National Norms and Standards relating to Environmental Health

a) All food onboard must be stored and maintained at the correct temperatures;b) Onboard storage compartments must be cleaned and disinfected regularly;c) Onboard storage compartments must be made of material that is easily cleanable;d) All equipment must be maintained in a serviceable condition and must be kept clean at all times;e) Containers used for serving of food must only be used for the intended purpose;f) Walls, ceilings, floor and door of vehicles transporting food onto aircraft must be lined with smooth,impervious material for easy cleaning;g) Vehicles transporting food onto aircraft must be in a serviceable condition and kept in clean condition;h) All equipment used for the preparation and serving of food must be kept in clean condition;i) Food waste must be removed from the aircraft as soon as possible after arrival; and disposed offthrough in an approved manner.5. Vector Controla) Aircrafts must be kept free of any vectors and flies;b) Aircrafts from Yellow Fever and Malaria affected areas must be disinfected according to theInternational Health Regulations (2005).6. Cargo Holds and Containersa) Aircraft cargo holds must be kept in clean condition;b) They must be kept free of infectious materials, vectors and rodents;c) They must be constructed of a material that facilitates easy cleaning.SECTION 3:MONITORING OF WATER QUALITY ON BOARD AIRCRAFT/ IN AVIATIONTravel can facilitate the transfer of communicable diseases and one of the risks that are associated withair travel is posed by the potential for microbial contamination of aircraft water by animal or humanexcreta. This contamination may originate from source waters or may occur during transfer operations orwhile water is stored on board the aircraft. If proper procedures and safer sanitation practices are notcontinuously followed to ensure the safety of water for human consumption, the risk of water and foodbornediseases in aviation increases. The provision of a potable water source at the airport might notnecessarily be an indication that the water on board the aircraft is safe as it may have been contaminatedduring transfer and storage or distribution in the aircraft. Generally, the aircraft drinking-water supply andtransfer chain consists of four major components: the source of water coming into the airport; the airportwater system, which includes the on-site distribution system and may also include treatment facilities ifthe airport produces its own potable water; the transfer point sometimes referred to as the wateringpoint; and the aircraft water system, which includes the water service panel, the filler neck of the aircraftfinished water storage tank and all finished water storage tanks, including refillable containers/urns,piping, treatment equipment and plumbing fixtures within the aircraft that supply water to passengers orcrew.1. Water supplied in aircrafts must be obtained from a source that has well operated and maintainedsystems and that conforms to SANS 241 and the WHO. Guideline for sanitation and hygiene inaviation.2. Potable water at airports must comply to the SANS: 241 with regards to its bacteriological, chemicaland aesthetic quality.3. A Water Safety Plan covering water management within airports from receipt of the water through toits transfer to the aircraft should be in place for airports to ensure water safety in aviation.4. The quantity of potable water on board must be sufficient to meet the needs of all people on boardthe aircraft, for drinking, food preparation, personal hygiene and other uses/purposes.5. Potable water provided to airports and aircrafts must be from an uncontaminated source that isapproved by the approved by the competent authority (DWA).6. PHO must test drinking water supply to the ships and the ports regularly for fitness of humanconsumption both on an operational level and on compliance level.DOH. Norms and standards for environmental health in South Africa Feb 2013 83