HACCP

Hazard Analysis Critical Control Point (HACCP) is a preventive system of food control. It involves examining and analysing every stage of a food-related operation to identify and assess hazards; determining the 'critical control points' at which action is required to control the identified hazards; establishing the critical limits that must be met at, and procedures to monitor, each critical control point; establishing corrective procedures when a deviation is identified by monitoring; documentation of the HACCP plan and verification procedures to establish that it is working correctly.

The company places great emphasis on health, Safety and respect for the Environment, from Managing Director through the ranks, developing a pro-active approach to these disciplines.

A Staff HS&E Handbook details the problems a catering worker can encounter and how they should be handled. Each employee is required to understand the Handbook well enough to be able to answer questions sensibly, prior to being hired.

These are some features of the company's commitment to HS&E:

• The Operations Director who has a Certificate from NEBOSH in Occupational Health & Safety, chairs a monthly Safety Committee meeting comprising a cross-section of employees.
• Each new employee attends an orientation programme of lectures, demos and video presentations on Health, Safety and the Environment.
• Periodical testing of waste water emissions.
• Installation of grease traps.
• Weekly safety meetings Offshore & Monthly safety meetings Onshore.
• Hazard assessments of each location every quarter.
• HS&E is an agenda item for management meetings every week.
• Incentives to employees who demonstrate a pro-active attitude to HS&E.
• Written tributes from both The National Gas Co. Ltd and Petrotrin Ltd for hundreds of thousands of man hours without lost time accidents.

Standards

It is the company's aim to meet the requirements of the ISO 9001:2000 Standard incorporating HACCP, by early 2006 (75% achieved to July 2005).

Parallel with that, since 1997 the company has been practicing Hazard Analysis Critical Control Point or HACCP, also referred to in the industry as Assured Safe Catering. It is a means for securing the highest standards of food safety. Originally it was a system devised by NASA to eliminate the presence of harmful food bacteria in outer space and was subsequently seized by the food service industry as a production control method, which has raised standards worldwide.

In late 2002, the company took a decision to put in place a Quality Management System. Since then it gradually introduced a wide range of protocols leading to eventual ISO 9001:2000 Certification planned in early 2006.

Core Services
The company's Operating Procedures include, but are not limited to:

. Hazard analysis critical contra point (HACCP)
. Temperature control
. Non-conformance handling and corrective action
. Training
. Manual handling (ergonomics)
. Reporting injuries and diseases
. Cleaning and maintenance schedules
. Management review and internal audits
. Approval of suppliers and sub-contractors
. Control of documents