615-Hygiene / 748
H
ygiene
BOS-PRD-0304.900902
4 De
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It is the crew's responsibility to look after their own health and fitness. High standards of personal cleanliness
and hygiene
should
be maintained.
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Medical Certification
Catering personnel (including steward, room boy…) should hold a medical certificate of maximum 1 year
validity. The medical examination
shall
, in addition to the fitness recognition, include blood, stool and urine
analysis to confirm that the person is free of any parasites or contagious illness that may lead to food
poisoning.
The Master
should
verify the medical certificate validity at each embarkation. If such valid certificate cannot
be provided:
1. because it was forgotten ashore:
x
the duties of the concerned person
should
be suspended until reception of the said
certificate.
2. because no medical visit has been carried out:
x
the concerned person
should
be dismissed from the vessel until mandatory medical visit is
completed and adequate certificate issued.
Qualifications
Food handlers should be trained, qualified and competent to maintain acceptable standard of health and
hygiene on board the vessel. Their training
should
cover practical cookery, food and personal hygiene, food
storage, stock control, environmental protection and catering health and safety.
Any catering personnel
should
receive basic training sea survival, including fire fighting.
Additional Training Programs to awarness food handlers about health and hygiene measures are available
on the portal at:
http://intranet.bourbon-online.com/CentralFunctions/Crewing/Training/TP/Pages/Safety.aspx.The food hygiene qualifications
should
be verified at the recruiting stage or requested to the Catering
Company before sending any new food handler on board a vessel.
When employed on a vessel, the Master
should
ensure that new catering personnel are efficiently
familiarized with the vessel specific emergency equipment available in the kitchen (extinguishers, fixed CO2
system, fire blanket…) and emergency procedures.
Food handlers or personnel engaged in catering operations (cooks, waiters, room boys…) must be able to
communicate in the Company’s official language, i.e English.
Working conditions
x
Catering staff
shall
ensure that high standards of personal hygiene and cleanliness in the galley,
pantry, mess rooms and accommodation are maintained;
x
Hands and fingernails
shall
be washed and cleaned before food is handled. This is also most
important after handling uncooked meat or fish (because this contains bacteria likely to contaminate
other food), and after visiting the toilet;
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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