Year: 2011 Language: english Author: World Health Organization Genre: Guide Publisher: World Health Organization ISBN: 978 92 4 154669 0 Format: PDF Quality: Unknown Pages count: 171 Description: The primary aim of the revised Guide to ship sanitation is to present the public health significance of ships in terms of disease and to highlight the importance of applying appropriate control measures. The guide is intended to be used as a basis for the development of national approaches to controlling the hazards that may be encountered on ships, as well as providing a framework for policy-making and local decision-making. The guide may also be used as reference material for regulators, ship operators and ship builders, as well as a checklist for understanding and assessing the potential health impacts of projects involving the design of ships.
Contents
Contents Foreword....................................................................................................................... vii Acknowledgements......................................................................................................ix Acronyms and abbreviations................................................................................. xiii 1 Introduction................................................................................................................1 1.1 Significance of ships to health...............................................................................1 1.2 Scope, purpose and objective................................................................................2 1.3 Harmonization with other international regulations.................................3 1.3.1 International Health Regulations......................................................3 1.3.2 International Labour Organization...................................................4 1.3.3 International Maritime Organization..............................................7 1.4 Roles and responsibilities.......................................................................................8 1.4.1 Designer/constructor.............................................................................8 1.4.2 Owner/operator.......................................................................................8 1.4.3 Master/crew ..............................................................................................9 1.4.4 Port authorities.........................................................................................9 1.5 Structure of the Guide to ship sanitation........................................................10 2 Water.......................................................................................................................... 11 2.1 Background................................................................................................................11 2.1.1 Standards related to potable water...............................................13 2.1.2 Role of the International Health Regulations (2005)............14 2.1.3 Potable water sources from ashore and uses on board ships...............................................................................................15 2.1.4 Health risks associated with potable water on ships............16 2.1.5 Bottled water and ice...........................................................................18 2.1.6 Definitions, overview and objectives of water safety plans.............................................................................................19 2.2 Guidelines....................................................................................................................21 2.2.1 Guideline 2.1: Water safety plan for shore supplies, delivery system and bunker boats or barges ...........................21 2.2.2 Guideline 2.2: Water quantity..........................................................25 2.2.3 Guideline 2.3: Water safety plan for ship water supply........26 2.2.4 Guideline 2.4: Independent surveillance....................................47 3 Food............................................................................................................................ 55 3.1 Background................................................................................................................55 3.1.1 Food supply and transfer chain.......................................................55 3.1.2 Health risks associated with food on ships................................55 3.1.3 International Health Regulations (2005)....................................58 3.1.4 Overview of food safety plans, and hazard analysis and critical control points..........................................................................59 3.2 Guidelines ..................................................................................................................62 3.2.1 Guideline 3.1: Food safety plans.....................................................63 3.2.2 Guideline 3.2: Food receipt...............................................................64 3.2.3 Guideline 3.3: Equipment and utensils .......................................67 3.2.4 Guideline 3.4: Materials......................................................................69 3.2.5 Guideline 3.5: Facilities ......................................................................71 3.2.6 Guideline 3.6: Storage, preparation and service spaces.......75 3.2.7 Guideline 3.7: Toilet and personal hygiene facilities .............78 3.2.8 Guideline 3.8: Dishwashing...............................................................80 3.2.9 Guideline 3.9: Safe food storage .....................................................82 3.2.10 Guideline 3.10: Maintenance, cleaning and disinfection......84 3.2.11 Guideline 3.11: Personal hygiene...................................................85 3.2.12 Guideline 3.12: Training.....................................................................87 3.2.13 Guideline 3.13: Food wastes ............................................................88 4 Recreational water environments.................................................................... 89 4.1 Background................................................................................................................89 4.1.1 Health risks associated with recreational water environments on ships........................................................................89 4.1.2 Recreational water environment guidelines.............................91 4.2 Guidelines....................................................................................................................91 4.2.1 Guideline 4.1: Design and operation.............................................92 4.2.2 Guideline 4.2: Pool hygiene ........................................................... 105 4.2.3 Guideline 4.3: Monitoring............................................................... 107 5 Ballast water..........................................................................................................111 5.1 Background............................................................................................................. 111 5.1.1 Health risks associated with ballast water on ships........... 111 5.1.2 Standards............................................................................................... 111 5.2 Guidelines................................................................................................................. 112 5.2.1 Guideline 5.1: Ballast water management............................... 113 5.2.2 Guideline 5.2: Ballast water treatment and disposal.......... 114 6 Waste management and disposal...................................................................117 6.1 Background............................................................................................................. 117 6.1.1 Health risks associated with wastes on ships........................ 117 6.1.2 Standards............................................................................................... 118 6.2 Guidelines................................................................................................................. 118 6.2.1 Guideline 6.1: Sewage and greywater management........... 119 6.2.2 Guideline 6.2: Solid waste management ................................. 121 6.2.3 Guideline 6.3: Health-care and pharmaceutical waste management......................................................................................... 123 7 Vector and reservoir control............................................................................125 7.1 Background............................................................................................................. 125 7.1.1 Health risks associated with vectors on ships....................... 125 7.1.2 Standards .............................................................................................. 126 7.2 Guidelines................................................................................................................. 126 7.2.1 Guideline 7.1: Insect vector control............................................ 127 7.2.2 Guideline 7.2: Rodent vector control......................................... 129 8 Controlling infectious diseases in the environment.................................133 8.1 Background............................................................................................................. 133 8.1.1 Health risks associated with persistent infectious agents on ships.................................................................................... 133 8.2 Guidelines................................................................................................................. 136 8.2.1 Guideline 8.1: Transmission routes ........................................... 138 8.2.2 Guideline 8.2: Air quality................................................................ 139 8.2.3 Guideline 8.3: Cases and outbreaks............................................ 140 Annex Examples of hazards, control measures, monitoring procedures and corrective actions for the ship water supply system............................................................................................143 Glossary.......................................................................................................................147 References...................................................................................................................151
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Guide to Ship Sanitation 3rd Edition
Year: 2011
Language: english
Author: World Health Organization
Genre: Guide
Publisher: World Health Organization
ISBN: 978 92 4 154669 0
Format: PDF
Quality: Unknown
Pages count: 171
Description: The primary aim of the revised Guide to ship sanitation is to present the public health significance of ships in terms of disease and to highlight the importance of applying appropriate control measures. The guide is intended to be used as a basis for the development of national approaches to controlling the hazards that may be encountered on ships, as well as providing a framework for policy-making and local decision-making.
The guide may also be used as reference material for regulators, ship operators and ship builders, as well as a checklist for understanding and assessing the potential health impacts of projects involving the design of ships.
Contents
ContentsForeword....................................................................................................................... vii
Acknowledgements......................................................................................................ix
Acronyms and abbreviations................................................................................. xiii
1 Introduction................................................................................................................1
1.1 Significance of ships to health...............................................................................1
1.2 Scope, purpose and objective................................................................................2
1.3 Harmonization with other international regulations.................................3
1.3.1 International Health Regulations......................................................3
1.3.2 International Labour Organization...................................................4
1.3.3 International Maritime Organization..............................................7
1.4 Roles and responsibilities.......................................................................................8
1.4.1 Designer/constructor.............................................................................8
1.4.2 Owner/operator.......................................................................................8
1.4.3 Master/crew ..............................................................................................9
1.4.4 Port authorities.........................................................................................9
1.5 Structure of the Guide to ship sanitation........................................................10
2 Water.......................................................................................................................... 11
2.1 Background................................................................................................................11
2.1.1 Standards related to potable water...............................................13
2.1.2 Role of the International Health Regulations (2005)............14
2.1.3 Potable water sources from ashore and uses on
board ships...............................................................................................15
2.1.4 Health risks associated with potable water on ships............16
2.1.5 Bottled water and ice...........................................................................18
2.1.6 Definitions, overview and objectives of water
safety plans.............................................................................................19
2.2 Guidelines....................................................................................................................21
2.2.1 Guideline 2.1: Water safety plan for shore supplies,
delivery system and bunker boats or barges ...........................21
2.2.2 Guideline 2.2: Water quantity..........................................................25
2.2.3 Guideline 2.3: Water safety plan for ship water supply........26
2.2.4 Guideline 2.4: Independent surveillance....................................47
3 Food............................................................................................................................ 55
3.1 Background................................................................................................................55
3.1.1 Food supply and transfer chain.......................................................55
3.1.2 Health risks associated with food on ships................................55
3.1.3 International Health Regulations (2005)....................................58
3.1.4 Overview of food safety plans, and hazard analysis and
critical control points..........................................................................59
3.2 Guidelines ..................................................................................................................62
3.2.1 Guideline 3.1: Food safety plans.....................................................63
3.2.2 Guideline 3.2: Food receipt...............................................................64
3.2.3 Guideline 3.3: Equipment and utensils .......................................67
3.2.4 Guideline 3.4: Materials......................................................................69
3.2.5 Guideline 3.5: Facilities ......................................................................71
3.2.6 Guideline 3.6: Storage, preparation and service spaces.......75
3.2.7 Guideline 3.7: Toilet and personal hygiene facilities .............78
3.2.8 Guideline 3.8: Dishwashing...............................................................80
3.2.9 Guideline 3.9: Safe food storage .....................................................82
3.2.10 Guideline 3.10: Maintenance, cleaning and disinfection......84
3.2.11 Guideline 3.11: Personal hygiene...................................................85
3.2.12 Guideline 3.12: Training.....................................................................87
3.2.13 Guideline 3.13: Food wastes ............................................................88
4 Recreational water environments.................................................................... 89
4.1 Background................................................................................................................89
4.1.1 Health risks associated with recreational water
environments on ships........................................................................89
4.1.2 Recreational water environment guidelines.............................91
4.2 Guidelines....................................................................................................................91
4.2.1 Guideline 4.1: Design and operation.............................................92
4.2.2 Guideline 4.2: Pool hygiene ........................................................... 105
4.2.3 Guideline 4.3: Monitoring............................................................... 107
5 Ballast water..........................................................................................................111
5.1 Background............................................................................................................. 111
5.1.1 Health risks associated with ballast water on ships........... 111
5.1.2 Standards............................................................................................... 111
5.2 Guidelines................................................................................................................. 112
5.2.1 Guideline 5.1: Ballast water management............................... 113
5.2.2 Guideline 5.2: Ballast water treatment and disposal.......... 114
6 Waste management and disposal...................................................................117
6.1 Background............................................................................................................. 117
6.1.1 Health risks associated with wastes on ships........................ 117
6.1.2 Standards............................................................................................... 118
6.2 Guidelines................................................................................................................. 118
6.2.1 Guideline 6.1: Sewage and greywater management........... 119
6.2.2 Guideline 6.2: Solid waste management ................................. 121
6.2.3 Guideline 6.3: Health-care and pharmaceutical waste
management......................................................................................... 123
7 Vector and reservoir control............................................................................125
7.1 Background............................................................................................................. 125
7.1.1 Health risks associated with vectors on ships....................... 125
7.1.2 Standards .............................................................................................. 126
7.2 Guidelines................................................................................................................. 126
7.2.1 Guideline 7.1: Insect vector control............................................ 127
7.2.2 Guideline 7.2: Rodent vector control......................................... 129
8 Controlling infectious diseases in the environment.................................133
8.1 Background............................................................................................................. 133
8.1.1 Health risks associated with persistent infectious
agents on ships.................................................................................... 133
8.2 Guidelines................................................................................................................. 136
8.2.1 Guideline 8.1: Transmission routes ........................................... 138
8.2.2 Guideline 8.2: Air quality................................................................ 139
8.2.3 Guideline 8.3: Cases and outbreaks............................................ 140
Annex Examples of hazards, control measures, monitoring
procedures and corrective actions for the ship water
supply system............................................................................................143
Glossary.......................................................................................................................147
References...................................................................................................................151
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