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See Appendix B to PC03
index
SECTION 1 – ACCOMMODATION MANAGEMENT 7
1.0 Accommodation Management 7
1.1 Overview 7
1.2 Responsibilities 7
1.3 Work Scheduling 7
1.4 Housekeeping Procedures and Routines 8
1.4.1 Cabin Section 8
1.4.2 Public Areas 10
1.4.3 Offices 10
1.4.4 Sick Bay and Medics Cabin 11
1.4.5 Janitor’s Lockers/Cleaning Stores/Safety Stations 11
1.5 Hygiene Services 11
1.6 Laundry Management 12
1.6.1 Receiving 12
1.6.2 Typical Folding Procedures 14
1.6.3 End of Shift Procedure 15
1.6.4 Onshore Laundering 15
SECTION 2 – FOOD PRODUCTION MANAGEMENT 16
2.0 Food Production Management 16
2.1 Overview 16
2.2 Responsibilities 16
2.3 Ordering of Food Items 17
2.4 Storage of Food and Consumables 17
2.5 Menu Planning 17
2.6 Establishing Production Levels 18
2.7 Food Production Service 18
2.8 Safety and Hygiene in the Galley 18
2.9 Cleaning 19
2.10 Personal Appearance Policy 19
2.11 Mess Room Management 20
SECTION 3 - OFFSHORE WASTE MANAGEMENT 21
3.0 Offshore Waste Management Procedure 21
3.1 Overview 21
3.2 Definitions 21
3.3 Responsibilities 21
3.4 Procedure 22
SECTION 4 – MANAGING PEOPLE 23
4.0 Managing People 23
4.1 Induction 23
4.1.1 Overview 23
4.1.2 Responsibilities 24
4.1.3 Procedure 24
4.2 Job Descriptions 25
4.2.2 Overview 25
4.2.3 Responsibilities 25
4.2.4 Procedure 25
4.3 Training and Development Plan 25
4.3.1 Overview 25
4.3.2 Responsibilities 26
4.3.3 Procedure 27
SECTION 5 – CUSTOMER AND CLIENT SURVEYS 28
5.1 Overview 28
SECTION 6 – HSE – SAFETY PLAN 29
6.1 Objectives 29
6.2 Targets 29
6.3 Annual Process 30
6.4 Communication 31
SECTION 7 – HELI ADMIN SERVICES 32
7.1 Overview 32
7.2 Responsibilities 32
SECTION 8 – LOGISTICS 33
8.0 Overview 33
8.2 Logistics Induction 33
8.3 Check in Procedures 33
8.3.1 Responsibilities 33
8.3.2 Procedure 34
8.4 Employee Responsibilities 34
8.4.1 Unfit to Travel 34
8.4.2 Failing to Report for a Crew Change 34
8.5 Staff Movements/Weather Delays 34
8.5.1 Responsibilities 35
8.5.2 Procedure 35
8.6 Holiday Requests 36
8.6.1 Responsibilities 36
8.6.2 Unpaid Leave 36
8.7 Out of Hours Contact 37
8.7.1 Responsibilities 37
8.7.2 Procedure 37
8.8 Medivac Procedure 38
8.8.1 Responsibilities 38
8.8.2 Procedure 38
8.9 Medical and Survival Course Booking Procedure 38
8.9.1 Overview 38
8.9.2 Procedure 39
SECTION 9 – COMPLIANCE, INSPECTION, AUDIT AND CONTROL 40
9.0 Compliance, Audit & Control 40
9.1 Overview 40
9.2 Responsibilities 40
9.3 Procedure 40
9.3.1 Initiation 40
9.3.2 Preparation 41
9.3.3 Execution 41
9.3.4 Feedback Report 41
9.3.5 Completion 41
9.3.6 Verification 41
9.4 Benefits of Compliance Checks & Establishing Audit and Control Systems 42
9.5 Audit /Inspection System – Management Minimum Requirements 42
9.5.1 Annually 42
9.5.2 Fortnightly 42
9.5.3 Weekly 42
9.5.4 Daily 42
SECTION 10 – CLIENT AND CUSTOMER RELATIONS 43
10.0 Client and Customer Relations 43
10.1 Overview 43
10.2 Responsibilities 43
10.3 Procedure 43
10.4 Good Client and Customer Relations 44
SECTION 11 – WORK INSTRUCTIONS 45
WI 1.1 Suction Cleaning 45
1.1.1 Equipment 45
1.1.2 Health and Safety 45
1.1.3 Cleaning Method 46
WI 1.2 Floor – Dust Control Mop 48
1.2.1 Equipment 48
1.2.2 Health and Safety 48
1.2.3 Cleaning Method 48
WI 1.3 Floor – Damp Mopping (Traditional) 50
1.3.1 Equipment 50
1.3.2 Health and Safety 50
1.3.3 Cleaning Method 51
WI 1.4 Floor – Damp Mopping (Spot) 52
1.4.1 Equipment 52
1.4.2 Health and Safety 52
1.4.3 Cleaning Method 52
WI 1.5 Spray Cleaning Hard Floors 54
1.5.1 Equipment 54
1.5.2 Health and Safety 54
1.5.3 Cleaning Method 55
WI 1.6 Ultra High Speed Buffing 57
1.6.1 Equipment 57
1.6.2 Health and Safety 57
1.6.3 Cleaning Method 58
WI 1.7 Wash Hand Basin 60
1.7.1 Equipment 60
1.7.2 Health and Safety 60
1.7.3 Cleaning Method 60
WI 1.8 Shower 62
1.8.1 Equipment 62
1.8.2 Health and Safety 62
1.8.3 Cleaning Method 62
WI 1.9 Toilet 64
1.9.1 Equipment 64
1.9.2 Health and Safety 64
1.9.3 Cleaning Method 64
WI 1.10 Urinal 67
1.10.1 Equipment 67
1.10.2 Health and Safety 67
1.10.3 Cleaning Method 67
WI 1.11Soap 69
1.11.1 Equipment 69
1.11.2 Health and Safety 69
1.11.3 Cleaning Method 69
WI 1.12 Paper Hand Towel Dispenser 71
1.12.1 Equipment 71
1.12.2 Health and Safety 71
1.12.3 Cleaning Method 71
WI 1.13 Toilet Dispenser 73
1.13.1 Equipment 73
1.13.2 Health and Safety 73
1.13.3 Cleaning Method 73
WI 1.14 Damp Dusting Horizontal & Vertical Surfaces (Hand Height) 75
1.14.1 Equipment 75
1.14.2 Health and Safety 75
1.14.3 Cleaning Method 75
WI 1.15 Damp Dusting Light 77
1.15.1 Equipment 77
1.15.2 Health and Safety 77
1.15.3 Cleaning Method 77
WI 1.16 Damp Dusting/Vacuum (Chair/Settee) 79
1.16.1 Equipment 79
1.16.2 Health and Safety 79
1.16.3 Cleaning Method 79
WI 1.17 Damp Dusting Radiator 81
1.17.1 Equipment 81
1.17.2 Health and Safety 81
1.17.3 Cleaning Method 81
WI 1.18 High Dusting 83
1.18.1 Equipment 83
1.18.2 Health and Safety 83
1.18.3 Cleaning Method 83
SECTION 12 – NEW BUILD MOBILISATION 85
12.0 Mobilisation 85
12.1Mobilisation Planning 85
12.1.1 Mobilisation Tasks and Services 85
12.1.2 Key Mobilisation Objectives 87
12.1.3 People objectives 87
12.1.4 Task objectives 88
12.1.5 Pre-Mobilization Meeting 88
12.1.6 Sodexo Pre-Handover on Board 88
12.1.7 Deep Cleaning & Sanitization 89
12.1.8 Rig Mobilization Services 89
12.1.9 The Risks Involved in a Mobilization 89
12.2 Transit Phase 90
12.2.1 Ensuring Stock and Supplies 90
12.2.2 Crew organization and Change during journey 91
12.2.3 Communications during transit/sail 91
12.3 Arrival at Destination 91
12.3.1 Seamless Handover 91
12.3.2 Crew Repatriation 92
12.4 Summary 93
12.4.1 Appendix 93
(i) Process Map 93
(ii) Sample Dashboard 94
iii) Sample Client Proposal 95
SECTION 1 – ACCOMMODATION MANAGEMENT
1.0 Accommodation Management
1.1 Overview
• The objective of an effective Accommodation Management System is to enable the Site Manager to provide an efficient cost effective accommodation service that maintains a clean, healthy and hygienic environment.
Guidance for cleaning procedures is contained in Section 11 of this manual – Work Instructions.
1.2 Responsibilities
Site Manager
• Manages and organises accommodation services within agreed quality standards, inventory levels, budgetary constraints and contract specification.
• Manages personnel under his control and ensures they are fully inducted, trained and competent to perform their duties.
• Undertakes regular inspection of accommodation service standards.
• Ensures Deployment Charts are in place to deliver accommodation scope of service.
• Orders and receives stores and monitors usage of cleaning materials and equipment as per the contract requirements.
• Establishes a programme of replacements and renewals in line with contract specification.
• Ensures that all bedding, pillows and duvets are marked with the date when first put into use.
• Reports equipment defects as per the company procedure.
1.3 Work Scheduling
Accommodation service extends to all service areas, living quarters, public areas and offices on the Unit and includes all normal housekeeping functions.
Designated Stewards, who may also perform other duties in the course of their shift, will normally undertake the work. Traditionally, each Steward is allocated a specific ‘sector’ or ‘floor’ and has responsibility for its general tidiness and cleanliness throughout their period onboard. The size of each ‘sector’ or ‘floor’ will be determined by the workload required, so as to ensure there is suitable time and resource available to complete the area to defined site standards.
Towards the end of each shift, the team leader will inspect work done and order any remedial action required, ensuring high standards are maintained.
Work Deployment Chart
A Deployment Chart will identify the working day and area of responsibility of each member of accommodation.
Information required to devise Deployment Chart includes: -
0. Site plan
1. Total Personnel on Board
2. Numbers per shift
3. Shift start, finish and break times
4. Individual duties to meet contractual specification
1.4 Housekeeping Procedures and Routines
1.4.1 Cabin Section
The Accommodation Steward is responsible for maintaining their area to a routine as agreed with his Manager.
The performance measurement will be that which has been agreed within the Service Level Agreement of the Contract. Where this is not specific the minimum standards will be: -
1. Cabins
• All cabins will be serviced on a daily basis. Ensure there is a documented plan for the unit.
• Change bed linen on change of occupancy or under normal circumstances on a weekly basis.
• Vacuuming, where appropriate is carried out weekly.
• Rubbish is removed from bins.
• Soiled linen is removed.
• Bed is made up with linen of good condition.
• All top surfaces, door handles and televisions are wiped clean.
• All accessible marks on walls or furniture wiped off.
• Clean waste bin is replaced on floor.
• With consent, daily newspapers removed – periodicals stored neatly.
• Cabin defects are reported.
1. Bed Making
Appearance - Bed Make
• Duvet is folded into quarters - fold to front - and placed at bottom of bed.
• Pillows turned daily - puffed up - seams at back - placed at top of bed.
• Bottom sheet is taut.
• Towels are folded and placed on centre of duvet with edges to the back.
Bed linen Changes:
Unless requested for exceptional reasons or as a result of crew changes, bed linen changes should, under normal circumstances, take place once a week.
• Duvet is folded into quarters – fold at front – placed at bottom of bed.
• Towels side by side on top of duvet with seams at back.
• Towels are folded with logo showing if applicable then placed neatly on top of pillows.
• Curtains are straightened / opened.
• Bunk ladders are straightened and the condition of the treads is checked.
Where duvets are not in use a specific local procedure for efficient bedmaking should be in implemented
2. Shower Units and Toilets
Cleaning:
Shower units and toilets should be inspected daily and appropriate cleaning initiated.
• Rubbish is removed.
• Toilets are cleaned. Bowl scrubbed and outside lower surface/seat wiped.
• Basin cleaned.
• Taps and other chrome fittings cleaned and polished.
• Shower bases and drains sanitised.
• Door handles and toilet flusher sanitized.
• Marks/smears are wiped from back of sink and toilet.
• Toilet rolls and soap are checked and replaced as needed.
Appearance:
• Soap is in soap dish.
• Toilet roll is in place with loose/leaf away from wall.
• Toilet lid is left down after cleaning.
• Spare toilet rolls are not stored on light fittings.
• Newspapers/periodicals are removed from shower/toilet area.
• Nail brushes are provided in communal toilet/wash areas, where appropriate.
• Defects are reported.
3. Deep Cleaning
A deep cleaning program will also be established on a quarterly cycle and the records must be held for audit. Cabin and toilet/shower room deep cleaning consists of washing walls, ceilings, bedwells, shelves, vanity units, doors, locker interiors, drawer interiors and furniture. Fabric furnishings and air vents will also be vacuumed and shower curtains laundered. Carpets will be shampooed as and when required.
1.4.2 Public Areas
Stewards cleaning the public areas and offices within the Accommodation module will also prioritise their task in relation to level of use/soiling.
A steward will visit every public area for a partial service on a daily basis. This will consist of a general removal of waste and as well as the re-stocking of used supplies, for example at tea points.
Each public area will be fully serviced on alternate days. The basic tasks carried out will be as follows: -
|Rubbish is removed |Area left neat and tidy |
|Worktops are wiped |Spot clean walls and furniture |
|Ashtrays are washed |Linoleum type floors are swept and mopped |
|Carpets are vacuumed | |
Each area will receive a monthly deep clean which will consist of the following: -
• Fabric furnishings vacuumed
• Furniture frames wiped
• Air vents wiped/vacuumed
• Walls and ceilings washed down to be undertaken on a quarterly basis
1.4.3 Offices
Offices will be inspected daily and serviced, which will involve the following: -
• Wiping down surfaces
• Emptying bins
• Removing any obvious marks
• Mopping floor/vacuuming carpet should be undertaken on alternate days
The deep clean schedule will ensure each office receives a quarterly deep clean which will consist, as a minimum, the following: -
• Desks cleaned (subject to client requirement)
• Fabric furnishings vacuumed
• Furniture frames wiped
• Air vents wiped/vacuumed
• Walls and ceilings washed down
1.4.4 Sick Bay and Medics Cabin
Cleaned under strict direction and, where required, under supervision of the Medic. Consideration should be given that all persons working offshore have a Tetanus and Hep A & B vaccination.
A specific operating procedure should be drawn up in line with client requirements
1.4.5 Janitor’s Lockers/Cleaning Stores/Safety Stations
Each Steward is responsible for ensuring that the janitorial locker allocated to them is kept clean, tidy and stocked to the agreed standard including:
• Sinks and drains that are to be kept clean and free of any accumulated dirt and / or obstructions.
• Equipment which is clean, in good working order and uncluttered.
• Cleaning trolleys that are clean and tidy. A site standard should be in place to determine the correct layout of cleaning trolley and use in public and accommodation areas
• Only authorised cleaning materials should be present. All of which are to be held in original containers, to be stored with all appropriate lids closed and/ or tightly sealed, and preferably at a height no greater than waist / chest height.
• All relevant cleaning schedules posted and signed off accordingly.
• All relevant CHEMICAL EXPOSURES data sheets (MSDS) available for above products to be visible and current with products found in store.
• Eye wash station for first aid treatment in easy location for access
• All personal protective equipment should be accessible. As a minimum, gloves, goggles and masks should be available.
• When not in use the locker / store should be kept locked and secure.
• Mops should be washed and hung to dry at the end of each shift
The Site Manager (sometimes accompanied by the site Medic), shall, as a minimum on alternate days, inspect the janitorial lockers, cleaning trolleys and cleaning stores to ensure compliance to the relevant standards. Any actions raised through this inspection should be logged and actioned with immediate effect.
1.5 Hygiene Services
Hygiene services will be provided within the accommodation module for female personnel on board.
The Site Manager is responsible for ensuring that there is a constant supply of items available and that there is also efficient incineration and / or disposal taking place.
1.6 Laundry Management
The objective is to provide a quality laundry service to ensure: -
1) The washing and drying of personal clothing and effects any person on board.
2) The washing and drying of work clothing as required by each person on board.
3) The washing and drying of bed linen to allow a minimum standard of bed linen change either weekly or with each change of occupant if sooner.
4) The washing and drying of towels.
5) The washing and drying of all kitchen linen (oven cloths, tea towels and dishcloths) to be washed, dried and folded.
6) All catering uniforms will be washed separately from all other items.
7) All catering uniforms will be pressed by the laundry personnel in order to maintain a high standard of personal presentation for each member of staff within the unit.
8) That there is a cool temperature program in place for drying all laundry items.
All Laundry operations offshore must have the correct signage in place which will highlight that Sodexo will not be held responsible for any damage or loss to personal items of clothing.
The standard return time for personal laundry is 24 hours.
1.6.1 Receiving
All items normally presented for washing are sorted into four groups, which are as follows:-
1. Personal Clothing and Effects
2. Towelling
3. Protective Work Clothing (Boiler Suits / Coveralls etc.)
The above three groups will be delivered to the laundry by the individual. Personal laundry and boiler suits will be available for collection within 24 hours. A sufficient store of towels should be available for collection on deposit of soiled towel. Personal laundry will deposited at owners risk and no responsibility will be accepted for shrinkage, running of dye etc.
4. Bed Linen
The procedure for depositing and the collection of laundry will be clearly defined within the Safe System of Work and communicated to all accommodation personnel.
a) Items that are exceptionally soiled (e.g. oil-based mud from the driller’s coveralls) which consequently require special attention will be segregated and washed in batches together.
b) Particular care and attention must be made to ensure that no foreign objects such as screwdrivers or Allen keys etc have accidentally been left in the coveralls. In carrying out this check, we will help reduce the potential for damage being caused to either the machines and / or operator. It is recommended that the client be encouraged to ask all personnel to turn overall pockets inside out, before leaving their work gear in the laundry.
c) It is recognised that each platform will have their own policy for dealing with the above situation and should endeavour to work closely with the client representatives on each platform to help reduce the likelihood of this occurrence.
d) The laundry Steward will load the pre-prepared batch into the first available machine for the appropriate wash cycle.
e) The Steward will then add the required dosage of detergents in accordance with CHEMICAL EXPOSURES procedures for driller’s overalls and any other any additives, as per the recommendations set within the manufacturer guidelines. All other washes will be auto-dosed.
Pre-set programs for washing and drying must be used, in particular drying cooling cycles must be adhered to. The extent to which washing machines and dryers can be pre-set to specific washing and drying operations will vary depending on machine availability and work load. Special temperature setting procedures for tumble dryers are required to reduce temperature 10 minutes before end of drying cycle, and all items should then be allowed to cool before storage and / or deposit to the designated collection area.
To help reduce the possibility of fire hazards within the laundry area, it is imperative that all the filters in the drying machines and extraction units within the laundry area are regularly checked and cleaned throughout the shift with daily records retained for a specified period.
A member of the laundry team must be present in the laundry during periods when machines are in use.
1.6.2 Typical Folding Procedures
|Socks |
|Laid flat. If ‘inside out’, restored ready for wearing. Top turned down to secure the|
|pair |
|Shirts |
|Laid flat. Buttoned. Folded in ‘shirt box’ style |
|Trousers |
|Held upside down. Seams aligned. Double folded |
|Pants/Vests |
|If ‘inside out’ restored ready for wearing. Single fold |
|Jackets |
|Single fold. Shoulder to shoulder |
|Catering (Uniform/Coverall) |
|Ironed, pressed. Placed on hangers for collection. |
|Laid flat, rolled and taped with code prominent or placed on hangers for collection |
|Sheets & Duvet Covers |
|Folded once across width, double folded along length and smoothed |
|Pillow Cases |
|Double folded |
|Fitted Sheets |
|Rolled |
Finished laundry work will be left on collection racks or stowed to re-use as appropriate.
When there is an item of clothing identified with no ownership, the item is placed for the owner to identify on collection.
1.6.3 End of Shift Procedure
The Steward will switch off all machines in accordance with manufacturer specifications, and will ensure that all finished laundry work has been stowed and / or placed in the appropriate collection area. Any work in progress should be neatly placed and put to one side for the next shift to complete.
All waste material will be disposed of as per installation procedures.
The outside of all machines should be wiped down.
The Laundry floor should be mopped and dried, ensuring that the correct warning signage has been put in place before the commencement of this task.
The Steward will brief the on-coming shift of work in-progress, equipment defects and any special requirements outstanding.
1.6.4 Onshore Laundering
This is usually a specialist contract that is undertaken onshore for agreed items. In the case of Client contract requirements for an onshore laundry service, the Unit Manager will implement this in close co-operation with the onshore laundry contractor. A specific scope should be available at site and a standard procedure put in place.
Due attention must be paid to related Health, Safety and Environmental procedures found within the Health & Safety Manual. Allowance for price indexation should also be included in any contract entered into with an on shore laundry company.
SECTION 2 – FOOD PRODUCTION MANAGEMENT
2.0 Food Production Management
2.1 Overview
The following Food Production Management Procedures will ensure the unit complies with health, safety and hygiene requirements documented within the country, client and legislative standards.
Where a specified food management system is available this must be adhered to, to ensure proper control is in place.
2.2 Responsibilities
Unit Manager
• Actively manages the complete stockholding, the food production, the menu planning, and inventory levels within the unit budget and contract specification at all times.
• Ensures that all stock movements are managed daily using the appropriate stock program.
• Manages all personnel ensuring they are inducted, trained and competent to carry out their duties and work assignments.
• Implements the healthy food initiatives to deliver a healthy and well balanced menu.
• Monitors environment, equipment and food items and records information and defects.
• Implements all standard administration procedures and provides accurate timely information as required, maintains adequate controls and clear, concise records.
• Promotes continuous improvement and client and customer satisfaction.
• Applies waste management procedures and Client/ Company environmental policies.
• Ensure that site specific HACCP is in place, in date and signed off.
Operations Manager
• Advises Site Manager of any change to budgetary requirement or stock holding levels as required.
• Monitors financial performance.
• Carries out required audits to ensure compliance with all company procedures.
• Coaches, supports and counsels Site Manager to deliver continuous improvement on the platform.
• Carries out Site Manager’s appraisals annually while also ensuring regular reviews to discuss and agree performance, achievements, objectives and training needs with Site Manager.
2.3 Ordering of Food Items
The objective is to order the correct quantities at an advised price and specification to be available at the required date and time.
To determine what is to be ordered the Manager has to take account of:
• Client contractual requirements.
• Supplier pricing at time of ordering, paying attention to price movements.
• Menu production needs.
2.4 Storage of Food and Consumables
The Site Manager should follow the hazard analysis and operating standards for the storage of dry, canned, chilled and frozen consumables detailed in the Food Safety Manual.
2.5 Menu Planning
The Site Manager will ensure menus are planned and products ordered to achieve financial targets whilst meeting the following criteria:
• Client contractual requirements.
• Ensuring varied and balanced menu content.
• Customer satisfaction.
• Effective manpower utilisation.
• Utilising existing equipment facilities.
• Meeting healthier eating requirements.
The menu will be displayed within the mess room for each day and across all meal services.
Menu composition can vary greatly from one unit to the next, based on client requirements.
It is expected that a themed meal service is introduced into the cycle, which can cover anything from special events to anniversaries or even to coincide with major sporting events, or as defined by contractual specification.
2.6 Establishing Production Levels
To achieve the ideal food production levels the Unit Manager has to be able to forecast food usage for each meal, this is determined by the:
• Menu Cycle
• Correct utilisation of batch cooking
• Meal Type (Breakfast, Lunch, Dinner & Midnight meal)
• POB (Persons on Board)
• Daily crew changes
• Night shift personnel
• Previous amounts prepared/used
• Availability of product
• Historical data
• Provisions for A La Carte
Based on this information the Site Manager should then be able to establish production needs for each meal service.
2.7 Food Production Service
Site Manager
• Must ensure kitchen and service documents are completed accurately and provide training and coaching to all staff in the completion of the diaries.
• Conduct daily food production meetings with production staff and discuss daily costing. Provide instruction on budget for that day.
• Supervise, train and assist where necessary in the preparation, cooking, temperature logging, portion control and presentation of all food items ready for service.
• Assign preparation tasks to individual production staff.
• Monitor and assist in the distribution of food items to the correct points of service.
• Keep effective documentation records as required by food safety standards.
• Demonstrates and ensures good food handling practices in accordance with the Food Safety Manual and hygiene standards.
• The Site Manager must ensure that the planned menu for a particular meal service has been served to the required standards.
2.8 Safety and Hygiene in the Galley
All Sodexo employees must adhere to the procedures as outlined in the Health & Safety and Food Safety Manuals.
2.9 Cleaning
All areas of the galley, food storage areas and dining room must be hygienically clean to prevent contamination by bacteria. It is of utmost importance to have an effective cleaning schedule for all areas of the food production.
Guidance for cleaning procedures are contained in Section 12 of this manual – Work Instructions.
The Site Manager has the responsibility to:
1) Train staff in good hygiene practices and chemical handling.
2) Implement an effective and auditable daily and deep cleaning schedule for all areas and equipment.
2.10 Personal Appearance Policy
All personnel have a responsibility for safe operations and must maintain a consistently high standard of personal hygiene. This can be achieved by always observing the following minimum requirements: -
• A daily shower is essential.
• Hair should be washed daily.
• Long hair must be tied back. Caps or hats must be worn when preparing or serving food.
• Food Handlers must be clean shaven, beards and moustaches are only acceptable if neatly trimmed at all times.
• Teeth should be brushed daily, preferably after each meal.
• Clothing/ UNIFORM must be clean, and in good repair.
• Finger nails must be clean, short and without polish.
• Only wedding rings and plain earrings allowed. However, if client policy conflicts, these will have to be removed.
• Hands should be washed frequently and always:-
▪ Before handling or serving food
▪ After visiting the toilet, sneezing, blowing nose etc.
▪ After smoking
▪ Between different jobs, particularly between handling raw and cooked food
▪ After handling refuse
▪ After cleaning operations
• Smoking is forbidden in all food rooms where food is stored, handled or prepared
• All cuts, however small, must be reported immediately and receive first aid attention to prevent infection. An open cut or abrasion must be covered with a coloured waterproof dressing.
Before reporting for duty, staff must report any symptoms of illness to Supervisor, particularly diarrhoea, vomiting, septic cuts, boils or whitlows or septic discharges from ears, eyes or nose. They must also report any exposure to disease or any of the symptoms mentioned above.
2.11 Mess Room Management
All employees must adhere to the procedures as outlined in the Health & Safety and Food Safety Manuals.
1. The Glass Policy as noted in the Food Safety Manual must be fully enforced. The Site Manager is responsible for the following:
a. Ensuring management of the glass register
b. Managing permitted glass
c. Ensuring that the glass breakage procedure is implemented correctly when required.
d. Ensuring that all team members are fully aware and trained in the company glass procedure.
2. Any genetically modified food position statement must be on display.
3. All team members must be fully aware of the food and nut allergy policy particularly those who are responsible for the salad bar and sweet cabinets.
4. Cleaning rotas and routines must be followed at all times.
5. Opening hours must be specified and adhered to
6. Toward the end of service the site manager must determine the appropriate level of menu items to be available to ensure sufficient choice and minimisation of waste
SECTION 3 - OFFSHORE WASTE MANAGEMENT
3.0 Offshore Waste Management Procedure
3.1 Overview
The purpose of this procedure is to establish the mechanism for complying with regulatory requirements, company policy and good practice relating to the production, handling, transport, storage, treatment and disposal of waste.
On offshore sites Sodexo is expected to follow client waste management procedures. On these sites the client procedures should be used, as long as they ensure compliance with legislation. Where the client does not have waste management procedures, the following procedures will be applied.
3.2 Definitions
Controlled Waste
There are a number of legal definitions of waste. However, a simple rule of thumb can be applied when deciding if something is a waste or not. If in the course of your job you need to dispose of something because it has no further use, then it should be dealt with as a waste. Materials sent for recycling are classed as waste and should be disposed of in accordance with this procedure. Controlled waste is materials which come under specific requirements and once identified should be handed to the appropriate body on the installation for management.
Should a specific client waste management system be specified the site manager should determine whether the programme is additional to the contract terms and take appropriate action to determine the commercial model to be applied
3.3 Responsibilities
All Personnel
• Adequate packaging and labelling of waste
• Segregating waste and placing in the appropriate waste receptacle or storage area.
Site Managers
• Ensuring awareness of Sodexo and/or relevant client waste management procedures and practices.
• Ensuring waste is adequately packaged, labelled and segregated.
• Ensuring that nominated suppliers are used.
• Ensuring completion and retention of waste transfer notes/consignment notes.
HSE Manager
• Provide assurance that Sodexo is complying with waste management legislation and Company and/or relevant client procedures.
3.4 Procedure
This procedure refers to the daily management of waste as a result of the mess and accommodation management. Where an additional scope is identified this should be dealt with under separate agreement – (n.b. some waste is strictly regulated and has to be managed in accordance with applicable regulatory requirements. This shall include pre-notification of disposal and completion of consignment notes). Under normal circumstances the collection, transfer and treatment of waste will be dealt with under a separate agreement or through the clients own procedures.
• Waste shall be segregated and appropriately packaged and labelled.
• All waste shall be placed in the appropriate receptacle.
• A transfer note shall be completed for the transfer of controlled waste to the carrier and disposal site – subject to agreement in place. The transfer note must include:
▪ a full description of the waste
▪ the quantity of the waste
▪ details of the waste producer
▪ details of the waste carrier
Sufficient information shall be provided to ensure that all personnel involved in the waste disposal chain handle the waste appropriately.
A single transfer note/consignment note to cover multiple consignments of waste within a one-year period is acceptable provided that the description and all other details on the note are the same for all consignments.
• All waste shall be transferred to registered waste carriers. The registration details of waste carriers shall be checked at least annually. In addition, details shall be checked if it is suspected that waste is not being properly handled or if a change occurs.
• It shall be ensured that the waste carrier takes the waste to a licensed disposal site, i.e. a site operated by a person holding a waste management license authorized to receive the waste type delivered.
• Waste management records shall be retained for at least 2 years/3 years for special waste. Records shall include transfer notes/consignment notes and details relating to checks on waste carriers and disposal sites.
SECTION 4 – MANAGING PEOPLE
4.0 Managing People
4.1 Induction
4.1.1 Overview
Effective Employee induction is a vital factor in integrating, retaining and motivating new staff and there is a high level of focus on operating effective induction systems.
New Employees must undergo a general company offshore induction prior to travelling offshore. The induction is completed and the Employee is issued with their personal protective clothing (uniform) and employee passport where available.
On some occasions, new employees are required to attend a Client induction course prior to travelling offshore. This will be organized by the Logistics department.
The offshore induction carried out should help the new Employee: -
• Understand the terms under which they are employed.
• Understand the Company structure.
• Understand the culture of Offshore and their role as part of it.
• State their duties and responsibilities with regard to health, safety and hygiene legislation.
• Understand the essential information required before travelling offshore for the first time.
• On arrival on the offshore installation, the new Employee attends the offshore induction in three stages: -
• Key facts relating to their immediate safety and well being by the Site Manager.
• The standard Site induction by the Client Safety Officer/Medic/Client representative.
• The worksite induction by the Sodexo representative.
NB – In some locations job specific training will be provided prior to the first offshore rotation.
4.1.2 Responsibilities
Human Resources
• Coordinates and helps to deliver the general offshore company induction prior to travel offshore.
• Prepares and issues the Employee with relevant Competency & Training information
• Ensures the master induction pack and visuals are maintained.
• Ensures training and development and safety information given to the Employee is up-to-date, accurate and effective.
Site Manager
• Verifies inductions prior to travel offshore have been carried out.
• Ensures offshore inductions are completed upon arrival.
• Maintains Employee files offshore and ensures that all folders for relief personnel are updated with trip information.
• Carries out basic training following on from induction.
• Completes Employee reviews.
4.1.3 Procedure
1. Prior to travel offshore the Employee will receive a full induction which is coordinated by the HR Department and delivered by members of the Operations, HR, Logistics, Payroll and Health and Safety departments or appropriate agency. The format of the induction will follow that outlined in the Employee Induction Record and will essentially cover the following:
• Terms and conditions
• Company policies
• Company information
• Health and safety responsibilities
• Hygiene instruction
• Travelling offshore for the first time
• Personal protective equipment
• Logistics and payroll information
2. Upon arrival to the Site, the offshore induction will be carried out, and a Safety Induction Questionnaire completed by each Employee. The Site Manager will at the same time issue the Employee their platform specific Job Description ND Work Rota.
3. The Site Manager will ensure basic training is carried out. This will include Hygiene, Chemical and Equipment Use. A record of training is retained within the Employee’s folder/passport.
4. The Site Manager will complete the trip assessment and will continue to monitor the Employee closely during the first three months. The purpose of the review is to ensure that Managers pay particular attention to new staff joining the Organisation and take responsibility to ensure all new Employees become fully competent in their roles. It also allows any areas for development to be identified and progressed.
4.2 Job Descriptions
4.2.2 Overview
The job description as issued at induction outlines the key tasks, responsibilities and standards of performance expected of the Employee.
4.2.3 Responsibilities
Human Resources Department
• Holds master job description file.
• Assists Site Managers to prepare job descriptions for new posts.
Site Manager
• Verifies personnel have received a job description.
• Ensures a signed copy of the job description is held in the personnel file to confirm acceptance and understanding.
• Ensure Employees perform to the standard outlined in the job description.
• Ensures action is taken if personnel are not meeting the standard of performance.
4.2.4 Procedure
1. HR Department issues a job description as part of the new Employee’s induction.
2. Site Manager discusses the content of the job description with the new Employee and ensures the Employee signs to confirm understanding of expectations.
3. Site Manger places the signed copy of the job description in the employee folder for future reference and review and updates as required/
4.3 Training and Development Plan
4.3.1 Overview
The continuous development of personnel is fundamental to the strength of the business.
Site Managers will support training and development identified as part of the annual review process which contributes to achievement of business objectives or meets the needs of the client. The company will also ensure that all employees continue to meet all required offshore standards.
The annual training plan should be compiled immediately after the annual reviews and should outline all training/developmental activities planned for the next year. The plan should include:
• Training needs identified from the annual review. These may be sourced internally or through an external provider.
• Safety Themes.
• Safety Training.
4.3.2 Responsibilities
Site Manager
• Agree training and development needs relevant to the job and business growth as part of employee’s annual review.
• Compile Training Plan for the Site each year
• Continually review agreed training plan to ensure completion.
• Liaises with Logistics Department to arrange medical and training course bookings.
• Monitors and tracks medical and training reports received from Logistics Department.
Human Resources
• Review and record annual training plans.
• Support Site Managers to ensure training is complete.
Operations Team
• Audit annual training plans during offshore visits.
• Evaluates training and monitors progress against plans
• Provide training advice to Site Managers.
Logistics Department
• Provides advice in sourcing suitable training providers to meet specific needs.
• Ensure all medical/courses/travel/accommodation bookings are made accurately and are dealt with in an efficient manner.
• Ensure Employees are informed of bookings.
• Registers certificates with Client companies and sends copies offshore where appropriate.
• Ensures all bookings of core management training courses are made accurately and dealt with in an efficient manner.
• Ensure Managers are informed of bookings.
• Registers certificates with Client companies and send copies offshore.
• Ensures onshore training records are maintained.
4.3.3 Procedure
1. Site Manager will compile an annual training plan following annual review. The Site Manager will ensure training agreed from annual review is relevant to the job, and Company, in order to meet the agreed Company objectives.
2. Site Manager will liaise with the Operations/Human Resources Department in order to arrange non-standard external training courses. The Site Manager will complete the agreed training booking form and send to the relevant Departments in respect of standard training courses.
3. Site Manager will monitor, on a regular basis, the agreed training against agreed completion dates. If the Site Manager believes the training agreed would not be complete by the target completion date he/she will discuss and agree a revised date where appropriate.
SECTION 5 – CUSTOMER AND CLIENT SURVEYS
5.1 Overview
On a periodic basis surveys to determine the level of satisfaction experienced by both customers and clients will take place. It is expected surveys will be conducted as a minimum on a bi-annual basis and a maximum on an annual basis. These surveys will be directed and managed through the Operations Excellence function of Global Offshore and Marine.
• Customer Survey
• Questionnaires will be provided and will not be subjected to any ammendment
• Correspondence - Clients / Unit Managers / Customers?
• Production / distribution
• Collection Box
• Receipt and on pass to CM Data
• Data Entry - methodology
• Required output
• Analysis of findings - proposed format of report(s)
• Scheduling
• Client Survey Setup
• Correspondence - beforehand / cover note
• Distribution & reminders - e-mail addresses
• Analysis of findings
• Data file
• Presentation
• Scheduling
SECTION 6 – HSE – SAFETY PLAN
This section contains the overall Sodexo Global Offshore & Marine Planning Procedure. This procedure is meant to act as a complementary process aligned to each individual country detailed plan. The procedure contains 8 key focus areas to be reviewed annually and where appropriate clearly defined objectives for the area will be set for the global business.
6.1 Objectives
• The overall objective of the HS&E Plan for Global Offshore and Marine is to build on prior year outcomes and to meet the targets set for the coming year
• To actively participate in the safety awareness and improvement programmes being developed in each region
• To ensure that the Company’s Health, Safety and Environmental policies and procedures interface with our client’s policies and procedures.
• To create a POSTITVE SAFETY CULTURE within offshore as a whole, characterised by communications founded on mutual trust, shared perceptions of the importance of Health and Safety, and confidence in the efficiency of preventative measures.
• The Global Plan will focus on outputs from audits, employee reports, and root cause analysis. This plan will be aligned to the individual country and Zone plans and focus will be on the following 8 key areas-
➢ Reducing injurious incidents, which are work related.
➢ Reducing the number of incidents/accidents.
➢ To review Risk Assessment
➢ Enhancement of the Leadership behaviours
➢ Increased workforce engagement.
➢ To encourage the reporting of Near Miss Reporting.
➢ To develop our Environmental Goals and Objectives.
➢ Improvement in the health of our employees and customers
6.2 Targets
Targets will be reviewed and agreed on an annual basis and consideration of the following will be given when setting the Global targets.
• Global Offshore and Marine business will aim for zero Lost Time Injuries and set targets of continuous improvement.
• To complete and review interface documents between Sodexo and Sub-contractors and Suppliers.
• To review the Environmental Services Procedures.
• To ensure that every new employee receives HSE training and induction.
• To conduct Health & Safety Audits on offshore locations and at Suppliers/Sub-Contractors base
• To provide effective Training & Development that meets the needs of the organization and individuals.
• To ensure HSE Policy and Initiatives are cascaded and complied with.
• To increase the awareness of Occupational Health and Safety requirements of the Company through a focus on:
▪ Alcohol and Drug Abuse
▪ Cuts, Lacerations and Burns.
▪ Blood Borne Pathogens
▪ Stress Management.
▪ Heat Management.
▪ Slips, Trips & Falls
▪ Safety Driving.
▪ Working Safely with Electricity.
▪ Food Safety Awareness.
▪ Waste Management.
▪ Work Ergonomics.
▪ Fatigue.
▪ Manual Handling.
▪ Safety Rules
▪ Leadership on HSE.
▪ Lock Out/Tag Out
▪ Fire Fighting.
▪ HSE Compliance
• To align as closely as possible with the key client expectations for safety performance.
6.3 Annual Process
6.3.1 Prior to the end of each year the Annual Safety Plan will be reviewed and outputs reported to the business along with a client specific annual safety report and scorecard.
6.3.2 Following on from the performance review there will be consideration of outputs from the broader organisation which may impact of future Safety Plans:
|Health & Safety/Food Safety Policies and Procedures, endorsed by Group HSE team |
|Technical support on food safety / occupational safety matters and policy |
|Regular updates on performance and best/good practice activities (and where appropriate, from wider Group) |
|Sharing of all safety alerts or similar documents |
|Details of central support initiatives and procedures which may be mandatory or optional for Offshore, e.g. SALUS, safety culture |
|audit, benchmarking exercise etc |
|Technical reporting line and connection to the wider HSE Teams and Corporate initiatives |
|Access to legal counsel in case of any enforcement or similar challenges |
6.3.3 The draft plan will developed with a specific focus on Occupational safety (Food safety, and Environmental Issues will be dealt with directly by the country / Zone technical experts with a high regard to legislative compliance). A team drawn from both operational and Technical HSE support will be involved in developing a draft plan which will be presented to the Global organisation for endorsement prior to being rolled out to the Global Offshore and Marine operations.
6.4 Communication
The final Safety plan will be communicated out to the business and client community at the beginning of each year. Where appropriate the plan will be incorporated into the Country / Zone communication plan to ensure direct communication at a local level. At a global level the Global team will communicate the plan directly with each client corporate body.
SECTION 7 – HELI ADMIN SERVICES
7.1 Overview
Sodexo provide Heli Admin services to the specification determined by the requirement of the client contract. As it will be the first point of contact with Sodexo for all arrivals this position is the key to ensuring the smooth arrival and departure of all personnel and ensuring their stay is pleasant in a well run and clean hotel environment, it is therefore essential that the right impression is given.
7.2 Responsibilities
Unit Manager
• Manages the Heli Admin Services as per the contract specification.
• Ensures the Heli Admin person presents a positive image of Sodexo.
• Ensures the Heli Admin person is aware he/she may be assigned additional duties depending on the various contract specifications and work allocation within the Sodexo team.
• Ensures the Heli Admin person undertakes the required level of training to ensure the person is competent in carry out their duties to the required standard.
• Completes employees review.
Heli Admin Personnel
• Understands and follows specific site procedures applicable to that location,
• Undertakes all training to ensure they are competent in carrying out their duties to the required standard.
• Represents Sodexo in a professional manner at all times.
SECTION 8 – LOGISTICS
8.0 Overview
This procedure will ensure that there is a personnel resource for each required position offshore, as far as is reasonable practicable and will ensure a safeguard is in place to identify any employees that are unfit to travel offshore.
8.2 Logistics Induction
Client of platform specific inductions are identified, and implemented prior to an employee being sent to the given unit.
8.3 Check in Procedures
8.3.1 Responsibilities
Logistics Team
• Establishes set check-in procedures.
• Obtains check in times by 11.00 hours where possible.
• Checks non-conformances and informs the Unit Manger and Operations Manager accordingly.
• Sources suitable replacements, if required.
• Informs the Unit Manger of non-conformance and name change, if required.
• Advises the Client Logistics contact of any name change, if required.
HR Department
• Ensures that all new employees are informed at induction of check-in procedures.
• Informs employees of procedures via employee terms and conditions.
Unit Managers
• Investigates and handles non-conformance appropriately.
• Seeks advice from the Ops/HR Department.
Logistics Department
• Gives personnel check-in times.
• Provides correct check-in times and any other relevant information – local entities determine appropriate time for information to be communicated to personnel.
• Contacts the Unit Manager and to advise of anyone who has not checked in.
• Source suitable replacement where necessary.
8.3.2 Procedure
1. Employees should be made aware that they have an obligation to check in to the Sodexo local office at a time determined by the local entity prior to their scheduled crew change. Failure to comply may result in disciplinary action being taken.
2. Failure to check-in by the determined time leaves the Logistics Manager with the right to replace any personnel failing to meet their obligation to check-in.
3. Logistics will call offshore to advise of any employees who have failed to call for check in. Unit Manager will keep a record and discuss with employee. Failure to comply may lead to disciplinary action.
4. If it is determined that the employee is unavailable to travel offshore, Logistics will then inform the Unit Manager and the Client contact. Logistics will then begin to source a replacement to take into account specific competencies and specific emergency response duties required for the position.
5. Once a replacement has been sourced, Logistics will advise the Client contact & Unit Manager of any name changes. The replacement employee’s personal details will then be registered with the client contact.
8.4 Employee Responsibilities
8.4.1 Unfit to Travel
Sodexo have a duty of care to ensure all employees are fit to complete their duties whilst offshore. If any employee feels they are unfit to travel it is their responsibility to advise the logistics department prior to their scheduled crew change. If the matter is of a sensitive nature the employees may contact the HR department.
8.4.2 Failing to Report for a Crew Change
An employee shall be deemed to have failed to report for a crew change if they fail to be at the appointed departure point at the check in time.
8.5 Staff Movements/Weather Delays
This area is essential to Sodexo’s emergency response procedures and systems as it defines personnel whereabouts at any given time and will ensure accurate payments for personnel.
8.5.1 Responsibilities
Logistics Team
• Implements procedures to track accurate movement of staff.
• Arranges suitable accommodation, confirms meal allowance in the event of weather delays in line with local contractual agreements.
Unit Manager
• Sends crew change rota to the logistics department as per guidelines from the logistics department.
• Notifies the logistics department of any amendments.
• In the event of weather delays or non-scheduled crew movement, sends confirmation immediately to logistics department, stating personnel held on board, personnel held onshore, personnel who have departed from the unit and personnel who have joined the unit.
• Notifies the logistics department immediately when any crew changes have taken place by sending an updated list of Sodexo POB.
8.5.2 Procedure
Unit manager produces a crew change rota which is sent to Sodexo logistics and when required to client logistics department.
This will also incorporate any holiday requests which have been approved.
Any further changes to the crew change rota that has been submitted should be clearly highlighted and sent to the logistics department immediately.
Employees held onshore, due to operational reasons, should contact the logistics department to establish if accommodation and transport are required. They must also inform logistics if they have been issued with revised check in times. In addition the logistics department will clarify with the employee any final arrangements and times for revised check-ins that have been received from client contacts.
If accommodation is required, the logistics department will make suitable arrangements as per local agreements.
The unit manager must advise logistics immediately, should any delayed crew changes or unscheduled employee movements have taken place.
8.6 Holiday Requests
It is essential that holiday requests be submitted to the unit manager for approval, and then passed onto logistics in advance to ensure that suitable cover is provided, with minimum disruption. Leave requests may not be granted for operational reasons.
It should be noted that employees should not book travel arrangements for holidays until their holiday request has been formally approved.
8.6.1 Responsibilities
Logistics Manager
• Establishes and implements the set procedure to track and action replacement personnel required for leave requests.
Unit Manager
• Advises employees of the company procedure on leave requests.
• Discusses all leave requests with the logistics department.
• Completes leave requests form and submit it to the logistics department.
• Ensures all approved leave requests are detailed in the monthly crew change list.
The logistics department and the unit manager will ensure that any seats required to cover the holiday request are booked with clients contacts.
The logistics department will source suitable cover and advise the unit manager near to the time of the leave request, the name of the employee who will provide the required leave cover.
8.6.2 Unpaid Leave
In the exceptional circumstances not covered under compassionate leave guidelines, a unit manager may decide/grant an employee the right to leave the unit. The unit manager is responsible to inform the logistics and operations in order that suitable cover is sourced.
8.7 Out of Hours Contact
8.7.1 Responsibilities
HSE Manager
Subject to local arrangements :
• Contacts owner for the out of office hour’s answering service.
• Reviews the duty contact procedures annually and makes appropriate amendments.
• Briefs personnel on their duty contact’s role.
• Manages the duty contact’s rota.
Duty Contact
• Responds to emergency incidents and communicates to the appropriate personnel.
• Is notified of medivacs/compassionates (arranges transport and collection where required).
• In Emergency situation, organizes travel and hotels where an employee is in transit and requires assistance.
HR
• Ensures that all new employees are informed at induction of contact procedures, including those for out of hours.
Employee
• On a rotation by rotation basis, employees must inform Next of Kin of the name and telephone number of the unit upon which they will be working prior to departure.
8.7.2 Procedure
In ordinary circumstances, Next of Kin should not contact the unit directly. It is the responsibility of the employee to make any required telephone calls to maintain any required contact with next of kin.
In the event of an extreme emergency, employees or their next of kin should call the Sodexo local number where a message will be taken and passed to the duty contact.
8.8 Medivac Procedure
8.8.1 Responsibilities
Unit Manger
• Notifies the onshore logistics co-ordinator/HR (duty contact if out of hours) of the Medivac, giving details of the employee, reason for Medivac and any injury sustained or suspected.
• Relays any recommendation give by the client or offshore medic as to any requirement to visit accident and emergency, a specific consultant or medical provider.
• Obtains a signed statement of events from the injured party in accordance with Sodexo accident reporting policy (where time and circumstances permit).
• Requests that the medic provides supporting documentation for use by the Sodexo medical provider.
Duty Contact
• Advises and implements company policy and procedure with regard to medivacs and compassionate cases.
• Arranges transportation for any injured party in line with Sodexo and client policy.
8.8.2 Procedure
Transport is usually arranged by the onshore client, line manager and duty control to meet the medivac and deliver the employee to the hospital/Sodexo medical provider/doctor etc. However if requested by the offshore client/medic on policy, safety or welfare grounds, the line/duty contact will arrange to meet the medivac and escort them.
8.9 Medical and Survival Course Booking Procedure
8.9.1 Overview
It is a standard legal requirement that all Employees are in the possession of a valid Medical and Survival Certificate prior to travelling offshore.
It is the Employee’s responsibility to highlight if certificates are due to expire and are therefore in need of renewal.
8.9.2 Procedure
1. Logistics distributes quarterly training/medical reports to unit managers showing expiry dates of all courses undertaken including survival and medical.
2. Unit managers check training/medical report against employee training file and proceed to complete a course/medical booking request form as required and submit to logistics and training administrator.
3. Logistics also checks employee records on a monthly basis for those who require a refresher within the next 60 days and monitors the bookings accordingly. This procedure ensures that any courses/medical, which are due and have not been booked via the unit managers, are auctioned to prevent certificates expiring.
4. Logistics acknowledges receipt of course/medical booking form and actions request.
5. Confirmation sent to unit manager and employee.
6. Accommodation/travel arrangements booked, if required, as per local guidelines.
7. Once course/medical has been passed, logistics receives relevant certificate and copies to Client Company.
8. Logistic files all original course/medical certificates in the employee training file.
Any abnormalities or failed medicals should be highlighted, in confidence, to the logistics, human resources contact immediately.
SECTION 9 – COMPLIANCE, INSPECTION, AUDIT AND CONTROL
9.0 Compliance, Audit & Control
9.1 Overview
Sodexo as an organisation benefits from establishing an effective inspection, audit and control system. Auditing at operations, field manager and unit manager level can be simply summarised within Sodexo as a set of coordinated activities to direct and control unit performance in order to continually improve the effectiveness and efficiency of the offshore division.
9.2 Responsibilities
Site Manager
• Complete accommodation and hygiene inspections with client management including site medic or representative and where applicable the chief steward.
• Works with the operations manager to ensure HSE, operations and financial inspection and audit actions are closed out within time lines.
Operations Manager
• Completes annually an operations and financial audit on each unit they have operational responsibility for.
• Ensures previous audit actions are closed.
• Ensures HSE inspection and audit actions are being progressed and or closed.
• Verifies the quality of the operations and financial audit on each unit they have operational responsibility for and ensures actions are being progressed.
9.3 Procedure
The steps involved in the completion of system audits are:
9.3.1 Initiation
• Ensure frequency is as per plan.
• Prepare audit document.
9.3.2 Preparation
• Review of documentation inclusive of previous action plans.
• Collect working documents.
9.3.3 Execution
• Open meeting; follow up on any outstanding actions.
• Examination and evaluation of Sodexo systems.
• Collecting evidence.
• Observations of working practices.
• Discussion with Sodexo employees.
9.3.4 Feedback Report
• Preparation of Inspection or audit document.
• Content should include relevant findings and coaching to correct defects.
• Responsibility should be taken to ensure the correct training is put in place.
• Closing meeting and agree actions with the auditor.
9.3.5 Completion
• Finalise inspection or audit report.
• Submission: Will be dependant of the type of activity undertaken and who completed it. (Ops/Internal Audit/Operations Director, HSE etc).
• Retention: Ensure that the action plan is displayed onboard and that the report is filed within the loss and control file.
9.3.6 Verification
• Copies of closed out actions returned to operations manager.
• Verification confirmed during subsequent visit.
9.4 Benefits of Compliance Checks & Establishing Audit and Control Systems
A fully documented inspection, audit and control system will ensure that two important requirements are met:
Our Client & Customers Requirements – confidence in the ability of the organization to deliver the desired quality of service consistently meeting their needs and expectations.
Sodexo Requirements – operational excellence with cost efficient use of the available resources. Health & Safety delivery against our annual Health & Safety plan, ensuring at all times our key controls are in place.
9.5 Audit /Inspection System – Management Minimum Requirements
9.5.1 Annually
• Operations audit
• Financial audit
• Health & Safety audit
• Health & Safety inspection
• Food Safety inspection
9.5.2 Fortnightly
• Full accommodation inspection.
• Hygiene inspection with client medic / representative where applicable.
9.5.3 Weekly
• Each unit manager will review daily food management checks.
9.5.4 Daily
• Each unit manager will ensure all sections of kitchen and service requirements – as documented in the scope of work – are compliant.
SECTION 10 – CLIENT AND CUSTOMER RELATIONS
10.0 Client and Customer Relations
10.1 Overview
Good client and customer relationships are a key responsibility of the Unit Manager’s role.
The way in which we plan and conduct operations to meet client requirements, demonstrate our expertise and achieve improvements in standards and efficiency is important in forming a mutually beneficial partnership.
10.2 Responsibilities
Unit Manager
• Ensures full workforce engagement in HSE initiatives.
• Works with the Operations Manager to promote and maintain good client and customer Relations.
• Meets client representative regularly to discuss day to day issues, discuss performance levels, resolve any problems and look ahead to platform activities.
• Identifies additional client requirements by discussion and observation and advises Operations Manager.
• Constantly strives for continuous improvement within the delivery of service by the Sodexo team.
• Understands and adheres to Sodexo’s CLIENTS FOR LIFE process.
10.3 Procedure
The unit manager will ensure good customer relations, adhering to the contract document which dictates the service level (SOP’s, Scope of Work, and Service Level Agreement). A copy of the appropriate contract documents shall be available at each location. For reasons of security and commercial confidence detailed prices may not be specified on site copies but will be available to managers at base office.
The key section of any contract is the SCOPE OF WORK. It is imperative that all managers ensure that they fully understand the content of this section and that any individual responsibilities for elements within it are undertaken fully.
Checks should be carried out to ensure that ALL indentified obligations are being fulfilled and also to establish whether services in excess of requirement are being provided.
If there is any concern regarding extent of an obligation the Operations Manager should be consulted.
If services are not being supplied in accordance with the contract (omissions or additions) no precipitative action should be take to “correct” the situation. The matter should be discussed with the Operations Manager who shall be responsible for ensuring that the action required to rectify the problem has been taken.
10.4 Good Client and Customer Relations
The basis of good customer/client relations is:
• Understanding of client organisation, on location and within senior management levels.
• Understanding the objectives of people with influence at the location.
• Understanding the expectation of deliverables against contract.
• Establishing good interface with all customers and clients.
• Seeking feedback actively and acting on it.
• Attending at contract review meetings if requested.
• Dealing promptly with any indication that customers are not satisfied with any aspect of the service.
Unit manger must be available to talk with any customer who wishes to comment on any aspect of the offshore service.
Where Sodexo staff interface with customers it is essential that any conversational exchanges be conducted in a polite, friendly manner.
SECTION 11 – WORK INSTRUCTIONS
WI 1.1 Suction Cleaning
1 Equipment
• Caution Sign
• Vacuum Cleaner Cylinder or Upright
• Vacuum Attachments
• Rubber Gloves Colour Coded
• Cotton Glove Liners as Required
• Colour Coded Sack
• Sweeper Set
1.1.2 Health and Safety
Appropriate PPE must be worn.
Display warning signs ensure they are clearly visible. Ensure PAT test is up to date.
Check the power supply cables and plugs for damage. If damaged add a label ‘Remove’ and DO NOT use.
Ensure hands are dry when plugging, or unplugging, electrical equipment.
When plugging a machine into an electric socket ensure the switch is in the off position.
When removing the internal dust bag be aware of potentially dangerous items, for example sharps.
Do not use on a wet surface.
Always keep the cable behind the machine when operating. Never place cable over shoulder at any time.
Place a safety sign over the lead cable.
Never unplug an existing plug without permission.
Report any issues with work area equipment to your supervisor.
1.1.3 Cleaning Method
Wash hands and put on gloves.
Display the warning signs in the area, ensuring all signs are visible.
Move light furniture so the area to be cleaned is freely available. Pick up all large items of litter using a dustpan and brush.
Attach the appropriate tool. Refer to manufacturers’ instructions.
Unwind cable.
Plug into a mains socket.
For floor cleaning, if not automatic, adjust the head accordingly.
Hard floor – bristles down or
Soft floor – bristles up
Switch the vacuum cleaner on.
Start vacuuming the floor at the point furthest from the door, paying particular attention to corners and edges using relevant attachment.
Suction clean the floor in a systematic, overlapping passes covering all the floor area, paying attention to the main traffic lanes. Several passes maybe needed.
Always finish in the same direction that the carpet pile runs.
When task is complete:
Switch off and unplug from mains, check dust bag and if full replace.
With a damp cloth wipe the machine, wheels and the cable before re-winding the cable.
Check filter, clean and return to the storage area.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Ensure up to date PAT test sticker is present. If not remove, report and most importantly DO NOT use the equipment.
Outcome
Floors should be free from dirt, dust and debris – including the corners, edges and behind the doors.
Furniture should be placed back where it was prior to cleaning.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.2 Floor – Dust Control Mop
1.2.1 Equipment
• Caution Sign
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Sweeper Set
• Dust Control Tool
• Impregnated Cloth
• Scraper
• Colour Coded Bag
1.2.2 Health and Safety
Appropriate PPE must be worn.
Display warning signs and ensure they are clearly visible.
Several cloths should be used for an area or department, a clean cloth for each area.
All equipment should be left clean, dry and tidy in storage area after use.
Never leave piles of dirt lying around.
Do not use impregnated disposable cloth for any other purpose.
Always be aware of the risk of sharps injuries from the collected debris.
1.2.3 Cleaning Method
Wash hands and put on gloves.
Attach the cloth to the dust control tool.
Pick up all large items of litter using a dustpan and brush.
Use a scraper to remove any chewing gum or impacted dirt from the floor area.
Starting with the edges, dust the area using systematic overlapping passes or figure of eight pattern (8) so that all floor area is covered.
Dust Control Mop from the furthest point and work towards the door.
NOTE – The cloth should be kept in contact with the floor at all times.
Check dust cloth regularly, replace with a new one when necessary and continue the process.
Remove and dispose of the cloth carefully when the task is completed.
Clean up loose soil with dustpan and brush and dispose.
When task is complete clean, rinse and dry equipment.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Floors and skirting should be left clean, dry and smear free.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.3 Floor – Damp Mopping (Traditional)
1.3.1 Equipment
• Caution Sign
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Bucket with Compatible Wringer/Gear Press Colour Coded
• Mop Handle Colour Coded
• Clean Mop Head Colour Coded
• Laundry Bag/Bin Sack
• Appropriate Floor Cleaning Solution
• Abrasive Pad
• Sweeper Set
1.3.2 Health and Safety
Appropriate PPE must be worn.
Display warning signs and ensure they are clearly visible.
Never mix cleaning agents.
Work in small square sections to prevent over stretching.
Ensure the area is first Dust Controlled or Suction Cleaned.
Do not over wet the floor.
If mopping the stairs, ensure the area is cordoned off and warning signs are displayed.
Clip on mop handle must be on the opposite site away from handle on gear press.
Ensure bucket is in front of you and the wheels are in a secure position; operate the gear press by pulling towards you.
When mopping any area always leave a clearly identified area dry for people to walk on.
1.3.3 Cleaning Method
Wash hands and put on gloves.
Attach correct colour coded mop head to correct colour coded mop handle.
Half fill mop bucket with hot water and add the recommended measure of appropriate cleaning solution.
Submerge the mop into the cleaning solution, hold well down shaft and lift mop into wringer.
Hold shaft straight and pull handle down. Mop must be thoroughly wrong out. IT SHOULD NOT BE WET.
Mop any spillages at the bucket.
Mop the floor in 1 – 2 metre square sections.
Start with the edges and keeping the mop flat on the floor at all times use a figure of eight (8) movement. Remember to turn the mop over in use, leave the floor as dry as possible after cleaning the rest of the section, use abrasive pad to remove stubborn stains.
NOTE – Rinse out mop frequently and change solution frequently.
Mop half width at a time to allow a dry walkway.
When task is complete:
Remove mop head and place in a laundry bag ready to be taken to designated collection point.
Empty, clean, rinse and dry equipment.
Store cleaning solutions safely.
Wash rubber gloves when still on hands – hand to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Floors and skirting should be left clean, dry and smear free.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.4 Floor – Damp Mopping (Spot)
1.4.1 Equipment
• Caution Sign
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Bucket with Compatible Wringer/Gear Press Colour Coded
• Mop Handle Colour Coded
• Clean Mop Head Colour Coded
• Laundry Bag
• Appropriate Floor Cleaning Solution
1.4.2 Health and Safety
Appropriate PPE must be worn.
Display warning signs and ensure they are clearly visible.
Dilute chemicals according to manufacturer’s guidelines.
Never mix cleaning agents.
Do not over wet the floor.
If spot mopping the stairs, ensure the area is cordoned off and warning signs are displayed.
Do not stand at the back of the bucket when operating gear press.
Clip on mop handle must be on the opposite site away from handle on gear press.
When mopping any area always leave a clearly identified area dry for people to walk on.
1.4.3 Cleaning Method
Wash hands and put on gloves.
Attach correct colour coded mop head to correct colour coded mop handle.
Half fill mop bucket with hot water and add the recommended measure of appropriate cleaning solution.
Submerge the mop into the cleaning solution, hold well down shaft and lift mop into wringer.
Hold shaft straight and pull handle down. Mop must be thoroughly wrung out, it should not be wet.
Mop any spillages at the bucket.
Spot mop the floor to remove stains and spillages, leaving the floor as dry as possible.
NOTE – Rise out mop frequently and change solution frequently.
Mop half width at a time to allow a dry walkway.
When task is complete:
Remove mop head and place in a laundry bag ready to be taken to designated collection point.
Empty, clean, rinse and dry equipment.
Store cleaning solutions safely.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Surface area is free from dust, dirt and smears.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.5 Spray Cleaning Hard Floors
1.5.1 Equipment
• Caution Sign
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Dust Control or Suction Clean See WI 1.1 or WI 1.2
• Damp Mop See WI 1.3
• High Speed Machine with Disc Drive
• Relevant Floor Pad
• Appropriately Labelled Spray Bottle
• Appropriate Cleaning Solution
1.5.2 Health and Safety
Appropriate PPE must be worn.
Display warning signs and ensure they are clearly visible.
Ensure PAT test is up to date.
Check the power supply cables and plugs for damage, if damaged label, remove and DO NOT use.
Ensure hands are dry when plugging or unplugging electrical equipment.
When plugging a machine into an electrical socket, make sure the switch is in the ‘Off’ position.
When turning or changing floor pad make sure the machine is in the correct position and switched off.
Always keep the cable behind the machine when operating. Never place cable over shoulder.
Never unplug an existing plug without permission.
Report any issues to your supervisor.
1.5.3 Cleaning Method
Wash hands and put on gloves.
Vacuum or dust control the floor.
Assemble machine as instructed. Remember to lower handle to the floor to enable easy fitting of disc and pad. Return to the vertical position, plug in and switch on at plug.
Adjust handle to a comfortable height making sure arms are straight. Switch on.
Operate spray gun so that a fine mist is sprayed over the floor no greater than 2 square metres across an area.
NOTE – Do not over spray.
NOTE – if machine cuts out when operating, check the re-set button before contacting supervisor.
Pass machine over sprayed area several times (small side to side movements) until floor is free from stains and scuff marks, completing small sections at a time and overlapping to obtain an even result.
NOTE – Check pads regularly, turn and change when soiled.
When spray cleaning operation is finished, switch off machine, remove plug and put to one side.
Clean corners and edges by damp mopping.
Dust control mop or vacuum floor to remove any dust residue.
Check work and return all furniture to the correct position.
When task is complete:
Remove drive disc and pad, rinse out dirt from pad under running water, shake out surplus water and hang to dry.
Wipe clean floor machine and flex with damp cloth before re-winding.
Remove mop head and place in a laundry bag ready to be taken to designated collection point.
Empty, clean, rinse and dry equipment.
Store cleaning solutions safely.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Floor area is free from dirt, dust and scuff marks. Floor area has a light reflective finish.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.6 Ultra High Speed Buffing
1.6.1 Equipment
• Caution Sign
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Ultra High Speed Machine With or Without Suction Unit
• Relevant Floor Pad
• Dust Control or Suction Clean See WI 1.1 or WI 1.2
1.6.2 Health and Safety
Appropriate PPE must be worn.
Display warning signs and ensure they are clearly visible.
Ensure PAT test is up to date.
Check the power supply cables and plugs for damage, if damaged label, remove and DO NOT use.
Ensure hands are dry when plugging or unplugging electrical equipment.
When plugging a machine into an electric socket, make sure the switch is in the off position.
When turning or changing floor pad make sure the machine is in the correct position and switched off.
Always keep the cable behind the machine when operating. Never place cable over shoulder at any time.
Place a safety sign over the cable.
Never unplug an existing plug without permission.
Report any issues to your supervisor.
1.6.3 Cleaning Method
Wash hands and put on gloves.
Vacuum or dust control the floor.
Spot mop if necessary.
Assemble machine as instructed. Remember to lower handle to the floor to enable easy fitting of pad. Return to the vertical position, plug in and switch on at plug.
Adjust handle to a comfortable height making sure arms are straight. Switch on.
Start burnishing the floor, edges first and fill in with overlapping passes by continually moving the machine from side to side without over stretching.
If preferred, walk in a straight line remembering to walk at a pace to enable even coverage.
NOTE – Check pad regularly and turn or change when soiled.
NOTE – If machine cuts out when operating, check the re-set button before contacting supervisor.
NOTE – Never keep the machine running over the same area for too long, it will burn the floor.
When burnishing operation is finished, switch off machine, remove plug and put to one side.
For Ultra High Speed Machine without suction unit, Dust control mop or vacuum floor to remove any dust residue.
When task is complete:
• Wash hands and put on rubber gloves.
• Remove pad, rinse out dirt from pad under running water, shake out surplus water and hang to dry.
• Wipe clean floor machine and flex with damp cloth before re-winding, check dust bags, filters etc.
• Clean, rinse and dry equipment.
• Store cleaning solutions safely.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Floor area is free from dirt, dust and scuff marks. Floor area has a light reflective finish.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.7 Wash Hand Basin
1.7.1 Equipment
• Caution Sign
• Appropriate Cloth Colour Coded
• Hand Bucket Colour Coded
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Disposable Apron
• Non Abrasive Scouring Pad
• Appropriate Cleaning Solution
• Supply of Soap, Paper Towels and Toilet Rolls (as appropriate)
1.7.2 Health and Safety
Appropriate PPE must be worn.
Display warning signs and ensure they are clearly visible.
Never mix cleaning agents.
Do not scratch with abrasive items as scratches may harbour harmful bacteria.
Report faults, for example cracked, broken items, or any build up of scale to your supervisor.
Never leave cleaning solutions in sanitary areas.
1.7.3 Cleaning Method
Wash hands and put on rubber gloves.
Display the warning signs, ensure that they are visible.
Prepare if required cleaning agent to manufacturers recommended dilution rate.
Place warning signs and ventilate area where possible.
Remove all debris from plughole and overflows.
Spray cleaning agent on to surfaces.
Lightly dampen one side (1/4) of the cloth with water from the spray bottle.
With the damp side facing down place the whole hand on the cloth with open fingers and wipe the surface.
Damp wipe all surfaces working from the outside towards the inside cleaning all surfaces, all pipe work, taps, splash backs, overflows, plug holes, plug & chain and soap trays.
Always work from clean to dirty areas.
Once one side of the cloth is dirty, turn the cloth over to a clean side and repeat the process as necessary.
Polish bright work fittings and tiles using a clean dry side of a cloth.
Replace any items removed to their original position (used bars of soap should be discarded).
When task is complete:
• Empty, clean, rinse and dry equipment.
• Store cleaning solutions safely.
• Dispose or machine wash cloth.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Wash hand basin is free from dirt, smears and watermarks. Supplies should be replenished.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.8 Shower
1.8.1 Equipment
• Caution Sign
• Appropriate Cloth Colour Coded
• Hand Bucket Colour Coded
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Disposable Apron
• Non Abrasive Scouring Pad
• Appropriate Cleaning Solution
1.8.2 Health and Safety
Appropriate PPE must be worn.
Display warning signs and ensure they are clearly visible.
Never mix cleaning agents.
Do not scratch with abrasive items as scratches may harbour harmful bacteria.
Report faults, for example cracked or broken items, or any build up of scale to your supervisor.
Never leave cleaning solutions in sanitary areas.
1.8.3 Cleaning Method
Wash hands and put on rubber gloves.
Display the warning signs, ensure that they are visible.
Remove any objects from the shower floor or tray including slip mat, bars of soap and waste matter from plug hole and dispose of in waste.
Dampen surface and apply cleaning solution to cloth or directly to surface.
NOTE – Start cleaning from the outside and work towards the inside.
Clean the curtain rail, then staring at the highest point of the shower/cubicle wipe the wall and tiles from clean to dirty areas.
Check the shower curtain; wipe clean and dry; change if necessary. Check with supervisor to confirm if uncertain.
Wipe the shower head, hose, taps, soap tray, pipes and, if present, the shower tray.
Clean the overflow with a scourer.
NOTE – Frequently rinse the cloth in the cleaning solution. Change the cleaning solution when it becomes soiled.
Polish any stainless steel or chrome.
Replace any items removed to their original position (used bars of soap should be discarded).
When task is complete:
• Empty, clean, rinse and dry equipment.
• Store cleaning solutions safely.
• Dispose or machine wash cloth.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Shower is free from dirt, smears and watermarks.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.9 Toilet
1.9.1 Equipment
• Caution Sign
• Appropriate Cloth Colour Coded
• Hand Bucket Colour Coded
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Disposable Apron
• Toilet Brush
• Non Abrasive Scouring Pad
• Appropriate Cleaning Solution
• Toilet Rolls
• Sanitary Bags, if present
1.9.2 Health and Safety
Appropriate PPE must be worn.
Display warning signs and ensure they are clearly visible.
Never mix cleaning agents.
Do not scratch with abrasive items as scratches may harbour harmful bacteria.
Report faults, for example cracked or broken items, or any build up of scale to your supervisor.
Take care when cleaning behind the toilet and underneath pipes and beware of foreign objects.
Never leave cleaning solutions in sanitary areas.
Never leave chemicals soaking in toilet bowl when you are not present.
1.9.3 Cleaning Method
Wash hands and put on rubber gloves.
Display the warning signs, ensure that they are visible.
Flush the toilet; pump away the water using the toilet brush. Level should be below the water line to allow cleaning.
Apply the cleaning solution directly to the inside of the bowl, including under the rim. Allow to soak and leave the toilet brush in the bowl.
Remove any splashes and marks from surrounding walls.
Dampen or rinse cloth in the cleaning solution and wring out well.
NOTE – Start cleaning from the highest point and work towards the lowest, from the outside towards the inside and from clean to dirty.
Wipe surrounding areas of the toilet bowl including:- pipe work, cistern, flush handle, toilet seat lid top and underneath. Pay particular attention to hinges, include the sanitary bins if present, toilet brush holders and toilet roll holders.
NOTE – Frequently rinse the cloth in the cleaning solution. Change the cleaning solution when it becomes soiled.
Scrub the toilet bowl and U-bend with toilet brush, paying particular attention to any stains, water marks and under rims.
Flush the toilet, rinsing the brush in flushing water.
Wipe the brush holder and replace the brush.
Wipe the rim of the toilet bowl.
Check and replenish toilet supplies if necessary.
When task is complete:
• Empty, clean, rinse and dry equipment.
• Store cleaning solutions safely.
• Dispose or machine wash cloth.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Toilet bowl and surrounding area should be free from dirt, marks and smears.
Supplies should be correctly replenished.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.10 Urinal
1.10.1 Equipment
• Caution Sign
• Appropriate Cloth Colour Coded
• Hand Bucket Colour Coded
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Disposable Apron
• Toilet Brush
• Non Abrasive Scouring Pad
• Appropriate Cleaning Solution
1.10.2 Health and Safety
Appropriate PPE must be worn.
Display warning signs and ensure they are clearly visible.
Never mix cleaning agents.
Do not scratch with abrasive items as scratches may harbour harmful bacteria.
Report faults, for example cracked or broken items, or any build up of scale to your supervisor.
Never leave chemicals soaking in urinal when you are not present.
1.10.3 Cleaning Method
Wash hands and put on rubber gloves.
Turn off water (if applicable) to prevent the chemicals being flushed away.
Apply the cleaning solution directly to the internal surfaces of the urinal.
Dampen or rinse cloth in the cleaning solution and wring out well.
NOTE – Start cleaning from the highest point and work towards the lowest, from outside towards the inside and from clean to dirty.
Clean the tops and sides of the urinal, including splash back, foot-tiles and pipe work, paying particular attention to drain, overflow under lip devices and corners.
NOTE – Frequently rinse the cloth in the cleaning solution. Change the cleaning solution when it becomes soiled.
Scrub the inside of the urinal with toilet brush, paying particular attention to any stains and water marks.
Turn the water on (if applicable).
Flush the urinal, rinsing the brush in flushing water.
When task is complete:
• Empty, clean, rinse and dry equipment.
• Store cleaning solutions safely.
• Dispose or machine wash cloth.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Sanitary ware and surrounds should be free from soilage, marks and smears.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.11Soap
1.11.1 Equipment
• Appropriate Cloth Colour Coded
• Hand Bucket Colour Coded
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Non Abrasive Scouring Pad
• Appropriate Cleaning Solution
• Dispenser Key
• Hand Soap Refill
1.11.2 Health and Safety
Appropriate PPE must be worn.
Never mix cleaning agents.
Do not scratch with abrasive items as scratches may harbour harmful bacteria.
Report faults, for example cracked or broken items, to your supervisor.
1.11.3 Cleaning Method
Wash hands and put on gloves.
Check if the soap dispenser is empty.
If the soap dispenser needs refilling, open the dispenser and remove the empty container refer to manufacturer’s instruction.
Damp wipe and clean all internal surfaces of the soap dispenser with key (if applicable) to remove any grease marks or stubborn stains.
Insert refill and close the dispenser
Check nozzle for build up and remove with cloth/scouring pad where necessary.
Damp wipe outside of dispenser.
When task is complete:
• Empty, clean, rinse and dry equipment.
• Store cleaning solutions safely.
• Dispose or machine wash cloth.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel, using ‘Six Steps’ process.
Outcome
Supplies replenished, dispenser is free from soilage and smear free with no watermarks.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.12 Paper Hand Towel Dispenser
1.12.1 Equipment
• Appropriate Cloth Colour Coded
• Hand Bucket Colour Coded
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Non Abrasive Scouring Pad
• Appropriate Cleaning Solution
• Dispenser Key
• Paper Hand Towels
1.12.2 Health and Safety
Appropriate PPE must be worn.
Never mix cleaning agents.
Do not scratch with abrasive items as scratches may harbour harmful bacteria.
Report faults, for example cracked or broken items, to your supervisor.
Do not overfill or supply will not dispense correctly.
Do not open new packets of paper towels until required.
Do not place paper towels on the floor, shelf or cistern.
Beware of foreign objects inside the dispenser.
1.12.3 Cleaning Method
Wash hands and put on gloves.
Check if paper towel dispenser is empty.
If the dispenser needs refilling, open with key (if applicable).
Damp wipe and clean all internal surfaces to remove any grease marks or stubborn stains.
Refill and close the dispenser ensuring refill is placed correctly with leaving edge facing downward.
Damp wipe outside of dispenser including the underneath.
When task is complete:
• Empty, clean, rinse and dry equipment.
• Store cleaning solutions safely.
• Dispose or machine wash cloth.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Supplies replenished. Dispenser free from soilage and smear free with no watermarks.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.13 Toilet Dispenser
1.13.1 Equipment
• Appropriate Cloth Colour Coded
• Hand Bucket Colour Coded
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Non Abrasive Scouring Pad
• Appropriate Cleaning Solution
• Dispenser Key
• Toilet Roll/Tissue
1.13.2 Health and Safety
Appropriate PPE must be worn.
Never mix cleaning agents.
Do not scratch with abrasive items as scratches may harbour harmful bacteria.
Report faults, for example cracked or broken items, to your supervisor.
Do not overfill or supply will not dispense correctly.
Do not open new packets of toilet rolls and tissue until required.
Do not place toilet roll and tissue on the floor, shelf or cistern.
Beware of foreign objects inside the dispenser.
1.13.3 Cleaning Method
Wash hands and put on gloves.
Check if the toilet roll/tissue dispenser is empty.
If the toilet roll/tissue dispenser needs refilling, open with key if applicable.
Damp wipe an clean all internal surfaces of the dispenser to remove any grease marks or stubborn stains.
Insert refill and close the dispenser.
Damp wipe outside of dispenser including the underneath.
When task is complete:
• Empty, clean, rinse and dry equipment.
• Store cleaning solutions safely.
• Dispose or machine wash cloth.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Supplies replenished. Dispenser free from soilage, smear free with no watermarks.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.14 Damp Dusting Horizontal & Vertical Surfaces (Hand Height)
1.14.1 Equipment
• Appropriate Cloth Colour Coded
• Hand Bucket Colour Coded
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Non Abrasive Scouring Pad
• Appropriate Cleaning Solution Neutral Detergent
1.14.2 Health and Safety
Appropriate PPE must be worn.
Do not climb on furniture or over-reach.
Never mix cleaning agents.
1.14.3 Cleaning Method
Wash hands and put on gloves.
Remove items from the surface to be cleaned.
Immerse cloth in appropriate cleaning solution, wring well and fold as instructed.
To Damp Dust flat surfaces, clean corners and edges first, using even strokes to cover the entire area.
NOTE – Frequently turn the cloth and rinse in the cleaning solution. Change the cleaning solution when it becomes soiled.
Use the non-abrasive scouring pad to remove any stubborn particles.
Replace items on to the clean surface after use.
When horizontal damp dusting start with the top, finishing with the lowest surface.
When vertical damp dusting dust from top to bottom with even strokes.
When task is complete:
• Empty, clean, rinse and dry equipment.
• Store cleaning solutions safely.
• Dispose or machine wash cloth.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
All surface areas should be free from dust, dirt and smear free.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.15 Damp Dusting Light
1.15.1 Equipment
• Appropriate Cloth Colour Coded
• Hand Bucket Colour Coded
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Non Abrasive Scouring Pad
• Appropriate Cleaning Solution Neutral Detergent
1.15.2 Health and Safety
Appropriate PPE must be worn.
Do not climb on furniture or over-reach.
Beware of HOT bulb when handling lamp.
Never mix cleaning agents.
1.15.3 Cleaning Method
Wash hands and put on gloves.
Ensure lamp is switched off, unplugged and extended to full length.
Immerse cloth in appropriate cleaning solution, wring well and fold as instructed.
Starting at the base, wipe all lamp surfaces removing any grease marks, excluding the bulb and fitting.
NOTE – Frequently turn the cloth and rinse in the cleaning solution. Change the cleaning solution when it becomes soiled.
When task is complete:
• Empty, clean, rinse and dry equipment.
• Store cleaning solutions safely.
• Dispose or machine wash cloth.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Lamp to be free from dust, dirt and smear free.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.16 Damp Dusting/Vacuum (Chair/Settee)
1.16.1 Equipment
• Appropriate Cloth Colour Coded
• Hand Bucket Colour Coded
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Non Abrasive Scouring Pad
• Appropriate Cleaning Solution Neutral Detergent
• Vacuum Cleaner with Crevice Tool
1.16.2 Health and Safety
Appropriate PPE must be worn.
Display warning signs ensure they are clearly visible.
Never mix cleaning agents.
Do not climb on furniture or over-reach.
Be aware of manual handling techniques when moving chair or settee.
1.16.3 Cleaning Method
Wash hands and put on gloves.
NOTE – Frequently turn the cloth and rinse in the cleaning solution. Change the cleaning solution when it becomes soiled.
Using the non-abrasive scouring pad to remove any stubborn particles.
For upholstered furniture use a crevice tool attachment to clean debris between cushions please refer to suction cleaning statement.
Wet cloth in appropriate cleaning solution, wring well and fold as instructed.
To damp dust flat surfaces, wipe in straight lines cleaning the edges first.
Any minor spots or spills can be removed by following the damp dust method above.
When task is complete:
• Empty, clean, rinse and dry equipment.
• Store cleaning solutions safely.
• Dispose or machine wash cloth.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Furniture to be free from dust and dirt.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.17 Damp Dusting Radiator
1.17.1 Equipment
• Appropriate Cloth Colour Coded
• Hand Bucket Colour Coded
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
• Non Abrasive Scouring Pad
• Appropriate Cleaning Solution Neutral Detergent
1.17.2 Health and Safety
Appropriate PPE must be worn.
Display warning signs ensure they are clearly visible.
Never mix cleaning agents.
Do not climb on furniture or over-reach.
Beware of HOT radiators.
Radiator covers should be removed periodically prior to cleaning as scheduled.
1.17.3 Cleaning Method
Wash hands and put on gloves.
Wet cloth in appropriate cleaning solution, wring well and fold as instructed.
To Damp Dust flat surfaces, clean corners and edges first, using even strokes to cover the entire area.
Use a radiator dusting tool to clean behind radiator.
Note – Frequently turn the cloth and rinse in the cleaning solution. Change to cleaning solution when it becomes soiled.
Using the scouring pad to remove any stubborn particles.
When horizontal damp dusting start with top, finishing with the lowest surface.
When vertical damp dusting dust from top to bottom with even strokes.
For upholstered furniture use a crevice tool attachment to clean debris between cushions please
When task is complete:
• Empty, clean, rinse and dry equipment.
• Store cleaning solutions safely.
• Dispose or machine wash cloth.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Surfaces to be free from soilage, dust and dirt.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
WI 1.18 High Dusting
1.18.1 Equipment
• Caution Sign
• High Dust Tool
• Telescopic Handle
• Appropriate Static Head
• Rubber Gloves Colour Coded
• Cotton Glove Liners As Required
1.18.2 Health and Safety
Appropriate PPE must be worn.
Display warning signs and ensure they are clearly visible.
Check pictures, hangings and clocks are secure.
Do not over-stretch when using the telescopic facility.
Do not climb on chairs.
If steps or ladders are used, follow health and safety policy.
Do not go above the third rung without assistance.
1.18.3 Cleaning Method
Wash hands and put on gloves.
Attach the static head to high dusting tool, angle head and adjust to the correct height.
Hold the telescopic tool and draw the static head along top surfaces, pipes, ledges around light fittings and window ledges, ensuring no dust falls down.
Replace the static head when it becomes dirty.
When task is complete:
Remove excess dirt from head by suction cleaning before machine washing.
Equipment should be checked, cleaned, dried and stored safely.
Wash rubber gloves when still on hands – hang to dry. Wash hands with soap and dry thoroughly with paper towel.
Outcome
Surfaces to be free from dust, cobwebs and removable soil.
Kitchen & Food Areas Wash hand basins & other washroom surfaces General Areas Sanitary Appliances & Toilet
SECTION 12 – NEW BUILD MOBILISATION
12.0 Mobilisation
12.1Mobilisation Planning
Effective mobilisation planning and implementation strategies are key elements of transition success.
Client will experience a seamless mobilisation period as a result of Sodexo’s detailed planning, sensitive implementation, risk management and experienced leadership.
Sodexo Senior Management team based in Singapore will arrange to meet with all stakeholders early in the process to establish a clear understanding of the timelines expected, and to prepare a tailored approach to the specific operation. A process map will be managed by the overall mobilisation project manager and where appropriate interfaces will be established with the Sodexo entity that will be part of the handover tem. This process map is contained within the appendix to this section in section 12.4.1
12.1.1 Mobilisation Tasks and Services
To mitigate risk during the critical mobilisation period, Sodexo has developed and tested a mobilisation plan covering every area of service. A greatly simplified summary of the tasks our mobilisation plans target, and the critical time before and shortly after opening day are shown in Figure 1.
Figure 1: Sample Gantt Chart - mobilisation will be organized and efficient
The mobilisation period typically extends between one to three months. The actual detailed plans we follow include hundreds of tasks, each assigned to a part of the team with clear deadlines and responsibilities. Key task groups include:
• Pre-opening Tasks
• Procurement Tasks
• Human Resources Tasks
• Finance and Administration Tasks
• Quality and Safety Tasks
The table below describes key pre-opening tasks and how they benefit your rig operations:
|Pre-Opening Task |Description |
|Build the management team and introduce them to you | Management team will consist of a Project Manager, QHSE Manager, HR Manager, |
| |Procurement Manager, Finance Manager |
|Conduct the Mobilisation Meeting, initiate quality |Update on On-Site survey, facilitate joint finalising of contract terms, establish|
|surveys, and establish our communication and reporting |an opening date and plan and review Key Performance Indicators |
|system | |
|Publish Sodexo Bulletin |Newsletter that circulates twice weekly for the duration of the Mobilisation period |
|Install operating systems and tools. |Establish the monthly budget and tracking of statistics, and target cost and |
| |operating savings. We also install computer hardware, set up computer systems and |
| |establish levels of access to reports. |
|Conduct an Expectation Session with all your key |Regular communication topics and meeting schedules agreed on at this point. |
|department heads and executives and key employees. | |
|Conduct Partners in Change meetings. |A meeting with employees to share Sodexo's philosophy concerning working with and |
| |serving people. |
| |All-employee meetings and job-specific meetings will be also scheduled so that we |
| |can regularly monitor morale. |
|Call suppliers to set up meetings. |Evaluate supplier performance. |
|Review ordering systems and policies and procedures |Designed to provide a template for all department policies, the Sodexo Policies and |
|manuals. |Procedures manuals form the backbone of an organised and functional programme. |
Key Pre-opening Tasks Mitigate Risk. For employees and staff well executed pre-opening tasks result in a smooth Mobilisation period .
Critical to Mobilisation (CTM) Guidebook
Sodexo managers receive the CTM Guide; Preparation & adaptation of documents & tools for the contract opening.
The Critical to Mobilisation (CTM) Guidebook is a step-by-step, and day-by-day guide for Sodexo managers for pre-Mobilisation, Mobilisation and de-Mobilisation stages including critical steps, actions, documents and priorities for Finance, Human Resources, Health, Safety and Environment (HSE) and Procurement.
12.1.2 Key Mobilisation Objectives
A major benefit to the client of the Sodexo organization is the ability to mobilize various operations simultaneously, in different countries, regions, or globally. We are, after all, a global company and have the geographic presence to meet the requirements of Client’s vessels anywhere in the world since our service capabilities are self-performed.
Success will be achieved by both organizations being totally aligned in expectations, clarity of deliverables, efficient utilization of resources and an effective communication process.
Our mobilisation process will be tailored to Client to reflect vessel specific as well as legal or regulatory requirements. The mobilisation will be implemented by country-specific functional experts using proven checklists and planning tools to ensure minimal disruption to Client’s ongoing operations.
12.1.3 People objectives
• Develop relationships and confirm expectations with Client, facilitating a partnership approach to the contract
• Develop and agree communication and interface process with stakeholders
• Ensure all Client and Sodexo staff are communicated to, inducted and integrated as quickly and safely as possible
12.1.4 Task objectives
Our success is measured through careful collaboration and the achievement of well- defined objectives and outcomes
• Identify counterparts within the Client organization to work with Sodexo’s mobilisation leaders during this period
• Complete Risk Assessment process and jointly approve mitigation measures.
• Implement financial and administrative systems in support of the operational and financial reporting requirements
• Develop necessary QHSE interface documents ensuring legislative requirements are in place
• Develop contract management and operational documents that meet Client’s business needs (scorecard mechanisms and supporting business plan per area)
• Circulate Introduction to Sodexo – a summary of the company and capability for this business.
12.1.5 Pre-Mobilization Meeting
The objective of this meeting, between Sodexo and Client representatives is to outline the needs and special requirements of Client, establish dates for the move and planned departure, number of expected persons on board, stops on the voyage route and expected time of the voyage, based on whether it is planned to layover in port to bring on additional equipment before leaving to location or crew changes.
Based on the number of expected POB , length of voyage , and available refrigeration/ freezer/store room space Sodexo recommend containers for the voyage to ensure continuity of the quality of products for the duration of the voyage and the provide the required amount of food needed for the voyage in the event of unforeseen delays or problems.
This meeting is also organized to set the date Sodexo can bring its crew in to prepare mobilisation on board.
12.1.6 Sodexo Pre-Handover on Board
The first step consist of entering the vessel and do a walkthrough of the accommodations and related catering as well as inspect the condition of the vessel and level of completion at the point we are expected to come in and begin the mobilisation.
Based on the dates of the planned departure, Sodexo sets up a mobilisation plan/schedule to anticipate mobilisation to the completion and move on. This provides Client with a written schedule of daily events that the catering crew will be doing and also informs on the requirements need to move forward ( master keys , crane , forklift , commissioned areas , power , water etc. )This also outlines the crew’s arrival to the job site, safety inductions and other information required by the Client.
12.1.7 Deep Cleaning & Sanitization
For preparation of the rig, the Sodexo crew remove all trash and begin cleaning & sanitizing the storage areas to bring on the supplies for the mobilisation. Then we cover all surface areas with heavy duty plastic flooring to protect the floors during the mobilisation and voyage to location. This is done throughout the accommodations and all indoor crew living spaces (break rooms, mess room, offices etc.) We also cover the tables in the mess room to maintain the newness of the tables and prevent items from sliding during the voyage.
12.1.8 Rig Mobilization Services
Sodexo plan with the client and their agent to identify all the requirements that are needed for the transit to be successful, including:
• Number of personnel and their food needs
• Nationalities of staff and information regarding visas
• Schedule of ports of call
• Storage space available on the rig
• Crew changes and when they occur
Sodexo seek to order the right quantities of foodstuffs needed and the storage needed, including identifying if on-deck storage space may be required for the journey. Sodexo organise the catering and the selection of chefs and supplies accordingly. We schedule when and where to bring on fresh fruit and vegetables during the transit and having back-up solutions in storage.
Planning and training the in-place catering crew to board a week before the final destination - to ensure that when the rig arrives the crew is completely ready for operation - is part of the process to be included.
12.1.9 The Risks Involved in a Mobilization
As with all Mobilizations, there is potential risk. In analysing the Mobilization process we have identified seven key areas of potential risk:
• Business reputation
• People
• Finance
• Commercial
• Business integrity
• Operations
• HSE
We will considerably minimise Client risk by means of a comprehensive plan and detailed processes. The importance of Client’s internal communications and an early identification of its operational and administrative representatives, who will work with Sodexo managers, and minimise the risk to Client.
Guided by a Sodexo Mobilization Leader, specialist QHSE, HR to include a Training specialist, Finance, Operations, Communications and IT will form part of the project team. The Client should provide similar points of contact to ensure that a seamless Mobilization is achieved.
A Risk Assessment Matrix is compiled at the start of the Mobilization process, and reviewed and revised on a regular basis at each review meeting. The 'Tick List' is reviewed a week before the 'go-live' date at the final implementation meeting. These two tools underscore the important dynamics of a successful Mobilization – the fact that it is an ongoing process.
The client will receive regular updates on the progress of the mobilisation and will be presented with a mobilisation dashboard summarising the key milestones of the process. A sample dashboard is contained within the appendix to this section 12.4.1
12.2 Transit Phase
12.2.1 Ensuring Stock and Supplies
Initial stock is based on starting date, number of Client staff on board, need of containers, length of voyage (total and before first stop). These points are first discussed during the pre-mobilisation meeting.
Based on the Client staff on board and expected length of voyage Sodexo ensure supply of all the critical provisions (meats, seafood’s, canned goods etc.) and generally only take on additional produce during the voyage and any miscellaneous dry provisions, Sodexo has an extensive network of vendors around the world, and especially at usual route stops as well as worldwide suppliers, who have expertise in shipping around the world.
[pic]
12.2.2 Crew organization and Change during journey
Depending on Client requirements, voyage specifics and destination country, we either keep the same crew on board or organize progressive turnover according to stops during the transit phase to allow for a good handover at the final destination with crew already trained and understanding the expectations.
Example of crew change schedule for WAQ
12.2.3 Communications during transit/sail
The Sodexo Camp Boss will be in daily communication with the Offshore Operation Manager based in the shipyard. This allows a daily reporting of operations as well as treatment of eventual service issues.
12.3 Arrival at Destination
12.3.1 Seamless Handover
Continuity of service
Whether with Sodexo or another catering company, Sodexo will advise Client to bring on board several of the key personnel from the incoming catering crew (Camp Boss, Lead steward, store man, chief cook) at the last port before reaching location to work with our crew to learn the vessel and special needs, regulations of the client to ensure the best possible handover and preserve the continuity of the service to the Client.
Operation Manager in shipyard will be available along with the new camp boss by email to assist him with any questions from the incoming crew after the handover takes place.
Destination
Hand-over with Client
• Expectations meeting with Client representatives
• New proposed Contract
• Planning agreed between Client and Sodexo: food handover on arrival, new crew on (mob) old crew off (de – Mob)
Hand-over on board
• Key personnel visit
• Planning of replacement crew (HR and operations managers
• Food order planning for transit and delivery
• Equipment planning (containers
• Crew de-mobilisation planning & flights home
The hand over on board reviews all operational items, including:
• First impression on the site and Sodexo operation
• Crew members : appearance, uniforms, organisation
• Conditions of living quarters : rooms, bathrooms, always, common areas
• Condition of mess hall: tables, service areas, floors, refrigerators, walls, trash…
• Inspection of galley, freezers, chillers, food storage, fifo procedures, records of orders, and temperatures
• Chemical product storage procedure
• Condition of linens in rooms, linen room and washing machines
• Overall satisfaction of Sodexo performance (by client and consumers)
• Camp boss office neat, clean, organized. Camp boss handover check-list and notes, with clear and precise useable information
• Client rules and regulations being followed
• Record of staff training, safety, medicals
12.3.2 Crew Repatriation
Preparing for the Crew return trip is the responsibility of the main office. The Sodexo Camp Boss and Operation Manager will coordinate for organization of the return flight tickets, as well as any visa, hotel ground transportation and meal requirements.
12.4 Summary
The process for New Build mobilisation is complex and each project will be devopled on an individual basis following the key principles outlined in this SOP. The appendix section also contains a sample client proposal which provides greater insight and detail for the overall offer.
12.4.1 Appendix
Process Map
[pic]
Internal Newbuild Mobilization process version 2.pdf
Sample Dashboard
[pic]
iii) Sample Client Proposal
See below hyperlink to open the sample client proposal document
Seadrill Mobilisation Technical Document - Final (3).docx
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GLOBAL OFFSHORE & MARINE
STANDARD OPERATING PROCEDURES & WORK INSTRUCTIONS
ON-SITE SERVICE SOLUTIONS
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Global Offshore & Marine
5th Floor, Exchange No 2, 62 Market Street, Aberdeen, AB11 5PJ
Tel.: +44 (0) 1224 324388 - Fax: +44 (0) 1224 324425
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Figure 1: Sample Gantt Chart – mobilisation will be organised and efficient
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