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Regulations, Info & Training Videos

Galley Hygiene Training Videos

Galley Hygiene Training Videos

Resource Web links & Info:

Key Info for Potable Water 1), 2) & 3)

1)      WHO Guidelines for Drinking Water Quality 4th Edition

http://www.who.int/water_sanitation_health/publications/2011/dwq_guidelines/en/    (download)   Guideline Chapter 2, 2.2 Page 22 explains the concept of Water Safety Plans

 [/i.e.  (2.2)Water safety plans.  Overall control of the microbial and chemical quality of drinking-water requires the development of management plans that, when implemented, provide the basis for system protection and process control to ensure that numbers of pathogens and concentrations of chemicals present a negligible risk to public health and that water is acceptable to consumers. The management plans developed by water suppliers are WSPs. A WSP comprises system assessment and design, operational monitoring and management plans, including documentation and communication. The elements of a WSP build on the multiple-barrier principle, the principles of hazard analysis and critical control points and other systematic management approaches. The plans should address all aspects of the drinking-water supply and focus on the control of abstraction, treatment and delivery of drinking-water. Many drinking-water supplies provide adequate safe drinking-water in the absence of formalized WSPs. Major benefits of developing and implementing a WSP for these supplies include the systematic and detailed assessment and prioritization of hazards, the operational monitoring of barriers or control measures and improved documentation. In addition, a WSP provides for an organized and structured system to minimize the chance of failure through oversight or lapse of management and for contingency plans to respond to system failures or unforeseen events that may have an impact on water quality, such as increasing severe droughts, heavy rainfall or flood events.]

Read more

The above Guideline for drinking water quality is applied to ships in the following Ship Sanitation Guide:

2)      The Rolling Revision of the 2011 Ship Sanitation Guide Section 2.4 Page 16,   http://www.who.int/water_sanitation_health/hygiene/ships/en/guidetoshipsanitation.pdf?ua=1   2.4 Water Safety Plans.  

The GDWQ are intended to cover a broad range of water supplies and are not specifically targeted towards ships. Therefore, in drawing from their guidance the specific context of the port and the ship needs to be taken into consideration. Nonetheless, the overall approach promoted involving the development and implementation of a Water Safety Plan (WSP) is just as relevant to ships and ports as to any other water supply situation. The WSP draws from the hazard analysis and critical control point (HACCP) approach applied as part of food safety programs (FSP) as described in Chapter 3 of this Guide. Although recognised as flawed, there has been an undue emphasis in assuring the safety of water on board ships through sampling of the end product. The detection of contaminants in both source water and water delivered to passengers and crew is often slow, complex and costly. Sampling can only verify that the water was safe when tested by which time it may have been consumed. It is not suitable for early warning or control purposes. In contrast, the new WSP approach is intended place the emphasis on preventing contaminated water reaching consumers by monitoring processes and practices. The objective is to detect possible contamination in time to enable correction to prevent suspect water being consumed. End-product testing then becomes more of a verification activity. The WSP comprises three essential actions, which are the responsibility of the ship owner and ship master. These are: • System assessment and hazard analysis; • Management plan and control measures; and • Monitoring and corrective action system in accordance with that plan.

Read more

This Guideline is then applied by the issuing bodies for the SSC (Ship Sanitation Certificate) as outlined in the handbook for inspection of ships and issuance of Ship Sanitation Certificates which requires a document review incorporating a WSP (Water Safety Plan).

3)      “Handbook for Inspection of Ships and Issuance of Ship Sanitation Certificates”, World Health Organisation 2011, http://whqlibdoc.who.int/publications/2011/9789241548199_eng.pdf?ua=1

Page 93 and 95.Page 93 Document review

Constructional drawings of potable water system.

Drinking-water analysis reports.

Medical logbook or gastrointestinal record book (or both).

Water safety plan. Maintenance instructions of treatment devices. Page 95   9.1

Other Key References:

  1. WHO IHR (2005) International Health Regulations:
  2. MLC 2006 – MLC-2006 came into force on 20 August 2013 – MLC Regulations.
  3. Food and catering Regulation 3.2
  4. Handbook for inspection of ships and issuance of ship sanitation certificates
  5. —EC Directive 2009/13/EC & Merchant Shipping (Provisions and Water) Regulations 1989 (S.I.1989/102).
  6. —ILO International Labour Organization
  7. —WHO 2011 3rd Addition Guide to ship sanitation
  8. MGN 397 Guidelines for the Provision of Food and Fresh Water on Merchant Ships and Fishing Vessels   See below for MGN 525 which supercedes this.
  9. MGN 595 Guidelines for the Provision of Food and Fresh Water on Merchant Ships and Fishing Vessels
  10. Legionaires’ Disease on board ship – what you need to know
                     Why should vessels be concerned about Legionella?     (source 2016  PHA – UK Port Health Authority)

Legionnaires’ disease is a potentially fatal form of pneumonia. If infected between 10-30% of people die unless treated early and quickly.

There are approximately 200-250 cases of Legionella infection annually in the UK and around 12% of these prove fatal. Half are associated with foreign travel and the rest with cooling towers and hot & cold water systems in hotels, hospitals, factories, residential homes, ships, spa baths etc.

What are the signs & symptoms?

The symptoms include a flu-like illness, followed by a dry cough which frequently progresses to pneumonia. Approximately 30% of people infected may have diarrhoea and vomiting and 50% may show signs of mental confusion. The incubation period is from 2-10 days.

Who is at higher risk?

Men more than women, people over 50, smokers, alcoholics, diabetics, people with a chronic underlying disease and/or a weakened immune system.

Where is Legionella found?

Legionella bacteria are widespread in natural sources of water including rivers, streams and ponds and may even be found in soil. It has never been isolated in salt water so vessels that make all their potable water by evaporation or reverse osmosis have a lower risk of the bacteria being present. They are significant when found in man made recirculating and hot and cold water systems

How can Legionella be contracted?

Only when water contaminated with Legionella bacteria becomes aerosolised so that it can be inhaled does it pose a risk to health.

For example:

  • When having a shower
  • When running sink taps when using a hot spa tub
  • Warm moist air circulated by air conditioning, heating units & humidifiers
  • When using fire hoses (if fresh water is used)
  • Washing down the hold super structure (if freshwater is used)

To drink water contaminated with Legionella bacteria will NOT cause you to be infected and there has been no evidence of person-to-person transmission.

What do we need to do?

Assess the water systems of the vessel and identify any risk areas. Remove or reduce possible sources of contamination through risk assessment, routine maintenance and regular cleaning, to reduce the chance of infection.

YOU REDUCE THE CHANCE OF INFECTION

   Questions to ask yourself!

  1. Is the hot water boiler temperature hot enough to ensure temperatures of above 50°C or below 20°C are achieved at all outlets ?
  2. Have I ensured hot cold pipes are insulated and do not affect one another?
  3. Have I identified any other risk factors and corrected them?
  4. Have I identified all ‘dead ends’ within the hot cold water system and removed them?
  5. Have I reduced the risk on board the vessel?

If you have answered ‘YES’ to all the questions above you should have successfully reduced the risk of Legionella being present on board the vessel.

What practical measures should be taken?

Assess the water systems of the vessel and identify all risk areas.

  1. Study the hot & cold water system plans and identify all water outlet points and in particular those that are rarely used ‘dead legs’, any potential ‘blind ends’ (blanked off pipes where the water cannot circulate) or long pipe runs.
  2. Check the water temperature of ALL hot & cold water points, i.e taps, showers, hoses.
  • hot water should reach >50°C within 1 min. and cold water 20°C or less within 2 mins
  • the boiler output temperature must be above 60°C and the return not less than 5°C lower than the output temperature
  • the hot supply must be greater than 50°C at the outlets
  • the cold supply must be less than 20°C at the outlets
  1. Check what actual cleaning, maintenance and disinfection routines are in place on the vessel at present.
  2. Assess and identify ALL points where water could be made into an aerosol and breathed in by the crew, passengers & visitors.
  3. Document your findings so that the information can be included in the planned maintenance or ISM procedures which can be referred to by any Master or responsible officer.

An ideal vessel at least risk is one where the temperature readings are satisfactory, you have no ‘dead ends’, the ‘dead legs’ are used frequently, the vessel makes all its potable water by evaporation or reverse osmosis, and cleaning & disinfection procedures are in place.

The condensed water from the air conditioning should flow to waste and not to a tank for reuse.

Any pressure washers used should be regularly drained and disinfected.

Any water features (Fountains) and hot spa baths must be regularly cleaned and disinfected.

What cleaning and maintenance procedures should be implemented?

The minimum recommended requirements are as follows:

  1. The hot water boiler outlet temperature must be greater than 60°C
  2. Dismantle, inspect, clean and soak the shower heads and pipework for a few hours at least once every 3 months in a disinfectant/chlorine solution. Remove any sediment, algae or calcified deposits found.
  3. Locate and eliminate all ‘blind ends’ and ‘dead legs’.
  4. Super chlorinate the fresh water tanks twice a year and flush the water through all outlet points ‘dead legs’.
  5. Any crew or passenger cabin that has been out of use for 2-4 weeks must have tall outlets flushed and have the shower head and hose cleaned and soaked in a chlorine solution prior to the cabin being used.
  6. Have the water bacteriologically tested if you find hot & cold water temperatures are outside those recommended.

What are the signs & symptoms?

The symptoms include a flu-like illness, followed by a dry cough which frequently progresses to pneumonia. Approximately 30% of people infected may have diarrhoea and vomiting and 50% may show signs of mental confusion. The incubation period is from 2-10 days.

Who is at higher risk?

Men more than women, people over 50, smokers, alcoholics, diabetics, people with a chronic underlying disease and/or a weakened immune system.

Where is Legionella found?

Legionella bacteria are widespread in natural sources of water including rivers, streams and ponds and may even be found in soil. It has never been isolated in salt water so vessels that make all their potable water by evaporation or reverse osmosis have a lower risk of the bacteria being present. They are significant when found in man made recirculating and hot and cold water systems

How can Legionella be contracted?

Only when water contaminated with Legionella bacteria becomes aerosolised so that it can be inhaled does it pose a risk to health.

For example:

  • When having a shower
  • When running sink taps when using a hot spa tub
  • Warm moist air circulated by air conditioning, heating units & humidifiers
  • When using fire hoses (if fresh water is used)
  • Washing down the hold super structure (if freshwater is used)

To drink water contaminated with Legionella bacteria will NOT cause you to be infected and there has been no evidence of person-to-person transmission.

What do we need to do?

Assess the water systems of the vessel and identify any risk areas. Remove or reduce possible sources of contamination through risk assessment, routine maintenance and regular cleaning, to reduce the chance of infection.

YOU REDUCE THE CHANCE OF INFECTION

Questions to ask yourself

  • Is the hot water boiler temperature hot enough to ensure temperatures of above 50°C or below 20°C are achieved at all outlets ?
  • Have I ensured hot cold pipes are insulated and do not affect one another?
  • Have I identified any other risk factors and corrected them?
  • Have I identified all ‘dead ends’ within the hot cold water system and removed them?
  • Have I reduced the risk on board the vessel?

If you have answered ‘YES’ to all the questions above you should have successfully reduced the risk of Legionella being present on board the vessel.

What practical measures should be taken?

Assess the water systems of the vessel and identify all risk areas.

  1. Study the hot & cold water system plans and identify all water outlet points and in particular those that are rarely used ‘dead legs’, any potential ‘blind ends’ (blanked off pipes where the water cannot circulate) or long pipe runs.
  2. Check the water temperature of ALL hot & cold water points, i.e taps, showers, hoses.
  • hot water should reach >50°C within 1 min. and cold water 20°C or less within 2 mins
  • the boiler output temperature must be above 60°C and the return not less than 5°C lower than the output temperature
  • the hot supply must be greater than 50°C at the outlets
  • the cold supply must be less than 20°C at the outlets
  1. Check what actual cleaning, maintenance and disinfection routines are in place on the vessel at present.
  2. Assess and identify ALL points where water could be made into an aerosol and breathed in by the crew, passengers & visitors.
  3. Document your findings so that the information can be included in the planned maintenance or ISM procedures which can be referred to by any Master or responsible officer.

An ideal vessel at least risk is one where the temperature readings are satisfactory, you have no ‘dead ends’, the ‘dead legs’ are used frequently, the vessel makes all its potable water by evaporation or reverse osmosis, and cleaning & disinfection procedures are in place.

The condensed water from the air conditioning should flow to waste and not to a tank for reuse.

Any pressure washers used should be regularly drained and disinfected.

Any water features (Fountains) and hot spa baths must be regularly cleaned and disinfected.

What cleaning and maintenance procedures should be implemented?

The minimum recommended requirements are as follows:

  1. The hot water boiler outlet temperature must be greater than 60°C
  2. Dismantle, inspect, clean and soak the shower heads and pipework for a few hours at least once every 3 months in a disinfectant/chlorine solution. Remove any sediment, algae or calcified deposits found.
  3. Locate and eliminate all ‘blind ends’ and ‘dead legs’.
  4. Super chlorinate the fresh water tanks twice a year and flush the water through all outlet points ‘dead legs’.
  5. Any crew or passenger cabin that has been out of use for 2-4 weeks must have tall outlets flushed and have the shower head and hose cleaned and soaked in a chlorine solution prior to the cabin being used.
  6. Have the water bacteriologically tested if you find hot & cold water temperatures are outside those recommended.

Read more

Products

  • Potable Water Safety
  • SHIPSAN® final stage sterilant against Covid-19
  • Shipsan Alcohol Gel Hand Sanitiser 70%
  • Cargo Hold Products
  • Ballast Water Products
  • Sewage Products
  • Shipsan®Water Safety & Hygiene requirements for Merchant Ships & Superyachts
  • Engine Room Products
  • Galley Products including pantry stores and service areas
  • Medical Facility Products
  • Shipsan®Water Safety & Hygiene requirements for Merchant Ships & Superyachts
  • Quarters Products
  • Sewage Products
  • Swimming Pool & Spa Products

SHIP SANITATION CERTIFICATE TESTING, COMPLIANCE & PRODUCTS YOU NEED

Shipsan can prepare your vessel for a Ship Sanitation Inspection. Shipsan Easy-to-follow procedure puts it into perspective.

You can do the first step of the process of having a Water Safety Plan, see below for details of our on-line service.

Call us for more information on 01684 290077.

Potable Water Cloud Management System

tektrak Cloud allows you to distance manage your shipson the go or in your office. Our data system can be managed locally i.e. on the ship PC or can be accessed by anyone with access permission. It is an informative and powerful management tool.

The tektrak Cloud allows Fleet Managers access to all data required to comply with Potable water quality control regulations. It will monitor your Water Safety Plan, and also boiler monitoring and Engine cooling water monitoring from a single management system on a 24/7 basis.

100% compliance with your vessels Water Safety Plans by making extensive use of Internet development technologies, key information can be made available to authorised users from any PC with an internet access quickly and with a user friendly layout with a "real-time" option at no additional cost.

In addition to simplifying the management process, the tektrak Cloud ensures that data collected during monitoring and maintenance works is made available to the Chief Engineer and the Fleet Manager within hours of the work having been completed.

By taking a structured approach to recording the locations of each water system on a site, any customers using the tektrak Cloud system will have a very powerful tool for monitoring their water systems.

tektrak Cloud holds information relating to your vessels assets, remedial tasks, roles and reports. tektrak Cloud removes the need for using paper forms and automates a number of key processes:

• Creation of monitoring regime for preventing or controlling the risk of legionella
• Electronic management of the regime
• Electronic asset management & tracking
• Electronic record keeping, monitoring measuring and recording data
• Email notifications of failed tests, non-conformance or missed tasks
• Proactive management and maintaining excellent customer service levels
• Management reporting and dashboards
• In addition corrective actions can be implemented and recorded
Using this new and advanced technology engineers will collect data from an unlimited number of assets using tektrak Data Logging Procedures. The data is uploaded instantly to a web server where your results can be viewed immediately.

Non-conformances are sent to you via email, providing you with a real time picture of all your water health and safety issues from coliforms to Legionella. – allowing you to act swiftly before a problem arises.

Key Features & Benefits
The Key features and benefits of using the tektrak Cloud electronic logbook system are as follows:
• Allows intelligent management of time and resources
• Documents are instantly available
• Create a variety of reports to simply and quickly identify potential problem areas
• Improve communication between engineers and management
• Can be made unique to your requirements
• In addition you will also have a Legionella and marine safety advisor on hand at all times who can make recommendations and suggest corrective actions to keep your vessels moving and fully compliant.

Web Based:
The system is web based and can be accessed from any internet enabled computer. This makes it possible for authorised users to access their information when working from home or away from site. The web interface is instantly familiar to users and provides a comfortable environment for non-technical users. Where possible access to data is restricted to browse only which limits any possibility of data being modified inadvertently.

Easily Accessible:
The system is structured to ensure that the site gets access to the important information quickly. Although all information relating to inspection, maintenance and remedial works must be retained, it is the information that relates to failures, overdue tests and remedial actions, which is of most interest to anyone running the system. By focussing on failures and exceptions the system makes it easy for the ship to know where the problems are and can deal with them accordingly.
Improvement plans can be monitored and evidence for ship inspections be made easily available
tektrak secure Cloud Based Logbook

A key benefit of the system is that it has the facility to store all of the documents currently held within an onsite logbook folder. Using the tektrak Cloud system all of these vital documents can be accessed via the internet in a clean and structured folder system. This feature not only brings about the obvious benefits of added accessibility, ease and speed of use but it also provides important improvement in the security of your sites data. The tektrak Cloud site is a secure and certified website with an SSL certificate.

Alongside this all of the data is held securely in house by tektrak and backed up on a number of servers ensuring that none of your important data will be lost if anything where to happen to your records.

Training help and resource
In addition web based resource and B2B technical advice is available to help the ship carry out testing effectively and also to help them understand why the measures being taken are required.
Tektrak also provides free training videos keeping you ahead of the game.

Risk Assessment

To Pass an inspection it is firstly necessary to carry out a risk assessment of all the relevant areas of the ship. It is then necessary to prepare a control scheme which will include monitoring procedures and control measures. This scheme will then need to be reviewed on a regular basis to make sure that the control measures that are being applied are being effective. The WHO reccommends that the issues listed on this site by area on the vessel should be considered when carrying out a risk assessment for Ship Sanitation. The ship owner or management company is capable of implementing this through their own management system, however, we offer products which will enable you to comply fully with your own system, alternatively we can offer you a complete management system if preferred. Call us for more information on 01684 290077 or fill in our enquiry questionnaire below

What we do

SHIPSAN® assists ship owners and managers with easy compliance of Ship Sanitation Certificate (SSC) requirements, keeping up with current legislation, records implementation and products

The Ship Sanitation Certificate Process

Under the International Health Regulations (IHR) (2005) Ship Sanitation Certificates have been introduced. It is recommended that these certificates comply with the IHR model Ship Sanitation Certificates as described in Annex 3 of IHR (2005).

If these model certificates are not used it is possible that competent inspecting authorities may view a certificate as invalid when presented to them.
SSCs are designed to IDENTIFY, ASSESS and RECORD any public health risks, and the consequent CONTROL MEASURES that should be taken, while the ships are in port.

State Parties are responsible for ensuring that ship operators permanently keep their vessels free from infection or contamination.

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  • Home
  • Products & Service
    • SHIPSAN® final stage sterilant against Covid-19
      • Shipsan Alcohol Gel Hand Sanitiser 70%
      • Back
    • Potable Water Safety
    • Water Safety Plan System Questionnaire
    • Shipsan® Management Systems
    • Galley Products including pantry stores and service areas
    • Ballast Water Products
    • Sewage Products
    • Quarters Products
    • Engine Room Products
    • Medical Facility Products
    • Cargo Hold Products
    • Swimming Pool & Spa Products
    • Back
  • Online Water Safety Plan
  • Additional Resource & Regs
    • Galley Hygiene Training Videos‏
    • Back
  • SCC REQUIREMENTS
    • Galley, pantry stores and service areas
    • Potable Water (Drinking and domestic)
    • Ballast Water
    • Engine Room
    • Sewage
    • Solid and Medical Waste
    • Quarters
    • Childcare facilities
    • Cargo Holds
    • Medical Facilities
    • Swimming Pools and Spas
    • Other systems and areas
    • Back
  • How we can help
  • Contact Us