Benefits of an Effective Food Safety Management System: ●On remote site catering operations Is considered to be critical to occupational health planning, particularly where there are limited medical facilities. ● On oil & gas exploration, development and construction projects is also critical to occupational health planning as thousands of meals per day can be served in large caring facilities on just one site. ● Results in economic benefits through less down time and less strain on medical facilities due to preventable work related foodborne illness when built into the planning of new projects.
● Is critical to occupational health planning and well being of operators and contractors staff involved in upstream / downstream / onshore / offshore projects and operations, particularly catering facilities in remote locations or where local standards are not ideal. ● Clarifies corporate expectations for supply chain management, contractors, caterers and the role of HSE staff, Health Advisor & Medics in the management of food safety in onshore & offshore facilities. ● Enables catering subcontractor performance to be measured and managed against agreed standards when planned well in advance of contract execution.
● Acknowledges the role of design and maintenance of catering facilities in food safety management for the prevention of foodborne illness. ● Contributes to the HSE goal of 'No Harm to People' by the prevention of work related foodborne illness whenidentified within the Health Risk Assessment at the earliest stage of a project or operation. ● Allows an action tracking system to be used to the same effect and in the same way as Health & Safety performance is monitored.
● Is therefore an integral part of preventative health program which can be applied to the management of all facilities where food is prepared, served or consumed whether onshore or offshore. ● Is most effective when a food safety specialist in the HSE Team is involved in planning, development and implementation.