Food Safety Manual – Maersk Contractors

The objective of this manual is to provide practical guidance for staff involved with the ordering, receipt, inspection, handling, storage, preparation, and disposal of food.
This manual is considered the minimum standard for offshore units owned and managed by Maersk Contractors. The contents will serve as a reference for staff involved with the planning, purchasing, and logistics pertaining to food products.

The manual must be used within the framework of the pertinent:

• Rules and regulations of the operating area
• MOU Flag State regulations
• Requirements specified in the Contract.

Where Maersk Contractors employs catering service subcontractors compliance with this manual must be an integral part of the conditions of the service contract.