A Food Safety & Hygiene Management
System:
● Is considered to be critical to occupational health planning of oil & gas exploration, development and construction projects where thousands of meals per day can be served in catering facilities on just one site.
● Results in economic benefits through less down time and less strain on medical facilities due to preventable work related foodborne illness when built into the planning of new projects.
● Is critical to occupational health planning and well being of operators and contractors staff involved in upstream / downstream / onshore / offshore projects and operations, particularly catering facilities in remote locations or where local standards are not ideal.
● Clarifies corporate expectations for supply chain management, contractors, caterers and the role of HSE staff in the food safety management of onshore & offshore facilities.
● Enables catering subcontractor performance to be measured and managed against agreed standards when specified in contracts.
● Acknowledges the role of design and maintenance of catering facilities in food safety management and the prevention of foodborne illness.
● Contributes to the HSE goal of 'No Harm to People' by the prevention of work related foodborne illness.
● Identified within the Health Risk Assessment at the earliest stage of a project or operation.
● Is most effective when a food safety specialist is involved in planning and implementation.
● Is considered to be critical to occupational health planning of oil & gas exploration, development and construction projects where thousands of meals per day can be served in catering facilities on just one site.
● Results in economic benefits through less down time and less strain on medical facilities due to preventable work related foodborne illness when built into the planning of new projects.
● Is critical to occupational health planning and well being of operators and contractors staff involved in upstream / downstream / onshore / offshore projects and operations, particularly catering facilities in remote locations or where local standards are not ideal.
● Clarifies corporate expectations for supply chain management, contractors, caterers and the role of HSE staff in the food safety management of onshore & offshore facilities.
● Enables catering subcontractor performance to be measured and managed against agreed standards when specified in contracts.
● Acknowledges the role of design and maintenance of catering facilities in food safety management and the prevention of foodborne illness.
● Contributes to the HSE goal of 'No Harm to People' by the prevention of work related foodborne illness.
● Identified within the Health Risk Assessment at the earliest stage of a project or operation.
● Is most effective when a food safety specialist is involved in planning and implementation.
If you need help, Call or e-mail now or see Food Safety Services
Food Safety Services
Include:
Independent Consultant & Contractor
Do you have special food safety project that needs developing, implementing or managing?
Development & Implementation of Food Safety Programs
Are you an operator, contractor or caterer who needs needs to develop, implement or improve a food safety & potable water management programs for your project or operation?
Food Safety Incident Investigations
Do you need to identify the root causes of a food safety incident?
Food Safety Audits of Onshore & Offshore Catering Operations
Do you need to verify food safety standards in all your catering facilities, kitchens or galleys?
Food Safety & Haccp Training of HSE and Catering Staff
Do your occupational health, HSE, health advisors or medics have sufficient knowledge or experience of food safety?
Catering Technical Evaluations & Tender Review
Does your supply chain management system require a technical evaluation of potential contractors?
Mobilisation of Caterers
Do you need help to ensure the successful changeover to a new contractor?
Design & Upgrading of Catering Facilities
Do you need advice on how to to improve or upgrade your catering facilities?
Subcontracting
Do you need a food safety advisor to supplement your own resources?
Independent Consultant & Contractor
Do you have special food safety project that needs developing, implementing or managing?
Development & Implementation of Food Safety Programs
Are you an operator, contractor or caterer who needs needs to develop, implement or improve a food safety & potable water management programs for your project or operation?
Food Safety Incident Investigations
Do you need to identify the root causes of a food safety incident?
Food Safety Audits of Onshore & Offshore Catering Operations
Do you need to verify food safety standards in all your catering facilities, kitchens or galleys?
Food Safety & Haccp Training of HSE and Catering Staff
Do your occupational health, HSE, health advisors or medics have sufficient knowledge or experience of food safety?
Catering Technical Evaluations & Tender Review
Does your supply chain management system require a technical evaluation of potential contractors?
Mobilisation of Caterers
Do you need help to ensure the successful changeover to a new contractor?
Design & Upgrading of Catering Facilities
Do you need advice on how to to improve or upgrade your catering facilities?
Subcontracting
Do you need a food safety advisor to supplement your own resources?
The promotion of improved business performance
through healthy people is a common health
strategy -
HOW DOES FOOD & WATER SAFETY CONTRIBUTE TO
THIS?
Significant food safety & food hygiene
experience in catering and food manufacturing
sectors including the development, training,
implementation and monitoring of food safety
management programs in the E&P
sector
Providing safe and nutritious food and water to
employees in remote areas is not without
challenge, particularly in a large project
where the number of employees is increasing
rapidly and the caterer is expected to
cope. The control of catering contracts
can become more fragmented with the risk of
illness from food and water hazards
exponentially increased.
The implementation of an effective food and water safety management program by oil and gas operators, contractors and caterers involved in offshore & onshore operations can create both short term improvements in site operations and sustained improvements over the long term due to higher overall workforce productivity from the prevention of work place foodborne illness.
Safety systems in the E&P sector are risk assessment based and aimed at the prevention of incidents and injuries. Standards and procedures comply with legal requirements and international / E&P oil & gas industry standards.
The management of food safety and food hygiene in catering and potable water is also risk assessment based and aimed at the prevention of food safety incidents and illness.
Internationally recognised food safety standards and systems (HACCP) have been developed by the World Health Organisation and these standards form the basis of food safety legislation and good catering practices around the world.
A Food Safety Management Program is therefore an integral part of preventative health program which can be applied to the management of all facilities where food is prepared, served or consumed whether onshore or offshore.
The implementation of an effective food and water safety management program by oil and gas operators, contractors and caterers involved in offshore & onshore operations can create both short term improvements in site operations and sustained improvements over the long term due to higher overall workforce productivity from the prevention of work place foodborne illness.
Safety systems in the E&P sector are risk assessment based and aimed at the prevention of incidents and injuries. Standards and procedures comply with legal requirements and international / E&P oil & gas industry standards.
The management of food safety and food hygiene in catering and potable water is also risk assessment based and aimed at the prevention of food safety incidents and illness.
Internationally recognised food safety standards and systems (HACCP) have been developed by the World Health Organisation and these standards form the basis of food safety legislation and good catering practices around the world.
A Food Safety Management Program is therefore an integral part of preventative health program which can be applied to the management of all facilities where food is prepared, served or consumed whether onshore or offshore.