Pollution Prevention and Sanitation

This part prescribes regulations governing the design and construction of marine sanitation devices and procedures for certifying that marine sanitation devices meet the regulations and the standards of the Environmental Protection Agency promulgated under section 312 of the Federal Water Pollution Control Act (33 U.S.C. 1322), to eliminate the discharge of untreated sewage from vessels into the waters of the United States, including the territorial seas. Subpart A of this part contains regulations governing the manufacture and operation of vessels equipped with marine sanitation devices.

In this part:

Coast Guard means the Commandant or his authorized representative.

Discharge includes, but is not limited to, any spilling, leaking, pouring, pumping, emitting, emptying, or dumping.

Existing vessel includes any vessel, the construction of which was initiated before January 30, 1975.

Fecal coliform bacteria are those organisms associated with the intestine of warm-blooded animals that are commonly used to indicate the presence of fecal material and the potential presence of organisms capable of causing human disease.

Inspected vessel means any vessel that is required to be inspected under 46 CFR Ch. I.

Length means a straight line measurement of the overall length from the foremost part of the vessel to the aftermost part of the vessel, measured parallel to the centerline. Bow sprits, bumpkins, rudders, outboard motor brackets, and similar fittings or attachments are not to be included in the measurement.

Manufacturer means any person engaged in manufacturing, assembling, or importing of marine sanitation devices or of vessels subject to the standards and regulations promulgated under section 312 of the Federal Water Pollution Control Act.

Marine sanitation device and device includes any equipment for installation on board a vessel which is designed to receive, retain, treat, or discharge sewage, and any process to treat such sewage.

New vessel includes any vessel, the construction of which is initiated on or after January 30, 1975.

Person means an individual, partnership, firm, corporation, or association, but does not include an individual on board a public vessel.

Public vessel means a vessel owned or bare-boat chartered and operated by the United States, by a State or political subdivision thereof, or by a foreign nation, except when such vessel is engaged in commerce.

Recognized facility means any laboratory or facility listed by the Coast Guard as a recognized facility under this part.

Sewage means human body wastes and the wastes from toilets and other receptacles intended to receive or retain body waste.

Territorial seas means the belt of the seas measured from the line of ordinary low water along that portion of the coast which is in direct contact with the open sea and the line marking the seaward limit of inland waters, and extending seaward a distance of 3 miles.

Type I marine sanitation device means a device that, under the test conditions described in §§ 159.123 and 159.125, produces an effluent having a fecal coliform bacteria count not greater than 1,000 per 100 milliliters and no visible floating solids.

Type II marine sanitation device means a device that, under the test conditions described in §§ 159.126 and 159.126a, produces an effluent having a fecal coliform bacteria count not greater than 200 per 100 milliliters and suspended solids not greater than 150 milligrams per liter.

Type III marine sanitation device means a device that is designed to prevent the overboard discharge of treated or untreated sewage or any waste derived from sewage.

Uninspected vessel means any vessel that is not required to be inspected under 46 CFR Chapter I.

United States includes the States, the District of Columbia, the Commonwealth of Puerto Rico, the Virgin Islands, Guam, American Samoa, the Canal Zone, and the Trust Territory of the Pacific Islands.

Vessel includes every description of watercraft or other artificial contrivance used, or capable of being used, as a means of transportation on the waters of the United States.

No manufacturer may manufacture for sale, sell, offer for sale, or distribute for sale or resale any vessel equipped with installed toilet facilities unless it is equipped with:

(a) An operable Type II or III device that has a label on it under § 159.16 or that is certified under § 159.12 or § 159.12a; or

(b) An operable Type I device that has a label on it under § 159.16 or that is certified under § 159.12, if the vessel is 19.7 meters (65 feet) or less in length.

(a) No person may operate any vessel equipped with installed toilet facilities unless it is equipped with:

(1) An operable Type II or III device that has a label on it under § 159.16 or that is certified under § 159.12 or § 159.12a; or

(2) An operable Type I device that has a label on it under § 159.16 or that is certified under § 159.12, if the vessel is 19.7 meters (65 feet) or less in length.

(b) When operating a vessel on a body of water where the discharge of treated or untreated sewage is prohibited by the Environmental Protection Agency under 40 CFR 140.3 or 140.4, the operator must secure each Type I or Type II device in a manner which prevents discharge of treated or untreated sewage. Acceptable methods of securing the device include—

(1) Closing the seacock and removing the handle;

(2) Padlocking the seacock in the closed position;

(3) Using a non-releasable wire-tie to hold the seacock in the closed position; or

(4) Locking the door to the space enclosing the toilets with a padlock or door handle key lock.

(c) When operating a vessel on a body of water where the discharge of untreated sewage is prohibited by the Environmental Protection Agency under 40 CFR 140.3, the operator must secure each Type III device in a manner which prevents discharge of sewage. Acceptable methods of securing the device include—

(1) Closing each valve leading to an overboard discharge and removing the handle;

(2) Padlocking each valve leading to an overboard discharge in the closed position; or

(3) Using a non-releasable wire-tie to hold each valve leading to an overboard discharge in the closed position.

(a) The recognized facility must evaluate the information that is submitted by the manufacturer in accordance with § 159.14(b) (1), (2), and (3), evaluate the device for compliance with §§ 159.53 through 159.95, test the device in accordance with § 159.101 and submit to the Commanding Officer (MSC), Attn: Marine Safety Center, U.S. Coast Guard Stop 7430, 2703 Martin Luther King Jr. Avenue SE., Washington, DC 20593-7430 the following:

(1) The information that is required under § 159.14(b);

(2) A report on compliance evaluation;

(3) A description of each test;

(4) Test results; and

(5) A statement, that is signed by the person in charge of testing, that the test results are accurate and complete.

(b) The Coast Guard certifies a test device, on the design of the device, if it determines, after consideration of the information that is required under paragraph (a) of this section, that the device meets the requirements in Subpart C of this part.

(c) The Coast Guard notifies the manufacturer and recognized facility of its determination under paragraph (b) of this section. If the device is certified, the Coast Guard includes a certification number for the device. If certification is denied, the Coast Guard notifies the manufacturer and recognized facility of the requirements of this part that are not met. The manufacturer may appeal a denial to the Commanding Officer (MSC), Attn: Marine Safety Center, U.S. Coast Guard Stop 7430, 2703 Martin Luther King Jr. Avenue SE., Washington, DC 20593-7430.

(d) If upon re-examination of the test device, the Coast Guard determines that the device does not in fact comply with the requirements of Subpart C of this part, it may terminate the certification.

(a) When a test device is certified under § 159.15(b), the Coast Guard will issue a letter that authorizes the manufacturer to label each device that he manufactures with the manufacturer's certification that the device is in all material respects substantially the same as a test device certified by the U.S. Coast Guard pursuant to section 312 of the Federal Water Pollution Control Act Amendments of 1972.

(b) Certification placed on a device by its manufacturer under this section is the certification required by section 312(h)(4) of the Federal Water Pollution Control Act Amendments of 1972, which makes it unlawful for a vessel that is subject to the standards and regulations promulgated under the Act to operate on the navigable waters of the United States, if such vessel is not equipped with an operable marine sanitation device certified pursuant to section 312 of the Act.

(c) Letters of authorization issued under this section are valid for 5 years, unless sooner suspended, withdrawn, or terminated and may be reissued upon written request of the manufacturer to whom the letter was issued.

(d) The Coast Guard, in accordance with the procedure in 46 CFR 2.75, may suspend, withdraw, or terminate any letter of authorization issued under this section if the Coast Guard finds that the manufacturer is engaged in the manufacture of devices labeled under this part that are not in all material respects substantially the same as a test device certified pursuant to this part.

(a) Each production device must be legibly marked in accordance with paragraph (b) of this section with the following information:

(1) The name of the manufacturer.

(2) The name and model number of the device.

(3) The month and year of completion of manufacture.

(4) Serial number.

(5) Whether the device is certified for use on an inspected or an uninspected vessel.

(6) Whether the device is Type I, II, or III.

(b) The information required by paragraph (a) of this section must appear on a nameplate attached to the device or in lettering on the device. The nameplate or lettering stamped on the device must be capable of withstanding without loss of legibility the combined effects of normal wear and tear and exposure to water, salt spray, direct sunlight, heat, cold, and any substance listed in § 159.117(b) and (c). The nameplate and lettering must be designed to resist efforts to remove them from the device or efforts to alter the information stamped on the nameplate or the device without leaving some obvious evidence of the attempted removal or alteration.

(a) The instructions supplied by the manufacturer must contain directions for each of the following:

(1) Installation of the device in a manner that will permit ready access to all parts of the device requiring routine service and that will provide any flue clearance necessary for fire safety.

(2) Safe operation and servicing of the device so that any discharge meets the applicable requirements of § 159.53.

(3) Cleaning, winter layup, and ash or sludge removal.

(4) Installation of a vent or flue pipe.

(5) The type and quantity of chemicals that are required to operate the device, including instructions on the proper handling, storage and use of these chemicals.

(6) Recommended methods of making required plumbing and electrical connections including fuel connections and supply circuit overcurrent protection.

(b) The instructions supplied by the manufacturer must include the following information:

(1) The name of the manufacturer.

(2) The name and model number of the device.

(3) Whether the device is certified for use on an inspected, or uninspected vessel.

(4) A complete parts list.

(5) A schematic diagram showing the relative location of each part.

(6) A wiring diagram.

(7) A description of the service that may be performed by the user without coming into contact with sewage or chemicals.

(8) Average and peak capacity of the device for the flow rate, volume, or number of persons that the device is capable of serving and the period of time the device is rated to operate at peak capacity.

(9) The power requirements, including voltage and current.

(10) The type and quantity of fuel required.

(11) The duration of the operating cycle for unitized incinerating devices.

(12) The maximum angles of pitch and roll at which the device operates in accordance with the applicable requirements of § 159.53.

(13) Whether the device is designed to operate in salt, fresh, or brackish water.

(14) The maximum hydrostatic pressure at which a pressurized sewage retention tank meets the requirements of § 159.111.

(15) The maximum operating level of liquid retention components.

(16) Whether the device is Type I, II, or III.

(17) A statement as follows:

Note:

The EPA standards state that in freshwater lakes, freshwater reservoirs or other freshwater impoundments whose inlets or outlets are such as to prevent the ingress or egress by vessel traffic subject to this regulation, or in rivers not capable of navigation by interstate vessel traffic subject to this regulation, marine sanitation devices certified by the U.S. Coast Guard installed on all vessels shall be designed and operated to prevent the overboard discharge of sewage, treated or untreated, or of any waste derived from sewage. The EPA standards further state that this shall not be construed to prohibit the carriage of Coast Guard-certified flow-through treatment devices which have been secured so as to prevent such discharges. They also state that waters where a Coast Guard-certified marine sanitation device permitting discharge is allowed include coastal waters and estuaries, the Great Lakes and interconnected waterways, freshwater lakes and impoundments accessible through locks, and other flowing waters that are navigable interstate by vessels subject to this regulation (40 CFR 140.3).

Each device must have a placard suitable for posting on which is printed the operating instructions, safety precautions, and warnings pertinent to the device. The size of the letters printed on the placard must be one-eighth of an inch or larger.

The device must be designed for efficient removal of nearly all of the liquid and solids in the sewage retention tank.

If sewage removal fittings or adapters are provided with the device, they must be of either 1 1/2 ″ or 4″ nominal pipe size.

(a) Each device must—

(1) Be free of design defects such as rough or sharp edges that may cause bodily injuries or that would allow toxic substances to escape to the interior of the vessel;

(2) Be vented or provided with a means to prevent an explosion or over pressurization as a result of an accumulation of gases; and

(3) Meet all other safety requirements of the regulations applicable to the type of vessel for which it is certified.

(b) A chemical that is specified or provided by the manufacturer for use in the operation of a device and is defined as a hazardous material in 46 CFR part 146 must be certified by the procedures in 46 CFR part 147.

(c) Current carrying components must be protected from accidental contact by personnel operating or routinely servicing the device. All current carrying components must as a minimum be of drip-proof construction or be enclosed within a drip-proof compartment.

The Commanding Officer, USCG Marine Safety Center, approves the design and construction of devices to be certified for installation and operation on board inspected vessels on the basis of tests and reports of inspection under the applicable marine engineering requirements in subchapter F of Title 46, Code of Federal Regulations, and under the applicable electrical engineering requirements in subchapter J of Title 46 Code of Federal Regulations.

The purpose of this part is to prescribe regulations concerning notification to the Coast Guard of the discharge of oil or hazardous substances as required by the Federal Water Pollution Control Act, as amended (FWPCA); the procedures for the removal of a discharge of oil; and the costs that may be imposed or reimbursed for the removal of a discharge of oil or hazardous substances under the FWPCA.

As used in this part:

(a) Act means the Federal Water Pollution Control Act, as amended (33 U.S.C. 1251 et seq.).

(b) CERCLA means the Comprehensive Environmental Response, Compensation, and Liability Act of 1980 (42 U.S.C. 9601 et seq.).

(c) Chemical agents means those elements, compounds, or mixtures that coagulate, disperse, dissolve, emulsify, foam, neutralize, precipitate, reduce, solubilize, oxidize, concentrate, congeal, entrap, fix, make the pollutant mass more rigid or viscous, or otherwise facilitate the mitigation of deleterious effects or removal of the pollutant from the water. The term “chemical agents” as used in this part includes dispersants, surface collecting agents, biological additives, burning agents, and sinking agents as defined in Subpart H of the National Contingency Plan.

(d) Assistant Commandant for Marine Safety, Security and Environmental Protection means the Coast Guard Officer designated by the Commandant to assist and advise the Commandant on matters related to marine environmental response, port and environmental safety, and waterways management.

(e) Coastal waters means all U.S. waters subject to the tide, U.S. waters of the Great Lakes, specified ports and harbors on the inland rivers, waters of the contiguous zone, or other waters of the high seas subject to discharges in connection with activities under the Outer Continental Shelf Lands Act (43 U.S.C. 1331 et seq.) or the Deepwater Port Act of 1974 (33 U.S.C. 1501 et seq.), or which may affect natural resources belonging to, appertaining to, or under the exclusive management authority of the United States (including resources under the Magnuson Fishery Conservation and Management Act (16 U.S.C. 1801 et seq.)). These waters include those contained within the Exclusive Economic Zone declared by Presidential Proclamation 5030 on March 10, 1983 (43 FR 10605).

Note:

Coastal waters are those waters where the Coast Guard has the responsibility for providing On-Scene Coordinators under the National Contingency Plan. Specific dividing lines between coastal and inland waters, and the identification of specified ports and harbors on inland rivers, are contained in Regional Contingency Plans prepared pursuant to the National Contingency Plan.

(f) Contiguous zone means the entire zone established by the United States under Article 24 of the Convention on the Territorial Sea and the Contiguous Zone, as published in the June 1, 1972 issue of the Federal Register (37 FR 11906).

(g) Discharge includes, but is not limited to, any spilling, leaking, pumping, pouring, emitting, emptying, or dumping, but excludes (A) discharges in compliance with a permit under Section 402 of the Act, (B) discharges resulting from circumstances identified and reviewed and made part of the public record with respect to a permit issued or modified under Section 402 of the Act, and subject to a condition in such permit, and (C) continuous or anticipated intermittent discharges from a point source, identified in a permit or permit application under section 402 of the Act, which are caused by events occurring within the scope of relevant operating or treatment systems.

(h) Hazardous substance means any substance designated by the Administrator of the Environmental Protection Agency pursuant to section 311(b)(2) of the Act.

(i) Inland waters means all other waters of the U.S. not included in the definition of coastal waters.

Note:

Inland waters are those waters where the Environmental Protection Agency has the responsibility for providing On-Scene Coordinators under the National Contingency Plan. Specific dividing lines between coastal and inland waters are contained in Regional Contingency Plans prepared pursuant to the National Contingency Plan.

(j) Mechanical removal means the use of pumps, skimmers, booms, earthmoving equipment, and other mechanical devices to contain the discharge of oil and to recover the discharge from the water or adjoining shorelines.

(k) Navigable waters means the waters of the United States as defined in paragraph 2.36(b) of this Chapter.

(l) Offshore facility means any facility of any kind located in, on, or under, any of the navigable waters of the United States, and any facility of any kind which is subject to the jurisdiction of the United States and is located in, on, or under any other waters, other than a vessel or a public vessel.

(m) Oil means oil of any kind or in any form, including but not limited to petroleum, fuel oil, sludge, oil refuse, and oil mixed with wastes other than dredged spoil.

(n) On-Scene Coordinator or OSC is the Federal official predesignated by the Environmental Protection Agency (EPA) or Coast Guard to coordinate and direct Federal removal efforts at the scene of an oil or hazardous substance discharge as prescribed in the National Oil and Hazardous Substances Pollution Contingency Plan (National Contingency Plan) as published in 40 CFR part 300.

(o) Onshore facility means any facility (including, but not limited to, motor vehicles and rolling stock) of any kind located in, on, or under, any land within the United States other than submerged land.

(p) Person includes an individual, firm, corporation, association, and a partnership.

(q) Pollution Fund and Fund means the revolving fund established in the Treasury under the authority in section 311(k) of the Act to carry out the provisions of section 311 (c), (d), (i), and (l) of the Act.

(r) Public vessel means a vessel owned or bare-boat chartered and operated by the United States, or by a State or political subdivision thereof, or by a foreign nation, except when such vessel is engaged in commerce.

(s) Remove or Removal refers to removal of oil or hazardous substances from the waters and shorelines or the taking of such other actions as may be necessary to minimize or mitigate damage to the public health or welfare, including, but not limited to, fish, shellfish, wildlife, and public and private property, shorelines, and beaches.

(t) Sorbent means materials essentially inert and insoluble used to remove oil from water through a variety of sorption mechanisms. Examples include straw, expanded perlite, polyurethane foam, reclaimed paper fibers, and peat moss.

(u) Such quantities as may be harmful means those quantities of oil and any hazardous substances determined in accordance with the provisions of section 311(b)(4) of the Act.

Note:

Regulations that relate to such quantities as may be harmful of oil are published in 40 CFR part 110. Regulations that relate to such quantities as may be harmful (reportable quantities) of hazardous substances are published in 40 CFR part 117 and also listed in 40 CFR part 302.

(v) United States means the States, the District of Columbia, the Commonwealth of Puerto Rico, Guam, American Samoa, the Virgin Islands, and the Trust Territory of the Pacific Islands.

(w) Vessel means every description of watercraft or other artificial contrivance used, or capable of being used, as a means of transportation on water other than a public vessel.

The delegations and redelegations under the Federal Water Pollution Control Act (FWPCA) [33 U.S.C. 1321 et seq.] are published in § 1.01-80 and § 1.01-85, respectively, of this chapter.

The delegations under the Comprehensive Environmental Response, Compensation, and Liability Act of 1980 (CERCLA) are published in § 1.01-70 of this chapter.

The purpose of this subpart is to prescribe the manner in which the notice required in section 311(b)(5) of the Act is to be given and to list the government officials to receive that notice.

Any person in charge of a vessel or of an onshore or offshore facility shall, as soon as they have knowledge of any discharge of oil or a hazardous substance from such vessel or facility in violation of section 311(b)(3) of the Act, immediately notify the Commandant (CG-MER-3), Attn: Industry and Interagency Coordination Division, U.S. Coast Guard Stop 7516, 2703 Martin Luther King Jr. Avenue SE., Washington, DC 20593-7516, toll free telephone number: 800-424-8802, direct telephone: 202-267-2675, or Fax: 202-267-1322. If direct reporting to the NRC is not practicable, reports may be made to the Coast Guard or EPA predesignated OSC for the geographic area where the discharge occurs. All such reports shall be promptly relayed to the NRC. If it is not possible to notify the NRC or the predesignated OSC immediately, reports may be made immediately to the nearest Coast Guard unit, provided that the person in charge of the vessel or onshore or offshore facility notifies the NRC as soon as possible. A report made under this section satisfies the reporting requirements of § 151.15 of this chapter and of 46 CFR 4.05-1, if required under that provision.

Note:

Geographical jurisdiction of Coast Guard and EPA OSC's are specified in the applicable Regional Contingency Plan. Regional Contingency Plans are available at Coast Guard District Offices and EPA Regional Offices as indicated in Table 2. Addresses and telephone numbers for these offices are listed in Table 1.

Section 311(b)(5) of the Act prescribes that any person who fails to notify the appropriate agency of the United States Government immediately of a discharge is, upon conviction, fined in accordance with Title 18, U.S. Code, or imprisoned for not more than 5 years, or both.

The purpose of this subpart is to prescribe methods and procedures to be used to remove discharges of oil from coastal waters.

The provisions of this subpart apply to any owner or operator of a vessel or onshore or offshore facility from which a discharge of oil into coastal waters occurs who acts to remove or arranges for the removal of such discharges.

Each person who removes or arranges for the removal of a discharge of oil from coastal waters shall:

(a) Use to the maximum extent possible mechanical methods and sorbents that:

(1) Most effectively expedite removal of the discharged oil; and

(2) Minimize secondary pollution from the removal operations;

Note:

The Federal OSC is authorized by the provisions of the National Contingency Plan to require or deny the use of specific mechanical methods and sorbents. Sorbent selection considerations of the OSC include hydrographic and meteorological conditions, characteristics of the sorbent, and availability of a mechanical method for containment and recovery.

(b) Control the source of discharge, prevent further discharges, and halt or slow the spread of the discharge by mechanical methods or sorbents or both to the maximum extent possible;

(c) Recover the discharged oil from the water or adjoining shorelines by mechanical or manual methods or both to the maximum extent possible;

(d) Use chemical agents only in accordance with the provisions of Subpart H of the National Contingency Plan and with the prior approval of the Federal OSC; and

(e) Dispose of recovered oil and oil contaminated materials in accordance with applicable State and local government procedures.

Any person who fails or refuses to comply with the provisions of this part, or to comply with an order issued by the Federal On-Scene Coordinator under 33 U.S.C. § 1321(c) or (e)(1)(B), is liable for a civil penalty per day of violation or an amount equal to three times the costs incurred by the Oil Spill Liability Trust Fund as a result of such failure.

A vessel must comply with the applicable design, equipment, personnel, procedures, and record requirements of 33 CFR parts 151, 155, and 156.

A vessel with installed toilet facilities must have a marine sanitation device that complies with 33 CFR part 159.

Everyone aboard ship should expect and find sanitary facilities, supplies, and healthful conditions in his or her shipboard environment. All crewmembers have a responsibility for the state of that environment. Proper sanitation is impossible unless each member cooperates. The Master should ensure the good sanitary conditions of the vessel through periodic inspections.

Ensuring the health and safety of persons aboard a ship requires knowing and understanding the various factors on the ship that affect health. Preventing and controlling environmental health and safety problems will help to ensure the safety of the crew and the ship. This section will cover those factors, including food sanitation, potable water, pest management, laundry, barbershops, habitability, thermal stress, hazardous materials, respiratory protection, and confined spaces. By making the described practices an integral part of the ship’s routine, the Master and crew can contribute to the health, safety, and success of each journey.

Today, most foodborne illness is related to infectious disease. Most of the toxins of the past – such as the use of copper to color home canned green beans and lead solder to repair pots and pans – have been eliminated. Foodborne illness can be especially serious aboard ship, since nearly everyone eats from the same mess and contamination can infect an entire crew. There is much that can be done to prevent a foodborne illness from occurring. Proper food procurement, storage, and preparation, along with personal hygiene, and sanitary food preparation areas go along way to ensuring the safety of the food served in the galley. All personnel who are assigned to work in the galley, even for a short period of time, must be trained in food sanitation and personal hygiene.

The U.S. Food and Drug Administration (FDA) has developed a Food Code. It was developed primarily for shore-based facilities, but it also can assist the mariner in providing a system of safeguards to minimize foodborne illness aboard ship. The current Food Code is available in hard copy by calling the National Technical Information Service at 703-605-6000 or 1-800-553-NTIS (6847) or online at http://www.cfsan.fda.gov/~dms/foodcode.html.

When an outbreak of disease is occurring aboard ship, even if the source of the outbreak cannot be determined, interrupting the most likely route of transmission may prevent further spread to uninfected shipmates. The Center for Disease Control and Prevention (CDC) has guidelines on conducting a foodborne illness outbreak investigation, should one occur (http://www.cdc.gov/ncidod/dbmd/outbreak/). Information should be printed in advance should it be needed.

In addition to cross contamination (discussed later under “Food Preparation and Handling”), galley workers can inadvertently contaminate food if they do not follow proper personal hygiene. Frequent hand washing is the key to preventing contamination. A separate hand washing sink with hot and cold running water, a sanitary soap dispenser, and disposable towels should be provided in the galley. Personnel must wash their hands after each use of toilet facilities, after eating, drinking, or smoking, and after handling raw food. A sign to remind personnel to wash their hands should be placed in the head used by galley personnel. Personnel should wash hands periodically, even if one of these activities has not occurred.

Galley workers must bathe at least once a day. Clothing must be maintained in a clean and sanitary condition and soiled clothing must not be allowed in the galley. Aprons should only be used while working in the galley and be replaced each day, or more often if necessary. Disposable gloves should be worn when handling food. Gloves do not change the need for hand wahing.

Food handlers should have a thorough physical examination at least once a year. At all times, they should be free of any infectious disease. Respiratory diseases and those transmitted by the fecal-oral route are especially hazardous. Any galley worker who is sick must be removed from all galley duties and be evaluated prior to reassignment to the galley. Skin infections and open wounds also prevent personnel from working in the galley until the skin is completely healed.

All food service facilities aboard ship should conform to the minimum requirements:

• surfaces of all decks and bulkheads in the food processing, serving, and storage areas should be corrosion-free, smooth, easy to clean, and maintained in a clean condition
• all surface materials, equipment and utensils coming into contact with foods should be corrosion-resistant, non-toxic, nonabsorbent, smooth, durable, easy to clean, and approved by the National Sanitation Foundation (NSF)
• equipment must be maintained in a good state of repair and condition.
• cutting and piercing parts of can openers must be kept sharp to minimixe the creation of metal fragments that can contaminate food when a container is opened
• surfaces used for cutting food must be able to be effectively cleaned and sanitized or must be discarded
• all galley areas, especially the cooking areas, should be fire-protected, and provided with adequate ventilation to readily remove smoke, steam, odors, and gases
• all galley equipment should be permanently mounted
• adequate space for cleaning should be available behind and under any permanently mounted equipment
• back-siphonage must be prevented
• all drains must be trapped and should have easily accessible "clean outs"
• waste, particularly food scraps, should be kept in tightly covered sturdy garbage cans
• all galley water must be potable
• maintain adequate lighting in the galley areas
• all cleaning supplies and chemicals should be stored away from food preparation areas

To prevent unnecessary discarding of food, menus should be developed and food ordered according to shelf life and anticipated use. Care should be used in selecting food distributors, especially in overseas ports, to assure purchased products are not contaminated. Upon receipt, ensure the following:

• food containers are in good condition (no dents in cans, no holes in plastic or boxes)
• dry goods are inspected for indications of insect infestation
• frozen food is completely frozen and has no indications of being thawed and refrozen
• fresh seafood is properly labeled.
• all refrigerated items are delivered at or below 41o F
• produce is in good condition with no rotting pieces.

Once procured, food should be appropriately stored in areas protected from contamination. Non-refrigerated dry and canned goods should be stored in a location that is clean and dry, free of exposure to splash, dust, or other contamination, at least 15 cm (6 inches) above the floor, and secured for sea. Corrugated cardboard is known for harboring cockroaches and should be removed from the ship as soon as stores are unloaded. Food should not be stored in areas such as living areas, mechanical rooms, near water or sewage lines, or where other sources of contamination are prevalent. Liquids should be stored on lower shelves so other foods will not be damaged if there is a leak. All food should be used “first-in-first-out” to prevent discarding of expired food. Once non-refrigerated foods are removed from the dry stores area and original protective packaging is removed, they must be protected by storage in easily-cleaned vermin-proof containers or bins. Perishable food must be refrigerated or frozen. Reefers must be maintained at or below 41^o F and freezers must be at or below 0^o F. Reefers and freezers must have a highly accurate thermometer for temperature control. Temperatures of all reefers and freezers (including galley reefers) should be checked periodically and a log maintained. In reefers, raw animal products must be separated from cooked, ready-to-eat foods and fruits and vegetables. If space is limited, store raw foods on the lowest shelves to prevent them from dripping on other items. If not in the original container, all food must be wrapped or covered and labeled. There should be enough room around food in reefers and freezers to allow air to circulate and maintain all foods at the proper temperature. Once a food has been removed from the freezer and thawed, it must not be refrozen. All food in reefers and freezers must be stowed for sea.

Safe food preparation relies on several principles. The three principles are (1) maintaining proper temperatures during thawing, cooking, and holding, (2) cleaning of utensils and surfaces to prevent cross contamination, and (3) proper personal hygiene of food service personnel. There are also some foods that require special attention.

Foods, especially animal products, must be properly thawed. Ideally, products should be thawed in a reefer. A microwave can be used for thawing if the product is going to be immediately cooked. Thawing as part of the cooking process is also acceptable if the required temperature is met. If running water is used, the water must be no warmer than 70ºF and the water must flow freely over the food and into a drain. Consider the ship’s water stores before doing this as it can use a lot of water.

Raw animal products should be adequately cooked prior to eating. Specific food temperatures have been established so that the most common organisms are killed. Raw animal foods such as eggs, fish, beef, pork, and poultry must be cooked to these minimum internal temperatures to ensure the safety of served food. The table below provides safe internal temperatures for some common animal products. The temperatures are from the FDA Food Code. Temperatures for additional, less common, food types can be found in the Food Code.

Once a food is cooked, it must be maintained at 140ºF until serving. Cold food, such as salad bar items, must be maintained at or below 41ºF. Hot foods to be kept for leftovers must be placed in shallow pans to cool quickly. Leftovers should be 70ºF within two hours and below 41ºF in a total of four hours. Leftovers should not be stored for more than 24 hours and should be covered and labeled to indicate the date and time to discard. When leftovers are reheated, the internal temperature must reach 165ºF.

If possible, foods to be cooked should be prepared in a different area than those that are eaten raw or are ready-to-eat. This will avoid cross contamination. If this is not possible, utensils and cutting boards must be replaced or sanitized between each type of food contact. For example, lettuce for a salad cannot be cut on a cutting board or with a knife that was used to cut raw poultry. If preparation is not separated, salmonella from the poultry will be transferred to the lettuce, which is eaten raw. The crew will become sick.

Raw fruits and vegetables should be washed in potable water before serving to remove pesticides and other contaminants. If fruits and vegetables are procured from countries where human sewage is used for fertilizer, they should be carefully peeled and/or fully cooked before eating. Some difficult to clean foods, such as lettuce, may best be avoided in some foreign ports.

Eggs are often contaminated with salmonella. This organism is killed when eggs are cooked so that cooked egg products are safe to eat. However, pasteurized egg products should be substituted for raw shell eggs in the preparation of foods that do not require cooking such as Caesar salad, hollandaise or bernaise sauces, mayonnaise, eggnog, and ice cream.

Equipment, utensils and other food-contact surfaces shall be cleaned to sight and touch. The surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, food residue, and other debris.

Equipment food-contact surfaces and utensils shall be cleaned with the following frequency:

• before and after each use with a different type of raw animal food such as beef, fish, lamb, pork, or poultry
• each time there is a change from working with raw foods to working with ready-to-eat foods
• between uses with raw fruits or vegetables and with potentially hazardous food
• at any time during the operation when contamination may have occurred
• if used with potentially hazardous food, equipment food-contact surfaces and utensils should be cleaned throughout the day at least every 4 hours if not maintained below 41^oF or above 140^oF
• if equipment or utensil had not been used in the past 24 hours, it should be inspected and cleaned/sanitized prior to use if needed
• non-food contact surfaces of equipment and the galley itself should be cleaned at a frequency necessary to preclude accumulation of soil residues
• sponges must not be used in food service areas
• wiping cloths must be stored in a sanitizing solution when not in use and should be replaced frequently
• ice machines and food dispensing machines (such as milk, juice, and ice cream) should be properly maintained and regularly cleaned

To clean: tableware, utensils, and other food contact surfaces must be manually washed in a three-compartment sink or in a ware washing machine and then air dried in a clean area. For manual washing, the first sink is used for washing, the second for rinsing, and the third for sanitizing. For ware washing machines, all large particles of food must be removed prior to loading into the machine. The following sanitizing methods may be used:

• immersion for at least 10 seconds in a solution of 25 ppm chlorine (Cl) and a temperature of 120^oF or 50 ppm Cl and 100^oF or 100 ppm Cl and 55^oF
• immersion for at least 30 seconds in clean hot water at a temperature of at least 171^oF
• immersion for at least one minute in a clean solution containing 25 ppm iodine, pH of not higher then 5.0 and a temperature of at least 75^oF
• in a ware washing machine that provides a minimum utensil surface temperature of 160^oF
• for equipment that is too large for immersion or ware washing machines, treat with steam or rinse, spray, or swab with a chemical sanitizing solution of at least twice the recommended strength of Cl or iodine

Throughout history, safe drinking water has been an essential maritime requirement. Even today, many diarrheal disease outbreaks aboard ship have been traced to contaminated drinking water, often obtained in foreign ports. Care should be taken when procuring drinking water to make certain it is safe. If the ship has potable and non-potable water sources, they should be clearly separated and not interchanged.

Nonpotable water may be used for activities such as bathing, cooling and fire protection. Drinking water supplies should be tested daily for chlorine content and checked weekly for possible biological activity. Plumbing systems should be designed to prevent backflow. This is especially important in galley areas. Cross contamination between drinking water and sewage plumbing systems have lead to disease outbreaks and should be prevented. All sounding tubes and deck water connections should be capped and locked when not in use.

Potable water tanks must have a suitable lining and should be cleaned and sanitized at least once a year. To sanitize the tanks, the system should be super-chlorinated with 100 milligrams/liter (mg/l) of chlorine for four hours. The system must be flushed with potable water prior to refilling. Any pipes, valves, pumps, etc. that have been dismantled, repaired or replaced must be sanitized in this same method. Tanks should be sanitized after any maintenance, cleaning, or entry for any other reason. If more than one tank requires sanitizing, the highly chlorinated water from the first tank may be used in subsequent tanks, but additional chlorine may need to be added to ensure the 100 mg/l chlorine level is maintained. All parts of the water system must be super-chlorinated after any positive biological testing.

Potable water hoses should be labeled as such and not used for any other materials. When not in use, the hoses should be stored in a locked locker in a clean area to assure they are not used for other purposes. The ends must be capped or connected to each other to prevent contamination. Prior to first use or any time contamination is suspected, they should be sanitized as described for water tanks. Before connecting potable water hoses to shore connections, sanitize the shore connection with a solution of 100 mg/l chlorine.

Throughout maritime history, ship’s crews and inhabitants of ports have been incapacitated and decimated by vector-borne diseases. In extreme circumstances, quarantine of an infected or infested vessel has been known to have caused a loss to the company of a year’s income, while acquiring new clearance papers. Common shipboard vectors include rats, mosquitoes, flies, bedbugs, lice, ticks, and cockroaches. Pest management is important to the health and well-being of shipboard personnel and is needed to protect property and resources. Ideally, ships should seek to minimize reliance on chemical pest control procedures and the adverse health effects of pesticides. Integrated pest management (IPM) is a comprehensive approach to pest control and prevention that considers all available strategies, including mechanical, cultural, biological, and chemical techniques. Non-chemical pest controls, such as good sanitation practices and the elimination of pest harborages and access, should be implemented prior to use of any chemical control measures.

Pesticide applicators should be trained and certified when Environmental Protection Agency (EPA) restricted-use pesticides are being applied. A log and/or file should be maintained to indicate the type, quantity, and location applied for any pesticides used onboard. Procedures should be consistent with the Federal Insecticide, Fungicide and Rodenticide Act, EPA and Occupational Safety and Health (OSHA) standards. Pesticides are hazardous materials and a Material Safety Data Sheet (MSDS) should be maintained on hand for any pesticides available for use. Follow all precautions and recommendations of the manufacturer as described in the MSDS. The container labeling will also provide important safety information. All chemicals that are used to control vectors should be kept in their original containers, properly labeled and securely stored away from food (stores and cargo).

Rats on a ship are a health menace and a nuisance. They cause extensive damage to cargo and food, and rat droppings contain organisms which produce diseases. Rats carry fleas which may transmit plague and murine typhus. Because of these dangers, ships heavily infested with rats must be fumigated, and fumigation is a laborious, expensive, and dangerous procedure. It can be avoided through adequate rat-control measures. A deratization exemption certificate provided after an inspection that demonstrated the ship was rodent-free is required for some ports. The ship’s agent should be able to make arrangements for an inspection to receive this certificate.

Despite reasonable precautions by the ship’s personnel and port authorities, some rats may get aboard. However, infestation can be avoided. The following are guidelines to prevent and control rodents onboard ship:

• when moored, use approved and properly installed rat guards on all ship-shore lines to prevent rodents from getting aboard via these lines
• frequently inspect for signs of rat life (trails or runs marked by dirt or droppings) and take quick action if evidence is found
• rat proofing the ship, thus "building out" the rats by elimination of their living places or harborages
• keeping all food protected and avoiding accumulation of food scraps and garbage, thus "starving out" the rodents
• killing them by trapping or expert fumigation by personnel from authorized agencies (general use of rodenticide is not recommended as rats will ingest poison and likely die in an inaccessible area and cause additional sanitation problems and odors)

Domestics flies, some of which bite, can transmit enteric (intestinal) diseases to man. Their larvae and eggs may infest human intestines as well as stored food. The primary method of control is good sanitation and control of waste. All waste must be stored in cans with tight lids. If chemical controls are used, non-residual aerosols (space sprays), residual and microencapsulated insecticides, and baits are the most effective against flies. When there is a fire hazard or heat source, non-flammable propellants must be used. When spraying in food preparation and serving areas, conduct operations when the galley can be closed for several hours, remove all food, and clean all surfaces prior to returning food to the galley.

Several species of mosquitoes may transmit encephalitis, malaria, yellow fever, filariasis, West Nile Virus and other diseases. The primary method of control is to remove all standing water so the larvae can not survive. Methods as noted above for fly control can be used if chemicals are deemed necessary.

Roaches produce unpleasant odors, transmit diarrhea and dysentery, and damage food stores. Primary controls are good sanitation practices, elimination of cracks, crevices and dead spaces, storing food and garbage properly, watching for, and destroying all cockroaches and their egg cases, and removing corrugated cardboard boxes and cartons from provision storerooms as soon as possible. Bait stations and glue traps should be the first chemical controls used for minor infestations. If a larger infestation is suspected, a certified pesticide applicator should spray cracks and crevices with an appropriate insecticide. Follow precautions noted above under fly control when applying pesticides in food handling areas.

These ectoparasites live on the outside of the body, cause discomfort, and may transmit disease. Good personal hygiene and frequent laundering of clothing and bedding are the primary methods of control. Additional control methods include keeping berthing areas clean by vacuuming floors, rugs, and upholstered furniture; watching for, and eliminating ectoparasites introduced with luggage and clothing; avoiding furniture with wood-to-wood joints; and avoiding pillows or mattresses with rolled seams; and elimination of rodents. For personal infestations, use insecticide powders prescribed by a physician. Over the counter treatments are available for bedding and clothing. Be extra careful with pesticide use on bedding and in berthing areas. Follow all product directions.

These pests (cockroaches, beetles, moths, ants, mites, silverfish, spring tails) damage clothing and rugs and ruin many millions of dollars worth of stored foods annually. They reproduce and transmit human diseases. The primary control method is good sanitation and thoroughly inspecting food products when they are delivered. Store foods and products in an orderly, sanitary manner in a cool, dry room on racks up above the floor, use old stocks first, inspect stocks regularly and dispose of any found to be infested. Be careful when using insecticides around food, even in storage areas. Vapors from pesticides can infiltrate packaging and contaminate food products.

Liquid and solid wastes are generated during regular ship operations. Wastes must be properly stored and discharged according to environmental regulations. Garbage and trash should be stored separately. Care should be taken so that other ship areas are not contaminated. Receptacles should be covered to prevent entry of flies and other insects. Geographic-specific ocean dumping regulations for liquid and solid wastes must be followed. When practical, paper, cans, bottles and other items should be recycled.

Laundry facilities should be maintained in a clean and sanitary condition. Floors should be cleaned at least once daily by dustless methods. Lint must be removed as necessary from bulkheads, overheads, and supporting members to prevent a buildup and possible fire hazard. After each use remove lint from washers and dryers. Vehicles or containers used to hold unwashed laundry must be cleaned frequently. Unwashed clothes should not be handled in close proximity to clean clothes.

Plumbing fixtures should be properly installed and secured for sea, maintained in good repair, and kept in a sanitary condition. All fixtures and appliances must be provided with backflow prevention devices. Ensure there is no cross-connection between gray water and the potable water supply. Seawater must not be used for laundry facilities when the ship is in polluted waters. Maintain adequate illumination.

Members working in laundry areas shall be briefed on the hazards of their duties and on the importance of proper personal hygiene. Frequent hand washing is required, especially after using the toilet. Eating, drinking (other than water), cooking, smoking, and storage of food, drinks, or smoking materials should not be allowed in the laundry room. Heat stress conditions may be present in the laundry room. Provide personnel with adequate drinking water and ensure ventilation is operating properly to reduce humidity levels and provide fresh air.

Ensure that personnel performing barbershop duties are free of any communicable disease. Personnel must maintain good personal hygiene and wear clean clothing when attending customers. Hands must be thoroughly washed with soap and hot water between customers. Personnel should not eat, drink, or smoke while attending customers. Do not provide services to persons with inflamed or infectious conditions of the scalp, face, or neck unless they have been evaluated by the medical department representative (MDR). Therapeutic practices such as treating pimples, ingrown hairs, etc. should not be performed. Only materials and procedures approved by the MDR should be used to stop the flow of blood in case of nicks.

Only use tonics, lotions, bleaches, dyes, etc. that have been approved by the Food and Drug Administration (FDA). All instruments that come into direct contact with customers must be cleaned and disinfected between uses. Only Environmental Protection Agency/FDA approved disinfectants and sanitizing agents should be used. Read product directions and follow them. Personnel should not use common brushes, dusters, etc. Shaving should not be allowed. Sanitary neck strips should be used for each customer and soiled capes should be laundered before reuse. Remove cut hair from the decks frequently by dustless methods.

There should be a regular cleaning schedule for all berthing areas, heads, and showers aboard ship. These areas must be kept clean, operable, well ventilated and well illuminated at all times. Mops, brooms, and other cleaning gear should be cleaned and properly stowed away from the berthing area after use. To prevent pest problems, food items should not be allowed in berthing areas. The Master or his designee should perform regular inspections to ensure safety and cleanliness of berthing areas, heads, and showers.

Heat stress conditions are a common problem onboard ship. Cold stress could be an issue while operating during the winter in cold climates.

All personnel should be trained in the symptoms and proper treatment of heat stress, heat exhaustion, and heat stroke. This will allow them to protect their own health and that of fellow shipmates. Thermometers should be placed in all areas that are potential heat stress locations such as the engine room, auxiliary machinery rooms, laundry, galley, and scullery. These thermometers should be checked periodically to determine if there is a potential for heat stress problems. The MDR should have a wet bulb globe temperature (WGBT) meter available to evaluate heat stress conditions.

Ensure cool drinking water is continuously available in areas where heat stress conditions or their potential exist. Good nutrition, three meals a day is equally

important, work schedules should facilitate adequate sleep. Salt added to meals is normally sufficient and salt tablets are not necessary unless recommended by the MDR.

Cold stress is primarily prevented by keeping dry and wearing plenty of clothing. Wind chill can dramatically decrease the perceived temperature. Personnel should be trained on the physiological effects and proper recognition and treatment of cold injuries.

Hazardous materials include a variety of materials onboard ship from oils to paints and cleaning supplies. Material Safety Data Sheets (MSDS) are available for all hazardous materials. Personnel who use the materials should be trained on the content of the MSDS. An inventory of hazardous materials should also be available. MSDS’s should be provided when the material is purchased. Contact the manufacturer or distributor of the material if a MSDS is missing. The MSDS will provide information on content, exposure limits, health effects, actions to take in case of a spill, personal protective equipment to use, conditions and materials to avoid, proper storage methods, fire precautions, and more. It is important to ensure personnel have the personal protective equipment available to safely use any hazardous material. Provide adequate ventilation as possible in areas where hazardous materials are used. OSHA regulations, 29 CFR 1910.1200 and 1910.120 provide information and guidance on hazardous materials.

OSHA documents can be found at: www.osha.gov or. www.access.gpo.gov/nara/cfr/index.html

The use of respirators is sometimes required. Any person who plans to use a respirator onboard must be properly trained and fit tested and medically evaluated prior to use. It is also important to select the appropriate respirator for the task. OSHA regulations, 29 CFR 1910.134, provides detailed information on the proper selection, training, fit testing, and medical evaluation of personnel.

There are a variety of confined spaces aboard ship. A confined or enclosed space is any space that has limited escape routes, is not intended for human occupancy, has limited ventilation, or has a potential for atmospheric hazards. These spaces must be evaluated by a qualified person with calibrated equipment prior to entry by any personnel. Detailed guidance can be found in OSHA regulation 29 CFR Part 1915.

Environmental Engineering And Sanitation, Salvado, J.A., Wiley-Interscience, (most recent edition)

Control Of Communicable Diseases Manual, Edited By Chin, J., Apha, (most recent edition)

Threshold Limit Values For Chemical Substances And Physical Agents And Biological Exposure Indices, Acgih (Updated Annually)

Emergency Care For Hazardous Materials Exposure By Bronstein, A. C. And Currance, P. L., Mosby Lifeline Press, St. Louis, (most recent edition)

Additional Guidance For The Subjects In This Chapter Can Be Found At The Following Web Links:

Virtual Navy Hospital, Manual Of Naval Preventive Medicine: http://www.vnh.org/PreventiveMedicine/PreventiveMedicine.html

U.S. Navy Shipboard Pest Management Manual: Http://Www.Vnh.Org/Pestcontrol/

Occupational Safety And Health Administration: Www.Osha.Gov

National Institute Of Safety And Occupational Health: Www.Cdc.Gov/Niosh

Code Of Federal Regulations: Http://Www.Access.Gpo.Gov/Nara/Cfr/Index.Html

Environmental Protection Agency: Http://Www.Epa.Gov

Food And Drug Administration: Http://Www.Fda.Gov

Centers For Disease Control And Prevention: Http://Www.Cdc.Gov