Guide to Ship Sanitation 3rd Edition - World Health Organization [2011, PDF]

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