816/ Hygiene / 992
H
ygiene
BOS-
P
RD-0
3
04.900902
4.4 A
ccommodation
s
p
aces
Wi
t
h
regard
to
a
cc
ommodat
i
on
spa
c
es
o
f
t
h
e
s
h
i
p
,
a
ll
persons
onboard
f
rom
t
h
e
M
aster
to
t
h
e most
j
u
n
i
or
ran
k,
h
ave
respons
i
b
ili
t
y
to
ens
u
re
cl
ean
li
ness
and
t
i
d
i
ness
t
h
ro
u
g
h
o
u
t
. I
n
part
ic
u
l
ar
,
t
h
e
f
o
ll
o
w
i
ng
standards
shall not
be
a
cc
epted
:
x
A
cc
u
m
u
l
at
i
ons
o
f
d
i
rt
y
l
a
u
ndr
y
ot
h
er
t
h
an
i
n
t
h
e
s
h
i
p
'
s
l
a
u
ndr
y
spa
c
e
and
t
h
at
f
or
a
br
i
e
f
n
u
mber
o
f
da
y
s
pr
i
or
to
l
a
u
nder
i
ng on
l
y
;
x
A
cc
u
m
u
l
at
i
on
o
f
pa
ck
ag
i
ng
,
p
l
ast
ic
s
and
ot
h
er
debr
i
s
f
rom
s
h
i
p
s
u
pp
li
es
;
x
A
cc
u
m
u
l
at
i
on
o
f
o
il
y
rags
and ot
h
er
f
i
bro
u
s mater
i
a
l
s
s
u
c
h
as
w
aste
paper
;
x
E
ntr
y
c
arpeted areas
so
il
ed
b
y
de
ck
or
eng
i
ne
or
ot
h
er
w
or
k
spa
c
e
f
oot
w
ear
;
x
S
torage o
f
d
i
rt
y u
n
l
a
u
ndered prote
c
t
i
ve
cl
ot
h
i
ng
w
i
t
h
i
n
s
l
eep
i
ng
q
u
arters
;
x
S
to
w
age
,
temporar
y
or
ot
h
er
w
i
se
,
o
f
c
argo
samp
l
es
,
b
u
n
k
er
samp
l
es
, l
u
be
o
il
samp
l
es
,
ma
c
h
i
ner
y
spare parts
,
and
/
or
ot
h
er
i
tems
o
f
s
h
i
p
'
s
e
q
u
i
pment
w
i
t
h
i
n
a
cc
ommodat
i
on
spa
c
es
.
4.
5 Laundry and
W
et
C
l
ot
h
ing
x
Cl
ot
h
i
ng
should
be
l
e
f
t
to
dr
y
on
l
y
i
n
t
h
e
des
i
gnated
p
l
a
c
ed
. I
t
should
not
be
p
u
t
to
dr
y
i
n
an
y
ma
c
h
i
ner
y
spa
c
e or
on
or
cl
ose
to e
l
e
c
tr
ic
h
eaters
,
rad
i
ators
,
et
c. i
n a
cc
ommodat
i
on
spa
c
es
;
x
L
a
u
ndr
y
rooms
should
be
k
ept
neat
and
t
i
d
y
. T
h
e
f
il
ters
o
f
dr
y
ers
shall
be
cl
eaned
a
f
ter
ea
c
h
dr
y
i
ng
c
y
cl
e
.
4.
6
F
ood
and
w
ater
safety
C
ontam
i
nat
i
on
o
f
f
ood
and
w
ater
i
s
a ma
j
or
c
a
u
se
o
f
ill
ness
, i
n
part
ic
u
l
ar
a
c
a
u
se
o
f
d
i
arr
h
oea
.
M
u
c
h
o
f
t
h
i
s
r
i
s
k c
an be avo
i
ded
b
y
app
lic
at
i
on o
f
t
h
e
f
o
ll
o
w
i
ng
r
u
l
es
:
x
B
e
f
ore eat
i
ng or
h
and
li
ng
f
ood
and
a
l
w
a
y
s
a
f
ter
u
s
i
ng
t
h
e
to
il
et
, W
A
SH YOUR H
A
NDS;
x
U
n
l
ess
c
erta
i
n
o
f
t
h
e
p
u
r
i
t
y
o
f
t
h
e
l
o
c
a
l
w
ater
s
u
pp
l
y
,
st
ick
to
bo
il
ed
or
bott
l
ed
w
ater
and
avo
i
d
ic
e
i
n
dr
i
n
k
s
.
A
l
ternat
i
ve
l
y
,
w
ater
c
an be
d
i
s
i
n
f
e
c
ted
w
i
t
h
tab
l
ets
or
w
i
t
h
a
s
u
i
tab
l
e
f
il
ter
;
x
Di
s
h
es
and
c
u
t
l
er
y
should
i
dea
ll
y
be
w
as
h
ed
w
i
t
h
d
i
s
i
n
f
e
c
ted
w
ater
;
x
H
ot
tea and
c
o
ff
ee are
u
s
u
a
ll
y
sa
f
e
;
x
E
ns
u
re
t
h
at m
ilk
h
as
been
paste
u
r
i
z
ed
and
t
h
at
c
h
eese
, c
ream
and
ic
e
c
ream
are made
f
rom m
ilk
t
h
at
h
as
been
paste
u
r
i
z
ed
;
x
P
ee
l
a
ll
f
r
u
i
t
,
eat on
l
y
c
oo
k
ed
vegetab
l
es
and avo
i
d
sa
l
ads
;
x
E
ns
u
re
t
h
at
sea
f
ood
,
f
i
s
h
and meat are
t
h
oro
u
g
h
l
y
c
oo
k
ed and eaten
h
ot
wh
enever
poss
i
b
l
e
;
x
A
vo
i
d
l
e
f
tovers
and
re
h
eated
f
ood
;
x
C
oo
k
a
ll
meat
t
h
oro
u
g
h
l
y
and eat
i
t
h
ot
wh
enever
poss
i
b
l
e
;
x
K
eep
y
o
u
r
h
epat
i
t
i
s
va
cci
nat
i
ons
u
p
to date
.
H
epat
i
t
i
s
i
s
a
potent
i
a
ll
y
f
ata
l li
ver
d
i
sease
,
wh
ic
h
c
an
be
c
ontra
c
ted
f
rom
c
ontam
i
nated
f
ood
and
dr
i
n
k
s
or
f
rom
a
cci
denta
l c
onta
c
t
w
i
t
h
i
n
f
e
c
ted
hu
man
f
ae
c
es
.
4.
7 Uses of
w
ater onboard
4.
7
.1
Definitions
Drin
k
ab
l
e
w
ater
:
w
ater
u
sed
f
or
dr
i
n
ki
ng
,
prepar
i
ng
or
c
oo
ki
ng
f
ood
. O
n
l
y
m
i
nera
l
w
ater
shall
be
u
sed
f
or
t
h
ese
spe
ci
f
ic
u
ses
.
P
otab
l
e
fres
h w
ater
:
W
ater
t
h
at
i
s
i
ntended
f
or
w
as
h
i
ng
,
bat
h
i
ng
,
s
h
o
w
er
i
ng and
cl
ean
i
ng
. T
h
i
s
w
ater
i
s
d
i
s
i
n
f
e
c
ted
pr
i
or
to be
u
sed
. T
an
k
s
u
sed
f
or
potab
l
e
f
res
h w
ater
s
h
a
ll
be
ded
ic
ated
to
i
t
and
cl
ear
l
y
i
dent
i
f
i
ed
.
Non
-
p
otab
l
e
fres
h
w
ater
:
W
ater
not
treated
and
ded
ic
ated
to
cli
ents
i
nsta
ll
at
i
ons
. T
an
k
s
u
sed
f
or
non
potab
l
e
f
res
h w
ater
shall
be
ded
ic
ated
to
i
t
and
cl
ear
l
y
i
dent
i
f
i
ed
.
V
ers
i
on
0
5
. O
r
i
g
i
na
l
date
:
2
5/
0
5/
2012.
V
ers
i
on
date
:
3
1
/
12
/
201
5
.
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
.
10
/
1
7
816