Development and Implementation of Food Safety Programs
Everyone involved in the contracting or operation of catering facilities has a responsibility to ensure food and water is safe.
The purpose of food safety & water management programs are to ensure that agreed standards of food safety and food hygiene are achieved across all sites to reduce the risk of work related foodborne illness.
E&P operations and projects are often in places where local food safety standards are not ideal. This sometimes means that more thought needs to be given to food safety to compensate for local limitations.
A formal preventative food safety & water management based on the principles of HACCP is relevant to both operators and contractors as part of the occupational health program. We can provide practical 'hands on' help to develop and implement a food safety system within your occupational health plan.
Food safety expertise can work within the Supply Chain, Occupational Health / HSE team to :
● Plan develop, implement or improve food safety & potable water management programs for your project or operation.
● Define and document food safety & potable water standards for onshore and / or offshore facilities.
● Define the accountability
● Work with supply chain management and managers accountable for catering contracts.
● Define food safety management monitoring / audit programs
● Visit catering sites to assess facility standards and catering staff behaviours
● Prioritise issues and provide inspection reports
● Support catering subcontractors and contract holders by helping to identify solutions
● Implement an ongoing food safety audit program
If you need help, Call or e-mail now for more information
The purpose of food safety & water management programs are to ensure that agreed standards of food safety and food hygiene are achieved across all sites to reduce the risk of work related foodborne illness.
E&P operations and projects are often in places where local food safety standards are not ideal. This sometimes means that more thought needs to be given to food safety to compensate for local limitations.
A formal preventative food safety & water management based on the principles of HACCP is relevant to both operators and contractors as part of the occupational health program. We can provide practical 'hands on' help to develop and implement a food safety system within your occupational health plan.
Food safety expertise can work within the Supply Chain, Occupational Health / HSE team to :
● Plan develop, implement or improve food safety & potable water management programs for your project or operation.
● Define and document food safety & potable water standards for onshore and / or offshore facilities.
● Define the accountability
● Work with supply chain management and managers accountable for catering contracts.
● Define food safety management monitoring / audit programs
● Visit catering sites to assess facility standards and catering staff behaviours
● Prioritise issues and provide inspection reports
● Support catering subcontractors and contract holders by helping to identify solutions
● Implement an ongoing food safety audit program
If you need help, Call or e-mail now for more information
In House Food Safety, HACCP & Audit Training
Food safety, hygiene & Haccp training courses are certificated by the Royal Society for Public Health or HABC who are the fasted growing awarding body in the UK.
We specialise in providing 'In House' training on the clients premises or nominated training facility. Training can be completed in most countries around the world and courses and can be adapted for your company.
Food Safety courses are suitable for HSE managers, HSE supervisors, health advisors, food safety advisors, company doctors, clinic medical staff, occupational health, hygiene supervisors, camp bosses or anyone who has responsibility for monitoring or operating food safety systems.
Level 2 (Basic) courses are aimed at those in the workplace who participate in activities related to the subject area. The guided learning learning hours are 9, usually over 1 day. The 'Fundamentals' courses are equivalent in content to the 'Level 2' courses but do not require the pre-registration of candidates.
Level 3 (Intermediate) courses are aimed at those who have a supervisory role. The guided learning hours are 20 - 25, usually over 3 days.
Level 4 (Advanced) courses are aimed at those who also have a related management role or wish to deliver training. The guided learning learning hours are 40, usually over 5 days.
All food safety & haccp training courses are conducted in English - a verbal and written understanding of English is essential. Presentations are very pictorial to assist delegates whose first language may not be English. We recommend an additional day to level 3 & 4 courses for delegates who's first language is not English - this gives a much steadier learning pace.
Haccp & food safety courses incorporate a variety of teaching methods including formal presentations, tutor led discussions, DVD's, individual & group exercises, quizzes and card games. Delegates are provided with handouts and a course-book. To ensure an effective learning environment, recommended course numbers are 12 per course with a maximum of 16.
Courses relevant to the HSE, Occupational Health & Catering staff in the E&P Sector include:
● Level 2 (Basic) Award in Food Safety in Catering
● Level 3 (Intermediate) Supervising Food Safety in Catering
● Level 4 (Advanced) Award in Managing Food Safety in Catering
● Level 2 Haccp for Catering / Fundamentals of Haccp / Foundation Certificate in Haccp
● Level 3 (Intermediate) Award in Supervising HACCP for Catering
● Level 3 Award in Effective Inspection & Auditing Skills
See Food Safety & Haccp Training now for more information
We specialise in providing 'In House' training on the clients premises or nominated training facility. Training can be completed in most countries around the world and courses and can be adapted for your company.
Food Safety courses are suitable for HSE managers, HSE supervisors, health advisors, food safety advisors, company doctors, clinic medical staff, occupational health, hygiene supervisors, camp bosses or anyone who has responsibility for monitoring or operating food safety systems.
Level 2 (Basic) courses are aimed at those in the workplace who participate in activities related to the subject area. The guided learning learning hours are 9, usually over 1 day. The 'Fundamentals' courses are equivalent in content to the 'Level 2' courses but do not require the pre-registration of candidates.
Level 3 (Intermediate) courses are aimed at those who have a supervisory role. The guided learning hours are 20 - 25, usually over 3 days.
Level 4 (Advanced) courses are aimed at those who also have a related management role or wish to deliver training. The guided learning learning hours are 40, usually over 5 days.
All food safety & haccp training courses are conducted in English - a verbal and written understanding of English is essential. Presentations are very pictorial to assist delegates whose first language may not be English. We recommend an additional day to level 3 & 4 courses for delegates who's first language is not English - this gives a much steadier learning pace.
Haccp & food safety courses incorporate a variety of teaching methods including formal presentations, tutor led discussions, DVD's, individual & group exercises, quizzes and card games. Delegates are provided with handouts and a course-book. To ensure an effective learning environment, recommended course numbers are 12 per course with a maximum of 16.
Courses relevant to the HSE, Occupational Health & Catering staff in the E&P Sector include:
● Level 2 (Basic) Award in Food Safety in Catering
● Level 3 (Intermediate) Supervising Food Safety in Catering
● Level 4 (Advanced) Award in Managing Food Safety in Catering
● Level 2 Haccp for Catering / Fundamentals of Haccp / Foundation Certificate in Haccp
● Level 3 (Intermediate) Award in Supervising HACCP for Catering
● Level 3 Award in Effective Inspection & Auditing Skills
See Food Safety & Haccp Training now for more information
Food Safety Incident Investigations
● Food or water can sometimes be implicated when several people become ill at the same time.
● Can occur even when food safety systems are in place due to lapses in procedure
● Foodborne illness is more likely if a food safety management program is not in place
● An investigation to identify the root cause requires an understanding of catering operations
● An understanding of food safety management systems and food hygiene are also required
● Food safety expertise can be brought into the investigation team
● Recommendations from the investigation may also require food safety expertise.
If you need help, Call or e-mail now for more information
● Can occur even when food safety systems are in place due to lapses in procedure
● Foodborne illness is more likely if a food safety management program is not in place
● An investigation to identify the root cause requires an understanding of catering operations
● An understanding of food safety management systems and food hygiene are also required
● Food safety expertise can be brought into the investigation team
● Recommendations from the investigation may also require food safety expertise.
If you need help, Call or e-mail now for more information
Food Safety Audits
● Food safety audits like other HSE audits are designed to demonstrate conformance with a specific standard
● Food safety audits can be applied to all types of industrial catering and foodservice operations.
● The effectiveness of food safety management within an overall HSE plan can be audited
● Based on principles of HACCP (Hazard Analysis Critical Control Points Systems)
● Food safety also includes potable water
● Onshore and offshore facilities can be audited
● Include subcontractors responsible for facilities management
● Deficiencies and weaknesses are identified on site, discussed and documented.
● A realistic appraisal of suppliers or a clients own operations which is based on industrial experience.
● Can provide a technical justification for capital expenditure.
If you need help, Call or e-mail now for more information
● Food safety audits can be applied to all types of industrial catering and foodservice operations.
● The effectiveness of food safety management within an overall HSE plan can be audited
● Based on principles of HACCP (Hazard Analysis Critical Control Points Systems)
● Food safety also includes potable water
● Onshore and offshore facilities can be audited
● Include subcontractors responsible for facilities management
● Deficiencies and weaknesses are identified on site, discussed and documented.
● A realistic appraisal of suppliers or a clients own operations which is based on industrial experience.
● Can provide a technical justification for capital expenditure.
If you need help, Call or e-mail now for more information
Technical Evaluations & Tender Review
● Working with contract holders, supply chain management and HSE staff
● A technical evaluation is performed to assess food safety management systems prior to awarding a catering contract.
● The objective is to assess if each company in the tender process has the appropriate food safety systems.
● Minimises the risk of food safety incidents occurring after the contract has been awarded
● Food safety requirements and objectives can be part of the tender document and contract.
● The technical evaluation can be considered with the commercial / cost evaluation.
● The technical evaluation may also involve food safety audits of catering premises.
● Ensures that contracts are not awarded purely on the basis of cost.
If you need help, Call or e-mail now for more information
● A technical evaluation is performed to assess food safety management systems prior to awarding a catering contract.
● The objective is to assess if each company in the tender process has the appropriate food safety systems.
● Minimises the risk of food safety incidents occurring after the contract has been awarded
● Food safety requirements and objectives can be part of the tender document and contract.
● The technical evaluation can be considered with the commercial / cost evaluation.
● The technical evaluation may also involve food safety audits of catering premises.
● Ensures that contracts are not awarded purely on the basis of cost.
If you need help, Call or e-mail now for more information
Mobilisation of Caterers
● Successful mobilisation of a new contractor requires an input from both sides
● The changeover from one caterer to another requires careful planning
● A 'hands on' approach to management of change activities gives the best results
● Helps to raise the profile of facilities related issues which are outside the control of the caterer
● Ensures successful implementation of food safety programs.
If you need help, Call or e-mail now for more information
● The changeover from one caterer to another requires careful planning
● A 'hands on' approach to management of change activities gives the best results
● Helps to raise the profile of facilities related issues which are outside the control of the caterer
● Ensures successful implementation of food safety programs.
If you need help, Call or e-mail now for more information
Design and Upgrading of Catering Facilities
● Food safety starts with the design and layout of catering facilities
● Design can be optimised to ensure that efficient and safe catering operations are built into the design
● We can work with your project team or contractors in the design of new facilities or upgrading of existing facilities
● Deficiencies and weaknesses are identified, discussed and documented.
● An audit of current facilities can provide a technical justification for capital expenditure.
If you need help, Call or e-mail now for more information
● Design can be optimised to ensure that efficient and safe catering operations are built into the design
● We can work with your project team or contractors in the design of new facilities or upgrading of existing facilities
● Deficiencies and weaknesses are identified, discussed and documented.
● An audit of current facilities can provide a technical justification for capital expenditure.
If you need help, Call or e-mail now for more information
For more information
IF YOU:
● Are an operator, contractor or caterer involved in projects or operations
● Are responsible for HSE teams
● Have responsibility for contracting, managing, designing or monitoring catering operations
AND:
● Need to plan develop, implement or improve food safety management programs
● Need food safety or catering expertise to investigate food safety or food quality issues
● Need to consider food safety in the design of new facilities or upgrading of existing facilities
● Require monitoring of existing catering suppliers or subcontractors
● Need to assess the status off current caterers
● Need a technical evaluation of tenders or potential catering subcontractors
● Need to organise Food Safety or Haccp training
OR you have a problem but not sure what to do next........ Call or e-mail now for more information
● Are an operator, contractor or caterer involved in projects or operations
● Are responsible for HSE teams
● Have responsibility for contracting, managing, designing or monitoring catering operations
AND:
● Need to plan develop, implement or improve food safety management programs
● Need food safety or catering expertise to investigate food safety or food quality issues
● Need to consider food safety in the design of new facilities or upgrading of existing facilities
● Require monitoring of existing catering suppliers or subcontractors
● Need to assess the status off current caterers
● Need a technical evaluation of tenders or potential catering subcontractors
● Need to organise Food Safety or Haccp training
OR you have a problem but not sure what to do next........ Call or e-mail now for more information
Contracts can be direct, or through an agency and can be from a few days to longer periods of rotational working.