822/ Hygiene / 992
H
ygiene
BOS-
P
RD-0
3
04.900902
4.
8
H
ygiene
I
ns
p
ections
x
T
h
e
M
aster or
A
pp
ointed
P
erson wit
h
t
h
e
H
ead
of
Catering
tea
m
(C
h
ief
Coo
k
)
shall
ma
k
e
w
ee
kl
y
H
y
g
i
ene
i
nspe
c
t
i
ons
t
h
ro
u
g
h
o
u
t
t
h
e
vesse
l
s
spa
c
es
u
s
i
ng
t
h
e
f
orm
Weekly Hygiene
Inspection
;
x
T
h
i
s
i
nspe
c
t
i
on
should
be
c
arr
i
ed
o
u
t
on
c
e
a
w
ee
k (
no
part
ic
u
l
ar
re
q
u
i
rement
as
wh
en
)
b
y
t
h
e
M
aster
or
h
i
s
de
l
egate
toget
h
er
w
i
t
h
t
h
e
H
ead
o
f
C
ater
i
ng
team
(
Coo
k
or
Ca
m
p
B
OSS
as
app
lic
ab
l
e
)
u
s
i
ng
t
h
e
Weekly Hygiene Inspection
;
x
I
n
an
y
c
ase
,
t
h
e
s
i
gned
report
should
t
h
en
be
g
i
ven
to
t
h
e
M
aster
f
or
h
i
s
a
w
areness
and
re
c
ord
.
A
n
y
i
ss
u
e noted
d
u
r
i
ng
t
h
e
i
nspe
c
t
i
on
w
ill
re
q
u
i
re
t
h
e
u
tmost attent
i
on
f
or
ade
q
u
ate a
c
t
i
on
(
s
);
x
T
h
e
M
aster
shall
ens
u
re
t
h
at
t
h
e
“
s
h
i
p
san
i
tat
i
on
c
ert
i
f
ic
ate
”
shall
be
k
ept
va
li
d
.
A
ll
f
i
nd
i
ngs
ra
i
sed
d
u
r
i
ng
a
s
h
i
p
san
i
tat
i
on
i
nspe
c
t
i
on
shall
be
reported
to
t
h
e
O
p
erations
M
anager and
QH
SE
Coordinator
. T
h
e
M
aster
and
O
p
erations
M
anagers
shall
ens
u
re
t
h
e
f
i
nd
i
ngs
are
so
l
ved
/
c
orre
c
ted
as soon as
reasonab
l
y
pra
c
t
ic
ab
l
e
;
4.
9
P
est Contro
l
P
est
c
ontro
l
m
u
st
be
a
c
ont
i
n
u
o
u
s
tas
k
on
board
ea
c
h
vesse
l,
a
i
m
i
ng
to
f
i
g
h
t
aga
i
nst
i
n
f
estat
i
on
at
a
prevent
i
ng
stage
.
I
nspe
c
t
i
on
and
c
are
wh
il
e
open
i
ng
c
onta
i
ners
, i
nsta
ll
at
i
on
o
f
rat
g
u
ards
at
q
u
a
y
,
organ
i
z
ed
f
ood
and
garbage
arrangements
, cl
ean
li
ness
and man
y
ot
h
ers
are
ro
u
t
i
ne
tas
k
s
a
i
m
i
ng
to
prevent
u
ndes
i
red
an
i
ma
l
s
on
board
should
be
app
li
ed
.
I
f
rats
/
m
ic
e
are
d
i
s
c
overed
or
s
u
spe
c
ted
on
board
,
traps
are
c
erta
i
n
l
y
t
h
e
most
s
u
i
tab
l
e
met
h
od
o
f
destr
u
c
t
i
on
. I
f
po
i
son
i
s
s
u
ggested
, i
t
i
s
ne
c
essar
y
to
ver
i
fy
f
i
rst
t
h
e
hu
man
h
ea
l
t
h
i
mpa
c
t
o
f
t
h
e
prod
u
c
ts
be
f
ore
i
ts
event
u
a
l
u
se
.
P
o
i
sons
t
h
at
c
a
u
se
rap
i
d
rats
/
m
ic
e deat
h
are
too
dangero
u
s
to
u
se
i
n
f
ood prem
i
ses
.
B
u
t
t
h
e
most
c
ommon
,
d
i
st
u
rb
i
ng
and
h
ard
to
f
i
g
h
t
pest
rema
i
n
t
h
e
c
o
ck
roa
c
h
es
. S
evera
l
means
o
f
d
i
s
i
n
f
e
c
t
i
on
o
f
c
o
ck
roa
c
h
es
e
xi
st
,
ea
c
h
one
w
i
t
h
pos
i
t
i
ve
and
negat
i
ve
e
ff
e
c
ts
. H
o
w
ever
,
t
h
e
prod
u
c
t
t
h
e
C
ompan
y
re
c
ommends
i
s
t
h
e
G
e
l
t
y
pe
,
as
i
t
:
x
prov
i
des
a
ver
y
e
ff
e
c
t
i
ve e
ff
e
c
t
;
x
a
ll
o
w
s
l
o
c
a
li
z
ed
“
atta
ck
s
”;
x
i
s
h
arm
l
ess
to
hu
man
h
ea
l
t
h
;
x
i
s
eas
y
to
u
se and
to
cl
ean
.
T
h
e
C
ompan
y
h
as
li
sted
severa
l
d
i
s
i
n
f
e
c
t
i
on
G
e
l
ma
k
ers
. T
h
e
vesse
l
o
ff
ic
ers
are
t
h
ere
f
ore
re
q
u
ested
to
c
onta
c
t
t
h
e
i
r
P
urc
h
aser
f
or
fu
rt
h
er
i
n
f
ormat
i
on and orders
.
I
n
an
y
c
ase
,
and
t
h
i
s
aga
i
nst
an
y
pest
,
t
h
e ma
i
n
C
ompan
y
ob
j
e
c
t
i
ve
i
s
to
k
eep ma
j
or
so
l
u
t
i
ons
(
fu
m
i
gat
i
on
)
as
a
l
ast
resort
,
wh
ic
h
means
on
l
y wh
en
t
h
e
i
n
f
estat
i
on
i
n
no
l
onger
c
ontro
ll
ab
l
e
.
P
r
i
or
an
y
fu
m
i
gat
i
on
,
t
h
e
M
aster
should
i
n
f
orm
h
i
s
O
p
eration
M
anager
. Cl
ear
i
nstr
u
c
t
i
ons
shall
be
agreed
w
i
t
h
t
h
e
serv
ic
e
c
ompan
y
c
arr
y
i
ng o
u
t
t
h
e
fu
m
i
gat
i
on
regard
i
ng
t
h
e
pro
c
ess
and prod
u
c
ts
t
h
at
w
ill
be
u
sed
.
R
e
c
ommendat
i
ons
f
or
t
h
e
u
se
o
f
pest
ici
des
on
board
are
ava
il
ab
l
e
i
n
t
h
e
I
M
O Ci
r
c
u
l
ar
“MSC.1/Circ.1358
Recommendations on the safe use of pesticides in ships”,
anne
x
ed
to
t
h
e
SMS Section 9 – Safety
Management.
T
h
e
vesse
l i
s
re
q
u
i
red
to
h
o
l
d
a
va
li
d
“
D
erat
i
ng
c
ert
i
f
ic
ate
”, i
ss
u
ed
b
y
a
c
ompetent
a
u
t
h
or
i
t
y
u
pon
onboard
i
nspe
c
t
i
on
. I
n
some areas
,
t
h
i
s
c
ert
i
f
ic
ate
i
s
rep
l
a
c
ed b
y
t
h
e genera
l
“
S
h
i
p
S
an
i
tat
i
on
C
ert
i
f
ic
ate
”.
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
.
1
6
/
1
7
822