Hygiene & Sanitation
The maintenance of sanitary conveniences forms part of the overall vessel hygiene program. Workplace hygiene includes all areas that are used as toilets, lockers, change-rooms, washing areas, galleys and food preparation areas.
The following guidelines should be followed:
- Check all toilets, wash basins and showers for any cracks or leaks and report these defects immediately.
- Ensure that all areas are kept tidy and clean.
- Develop and follow cleaning schedules.
- Use cleaning practices which will remove and destroy harmful micro-organisms.
- Use cleaning practices which will prevent cross contamination.
- Report the presence of any type of pest or vermin immediately.
- Don’t keep food in unauthorised areas. All dirty plates and cups must be collected and washed as soon as possible.
- Supply enough refuse bins. Empty when necessary.
- Eliminate any unpleasant odour. If an odour in a specific area persists, inform the Skipper.
- Store all cleaning materials in their proper place after using. Do not leave them lying around.
- Always use clean water when using a mop, and clean the mop in clean water after use.
- Regularly wash hands with soap and warm water – for a minimum of 15seconds. This helps crew to stay healthy and keep dirt and germs off surfaces.
- Posting signs in washrooms and kitchen areas helps to remind fellow crew members to wash their hands with soap and water.
