811/ Hygiene / 992
H
ygiene
BOS-
P
RD-0
3
04.900902
4 De
scr
ip
t
i
o
n
I
t
i
s
t
h
e
c
re
w'
s
respons
i
b
ili
t
y
to
l
oo
k
a
f
ter
t
h
e
i
r
o
w
n
h
ea
l
t
h
and
f
i
tness
. Hi
g
h
standards
o
f
persona
l cl
ean
li
ness
and
hy
g
i
ene
should
be ma
i
nta
i
ned
.
4
.1 Wor
k
in ga
ll
ey
s
,
pan
tr
y and
ot
h
e
r
f
oo
d a
r
ea
s
4
.1.1
C
a
t
e
r
ing Pe
rso
nne
l
a)
M
edi
c
a
l
C
e
rt
ifi
c
a
t
i
o
n
C
ater
i
ng
personne
l (i
n
cl
u
d
i
ng
ste
w
ard
,
room
bo
y
…)
should
h
o
l
d
a
med
ic
a
l c
ert
i
f
ic
ate
o
f
ma
xi
m
u
m
1
y
ear
va
li
d
i
t
y
. T
h
e med
ic
a
l
e
x
am
i
nat
i
on
shall
, i
n
add
i
t
i
on
to
t
h
e
f
i
tness
re
c
ogn
i
t
i
on
, i
n
cl
u
de
b
l
ood
,
stoo
l
and
u
r
i
ne
ana
l
y
ses to
c
on
f
i
rm
t
h
at
t
h
e
person
i
s
f
ree
o
f
an
y
paras
i
tes
or
c
ontag
i
o
u
s
ill
ness
t
h
at
ma
y
l
ead
to
f
ood
po
i
son
i
ng
.
T
h
e
M
a
st
e
r
should
ver
i
fy
t
h
e med
ic
a
l c
ert
i
f
ic
ate
va
li
d
i
t
y
at
ea
c
h
embar
k
at
i
on
. I
f
s
u
c
h
va
li
d
c
ert
i
f
ic
ate
c
annot
be prov
i
ded
:
1
.
be
c
a
u
se
i
t
w
as
f
orgotten
as
h
ore
:
x
t
h
e
d
u
t
i
es
o
f
t
h
e
c
on
c
erned
person
should
be
s
u
spended
u
nt
il
re
c
ept
i
on
o
f
t
h
e
sa
i
d
c
ert
i
f
ic
ate
.
2.
be
c
a
u
se
no med
ic
a
l
v
i
s
i
t
h
as
been
c
arr
i
ed
o
u
t
:
x
t
h
e
c
on
c
erned
person
should
be
d
i
sm
i
ssed
f
rom
t
h
e
vesse
l
u
nt
il
mandator
y
med
ic
a
l
v
i
s
i
t
i
s
c
omp
l
eted and ade
q
u
ate
c
ert
i
f
ic
ate
i
ss
u
ed
.
b)
Q
ua
l
ifi
c
a
t
i
o
n
s
F
ood
h
and
l
ers
should
be
tra
i
ned
, q
u
a
li
f
i
ed
and
c
ompetent
to
ma
i
nta
i
n
a
cc
eptab
l
e
standard
o
f
h
ea
l
t
h
and
hy
g
i
ene
on
board
t
h
e
vesse
l. T
h
e
i
r
tra
i
n
i
ng
should
c
over
pra
c
t
ic
a
l c
oo
k
er
y
,
f
ood
and
persona
l
hy
g
i
ene
,
f
ood
storage
,
sto
ck c
ontro
l,
env
i
ronmenta
l
prote
c
t
i
on and
c
ater
i
ng
h
ea
l
t
h
and
sa
f
et
y
.
A
n
y
c
ater
i
ng
personne
l
should
re
c
e
i
ve
bas
ic
tra
i
n
i
ng
sea
s
u
rv
i
va
l, i
n
cl
u
d
i
ng
f
i
re
f
i
g
h
t
i
ng
.
A
dd
i
t
i
ona
l T
ra
i
n
i
ng
P
rograms
to a
w
areness
f
ood
h
and
l
ers
abo
u
t
h
ea
l
t
h
and
hy
g
i
ene meas
u
res
are ava
il
ab
l
e
on
t
h
e porta
l
at
:
h
ttps
://hu
b
.
bo
u
rbon
-
on
li
ne
.c
om
/w
or
k
spa
c
es
/
HR
/
T
ra
i
n
i
ng
/P
ages
/
de
f
a
u
l
t
.
asp
x
T
h
e
f
ood
hy
g
i
ene
q
u
a
li
f
ic
at
i
ons
should
be
ver
i
f
i
ed
at
t
h
e
re
c
r
u
i
t
i
ng
stage
or
re
q
u
ested
to
t
h
e
C
ater
i
ng
C
ompan
y
be
f
ore
send
i
ng
an
y
ne
w
f
ood
h
and
l
er
on
board a
vesse
l.
W
h
en
emp
l
o
y
ed
on
a
vesse
l,
t
h
e
M
a
st
e
r
should
ens
u
re
t
h
at
ne
w
c
ater
i
ng
personne
l
are
e
ff
ici
ent
l
y
f
am
ili
ar
i
z
ed
w
i
t
h
t
h
e
vesse
l
spe
ci
f
ic
emergen
c
y
e
q
u
i
pment
ava
il
ab
l
e
i
n
t
h
e
ki
t
c
h
en
(
e
x
t
i
ng
u
i
s
h
ers
,
f
ix
ed
CO2
s
y
stem
,
f
i
re b
l
an
k
et
…)
and
emergen
c
y
pro
c
ed
u
res
.
F
ood
h
and
l
ers
or
personne
l
engaged
i
n
c
ater
i
ng
operat
i
ons
(c
oo
k
s
,
w
a
i
ters
,
room
bo
y
s
…)
m
u
st
be
ab
l
e
to
c
omm
u
n
ic
ate
i
n
t
h
e
C
ompan
y
’
s
o
ff
ici
a
l l
ang
u
age
, i.
e
E
ng
li
s
h
.
c
)
Wor
king
co
ndi
t
i
o
n
s
x
C
ater
i
ng
sta
ff
shall
ens
u
re t
h
at
h
i
g
h
standards
o
f
persona
l
hy
g
i
ene
and
cl
ean
li
ness
i
n t
h
e
ga
ll
e
y
,
pantr
y
,
mess
rooms
and a
cc
ommodat
i
on
are ma
i
nta
i
ned
;
x
H
ands
and
f
i
ngerna
il
s
shall
be
w
as
h
ed
and
cl
eaned
be
f
ore
f
ood
i
s
h
and
l
ed
. T
h
i
s
i
s
a
l
so
most
i
mportant
a
f
ter
h
and
li
ng
u
n
c
oo
k
ed meat
or
f
i
s
h
(
be
c
a
u
se
t
h
i
s
c
onta
i
ns
ba
c
ter
i
a
lik
e
l
y
to
c
ontam
i
nate
ot
h
er
f
ood
),
and
a
f
ter
v
i
s
i
t
i
ng
t
h
e
to
il
et
;
x
A
ll c
u
ts
,
h
o
w
ever
sma
ll,
shall
be
reported
i
mmed
i
ate
l
y
and
re
c
e
i
ve
f
i
rst
a
i
d attent
i
on
to
prevent
i
n
f
e
c
t
i
on
;
x
A
n open
c
u
t
,
b
u
rn or
abras
i
on
shall
be
c
overed
w
i
t
h
a
w
aterproo
f
dress
i
ng
;
V
ers
i
on
0
5
. O
r
i
g
i
na
l
date
:
2
5/
0
5/
20
1
2.
V
ers
i
on
date
:
31/1
2
/
20
15
.
V
a
li
d
vers
i
on
on
l
y
on
Q
M
S
s
i
te
.
U
n
c
ontro
ll
ed do
c
u
ment
wh
en
pr
i
nted
.
P
ro
c
ed
u
re prepared b
y:
BOS
Q
HS
E
Manager
.
A
pproved
b
y:
BOS
Q
HS
E
Manager
.
V
a
li
dated
b
y:
BOS
Qu
a
li
t
y
R
epresentat
i
ve
.
5 / 17
811