Safe Catering Service (Sop 06-611)

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SOP 611

STANDARD OPERATING PROCEDURES

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SAFE CATERING SERVICE

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SOP 06-611


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0 19/02/04 B. Wibowo Ph Avisse J. Susanto M. Najib Ph Jahan First Issue Rev no Date Owned by Checked by Approved by Authorized by Comments

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Table of Contents 1 2

Purpose ............................................................................................................................ ..... 4 Scope....................................................................................................................... ........ 4

3

References ...................................................................................................................... .... 4

4 5

Definitions ......................................................................................................................... ...... 4 Responsibilities ................................................................................................................ .... 5 5.1 Catering Contractor ...................................................................................................... Contractor ......................................................................................................5 5 5.2 Catering Supervisor ..................................................................................................... Supervisor .....................................................................................................5 5 5.3 General Services (Balikpapan & Field)........................................................................5 5.4 DKA/MED ..................................................................................................................... .. 5 5.5 Site Manager/ RSES .................................................................................................... ....................................................................................................6 6 5.6 DCS / CTC ................................................................................................................... .. 6 6 Food Management........................................................................................................... Management...........................................................................................................6 6 6.1 Raw Food Purchasing .................................................................................................. ..................................................................................................6 6 6.2 Incoming Food Receiving.............................................................................................6 6.2.1 Incoming Dry Goods ............................................................................................. .............................................................................................7 7 6.2.2 Incoming Chilled Goods........................................................................................7 Goods........................................................................................7 6.2.3 Incoming Frozen Goods........................................................................................7 6.3 Food Storing................................................................................................................. ... 7 6.3.1 Dry Storage ........................................................................................................... ...........................................................................................................7 7 6.3.2 Chilled Storage ..................................................................................................... .....................................................................................................7 7 6.3.3 Frozen Storage ..................................................................................................... .....................................................................................................7 7 6.4 Food Preparation ......................................................................................................... .........................................................................................................8 8 6.5 Food Cooking ............................................................................................................... ...............................................................................................................8 8 6.6 Food Serving ................................................................................................................ .. 8 6.6.1 Warm and Cool Food Serving...............................................................................8 6.6.2 Hot Food Serving .................................................................................................. ..................................................................................................8 8 6.7 Cooked Food Transporting..........................................................................................8 Transporting..........................................................................................8 6.8 Left- over Food ............................................................................................................. .. 9 6.9 Food Sampling ............................................................................................................. .............................................................................................................9 9 7

Cleaning and Sanitation...... Sanitation............. .............. .............. .............. .............. .............. ............. ............. ............. ............. .............. .............. ............. ........... .....9 7.1 Building Structure. ........................................................................................................ ........................................................................................................9 9 7.2 Food Contact Surface .................................................................................................. ..................................................................................................9 9 7.3 Equipment .................................................................................................................... ... 9 7.4 Hand Contact Surface ................................................................................................ ................................................................................................10 10

8 9

Personal Hygiene .......................................................................................................... ..........................................................................................................10 10 Pest Control ................................................................................................................... ... 11 9.1 Preventing Access and Denying Harborage ..............................................................11 9.2 Destruction ................................................................................................................. .. 11 10 Waste Disposal .............................................................................................................. ..............................................................................................................12 12

11 Potable Water .............................................................................................................. Water ................................................................................................................ .. 12 12 Me Med dica ical Ch Check up.......................................................................................................... up ..........................................................................................................12 12 13 Traini Training ng and and Ed Educa ucatio tion n .................................................................................................. ..................................................................................................12 12 14 Inspection ...................................................................................................................... ..... 13 Appendices: - Appendix Appendix 1: Hygie Hygiene ne and and Sanit Sanitati ation onInsp Inspecti ection on Checklist Checklist - Appen Appendix dix 2: 2: Hygie Hygiene ne a and nd Sa Sanit nitat ation ionFol Follow low up up Form Form - Appen Appendix dix 3: Cold Cold Chain Chain Tem Temper peratu ature re Moni Monito torin ring g Form Form SOP 06-611 Safe Catering Service.doc

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Appendix 4: Incoming Food Inspection Form Appendix 5: Drinking Water Value Standard Appendix 6: How to Take a Water Sample for Bacteria Test

SOP 06-611 Safe Catering Service.doc

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PURPOSE

This Standard Operating Procedure (SOP) provides a practical guideline and the best practices for processing safely any kind of food, in order to avoid food-borne illnesses. It is the reason why "safe" is preferred to "healthy".

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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 Standard Series volume 2, Avi publishing Company,Inc., Westport, Connecticut. -

Develop a Food Safety Plan (Based on HACCP “Hazard Analysis and Critical Control Plan” principle), Food and Environmental Hygiene Department at 8/F., Fa Yuen Street Complex, 123A Fa Yuen Street, Mongkok, Kowloon.

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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

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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 correctprocedures 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.,


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Dry Storage: includes the storage of dried food (e.g. cereals, seasonings), canned and bottle drink and food. Food Handler: all personnel working directly with food and food utensils from food preparation 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 5.1 -

5.2 -

5.3

CATERING CONTRACTOR Adopt and implement the food processing requirements as stated in thisSOP. Train all food-handler personnel prior executing the contract and up-date annually. Perform six-monthly medical check-up for all food handlers.

CATERING SUPERVISOR Perform on the spot checking and delivery necessary corrective actions (e.g. correct work-practice advice) all the times Ensure that all steps of food process are under control. Accompany medical personnel in performing hygiene inspection. Follow up the findings of weekly hygiene and sanitation inspection. Check all food handlers and report the ill personnel to doctor on daily basis. Keep all necessary documents. Inform clinic whenever the incoming food arrives.

GENERAL SERVICES (BALIKPAPAN & SITES)

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Accompany medical personnel in conducting hygiene and sanitation inspection and incoming food inspection.

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Follow up the recommendation of inspection results. Provide necessary equipment and appliances.

5.4

DKA/MED

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Conduct regular hygiene and sanitation inspection and give recommendation based on the findings.

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Monitor weekly the coldchain temperatures. Check incoming food and decide whether the incoming food is suitable to be accepted or not.

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Up-date the progress ofaction of the recommendations. Examine, treat and issue medical certificate forany food handler who is sick. Check the results of regular medical check up of food handlers and take necessary action based on the result.

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Perform potable water sampling on monthly basis or whenever necessary.


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SITE MANAGER / RSES Support and facilitate the implementation of the recommendations. Take necessary actions when found any life-threatening condition after being advised by the Doctor on Duty.

5.6 -

SOP 611


DCS / CTC Adopt the requirements stated in this SOP during processing any contract term related to catering service.

FOOD MANAGEMENT

The opportunities for food contamination in a catering operation are numerous. Many foodborne illnesses are caused by improperly food handling, preparation or storage. In general, there are five stages in food processing:

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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.

6.1

RAW FOOD PURCHASING

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Food material shall be purchased from licensed or well known suppliers.

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Catering Contractor advised to provide a monitoring document or certificate to TI, for TI review and to proof that the foods purchased are safe to consume or that suppliers follow healthy manufacturing practices.

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Food shall be transported in a way that their healthy condition is continuously maintained including the temperature for frozen foodto be - 18 °C or lower.

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The food must be in a good condition and free of harmful organisms and chemicals.

6.2

INCOMING FOOD RECEIVING

Incoming food shall: - be checked on deliveries. (using format on appendix 4), - have official label or registration code according to Indonesian regulation. Incoming food is considered unsatisfactory in the following cases: -

thawed state of any expected frozen food, or

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already expired, or

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no registration and expiry date code, or visually damaged (change in original colour, smell, texture, etc.,), or

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broken original packaging and sealing.

If the result of inspection is unsatisfactory, the incoming food must be rejected.


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Contingency plan for food stock shall be set up to anticipate the case of incoming food rejection. 6.2.1 I NCOMING DRY G OODS -

Packaging must be intact. Can container shall not be dented, bulged, leaked, rusted.

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Expiry date shall be available and not yet expired.

6.2.2 I NCOMING C HILLED G OODS -

Packaging must be intact.

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Expiry date shall be available and not yet expired. Temperature shall be 0°C to - 10°C.

6.2.3 I NCOMING F ROZEN G OODS -

Packaging shall be intact and absence of large ice crystals.

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Expiry date shall be available and not expired yet.

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Ideal temperature shallbe - 18 °C or less. When the temperature is at above - 18 °C, foods will be accepted if they are still in frozen state (hard felt by hand pressing) and there are no damaged signs (intact package, valid label).

While unloading, move the chilled and frozen food to storage as soon as possible (e.g. within 10 minutes) to avoid the thawing process.

6.3

FOOD STORING 6.3.1 DRY S TORAGE -

Storage temperature at 25° C, maximum. All foods to be date marked and use First-In-First-Out (FIFO) rotation.

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All foods to be covered and separated by types.

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Packaging to be intact without any visible foreign matter.

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Storage area to be pest- proofed. Storage area to be in adry and clean condition.

6.3.2 C HILLED S TORAGE -

Store temperature generally at 4° C or below.

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Store temperature for certain fruit and vegetable: 4 - 10°C.

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All foods to be date marked and use First-In-First-Out (FIFO) rotation. Store cooked food above raw food.

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Arrange foods to allow for effective air circulation. All food covered.

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Storage area to be clean.

6.3.3 F ROZEN S TORAGE -

Store temperature at - 18°C or below except during defrosting period. Arrange foods to allow for effective air circulation.


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All food covered. Storage area to be clean.

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All foods to be date marked and use First-In-First-Out (FIFO) rotation.

6.4

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FOOD PREPARATION

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Fruits and vegetables to be washed thoroughly with potable running water or solution of water with 0.02% Calcium Permanganate.

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Maximum duration for thawed and chilled food held above 4°C (out of refrigerator) is 2 hours. Frozen foods to be adequately thawed under: - chiller, - cool running water in waterproof package.

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Use clean utensils and cutting boards to avoid cross contamination.

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6.5

FOOD COOKING Food cooking shall be performed by well trained, authorized cook. Cook the food thoroughly.

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Well done cooking is indicated by: - the core temperature showing above 75°C, or -

6.6

visual check indicate s: - soups, sauces, etc. boil for at least 5 minutes, -

meat is brown inside, poultry juices dry out, fish flakes easily when poked with afork,

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shrimp simmered three to five minutes or untilthe shells turn red.

FOOD SERVING Containers to be clean and sanitized.

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Containers to be covered. 6.6.1 W ARM AND C OOL F OOD S ERVING -

Serving time for food atambient temperature is 2-4 hours. Cooling at < 4°C or re-heating at > 75°C for food immediately after 4-hour stay at room temperature.

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Discard all foods if they stay at ambient for 6 hours.

6.6.2 H OT F OOD S ERVING -

6.7

Keep at 60°C or above.

COOKED FOOD TRANSPORTING Use clean insulated containers to reduce heat loss.

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Keep above 60°C for hot foods. Keep at 4°C or below for cold foods. Discard food if:

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hot food is kept at a temperature below 60°C formore than 4 hours,


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cold food is kept at a temperature above 4°C for more than 4 hours.

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6.8 -

SOP 611


LEFT- OVER FOOD Shall be kept either under 4°C or above 60°C formaximal 24 hours. The left-over food must be disposed when: - there is a sign of spoilage (change of flavor, color, taste or contour, etc.), -

6.9

for more than 24 hoursof storage.

FOOD SAMPLING

Catering Contractor is to provide an on-site procedure how to take a food sampling. The outline of the procedure shall, at least, include the following: -

the operator shall wear sterile handgloves,

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collect more or less 100 gram of food sample using sterileutensils, put them in a sterile, dry, leak-proof plastic box for solid and semi-solid food, and in a sterile plastic bottle for liquid sample,

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label with time and date marks,

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refrigerate the sample for three days, the samples shall be sent to laboratory for: - investigating the cause of food-borne illness outbreak, (if it happens), -

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verifying the food process is satisfactory (randomly).

CLEANING AND SANITATION

A cleaning program should be developed to ensure that cleaning is conducted in systematic and regular basis. A well-planed cleaning program should include the following:

7.1 -

7.2

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areas and equipment to be cleaned, frequency of cleaning(scheduling),

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specific standard procedure,

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sanitizer and equipment, the responsible personfor each task.

BUILDING STRUCTURE. Floor to be cleaned on adaily basis and as required. Wall, windows and ceilings to be cleaned weekly or as required.

FOOD CONTACT SURFACE

Work table, sink and waste disposal to be cleaned after use or as required.

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. Don’t dry with frequent-used cloth.


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Freezer, chiller and storage areas to be cleaned weekly or as required.

HAND CONTACT SURFACE

Door knobs/ handles, drawers and switches to be cleaned daily.

8

PERSONAL HYGIENE

Good personal hygiene is essential to ensure healthy food. Disease-causing bacteria may be present on all parts of body (skin, nose, hair, cloth, etc.) of healthy people. All food handlers must therefore maintain high standard of personal hygiene and cleanliness in order to avoid transferring harmful bacteria tofood. All food handlers must practice at any time the following points.

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clean uniforms, aprons (or clothes) at the beginning of a work shift, wear a hair restraint (hator hairnet), keep fingernails short and clean, avoid touching nose, mouth, hair and skin during food preparation, do not smoke in food premises, do not cough or sneeze directly onto food; wash hands aftercoughing or sneezing, avoid using handkerchiefs, use disposable tissues, wash your hands after blowing your nose, avoid wearing jewelry while handling and preparing food, do not wear aprons outside the foodpreparation area, cover all wounds or cuts on hands or arms completely with waterproof plaster, wear disposable gloves when directly touching food and if there is a wound on the hand. Change both gloves and wound plaster r egularly,

- food handlers to be free from any illnesses such as gastrointestinal illness, the flu, - cease working and report to the supervisor while ill. Hands must be washed before: - working, - handling food and utensils. Hands must be washed after: - using the toilet, - handling raw food, - coughing, sneezing, eating, drinking or smoking, - licking fingers, - every break, - touching pimples or sores, - handling waste, - carrying out cleaning duties, - changing soiled clothes, - touching ears, nose, hair, mouth, or other bare body parts, - handling animals/ pets, SOP 06-611 Safe Catering Service.doc

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any other unhygienic practice.

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Hand-washing technique: moisten hands with water, apply soap or detergent, work up a lather beyond the wrist,

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rub hands together for at least 20 seconds (use a nail brush when necessary) rinse off soap or detergent, dry hands with paper towel or hot air dryer – do not wipe hands with uniform or cloths.

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 effective pest control program should be able to prevent access, deny harborage and eradicate any pests present.

9.1

Seal all gaps around fittings or in walls or floors.

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PREVENTING ACCESS AND DENYING HARBORAGE Keep the doors to the outside closed at all times. Fit windows open directly into food preparation areas with screens (with apertures of 2 mm square or less) tokeep insects out. Cover ventilation ducts and floor drains. Store and remove garbage properly and regularly. Keep garbage covered. Inspect frequently (e.g. weekly) for sign of pests, both outside and inside. Check incoming foods and supplies for sign of pests.

Store food and supplies properly: - cover them properly,

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9.2

store them at least 15 cm off the floor and 15 cm away from walls, Apply First-In-First-Out system. Remove cardboards, newspaper, etc. that may attract and harbor pests. Clean up spillage of food immediately. Keep toilets clean and sanitized. Keep garbage in sealed plastic bags and inside tightly covered refuse bins.

DESTRUCTION

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Use chemical, physical or biological means, e.g. rodent or insect traps, where there are sign of pests.

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Use an electric insect killer to capture and kill flying insects. Avoid spraying insecticide over food preparation surfaces.

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Hire a professional pest control company.


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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:

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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,

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waste disposal and storage bins are to be:

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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 unsatisfactory 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 results indicate unfit for working as food handler, the unfit personnel must seek remedial treatment (at Catering Service Contractor’s expense). The unfit person nel may resume working after the health problem is declared clear by site doctor.

13 TRAINING AND EDUCATION All food-handlers and their supervisors shall have certified training. The materials of training shall include, but not limited to:

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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.


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14 INSPECTION Inspection shall be conducted on weekly and monthly basis by medical personnel accompanied by General Services, Catering Service Contractor and Safety & Environment representatives. 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:

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Appendix 1: Hygiene and SanitationInspection Checklist Appendix 2: Hygiene and SanitationFollow up Appendix 3: Incoming Food Inspection Format Appendix 4: Temperature Monitoring Format


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Appendix 1: Hygiene and Sanitation Inspection Checklist MEDICAL DEPARTMENT

HYGIENE & SANTATION INSPECTION LIST Date: ____ / ____ / ____ _____________________________________

No 1 2 3 4 5 6 7 8 9 10 11 12 13 14

1 2 3 4 5 6 1 2 3 4

Items

Time: ____ / ____ Location:

Yes No

A. PERSONAL HYGIENE Are food handlers free of contagious diseases? Is there a food handler with cut or wound? Are the food handlers wearing clean clothes? Are the food handlers wearing proper uniform? Are male food-handlers with short hair and female food-handlers with tied-long hair? Are the male food-handlers with long beard and long mustache? Are the food-handlers fingers’ nails long and dirty Are the food-handlers wearing accessories (ring, earring, brace- let, wrist watch)? Are the food handlers wearing safety shoes? Are the food handlers smoking inside workplace while they are working? Area hand-washing facilities available close to food handlers? Do the food handlers wash their hands before starting working? Do the food handlers wash their hands correctly (as per procedure)? Do the food handlers have an unhygienic / bad habit such as picking nose and ear, touching hair, spitting everywhere? B. FOOD HANDLING Are the food handlers wearing hand gloves when working with and/or touching food stuff? Are the food handlers using a different chopping pad for food stuff? Are wooden utensils used for handling food stuff? Is the food being placed directly on the floor? Are the fruits and vegetables properly washed before being con- sumed? Are the frozen raw-foods thawed properly before being cooked? C. FOOD STORE Dry store temperature should be 20-25 ºC Is FIFO (First In First Out) system applied? Are all food stuffs stored in the dry store in a good order? Are stored food stuff separated with chemical stuff?

Remarks


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Items

Yes No

5 6 7

Remarks

Is canned food stuff intact (not dented, not leak and not rusty)? Is stored food stuff not yet expired? Is chiller temperature for easy perishable food See temperature monitoring (meat, cooked food, prepared food) shall be 4º C at maximum, whereas chiller for fresh fruit and vegetables, between 4ºC and 10ºC? 8 Is a different chiller used to store different food stuff? 9 Are cooked food and raw food stored in different chiller? 10 Is food stored in chiller, covered? See temperature 11 Is freezer temperature -18º C at maximum? monitoring

12 Are meat, chicken and fish stored in different chillers? 13 Is food stored in the freezer covered or packed? 14 Is there some food stuff found spoiled or damaged? D. SANITATION 1 Are floor, wall and ceiling clean? 2 Are drainage system and its retainer clean? 3 Are food and drinking utensils (dishes, spoon, fork, and glasses) clean and in good order? 4 Are kitchen utensils (stove, deep fryer, oven, pan, drying pan, rice cooker) clean? 5 Are unused or spare kitchen utensils clean and stored in a good order? 7 Is dry store clean and in a good order? 8 Is refrigerator clean? (Its compartment, ceiling, door, rack)? 9 Is freezer clean (its floor, wall, ceiling and rack)? 10 Is rag towel clean? 11 Is cleaning tool or cleaning towel sufficient? 12 Are cooking equipment & food stuff cleaned in different basins? 13 Is soap available in every hand-washing facility? 14 Are food stuff & chemical stuff stored in different places? 15 Is a waste bin with trash bag available? E. PEST CONTROL 1 Is any insect found in the kitchen? 2 Is there Insect dirt /dropping in the kitchen/dry store? Is any insect dropping found in the kitchen / dry store? 3 Do you find any evidence of rat (e.g. dropping, nesting area, path, a hole, etc.) 4 Is insect killer or pest trapper available?

Inspection conducted by: _________________

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Date: ____ / ____ / _____ SOP 06-611 Safe Catering Service.doc

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Appendix 2 Hygiene and Sanitation Follow up Form

No

Findings Recommendations Action by

Progress of actions (0 – 100%) __/__/__ __/__/__ __/__/__ __/__/__ (1)

(1)

: Date of Inspection

Appendix 3 Cold Chain Temperature Monitoring Form

Name:

Date of Checking / Temperature (°C)

________________ Location of cold chain: ______________________ 1. Freezer -1

__ / __ / __ __ / __ / __ __ / __ / __ __ / __ / __ __ / __ / __ __ / __ / __

2. Freezer -2 3. Freezer -3 4. Etc. 5. Chiller 1 6. Chiller 2 7. Etc. Note: Standard range:

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All chiller (except for vegetables & fruit) : < 4°C Chiller for fruits and vegetables : 4°C < - < 10°C Freezer : < - 18°C


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Appendix 4 Incoming Food Inspection Form Date: ___ / ___ / ____

No Items 1.

2.

3.

4. Food

5.

Checked

Cold Chain Temperature - Freezer shall be at least - 18°C - Chiller shall be 0°C to 10°C Dry Food - Good container / packaging - Date of arrival - Expiry date Fruits and Vegetables - Fresh - Clean - Sign of damage Meat, Chicken, Other Frozen - Date of arrival: - Good container: - Expiry date: Fish - Bulged, transparent eyes - Red gills Crab - Live crab Shrimp - Fresh -

Status Yes No

Remarks

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Appendix 5 Drinking Water Value Standard

PARAMETER ANALYZED UNIT MAXIMUM VALUE MENKES 2002 PHYSICAL Color

mg/L

PtCo

ANALYSIS RESULT

15

Turbidity Temperature

o

C

Air Temperature

Suspended Solids Dissolved Solids

NTU

mg/L

1000

Total Dissolved Solid

-

Conductivity

ms/Cm

-

CHEMICAL pH Free CO2 Total Hardness

mg/L

6.5 - 8.5 CO2

oD

28

Organic Matter

mg/L KMnO4

-

Residual Chlorine

mg/L

Cl2

5

Residual Total Chlorine

mg/L

Cl2

-

ANION Chloride

mg/L

Cl-

250

Nitrite

mg/L

NO2- 3

Nitrate

mg/L

NO3-

50

Sulfate

mg/L

SO4-

250

Carbonate

mg/L

CO3--- -

Bicarbonate

mg/L

HCO3- -

CATION Ammonium Total Iron

mg/L mg/L

Fe

NH3

1.5

0.3

Aluminum

mg/L

Al+++ 0.2

Manganese

mg/L

Mn++ 0.1

Calcium

mg/L

Ca++ -

Magnesium

mg/L

Mg++ -

BACTERIOLOGY Coli form


/100ml

0

HSE Manual

14/06/04

5

Ref no:

SOP 611


Page:

19 of 19


Date:

19/02/04

TOTAL E&P INDONESIE

Rev no:

0

Appendix 6 How to Take a Water Sample for Bacteria Test

1. Preparation

-

Water sample for bacteria test must be collecte d 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 shallbe 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 asteady stream for five minutes.

-

Grasp the container near the bottom

-

Carefully open the conta iner and hold the outside of the cap

-

Don’t 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.


HSE Manual

14/06/04

Safe Catering Service (Sop 06-611)

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