Food Safety and Controlling Bacterial Growth in Potable Water on Offshore Installations

Transcription

1 Health and Safety Executive Food Safety and Controlling Bacterial Growth in Potable Water on Offshore Installations Bob Drummond Energy Division Offshore Occupational Health

2 Food Safety Overview Legislation and Guidance Food Safety management Systems Structural concerns Control of cross contamination Food storage and stock rotation Temperature control Training

3 Applicable Legislation The Offshore Installations and Pipeline Works (Management and Administration) Regulations 1995 Reg. 18 The duty holder shall ensure that all provisions for consumption by persons on the offshore installation are fit for human consumption, palatable and of good quality. Backing up the legislation there is:- The UKOAG Guidelines for Environmental Health for Offshore Installations based on:- Food Safety and Food Hygiene Food Safety Act 1990 (as amended). The Food Hygiene Regulations 2006 Regulation (EC) 852/2004 on the hygiene of foodstuffs.

4 Simple offshore fare. A good range of products but all need to be stored, prepared, cooked and served properly to avoid food borne infections. Typical Offshore Menu

5 Food Safety Management System Every food business needs a FSMS, Sometimes referred to as a HACCP document. Hazard Analysis and Critical Control Points. The FSMS should detail possible food hazards, matters to be checked to ensure that food is safe and records of any important checks. These should all be adapted to and relevant to the installation on areas such as cleaning routines, food deliveries, storage, preparation, correct cooking, chilling of food or the prevention of cross contamination.

6 Structure

7 Structure

8 Should have separate storage for colour coded equipment to avoid cross contamination risks Cross Contamination

9 Food Storage and Stock Rotation

10 Food Storage and Stock Rotation

11 Food Storage and Stock Rotation My kind of chef.

12 Temperature Controls Records show that every food item is reheated to exactly 82 C?????

13 Temperature Controls Records show that some food items do not reach core temp of 75 C. Why so many checks? Should be limited to maximum of 3 high risk food items. Why check temperature of beans???

14 Training Food handlers must be trained to a level commensurate with their work activities. All food handlers. Level 1 (basic or foundation level). Supervisors and managers of food handlers. Level 2 (intermediate level). Offshore medics carrying out food hygiene inspection or audits. Level 2 All should have appropriate refresher training.

15 Controlling Bacterial Growth in Potable Water - Overview Legislation and Guidance Bunkering stations and storage tanks Calorifiers Biocide dosing and uv sterilisers Monitoring of control measures Onshore testing Risk assessments

16 Applicable Legislation The Offshore Installations and Pipeline Works (Management and Administration) Regulations 1995 Regulation 17, The duty holder shall ensure that an adequate supply of clean, wholesome drinking water is available at suitable locations on the offshore installation. Backing up the legislation there is:- HSW etc Act 1974 COSHH Regulations 2002 L8 Approved Code of Practice on the control of Legionella HSG 274 Legionnaires disease: Technical guidance The UKOAG Guidelines for Environmental Health for Offshore Installations The Quality of Water for Human Consumption EEC 80/778 The Water Supply (Water Quality) Regulations 2001

17 Temperature and Biocide Temperature below 20 C and above 50 C Biocide Free Chlorine between ppm Bacterial growth in potable water is best controlled by:- Keeping the water temperature below +20 C and above +50 C AND Having sufficient disinfectant in the potable water system at all times.

18 Bunkering stations

19 Bunkering stations At this bunkering station, any water retained in the loop of the transfer hose will be taken to the installation storage tanks. Also, how do you sample the water, and more to the point, how do you know you re getting potable water and not something else?

20 Potable water storage tanks should have an annual visual inspection Where tanks are difficult to access, two yearly inspection may be acceptable subject to satisfactory chemical analysis. Storage tanks

21 Monitoring records should show that monthly checks are carried out on water leaving and returning to calorifier. Outgoing water should be at least +60 C, return at least +50 C Calorifiers

22 Calorifiers The drain valve at the base should be opened every month and run until clear to reduce any build up of sludge/rust.

23 Typical hypochlorite dosing machine. Small pump attached to container, inline feed on potable water pipework to accommodation Biocide Dosing

24 Biocide Dosing Manual Dosing. Need to be quite inventive in finding ways to add hypochlorite direct to potable water storage tanks. In this case it was through the tank vent on deck on an FPSO. Not the best place to be in bad weather!

25 Ultra Violet Sterilisers Useful piece of kit but only effective at point of application as bacteria can bypass the UV. Must always also have disinfection regime.

26 Little used outlets should be flushed every seven days. How do you deal with this safety shower which has its own header tank? Little used outlets

27 Risk assessment Every installation should have a risk assessment for the control of legionella bacteria. Risk Assessment should be reviewed regularly and specifically when it is no longer valid. The revised L8 (4th edition) has removed the two yearly requirement.

28 Thank you for listening. Contact Details Bob Drummond, Offshore Occupational Health Team HSE Energy Division Lord Cullen House Fraser Place Aberdeen AB25 3UB Tel