Prepared by Health, Safety & Environment Manual Section 3

Reviewed by Sub-section 4.1

Approved by HSE-01 Prime Issue
HEALTH POLICIES, PROCEDURES AND DOCUMENTATION
EVALUATING and IMPROVING
Sanitation, Hygiene and Smoking Limitations

1. POLICY

High standards of sanitation and hygiene for the accommodation, food preparation and services areas will be
maintained on all Company’s Rig sites and facilities.

Smoking will be permitted only in designated areas.

2. SCOPE

This policy covers all Company personnel and facilities.

This policy also covers any client, sub-contractor or outside agency that work at any Company’s Rig sites and
facilities.

3. PURPOSE

To ensure that all personnel are protected from the harmful effects of unsuitable sanitation/hygiene practices
and unfiltered second hand smoke.

4. PROCEDURE

4.1 Inspection and Audit

4.1.1 Weekly:

The cabins, offices, kitchen, mess hall, food storage and recreation areas will be inspected by
rig medic on a weekly basis.

Reports of inspection will be retained for the duration of the project.

4.1.2 Bi-Weekly:

General audit at Rig site such as cabins, offices, kitchen, mess hall, food storage, clinic and
others will be carried out on a bi-weekly basis. This audit will be carried out by the following
personnel:

 Rig Superintendent
 Rig Site Medic
 Rig Safety Officer

The reports of inspection will be sent to HSE Manager and Operation Manager in Jakarta
Office, and will be archived in the office.

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 Prepared by Health, Safety & Environment Manual Section 3
Reviewed by Sub-section 4.1
Approved by HSE-01 Prime Issue
HEALTH POLICIES, PROCEDURES AND DOCUMENTATION
EVALUATING and IMPROVING
Sanitation, Hygiene and Smoking Limitations

4.2 Training

All food handlers and other catering personnel will be properly trained and instructed in:

 The principle of food borne illness

 Transmission of communicable diseases

 Personal hygiene

 Fire fighting, fire prevention and fire fighting equipment associated with the galley, mess
hall, accommodation and laundry areas.

4.3 Food Transportation

The Rig Manager or her/his designee will be responsible to arrange and manage the food
transportation.

The inspection will pay specific attention to the general physical condition of door, seals and closing
devices. The principal objective is to ensure the overall cleanliness and to establish the container’s
ability to maintain temperatures within the required limits.

4.4 Food Storage

All food, whether raw or prepared, when removed from the original container, will be stored in a
clean covered container to protect against possible contamination.

Food stocks will be rotated and used within manufacturers stamped dates. Out of date food items
will be removed and disposed of.

All packaged food will be given an arrival date and stock rotation number so that foods are used on a
first in, first out basis.

All refrigerators and freezers will have a functioning thermometer.

A calibrated portable thermometer will be available to confirm the temperature of food arriving
onboard and the core temperatures of hot food.

All foods stored in refrigerators will either be in a suitable food storage container or covered by
disposable wraps such as foil, wax paper, plastic wrap, etc. Cloth towels will not be used to cover
food.

Frozen food will be wrapped in freezer paper or left in its original container to prevent freezer burns.

Foods will be stored on racks and not placed direct on the floors.
Cooked and uncooked foods will be stored separately to prevent any cross contamination.

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 Prepared by Health, Safety & Environment Manual Section 3
Reviewed by Sub-section 4.1
Approved by HSE-01 Prime Issue
HEALTH POLICIES, PROCEDURES AND DOCUMENTATION
EVALUATING and IMPROVING
Sanitation, Hygiene and Smoking Limitations

Mayonnaise and salad dressings will be kept refrigerated and left out during meal times only.

Dry goods stores will be located in climate controlled spaces.

The following temperatures will be maintained:

TYPE LOWER LIMIT UPPER LIMIT

Milk product (not UHT) + 1 degree Centigrade + 4 degree Centigrade

Dairy products + 34 degree Fahrenheit + 39 degree Fahrenheit
Cheeses etc.
Refrigerated foods, + 1 degree Centigrade + 5 degree Centigrade
Salads, etc. + 34 degree Fahrenheit + 41 degree Fahrenheit
Deep frozen foods Not applicable - 18 degree Centigrade
Zero degree Fahrenheit
Core temperature of cooked > 75 degree Centigrade Not applicable
food > 167 degree Fahrenheit
Ice cream conservator Not applicable < -2.2 degree Centigrade
Defrost unit + 1 degree Centigrade + 5 degree Centigrade
+ 34 degree Fahrenheit + 41 degree Fahrenheit
Display of hot food ex Bain + 63 degree Centigrade Not applicable
Marie + 145 degree Fahrenheit
Display of cold food ex Cold Not applicable + 5 degree Centigrade
buffet + 41 degree Fahrenheit
Dry goods store + 10 degree Centigrade + 27 degree Centigrade
+ 50 degree Fahrenheit + 80 degree Fahrenheit

4.5 Food Preparation

Meats, poultry, and seafood will not be thawed at room temperatures for longer than six hours.

Poultry, meats, and stuffing containing meat products will be cooked until all parts of the food are
heated to a temperature of 75 degrees Centigrade/167 degrees Fahrenheit.

Pork will be cooked until no pink meat is visible i.e. “well done”, and will not be served rare or
medium rare.

All vegetables and fruits intended to be consumed raw, will be thoroughly washed.

Physical contact with food will be kept to an absolute minimum. Personal hygiene will be strictly
maintained during food preparation and service to eliminate contamination.

Only personnel trained and designated as food handler will prepare and serve foods. (Cooks, Cook’s
Helpers and Bakers)

Foods must be prepared on clean non-absorbent work surfaces.

Wooden cutting boards are not allowed.

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 Prepared by Health, Safety & Environment Manual Section 3
Reviewed by Sub-section 4.1
Approved by HSE-01 Prime Issue
HEALTH POLICIES, PROCEDURES AND DOCUMENTATION
EVALUATING and IMPROVING
Sanitation, Hygiene and Smoking Limitations

4.6 Food Protection

Raw eggs with cracked shells will not be used.

Packaged foods will not be used after the manufacturer’s expiration date stamped on each container.

Seafood that is discolored (pinkish), soft to the touch, or has a foul odor will be disposed of
immediately.

Read meats and poultry that are discolored (greenish), or produce a foul odor will not be considered
fit for consumption and disposed of immediately.

Leaking or ‘bulging’ canned produce will be considered contaminated and will be disposed of
immediately.

4.7 Food Leftovers

That foods are highly perishable such as minced/ground meats, gravies, dressings, egg and tuna
salads will be retained or reused.

Foods retained as leftovers will be:

 Protected against contamination during server.

 Maintained at the correct temperature during serving.

 Removed from the serving line immediately after first serving is completed.

Leftovers, such as chicken and seafood, will not be placed in the break rooms for snacks. Processed
meats may be used for snacks provided they are not left out longer than one and one half-hours.

Foods retained as leftover more than once and if served hot must be served at temperatures of at
least 63 ºC or 145 ºF.

4.8 Cleaning and Sanitizing Utensils/Equipment

Food preparation tables will be washed and sanitized after each use.

All kitchenware, food contact surfaces, equipment and utensils will be thoroughly washed and
sanitized after each use. Special attention will be given to meet slicing machines, food mixers, can
openers, grinders and cutting boards.

Where a dishwasher is use the temperature of the wash and rinse water will be as per the
manufacturer’s instructions. The dishwasher temperatures will be verified and will be hot enough to
allow rapid air drying of the dishes, cutlery and utensils. As an indication, if plates can be handled
without rubber washing gloves the temperature is too low. Dishes and eating utensils must be rinsed
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 Prepared by Health, Safety & Environment Manual Section 3
Reviewed by Sub-section 4.1
Approved by HSE-01 Prime Issue
HEALTH POLICIES, PROCEDURES AND DOCUMENTATION
EVALUATING and IMPROVING
Sanitation, Hygiene and Smoking Limitations

and washed in approved solution after each meal and will be air-dried. Dished or eating utensils will
not be wiped with towels or rags.

Deep fat fryers will be drained and strained daily. They will be coverage with a lid made of a non-
absorbent material.

Grills will be cleaned at least once per shift, including the drip pans.

Stoves, including ovens and drip pans, will be cleaned daily. If foil is used as inserts in the drip pans, it
will be changed daily.

The soft ice cream machine will be cleaned once every 24 hours.

The cold drink dispenser will be cleaned once every 24 hours.

Milk dispensing machines will be defrosted and cleaned weekly.

Exhaust vents and filter will be cleaned weekly.

All refrigerators will be emptied of their contents and cleaned weekly. He grating in the walk-in
refrigerator will be removed and the floor cleaned weekly.

Cups and glasses will be stored inverted.

Eating utensils will be stored with the handles up.

Pot sand pans will be stored inverted or by hanging.

4.9 Mess Hall

All personnel using the mess hall will comply with the following:

 Dirty work clothes will not be allowed in the mess hall or galley area.

 Personnel will wear reasonable footwear, trousers/short pants, and at least a ‘T’ shirt. Sleeveless
vests will not be allowed.

4.10 Rooms

All rooms will be swept and mopped daily. Grease, oil and boot marks will be removed.

Hallways will be swept and mopped at least daily and as often as needed to maintain a high standard
of cleanliness.

Trash cans will be emptied daily and washed when needed.

Washbasins, commodes and shower stalls will be cleaned daily.

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 Prepared by Health, Safety & Environment Manual Section 3
Reviewed by Sub-section 4.1
Approved by HSE-01 Prime Issue
HEALTH POLICIES, PROCEDURES AND DOCUMENTATION
EVALUATING and IMPROVING
Sanitation, Hygiene and Smoking Limitations

All beds will be changed (fresh linen) at least every seven days.

4.11 Recreation Areas

Movie rooms, cinemas, recreation rooms, reading rooms, gymnasiums and any designated leisure
area will be cleaned after each use, up to four times per day.

4.12 Office spaces

All spaces inside the living accommodation used to conduct business and meetings will be cleaned at
least daily. Cleaning will include:

 Ashtrays, in designated smoking areas, being emptied and wiped clean

 Floors swept and mopped twice daily

 Trash cans emptied daily

4.13 Smoking Limitation

The Company is concerned with the health of all its employees. To allow that smokers and non-
smokers to live and work in confiding conditions with the health risks and inconvenience reduced to a
minimum, smoking will only be allowed in areas designated by the Rig Manager of Rig contractor.

Any area outside or inside the accommodations where smoking is permitted will be clearly marked.
Smoking will be prohibited in all other areas.

Smoking areas must be located in areas devoid of operating equipment and/or flammable substances
(i.e. vapors, fuel storage, etc.) and where personnel are not forced to breathe unfiltered second hand
smoke.

Kitchen, dry stores, cold stores, lockers, freezers, food preparation areas and laundries will not be
designated as smoking areas.

Smoking in bed is prohibited. When cabins are share between smokers and smokers that room will
not be designated as a smoking area.

Designated smoking areas outside the accommodation will have a clearly visible means of warning
personnel (e.g. a flashing or rotating light), when smoking is not permitted for any reason such as gas
being detected.

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 Prepared by Health, Safety & Environment Manual Section 3
Reviewed by Sub-section 4.1
Approved by HSE-01 Prime Issue
HEALTH POLICIES, PROCEDURES AND DOCUMENTATION
EVALUATING and IMPROVING
Sanitation, Hygiene and Smoking Limitations

5. DOCUMENTATION

The Weekly Sanitation and Hygiene Inspection form (Doc. 3.4.1) is included in the manual as an example only
and is intended to allow operation to take advantage of a preset checklist rather than having to create their
own. It is not a requirement to use this particular format but if a new one is created or this example is
modified the key elements of the checklist need to be captured on the newly created one.

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