TOTALFINAELFTSP - PRODUCTION

TOTAL SOUTH PARS / TSP-P-PR-HSE-SAF-211 HEALTH & HYGIENE INSPECTIONS
TSP–P / PR–HSE–SAF–211 / Rev 1 / 09/10/2001
OFFSHORESAFE OPERATING PROCEDUREHEALTH & HYGIENE INSPECTIONS

Object:

The purpose of this Safe Operating Procedure (SOP) is to define the responsibilities, content and frequency for Health & Hygiene inspections .

This Document has been prepared in compliance with the Production HSE Management Plan and the guidelines in the HSE Manual (Rev. 0 January 2000) and in accordance with the 1100 Series of Standards (1104).

Distribution:

Manual to:Controlled Distribution List

Original to:Production Documentation Officer / edms

Reason for revision:

Issued as Working Document

Authorisation Record

ORIGINATOR / TECHNICAL AUTHORITY / ISSUING AUTHORITY
Signature / Signature / Signature
POSITION / head of hs / POSITION / HEAD OF FF & SAFETY / POSITION / operations asst. phases 2 & 3
NAME / w. greenhow /WS / NAME / K.HASHEMI / A.RIVALAIN / NAME / m. ling / m. devooght
DATE / 09 OCTOBER 2001 / DATE / 09 OCTOBER 2001 / DATE / 09 OCTOBER 2001

TSP–P–PR–HSE–SAF–211

OFFSHORE

HEALTH & HYGIENE INSPECTIONS

______

CONTENTS

Page

1.0PURPOSE ...... 3

2.0RESPONSIBLE PERSONS ...... 3

2.1 Head of Field Operations ...... 3

2.2 Safety Officer...... 3

2.3 All Personnel ...... 3

3.0PROCEDURES ...... 3

3.1 General ...... 3

3.2 Inspection Frequency ...... 3

3.3 Inspection Scope ...... 3

Appendix 1 :Weekly Inspection Report ...... 4

1.0PURPOSE

The purpose of this procedure is to make all offshore personnel aware responsibilities for ensuring that all their activities, with regards to health and hygiene, are performed with the aim of maintaining as high a standard as is reasonably practicable. This procedure defines the minimum requirement in term of regular inspection of Health and Hygiene at work and accommodation areas on the platforms, and vessels .

2.0RESPONSIBLE PERSONS

2.1Head of Field Operations

The Head of Field Operations is responsible for :

–Ensuring that an inspection system is in place and responsible persons designated to carry out regular Health and hygiene inspection at offshore platform & vessels.

–Ensuring a follow up of remedial measures to rectify any deficiencies.

2.2Safety Officer

Carrying out regular inspections.

–Filing and availability for review, internal check list reports dealing with regular cleaning/house keeping/ condition of refridgerators, freezers and gally.

2.4All Personnel

All personnel are responsible for :

–Ensuring that they are aware of and abide by the requirements of this procedure.

3.0PROCEDURES

3.1 General

A high standard of personal hygiene shall be maintained on the site at all times.

Protective clothing and overalls must be kept as clean as possible in a serviceable condition and laundered at regular intervals. Overalls and clothing saturated with oil, grease, chemicals, etc., must be changed and laundered.

Handling of certain substances, particularly if Hydrocarbon based, can cause dermatitis. Barrier creams, or other forms of skin protection, shall be used as required. The appropriate protective clothing shall be used (Personal Protective Equipment (PPE) – PR-HSE-SAF-220).

Washing hands before the consumption of food is essential in all cases, particularly when work has involved the handling of leaded products, chemicals etc.

3.2Inspection Frequency

Hygiene and Health inspection should be carried on a regular basis in kitchens, mess rooms, stores, cabins, lockers, showers, toilets, and ciommon rooms.

3.3Inspection Scope

See Appendix 1 for typical weekly inspection checklist.

Appendix 1 : INSPECTION REPORT

Date:- [ MESS / KITCHEN / QUARTERS LAUNDRY ]

A / GENERAL SANITATION / Y/N / COMMENTS
1 / Are there adequate supplies of hot and cold water.
2 / Has this water been certified as fit for human consumption. (date of last test).
3 / Are there adequate cleaning supplies.
4 / Are there suitable receptacles for the disposal of waste food and debris.
a . Inside.
b . Outside.
c . Are waste receptacles clean.
d . Are waste receptacle areas clean and free from pests.
B / PERSONAL HYGIENE / Y/N / COMMENTS
1 / Any food handlers with skin infections, wounds, sores, heavy colds, eye or ear discharge, diarrhoea, vomiting or other illnesses. (if so they must refrain from handling food until they have recovered).
2 / Are all food handlers wearing clean, washable, light coloured, protective clothing.
3 / Do all handlers have short hair or tied back hair.
4 / Are all food handlers refraining from:
a . Smoking.
b . Chewing Gum.
c . Wearing Earrings, watches, or jewelled rings.
5 / Are all food handlers wearing closed shoes. (no sandals or bare feet).
6 / Hand washing. Do all food handlers wash their hands:-
a . After visiting the toilets.
b . Upon entering the kitchen and before handling any food or food preparation equipment.
c . Between handling raw food and cooked food.
d .After combing their hair.
e .After smoking or blowing their nose.
f .After handling waste food or refuse.
g .Are all cuts and sores covered with waterproof dressings.
C / DRY FOOD STORAGE / Y/N / COMMENTS
1 / Are the dry stores clean and tidy.
2 / Are there any damaged or leaking cartons, rusty cans or out of date stock.
3 / Are fruits and vegetables stored separately from other foods.
4 / Is the storage area over crowded.
5 / Unpacked items stored on plastic / wooden trays.
D / GALLEY AND EQUIPMENT / Y/N / COMMENTS
1 / Is the galley generally clean and in good order.
2 / Is the oven in proper working order.
3 / Is the stovetop in proper working order.
4 / Are the drip pans cleaned daily.
5 / Are the filters for exhaust fans cleaned regularly
6 / Is the ice machine cleaned and in proper working order.
7 / Are the dishes, plates, and glasses clean and free from cracks and chips.
8 / Is the dishwasher functioning correctly and clean.
9 / Is the dishwasher temperature taken daily.
10 / Are the hand washing sinks clean, with soap dispenser readily available.
11 / Is the kitchen lighting adequate.
12 / Are there any items needing repairs. (leaking faucets, bad electrical cable etc..)
13 / Is the dining area clean and well lit.
14 / Are the tables and chairs in good condition.
15 / Is the drinking machine clean and in good repair.
16 / Are fire extinguishers in proper location and correctly maintained.
17 / Is there a Fire Blanket in the kitchen.
E / REFRIGERATED FOOD / Y/N / COMMENTS
1 / Is the refrigerator temperature maintained below 10 ºC.
2 / Are the refrigerators and regularly cleaned.
3 / Are the refrigerators overloaded.
4 / Is food properly wrapped and stored or placed in covered containers.
5 / Are there any open cans of fruit, fruit juice, tomatoes etc.
6 / Are the fridge temperatures recorded daily.
F / FROZEN FOOD STORAGE / Y/N / COMMENTS
1 / Is the freezer temperature minus eighteen degrees Celsius or less (Freezer temp –18ºC).
2 / Are frozen foods properly wrapped.
3 / Are freezer temperatures recorded daily.
G / REFRIGERATED FOOD / Y/N / COMMENTS
1 / Is the refrigerator temperature maintained below 10 ºC.
2 / Are the refrigerators thoroughly and regularly cleaned.
3 / Are the refrigerators overloaded.
4 / Is food properly wrapped and stored or placed in covered containers.
5 / Are there any open cans of fruit/ juice/ tomatoes
6 / Are the fridge temperatures recorded daily.
H / CANNED GOODS / Y/N / COMMENTS
1 / Are there any cans that show signs of swelling.
2 / Are there cans that are badly dented, have damaged seams, holes or rust stains.
3 / Are there any cans that show out of use by date.
I / GENERAL FOOD POISONING PREVENTION / Y/N / COMMENTS
1 / Is food kept covered whenever possible
2 / Are wiping cloths always clean
3 / Is food always handled by tongs, plates and trays except when unavoidable to handle it by hand.
4 / Are raw and cooked food kept separate at all stages of preparation, storage and distribution.
5 / Are foods kept in proper containers with tightly sealed lids.
6 / Is food and equipment kept off the floor.
7 / Does the liquid from thawing meat and especially thawing poultry coming into contact with food.
8 / Are steps taken to ensure that handwashing sinks are not used to wash food items and food washing sinks are not used for hand washing.
9 / Is refrigerated food always kept below 10 ºC
J / LIVING QUARTERS / Y/N / COMMENTS
1 / Are the sleeping quarters clean and well lit and are the toilets clean.
2 / Are the mattresses in good condition.
3 / Are sheets, blankets, pillows in good condition.
4 / Are sheets and pillowcases changed regularly.
5 / Are floors, walls and ceiling tiles generally in good condition.
6 / Are the beds, lockers, desks, bed lights and chairs in good condition.
7 / Is there a waste bin in each room.
8 / Are the living quarters well lit.
9 / Are emergency lights in proper working order.
10 / Are emergency exits properly marked.
11 / Can all relevant alarms be clearly heard in living quarters.
K / CHANGING ROOM, LAUNDRY LOCKERS ETC. / Y/N / COMMENTS
1 / Are the showers clean and in good condition.
2 / Are all toilet facilities cleaned regularly and in good condition.
3 / Is the laundry clean and in good condition.
4 / Is there adequate hot water for washing clothes
5 / Are washing machines/dryers in working order.
6 / Are the dryer filters cleaned on a regular basis.
7 / Are all pumping/electrical fitting in working order.
8 / Grease trap cleaned.
9 / Are lockers regularly emptied and cleaned.

GENERAL CONSENSUS OF INSPECTION TEAM :

OVERALL STANDARD :

SPECIFIC RECOMMENDATIONS :

SAFETY OFFICER :______

MARINE REPRESENTATIVE :*** ______

CAPTAIN :****______

*** Where applicable

REV-1 09thOct 2001PAGE: 1 of 7