One of the worst situations a seafarer can encounter during his/her sea service is the order by the master to abandon vessel in the face of danger. If not properly conducted, this operation, instead of saving lives, may lead to unexpected losses. In this regard, regular abandon-ship drills are vital to prepare crew.
Ship to ship transfer operations are seen more and more as vessels’ size grows in comparison with ports’ and terminals’ size. STS constitutes one of the most common but also high-risk operations in shipping. These operations should be carefully planned and executed by familiar and trained crews.
Fires onboard form a great part of maritime casualties. One way to address them is the proper training through efficient and regular drills, which ensure that crew members are ready to handle a fire onboard. But what are the steps to be followed for a proper fire drill?
26th of September marked the 100th anniversary of the loss of the US warship ‘Tampa’ during World War I. USS Tampa was one of six US Coast Guard cutters serving overseas on convoy duty during the war. The death toll from the loss of Tampa is the largest American naval loss of life during World War I.
Divers have discovered a 400-year-old shipwreck believed to have sunk off Portugal waters, after returning from India laden with spices. Archaeologists believe this is the greatest history finding of all times in Portugal and ‘the discovery of the decade’ from a heritage perspective globally.
When entering ECAs and other designated areas, ship crews should conduct a fully changeover procedure to a compliant fuel oil with reduced emissions of Sulfur Oxides (SOx), preventing air pollution caused by maritime activity. So what is the best practice for a safe Fuel Oil Changeover?
The Rhode Island Marine Archaeology Project and the Australian National Maritime Museum believe they may have solved one of the greatest maritime mysteries with the discovery of ‘HMS Endeavour’, the first British ship on a voyage discovery to Australia captained by James Cook.
A healthy food program provides seafarers with the required energy to perform their duties and fight any fatigue symptoms. On the other hand, if not handled properly, food onboard can be a significant cause of diseases. So how crews can ensure the food hygiene onboard?
Fumigants are chemicals which, under certain conditions, will enter a gaseous state and, in sufficient concentration, will be lethal to pest organisms that are considered detrimental for the condition of most grain cargoes. But under which circumstances can fumigation take place?
A vessel contains several spaces which can be considered dangerous, such as tanks, holds, isolated compartments (e.g. bosun store), specific compartments (e.g. paint store) and others. So, how may a seafarer be suspicious that a space he/she is about to enter is dangerous, if no relevant poster or sign exists?
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