ZANZIBAR PORT HEALTH UNIT

CHECK LIST FOR SHIP INSPECTION

PREPARED BY
ALI USI HAJI

SHADIA ALI SEIF

MANAKHERI HAMZA
AMINA OMAR HAJI

JULY, 2015

INTRODUCTION

IHR 2005 state that conveyance operators should permanently keep conveyances for which they are
responsible free of sources of infection or contamination, including vectors and reservoirs. Every conveyance
leaving an area where vector control is recommended by WHO should be disinfected and kept free from
vectors.
Control of disease vectors such as insects and rodents is necessary for the maintenance of health on board
ships. Mosquitoes, rats, mice, cockroaches, flies, lice and rat fleas are all capable of transmitting disease.
Rodents are well established at port areas and are considered vectors for many diseases. Plague, marine
typhus, salmonellosis, trichinosis, leptospirosis and rat bite fever are known to be spread by rodents.
A. AREAS TO BE INSPECTED
1. GALLEY
EQUIPMENT, UTENSILS AND MATERIALS
LIGHTING
VENTILATION
CONSTRUCTION FOOD STORAGE
FACILITIES
FOOD PROCESSING
HYGIENE CONTROL SYSTEM
PERSONAL HYGIENE
2.

STORE
CONSTRUCTION
FOOD SOURCE
FOOD STORAGE

3. QUARTER
Construction
Accommodation
sanitation

4.

MEDICAL FACILITIES
REQUIPMENT OF MEDICAL FACILITIES
MEDICAL CHEST
MEDICAL LOG BOOK
CLEANING AND MAINTENANCE

5. SOLID AND MEDICAL WASTE

GARBAGE RECORD BOOK
PLACES OF WASTE PRODUCTION
MEDICAL WASTE
STORAGE OF MEDICAL AND SOLID WASTE

6. ENGINE ROOM
CONSTRUCTION
FACILITIES
VENTILATION
7. POTABLE WATER
DOCUMENTS
MANAGEMENT

CONSTRUCTION ON BOARD
TAKING WATER SAMPLES (ONLY SOME POSSIBLE REASONS)

8. SEWAGE

SEWAGE FROM GALLEY OR PANTRIES

SEWAGE FROM BATH ROOMS, HAND WASH, AND TOILETS
SEWAGE HOLDING TANK
SEWAGE TREATMENT
DISCHARGE

BALLAST

WATER

10. STANDING WATER

11. CARGO HOLDS (HATCH)

B. TECHNICAL GUIDENCE
I.
1.

GALLEY
Construction
Observe Dirty equipment.
Observe Food holding and preparation errors.
Observe hand washing facility (eg.detergent and sanitizer)
Observe Food matter on the tables.

Inspect areas not easily cleaned.

Observe hot and cold water supply in galley.
View treatment or laboratory sample results of water supply.
Examine existence of any sign and symptoms of infectious disease from food handler.
Inspect presence of pests in open areas.
Examine drainage if sufficient.

2.

EQUIPMENT, UTENSILS AND MATERIALS

Observe Hand washing station in the galley if present and adequately equipped.
Observe cleaning schedule in galley .
Inspect hygiene conditions in galley.
Inspect Evidence of vectors and/reservoirs.
Inspect any contamination either by chemicals or biological.
Inspect sink used for food preparation are proper cleaning and disinfection.
Inspect waste containers if adequate, rodent-proof, watertight, absobent, and not difficult to clean.

3.

TOILETS
Inspect leakages, overflows or cross-contamination in the toilet .
inspect flushing system if properly maintained.
inspect dirty linen and clothes in the toilet.

4. LIGHTING
View type of lighting and if adequate.
5. VENTILATION
Observe evidence of dirt, debris and poor air quality.

6. CONSTRUCTION FOOD STORAGE

Inspect food store if adequate, not damaged or soiled material and/or presence of vectors-host.

Inspect food stuffs whether contact with the deck or standing water or other Contamination.

7. FACILITIES
Inspect areas, surfaces, equipment are constructed in such a way to make cleaning difficult, allowing
harborage of vectors and build-up of food residue.

Inspect Sink drain if directly connected to waste water System.

Inspect toilet facilities for food handling personnel if present or accessible.

8. FOOD PROCESSING

Observe handling of cooked or ready-to-eat foods if touching with bare hand.

Observe cross-contamination between cooked and raw food.
Observe perished foods if stored at adequate temperatures for the type or class of food.
View first aid box if accessible.
Observe food handlers or galley crew members if have exposed cuts or wounds.

9. HYGIENE CONTROL SYSTEM

Observe cold/ hot hold units temperature logs.

View verification proves temperature logs if accurate.
Watch ambient air temperature and food probe thermometers if present and functioning.

10. PERSONAL HYGIENE

Observe personal hygiene practices of food handlers or galley crew members

Examine communicable disease symptoms (e.g. discharge from the nose, eyes or ears, cough, diarrhea,
vomiting,
fever, visibly infected skin lesions or boils, etc.)

II. STORE
1. Constraction
Inspect construction of store if designed for protection against weather and sea
Observe cleanness of store.
Observe temperature gage if present and functioned
2. FOOD SOURCE

View food safety and quality, packing, food source identification, and country of origin.

3. FOOD STORAGE

Inspect keeping quality of food (e.g. food and non food, or raw and prepared products).
Observe perished foods if stored at adequate temperatures for the type or class of food.
Inspect food stuffs whether contact with the deck or standing water or other Contamination.

III. QUARTER
Observe sleeping accommodation of crews.

IV.

Observe construction of Mess, recreation rooms, heating, Lighting, Sanitary facilities.

Inspect presence of pests in open areas.
Observe general sanitation of quarters.

MEDICAL FACILITIES

1. Medical and no medical

Investigate medical facilities that are used for non medical purposes (e.g. as quarters or storage rooms)

2. REQUIPMENT OF MEDICAL FACILITIES

Observe potable water and hand washing facility if available.

Observe paper towels or hand drying device, liquid soap, waste receptacle, toilet brush or toilet paper if
missing.

3. MEDICAL CHEST
Inspect size, type and storage of medical chest, adequate to diagnose, treat and control public health
risks onboard
Inspect production and expiry dates of medicines,
4. MEDICAL LOG BOOK
Review medical log book for infectious disease.
E.g. Gastro intestinal.( GI) . Sign and symptoms of GI include acute diarrhea, three more times in 24
hours . Vomiting, abdominal cramp, Headache, muscle aches fever 38c. and .

Influenza like illness (ILI) Sign/symptoms ILI fever of 38c and coughing or sore throat in the absence
of other diagnose (WHO).
Review case study. (eg how many cases occurred in how many days)
Review the attack range for crews/passengers eg how many cases occurred in total number of crews
/passengers. (Separate calculation of crews and passenger in attack rate).

5. CLEANING AND MAINTENANCE

Inspect operational and
hygiene conditions of Medical equipment and devices
manufacturers' recommendations.

according to

V. SOLID AND MEDICAL WASTE

1. GARBAGE RECORD BOOK
Examine garbage Record Book for updating record of garbage if contain all disposal and incineration
operations.
Observe date, time, position of ship during disposal and description of the garbage recorded.
Observe estimated amount inciner ated or discharged are logged
2. PLACES OF WASTE PRODUCTION (e.g. galley, pantry, restaurants)
Detect waste containers for food refuse if, tightly covered, water tight, emit a strong odor or attracting
rodents or vermin.
Observe garbage containers for other garbage types.
Observe waste containers if do not comply with the requirements:
Watertight non-absorbent easily cleanable equipped with tight covers
Inspect evidence of vectors and/or reservoirs.
3. Medical waste
Examine medical wastes at the point of production (e.g. sick bay).

Observe
Observe
Observe
Observe

liquid medical wastes discharged into the sewage (black water) system .
dispensary or sick inlet drains if connected to the black water system.
sharps waste (e.g. needles, blades) if stored in appropriate containers.
waste other than sharps either found in the container; or containers are full.

4. STORAGE OF MEDICAL AND SOLID WASTE

Storage place should meet the following requirements:

Adequate size of store

Protected from the sun
Accessible to animals, insects, birds
Easy to clean and disinfect
Durable, non-absorbent hard floor
Inspect drainage/sewage system rider connected to water supply for cleaning purposes.
Check up garbage if disposed overboard in a special area or deposit into water body.
View garbage record book.

VI. ENGINE ROOM

1. CONSTRUCTION
Construction should be design in favorable for cleaning
2. FACILITIES
Ensure hand washing station within the engine easy and access
Inspect washing station and clothes changing room for engine department personnel
3. VENTILATION
Observe ventilators of the engine room

VII. POTABLE WATER

1. DOCUMENTS
View water quality analysis report
View last analysis report if either shows contamination
2. MANAGEMENT
Examine staffs if trained on safe management of the potable water system and have knowledge about
risks of several components.
3. CONSTRUCTION ON BOARD
Examine wash basins, showers and other taps requiring water for human consumption are connected
to potable water instead of fresh water
Ensure non-potable water is delivered to slop sinks.
4.

BUNKERING PROCEDURE
View Potable water tanks identifiable and volume of water
View requirement of the potable water tank:Located in areas where no exposure to heat,
Located in areas where no dirty
Located in areas where no harboring vectors or any other contamination.
Observe maintenance opening (e.g. manhole) for inspection.
Observe potable water tanks coated for potable water contact and/or not rendering water unfit for
human consumption.
5. TAKING WATER SAMPLES (ONLY SOME POSSIBLE REASONS)
Detect source of potable water
Review water analysis result

Observe chemical, odor, taste, or colored of water

VIII. SEWAGE
1. SEWAGE FROM GALLEY OR PANTRIES

Check up connection of drain of sink for food preparation or dish washing and waste water system.
Check up drain pipes of ice machines, dish washing machines or food refuse grinders
Observe back flow prevention

2. SEWAGE FROM BATH ROOMS, HAND WASH, AND TOILETS

Inspect Sewage from bath rooms, hand wash, and toilets

3. SEWAGE HOLDING TANK

Ensure availability of sewage holding tank
4. SEWAGE TREATMENT
-DISCHARGE
Ensure all sewage which have been discharged into the port basin, the river or other protected areas
are treated
IX. BALLAST WATER
View IMO - Ballast water form.
Review technical information of ballast tank.
Review ship log of ballast water exchange and treatment system on board

Review ship log of ballast water dischargeable

X. STANDING WATER
Sewage, rodent excrement, food particles, putrescible matter or toxic substances found in the bilge

XI. CARGO HOLDS (HATCH)

Inspect cleaning and/or construction design in such a way that not conducive to harborage of vectors.

INSPECTION PROCEDURE
HOW TO CARRY OUT SHIP INSPECTION
There are four main catgories of ship inspection:
Routine inspection for granting free pratique
Periodic inspection (6months) for issue of SSCEC/SSCEC
Inspection for the notification of suspected case on board (take all procedures and issue SSCC)
Folloow up inspection
Functional areas for routine inspected of the ship

Galley, pantry and service area

Store
Gabbage
Sewage management
Potable water
Medical facilities
Childcare facilities

Functional areas for Periodic Inspection for Issue of SSCEC/SSCEC

Quarters
Galley, pantry and service area
Store
Gabbage
Sewage management
Potable water
Medical facilities
Ballast water

Cargo holds
Childcare facilities
Swimming Pools and Spar area
Engine room
Other functional areas

PROCEDURES FOR SHIP INSPECTION

Pre Inspection planning
Ensure all necessary equipments and checklists available as follow :Personal Protective Equipment
1.
2.
3.
4.
5.
6.

Fleshly laundered or disposal over clothing

Ear protection
Hair covering
Safety shoes with non-slip and anti- spark sole
Disposable gloves
Mobile telephone

TECHNICAL EQUIPMENT
1.
2.
3.
4.
5.
6.
7.
8.
9.

Identification card
Surveillance form for passenger and crew
Inspection report form
Seal and stamp
Pen, clipboard and note book
Flash light
Calibrated food probe thermometer (used for food and water temperature check)
Lap top and memory stick
Water sampling kit: ph-meter and chlorine testing kit

10. In case of water sampling equipment

- Gas burner or Ethanol spray (70%)
- Disposal paper towel
- Sterile glas bottles containing sodium thiosulphate
- Polyethylene bottles containing acid containers for stool and urine samples (in case of out break
investigation)
- Swabs
- Food sampling equipment (in case of out break investigation)
11. Camera (ideally digital)
12. Vermin detector
13. Reflect jacket
Checklist of inspection depend upon the type inspection perform.
Prepare the team depending on the nature of inspection to be conducted (routine, periodic or suspected)
AGREEMENT AND TIME MANAGEMENT DURING THE INSPECTION.
AGREEMENT
Inspector should agree who is leading the inspection. What will be inspected (location and systems, and by whom). The
ship registry/particulers will be taken in consideration when planning the inspection.
The team will point the leader of inspection who introduce the team to captain and will create the final inspection report
after incorporating all other inspection finding.
TIME MANAGEMENT
Boarding time and time leaving the ship should be considered. Moreover, time spent on inspection draft report writing and
presentation and discussion of inspection result.

INSPECTION PROCESS
Boarding the ship
Inform the shipping agents about the documents to be reviewed
THE DCUMENTS
Maritime declaration of health
Crew list
Passenger list
Vaccination list
Cleaning schedule
Ships stores declaration
Temperature log
Potable water test report
Ballast water log
Garbage record book
Vector control plan
Ships Log
Medical Log
Cargo manifest
Waste management plan
Observe the yellow flag.
Board the ship
Explain to the security crew the reason of the visit. Present the identity card.
Go to the ship office to meet captain.
The leader introduces the team to the captain and explains the reason for their visit.

Inform the captain which system and location you want to inspect
Ask about when and who of the crew member would be accompany the inspection, taking consideration their daily duty
Identify and request document for review
Inspector will need to meet senior person responsible for: Medical facility
Communicable diseases surveillance
Food safety
Potable water
Recreational water
Pest management
House keepingand facilities (accommodation public space lavotries. Hand washing facilities nursery and play area,
hair dress beauty salon, pet/animal housing area, laundry.)
Pest control
Hazardous substances
Waste management
Divide the team into two
1st team review the documents
2nd team perform walk through inspection
The leader inform the captain and his team about the place that need to inspect
The inspectors ask to accompany with the senior officer responsible for the operation of the facilities and hygiene system
that they are going to inspect
After completing draft inspection report the lead inspector presented to captain and senior crew the inspection finding
including deficiencies and good practice observed.
The draft inspection report will be given to the captain including inspection result.
The final report will be sent to the ship/company within the following seven days.

B2

C2

A1

B1

C1

A1

JAN

FEB

MAR

APR

MAY

JUN

JUL

AUG

SEPT

OCT

NOV

DEC

NUMBER OF
INSPECTION
PER YEAR

SHIPS

72

FERRY BOATS

20

DHOW

104

TOTAL

16

16

17

16

16

17

16

16

17

16

16

17

196

GROUPS
MONTHS

SCHEDULE FOR SHIP INSPECTION

KEY
GROUP A,B,C

PERIODIC INSPECTION

GROUPS. A1, B1, C1.

FOLLOW UP INPECTION

GROUP. A, B, C

PERIODIC INSPECTION

GROUP. A1, B1, C1

FOLLOW UP INSPECTION

LIST OF GROUPS

A
SEPTEMBER
SHIP

DHOW

SHIP

Mv sand
Hook

Mv Azam

Mv sand
hook

Mt
Ukombozi

Lct
Sahara 1I

Mv Raha
nidham

Mv
Maendeleo

Fb Buraq
11

Mv Azar II

Fb Buraq III

Mv
Mapinduzi
II
FB Aziza I

FERRY
BOAT
Mv
Kilimanjaro
VI
Mv
kilmanjaro
III

B
OCTOBER

Sea Link 1

C
NOVEMBER
FERRY
BOAT
Mv
Kilimanjar
o v
Mv Flying
Horse

DHOW

SHIP

FERRY
BOAT
Mv

Mv
Alhusein

Mt United
Spirit 1

Mv Hud
Hud

Lct Sarah
I

Mv
Alkadar

Mv
Sabalkhei
r
Mv Yasir

Lct Jozani

Mv Al Laal

Mv Island
star

Mv Subira

kilimanjo IV

DHOW
Mv
Almuhtar

Lct
Jitihada
Lct Happy

Mv Safina
Mv
Arayana
Mv tawakal

Mv skaftel

Mv
Alrahman

Mv Cissl
leen

Mv Saheb

Mv Arafat

Mv Zuhra

Mv Al
hisan
Mv Azal

Fb Khadija
Mv tijara
Mv An nor

Mv Nasib
Mv Safia

Mv
Nayudin
Mv
sawahil

INSPECTION REPORT FORM

Ship Name

Inspection Date

Company/owner

No. of Pax

Report Item
Location
Non- compliance cited

Port of call
No. of Crew

Name of inpector

Result presented by

Recommendations