Health and Safety Executive

OFE Food safety and hygiene

Offshore food Control approach 4 essentials Specialist advice

This information will help offshore What this sheet covers dutyholders (owners, operators and This sheet describes good practice to ensure the management, control contractors) to comply with the food and monitoring of all aspects of food safety and hygiene. safety element of the Offshore Installations and Pipeline Works (Management and Hazards Administration) Regulations 1995, the 3 Microbial contamination of food by bacteria, moulds or viruses can Offshore Installations and Wells (Design cause food poisoning and food-borne diseases. and Construction, etc) Regulations 1996 3 Chemical contamination of food, eg pesticides, metals and residues (DCR) and the Control of Substances from cleaning can taint food and cause food poisoning. Hazardous to Health Regulations 2002 3 Physical contamination of food by foreign bodies including insects may (COSHH), to protect workers’ health. render food unfit or unsafe. 3 Cleaning products used by galley staff may cause burns, eye damage The guidance consolidates good practice and skin irritation. for food safety management and reinforces 3 Frequent hand contact with water can cause dermatitis. existing knowledge with additional information. It will help you review your Fruit and Dry Raw meat General Freezer veg store goods chiller chiller existing arrangements, deliver training and when supervising activities relating to the handling of food.

It is aimed at staff whose responsibilities General preparation Meat include managing food hygiene on offshore preparation Outdoor Dish/pot installations (eg camp boss/facilities clothing/ wash changing manager, occupational health specialists, room Bakery/veg COSHH assessors, supervisors etc). It is preparation also useful for trade union and employee safety representatives.

Following the guidance is not compulsory Access and you are free to take other action. But 3 Galley staff must be medically certified as fit. if you do follow this guidance you will 3 Galley visitors must be free from any infectious condition and dressed normally be doing enough to comply with appropriately, ie clean overcoat, footwear and head covering. the law. Health and safety inspectors seek to secure compliance with the law and may Facilities refer to this guidance as illustrating good 3 Galley facilities should be of sufficient size to cater for half the maximum practice persons on board. 3 The kitchen should be larger than 10 m2 and provide a minimum of 5 m2 for each worker in food preparation areas. 3 The layout, construction and size of the facilities should not impair food hygiene, safety or cleaning.

3 Provide a good standard of general ventilation with at least 5–10 air changes per hour. 3 Segregate food storage from food preparation areas. Restrict access. 3 Provide a dry food store that is pest proof, well ventilated, large enough for all food to be stored off the ground, and in a good state of repair. 3 Provide separate designated food preparation areas, eg butchery, bakery etc. 3 Provide good personal washing facilities with foot or knee operated taps at suitable locations. 3 Provide hand driers that prevent cross-contamination. Heated air hand driers are only suitable away from food preparation areas. 3 Provide clean lavatories for exclusive use by catering staff. 3 Where possible, provide separate accommodation for catering staff. 3 Provide storage for external clothing outside the galley area. Equipment 3 Delivery in refrigerated containers is preferred; otherwise, containers must be insulated. 3 Provide colour-coded chopping boards and knives to minimise the risk of cross contamination. 3 Provide canopy hoods with extract ventilation to control cooking fumes. 3 Freezers and refrigerators should provide sufficient storage space to segregate high-risk and lower-risk foods. 3 Ensure that walk-in storage can be opened from inside. 3 Provide blast chillers for cook-chill operations and defrosting cabinets for thaw-cook operations. 3 Provide waste bins with foot-pedal operated lids. 3 Ensure that all equipment used to maintain food at fixed temperatures is provided with temperature monitoring gauges.

Temperature standards Deliveries 3 Frozen goods below -12 oC and preferably, below -18 oC. 3 Chilled goods below 5 oC. Storage 3 Frozen food must be at or below -18 oC. 3 Refrigerated food between 1 oC and 5 oC. 3 Ice cream below -18 oC and destroyed if its temperature exceeds -2.2 oC. 3 Chillers must hold food between 0 oC and 3 oC until unloaded. Food preparation 3 Cooked food: store at or above 63 oC. 3 Reheated food: should be heated to at least 82 oC. Food must not be reheated more than once. 3 Cold food displays must hold food at or below 5 oC. 3 Blast chillers must reduce the core temperature of the outer 50 mm layer of food from 70 oC to 3 oC or lower, within 90 minutes of being fully loaded. 3 New blast chillers must have automatic controls that include a thermometer accurate within 0.5 oC, and a temperature recorder that is independently wired.

Food service 3 Hot food displays must hold food at or above 63 oC. 3 Cold food displays must hold food at or below 5 oC. Procedures 3 Prepare a site-specific HACCP (hazard analysis critical control point) document, which sets out who is responsible for what aspect of food safety. 3 Prepare a contingency plan that covers failure of refrigeration or other service equipment. 3 Prepare a contingency plan to cover an outbreak of food poisoning. 3 The nominated competent person (eg offshore medic) should examine foods on receipt. 3 Monitor and record the temperatures of delivered, prepared and stored food. Thermometers should be accurate within 0.5 oC. 3 Plan stock rotation to control food quality – monitor expiry dates. Personal protective equipment (PPE) – see OCM3 3 Respiratory protective equipment (RPE) is not needed. 3 Provide mail gloves for personnel working with cutting objects, eg knives. 3 Provide protective gloves for cleaning and wet work. Single-use gloves are acceptable. If you must use latex gloves, select low-protein powder-free gloves. 3 Provide full length gauntlets, impermeable coveralls and eye protection for heavy duty degreasing with caustic products.

Work uniform 3 Provide colour-coded uniforms, disposable aprons and hats, and safety shoes for food preparation, serving and cleaning.

Maintenance, examination and testing Checking and maintenance 3 Plan and monitor equipment maintenance schedules. 3 Only allow trained technicians to service equipment. 3 Check that surfaces are clean and undamaged at the start of every shift. 3 Kitchen extract systems should be checked to see that they are working and maintained to ensure their effectiveness (note: these do not come under the provisions for 14 monthly thorough examination and testing required under COSHH). 3 Twice a day, check the temperatures of food storage. 3 Check the food temperatures at the beginning and end of each service. 3 At least once a week, check the door seals on freezers, fridges and chillers. 3 At least once a month, check that temperature alarms are working. Records 3 Keep temperature and menu records for at least three months. 3 Keep records of all examinations and tests for at least five years.

Cleaning and housekeeping Employee checklist 3 Display the cleaning schedule and statement. The schedule should show: Is your training up to n the responsible person; date? n the area, equipment and surfaces to be cleaned;

n the cleaning frequency; and Is the equipment in good n the cleaning method. condition and working 3 The cleaner must sign the schedule with date/time. properly? 3 Clear up spills immediately. Use protective gloves. If you find any problem, get it fixed. Don’t just Waste carry on working. 3 Dispose of food waste immediately. 3 Empty and clean out waste bins regularly. Report all illnesses to 3 Empty waste to designated receptacles. If these are outside, workers your supervisor. must wear any designated PPE. Other hazards Personal hygiene and skincare n Thermal – cold

3 Provide hand wash basins with hot and cold running water. n Musculoskeletal disorders –

3 Provide mild skin cleansers, nailbrushes, and soft paper towels for manual handling awkward drying. Avoid abrasive cleansers. heavy items in restricted 3 Replace nailbrushes regularly. places 3 Instruct workers in how to clean their skin effectively. n Fire

3 Galley workers should: n Sharps

n Shower before starting work, and wash before and after every break. n Lone working

n Keep fingernails short, no rings, and no nail varnish, perfume or n Slips and trips

deodorant. n Ensure that cuts and abrasions are covered, eg with blue plasters. Useful links n Report all illnesses. Food Standards Agency 3 Provide pre-work skin creams, which will make it easier to wash dirt www.food.gov.uk/ from the skin, and after-work creams to replace skin oils. You can find the full Offshore COSHH essentials series a Medical and health surveillance www.hse.gov.uk/coshh/index.htm 3 Organise food handlers’ medical examinations, required every two years. 3 Ensure that catering workers report all illnesses to their supervisor immediately, for a decision on reporting to the offshore medic. 3 Conduct low-level health surveillance for dermatitis involving skin checks by suitably trained responsible person.

Training and supervision 3 Provide supervision – esure that safe work procedures are followed. 3 Review training records at least once a year, and when the work changes. 3 Catering workers must have a basic food hygiene training certificate. Supervisors need an intermediate certificate. 3 Training includes toolbox talks on: n how to check that the equipment is working properly;

n personal hygiene; n how to clean up spills correctly; and

n what to do if something goes wrong.

3 Involve managers and supervisors in health and safety training. This guidance was developed by representatives from the UK offshore oil and gas industry and trade unions, with HSE.

© Crown copyright 2011 Published by the Health and Safety Executive 07/11