General Information

EMBARKATION OF SHIP ON ARRIVAL:

1. The Quarantine Flag hoisted by the ship
• Yellow (Q) Flag which indicates that the ship is healthy and it is waiting for pratique;
• Double Yellow (Q-Q) Flag which indicates that the ship is suspected. Boarding takes place at Mooring Station along with Medical Team
• Yellow Blue (Q-L) Flag. This indicates infection of persons, animals or cargo on board. Boarding also takes place at Mooring Station along with Medical Team.
2. Placement of Rat Guards. Properly fixed rat guards prevent rats from going in or out of the ship.

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REVIEW OF DOCUMENTS:

1. Maritime Declaration of Health
2. Crew list/Passenger list
3. Ship Sanitation Control Certificate or Ship Sanitation Control Exemption/Extension Certificate
4. Medical chest certificate
5. Kroo boy list
6. Stowaway list
7. Crew vaccination list
8. Provision/store list
9. Narcotic list
10. Medicine list
11. Ship particulars (history of the ship)
12. Nil list

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For Port Health Authorities

• BOARDING OF SUSPECTED OR INFECTED SHIP: Boarding of suspected ships take place at the mooring station.
• EHO and medical team wear PPE before boarding the ship.
• If there are sick passengers/crews on board, they are attended to as maritime declaration of health is being reviewed by EHO and medical team.
• Medical team will triage passengers/crews on board.
• Investigation of public health risk is carried out.
• EHO disinfests the ship after evacuation.
• Pratique granted after public health risk has been eliminated.
• Data on public health risk including diseases which are potential national and International health importance are recorded in the Log Book.
• Notifications of potential PHEIC and or PHENC are made accordingly.

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For Ships and Port Health Officers

• The presence or absence of rat guard
• Condition and lighting of the gangway
• Air pollution around the ship

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PARTS OF THE SHIP INSPECTED

Every part of the ship is inspected however the following areas are key ones:

• Galley
• Stores
• Cabins
• Rest rooms
• Holds

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NUISANCES THAT CAN BE FOUND IN SHIP:

• Defective toilet system
• Defective refrigerator
• Poor lightening
• Overcrowding
• Unwholesome food items
• Leakages
• Broken floor
• Overfilled waste bin
• Offensive odour

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ORAL INTERVIEW:

• Source/ Port of fresh water supply
• Method of waste disposal
• Cleaning of water tank

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SCREENING OF CREW ON A SHIP:

• Screen the International certificate of vaccination or prophylaxis (ICVP) validity
• Visually observe for signs and symptoms of diseases
• Clerk to obtain information on probable exposure
• Refer to clinic if sign(s) or symptoms of public health risks are noticed

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WHAT TO LOOK FOR DURING TYPICAL INSPECTIONS OF FOOD ESTABLISHMENTS

• Sanitation of approach
• Housekeeping of premises
• Floor for cracks dampness and the quality of the floor.
• Walls for cracks, dampness and painting which should be preferably white.
• Ventilation: adequate ventilation
• Proper lighting
• Insect proofing.
• Ceilings which should be white washed without dampness and cobwebs
• Table and seating arrangement should be free from crevices.
• There must be space under the table.
• Provision of cloak room.
• Provision for sanitary conveniences.
• Provision for effective waste disposal
• Provision for adequate and portable water supply.
• Inspection of the sources of water supply.
• Properly dress (apron and head gear).
• No open sores.
• No running Nose/cough/catarrh.
• Medical screening and examination.
• Use of wholesome and fresh food items.

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EQUIPMENT

• Cooking utensils must be adequate: Plates, Cutleries, cooking pots etc.
• Provision of storage facilities - cold room and dry stores
• Food Van must be well kept

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Notes To Remember for Ships and Port Health Officers

ISSUANCE OF SHIP SANITATION/EXEMPTION CERTIFICATE:

• Ship Sanitation Control Certificates
• Issued on fumigation of ship
• It last for six months

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SHIP SANITATION CONTROL EXEMPTION CERTIFICATE

• Issued on the expiration of the Ship Sanitation Control Certificate
• Fumigation is not necessary as the ship is still in good sanitary condition
• It last for six months.

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Notes for Ships

INSPECTION OF CARGO:

Inspection is carried out by EHO supported by EH Assistants

• Wear appropriate PPE
• Review documents such as certificate of import certificate, material safety datasheet (MSDS) etc.
• Take samples of goods from cargo using sampling protocol
• Do physical examination to confirm integrity of goods and rule out public health risks
• Send sample to laboratory for analysis
• Condemn and issue certificate of condemnation if necessary
• Liaise with relevant agencies required e.g. Customs
• Write report and complete register.

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INSPECTION OF CONTAINER:

Inspection is carried out by EHO supported by EH Assistants

• Wear appropriate PPE
• Observe and log in conformation of container with physical standards
• Observe and log in conformation of container with hygiene standards
• Observe and log in conformation of container with safety standards
• Look for signs of infestation
• Look for evidence of infection or contamination
• If necessary take samples for laboratory analysis
• Write report and complete register.

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INSPECTION OF BAGGAGE:

Inspection is carried out by EHO supported by EH Assistants

• Wear appropriate PPE
• Do physical examination of bags and baggage to rule out public health risks
• Look for signs of infestation
• Look for evidence of infection or contamination
• If necessary take samples for laboratory analysis
• Detain or confiscate luggage if necessary
• Liaise with relevant agencies required e.g. Customs, SSS, Immigrations etc.
• Write report and complete register

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HANDLING OF SPECIAL CARGO:

The special cargo relevant to PHS at POE is human remains. Handling is usually undertaken by EHO supported by EH Assistants.

Usually, documents are reviewed to guide for further action that may be necessary. Documents assessed include:

• Certificate of cause of death
• Coroner’s or police report
• Certificate of embalmment
• Certificate of encasement

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TRAINING OF FOOD HANDLERS:

Training of food handlers catalyse compliance of food safety and hygiene by food proprietors and employees for the mutual benefit of all, a very important scheme in food safety and public health.

Training of food handlers is done by EHO in conjunction with doctor and nurses.

• Review of records
• Invite handlers for training
• Elicit background information on food handlers
• Design a programme that reaches majority of handlers and address public health issues
• Provide suitable venue
• Carry out training in comprehensive way and allow questions to be asked
• Test comprehension
• Write report

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Remember the following:

• Proper waste management
• Weeding and de-vegetation (as applicable)
• Proper food storage
• Use of Kick plates on doors and proper fitting of rat guards on vessels
• Fumigate (as applicable)
• Clean work spaces, toilets and galley on board

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