SOP 06-611
Table of Contents
1 Purpose .....................................................................................................................
...... 4
2 Scope.......................................................................................................................
........ 4
3 References .................................................................................................................. .... 4
4 Definitions .................................................................................................................
....... 4
5 Responsibilities ............................................................................................................ .... 5
5.1 Catering Contractor ......................................................................................................5
5.2 Catering Supervisor .....................................................................................................5
5.3 General Services (Balikpapan & Field)........................................................................5
5.4 DKA/MED ................................................................................................................... .. 5
5.5 Site Manager/ RSES ....................................................................................................6
5.6 DCS / CTC ................................................................................................................. .. 6
6 Food Management...........................................................................................................6
6.1 Raw Food Purchasing ..................................................................................................6
6.2 Incoming Food Receiving............................................................................................. 6
6.2.1 Incoming Dry Goods .............................................................................................7
6.2.2 Incoming Chilled Goods ........................................................................................7
6.2.3 Incoming Frozen Goods........................................................................................7
6.3 Food Storing.............................................................................................................. ... 7
6.3.1 Dry Storage ...........................................................................................................7
6.3.2 Chilled Storage .....................................................................................................7
6.3.3 Frozen Storage .....................................................................................................7
6.4 Food Preparation .........................................................................................................8
6.5 Food Cooking ...............................................................................................................8
6.6 Food Serving .............................................................................................................. .. 8
6.6.1 Warm and Cool Food Serving...............................................................................8
6.6.2 Hot Food Serving ..................................................................................................8
6.7 Cooked Food Transporting ..........................................................................................8
6.8 Left- over Food ........................................................................................................... .. 9
6.9 Food Sampling .............................................................................................................9
7 Cleaning and Sanitation...................................................................................................9
7.1 Building Structure. ........................................................................................................9
7.2 Food Contact Surface ..................................................................................................9
7.3 Equipment ................................................................................................................. ... 9
7.4 Hand Contact Surface ................................................................................................10
8 Personal Hygiene ..........................................................................................................10
9 Pest Control ................................................................................................................ ... 11
9.1 Preventing Access and Denying Harborage ..............................................................11
9.2 Destruction ............................................................................................................... .. 11
10 Waste Disposal ..............................................................................................................12
11 Potable Water .............................................................................................................. .. 12
12 Medical Check up ..........................................................................................................12
13 Training and Education ..................................................................................................12
14 Inspection .................................................................................................................
..... 13
Appendices:
- Appendix 1: Hygiene and SanitationInspection Checklist
- Appendix 2: Hygiene and SanitationFollow up Form
- Appendix 3: Cold Chain Temperature Monitoring Form
1 PURPOSE
This Standard Operating Procedure (SOP) provides a practical guideline and the best prac-
tices for processing safely any kind of food, in order to avoid food-borne illnesses. It is the
reason why "safe" is preferred to "healthy".
2 SCOPE
This SOP applies to all Catering Companies under the control of TOTAL E&P INDONESIE
(TI), which means that these health requirements are extended to the food facilities of any
Contractors working for TI and using their own catering facilities.
3 REFERENCES
Indonesian Regulation
- Keputusan Menteri Kesehatan Republik Indonesia No 715/MENKES/SK/V/2003,
Tentang Persyaratan Hygiene Sanitatsi Jasa Boga. 23 Mei 2003.
- Keputusan Menteri Kesehatan Republik Indonesia No 1098/MENKES/SK/VII/2003,
Tentang Persyaratan Hygiene Sanitatsi Rumah Makan dan Restauran. 31 Juli 2003.
International References
- Lewis J.Minor, Sanitation, Safety and Environmental Standards, Foodservice Stan-
dard Series volume 2, Avi publishing Company,Inc., Westport, Connecticut.
- Develop a Food Safety Plan (Based on HACCP Hazard Analysis and Critical Con-
trol Plan principle), Food and Environmental Hygiene Department at 8/F., Fa Yuen
Street Complex, 123A Fa Yuen Street, Mongkok, Kowloon.
- Bacteriological Analytical Manual online, http://vm.cfsan.fda.gov/~ebam/bam-1.html
TI Documents
- SOP 06-610 Medical Check-up & Fitness to Work
- SOP 11-112 HSE Audits
4 DEFINITIONS
Chilled Storage: includes the storage of some vegetables and fruits,dairy products.
Control:
- to manage the conditions of an operation to maintain compliance with established
criteria,
- the state where correct procedures are being applied and criteria are being met
Catering Service Contractor: a contractor, which provides TI personnel with food services,
based on a contract terms relationship.
Cooked Food Transporting: a transport for contained cooked food, such as meal box, for
personnel working at GTS, processplant, wells etc.,
Dry Storage: includes the storage of dried food (e.g. cereals, seasonings), canned and bot-
tle drink and food.
Food Handler: all personnel working directly with food and food utensils from food prepara-
tion up to food serving.
Frozen Storage: storage of frozen meat, chicken, fish, ice cream, etc.
Safe Food: food without harmful contaminants (biological, physical and chemical) that could
cause food-borne illnesses to consumers.
5 RESPONSIBILITIES
5.4 DKA/MED
- Conduct regular hygiene and sanitation inspection and give recommendation based
on the findings.
- Monitor weekly the cold chain temperatures.
- Check incoming food and decide whether the incoming food is suitable to be ac-
cepted or not.
- Up-date the progress of action of the recommendations.
- Examine, treat and issue medical certificate for any food handler who is sick.
- Check the results of regular medical check up of food handlers and take necessary
action based on the result.
- Perform potable water sampling on monthly basis or when ever necessary.
6 FOOD MANAGEMENT
The opportunities for food contamination in a catering operation are numerous. Many food-
borne illnesses are caused by improperly food handling, preparation or storage.
In general, there are five stages in food processing:
- raw food purchasing,
- food storage,
- food preparation,
- food cooking,
- food serving.
At every stages of food processing, sources of food-borne illnesses can occur. In order to
prevent from these kinds of illness, controls are necessary at any step of food processing.
Contingency plan for food stock shall be set up to anticipate the case of incoming food
rejection.
7.3 EQUIPMENT
- Utensils, cutting boards, knives, and other cooking utensils to be cleaned after use.
- Dish-washing machine shall rinse the eating and drinking utensils for not less than
10 seconds with detergent-water solution at a temperature not less then 60 C and
then air dry. Dont dry with frequent-used cloth.
8 PERSONAL HYGIENE
9 PEST CONTROL
Pest may contaminate food and cause food-borne illness. A pest control program should be
developed to eliminate pests and prevent pests from infesting the food premises. An effec-
tive pest control program should be able to prevent access, deny harborage and eradicate
any pests present.
9.2 DESTRUCTION
- Use chemical, physical or biological means, e.g. rodent or insect traps, where there
are sign of pests.
- Use an electric insect killer to capture and kill flying insects. Avoid spraying insecti-
cide over food preparation surfaces.
- Hire a professional pest control company.
10 WASTE DISPOSAL
Waste can be regarded as any item of food, ingredients, packaging materials, etc. which are
not suitable for further use and are intended to be disposed of. Waste should be controlled
carefully since it presents a risk of contamination of foods:
- waste shall be disposed of and segregated in the dedicated waste disposal bins,
- a defined area is to be allocated for the storage of waste pending disposal,
- when food waste is removed from food preparation rooms pending disposal, it must
be placed in a tightly covered waste storage bin,
- waste disposal and storage bins are to be:
- placed in order to be positioned conveniently to staff and operations,
- clearly distinguishable from other storage bins,
- emptied when full or on a regular basis,
- cleaned daily.
11 DRINKING WATER
Drinking water must be tested monthly by a laboratory, or as required. If the result is unsatis-
factory especially in regard with positive bacteria, the water required for all food processing
must be firstly boiled or taken from bottled drinking water until the quality of the tap water is
satisfactory.
See Appendix 5: Drinking water standard value.
See Appendix 6: Procedure how to sample water for bacteriatest.
12 MEDICAL CHECK UP
Refer to SOP 06-610 Medical Check-up & Fitness to Work, where relevant items are listed. All
food handlers shall be medically checked up at least every 6 months. If the check-up re- sults
indicate unfit for working as food handler, the unfit personnel must seek remedial
treatment (at Catering Service Contractors expense). The unfit person
nel may resume work-
ing after the health problem is declared clear by site doctor.
All food-handlers and their supervisors shall have certified training. The materials of training
shall include, but not limited to:
- personal hygiene,
- food-borne illness,
- how food can become contaminated,
- how food-borne diseases can be avoided through proper food handling procedures
and good personal hygiene practices.
14 INSPECTION
Inspection shall be conducted on weekly and monthly basis by medical personnel accompa-
nied by General Services, Catering Service Contractor and Safety & Environment represen-
tatives.
In general the inspections include hygiene and sanitation, cold chain temperature monitoring
and incoming food inspections.
The formats used for reporting are on the following appendixes:
- Appendix 1: Hygiene and SanitationInspection Checklist
- Appendix 2: Hygiene and SanitationFollow up
- Appendix 3: Incoming Food Inspection Format
- Appendix 4: Temperature Monitoring Format
Appendix 1:
Hygiene and Sanitation Inspection Checklist
MEDICAL DEPARTMENT
Appendix 2
Hygiene and Sanitation Follow up Form
Progress of actions (0
No Findings Recommendations 100%)
Action by
__/__/__ __/__/__ __/__/__
__/__/__ (1)
(1)
: Date of Inspection
Appendix 3
Cold Chain Temperature Monitoring Form
Appendix 4
Incoming Food Inspection Form
Status
No Checked Remarks
Items Yes
No
1. Cold Chain Temperature
- Freezer shall be at least
- 18C
- Chiller shall be 0C to -
10C
-
2. Dry Food
- Good container /
packaging
- Date of arrival
- Expiry date
-
3. Fruits and Vegetables
- Fresh
- Clean
- Sign of damage
-
4. Meat, Chicken, Other Frozen
Food
- Date of arrival:
- Good container:
- Expiry date:
-
5. Fish
- Bulged, transparent
eyes
- Red gills
-
Crab
- Live crab
Shrimp
- Fresh
-
SOP 06-611 Safe Catering Service.doc HSE Manual 14/06/04
Ref no: SOP 611
STANDARD OPERATING PROCEDURES Page: 18 of 19
TOTAL E&P INDONESIE
SAFE CATERING SERVICE Date: 19/02/04
Rev no: 0
Appendix 5
Drinking Water Value Standard
Appendix 6
How to Take a Water Sample for Bacteria Test
1. Preparation
- Water sample for bacteria test must be collected in a sterile container.
- Choose a faucet that is clean, indoor, not broken, without filter, no swing, no fixing
hot-cold tap,
- Point of sample shall be rotated (changed)
2. Sampling Procedure
- Disinfect the faucet by flaming the faucet spout for five seconds with a cigarette
lighter.
- Run the cool water in a steady stream for five minutes.
- Grasp the container near the bottom
- Carefully open the container and hold the outside of the cap
- Dont touch the inside of the bottle and the cup
- Fill the container to the neck or indicated fill line.(100 ml is the minimum). Ensure that
the water stream is maintaining a constant flow
- Do not over fill the container
- Do not allow the container or the cap to touch the faucet or tap
- Cover the container with the cap as soon as possible
- Seal the container properly
- Turn of the water
- Label with sample name, location,time and date using waterproof ink.
- Send to a laboratory inside cold box within six hours.