Ipieca-Iogp Food and Water Safety in The Oil and Gas Industry

Food and water safety in
the oil and gas industry
Health
Advancing environmental
and social performance across
the energy transition
www.ipieca.org
Acknowledgements
This Report was written by the IOGP-Ipieca Health Committee.
About
Food and water safety is of paramount importance to the effective functioning of the
oil and gas industry. All sectors of the industry, from frontier exploration and production
locations to retail operations, are potentially at risk. Diseases related to food and water are
major contributors to project morbidity and can have significant and adverse impacts on
workforce productivity, particularly during large-scale construction phases of a project. The
risk of food and water-related illness can be increased by improper handling and inadequate
temperature control of food, stored or prepared in advance and in large quantities. In view
of the overall significant health risk profile for oil and gas operations, this industry-specific
document provides guidance on the prevention of food- and water-related diseases.
IOGP Report 397
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VERSION DATE AMENDMENTS

1.0 March 2009 First issue
2.0 November 2023 Second edition; major revision
Food and water safety in
the oil and gas industry
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and social performance across the energy transition
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Contents
Introduction 5
1. Contextual background - epidemiology 7
2. Food and water safety planning using Hazard Analysis Critical Control Point (HACCP) 10
2.1 What is HACCP? 10
2.2 HACCP preliminary steps and organizing principles 10
2.3 Team assembly 11
2.4 Describe the products (food and water) 12
2.4.1 Water 12
2.4.2 Food 13
2.5 Construct a process flow 15
2.6 Validation 15
3. HACCP principles for food and water safety programmes 17
3.1 Conduct a hazard analysis 17
3.1.1 Food: exposure, transmission, and pathogen characterization 19
3.1.2 Water: exposure, transmission, and pathogen characterization 20
3.2 Determine critical control points (CCPS) 21
3.3 Establish critical limits 22
3.4 Establish monitoring procedures 24
3.5 Establish corrective actions 24
3.5.1 Training and knowledge 24
3.6 Establish verification procedures 25
3.7 Establish documentation and record keeping 25
4. Best practices 27
4.1 Good hygiene practices 27
4.2 Handling of food, premises, and kitchen utensils 28
4.3 Guidance for unit that prepares meals 29
4.4 Guidance for making water safe in emergency situations 29
4.5 Allergens and labelling 29
4.6 Vaccine considerations 29
4.7 Outbreak investigation 30
Conclusion 30
Appendix A: Typical kitchen design 32
Appendix B: Food action tracking and reporting 35
Appendix C: Key Performance Indicators 39
Appendix D: Example hygiene checklist 41
Appendix E: Example food safety checklist and audit report 48
Appendix F: Water safety 63
Appendix G: Training recommendations for food handlers 70
Further Reading 71
4 — Food and water safety in the oil and gas industry

Introduction
The food safety strategies outlined in this Report are The focus of this document is internal, ‘inside the fence’ food
based upon the two recognized building blocks of food and water safety programmes, as opposed to either external
management programmes: Hazard Analysis Critical Control community outreach efforts or an assessment of the potential
Point (HACCP) systems and the International Organization health impacts of oil and gas activities. This Report is aimed
for Standardization (ISO) standard 22000:2018 - Food at corporate and project level HSE managers, operations
safety management systems. Water safety management managers, company physicians, clinic medical staff,
systems guidance documents can be found on World Health occupational health and hygiene supervisors, and company,
Organization (WHO) website.1 contractor, and franchise retail site managers and staff.
Oil and gas operations take place in a myriad of settings, This Report is an evidence-based reference that
ranging from remote desert environments to densely systematically describes:
populated urban areas; hence, there is a need for food and
• fundamental medical principles that explain the
water safety management programmes in both developing transmission and development of food- and water-related
and developed countries, and in settings ranging from illnesses
retail operations to frontier exploration projects. Even in
remote settings, oil and gas operations do not exist in a
• how to develop effective management systems for food
and water safety based on the key medical principles
complete population vacuum; hence, industry activities are
extremely susceptible to negative impacts that can arise • the process of developing appropriate monitoring and
evaluation strategies
from inadequate food and water safety planning. Outbreaks
of acute gastrointestinal illness commonly occur in crowded
living accommodations or communities where persons are
crowded together and can spread quickly in semi-enclosed
environments.2
The threat/vulnerability assessment critical control
point (TACCP/VACCP) approach to food and water risk
management is especially useful in remote areas where the
supply chain can be affected by a variety of factors. TACCP/
VACCP approaches are management processes designed
to defend a food supply chain from the threat of intentional
adulteration. Prerequisite programmes for water supply and
management must be included in contracts for provision
of services and be appropriately resourced in terms of time,
equipment, and budget.
1 https://www.who.int/water_sanitation_health/water-quality/en/
2 The United States Centers for Disease Control and Prevention monitors acute gastrointestinal illness on cruise ships through its Vessel Sanitation Program.
Many of the conditions that create illness on cruise ships are found on oil and gas operational sites.

Section 1
Contextual
background -
epidemiology

Section 1
1. Contextual background - epidemiology
The World Health Organization (WHO) estimates that globally Water quantity issues are complex. The per capita water
there are around 600 million cases of food borne illnesses consumption in the developed world is significantly higher
per year globally. These lead to an estimated 420,000 deaths (three to seven times) than in Africa, and two to three times
from over 200 different illnesses, all stemming from issues higher than in Asia. WHO estimated that 88% of diarrheal
with food. In addition, the WHO estimates that at least two disease attributed to unsafe water supply, inadequate
billion people annually drink water contaminated with sanitation, and hygiene and improving hygiene reduces
faeces, leading to an estimated 485,000 deaths. Food and diarrheal morbidity by up to 45%.5 Improvements in drinking-
water illness can be transmitted in a variety of ways. IOGP- water quality through household water treatment reduce
Ipieca Report 397 - Food and water safety in the oil and diarrheal episodes by 35% and safe faeces disposal can
gas industry focuses on the broad impacts and control of reduce the prevalence of the diarrheal disease by 30 to 40%.6
microbial, chemical, and physical contamination of food and
The United States Centres for Disease Control and Prevention
water systems. The power of the HACCP system approach
(US CDC) estimates that, each year in the US, 48 million
presented in this Report is that all potential contaminants
people get sick, more than 128,000 are hospitalized, and
would be considered within the presented management
3,000 die as a result of food- and water- related illnesses.
system and follows current guidelines including WHO
While the absolute magnitude of the illness (morbidity) and
Guidelines for drinking-water quality.3
death (mortality) figures vary across countries, the underlying
In many parts of the world, surface water and groundwater medical problem nevertheless exists across all industrialized
supplies are under severe stress both in terms of quantity countries. Over the past decades, surveys in Sweden,
and inherent quality. More than 90% of the burden the Netherlands, New Zealand, the United Kingdom, and
of disease attributable to water supply is associated Canada have demonstrated that food-borne diseases are a
with diarrheal disease4 (WHO). This is exemplified by widespread and common public health problem.
gastroenteritis being the most commonly reported disease
Food and water supply chains invariably comingle; hence,
associated with poor drinking water quality. This is probably
there is an emerging consensus that food and water safety
due to the obvious physical symptoms and the fact that
can be efficiently managed as a combined effort. The key
the higher attack rates for gastroenteritis tend to occur in
mitigation is to use an integrated approach.
congregate settings or closed populations.
When can food become contaminated?
Food can become contaminated at virtually every step along the supply and production chain. Many food-borne
microbes are naturally present in the intestinal tracts of healthy animals that are commercially raised for food. During
commercial production and processing, meat and poultry can become contaminated by contact with even small
amounts of intestinal contents. Due to the diversity of facilities and location of the oil and gas industry, there is a
need for transport, storage, preparation and preservation of water and food at points of consumption, which requires
operational and control procedures throughout the process.
3 https://www.who.int/publications/i/item/9789240045064
4 https://www.who.int/news-room/fact-sheets/detail/diarrhoeal-disease
5 Water, sanitation and hygiene links to health: facts and figures (who.int)
6 Water, Sanitation and Hygiene Considerations in Home-Based Care for People Living with HIV (crs.org)

Section 1
Contextual background - epidemiology
Some of the major categories of food and water hazards
Food and water can be adversely affected, separately or in combination, because water is essential for food
preparation. Food and water can be impacted by a variety of hazards that can make people sick, either immediately,
or in a slower and more chronic fashion, with a potential to reach a large number of people simultaneously. Some of
the major categories of food and water hazards include:
• microbial pathogens – microorganisms that occur naturally in animals, humans, or the environment, and can
cause both short- and long-term medical illnesses
• zoonotic diseases – diseases that can be transmitted from animals to humans through food or water
• parasites – intestinal worms or other organisms transmitted through contaminated water or food
• adulterants – physical contaminants in food or water can pose an ingestion hazard, e.g., glass, metal, plastic,
hair, etc.
• mycotoxins – naturally occurring substances that are present on plants or in animal products. Mycotoxins can
increase the risk of cancer in humans
• antibiotic drug residues – residues can occur in animal products, and may potentially contribute to the
growing resistance of microorganisms to antibiotics
• pesticide residues – contaminants which may impact both surface and groundwater sources; high levels of
pesticide residues may also enter into the local food chain, particularly in a developing country
• chemicals and radiological contaminants – industrial and environmental contaminants, including those
produced during processing
• additives – direct and indirect substances added during food processing; in many developing countries, non-
approved dyes/colorants are used
• heavy metals – may be present in both food and water sources, and can enter the food chain through soil or
water, which may be impacted by naturally occurring or man-made sources

Section 2
Food and water safety

planning using Hazard
Analysis Critical Control
Point (HACCP)

Section 2
2. Food and water safety planning using Hazard Analysis

Critical Control Point (HACCP)
2.1 WHAT IS HACCP? 2.2 HACCP PRELIMINARY STEPS AND

ORGANIZING PRINCIPLES
The Hazard Analysis Critical Control Point (HACCP) system is
a set of principles used to control the risks of contamination. The HACCP system is based on five preliminary steps and
Within the food industry, HACCP approaches have improved seven key principles.
quality assurance and a greater opportunity to discover and
correct nonconforming output. HACCP is considered to be Figure 1: Processes and principles of HACCP
the benchmark means of assuring food and beverage safety.
It identifies and focuses on control of the critical operations Assemble a team
as opposed to end-point testing.
Describe the products (food and water)
The HACCP system is designed to identify reasonably
expected hazards under many different conditions. In Document intended use of product
addition, HACCP is dynamic so that it can accommodate

Construct a process flow diagram
changes in equipment design, process procedures, and
addition of new technology. Therefore, HACCP is particularly Validate process flow diagram
Initial steps in the HACCP process
useful for new or rapidly changing operations. From an oil

and gas industry perspective, this approach is preferred as
the industry has extreme variability in size of operations, Identify hazards and preventive measures
The seven principles of HACCP
ranging from small retail facilities to large production
Identify critical control points
operations.
Applicability of HACCP to water supply systems at its most Establish critical limits
basic involves: Identify monitoring procedures

• identifying potential sources of contamination Establish corrective action procedures
• understanding transmission pathways, including critical
personal hygiene behaviours Validate/verify HACCP plan
• managing barriers to prevent contamination from Establish documentation and record keeping
reaching end users
Therefore, an ideal management system should: Source: WHO (2006), Chapter 12, Water Risk Assessment Management Strategies.
• consider all scenarios by which contamination could

enter the system The preliminary steps are to assemble a HACCP team,
describe the product, identify its intended use, construct
• provide appropriate training and retraining in good a flow diagram, and confirm the flow diagram on site. The
hygiene practices
flow diagram covers all of the steps which might have an
• develop barriers which effectively eliminate the risk of influence on the overall safety of the product (Figure 2).
contamination
• have a system to rapidly detect any barrier failure and
apply appropriate corrective action

Section 2
Food and water safety planning using hazard analysis critical control point (HACCP)
Figure 2: Flow diagram of preliminary steps and key principles for a HACCP system
Assemble a team
Describe food and water supply
System
assessment Conduct hazard analysis
Reviewing
experience
Identify control measures
and
future needs
Define operational limits
Operational Supporting
monitoring programmes
Establish monitoring
Establish corrective actions and incident response
Review, approve
Management
Establish record keeping and audit
and
communication
Validation and verification
While initially designed for food service, all of these steps 2.3 TEAM ASSEMBLY
are appropriate for water system safety, as illustrated by the
WHO water safety process (Figure 3) which closely mirrors The initial critical step is assembling and organizing a
the five preliminary steps and seven principles of HACCP. multi-disciplinary team. Members of the team are recruited
from relevant roles and departments to allow various
Figure 3: The WHO framework for safe drinking water technical expertise and practical experience. This develops
synergy between different departments and fosters a wider
Health-based targets Public health ownership of the HACCP plan. In an oil and gas setting, it
context and should include at minimum, a senior manager, a safety,
health
outcome health, and environmental manager, and an industrial
hygiene and clinical support provider.
Water Safety Plans
Education and training should be provided to fill any skills gap
System Management and and to maintain competency. Detailed roles and responsibility
Monitoring
assessment communication of the HACCP team members should be documented and
updated periodically.
The mandate of the team is to create a food and water safety
Surveillance hazard analysis, identify the potential hazards, recommend
critical control points, critical limits, critical control point
monitoring procedures, and corrective actions in times of
non-compliance, and validate the HACCP plan.

Section 2
Figure 4: Potential points of contamination with food and water safety hazards
(Food and water)

(Food) (Food and water)
Product transport
Processing Storage and
distribution

Slaughter, sorting Preparation
Introduction of
food and water
safety hazards
(Food and water) (Food and water)
Source Consumption

Farm production (Food and water) Environmental
Farm inputs contaminants
2.4 DESCRIBE THE PRODUCTS (FOOD AND Potable water includes water intended for drinking, food
WATER) preparation and catering operations, showering (including
safety showers and eyewashes), and bathing. The business
A HACCP plan must have a detailed description of the food is responsible for monitoring the water system operations.
and water elements, their cooking or processing methods, Response plans are in place to promptly address system
and their conditions during their storage, transport, and upsets which adversely affect drinking water quality or
distribution. availability. If health-based parameters (WHO guidelines and
or applicable legislation) cannot be corrected, the system
2.4.1 Water is removed from potable service and posted accordingly.
Attempts have been made in the past to define minimum Water quality testing is required to confirm parameters have
water quantities required in emergencies. The US CDC7 returned to within acceptable range(s) prior to reinstating
specifies basic survival water needs per person; these are the system for potable use. Water sources are protected,
listed in Table 1. where practicable, and water treatment/storage facilities
should always be protected. This includes protection from
Another guideline, the WHO publication Domestic water environmental stressors but also from intentional harm, such
quantity, service level and health recommends an average as sabotage or terrorism. If a business makes a risk-based
quantity of 100 litres per day per person in optimum decision to use non-potable water (such as via rainwater
conditions (water supplied through multiple taps and harvesting) for things like toilet flushing and even some hand
continuously available) to fulfil drinking, cooking, bathing, washing sinks, then there should be clear signage in place to
laundry, and household cleaning needs. prevent people from filling up drinking vessels from non-
potable water sources.
Table 1: US CDC minimum water needs for emergency situations
TYPE OF NEED QUANTITY COMMENTS

Depends on climate and individual
Survival (drinking and food) 2.5 to 3 lpd (litres per day)
physiology
Basic hygiene practices 2 to 6 lpd Depends on social and cultural norms
Depends on food type, social and
Basic cooking needs 3 to 6 lpd
cultural norms
Total 7.5 to 15 lpd
7 United States Centers for Disease Control and Prevention, “Creating and Storing an Emergency Water Supply”

Section 2
Table 2: Control requirements for potable water
CONTROL REQUIREMENTS
Water sources (e.g., groundwater, surface water, or cisterns) and associated distribution and treatment systems are
designed and developed with competent persons experienced in water system supply.
Water systems include appropriate backflow prevention devices and cross connection control and are designed to
prevent contamination from water system materials of construction or penetration/permeation of outside contaminants.
For sites producing their own water, disinfection is part of the potable water treatment. Ideally a disinfectant residual is
maintained throughout the potable water storage and distribution system. Care is taken to disinfect the system where it
is opened for maintenance or repair. Where disinfection is not used, the system is tested initially and monthly to confirm
that biological contamination is not introduced or present.
Water system operators demonstrate ongoing water quality through scheduled testing that is a documented sampling
plan which incorporates validated lab/analysis methods.
Water systems are maintained through a schedule of operational and maintenance checks/inspections.
Potable water provided from municipal or other outside sources is verified (e.g., by reviewing supplier test results) to meet
WHO or equivalent water quality criteria.
Emergency response measures in place to respond to water incidents including recurring complaints.
Tables F.1 and F.2, in Appendix F, show recommended key pathogens include the infections caused by the bacteria
microbial, chemical and radiological parameters, target Shigella, the virus known as Hepatitis A, and the parasites
values, and typical response, if not within the expected Giardia lamblia and Cryptosporidia. Unfortunately, there are
range. always new sources of emerging FBD. A rapidly emerging FBD
in many parts of the world is trematodiasis, a disease caused
2.4.2 Food by liver and intestinal flukes (worms). In China, a particular
type of liver fluke infection has more than tripled over the
The spectrum of food-borne diseases (FBDs) is not static
past decade. The higher frequencies and transmission
and is highly dependent upon both geography and overall
dynamics that have been observed are probably related to:
country socioeconomics. A century ago, typhoid fever and
cholera were common; however, in the developed world • the expansion of aquaculture for production of freshwater
these are now rarely seen. In contrast, these infections are fish and crustacea; and
still commonly diagnosed in many developing countries • improved transportation and distribution systems which
around the world. Many of these countries have significant allow these aquatic foods to be efficiently disseminated
oil and gas activity that ranges from exploration and to both local and international markets.
development to small retail outlets.
The US CDC estimates that 48 million people each year
A food-borne disease occurs when someone consumes get sick from a foodborne illness, In the US, 128,000 are
contaminated foods or beverages. More than 250 different hospitalized, and 3,000 die. The most common food-borne
food-borne diseases have been described in medical infections are:
literature. The overwhelming majority of these are infectious
diseases caused by a variety of bacteria, viruses, and
• Campylobacter is a bacterial pathogen that causes fever,
diarrhoea, and abdominal cramps.
parasites that can be present in different foods. However,
toxigenic substances can be produced by certain organisms • Salmonella is a bacterium that is widespread in the
intestines of birds, reptiles, and mammals.
which enter into the food supply. For example, the bacterium
staphylococcus aureus can grow in some foods and • E. coli O157:H7 is a bacterial pathogen that has a
produce a toxin that causes intense vomiting. reservoir in cattle and other similar animals.
The most commonly recognised organisms causing food- • Norovirus is an extremely common cause of food-borne
illness. It causes an acute gastrointestinal illness, usually
borne infections are the Noro viruses, and the bacteria
with more vomiting than diarrhoea.
Campylobacter, E. coli and Salmonella. Other important

Section 2
Table 3: Contamination hazards by product
CONTAMINATION HAZARDS BY PRODUCT

Meat and Poultry and Eggs Vegetables,
meat Seafood Milk poultry and egg fruit and Spices Cereals Fats and oils
products products products nuts
Salmonella ✓ ✓ ✓ ✓ ✓ ✓ ✓ ✓
Shigella ✓
S. aureus ✓ ✓ ✓
Yersinia
✓ ✓
enterocolitica
C. perfringens ✓ ✓ ✓ ✓
C. botulinum ✓ ✓
Pathogenic E.
✓ ✓
coli
Vibrio Cholerae ✓ ✓
Vibrio
✓
Parahemolytica
Vibrio Vulnificus ✓
Listeria
✓ ✓ ✓ ✓ ✓
monocytogenes
Parasites ✓ ✓ ✓
Mycobacterium ✓
Brucella ✓
E. coli ✓
Bacillus ✓
Clostridium ✓
Campylobacter ✓ ✓ ✓
Hepatitis A ✓ ✓
Hepatitis E ✓
Rotavirus ✓
Norwalk virus ✓
Moulds ✓ ✓ ✓
B. cereus ✓ ✓
Toxic adulterants ✓
Chemical
✓
contaminants

Section 2
• Clostridium perfringens (C. perfringens) is an extremely 2.5 CONSTRUCT A PROCESS FLOW

common cause of bacterial food-borne illness. It causes
A HACCP flow chart is a diagram of the process flow of a food
an acute gastrointestinal illness, usually with more
operation from incoming materials to the end product (UK
vomiting than diarrhoea. The illness is not passed from
HACCP). Flow charts should clearly show the stage(s) that
one person to another.
the ingredients follow from the acquisition to the disposal of
• Staph food poisoning is a gastrointestinal illness caused waste as it is showed in the below diagram:
by eating foods contaminated with toxins produced by
the bacterium Staphylococcus aureus (Staph) bacteria. Figure 5: Typical stages of a HACCP diagram
• Vibrio bacteria can cause watery diarrhoea, often
accompanied by abdominal cramping, nausea, vomiting, Ingredients enter the flow ( Purchase )
fever, and chills. Illnesses caused by Vibrio cholerae
O1 and O139 strains that produce cholera toxin are
classified as cholera by the World Health Organization. Receipt/storage
Fresh fruits and vegetables can be contaminated at

multiple points, including if they are washed or irrigated Preparation
with contaminated water. Water contaminated by animal
manure or human sewage are the most common scenarios. Reworking/mixing/cooking
Salmonella can infect a hen’s ovary so that the internal
contents of an egg can be contaminated even before
the shell is formed. Filter feeding shellfish such as oysters Cooling
can concentrate Vibrio bacteria that are naturally present
in sea water, or other microbes that are present in water
contaminated by human sewage dumped into the sea. Package/despatch
Similarly, poorly managed aquaculture facilities can be a
major source of contaminated product. Table 4 summarizes Waste disposal
the hazards by food product group.
2.6 VALIDATION
Validation is a two-part process in which are followed to
ascertain the elements of your HACCP are functioning at
optimum capacity. The two parts are:
• Review of specific scientific documentation and
regulation to show that a selected critical limit is
effective in the control of specific, identified hazards. For
example temperature regulations on water boiling to
kill organisms. This provides the scientific or technical
justification or documented basis for the system.
• Practical demonstration proving the system can
perform as expected. This consists of having records
which demonstrate the plan in operation are properly
established.

Section 3
HACCP principles
for food and water
safety programmes

Section 3
3. HACCP principles for food and water safety programmes
The principles and steps of HAACP should be reviewed Figure 6: The hazard analysis process
when designing food and water safety programmes for
the oil and gas industry. Hazard identification
3.1 CONDUCT A HAZARD ANALYSIS

A hazard is the potential for harm. Hazard analysis is a Exposure assessment Hazard characterization
technique that focuses on job tasks as a way to identify
hazards before they occur and is generally based on the
standard risk assessment paradigm which consists of hazard
identification, exposure assessment, hazard characterization, Risk characterization
and risk characterization. This process involves a certain and prioritization
level of professional judgment, and it should be recognized
that there are potentially significant uncertainties.
Risk management
There is no standardized or mandated format for the
worksheets, but the information should be arranged in
a progressive manner that clearly explains the thought Hazards may be any biological, chemical, or physical
process for the hazard analysis and the individual steps. substance that causes the product to become unsafe.
In this Guide, the primary focus is on microorganisms and
The five steps of the hazard analysis microbial toxins that may enter the food and water chain and
process adversely affect end users. However, physical and chemical
hazards are also important. Physical hazards include such
items as packing materials, e.g., metals, glass, and other non-
• hazard identification is a process intended to
food elements. All hazards are evaluated within the HACCP
identify the most significant hazards that could
management system.
adversely impact the product.
Chemicals are divided into the following categories which
• exposure assessment describes how the
include prohibited substances and unavoidable poisonous or
end users come in contact with the product.
Important exposure parameters include deleterious substances:
frequency (how often), duration (how long) and • industrial and environmental – PCBs, dioxins, heavy
how much(intensity). metals (lead, arsenic, mercury, cadmium), nitrates/nitrites,
radionuclides
• hazard characterization describes the adverse
health effects that may result from ingestion of a • process produced – polyaromatic hydro- carbons
microorganism or from a chemical concentration. (PAHs), heterocyclic amines, nitropyrenes, nitrosamines,
The severity of the effects and the likelihood of urethane, chloropropanols
their occurrence are also considerations. Typically, • agrochemical residues
there is a dose-response relationship between
• pesticides (chlorinated, organophosphate and
the concentration of the microorganism/
carbamates), fumigants, fungicides, herbicides,
chemical concentration and the probability of a
rodenticides, fertilizers, plant growth regulators,
given adverse outcome.
molluscicides, nematocides
• risk characterization and prioritization combines
• animal drugs including antimicrobials, growth
the previous steps to obtain an estimate of the
promotants, therapeutics and antihelminthics
likelihood and severity in a given population of
adverse health effects. • inappropriate additives – includes a huge variety of
agents affecting texture, flavour, colour and protein
• risk management is based on the overall risk
content, etc for example melamine can be inappropriately
characterization analysis, so that a series of
added in order to artificially boost the nitrogen content
preventive measures can be designed and
implemented. • biologically derived mycotoxins (aflatoxins), ciguatera,
shellfish toxins, pyrrolizidine alkaloids, histamine indicated
below.

Section 3
HACCP principles for food and water safety programmes
Table 4: Critical faecal-oral pathogens and their most important transmission routes
CRITICAL FAECAL-ORAL PATHOGENS AND THEIR MOST IMPORTANT TRANSMISSION ROUTES
IMPORTANT TRANSMISSION
MULTIPLICATION
PATHOGEN RESERVOIR/ PERSON TO
WATER FOOD IN FOOD
CARRIER PERSON
Variety of
Campylobacter jejuni + + + +
animals
Enterotoxigenic E.
Man + + + +
coli
Enteropathogenic
Man + + + +
E. coli
Enteroinvasive E. coli Man + + NI +
Enterohaemorrhagic
Man + + + +
E. coli
Salmonella typhi Man + + ± +
Salmonella (non-
Man and animals ± + ± +
typhi)
Shigella Man + + + +
Vibrio cholerae 01 Man, marine life + + ± +
Vibrio cholerae non

Man and animals + + ± NI
01
Hepatitis A Man + + + –
Noro viruses Man + + + –
Rotavirus Man + NI + –
Cryptosporidium
Man, animals + + + –
parvum
Entamoeba
Man + + + –
histolytica
Giardia lamblia Man, animals + ± + –
Ascaris lumbricoides Man – + – –
+ = yes ± = rare – = no NI = no information

Section 3
3.1.1 Food: exposure, transmission, and pathogen There are a large number of microorganisms that can impact
characterization food and water, and these are generally classified by their
significance:
Chemical contamination is a significant and complex issue
for the food and water supply chain, and the interested • pathogens - organisms that can enter the food and water
reader is advised to consult specialty sources of information chain and cause end-user morbidity and/or mortality,
regarding specific contaminants. The WHO publication e.g., viruses, bacteria, protozoa, moulds and helminths
“Guideline values for drinking-water quality” has derived (worms).
guideline values for many chemical constituents of • toxigenic substances - specific toxins (poisons) produced
drinking-water. A guideline value normally represents the by certain organisms (animals and plants) that grow in
concentration of a constituent that does not result in any food and are capable of producing adverse health effects
significant risk to health over a lifetime of consumption. including death, as well as chemical toxins (pesticides,
A number of provisional guideline values have been heavy metals, etc.) that may be components of food
established at concentrations that are reasonably achievable products and water sources.
through practical treatment approaches or in analytical • spoilage - organisms related to food production and
laboratories; in these cases, the guideline value is above the storage, e.g., bacteria, yeasts and moulds, which may spoil
concentration that would normally represent the calculated the taste but not create illness.
health-based value.
• useful - organisms that are essential for making certain
Although chemical contaminants are, at times, a source of food products, e.g., yoghurt, cheese, beer, leavened bread,
food and water issues, the primary source of contamination soy sauce, etc.
is pathogens.
Figure 8: Some of the more significant hazards that can affect food products

Section 3
The likelihood of disease outcome is a result of the 3.1.2 Water: exposure, transmission, and pathogen
interaction of a pathogen (an organism capable of causing characterization
an infection), host, and matrix, i.e., food and/or water. Some
For most oil and gas operations, the major sources of the
of the key considerations that influence this interaction are:
water supply will be some combination of surface water,
• pathogen characteristics - Infection patterns, groundwater, and/or rainwater. Selection and protection of
toxigenicity, communicability, virulence, and dose- sources is extremely important and careful consideration
response. of other polluting activities in the area is important. There
• host susceptibility and response to a potential are well recognized and easily anticipated hazards that
pathogenic exposure (Figure 8) – these are influenced are associated with each source, e.g., biological, chemical
by age, sex, immune status, pre-existing illness, genetics, and physical. The main focus of this Guide is on biological
nutritional status, social status, and behavioural habits. hazards; however, chemical contamination is also a
• behaviours - identify and assess potentially hazardous potentially significant concern, especially in the developing
staff behaviours that may introduce pathogens into the country setting, due to:
system. • the high use of agricultural chemicals in many rural
• transmission routes - the points and manner in which settings
pathogens enter the food and water supply chain. • uncontrolled industrial waste disposal and runoff
Figure 9: Host susceptibility and response
• leaking underground storage tanks
• uncontrolled disposal of hazardous household products
Symptomless
• leachate (water that has collected contaminants as it
no infection
carrier trickles through wastes or soils) from poorly managed
landfills and septic systems
Exposure Infection
Acute
self-limiting Complete
• uncontrolled access by surrounding communities to the
disease recovery oil/gas water source
• transport in non-potable containers
Adapted from WHO (2006)
Complications
Residual
and chronic
symptoms
Also, natural chemical ‘contamination’ can be very important
disease
(e.g., arsenic in groundwater that was used for community
drinking water supplies in Bangladesh).
Death
Table 5: Transmission routes for water related diseases
TRANSMISSION ROUTES FOR WATER-RELATED DISEASES

CATEGORY COMMENTS
Caused by the ingestion of water contaminated by human or animal faeces or urine containing
Water-borne diseases pathogenic bacteria or viruses; includes cholera, typhoid, amoebic and bacillary dysentery and
other diarrheal diseases.
Due to inadequate quantity of water; diseases that would have been washed away with water;
Water-washed (or
caused by poor personal hygiene; includes scabies, trachoma and flea-, lice- and tick-borne
un-washed) diseases
diseases in addition to the majority of water-borne diseases, which are also water-washed.
Legionnaires disease caused by the legionella bacteria. Others caused by parasites found in
Water-based diseases intermediate organisms living in water; includes dracunculiasis, schistosomiasis and some
other helminths.
Water-related Transmitted by insect vectors which breed in water; includes dengue, filariasis, malaria,
diseases onchocerciasis, trypanosomiasis and yellow fever.

Section 3
There are a large number of organisms, e.g., bacteria, viruses 3.2 DETERMINE CRITICAL CONTROL POINTS
and parasites that can adversely impact water quality. It is (CCPS)
useful to organize water-related diseases by transmission
routes rather than to simply list the different potential A critical control point (CCP) is a point, step or procedure
pathogens. The four main transmission routes for the at which controls can be applied and a food and water
generic concept of ‘water-related’ diseases are presented safety hazard can be prevented, eliminated, or reduced to
in Table 6. Sometimes a fifth category, ‘water collection’, is acceptable levels. There are various limits that apply to either
included because of the documented transmission through food or water and can be documented and adhered to. The
this route, where people interact with each other and the HACCP team will use a CCP decision tree to help identify the
water source at boreholes, hand dug wells, and standpipes. critical control points in the process.
Table 5 illustrates that: A critical limit is a maximum and/or minimum value to
which a biological, chemical, or physical parameter must be
• many pathogens can be transmitted by multiple routes controlled at a CCP to prevent, eliminate, or reduce to an
rather than by a single pathway
acceptable level the occurrence of a food and/or water safety
• there is a strong commonality between the key food and hazard. A critical limit is used to distinguish between safe and
water pathogens
unsafe operating conditions at a CCP. Critical limits should
However, water-borne pathogens do have several important not be confused with operational limits.
characteristics that are critically but subtly different from the
For each CCP, a criterion that must be met is established.
processes that occur with food contamination:
These criteria are collectively known as critical limits. Critical
• pathogens are not uniformly distributed in solutions. limits may be based upon factors such as: temperature, time,
• pathogens are often clumped and typically adhere to physical dimensions, humidity, moisture level, water activity
any solids that are in the water; therefore, the pathogen (aw), pH, titratable acidity, salt concentration, available free
concentration is highly variable, and an infective dose chlorine, viscosity, preservatives, or sensory information
cannot always be reliably predicted from a random water such as aroma and visual appearance. Critical limits must be
sample. scientifically based. For each CCP, there should be at least
• the pathogen-host interaction is critical since one criterion for food and water safety. Critical limits may be
the likelihood of infection depends on pathogen derived from regulatory standards and guidelines, such as
invasiveness and virulence in addition to host immunity the WHO’s Guidelines for drinking-water quality. For water
as the pathogen multiplies in the host not in the water. systems, these measurable factors are assigned limits, such
as maintaining the concentration of free chlorine within the
Legionella concerns in oil and gas industry are heightened expected range in the water system to prevent microbial
as low and even non-detectable bacteria may become contamination from developing. This is an important concept
suspended in the air (i.e., aerosolized) when the water is as the hazards themselves usually are not the measurable
part of a system that includes the water's passing through factor. Instead, the WHO recommends that some feature of
components such as cooling towers, shower heads, and the barrier that can be observed or measured be selected as
high pressure washing. a surrogate for control of the hazard. Therefore, water critical
Given these pathogen characteristics, it becomes extremely limits are usually set at two levels:
important to consider the general routes of potential • when operational limits are at a point where a response
pathogen contamination, particularly the storage and is required even though water quality is not likely to be
distribution system, such as: significantly compromised
• colonization by pathogens on non-metallic pipefittings, • the level at which urgent action is required to ensure that
joints, and linings water quality and safety remains acceptable; the most
• microbial growth throughout the distribution system frequently used critical limits for water are shown in Table 7
facilitated by the presence of organic carbon in the
water, particularly in rainwater catchment systems
• corrosion of pipes, valves, pumps and storage tanks
• pipes infiltrated and compromised by animal and plant
life
• loss of pressure causing mixing of contaminated water
with uncontaminated supplies

Section 3
Table 6: Examples of critical control point (CCP) for food and water
EXAMPLES OF FREQUENTLY USED CRITICAL LIMITS EXAMPLES OF FREQUENTLY USED CRITICAL LIMITS
FOR FOOD FOR WATER
Time Titratable acidity
Temperature PH
Humidity Turbidity
Aw Available chlorine
Microbial, chemical and radiological parameters according

Preservatives
to WHO or local legislation
Salt concentration Temperature
Aw refers to water activity which is the ratio of water vapour pressure of the food to that of pure water at the same
temperature.
3.3 ESTABLISH CRITICAL LIMITS The CCP process was initially designed for the food system;
however, experience has shown that it is equally applicable
A critical limit (CL) is the maximum and/or minimum value for water systems. According to the WHO, for water systems,
to which a biological, chemical, or physical parameter must control points are barriers because they are designed to
be controlled at a CCP to prevent, eliminate, or reduce to control the risk by reducing or eliminating the transfer of
an acceptable level the occurrence of a food safety hazard. pathogens to people. For water systems, microbiological
The defining characteristic of a CCP is a point, step, or risks are usually best controlled at, or as near as possible to,
procedure at which biological, chemical, or physical factors the source of contamination—once systems are already
can be controlled. An example of a HACCP decision tree is in contaminated, end-of-pipe treatments become necessary.
Figure 10.
Figure 10: Example HACCP decision tree
Does a control measure exist?
Is control at this step

Yes No Yes
necessary for safety?
Is the control measure specifically designed

to eliminate or reduce the likely occurrence No Not a CCP
of a hazard to an acceptable level?
No Modify step, process

or product
Could contamination with identified hazards
occur in excess of acceptable levels, or could Yes
these increase to unacceptable levels?
Yes No Not a CCP
Will a subsequent step eliminate identified

hazards or reduce a likely occurrence No Critical control point
to an acceptable level?
Yes Not a CCP

Section 3
End-of pipe treatments can: During food processing, other food-borne microbes can be
introduced from infected humans who handle the food, or
• fail due to source amplification, i.e., the source pathogen by cross contamination from some other raw agricultural
load steadily increases beyond the end-of-pipe
treatment design product. The unwashed hands of food handlers who are
infected with Shigella bacteria, hepatitis A virus, and Norwalk
• lead system operators to become over reliant on such virus can be significant transmission sources. In the kitchen,
measures as a single barrier for protection
microbes can be transferred from one food to another food
Many examples of water safety plans and strategies for the by utensils, cutting boards or other preparation surfaces.
management of drinking water supply are available through Lightly contaminated food that is not refrigerated can
the WHO Drinking Water Portal (see examples in Figures 11 become highly infectious within 12–24 hours. In general,
and 12). refrigeration or freezing prevents virtually all bacteria from
growing but does not necessarily kill the pathogens as they
Figure 11: Example water safety plan flow chart are still preserved in a non-reproducing state. A food that is
fully cooked and safe can become contaminated by contact
Water safety plans with certain raw foods or drippings.
Microbes are killed by heat. The Food Handlers Manual
Management specifies that heating food to an internal temperature
System
assessment
Monitoring and above 158˚F, or 70˚C, for even a few seconds is sufficient
communications
to kill parasites, viruses, or bacteria. However, there is an
exception to this observation. The Clostridium bacterium
produces a heat-resistant spore that is only destroyed at
Figure 12: Example drinking water supply flow chart8
temperatures above boiling. Therefore, canned foods must
be cooked to a high temperature under pressure as part
Drinking water supply of the canning process. Similarly, the toxins produced by
bacteria can vary in their sensitivity to heat. For example,
toxin produced by Staphylococcus aureus is not inactivated,
Water resources Distribution Consumer
and sources
Treatment
system system even by boiling, although the Staphylococcus organism is
killed. Therefore, food contaminated by low levels of the
Staphylococcus toxin can still produce significant illness
In many water systems, risks are adequately managed with because the toxin is so potent: 0.0002 mg is the minimum
standard procedural measures or the food system equivalent quantity of Staphylococcus aureus toxin needed to produce
of ‘good manufacturing practices (GMP)’ which are designed illness. Conversely, the potent Botulinum toxin is completely
to prevent or reduce hazards from entering the water. inactivated by boiling.
Examples of water GMP include water system management
procedures, reservoir security inspections, management
of sediments and stagnant zones, and the distribution Figure 13: Contamination risks for frozen poultry
system. For a large, well-resourced water system, these
GMP measures may be in place; however, for many small
systems, particularly those associated with exploration and
development operations or retail operations, the situation is
entirely different, and it is appropriate to take an expansive
perspective on CCP. For food and water systems, a generic
HACCP plan can be a useful guide; however, the risks, i.e.,
the severity and likelihood, can vary at different facilities as
a function of physical setting, facility layout, equipment, raw
material sources and selection of treatment technologies.
The conditions within a given operation are often unique
such that an individual site-specific plan is needed. The end
user is often a good source of information about the quality
of the water provided and any fluctuations experienced. User
satisfaction surveys should therefore be considered as part
of any drinking water risk assessment process.
8 Figures 12 and 13 reproduced courtesy of the World Health Organization. Visit the WHO Water Portal Water Sanitation and Health

Section 3
3.4 ESTABLISH MONITORING PROCEDURES When critical limits are exceeded, the development of a
corrective action plan is critical. This plan is designed to:
The HACCP team will define monitoring procedures
for the measurement of the critical limit at each critical • determine the disposal plan for any product, food or
water, which was produced when a significant deviation
control point. After critical limits are selected, the next was documented
step is to decide how frequently the critical limits should
be checked and how the results should be recorded. • correct the underlying cause that produced the
Within HACCP, monitoring is a planned sequence of exceedance and re-establish that the CCP is under
observations or measurements to assess whether a CCP is control
under control, and to produce an accurate record for use • maintain records of corrective actions
in future verification procedures. Monitoring procedures Appendix D provides an example of corrective action
should describe how the measurement will be taken, parameters.
when the measurement is taken, who is responsible for
the measurement and how frequently the measurement 3.5.1 Training and knowledge
is taken during production. Monitoring serves three critical
functions: Training and knowledge are essential to successful HACCP.
Management or supervisory individuals should understand
• provides a method to track the system’s operation so the HACCP process because they are responsible for
that a trend toward loss of control can be recognized
proper plan implementation and routine monitoring
in a timely fashion and appropriate corrective actions
of CCPs. The depth and breadth of an individual staff
taken
employee/ contractor’s training will depend on the assigned
• indicates when loss of control and a deviation from the responsibilities within the food and water supply system. For
critical limits occurred, and which corrective action was most employees and/or contractors, the training plan should
triggered be specific and focused on their job function; however, an
• generates written documentation for use in the HACCP overview of the HACCP prevention philosophy is useful.
verification process
The essential elements and frequency of the training
Continuous monitoring systems are preferred for both should be appropriate for the position. For example, training
food and water systems; however, these systems must be provided to food handlers may encompass the following:
accurately calibrated and documented.
• basic bacteriology
Performance can be measured by using data from • food poisoning and food-borne disease education
catering activities, food sampling, temperature monitoring,
inspection and audit reports, investigation of incidents
• prevention of contamination with foreign bodies
and illnesses, and customer feedback. It is important to • food storage and temperature control practices
define the responsibilities of catering contractors and the • food preservation
business for collecting, analysing, and acting on the data. • personal hygiene
Performance should be reviewed regularly using meaningful
key performance indicators. Examples of key performance
• cleaning and disinfection
indicators are in Appendix E. • pest control
• fitness for work and reporting of illness
3.5 ESTABLISH CORRECTIVE ACTIONS The frequency of training should be at induction, and then
periodically following company policy local regulations.
Corrective actions are the procedures that are followed
when a deviation in a critical limit occurs. The HACCP team
will identify the steps that will be taken to prevent potentially
hazardous food from entering the food chain and the steps
that are needed to correct the process. This usually includes
identification of the problems and the steps taken to assure
that the problem will not occur again.

Section 3
3.6 ESTABLISH VERIFICATION PROCEDURES 3.7 ESTABLISH DOCUMENTATION AND RECORD

KEEPING
These activities, include auditing of CCPs, record review,
instrument calibration, and product testing as part of the A key component of the HACCP plan is recording information
verification activities. The verification step is an essential that can be used to prove that the food and water was
step of any quality management process. Documented produced safely. Appropriate record keeping is essential
periodic revalidations, independent audits or other internal to HACCP. Correcting problems without keeping records
verification procedures are essential. Appendix F and invariably leads to the same problems recurring, particularly
Appendix G illustrate examples of company programmes for in an environment where staffs are on a rotational work
inspection, verification and audit. pattern, e.g., offshore platforms or exploration camps.
Inspections and audits are similar but distinct processes. Regularly recording events observed or measured at
Inspection is a tool to monitor standards or key controls, CCPs ensures that preventive monitoring is occurring in a
or assess a particular issue. Auditing is a more structured systematic fashion. Appendix F illustrates some of the record
process which requires pre-notification of a visit. It includes keeping tools that are available.
elements of inspection but also more detailed analysis of
data, records and operating procedures. It is essential that
those who carry out such visits are suitably trained.
Essential elements of audits and inspections for food and
water safety include:
• establishment of appropriate verification inspection
schedules
• review of the HACCP plan
• review of CCP records
• review of deviations and their resolution, including the
disposal plan for food or water
• visual inspections of operations to observe if CCPs are
under control
• random sample collection and analysis
• review of critical limits to verify that they are adequate to
control hazards
• review of written record of verification inspections which
certifies compliance with the HACCP plan or deviations
from the plan and the corrective actions taken
• validation of HACCP plan, including onsite review and
verification of flow diagrams and CCPs

Section 4
Best practices

Section 4
4. Best practices
4.1 GOOD HYGIENE PRACTICES The specific areas considered include:
Good hygiene practice (GHP) is a fundamental HACCP • primary production – to prevent introduction of hazards,
e.g., pesticides, antibiotics
prerequisite, and, based on the Codex Alimentaris definition,
refers to the set of practices that impact on the conditions • control of operations - via the HACCP management
and measures necessary to ensure the safety and suitability system
of food at all stages of the food chain. GHP is an important • establishment design and facilities – to minimize
means of preventing food and water contamination, in contamination, protect against pests and facilitate proper
addition to minimizing pathogen growth and survival. maintenance, cleaning and disinfection. Air flow and
Figure 14 illustrates the relationship between the source lighting should also be considered; see Appendix A for a
of contamination and subsequent pathogen growth and typical kitchen design as well as waste management and
survival. sanitation.
• maintenance to prevent physical contamination from
Figure 14: The relationship between initial contamination metals, dusts, plaster, debris, etc, as well as waste
and subsequent pathogen growth and survival management.
Contamination • cleaning procedures to remove debris, use of detergent
solutions, rinsing with water, disinfection and dry cleaning.
Food handler
(contaminated hands)
• pest control practices to keep pests out and protect
the food supply, identify and eradicate infestations, and
Human/animal include regular inspections by trained personnel.
Flies and pests
excreta
• personal hygiene of food handlers – including medical
foodcontamination
contamination
evaluation, injury and illness reporting and training

Infected Contaminated regarding personal hygiene and behaviours.
food/animal household water
• food transportation – include controls to prevent
microbial growth, spoilage organisms and toxin
offood
Food Polluted environment

Night soil (raw/cooked) (soil/dust) production as well as protecting from external
Sourceof
contamination sources and damage.

Source
Irrigation and
waste water
Dirty pots/
cooking utensils • product information – including lot identification,
appropriate labelling, and product information.
Domestic animals Cross-contamination

• training and supervision – including a system for roles
and responsibilities, the development of the training
courses and refreshers and establishing adequate levels
of supervision.
Survival and growth
Time-
temperature
abuse

Section 4
Best practices
4.2 HANDLING OF FOOD, PREMISES, AND Premises and kitchen utensils also require careful
KITCHEN UTENSILS management. Guidance specific to this area can be found in
the U.S. Food and Drug Administration’s Food Code, Chapters
The WHO has written a short food-handling guide, Five keys three and four.9
to safer food, detailed in the box below.
People who work around open food while suffering from
certain infections (mainly from bacteria and viruses) can
The World Health Organization’s contaminate the food or surfaces the food may come into
Five keys to safer food contact with. This can spread infection to other people
through the food; the role of good hygiene practices for
Keep clean these workers is critical. From a microbiological perspective,
• Wash your hands before handling food, and often humans are a reservoir for several infectious agents, e.g.,
during food preparation. Vibrio cholerae, Norovirus, Salmonella typhi and Shigella, and
• Wash your hands after going to the toilet. also the toxin-producing bacteria Staphylococcus aureus.
• Wash and sanitize all surfaces and equipment used An example of fitness for task for food handlers is presented
for food preparation.
in Appendix B. The medical condition of an individual can
• Protect kitchen areas and food from insects, pests vary significantly on a daily basis; hence, medical screening
and other animals.
strategies have a very mixed success rate. Experience
Separate raw and cooked indicates that educating workers and supervisors of
• Separate raw meat, poultry and seafood from other the medical symptoms that are contraindicated for
foods. food preparation is critical. Some of the most important
• Use separate equipment and utensils such as knives exclusionary symptoms are:
and cutting boards for handling raw foods.
• diarrhoea
• Store food in containers to avoid contact between • vomiting
raw and prepared foods.
Cook thoroughly
• fever
• Cook food thoroughly, especially meat, poultry, eggs • sore throat
and seafood. • eye/ear nose throat discharges
• Bring foods like soups and stews to boiling to make • presence of any infected skin lesions
sure that they have reached 70˚C. For meat and Food handlers should be instructed to report all illnesses,
poultry, make sure that juices are clear, not pink. particularly the presence of any of the key symptoms or
Ideally, use a thermometer. findings (e.g., skin lesions or cuts that must be covered with
• Reheat cooked food thoroughly. approved dressings). Pre-employment/work checks on
Keep food at safe temperatures the health of food handlers and other workers has been
common in the food industry for many years. Such checks
• Do not leave cooked food at room temperature for are usually in the form of questionnaires and requirements to
more than two hours.
obtain medical clearance certificates before working. These
• Refrigerate promptly all cooked and perishable food can provide a useful snapshot of someone’s health at a point
(preferably below 5˚C).
in time and reveal information about their past which could
• Keep cooked food piping hot (more than 60˚C) prior be relevant.
to serving.
• Do not store food too long even in the refrigerator. Hand washing programmes are a critical prevention and
• Do not thaw frozen food at room temperature. control strategy. In the United States, research indicates
Use safe water and raw materials that infected food handlers are the source of contamination
in approximately 20 per cent of the food-borne disease
• Use safe water or treat it to make it safe. outbreaks with a bacterial or viral cause.
• Select fresh and wholesome foods.
• Choose foods processed for safety, such as
pasteurized milk.
• Wash fruits and vegetables, especially if eaten raw.
• Do not use food beyond its expiry date.
9
https://www.fda.gov/media/164194/download

Section 4
Best practices
4.3 GUIDANCE FOR UNIT THAT PREPARES 4.5 ALLERGENS AND LABELLING
MEALS
Allergen products are derived from several groups of allergen
Food and water service guidelines standards for units that source materials such as pollens, mites, food substances,
prepare meals are designed to achieve safety practices to chemicals etc. If you are providing food in a retail set up or
minimize the risk of foodborne illnesses. The areas of focus cafeteria following local guidelines and labelling appropriately
include: to ensure you do not have incidents.
Food safety standards, including, at a minimum: WHO defines food borne illness as any disease of an
infectious or toxic nature caused by or thought to be
• food safety management system/active managerial caused by the consumption of food. Please note allergic
control
reaction or intolerance is not synonymous to illness. The
• healthy and certified workers (no sick employees in definition excludes illness due to known allergies and food
food service) intolerances.10
• certified food protection managers Include an allergen control plan as part of a control point and
• food handler training ensure operations do not serve food that might have been in
Facility environmental and efficiency standards, including, contact that cause food intolerance. Documented consumer
at a minimum: information and storage information. A few key steps can be
followed in oil and gas units that provide food:
• disinfection services
• conducive design to allow flow and safety, placement • ensure the traffic patterns of raw materials and packaging
and layout, information and tableware supplies do not lead to cross-contact.
• waste management • whenever possible, make products with similar allergens

on the same equipment.
Food nutrition standards, covering:
• use dedicated tools, containers, and utensils, and clearly
• prepared foods mark them or use a colour code to identify allergenic
• packaged foods ingredients or products
• beverages • minimize the reuse of processing and/or cooking media
such as water or oil. If cooking media is reused, test
to validate there is no cross-contact for non-allergen
4.4 GUIDANCE FOR MAKING WATER SAFE IN products.
EMERGENCY SITUATIONS
For sectors with retail ensure suppliers that guarantee
After an emergency such as a water main break, hurricane, labelling and allergen plans.
or flood, or when your potable water is contaminated, the
business should have:
4.6 VACCINE CONSIDERATIONS
• contingency plans for providing alternative source of
water( for example bottles water) in an emergency Vaccination is an important measure to prevent
communicable diseases for all people, and is particularly
• an adequate supply bleach/other disinfectants important for those living and working closely together
• written procedures for treating water in emergencies in higher risk settings including remote locations or high
(e.g., boiling time, chemical disinfecting with either iodine
risk work groups. Recommendations may vary between
or chlorine). For example
states, vaccine type and risk. Targeted vaccination of high-
For altitude up to 3 km, boil water for 10 minutes. Add two risk groups should be considered to ensure reduced risk of
drops of household bleach to every litre of water and allow outbreaks, practical management and decreased business
to stand for 30 minutes. disruption. This should be provided along with education
about immunization, case management options and should
vaccination not be feasible, a process to determine immunity
status.
10
World Health Organization. “Foodborne diseases”. https://www.who.int/publications/i/item/9789241546690

Section 4
Best practices
Recommended job responsibilities and country specific

requirements may include:
Table 7: Recommended vaccinations for specific roles
VACCINE RISK
Recommended for at-risk kitchen and

Hepatitis A
janitorial staff
Recommended for at-risk kitchen

and janitorial staff - as part of
Typhoid
comprehensive control strategy in
areas where the disease is endemic
Influenza Recommended for all annually
4.7 OUTBREAK INVESTIGATION

Outbreak investigation is an important topic and has been
the subject of numerous publications and descriptive
manuals. Background materials that cover approaches to
outbreak investigations are described IOGP-Ipieca Report
559 - Infectious disease outbreak management. When a
foodborne disease outbreak is detected, public health and
regulatory officials work quickly to collect as much data as
possible to find out the cause and take action to prevent
the sickness from spreading. There are three types of data:
epidemiologic, trace back, and food and environmental
testing.
Conclusion
HACCP is a systematic management approach to food and
water safety. HACCP management systems will work across
the diversity of operations that are the hallmark of the oil
and gas industry. A unified management system that covers
both water and food systems will be health protective and
cost effective. This Report provides the basic background
information for understanding the best practice approaches
to food and water safety. There are significant benefits for
the oil and gas industry in adopting a rigorous approach to
food and water safety.

Appendix A:
Typical kitchen
design

Appendix A
Appendix A: Typical kitchen design
There are six principles you should follow when creating a • The total number of meals produced per day is used to
kitchen design: determine the space requirements (capacity) and food
service equipment selection and quantity (capabilities).
• Flexibility and modularity When accessing the storage capacity and capability of a
• Simplicity food service operation, considerations include availability
• Ease of movement of materials and personnel of adequate refrigerated and heated cabinets which can
• Ease of sanitation be used for holding additional prepared meals without
• Ease of supervision displacing the daily operation production requirements.
Advanced cooking, chilling and reheating methods
• Efficient use of space can also influence the capacity and capability of a food
Below is a description of the measuring facility and staff service operation.
capability guidelines for consideration (internal document):
• Meal service includes a combination of self-service
stations (e.g., soup/salad bar; dessert counters) and
Measuring facility and staff capability staffed stations (e.g., grill, deli, hot entrée/exhibition
The Tables in Appendix A are provided to evaluate the cooking stations, etc.)
serving capability of a facility and its personnel. The • Dimensions and capacities of cold storage assemblies
calculations are based on the following premises: (refrigerator/freezer) and dry storage shelving will be
• Noon-meal participation levels may range between based on area size as indicated in entries for storage/
45-65% of on-site population depending on location/ receiving space requirements.
setting (e.g., campus setting vs. metropolitan/multi- • There is no walk-in freezer; the operation uses reach-in
building office setting, nearby restaurants) freezer units (two units provided).
Table A.1: Facility and staff capability
COMPARATIVE POPULATION LEVELS < = 410 500-700 1,200 1,800 2,500

Daily on-site population @90-95% of
360 665 1,140 1,710 2,250
capacity
Breakfast Meals (Meals Per Day = mpd) (12%
43 mpd 80 mpd 140 mpd 215 mpd 365 mpd
of on-site population)
Noon Meals (Meals Per Day) (45-65% of on-
162 mpd 332 mpd 600 mpd 875 mpd 1462 mpd
site population)
Catering Meals (Meals Per Day) 20 mpd 35 mpd 50 mpd 75 mpd 100 mpd
Total Meals Per day 225 mpd 447 mpd 760 mpd 1,165 mpd 1,927 mpd
Dining Area (Square Meters) 186 m2 210 m2 390 m2 595 m2 715m2
Seating Capacity (Public dining areas) 130 seats 150 seats 262 seats 410 seats 480 seats
1,554 sf 1667 sf
Service Area (Square Meters) 185 m2 280 m2 475 m2
145 m2 155 m2
956 sf 1100 sf
Kitchen/Support Area (Square Meters) 287 m2 327 m2 387 m2
90 m2 102 m2
Catering Support (Square Meters) – – 28 m2 28 m2 28 m2
Onsite Staffing (actual staffing requirements
is based on service style i.e., staffed counters vs. 4-5 6-8 11-12 12-15 17-19
self-service counters)

Appendix A
Typical kitchen design
Table A.2: Equipment requirements
COMPARATIVE POPULATION LEVELS < = 410 500-700 1,200 1,800 2,500

STORAGE AREA EQUIPMENT
Refrigerator – Walk-in One One One One One
Freezer – Walk-in -- One One One One
Cold Storage Shelving Incld. Incld. Incld. Incld. Incld.
Dry Storage Shelving Incld. Incld. Incld. Incld. Incld.
PRODUCTION AREA
Convection Steamer – Two Compartment One One One One One
Fry
Fryer/Filter Assembly – Two Fry/One Filter One One One One
warmer
Double Convection Oven One One Two Two Two
Range (6 burner) One One One One One
Tilt Kettle – 152 litres -- -- One One One
Tilt Kettle – 18 litres -- -- One One Two
Tilt Braise Pan - 152 Gallon One-30g -- One One One
Microwave One One One One One
Utility/Reach-In Refrigerator -- -- One One Four
Roll-in heated cabinets One One One One One
Ice Machine/Bin Assembly One One One One One
Pass Thru Refrigerator One One One Two Two
Pass Thru Heated Cabinets One One One One One
Reach-in Freezer Two -- -- -- --
SERVING-GRILL/EXHIBITION COOKING
Display Refrigerator One One One Three Four
Charbroiler – 36” One One One One One
Griddle – 48” One One One One One
Fryer/Filter Assembly (Two Fry/One Filter -- One One One One
Pizza Oven - Conveyor -- One One One One
Rotisserie – 5 Spit -- -- -- -- One
Reach-in Refrigerator One Two Two Four Two One Two Four
Salad Bar–Refrigerated Cold Pans Qty One One One One One
DISHROOM/WAREWASH
Dishwasher Machine -- One One One One
Booster Heater -- One One One One
3 compartment sink (utensil/pot wash) One One One One One

Appendix B:
Food action tracking
and reporting

Appendix B
Appendix B: Food action tracking and reporting
ACTION TRACKING PARAMETERS

CRITERIA EXAMPLE GREEN YELLOW RED
Equipment capable
of rapidly reducing Available but Not available or
Blast chilling,
and/or maintaining Available and working maintaining food maintaining food
refrigerators/walk-
food temperatures within specification. temperatures temperatures above
in chillers
between 1 °C and between 5˚C and 8˚C. 8˚C.
5 °C.
Food should not be
left out at ambient Between 5˚C and 8˚C
Chilled food temperature for more Food left at ambient
5˚C or below Above 8˚C
temperature than 20 minutes, and temperature for more
temperature checked than 20 minutes.
on delivery.
Robust cleaning Cleaning schedule No evidence of
Cleaning schedule
schedule in place, available but not organised cleaning
in place and catering
Cleaning and catering grade implemented, or and use of non-
grade chemicals in
cleaning products non- catering grade catering grade
use.
available and used. chemicals in use. chemicals.
Food should be
cooked as close to Completion of Completion of
consumption as Food cooked as late cooking more than cooking more
Cooking too far in possible. as possible before an hour prior to than an hour
advance Cooking far in service and/or during service with adequate prior to service
advance due to service. temperature controls with inadequate
power cuts is not in place. temperature control.
acceptable.
Controlled through
the use of colour-
Provision and
coded chopping No colour-coded
effective segregation
boards, knives and Colour-coded equipment available.
Cross- of colour-coded
cleaning cloths. Raw equipment provided Cross-contamination
contamination chopping boards,
foods stored below but used incorrectly. between raw and
knives, cloths, and
cooked (ready to eat) cooked.
correct food storage.
foods or physically
segregated.
All food handlers
are vaccinated and Full compliance. Programme in place
medically screened Valid certificates/ but documentation No evidence of
Fitness for work
periodically and prior documentation incomplete or compliance.
to commencement available in facility. expired.
of work.

Appendix B
Food action tracking and reporting

Should be easily
Freezers/walk in capable of storing Between -18˚C and
-18˚C or lower Above -12˚C
freezers food at or below -12˚C
-18˚C
Wash hand basins
(WHB) should be
unobstructed and
Located near Not located near to
sited near entrances No soap or drying
Hand washing entrances, accessible entrances but with
and provided facilities available at
provision and with soap and soap and drying
with liquid soap WHB.
hand drying facilities. facilities.
dispensers, hand
drying facilities and
waste bin.
Air temperatures
in kitchen being Kitchen temperatures Kitchen temperatures
Kitchen temperatures
Heating, ventilation, maintained at 25˚C at 25˚C or less. above 30˚C or
between 25˚C and
air conditioning or below and capable Vapours being inadequate extraction
30˚C.
of removing cooking extracted. of cooking vapours.
vapours.
Should be able to
Hot and cold
keep food hot (above 63˚C or above/5˚C or Between 60˚C and Below 60˚C/above
displays (UK
63˚C) and cold (below below 63˚C/ 5˚C and 8˚C 8˚C
reference for temp)
5˚C).
Cooked food to 75˚C or above Between 70˚C and

Less than 70˚C
Hot food achieve a core on completion of 75˚C on completion
on completion of
temperature temperature of 75˚C cooking. of cooking.
cooking.
control (UK and to be kept at Food kept at 63˚C or Food kept above
reference for temp) 63˚C or above for no Food held below
above for less than 4 63˚C for more than 4
more than 4 hours. 63˚C.
hours. hours.
Cabinet not achieving
Hot holding Should be able to Cabinet maintaining Cabinet maintaining
60˚C, or cabinets
cabinets (UK keep hot food at 63˚C temperature above temperature between
required but not
reference for temp) or above. 63˚C. 60˚C and 63˚C.
provided.
82˚C (disinfection Lower than 60˚C

60˚C (disinfection
sinks and (disinfection sinks
sinks and
Capacity and dishwashers) 60˚C and dishwashers).
Hot water provision dishwashers)
temperatures should (detergent sinks)
FDA) Food Code 40˚C– 43˚C (WHB). Lower than 40˚C or
be appropriate to use. 43˚C– 49˚C (WHB). Sporadic hot water 49˚C (WHB).
Available at all times. availability.
Inadequate supply.
Staff washing their
hands on entering Staff observed Staff not washing
Staff not washing
food preparation engaging in correct hands after visiting
Personal hygiene hands thoroughly or
areas, change of task hand washing during toilet or handling
regularly.
and after using the visit. refuse.
toilet.

Appendix B
Food action tracking and reporting

Evidence of
Facility should be pest Pest activity identified uncontrolled pest
Effective pest control
Pest control free and designed to but control measures presence and/or an
measures in place.
keep pests out. in place. absence of control
measure.
Effective control of No Material Safety

cleaning chemicals Data Sheets in place.
Control over potential Chemicals stored
(e.g., Material Safety Procedure in
Physical/chemical contaminants. with food. No physical
Data Sheet in place), place but not fully
contaminants Dedicated chemical contaminant control.
glass, ceramics, wood, implemented.
storage.
decanted ingredients Significant potential
etc. for contamination.
Bins effectively Lidded external
Bins with manual Waste bins
distributed within the bins stored away
Refuse lids in use internally. overflowing. External
kitchen. External bins from entrances;
arrangements Some refuse strewn food bins open,
enclosed and kept appropriate internal
outside. attracting pests.
away from kitchen. bins.
Potable water and
sanitizer used to
disinfect and rinse Sanitizer and potable
Potable water Potable water/salad
salad vegetables. water used to
available but rinsing washing/sanitizer not
disinfect and rinse
Use of components not carried out. used.
Salad preparation salad vegetables.
served in separate
Shared containers Components NOT
and individualized Components in
for the condiments at in individualized
containers and individualized
the tables containers.
offering sauces containers.
and condiments in
sachets.
Easily capable
of providing Area too small
There should be safe food for the to meet the
a linear workflow intended number of Poor layout with demand. Risk of
Structure and that allows staff customers. most tasks being contamination,
layout to work without conducted in one
compromising food Well-established area. e.g., cooked food and
safety. flows with different raw foods prepared in
routes for fresh and same area.
prepared food.
Supervisors trained
Supervisors about
to Food Safety for Supervisors have
Supervisors have to take Food Safety
Managers level11 not attended Food
attained Food Safety for Managers
and all food handlers Safety for Managers
Training for Managers level course, and food
given a minimum of and/or no training
and food handlers handlers trained with
an induction and 6 programme in place
trained. training programme
hours food hygiene for food handlers.
implemented.
training.
11
Food Handlers Manual. Instructor (paho.org)

Appendix C:
Key Performance
Indicators

Appendix C
Appendix C: Key Performance Indicators
EXAMPLES OF KEY PERFORMANCE INDICATORS

KEY PERFORMANCE MONITORING
RATIONALE PERFORMANCE TARGET
INDICATOR FREQUENCY
Caterer’s facilities must be ‘fit

for purpose’ and meet the
Suitability of Pre-qualification or
KPI-1 technical requirements laid 100% compliance.
catering facilities renewal of contract.
out in the section ‘facilities and
equipment’.
The company and its

contractors should comply
with local regulations and/or During pre-qualification
Meet legal
KPI-2 with the company food and 100% compliance. and periodically
compliance
water management guidance, depending on risk.
whichever is the more
stringent.
Health status of staff can All health and Pre-qualification and

Health status of
KPI-3 jeopardize food and water vaccination certificates periodically depending
staff
safety. must be up to date. on risk.
Records available for

Food temperatures are critical
all items identified
Temperature to food safety, and robust Pre-qualification and
under ‘key controls’.
KPI-4 control measurements and recording periodically depending
Temperatures should
documentation are required at all stages from on risk.
be recorded three times
delivery to service.
each day.
Robust cleaning schedules Periodically depending

Records of cleaning
Cleaning must be in place. The schedule on risk and findings
KPI-5 activities supported by
schedules should state what, how, when from inspections and
visual observation.
and who cleans equipment. audits.
100% compliance.
(No exception for
All levels of catering staff Pre-qualification and
prospective caterer.
KPI-6 Training should meet the standards set periodically depending
Existing caterer allowed
out in the training matrix. on staff turnover.
three months to
confirm qualification).
HACCP is an acknowledged
international minimum 100% compliance.
standard for food service and (No exception for Pre-qualification and
Documented catering and is the standard prospective caterer. periodically depending
KPI-7 HACCP and Food required by the company. Existing caterer allowed on risk and findings
Safety Policy
Food safety policy is required to three months to from audits.
set out the caterers practices confirm qualification).
and procedures.

Appendix D:
Example hygiene
checklist

Appendix D
Appendix D: Example hygiene checklist
CATERING FACILITIES CHECKLISTS
Kitchen facilities should be inspected and documented weekly and should include food handling practices
and the dining area.
Prepared by: __________________ Date: _________________________
Sat. = When checked and satisfactory
SAT. UNSAT.
DELIVERY OF FOOD
Documentation of certificate of origin, receipts, and expiry date of goods checked
Cleanliness of delivery area
Comments:
GARBAGE AREA
Maintenance of structure
Cleanliness of structure
Insects absent
Rodents absent
Collection frequency
Comments:
WASHING-UP AREA
Maintenance of fittings
Cleanliness of fittings
Pre-scraping carried out
Dish washer provided
Machine temperatures adequate, rinse temperatures above 82˚C
Equipment sanitised by chemical or heat (60˚C ) if hand washed
Tap water of sufficient quantity
Protective gloves available for manual dish washing
Comments:

Appendix D
Example hygiene checklist
SAT. UNSAT.
CLEAN EQUIPMENT AND UTENSIL STORAGE
Maintenance and structure
Stored equipment protected from dust and dirt
Proper colour-coded wipe/polish cloths available and used
Comments:
BULK DRY STORE
Cleanliness of stored goods
Temperature satisfactory
No goods stored on the ground/floor
Comments:
COLD ROOMS AND REFRIGERATORS
Cleanliness of shelves
Food in cold room stored, no more than 10˚C
Fridge temperature below 5˚C
Raw and cooked foods adequately separated and covered
Thermometer provided and in working order

Appendix D
SAT. UNSAT.
Temperature log kept and satisfactory

(in hot areas, morning and evening temperature is not adequate; should include reading from
the hottest part of the day during summer season)
Door seals clean and in good condition
Comments:
FREEZERS
Cleanliness of shelves
Food stored above floor level
Raw and cooked foods adequately separated and covered
Door seals clean and in good condition
Frozen foods thawed in cold room before use
Temperature below -18˚C
Temperature log kept and satisfactory
Thermometer provided and in working order
Comments:
KITCHEN
Sink provided
Room temperature satisfactory during preparation of meals, ambient temperature around 26˚C
Sufficient hot water at the correct temperature provided
Drains sufficient and working
Well lit work surfaces

Appendix D
SAT. UNSAT.
Cleaning programme in place and well communicated to staff
Ventilation working satisfactorily
Ventilator hoods have grease filters
Designated hand washing sinks with liquid soap, pedal bin and paper towels, water temperature
between 45 and 49˚C
Comments:
BEVERAGE/ICE AREA
Water supply to ice machine satisfactory
Ice scoop stored satisfactorily
Cold drinks machine regularly dismantled and sanitised
Comments:
TOILETS
Aerially disconnected from food production area
Hot and cold water provided
Soap and nail brushes provided
Single user towels provided
‘NOW WASH YOUR HANDS’ sign displayed
Floors dry
Comments:

Appendix D
SAT. UNSAT.
MISCELLANEOUS OVERALL
Kitchen/dining facilities sufficient for the number of people served
Kitchen staff sufficient for the number of meals prepared
Changing facilities provided for staff
No equipment or pots stored directly on the floor
Electronic fly killers installed
Premises rodent/animal proofed
Full air-conditioning provided
Food expiry dates satisfactory
Pest control satisfactory
Water supply safe for drinking
Date of last water samples taken
Power supplies properly maintained
Cutting and chopping boards colour coded
Chopping knives colour coded
Comments:
PROCEDURES
Written cleaning schedule in use
Worktops, cutting boards and other small equipment sanitized after use
Re-usable dry stores items examined before re-use
Stock rotation of perishable items
Perishable out of refrigeration to a minimum
Frozen meat/fish/poultry defrosted in the refrigerator
Rice to be used is freshly cooked
Bain-maries/heating cupboards/hot plates working and at correct temperatures
‘NO SMOKING’ sign in food production area

Appendix D
SAT. UNSAT.
‘NO SMOKING’ in food production areas enforced
Toxic items (cleaning materials) labelled correctly and stored in proper places
Safety data sheets of cleaning agents available in the correct language
Contents of opened food cans transferred to proper containers once opened
Main rule: food should be cooked hot and served hot: cooked food not allowed to reach a
temperature below 63˚C
Cooked food has reached a temperature of at least 75˚C before being transferred to bain-
maries
Thermometers and probes, including probe wipes, available to check food temperature
Basic first-aid equipment available to kitchen staff
Fire fighting equipment available and working
Fire escapes not blocked
Comments:
STAFF
Appearance
Protective clothing, including shoes (not open sandals), and light coloured uniforms
Protective clothing and uniforms properly laundered
Head coverings
Medically examined prior to employment and then at least yearly
Stool tests included in medical examination
Infected food handlers excluded from work until cleared
Food handlers vaccinated (specify according to local regulation)
Comments:
CORRECTIVE ACTIONS TO BE TAKEN

Appendix E:
Example food safety
checklist and audit
report

Appendix E
Appendix E: Example food safety checklist and audit report
FOOD HYGIENE INSPECTION CHECKLIST

YES/NO
HAND WASHING FACILITIES
Are wash hand basins readily accessible and clean, and free of utensils/food waste?
Is there constant supply of t hot (43–49˚C FDA food Code) and cold water?
Have soap and drying facilities been supplied and replenished?
Are wash hand basins installed with taps that are not hand operated (e.g., surgeon’s taps or foot-
operated)?
STORAGE AND DISPLAY TEMPERATURE CONTROL—CHILLED AND FROZEN
Are all refrigerators holding food at or below 5˚C?
Are all freezers holding food at or below -18˚C?
Are refrigerators and freezers loaded to ensure that there is unobstructed air flow?
Is food stored away from the compressor unites in walk-in chillers?
Are the door seals of all chillers and freezers clean and intact?
Are all the evaporator fins free from a build-up of ice?
Can the emergency door release of walk-in refrigerators and freezers be operated effectively?
Are all products and foods properly labelled and the expiration dates set?
Are storage temperatures recorded a minimum of three times a day and documents readily
accessible?
Are actual food temperatures being taken (using probe or infra-red thermometers) and recorded?
Is corrective action taken and noted when correct food storage/display temperatures have not
been achieved?
Are chilled foods not exposed to ambient temperature for more than 20 minutes during
preparation and storage?
Is the cold display equipment maintaining food at a temperature of 5˚C or below?
Are cold foods transferred to remote canteens in insulated boxes?
Food should also be temperature controlled and monitored during transfer. What actions are taken
for food if they arrive outside the permitted temperature ranges?
SALAD AND FRUIT PREPARATION
Is the water used for salad preparation of drinking-water quality (potable)?
Is a chemical sanitiser available and used to disinfect salad products and fruit (excluding oranges,
etc. where the peel isn't eaten)?

Appendix E
Example food safety checklist and audit report
YES/NO
Is the strength of the sanitiser checked (e.g., are test strips available to confirm this)?
Are damaged/poor quality fruit and salads removed prior to sanitising?
TEMPERATURE CONTROL – COOKING
Are food temperatures checked immediately after cooking? (at least 70 ˚C or above WHO)
Are actual food temperatures being taken (using probe or infra-red thermometers) and recorded?
Is corrective action taken and noted when correct cooking temperature has not been achieved?
Is everything cooked today for service today?
HOT HOLDING AND HOT DISPLAY
Is hot holding/hot display equipment turned on at least an hour before food is placed into it, and
checked each hour that it is in use?
Is the hot holding/hot display equipment maintaining food at a temperature of 60˚C or above
(WHO)?
Are actual hot display food temperatures being recorded and records readily accessible?
Is corrective action taken and noted when the correct food storage temperature has not been
achieved?
Are the hot holding cabinets in a clean, serviceable condition (e.g., door seals clean, undamaged
and in contact with the door)?
Are the water reservoirs for the hot holding cabinets filled and maintained with hot water during
use?
Are hot foods transferred to remote canteens in insulated boxes?
Hot food should also be temperature controlled and monitored during transfer. What actions are
taken for food if they arrive outside the permitted temperature ranges?
INDICATORS OF HEATING, VENTILATION AND AIR-CONDITIONING (HVAC) FAILURES
Are doors and windows closed in air-conditioned food preparation areas?
Is the air temperature in food preparation areas below 25˚C?
Are grease filters clean and present in the extraction hoods?
CROSS-CONTAMINATION
Are colour-coded cleaning cloths available (e.g., RED=raw, BLUE=cooked/ready to eat,

YELLOW=toilets)?
Are colour-coded chopping boards available (e.g., RED=raw, BLUE=fish, GREEN=salads,

WHITE=ready to eat)?
Are colour-coded knives available (e.g., RED=raw, BLUE=fish, GREEN=salads, BLACK=ready to eat)?
Is the colour-coded equipment being used correctly as above?
Are chopping boards in good condition (e.g., free from deep scoring)?

Appendix E
YES/NO
PHYSICAL/CHEMICAL CONTAMINANTS
Are glass objects in the food production/service areas (e.g., bottles, glass shelves or sneeze guards)
free from damage or chips?
Are glass breakages (including ceramics) recorded?
Are all lights provided with intact diffuser covers?
Are the diffusers free from dead insects?
Is food kept above floor level (e.g., stackable containers of meat or prepared vegetables)?
Are bags of raw ingredients stored on impervious material pallets (not wood)?
Are bagged products, once opened, decanted into storage bins to avoid pests?
Are cleaning chemicals and equipment kept in a separate store away from food storage and
preparation areas?
PERSONAL HYGIENE
Are wash hand basins easily accessible in the food preparation area?
Do the hand washing basins have water, soap and hand drying equipment?
Do food handlers wash their hands on entering a food preparation room? (Observe)
Do food handlers wash their hands between handling raw and ready-to-eat foods? (Observe)
Check the food handlers’ hands. Are cuts protected by a blue plaster?
Are food handlers free from jewellery?
Is suitable headwear for hair provided and used by everyone in the kitchen?
Are uniforms in an undamaged, clean condition?
PROVISION OF HOT WATER
Is hot water continuously available for pot washing (e.g., does not run out)?
Is the temperature of water at pot/dish washing sinks at or above 60˚C Food and Drug
Administration's (FDA) Food Code
Is the automated dishwasher rinse cycle at or above 73.9 ˚C FDA Food Code?
CLEANING
Is the cleaning schedule followed?
Is ‘clean as you go’ appropriately implemented (e.g., spot cleaning)?
Is detailed cleaning of utensils and equipment performed to an acceptable standard?
Is general cleaning (e.g., walls, tiles, floors, etc.) performed to an acceptable standard?

Appendix E
YES/NO
PEST CONTROL
Are the facilities free from flying insects?
Is the facility free of the evidence of pest activity (e.g., no droppings, insect bodies, fur, feathers,
product damage)?
Are all open windows fitted with a fly screen?
Are all electronic fly killers switched on?
TRAINING
Are routine toolbox talks being conducted and recorded?
REFUSE ARRANGEMENTS
Do waste bins have lids?
Are kitchen waste bins pedal operated?
Are waste bins positioned close to wash hand basins and work benches?
Are waste bins emptied before they are overflowing?
Is the external waste holding area clean and tidy?
GOODS RECEIPT
Are produce temperatures, shelf life dates and packaging condition checked and recorded for each
delivery?
Are accepted chilled products received at 5˚C or lower?
Are accepted frozen goods received at temperatures of -15˚C FDA) Food Code or lower?
Are chilled and frozen goods delivered in a refrigerated vehicle?
Are all goods received within manufacturer’s expiry/use-by date?
Are goods in store rooms undamaged and complete with labelling?
Is there a register of rejected goods indicating reason for rejection and action taken?
NON-CONFORMANCES DATE CORRECTED

Appendix E
FOOD SAFETY AUDIT REPORT
Catering Company: Location:

Company Contact: Date:
Catering Contact: Audit performed by:
POLICY AND ORGANIZATION COMMENTS
Food Safety Policy Does the Food Safety Policy state the caterers’ intentions to meet their
Statement obligations to produce safe and legal foodstuffs and their responsibilities
to those they serve? Is the policy document translated into the local
language(s) and signed by senior management? Is the policy clear regarding
employee responsibilities and communicated to supervisory staff and key
personnel? Is the document unambiguous, readily available, and reviewed no
more than two years ago?
HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP)
HACCP Has the caterer established a documented HACCP system which is

compatible with the following 7 HACCP principles:
• Conducting a hazard analysis?
• Determining the critical control points?
• Establishing critical limits?
• Establishing a system to monitor control of the CCP?
• Establishing the corrective action to be taken when monitoring indicates
that a particular CCP is not under control?
• Establishing procedures of verification to confirm that the HACCP system is
working effectively?
• Establishing documentation concerning all procedures and records
appropriate to these principles and their application?
In formulating the HACCP plan, has reference been made to ensure that
local/national legislation codes of practice or guidelines are taken into
account?
Has HACCP been implemented through the caterer’s Food Safety

Management Plan?
Is the site catering supervision/management or nominated team/company

representative able to demonstrate competence in the understanding of the
HACCP principles and their application?
Are the critical control points identified in relation to food preparation

controlled and monitored within the critical limits stated in the HACCP plan?
Where critical limits have been exceeded (e.g., high temperatures), has action
been taken and recorded?

Appendix E
SITE
Are the catering facilities located where they are not affected by the activities
of other businesses (e.g., dust and smells) or in an environment which is
not conducive to minimum standards of food hygiene (e.g., insect or pest
populations which may lead to infestation)?
Is the site secure to ensure only authorized personnel can enter the food
preparation areas?
Are yards and driveways in good condition, well drained and capable of easy
cleaning to prevent contamination in the vicinity of the catering premises?
Are all buildings associated with the catering operation surrounded by clear
space of at least 1 metre to minimize pest activity?
CATERING FACILITY DESIGN SPECIFICATIONS
Design and Is the catering workflow from delivery of ingredients to service arranged to
product flow minimize product contamination and facilitate working safely?
Do the premises allow for safe working space and storage? Does this enable
all operations to be carried out properly under safe hygienic conditions to
minimize potential physical, chemical or microbiological contamination (e.g.,
effective segregation between bakery and butchery operations)?
Are the facilities for plate and utensil washing and general-purpose
cleaning (where appropriate) adequately segregated from production and
preparation?
Walls Are walls designed, constructed, finished and maintained to prevent the
accumulation of dirt to reduce condensation and mould growth and to
facilitate cleaning?
Are floor/wall junctions and corners coved to facilitate cleaning? (Cavities in

the surface of walls should be avoided to prevent debris from lodging and
pest harbourage). If not coved, are the wall/floor junctions clean?
Floors Are floors designed so they are safe, slip resistant, easily cleanable,
impervious and maintained in good repair?
Are floors designed so that water can drain and no pools of water are
evident?
Drainage Larger catering facilities (e.g., more than 500 meals per day): has drainage
been installed in the food preparation area to remove water from
dishwashers and sinks, and to allow floors to drain effectively after cleaning?
Ceilings Have ceilings and overheads been designed, constructed, finished and
maintained to prevent the accumulation of dirt to reduce condensation and
mould growth and to facilitate cleaning?
Windows Where windows are designed to be openable for ventilation purposes, are
they adequately screened to prevent the ingress of pests?
Doors Are all external doors close fitting or adequately proofed? Are external doors
to food preparation and storage areas kept closed?

Appendix E
Lighting Has adequate lighting been provided for all working areas?
Are all bulbs and strip lights, including those on electric fly killer units
protected by shatterproof plastic diffusers or sleeve covers?
Ventilation / air- Have mechanical ventilation and air-conditioning been provided in product
conditioning storage and all processing and dining environments?
Contamination Has the use of wood within food preparation areas (where appropriate) been
control eliminated?
Has the use of glass been minimized in food preparation areas? Are
procedures in place to ensure Ingredients are not decanted directly into
cooking and mixing equipment?
Is crockery checked for cracks and chips and removed if damaged?
WATER SUPPLY
Mains Are all water supplies used for cleaning, or in connection with any operation
in the preparation of food, potable (safely drinkable), having either been
drawn from mains supply or suitably treated according to their source?
Is the quality of water, steam or ice that comes into contact with food
regularly monitored to ensure they present no risk to product safety?
Bottled Is the bottled water purchased from an approved source?
Are the water dispensers subject to regular cleaning and sanitising to an

approved programme and procedure?
EQUIPMENT
Equipment Is all equipment constructed of non-flaking, non-corrosive and non-reacting

materials? Are materials used in the construction of all equipment food
grade?
Is equipment positioned so as to give access under, inside and around for

ease of cleaning and servicing? (Equipment should preferably be moveable
unless sealed below and above.)
Is equipment fit for purpose and maintained/serviced in accordance with

the manufacturer’s instructions? Is equipment designed to keep food at a
specific temperature able to achieve this in the environment in which it is
located?
MAINTENANCE
Maintenance Has all equipment been maintained effectively? Is reactive maintenance

relied upon or is a planned preventative maintenance schedule in place
for all major items of equipment? (This should include which items of
equipment are to be maintained, the frequency of preventative maintenance
and the ordering of parts in advance which are known to fail or need regular
replacement, e.g., heating elements).
Does the plan include HVAC, compressors, chillers, freezers, hot holding, hot
display and blast chillers?

Appendix E
Are outside contractors and all engineers made aware of, and do they
adhere to, the caterer’s food hygiene standards when in food preparation
areas? Discuss.
Is cleaning or replacement of light fittings done outside food preparation

times?
Is all preventative planned maintenance documented and copies of the

associated paperwork given to the caterer for verification purposes?
PRODUCT SPECIFICATIONS
Purchased goods Are specifications for high-risk foods agreed and documented? Does
imported food meet the standards relevant to any import agreements? Is
imported food used only as intended (e.g., imported meats may only be used
for catering meals)? No food shall be supplied to a third party.
Are all foods supplied direct from manufacturers or their approved agents?
(All documentation must be supplied on request to prove authenticity and
traceability. The onus shall be on the caterer to prove they have purchased
foodstuffs in good faith and with integrity from approved suppliers).
PURCHASE
Purchase Do the receipt documents and/or product labelling facilitate correct stock
rotation? Does the caterer make every attempt to ensure traceability and
authenticity of raw ingredients?
Can avoidance be achieved of cross-contamination by ingredients which

would constitute a safety issue (e.g., peanuts) or which will cause significant
consumer dissatisfaction (e.g., meat in vegetarian products, incorrect
handling or mixing of Halal foods with non-Halal foods)?
Is there a list of approved suppliers which also includes details and means of
approval?
Are raw material acceptance criteria and procedures documented?
Are sufficient quantities of food maintained to permit the efficient operation

of the unit? (The caterer should ensure continuity of supply, notwithstanding
seasonal variations.)
Are all foods and ingredients of the agreed quality demanded? (For example,
imported meats shall not be substituted by local supplies without the
knowledge of the client, irrespective of quality.)
RECEIPT
Receipt Do all food ingredients have labels on their packaging or, where package
labelling is not practical, are they supplied with accompanying information
identifying the supplier/source?
Is there a system to ensure that any quality/food safety issues are followed
up with the supplier and recorded?

Appendix E
FOOD HANDLING
Storage (all types) Are all foods stored so as to ensure food safety? Is attention given to correct
temperature control and the avoidance of cross-contamination?
Are separate storage facilities provided for the storage of chemicals?
Are damaged, soiled and infested products segregated immediately and

disposed of or returned to the supplier?
Preparation Are procedures implemented to ensure that cross-contamination is

prevented during preparation and that food is not exposed for any excess
period of time, to minimize temperature and risk to health?
Are all raw and ready-to-eat foods handled separately?
Does defrosting take place in chillers, chilled areas or defrosting cabinets?

Does the caterer ensure that foods are not subject to soaking in their own
juices or defrosted by washing in warm water? (Defrosted items should not
be refrozen without an intermediate processing stage such as cooking)
Cooking Is food adequately cooked to a minimum temperature of 75˚C? How is this

verified?
Cooling / freezing Are procedures implemented to ensure that food is adequately cooled as
quickly as possible to minimize any growth of pathogenic bacteria? Is there
sufficient capacity provided for batch cooling and freezing?
Is food intended for freezing frozen as soon as possible after the cooking
process?
Hot holding Are procedures implemented to ensure that food (where required) is hot
held (+63˚C WHO) to prevent any growth of pathogenic bacteria?
FOOD HANDLING (CONTINUED)
Re-heating Is re-heating avoided and only undertaken under strict controls? (The
practice of re- cooking due to sporadic power interruptions is wholly
unacceptable and all efforts must be made to ensure power supplies to
kitchens are continuous.)
Post preparation
Are procedures implemented to ensure that cold ready-to-eat food (e.g.,
chilled and frozen
salads) is maintained at a safe temperature and for a safe period of time?
storage
Service Are procedures implemented to ensure that food is maintained at a safe

temperature (either hot or cold) as appropriate during the period of time it is
on display?
Are corrective actions implemented to avoid recurrence of a non-

conformance and adequate documentation kept of the action taken?
Are procedures in place to regulate the disposal of left-over foodstuffs

following a period of time on display?

Appendix E
Is a complaints or suggestions book maintained within the dining room and

examined daily? Are all complaints investigated and the necessary corrective
actions taken by site management?
Recipes To enable investigation in the event of a problem arising, are recipes

maintained in writing and kept available for all foods produced within the
facility? (Chefs must adhere to the recipe formulation.)
Are all meals of sufficient quality, quantity and variety in accordance with
agreed menus?
Food samples Are food samples (from the menu) of high-risk foods taken (discuss how
often)
TEMPERATURES
Temperatures Do temperatures comply with temperature requirements as stated in the

‘Action Tracking Parameters’ ?
In circumstances where temperature and or time control is critical to

product safety, quality, attribute or legality (e.g., cooking, freezing or blast
chilling), is temperature and/or time recording used for monitoring?
Are cooking, cooling and freezing procedures undertaken to minimize

bacterial growth and maximise quality?
Are ambient temperatures in food preparation areas maintained at or below

25˚CWHO?
Calibration
Calibration Is all temperature monitoring equipment calibrated on an annual basis?
Transportation
Caterer transport Is refrigerated transport capable of maintaining product temperature

within specification under maximum load while the product is stored and
transported on the vehicle?
Is all food transported in such a way that it is protected from the external
environment?
Are vehicles pre-chilled before loading of non-ambient foods?
Are documented maintenance, cleaning and hygiene procedures

maintained for all vehicles?
PERSONAL HYGIENE AND TRAINING
Changing facilities Are changing facilities provided for all personnel whether they are staff,
contractor or visitor, prior to entry to food preparation areas?
Are hand-washing facilities provided near to the food preparation entrance?

Do wash hand basins have hot and cold water or water at a temperature of
43–49˚C FDA) Food Code, soap and hand drying facilities?

Appendix E
Do toilets not open directly into a food preparation area? (However, a

ventilated ante- space is deemed acceptable.) Toilets shall also be equipped
with a separate wash hand basin, with water at a temperature 43–49˚C FDA)
Food Code, soap and drying facilities.
Health Prior to food handling, do food handlers undergo fitness for task health
assessment and assessment?
illness prevention
Does the caterer have a procedure for the notification by employees
(including temporary employees) of any relevant infectious disease or
conditions from which they may be suffering or have been in contact with?
Do employees receive and sign for a copy of the caterer’s hygiene rules and
their agreement to report infections and illness? (The caterer should have
these available at all times.)
Is vaccination and health certification completed prior to employment and

kept up to date?
Protective Is protective clothing and footwear provided for all food handlers and those
clothing working with food? (Open toe sandals are not acceptable and personal
footwear must not be allowed in food premises with the exception of visitors.)
Is clothing clean, light coloured, washable and regularly washed? (Buttons

and pockets should be avoided.) Are separate tabards or aprons provided
to allow ingress and egress for food preparation areas without the need for
changing?
Is all hair (where appropriate) fully contained in a hat or hairnet to prevent

product contamination?
Is protective clothing (where possible) laundered on site or by a contract

laundry in a manner that will ensure food safety? (It is acceptable for staff
to launder their own protective clothing if the cleanliness of clothing is
monitored.)
The use of gloves by food handlers should be checked (with the exception
of those working on food service). It is imperative that staff who handle food
wash their hands regularly (especially when changing tasks). Staff engaged
in food service may wear gloves during food service times but only on the
basis that it provides an elevated perception of hygiene assurance to the
customer. Discuss.
Personal hygiene Is smoking banned and managed properly in food preparation and storage
areas? Check outside the rear door for signs of smoking and discuss issues
especially around lack of hand washing.
Are fingernails kept short, clean and unvarnished? Are false nails not permitted.
Are jewellery and watches not permitted to be worn with the exception
of a plain wedding band and one piece sleeper earrings? ( These may be
permitted at the discretion of the caterer.)
Are all cuts and grazes on exposed skin covered by a detectable blue plaster?
Is eating and drinking banned or managed properly in food preparation areas?

Appendix E
PERSONAL HYGIENE AND TRAINING (CONTINUED)
Training Are all personnel (including temporary personnel and contractors)

appropriately trained in food hygiene and health and safety prior to
commencing work? Are they adequately supervised and instructed during
the working period?
Prior to employment, do all food handlers receive food hygiene induction

training?
Is ongoing hygiene training commensurate with the activities of the food

handler completed? Staff must be competent in the duties they have been
employed for. (No food handler must engage in any activity for which they
have not been trained.)
Are all supervisors and managers trained appropriately?
Are staff using prescribed dangerous machines (e.g., slicers and bandsaws)?
Are they trained in their use and authorized to use them?
AUDITS AND CONTROL
Internal audits Does the caterer undertake internal audits? Discuss the benefits.
Are the results of previous internal audits available for inspection?
Are corrective actions relating to these audits progressed to satisfactory

completion?
Records Are records (e.g., temperatures) legible and genuine? (Do the records look
consistent?) Retrospective completion of records can be an issue and cross-
checking against temperatures taken on the day is an indicator. Emphasise
the importance of management follow-up in all instances of incomplete or
retrospective recording, including the potential to bring the operator into
disrepute.
Does the caterer operate, keep, review, maintain etc. records relating to
product safety legality and quality?
CORRECTIVE ACTION
Corrective action Are corrective actions undertaken as soon as is reasonably practicable to

prevent further occurrence of non-conformity, and is an action tracking
system maintained?

Appendix E
CLEANING AND HYGIENE
Cleaning and Is there a cleaning schedule in place for the cleaning and sanitising of all
hygiene food preparation and service areas, facilities and equipment? Is it followed
and managed properly with respect to:
what is to be cleaned, when and how, by whom and where cleaning shall
take place;
equipment cleaning in accordance with manufacturer’s instructions using
food grade chemicals;?
staff trained in cleaning, COSHH awareness and availability of material safety
data sheets; and
staff understanding and undertaking ‘clean as they go’?
WASTE DISPOSAL
Waste disposal Is waste disposed of regularly to minimize the accumulation of waste? (Waste
should be deposited at an authorized site. All waste and refuse must be
removed (ideally daily) by a licensed waste carrier directly to an authorized
place of tipping. The final place of disposal should be known.
Are external food waste collection containers and compactors closed and/or
covered at the time of the audit?
PEST CONTROL, BIRDS, AND FERAL ANIMALS
Pest control, birds Do staff understand food pests and how they contaminate food and/or the
and feral animals measures they need to undertake in order to prevent this? Discuss with a
member of staff or management.
Do staff understand the importance of housekeeping (e.g., clean as you go),

keeping lids on bins and keeping food off the floor and the avoidance of
attracting pests near to food premises?
Are all potential points of entry (e.g., around pipes, under doors and drainage
works) regularly checked for wear, tear and pest ingress/egress? Are drains
fitted with screens and traps to prevent pest entry?
Are electric fly killers operating, are they maintained and the tubes changed
every year prior to the insect season? Are they sited near to entrances and
exits to attract incoming flying insects? (Under no circumstance must they
be sited above food contact surfaces or bread packing stations. They must
be switched on all day including times of the day where the facility is not is
use)
Are all inward deliveries checked for pest damage? Are all decanted foods
(flour, sugar, etc.) placed in light coloured bins (to refract light onto potential
foreign bodies) with tightly fitting lids?
Are the services of a competent pest control contractor (preferably a

member of a trade organization) engaged in order to make more thorough
assessments of potential pest activity? Visits should be carried out with a
minimum frequency of six times per year (eight for larger premises). The
contractor should also be available on 24-hour call- out in the event of a
possible infestation or immediate treatment being required.

Appendix E
LABORATORIES
Laboratories used
Does the caterer undertake or subcontract food sampling? Discuss.
for support
Are laboratories used for food and water sampling accredited to operate to
ISO/IEC 17025:2017 - General requirements for the competence of testing
and calibration laboratories or do they have other acceptable methods of
operation and quality control?
TECHNICAL SUPPORT
Technical support Does the caterer have a system in place to ensure that they are regularly
informed of all relevant legislation, food safety issues, legislative, scientific
and technical developments and industry codes of a practice?
Is the caterer able to demonstrate an adequate level of technical support

either in- house or by subcontract specialist services? (It is essential that
the technical support is capable of meeting the needs of the business and
dealing with foreseeable problems.)

Appendix F:
Water safety

Appendix F
Appendix F: Water safety
Microbial/ bacterial Testing Requirements

Table F.1 outlines the default key parameters for microbial activity monitoring unless local legislation states otherwise. Any variations to this table should be documented (with reasons) in local water
management plans, risk assessments, testing results and/or procedures.
SCHEDULE
ON-SITE DISTRIBUTION ONLY

ON-SITE PRODUCTION ON-SITE STORAGE OR TREATMENT
(PIPED WITH NO STORAGE)
SYSTEMS SYSTEMS SYSTEMS TYPICAL RESPONSE IF NOT

TEST TARGET USING USING USING REFERENCE2 COMMENTS
SYSTEMS SYSTEMS SYSTEMS WITHIN RANGE3
CHLORINE CHLORINE CHLORINE
NOT USING NOT USING NOT USING
DISINFECTANT DISINFECTANT DISINFECTANT
CHLORINE CHLORINE CHLORINE
(OR OTHER (OR OTHER (OR OTHER
NOR RESIDUAL NOR RESIDUAL NOR RESIDUAL
DISINFECTANT DISINFECTANT DISINFECTANT
DISINFECTANT 1 DISINFECTANT 4 DISINFECTANT4
WITH RESIDUAL WITH RESIDUAL WITH RESIDUAL
EFFECT) EFFECT) EFFECT)
These bacteria are a key indicator for fecal coliform contamination arising from
Shutdown, hyper chlorinate and
Not detectable as a hazardous events such system breakages or natural disasters. Sites may opt to
E.Coli or flush the system. Re-test again and
colony-forming unit WHO GDWQ; conduct routine monitoring for total coliform count or heterotrophic plate count
thermotolerant Biannually Monthly Biannually Monthly NA Monthly until no bacterial counts are present.
(CFU) in any 100 ml Table 7.10 to monitor for biofilm build-up as these non-pathogenic bacteria are useful early
coliform bacteria Investigate possible causes for the
sample warning indicators for biological activity. Some sites may need to monitor for
contamination.
viruses or protozoa depending on any local risk assessments
Investigate possible reasons for

mean 0.1
increased turbidity, e.g. treatment
nephelometric turbidity Turbidity should be monitored upstream (before) the disinfection point(s).
WHO GDWQ; failure, incoming water supply out of
Turbidity units (NTU); acceptable Weekly Monthly NA Monthly NA Monthly Keeping turbidity <0.2NTU is protective for giardia and cryptosporidium. Near
Section 10.2 specification, cross contamination.
range between <0.1 5NTU, water will appear cloudy and unpalatable.
Flush lines and test until turbidity
and 5 NTU
levels return to target range.
pH is an important operational water quality parameter for ensuring chlorination

disinfection is optimized between 6.5 and 8.5. Maintaining this range also
pH levels are controlled through
WHO GDWQ; reduces adverse impacts to pipes and appliances. Sometimes it can be lower
pH 6.5 to 8.5 Weekly NA NA NA NA NA addition of water-treatment
Section 10.2 as an emergency or short-term intervention, for example to inactivate Vibrio
chemicals.
cholerae, if enough is added to sufficiently lower the pH of the water (probably
to pH less than 4.5).7
chlorine: 0.5 mg/l

Maintaining optimal chlorine levels is key to managing microbial growth in
Free chlorine acceptable range
WHO GDWQ; water systems. Chlorine residual should also be accompanied with monitoring Investigate causes of reduction in
(or used between 0.2 and 1 mg/l
Weekly5 NA Monthly5 NA NA NA Section 8.6, for temperature, turbidity and pH as they influence disinfection effectiveness. chlorine levels and correct as soon
disinfectant . Other disinfectant:
Table 8.16 Lowered chlorine levels may be due to increased chlorine demand (organic as possible.
residual) 6 see WHO guideline for
matter contamination), higher pH and problems with the dosing system.
acceptable range
Notes
1. If the system does not use chlorination or any other disinfectant with residual capability, microbial testing must be performed monthly. Additionally, the system should have alternatives types of disinfection methods installed such as UV lamps and ozonization.
2. WHO GDWQ: World Health Organization (WHO) Guidelines for Drinking Water Quality (4th Edition).
3. These responses are used as a guideline. More robust responses may be required depending on the result and other factors such as outbreaks.
4. If the system does not use chlorination or any other disinfectant with residual capability, microbial testing must be performed monthly. Where additional disinfection methods are installed and operating such as UV lamps and ozonisation, the testing frequency may be reduced (but not exceed biannually), supported by testing data.
5. This establishes minimum frequencies. If automated testing and chlorine/disinfectant dosing process is available (optimum situation), disinfectant concentration values can be recorded more often and any deviation be corrected promptly
6. Alternative residuals may include bromine & iodine. See WHO Alternative drinking-water disinfectants by WHO: bromine, iodine and silver.
7. https://eur-lex.europa.eu/eli/dir/2020/2184/oj

Appendix F
Water safety
Table F.2 outlines chemical and radiological parameters the site may test depending on specific circumstances and risk
unless local legislation states otherwise.
Table F.2: Section B. Chemical and Radiological Testing Requirements
Introduction: This table outlines the default key parameters for chemical and radiological monitoring unless local legislation
states otherwise. Any variations to this table should be documented (with reasons) in local water management plans, risk
assessments and/or procedures.
SCHEDULE5 COMMENTS
INCLUDING
RELEVANT
GUIDELINE SITUATIONS OR
AGENT, UNIT OF MEASURE REFERENCE2,3,4 RELIABLE SUPPLIER
VALUE1 SOURCES AND
ON-SITE PRODUCTION (TEST RESULTS
CONDITIONS THAT
AVAILABLE) 6
WOULD TRIGGER
TESTING7
1. CHEMICALS THAT ARE OF HEALTH SIGNIFICANCE IN WATER
Chlorination disinfection
by-product, excess
ammonia, sewage
Nitrite, mg/l ≤3 Start-up and annually
contamination,
agricultural run-off,
galvanized steel pipes
Found naturally in the

Nitrate, mg/l ≤50 Start-up and annually environment, excess
ammonia
Chrome-plated taps in
Chromium total, mg/l ≤0.05 Start-up and annually contact with drinking
water
Primarily from natural

sources, although
barium also enters
Barium, mg/l ≤1.3 Start-up and annually
the environment from
industrial emissions and
anthropogenic uses
Annually review data
from supplier. Test
Present in natural
water if data is not
waters, especially in
available to establish a
Arsenic, mg/l ≤0.01 WHO GDWQ, Table Start-up and annually groundwaters that are
baseline. May require
A3.3 in contact with volcanic
more or less frequent
mineral deposits
monitoring depending
on results and local risk
assessments. Present in many
waters, with higher
concentrations
often associated
Fluorides, mg/l ≤1.5 Start-up and annually with groundwaters.
Most municipal water
providers add fluorides
as part of public health
(dental) management.
May be present in
treatment plants that
Aluminum, mg/l ≤0.2 Start-up and annually
use aluminum-based
coagulants
Plumbing materials,
Lead, mg/l ≤0.01 Start-up and annually pipes, fittings and
coatings
Contamination from
Cadmium, mg/l ≤0.003 Start-up and annually batteries, galvanized
pipes, fertilizers

Appendix F
Water safety
SCHEDULE5 COMMENTS
INCLUDING
RELEVANT
VALUE1 SOURCES AND
CONDITIONS THAT
AVAILABLE) 6
WOULD TRIGGER
TESTING7
Plumbing materials,
pipes, fittings and
Copper, mg/l ≤2 Start-up and annually
coatings, laundry and
sanitary ware
Found naturally in
groundwater, nickel-
Nickel, mg/l ≤0.07 Start-up and annually plated taps and fittings
and some appliances
such as kettles
May be present in
the inorganic form
in surface water and
groundwater due
to presence of local
Mercury, mg/l ≤0.006 Start-up and annually
mineral deposits,
present at electrolytic
production of chlorine,
some electrical
appliances.
Concentrations vary
widely and depend
Boron, mg/l ≤2.4 Start-up and annually on the surrounding
geology and wastewater
discharges;
Annually review data
from supplier. Test Benzene may be
water if data is not introduced into water by
Benzene, mg/l ≤0.01 Start-up and annually available to establish a
WHO GDWQ, Table industrial effluents and
baseline. May require atmospheric pollution.
A3.3
monitoring depending
Gasoline blending,
on results and local risk
ground water can be
Toluene, mg/l ≤0.7 Start-up and annually assessments.
contaminated from
point emissions
Petroleum industry and

Ethylbenzene, mg/l ≤0.3 Start-up and annually the use of petroleum
products
Petroleum industry,
ground water can be
Xylene, mg/l ≤0.5 Start-up and annually
contaminated from
point emissions
Hexachlorocyclohexane Insecticide in fruits and

≤0.002 Start-up and annually
(Lindane),mg/l crops
Pesticide still used in

some areas to control
of vectors that transmit
Dichlorodiphenyltrichloroethane
≤0.001 Start-up and annually yellow fever, sleeping
(DDT and metabolites)
sickness, typhus, malaria
and other insect-
transmitted diseases
Systemic herbicide used

2,4-Dichlorophenoxyacetic acid for control of broad-
≤0.03 Start-up and annually
(2,4-D), mg/l leaved weeds, including
aquatic weeds

Appendix F
Water safety
SCHEDULE5 COMMENTS
INCLUDING
RELEVANT
VALUE1 SOURCES AND
CONDITIONS THAT
AVAILABLE) 6
WOULD TRIGGER
TESTING7
Only chemical aspects

Annually review data (not radiological) of
Uranium, mg/l ≤0.03 Start-up and annually from supplier. Test uranium addressed, it
water if data is not can be present in water
available to establish a naturally
WHO GDWQ, Table
baseline. May require
A3.3
monitoring depending Selenium is present in
on results and local risk Earth’s crust, often in
Selenium, mg/l ≤0.04 Start-up and annually
assessments. association with sulfur-
containing minerals
2. RADIOLOGICAL PARAMETERS (IF APPLICABLE):
Natural radionuclides,
including potassium-40,
and those of the
thorium and uranium
decay series, in
particular radium-226,
radium-228,
uranium-234, uranium
238 and lead-210,
Start-up and quarterly for Establish baseline can be found in water
Gross alpha activity, Bq/l ≤0.5 WHO GDWQ, the first year. Schedule levels. May require as a result of either
Section 9.2 may be adjusted to 2yrs more or less frequent natural processes (e.g.
for ground water and 5yrs monitoring depending absorption from the
ADWG, Table 9.5 for surface water if no on results and local risk soil) or technological
contamination is found. assessments. processes involving
naturally occurring
radioactive materials
(e.g. the mining and
processing of mineral
sands or phosphate
fertilizer production
Same sources as Gross

Gross beta activity, Bq/l ≤1
alpha activity, Bq/l
3. CHEMICALS OF CONCERN FOR DESALINATION PROCESSES (IF APPLICABLE)
Boron (borate), mg/l ≤2.4 annually n/a
WHO Safe
Bromide may range up
Bromide, mg/l ≤6 Drinking-water annually n/a
to 80 mg/l in seawater.
from Desalination,
Annex 1
Ozonation disinfection
Bromate, mg/l ≤0.01 annually n/a
by-product
4. GUIDELINE VALUES FOR DISINFECTION BY-PRODUCTS (DBPS) OF HEALTH SIGNIFICANCE IN DRINKING-WATER
Bromodichloromethane, mg/l ≤0.06

In all circumstances,
disinfection efficiency
should not be
compromised in trying
WHO GDWQ,
to meet guidelines
Bromoform, mg/l ≤0.1 Chapter 8 (Table Test annually if treating water by chlorination
for DBPs, including
8.16)
chlorination by-
products, or in trying to
reduce concentrations
of these substances.
Chloroform, mg/l ≤0.3

Appendix F
Water safety
SCHEDULE5 COMMENTS
INCLUDING
RELEVANT
VALUE1 SOURCES AND
CONDITIONS THAT
AVAILABLE) 6
WOULD TRIGGER
TESTING7
Trichloroacetate, mg/l ≤0.2
2,4,6-Trichlorophenol, mg/l ≤0.2
Monochloroacetate, mg/l ≤0.02

In all circumstances,
Dibromoacetonitrile, mg/l ≤0.07 disinfection efficiency
should not be
Dibromochloromethane, mg/l ≤0.1 compromised in trying
WHO GDWQ, Test annually if treating water by chlorination or
to meet guidelines
Chapter 8 (Table chloramination
Dichloroacetonitrile, mg/l ≤0.02 for DBPs, including
8.16)
chlorination by-
N-Nitrosodimethylamine, mg/l ≤0.0001 products, or in trying to
reduce concentrations
of these substances.
Test annually if treating water by ozonation
Bromate, mg/l ≤0.01
(See also Part 3. regarding desalination)
Chlorate, mg/l ≤0.7

Test annually if treating water by chlorine dioxide
Chlorite, mg/l ≤0.7
5. PARAMETERS USEFUL TO MONITOR SEDIMENTATION
Iron promotes the

growth of “iron bacteria”,
which deposit a slimy
Iron, mg/l ≤0.3 coating on the piping.
At levels above 0.3 mg/l,
iron stains laundry and
plumbing fixtures.
The presence of
manganese in
drinking-water, like
that of iron, may lead
to the accumulation
Periodic testing should be conducted at a frequency of deposits in the
WHO GDWQ, to monitor early signs of potential sediment build- distribution system.
Chapter 10 up. These agents would supplement turbidity & pH Concentrations
Manganese, mg/l ≤0.4
monitoring outlined in Section A. below 0.1 mg/l are
usually acceptable to
consumers. Even at a
concentration of 0.2
mg/l, manganese will
often form a coating on
pipes, which may slough
off as a black precipitate
Concentrations in tap
water can be much
Zinc, mg/l ≤0.05 higher as a result of
dissolution of zinc from
pipes

Appendix F
Water safety
SCHEDULE5 COMMENTS
INCLUDING
RELEVANT
VALUE1 SOURCES AND
CONDITIONS THAT
AVAILABLE) 6
WOULD TRIGGER
TESTING7
Notes:
1. A guideline value represents the concentration of a constituent that does not exceed tolerable risk to the health of the consumer over a lifetime of consumption. Guideline
values for some chemical contaminants (e.g. lead, nitrate) are set to be protective for susceptible subpopulations. These guideline values are also protective of the general
population over a lifetime.
2. WHO GDWQ: World Health Organization (WHO) Guidelines for Drinking Water Quality (4th Edition).
3. WHO Safe Drinking-water from Desalination WHO/HSE/WSH/11.03
4. ADWG: Australian Drinking Water Guidelines (v3.6)
5. Schedule may be varied proportionate to the local risk. Document changes in local assessments, plans and/or procedures.
6. Obtain reports from water providers to ensure they are supplying water that meets potable water standard. Additional local testing should be conducted where limited or
no data is available.
7. Refer to FAQ Guidance for IH #6.3 which provides a guide on how to deviate from Table 1 Sections A or B
The values are extracted from the WHO’s Guidelines for drinking water quality, 4th edition. This cannot be imported directly from WHO but the table is an adaptation to fit the
purpose of an oil and gas setting.
Note: If the system does not use chlorination or any other disinfectant with residual capability, microbial testing must be performed monthly. Additionally, the system should
have alternatives types of disinfection methods installed such as UV lamps and ionization. This establishes minimum frequencies. If automated testing and chlorine/
disinfectant dosing process is available (optimum situation), disinfectant concentration values can be recorded more often and any deviation should be corrected promptly.

Section number
Appendixtitle
Section G:
Training
recommendations
for food handlers
Intro text

Appendix G
Appendix G: Training recommendations for food handlers
FOOD SAFETY
FOOD SAFETY
FOOD SAFETY FOOD SAFETY MANAGEMENT
JOB TITLE MANAGEMENT
AUDITING
LEVEL 2 LEVEL 3
LEVEL 3
LEVEL 4
Before commencing
onsite with external
Catering operation Mandatory before
X X assessment from
manager commencing on-site
authorized HACCP
training institute
Before commencing
Food Hygienist X X assessment from
authorized HACCP
training institute
Before commencing
Camp boss X assessment from
authorized HACCP
training institute
Before commencing
Head Chef / Chef / assessment from
X
Cook
authorized HACCP
training institute
Assistant Cooks e.g.

Butcher, Baker, Salad X
prep, etc.
Waiters, Mandatory before

storekeepers, commencing
general assistants on- site

Further Reading
Schmitt E. “Regular Tank Cleaning Is Key to Water Quality”. Opflow 44 (7). 2018. p. 10-13.
United Nations Food and Agriculture Organization. “Hazard Analysis And Critical Control Point (HACCP)
System and guidelines for its application.” 1997.
http://www.fao.org/3/Y1579E/y1579e03.htm. (Accessed 30 May 2023)
United States Food and Drug Administration. “Hazard Analysis Critical Control Point (HACCP)”.
https://www.fda.gov/food/guidance-regulation-food-and-dietary-supplements/hazard-analysis-
critical-control-point-haccp. (Accessed 30 May 2023).
United Nations Food and Agriculture Organization. “Codex Alimentarius” standards.
https://www.fao.org/fao-who-codexalimentarius/home/en/ (Accessed 30 May 2023).
United Nations Food and Agriculture Organization. “Enhancing participation in Codex activities”.
https://elearning.fao.org/course/view.php?id=178. (Accessed 30 May 2023).
World Health Organization. “Alternative drinking-water disinfectants: bromine, iodine and silver.”
https://apps.who.int/iris/handle/10665/260545 (Accessed 18 July 2023).
World Health Organization. “Water Sanitation and Health”.
https://www.who.int/water_sanitation_health/water-quality/en/. (Accessed 30 May 2023)
World Health Organization. “Food Safety”.
https://www.who.int/foodsafety/en/. (Accessed 30 May 2023).
ISO 22000 series, Management systems for food safety
ISO 9000 series, Quality management standards
OEUK. Guidelines for Environmental Health for Offshore Installations, Issue 2. 2019.
https://oeuk.org.uk/product/guidelines-for-environmental-health-for-offshore-installations-issue-2/.
(Accessed 30 May 2023).
Campden BRI. G72/2 TACCP/VACCP Threat and vulnerability assessments - food fraud and food
defence a practical guide, 2nd edition. 2019.
https://www.campdenbri.co.uk/publications/publication.php?publicationId=e2baf22b-b6e9-e811-
8188-0050569719df. (Accessed 30 May 2023).
Diagnostics
United States Centers for Disease Control and Prevention (US CDC). “Guide to Confirming an Etiology
in Foodborne Disease Outbreak”.
https://www.cdc.gov/foodsafety/outbreaks/investigating-outbreaks/confirming_diagnosis.html.

Online Courses
United States Centers for Disease Control and Prevention. “Online Courses - Epidemiologic Case
Studies - Multistate Outbreak of E. coli O157:H7 Infection”.
https://www.cdc.gov/training/epicasestudies/classroom_ecoli.html. (Accessed 30 May 2023).
United States Centers for Disease Control and Prevention. “Online Courses - Epidemiologic Case
Studies - Botulism in Argentina”.
https://www.cdc.gov/training/epicasestudies/classroom_botulism.html. (Accessed 30 May 2023).
United States Centers for Disease Control and Prevention. “Online Courses – Viral Hepatitis
Serology Training”.
https://www.cdc.gov/hepatitis/Resources/Professionals/Training/Serology/training.htm
Posters, publications, and software

United States of America Code of Federal Regulations. “21 CFR Part 110: Current Good Manufacturing
Practice In Manufacturing, Packing or Holding Human Food.” 1 April 2022.
https://www.govinfo.gov/app/details/CFR-2022-title21-vol2/CFR-2022-title21-vol2-part110/
summary. (Accessed 30 May 2023).
United States Food and Drug Administration. “HACCP Principles for Food Establishments at
the Retail Level.”
https://www.fda.gov/food/hazard-analysis-critical-control-point-haccp/retail-food-service-haccp.
United States Centers for Disease Control and Prevention. “Food safety infographics”.
https://www.cdc.gov/foodsafety/communication/graphics.html. (Accessed 30 May 2023).
World Health Organization. “Food safety myths and facts poster”.
https://www.who.int/multi-media/details/food-safety-myths-and-facts. (Accessed 30 May 2023).
United States Centers for Disease Control and Prevention. “Food Sanitation and Safety Study Course :
From Inspector to Investigator: Finding the Factors that Lead to Foodborne Outbreaks”.
https://www.cdc.gov/nceh/ehs/activities/training.htm
Further Resources
California Environmental Protection Agency Office of Environmental Health Hazard Assessment.
“Fish – guidelines for eating fish and shellfish.”
www.oehha.ca.gov/fish.html. (Accessed 30 May 2023).
United States Department of Health and Human Services. “Gateway to Food Safety Information”.
www.foodsafety.gov. (Accessed 30 May 2023).
International HACCP Alliance.
www.haccpalliance.org. (Accessed 30 May 2023).
World Health Organization. “Food safety COP first webinar”. 8 April 2022.
https://www.who.int/multi-media/details/food-safety-cop-first-webinar-8-april-2022.
(Accessed 30 May 2023).

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Food and water safety in

the oil and gas industry

IOGP Report 397

© Ipieca-IOGP 2023. All rights reserved.

Photographs reproduced courtesy of the following:

VERSION DATE AMENDMENTS

The global oil and gas association for advancing environmental

International Association of Oil & Gas Producers

4 — Food and water safety in the oil and gas industry

5 — Food and water safety in the oil and gas industry

6 — Food and water safety in the oil and gas industry

1. Contextual background - epidemiology

When can food become contaminated?

7 — Food and water safety in the oil and gas industry

Some of the major categories of food and water hazards

8 — Food and water safety in the oil and gas industry

Food and water safety

9 — Food and water safety in the oil and gas industry

2. Food and water safety planning using Hazard Analysis

2.1 WHAT IS HACCP? 2.2 HACCP PRELIMINARY STEPS AND

addition, HACCP is dynamic so that it can accommodate

useful for new or rapidly changing operations. From an oil

basic involves: Identify monitoring procedures

• consider all scenarios by which contamination could

10 — Food and water safety in the oil and gas industry

Describe food and water supply

Establish corrective actions and incident response

11 — Food and water safety in the oil and gas industry

(Food and water)

(Food) (Food and water)

(Food) (Food and water)

Table 1: US CDC minimum water needs for emergency situations

TYPE OF NEED QUANTITY COMMENTS

12 — Food and water safety in the oil and gas industry

Table 2: Control requirements for potable water

13 — Food and water safety in the oil and gas industry

Table 3: Contamination hazards by product

CONTAMINATION HAZARDS BY PRODUCT

14 — Food and water safety in the oil and gas industry

• Clostridium perfringens (C. perfringens) is an extremely 2.5 CONSTRUCT A PROCESS FLOW

Fresh fruits and vegetables can be contaminated at

15 — Food and water safety in the oil and gas industry

16 — Food and water safety in the oil and gas industry

3. HACCP principles for food and water safety programmes

3.1 CONDUCT A HAZARD ANALYSIS

17 — Food and water safety in the oil and gas industry

CRITICAL FAECAL-ORAL PATHOGENS AND THEIR MOST IMPORTANT TRANSMISSION ROUTES

Enteroinvasive E. coli Man + + NI +

Salmonella typhi Man + + ± +

Vibrio cholerae 01 Man, marine life + + ± +

Vibrio cholerae non

Noro viruses Man + + + –

Giardia lamblia Man, animals + ± + –

Ascaris lumbricoides Man – + – –

+ = yes ± = rare – = no NI = no information

18 — Food and water safety in the oil and gas industry

19 — Food and water safety in the oil and gas industry

Table 5: Transmission routes for water related diseases

TRANSMISSION ROUTES FOR WATER-RELATED DISEASES

20 — Food and water safety in the oil and gas industry

21 — Food and water safety in the oil and gas industry

Time Titratable acidity

Microbial, chemical and radiological parameters according

2. Food and water safety planning using Hazard Analysis