605-Health / 748
H
ea
l
th
BOS-PRD-0304.900001
Version 04. Original date: 25/05/2012. Version date: 31/12/2014. Valid version only on QMS site.Uncontrolled document when printed.
Procedure prepared by: BOS QHSE Coordinator. Approved by: BOS QHSES Manager. Validated by: BOS Quality Representative
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e) Accommodations cleaning
shall
be reinforced.
f) Purchase of bush meat / fresh meat
shall
be forbidden.
g) Meat
shall
be well cooked.
h) Fruits & vegetables
shall
be properly rinsed.
i) Eggs
shall
be systematically cooked. Mayonnaise is prohibited.
j) Special attention
shall
be given to the cleanliness of the galley.
k) Sexual relations, even protected,
shall
be forbidden.
l) Health conditions of all crew and onshore personnel
shall
be continuously analyzed.
m) The Business Unit
shall
ensure that ship chandler(s) will take all necessary measures to mitigate
transmission of the virus.
n) Body temperature of all people onboard
shall
be
dai
ly
tested.
4
.
7
.
3 S
y
mp
to
m
s
The initial symptoms are the following:
x
High fever;
x
Severe weakness;
x
Muscle and joint pain;
x
Headaches;
x
Throat irritation.
The later symptoms are the following:
x
Vomiting;
x
Diarrhea;
x
Rashes;
x
Renal failure;
x
Internal and external bleeding.
4
.
7
.
4
C
ase
m
ana
g
e
m
ent
If someone onboard shows physical symptoms of EVD (ex. body temperature over 38.5°C), within 21 days
after coming back from risk area, he becomes
a sus
p
ected case
. This situation requires specific measures
to be deployed onboard the vessel.
The management of the case onboard is summarized in the flowchart below:
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