HYGIENE INSPECTION CHECKLIST

For MLC :HYGIENE INSPECTION CHECKLIST (form) Ship’s name:

IMO:

Flag:

Date:

ATTENDING
CHIEF OFFICER:

INSPECTED

	WEEKLY INSPECTIONS
1	Accommodation areas (mess rooms, alleyways, etc.)	Week1	Week2	Week3	Week4	Week5
i.                                                                                                                                                                                     I	Clean and habitable.
ii.	Free of any infestation.
iii.	All doors closing properly.
iv.	Adequate lighting (as per vessel’s lighting system design) to facilitate visual task performance and movement of crew.
v.	Heating/air conditioning arrangements within acceptable limits.
vi.	Condition of electric cables, no exposed wires, no heavy corrosion.
vii.	Nuisance levels (i.e. noise, dust, odour problems, etc.) within acceptable limits.
viii.	Proper operation of ventilation including exhaust fans for sanitary facilities and lights.
ix.	Free from hazards (no damaged flooring/tiling, no slippery, etc).
x.	Condition of securing furniture and recreation equipment.
xi.	Excessive garbage not being retained on board.
xii.	No ship’s stores or equipment stored in crew spaces.
1a	Hospital
i.                                                                                                                                                                                     I	All elements of item 1 (as applicable) are satisfied.
ii.	Hospital not being used as crew accommodation.
iii.	Medical locker properly stocked and with instructions regarding use of medicines/equipment.
iv.	Resuscitator’s oxygen cylinder and disposable parts (if available) in good condition/replaced in time.
v.	Check inventory of medicines. Check records of disposable medicines.
vi.	Check Toilet/Shower, flush the water in the toilet bowl and shower observe color.
vii.	Medicine Chest issue date:
1b	Stairways / Passageways
i.                                                                                                                                                                                     I	All elements of item 1 (as applicable) are satisfied.
ii.	No objects are left lying blocking stairways and passageways.
1c	Toilets/showers/washrooms/ bathrooms
i.                                                                                                                                                                                     I	All elements of item 1 (as applicable) are satisfied.
ii.	In working order.
iii.	Supplied with hot water.
iv.	No leakages. No blocked drains, broken floor tiles.
v.	No defective/broken/missing fittings.
1d	Galley / Pantry / Food preparation areas	Week1	Week2	Week3	Week4	Week5
i.                                                                                                                                                                                     I	All elements of item 1 (as applicable) are satisfied.
ii.	Free of any infestation. Galley equipment clean. Floor tiles clean/unbroken.
iii.	No blocked drains.
iv.	Hot water supply.
v.	Fresh water bunkering/fitting pipe has closing device and separate filling hose provided.
vi.	No signs of pests and vermin.
vii.	Inspect hygienic conditions of food preparation and processing.
viii.	Food properly cooked and reheated.
ix.	No stores/provisions or equipment stored in inappropriate places.
x.	Adequate food supplies and potable water for intended voyage.
xi.	Personnel handling food and preparing meals wear clean & proper clothing.
xii.	All food preparation equipment, utensils and surfaces (e.g. pots, pans, cutting boards, slicers, worktable tops, etc.) and food storage containers properly handed, sanitized and stored.
xiii.	Available inventory of all provisions and catering stores.
xiv.	All working and eating surfaces cleaned, galley floors and scuppers disinfected. Extraction hoods, filters, trunks and screens free from condensed grease and fats. Grease traps in place and clean. Ventilation fans in good condition.
xv.	Hand sanitizers and a chemical hand sanitizing solutions used as hand dip available in galley area.
xvi.	Pesticides and other toxic substances not available in galley (properly labelled and stored in appropriate places).
xvii.	Fire blanket and other relevant fire extinguishing means available.
xviii.	Domestic catering machinery in operable condition without defects.
1e	Refrigerator rooms / freezers	Week1	Week2	Week3	Week4	Week5
i.                                                                                                                                                                                     I	Clean, tidy with adequate shelving, accurate thermometers and defrosted.
ii.	Test alarm.
iii.	Check closing, locking and releasing arrangements (doors opening arrangements from the inside).
iv.	No leakages of Freon.
v.	Cooked or ready to eat foods and raw food (seafoods, etc.) stored in separate sections of refrigerator.
vi.	Bagged or carton packed meat and fish properly stowed to permit a free flow of cold air and to prevent the risk of accidents to people
vii.	Temperature warning systems in refrigerators and freezers.
viii.	All deep freezers (long storage) maintained at or below -18°C.
ix.	All deep freezers (short storage –up to a month) maintained at or below -18°C.
x.	All refrigerators/fresh provisions maintained at or below +5°C.
xi.	No water on the floor.
xii.	Drainages are clean.
xiii.	Products are safely & hygienically stored with respect to rotation, segregation, consumption and spillages.
xiv.	Lights (no burned bulbs)
1f	Dry store rooms	Week1	Week2	Week3	Week4	Week5
i.                                                                                                                                                                                     I	All elements of item 1 (as applicable) are satisfied.
ii.	Adequate shelving provided.
iii.	No signs of stores deterioration or pests and vermin.
iv.	Doors closing and locking arrangements in order.
v.	Dry stores securely stowed.
vi.	No signs of damage.
vii.	Old supplies stowed in the front of selves.
viii.	Flour turned monthly.
ix.	Stacked sacks enabling effective air circulation.
x.	Products are safely & hygienically stored with respect to rotation, segregation, consumption and spillages.
1g	Vegetable rooms	Week1	Week2	Week3	Week4	Week5
i.                                                                                                                                                                                     I	All elements of item 1 (as applicable) are satisfied.
ii.	Adequate shelving provided.
iii.	Vegetables with no signs of mildew and rot.
iv.	Green and root vegetables stored on racks.
v.	No contact with other foodstuffs, cleaning.
vi.	Products are safely & hygienically stored with respect to rotation, segregation, consumption and spillages.
1h	Cabin Spaces (Including Owners, Pilot’s, not in use cabins)
i.	All elements of item 1 (as applicable) are satisfied.
ii.	Check the Flushing Water of toilet.
1i	Laundry Spaces
i.	Linen and laundry equipment in operable condition without defects. (Different machinery for Clean & bed Linen – Work Clothes)
ii.	Areas clean of fuzz.
iii.	Draying means.
iv.	Clean bedding, cutlery, towels, soap, toilet paper provided.
1j	Communication Arrangements
i.	Crew has access to public phone
ii.	Crew has access to mail

2	Air conditioning system	MONTHLY (write the date)
i.                                                                                                                                                                                     I	Inspection of air intake filters, washing or replacing as necessary (washable filters to be thoroughly rinsed in a super-chlorinated solution of 50 ppm).
ii.	Inspect and clean sump drains at coolers (evaporators) ensuring that there is no spillage or accumulation of stagnant condensate.
iii.	Check equipment used for super-chlorination of air conditioning unit to be properly marked and not utilised for any other purpose.

3	Paint stores, chemical stores, Oxygen/Acetylene bottles stores, battery room	Week1	Week2	Week3	Week4	Week5
i.                                                                                                                                                                                     I	Clean and tidy.
ii.	Adequate ventilation, Illumination.
iii.	MSDS displayed at appropriate locations.
iv.	Containers (drum, can, bottle, pipe, tank, etc) clearly labelled with the identity of hazardous material they contain and a hazard warning affixed to it.
v.	No cans, buckets are left open, especially those with flammable/dangerous contents (i.e. thinner, paints, buttery acids)
4	Working areas (deck area, engine room, etc.)	Week1	Week2	Week3	Week4	Week5
i.                                                                                                                                                                                     I	Clean and tidy.
ii.	Heating/air conditioning arrangements (where applicable) within acceptable limits.
iii.	Adequate lighting (as per vessel’s lighting system design) to facilitate visual task performance and movement of crew.
iv.	Suitable PPE provided, maintained in clean and proper condition without signs of wear or damage.
v.	Engine room vibration in acceptable levels.
vi.	Tools placed in appropriate places, benches and not left lying around.
vii.	All heavy parts to be securely stowed.

MONTHLY ITEMS

Write the date, job performed

5

Galley

Jan

Feb

Mar

Apr

May

Jun

July

Aug

Sept

Oct

Nov

Dec

i.

General washing (walls, ceiling, floor, ventilation duct etc.)

6

Refrigerators / store rooms

i.

General washing of stores rooms and refrigerators. (as per item 1i, above)

7

Air coolers Local (where applicable)

i.

Check and cleaning of sump drains from spillage or accumulation of stagnant condensate.

ii.

Wash thoroughly with super chlorinated solution of 50 ppm.

ANNUAL INSPECTIONS
8	Fresh water tanks	DATE
i.	Opened up, emptied, ventilated and inspected.
ii.	Inspection is to be followed by thorough cleaning, re-coating where necessary with epoxy coating or appropriate special paint, airing, disinfecting and refilling with clean fresh water chlorinated to a concentration of 0.2 ppm
iii.	UV Sterilizing Lamp  last replacement (follow makers instructions)
iv.	Clean / renew (where necessary) filters – dolomites.
v.	Distribution system chlorine or bromine analyser and chart recorder in operational condition, maintained and calibrated.

RESULT AND DECISION:

1      to be immediately dealt with by the ship’s personnel

2      request or suggestion by the Company

Chief officer / Signature:

Master / Signature: