REPÚBLICA FEDERATIVA DO BRASIL

MINISTRY OF HEALTH
BRAZILIAN SANITARY SURVEILLANCE AGENCY

BRAZILIAN SANITARY GUIDE

FOR CRUISE SHIPS
President
Dirceu Raposo de Mello
Director
José Agenor Álvares da Silva
General Manager of Ports, Airports and Borders
Paulo Biancardi Coury

ORGANIZERS:

Fabio Miranda da Rocha

Camila da Silva Borges Lacerda

AUTHORS (in alphabetic order):

Acary de Oliveira
Adriana Aquino Barbosa
Ana Clara Ribeiro Bello
Camila da Silva Borges Lacerda
Cristiano Gregis
Enedina Reis
Ericksson Costa Ferreira
Fabio Miranda da Rocha
Graziela Alvarez Corrêa da Costa
Greice Madeleine Ikeda do Carmo
Janaína Vieira Pacheco
Júlio César Colpo
Karla Freire Baeta
Leonardo Oliveira Leitão
Luiz Alves Campos
Marestela Hupes Schneider
Maria Aparecida Oliveira Araújo
Marianna Donato Pirrone
Noemi Melo Cabral
Olimar Santos
Patrícia Pereira da Silva de Freitas
Viviane Vilela Marques
Walkiria Delnero Almeida Prado
 Summary

I. INTRODUCTION AND BACKGROUND .......................................................................... 5

1. AUTHORITY ........................................................................................................... 6
2. HEALTH INSPECTIONS IN BRAZIL ............................................................................ 6
3. FREE PRACTICE ...................................................................................................... 8
4. REGISTRATION ON ANVISA´S WEBSITE .................................................................. 9
5. OBJECTIVES ........................................................................................................... 9
II. EPIDEMIOLOGIC SURVEILLANCE .............................................................................. 10
1. DETECTING CASES AND OUTBREAKS OF NOTIFIABLE DISEASES ............................... 10
1.1. MEDICAL LOG ....................................................................................................... 10
1.2. REPORTABLE CASES .............................................................................................. 11
1.2.1. Outbreak Declaration ........................................................................................ 12
1.3. CASE NOTIFICATION ............................................................................................. 13
1.3.1. Routine Report .................................................................................................. 13
1.3.2. Special Report ................................................................................................... 13
1.4. EPIDEMIOLOGICAL QUESTIONNAIRES .................................................................. 14
1.5. LABORATORY DIAGNOSIS ..................................................................................... 14
1.5.1. Clinical Specimens Collection............................................................................. 14
1.5.1.1.1. Bacteria ....................................................................................................... 15
1.5.1.1.2. Virus ............................................................................................................ 16
1.5.1.1.3 Parasites ....................................................................................................... 16
1.5.1.2. Influenza-like Illness ....................................................................................... 17
2. CONTROL MEASURES .............................................................................................. 18
2.1. Pre-embarkation Screening .................................................................................. 18
2.2 Control of the Cases, Contacts and Environment ................................................... 20
2.2.1 Planning Actions ................................................................................................. 20
2.2.2 Incident Team Members .................................................................................... 20
2.2.3. Duties of the Incident Team .............................................................................. 20
2.2.4. Environmental Cleaning .................................................................................... 21
2.2.5 Personal Hygiene................................................................................................ 21
2.2.6. Isolation ............................................................................................................ 22
2.2.6.1 For Crew .......................................................................................................... 22
2.2.6.2 For Passengers ................................................................................................ 23
2.2.7. Travelers Guidance ............................................................................................ 24
2.2.8. Other Measures Established by Health Authorities ............................................ 25
III. SANITARY SURVEILLANCE ....................................................................................... 26
1. FOOD ...................................................................................................................... 26
1.1. MANUAL ON GOOD MANUFACTURING PRACTICES FOR FOOD PREPARATION ...... 26
1.2. SUPPLIER SELECTION ............................................................................................ 28
1.3. FOOD RECEIVING.................................................................................................. 28
1.3.1. Physical facilities ............................................................................................... 28
1.3.2. Receiving Condition ........................................................................................... 29
1.3.3. Register ............................................................................................................. 31
1.4. STORAGE .............................................................................................................. 32
1.4.1. Physical facilities ............................................................................................... 32
1.4.2. Quality and control of food products ................................................................. 33
1.4.3. Temperature control ......................................................................................... 34
1.5. GALLEYS ............................................................................................................... 34
1.5.1. Facilities, equipment, furniture and utensils ...................................................... 34
1.5.2. Sanitizing of facilities, equipment and utensils .................................................. 36
1.5.3. Food preparation .............................................................................................. 37
1.5.4. Food handlers ................................................................................................... 40
1.5.5. Health of food handlers ..................................................................................... 44
1.5.6. Handwashing and Toilet Facilities ...................................................................... 44
1.5.7. Solid waste management .................................................................................. 45
1.6. SERVICE AREAS (RESTAURANTS AND DINNING ROOMS) ....................................... 46
1.6.1. Facilities ............................................................................................................ 46
1.6.2. Temperatures and exposure time...................................................................... 47
3. RECREATIONAL WATER FACILITIES (RWF) ................................................................ 48
3.1. SEAWATER SWIMMING POOLS ............................................................................ 48
3.2. RECIRCULATING SWIMMING POOLS..................................................................... 48
3.3. JACUZZIS (OR SIMILAR HOT TUBS FOR COLLECTIVE USE) ...................................... 49
3.4. RECOMMENDATIONS ........................................................................................... 49
4. AIR CONDITIONING ................................................................................................. 50
4.1. OPERATIONAL AND HYGIENIC SANITARY CONDITIONS ......................................... 50
4.2. CLEANING AND MAINTENANCE RECORDS ............................................................ 50
5. HOSPITAL ................................................................................................................ 52
6. VECTORS AND RESERVOIRS ..................................................................................... 54
6.1. INTEGRATED PEST MANAGEMENT PLAN (IPM)..................................................... 54
6.2. MONITORING AND CONTROL ACTIONS ................................................................ 54
6.3. PRODUCTS: LABELING, STORAGE, AND DILUTION................................................. 55
7. SEWAGE .................................................................................................................. 56
8. SOLID WASTE (GARBAGE) ........................................................................................ 58
8.1. REVERSE LOGISTICS .............................................................................................. 58
8.2. MANAGEMENT STAGES ........................................................................................ 59
8.2.1. Generation and segregation .............................................................................. 59
8.2.2. Packaging .......................................................................................................... 59
8.2.3. Storage .............................................................................................................. 60
8.2.4. Treatment ......................................................................................................... 61
8.2.5. Discharge in ports.............................................................................................. 62
9. ANNEXES ................................................................................................................. 64
I. INTRODUCTION AND BACKGROUND

Sanitary surveillance activities began in the 18th and 19th Centuries with the aim of
avoiding the spread of disease in the world's newly emerging urban centers. The main
purpose of this exclusive State responsibility was to keep watch over certain
professional activities, to put a stop to charlatanism, and to inspect ships, cemeteries
and places where food was on sale to the public.

At the end of the 19th century, sanitary surveillance was reorganized as new
discoveries were made in the fields of bacteriology and therapeutics. The latter
discoveries proved to be of major importance in the 1st and 2nd World Wars. After the
2nd World War, government administration was generally re-orientated, partly in
response to the new period of economic growth. The responsibilities falling within the
remit of sanitary surveillance were broadened in parallel with the building of Brazil's
industrial structure. At the same time, central planning was given greater prominence
and the Brazilian public sector took on a central role in enhanced efforts to develop
the country.

From the 1980s onwards, the growing participation by the population and of a range
of organizations representing several different sectors of society in the political
process began to develop and give weightier meaning to the concept of sanitary
surveillance in Brazil. The State, based on the Constitution behind it, became the
repository of a wide range of sanitary surveillance responsibilities, looking after the
rights of the consumer and assuming responsibility for providing better health
conditions for the population.

The purpose of this Manual is to set out guidelines for health professionals, port health
and other agency staff and the crew of affected vessels for the identification and
management of transmissible diseases aboard cruise vessels sailing under Brazilian
jurisdiction. Furthermore, these guidelines are intended to provide the basic
procedures for action and response required.

Therefore, pre cruise actions measures for pre-boarding, notification of suspected

cases to Brazilian authorities, procedures during outbreaks or detection of suspected
cases on board, including cleaning and disinfection procedures required as well as
measures for epidemiological surveillance to be taken.

This guidance may be subject to change at any time by decision of Brazilian health
authorities or in accordance with World Health Organization guidelines, or in case of
unusual situations occurring in certain events on board that require new or tailored
measures.

WARNING: THESE GUIDELINES DOES NOT DISCLAIM A VESSEL TO FULFILL OTHER

REQUIREMENTS PROVIDED IN BRAZILIAN LAWS AND TECHNICAL REGULATIONS.
1. AUTHORITY

The Brazilian Sanitary Surveillance Agency (Anvisa) was established by Law 9.782, of
January 26, 1999. The Agency is designated an autonomous agency operating under a
special regime. This means that ANVISA is an independently administered, financially-
autonomous regulatory agency, with security of tenure for its directors during the
period of their mandates. The Agency is managed by a Collegiate Board of Directors,
comprised of five members.

Within the structure of Federal Public Administration, the Agency is linked to the
Ministry of Health, under a Management Contract. The agency incorporated AGEitional
attributions: coordination of the National Sanitary Surveillance System (SNVS), the
National Program of Blood and Blood Products and the National Program of Prevention
and Control of Hospital Infections; monitoring of drug prices and prices of medical
devices; attributions pertaining to regulation, control and inspection of smoking
products; technical support in granting of patents by the National Institute of Industrial
Property.

The institutional purpose of the agency is to foster protection of the population health
by exercising sanitary control over production and marketing of products and services
subject to sanitary surveillance. The latter embraces premises and manufacturing
processes, as well as the range of inputs and technologies concerned with the same.

In addition, the Agency exercises control over ports, airports and borders and also
liaise with the Foreign Affairs Brazilian Ministry and foreign institutions over matters
concerning international aspects of sanitary surveillance. Thus, the Brazilian Sanitary
Surveillance Agency is responsible for ensuring sanitary inspection of Ports, Airports
and Borders. The fulfillment of its institutional role as a public health agency involves
protecting travelers' health; safeguarding the sanitary aspects of means of
transportation and of services subject to sanitary inspection, including that of premises
and processes; approval and exemption of products, inputs and relating technology;
and overall responsibility for enforcing Brazilian health and sanitary legislation as well
as International Health Regulations and other such formal Acts subscribed to by Brazil.

2. HEALTH INSPECTIONS IN BRAZIL

Anvisa's Mission is: "To protect and promote health, ensuring the hygiene and safety of
products and services and taking part in developing access to it." Unfortunately, to
accomplish it health inspectors must often warn, punish, and use the power of the
institution.

The police power of Anvisa, as an attribute of the Republic, has a regulatory function of
individual and collective rights to ensure that public health measures are undertaken.
It must be within the law and is therefore limited to the exercise that accompanies
Anvisa´s mission.
In this way, to avoid criminal sanctions, Anvisa´s Headquarters recommends that all
crew member and officers should:

• Respect and follow health authorities during inspections of areas/services

under your responsibility, providing all facilities for inspectors perform their
inspection;
• Ensure that health authority can photograph, analyze, collect samples and
registry all areas/services inspected;
• Do not obstruct, impede, complicate or interfere in the inspections of health
authorities;

• The Brazilian Constitution in its Art XLII Item 5 stipulates that "the practice of
racism is a felony and indefeasible, subject to imprisonment under the law."

Note: Crew member assigned to follow health inspectors must have full knowledge
of processes/controls of inspected areas/services and be able to answer doubts
and questions of health authorities. The information provided by these crew
members will be considered official and final by health authorities!

Note: Do not comply with the requirements of this Guide and Brazilian Laws is a
sanitary infraction, pursuant to Act no. 6437 of August 20th, 1977, and it is also
subject to the civil, administrative and criminal sanctions.

Passage and entry of vessels into Brazilian ports

Only seagoing, river-going and lacustrine (lake) vessels which meet satisfactory
standards of hygiene and fulfill all the correct and appropriate sanitary and health
requirements will be permitted to sail in Brazilian territory, and at the time of entry
into a Health Controlled Port, the relevant health documentation must be available for
inspection by the Brazilian health and sanitary authorities.

Main documents that could be required for vessels entering Brazilian territory:

1) Register of Medical Occurrences and the Spreadsheet Annex of the Maritime Health
Declaration. This documentation must contain a full account of all the clinical
occurrences, deaths and accidents suffered by the crew or passengers during the
voyage, as well as a description of the precautions which have been adopted to take
full account of the health of the patients concerned and the health and sanitary
conditions on board the vessel, if called for;

2) A valid International Ship Sanitation Control Certificate;

3) Report or Certificate of disposal of solid waste. These reports should be presented

by the company which has provided this service within the port where such collection
took place, or submission of the log recording (Garbage Book) the disposal on the high
seas of the aforementioned solid residues, in accordance with current environmental
legislation. In any case, where the solid residues have not been collected, a proper
justification must be presented;

4) Report or logs of Maintenance of the Air Conditioning/Ventilation Equipment, as the

case may be, in accordance with current health and sanitary legislation (See detailed
information in Chapter XXX).

5) A list of all crew and passengers, with place and date of embark;

6) A list of narcotic products or products which can cause physical or psychological

dependency, stored in the ship's on-board dispensary;

7) Information about the geographical locations where water was taken on board for
the ballast of the vessel and the place where its disposal was carried out in the case of
vessels which needed to effect such operations;

8) Last Free Practice Certificate, when the vessel is proceeding from a Sanitary Control
Port located in another Brazilian state;

9) A list of merchandise/good to be loaded or unloaded;

10) A list of the stock of products employed for treating water for human
consumption, if this is the appropriate case;

11) A Spreadsheet, Log or Other Record of the Drinking Water Supply of the vessel
with information about operations when water was taken board by the vessel;

12) A Spreadsheet, Log or Other Record of the Monitoring of the Cleaning and
Disinfection of the Drinking Water System of the vessel with the last 2 (two)
operations;

13) Manual of Good Manufacturing Practices for Food, HACCP and logs related to food
safety.

3. FREE PRACTICE

Free Practice is a permit to be issued by the sanitary surveillance authority so that a

vessel proceeding or not from abroad may enter a port within Brazilian territory and
commence loading and unloading operations of both merchandise and passengers.

Loading and unloading operations of merchandise and passengers to and from the
vessel shall not be permitted unless the Free Practice Certificate can be produced at
the time when the vessel enters a port, except in cases set forth in the relevant
Regulations.
Any vessel that is not granted the Free Practice Certificate on entering the port must
await inspection by the health authority, with the respective International Signal Code
(ISC) activated.

All vessels which have carried out the following must request authorization of Free
Practice from the health authority before entering a Sanitary Control Port.

4. REGISTRATION ON ANVISA´S WEBSITE

It is important that any ship owner (Cruise Line), a tour operator or travel agency or
company that operates reservation services and other tourism services related to
cruise ships carry their registration with the Brazilian Sanitary Surveillance Agency
(ANVISA) through Link http://www.anvisa.gov.br

5. OBJECTIVES

This guide aims to:

- Standardize the procedures for cruise ship sanitation;
- Facilitate the monitoring of suspected cases of transmissible diseases on board of
cruise ships;
- Provide early action on illness notification on board of cruise ships;
- Take action to get appropriate laboratory diagnosis of the disease/illness;
- Establish guidelines for notification of transmissible diseases occurring on cruise
ships;

This Guide will be in constant review process and may be changed at any time by
ANVISA, which have to give publicity of these changes.
II. EPIDEMIOLOGIC SURVEILLANCE

This guide sets out the guidelines for port health and other agency staff, and health
and security personnel for the identification and management of suspected or
confirmed cases of infectious diseases aboard cruise ships sailing under Brazilian
jurisdiction. Furthermore, this guide defines basic procedures for action and response.
Thus, this guide contains measures for pre-boarding, measures for notification of
suspected cases to Brazilian authorities, procedures during outbreaks or identification
of suspected cases on board, including required cleaning and disinfection procedures,
as well as measures for epidemiologic surveillance to be taken.

This guide may be subject to change at any time by the decision of Brazilian sanitary
authorities or in accordance with WHO guidelines, or yet, in the case of unusual
situations in certain events on board that demand new or tailored measures.

The main objective of these guidelines is to minimize or eliminate risk of occurrence of

illness or medical conditions of public health concern aboard cruise ships. This guide
also aims to:

I- Standardize the procedures of sanitary control on cruise ships;

II - Facilitate the monitoring of suspected cases of infectious diseases aboard cruise
ships;
III - Provide prompt action of notification of health events aboard cruise ships;
IV - Guide the actions required to get appropriate laboratory diagnosis of diseases
and medical conditions;
V- Establish guidelines for the notification of suspected cases of infectious
diseases aboard cruise ships.

1. DETECTING CASES AND OUTBREAKS OF NOTIFIABLE DISEASES

The medical staff aboard must be sensitive to the occurrence of diseases on board
which should be promptly detected, identified and controlled.

1.1. MEDICAL LOG

A standardized illness surveillance log for each cruise shall be updated by the master of
the vessel, the medical staff, or other designated staff. Health care offered to
passengers and crew members by the medical staff should be recorded in the Illness
Surveillance Log, which should be fully completed and contain the following basic
information:

 Full name;
 Age;
 Gender;
  Cabin number;
 Crew member (identify his/her position or job on the vessel) or Passengers;
 Date and time of illness onset;
 First date of clinic visit or report to staff of illness;
 Illness symptoms
 Exams and samples collected.

Medical logs which are already standardized by cruise lines shall meet these
requirements by completing missing information on the observation fields or by
adapting to the model suggested in Annex I.

1.2. REPORTABLE CASES

Suspected Case of Acute Gastroenteritis (AGE)

Passenger or crew with three or more episodes of loose stools in a 24-hour-period,

accompanied or not by vomiting, fever and abdominal cramps, bloody or slimy stools.

Suspected case of Influenza-like illness (ILI)

Any individual with acute disease (duration of up to 5 days) featuring high fever,
accompanied by cough or sore throat, in the absence of other diagnosis.

Suspected Case of Cholera

Every person coming from areas where there is occurrence of cholera cases, regardless
of age, and presenting sudden episodes of watery, abundant diarrhea. The presence of
rapid dehydration, acidosis and circulatory collapse reinforce the suspicion.

Suspected Case of Botulism

Every person showing acute symmetric descending flaccid paralysis, normal level of
consciousness, presenting one or more of the following signs and symptoms: blurred
vision, diplopia, eyelid ptosis, dry mouth, dysarthria, dysphagia or dyspnea.

Suspected Case of Poliomyelitis

Every case of flaccid paralysis, of sudden onset, in every person under 15 years old,
regardless Poliomyelitis hypothesis; or
Every case of flaccid paralysis, of sudden beginning, regardless of the age of the
patient, occurring to persons who have been to countries where the poliovirus is
circulating, 30 days preceding the onset of the paralysis, or that have had contact with
persons who have been to these countries and are suspected of being diagnosed with
poliomyelitis.

Suspected Case of Exanthematous Disease

Any person presenting fever, skin rash (exanthema), coughing and/or coryza, and/or
conjunctivitis, cervical ganglions, regardless of age group or immunization status.

Suspected Case of Meningitis

Every infant over nine months old and/or adults presenting fever, headache, vomiting,
neck stiffness, other signs of meningeal irritation, seizures, bleeding under the skin
(purpura) and stupor. Pay attention to irritability or bulging fontanelle in infants under
nine months old.

Note: On suspicion of Meningococcal Disease, the ill person should be immediately

disembarked and taken to a medical facility.

Other Diseases and Medical Conditions of Compulsory Notification:

During the voyage, passengers or crew members exhibiting or complaining of signs or

symptoms that meet the diseases or medical conditions described above or other
diseases specified in the Annex on Notifiable Diseases (Annex II) should be assessed by
the medical staff and fulfill the Illness Surveillance System Questionnaire, in
compliance with the Annex III in this Guide.

1.2.1. Outbreak Declaration

For infectious diseases considered rare among the population concerned, only one
case should be taken as an outbreak (e.g.: botulism, cholera, poliomyelitis, measles
etc).

Outbreak of Acute Gastroenteritis(AGE) on Ships

An Outbreak of AGE must be declared by medical staff when the cumulative

percentage of reportable cases reaches 2% among passengers or 2% among crew.

Every vessel shall hold specific triggers that are able to identify an increase in the
number of AGE cases that exceeds the level expected for the population concerned,
within the specific period, and then shall take preventive control measures even
before the 2% rate above mentioned is reached.

Outbreak of Influenza-like Illness (ILI)

Outbreak of ILI is defined as the occurrence of at least three cases of ILI aboard, whose
interval of symptoms onset not exceed five days.

1.3. CASE NOTIFICATION

Any suspected case of Acute Gastroenteritis (AGE), Influenza-Like Illness, or other

Notifiable Diseases in Brazil (Annex II) shall be notified by the ship to ANVISA by
completing the online form. This form should be used in routine just as much as in
special situations, as described bellow.

The routine report should also be used to report other health care on board (like work
injuries, sore throat, allergies, cardiovascular problems, etc. In this way, you may use
the field "Other" in electronic form.

Online Notification: http://formsus.datasus.gov.br/site/formulario.php?id_aplicacao=2518

1.3.1. Routine Report

Every ship, arriving from foreign or national ports, should notify the health authorities
whether there is suspected or confirmed cases of infectious diseases on board by
completing the Notification Form online, in accordance with the specifications bellow:

I. Ships arriving from foreign ports should make the notification at least 24 hours and
up to 36 hours before estimated time of arrival at first Brazilian port-of-call;

II. Ships arriving from national ports should notify daily at 12:01 p.m.

It is important to emphasize that Routine Notifications should be given, even in the

case of negative notifications on the occurrence of suspected cases on board, always in
obedience to the periods and time specified above.

1.3.2. Special Report

This notification should be given whenever there is any change in the number of
suspected cases reported on routine notification or whenever an outbreak is
confirmed on board (see the criteria above) or even when the medical staff on board
considers it appropriate due to the occurrence of unusual events on board.

This notification should be given by completing a Notification Form online as well,

identified as a Special Notification.
1.4. EPIDEMIOLOGICAL QUESTIONNAIRES

Every traveler (crew or passenger) presenting symptoms that meet to the cases
definition contained in this Guide should complete the Investigation Questionnaire, as
specified in Annex III. These questionnaires shall be kept on board for at least 60 days
after the end of the cruise, and be made available to Brazilian authorities if so
requested.

1.5. LABORATORY DIAGNOSIS

Every cruise ship should have on board a minimum of materials for collection of clinical
and environmental specimens, as described below.

Minimum medical specimen supplies required:

• 20 fecal swabs;
• 20 oronasal (nasopharyngeal) swabs;
• 20 wide-mouth jars or specimen cups for freshly passed stools collection;
• 5 tubes or syringes for blood specimens collection destined to blood culture;
• 5 cups/vials for serum collection.

The port health authority should be communicated in order to properly forward the
collected specimens.

1.5.1. Clinical Specimens Collection

Here follow the guidelines for collecting clinical specimens.

1.5.1.1. Outbreak of Acute Gastroenteritis (AGE)

For each suspected case of AGE:

Collect one fecal swab + one cup of freshly passed stools containing no preservative.
Preferably, the specimens should be collected while the patient is suffering from
diarrhea episodes, or within 5 days after the onset of symptoms.

Being possible the specimens analysis on board, it is necessary to collect specimens

from as much suspect cases as possible. If the specimen is not going to be analyzed in
the ship, it should be stored for analysis in a Brazilian public health service laboratory
and comply with the minimum quantity specified above.

All specimen cups should be labeled with the name of the patient and the date of
collection. The specimens cups should be identified with analysis type as follows: stool
culture, test for enteric viruses, or test for parasites.
 1.5.1.1.1. Bacteria

The test to be made is the stool culture (coproculture). For this purpose, it should be
used mainly the fecal or rectal swab technique, in a Cary Blair transportation broth.

Stool specimens collection with fecal swab should be made as follows:

I. The swab should be inserted in a Cary-Blair transportation broth (a
sampling kit should be in place);
II. If the swab is stored at room temperature, the sample should be submitted
to the laboratory within no more than 48 hours;
III. If the swab is refrigerated at 4°C, the sample should be submitted to the
laboratory within no more than 7 days;
IV. It is recommended that clinical specimens are submitted for analysis as
soon as possible in order to avoid decreasing viability of more susceptible
microorganisms.

Note: Fecal swab is different from rectal swab because the swab is directly introduced
on stool sample placed in the container with no formalin. This procedure should be
adopted within no more than 2 hours after the collection, since following this period
bacteria of gut flora may destroy bacterial pathogens that cause gastrointestinal
illness.

Stool feces collection using rectal swab should be made as follows:

I. insert a swab in sterile physiological saline solution or distilled and sterilized

water to moisten;
II. Place the patient in left lateral position, insert the moistened swab tip (2
cm) into the rectal sphincter, and gently compress and rotate the swab a
full turn;
III. Insert the swab into Cary-Blair or alkaline peptone water;
IV. If the swab is stored at room temperature, the sample should be sent to the
laboratory within no more than 48 hours;
V. If the swab is refrigerated at 4°C, the sample should be sent to the
laboratory within no more than 7 days;
VI. The swab with Cary-Blair should be available by the cruise ship, while in
navigation, or by the provincial Central Public Health Laboratory (LACEN)
when the ship is docked.

Note: The procedure described above should be performed only by health

professionals (medical staff).

Required precautions to ensure the reliability of the specimens:

Specimen acceptance should fulfill the following criteria:

• feces should not be contaminated by urine;

 • the amount of feces should be 0.5 to 2g;
• the traveler should not be taking antibiotics;
• stool specimens should be received within no more than 2 hours after
collection when proper storing is not possible. If the process takes longer than
2 hours, the specimen can only be received if it is appropriately stored.
• transport should comply with biosafety standards;

Unacceptable fecal specimens:

• feces kept unpreserved for more than 2 hours after collection;

• in the case of suspected cholera specimen, feces preserved with indicators such
as phenol red;
• clinical specimens collected from patients using antimicrobial drugs;
• feces collected with dry swab;
• multiple specimens collected on the same day;
• specimens maintained at 4-10° until come into contact and be discarded
afterwards.

1.5.1.1.2. Virus

The medical staff should advise the traveler (crew or passenger) to collect 5-10
ml/5g/1 tea spoon of fresh stool (around 25% of the cup), place it in a specimen cup
with screw cap with no formalin or transport broth, label the cup with name and date
of collection, and place it in a plastic bag.

Maintain it in refrigerator (2°C to 8°C) for no more than 5 days. After that period,
maintain it in freezer at 20°C.

If the traveler is an infant, stool may be collected from the diaper as follows:

• Solid stool: collect with spatula and place the specimen in the container;
• Liquid stool: place diaper in a plastic bag and send it to the laboratory.
• Rectal swab is recommended only in the case of death.
• Place between the child and the diaper a surgical sponge compress, in order to
absorb the feces and keep the diaper’s gel from interfering in the analysis.

1.5.1.1.3 Parasites

It should be collect at least 20-30g of stool specimens (about half of a 50ml cup) in a
specimen cup with screw cap, containing no preservative.

For diagnosis in newborns, collect stool specimen from diaper. The stool should not
have contact with urine.
Preferably, collect stool specimens before administering any medicine because it may
interfere with the test results in general. Such medicines include: antidiahhreal,
antibiotics, antacids, barium and bismuth compounds, petrolatum and natural
ointments.

Quantity of clinical specimens collected in event of AGE outbreak

NUMBER OF SUSPECTED % OF COLLECTED NUMBER OF COLLECTED

CASES SPECIMENS SPECIMENS
10 Maximum of 100% Maximum of 10
10 to 20 50% 05 to 10
20 to 40 50% 10 to 20
40 to 80 30% 12 to 24
80 to 100 30% 24 to 30
100 to 200 25% 25 to 50
200 or more 25% 50
1 – In investigation of diarrhea outbreaks the samples should be collected, at least, in
pairs: one fresh specimen to test for enteric virus and one fecal/rectal swab for
bacteriologic diagnosis.

1.5.1.2. Influenza-like Illness

In face of an outbreak of Influenza-like Illness(presenting or not risk of aggravation), in

accordance with medical guidance, the collection of the following specimens may be
required:

• Nasopharyngeal secretion: to test for influenza virus

• Blood for hemoculture: to search for microbial agents and assess antimicrobial
resistance.

• Another clinical specimens: should be used only for purposes of monitoring

traveler’s clinical development and/or giving different diagnosis in accordance
with hypothesis set forth by a doctor from the reference hospital and evidences
from epidemiological investigation

When collecting specimens using nasopharyngeal aspiration, take care as follows:

 I. Preferably, use nasopharyngeal aspiration technique with disposable
container because the sample obtained with this procedure may contain a
higher concentration of cells.
II. If nasopharyngeal aspirate method be unfeasible, combined
nasopharyngeal and oropharyngeal swab is recommended as an
alternative. Use exclusively rayon swabs.
III. Cotton swab should not be used because it may interfere with molecular
methodology.
IV. Respiratory secretion specimens should be maintained at appropriate
refrigeration temperature (4° to 8°C) and sent to be processed at the same
day when they are collected.

When collecting blood samples for serology, observe:

I. Collect two blood samples for serology, one during the acute phase and
another during the convalescent phase;
II. Once the serum is obtained it should be maintained freeze at –20°C and
submitted to reference laboratory by the port health authority, where it will
be tested for other possible etiologic agents;
III. The samples should be stored in insulated boxes with rigid walls, capable of
maintaining the proper refrigeration temperature (4° to 8°C) until its arrival
to the laboratory.

If the suspect etiologic agent is other than the specified in this item, the medical staff
on board should consult the health authority in Brazil for guidance on the
requirements and procedures of collection.

The incident team, convened due to the suspicion or confirmation of outbreak, should
carry out an investigation into food and beverage operations on board even when a
‘person to person’ transmission is suspected. Similarly an investigation into the potable
water system on board should be carried out to identify possible risk factors associated
with the outbreak. Checks should also be made on any swimming pools, spa pools and
any other recreational water facilities.

An inspection of the air conditioning system should also be made to check and repair
faults or failures in the system that might be contributing to the spread of illness
aboard, paying attention to affected cabin positions to see if there could be a link to
faults in the air conditioning system.

2. CONTROL MEASURES

The adoption of control measures aims both to prevent outbreaks and reduce its
spreading on the ship. The main measures will be implemented as follows.

2.1. Pre-embarkation Screening

It is highly recommended that the cruise line carry out the pre-embarkation screening.
In the case the procedure is adopted, prior to embarkation all travelers should
complete a Pre-Boarding Questionnaire (Annex IV) with information about symptoms
and signs of infectious diseases, which is going to be provided by the Cruise Line. These
questionnaires should contain, as a minimum, gastroenteritis and Influenza-like
syndrome information. An example of a Health Questionnaire is to be found in Annex
IV.

Completed questionnaires should be collected by crew or staff of the Cruise Line

responsible for the cruise, which is also responsible for the storage, management and
analysis of such forms. The forms should be kept on board for at least 90 days after the
end of the cruise. It is also possible to store the information electronically.

Following the analysis of the questionnaires, the medical staff on board should provide
guidance and implement the sanitary measures required to reduce the spread of
diseases of public health concern aboard. Other potential health measures include:
the isolation of suspected cases, recommendation to postpone the trip or required
guidance.

In the case the symptoms completed in the forms are consistent with any infectious
disease definition the medical staff should assess the traveler at no cost and determine
the specific health measures to be taken if symptoms are confirmed to be consistent
with the definition. Nevertheless, when other tests, treatment, or other type of
medical care not related to the infectious diseases mentioned in this Guide are
required the ship may charge for these services under the criteria established by the
Cruise Line. The cost of such services should be clearly informed to the travelers prior
to the provision of any extra medical service or lab tests.

In the case the traveler presents symptoms consistent with Severe Acute Respiratory
Syndrome, that is, if an individual of any age presents acute Influenza-like Illness
characterized by high fever, accompanied by coughing or sore throat, and dyspnea or
other sign of seriousness, the health authority should be communicated immediately
and the traveler should receive guidance and sent to the closest reference hospital, in
order to receive medical care and the application of the Clinical Management Protocol
established by Ministry of Health.

Under no circumstance the form should be completed before the date of the travel, as
to safeguard the information recorded.

In the case other diseases are suspected or confirmed on board or in order to discuss
the adopted sanitary measures the medical staff on board may seek guidance with
Brazilian sanitary authorities through the contacts listed below:

Email:

[email protected]
[email protected]
2.2 Control of suspected cases, close contacts and environment

The measures for reducing the impact of outbreaks among travelers are described
below:

2.2.1 Planning Actions

When an outbreak is suspected or confirmed, the medical staff on board should:

I. Declare onboard the outbreak in compliance with criteria standardized by

Brazilian health authorities;
II. Report Brazilian health authorities immediately;
III. Provide adequate medical care for affected travelers at no costs;
IV. Coordinate the surveillance and monitoring of cases on board; and
V. Call the incident team to adopt strategic researches immediately in order to
identify the potential sources and types of disease.

2.2.2 Incident Team Members

Whilst at sea, the incident team members shall basically comprise the:

I. Ship’s Doctor
II. Ship’s Master or Deputy
III. Ship’s Executive Purser or Hotel Manager
IV. Ship’s F&B Manager or Catering Officer
V. Ship’s Chief Technical Officer

This team should always maintain close contact with Brazilian health authorities by the
means of communication contained in this Guide.

2.2.3. Duties of the Incident Team

The incident team should:

I. Review information collected on the suspected cases of outbreak and try to

identify potential etiological agents;
II. Report immediately and frequently (at least twice a day) to health
authorities at the destination port about measures being adopted and
outbreak situation on board;
III. Implement control measures for passengers and crew members (hygiene
and isolation) and for the environment (cleaning and disinfection);
IV. Ensure that fecal samples are collected and stored properly;
V. Provide precise and accurate information in the notices and reports to
passengers and crew members;
VI. Ensure adequate surveillance and monitoring of suspected cases;
 VII. Coordinate and monitor the application of Epidemiological Questionnaires
– Annex III - to all suspected cases on board;
VIII. Monitor those in close contact with suspected cases and advise them on
prevention and control measures;
IX. Advise other passengers about recommended measures for personal
hygiene, such as handwashing, so as to prevent spread of the infection.

2.2.4. Environmental Cleaning

As soon as an outbreak suspicion is notified on board, a special cleaning routine should

be adopted. This cleaning routine demands a specific team, which should be
responsible exclusively for cleaning cabins of passengers and crew members with
suspected diseases and also for cleaning and disinfecting areas with vomits and/or
feces.

All guidelines and procedures that should be adopted are contained in the document
“Guidelines for Cleaning and Disinfection Procedures on Ships with Infectious Diseases
Aboard”, Annex V.

2.2.5 Personal Hygiene

Microorganisms can remain viable on one’s hands for hours, thereby giving hands the
potential to spread infections. Washing hands, thus, is likely to be the most important
procedure for preventing the spread of an infection aboard.

Handwashing

Handwashing with soap and water should be promoted on board. Lavatories should be
strategically located around the vessels, so travelers can wash their hands frequently.

Areas where food is prepared, bars, warewashing areas and areas for the storage of
solid waste should be equipped with at least one washbasin.

Travelers should be provided with instructions for proper handwashing. These should
include instructions to use disposal papers when turning off taps, dispensers and other
hand operable devices, to prevent re-contaminating clean hands.

Handwashing is recommended after using toilet, coughing or sneezing into hands and
practicing activities requiring hand use. It is recommended washing hands before
handling food, eating, drinking, smoking, brushing teeth and performing any activity
requiring hand-mouth contact. It is also recommended to wash hands when entering
the cabin.
Alcohol-based Hand Gel (70% ethanol)

Alcohol-based hand rubs (70% ethanol) should be considered an adjunct to

handwashing and not a replacement. Alcohol-based hand gel (70% ethanol) is usually
effective against enveloped viruses and bacteria, providing an overall 99% reduction
(3-4 log 10). However, non-enveloped viruses such as Norovirus are more resilient and
alcohol-based hand gel typically only reduces them by 1-2 log 10 with a 30 second
contact period. Products producing reductions less than 2 log 10 are not considered
effective hands disinfectants.

Nevertheless, it is extremely important to provide alcohol-based hand rubs in different

points around the vessel, especially in areas with no washbasins, such as theaters and
casino entrances, etc.

2.2.6. Isolation

Isolating travelers with suspected diseases is a measure aimed at reducing the spread
of infections, and controlling circulation and services provided to suspected and
affected travelers. Isolation enables to block pathogen transmission, thus making it
possible to mitigate consequences of the spread.

2.2.6.1 For Crew

Crew with Suspected Acute Diarrhea Illness

Food handlers and medical staff members with suspected gastroenteritis should be
isolated immediately and for at least 48 hours after resolution of their symptoms. After
this period, they should be examined for obtaining authorization to go back to their
daily activities. Other crew members should be isolated until symptom free for 24
hours.

Crew with Suspected Influenza-like Illness

Crew members suspected of Influenza-like Illness should be quarantined for at least 7

days following symptoms onset. Food handlers and medical staff members suspected
of influenza should be isolated for 7 days and should not back to their routine activities
for further 3 days.

Cabin companions of affected crew should be allocated jobs in non-food or beverage

area until 48 hours have passed and monitored for further 24 hours.

Asymptomatic cabin companions of suspected cases should, whenever possible, be

relocated to another cabin.
For Crew with Suspected Exanthematous Disease

All suspected cases of exanthematous diseases (measles and rubella) should be

isolated or remain inside their cabins until laboratory tests are ready. If measles or
rubella is confirmed, the traveler should be isolated up to seven days after the onset of
skin rash, which is considered the peak period of transmission. Food and medical
service should be provided in the cabin. Professionals treating confirmed cases should
have received vaccination against measles and rubella (2 doses) recorded in their
certificate of vaccination and should use disposable personal protective equipment.

2.2.6.2 For Passengers

For Passengers with Suspected Acute Diarrhea Disease

All passengers diagnosed with suspected gastroenteritis should remain inside their
cabins for at least 24 hours following resolution of their symptoms. They should be
advised to only use room service and not be allowed to eat their meals at buffet or
self-service areas until they have been asymptomatic for 48 hours. They should be
encouraged to use only the toilet in their cabin for a further 24 hours following
resolution of their symptoms.

For Passengers with Suspected Influenza-like Syndrome

Passengers with suspected Influenza-like Illness should be quarantined for at least 7

days following symptoms onset. They should be encouraged to use room service for
ordering food and other necessities. They should not be allowed to stay in gathering
areas – such as theaters, casinos, bars, etc – 7 days following symptoms onset. They
should also be advised to use only the toilet in their cabins in the same period.

Incident team should consider closing all gathering food areas, according to the
severity observed during gastroenteritis or influenza outbreaks.

Further Information

Cabin companions of affected travelers do not require isolation but should receive
information about outbreak prevention and control on cruise ships. Individuals whose
vulnerability is known should avoid temporarily contact within the cabin or within the
isolation area for affected travelers. For instance, immunosuppressed children (less
than 2 years old) or travelers who have not been infected should be removed,
whenever possible, from the cabin of a patient presenting a clinical picture consistent
with Acute Diarrhea Syndrome or influenza and being isolated.
Individuals who are not the relatives of a patient with suspected gastroenteritis or
influenza should not be allowed to visit the patient during the period of disease
transmission.
Precautions Against Airborne Transmission

Ill travelers requiring respiratory isolation should remain in a restrict area equipped
with special air handling and ventilation capacity, which should meet negative pressure
requirements relative to surrounding areas, with 12 air changes per hour in recently
designed facilities and 6 air changes per hour in existing facilities. The exhauster should
be facing the outside area and the air should pass through a HEPA filter before
recirculating the facility.

A separate room, with closed door should be used whenever precautions regarding
airborne transmission of pathogens are unable to be implemented due to limited
engineering resources (i.e., passengers and crew cabins). In this case, surgical masks
should be provided to travelers with suspected diseases, reducing, thus, the likelihood
of airborne transmission until the patient is transferred to an appropriate facility.

Utensils

For warewashing, hot water and detergents used in dishwashing machines are enough
and no special precaution is required. Utensils used by travelers kept in isolation
should not be shared, compliant with personal hygiene principles intended to prevent
the spread of diseases. In the case adequate cleaning material is unavailable,
disposable utensils should be used.

2.2.7. Travelers Guidance

When cases consistent with gastroenteritis or respiratory infection occurs, medical

staff should tighten health controls before outbreak notification by adopting some of
the following measures:

I. Display signs and posters in toilets or public areas stressing the importance
of handwashing in the prevention of diseases, as detailed below;
II. Advise travelers to avoid sharing personal belongings, especially between
children and adults;
III. Report to medical staff the onset of symptoms, so the team can provide a
more adequate service and monitoring;
IV. Crew responsible for the room service of ill travelers should receive training
in the recommended procedures for ensuring health security;
V. Provide sound alarms with information on preventive measures and
infectious disease transmission on board. For example: avoid close contact
with people presenting symptoms consistent with gastroenteritis or
influenza; Seek medical staff as soon as characteristic symptoms arise;
avoid shaking hands, hugging and kissing people on their cheeks as
greetings.
 Wash your hands following these procedures:
1. Wet your hands with warm water.
2. Apply a moderate amount of soap and rub hands vigorously;
3. Rub hands together for 20 seconds and be sure to scrub between fingers
and under fingernails;
4. Rinse hands under warm running water;
5. Dry hands with a disposable paper towel;
6. Use a disposable towel to turn off the faucet and to open the door.

2.2.8. Other Measures Established by Health Authorities

Following the evaluation of the outbreak, health authorities may adopt AGEitional
control measures, such as vaccination, chemoprevention, etc. Incident team on board
should be a support for the medical staff.
III. SANITARY SURVEILLANCE

1. FOOD
1.1. MANUAL ON GOOD MANUFACTURING PRACTICES FOR FOOD PREPARATION

Vessels should have aboard and maintain updated a Manual on Good manufacturing
practices for Food Preparation.

"Good manufacturing practice" or "GMP" is a term that is recognized worldwide for

the control and management of manufacturing and quality control of products (and
other such as pharmaceutical products, and medical devices). GMPs are guidelines that
outline the aspects of production that would affect the quality and safety of a product.
Then, GMP for Food Preparation are hygienic and sanitary procedures adopted by the
ship’s operator to ensure food quality and compliance with national and international
sanitary legislation.

The GMP Manual is a document concerning activities conducted within the vessel,
including at a minimum the sanitary requirements for physical facilities, maintenance
and cleaning of the facilities, equipment and utensils, control of water bunkering,
integrated pest management, health and hygiene control of food handlers, training of
food handlers and control of quality and safety of the final product.

The GMP Manual should be strictly consistent with the vessel’s reality (construction,
conditions/layout) and should be updated whenever physical facilities or operations
are changed.

The Annex XXXX attached to this Guide sets out a proposed model to Manual on Good
Manufacturing Practices for Food.

The base reference for food safety management is the HACCP. There may be other
acceptable food safety management programs that involve partial application of the
full HACCP system.

The GMP Manual should be used as a tool to assess hazards and establish control
systems that focus on prevention rather than relying mainly on final product quality.
As well as enhancing food safety, implementation of a GMP Manual can provide other
significant benefits including, providing a framework to support inspection and
certification by regulatory authorities and registers.

The successful implementation of a GMP Manual requires the full commitment and
involvement of both management and crew members involved.

Follow, we transcribe some HACCP principles that are written in Guide to Ship
Sanitation of WHO (draft version, 2010):
“The core HACCP steps and principles will be briefly described as they relate to ships. It
is important when applying HACCP to be flexible where appropriate.

Preliminary steps:
• Step 1. Assemble HACCP team. The ship operator should ensure that the
appropriate knowledge and expertise is available for the development of an effective
HACCP plan. The scope of the HACCP plan should be identified.
• Step 2. Describe the products. Full description should be given including storage
conditions.
• Step 3. Identify intended use. Vulnerable groups of the population e.g. elderly or
pregnant may have to be considered, as may allergic groups.
• Step 4. Construct flow diagrams. A flow diagram should cover all steps in any
given operation.
• Step 5. Onsite confirmation of flow diagram. The HACCP team should confirm
the process operation against the flow diagram and make amendments where
necessary.

HACCP principles

• Principle 1. Hazard analysis. The team should list all potential hazards
associated with each step, conduct a hazard analysis and consider any measures to
control identified hazards. Hazardidentification includes defining which hazards are of
a nature that their elimination or reductionto acceptable levels is essential for the
preparation of safe food. The HACCP team must thenconsider whether control
measures, if any exist, can be applied to each hazard. More than one control measure
may be required to control a specific hazard(s) and more than one hazard maybe
controlled by a specified control measure. In conducting the hazard analysis, wherever
possible, the following should be included:

o the likely occurrence of hazards and severity of their health effects;

o the qualitative and/or quantitative evaluation of the presence of hazards;
o survival or multiplication of microorganisms of concern;
o production or persistence in foods of toxins, chemicals or physical agents; and
o conditions leading to the above.

• Principle 2. Determine Critical Control Points (CCP). CCP are the stages in the
preparation and cooking of food which must be controlled to ensure food safety. There
may be more than one CCP at which control is applied to AGEress the same hazard.
The determination of a CCP in the HACCP system can be facilitated by the application of
a decision tree, which indicates a logic reasoning approach.
• Principle 3. Establish critical limits for each CCP. Critical limits must be specified
and technically validated for each CCP. Criteria often used include temperature, time,
available chlorine and sensory parameters such as visual appearance and texture.
• Principle 4. Establish a monitoring system for each CCP. Monitoring is the
scheduled measurement or observation of a CCP relative to its critical limits. The
monitoring procedures must be able to detect loss of control at the CCP. Further,
monitoring should ideally provide this information in time to make adjustments to
ensure control of the process to prevent violating the critical limits. Where possible,
process adjustments should be made when monitoring results indicate a trend towards
loss of control at a CCP. If monitoring is not continuous, then the amount or frequency
of monitoring must be sufficient to guarantee the CCP is in control.
• Principle 5. Establish corrective actions. Corrective actions must be developed
for each CCP in the HACCP system in order to deal with deviations when they occur. The
actions must ensure that the CCP has been brought under control.
• Principle 6. Establish verification procedures. Verification and auditing methods,
including random sampling and analysis, can be used to determine if the HACCP system
is working correctly. The frequency of verification should be sufficient to confirm that
the HACCP system is working effectively.
• Principle 7. Establish documentation and record keeping. Efficient and accurate
record keeping is essential to the application of a HACCP system. Documentation and
record keeping should be appropriate to the nature and size of the ship.”

Note: Training programmes should be routinely reviewed and updated when

necessary. Systems should be in place to ensure that food handlers remain aware of
all procedures to maintain the safety and suitability of food.

1.2. SUPPLIER SELECTION

Food shall be obtained from sources that comply with Brazilian regulations, laws and
ordinances.

Ship operator (or designated crew member) should be responsible for the selection
and control of food suppliers. They must verify compliance with best practices for
storage, transport and food supply. All food suppliers must be registered in Brazilian
ports, so ship operator should check if suppliers are registered in ANVISA port offices.

The list of registered suppliers can be found in ANVISA offices in Ports and website
XXXX.

1.3. FOOD RECEIVING

1.3.1. Physical facilities

Physical facilities of food receiving area shall:

 be constructed of a smooth, corrosion-resistant, non-absorbent and

cleanable material;
 be maintained in a good state of repair and condition that meets sanitary
standards: free of chippings, cracks, leakage, seepage, mold, peeling, proper
adjustment;
  be free of unused or extraneous materials (cardboards, cloths, papers,
sanitizing products, plastic bags, pallets, brooms, etc.);
 be provided with natural or artificial lighting that does not compromise food
hygiene and does not change colors, and enables good working conditions;
 be provided with electrical wiring installations that are properly covered and
insulated;
 be provided with sufficient ventilation that avoid intense heat, vapors
condensation and accumulation of mold, fumes and smoke;

Food receiving area must be cleaned in a daily basis and whenever necessary. And
sanitization process (cleaned and disinfected) should take place immediately before
food entry. Disinfectant manufacturer's instructions, including concentration and
contact time, shall be strictly followed.

Food cannot enter by the same area from where solid waste is removed. If it is
absolutely impossible to provide different areas, there should be a different schedule
and the area shall always be sanitized (cleaned and disinfected) before food receiving.

Operational flows for garbage discharge (from Garbage Room – storage areas – to exit
gate or door), and food receiving (from entry gate/door to storage areas) should be
established and implemented in a way which minimize the risk of cross contamination.

Integrated Pest Management actions shall be implemented at this area accordingly to

the provisions established in the item XXX below.

1.3.2. Receiving Condition

Personnel in charge of receiving foods on the vessel must keep a good hygiene as
specified for food handlers.

Raw material and ingredients shall be received solely at a clean and protected area.
The packages/containers of raw materials and ingredients shall be intact and in good
hygiene conditions.

Packages that could contaminate food or transport vectors (eggs, adults, etc.) - e.g.
cardboards, paper, wood - must be discarded and changed for sanitary packages
(intact, resistant, waterproof and cleanable packages) which must be cleaned before
going to storage areas. It is important to stress that package/containers changing, if
needed, for eliminate wooden or cardboard boxes, shall be made immediately upon
food entry or should be choose suppliers that are able to deliver food in sanitary
materials.

Industrialized food conditioned only in a primary packaging, it must be cleaned before

storage.
It is recommended that fruits and vegetables be cleaned and disinfected (using
chemical or other efficient system) before storage. Therefore, if it is not possible, all
fruits and vegetables must be cleaned and disinfected before enter food preparation
areas (cut, combination with other ingredients or cooked)

Food temperatures, which should be in accordance with the manufacturer instructions

or laws of manufacturing country , and discard date and integrity of the content should
be checked upon receipt and registered at schedules/sheets/logs (as specified in ship
GMP Manual and HACCP), including a description of corrective actions taken in cases
of failures.
If the manufacturer does not provide an alternative instruction, receiving
temperatures shall be as follows:

(1) Refrigerated, potentially hazardous food shall be at a temperature of 7°C (45°F) or

below when received.

(2) Potentially hazardous food that is cooked and received hot shall be at a
temperature of 60°C (140°F) or above.

(3) Frozen food shall be received at a temperature between -12ºC e -18ºC (-0.4 to
10ºF).

Upon receipt, potentially hazardous food shall be free of evidence of previous

temperature abuse.

Raw fresh seafood shall be refrigerated, held in ice, and maintained at temperature
between 0 °C and -2 °C.

Eggs and milk products shall be received only if they are pasteurized, liquid, frozen or
dry. Cheese may be obtained according to alternative procedures.

Ice intended for consumption shall be made from drinking water.

Shell eggs shall be received clean and intact.

Crew members responsible to accept shell eggs must be very strictly with quality and
safety of it as follows.

Shell stock shall be reasonably free of mud, dead shellfish, and shellfish with broken
shells when received by a vessel. Contaminated shell stock shall be discarded
immediately upon receipt.

Packages or containers of seafood and exotic foods (fish, crustaceans, mollusks,

amphibians, turtles, etc. for human consumption) must be labelled (or identified) with
accurate and complete information as follows:

1. Name of the product;

2. Ingredients are to be listed in descending order of predominance, i.e. the first
ingredient listed shall be the most prevalent in the product, and so forth;
3. Liquid content (quantity or volume of the product)
4. Source identification (the country or local of the product processing);
5. Lot or batch identification;
6. Expiration date: Regarding the date of minimum durability, DAY and MONTH for
less than 3 months, and MONTH and YEAR more than 3 months
7. Preparation instructions, if needed.
8. Seal of Federal Inspection Service, Provincial/Regional Inspection Service or Local
Inspection Service.

Personnel in charge of receiving foods on the vessel shall check if fresh fishes present
the following appearance:

• Firm, taut, moist and unblemished skin.

• Bright and bulging eyes;
• Bright scales that do not flake off;
• Bright, deep red, almost burgundy colored and no slimy gills;

Crustaceans should have their natural color and should not present orange or dark
colored carapace. Both octopuses and squids shall have solid and elastic flesh, which
does not smell disgusting.

All seafood shall be free of contaminants (such as sand, pieces of metal, plastic, fuels,
soap and flies).

Dry seafood shall be free of mud, fly eggs or larvae, dark or red blemishes, surface
slime, mold and bad/disgusting smell.

All food shall be obtained from approved sources that comply with applicable local,
state, provincial and federal standards of the manufacturer’s country. Food prepared
at home and without labeling may not be used or offered for human consumption on a
vessel.

Lots or batches of materials, ingredients or other packages that have not been
approved shall be immediately returned to the supplier but, if not possible, shall be
identified (labeled) and stored separate from approved foods.

During food loadings all crew members in charge should wash hands often, and always
when they finish loading food of a specific class (e.g. seafood or meat or chicken or
fruits/vegetables) and they are start another food class.

1.3.3. Register

Safety and quality items should be checked upon receipt and registered at
schedules/sheets/logs (as specified in ship GMP Manual and HACCP), including a
description of corrective actions taken in cases of failures. This schedule/sheet/log
 should be fully completed and contain the following basic information: Date, Supplier,
transport vehicle plate, product, amount (kg or number), temperature of received food
and inside vehicle, lot, expiration dates, acceptance or rejection, corrective actions,
signature of crew member) . A suggested model of log is provided in this Manual in the
Annexx XXX. Logs or sheets which are already standardized by cruise lines shall meet
these requirements by completing missing information on the observation fields or by
adapting to the model suggested.

Suggested model
Vehicle
Employe
Supplier Cleaning Food
es Lot or Expiration Corrective
Date (with plate Product Amount T Food and T Approved Rejected Sign
0 conduct 0 batch date action
of vehicle) ( C)Vehicle Storage preservat ( C)
and
ion
hygiene

The equipment used for quality and internal temperature control of meat, poultry and
seafood (ex. Meat thermometer, etc.) must be cleaned after every use. After each use,
wash the stem section of the meat thermometer thoroughly soap and hot water (or
other efficient method), soapy water and keep it safe from contamination.

The vessel should maintain these records during all season in Brazil.

1.4. STORAGE

1.4.1. Physical facilities

Storage facilities shall have floor, walls, doors, lighting, electrical wiring, ventilation
system, equipment, furniture and utensils maintained in good sanitary conditions
(conservation, maintenance and hygiene).

Furniture, utensils and installations shall be constructed of surfaces that allow their
proper sanitation, i.e. shelves, racks, etc. shall be constructed of cleanable materials
that are corrosion-resistant and free of open seams, cracks or crevices, etc.

Food products shall be stored on pallets, and/or shelves, taking into consideration the
minimum area available so as to ensure proper ventilation, circulation, cleaning, and
disinfection procedures. Moreover, these products shall not be exposed to droppings,
soil or other contamination.
Food shall not be stored in: toilets rooms, dressing rooms, corridors/passages, garbage
rooms, engine rooms, under pipe or sewer lines, under stairwells, areas with water
condensation, or any other area that is not specific and exclusive for this purpose.

Contact surfaces of equipments and utensils used in the packaging, storing and
transportation of foods shall be smoothly finished, non-absorbent, cleanable and free
of roughness, cracks or other that may not facilitate their proper cleaning and become
source of food contamination.

Primary packages (direct contact with foods) shall be maintained in good repair, and
made of non-absorbent materials that do not contaminate food with toxic substances,
smell or flavor.

Freezers and air conditioners shall be maintained in proper condition, operation and
repair so as to prevent dripping or condensation inside of storage areas or
condensation over food.

Integrated Pest Management actions shall be implemented at this area accordingly to

the provisions established in the item XXX below.

1.4.2. Quality and control of food products

Food storage areas (pantry or stores) shall have control measures for food discard
dates, such as First In First Out (FIFO) or Last In First Out (LIFO).

This control must be formally described, and can be done through color coding, bar
code reading, spreadsheets, among others. If spreadsheets/logs are used, they shall
contain the following minimum information: product identification, date of
manufacture, expiration date, date of entry and exit of the storage room.

Foods that are removed from their original packages shall be properly stored and
identified with the following original label basic information: name of product,
manufacturer name, lot or batch, dates of manufacture, fractioning and expiration.

Food products shall be periodically checked to assess their signs of quality and safety
(odor, texture, blemishes, etc.) that may indicate problems with the sanitary quality
and safety of the food;

Foods should always be protected from contamination by keeping them well

packaged, covered and stored in a dry and clean location where they are not exposed
to dust, splash or other potential contamination.

Products shall be kept at a safe distance above the deck to allow proper ventilation,
cleaning and disinfection of the area.
Food shall be stored by separating different types of foods from each other, i.e. meat
shall not be mixed with beverages, canned food, bulk products; ready-to-eat food shall
be separate from raw food, and so on.

Food must be stored separate from single-use articles, chemical sanitizers, cleaning
and hygienic equipments or products; or toiletries. These products and equipments
must be stored in exclusive lockers/rooms and it should be cleaned in specific
places/rooms.

1.4.3. Temperature control

All storage areas shall be provided with temperature measures devices at visible
location and in good hygiene and maintenance conditions.

Food temperatures shall be checked regularly and recorded at schedules/logs/sheets

(it can be done electronically) as specified in ship GMP Manual and HACCP, or
accordingly to the information provided in Brazilian suggested model (Annex XXX).

Storage room: Month/Year:

Date Morning Noon Night Corrective Sign
actions

The temperatures of storage areas must comply with the limits defined below:

(1) Refrigerated food: 5°C (41°F) or below.

(2) Frozen food: between -12ºC and -18ºC (-0.4 to 10°F).

(3) Dry food: between 22ºC and 25ºC (71.6 F and 77°F)

Whenever temperatures are out of the limits above, crew member responsible must
take corrective actions and register them in the chedules/logs/sheets as specified in
ship GMP Manual and HACCP.

1.5. GALLEYS

1.5.1. Facilities, equipment, furniture and utensils

All galleys (including any food preparation area like grills, pizzerias, etc.) facilities shall
have floor, walls, doors, lighting, electrical wiring, ventilation system, equipment,
furniture and utensils that are maintained in good sanitary conditions (conservation,
maintenance and hygiene).

Floor, walls and ceiling shall have smooth, impervious and washable surfaces. Must be
made of corrosion-resistant material that not contaminate food, and be kept intact,
kept free of cracks, cracks, leaks, spills, leaks, mold, peeling, among others, and their
shall.

Furniture, utensils and installations shall be made of corrosion-resistant materials that

allow their proper sanitation, and be free of open seams, cracks or crevices, etc.

Materials that are used in the construction of multiuse utensils and food-contact
surfaces of equipment may not allow the migration of deleterious substances or
impart colors, odors, or tastes to food and under normal use conditions shall be safe.
In this way they must be durable, corrosion-resistant, nonabsorbent, with weight and
thickness to withstand repeated warewashing. Food contact surfaces of equipments
and utensils shall be smoothly finished, non-absorbent, cleanable and free of
roughness, cracks or other that may not facilitate their proper cleaning.

Natural or mechanical means of ventilation must be designed and constructed so that

air does not flow from contaminated areas to clean areas and, where necessary, they
should be adequately maintained and cleaned. Ventilation should also ensure that the
temperature of preparation areas not exceed 30º C (86º F) and 22ºC (71,6º F) in pre-
preparation rooms.

Ventilation must ensure the air renewal and maintenance of the environment free of
fungi, gases, smoke, dust, particulate matter, vapor condensation, etc.

Louvers or registers at ventilation terminals must be made readily removable for

cleaning.

Adequate natural or artificial lighting is required to enable operation in a hygienic

manner. The intensity should be made adequate according to the nature of the
operation.

Lighting fixtures should be protected to ensure that food is not contaminated by

breakage.

Galley size and layout must be compatible with all operations. There should be
separation between the different activities by physical barriers or by other effective
means to avoid cross contamination.

Doors should be kept tightly adjusted to the stops and frames. The doors of
preparation and food storage areas should be provided with automatic closing.
External openings in the food preparation areas (i.e exhaust system, windows, etc.)
shall be equipped with millimeters screens to prevent access of vectors and urban
pests.
Drains should be siphoned and the grids must allow its closure.

All galley wastes, exclusive of ground refuse, that may contain grease must be made to
flow through grease interceptors (grease traps) to a retaining box prior to discharge.
The grease collected may be disposed of by incineration, by storage for shore disposal,
or by overboard discharge on the high seas.

Grease traps size should be compatible with volume of waste (with grease) produced
in the galley, and it must be located outside preparation areas and be maintained in
good hygiene and repair conditions.

Galleys internal areas should be free of foreign or into disuse objects, like mops,
brooms, etc.

Toilets and changing rooms should not communicate directly with galleys, food storage
or service areas, and should be organized and maintained in proper condition of
hygiene and repair. Outside doors should be equipped with automatic closing.

Integrated Pest Management actions shall be implemented at this area accordingly to

the provisions established in the item XXX below.

1.5.2. Sanitizing of facilities, equipment and utensils

Warewashwashing facilities and equipments are adequate and suitable for safe and
effective sanitizing, and should be maintained in good hygiene and repair conditions.

The temperature of warewashing equipment shall be maintained at not less than the
temperature specified on the cleaning agent manufacturer's label instructions.

If hot water is used for sanitization in manual warewashing operations, the sanitizing
compartment of the sink shall be designed with an integral heating device that is
capable of maintaining water at a temperature not less than 77°C (171°F);

A sink with at least 3 compartments shall be provided for manually washing, rinsing,
and sanitizing equipment and utensils. Sink compartments shall be large enough to
accommodate immersion of the largest equipment and utensils. If equipment or
utensils are too large for the warewashing sink, a warewashing machine or alternative
equipment shall be used. The water in each tank should be replaced whenever
necessary to ensure hygiene, efficiency and effectiveness of washing method
(frequency of water exchange should be described GMP Manual).

Water temperature measuring devices shall be designed to be easily readable. Water

temperature measuring devices on warewashing machines shall have a numerical
scale, printed record, or digital readout.
A warewashing machine shall be provided with an easily accessible and readable data
plate affixed to the machine by the manufacturer that indicates the machine's design
and operating specifications including the:

(1) Temperatures required for washing, rinsing, and sanitizing;

(2) Pressure required for the fresh water sanitizing rinse unless the machine is
designed to use only a pumped sanitizing rinse; and
(3) Conveyor speed for conveyor machines or cycle time for stationary rack machines.

Warewashing machine wash and rinse tanks shall be equipped with baffles, curtains,
or other means to minimize internal cross-contamination of the solutions in wash and
rinse tanks. The whole system should be kept in good hygiene and maintenance
conditions.

Drainboards, utensil racks, or tables large enough to accommodate all soiled and
cleaned items that may accumulate during hours of operation shall be provided for
necessary utensil holding before cleaning and after sanitizing. The drying of utensils
and equipment shall be conducted in a natural way, being forbidden to use of unsafe
dring systems (dishcloth, etc.).

In manual warewashing operations, a test kit or other device that accurately measures
the concentration in mg/L (ppm) of sanitizing solutions shall be provided.

Warewashing areas/machines for dirt utensils and equipment from galleys should be
separate from that used for washing utensils coming from service areas (restaurants)
(forks, knives, cups, plates, etc.).

Do not use steel wool (or any other pad that can put in risk consumers of food) for
cleaning equipment and utensils.

Warewashing and cleaning operations must be conducted by personnel demonstrably

qualified and frequently supervised to ensure the maintenance of quality and minimize
the risk of contamination of food. Crew members responsible for cleaning activities
should use proper and clean uniforms. These uniforms should be different (color or
identification) from those used by food handlers.

Precautions must be taken to prevent contamination of food caused by sanitizing

chemicals (particles suspension and aerosol formation). Odorizers and deodorants or
any of its forms should not be used in areas of food preparation and storage.

The dilution, contact time and method of use / application of sanitizing products
should be strictly followed as recommended by the manufacturer. The sanitizing
products should be identified and kept in place reserved for that purpose.

1.5.3. Food preparation

All food preparation (since receival to service), must be planned and conducted to
minimize the risk of cross contamination.

The number of food handlers, equipment, furniture and utensils available should be
compatible with the volume, diversity and complexity of food produced.

Raw fruits and vegetables shall be thoroughly cleaned and disinfected (using water and
chemicals) to remove soil, other contaminants and pathogens before going to
preparation areas, i.e. being cut, combined with other ingredients or cooked. If it is not
possible to have separate areas, these activities must be made in different moments
and with cleaning and disinfection between them. ).

These chemicals must be used strictly as described by manufactures’ especially into

consideration with time and concentration of it. The frequency of exchange of the
chemical solution should be performed in order to maintain the concentration level
recommended and hygiene.

Raw food, especially meat, needs to be effectively separated, either physically or by

time, from ready to eat foods, with effective intermediate cleaning and where
appropriate, disinfection. Surfaces, utensils, equipment, fixtures and fittings must be
thoroughly cleaned and where necessary disinfected after raw food has been handled.

Foods of different groups must be pre-prepared in:

(a) distinct rooms; or

(b) the same room, but in different moments; or
(c) the same room, but with physical barriers between each handling areas, including
distinct warewashing and purging facilities.

Pre-preparation rooms of meat (including poultry, fish and seafood, etc..) must comply
with the criteria of temperature and time of stay of food during handling, respecting
the maximum limit of 30 minutes at 22º C.

Equipment, utensils and food contact surfaces should always be cleaned at the end of
handling a certain group of food.

Frozen products must be technically defrosted, as described below, before cooking to

ensure adequate heat penetration, except when food manufacturer´s recommends
alternative procedure.

Defrosted process should be conducted in order to prevent that food surface areas
favor microbial multiplication. Then, it should be done in temperature below 5 ° C
(five degrees Celsius) or on the microwave when food will be submitted immediately
to cooking. The thawing process should include mechanisms for effective control on
the start date, temperature and time limit for use.
Equipment (cameras and refrigerators, for example) used for the thawing should be
separate from those used for the storage of products.

Defrosted foods must be kept under refrigeration if they won´t be used immediately
and it should not be refrozen.

Food under thawing process must remain packaged or protected, not being allowed to
defrost food by methods of immersion in liquids.

Raw materials and ingredients when not used in its entirely must be properly packaged
and identified with at least the following information: date of fractioning, name of
product and expiration date after opening or removal of the original packaging.

All food (ready to eat or in preparation) must be protected to prevent contamination

by foreign bodies such as glass or metal shards from machinery, dust, harmful fumes
and unwanted chemicals, particularly after any maintenance work.

The heat treatment must ensure that all parts of the food reach a temperature of at
least 70 º C (158 °F). Lower temperatures may be used in heat treatment provided that
the combinations of time and temperature are sufficient to ensure the safety of food.

Fruits and vegetables that are cooked for hot holding shall be cooked to a temperature
of 60°C (140°F).

After cooking, prepared foods should be kept in controlled time and temperature
ranges that not favor microbial multiplication. Hot food must be stored in
temperatures above 60 º C (sixty degrees Celsius) for up to six (6) hours. For storage
under refrigeration or freezing, food must first be submitted to the cooling process.
Ready-to-eat food must be kept under refrigeration and be consumed before than 5
days after.

The cooling process of a prepared food must be done to minimize the risk of cross
contamination. The temperature of the prepared food should be reduced from 60 º C
(sixty degrees Celsius) to 10 ° C (ten degrees Celsius) within two hours. Then it must be
kept refrigerated at temperatures below 5 ° C (five degrees Celsius), or frozen at a
temperature at or below -18 º C (eighteen degrees Celsius).

Food employees must avoid direct or indirect contact between raw foods, semi-
prepared and ready for consumption in all food preparation chain, including inside of
blast chillers, refrigerators, transport containers, etc.

Prepared foods kept in the storages area or waiting for transport must be protected
against contaminants and labeled at least with the product description, date and time
for preparation and expiration date.
Storage and transport of prepared hot food must occur under conditions of time and
temperature that not compromise their hygienic quality and safety. The temperature
of the food prepared should be monitored and registered during all moments of
preparation (including storage and transport of prepared food)

Remember!!!!!
Prepared hot foods should be kept in controlled time and temperature ranges that
not favor microbial multiplication. Hot food should kept in temperatures above 60 º C
(140 º F) for up to six (6) hours since.

Attention!!!!
Hot food placed in unmarked containers or packages or that is outside the limits of
time and temperature should be discarded.

Storage and transport of prepared refrigerated food must occur under conditions of
temperature that not compromise their hygienic quality and safety. The temperature
required in this situation is below 5 º C (41 º F) and should be monitored and
registered during all moments of storage and transport.

Transport equipments of prepared food should be cleaned, and protected against

vectors and urban pests. Vehicles should be provided with protective cover for the
cargo and should not carry other loads that compromise the safety of prepared food.

The elevators used to transport of prepared or raw foods must be unique for this
purpose and should be kept in satisfactory conditions of hygiene and conservation. The
lift must be identified with the phrase”only for food” or similar.

The oil and fat used for frying foods may not be a source of chemical food
contamination. In the preparation of fried foods should also be respected heat
treatment controls described above.

The oils and fats used must be heated to temperatures no higher 180 ° C ( 356° F), and
must be changed immediately when any obvious change of physical, chemical or
sensory patterns, such as aroma and flavor, or intense production of foam and smoke.
Discarded oils and fats must not be used again in food preparation areas. The oil
saturation should be controlled and monitored by registering at least the following
information: release and disposal date with name of the responsible crew member.

1.5.4. Food handlers

The vessel operator or crew member responsible for food operations on the vessel
shall ensure compliance with all measures described below.

Food handlers must have the skills and knowledge that they need to handle food
safely. However, if some crew member help with other work when people are away, or
sometimes supervise other food handlers, then they must also have the skills and
knowledge for this other work, as well as the skills and knowledge to do their regular
work.

Food handlers must be supervised and regularly trained in personal hygiene, in

hygienic handling of food and foodborne diseases. These trainings must be registered
and controlled, by ship operator or designated officer and these records must be
available on board.

All people who access food production areas must meet the requirements of hygiene
and health required for food handlers.

Waiters and maitres, that enter food preparation areas, must also comply with the
requirements of hygiene and health established for food handlers.

Food handlers must:

• Take all practicable measures to ensure that nothing in the body or clothing
may contaminate food;
• Take all practicable measures to prevent unnecessary contact with ready to eat
food,
• To guarantee personal hygiene and food safety, all food handlers should follow
some recommendations:
• Take bath daily, keep teeth brushed and short and clean nails without enamel;
• not use necklaces, amulets, bracelets or ribbons, earrings, watch, rings, piercing
among others;
• do not use cloth or plastic bags to protect clothing;
• do not carry into the uniform: pens, pencils, lipsticks, brushes, cigarettes,
lighters, watches, among others;
• Ensure cleaned clothing and apron, making changes whenever necessary;
• Cover bandages and dressings on exposed parts of the body with a waterproof
covering,
• Keep clean and brushed hair, protected by nets or caps;
• Shave (beard and mustache) in a daily basis;
• Do not eat, sneeze, blow, cough, spit or smoke around food or food surfaces,
• Wash hands whenever hands are likely to be a source of contamination (before
handling food and after using the toilet, smoking, coughing, sneezing, eating,
drinking or touching hair, scalp or body).

To keep hands and forearms clean, food handlers must wash hands often as follows:

1. Wet your hands and forearms with warm water.

2. Apply a generous amount of liquid soap
3. Rub your hands together for 20 seconds, including between fingers and back hands;
4. Rub your forearms;
5. Rinse your hands and forearms.
6. Dry your hands with a paper towel (made of paper not recycled).
7. Use the paper towel to turn off the faucet and open the door.
8. Throw the paper into the trash bin.

Brazilian Government does not require food handlers to use gloves or masks, and
strongly recommends that to not use.

Even when wearing gloves, in many situations it may be preferable to use utensils such
as tongs or spoons.

If using gloves, must be careful to avoid food contamination, using them only during
continuous tasks and then discarding them. Gloves must be removed, discarded and
replaced with a new pair before handling food and before working with ready to eat
food after handling raw food. Gloves must be removed, discarded and replaced after
using the toilet, smoking, coughing, sneezing, eating, drinking or touching the hair,
scalp or body.

If not possible to use utensils, use of disposable gloves can be done especially in the
following cases during handling of:

• Ready-to-eat food, which already has suffered some heat treatment (e.g. cooked
food, baked or fried);
• Ready-to-eat food that will not be cooked;
• fruits and vegetables, which have been properly cleaned.

Get used to WASH YOUR HANDS SEVERAL TIMES A DAY!

And always before:

• enter the area of food preparation or storage;

• change your activity;
• food handling;
• touch sanitized utensils;

And always after:

• using the bathroom;

• coughing, sneezing;
• touching the nose, hair and other body parts;
• using mops, brooms, rags, cleaning materials;
• touch cash, cigarettes, pen, pencils, watches, etc.;
• smoking;
• to collect garbage and other waste;
• touch sacks, boxes, bins, bottles and shoes;
• any interruption of service;
• touch spoiled food.
During handling or any other operation, wash your hands several times.

In general, the personal habits of food handlers are very important to prevent food
contamination.

Therefore, items listed below are not allowed inside the food areas where there is
food, to prevent food contamination:

• Talking, singing, whistling, coughing or sneezing over food;

• chewing gum, toothpicks, matches or similar;
• sucking candies, eat;
• taste food with bare hands or with the same utensil used to stir the food;
• blowing your nose, put your finger in the nose or ear, touching the hair or comb her
hair;
• wipe the sweat with his hands, cloth or garment;
• handle money;
• smoking;
• touching doorknobs with dirty hands;
• touching covers of trash bins;
• make use of dirty utensils and equipment.

Note 1 : When coughing or sneezing, protect your mouth with a paper towel or the
forearm and never use your hands.
Note 2 : The sweat must be dried well with paper towels. Then wash your hands.

Note 3 : After washing hands, the antisepsis (which promotes the reduction of
microorganisms) can be made with the application of solution or gel-based alcohol
70%.

Note 4 : Rubber gloves should be used to protect the food handler in performing the
following tasks:

• washing pots and pans:

• collecting and transporting garbage and other waste;
• cleaning of waste containers;
• cleanliness of toilets and garbage areas;
• handling chemicals.

The ideal is to separate rubber gloves per each type of activity (e.g. those used in the
cleaning of toilets should be different from those used in warewashing).

Note 5 : Steel mesh gloves (cut gloves) are indicated as safety item for cutting raw
meats, chicken, etc. For handling ready to eat grocery it is not indicated because of the
difficulty of cleaning it. When extremely necessary in this activity it must be exclusive,
properly cleaned, and if possible covered with disposable glove. After use, wash with
detergent, rinse with water and sanitize by boiling in 15 minutes. Store in suitable,
clean and dry locker/place.

Note 6 : The gloves used for food handlers in the bakery must be kept clean and
sanitized and be replaced whenever necessary.

1.5.5. Health of food handlers

Any problem related to food handlers health, such as injuries/bruises on the hands,
nails or skin, or digestive tract diseases (eg diarrhea) or respiratory (eg, running nose,
coughing), must be reported to the medical staff, as these problems may lead to food
contamination.

Food employees who have conditions or symptoms of boils, open sores, inflamed
wounds, diarrhea, jaundice, fever, vomiting, sore throat with fever, running nose,
cough shall report these conditions or symptoms to the vessel’s medical staff and shall
be restricted from working with exposed food, warewashing, clean equipment,
utensils, table linens, etc.

Food employees suspected of, diagnosed with, or exposed to any diseases that can be
transmitted by food, shall be restricted from working in any food or food related areas
or operations (including warewashing, equipment, utensils, table linens, single-service
and single-use articles). This employee must be receive “day off” declaration from
medical staff and shall not be allowed to return to any food or food related
areas/operations until they are symptom free for a minimum of 48 hours.

The only person who can remove this restriction is the vessel’s physician or equivalent
medical staff. The physician has to deliver a written approval for the person in charge
of food operation to allow employee return to regular job.

A written or electronic record of both the work restriction and release from restriction
shall be maintained on board for six months.

1.5.6. Handwashing and Toilet Facilities

Sufficient handwashing facilities shall be provided and conveniently located to be used

for no other purpose than hand washing.

Each food preparation area, bar, warewashing area, and garbage-processing area shall
have at least one handwashing facility located in it, and this facility should be
strategically placed to prevent cross contaminations.

Handwashing facilities shall be provided in or immediately adjacent to toilets or

cloakrooms.
A handwashing facility shall be equipped to provide hot water and shall include a sink,
liquid soap dispenser, single-use paper towels dispenser (non-recycled paper), and
hands-free waste receptacles that should be tightly covered.

A sign stating “WASH HANDS OFTEN" or similar in a language that the food employees
understand shall be posted over handwashing sinks and also a scheme (drawings or
figures) of corret way of handwashing (see table XXX above)

Toilet rooms for food handlers shall be provided and conveniently located. Toilet
fixtures shall be kept clean and in good repair.

Signs shall be conspicuously posted on visible and convenient location, reading "WASH
HANDS AFTER USING TOILET" in a language that the food employees understand.

Toilet rooms shall be completely enclosed and shall have tight-fitting, self-closing
doors which shall be kept closed except during cleaning or maintenance. Easily
cleanable waste receptacles, fitted with tight covers, shall be provided.

1.5.7. Solid waste management

It is important to characterize the waste stream and the amount of wastes produced in
galleys and related areas in order to provide a basis for planning to prevent
environmental contamination. People in charge of waste collection should use
personal protection equipment including rubber or nitrile gloves, face masks,
protective goggle, safety boots and appropriate protective clothing.

Food preparation areas must have handsfree trash bins or containers, which should
have plastic bags inside. The bins or containers can remain open only during activities
of production and food handling, and must be immediately closed at the end (or
temporary stop) of activity.

All ships must be equipped with facilities (garbage room) for safe storage of food
refuse. All food refuse must be received and stored in watertight, non-absorbent and
easily cleaned containers, fitted with tight covers which should be always closed.

These containers must be placed in waste storage air conditioned spaces, specifically
constructed and used for this purpose. After each emptying, each container must be
thoroughly scrubbed, washed, and disinfected to prevent odors and to avoid the
attraction of rodents, flies and cockroaches. Containers should not be left uncovered
except during the necessary clean up procedures.

The number of waste receptacles shall be equivalent to the total amount of waste
generated in the area.
1.6. SERVICE AREAS (RESTAURANTS AND DINNING ROOMS)

1.6.1. Facilities

All service areas of the vessel shall be kept clean and free of factor risks to health.

In Self Service system, food on display shall be protected from any contamination by
the use of bar food guards.

Consumer self-service operations (hot or cold units) or buffet ready-to-eat foods shall
be provided with suitable utensils or dispensing methods that protect the food from
contamination. This system shall be monitored by crew members trained in food
safety.

Food display equipment must be properly dimensioned, and be a proper state of

cleanliness, repair and operation. The temperature of these equipments should be
regularly monitored and registered.

In self-service systems, cutlery available to consumers should be packed in disposable

wrappers, not being allowed to use napkins. These wrappers should be made
preferably of recyclable material (e.g. paper packages).

Service areas (restaurants, cafeteria, etc.) should be organized and maintained in

proper hygienic and sanitary conditions. The equipment, furniture and fixtures
available in these areas must be compatible with the activities and should be kept
clean and in good repair.

Dishes, glasses, cups, mugs, etc. should be disposable or be properly cleaned and
stored protected from dust, smokes, etc.

Condiments shall be protected from contaminations by being kept in their original

dispensers or other containers that ensure their proper protection, preventing
contamination.

Industrialized condiments and sauces must be maintained at all times at temperatures

recommended by the manufacturer.

Industrialized mayonnaise, ketchup or mustard should be preferably offered in

individual packages.

Condiments and sauces produced on board that have ingredients like mayonnaise,
ketchup and mustard should be protected and secured at all times kept under
refrigeration.

The ornaments and plants located in restaurants or cafeteria should not be a source of
food contamination.
The handling, assembling, exposure and service of food in outdoor areas (decks, pools,
etc.) must meet the criteria of time, temperature, packaging, safety and hygiene as
described in Chapter XX. The facilities and equipment must also be appropriate to the
type of food produced in those areas.

After being served to a consumer or after being placed on a buffet service line, food
that is unused or returned by the consumer shall not be offered for human
consumption over again.

1.6.2. Temperatures and exposure time

Temperatures (hot and refrigerated food) shall be monitored and recorded during all
time of service, including date and time, and shall be available for review during all
Brazilian season.

Food must be maintained throughout the period of service under proper conditions of
time and temperature to ensure food safety:

(A) hot food above 60 ° C for up to 6 hours of service;

(B) refrigerated foods (salads, chopped fruits, drinks in their original packaging, cold
puddings, buckler, mousses, sauces, etc.): below 5 ° C (can be accepted up to a
maximum of 8 ° C).

Note: Foods outside of these ranges of temperature and time above shall be discarded.
The person responsible for this sector should be trained and qualified to perform the
verification of the food temperature whenever requested by the health authority and
to discard foods immediately, if necessary.

Ice machines should be kept in perfect hygiene and repair conditions. Ice used as food
should be made from potable water and kept in hygienic and sanitary condition to
prevent contamination.

Ice production, handling, storage and transport must ensure protection against
contamination.

The utensils that come into direct contact with ice should remain protected against
contamination, and its use and storage must ensure the safety and quality of this
product.

Ice used as a medium for cooling the exterior surfaces of food such as fruits or
seafood, canned beverages, etc. ice may not be used as food.

Packaged food may not be stored in direct contact with ice or water if the food
package or wrapping allows the entry of water.
3. RECREATIONAL WATER FACILITIES (RWF)

The quality of water used for recreation must meet the international standards,
ensuring their safety, without harming the health and welfare of users.

The water used for recreation shall have the following physical characteristics:

I - clarity such that the deepest part is seen clearly;

II - free of floating materials and free of debris in the bottom.

The pools can be filled with sea water or potable water. The supply system of the pool
shall have backflow preventers or other mechanism to avoid cross contamination of
the drinking water system.

3.1. SEAWATER SWIMMING POOLS

Seawater swimming pools can only be supplied with seawater while the vessel is at
least 20 kilometers (12 miles) offshore. Flow-through seawater supply systems must be
done to enable the renewal of water. If the pool is not drained before arriving in port,
the seawater filling system shall be shut off 20 km (12 miles) before reaching land and
a recirculation system should be used with proper filtration and halogenation.

3.2. RECIRCULATING SWIMMING POOLS

The water in recirculating swimming pools should be filtered. Filters must be

maintained and changed as defined by the manufacturer. The maintenance, changes
and backwash operations should be recorded (written or electronically) and it should
be available on board for 12 (twelve) months. Flow rates, pH and turbidity of the
recirculated water should be monitored and adjusted as recommended by the
manufacturer.

When submitted to chlorination, swimming pool water must contain a free residual
chlorine content of at least 1.0 ppm and a maximum of 7.0 ppm.

The use of other disinfecting agent or other treatment method is admitted, provided
that it has the same efficiency of microbial inactivation.

The halogenation system should be operated and maintained in satisfactory

conditions, according to the manufacturer's guidelines.

The vessel shall provide (and use) a halogen test kit. Halogen free residual should be
checked every 4 hours during the operation of recirculation. A free halogen analyzer
can be used to replace manual testing, but it must be calibrated daily. The records of
halogenation and calibration must be kept on board for 12 (twelve) months.
It is recommended that the pH of pool water supplied with potable water remains
between 7.2 and 7.8, when chlorination is used, and between 7.2 and 8.0, when
bromine is used.

3.3. JACUZZIS (OR SIMILAR HOT TUBS FOR COLLECTIVE USE)

Jacuzzis (or similar) water shall be filtered. Filters must be maintained and changed as
defined by the manufacturer. The maintenance, changes and backwash operations
should be recorded (written or electronically) and it should be available on board for
12 (twelve) months.

The operating manuals for all jacuzzis and hot tubs (including diagrams) must be
maintained aboard the vessel in a location that is known by and is accessible to crew
members who are responsible for operations and maintenance.

At the end of each day (1-hour before) jacuzzis (and hot tubs) water should be
circulated and halogenated at least to free residual of 10 mg/L (ppm)

Jacuzzis (or similar) shall maintain a free residual chlorine of≥ 2.0 mg/L (ppm) and ≤ 7
mg/L (ppm), or a free residual bromine of ≥ 4.0 mg/L (ppm) and ≤ 10 mg/L (ppm).

The vessel shall provide (and use) a halogen test kit. Halogen free residual should be
checked each hour during the operation. A free halogen analyzer can be used to
replace manual testing, but it must be calibrated daily. The records of halogenation
and calibration must be kept aboard for 12 (twelve) months.

It is recommended that the pH of water remains between 7.2 and 7.8.

Halogenation and filtration systems shall be operated and maintained in good repair in
accordance with the manufacturer’s recommendations.

The Jacuzzi and hot tubs water shall be changed daily.

3.4. RECOMMENDATIONS

Individual hot tubs (or similar) must be cleaned and disinfected after each use, and be
maintained as recommended by manufacturer.

Jacuzzis (and hot tubs) should have devices to control water temperature, so that it
does not exceed 40 º C (104 º F).

Children with diaper or who do not have control of the sphincter should not use
swimming pools and jacuzzis.
A fecal and vomit accident response procedure must be documented and available
aboard. A written or electronic record shall be made of all fecal or vomit accidents
which includes pool name, date and time of incident, response steps taken, free
residual halogen level achieved following cleaning, and contact times.

4. AIR CONDITIONING

4.1. OPERATIONAL AND HYGIENIC SANITARY CONDITIONS

 Intake air openings should be maintained clean;

 Air filters should be kept in good health conditions;

 Not disposable (permanent) filters should be cleaned monthly;

 Disposable filters should be changed no later than 3 months or in accordance

with the manufacturer's official written specification provided in a statement or
manual/guide;

 A/C ROOMS must be maintained clean and no objects, products, utensils, etc.
should be stocked or stored at A/C ROOMS;

 A/C ROOMS must not present any leakage on condensing and cooling system;

 Cleaning and disinfection procedures in Air Conditioning System (including A/C

rooms cleaning) should be made only with specific chemicals indicated for this
kind of system (non-toxic, biodegradable, etc.)

Recommendation: All Public areas of the vessels should be maintained at room

temperature between 23-26 °C, when occupied by travelers (crew or passengers).

4.2. CLEANING AND MAINTENANCE RECORDS

 Maintain on board records of cleaning and maintenance procedures of air

conditioning systems and make these records available upon request;

 A list of the products used on cleaning procedures of air conditioning system AC

UNITS shall be made available upon request;

 Maintain on board records of manufacturer recommendations about time

limits for safe use of disposable filters and make such records available upon
request;
 Maintain on board records of the failure of equipment to control room
temperature at public spaces of the vessel and make such records available
upon request.
5. HOSPITAL

Each area of the hospital must be exclusive to the activity which is intended, without
introducing foreign objects on the site. All hospital areas should be maintained in good
hygienic and sanitary conditions (clean, with proper light and ventilation systems, well
organized furniture, fixtures and equipment; waterproof and smooth floor and walls
without crevices/gaps, providing ease of cleaning and sanitizing.

The reception area must contain different schedule to medical care of crew and
passengers, as well as handwashing facilities.

All patient records (files) should include:

• Health history of crew members, including admission and routine exams, health
events and days off, with the following information: event date, name, cabin number,
signs or symptoms, drugs administered (dose, name and qualification of medical staff
who administered it);
• Health history of passengers with the following information: event date, name, cabin
number, signs or symptoms, drugs administered (dose, name and qualification of
medical staff who administered it);
• Protocols of communicable diseases, with special attention to health alerts and work
flow of notification.
• Records of calibration and maintenance dates of all equipment (each device must be
labeled with expiration date of calibration);
• Records of waste sent to incineration (medical and pharmaceutical waste)
• Reports of microbiological and physical-chemical test for potable water of the
hospital facilities.

The clinic area must have sufficient furniture, materials and equipment to perform
anamnesis and physical examination.

The emergency care unit (mobile support) should contain all items required for the
immediate service to cardio-respiratory assistance (drugs and other equipment).

The emergency equipment (suction and intubation devices, catheters, and ventilator,
defibrillator, monitor, etc.) should be easily accessible and in good repair condition.

Humidifiers, when filled with liquid, must contain the date of supply with maximum
validity period of one (1) day.

The ends of the equipment that comes into contact with the patient (ends of
mechanical ventilators, oxygen tubes, assembly for inhalations, endotracheal tubes,
etc.) must be protected to prevent contamination.

Medicines and health products should be stored in a safe place/locker (protected

against humidity and dust), with adequate lighting.
The drugs and biopharmaceuticals under refrigeration should have their temperature
controlled (maximum and minimum temperature), being monitored at least three
times a day with record in spreadsheets/logs that must remain affixed to the
refrigerator or close to it. The refrigerator should be used exclusively for this purpose
and must not store food.

The central storage of medicines and health products should be exclusive and
maintained in good hygienic and sanitary conditions. Only medical staff must be
allowed to access this storage room.

Medicines and health products should be organized (preferentially for product class)
and be maintained within the period of validity.

Fractionated medicines must be labeled with name, concentration, dates of fractioning

and expiration.

Narcotics and psychotropic substances should be stored in restricted safe location. This
locker/room must be maintained closed and the keys must be kept under control of
the master or doctor in charge;

Heat resistant materials submitted to sterilization (stainless steel material or other

metal instruments placed in perforated metal tray or box, scissors, syringes, glass
bottles, glass flasks, test tubes, among others) should be sterilized in autoclave,
weekly, and meet the standards as follows:

• Control records of internal and external pressure of the cameras, the negative
pressure and temperatures should be made for each sterilization cycle
• Monitoring should be performed by biological tests weekly;
• Thermosensitive tapes should be used to ensure that the package passed by required
temperature;
• Sterilized packs should contain dates of sterilization and expiration.
• All sterilized materials shall be stored and organized in specific, dry and protected
location.

The hospital should contain support facilities for oxygen and serum therapy, other
equipment needed for patient care, and private sanitary facilities, under appropriate
conditions of use.

Cleaning and disinfection flowchart of the hospital should be posted in visible

locations.

In cases of death, the corpse shall be maintained at temperatures lower than - 21 º C

(negative).
6. VECTORS AND RESERVOIRS

All areas of the vessel should remain free of adult insects or other vectors and
reservoirs of transmissible diseases and poisonous animals whose presence entails
risks to the individual or collective health, as well as factors that facilitate the
maintenance and reproduction of these animals.

6.1. INTEGRATED PEST MANAGEMENT PLAN (IPM)

Every ship must develop an Integrated Pest Management Plan (IPM) to define
strategies for pest control and monitoring on board.

IPM must contain at least the following information:

• The identification and biological description of species under control;

• Identification of responsible officers in all operational areas of the ship;
• Description of techniques and operational procedures of control including
environmental management;
• Description of monitoring indicators;
• Description of the products used: common name, active ingredient, concentration,
instruction of dilution and use, and target pest;
• A description of the equipment used;
• The frequency of each activity (control and monitoring) is performed for the
operational areas of the ship (the schedule for periodic monitoring inspections,
including some at night);
• Models of records used;
• Description of PPE used by applicators and the general security measures used
during application of the products;
• The description of procedures and storage area;

IPM should include procedures for passive surveillance, such as traps and other
monitoring tools, as well as the location of each.

IPM must have an illustrative map showing the locations of all traps inside the ship.

6.2. MONITORING AND CONTROL ACTIONS

Preventively, vessels must take disinsecting and deratting procedures at least every six
months. These control measures must be recorded in logs/sheets signed by the officer
(or technician) responsible, and these records must be kept on board during all
Brazilian season.

The vessel must maintain measures and equipment to prevent entry of rodents,
insects, etc. These devices must be constructed, installed and maintained to ensure
their efficiency and effectiveness.

Sleeping quarters, mess rooms and dining rooms, indoor recreational areas, as well as
all food spaces, must be effectively screened when ships are in areas where flies and
mosquitoes are prevalent. Refuse stores must be screened and inspected frequently to
check for, and eliminate the breeding of flies or other vermin. Screens need to be kept
in good repair.

Rats gain access to ships by various means including direct access by hawsers (mooring
cables) and gangways. Others may be concealed in cargo, ship's stores and other
materials taken onto the ship. However, the prevention of rat harbourage through
appropriate construction and rat-proofing will ensure control of rodents on board.

6.3. PRODUCTS: LABELING, STORAGE, AND DILUTION

The packaging of products used to control specimens of vectors and reservoirs should
be properly and safely discarded, avoiding the contamination of man, animal and
environment.

Insecticides or rodenticides formulations must contain only authorized active

substances, as well as concentrations of use within the limits allowed;

All chemicals used in monitoring and pest control must be:

• labeled with the identification of active principles and expiration date;

• diluted as recommended by the manufacturer and in specific locations for this
purpose (preferably in exclusive rooms). Dilution should be performed by trained
personnel that must use recommended PPE as described by the manufacturers.

Insecticides and rodenticides, and any poisonous substances, and equipment for their
use must be stored in specific (and exclusive, if possible) lockers/rooms, with access
control and away from accommodations. Further, such poisonous substances should
not be stored near galleys, food storage rooms, dishes and utensils, or tableware, linen
and other equipment used for the handling and serving of food and drink. To prevent
the accidental use of these poisons, such hazards should be kept in coloured
containers marked “POISON”.
7. SEWAGE

The discharge of sewage into the sea is prohibited, except when the ship has in
operation an approved sewage treatment plant (IMO approval and with Sewage
Pollution Prevention Certificate valid) or is discharging comminuted and disinfected
sewage using an approved system at a distance of more than three nautical miles from
the nearest land; or is discharging sewage which is not comminuted or disinfected at a
distance of more than 12 nautical miles from the nearest land.

Vessels with approved sewage treatment plants (including valid sewage Pollution
Prevention Certificate) can discharge in ports and anchorage, only if all service and
overboard valves are kept closed and sealed. At the port or anchoring the vessel shall
provide sewage treatment system in good repair, operating and hygienic conditions
with service valves closed, aeration, sedimentation and disinfection working properly,
and sludge return without obstruction, as defined by the manufacturer. To allow the
discharge of sewage in the aquatic environment, the results of installation tests must
be launched at the Sewage Pollution Prevention Certificate, and additionally, the
effluent resulting from the treatment must not produce visible floating solids, or
discoloration, in the surrounding waters.

Sewage treatment plants installed on ships must be the same as described in the
Sewage Pollution Prevention Certificate and may not be amended.
When the sewage system use liquid products for the disinfection process, it must
guarantee the active ingredient described in the product label and promote the
complete control or elimination of pathogenic microorganisms. Residual halogen
should be monitored weekly or as defined by manufacturer.

The manufacturer’s instructions book of the sewage system must be updated and
available on board and must contain information regarding the type of holding tank or
treatment and discharge of sewage, including instructions of operation, cleaning and
preventive maintenance.

All vessels shall have on board an Instruction Book (Manual) of the sewage treatment
plant

Sewage from safe holding tanks may be discharged to ports connections or to special
barges or trucks. The design of treatment systems and waste holding tanks needs to be
based on a suitable volume.

Comment: To deal with capacity of sewage (black water) and grey water holding tanks
on ships, the recommendation 11/10 of Helsinki Convention should be used. On many
ships there is a connection between sewage and grey water systems so that in the
following there is also given a calculation scheme for the combined system.
 LITRE PER PERSON PER DAY

CONVENTIONAL VACUUM SYSTEM

SYSTEM

SEWAGE (BLACK WATER) 70 25

SEWAGE AND GREY WATER 230 185

Adapted from HELCOM RECOMMENDATION 11/10

8. SOLID WASTE (GARBAGE)

The management of solid waste aboard must comply with Good Practices ensuring
that crew members are involved in the design, construction, planning and operational
flow to prevent environmental and health problems during activities.

Classification of solid waste in Brazil:

In order to facilitate the planning and management of solid waste, solid waste in Brazil
are classified as follows:

Group A - Infectious
Group B - Chemical
Group C - Radioactive
Group D - Non-Hazardous
Group E – Sharps

Note that for each waste group the management plan must be compatible with the
place and amount of garbage produced, and flow (way) of garbage until disposal or
treatment.

Those responsible for managing the waste must wear protective equipment including
nitrile or rubber gloves, masks, goggles, safety boots and suitable protective clothing.

Waste management must be coordinated by a crew member who also should prepare
a Garbage Management Plan. This Plan is essential to prepare a garbage management
plan of the vessel in order to improve the planning and management safety of this
activity and to characterize the volume of waste produced in each area, in order to
prevent potential environmental contamination.

It is important to note that Brazil does not require color identification or specific
symbols for the different solid waste generated on board, but rather requires that the
vessel defines a symbology set (or color) to different groups of waste. This symbology
or criteria should be described in the Garbage Management Plan and it must be widely
understood by all crew members involved.

8.1. REVERSE LOGISTICS

Garbage Management on board must be done in a way to comply with Solid Wastes
Law (Brazilian Solid Wastes, Law 12305 of August 2, 2010). The reverse logistics is the
instrument of economic and social development characterized by a set of actions,
procedures and means to facilitate the collection and recovery of solid waste from all
consumers, for reuse in their cycle or other productive cycles, or other disposition
environmentally appropriate end.
In this logic the cruise ships that buy products (described below) in Brazil should make
the return of products and packages, after use, to dealers or distributors. The packages
and products that require this logistic are:
I - pesticides, their waste and packaging as well as other products whose packaging
after use, hazardous waste, subject to the rules for hazardous waste management
provided by law or regulation;
II - batteries;
III - tires;
IV - lubricating oil, waste materials and packaging;
V - fluorescent lamps, sodium vapor and mercury and mixed lighting;
VI - consumer electronics and its components.

8.2. MANAGEMENT STAGES

8.2.1. Generation and segregation

The places where the waste is produced contain containers for each type of garbage as
follows: paper/cardboard, plastic, glass, metal, wood, hazardous waste, medical waste
and food waste. The responsible crew member should make a diagnosis of all areas
and types of garbage generated for disposal of containers compatible with reality.

Chemical garbage (classified in Brazil as Group B) has as examples: oil, containers of

disinfectants, paints, solvents, dirty rags, unused medicines, lamps, batteries, tires and
more. The chemical garbage must be separated from other waste, and send for
authorized companies that respect requirements for this kind of waste. Preferably this
garbage must be stored for return to the manufacturer of the product - reverse
logistics. The management of waste oil also must comply with that described in the
MARPOL Convention.

Potentially infectious garbage in Brazil are classified as group A. Examples: toilet paper,
garbage generated by ill person (crew or passengers) and from vomiting/diarrhea,
cleaning procedures, hospital garbage (except office garbage that is considered non-
hazardous), etc.

Group A garbages may change if a public health emergency of international

importance is ordered by World Health Organization - WHO and stricter measures
regarding waste management can be adopted.

8.2.2. Packaging

The packaging of garbage must be done according to the volume, the physical state
and withdrawal flow.
All containers of solid waste should be done of washable, resistant - to breakage,
leakage, puncture and fall - material, with cover and compatible size.

The containers of administrative offices do not need cover, except when used also for
food waste.

In places where there is potential risk of cross contamination, such as kitchens and
food handling areas, health-care settings, all containers should be fitted with lids, with
no manual activation.

To minimize environmental impact the use of plastic bags should not be encouraged
and alternative solutions should be applied.

The infectious garbage (group A) and sharp waste (group E) must be identified in the
entire chain of management with universal symbol for infectious substances.

8.2.3. Storage

The storage area of garbage (garbage room and storage areas) must be located in a
place that minimizes cross contamination with clean areas (potable water tank, food
areas – storage, kitchens, corridors, etc. - and hospital).

Preferably, the storage areas should facilitate garbage removal. These areas shall be
equipped with facilities (garbage room) for safe storage of food waste/refuse and must
be refrigerated.

The garbage room must:

I. be exclusive for this purpose, identified, easily accessible, scaled in accordance with
the volume of garbage produced, and size and number of containers. This area can be
shared among the different types of waste respecting their particularities;
II. be constructed with physical separation for each type of garbage;
III. be restricted to access of authorized persons only;
IV. be constructed with floor made of smooth, washable, waterproof and resistant
material;
V. be constructed with smooth and washable walls
VI. be protected from sun and rain;
VII. be constructed with walls and baseboards with rounded corners;
VIII. be constructed with siphoned drains directed to the sewage system (if biological
treatment do not use chemicals in cleaning);
IX. be illuminated with adequate intensity;
X. presents water facility to clean the area;
XI. presents exhaustion system protected with screen against vectors;
XII. presents garbage containers, made of durable, smooth, washable and easy to clean
material, provided with cover;
XII. presents door fitted with protective screen and a mechanical barrier at the bottom
against pests;
XIII. presents exclusive lockers for safekeeping and maintenance of PPE (provided for
cleaning and disinfection procedures), and sink with eyewash and shower for hygiene
of workers who operate in this activity;

NOTE 1: For storage of chemical garbage (group B), the garbage room shall have a
protection system against fire and explosion;

NOTE 2: The garbage room and containers should be cleaned and disinfected after
each operation of garbage collection or transfer, or at the discretion of the competent
health authority, in order to maintain good sanitary conditions.

NOTE 3: The liquid waste (slurry and waste from cleaning procedures) from the storage
area should follow the guidelines for release of these effluents established by the
environmental and sanitation authorities and international standards.

8.2.4. Treatment

The treatment is composed of a series of procedures to reduce the quantity or the

pollution potential of garbage. Garbage treatment is important to avoid prohibited
disposal of some types of garbage by turning it into inert or biologically stable forms.

Biological hazardous garbage (group A and E) may not be discharged into the
environment without prior treatment to ensure the elimination of the hazard
characteristics of garbage, necessary for preservation of natural resources and the
compliance with environmental and health standards . So, when the vessel request
garbage removal in ports the master must choose companies that meet these
requirements.

Solid waste belonging to group "A" and "E" can not be recycled, reused or recycled.
The residues from group B must go through the process of reuse, recycling, or
appropriate treatment and its packaging and materials contaminated with chemicals
should be treated the same way as the substance that has contaminated.

The residues of group D can be reused or recycled and do not require treatment prior
to disposal.

For groups of waste that must be treated before discharged into the environment,
the technology to be adopted must address the premise of promoting the reduction
and / or eliminating the biorisk and to ensure appropriate mitigation of toxicity of
compounds treated.
8.2.5. Discharge in ports

The 70s was characterized by regulations and environmental control. After the United
Nations Conference on the Human Environment held in Stockholm in 1972, all nations
have begun to structure their bodies and establish their environmental laws for the
control of environmental pollution. In Brazil in 1981 comes the National Environmental
Policy regulated by Law 6938 establishing the “polluter pays” concept. This concept
seeks to allocate the social costs to repair the damage, the prevention and suppression
costs of pollution caused by the polluter. This law also pointed that polluter is directly
or indirectly guilty by activity causing environmental degradation.

It is important to know this law when the removal of solid waste in Brazil. The vessel
should be aware of where the waste will be sent.

At the time of garbage discharge in ports all vessels must declare the types of garbage
to be taken especially when dealing with batteries, light bulbs, tires, paints, solvents
and others. When discharging hazardous garbage in ports all vessels should do an
assessment if the State is able to receive hazardous garbage prior to withdrawal.

Reduce

The reduction of garbage is considered the best way to accomplish a good garbage
management.

The search for alternatives to reduce is encouraged to achieve the Good Practices on
garbage management.

Reuse and Recycle

The management actions should promote strategies in priority order as follows:

producing no garbage, reduce, reuse, and recycling garbage. The advantages to comply
with these perspectives are:

• preservation of natural resources;

• energy savings;

• financial savings for discharge;

• awareness of environmental issues.

So it is essential to plan all activities to make it possible to improve control measures

throughout the garbage management stages.
REDUCE
REUSE RECYCLE

• Buy and use only what you • Consider reusable products. • Purchase recyclable products
need. • Maintain and repair durable products. and containers and recycle them.

• Purchase products that use • Reuse bags, containers, and other

the least amount of appropriate items. • Select products made from
unnecessary packaging. recycled materials.
• Borrow, rent, or share items used
• Adopt practices that reduce infrequently.
waste toxicity. • Practice composting in your
• Sell or donate goods using services
household.
such as Freecycle instead of simply
throwing them out.
9. ANNEXES

Annex I – Medical Book (Model)

Annex II - Diseases of Compulsory Notification: list of diseases, damages and public

health events adopted in Brazilian Laws in accordance with International Health
Regulation (2005).

Annex III – Epidemiological Questionnaire

Annex IV – Pre-boarding Questionnaire

Annex V – Cleaning and Disinfection Procedures

Annex VI –Manual on Good Manufacturing Practices for Food (Model)

 ANNEX I

ILLNESS SURVEILLANCE LOG

Name of the Vessel:

Cruise Dates:

Itinerary:

Illness symptoms, including the

Crew member First date of
Date and time presence of the following selected signs and Notation on whether or not a
Cabin Crew or position or job clinic visit or symptoms: numbers of episodes each of
Nº Full Name Age Gender of illness Medication stool, blood, etc. specimen
number Passenger on the vessel, if report to staff diarrhea and vomiting per day, bloody
onset stools, fever, recorded temperature, was requested and received
applicable; of illness
abdominal cramps, headaches and muscle aches

10

11

12

13

14

15

16

17

18

19

20
 Notifiable Diseases in Brazil

ANEXX II - Notifiable Diseases in Brazil

Based on Portaria nº 2472 (August 31, 2010)- Ministry of Health

Notifiable Diseases

I. Suspected or confirmed cases of:

1. Botulism
2. Anthrax
3. Cholera
4. Dengue DENV 4
5. Diseases with no circulation or within sporadic national circulation in Brazil, as
Rocio virus encephalitis, Mayaro disease, Oropouche fever, St. Louis Encephalitis,
Ilheus virus, Glanders, Equine Encephalitis, Chickungunya, Japanese Encephalitis,
among others.
6. Chagas disease
7. Hantavirus Disease
8. Human Rabies
9. Influenza (new human subtype)
10. Measles
11. Plague
12. Poliomyelitis
13. Rubella
14. SARS-CoV
15. Tularaemia
16. Variola
17. Yellow Fever
18. West Nile Fever

III. Outbreak by:

1. Diphtheria
2. Food borne diseases (on vessels and aircrafts)
3. Human Influenza
4. Viral Meningitis
5. Measles
6. Rubella
7. Other health events as described in Annex II of IHR (2005)
 ANNEX III

Illness Surveillance Questionnaire

Vessel Name: Voyage No. : Date (dd/mm/yyyy):

Last Name: First Name:
( ) Crew ( ) Passenger
Date of Birth (dd/mm/yyyy): Age (in years): Sex M / F
Embarkation Date(dd/mm/yyyy): Embarkation Port (Country/City):
Cabin Number: Total Number of People in Cabin:
Mark with X the symptoms you felt (if vomiting or diarrhea specify number of episodes in the last 24hs):
□ Shortness of breath □ Cough □ Fever: ºC □ Headache
□ Diarrhea (specify nº of episodes in the □ Vomit (specify nº of episodes in the □ Abdominal pain □ Nausea
worst day): worst day):

Others (specify):
Symptoms Started Date (mm/dd/yyyy): Time (hh:mm): AM / PM
Were you treated by a doctor (Yes/No)?
Were you medicated or self-medicated (Yes/No)?
What drugs?
Do you know other people ill with the same symptoms? Yes / No
If yes, please list their names:

Where had you been before the onset of symptoms?

Before you get sick, did you left the ship for tours? Yes / No
If yes, please list the ports or cities visited.

Did you eat anything while you were ashore at any port of call? Yes / No
Did you drink anything (including drinks with ice) while ashore at any port of call? Yes / No
What did you think is the cause of your illness?
PLEASE TURN THIS FORM OVER TO PROVIDE FOOD AND SHIPBOARD ACTIVITIES HISTORY
Last Name ___________________ First Name ____________
Meals and Activities Aboard Vessel Prior to Illness
Please list the specific vessel locations of the meals you consumed and the vessel activities you participated in before you became ill
Attention: Persons suspected of influenza-like illness need only complete the Activities section (e.g. not answer the food questions).
Day of illness onset
Day before illness onset Two days before illness onset Three days before illness onset
Give Date:__________
Breakfast Breakfast Breakfast Breakfast
Place: _______________ Place: _______________ Place: _______________ Place: _______________
Time: _________ Time: _________ Time: _________ Time: _________
Items eaten/drank Items eaten/drank Items eaten/drank Items eaten/drank

Lunch Lunch Lunch Lunch

Place: _______________ Place: _______________ Place: _______________ Place: _______________
Time: _________ Time: _________ Time: _________ Time: _________
Items eaten/drank Items eaten/drank Items eaten/drank Items eaten/drank

Dinner Dinner Dinner Dinner

Place: _______________ Place: _______________ Place: _______________ Place: _______________
Time: _________ Time: _________ Time: _________ Time: _________
Items eaten/drank Items eaten/drank Items eaten/drank Items eaten/drank

Snack Snack Snack Snack

Place: _______________ Place: _______________ Place: _______________ Place: _______________
Time: _________ Time: _________ Time: _________ Time: _________
Items eaten/drank Items eaten/drank Items eaten/drank Items eaten/drank

Activities Activities Activities Activities

AM PM AM PM AM PM AM PM
 ANNEX IV
REPÚBLICA FEDERATIVA DO BRASIL
MINISTÉRIO DA SAÚDE
AGÊNCIA NACIONAL DE VIGILÂNCIA SANITÁRIA

PUBLIC HEALTH QUESTIONNAIRE – SHOULD BE COMPLETED BY ALL

PERSON AGE 18 AND ABOVE

Ship:
Name:
Cabin Nº:
Date:

Number of passengers covered by this questionnaire:

Name of children under 18 traveling with you:

1.
2.
3.
4.

To assist us in preventing the spread of illness during your Cruise,

we should be grateful if you answer the following questions:

1. Do you, or any person travelling with you, have any of the

following symptoms within the last 10 days: fever or feverishness,
cough, runny nose or sore throat:

( ) YES ( ) NO

2. Do you, or any person travelling with you, have any contact with a
confirmed Influenza-like case?

( ) YES ( ) NO

3. Within the last 2 days, have you, or any person travelling with
you, developed any symptoms of diarrhea or vomiting?

( ) YES ( ) NO

4. Do you, or any person travelling with you, have any disease that
would like to report (cardiac, respiratory, allergies, congenital,
renal, etc.):

* If you answer “Yes”, you will be assessed free of charge by a member of

shipboard medical staff. You will be allowed to travel, unless you are
suspected to have an illness of international public health concern or which
puts your life in danger.

I certify that the above declaration is true and correct and I

understand that being untruthful in completing this form may have
serious public health for my fellow passengers.

Signature:__________________________________________________________

Thank you for taking your time to complete this questionnaire. We appreciate
your cooperation in this important matter.

This questionnaire must be delivered to the ship medical staff before its
departure for analysis.
 ANNEX V
GUIDANCE FOR CLEANING AND DISINFECTION
PROCEDURES ON VESSELS CARRYING SUSPECTED
TRAVELER(S) OF TRANSMISSIBLE DISEASES ON
BOARD

This document establishes general guidelines for cleaning and disinfection on

passenger vessels that have carried traveler(s) who is a suspected case of transmissible
diseases aboard, in particular influenza-like syndrome and acute gastroenteritis. The
purpose of these guidelines is to provide basic procedures of action and response. This
document is directed towards health and safety professionals aboard vessels that are
sailing on waters under Brazilian jurisdiction, regardless of national or foreign flag.

This guidance may be modified at any time by decision of Brazilian health authorities
or in accordance with World Health Organization guidelines or during the occurrence
of unusual situations in certain events aboard.

Viral particles can persist for 24 hours or more on nonporous surfaces, but quantities
of the virus for human infection are susceptible for shorter periods. Although the
relative importance of different viruses transfer from inanimate objects to human is
not well known yet, hand transfer of the virus to the mucous membranes of the eyes,
nose and mouth causing infection is very likely to occur. Undoubtedly, hand hygiene,
use of tissues to cover nose and mouth when sneezing or coughing, and use of surgical
masks by suspected cases of influenza are the principal means of interrupting
transmission. Furthermore, proper routine cleaning and disinfection activities also play
a major role in reducing spread of influenza aboard.

The basic components of effective environmental health management of influenza and

acute gastroenteritis include routine cleaning with water, soup or detergent to remove
soil and organic matter, followed by the proper use of disinfectants. Reducing the
number of viral particles on a surface through these measures may minimize the
likelihood of hand transfer of these microorganisms. Viruses and other etiological
agents are susceptible to inactivation by a number of chemical disinfectants that are
available on the market. All disinfectants produced in Brazil are required to be
registered at the Brazilian Sanitary Surveillance Agency – Anvisa. These products must
be used in accordance with manufacturer’s instructions.

The following personal protective equipment (PPE) should be used by the designated
cleaning staff only during cleaning and disinfection procedures:

• Nitrile gloves – size 33 or 46 (at sanitary facilities)

• Half-face particulate respirator (at least N95 or PFF-2);
• Waterproof shoes;
• TYVEK waterproof apron or similar;
• Safety goggles;
• Waterproof slippers.
Cleaning personnel should also use PPE to handle or dilute disinfectants as
recommended by the manufacturer of the products.

Use only sanitizers registered in the country of the manufacturer (Brazilian products
must be registered at Brazilian Health Sanitary Surveillance Agency – Anvisa) and that
are recommended to the suspected etiological agents;

Cleaning and disinfection activities should be supervised and inspected periodically by

relevant vessel authorities to ensure that correct procedures are followed to minimize
the risk of cross-contamination from “dirty” to “clean” areas.

Routine cleaning and disinfection procedures should be employed throughout the

vessel, as follows:

• Restaurants and kitchens;

• Toilets, restrooms, changerooms and sanitary facilities;
• Bars and lounges;
• Casinos, game rooms, and similar facilities;
• Cabins and quarters;
• Gymnasiums, nurseries, chindren’s clubs, beauty parlor;
• Swimming pools, spas and tubs;
• Lounge chairs;

In addition to the facilities abovementioned, other areas require special attention such
as:

Door handles;
Hand rails;
Elevator buttons;
Telephones;
Keyboards and mice;
Tabletops;
Armchairs;
Toilet flush handles;
Slot machines;
Sports equipment
Game room objects – playing cards, chips, etc.;
Other objects of hand general contact;

All crew outdoor areas only need be cleaned with water and detergent/soap.

Crew members should avoid touch their eyes, mouth or nose until their hands are
properly washed in accordance with the procedures described in Annex 1 of this
document.
All hard surfaces must be cleaned with a detergent or sanitizer and disinfected with a
1000ppm sodium hypochlorite solution, or other bactericidal or virucidal sanitizer
authorized. In “dirty” areas, such as sanitary facilities, towels/cloths should be
disposable, placed at plastic bags and immediately sealed after use. Cleaning
personnel should not use the same cloths to clean sanitary facilities and other parts of
the cabin.

A equipe de limpeza deve evitar o uso de vassouras, espanadores de pó e semelhantes

dando preferência a métodos úmidos de limpeza e desinfecção, evitando ao máximo
uso de varrição ou outros métodos que possam levantar pó.

Cleaning personnel should avoid the use of brooms, dust mops and other methods
that might facilitate dust dispersal, giving preference to use of wet methods of
cleaning and disinfection.

Although cleaning with water can contaminate solutions and equipment rapidly,
routine cleaning procedures should be adopted to minimize the likelihood of
microorganisms spread. Both solutions and equipment should be regularly replaced.
Equipment must be sent to disinfection and solutions must be properly discarded.

BASIC FLOWCHART OF CLEANING AND DISINFECTION PROCEDURES ON AREAS WITH

NO EMESIS OR FECES
Wear recommended personal protective equipment

Clean the surface with detergent and water

Dry the surface with disposable paper towels and then discard them

Apply disinfectant solutions in accordance with manufacturer’s instructions

(Pay attention to instructions on product label related to the
concentration and contact time)

Dry the surface with disposable paper towels and then discard them

Remove and discard protective equipment. In case of reusable PPE, store

them and get them to be disinfected.

When cleaning and disinfection are completed, wash your hands with water
and soap. Dry your hands using disposable paper towels.
Areas with vomit or feces should be immediately isolated and covered with disposable
paper towels, or specific absorbent products. Cleaning personnel should verify
required PPE described above or in accordance with the label’s instructions before use
chemical products. PPE and disposable paper towels used, and soil should be
immediately placed in sturdy, leak-proof, biohazard plastic bags to be discarded later
in ports authorized to receive this type of waste.

BASIC FLOWCHART OF CLEANING AND DISINFECTION PROCEDURES ON SETTINGS

WITH VOMIT AND FECES

Isolate affected area immediately, and avoid that travelers pass around
next to the isolated area

Use protective equipment recommended

Cover vomit/feces with absorbent product or paper towel (If necessary

repeat the process until the surface appears visibly clean

Clean the surface with detergent and water(If necessary repeat the process
until the surface appears visibly clean)

Dry the surface with disposable paper towels and discard them

Apply disinfectant products/solutions according to the manufacturer’s

instructions (including directions for suitable concentration and contact
time)

Dry surface with single-use paper towels and dispose them

Remove and discard protective equipment. In case of reusable PPE, store

them and get them to be disinfected.

When cleaning and disinfection are completed, wash your hands with water
and soap. Dry your hands using disposable paper towels.
Considering that sanitizers/disinfectants are not registered for use on porous surfaces,
removable porous upholstery, rugs, and carpeting that are exposed to emesis or feces
should be carefully removed and laundered according to the manufacturer’s
instructions, or immediately discarded as described above or cleaned with steam
systems that achieve at least 70 °C (only in case of heat-resistant surfaces).

Porous upholstery and carpeting that can be removed should be initially cleaned with
water and detergent. The material should then be allowed to air dry. If porous surfaces
cannot be removed, a specific carpet shampoo with virucidal properties may be used.

Vacuum cleaners or any other methods that can cause virus recirculation should be
avoided. They should only be used after disinfection has taken place and must be
equipped with High Efficiency Particulate Air (HEPA) filters which are to be changed
according to manufacturer’s instructions.

All porous surfaces must be completely dry before passengers are allowed to enter
into these areas.

When cleaning is completed, soiled material must be placed in a sturdy, leak-proof bag
that is tied shut and not reopened and discharged in authorized ports. Porous
materials that will be laundered should also be placed in sturdy plastic bags or any
other bag made by resistant material.

Attention: Cleaning methods that can cause splashing or which might re-aerosolize
infectious material should not be used.

Laundry procedures may not require special methods during outbreaks because
although viruses can persist on porous materials, their transfer to sheets, bedding and
clothing is not as effective as other process of nonporous surfaces. Nonetheless, the
following are some preventive measures:

• Handle soiled clothing and linens during collection with a minimum amount of
agitation;
• Crew members responsible for handling clothing and linens (cleaning and
laundry personnel) should follow carefully the safe procedures trained by the
maritime company, and use protective equipment as described above, avoiding
skin or body contact with linens before proper cleaning, and
• Keep soiled clothing in specific bags;
• Hand washing or hand hygiene should be immediately done after sorting and
adding the clothing to the washer;
• Soiled clothing and linens of suspected cases potentially transmitting infectious
agents require separation of the other clothes and should be cleaned with hot
water and detergent, if needed.
Cleaning and disinfection equipment used in toilets/restrooms should be different
from those used in other areas. In order to facilitate the fulfillment of this
requirement, we recommend the use of a color system or other means of
identification.
All mops, brooms and similar items should be detached from their handles and washed
at 70 °C. After cleaning, the broom should be turned upside down to facilitate its
complete dry. Mops and brooms must not be left in buckets or other containers with
water. Buckets should be washed, sanitized and rinsed after use.

The water in cleaning buckets should be changed after use to avoid infection spread.

Storage areas of cleaning equipment must be kept clean and dry to avoid risks of cross-
contamination. All maintenance tools used in cleaning and decontamination of
contaminated areas should be disinfected before proper storage.

Towels and disposable cloths should be discarded immediately after use by being
placed and sealed in milky white bags labeled with biohazard symbol.

All equipment, such as vacuum or steam cleaners (including their detachable parts)
should be cleaned and disinfected after each use. Vacuum cleaner air filters should be
replaced according to the manufacturer’s directions.
 ANEXO VI
MODEL TO MANUAL ON GOOD MANUFACTURING PRACTICES FOR FOOD

PROPOSED MODEL

1. VESSEL IDENTIFICATION:
Name:
Flag:
IMO No.:
Name of technical officer:

2. HUMAN RESOURCES

2.1. Procedures for employees recruitment

To report:
• The procedures adopted by the vessel for employees recruitment, total number
of employees by area and gender;
• Records of training services provided to employees as part of the recruitment
process.

2.2. Employee training methods used;

To report the employee training methods used by the vessel concerning personal
hygiene practices and food handling.
• Good hygiene practices with hair, beard, fingernails, and personal habits.
• Main rules for hand washing;
• Jewelry must not be used.
• Use of gloves (disposable, steel mesh, thermal and rubber gloves);
• Food Operational procedures (receiving, storing, preparing, distribution and
transportation)
• If further resources are used, such as posting signs.

2.3. Procedures for health screening/medical assessment/evaluation;

This item shall describe:
• Medical and laboratory examination carried out (such examinations shall be
specified);
• Regularity of tests taken (pre-employment, termination, and periodic tests)
• Executor company (whether outsorcing company or not)
• Person in charge of deciding whether reassessment is required.

2.4. The Procedures for the use of uniforms;

This item shall describe:
• Type of uniform (model, cloth material and color)
• Necessity for the use of hair coverings/hats/caps, and aprons;
• Type of footwear
• Requirements for the use of specific uniforms, such as uniforms used in cold
storage rooms, etc.)
• Guidance on the use of accessories.

2.5. Procedures for crew meals;

• To describe the areas and procedures related to meals offered to crew.

2.6. Procedures for development of crew qualification

• Report if there are qualified personnel for the tasks carried out in the company
(identify position and function)
• What qualification they acquired and what are the refreshing training
processes;

2.7. Procedures for occupational safety;

To report:
• If employees are aware of the procedures for occupational safety;
• Regularity of the trainings;
• Person/company in charge of providing the training
• The presence of areas that require the use of PPE (Personal Protective
Equipment);
• What are the PPEs provided to employees and the regularity of training
program provided in the use of PPEs.

3. Areas distribution

• Total area constructed:

• Distribution (m²) of areas by sectors
• Sanitary hygienic conditions and area maintenance
• Flow (cross contamination);

4. FACILITIES, BUILDINGS, AND SANITATION

Describe for each sector (receiving, storing, galleys – pre-preparation and preparation
– and restaurants

• Floor, walls, ceilings, drains, openings/doors, lavatories, solid waste

receptacles: type of construction, material used, color, finishing, type of
drainage, soil and vector-proofing
• Type of blackwater drainage (if the drainage allow access to hygienization and
whether it is provided with closing system);
• To list existing lavatories and describe if they are provided with soap to hand
hygiene, paper towel or other hand drier device;
• The sanitary facilities and change rooms, if they are separate for men and
women, their location and if there is any communication with other food
 production areas; quantity of toilets (with or without lids); urinals, lavatories
and showers; to reporting the number and gender of employees by area;
identify whether toilets flushing is efficient; type of material that composes
floor and walls; sinks provided with faucets, soap device, towel rack, waste
receptacle, and employee lockers to store effects of personnel;
• To describe ventilation and lighting systems (the presence or absence of
exhaust equipment that may turn the environment ventilated, cool, free of
smoke, smells and fumes, etc.;)
• To list and describe existing equipment of temperature maintenance and
humidity;
• Type of potable water bunker and its main characteristics; regularity and
procedures adopted for potable water control (physico-chemical or
microbiologic)
• Source of ice and the hygienic sanitary conditions of its proper production and
storage that prevent contamination;
• Type of lighting provided in food production areas (artificial or natural lighting);
Lamps (security system); Lighting intensity in each area of food production;
• To describe if sectors are climatized and the average temperature of each
sector;
• To list all the existing equipment and their specifications (quantity, model and
brand/manufacturer)
• To describe the maintenance proccess (preventive-periodic), calibration
(balances and thermometers) and their control/register;

4. Standard operating procedures (SOPs)

4.1. Receiving of goods

4.2. Storage
4.3. Production (Pre-preparation and preparation)
4.4. Hygiene of facilities, equipment, furniture and utensils
4.5. Management of solid waste
4.6. Vectors and pest control and monitoring

4.1. Receiving of goods

To describe:
• Hygienic sanitary criteria adopted to acquire raw material (approved or
technically standing suppliers);
• If visits are made to suppliers, what items are inspected and how often such
visits occur;
• What are qualitative and quantitative parameters used to assess each product,
such as: production date, discard date, lot or batch number, composition etc.
• To describe different control measures over raw material during receiving
process adopted by the vessel;
• To describe wrapping/packages criteria to accept the shipment;
• To describe the sensory characteristics assessed during receiving process;
• What are the transport criteria assessed;
• What are the hygiene conditions that the person/company delivery shall
comply with?
• If nonconformity is verified at the moment of receiving, what
procedures/actions are adopted in each case?
• Flow of receiving/hygiene of products;

4.2 Storage

To describe:
• The type of storage for each type of food received; indicate the proper
temperature recommended for each type of product;
• Hygienic, maintenance and operation conditions of areas where perishable or
non-perishable raw materials are stored.
• Criteria used for controlling the consumption and discard date of the stored
products;
• Criteria of storing chemical and toxic products, where applicable;
• Criteria used after opening the original wrappings/packages of each product;
• Organization of storage rooms (separation by classes of products);

4.3 Production

4.3.1 PROCEDURES FOR FOOD PREPARATION

To Describe
• The whole process, including the preparation flow of each type of food, from
the receiving of raw food, storage, pre-preparation, preparation, arrangement,
maintenance and final serving/consumption. Also describe:
• If there are separate schedules, utensils (knifes, boards) and counters for the
preparation of different meats used;
• Procedures adopted to hygiene (cleaning and disinfection) foods that are
intended for consumption in their raw form (vegetables and fruits) taking into
consideration the contact time/concentration/dilution of sanitizers;

• Monitoring, control and record of time and temperature of foods during

defrozen or cooking;
• Monitoring, control and record of time and temperature of foods that are
prepared during food arrangement, maintenance, and final distribution or
consumption.

4.3.2. FLOWCHART OF PRODUCTION

• The Manual shall include a flowchart about the preparation of each type of
product, receiving raw materials and final distribution/consumption.
4.3.3. CONTROL OF CRITICAL POINTS

To describe:
• Critical points and hazards in the food production chain(CCP – critical control
points) of each food type;
• Relevant control measures (corrective actions)

4.3.4 DISTRIBUTION OF READY TO EAT FOOD (Service areas)

Procedures adopted for distribution

To describe:
• Hygienic sanitary conditions and maintenance of areas, equipment, furniture
and utensils;
• Use of PPE(s) during distribution of foods;
• Control, monitor and record temperature of prepared food that require control
during distribution;
• Control and monitoring of temperature, and size of equipment required to food
exposure or distribution;
• Hygiene and storage of utensils, such as non disposable tableware.

4.4. HYGIENE OF FACILITIES, EQUIPMENT, FURNITURE AND UTENSILS

4.4.1. ENVIRONMENT CLEANING

• To describe: The procedures (step by step) of hygiening environments and

facilities;
• The proper regularity, products and utensils used;
• Chemical products (detergents and disinfectants) used and their compliance
with manufacturer’s country laws;
• If environmental hygiene is monitored and the regularity of inspections;

4.4.2. HYGIENE OF EQUIPMENT AND UTENSILS

To describe: Procedures (to be described step by step) for cleaning equipment and
utensils;
• Methods: by using water or dry cleaning;
• Chemical products (detergents and disinfectants) used and their compliance
with manufacturer’s country laws ;
• Where applicable, what concentration, contact time and temperature are used;
• Equipment and utensils used in the hygiene process (vacuum cleaners, brushes,
sponges, etc.)
• Crew responsible for storing chemical products and trainings and records;
• If applicable, to describe the monitoring of equipment and utensils cleaning and
regularity of inspections;
EXAMPLE OF MODEL TO TIMETABLE

UTENSILS AND
FREQUENCY PRODUCT HYGIENE PROCEDURES
EQUIPMENT
Bakeware and
Dishwashing machine nº
boards after use detergent
X model X
ENVIRONMENT HYGIENE PROCEDURES

INSTRUCTIONS FOR
PRODUCT BRAND CHEMICAL DILUTION CONCLUSION
USE

4.5. SOLID WASTE

To describe:
• The process of solid waste removal/for removal of solid waste from the areas
where it is generated; also describe the equipment and handlers involved in the
removal process;
• Settings where solid waste passes after being removed from the areas where it
was generated.
• If the vessel is provided with facilities to store solid waste and inedible
materials before their disposal.
• If the facility is proper to avoid pests entry and contamination of raw materials,
foods, potable water, equipment or manholes;
• How often solid wastes are removed from the areas where they are generated;

4.6. PEST CONTROL (If there is an IPM refer to it)

To describe:
• If there are preventive measures for pests entry into the vessel;
• Preventive measures adopted and areas established;
• The most common types of pest in the vessel;
• What chemical products are used to control the vector and reservoirs,
identifying the dosage used, and if these products are regulated at the relevant federal
authority.
• What are the measures adopted to protect foods, equipment and utensils
when chemical products or pesticides are applied;
• If there is storage of chemical products or pesticides and identify the type of
identification;
• The regularity of monitoring and control activities;
• In case of an outsourcing service, identify the company that provides the
service, as well as its register at the relevant federal authority (to annex the most
recent copy of the service provided): this item shall report if there is monitoring,
recording and log of pest control activities, as well as the regularity of these reports.