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Guide to ship sanitation Third edition Geneva 2011 WHO Library Cataloguing-in-P

Guide to ship sanitation Third edition Geneva 2011 WHO Library Cataloguing-in-Publication Data: World Health Organization. WHO Guide to ship sanitation. 3rd ed. 1. Ships 2. Public health 3. Sanitation 4. Disease transmission—prevention and control 5. Communicable disease control—methods 6. Guidelines I. Title. ISBN 978 92 4 154669 0 (NLM classification: WA 810) © World Health Organization 2011 All rights reserved. Publications of the World Health Organization can be obtained from WHO Press, World Health Organization, 20 Avenue Appia, 1211 Geneva 27, Switzerland (tel: +41 22 791 2476; fax: +41 22 791 4857; email: bookorders@who.int). Requests for permission to reproduce or translate WHO publications—whether for sale or for noncommercial distribution—should be addressed to WHO Press, at the above address (fax: +41 22 791 4806; email: permissions@who.int). The designations employed and the presentation of the material in this publication do not imply the expression of any opinion whatsoever on the part of the World Health Organization concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. Dotted lines on maps represent approximate border lines for which there may not yet be full agreement. The mention of specific companies or of certain manufacturers’ products does not imply that they are endorsed or recommended by the World Health Organization in preference to others of a similar nature that are not mentioned. Errors and omissions excepted, the names of proprietary products are distinguished by initial capital letters. All reasonable precautions have been taken by WHO to verify the information contained in this publication. However, the published material is being distributed without warranty of any kind, either express or implied. The responsibility for the interpretation and use of the material lies with the reader. In no event shall the World Health Organization be liable for damages arising from its use. Printed in France Cover design by Crayonbleu, Lyon, France Layout by Biotext Pty Ltd, Canberra, Australia iii Contents Contents Foreword....................................................................................................................... vii Acknowledgements. .....................................................................................................ix Acronyms and abbreviations.................................................................................xiii 1 Introduction................................................................................................................1 1.1 Significance of ships to health...............................................................................1 1.2 Scope, purpose and objective................................................................................2 1.3 Harmonization with other international regulations.................................3 1.3.1 International Health Regulations......................................................3 1.3.2 International Labour Organization. ..................................................4 1.3.3 International Maritime Organization..............................................7 1.4 Roles and responsibilities.......................................................................................8 1.4.1 Designer/constructor.............................................................................8 1.4.2 Owner/operator.......................................................................................8 1.4.3 Master/crew ..............................................................................................9 1.4.4 Port authorities.........................................................................................9 1.5 Structure of the Guide to ship sanitation........................................................10 2 Water.......................................................................................................................... 11 2.1 Background................................................................................................................11 2.1.1 Standards related to potable water...............................................13 2.1.2 Role of the International Health Regulations (2005)............14 2.1.3 Potable water sources from ashore and uses on board ships. ..............................................................................................15 2.1.4 Health risks associated with potable water on ships............16 2.1.5 Bottled water and ice...........................................................................18 2.1.6 Definitions, overview and objectives of water safety plans.............................................................................................19 2.2 Guidelines. ...................................................................................................................21 2.2.1 Guideline 2.1: Water safety plan for shore supplies, delivery system and bunker boats or barges ...........................21 2.2.2 Guideline 2.2: Water quantity..........................................................25 2.2.3 Guideline 2.3: Water safety plan for ship water supply........26 2.2.4 Guideline 2.4: Independent surveillance....................................47 iv Guide to ship sanitation 3 Food............................................................................................................................ 55 3.1 Background................................................................................................................55 3.1.1 Food supply and transfer chain.......................................................55 3.1.2 Health risks associated with food on ships................................55 3.1.3 International Health Regulations (2005). ...................................58 3.1.4 Overview of food safety plans, and hazard analysis and critical control points..........................................................................59 3.2 Guidelines ..................................................................................................................62 3.2.1 Guideline 3.1: Food safety plans.....................................................63 3.2.2 Guideline 3.2: Food receipt...............................................................64 3.2.3 Guideline 3.3: Equipment and utensils .......................................67 3.2.4 Guideline 3.4: Materials......................................................................69 3.2.5 Guideline 3.5: Facilities . .....................................................................71 3.2.6 Guideline 3.6: Storage, preparation and service spaces.......75 3.2.7 Guideline 3.7: Toilet and personal hygiene facilities . ............78 3.2.8 Guideline 3.8: Dishwashing. ..............................................................80 3.2.9 Guideline 3.9: Safe food storage .....................................................82 3.2.10 Guideline 3.10: Maintenance, cleaning and disinfection......84 3.2.11 Guideline 3.11: Personal hygiene...................................................85 3.2.12 Guideline 3.12: Training.....................................................................87 3.2.13 Guideline 3.13: Food wastes ............................................................88 4 Recreational water environments. ................................................................... 89 4.1 Background................................................................................................................89 4.1.1 Health risks associated with recreational water environments on ships. .......................................................................89 4.1.2 Recreational water environment guidelines.............................91 4.2 Guidelines. ...................................................................................................................91 4.2.1 Guideline 4.1: Design and operation.............................................92 4.2.2 Guideline 4.2: Pool hygiene ...........................................................105 4.2.3 Guideline 4.3: Monitoring...............................................................107 5 Ballast water..........................................................................................................111 5.1 Background.............................................................................................................111 5.1.1 Health risks associated with ballast water on ships...........111 5.1.2 Standards...............................................................................................111 5.2 Guidelines. ................................................................................................................112 5.2.1 Guideline 5.1: Ballast water management...............................113 5.2.2 Guideline 5.2: Ballast water treatment and disposal..........114 v Contents 6 Waste management and disposal...................................................................117 6.1 Background.............................................................................................................117 6.1.1 Health risks associated with wastes on ships........................117 6.1.2 Standards...............................................................................................118 6.2 Guidelines. ................................................................................................................118 6.2.1 Guideline 6.1: Sewage and greywater management...........119 6.2.2 Guideline 6.2: Solid waste management .................................121 6.2.3 Guideline 6.3: Health-care and pharmaceutical waste management.........................................................................................123 7 Vector and reservoir control............................................................................125 7.1 Background.............................................................................................................125 7.1.1 Health risks associated with vectors on ships.......................125 7.1.2 Standards ..............................................................................................126 7.2 Guidelines. ................................................................................................................126 7.2.1 Guideline 7.1: Insect vector control. ...........................................127 7.2.2 Guideline 7.2: Rodent vector control.........................................129 8 Controlling infectious diseases in the environment. ................................133 8.1 Background.............................................................................................................133 8.1.1 Health risks associated with persistent infectious agents on ships....................................................................................133 8.2 Guidelines. ................................................................................................................136 8.2.1 Guideline 8.1: Transmission routes . ..........................................138 8.2.2 Guideline 8.2: Air quality................................................................139 8.2.3 Guideline 8.3: Cases and outbreaks............................................140 Annex Examples of hazards, control measures, monitoring procedures and corrective actions for the ship water supply system............................................................................................143 Glossary.......................................................................................................................147 References. ..................................................................................................................151 vi Guide to ship sanitation Tables Table 2-1 Pathogens and toxins linked to outbreaks of waterborne disease associated with ships, 1 January 1970 – 30 June 2003................................................................16 Table 2-2 Examples of parameters frequently tested in potable water and typical values.............................................................50 Table 3‑1 Agents associated with foodborne disease outbreaks within ships, 1 January 1970 – 30 June 2003. ....................................57 Table 3‑2 Examples of proper food receipt temperatures and conditions for foods supplied to ship. ...........................................66 Figures Figure 2-1 Schematic of ship drinking-water supply chain, showing 1) source, 2) transfer and delivery system and 3) ship water system.....................................................................................12 Figure 2-2 Application of water safety plans............................................................20 vii Foreword Historically, ships have played a significant role in the global transmission of infectious disease. Some of the earliest recorded evidence of attempts to control human disease transmission via ships dates to the 14th century, when ports denied access to ships suspected of carrying the plague. In the 19th century, the spread of cholera pandemics was thought to have been facilitated by merchant shipping. A World Health Organization (WHO) review identified more than 100 disease outbreaks associated with ships between 1970 and 2003 (Rooney et al., 2004). Today’s world fleet of propelled seagoing merchant ships of more than 100 billion tonnes comprises 99 741 ships, with an average age of 22 years, registered in more than 150 nations and crewed by more than a million seafarers of virtually every nationality (IHS Fairplay, 2010). World seaborne trade figures suggest that the amount of goods loaded on ships has increased considerably in recent decades; in 2007, it reached 7.3 billion tonnes, a volume increase of 4.8% over the previous year (United Nations, 2008). During the three decades to 2008, the annual average growth rate of world seaborne trade was estimated at 3.1% (United Nations, 2008). The shipping industry also supports tourism and recreation. American cruise ships alone carried 13.4 million people during 2009, for an average period of 7.3 days per person, a passenger number increase averaging 4.7% per year over the preceding four years (Cruise Lines International Association, 2010). Naval ships also carry considerable numbers of crew, sometimes more than 5000 per ship. Ferries are ubiquitous around the world in port cities and at some river crossings and are used by many people on a daily basis. Because of the international nature of ship transport, international regulations relating to sanitary aspects of ship transport have been in place for more than half a century. The International Sanitary Regulations of 1951 were replaced by the International Health Regulations (IHR) adopted by WHO in 1969. The IHR were revised at the Fifty-eighth World Health Assembly in 2005. The WHO Guide to ship sanitation has become the official WHO global reference on health requirements for ship construction and operation. Its original purpose was to standardize the sanitary measures taken in ships, to safeguard the health of travellers and workers and to prevent the spread of infection from one country to another. Today, however, given the number of specific guidance documents, conventions and regulations currently available that provide full accounts of the design viii Guide to ship sanitation and operational detail relating to ships, the primary aim of the guide is to present the public health significance of ships in terms of disease and to highlight the importance of applying appropriate control measures. The guide was first published in 1967 and amended in 1987. This revised third edition of the guide has been prepared to reflect the changes in construction, design and size of ships since the 1960s and the existence of new diseases (e.g. legionellosis) that were not foreseen when the 1967 guide was published. The guide has been developed through an iterative series of drafting and peer-review steps. In revising the guide, expert meetings were held in Miami, United States of America (USA), on 3–4 October 2001 and in Vancouver, Canada, on 8–10 October 2002 to discuss and recommend the proposed contents. Expert meetings to review the draft guide were held on 25 October 2007 in Montreal, Canada, and on 12–13 October 2009 in Lyon, France. uploads/Ingenierie_Lourd/ guide-to 1 .pdf