Tag: checklist

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.

In its latest Safety Digest, the UK MAIB described an incident of a Heavy Sulphur Fuel Oil overflow during bunkering operation. MAIB highlighted that at least one of the two isolating valves that caused the incident could have been closed fully if it had been checked as per the checklist.

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?

Liberia Maritime Authority issued a document to assist Masters on their responsibilities under Liberian Law and provide guidance to ensure a positive PSC inspection. Under Liberian Regulation 2.35, it is the responsibility of owners and masters to ensure compliance with all applicable international conventions.

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?

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?

The management of shipboard maintenance is often regarded as an entirely technical matter, somehow unrelated to safety and pollution prevention, and the exclusive responsibility of the technical staff.

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?