620-Hygiene / 748
H
ygiene
BOS-PRD-0304.900902
4.4
A
cc
o
mm
o
da
t
i
o
n
sp
a
c
e
s
With regard to accommodation spaces of the ship, all persons onboard from the
M
a
st
er
to the most junior
rank, have responsibility to ensure cleanliness and tidiness throughout. In particular, the following standards
shall not
be accepted:
x
Accumulations of dirty laundry other than in the ship's laundry space and that for a brief number of
days prior to laundering only;
x
Accumulation of packaging, plastics and other debris from ship supplies;
x
Accumulation of oily rags and other fibrous materials such as waste paper;
x
Entry carpeted areas soiled by deck or engine or other work space footwear;
x
Storage of dirty unlaundered protective clothing within sleeping quarters;
x
Stowage, temporary or otherwise, of cargo samples, bunker samples, lube oil samples, machinery
spare parts, and/or other items of ship's equipment within accommodation spaces.
4.
5 Laundry and
W
e
t C
l
oth
ing
x
Clothing
should
be left to dry only in the designated placed. It
should
not be put to dry in any
machinery space or on or close to electric heaters, radiators, etc. in accommodation spaces;
x
Laundry rooms
should
be kept neat and tidy. The filters of dryers
shall
be cleaned after each drying
cycle.
4.
6
F
oo
d
and
w
a
t
er
s
afe
t
y
Contamination of food and water is a major cause of illness, in particular a cause of diarrhoea. Much of this
risk can be avoided by application of the following rules:
x
Before eating or handling food and always after using the toilet, WASH YOUR HANDS;
x
Unless certain of the purity of the local water supply, stick to boiled or bottled water and avoid ice in
drinks. Alternatively, water can be disinfected with tablets or with a suitable filter;
x
Dishes and cutlery
should
ideally be washed with disinfected water;
x
Hot tea and coffee are usually safe;
x
Ensure that milk has been pasteurized and that cheese, cream and ice cream are made from milk
that has been pasteurized;
x
Peel all fruit, eat only cooked vegetables and avoid salads;
x
Ensure that seafood, fish and meat are thoroughly cooked and eaten hot whenever possible;
x
Avoid leftovers and reheated food;
x
Cook all meat thoroughly and eat it hot whenever possible;
x
Keep your hepatitis vaccinations up to date.
Hepatitis is a potentially fatal liver disease, which can be contracted from contaminated food and drinks or
from accidental contact with infected human faeces.
4.
7
Pot
ab
l
e
w
a
t
er
When bunkering potable water the following
shall
be taken into account:
x
The source of the water is reliable;
x
The hose used is clean and flushed;
x
The bunker valve is sealed after bunkering.
Water
shall
be bunkered solely in special assigned vessels tanks. Tanks
should
be opened up, emptied and
inspected at intervals not exceeding 12 months for inspection and maintenance.
The maintenance of cargo potable water tanks
shall
be in the vessel planned maintenance system and
periodically audited under ISM Code.
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
10 / 18
620