinal to 15 persons * 1 hand basin to 6 - 15 persons * 1 shower/bath area to 20 - 25 persons * Shower/bath areas should be provided a convenient distance from sleeping accommodation and must provide privacy for workers who are bathing. The Contractor shall develop a program for the provision of drinking water for camp occupants and cooking. The program should include requirements for delivery, storage and testing water quality.7.9. Canteen, Cooking and Laundry No cooking will be permitted in sleeping areas Kitchens, Food preparation areas and Laundry should be designed to be easily cleanable with non-slip wipe clean flooring. Worktops should be easily wipe clean with minimum joints and gaps Ceiling of food preparation areas should be smooth, fire resistant, and lit colored, and its wall joint to be covered. Laundries should be of sufficient size to cater for the washing and drying of all camp bedding once a week Provide laundry facilities to enable workers to wash and dry their own personal clothing if this not provided by the site. Site canteens should provide a minimum of 1 1.5m2 floor area per person. Hand basins with soap, and running clean water will be provided to enable workers to wash their hands prior to eating. Kitchen equipment and cookers should possibly be freestanding to enable them to be moved for cleaning. All floor, wall and ceiling should have easy clean surfaces. Adequate waste disposal facilities and bins should be provided in kitchen and dining areas for the containment of waste. Facilities should be in place for the removal of waste in sealed containers to a dedicated waste storage area located away from the building. Waste should be collected on a regular basis; no accumulation of waste should be permitted in kitchen areas. Food will be prepared by experienced cooks and will integrate nutritionist principles

Five keys to safer food

Keep Clean Wash your hands before handling food and often during food preparation. Wash your hands after going to the toilet. Wash and sanitize all surfaces and equipment used for food preparation. Protect kitchen areas and food from insects, pests and other animals.While most microorganisms do not cause disease, dangerous microorganisms are widely found in soil, water, animals and people. These microorganisms are carried on hands, wiping cloths and utensils, especially cutting boards and the slightest contact can transfer them to food and cause food borne diseases

Separate raw and cooked Separate raw meat, poultry and seafood from other foods. Use separate equipment and utensils such asKnives and cutting boards for handling raw foods. Store food in containers to avoid contactBetween raw and prepared foods.Raw food, especially meat, poultry and seafood, and their juices, can contain dangerous microorganisms, which may be transferred onto other foods during food preparation and storage.

Cook thoroughly Cook food thoroughly, especially meat, poultry, eggs and seafood. Bring foods like soups and stews to boiling to make sure that they have reached 70C. For meat and poultry, make sure that juices are clear, not pink. Ideally, use a thermometer. Reheat cooked food thoroughly.Proper cooking kills almost all dangerous microorganisms.Studies have shown that cooking food to a temperature of 70C can help ensure it is safe for consumption. Foods that require special attention include minced meats, rolled roasts, large joints of meat and whole poultry.

Keep food at safe temperatures Do not leave cooked food at room temperature for more than 2 hours. Refrigerate promptly all cooked and perishable food (preferably below 5C). Keep cooked food piping hot (more than 60C)prior to serving. Do not store food too long even in the refrigerator. Do not thaw frozen food at room temperature.Microorganisms can multiply very quickly if food is stored at room temperature. By holding at temperatures below 5C or above 60C, the growth of microorganisms is slowed down or stopped. Some dangerous microorganisms still grow below 5C.

Use safe water and raw materials Use safe water or treat it to make it safe. Select fresh and wholesome foods. Choose foods processed for safety, such asPasteurized milk. Wash fruits and vegetables, especially if eaten raw. Do not use food beyond its expiry date.Raw materials, including water and ice, may be contaminated with dangerous microorganisms and chemicals. Toxic chemicals may be formed in damaged and moldy foods. Take care in selection of raw materials and implement simple measures such as washing.

7.10. Leisure and Social Facilities Provide sufficient social/leisure rest faculties for all persons on the camp, these should include radio, TV and video faculties and where possible Internet access. Mobile phone access should be provided or if not available, facilities should be provided so personnel may make phone calls to home on a regular basis. Dedicated places should be provided for religious worship, these should be designed in consultation with the workforce together with any support facilities such as ablutions etc. as required. Facilities for ball sports should be provided, these should be floodlight where necessary Separate areas will be designated for leisure/socializing where tobacco (and if applicable) Alcohol is permitted, and those areas where alcohol is not permitted.7.11. Site Management The contractor shall prepare a written management policy for the accommodation site, which includes but not limited to: Accommodation Criteria Health and Safety Policy for occupants HIV/AIDS and other communicable diseases prevention policy including contraception guidance. Training and orientation procedures Medical Care Standards Food Hygiene Standards Visitor policy Entrance and exit policy and protocols Alcohol and drug policy Security Fire and Evacuation Camp rules and regulations, disciplinary procedures and sanctions The Contractor shall employ a suitably qualified and experienced Camp Manager who will have overall responsibility and authority to manage all aspects of the site. The manager will be responsible for overseeing all staff working within the camp including catering and laundry personnel. They will have overall accountability for food hygiene and housekeeping standards and provide assurance through auditing to the Contractor Site HSSE Manager that standards are being maintained.

7.12. Security The Contractor will develop a security policy, which takes appropriate measures to protect camp staff and workers against theft and attack. The policy will be managed by a qualified individual supported by team of properly trained security specialists. The policy will also address contingences for the impact that the camp may have upon the neighboring communities with regard to security and possible civil disturbance as well as other security risks that are properly managed. The policy shall provide a protocol for the employment of security staff, which includes: Numbers of staff required Employment policy for security staff including background checks and suitability for employment Training requirements for staff to include clear requirements on duties and responsibilities, use of force and violence and the importance of respecting workers and community human rights. If alcohol is allowed, may need training/policies around interactions with those who have consumed.7.13. Medical In addition to any medical facilities that may be provided by the Contractor and government medical services, the Contractor shall provide First Aid and medical evacuation contingencies for all camp occupants. These plans must be aligned with the emergency response plan. The Contractor shall ensure that there are sufficient medical contingencies available to meet all foreseeable emergencies. These facilities shall include as a minimum: Access to specialist services On-site First Aid facilities including first aid kits, trained first aiders and a medical room Have facilities for raising the alarm in an emergency, with immediate (within 10 minutes of alarm being raised) help being available. Medical provision shall take into consideration the requirements. These kits must be inspected on a regular basis for the replacing of used items; the Camp Manager shall keep records of all such inspections. Examples of basic Medical Facilities are detailed in HSE First Aid Facilities There is no standard list and it very much depends on the assessment of the needs in a particular workplace, detailed below is a provisional list: A leaflet giving general guidance on first aid, for example HSE leaflet Basic advice on first aid at work Individually wrapped sterile adhesive dressings (assorted sizes) Two sterile eye pads Four individually wrapped triangular bandages (preferably sterile) Six safety pins Six medium-sized (approximately 12 cm x 12 cm) individually wrapped sterile unmediated wound dressings Two large (approximately 18 cm x 18 cm) sterile individually wrapped unmediated wound dressings One pair of disposable gloves. Burns dressing (kitchen and catering areas)

8. MONITORING The Contractor shall carry out a series of audits to confirm that standards are being maintained. Area to be audited shall include, but not limited to: Food Hygiene (including drinking water) Housekeeping Security Fire & Evacuation Training for all workers, staff in camp and security staff Medical Care Community relationship Pest control Environmental surroundings of camp including treated sanitary waste water Maintaining buildings Grievance control including Grievance Register In addition to auditing undertaken by the contractor, Audit schedules will vary depending upon local conditions however contractors will undertake at a minimum:Daily audits: Housekeeping in all toilets, washroom and shower/bath areasWeekly audits: Inspection of kitchens, food preparation and restaurant areasHousekeeping and worker conditions in all accommodation and recreational areasInspection of camp grounds for stagnant water, rubbish accumulation and general care and maintenance.

Monthly auditsMedical inventories, accident books Fire Systems and evacuation alarms Pest EradicationOther AuditsAnnual Electrical system and fittings inspectionRecords of all audits and inspections shall be kept for further review by the Contractor HSE Department as required.