Food Storage and Handling

Work Instruction L3WWD/W151.R01

Effective date : 1 October 2001

Reference Procedure: General Camp Requirements L3WWD/P019

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Food Storage and Handling Document No.: L3WWD/W151.R01 Effective Date: 1 October 2001

Copyright 2001 WesternGeco. All rights reserved. Intellectual Property No part of this publication may be reproduced, transmitted, transcribed, stored in a retrieval system, or translated into any language or computer language in any form or by any means, electronic, mechanical, magnetic, optical, chemical, manual, or otherwise, without prior written permission of WesternGeco. Copyright violators also may be subject to civil penalties. If any copy of the document or portion thereof is made, it must include the copyright notice and other proprietary notices contained herein. Each individual document published by WesternGeco may contain other proprietary notices and copyright notices and other information relating to that individual document. Nothing contained herein shall be construed as conferring by implication, estoppel, or otherwise any license or right under any patent, trademark, or other intellectual property right of WesternGeco or any third party. The WesternGeco publications herein may include typographic inaccuracies or errors. Changes may be made periodically to these publications and such changes will be incorporated in new editions of the publications. WesternGeco may make improvements and/or changes in the products and/or the services described in these publications at any time without notice. All documents are provided as is without warranty of any kind, either expressed or implied, including, but not limited to, the implied warranties of merchantability, fitness for a particular purpose, or non-infringement.

Work Instruction Title: Work Instruction No.: Custodian: Line Manager:

Food Storage and Handling L3WWD/W151.R01 Documentation Manager - Land Support QHSE Manager - Land

NOTE
Preamble During the integration period and until documentation is harmonized, all standards from both Geco-Prakla and Western Geophysical have been kept, meaning that when a topic is covered by two legacy standards, it is left to the person in charge to select whichever of the two he/she will work by.

Revision History
Rev. No. 01 00 Effective Date 1-Oct-01 1-Mar-97 Description Revised to WesternGeco format without content changes First Release Prepared by M. Cooney W. Henschel Reviewed by W. Henschel G.Wickes, J.Tulett Approved by W. Henschel G.Wickes, J.Tulett

Purpose

The Purpose of this Work Instruction is to ensure that food in the camp is handled and stored as required in procedure General Camp Requirements L3WWD/P019. Refer to the WesternGeco QHSE Reference page and OFS QHSE Policies and Standards Page in InTouch when carrying out this work instruction. This work instruction defines the WesternGeco minimum standard required and should be used as a guideline and adapted to local requirements, laws, directives, regulations and contractual terms.

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Food Storage and Handling Document No.: L3WWD/W151.R01 Effective Date: 1 October 2001

2
2.1

Actions
To Avoid Food Poisoning
a) To avoid transferring bacteria from the raw to the cooked meat, never handle cooked and uncooked meats together. Do not cut them up with the same utensils or use the same boards without thoroughly washing the board and the utensils, and, of course, your hands! Cooked meats eaten cold are a common cause of food poisoning because organisms have been transferred back to the cooked product via knives, cooking boards and hands contaminated by fresh meat. Place hot food directly in the refrigerator to cool. You may be reluctant to do this but modern refrigerators can cope with the load. Provided the dish is covered you will not frost up the refrigerator. Serve food to be eaten cold direct from the refrigerator. This applies particularly to seafood, meat and vegetable salads, rice salads, desserts and cakes containing cream or imitation cream. Avoid excessive handling of food because bacteria are always on our bodies. Although `fingers were made before forks', suitable utensils should be used to serve food and, of course, everyone handling food should be scrupulous in their personal cleanliness.

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2.2

Precautions During Food Preparation

a) Most cases of food poisoning are the result of eating food left to stand, cooked or uncooked, at temperatures that permit bacteria to grow, particularly those that can cause food poisoning. One must be aware that these bacteria are present naturally in or on most foods, especially those used as a source of protein, such as meat, fish and poultry. As well, many people carry potentially harmful bacteria on face, arms, hands and other parts of the body. If, through carelessness, these organisms are transferred to a food which will support their growth such as dairy foods, especially milk and cream - and these foods are then held at a temperature warm enough to allow the contaminants to grow, we have a potentially dangerous situation. Similarly, transferring bacteria from one food to another - particularly uncooked to cooked - by careless handling may be equally dangerous.

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2.2.1

Safe and Unsafe Temperatures

a) The temperature at which a food is kept for any time is extremely important. Between 4C and 60C (40F and 140F) is the DANGER ZONE because this is the temperature range in which food poisoning bacteria may grow.

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Food Storage and Handling Document No.: L3WWD/W151.R01 Effective Date: 1 October 2001

2.2.2

When You Prepare Food Keep Everything Clean

a) Wash hands in hot soapy water before preparing food and after using the bathroom. Bacteria can live in kitchen towels, sponges, and cloths. Wash them often. Replace sponges every few weeks. Keep raw meat, poultry and fish and their juices away from other food. For instance, wash your hands, cutting board, and knife in hot soapy water after cutting up the chicken and before dicing salad ingredients. Use plastic cutting boards rather than wooden ones where bacteria can hide in grooves. Thaw food in the microwave or refrigerator, NOT on the kitchen counter. The danger? Bacteria can grow in the outer layers of the food before the inside thaws. Marinate in the refrigerator too.

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2.2.3

Cook Food Thoroughly

Below you will find reccomendations for cooking food thoroughly to avoid bacterial contamination. For more information see Table 1 Cooking Temperatures below for reccomended cooking temperatures. a) It takes thorough cooking to kill harmful bacteria, so you're taking chances when you eat meat, poultry, fish, or eggs that are raw or only partly cooked. Plus, hamburger that is red in the middle, rare and medium-rare steak, and roast beef are also undercooked from the safety standpoint. Cook red meat to 160 F (70 C) . Cook poultry to 180 F (80 C). Use a meat thermometer to check that it's cooked all the way through. To check visually, red meat is done when it's brown or gray inside. Poultry juices run clear. Fish flakes with a fork. Salmonella, a bacteria that causes food poisoning, can grow inside fresh, unbroken eggs. So cook eggs until the yolk and white are firm, not runny. Scramble eggs to a firm texture. Don't use recipes in which eggs remain raw or only partially cooked. When you cook ahead, divide large portions of food into small, shallow containers for refrigeration. This ensures safe, rapid cooling.

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Food Storage and Handling Document No.: L3WWD/W151.R01 Effective Date: 1 October 2001

2.2.4

Safe Microwaving
a) A great time-saver, the microwave has one food safety disadvantage - it sometimes leaves cold spots in food. Bacteria can survive in these spots. So... Cover food with a lid or plastic wrap so steam can aid thorough cooking. Vent wrap and make sure it doesn't touch the food. Stir and rotate your food for even cooking. No turntable? Rotate the dish by hand once or twice during cooking. Observe the standing time called for in a recipe or package directions. During the standing time, food finishes cooking. Use the oven temperature probe or a meat thermometer to check that a food is done. Insert it at several spots.

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2.2.5

When You Serve Food

a) b) Never leave it out over 2 hours Use clean dishes and utensils to serve food, not those used in preparation. Serve grilled food on a clean plate, too, not one that held raw meat, poultry, or fish. Never leave perishable food out of the refrigerator over 2 hours! Bacteria that can cause food poisoning grow quickly at warm temperatures. Pack lunches in insulated carriers with a cold pack. Never leave lunches in direct sun or on a warm radiator.

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2.2.6

When You Handle Leftovers

a) b) Use small containers for quick cooling Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator. Don't pack the refrigerator -- cool air must circulate to keep food safe. With poultry or other stuffed meats remove stuffing and refrigerate it in separate containers.

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2.2.7

Re-heating Food
a) Bring sauces, soups, and gravies to a boil. Heat other leftovers thoroughly to 165 F (75 C). Microwave leftovers using a lid or vented plastic wrap for thorough heating. Kept it too long? When in doubt, throw it out Danger -- Never taste food that looks or smells strange to see if you can still use it. Just discard it.

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Food Storage and Handling Document No.: L3WWD/W151.R01 Effective Date: 1 October 2001

e)

Is it Mouldy? The mould you see is only the tip of the iceberg. The poisons that moulds can form are found under the surface of the food. So, while you can sometimes save hard cheese, salamis, firm fruits, and vegetables by cutting the mould out -- remove a large area around it, most mouldy food should be discarded.

2.3
2.3.1

Refrigerator Guide - A Guide to Storing Food

Perishable Non-Frozen Foods
a) Refrigeration can substantially reduce the rate at which food will deteriorate. Low temperatures slow down the growth of micro-organisms and the rate of chemical changes in food. ! The two storage guides below Table 2 Recommended Refrigeration Storage Temperatures for some Foods and Table 3 Cold Storage Guidecan help you use your refrigerator/freezer to the best advantage.

b) c)

Thermometers made especially for refrigerators and freezers must be used Uncooked minced meat, liver, kidneys, poultry and seafood need careful storage because they always carry large numbers of spoilage micro-organisms. These can grow even at refrigeration temperatures, so always store these foods in the coldest part of the refrigerator as close as possible to 0C (32F). The longest recommended storage time is three days. Wrapped fresh meat can be kept safely for up to three days and unwrapped fresh meat up to five days at cold temperatures 0 to 3C (32 to 38F). Whole red meats (e.g. leg of lamb) and cured meats have a longer storage life, and unwrapped meats last longer than wrapped meats. Wrapped meat maintains its original high water content and quality but surface growth of micro-organisms is encouraged and the meat becomes slimy after about three days and an `off' odor can become apparent. The safe thing to do then is to throw it out. Unwrapped meat keeps longer - fresh meat for up to five days and cured meat for up to three weeks at 0 to 3C (32 to 38F). The meat surface dries out. This retards microbial growth but causes undesirable color changes and loss of flavor conditions which, however, are preferable to meat going off because it is wrapped. But be sure to expose all surfaces in turn.

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2.3.2

Refrigeration Hints
a) Throw out food which is going off because putting it in a colder part of the refrigerator will not stop it deteriorating further. As well it can taint other food. Store food you want to keep for a long time, or items like seafood which are quite susceptible to spoilage, in the coldest part of the refrigerator. Cover all cooked foods and store them on a shelf above uncooked goods. This minimizes the risk of food poisoning organisms being transferred from uncooked to cooked foods through drip. Foods with strong odors, such as seafood and some cheeses, should be wrapped, and you should avoid storing them for long periods near food such as milk and cream which are susceptible to tainting. Some flexible films are effective barriers to the transmission of odors but they are not readily available to consumers. The common cling wrap polyethylene films are not very effective, but they are useful in the short term and stop spillage. Closed glass or plastic containers are preferable.

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2.3.3

Dehydrated or Dried Foods

a) Dehydrated foods do not readily go bad while dry, but they are deteriorating slowly all the time, particularly once the packets are open to the air. Dehydration inhibits the growth of microbes by removing water but it does not make foods sterile and these foods may carry a high level of contaminating micro-organisms which become active again in the presence of water. Re-hydrated dried foods - those to which water has been added - need to be treated as highly perishable and kept in the refrigerator.

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2.3.4

Storage of Dried foods

a) Store in a cool place away from obvious sources of heat such as a stove or direct sunlight. Dried foods will keep in an unopened container for about six months at 21 to 24C (70 to 75F). Inspect regularly for insect infestation as this is a constant problem. If possible store opened packages or dried fruits in the refrigerator to maintain quality for a longer period. Dried soups re-hydrated as a base for savoury dips should be kept in the refrigerator. Once the soup mix is combined with other moist ingredients conditions are right for the growth of bacteria. Stocks and gravies made from dehydrated ingredients should also be kept in the refrigerator.

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2.3.5

Canned Foods
a) Most canned foods have been sterilized during processing, which means any contaminating organisms originally present on the food have been destroyed and the cans need only be stored in a cool place. But watch for swollen or leaking cans. This indicates some failure in processing and the contents of the can should not be tasted. Products such as canned ham which are marked `Store below 4C' (about 40F) must be stored in the refrigerator. The ham has not been fully sterilized because prolonged heating adversely affects the texture of the meat. The same applies to some imported canned meats and fish products and all labels should be read carefully before the food is stored. Once Can Foods are opened: ! Adopt the same storage precautions for the contents of a can as you would for fresh food of the same kind. This is because contamination is possible as soon as the can is opened and some of the contents removed. Throw out the contents of any can which have any unusual odor. Some foods may be stored in the can in the refrigerator and partly used cans should be covered with plastic. However, there are some preserved foods which do not store well in cans. Highly acid or salted foods such as fruit juices or tomato products do attack tinplate in the presence of air and they should be transferred to a glass or plastic container before refrigerating.

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Storage life of Canned Foods: ! ! ! Unopened canned foods can be stored at 21 to 24C (70 to 75F) for at least 12 months. Many canned foods will keep longer but because of uncertainty as to the true age of the food a 12-month maximum should be set. Canned rhubarb, fruit juices, soft drinks and some baby foods are exceptions and have a maximum storage life of about six months.

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Food Storage and Handling Document No.: L3WWD/W151.R01 Effective Date: 1 October 2001

Table 1. Cooking Temperatures

Cooking temperatures are critical in fighting of bacterial contamination. Temperatures should become a part of the recipe and should be memorized by all people who are involved in the process of cooking food. Always use a thermometer that measures the internal temperature of the food, it is erroneous to think that the set temperature of the oven is the internal temperature of the food. Use cooking thermometers frequently (and sanitize before inserting into foods)

Product
Eggs and Egg Dishes Eggs Egg dishes Ground Meat and Meat Mixtures Turkey, chicken Veal, beef, lamb, pork Fresh Beef Rare (some bacterial risk) Medium Well Done Fresh Veal Medium Well Done Fresh Lamb Medium Well Done Fresh Pork Medium Well Done Poultry Chicken, whole Turkey, whole Poultry breasts, roasts Poultry thighs, wings Stuffing (cooked alone or in bird) Duck and Goose Ham Fresh (raw) Pre-cooked (to reheat) Fish

Fahrenheit / Celsius
Cook until yolk and white are firm 160 / 70 170 / 78 160 / 70 140 / 60 160 / 70 170 / 78 160 / 70 170 / 78 160 / 70 170 / 78 160 / 70 170 / 78 180 / 84 180 / 84 170 / 78 Cook until juices run clear 165 / 74 180 / 84 160 / 70 140 / 60 140 / 60

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Table 2. Recommended Refrigeration Storage Temperatures for Some Foods

Food
Seafood Crustaceans & Molluscs Meat Minced meat & Offal Cured meat Poultry Fruit juices Milk Cream Cheese Butter Oil & Fat Margarine

Storage Temperature C
0-3 0-3 0-3 0-3 0-3 0-3 0-7 1-7 1-7 0-7 0-7 2-7 2-7 3 Days 2 Days 3-5 Days 2-3 Days

Shelf Life

2-3 Weeks 3 Days 7-14 Days 5-7 Days 5 Days Variable (1-3 Months) 8 Weeks Variable (6 Months) Variable (6 Months)

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Food Storage and Handling Document No.: L3WWD/W151.R01 Effective Date: 1 October 2001

Table 3. Cold Storage Guide

These SHORT but safe time limits will help keep refrigerated food from spoiling or becoming dangerous to eat. These time limits will keep frozen food at top quality. Page 1 of 2

Product
Eggs Eggs, Fresh, in shell Eggs, Hard-cooked Liquid pasteurized eggs or egg substitutes, opened Bread Butter Margarine Mayonnaise Mayonnaise, commercial (Refrigerate after opening) Cheese: Edam, Gouda, Swiss, Cheddar Soups and Stews Soups and Stews Vegetable or meatadded Hamburger, Ground and Stew Meats Hamburger and stew meats Ground turkey, veal, pork, lamb, and mixtures of them Hot-dogs and Lunch Meats Hot-dogs and Lunch Meats Hot-dogs, opened package Hot-dogs, unopened package Lunch meats, opened Lunch meats, unopened Bacon and Sausage Bacon and Sausage Bacon Sausage, raw from pork, beef, turkey Hard sausage -- pepperoni, jerky sticks Ham, Corned Beef Corned beef (in pouch with pickling juices) Ham, canned (Label says keep refrigerated) Ham, fully cookedwhole

Refrigerator (40F)(5C)
3 weeks 1 weeks 3 days Don't 8 weeks 10 weeks

Freezer(0F) (-18C)
Don't freeze Dont freeze Don't freeze 3 months 6-9 months 12 months

2 months 2 weeks

Don't freeze 6 weeks

3-4 days

2-3 months

1-2 days 1-2 days

3-4 months 3-4 months

1 week 2 weeks 3-5 days 2 weeks

In freezer wrap, 1-2 months In freezer wrap, 1-2 months In freezer wrap, 1-2 months In freezer wrap, 1-2 months

7 days 1-2 days 2-3 weeks

1 month 1-2 months 1-2 months

5-7 days 6-9 months 7 days

Drained, wrapped- 1 month Don't freeze 1-2 months

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Product
Fresh Meat
Steaks, beef Chops, pork Chops, lamb, veal Roasts, beef Roasts, lamb, veal Roasts, pork

Refrigerator (40F)(5C)
3-5 Days 3-5 days 3-5 days 3-5 days 3-5 days 3-5 days

Freezer(0F) (-18C)
6-9 months 2-3 months 3-4 months 6-12 months 6-9 months 3-6 months

Variety meats
Tongue, brain, kidneys, liver, heart, chitterlings Meat Leftovers, Cooked meat and meat dishes Gravy and meat broth 1-2 days 3-4 days 1-2 days 3-4 months 2-3 months 2-3 months

Fresh Poultry
Chicken or turkey, whole Giblets 1-2 days 1-2 days 10 months 3-4 months

Cooked Poultry
Fried chicken Cooked poultry dishes Pieces, plain Pieces covered with broth, gravy Chicken nuggets, patties 3-4 days 3-4 days 3-4 days 1-2 days 1-2 days 4 months 4-6 months 4 months 6 months 1-3 months

Fish
Mackerel, Salmon Cod, Haddock, Sole Cooked fish or Seafood Shrimps, uncooked 2-3 days 2-3 days 2-3 days 2-3 days 2-3 months 6 months 3 months 12 months

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