Diseases related to food and water are major contributors to project morbidity and can have significant and adverse impacts on workforce productivity, particularly during large-scale construction phases of a project.
The risk of food and water-related illness can be increased by improper handling and inadequate temperature control of food, stored or prepared in advance and in large quantities. In view of the overall significant health risk profile for oil and gas operations, this industry-specific document provides guidance on the prevention of food- and water-related diseases.
