New guide to food & water safety
Sunday/26/Apr 2009 Filed in: New Links
| A Guide to Food & Water Safety for the Oil & Gas Industry - OGP Report Number 397 |
The joint OGP/IPIECA Health Committee has just issued a new publication focusing on the importance of food and water safety within the oil and gas industry. It comes at a time when the World Health Organization (WHO) reports a rising incidence of food- and water-related illnesses in both developed and developing countries.
According to recent data, unsafe food and water is implicated in three million deaths per year and 2.4 billion episodes of illness. Vulnerability extends to developed nations as well as those still lacking modern infrastructure. In the USA alone, for example, every year an estimated 76 million people get sick from food- and water-related infections, more than 325,000 are hospitalised and 5,000 die.
Given the global extent of the problem, all sectors of the oil and gas industry, from frontier exploration and production locations to retail operations, are potentially ‘at risk’ from diseases related to food and water, the report says. Such diseases, some of them potentially fatal, ‘can have significant adverse impacts on workforce productivity, particularly during large-scale construction phases of a project.’
The strategies set out in the guide are based on an emerging international consensus on the key principles and practices for organising and implementing effective and sustainable food and water management programmes. The two building blocks cited are the Hazard Analysis Critical Control Point (HACCP) system and the generic food safety management system (FSMS) developed under the 2005 International Organization for Standardization (ISO) 2200 standard.
Aimed at corporate and project-level HSE managers, operations managers, company physicians, clinic medical staff, occupational health and hygiene supervisors and company, contractor and franchise retail site managers and staff, the new guide is an evidence-based reference that scientifically and systematically describes:
- Fundamental medical principles that explain the transmission and development of food- and water-related illnesses
- How to develop effective management systems for food and water safety based on the key medical principles
- The process of developing appropriate monitoring and evaluation strategies
The publication includes generic programme templates, checklists, audit protocols, layperson guidance documents, web-based resources and evidence-based technical and scientific articles.
To download a copy of A guide to food and water safety for the oil and gas industry, visit the publications page of www.ogp.org.uk.
Do you need someone with food safety experience in the oil and gas industry to develop, implement or manage a special food safety projects for onshore or offshore oil and gas installations as part of your HSE plan? see FOOD SAFETY SERVICES.
A busy start to the year
Saturday/11/Apr 2009 Filed in: News
The first 3 months of 2009 has been a busy 3 months with projects completed in Egypt, UAE and India. The work has included:
Food Safety Training of HSE and health teams including food safety auditing.
Food safety audits of onshore catering facilities
Food safety audits of offshore platforms
Assessment of catering operations for an exploration project
If you require help, please see FOOD SAFETY SERVICES for more information.
Food Safety Training of HSE and health teams including food safety auditing.
Food safety audits of onshore catering facilities
Food safety audits of offshore platforms
Assessment of catering operations for an exploration project
If you require help, please see FOOD SAFETY SERVICES for more information.
New Food Safety & Haccp Courses
Monday/24/Mar 2008 Filed in: News
We now have approval from the RSPH to run the following courses:
Level 2 Award in Food Safety in Catering
Level 4 Award in Managing Food Safety in Catering
Level 3 Award in HACCP for Food Manufacturing (Also applicable to Catering)
Level 4 Award in HACCP Management for Food Manufacturing (Also applicable to Catering)
These courses will be in house training for a specific company or we can deliver these courses on behalf of other training organisations. The syllabus for each course is available HERE or please Call or e-mail now.
Level 2 Award in Food Safety in Catering
Level 4 Award in Managing Food Safety in Catering
Level 3 Award in HACCP for Food Manufacturing (Also applicable to Catering)
Level 4 Award in HACCP Management for Food Manufacturing (Also applicable to Catering)
These courses will be in house training for a specific company or we can deliver these courses on behalf of other training organisations. The syllabus for each course is available HERE or please Call or e-mail now.
WHO Guide to Ship Sanitation
Monday/21/Jan 2008 Filed in: New Links
The WHO Guide to Ship Sanitation has become the official global reference on health requirements for ship construction and operation. Its purpose is to standardise the sanitary measures taken in ships, to safeguard the health of travellers and workers and to prevent the spread of infection from one country to another.
The Guide was first published in 1967 and amended in 1987. The revised third edition of the Guide has been prepared to reflect the changes in construction, design and size of ships since the 1960s and the existence of new diseases (e.g. Legionnaires’ disease) that were not foreseen when the 1967 Guide was published.
Water safety on ships is included in the plan of work of the rolling revision of the WHO Guidelines for Drinking-water Quality. The issue, which is covered briefly in chapter 6 of the third edition of the Guidelines for Drinking-water Quality, is of considerable international interest. Drinking-water and food safety are, however, addressed in considerable depth in the Guide to Ship Sanitation.
An initial draft of the latest guide has been completed, and is available in the Food & Water Guidelines section
The Guide was first published in 1967 and amended in 1987. The revised third edition of the Guide has been prepared to reflect the changes in construction, design and size of ships since the 1960s and the existence of new diseases (e.g. Legionnaires’ disease) that were not foreseen when the 1967 Guide was published.
Water safety on ships is included in the plan of work of the rolling revision of the WHO Guidelines for Drinking-water Quality. The issue, which is covered briefly in chapter 6 of the third edition of the Guidelines for Drinking-water Quality, is of considerable international interest. Drinking-water and food safety are, however, addressed in considerable depth in the Guide to Ship Sanitation.
An initial draft of the latest guide has been completed, and is available in the Food & Water Guidelines section
New FAQ's
Monday/07/Jan 2008 Filed in: Website Updates
The FAQ section has been expanded and gives more information about services. The can also be downloaded as a 'pdf' file.