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TOTAL E&P INDONESIE

STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE

Ref no: Page: Date: Rev no:

SOP 611 1 of 19 19/02/04 0

SOP 06-611

SAFE CATERING SERVICE

Date: 09/04/04

14/04/04

15/04/04

23/04/04 27/04/04

0 19/02/04 B. Wibowo Ph Avisse J. Susanto M. Najib Ph Jahan First Issue Rev no Date Owned by Checked by Approved by Authorized by Comments

TOTAL E&P INDONESIE

STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE

Ref no: Page: Date: Rev no:

SOP 611 2 of 19 19/02/04 0

Table of Contents
1 2 3 4 5 Purpose ..................................................................................................................... ...... 4 Scope....................................................................................................................... ........ 4 References .................................................................................................................. .... 4 Definitions ................................................................................................................. ....... 4 Responsibilities ............................................................................................................ .... 5 5.1 Catering Contractor ...................................................................................................... 5 5.2 Catering Supervisor ..................................................................................................... 5 5.3 General Services (Balikpapan & Field)........................................................................5 5.4 DKA/MED ................................................................................................................... .. 5 5.5 Site Manager/ RSES .................................................................................................... 6 5.6 DCS / CTC ................................................................................................................. .. 6 6 Food Management........................................................................................................... 6 6.1 Raw Food Purchasing .................................................................................................. 6 6.2 Incoming Food Receiving............................................................................................. 6 6.2.1 Incoming Dry Goods ............................................................................................. 7 6.2.2 Incoming Chilled Goods ........................................................................................ 7 6.2.3 Incoming Frozen Goods........................................................................................ 7 6.3 Food Storing.............................................................................................................. ... 7 6.3.1 Dry Storage ........................................................................................................... 7 6.3.2 Chilled Storage ..................................................................................................... 7 6.3.3 Frozen Storage ..................................................................................................... 7 6.4 Food Preparation ......................................................................................................... 8 6.5 Food Cooking ............................................................................................................... 8 6.6 Food Serving .............................................................................................................. .. 8 6.6.1 Warm and Cool Food Serving............................................................................... 8 6.6.2 Hot Food Serving .................................................................................................. 8 6.7 Cooked Food Transporting .......................................................................................... 8 6.8 Left- over Food ........................................................................................................... .. 9 6.9 Food Sampling ............................................................................................................. 9 7 Cleaning and Sanitation................................................................................................... 9 7.1 Building Structure. ........................................................................................................ 9 7.2 Food Contact Surface .................................................................................................. 9 7.3 Equipment ................................................................................................................. ... 9 7.4 Hand Contact Surface ................................................................................................ 10 8 Personal Hygiene .......................................................................................................... 10 9 Pest Control ................................................................................................................ ... 11 9.1 Preventing Access and Denying Harborage ..............................................................11 9.2 Destruction ............................................................................................................... .. 11 10 Waste Disposal .............................................................................................................. 12 11 Potable Water .............................................................................................................. .. 12 12 Medical Check up .......................................................................................................... 12 13 Training and Education .................................................................................................. 12 14 Inspection ................................................................................................................. ..... 13 Appendices: - Appendix 1: Hygiene and SanitationInspection Checklist - Appendix 2: Hygiene and SanitationFollow up Form - Appendix 3: Cold Chain Temperature Monitoring Form
SOP 06-611 Safe Catering Service.doc

HSE Manual

14/06/04

doc HSE Manual 14/06/04 .TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 3 of 19 19/02/04 0 - Appendix 4: Incoming Food Inspecti on Form Appendix 5: Drinking W ater Value Standard Appendix 6: How to Take a Water Sample for Bacteria Test SOP 06-611 Safe Catering Service.

in order to avoid food-borne illnesses. Tentang Persyaratan Hygiene Sanit atsi Rumah Makan dan Restauran.to manage the conditions of an operation to maintain compliance with established criteria.Keputusan Menteri Kesehatan Republik Indonesia No 1098/MENKES/SK/VII/2003. Avi publishin g Company. . Sanitation. http:/ /vm. . Connecticut. wells etc. based on a contract terms relationship.Lewis J.. which provides TI personnel with food services. which means that these health requirements are extended to the food facilities of any Contractors working for TI and usin g their own catering facilities.Bacteriological Analytical Manual online. Control: . Safety and Environmental Standards. processplant. International References .Inc. Cooked Food Transporting: a transport for contained cooked food. 3 REFERENCES Indonesian Regulation .gov/~ebam/bam-1. 2 SCOPE This SOP applies to all Catering Companies under the control of TOTAL E&P INDONESIE (TI). Foodservice Standard Series volume 2. ..Keputusan Menteri Kesehatan Republik Indonesia No 715/MENKES/SK/V/2003. 31 Juli 200 3. SOP 06-611 Safe Catering Service.doc HSE Manual 14/06/04 .SOP 11-112 HSE Audits 4 DEFINITIONS Chilled Storage: includes the storage of some vegetables and fruits. Food and Environmental Hygiene Department at 8/F. Mongkok. .fda.ht ml TI Documents ..TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 4 of 19 19/02/04 0 1 PURPOSE This Standard Operating Procedure (SOP) provides a practical guideline and the best practices for processing safely any kind of food.SOP 06-610 Medical Check-up & Fi tness to Work . Tentang Persyaratan Hygiene Sanit atsi Jasa Boga.the state where correct procedures are being applied and criteria are being met Catering Service Contractor: a contractor. 23 Mei 2003.dairy products. Kowloon. It is the reason why "safe" is pr eferred to "healthy".Minor.Develop a Food Safety Plan (Based on HACCP “Hazard Analysis and Critical Control Plan” principle). Westp ort.cfsan. Fa Yuen Street Complex. 123A Fa Yuen Street. such as meal box. for personnel working at GTS.

correct work-practice advice) all the times Ensure that all steps of food process are under control. treat and issue medical certificate for any food handler who is sick. 5. Accompany medical personnel in p erforming hygiene insp ection. 5 RESPONSIBILITIES 5. chicken.1 - CATERING CONTRACTOR Adopt and implement the food proc essing requirements as stated in this SOP. Check the results of regular medical check up of food handlers and take necessary action based on the result.2 - CATERING SUPERVISOR Perform on the spot checking and delivery necessary corrective actions (e. 5. Check all food handlers and report the ill perso nnel to doctor on daily basis. Frozen Storage: storage of frozen meat. Follow up the recommendation of inspection res ults. Food Handler: all personnel working directly with food and food utensils from food preparation up to food serving. Perform potable water sampling on monthly basis or when ever necessary.4 - DKA/MED Conduct regular hygiene and sanitation inspection and give recommendation based on the findings. Follow up the findings of weekly hygiene and sa nitation inspection. Provide necessary equipment and appliances. Check incoming food and decide whether the incoming food is suitable to be accepted or not. Safe Food: food without harmful contaminants (biological. cereals. Examine. Keep all necessary doc uments.doc HSE Manual 14/06/04 .g. Up-date the progress of action of the recommendations. Inform clinic whenever the incoming food arrives. etc.TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 5 of 19 19/02/04 0 Dry Storage: includes the storage of dried food (e. physical and chemical) that could cause food-borne illnesses to consumers. Train all food-handler personnel prior executing the contrac t and up-date annually. Monitor weekly the cold chain temperatures. SOP 06-611 Safe Catering Service. 5.g. seasonings). ice cream. canned and bottle drink and food. fish. Perform six-monthly medical check-up for all food handlers.3 - GENERAL SERVICES (BALIKPAPAN & SITES) Accompany medical personnel in conducting hygiene and sanitation inspection and incoming food inspection.

5. or .1 - RAW FOOD PURCHASING Food material shall be purchased from licensed or well known suppliers. . - 6.be checked on deliveries. Many foodborne illnesses are caused by improperly food handling. In general.visually damaged (chan ge in original colour.5 - SITE MANAGER/ RSES Support and facilitate the implementation of the recommendations.raw food purchasing. or . etc.no registration and expiry date code.). (using fo rmat on appendix 4). sources of food-borne illnesses can occur.. 6 FOOD MANAGEMENT The opportunities for food contamination in a catering operation are numerous.TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 6 of 19 19/02/04 0 5. smell. Catering Contractor advised to provide a monitoring document or certificate to TI. 6. The food must be in a good condition and free of harmful organisms a nd chemicals.doc HSE Manual 14/06/04 .food cooking.thawed state of any expected froze n food. .food preparation.6 - DCS / CTC Adopt the requirements stated in this SOP during processing any contract term related to catering service. p reparation or storage. or . texture.18 °C or lower.broken original packaging and sealing. controls are necessary at any step of food processing. Food shall be transported in a way that their healthy condition is continuously maintained including the temperature for frozen foodto be .food serving. there are five stages in f ood processing: . SOP 06-611 Safe Catering Service.already expired. In order to prevent from these kinds of illness.2 INCOMING FOOD RECEIVING Incoming food shall: .have official label or registration co de according to Indonesian regulation. . . or . If the result of inspection is unsatisfactory. for TI review and to proof that the foods purchased are safe to consume or that suppliers follow healthy manufacturing pr actices. Take necessary actions when found any life-threatening condition after being advised by the Doctor on Duty. .food storage. Incoming food is considered unsatisfactory in the following cases: . At every stages of food processing. the incoming food must be rejected.

Ideal temperature shall be . When the temperature is at above .1 DRY STORAGE Storage temperature at 25° C. Arrange foods to allow for effective air circulation.3. Expiry date shall be available and n ot yet expired. 6.3 FOOD STORING 6.2. Arrange foods to allow for effective air circulation. 6. Store cooked food above raw food.doc . 6. leaked. 6. move the chilled and frozen food to storage as soon as possible (e. Expiry date shall be available and n ot expired yet.2.18°C or below except during defrosting period.2 CHILLED STORAGE Store temperature generally at 4° C or below.1 INCOMING DRY GOODS Packaging must be intact. All foods to be covered and separa ted by types. Temperature shall be 0 °C to .10°C.3. HSE Manual 14/06/04 SOP 06-611 Safe Catering Service.2. valid label).10°C. 6. bulged. Expiry date shall be available and n ot yet expired.18 °C or less. Storage area to be pest -proofed. rusted.3 INCOMING FROZEN GOODS Packaging shall be int act and absence of large ice crystals. Storage area to be in a dry and clean condition. All foods to be date marked and us e First-In-First-Out (FIFO) rotation. While unloading. Packaging to be intact without any visible forei gn matter. Store temperature for c ertain fruit and vegetable: 4 .18 °C. Storage area to be cle an.3 FROZEN STORAGE Store temperature at .3. All food covered. maximum.TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 7 of 19 19/02/04 0 Contingency plan for food stock shall be set up to anticipate the case of incoming food rejection.2 INCOMING CHILLED GOODS Packaging must be intact. within 10 minutes) to avoid the thawing process.g. 6. foods will be accepted if they are still in frozen state (hard felt by hand pressing) and there are no damaged signs (intact package. Can container shall not be dented. All foods to be date marked and us e First-In-First-Out (FIFO) rotation.

sauces.meat is brown inside. etc.cool running water in waterproof package. 6. boil for at least 5 minutes. or .shrimp simmered three to five minutes or untilthe shells turn red.chiller.TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 8 of 19 19/02/04 0 - All food covered. 6.5 - FOOD COOKING Food cooking shall be performed by well traine d.6. 6. Discard food if: .the core temperature s howing above 75°C.fish flakes easily when poked with a fork. . Cooling at < 4°C or re-heating at > 75°C for food immediately after 4-hour stay at room temperature. All foods to be date marked and us e First-In-First-Out (FIFO) rotation.4 - FOOD PREPARATION Fruits and vegetables to be washed thoroughly with potable running water or solution of water with 0. . Frozen foods to be adequately thawed under: .visual check indicates: . authorized cook.6. Containers to be covered. HSE Manual 14/06/04 SOP 06-611 Safe Catering Service. Keep above 60°C for hot foods. 6. 6. Maximum duration for thawed and chilled food held above 4°C (out of refrigerator) is 2 hours.soups. . Use clean utensils and cutting boards to avoid cross contamination. Well done cooking is in dicated by: .1 WARM AND COOL FOOD SERVING Serving time for food at ambient temperature is 2-4 hours.hot food is kept at a temperature below 60°C formore than 4 hours.02% Calcium Permanganate.poultry juices dry out. Keep at 4°C or below for cold foods.2 HOT FOOD SERVING Keep at 60°C or above.doc . .6 - FOOD SERVING Containers to be clean and sanitized. - 6. Cook the food thoroughly. Storage area to be cle an. . Discard all foods if they stay at ambient for 6 h ours.7 - COOKED FOOD TRANSPORTING Use clean insulated containers to reduce heat loss.

Dish-washing machine shall rinse the eating and drinking utensils for not less than 10 seconds with detergent-water solution at a temperature not less then 60° C and then air dry.OVER FOOD Shall be kept either under 4°C or above 60°C for maximal 24 hours. The left-over food must be dispose d when: .for more than 24 hours of storage.areas and equipment to be cleaned. windows and ceilings to be cleaned weekly or as required. .investigating the cause of food-borne illness out break. .refrigerate the sample for three days. .1 - BUILDING STRUCTURE. HSE Manual SOP 06-611 Safe Catering Service.put them in a sterile. A well-planed cleaning program should include the following: .8 - LEFT. .specific standard procedure. 6.label with time and date marks. at least. ). 7. .the operator shall wear sterile handgloves. 7 CLEANING AND SANITATION A cleaning program should be developed to ensure that cleaning is conducted in systematic and regular basis.TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 9 of 19 19/02/04 0 - cold food is kept at a temperature above 4°C for more than 4 hours. .3 - EQUIPMENT Utensils. Don’t dry with frequent-used cloth. etc. . cutting boards. and in a sterile plastic bottle for liquid sample. 7. leak-proof plastic box for solid and semi-solid food. . Floor to be cleaned on a daily basis and as required. .sanitizer and equipment.there is a sign of spoil age (change of flavor. knives. and other cooking utensils to be cleaned after use. color. taste or contour. 6.frequency of cleaning (scheduling).the responsible person for each task. The outline of the procedure shall. sink and waste disposal to be cleaned after use or as required. 7.9 FOOD SAMPLING Catering Contractor is to provide an on-site procedure how to take a food sampling. . dry.doc 14/06/04 . . (if it happens). include the following: .the samples shall be sent to laboratory for: .verifying the food process is s atisfactory (randomly).collect more or less 100 gram of food sample using sterileutensils. Wall.2 FOOD CONTACT SURFACE Work table.

touching ears. r . wear a hair restraint (hat or hairnet). sneezing. Disease-causing bacteria may be present on all parts of body (skin. . . drawers and switches to be cleaned daily. hair. ea ting. .cease working and report to the su pervisor while ill. All food handlers must therefore maintain high standard of personal hygiene and cleanliness in order to avoid transferring harmful bacteria tofood. etc. nose. do not wear aprons outside the foodpreparation area. avoid touching nose.licking fingers. .handling animals/ pets. . Hands must be washed before: . . do not smoke in food pr emises. Change both gloves and wound plaster egularly.handling waste.handling raw food.touching pimples or sores. avoid using handkerchiefs.4 HAND CONTACT SURFACE Door knobs/ handles.coughing. do not cough or sneeze directly onto food. mouth.changing soiled clothes. aprons (or clothes) at the beginning of a work shift. SOP 06-611 Safe Catering Service. keep fingernails short and clean. Hands must be washed after: .using the toilet. All food handlers must practice at any time the following poin ts. nose. use disposable tissues. clean uniforms. hair an d skin during food preparation. cloth. . wash hands after coughing or sneezing. avoid wearing jewelry while handli ng and preparing food. .working.TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 10 of 19 19/02/04 0 - Freezer. chiller and stor age areas to be cleaned weekly or as required.every break.food handlers to be free from any illnesses such as gastrointestinal illness. . the flu. wear disposable gloves when directly touching food and if there is a wound on the hand.carrying out cleaning du ties. . cover all wounds or cuts on hands o r arms completely with waterproof plaster.handling food and utensils.) of healthy people. 7. 8 PERSONAL HYGIENE Good personal hygiene is esse ntial to ensure healthy food. mouth. . .doc HSE Manual 14/06/04 . hair. wash your hands after blowing your nose. drinking or smoking. or other bare body parts.

cover them properly. Store food and suppli es properly: . Keep toilets clean and sanitized. work up a lather beyond the wrist. 9. apply soap or detergent. Hand-washing techniq ue: 9 PEST CONTROL Pest may contaminate food and cause food-borne illness. Avoid spraying insecticide over food preparation surfaces. that may attract and harbor pests. deny harborage and eradicate any pests present.doc HSE Manual 14/06/04 . A pest control program should be developed to eliminate pests and prevent pests from infesting the food premises. Store and remove garbage properly and regularly. e. moisten hands with water. physical or biological means.2 - DESTRUCTION Use chemical. rodent or insect traps. both outside and insi de. Hire a professional pest control company. . Remove cardboards. Fit windows open directly into food preparation areas with screens (with apertures of 2 mm square or less) to keep insects out. etc. SOP 06-611 Safe Catering Service.store them at least 15 cm off the floor and 15 cm awa y from walls. weekly) for sign of pes ts. Keep the doors to the o utside closed at all times. Apply First-In-First-Out system. n ewspaper.g. Clean up spillage of foo d immediately. Inspect frequently (e. Use an electric insect killer to capture and kill flying insects. rub hands together for at least 20 s econds (use a nail brush when necessary) rinse off soap or detergent. where there are sign of pests. Check incoming foods and suppli es for sign of pests. Keep garbage covered. An effective pest control program should be able to prevent access. Cover ventilation ducts and floor drains. 9.1 - PREVENTING ACCESS AND DENYING HARBORAGE - Seal all gaps around fittings or in w alls or floors.TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 11 of 19 19/02/04 0 - any other unhygienic practice.g. Keep garbage in seale d plastic bags and inside tightly covered refuse bins. dry hands with paper towel or hot air dryer – do not wipe hands with uniform or cloths.

TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 12 of 19 19/02/04 0 10 WASTE DISPOSAL Waste can be regarded as any item of food. . SOP 06-611 Safe Catering Service. 12 MEDICAL CHECK UP Refer to SOP 06-610 Medical Check-up & Fitn ess to Work. where relevant items are listed.doc HSE Manual 14/06/04 . etc. the water required for all food processing must be firstly boiled or taken from bottled drinking water until the quality of the tap water is satisfactory. Waste should be controlled carefully since it presents a risk of contamination of foods: . .waste shall be disposed of and segregated in the dedicated waste disposal bins.food-borne illness.personal hygiene.clearly distinguishable from other storage bins. .when food waste is removed from food preparation rooms pending disposal. If the result is unsatisfactory especially in regard with positive bacteria. All food handlers shall be medically checked up at least every 6 months. . but not limited to: . The materials of training shall include.how food can become contaminated. . packaging materials. .waste disposal and storage bins are to be: . The unfit person nel may resume working after the health problem is decla red clear by site doctor. . the unfit personnel must seek remedial treatment (at Catering Service Contractor’s expense).cleaned daily. See Appendix 6: Procedure how to sample water for bacteria test. ingredients. or as required. See Appendix 5: Drinking water standard value.a defined area is to be allocated for the storage of waste pending disposal. .how food-borne diseases can be avoided through proper food handling procedures and good personal hygiene practic es.sults indicate unfit for working as food handler. which are not suitable for further use and are intended to be disposed of.emptied when full or on a regular basis. . If the check-up re. it must be placed in a tightly covered waste storage bin.placed in order to be positioned conveniently to staff and operations. 11 DRINKING WATER Drinking water must be tested monthly by a laboratory. 13 TRAINING AND EDUCATION All food-handlers and their supervisors shall have certified training.

Appendix 1: Hygiene and SanitationInspection Checklist . cold chain temperature monitoring and incoming food insp ections. Catering Service Contractor and Safety & Environment representatives. The formats used for r eporting are on the following appendixes: . In general the inspections include hygiene and sanitation.TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 13 of 19 19/02/04 0 14 INSPECTION Inspection shall be conducted on weekly and monthly basis by medical personnel accompanied by General Services.Appendix 3: Incoming Food Inspecti on Format .Appendix 4: Temperature Monitoring Format SOP 06-611 Safe Catering Service.Appendix 2: Hygiene and SanitationFollow up .doc HSE Manual 14/06/04 .

dure)? Do the food handlers have an unhygienic / bad habit such as picking nose and ear.sumed? Are the frozen raw-foods thawed properly before being cooked? C. PERSONAL HYGIENE Are food handlers free of contagious diseases? Is there a food handler with cut or wound? Are the food handlers wearing clean clothes? Are the food handlers wearing proper uniform? Are male food-handlers with short hair and female food-handlers with tied-long hair? Are the male food-handlers with long beard and long mustache? Are the food-handlers fingers’ nails long and dirty Are the food-handlers wearing accessories (ring. earring. FOOD STORE Dry store temperature should be 20-25 ºC Is FIFO (First In First Out) system applied? Are all food stuffs stored in the dry store in a good order? Are stored food stuff separated with chemical stuff? . brace. touching hair. spitting everywhere? B.TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 14 of 19 19/02/04 0 Appendix 1: Hygiene and Sanitation Inspection Checklist MEDICAL DEPARTMENT HYGIENE & SANTATION INSPECTION LIST Date: ____ / ____ / ____ _____________________________________ Time: ____ / ____ Location: No 1 2 3 4 5 6 7 8 9 10 11 12 13 14 Items Yes No Remarks 1 2 3 4 5 6 1 2 3 4 A. FOOD HANDLING Are the food handlers wearing hand gloves when working with and/or touching food stuff? Are the food handlers using a different chopping pad for food stuff? Are wooden utensils used for handling food stuff? Is the food being placed directly on the floor? Are the fruits and vegetables properly washed before being con. wrist watch)? Are the food handlers wearing safety shoes? Are the food handlers smoking inside workplace while they are working? Area hand-washing facilities available close to food handlers? Do the food handlers wash their hands before starting working? Do the food handlers wash their hands correctly (as per proce.let.

doc HSE Manual 14/06/04 .SOP 06-611 Safe Catering Service.

fork. chicken and fish stored in different chillers? 13 Is food stored in the freezer covered or packed? 14 Is there some food stuff found spoiled or damaged? D. rice cooker) clean? 5 Are unused or spare kitchen utensils clean and stored in a good order? 7 Is dry store clean and in a good order? 8 Is refrigerator clean? (Its c ompartment. path. SANITATION 1 Are floor. PEST CONTROL 1 Is any insect found in the kitchen? 2 Is there Insect dirt /dropping in the kitchen/dry store? Is any in. whereas chiller for fresh fruit and vegetables. etc. ceiling and rack)? 10 Is rag towel clean? 11 Is cleaning tool or cleaning towel sufficient? 12 Are cooking equipment & food stuff cleaned in different basins? 13 Is soap available in every hand-washing facility? 14 Are food stuff & chemical stuff stored in different places? 15 Is a waste bin with trash bag available? E. nesting area. between 4ºC and 10ºC? 8 Is a different chiller used to store different food stuff? 9 Are cooked food and raw food stored in different chiller? 10 Is food stored in chiller. deep fryer. wall. rack)? 9 Is freezer clean (its floor. dropping. drying pan.g. not leak and not rusty)? Is stored food stuff not yet expired? Is chiller temperature for easy perishable food See temperature monitoring (meat. covered? See temperature 11 Is freezer temperature -18º C at maximum? monitoring 12 Are meat. cooked food.) 4 Is insect killer or pest t rapper available? Inspection conducted by: ________ _________ . spoon.TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 15 of 19 19/02/04 0 No 5 6 7 Items Yes No Remarks Is canned food stuff intact (not dented. and glasses) clean and in good order? 4 Are kitchen utensils (stove.sect dropping found in the kitchen / dry store? 3 Do you find any evidence of rat (e. prepared food) shall be 4º C at maximum. wall and ceiling clean? 2 Are drainage system and its retainer clean? 3 Are food and drinking utensils (dishes. door. ceiling. oven. a hole. pan.

doc Signature: _______________________ HSE Manual 14/06/04 .Date: ____ / ____ / ___ __ SOP 06-611 Safe Catering Service.

TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 16 of 19 19/02/04 0 Appendix 2 Hygiene and Sanitation Follow up Form No Findings Recommendations Action by Progress of actions (0 – 100%) __/__/__ __/__/__ __/__/__ __/__/__ (1) (1) : Date of Inspection Appendix 3 Cold Chain Temperature Monitoring Form Name: ________________ Location of cold chain: ______________________ 1.18°C . Freezer -2 3. Freezer -1 2.< 10°C . Etc.Chiller for fruits and vegetables : 4°C < . Date of Checking / Temperature (°C) __ / __ / __ __ / __ / __ __ / __ / __ __ / __ / __ __ / __ / __ __ / __ / __ Note: Standard range: . Chiller 1 6.Freezer : < . 5. Etc.All chiller (except for vegetables & fruit) : < 4°C . Chiller 2 7. Freezer -3 4.

SOP 06-611 Safe Catering Service.doc HSE Manual 14/06/04 .

Red gills Crab .Freezer shall be at least .Fresh .Bulged.Date of arrival: .18°C .Expiry date Fruits and Vegetables . Other Frozen . Food Cold Chain Temperature .Expiry date: Fish . Chicken.Sign of damage Meat.Clean . 3.Live crab Shrimp .Fresh - 5. 4.TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 17 of 19 19/02/04 0 Appendix 4 Incoming Food Inspection Form Date: ___ / ___ / ____ No Items 1. Checked Status Yes No Remarks 2.Good container / packaging . .Date of arrival . transparent eyes .Chiller shall be 0°C to 10°C Dry Food .Good container: .

SOP 06-611 Safe Catering Service.doc HSE Manual 14/06/04 .

doc HSE Manual 14/06/04 .TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 18 of 19 19/02/04 0 Appendix 5 Drinking Water Value Standard PARAMETER ANALYZED UNIT MAXIMUM VALUE MENKES 2002 PHYSICAL Color Turbidity Temperature Suspended Solids Dissolved Solids Total Dissolved Solid Conductivity CHEMICAL pH Free CO2 Total Hardness Organic Matter Residual Chlorine Residual Total Chlorine ANION Chloride Nitrite Nitrate Sulfate Carbonate Bicarbonate CATION Ammonium Total Iron Aluminum Manganese Calcium Magnesium BACTERIOLOGY Coli form /100ml 0 mg/L mg/L Fe mg/L mg/L mg/L mg/L NH3 0.5 mg/L mg/L mg/L mg/L mg/L mg/L ClNO3SO4250 50 250 NO2.1 Ca++ Mg++ 1.5 CO2 KMnO4 Cl2 Cl2 28 5 - mg/L mg/L mg/L mg/L CO3--.3 Al+++ 0.5 .2 Mn++ 0.HCO3.3 mg/L oD oC ANALYSIS RESULT mg/L - PtCo NTU - 15 5 Air Temperature 1000 ms/Cm 6.- SOP 06-611 Safe Catering Service.8.

without filter.TOTAL E&P INDONESIE STANDARD OPERATING PROCEDURES SAFE CATERING SERVICE Ref no: Page: Date: Rev no: SOP 611 19 of 19 19/02/04 0 Appendix 6 How to Take a Water Sample for Bacteria Test 1. Grasp the container ne ar the bottom Carefully open the cont ainer and hold the outsi de of the cap Don’t touch the inside of the bottle and the cup Fill the container to the neck or indicated fill line. Preparation Water sample for bacteria test must be collecte d in a sterile container. Ensure that the water stream is maintaining a c onstant flow Do not over fill the container Do not allow the contai ner or the cap to touch the faucet or tap Cover the container wi th the cap as soon as p ossible Seal the container properly Turn of the water Label with sample name. SOP 06-611 Safe Catering Service. Run the cool water in a steady stream for five minutes. indoor. no swing. no fixing hot-cold tap. location. Sampling Procedure Disinfect the faucet by flaming the faucet spout for five seconds with a cigarette lighter.time and date using wate rproof ink. Choose a faucet that is clean.doc HSE Manual 14/06/04 . not broken.(100 ml is the minimum). Send to a laboratory inside cold box within six hours. Point of sample shall be rotated (changed) 2.