Food Sanitation: A Health Planning Component of Remote Oil and Gas Exploration and Development Projects

Abstract

Abstract The development of food sanitation programs is a critical health planning component of oil and gas exploration and development projects. Herein is presented practical methodologies to enhance health at minimum costs by maximizing benefits of food sanitation programs at remote work camps. Food sanitation programs should be incorporated in the project planning phase, and can either provide offensive or defensive measures. Used offensively, the program can result in healthy food products with corresponding economic benefits realized through less down time due to food-borne illness. An effective program addresses these areas: 1) food supplies, protection, storage, preparation, display and transportation, 2) food handler’s health, personal cleanliness, clothing and work practices, 3) equipment and utensil cleaning, sanitization and storage, 4) water supply, plumbing, and toilet facilities, 5) insect and rodent control, 6) construction and maintenance of physical food service facilities, and 7) work practice evaluations. Work practice evaluations are an essential component of an effective program since the prevention of enteric (diarrheal) diseases by their nature, involve behavioral change. Food sanitation programs are necessary for these projects because enteric diseases, especially diarrhea, are among the most severe health problems in the developing world where extensive oil and gas exploration now occurs. Intestinal parasites are the leading cause of morbidity and mortality in the areas, affecting over three billion people. A subset of this population includes those workers who are employed as food handlers and food service managers at remote work camps housing oil exploration and production workers in Latin and South America, Sub-Sahara Africa, and Asia- Pacific.1 The incorporation of food sanitation standards in the request for proposals (RFP) process for camp facilities contractors clarifies up front the corporate expectations in this area. Standards are contractually specified and are easier to measure and manage. The implementation of an effective food sanitation program will create both short term improvements in camp operations (prevention of short term morbidity) and sustained improvements over the long term due to higher overall workforce productivity.