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New guide to food & water safety

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.