Food Safety Technical Support, Audits & Training for Oil and Gas Operators, Contractors & Caterers
Management of Change Case Study

This is an example of part of a case study used on the training course 'Supervising Food Safety in Catering'. The exercise is designed to illustrate why management of change is so important in the prevention of work related foodborne illness and it relevance to operators, contractors & caterers.


The manpower level on a project site is planned to increase from 350 to 750 employees and contractors over the next 6 months with a gradual increase to 5,000 within 18 months.

The current catering facilities were designed for a maximum of 500 people per meal. There has been no history of illness attributed to food.

What changes should be considered?

The first response may be to increase the seating capacity whilst deciding on the next step but once the number of employees and contractors have started to increase above 500 ......

Will the storage facilities be adequate?
Will the cooking facilities be adequate?
Will there be adequate facilities for storing and serving cooked foods?
Will the layout and size of facilities be sufficient to minimise cross contamination?
Will there be sufficient room in the serving area?
Will the ventilation and air conditioning systems be able to cope?
Will there be sufficient hot water?
Will the facilities be big enough to accommodate the increase in catering staff?
Will the current caterer be able to cope?
Will the food safety management system be adequate?

What are the potential implications of not making the changes in time?

Exceeding the safe design capacity of the facilities resulting in food safety incidents and equipment breakdowns.
An increase in Medical Treatment Cases & Lost Workday Cases*
Larger queues and waiting times with potential productivity losses every day.
Staff not bothering to use facilities leading to morale and personnel issues.

* Assuming work related foodborne illness is reportable

Management of Change