COURSE OVERVIEW

This practical and highly-interactive course includes real-life case studies and exercises where participants will be engaged in a series of interactive small groups and class workshops.
Food and water safety is of paramount importance to the effective functioning of the oil and gas industry. All sectors of the industry, from frontier exploration and production locations to retail operations, are potentially at risk. Diseases related to food and water are major contributors to project morbidity, and can have significant and adverse impacts on workforce productivity, particularly during large-scale construction phases of a project.
Oil and gas operations take place in a myriad of settings, ranging from remote desert environments to densely populated urban areas; hence there is a need for food and water safety management programmes (FWSPs) in both developing and developed countries, and in settings ranging from retail operations to frontier exploration projects.
This course is designed to provide participants with an up-to-date overview of the food safety and HACCP for oil and gas industry. The strategies utilized in this course are based upon an emerging international consensus on the key principles and practices for organizing and implementing effective and sustainable food and water management programmes.
The course covers food and water safety programmes (FWSP); identifying and controlling hazards; the seven principles of HACCP and performing hazard analysis; the critical control points and critical limits; establishing procedures to monitor critical limits, corrective actions, verification procedures and record keeping system; the HACCP principles for FWSP covering hazard analysis, exposure, transmission and pathogen characterization of water and food-borne diseases, critical control points, critical limits and good hygiene practice; the process approach to HACCP; and the implementation of HACCP and HACCP food safety system.