INTRODUCTION TO MARINE ENGINEERING
Part I Context of Health and Safety in the Maritime Environment 1 General Duties and Responsibilities for Crew Safety, Health and Welfare on Ships 3 11 General Duties and Responsibilities of Competent Authorities Other Than Flag States 4 12 General Duties and Responsibilities of Shipowners 4 13 General Duties and Responsibilities of the Vessel Master 7 14 General Duties and Responsibilities of Seafarers 8 15 General Duties and Responsibilities of the Shipboard Health and Safety Committee 9 16 General Duties and Responsibilities of the Ship’s Safety Officer 10 17 General Duties and Responsibilities of the Safety Representative(s) 10 2 General Shipboard Health and Safety 13 21 Use of Chemicals 14 22 Fire Prevention 15 221 Smoking 15 222 Electrical and Other Fittings 15 223 Laundry and Wet Clothing 16 224 Spontaneous Combustion 16 225 Galleys and Mess Facilities 16 23 Working Clothes and Personal Protective Equipment 16 231 General 16 232 Head Protection 17 233 Hearing Protection 17 234 Face and Eye Protection 17 235 Respiratory Protective Equipment 18 236 Hand and Foot Protection 18 237 Protection from Falls 18 238 Signs, Notices and Colour Codes 18 24 Permits to Work 19 25 Accident, Incident and Near Miss Reporting 19 3 Shipboard Emergencies and Emergency Equipment 23 31 Firefighting Equipment, Drills and Training 24 32 Abandoning Ship Drills and Training 25 33 Helicopter Operations Drill 26 34 Man Overboard and Rescue at Sea 27 35 Pan-Pan-Pan 28 36 Other Drills 28 4 Health and Safety During the Carriage of Dangerous Goods 31 41 Special Precautions 32 42 Sources of Information and Guidance 33 5 Means of Access, Safe Movement, and Enclosed Spaces 35 51 Ship’s Accommodation Ladders and Gangways 36 511 Portable Ladders 36 512 Pilot Ladders 37 513 Transport of Persons by Water 37 52 Safe Movement Around the Vessel 38 521 Passageways and Walkways 39 522 Watertight Doors 40 523 Lighting 40 524 Access to Holds and Other Spaces 41 53 Enclosed and Confined Spaces 41 531 Precautions When Entering Dangerous Spaces 41 532 Duties and Responsibilities of the Competent Person and the Responsible Officer 43 533 Preparing and Securing the Space for Entry 44 534 Assessing the Atmosphere of Confined and Enclosed Spaces 44 535 Use of the Permit to Work System 44 536 Procedures and Arrangements Before Making Entry 45 537 Procedures and Arrangements When Making Entry 45 54 Additional Requirements for Entry into a Space Where the Atmosphere is Suspect or Known to Be Unsafe 46 541 Breathing Apparatus and Resuscitation Equipment 47 542 Maintenance of Equipment and Training 47 6 Manual Handling, Tools, and Deck Maintenance 51 61 Work Tools 52 611 Hand Tools 52 612 Portable Electric, Pneumatic and Hydraulic Tools 53 62 Workshop and Bench Machines (Fixed Installations) 53 621 Abrasive Wheels 53 622 Spirit Lamps 54 63 Compressed Air and Gases 54 631 Compressed Air 54 632 Compressed Gas Cylinders 54 64 Welding and Other Hot Work 55 641 Personal Protective Equipment During Welding and Hot Work 56 642 Precautions Against Fire, Explosions and Non-life Supporting Environments 56 643 Electric Welding Equipment 56 644 Precautions to Be Taken During Electric-Arc Welding 56 645 Flame Cutting and Brazing 57 65 Painting and Chipping 57 651 Spraying 58 652 Painting Aloft and Working Over the Side 58 7 Working in Dangerous Conditions 59 71 Working at Height and or Overboard 59 72 Working at Height Equipment 60 721 Cradles and Stages 60 722 Bosun’s Chair 61 723 Ropes 61 724 Portable Ladders 61 725 Rope Ladders 62 726 Working Over the Side from Punts 62 73 Working with Electricity and Electrical Equipment 63 731 Wandering Leads, Portable Lights, Electric Tools and Other Moveable Equipment 64 732 High Voltage (HV) Systems 65 733 Rectifiers and Electronic Equipment 65 734 Radio Communication Equipment 66 735 Batteries and Battery Rooms 66 736 Working with Visual Display Units (VDU) and Computers 66 74 Working with Dangerous and Irritating Substances and Radiation 67 741 Working with Unsaturated Polyesters 67 742 Working with Adhesives 67 743 Removing Insulation, Paint and Other Coatings 68 744 Working with Asbestos 68 745 Working with Man-Made Mineral Fibres 68 746 Radio and Radar Installations 68 747 Ionising Radiation 69 Part II Healthy Living at Sea 8 Importance of Good Health and Hygiene on Ships 73 81 International Regulations Relating to Shipboard Sanitation 76 82 Maritime Labour Convention, 2006 76 821 Consideration of the ILO Standards 79 83 International Maritime Organisation 79 84 Responsibilities for Shipboard Health, Safety and Sanitation 79 841 Responsibilities of the Vessel Designer and Builder 79 842 Responsibilities of the Vessel Owner and Operator 81 843 Responsibilities of the Vessel Master and Crew 81 844 Responsibilities of the Port Authorities 82 9 Water Management Practices for Ships 83 91 Potable Water 84 911 Standards Relating to Potable Water 84 912 Role of the International Health Regulations (2005) 85 913 Potable Water Sources from Ashore and Uses on Board Ships 86 92 Unfit for Drinking 86 921 Health Risks Associated with Potable Water on Ships 86 93 Bottled Water and Ice 89 94 Water Safety Plans 89 10 Water Safety Planning 93 101 Water Safety Guidelines 94 102 Non-potable Water 97 1021 Monitoring and Verification 97 1022 Sources of Potable Water 100 1023 Bunkering Stations 101 103 Potable Water 101 104 Potable Water Hose Only 102 105 Potable Water Filling 102 1051 Water Production on Board 102 1052 Materials Used in the Construction of Surfaces 103 1053 Potable Water Tanks 104 106 Potable Water Tank 105 1061 Potable Water Pumps 106 1062 Hydrophore Tanks 106 1063 Calorifier 106 1064 Water Distribution System 107 1065 Fixtures (Including Taps and Showerheads) 107 107 Potable Water 108 108 Unfit for Drinking 108 109 Unfit for Drinking 108 1010 Wash Basin Before and After Use 109 1011 Unfit for Drinking 113 10111 Verification and Monitoring 113 10112 Investigative and Corrective Action 114 10113 Sampling Scheme 119 11 Food Safety Management and Planning 123 111 Food Supply and Transfer Chain 123 112 Food Safety Planning 127 1121 Preliminary Steps 128 1122 HACCP Principles 128 113 Guidelines 129 1131 Food Contact Areas 135 1132 Non-food Contact Areas 136 1133 Water and Ice 137 1134 Cleaning and Disinfecting Facilities 137 1135 Ventilation 138 1136 Lighting 138 1137 Storage 138 1138 Food Contact Areas 139 1139 Suitable Non-foods Contact Areas 140 11310 Toilet Facilities 145 11311 Hand-Washing Facilities 145 114 Wash Hands After Using Toilet Wash Basin Before and After Using 145 1141 Dishwashing Facilities 146 1142 Food Waste Handling 149 1143 Temperature 149 1144 Separation of Raw and Ready-to-Eat Food 150 1145 Separation of Food from Contaminant Sources 150 1146 Food Handler Hygiene 152 1147 Food Handler Illness 153 12 Food Health, Safety and Hygiene 157 121 High Risk Foods 157 1211 Bacteria and Other Micro-organisms that Can Cause Illness 158 1212 Avoiding and Responding to Cross Contamination 159 122 Food Safety Self-assessment System 159 1221 What is a Self-assessment Programme? 159 1222 Who is Responsible for Overseeing the Self-assessment Programme? 160 123 Food Hygiene 160 124 Galley and Mess Hygiene 162 125 Personal Hygiene 162 126 Nutrition and Health 163 1261 Understanding Nutrition for a Balanced Diet 163 1262 Planning and Purchasing Competencies 164 1263 Food Allergy and Food Intolerances 164 1264 Awareness of the Importance of Nutrition for Combating Lifestyle Diseases 165 127 Workplace Health and Safety 165 1271 Awareness of Potential Hazards 165 1272 Risk Assessment 166 1273 Knowledge of the ISM Code and Safety Management Systems 166 1274 Reporting Occupational Injuries 166 1275 Provision of Emergency First Aid in the Galley 166 1276 Firefighting in the Galley 167 128 Waste Management, Safety and Hygiene 167 1281 Waste Collection 167 1282 Waste Storage 168 1283 Waste Disposal 168 13 Provision and Management of Galley and Mess Facilities 169 131 Division of Responsibilities and Obligations 170 1311 Responsibilities of the Shipowner 171 1312 Responsibilities of the Master 174 14 Galley Personnel Training and Competencies 177 141 Menu Preparation 178 142 Fundamental Principle of Good Cookery 179 1421 Practical Cookery Skills 179 1422 Methods of Preparation 181 1423 Presentation and Serving 182 1424 Practical Cookery Under Unforeseen Circumstances 182 143 Galley Administration, Management and Supervision 183 144 Religious and Cultural Aspects 184 145 Other Basic Skills 184 1451 Language Skills 184 1452 Calculation Skills 184 1453 General Communication Skills 184 15 Waste Management and Disposal 185 151 Health Risks Associated with Wastes on Ships 185 1511 Standards 186 152 Guidelines 186 1521 Disposal of Sewage and Liquid Wastes 187 153 For Waste Discharge Only 188 154 Waste Discharge Hose 188 1541 Grease Traps 188 1542 Treatment 189 1543 Facilities for Waste Storage 190 1544 Excess Sludge 191 16 Recreational Water Environments and Facilities 195 161 Health Risks Associated With Recreational Water Facilities 195 162 Recreational Water Facility Guidelines 197 1621 Swimming Pools 201 1622 Legionella Control 205 1623 Air Quality 207 1624 Other Design and Construction Aspects 207 1625 Recirculating Swimming Pools 207 1626 Flow-Through Swimming Pools 208 163 Close When in Port 209 1631 Whirlpool Spas 209 1632 Spa Swimming Pools 210 1633 Pre-swim Showering 210 1634 Using Toilet Facilities Pre-swim 211 1635 Vomitus and Accidental Faecal Releases 211 1636 Turbidity 213 1637 Disinfectant Levels and pH 213 1638 Microbial Quality 214 17 Ballast Water Management 217 171 Health Risks Associated With Ballast Water on Ships 217 1711 Standards 218 172 Guidelines 218 1721 Disposal of Ballast Water 220 173 For Waste Discharge Only 223 174 Waste Discharge Hose 223 1741 Overboard Discharge of Ballast Water 223 18 Vector and Reservoir Control 225 181 Health Risks Associated with Vectors on Ships 226 1811 Standards 226 182 Guidelines 226 1821 Screens 228 1822 Insecticides 228 183 Poison 229 1831 Rodent and Vermin Proofing 229 1832 Trapping 230 1833 Baiting 230 184 Poison 231 1841 Inspections 231 1842 Hygiene 232 19 Control of Infectious Diseases 235 191 Airborne Infectious Agents 236 1911 Acute Infectious Gastrointestinal Illnesses 236 1912 Acute Respiratory Illnesses 240 192 Guidelines 240 1921 Personal Hygiene 242 1922 Food and Water Hygiene 242 1923 Good General Hygiene Practices 243 1924 Managing Symptomatic Individuals 244 1925 Responding to Outbreaks 244 Part III Prevention of Heat and Cold Stress Injuries at Sea 20 Physiology of Heat Stress 249 201 Heat Transfer and the Human Body 249 2011 Heat Equation 249 2012 Heat Dissipation (Removal) 250 2013 Sweating (Perspiration) 250 2014 Skin Heat, Moisture, and Texture 250 2015 Blood Shunting 251 2016 Thirst 251 2017 Libation 251 2018 Water Absorption 253 2019 Sodium (Salt) 253 202 Environmental Heat Stress Factors 254 2021 Measurement of Temperature 254 2022 Wind 254 2023 Humidity 255 2024 Heat Index 255 2025 Rain 256 2026 Sun Position and Time of Day 256 2027 Elevation 256 203 Individual Heat Stress Factors 257 2031 Sunburn 257 2032 Clothing and Personal Protective Equipment 257 2033 Illness 257 2034 Immunisations (Vaccinations, Inoculations) 258 2035 Prior Heat Stress Injury 258 2036 Recent Heat Stress Exposure 258 2037 Body Size 258 2038 Demographic Characteristics 259 2039 Biological Sex 259 20310 Age 260 20311 Race and Ethnicity 260 204 Heat Stress Versus Heat Strain 266 2041 Heat Stress 266 2042 Heat Strain 266 2043 Prevention of Heat Stress Injuries 266 205 Temperature Measurement 267 206 Thermometers 267 2061 Oral Thermometers 267 2062 Tympanic (Ear) Electronic Thermometers 268 2063 Rectal Temperature 269 2064 Oesophageal Thermometers 269 21 Diagnosis of Heat Stress Injuries 273 211 Heat Rash (Miliaria Rubra) 274 212 Erythema ab igne (Erythema Caloricum) 274 213 Exertional Hyperthermia 275 214 Heat Syncope 275 215 Heat Oedema