Housekeeping
Eating Areas
- Check that eating areas are kept clean and food requiring refrigeration is not left out.
- Items left in coolers or refrigerators should be dated and outdated items should be removed and disposed of at least twice a week.
- No food or beverages are to be consumed in areas where chemicals or other contaminants are present.
Potable Water
- Make sure that drinkable water sources are clearly marked and were replenished during the current shift.
- Disposable cups should be provided and the use of a common cup is prohibited.
- Check that individual bottled water is marked by the user after it is opened and partial bottles are disposed of at the end of each shift.
- Water not safe for drinking must be clearly marked.
Toilet Facilities
- Check that toilet facilities are kept clean and are well ventilated.
- Check that vents are screened off to prevent insects and animals from gaining access.
- Food and drinking water are not to be stored in or around toilet facilities.
- Check that an area for cleaning hands is available and working.
Knowledge Check Choose the best answer for the question.
11-5. When inspecting the status of drinking water on the rig, which of the following would be noted as a discrepancy?
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