National Norms and Standards relating to Environmental Health

3. Waste managementa) The management of waste on board must adhere to the requirements as specified in the WHO Guideto Ship Sanitation and the Handbook for Inspection of Ships and Issuance of Ship SanitationCertificates;b) Ships must be equipped with facilities for managing wastes generated from all areas within the ship;c) Waste containers must be appropriately designed to facilitate proper cleaning;d) Waste holding rooms must be well ventilated and humidity and temperatures controlled;e) Waste holding areas must have accessible handwashing facilities with hot and cold water;f) Health care waste must be stored and treated in a safe manner;g) Facilities for treating and/or storing health care waste must be available on board;h) Ships must be equipped with facilities for managing waste from toilets and urinals, medical facilitiesand food sources;i) Ships discharging waste at the port must do so in compliance with National EnvironmentalManagement, Waste Act 59 of 2008.4 Disease surveillancea) Procedures for responding to a suspected communicable disease on board must be available;b) Crew members must be trained on communicable disease management on board aircrafts AnIntegrated Disease Surveillance Program should be developed per Points of Entries and implementedfor any event of International concern.5 Toilet and ablution facilitiesa) Adequate sanitation and hand washing facilities must be provided onboard the aircraft;b) Hot and cold running water must be provided at every hand wash basin;c) Toilet facilities must be kept clean at all times, and provided with an adequate supply of toilet paper,soap and drying towels;d) Toilet facilities must be maintained in good working order and in good repair at all times.6 Food Safety and Hygienea) Food safety and hygiene on board must conform to the specifications as per WHO Guide to ShipSanitation and the Handbook for Inspection of Ships and Issuance of Ship Sanitation Certificates;b) Facilities on board must be suitable for safe food preparation and serving of food;c) Facilities for storage of food must be provided and maintained at the correct temperatures;d) Food storage facilities must be constructed in a manner as to avoid pest access and harborage, allowfor adequate maintenance and cleaning and provide an environment that minimizes the deteriorationof food;e) All equipment must be maintained in a serviceable condition and must be kept clean at all times;f) Containers used for serving of food must only be used for the intended purpose;g) There must be suitable and adequate space for the safe storage, preparation and service of food;h) Adequate toilet and personal hygiene facilities must be provided for food handling personnel;i) Hand wash and hand drying facilities must be suitably located for easy access by food handlingpersonnel;j) Food storage temperature logs must be in place;k) Sufficient lighting and ventilation must be provided in food preparation area;l) Food preparation area must be kept clean.7. Child care facilities on board the shipa) Child-care facilities on board ship must conform to the specifications as per WHO Guide to ShipSanitation and the Handbook for Inspection of Ships and Issuance of Ship Sanitation Certificates;b) Adequate lighting and ventilation must be provided for the facility;c) Cleaning and maintenance plans must be in place to keep the facility clean at all times;d) Sanitation facilities with hand-washing facilities must be provided for use by the children;e) Soap, toilet paper and hand drying facilities must be provided in the sanitation facilities at all times;f) Potable water must be available for use by the children (for drinking and other uses in the facility);DOH. Norms and standards for environmental health in South Africa Feb 2013 85