Good housekeeping is essential to a safe workplace onboard a vessel. The appearance of your ship and its equipment on the outside suggests how well things are operating on the inside, and more importantly contributes to the health, safety and happiness of the vessel and crew, the American Club has highlighted in a comprehensive guide.
The Guide provides valuable good housekeeping tips for maintaining ships to ensure a safe workplace onboard.
Housekeeping oversights rarely go unnoticed during port state control or vetting inspections, ISM audits and condition surveys. A well-kept vessel is sure to make a good first impression.
10 vessel housekeeping observations which could affect vessel safety
#1 Steel structures
- What to look for: Rust and wastage of steel structures.
- Task: Scale, paint and preserve! Maintain steel coatings for the prevention of rust and wastage while improving the appearance of the vessel at the same time.
#2 Paint locker
- What to look for: Uncovered paint cans or containers not properly stored and not secured for heavy weather.
- Task: Store materials appropriately to eliminate excessive paint and paint thinner fumes by
covering containers or cans and ventilating the area.
#3 Ladders and stairs
- What to look for: Wet, oily, greasy, or dusty residues in ladder treads or stairs.
- Task: Clean and degrease stairwells and ladder wells periodically and dry if wet. Apply nonskid materials or coating additives in areas found to be slippery. Also ensure accesses to ladders and stairs are clear of any material that can cause a trip and fall.
#4 Laundry room
- What to look for: Lint in the dryer filter/screen, or lint which has built up behind the dryer. Electrical connections are correctly in place and the dryers are in good working order.
- Task: Clean the lint screen/filter before or after each load of laundry. Remove lint that has collected around the drum. Conduct periodic electrical tests as per the manufacturer’s recommendations.
#5 On deck
- What to look for: Unlabeled vents and exhausts on deck, cleats, bitts, pad eyes on the deck and safe standing areas that are not easily detectable.
- Task: Use stencils to label vents and exhausts. Paint and highlight obstructions in the walking path. Keep snap-back areas well painted and visible. Ensure save-all capacities are marked.
#6 Oxygen and acetylene cylinders
- What to look for: Oxygen and acetylene cylinders stored improperly or missing protective valve caps.
- Task: Always store and secure oxygen and acetylene cylinders upright in different lockers at least five feet apart and with a fire division boundary between and prepared for sea conditions.
#7 Galley hood
- What to look for: Grease buildup and stains on the galley hood system and exhaust fan filters.
- Task: Routine washing and degreasing of all accessible areas of the hood and vent pipes, using a degreaser. It is recommended that a trained, qualified, and certified company or person disassemble and thoroughly clean the system, on a regularly scheduled interval. Periodically test vent shut downs.
#8 Freezers and refrigerators
- What to look for: Visible food residues, ice buildup, odors. Items not stowed on shelving.
- Task: Freezers should be thawed and cleaned periodically. Discard rotten or spoiled food in the refrigerator and regularly sterilize the refrigerator by wiping down the surfaces using warm water and soap. Check that equipment is operating at the correct temperatures and that alarms are tested regularly. Place all items on shelving, with batten bars in place.
#9 Pantry
- What to look for: Expired or spoiled foods, vermin infestation or vermin droppings. Food stored on the shelves in a disorganized fashion and food items stowed on the deck.
- Task: Remove food items placed directly on the deck, arrange food neatly on the shelves and in a dry, temperature controlled and well-ventilated area. Dispose of spoiled or expired foods. If necessary, locate the source of vermin or propose and implement an appropriate action plan for extermination.
#10 Food residues
- What to look for: Sticky, moldy or slick surfaces, evidence of vermin. The gaps between appliances and counters can become a trap for dust, food spills and crumbs.
- Task: Periodically clean behind appliances and remove any residual foods or spill residues, particularly for the hard to reach spaces in the galley
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